by Linn Thorstensson | Oct 29, 2018 | Recipes, sides, snack
Woho! The first new recipe for my new site, an Apple & Blackberry Crumble is here. I really hope you are excited about this as I am. Especially since it was 1st of July since I last put up something here, and back then the website looked vastly different.
When I decided to re design it, I knew that it was a big project and that it would take me some time to do it. The summer months seemed to be the perfect time to get going as clinic wise this tends to be a slower time of the year for me. Having said that, it wasn’t my preference to spend all that screen time when the weather was so lovely. On the upside, there were days when it was almost too hot to be outside (imagine saying that about an Irish summer!), so eventually it all came together.
The feedback has been lovely so far and if you have been hanging around here before, then I hope that you can still find your way around just fine. I am happy enough with how this re design turned out, and glad that all the tech skills that I have amassed over the past five years or so came to good use. Another positive thing was that my blogging hasn’t been weekly over these past five years as I had to do some minor editing to all my blog posts and 125 of them was more than enough to be honest!
Creating and developing recipes that are seasonal requires some timing. If you are using seasonal ingredients then making winter recipes in July is a challenge and it may also mean that sometimes when you create a recipe in season, by the time it is ready to be published the season has passed… That’s exactly what happened with this Apple & Blackberry Crumble. When I moved house last year, this was one of the first things I made. Because I liked it so much I made it several times when I had people over for dinner. It is a spicy twist on a seasonal classic.
The crumble is crunchy and buttery and the apples are tart. Using Chinese Five Spice, which is a spice blend made up of cinnamon, fennel, star anise, cloves and black pepper was born out of curiousity. All of these spices individually pairs well with apple so I thought, why not in a crumble? The result is something a little different but more interesting than your typical apple and blackberry crumble. Using ground hazelnuts add to the seasonality and oats makes for a crispier crumble topping. If you don’t have blackberries, just omit. Or be bold and add something else like blueberries or blackcurrants.
Apple & Blackberry Crumble with Chinese Five Spice
Serves 4
2 large cooking apples
½ cup blackberries, fresh or frozen
60 g hazelnuts, ground in to a rough flour
75g cold butter, cubed
60 g rolled oats, gluten free if necessary
4 tbsp muscovado sugar
½ tsp Chinese Five Spice
¼ tsp ground cardamom
2 tbsp rice flour or spelt flour if it doesn’t have to be gluten free
Heat your oven to 180˚C. Peel and core your cooking apples then cut them into neat slices.
Toss the apple slices in the Chines Five Spice and the ground cardamom and then place them in an oven proof baking dish. Scatter over the black berries.
In a separate bowl add the ground hazelnuts, sugar, rice or spelt flour and rolled oats. Mix it all together with a spoon. Then add the cold butter into the flour mix and with your hands rub the butter and flour together until you have what resembles bread crumbs.
Scatter the crumble topping evenly over the apple slices and black berries. Then bake in the oven for 35 min until golden and the apples are soft.
I like serving this with sour cream or crème fraiche, as the tartness works well with the spices. However a really nice vanilla ice cream would be good too.
by Linn Thorstensson | Nov 16, 2017 | Gluten free, Recipes, Soup, Vegan
Halloween has just been (and the Christmas decorations are already appearing around the place!) but for all my U.S friends Thanksgiving is just around the corner. So I suppose it is still pumpkin season.
I was contemplating the other day how nature seem to have provided us with a natural harmony of flavour pairings. It seems like many foods that are in season at the same time, go well together.
Like apple and blackberries, or apples and pumpkins. Or hazelnuts and mushrooms. Each season has its own charm, yet there’s something so comforting about the foods that comes with this time of the year. I don’t know about you but I naturally yearn for more stodgy food when the weather gets colder. Spicy soups, roasted root vegetables, strews. Less salads more strifries. That kind of thing.
I think I read somewhere you need to live a full year somewhere, through all the seasons, before you are fully rooted in your new environment. Not sure where I read it, but regardless, it has been my lived experience. Would you agree?
There are more seasonal recipe ideas to share, like an apple and blackberry crumble I have made on repeat lately, but have yet to photograph, a purple salad and maybe this year my own version of a mushroom soup, will make it here too.
