tag:blogger.com,1999:blog-25157771261986144622024-02-21T09:50:17.244+01:00MattalibanenMATTALIBANEN - Ekologisk matMattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-2515777126198614462.post-83114252988034033032017-11-18T21:10:00.001+01:002017-11-18T21:10:49.489+01:00Shut up Shot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe58NTTL4v17iL0i3tnIOBzTSPy9roQl7XU0j3ZGbIYuBtJfeZjie5ts6LD5iOfSwD4jdar-3y7U5Vx-K-MTiImMZ2ZI_wpeRgldqKz61LD_fxiQ8eeyUSB5Q5cka97dtIq5PlWhbDnbCj/s1600/ShutUpShot_171118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1080" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe58NTTL4v17iL0i3tnIOBzTSPy9roQl7XU0j3ZGbIYuBtJfeZjie5ts6LD5iOfSwD4jdar-3y7U5Vx-K-MTiImMZ2ZI_wpeRgldqKz61LD_fxiQ8eeyUSB5Q5cka97dtIq5PlWhbDnbCj/s640/ShutUpShot_171118.jpg" width="640" /></a></div>
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Ja man håller verkligen käften efter att man dragit i sig några av dessa shots på morgonen. Det kommer ett "aaaaahh" på sin höjd. Det blev faktiskt förvånansvärt gott, trodde inte det eftersom grapefrukt är en väldigt bitter citrusfrukt. Men vi hade en stor ekologisk grapefrukt i kylen som ingen ville äta upp så då gjorde jag denna shot.<br />
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<b>Ekologiska ingredienser:</b><br />
1 stor grapefrukt<br />
1/2 citron<br />
1 bit ingefära<br />
1 tsk honung<br />
Isbitar<br />
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<b>Gör såhär:</b><br />
1. Skala grapefrukten och skär den i lagom stora bitar.<br />
2. Pressa en halv citron på juice.<br />
3. Riv ingefäran.<br />
4. Lägg ner grapefruktbitarna, citronjuicen, ingefäran och honungen i en stark mixer och kör på högsta i några minuter.<br />
5. Häll i is i mixerkannan innan servering och låt stå några minuter så shoten blir kall.<br />
6. Häll upp i shotsglas och svep den hel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhqVD0_yYfhkfc0JTqhq6mNyQuZSDLph-5o30FZwqEfC6RZu30bPG8UMcM6tOshAdVTvmzStz4Z8vVcPoSWGrZCEtr2JgeAyWP9olT3lkPNkQEQAwXbk94qpXHfVdeCAeJHsvOot4GU2D/s1600/ShutUpShot2_171118.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="750" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhqVD0_yYfhkfc0JTqhq6mNyQuZSDLph-5o30FZwqEfC6RZu30bPG8UMcM6tOshAdVTvmzStz4Z8vVcPoSWGrZCEtr2JgeAyWP9olT3lkPNkQEQAwXbk94qpXHfVdeCAeJHsvOot4GU2D/s400/ShutUpShot2_171118.png" width="400" /></a></div>
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Yeah, you really shut up after drinking some of these shots in the morning. At its height you will say "aaaaahh". It was actually surprisingly good, did not believe it because grapefruit is a very bitter citrus fruit. But we had a big organic grapefruit in the fridge that nobody wanted to eat up so I did this shot.<br />
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<b>Organic Ingredients:</b><br />
1 large grapefruit<br />
1/2 lemon<br />
1 piece of ginger<br />
1 teaspoon honey<br />
Ice cubes<br />
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<b>Steps:</b><br />
1. Peel the grapefruit and cut it into large pieces.<br />
2. Squeeze half a lemon on juice.<br />
3. Grate the ginger.<br />
4. Put the grapefruit pieces, lemon juice, ginger and honey into a strong mixer and run at the highest for a few minutes.<br />
5. Pour ice in the mixing bowl before serving and let stand for a few minutes so the mixture gets cold.<br />
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com2tag:blogger.com,1999:blog-2515777126198614462.post-58865858021686067702016-04-10T12:54:00.000+02:002016-04-10T13:08:01.368+02:00Winter salsa / Vintersalsa<div class="separator" style="clear: both; text-align: center;">
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Winter salsa is my name of this salsa because I use canned tomatoes instead of fresh tomatoes during the winter months when tomatoes are tasteless and watery. However, I take away most of the tomato juice and use it for something else. You can use both crushed tomatoes or whole peeled tomatoes in a can (which you then chop down). I take little what I have at home and mix into the salsa but always tomatoes, olive oil, garlic and chili. Remember also to use organic tomatoes and chili because the conventional ones are the products that are sprayed most with pesticides.<br />
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Organic ingredients:<br />
200-300 g canned tomatoes (without the tomato juice)<br />
1 whole red chilli<br />
1 red bell pepper<br />
1 spring onion (or leek, onion, red onion)<br />
2 cloves garlic<br />
1 pinch sea salt<br />
1 pinch ground cayenne pepper<br />
1 pinch of dried oregano<br />
1 tablespoon olive oil<br />
<br />
Steps:<br />
1. Start by removing most of the tomato juice from the canned tomatoes and save it for something else. I usually use it to marinade or somekind of sauce. If using whole peeled tomatoes chop them to smaller cubes.<br />
2. Add the tomatoes into a bowl.<br />
2. Finely chop the peppers, chili and onions and add to the bowl.<br />
3. Press the garlic into the bowl.<br />
4. Season with sea salt, ground cayenne pepper, oregano and olive oil.<br />
5. Mix everything together and taste.<br />
Enjoy :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVmUpzA0o_z1jcA880DLe67KnRp3fbZ7I_ctzx3KA690xFGp-sLfqkwOHS0TIHl8D_UihXAaPdzL5IFMuBL0CRID0lKtbjxuoMUi1PFPfPmoOjQFu2maciZMxZqGch6vB7_3MIzvHXisc/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVmUpzA0o_z1jcA880DLe67KnRp3fbZ7I_ctzx3KA690xFGp-sLfqkwOHS0TIHl8D_UihXAaPdzL5IFMuBL0CRID0lKtbjxuoMUi1PFPfPmoOjQFu2maciZMxZqGch6vB7_3MIzvHXisc/s640/IMG_0018.JPG" width="640" /></a></div>
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Vintersalsa är namnet på denna salsa eftersom jag använder burktomater istället för färska tomater under vinterhalvåret när tomaterna är smaklösa och vattniga, tar dock bort det mesta av tomatjuicen och använder den till nåt annat (tex köttfärssås, marinader osv). Man kan använda både krossade tomater eller hela tomater i burk (som man då hackar ner). Brukar ta lite vad jag har hemma och blanda i salsan men alltid tomat, olivolja, vitlök och chili. Tänk också på att använda ekologiska produkter då tomater och chili är de råvaror som besprutas mest med diverse kemikalier. Om du bor i Sverige så använder jag Saltå Kvarns eller Kung Markattas burktomater.<br />
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Ekologiska ingredienser:<br />
200-300 g burktomater (utan mesta tomatjuicen)<br />
1 hel röd chili<br />
1 röd paprika<br />
1 salladslök (eller purjo, gul lök, rödlök)<br />
2 vitlöksklyftor<br />
1 nypa havssalt<br />
1 nypa cayennepeppar<br />
1 nypa oregano<br />
1 msk olivolja<br />
<br />
Gör såhär:<br />
1. Börja med att ta bort det mesta av tomatjuicen från burktomaterna och spara den till något annat. Jag brukar använda den till marinad eller i nån sås. Om du använder hela burktomater så hacka ner de till mindre tärningar.<br />
2. Lägg tomaterna i en skål.<br />
2. Finhacka paprika, chili och salladslök och lägg i skålen.<br />
3. Pressa eller riv vitlöksklyftorna ner i skålen.<br />
4. Krydda upp med havssalt, cayennepeppar, oregano och olivolja.<br />
5. Blanda ihop allt och smaka av.<br />
Enjoy :-)Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-69294742946621238582016-03-30T21:22:00.000+02:002016-03-30T21:25:17.659+02:00Kale chips / grönkålschips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFT9jDRRiWq6lH-kz66OzpNNDxjPhkqDwDDeZ2caPZcVsp5tRj5nsLwDS73n2uZaNaxXYsCjHmKgZd1xWK1_6Iw9K0fa9s50libTnJZf6xNDVWJ26EWQsPpXp7d9s_Tj0ZnmUJ1xjQ6PZ/s1600/IMG_0716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFT9jDRRiWq6lH-kz66OzpNNDxjPhkqDwDDeZ2caPZcVsp5tRj5nsLwDS73n2uZaNaxXYsCjHmKgZd1xWK1_6Iw9K0fa9s50libTnJZf6xNDVWJ26EWQsPpXp7d9s_Tj0ZnmUJ1xjQ6PZ/s640/IMG_0716.JPG" width="640" /></a></div>
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Kale Chips, so crazy good. Thin, salty and crispy. Have done this many times and in different ways. The best and most delicious way is to bake them in a low heat to get better control, because I promise you that it's not a funny story with burnt kale chips. And yeah, you can use any sort of kale whatsoever, as long as it's organic ;)<br />
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<b>Organic ingredients:</b><br />
1 bunch of fresh kale<br />
1 tbsp olive oil (here I used an olive oil with lemon)<br />
1 tbsp lemon juice<br />
0,5 tsp sea salt<br />
<br />
<b>Steps:</b><br />
1. Start by washing the kale and cut away the thick stems and cut the leaves into bite-sized pieces.<br />
2. Heat the oven to 100 degrees Celsius (212 F).<br />
3. Massage olive oil, lemon juice and sea salt into the kale.<br />
4. Spread the kale leaves on parchment paper.<br />
5. Bake in the middle of the oven for about 20-25 minutes. Keep track of chips the last 10 minutes so they keep green and crispy and not burnt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5fR10KPO-1wIXXRvEzpR4M5-s6bYvz7GIMfSze1-6wd3huRXNrGI2BGdfiQQyFrVn8b5OT64wCAk1weiUXSlubW12EAX3fkZKwV5Vw8fVE1qkqLnu6drIY2jXA1Wbn5mefwoBx3BqHJO/s1600/IMG_0703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5fR10KPO-1wIXXRvEzpR4M5-s6bYvz7GIMfSze1-6wd3huRXNrGI2BGdfiQQyFrVn8b5OT64wCAk1weiUXSlubW12EAX3fkZKwV5Vw8fVE1qkqLnu6drIY2jXA1Wbn5mefwoBx3BqHJO/s640/IMG_0703.JPG" width="640" /></a><br />
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Grönkålschips, så sjukt gott. Tunna, salta och krispiga. Har gjort detta många gånger och på lite olika sätt. Det bästa och godaste sättet är att dra ner värmen ganska mycket då du har bättre kontroll på chipsen, för jag lovar det är ingen kul historia med brända grönkålschips. Och just ja, du kan använda vilken grönkålssort som helst, så länge det är ekologiskt ;)<br />
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<b>Ekologiska ingredienser:</b><br />
1 bukett färsk grönkål<br />
1 msk olivolja (här använde jag en olivolja med citron från Saltå Kvarn)<br />
1 msk citronsaft<br />
0,5 tsk havssalt<br />
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<b>Gör såhär:</b><br />
1. Börja med att tvätta grönkålen och skära bort den tjocka stjälken och skär bladen i lagom stora bitar.<br />
2. Sätt på ugnen på 100 grader.<br />
3. Massera in olivolja, citronsaft och havssalt.<br />
4. Bred ut grönkålsbladen på bakplåtspapper.<br />
5. Kör in plåten i mitten av ugnen i ca 20-25 minuter. Viktigt! Håll koll på chipsen de sista 10 minutrarna då de snabbt blir brända om man tittat bort för länge.<br />
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-45945898043547656202016-03-16T22:11:00.000+01:002016-03-16T22:41:46.679+01:00Swedish meatballs / Köttbullar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ7IKhCheyBAmu59ssv1P4A_dF14kzxAv6CGK0GelGBeZzbZ96ouc-1_wbdkbfAYihdtZjJYhOxYCU9KNPzenQcmJFwfpLLJCC8PdTyiq9Le2Xfv_6L0140EH9aZqqZ1VF_5SS8n1IyL5/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ7IKhCheyBAmu59ssv1P4A_dF14kzxAv6CGK0GelGBeZzbZ96ouc-1_wbdkbfAYihdtZjJYhOxYCU9KNPzenQcmJFwfpLLJCC8PdTyiq9Le2Xfv_6L0140EH9aZqqZ1VF_5SS8n1IyL5/s640/IMG_0073.JPG" width="640" /></a>
