Lemon risotto with sun dried tomatoes

Konnichiwa!! I must deserve a laziest blogger award soon. Lately I've just been either too busy to cook or too tired to blog it. Now I'm here packing this apartment and packing for Japan, where we are heading next Friday. I cannot believe that it's finally happening!! So happy :)

I just made this awesome lemon risotto, that I didn't have any recipe for. So, for the amounts, just play by ear, ok? 

Lemon risotto with sun dried tomatoes

1 onion

butter (1 tbsp)

risotto rice (maybe 2-3 dl)

vegetable broth (maybe 8-10 dl)

lemon zest (one lemon)

lemon juice (maybe 2-3 tbsp)

sundried tomatoes (6-8)

thyme

pepper

garlic powder

Fry the onion in butter. Then add all the rice. Fry a bit. Start adding vege broth in small amounts so that the rice has time to absorb it in the between. Add sun dried tomatoes (I used organic ones that are not in oil), lemon zest and lemon juice at some point. Stop adding broth when the rice is fully cooked. Add the spices, let it be for a second and - enjoy!

ps. I thought I had some parmesan cheese in the fridge - I didn't. That would have completed the risotto. Try blending some of it in the risotto and add some on the top when serving. 

Ohayogozaimasu!

Smoothie with lingonberries, banana and milk; bread with butter, cheese and basil; green tea with ginkgo and blackcurrant ^^

Mexican vege soup

Posting something here always makes me so happy, and I feel bad that recently I have been too busy with other things. And when life gets busy you basically end up eating the boring stuff that you just happen to have in the kitchen - and tons of chocolate and unhealthy snacks. No pride in posting them :)

On Sunday I made this mexican vege soup, the recipe is from the Finnish Pirkka magazine, that is.. well. no high class cooking mag, I can quarantee to all you non-Finnish readers :D But this soup was healthy, easy and cheap to make. Brilliant everyday food.

Mexican vege soup

1 onion
2 garlic gloves
2 big carrots
2 sweet peppers
1 stalk of celery
a can of crushed tomatoes
a can of chili beans
some oil
1 litre vege broth

Heat the veggies a while on a frying pan. Mix with vege broth and tomatoes. Add the beans last.

A million dollar tip; make the soup in advance. I mean, just do it and leave it to cool down. Then heat it the next day to eat it. Tastes a million times better! And I'm pretty sure that the third heating reeeally does the trick, because today this soup (with fresh bread) was like a little peace of heaven on earth. On a cold day, tired after a day of work. Mmmm... ^^

Extra tip; add some Tabasco ;)

Hamburgers!!

Since my teenage years, I've never eaten a burger in a fast food restaurant. Seriously. Well, I did eat once a fish burger in Sweden, but that was like 10 years ago. I just don't find aaaaanything appealing in such a burger. Neither do I like fries. And I don't drink coke. So.

But then there are self made burgers :) So good! Self made rolls, soya steaks, cheese, egg, onion, lettuce, pickles, ketchup and mustard. Brilliant Monday food :)

Spring salad

I'll call this a spring salad, since in my heart it is already spring and outside it's snowing like we were living in a shaking powdered sugar can! This could also be called "moving out salad" since I'm trying to empty my cupboards as much as possible before moving out. It's totally lovely, how these accidential foods can be so surprizingly good!

Spring salad

Avocado
Lime (juice)
Chick peas
Bean sprouts, bambu sprouts, chili (mixed in a can)
Salt and pepper

Raw key lime pie

I'm in-between homes and last night was surely the last friends' evening in this home. I baked some lovely rolls and this (ugly) raw key lime pie. I found various recipes online, but ended up trying Katja's version. Made it a bit bigger, since we are quite many here to eat it :)

The appearance could have been better. A lot. I blame the organic vanilla extract that I used, that was dark brown. Hence, the entire frosting became sort of.. ugly color. Aaaaand the filling was way too soft to even do the frosting properly! But despite all - everyone enjoyed this pie. Even my very dear, but very raw-food-suspicious friend liked it! Actually she even took more! Whohooaa :)

Raw key lime pie

Crust
2 dl almonds (soaked)
0,75 dl sunflower seeds (soaked)
2 dl dates (soaked)
1,5 tbsp lucuma
2 tbsp coconut flakes
1,5 tsp vanilla

Filling
3 avocados
4 limes (juice)
1 lime peel (grated)
1,5 dl honey
1,5 tsp vanilla
2 tbsp lucuma

Frosting
1,5 dl cashews (soaked)
0,75 dl coconut oil
1,5 tsp vanilla
3 tbsp lucuma
water

Blend the crust stuff. Into the cake mold. Blend the filling stuff. On the crust. Blend the frosting stuff. On the top. Done. 

Macaroni casserole awards winner

My boyfriend makes THE BEST makaroonilaatikko - macaroni casserole!! He's away celebrating his friend's baby and I'm left home with this <3 I'm not completely aware of the secret recipe, but it has tons of spices and cheese, some basil and.. soya of course (instead of meat) and.. lots of love, I suppose :)

Raw pecan liquorice fudge

Hi!! It has been aaaaages! Been away from this blog really for like decades, but it was nice to see, that there are still some visitors here. Hooray! Foodie love is not dead. It was just.. hibernating :)

I've had this massive "candy-sugar-muffins-chocolate-cake" period that I just seem to be unable to stop. So, now, for real, if the sweet-eating doesn't stop - it can continue! :) Let's just make a slight move into the more healthy variations. The raw variations.

This super simple recipe caught my eye in Saara's blog. Saara Aalto is an amazing, beautiful Finnish singer/songwriter talent, and also a friend of mine.

Raw pecan liquorice fudge
♥ pecans (grinded)
♥ liquorice root (grinded)
♥ honey (lots of it ^^)

Making sweets doesn't get any easier! Although, you might wanna make the paste smoother if you prefer a more fudge-like-texture.

Have a happy winter evening all ♥

Raw salted pecan pie

This pie was such a hit. We ate it until the last crumb. And after that I basically licked the plate. And it was so easy to make as well!

The base:
1 cup dates
1/2 cup pecan nuts
1/2 cup almonds

The caramel:
2 tbsp coconut oil
2 tbsp raw nut butter (I used un-raw peanut butter)
2 tbsp lucuma powder
2 tbsp agave syrup
1/2 tsp sea salt

On top:
1/4 cup pecan nuts (chopped)
sprinkle sea salt

For the crust, mix the almonds and pecans in a food processor until finely chopped. Add the dates and process until done. Press the mixture on a serving plate or a cake tin lined with baking paper / cling film. Put into the freezer to cool and wait.

Make the caramel by melting the coconut oil in water bath and add other ingredients. Let it firm a bit before applying on top of the cake. Add the pecan bits and some sea salt.


The recipe is from Keeping Healthy Getting Stylish -blog.

Chocolate salad for breakfast

What?
Did you say salad for breakfast? No, wait.. did you say "chocolate salad"?

Yes. I couldn't resist on trying this super strange and funny looking salad for a breakie today. I think that in the future I'll have my choco mousse as a choco mousse and salad as a salad, but in all it's oddness this was well worth trying out. The recipe is from Choosing Raw -blog. I realized (too late) that all the sauce was probably not meant for a single portion, hehe. So I got more than enough of a chocolate kick :)