Until then, I hope you will enjoy this pumpkin soup recipe!
Apple & Pumpkin Soup
Serves 4
1 Hokkaido Pumpkin (Butternut Squash could work well too)
4 small or 2 big eating apples
1 yellow onion
2 cloves of garlic
1 tsp cumin, ground
½ tsp smoked paprika
½ tsp cinnamon
½ pinch of ground cloves
Approx. 1 litre stock
Sea salt & Black pepper to season
2 tbsp red wine vinegar
Heat oven to 200˚C. Make a few cuts in the whole pumpkin and then on a baking tray and roast for about 2h, until soft. Doing it this way, I’ve found make much less work than trying to wrestle with it in its uncooked state.
Once cooked and soft, set aside to cool. Once the pumpkin has cooled down, remove skin and seeds and roughly chop.
Chop onion, garlic and the apple into small pieces.
Heat a heavy based pan, add some olive oil. Then add garlic and onion and sauté until soft and translucent.
Add spices and fry off at a low heat for 1-2 min until fragrant. Add the apple pieces and the pumpkin pieces. Add the stock.
Bring to a lively simmer and cook for about 30min until the apple is soft. Let the soup cool somewhat, add the red wine vinegar and then blend until smooth.
Season to taste. Add more liquid if you find the consistency too thick.
by Linn Thorstensson | Oct 22, 2017 | Gluten free, Recipes, sides, snack, Vegetarian
What do you do when life throws you unexpected curve balls?
Do you go in to defense mode, get angry and start blaming yourself, and / or those around you?
Or do you recoil, and go into hiding out mode, become passive not knowing what to do?
Each life event, depending on what it is, will have us reacting in expected AND unexpected way. For some of them, we truly can have no idea how we will end up handling it until one day we are faced with it. Like loss and grief.
The month of October turned out to be one of a pivot point in my own life. One of breaking point, where I realised I had gotten the end of my level of toleranc. And the only way out was letting go and move forward into the unknown in whatever way that would look like, as long as it was different from my current reality. Because how things were was no longer working.
It had become evident that it was time to move and find another place to house myself and my dogs.
Considering I had lived the past 8 years in the same spot, this did feel like a pretty daunting move, and I have had a whole lot of “excuses” to why I couldn’t make it happen any sooner…
But when push came to shove, I let go. And I did something that is very hard for me to do, I asked for help. What happened felt like nothing short of amazing!
Through one of my close friends I managed to find a suitable place, just a few miles away (which made hauling my belongings so much easier!) So in just one week I had moved in to my new home.
I doubt that I will live here for the next 8 years, but it is perfect for now, and gives me a lot of space to get back to creative mode again. Now that the initial stress and overwhelm have passed, I am actually excited to see what this new chapter of my life will bring.
Change has not only just taken place in my own personal life…
You may also notice some minor changes to the blog?!
Like a NEW LOGO! And a new tagline. (This is the third tagline I have had since this website was birthed into life four years ago…)
Because, like I said, life is forever changing and evolving I felt it was time for a new logo, and tagline(!) to better reflect where I am at with my work and my message. So.This.Is.It.
I would love to know what you think of the new logo and tagline.
What does Wholehearted Living look like to you?
And when you hear Mindful Eating? What comes to mind?
To be honest, these past few weeks definitely put my intention of wholehearted living to the test. I realised why I have been working on myself over the year, reading umpteen self-help books, getting coaching, taking courses and training and gone to retreats. Because in the midst of it all, I realised that I have now lots of tools to draw upon, as well as kind supportive friends (thankfully) that is really beneficial when life takes unexpected turn like this. Which it inevitably will, it’s just part of being human and alive.
So, just a small glimpse of my life, and the reason for why it’s been a little quiet on the blog.
Now let’s get to the recipe!
This is actually one of those “deconstructed” type recipes, based on a really delicious recipe by Dale Pinnock aka The Medicinal Chef. His books and recipes are fab and well worth checking out.