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Yes thank you! Give me meatballs every day. I could easily eat meatballs every single day, it's a perfect little ball in both taste and size. Remember that the meatballs do not need any filling with bread, it's just a cheap filler. Don´t get me wrong, I think it's perfectly okay to fill out the batter to get the meat content down, but you don´t need to use bread for that. Chop down some vegetables or compliant cheese instead, such as zucchini, carrot, tomato, feta or soften the ground meat with heavy cream. You can mix in just about anything, well as long as it is edible. Here's a simple basic recipe.<br />
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<b>Organic ingredients:</b><br />
800 grams minced beef<br />
2 egg yolks<br />
1 onion<br />
1 tablespoon Dijon mustard<br />
1 tsp sea salt<br />
a few turns of black pepper mill<br />
pinch of cayenne pepper<br />
butter for frying<br />
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Steps:<br />
1. Mince the onion and fry it over low heat until translucent. Set aside to cool.<br />
2. Add the minced beef, egg yolks, Dijon mustard, sea salt, black pepper, cayenne pepper and the cooled onion in a large bowl.<br />
3. Mix the batter with an electric mixer. The more you run the mixer, the stickier the batter becoms and holds the meatballs together.<br />
4. Taste so that all spices are in balance. Fry one to taste if you do not dare to taste the raw batter.<br />
5. Roll to bite-sized balls and fry in butter or coconut oil.<br />
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Ja tack! Give me köttbullar varje dag. Jag skulle lätt kunna äta köttbullar vareviga dag, det är en perfekt liten boll i smak och storlek. Tänk på att köttbullar inte behöver späckas med bröd, det är bara billig utfyllnad. Missförstå mig rätt, jag tycker det är helt okej att man fyller ut smeten för att få ner kötthalten, men man behöver inte använda bröd till det. Choppa ner lite grönsaker eller ost istället, tex zucchini, morot, tomat, fetaost eller mjuka upp färsen med grädde. Man kan blanda i princip vad som helst, ja så länge det är ätbart. Här kommer ett enkelt grundrecept.<br />
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<b>Ekologiska ingredienser:</b><br />
800 g nötfärs<br />
2 äggulor<br />
1 gul lök<br />
1 msk dijonsenap<br />
1 tsk salt<br />
några varv med svartpepparkvarnen<br />
nypa cayennepeppar<br />
smör till stekning<br />
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<b>Gör såhär:</b><br />
1. Finhacka löken och stek den på låg värme tills den är genomskinlig. Ställ åt sidan att svalna.<br />
2. Lägg ner nötfärs, äggulor, dijonsenap, salt, svartpeppar, cayennepeppar och den avsvalnade löken i en stor bunke.<br />
3. Blanda ihop smeten med en elvisp. Ju mer du kör med elvispen desto kletigare blir smeten och desto bättre håller köttbullarna ihop.<br />
4. Smaka av så att alla kryddor är i balans. Stek ett smakprov om du inte vågar smaka den råa smeten.<br />
5. Rulla till lagom stora bollar och stek i rikligt med smör eller kokosolja.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DyOWmt9XEqJbi0l67gII6p2Zv9EWhRTRRHPH-21NVgbz773h4ko9QcyvpwiYcQ2Xmvh8IclbZ3PRJexYZb3IeblQlWysUPUwKkO-zA_hgAp7s7pF9FPFfL4vvJnWH0KVs9j1v-KandqF/s1600/meatballs03.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DyOWmt9XEqJbi0l67gII6p2Zv9EWhRTRRHPH-21NVgbz773h4ko9QcyvpwiYcQ2Xmvh8IclbZ3PRJexYZb3IeblQlWysUPUwKkO-zA_hgAp7s7pF9FPFfL4vvJnWH0KVs9j1v-KandqF/s320/meatballs03.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before they are fried</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6lmwHCmwzqKE77OP5ve0WeGDwGC-6oW5BTHh2aW38HLVorjkVmP0uop_PplJCaMzhDB7JZzhJEBQktdvdcKzeD8lon31cn9WDfGgkRa0nT7G62CSy6JV7P0HuvMwRy1jhFHlhY0uRyiS/s1600/meatballs01.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6lmwHCmwzqKE77OP5ve0WeGDwGC-6oW5BTHh2aW38HLVorjkVmP0uop_PplJCaMzhDB7JZzhJEBQktdvdcKzeD8lon31cn9WDfGgkRa0nT7G62CSy6JV7P0HuvMwRy1jhFHlhY0uRyiS/s320/meatballs01.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Zoodles</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORzETIaM0szJZzfdXwpOfYc3_JnzJ8ETHQzms5svGmTMm4DAjCzUVXJ-KobAbYmHyVNduDlEYQc3ijLenwtgs1AqwlQw60ZJjaBaIrwxZRymr_VQa64D0NOmidmN4Ezh7bnguMGsRtn_4/s1600/meatballs02.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORzETIaM0szJZzfdXwpOfYc3_JnzJ8ETHQzms5svGmTMm4DAjCzUVXJ-KobAbYmHyVNduDlEYQc3ijLenwtgs1AqwlQw60ZJjaBaIrwxZRymr_VQa64D0NOmidmN4Ezh7bnguMGsRtn_4/s320/meatballs02.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With eggwhite flatbread, beetroot and egg</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rJ7BRaWp7d_-xMSs-TDQ8JzaMM-fXTGdIHiS6Y9fJ1u0MbuWN6rBqdHjWZcm4L3zN-CjutijlnTAya-oFKvruP3aAQmKvub5DULSJh4-RVYK89wXiErlHJoDJStONLI7G3BUIYtMwWBN/s1600/meatballs04.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rJ7BRaWp7d_-xMSs-TDQ8JzaMM-fXTGdIHiS6Y9fJ1u0MbuWN6rBqdHjWZcm4L3zN-CjutijlnTAya-oFKvruP3aAQmKvub5DULSJh4-RVYK89wXiErlHJoDJStONLI7G3BUIYtMwWBN/s320/meatballs04.PNG" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With carrot carbonara</td></tr>
</tbody></table>
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-21510281471630442492015-02-01T17:34:00.000+01:002016-03-30T21:53:23.378+02:00Caramelized cabbage & ground beef / Karameliserad vitkål & köttfärs<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnnGTpudGVPusF-2dTIUrW55XWySLKTkK2GhNbYj1z_T8FWZMZ6no8sv0WIUr5ojfViujbfP7h9fj6M6BYD0oD8045b4NRpTkzzZLeVQgB6vkxg0AjRr-KDVNSglJVX99Q3bidz1uOtjZ/s1600/IMG_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnnGTpudGVPusF-2dTIUrW55XWySLKTkK2GhNbYj1z_T8FWZMZ6no8sv0WIUr5ojfViujbfP7h9fj6M6BYD0oD8045b4NRpTkzzZLeVQgB6vkxg0AjRr-KDVNSglJVX99Q3bidz1uOtjZ/s640/IMG_0142.JPG" width="640" /></a> </div>
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This is so crazy good so you can´t even believe it. I have done this several times the last weeks and I can´t get enough. I love everything about this dish, the taste, texture and how well it suits us who eat Whole30, Paleo and LCHF.</div>
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<strong>Organic ingredients:</strong></div>
1 large head of cabbage grated<br />
3 grated carrots<br />
Ghee<br />
coconut oil<br />
1 kg ground beef<br />
4 yellow chopped onions or 2 leeks<br />
4 cloves of garlic<br />
Sea salt<br />
BBQ Season (without additives)<br />
Ground paprika<br />
Cumin<br />
Black Pepper<br />
Cayenne pepper<br />
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<br /></div>
<strong>Steps:</strong><br />
1. Grate the whole cabbage with a mandolin slicer (3 mm) or with a <br />
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cheese slicer.</div>
2. Fry the cabbage in ghee and coconut oil until it starts to get <br />
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little browned. Add salt and pepper.</div>
3. Pour over the fried cabbage into a greased large baking dish.<br />
4. Fry the ground beef in ghee and coconut oil with chopped onion <br />
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and season the ground beef with a clean BBQ season, ground </div>
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paprika, black pepper, sea salt, cayenne pepper and grated garlic.</div>
5. Mix the ground beef with cabbage and put into 400°F varm oven, on the bottom of the oven for about 75-90 minutes until everything is wonderfully caramelized. Stir every 20-30 minutes.<br />
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Detta är så galet gott så du kan inte ens fatta det. Jag har gjort det här flera gånger de senaste veckorna och jag kan inte få nog. Jag älskar allt med denna rätt, smaken, konsistensen och hur bra <br />
det passar för oss som äter Whole30, Paleo och LCHF.<br />
<br />
<strong>Ekologiska råvaror:</strong><br />
1 stort vitkålshuvud <br />
3 rivna morötter<br />
Ghee<br />
Cocosolja<br />
1 kg nötfärs<br />
4 gula lökar eller 2 purjolökar<br />
4 klyftor vitlök<br />
Havssalt<br />
Grillkrydda (utan tillsatser)<br />
Paprikakrydda<br />
Spiskummin<br />
Svartpeppar<br />
Cayennepeppar<br />
<br />
<strong>Gör såhär:</strong><br />
1. Hyvla hela vitkålshuvudet med en mandolin (3 mm) eller med en <br />
osthyvel.<br />
2. Stek vitkålen i ghee och cocosolja tills den börjar bli lite <br />
brynt. Salta och peppra.<br />
3. Häll över den stekta vitkålen i en smord stor ugnsform.<br />
4. Stek nötfärsen i ghee och cocosolja med lök och krydda <br />
köttfärsen med en ren grillkrydda, paprikakrydda, svartpeppar, <br />
havssalt, cayennepeppar och riven vitlök. (Ta de mängder som du själv vill och önskar och gillar, jag har ganska mycket kryddor för att få en bra smak. Smaka av)<br />
5. Blanda köttfärsen med vitkålen och kör i 200°C grader varm ugn, <br />
längst ned i ca 75-90 minuter tills allt är härligt karameliserat. <br />
Rör om var 20-30:e minut.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXyUbm6zwdI_i0D7M4upCCOPRzTcGOs0cqWHR2KvgSVZ2TTt-2ekoOj_xigmb6-Y5ByLQrXQAj5Y0IeMyPNyCwMayv5D5gQ8tZSqVyA8O8-okkMyUetG685EX1uM_7XxMrWW7Gz4ecOOM/s1600/caramelized_cabbage_vitk%C3%A5l01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXyUbm6zwdI_i0D7M4upCCOPRzTcGOs0cqWHR2KvgSVZ2TTt-2ekoOj_xigmb6-Y5ByLQrXQAj5Y0IeMyPNyCwMayv5D5gQ8tZSqVyA8O8-okkMyUetG685EX1uM_7XxMrWW7Gz4ecOOM/s1600/caramelized_cabbage_vitk%C3%A5l01.jpg" width="640" /></a>Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com5tag:blogger.com,1999:blog-2515777126198614462.post-5010216248896544142015-01-04T19:49:00.001+01:002015-01-04T19:49:31.886+01:00Macadamia Ricotta "cheese" / "ost"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqk2OY0QJf8SELtWUoe7fcGEhhYdyL16N_2x5nY7rZ6QvkH_gSpYNYo9mHf8hACUBG6Uzde1e_zdtz8Fq-Cb_Wq2O9HtmhAF30kbkSCag_5_btiJ2nNy4ZUPwW_M7YmiQ1W4qdwme25QL1/s1600/Macadamia_Ricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqk2OY0QJf8SELtWUoe7fcGEhhYdyL16N_2x5nY7rZ6QvkH_gSpYNYo9mHf8hACUBG6Uzde1e_zdtz8Fq-Cb_Wq2O9HtmhAF30kbkSCag_5_btiJ2nNy4ZUPwW_M7YmiQ1W4qdwme25QL1/s1600/Macadamia_Ricotta.jpg" height="640" width="640" /></a></div>
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This was not really as a cheese, but it was really good as a side dish and I liked it a lot. The recipe maker is the fantastic Michelle Tam who is the writer of the cookbook Nom Nom Paleo Food for humans. A cookbook that I really can recommend. So creative.</div>
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Organic ingredients:</div>
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2 cups raw macadamia nuts</div>
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1 tsp sea salt (or Kosher salt as in the original recipe)</div>
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1 tbsp lemon juice from a lemon</div>
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1/2 cup water</div>
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Steps:</div>
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1. Mix together all the ingredients in a food processor til the Macadamia Ricotta is smooth. </div>
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2. Serve it for example as a dip for veggies or topping on a Bolognese. </div>
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Detta var inte riktigt som en ost, men den var riktigt god som tillbehör och jag gillade både konsistensen och smaken väldigt mycket. Receptet är skapat av den fantastiska Michelle Tam som har skrivit kokboken Nom Nom Paleo Food for humans. En kokbok som jag verkligen kan rekommendera, så kreativ. Men finns tyvärr bara på engelska.</div>
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<strong>Ekologiska ingredienser:</strong></div>
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4,5 dl raw macadamianötter</div>
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1 tsk havssalt</div>
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1 msk citronjuice från en citron</div>
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1,25 dl vatten </div>
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<strong>Gör såhär:</strong></div>
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1. Mixa ihop alla ingredienser i en matberedare tills Macadamia ricottan är som en len puré.</div>
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2. Servera den tex som en dip till blandade grönsaker eller som topping på en köttfärssås. </div>
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Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-41586320305785514302015-01-03T21:31:00.000+01:002016-03-31T11:57:12.658+02:00Paleo Mayo / Majonnäs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNar0PYMn6Vi7SFDApkqEJrpjtkuX5Mcd08KSmP_xc7sP_U6awVoIHlFS7dnb8t4Xwc8LwMPGNgeRvGGDMCzke4zSe1LTLAlkkwKmqEkpaUG1fatR6WPnAU6sSHeURoE-Ytw5iJcrFbGi/s1600/Paleo_mayo_majonn%C3%A4s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNar0PYMn6Vi7SFDApkqEJrpjtkuX5Mcd08KSmP_xc7sP_U6awVoIHlFS7dnb8t4Xwc8LwMPGNgeRvGGDMCzke4zSe1LTLAlkkwKmqEkpaUG1fatR6WPnAU6sSHeURoE-Ytw5iJcrFbGi/s1600/Paleo_mayo_majonn%C3%A4s.jpg" width="640" /></a></div>
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Oh wow, this was great with coconut oil. I have made my homemade mayo for years just like this, but with Canola oil. But finally I have this Paleo friendly mayonnaise that I really like. Made totally from organic extra virgin coconut oil. The one with olive oil is to heavy for my taste buds, but this was lighter in the taste and really yummy. You think it´s gonna be hard as rock in the fridge? The answer is NO. Actually it will have the nice creamy structure of Mayo even after you have had it in the fridge for several days.<br />
<br />
<br />
<strong>Organic ingredients:</strong><br />
1,5-2 cups extra virgin coconut oil<br />
3 egg yolks<br />
1 tbsp white balsamic vinager<br />
1 tsp dijon mustard<br />
pinch sea salt<br />
pinch ground white pepper<br />
<br />
<strong>Steps:</strong><br />
1. Melt the coconut oil in a small cooking pan in really low heat.<br />
2. In a food processor, place the egg yolks, white balsamic vinager, dijon mustard, sea salt and ground white pepper. Not the oil at this point.<br />
3. Blend together the ingredients for 15 seconds.<br />
4. While blending you can now slowly pour in the melted coconut oil. Blend til it reaches desired consistency.<br />
5. Store in a glass jar in the fridge for up to a week.<br />
<br />
<strong>Tip!</strong> You don´t have to let the ingredients come to room temperature as every recipe says. I have made homemade mayonnaise for years and have never failed even if the eggs are taken from the fridge minutes before.<br />
<br />
<strong>Tip 2!</strong> If the mayo is runny, add more coconut oil until the mayo has the consistency you like. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_h8MgfgHUZqX7updGjGOXruE33wmv0MibImYgbL04cZMkvhKkWZiC8BVqhO4UNBIpTI0nWd8zPrqxDkUT9-m4IFmT6fjAxrDBx9jKsIElMAbN7FT-DIUS_5YUg_i7Lufv8AKsooma__Dv/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_h8MgfgHUZqX7updGjGOXruE33wmv0MibImYgbL04cZMkvhKkWZiC8BVqhO4UNBIpTI0nWd8zPrqxDkUT9-m4IFmT6fjAxrDBx9jKsIElMAbN7FT-DIUS_5YUg_i7Lufv8AKsooma__Dv/s640/IMG_0276.JPG" width="640" /></a></div>
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Oh wow, detta blev riktigt bra med kokosolja. Jag har gjort hemmagjord majonnäs på det här sättet i åratal, men med rapsolja. Men nu äntligen har jag denna Paleovänliga majonnäs som jag verkligen gillar. Gjord helt från ekologisk extra jungfru kokosolja. Den med olivolja är för stark i smaken för mina smaklökar, men denna hade perfekt balans och riktigt god. Nu tänker du säkert att den kommer bli stenhård i kylen? Svaret är NEJ. Den kommer faktiskt fortsätta ha den krämiga strukturen av en majonnäs även efter att ha haft den i kylen i flera dagar.<br />
<br />
<strong>Ekologiska ingredienser:</strong><br />
3,5-4,5 dl extra virgin kokosfett<br />
3 äggulor<br />
1 msk vit balsamvinäger<br />
1 tsk dijonsenap<br />
nypa havssalt<br />
nypa mald vitpeppar<br />
<br />
<strong>Gör såhär:</strong><br />
1. Smält kokosoljan i en liten kastrull på lägsta värmen på plattan.<br />
2. Lägg ner i matberedaren äggulor, vit balsamvinäger, dijonsenap, havsalt och vitpeppar.<br />
3. Mixa ihop i ca 15 sekunder.<br />
4. Nu kan du börja hälla ner kokosoljan sakta. Kör matberedaren tills majonnäsen har den konsistens du önskar.<br />
5. Lägg majonnäsen i en glasburk och den håller upp till en vecka i kylen.<br />
<br />
<br />
<strong>Tips!</strong> Du behöver inte låta ingredienserna bli rumsvarma som de skriver i alla recept. Jag har gjort hemmagjord majonnäs i åratal och har aldrig misslyckats även om jag tagit ut äggen några minuter innan från kylen.<br />
<br />
<strong>Tips 2!</strong> Om majonnäsen är rinnig så kan du hälla i mer kokosolja tills majonnäsen har den konsistensen du önskar. Ju mer olja desto fastare majonnäs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHdZ-FiSx8mzeURoaeBemdlVFB91O8liLMXyQ4JcWFHvhld1GCd2j92AXo4sDMBVMSpVtmE78GGF7iNRN2pqRCdLIIbTnZik5Wp6yD2r7Wns_2NdESQAiTp2nAc5H9ugkk8EluiZif22r/s1600/IMG_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHdZ-FiSx8mzeURoaeBemdlVFB91O8liLMXyQ4JcWFHvhld1GCd2j92AXo4sDMBVMSpVtmE78GGF7iNRN2pqRCdLIIbTnZik5Wp6yD2r7Wns_2NdESQAiTp2nAc5H9ugkk8EluiZif22r/s320/IMG_0277.JPG" width="320" /></a><br />
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com2tag:blogger.com,1999:blog-2515777126198614462.post-83291653495808444942014-12-30T19:14:00.000+01:002016-03-31T19:14:44.908+02:00Brazil nut milk / Paranötsmjölk <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLgbVYWznP_gYAGYaflMcu2HWGMQB7M3GQHjgtBeAof7kOTyB7HBsP17FQety5eSt4UspBcy2USjC-mInRXM1pRzRKnVX4JgL8oKJiEBAGm6KmKDAGYqzrGz3dV91ceHpDQbGgNJPqWmx/s1600/nutmilk_n%C3%B6tmj%C3%B6lk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLgbVYWznP_gYAGYaflMcu2HWGMQB7M3GQHjgtBeAof7kOTyB7HBsP17FQety5eSt4UspBcy2USjC-mInRXM1pRzRKnVX4JgL8oKJiEBAGm6KmKDAGYqzrGz3dV91ceHpDQbGgNJPqWmx/s1600/nutmilk_n%C3%B6tmj%C3%B6lk.jpg" width="640" /></a></div>
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<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;">Oh heavenly Brazil nut milk. Welcome to my life. Haven´t tried this
earlier and it´s a bomb! You can change the Brazil nuts to wathever nut you like. Drink it as it is, or in coffee or smoothies. <!--[endif]-->Set aside the pulp for another use (I will make vegan ”meatballs”).</span><br />
<br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;"><span style="font-family: "times new roman"; font-size: small;">
</span>Ingredients:<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span>2 cups of organic Brazil nuts<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span>pinch of sea salt<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span>6 cups of water<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><br />
<span style="font-family: "times new roman"; font-size: small;">Steps:</span><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Soak the Brazil nuts for at least 8 hours in
cold water.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Discard the water.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Rinse the nuts.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Blend the soaked Brazil nuts with pinch of sea
salt and 6 cups of cold water in the blender <o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Use a nut milk bag to strain the pulp out from
the milk.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Store the milk in a glass jar in the
refrigerator for 3-5 days.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFnqkBegrfSEB0jtMxdNTWgg3ImHmrkSQzrCP_97BP-HikklmcvSFIYURGcMTKtIusMgecyejd-pmR6ica51q7BZ5umpOHxS4TiXhNZ9r0ZNQz5oyus2i6IpxxcKJ79AR5artzfJ-n6uf/s1600/paran%C3%B6tter_brazilnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFnqkBegrfSEB0jtMxdNTWgg3ImHmrkSQzrCP_97BP-HikklmcvSFIYURGcMTKtIusMgecyejd-pmR6ica51q7BZ5umpOHxS4TiXhNZ9r0ZNQz5oyus2i6IpxxcKJ79AR5artzfJ-n6uf/s640/paran%C3%B6tter_brazilnuts.jpg" width="640" /></a></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;"><span style="font-family: "times new roman"; font-size: small;">
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</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;">Åh underbara paranötsmjölk. Välkommen till mitt liv. Hade
inte testat detta tidigare och det är svingott! </span></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;">
<span style="font-family: "times new roman"; font-size: small;">
Du</span> kan ändra paranötterna till vilken nöt som helst. Drink den som den är eller i kaffe eller smoothies. <!--[endif]-->Lägg undan nötmassan och använd till något annat (jag kommer göra vegetariska ”köttbullar”).</span><span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;"></span><br />
<br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;">Ingredienser:<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span>5 dl ekologiska paranötter<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span>nypa havssalt <o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span>1,5 liter vatten<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><br />
<span style="font-family: "times new roman"; font-size: small;">
Gör såhär:</span><br />
<span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Blötlägg nötterna i minst 8 timmar.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Sila bort vattnet.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Skölj nötterna ordentligt.<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Mixa de blötlagda nötterna med lite havssalt och
1,5 liter kallt vatten i en kraftfull mixer. <o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Använd en nötmjölkspåse och sila bort nötmassan.