In his version the sweet potato is mashed and added on top of the cooked spinach and chickpeas, and then the blue cheese added before it is all baked in the oven. It is such a comforting dish! Perfect for this time of the year.
Here I have pared it down in to a baked potato version and serving the chickpeas et.al. on top instead.
It had been a really long time since I had a baked potato, something that was really popular in Sweden when I grew up. But with ordinary white potatoes instead. It is really a simple dish, that you can whip up anytime. Just don’t start the project of cooking one when you are already approaching a ravenous state of hunger though… As you do need a good 45 min for it to cook in the oven.
If you are cooking for a crowd, just double the quantities accordingly.
Baked Sweet Potato with Mashed Chickpeas & Sundried Tomatoes
Serves 1 (double quantities as necessary)
1 decent size sweet potato, washed, leave peel on
½ tin of chickpeas, drained & rinsed
Approx. 7 sundried tomatoes, roughly chopped
A large handful (about ½ cup) fresh spinach leaves, if using large leaves roughly chop them
½ tsp of smoked paprika powder
A pinch of cayenne pepper
50g blue cheese of choice
Sea salt & Black pepper, to season
Heat the oven to 200˚C. Place your sweet potato(s) on a baking tray and put in the oven. Cook for approx. 45 min until it is soft right the way through.
To make the chickpea mash; Gently heat some olive oil in a frying pan. Add the chickpeas, spices and seasoning. Cook on medium heat until heated through and then roughly mash the chickpeas with the back of a fork.
Add the spinach to the pan and cook for a few min until wilted down.
Take out your cooked sweet potato. Allow to cool slightly, make a cut through the middle and squeeze open. Then add the spinach-chickpea mix on top. Add some blue cheese or feta if you prefer to top it all off.
Serve and enjoy.
by Linn Thorstensson | Sep 11, 2017 | breakfast, Healthy Treats, Recipes, snack, Vegan
Whilst I am chipping away at a non recipe blog post I thought I would share this seasonal favourite one of mine. It is funny because sometimes those types of posts almost writes themselves, and other times they require a bit more of an effort.
I picked up some really delicious Irish apples the other day when I was in Cork City. Ten apples for €2, so quiet a bargain. Which is so often the case when you buy locally grown or produced food that is in season.
To be honest, apples are not a fruit that I tend to include in my weekly shop on a regular basis. Bananas are my staple (not locally grown!), mostly because I love using them in smoothies. From there it can shift to whatever looks good and is reasonably priced.
Or if there’s something that looks interesting and that I haven’t tries before. Like green plums (seriously good), or kumquats, or just good old raspberries… You get the idea.
Fresh slices of apple with some nut butter is a “classic” snack in nutrition circles. It’s easy, portable and give you that balanced combination of carbohydrates with fat and protein, that will prevent your blood sugar from spiking too much.
But with the change of seasons, baking them whole in the oven is much more satisfying to me. And I suppose it I also means I am admitting that we have now left Summer behind, to get ready for wet and windy days, woolly jumpers, cozy hats, warm fires, darker evenings as well as beautiful clear skies with all the colourful glory that the autumn leaves brings.
Do I feel ready for this kind of transition? I don’t know… Are we every truly ready for any change in our lives, consciously chosen or not?
Yet it is the one certainty that we have.
And need to learn to live with.
The constant of change.
I began making baked apples like this about two years ago and since then this recipe have become an autumnal ritual of sorts. It is a lot less effort than you may think and only requires a few basic ingredients.
I tend to use eating apples rather than cooking apples for this.
Baked Apple with Spiced Nutbutter & Dark Chocolate
Recipe is based on one apple per person so double ingredients per amount of apples required.
1 crispy type of apple
20g good quality dark chocolate, roughly chopped
1 tbsp nut butter, (hazelnut would be me personal preference)
½ tsp mixed spice or pumpkin spice
Good quality ice cream, dairy free alternative or crème fraiché, to serve
Heat your oven to 180˚C. Cut the top off and then core the apple. If you have one of those tools to core an apple, lucky you! It will make it much easier. If you don’t use a small knife to cut around the core and then remove it.
Place your apple(s) on a lined baking tray. In a small bowl mix nut butter and spices together until you have an evenly paste.