<o:p></o:p><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Förvara nötmjölken i en glasflaska och låt stå i
kylen i 3-5 dagar. </span><br />
<br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;"><o:p></o:p></span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 11pt;"><br />
<span style="font-family: "times new roman"; font-size: small;">
</span></span>Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-59242286371562590552014-10-12T18:00:00.000+02:002014-10-12T18:00:01.685+02:00Buckwheat pancakes / Boveteplättar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7OtUj1xaPums_2_Emq5s0rdLmr0dUC9RcizE43QPR2kmq-DvpD5dnjvHD2iYbaRurYwHS9u6Ahs4Zu_Bpo0THlORxb8dDH1x6FPUnVyHnlznD45UOKraYNwNjfr-FXQ8EZNugJym1ADM/s1600/IMG_7697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7OtUj1xaPums_2_Emq5s0rdLmr0dUC9RcizE43QPR2kmq-DvpD5dnjvHD2iYbaRurYwHS9u6Ahs4Zu_Bpo0THlORxb8dDH1x6FPUnVyHnlznD45UOKraYNwNjfr-FXQ8EZNugJym1ADM/s1600/IMG_7697.JPG" height="640" width="640" /></a></div>
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These pancakes are glutenfree and sugarfree. The secret to the success of these is to fry them on medium heat for quite long time before you flip them over. Due to the physsilium husk the batter will be more sticky in the end but it´s still okey. Just spoon out the batter and help it with your spoon to flatten out on your frying pan. I use a Swedish pancake pan.<br />
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<strong>Organic ingredients for 21 small pancakes:</strong><br />250 g cottage cheese<br />4 eggs<br />1/2 cup Buckwheat flakes<br />2 tsp physsilium husk<br />Butter, ghee or coconut oil for frying <br />
<br />
Steps:<br />1. Mix together cottage cheese, Buckwheat flakes, eggs and physsilium husk with a hand mixer.<br />2. Spoon out the batter into a heated pan and fry the pancakes in butter, ghee or coconut oil over medium heat.<br />3. Let them brown on the first side and til you se that the pancakes are bubbly and dry on top. It can take several minutes.<br />4. Flip to other side and let brown. I make about 21 small round pancakes from this batter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vGn5nEU9QrrtUv08zNQIqMAsEhPZn6RU6ZZ9wVUVqgaQrKhF6Iorl_rM3bvg8NAQwCoPyF91cTgX0ni7APGKNIXasNrVUH4xiAquXKqXeKWLer_snQjrYFeFP1W_c9lmPEg2xNSekTQs/s1600/IMG_7723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vGn5nEU9QrrtUv08zNQIqMAsEhPZn6RU6ZZ9wVUVqgaQrKhF6Iorl_rM3bvg8NAQwCoPyF91cTgX0ni7APGKNIXasNrVUH4xiAquXKqXeKWLer_snQjrYFeFP1W_c9lmPEg2xNSekTQs/s1600/IMG_7723.JPG" height="640" width="640" /></a></div>
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De här pannkakorna är både glutenfria och sockerfria. Hemligheten för att lyckas med dessa är att steka de i medium värme i flera minuter innan du vänder dem. Eftersom det är fiberhusk i smeten så blir den ganska tjock mot slutet, men det är ingen fara. Klutta bara ut smeten och använd skeden eller stekspaden för att hjälpa till att platta ut smeten i stekpannan. Jag använder en plättlagg.<br />
<br />
Ekologiska ingredienser för 21 st små plättar<br />250 g keso<br />4 ägg<br />1 dl Boveteflingor <br />
2 tsk fiberhusk<br />
Smör, ghee eller kokosfett för stekningen<br />
<br />
Gör såhär:<br />
1. Mixa ihop med en handmixer keso, boveteflingor, ägg och fiberhusk. <br />
2. Fördela ut smeten i en plättlagg och stek de i medium värme.<br />3. Grädda de ganska länge på första sidan, tills du ser att de är torra och det har bildats små bubblor på översta sidan. Brukar ta flera minuter.<br />4. Vänd och stek i några minuter på andra sidan. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgml5Ac5uxlIfjevSZYZnAocSl-d7S540wx48DTcGZ48hgO3e7M9F8J0vlYlmf6dTm2jBTbKr4699bPAawzymROwkuwDO3mY5DndG_LCg_6LgBlBR-66EbTfLCR1xuOaa993wdfj09gFsbS/s1600/IMG_7722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgml5Ac5uxlIfjevSZYZnAocSl-d7S540wx48DTcGZ48hgO3e7M9F8J0vlYlmf6dTm2jBTbKr4699bPAawzymROwkuwDO3mY5DndG_LCg_6LgBlBR-66EbTfLCR1xuOaa993wdfj09gFsbS/s1600/IMG_7722.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only organic ingredients // Bara ekologiska ingredienser</td></tr>
</tbody></table>
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Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-54581913995344948272014-10-12T15:42:00.003+02:002014-10-12T15:42:35.865+02:00Raw chocolate balls / Raw chokladbollar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGE74V3nj9w1mj1tFmdmpnKYGnIYR6JFGMq4pmrfPz1klwm1lj_C6G9DY7WqqKMpB_lMj7tRn1i5YatO09WkQaTJjm_bbfjzd-zVFREOw88IHUjX8lc4DUSDZYDzwQePafesv8b0L9nUq/s1600/IMG_7720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGE74V3nj9w1mj1tFmdmpnKYGnIYR6JFGMq4pmrfPz1klwm1lj_C6G9DY7WqqKMpB_lMj7tRn1i5YatO09WkQaTJjm_bbfjzd-zVFREOw88IHUjX8lc4DUSDZYDzwQePafesv8b0L9nUq/s1600/IMG_7720.JPG" height="640" width="640" /></a></div>
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I´m trying to invent some recipes with Buckwheat flakes. These raw chocolate balls are highly nutritious and are glutenfree and the best treat I have done without any white sugar. Buckwheat is not a true wheat despite the name, it´s a herb. <br />
<br />
<strong>Ingredients</strong><br />1/2 cup cashews<br />3 tbsp almond butter<br />2/3 cup dates<br />6 tbsp coconut oil<br />2 tbsp raw cacao <br />1 tsp ground vanilla <br />1 cup buckwheat flakes<br />
<br />
<strong>Steps</strong><br />1. Combine all ingredients into a food processor and process until well combined.<br />2. Scoop small spoonfuls and squeeze tightly into a small ball.<br />3. Serve plain, or roll in shredded coconut, raw cacao powder, baobab powder, sunflower seeds, chia seeds or another seed of your choice.<br />4. Refrigerate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXLSGJIXy8EWlmyc58R0HCDNXUNvmzL-PmUszkNI7S0J16OXZQKAFkdHyvas0t5dZZAB7PkcdE35uxwCH1Nx0Tv1-ifEfKtXwKjLwzHVabPQQI94HyEUrmVNnOkIkQwlJ62G9wTaK6ntX/s1600/IMG_7721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXLSGJIXy8EWlmyc58R0HCDNXUNvmzL-PmUszkNI7S0J16OXZQKAFkdHyvas0t5dZZAB7PkcdE35uxwCH1Nx0Tv1-ifEfKtXwKjLwzHVabPQQI94HyEUrmVNnOkIkQwlJ62G9wTaK6ntX/s1600/IMG_7721.JPG" height="640" width="640" /></a></div>
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Uppfinner lite recept med Boveteflingor. Dessa är mycket näringsrika och är helt glutenfria och de godaste chokladbollarna jag gjort utan vitt socker. Trots namnet så är inte Bovete ett vete utan en ört.<br />
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<strong>Ingredienser</strong>:<br />1 dl cashewnötter<br />3 msk mandelsmör<br />2 dl dadlar<br />6 msk kokosolja<br />2 msk raw kakao<br />1 tsk vaniljpulver<br />2,5 dl boveteflingor<br />
<br />
<strong>Gör såhär:</strong><br />1. Blanda ihop alla ingredienser i en matberedare tills allt är ordentligt blandat.<br />2. Rulla till små bollar.<br />3. Servera som de är eller rulla i kokosflingor, kakao, baobab, solrosfrön, chiafrön eller nåt annat gott frö.<br />4. Ställ in i kylen.<br />
Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-58235237038910156382014-08-02T23:32:00.001+02:002014-08-02T23:35:03.532+02:00Rawfood cake / Rawfoodkaka<div class="separator" style="clear: both; text-align: center;">
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Soaking cashews before eating them releases more of their vitamins and allows those nutrients and health benefits to be more easily absorbed by your body.<br />
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<u><b>Rawfood cake</b></u><br />
<br />
Crust:<br />
75g sultanas (soaked for 2-3 hours)<br />
200g natural cashews (soaked for 2-3 hours)<br />
50g desiccated coconut<br />
2 tbsp coconut oil<br />
pinch of sea salt<br />
<br />
Mid layer:<br />
100g natural cashews (soaked for 2-3 hours)<br />
1 cup raspberries (frozen are fine)<br />
1 cup strawberries (frozen are fine)<br />
<br />
Top layer:<br />
1/2 cup raspberries<br />
1/2 cup strawberries<br />
2 tbsp lemon juice<br />
<br />
Garnish:<br />
fresh blueberries<br />
coconut flakes<br />
<br />
Steps:<br />
1. Soak cashews and sultanas for about 2-3 hours.<br />
2. Make the crust. Add soaked cashews, sultanas, desiccated coconut, coconut oil and sea salt in a food processor and pulse together the batter. Press into a springform pan.<br />
3. Make the mid layer. Mix together soaked cashews, raspberries and strawberries until smooth. Spread the batter over the crust. Freeze cake for 1 hour before the top layer is poured on top.<br />
4. Make the top layer. Mix carelessly raspberries, strawberries and lemon juice with a hand mixer or fork. Spread over the cake and freeze another 1-2 hours.<br />
5. Take out the cake from freezer 1 hour before serving and top with coconut flakes and fresh blueberries. Serve with whipped coconut cream or quark.<br />
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So delish and healthy!<br />
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Genom att blötlägga cashewnötterna innan du äter dem får du i dig mer av vitaminerna och låter då dess näringsämnen och hälsofördelar att lättare absorberas av kroppen.<br />
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<u><b>Rawfoodkaka</b></u><br />
<br />
Botten:<br />
75 g sultanrussin (blötläggs 2-3 h innan)<br />
200 g naturella cashewnötter (blötläggs i 2-3 h innan)<br />
50 g kokosflingor<br />
2 msk kokosolja<br />
nypa havssalt<br />
<br />
Mellanlager:<br />
100 g naturella cashewnötter (blötläggs i 2-3 h innan)<br />
2 dl hallon (frysta går bra)<br />
2 dl jordgubbar (frysta går bra)<br />
<br />
Topplager:<br />
1 dl hallon<br />
1 dl jordgubbar<br />
2 msk citronsaft<br />
<br />
Garnering: <br />
Färska blåbär<br />
Kokosflingor<br />
<br />
Gör såhär:<br />
1. Blötlägg cashewnötter och sultanrussin i ca 2-3 timmar.<br />
2. Gör botten. Lägg blötlagda cashewnötter, sultanrussin, kokosflingor, kokosolja och havssalt i en matberedare och pulsera ihop smeten. Tryck ut i en springform. <br />
3. Gör mellanlagret. Mixa ihop blötlagda cashewnötter, hallon och jordgubbar till en jämn smet. Bred smeten över botten. Frys in kakan i 1 timme innan topplagret breds över.<br />
4. Gör topplagret. Mixa slarvigt hallon, jordgubbar och citronsaft med en handmixer eller gaffel. Det får gärna vara kvar lite bitar av både jordgubb och hallon. Bred över kakan och frys ytterligare 1-2 timmar.<br />
5. Ta fram kakan 1 timme innan servering och toppa med kokosflingor och färska blåbär. Servera med vispad kokosgrädde eller kvarg.<br />
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Gott och nyttigt!<br />
<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-16595456963210357762014-07-02T21:57:00.000+02:002014-07-02T21:58:41.117+02:00Zucchini boats / Zucchinibåtar<div class="separator" style="clear: both; text-align: center;">
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A perfect lowcarb side dish.<br />
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<b>Zucchini Boats</b><br />
<b>Ingredients for 2 servings:</b><br />
1 zucchini<br />
1/2 tomatoe in slices<br />
100 grams mozzarella in slices<br />
1 tsp oregano<br />
herb sea salt<br />
<br />
<b>Steps:</b><br />
1. Preheat oven to 430 F. <br />
2. Cut the zucchini in half horizontally. And if you want scoop out the inside.<br />
3. Top with tomatoe slices, mozzarella, oregano and herb sea salt.<br />
4. Place into oven and bake until the zucchini is tender and the cheese has melted, about 20-25 minutes. <br />
5. Serve immediately.<br />
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Ett perfekt lowcarb-tillbehör. <br />
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<b>Zucchinibåtar</b><br />
<b>Ingredienser för 2 portioner:</b><br />
1 zucchini<br />
1/2 tomat i skivor<br />
100 g mozzarella i skivor<br />
1 tsk oregano<br />
örthavssalt<br />
<br />
<b>Gör såhär:</b><br />
1. Värm ugnen till 225C.<br />
2. Skär zucchinin mitt itu på längen. Du kan gröpa ur mitten med en sked om du vill.<br />
3. Toppa med tomatskivor, mozzarella, oregano och örthavssalt.<br />
4. Ställ in i ugnen och grädda tills zucchinin är mjuk och osten har smält, ca 20-25 minuter<br />
5. Servera genast.<br />
<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-38543311091246273702014-06-30T21:58:00.001+02:002014-06-30T22:08:14.536+02:00Paleo almond bread / Paleo mandelbröd<div class="mobile-photo">
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This bread is really good. I love the taste from the almond butter and coconut flour. I have done Swedish "Smörgåstårta" with it and I eat it to different soups and of course for breakfast.<br />
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<b>Paleo almond bread</b><br />
<b>Ingredients</b><br />
3/4 cup almond butter<br />
5 eggs<br />
1/4 cup melted coconut oil<br />
1 tsp apple cider vinegar<br />
1/4 cup ground flaxseed meal<br />
3 tbsp coconut flour<br />
1 tsp baking soda<br />
1/2 tsp sea salt<br />
<br />
<b>Steps:</b><br />
1. Preheat oven to 175C (350F). <br />
2. Line a loaf pan with parchment paper. <br />
3. Blend together the almond butter, eggs, coconut oil and apple cider vinegar.<br />
4. In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda and salt. <br />
5. Mix the dry ingredients into the wet ingredients.<br />
6. Pour the dough into the baking pan. <br />
7. Bake for 30-35 minutes until browned and completely set.<br />
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Det här brödet är sjukt gott. Älskar smaken av mandelsmör och kokosnötsmjöl. Jag har använt den till smörgåstårta, till olika soppor och förstås till frukost.<br />
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<b>Paleo mandelbröd</b><br />
<b><i>Ingredienser</i>:</b><br />
1,8 dl mandelsmör <br />
5 ägg<br />
4 msk smält kokosfett<br />
1 tsk äppelcider vinäger<br />
4 msk linfrömjöl (mixa linfrön till ett fint mjöl i en mixer)<br />
3 msk kokosnötsmjöl <br />
1 tsk bakpulver (Renée Voltaire har ekologisk)<br />
1/2 tsk havssalt<br />
<br />
<b><i>Gör såhär</i>:</b><br />
1. Värm ugnen till 175C grader.<br />
2. Täck en brödform med bakplåtspapper.<br />
3. Vispa ihop mandelsmör, ägg, kokosfett och äppelcider vinäger. <br />
4. I en separat skål, blanda ihop linfrömjöl, kokosnötsmjöl, bakpulver och havssalt. <br />
5. Blanda de torra ingredienserna med de blöta. <br />
6. Häll ner smeten i brödformen. <br />
7. Baka i mitten av ugnen i ca 30-35 minuter tills brödet är genomgräddat. <br />
<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-25922357395147661142014-06-27T12:49:00.000+02:002014-06-27T12:49:38.675+02:00Sugarfree Ice Tea / Sockerfritt is-te<div class="separator" style="clear: both; text-align: center;">
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I make my own sugarfree Ice Tea. You can drink this to your meals instead of water.<br />
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Ingredients;<br />
2-3 bags of organic tea (today I had lemon/ginger-tea)<br />
10 g organic ginger thinly sliced (optional)<br />
20 g organic lemon thinly sliced (optional)<br />
1000 ml boiled water<br />
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Steps:<br />
1. Place the tea bags in a teapot. Pour the boiled water into the teapot and let it steep for at least 5 minutes. <br />
2. Remove the tea bags and refrigerate the tea until cool in a glass bottle or jar (together with ginger and lemon). <br />
3. Fill glasses with ice and pour the tea over the ice. It´s so good and refreshing.<br />
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Jag gör mitt egna sockerfria is-te och dricker det till mina måltider istället för vatten.<br />
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Ingredienser:<br />
2-3 påsar ekologiskt te (idag hade jag citron/ingefärs-te) <br />
10 g ekologisk ingefära tunnt skivad (valfritt)<br />
20 g ekologisk citron tunnt skivad (valfritt)<br />
1000 ml kokande vatten<br />
<br />
Gör såhär:<br />
1. Lägg tepåsarna i en tekanna och häll över det kokande vattnet och låt dra minst 5 minuter. <br />
2. Ta bort påsarna och häll över drycken i glasflaskor tillsammans med ingefära och citron.<br />
3. Fyll ett glas med is och häll över ditt is-te. Så gott och fräscht.<br />
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-23832213306895813402014-06-25T20:24:00.000+02:002014-06-25T20:24:27.877+02:00Chimichurri<div class="WordSection1">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNczx0xtAwEhrW7rdgsuMO0j32UFphf59sm7CKoyZYFOoaojpQ2sHa4jq9bLhs4W8oBreretjvli6iukA1pFwTQYZEy8XRWP_Dqe3QA0Lj3U9MBiARAZvIx4_ERw84jpyDPtT5IzLcOKL8/s1600/chimichurri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNczx0xtAwEhrW7rdgsuMO0j32UFphf59sm7CKoyZYFOoaojpQ2sHa4jq9bLhs4W8oBreretjvli6iukA1pFwTQYZEy8XRWP_Dqe3QA0Lj3U9MBiARAZvIx4_ERw84jpyDPtT5IzLcOKL8/s1600/chimichurri.jpg" height="640" width="640" /></a></div>
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Making a new batch with chimichurri. <span lang="EN-US">Really simple. Chop together 1 cup parsley with 1-2 gloves minced garlic, 1/2 cup olive oil, 3 tbs juice from a lemon, 1 tsp chili flakes, inch salt and pepper.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrr-_cui9PZmmKqEFS_0JRDoHo5kgpJeTOQd5eu65bfjPyrCfJkEH6Zt8ejSLRsjosJQ4Z5scDJLq3Ck_ylRmslFXkKftD4mBwzr3GjqR8WBiOa1KamrwIrxwLFxqq3YzOD7LA0C0TVHF/s1600/chimichurri01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrr-_cui9PZmmKqEFS_0JRDoHo5kgpJeTOQd5eu65bfjPyrCfJkEH6Zt8ejSLRsjosJQ4Z5scDJLq3Ck_ylRmslFXkKftD4mBwzr3GjqR8WBiOa1KamrwIrxwLFxqq3YzOD7LA0C0TVHF/s1600/chimichurri01.jpg" height="640" width="640" /></a></div>
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<span lang="EN-US">Så gott med chimichurri. Enkelt att göra också. Hacka ihop 1 kruka persilja med 1-2 pressade vitlöksklyftor, 1,25 dl olivolja och 3 msk citronsaft från en citron, 1 tsk chiliflakes och lite salt och peppar. </span><span lang="EN-US"></span></div>
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Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-37418377080995488342014-06-24T20:50:00.001+02:002014-06-24T20:51:41.727+02:00Paleo chocolate cake / Chokladkaka<div class="WordSection1">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcYZJIuV8UZMIubKUYtBo9jUQH0gP6HbmbNTd4Uf_HuEq5pOd6WiaECoQybcH0zTjjEAsif8TXqyzlA7uf_ADHdTohTxo1d0NC1hTjR67uRSXjc-UKEnjTUAOD42r8NPWFERd1ui4ANnK/s1600/paleo_chocolate_cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcYZJIuV8UZMIubKUYtBo9jUQH0gP6HbmbNTd4Uf_HuEq5pOd6WiaECoQybcH0zTjjEAsif8TXqyzlA7uf_ADHdTohTxo1d0NC1hTjR67uRSXjc-UKEnjTUAOD42r8NPWFERd1ui4ANnK/s1600/paleo_chocolate_cake.jpg" height="640" width="640" /></a></div>