Stuff the core of the apple(s) with alternate teaspoons of nut butter and chocolate until it’s full. Place the top back on.
Bake the apple(s) for about 30 min until the skin is soft and cracks and the flesh is fairly soft.
Serve warm with your choice of ice cream / cream / dairy free alternative.
** Some interesting alternatives for stuffing would be to use some butter instead of the nut butter (if you can tolerate dairy). Or some almond paste. You could make your own by blending ground almond with some maple syrup.
If you don’t have mixed spice, using ground cinnamon and / or cardamom would be delicious too!
Oh and I recently spotted this baked apple recipe over on Green Kitchen Stories. That looks pretty rad too.
And if you want to make your own nut butter go here.
by Linn Thorstensson | Aug 28, 2017 | Gluten free, Healthy Foods, Recipes, Salad, sides, Vegetarian
So here we go with another kale salad recipe! Told you that I had an abundance…
I’ve also been thinking about my recipes and how I would like to try to give you some various alternatives, where ever and whenever it is possible.
We talk about Intuitive Eating, but what about intuitive cooking?
Not all dishes lend themselves to mix and matching, or making substitutes. If you are baking, it is probably best to follow the recipe closely if you are looking for a predictable outcome. Though if you have a strong desire to experiment and not feeling to concerned about the outcome, go for it and do try all kinds of weird and wonderful ingredients and combinations.
Just be clear that you may not end up with something edible… But sometimes it’s more about the process than the outcome right?
When it comes to salads you are pretty safe experimenting away. Not too much can go haywire if you are using fresh, good quality ingredients to start with.
If you want to make a salad a decent meal, you have to (well you don’t have to, but I strongly recommend) that you follow the same plate concept as is recommended for balanced meals in general, if you want to make a salad that is a meal in itself and not just a simple side dish, that is.
The key, the secrete, whatever you want to call it, is to combine fat, protein with carbohydrates (which here will be mostly veg). If you leave out the fat and the protein from your salad and have just vegetables on their own, most likely you will end up not feeling full for very long, even though you may eat an actual large volume of food.
Each macro nutrient is digested differently, hence why this is.
From a mindful eating point of view, use your salad (or any meal for that matter) to explore how different foods effect your satiety and fullness. How long before you notice the need to eat again? There’s no right or wrong here, but it can be pretty useful information.
Anyway, let’s get to the recipe.
For potential substitutes for this particular salad:
Try different root veg like celeriac or maybe shredded purple cabbage.
Cannellini beans can be swapped for chickpeas or butter beans.
The walnuts can be swapped for toasted sunflower seeds or pecan nuts.
Kale Salad with Garlic-Tahini Dressing
Serves 4
6 large leaves of kale (any type of kale is fine), stems removed & finely chopped
2 carrots, peeled and finely grated
¼ cup sundried tomatoes, roughly chopped
½ cup cooked cannellini beans – swap for chickpeas or other beans if you wish
a handful of fresh walnuts, roughly chopped
Tahini dressing
3 tbsp tahini
1 clove garlic, minced
Juice of ½ lemon
2-3 tbsp cold water to thin the dressing
Sea salt & Black pepper, to season
Start by making the dressing by placing the tahini, minced garlic and lemon juice in a small bowl. With a fork mix them all together until you have a thick paste. Then add a tbsp. of water one by one until you have your desired consistency. You want to end up with a creamy dressing so don’t go too heavy handed with the water. Add sea salt and black pepper to taste.
Place the chopped kale in a large salad bowl, add the dressing and with your hands gently massage it in so that the leaves wilt / soften a little..
Add the shredded carrots, the sundried tomatoes and the beans. Toss together until everything is evenly coated with the dressing
Add the chopped walnuts for some extra crunch.
Serve as is, or with your choice of meat / fish / egg if that takes your fancy.
Looking for more kale salad ideas? Well I have a few oldies from the archives!
Kale Salad with orange-tahini dressing
Black quinoa & Kale salad with apples & toasted hazelnuts
Cavolo Nero Salad with a Mexican twist
And there are some kale in this green soup too…