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<o:p>This cake is so amazingly tasty and full of flavor. I have a 100% quality dark chocolate in this cake, but if you don´t find any you can use som other dark quality chocolate containing 70% cocoa content. <br /><br />Ingredients <br />180-200 g 100% dark chocolate<br />180-200 g grassfed butter or coconut oil <br />2 tsp natural vanilla powder<br />1 tbs honey (optional)<br />4 eggs <br /><br />Instructions<br />1. Melt together the chocolate and butter in low heat. <br />2. Combine eggs with vanilla powder and beat for several minutes til it´s fluffy. <br />3. Stir together the chocolate/butter-mix with the egg-mix. <br />4. Pour into greased round cake pan (10 inch) (26 cm). <br />5. Bake at 400F (200C) for 6 minutes. <br />6. Let it cool completely before serving. <br />7. Store in fridge and you can also freeze it.</o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzrtnOntgIGiAqv3UBKPpent4DNFPLol1EZ4_Pv6Uc84unQ7L_jyIeVKPvWLiizhyTNBu4qT0adyxaxAak4ElAtvhyphenhyphenpRO2ZUBwUxEAvOILv88X1uzkeC9QcaUGGLFS09AD3vUKo4gpcV9/s1600/paleo_chocolate_cake01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzrtnOntgIGiAqv3UBKPpent4DNFPLol1EZ4_Pv6Uc84unQ7L_jyIeVKPvWLiizhyTNBu4qT0adyxaxAak4ElAtvhyphenhyphenpRO2ZUBwUxEAvOILv88X1uzkeC9QcaUGGLFS09AD3vUKo4gpcV9/s1600/paleo_chocolate_cake01.jpg" height="640" width="640" /></a></div>
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<o:p>Den här kakan är så himla god och full med smak. Jag har en 100% mörk kvalitetschoklad i kakan men om du inte hittar någon så kan du ta nån annan mörk kvalitetschoklad med över 70% kakaohalt.<br /><br />Ingredienser:<br />180-200 g 100% mörk choklad<br />180-200 g smör eller kokosolja<br />2 tsk vaniljpulver<br />1 msk honung (valfritt)<br />4 ägg<br /><br />Gör såhär:<br />1. Smält ihop choklad och smör på låg värme. Eller vattenbad.<br />2. Vispa ihop ägg och vaniljpulver tills den är fluffig.<br />3. Mixa ihop choklad/smör-blandingen med äggblandningen.<br />4. Häll ner smeten i en smord springform (26 cm i diameter).<br />5. Grädda i 200C varm ugn i 6 minuter.<br />6. Låt kakan svalna helt innan servering.<br />7. Förvara i kylen och det går även bra att frysa kakan. </o:p></div>
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Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-70332555043366344132014-04-19T21:57:00.001+02:002014-04-19T21:57:51.885+02:00Chicken in herbs and sour cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwEviCWKd1DHZRZRsEAI9Qwiw5J79bfeP2QBOGltLTb-ohOv-u9gTDt_G3ZOKivUQ2GT_PPi34XIkeLzel7j9tWEg-LnwsdmXCT4bjKfZPNORQRkPi_iwvGfR3lUE_fx_lDab_1wYiLc3/s1600/gourmetkyckling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwEviCWKd1DHZRZRsEAI9Qwiw5J79bfeP2QBOGltLTb-ohOv-u9gTDt_G3ZOKivUQ2GT_PPi34XIkeLzel7j9tWEg-LnwsdmXCT4bjKfZPNORQRkPi_iwvGfR3lUE_fx_lDab_1wYiLc3/s1600/gourmetkyckling.jpg" height="640" width="640" /></a></div>
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This is my daughters favourite dish. Lots of taste from mustard and herbs. <br />
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<b><span lang="EN-US">Serves 4 to 6</span></b></div>
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<span lang="EN-US">800 g organic chicken breasts</span></div>
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<span lang="EN-US">2 cups (5 dl) full fat sour cream or coconut cream</span></div>
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<span lang="EN-US">1 tbsp chili sauce</span></div>
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<span lang="EN-US">2 tsp dijon mustard</span></div>
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<span lang="EN-US">2 tsp dried herbs of choice</span></div>
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<span lang="EN-US">2 tsp dried tarragon</span></div>
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<span lang="EN-US">2 gloves garlic, finely minced</span></div>
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<span lang="EN-US"><span lang="EN-US">0,5 tsp salt</span> </span></div>
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<span lang="EN-US">pinch ground cayenne pepper</span></div>
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<span lang="EN-US">pinch ground black pepper</span></div>
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<span lang="EN-US">200 g mozzarella or cheese of your choise</span></div>
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<b><span lang="EN-US">Steps:</span></b></div>
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<span lang="EN-US">1. Combine sour cream, chili sauce, dijon mustard, herbs, tarragon, garlic, cayenne, salt and black pepper in a bowl. </span></div>
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<span lang="EN-US">2.
Slice the chicken breasts to 5-6 slices each and cook them quick in a
high heat pan in coconut oil or butter for few minutes per side. And as the
chicken cooks, turn it occasionally so it browns evenly.</span></div>
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<span lang="EN-US">3. Arrange chicken in a greased shallow baking pan. Pour the sauce over the chicken and put the cheese on top.</span></div>
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<span lang="EN-US">4. Bake in oven at 225C (440F) for 30-35 minutes, until cheese is melted on top and has nice brown tops. </span></div>
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Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com1tag:blogger.com,1999:blog-2515777126198614462.post-91750785013115753562014-03-20T15:05:00.000+01:002018-01-15T00:10:18.394+01:00Chia pudding with vanilla and cacao<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yEiCT305WoDb5HUc1YiMB1aZ19QeJ_kGEx5uGw_1_1y2_u6WpX9cY8nPst6DHQ0j_jpbzOta8QcgX_h31gS6ptqCJPbf9LfzkSBluGHO0Yp_ovTmME0nHIyRIuxQkTZ5Jxoyg0fZEvaR/s1600/Chiapudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yEiCT305WoDb5HUc1YiMB1aZ19QeJ_kGEx5uGw_1_1y2_u6WpX9cY8nPst6DHQ0j_jpbzOta8QcgX_h31gS6ptqCJPbf9LfzkSBluGHO0Yp_ovTmME0nHIyRIuxQkTZ5Jxoyg0fZEvaR/s640/Chiapudding.jpg" width="640" /></a></div>
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<span class="" id="result_box" lang="en"><span class="" title="Det är ingen dum grej detta med chia, detta lilla superfrö.">It 's not a bad thing this with chia, this little super<span style="color: blue;"> <span style="color: black;">seed</span></span> that is full of goodness. </span></span><span class="" id="result_box" lang="en"><span class="" title="Det är ingen dum grej detta med chia, detta lilla superfrö.">This is a wonderful thick and creamy pudding to eat for breakfast. No sugars added at all.</span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="Varianten med grädde är godast om du frågar mig.
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<span class="" id="result_box" lang="en"><span class="" title="Varianten med grädde är godast om du frågar mig.
"><br /></span><span class="" title="Ingredienser för 3 små burkar:
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<span class="" id="result_box" lang="en"><span class="" title="Ingredienser för 3 små burkar:
"><b>Ingredients for 3 small jars:</b></span></span><span class="" id="result_box" lang="en"><span class="" title="Ingredienser för 3 små burkar:
"></span></span><span class="" id="result_box" lang="en"><span class="" title="Ingredienser för 3 små burkar:
"><br /></span><span class="" title="3 dl vätska (jag använder oftast grädde eller mandelmjölk men har även gjort detta på bär)
">1,5 cups liquid (cream, almond milk or coconut water, but I have also done this on berries)</span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="1 msk Kung Markattas kakao (utesluts om puddingen görs på bär)
">1 tbs cacao powder (omitted if the pudding is made on berries)</span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="1 msk Kung Markattas kakao (utesluts om puddingen görs på bär)
"></span><span class="" title="1-2 tsk vaniljpulver
">1-2 tsp vanilla powder</span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="1-2 tsk vaniljpulver
"></span><span class="" title="1,25 dl chiafrön
">0,5 cup chia seeds</span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="1,25 dl chiafrön
"></span><span class="" title="Frysta krossade hallon
">Frozen crushed raspberries (optional)</span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="Frysta krossade hallon
"> </span><span class="" title="Hackad frukt eller bär tex kiwi, jordgubbar, hallon, blåbär och vispgrädde eller mandelmjölk
"><br /></span><span class="" title="Gör såhär:
">Steps:</span><span class="" title="1."></span></span></div>
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<span class="" id="result_box" lang="en"><span class="" title="1.">1. </span><span class="" title="2.">Stir together the liquid with cacao powder and vanilla powder.<br />2. </span><span class="" title="Blanda därefter i chiafröna och rör om då och då tills vätskan börjat suga åt sig fröna och den börjar bli lite tjockare.
">Combine the chia seeds with the liquid and stir well, and stir few times to avoid lumps. </span><span class="" title="3."></span></span><span class="" id="result_box" lang="en"><span class="" title="3."><br />3. </span><span class="" title="När den börjat tjockna så brukar jag hälla över puddingen i glasburkarna.">When the pudding starts to thicken (takes about 10 min) pour over the pudding in jars. </span></span><span class="" id="result_box" lang="en"><span class="" title="När den börjat tjockna så brukar jag hälla över puddingen i glasburkarna."><br />4. </span><span class="" title="När puddingen känns färdig för kylen så krossar jag några hallon och toppar puddingen med.
">When the pudding is ready for the fridge I crush some raspberries on top of the pudding .</span><span class="" title="5."> </span></span><span class="" id="result_box" lang="en"><span class="" title="5."><br />5. Let he pudding overnight in the fridge, </span><span class="" title="Låt stå över natten till en krämig och tjock och nyttig pudding.
"></span></span>and can be stored in fridge for several days.</div>
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<span class="" id="result_box" lang="en"><span class="" title="Till servering:
"><b>Serve it with:</b></span><span class="" title="Hackad frukt eller bär tex kiwi, jordgubbar, hallon, blåbär och vispgrädde eller mandelmjölk
"> Chopped fruit or berries. For example kiwi, strawberries, raspberries ,
blueberries and whipped cream or almond milk. <br /><br />On the top picture I
served my pudding with almond butter, raspberries, banana and hemp
seeds.</span></span> </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ieXDXST4XpJ2cunGJH0CLapOfn0UU85FAxakGsFAhvT0c3uNVncO3OrQUkhC-aSU4J4ODTkmATiC9fY1di0XlBmpzhjU1N0CqJKVEaiuJYy1O0jE2bEo8_9NCZpMVpjQtN5R3w5eW8jI/s1600/chiapudding01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ieXDXST4XpJ2cunGJH0CLapOfn0UU85FAxakGsFAhvT0c3uNVncO3OrQUkhC-aSU4J4ODTkmATiC9fY1di0XlBmpzhjU1N0CqJKVEaiuJYy1O0jE2bEo8_9NCZpMVpjQtN5R3w5eW8jI/s1600/chiapudding01.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia pudding with cream, blueberries, hemp seeds and kiwi.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmQ2X-rgD6Y8j2i2m6zsHGcMEI1J6LFRfJU6QOp00-vOotk3RlIbwLIZTnNIv9IYtY4smf7N-SqWYdF0Fkw1uoaAVxQp8UOht7OzK8tT2mypFK-ejWIKIFXwfI1nMt1JqhbsdRy-eN40F/s1600/chiapudding03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmQ2X-rgD6Y8j2i2m6zsHGcMEI1J6LFRfJU6QOp00-vOotk3RlIbwLIZTnNIv9IYtY4smf7N-SqWYdF0Fkw1uoaAVxQp8UOht7OzK8tT2mypFK-ejWIKIFXwfI1nMt1JqhbsdRy-eN40F/s1600/chiapudding03.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia pudding with almond milk and strawberries.</td></tr>
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<u><b>13 good things with chia seeds:</b></u><br />
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1. Chia is gluten free<br />
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2. It is super high in dietary fibre, making it great for digestion and healing digestion issues.<br />
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3. It contains 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon!<br />
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4. It boasts 20% protein<br />
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5. The protein is a complete protein with all 8 essential amino acids<br />
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6. It is high in antioxidants (It has a four times higher ORAC value than blueberries)<br />
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7. Chia contains five times more calcium than milk<br />
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8. Chia contains seven times more vitamin C than oranges<br />
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9. It contains three times more iron than spinach<br />
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10. It contains twice the potassium content of banana<br />
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11. It is food for healthy skin, hair and nails<br />
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12. It has a positive impact balancing blood glucose levels (making it awesome for diabetics)<br />
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13. Chia makes a great egg replacement. Just combine with water to form a gel, and add it to recipes that call for egg.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EoJaWGMmZlb1NLjzX2VtlmnEBp5-ooZk8whcdxDQoysar2PY5VGCkE4uKo5JRwlMoHSTXQcBefqtOynm7TkhFCO0sV0PyqExP417rfPOyjtSDgXLmmzuT3n_kHs2CjJzyOz59tGUTHeT/s1600/chiapudding.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EoJaWGMmZlb1NLjzX2VtlmnEBp5-ooZk8whcdxDQoysar2PY5VGCkE4uKo5JRwlMoHSTXQcBefqtOynm7TkhFCO0sV0PyqExP417rfPOyjtSDgXLmmzuT3n_kHs2CjJzyOz59tGUTHeT/s1600/chiapudding.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia pudding with cream and raspberries.</td></tr>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M7I83MjEHfFnzO_erZHNxlHrWX0j5oPwqFvJsPGHNw3UIlR-OzMXtbbWaCmZrY3O1THGeJN9rOTZCg0TAuOnLoyhYpYLf7mPgJelm0QF_aMkNx-I2IFaVNz8H3K9_V8-KmpAMvyxdAp1/s1600/chiapudding02.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M7I83MjEHfFnzO_erZHNxlHrWX0j5oPwqFvJsPGHNw3UIlR-OzMXtbbWaCmZrY3O1THGeJN9rOTZCg0TAuOnLoyhYpYLf7mPgJelm0QF_aMkNx-I2IFaVNz8H3K9_V8-KmpAMvyxdAp1/s1600/chiapudding02.jpg" width="640" /></a><br /><br />
<span style="color: #999999;"><i><span style="color: #666666;">Found the facts about chia seeds <a href="http://www.thewellnesswarrior.com.au/2012/08/13-awesome-reasons-to-eat-chia-seeds-every-day/" target="_blank">here</a>.</span></i></span><br />
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<i>Uppdated: 2018-01-15 new photo</i>Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-49078956518420769352014-03-16T11:50:00.000+01:002014-03-16T11:50:37.584+01:00Seed Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7yIpMpJjfE-p4vd6u_DibrifKdLoIr4738xM1vh522fhGf8FcxNCsChFAJz7RbYfrMNDH4KIHvBUYdCAR5mtU4jNqUufdLSgoRGlZUkP5oIFPFEVGHpeJFS6k5kGu8qha0I9KTryGLio/s1600/frokex05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7yIpMpJjfE-p4vd6u_DibrifKdLoIr4738xM1vh522fhGf8FcxNCsChFAJz7RbYfrMNDH4KIHvBUYdCAR5mtU4jNqUufdLSgoRGlZUkP5oIFPFEVGHpeJFS6k5kGu8qha0I9KTryGLio/s1600/frokex05.jpg" height="478" width="640" /></a></div>
<br />These lovely seed crackers are so good and healthy. <br />
<br />
Paleo seed crackers<br />
<br />
2 cups flax seeds<br />
1.5 cups pumpkin seeds<br />
1 cup sesame seeds<br />
1 cup sunflower seeds<br />
2 cups water<br />
a few pinches of unprocessed sea salt<br />
<br />
1. Mix together all the seeds and pour over the water (so it barely covers).<br />
2. Let swell for about 40-60 minutes.<br />
3. Spread evenly on a baking paper.<br />
4. Dry in the oven at about 100C (212F) for about 2 hours.<br />
5. Eat with mashed avocado or some other good and healthy spread.<br />
<br />
For the <a href="http://mattalibanen.blogspot.se/2011/10/svingoda-frokex.html" target="_blank">swedish recipe</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHLF8oEViyOMfimdyaYI56ryNo_NvLSGQkRYK6sXd6Q19PJZnrqMmsJNupmw-10qqQbTemEusb1dj3tGThqFYSzE5h4DlXKUzVROKmKeezevdLrVKMxOHXb0sMC2IeCyLY0JBbWI8ZelW/s1600/frokex06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHLF8oEViyOMfimdyaYI56ryNo_NvLSGQkRYK6sXd6Q19PJZnrqMmsJNupmw-10qqQbTemEusb1dj3tGThqFYSzE5h4DlXKUzVROKmKeezevdLrVKMxOHXb0sMC2IeCyLY0JBbWI8ZelW/s1600/frokex06.jpg" height="298" width="400" /></a></div>
Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-85713107700645270732014-02-28T23:31:00.001+01:002016-03-22T18:41:23.335+01:00Healthy Pancakes / Nyttiga Pannkakor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcaoiRslfFvvlR7lmTuKic5ao9S9RtOHqT7Ntzp2u4qgB4nIIr0HS_x26RK-VVaenH-MhAsRQULUJGi-zXHhGwm3rUNy1nZChyphenhyphenFopA1H4YoxlamJ6ZHXxe6NgrM5XIJ6x0iWo1nVLugx-/s1600/pancakes03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcaoiRslfFvvlR7lmTuKic5ao9S9RtOHqT7Ntzp2u4qgB4nIIr0HS_x26RK-VVaenH-MhAsRQULUJGi-zXHhGwm3rUNy1nZChyphenhyphenFopA1H4YoxlamJ6ZHXxe6NgrM5XIJ6x0iWo1nVLugx-/s1600/pancakes03.jpg" width="640" /></a></div>
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These pancakes are gluten and sugarfree and so good. If you want them more paleo you can use bananas instead of cottage cheese. But with cottage cheese they are more lowcarb and that´s better for the blood sugar. The secret to the success of these is to fry them on medium heat for quite long time before you flip them over. Due to the physsilium husk the batter will be more sticky in the end but it´s still okey. Just spoon out the batter and help it with your spoon to flatten out on your frying pan. I always get a great result and everyone in my family love theese pancakes. <br />
<br />
<b>Organic ingredients for 21 small pancakes</b><br />
250 g cottage cheese (or 2 bananas)<br />
3 eggs<br />
2 tsp physsilium husk<br />
Butter, ghee or coconut oil for frying <br />
<br />
<b>Berry or mixed nut pancakes: </b><br />
Add 2-4 berries or tbsp chopped and mixed nuts on every pancake before you flip them to the other side.<br />
<br />
Steps:<br />
1. Mix together cottage cheese, eggs and physsilium husk with a hand mixer or food processor.<br />
2. Spoon out the batter into a heated pan and fry the pancakes in butter, ghee or coconut oil over medium heat.<br />
3. Let them brown on the first side and til you se that the pancakes are bubbly and dry on top. It can take several minutes.<br />
4. Flip to other side and let brown. I make about 21 small round pancakes from this batter. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8vGIKJvMbKDRVdzK43-cSZ_A9L6d0BLmx_iRqDMMI_aZt8nHXKiLQtBjLkq3U6qIXaUmRhqsMki7L58CIQGO6a9lN9NXTTsfWtesjyjdDUAjRR0C7SHczbhFpElrGr5yxeUX2Ttay1We/s1600/kesopannkaka01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8vGIKJvMbKDRVdzK43-cSZ_A9L6d0BLmx_iRqDMMI_aZt8nHXKiLQtBjLkq3U6qIXaUmRhqsMki7L58CIQGO6a9lN9NXTTsfWtesjyjdDUAjRR0C7SHczbhFpElrGr5yxeUX2Ttay1We/s1600/kesopannkaka01.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry on medium heat til the pancakes are dry and bubbly on top. <br />
It can take several minutes but it worth waiting for. <br />
You get better pancakes this way,</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pbYH4TxlC6miyLpTSTbGXopeWWda0wYEIDyBdD4T-AQjT5mKxKLR1wFxqG2phTRuehtMy_kM3KAHFjaKTzkwp0TF4pH7dD57TcQiOi2XJT1jpc33IUUzFpr3DltxMFNcsbS_uw4lJ0uZ/s1600/pancakes02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pbYH4TxlC6miyLpTSTbGXopeWWda0wYEIDyBdD4T-AQjT5mKxKLR1wFxqG2phTRuehtMy_kM3KAHFjaKTzkwp0TF4pH7dD57TcQiOi2XJT1jpc33IUUzFpr3DltxMFNcsbS_uw4lJ0uZ/s1600/pancakes02.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuv-2Kw6D6LhyphenhyphenPVqRwb-ctuVl-Rd0n9Tfe1OTx-B3OjkvGur4wwRmFoL7gUSe4jHcW6zPsyCPF7IJeXITW78IqJTMls6KgJv8RCh07ldZvttH6g2mQ2Cqqv0JxloTHNCCvTx2QC_eImwA/s1600/pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuv-2Kw6D6LhyphenhyphenPVqRwb-ctuVl-Rd0n9Tfe1OTx-B3OjkvGur4wwRmFoL7gUSe4jHcW6zPsyCPF7IJeXITW78IqJTMls6KgJv8RCh07ldZvttH6g2mQ2Cqqv0JxloTHNCCvTx2QC_eImwA/s640/pancakes.jpg" width="640" /></a></div>
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Dessa pannkakor är gluten och sockerfria och så himla goda. Om du vill ha dem mer Paleo så kan du använda bananer istället för keso. Men med keso är de mer Lowcarb och det är ju bättre för blodsockret. Hemligheten med dessa är att steka dem på medelvärme under ganska lång tid innan du vänder dem. På grund av fiberhusken blir smeten mer klibbig i slutet, men den är fortfarande ok. Ta bara en sked och platta ut smeten på stekpannan. Jag får alltid ett bra resultat och alla i min familj älskar de här pannkakorna.<br />
<br />
<b>Ekologiska ingredienser för 21 små pannkakor:</b><br />
250 g keso (eller 2 bananer)<br />
3 ägg<br />
2 tsk fiberhusk (psylliumfröskal)<br />
Smör, ghee eller kokosolja till stekning<br />
<b><br /></b>
<b>Bär- eller nötpannkakor:</b><br />
Lägg 2-4 bär eller msk hackade och blandade nötter på varje pannkaka innan du vänder dem till andra sidan.<br />
<br />
Gör såhär:<br />
1. Blanda keso, ägg och fiberhus med en handmixer eller matberedare.<br />
2. Skeda ut smeten i en uppvärmd stekpanna och stek pannkakorna i smör, ghee eller kokosolja på medelvärme.<br />
3. Bryn de på första sidan och vänd inte förrän du börjar se små bubblor på ovansidan. Det kan ta flera minuter. Kom ihåg att ha medium värme annars blir de för brända.<br />
4. Vänd på pannkakorna. Jag gör ungefär 21 små runda pannkakor på denna smet.<br />
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0tag:blogger.com,1999:blog-2515777126198614462.post-54654891290957151352014-02-25T22:45:00.001+01:002014-02-26T12:17:07.938+01:00Nutty Paleo bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8kyXs5V782a9boU5gUJpfwid5ttOq3uZ4CYQDz8ApaWDZ_05Mu8lD4CTUvYmMRcZtrvJkBoWebZoKhdRHBdPSEIVH6R3004Z4Z1rCRvQpoIk9C0zpxl5Flevo75eTLwRbe29s1eM-Zi4/s1600/nyttypaleobread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8kyXs5V782a9boU5gUJpfwid5ttOq3uZ4CYQDz8ApaWDZ_05Mu8lD4CTUvYmMRcZtrvJkBoWebZoKhdRHBdPSEIVH6R3004Z4Z1rCRvQpoIk9C0zpxl5Flevo75eTLwRbe29s1eM-Zi4/s1600/nyttypaleobread.jpg" height="640" width="640" /></a></div>
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This bread was like super delicious to my ground beef soup I made for dinner today. It´s totally gluten, dairy and egg free. You can basically use any nuts, seeds or veggies for this bread. Today I only used nuts and seeds. <br />
<br />
<b>Organic ingredients for 1 bread:</b><br />
2 tbsp physsilium husk<br />
3,5 dl water (1,5 cup)<br />
0,5 dl coconut oil (1/4 cup)<br />
100 g pumpkin seeds<br />
100 g sunflower seeds<br />
100 g flax seeds<br />
100 g sesame seeds<br />
100 g almonds<br />
100 g hazelnuts<br />
1 tsp sea salt <br />
1 dl dried blueberries (1/2 cup)<br />
<br />
Steps:<br />
1. Preheat oven to 175 degrees Celsius (350F).<br />
2. Mix husk with wather and set aside for 5 minutes.<br />
3. You can leave all nuts whole but I placed all nuts and seeds into a food processor and pulsed everything together a few times.<br />
4. Melt coconut oil and mixed it together with salt, dried blueberries and the pulsed nuts and seeds.<br />
5. Add the husk gel and mix everything together so there´s no lumps.<br />
6. Butter a tin with coconut oil and pour the batter into the tin and bake for 60-70 minutes. My bread tin is 1,5 liters.<br />
<br />
I just started to write in English, so please give me feedback if you see any wrong sentences.<br />
Thanx =)<br />
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<span style="color: #999999;"><i>Cred to <a href="http://www.greenkitchenstories.com/" target="_blank">Green Kitchen Stories</a></i></span>Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com6tag:blogger.com,1999:blog-2515777126198614462.post-51420371479966487232014-02-22T22:17:00.000+01:002014-04-18T18:50:54.556+02:00Lowcarb flat breads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWhNjnNi8DnLKD8lee5wgAwFohuw9_gAEnWyeSt4qjtnK5aobmpxwYCj5vmFNd7tOmfzKecz_Qdy9QKTA-lclJ83QLIrCxTwpa3a0W3ySKQmUlAbbS22OqYIKi0yL2sHLXtRGdBxKZVqm/s1600/flatbread01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWhNjnNi8DnLKD8lee5wgAwFohuw9_gAEnWyeSt4qjtnK5aobmpxwYCj5vmFNd7tOmfzKecz_Qdy9QKTA-lclJ83QLIrCxTwpa3a0W3ySKQmUlAbbS22OqYIKi0yL2sHLXtRGdBxKZVqm/s1600/flatbread01.jpg" height="640" width="640" /></a></div>
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These lowcarb flat breads are crazy good. If you eat minimal of carbs these will fit you perfectly. Made from egg whites, cottage cheese, heavy cream and physillium husk. The secret for the crust that still melts in your mouth, is to fry them until you see that they are thoroughly dry on the top and before you flip and fry for few more minutes on the other side. <br />
<br />
<b>Ingredients for 6-7 </b><br />
250 g organic egg whites<br />
250 g organic cottage cheese<br />
50 ml organic heavy cream or cold water<br />
3 tsp Physsilium husk<br />
Organic butter for frying<br />
<br />
<b>Steps:</b><br />
1. Use a hand mixer and mix together cottage cheese, egg whites, cream and physsilium husk.<br />
2. Heat the frying pan to a medium low flame and be sure to use a pat of butter so the flat breads won't stick.<br />
3. Pour about 2-3 tablespoons batter from the tip of a large spoon onto the hot frying pan.<br />
4. Fry the first side on medium heat until you see that the flat bread are thoroughly dry on the top and before
you flip and fry for few more minutes on the other side.<br />
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Good luck and tell me if you succeeded with them.<br />
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<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com3tag:blogger.com,1999:blog-2515777126198614462.post-76467247350824451792014-02-16T22:07:00.000+01:002014-02-16T22:57:19.518+01:00Cheesy omelette with tomato and basil<div class="separator" style="clear: both; text-align: center;">
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Today is the day! I´m stepping out from my comfort zone and start to write this blog in English. Why you ask? Because she wants to =) So, if you see any wrong spelling or anything else that is wrong with my English grammar, please let me know in the comment field. Okey, hey ho let´s go! I will start with a really simple but delish recipe. I eat this omelette for breakfast, lunch or dinner. Fast food at its best.<br />
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<b>Ingredients for 2</b><br />
4 organic eggs<br />
0,5 dl heavy cream<br />
pinch of salt and pepper <br />
2 cherry tomatoes<br />
1 tbsp finely chopped leek<br />
2 tbsp cream cheese<br />
50-100 g cheese <br />
1 tsp basil<br />
1-2 tbsp organic butter<br />
<br />
<b>Steps:</b><br />
1. Preheat the oven to 225 Celsius degrees.<b> </b><br />
2. Whisk the eggs and cream together with salt and pepper.<br />
3. Melt the butter in medium heat and add the omelette mixture into the oven safe frying pan.<br />
4. While the eggs are firm on the bottom, but still slightly runny on top add leek, tomatoes, cream cheese, cheese and basil on the top.<br />
5. Now it´s time to put the whole frying pan into the oven and bake it for about 10-15 minutes or til the top is set and looks yummy.<br />
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So what do you say? Is my first post in English okey or not? Should I go back to Swedish right away ;)<br />
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To my Swedish readers: <br />
<i>Om ni har några frågor om detta recept eller önskemål om att jag även ska skriva mina recept på svenska även fortsättningsvis så hojta till i så fall. </i><br />
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<br />Follow me at <a href="http://instagram.com/mattalibanen#" target="_blank">Instagram</a> for more inspiration.<br />
<br />Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com2tag:blogger.com,1999:blog-2515777126198614462.post-54582056543244147102014-02-02T19:39:00.000+01:002014-02-17T22:06:48.057+01:00Lowcarb tunnbröd i stekpannan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cB8HyQDmnIeOdm0waX5MxCS4ecPMsH5OXf7MG7LvqYvzHoYgSFOhccKI-ee-W1Ggp-JBKhjJ6_H3J-JCgVrg6lqGdKP9vSXO-q_DK_W-x18pTMVUMXKVtENyIFzT672ILu4pIpEFGeaN/s1600/lowcarb_bread_wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cB8HyQDmnIeOdm0waX5MxCS4ecPMsH5OXf7MG7LvqYvzHoYgSFOhccKI-ee-W1Ggp-JBKhjJ6_H3J-JCgVrg6lqGdKP9vSXO-q_DK_W-x18pTMVUMXKVtENyIFzT672ILu4pIpEFGeaN/s1600/lowcarb_bread_wrap.jpg" height="640" width="640" /></a></div>
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Dessa tunnbröd blev verkligen sjukt bra. Äter du minimalt med kolhydrater så passar dessa dig perfekt. Gjorda på äggvitor och keso. Jag får alltid tokmycket äggvita över från när jag tex gör majonnäs. Så istället för att slänga äggvitan så använder jag de till tex dessa lowcarb-tunnbröd. Hemligheten är att steka de i smör på medium värme tills du ser att de är genomtorra på ovansidan och innan du vänder och steker de några minuter till på andra sidan. Då får de en krispig yta som ändå smälter i munnen. Det är svårt att förklara men våga att prova dig fram i köket för att få till din egna favorit. De bör såklart ätas samma dag för att krispet ska vara kvar, men låt svalna en stund inna du äter. Jag äter de med bregott, en god ekologisk ost och nån grönsak. <br />
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<b>Ingredienser för 6-7 st</b><br />
<div class="MsoNormal">
250 g äggvitor <br />
250 g keso</div>
<div class="MsoNormal">
0,5 dl grädde</div>
<div class="MsoNormal">
3 tsk fiberhusk<br />
smör att steka i <br />
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<b>Gör såhär:</b><br />
1. Använd mixerstav och mixa ihop keso, äggvitor, grädde och fiberhusk.<br />
2. Smält smör i en stekpanna och klicka ut en klick smet. Jag har märkt att det blir bäst resultat när jag plattar ut smeten med stekspaden istället för att snurra smeten i stekpannan (som när man steker pannkakor).<br />
3. Stek första sidan på medium värme (ca steg 4-5 av 12 steg på spisen) tills du ser att de är genomtorra på ovansidan och innan du vänder och steker de ytterligare några minuter på andra sidan.<br />
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Lycka till och berätta om du lyckades med dessa.<br />
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Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com2tag:blogger.com,1999:blog-2515777126198614462.post-71002094044600637992014-01-31T23:42:00.001+01:002014-02-15T11:40:59.645+01:00Spirulinashot med apelsin och ingefära<div class="mobile-photo">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceoi_vCq3fd4mgW98dupDPziXgNPHnHjWPQ7ztzQmj_qA9aD6rHb51S5-VD376oAx5R5GE_WCelM5kAZlFaNAz1myLHcvQSOD_EHXZokeOUkZ81UNnPAodeRdqWq-EHjbMSSqA2iKP-6h/s1600/spirulinashot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceoi_vCq3fd4mgW98dupDPziXgNPHnHjWPQ7ztzQmj_qA9aD6rHb51S5-VD376oAx5R5GE_WCelM5kAZlFaNAz1myLHcvQSOD_EHXZokeOUkZ81UNnPAodeRdqWq-EHjbMSSqA2iKP-6h/s1600/spirulinashot.jpg" height="640" width="640" /></a></div>
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Bara för att det är nyttigt så behöver det inte vara äckligt är min filosofi. Spirulina är en blågrön alg, en cyanobakterie som stärker kroppens immunförsvar samt krom som gör insulinet effektivare. Den innehåller ca 60-70% protein och är därför poppis hos idrottare. Spirulina är sprängfylld med vitaminer, den innehåller över 100 näringsämnen, bland annat vitamin B12, som anses vara hög i spirulina. Bra för de som är veggisar. Spirulinans koncentrerade näring med aktiva enzymer, kan snabbt absorberas av kroppen. WHO har kallat spirulina för ett av jordens "superfödoämnen" och ur ekologisk synvinkel är det en av de ekovänligaste födoämnen som finns.<br />
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Här är en riktigt god spirulinashot för den som gillar apelsin och ingefära.<br />
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<b>Kör i mixer för 2 st shots:</b><br />
1 hel skalad apelsin
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Nypa ingefära
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1 msk olivolja citron (Saltå Kvarn)<br />
1-2 tsk spirulina
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<b>Gör såhär:</b><br />
1. Skala apelsinen och skiva den och lägga ner den i mixern.<br />
2. Kör apelsinen med ingefäran tills apelsinen är mosad.<br />
3. Häll i olivoljan och spirulinapulvret och kör till en jämn smet.<br />
4. Häll upp i två shotsglas och garnera med tex hampafrön eller chiafrön.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaHVnlHEM1lRSaE5qDcULrUd_CTVjeC9tMmtN3K99KrsFd9xmkv9RVNzkhV4S_e58fo-6YGE04a9gBD1uyp7u_06gLVEDG7PxXMfZerpmCc6CAQ6FsXe7CSobZJKTYwSQdqqbu0tqvckU/s1600/spirulinashot01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaHVnlHEM1lRSaE5qDcULrUd_CTVjeC9tMmtN3K99KrsFd9xmkv9RVNzkhV4S_e58fo-6YGE04a9gBD1uyp7u_06gLVEDG7PxXMfZerpmCc6CAQ6FsXe7CSobZJKTYwSQdqqbu0tqvckU/s1600/spirulinashot01.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Förstås är allt 100% ekologiskt i min spirulinashot.</td></tr>
</tbody></table>
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<a href="http://www.fkog.uu.se/course/essays/spirulina.pdf" target="_blank">Här</a> kan du läsa mer om Spirulina.Mattalibanenhttp://www.blogger.com/profile/13535020413579561393noreply@blogger.com0