My sister introduced this Raw Porridge to me. She went on a course on whole foods lead by a lady called Hrafnhildur, and she not only raved about the recipes she got,  she also commented on what a nice person she was.

If you read Icelandic you should check out her website.

Raw Porridge

 

: Gunna aka travelingsheep

Recipe type: Breakfast

Cuisine: Raw food

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Ingredients

• Giant porridge oats
• 1 apple grated or chopped into pieces
• Milk or soya milk
• For topping, nuts, seeds, raisins, dates or fruit.

Instructions

1. Before you go to sleep place the oats and the grated apple into a bowl, mix together and then pour milk over until completely covered. Cover with cling film and put into the fridge.
2. The next morning, sprinkle with whatever topping you fancy and enjoy.

Notes

Let it be noted that this porridge should be eaten cold.

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3.2.1230

I found this lentil Tabbouleh recipe in the Sep/Oct issue of Jamie Magazine (Page 113). It´s my favorite Food magazine! I love the recipes (obviously), the layout, the feel of the paper and the photographs. I was lucky enough to see a great deal on subscription a few months back.  It’s such a treat when it arrives!

Lentil Tabbouleh

 

: Jamie Oliver

Recipe type: Vegetarian, Vegan

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

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Ingredients

• 200g puy lentils, rinsed and drained
• Bunch of spring onions, finely sliced
• Bunch of parsley, finely chopped
• Bunch of mint, finely chopped
• 200g cherry tomatoes, halved
• 4tbsp olive oil
• Juice of one lemon, to taste

Instructions

1. Place the puy lentils in a pan, with plenty of salted water and bring to the boil. Cook the lentils until they are al dente, or for about 20min. Drain and set aside to cool.
2. Then mix the cooled lentils with the rest of the ingredients, season with salt and pepper.

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3.2.1230

This was my favourite snack when I was an Au-pair in American many many years ago! I still like it!

Bugs on a log

 

: Gunna aka travelingsheep

Recipe type: Snack

Cuisine: American

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Ingredients

• Celery sticks
• Peanut butter
• Raisins

Instructions

1. Spread the peanut butter on the celery stick and then top with the raisins.

Notes

You could use cream cheese instead of peanut butter and use other toppings, like blueberries, raspberries, cranberries, or sunflower seeds.

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3.2.1215

It´s not very sensible to be browsing Pinterest right before bedtime! Especially when I´m hungry.  I came across a delicious toasted sandwich that made my stomach growl in protest. I promised myself that in the morning, I would make it for breakfast.

 BUT!  I would have to go to the gym first!

From all recipies.com

Prep time:  5 mins

Cook time:  6 mins

Total time:  11 mins

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Ingredients

• 2 slices whole meal bread
• 2tsp peanut butter
• 1 small banana, sliced

Instructions

1. Heat a non-stick frying pan over medium heat. Spread 1tsp of peanut butter on each slice of bread, then cover one peanut butter side with banana and then place the other slice on top and press down. Fry the toastie until golden brown on each side.

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3.2.1199

I was walking around the supermarket today, and I heard my boyfriend Jerry call out to me. You might know him from the duo, Ben and Jerry.  He was standing by the freezer holding a Caramel Chew ice-cream, all handsome and delicious.  I walk towards him and then turn around and head towards the vegetable aisle. I must be mad, or good depending on how you look at it, but today I´m going to buy blueberries.  However, let me point out, I´ve not broken up with Jerry. We are just on a break.

When I got home I made my favourite breakfast, Raw Blueberry Porridge. I found this recipe on Pinterest, from a blog called The yummy life.

Raw Blueberry Porridge

 

: Gunna aka travelingsheep

Recipe type: Breakfast

Prep time:  5 mins

Cook time:  8 hours

Total time:  8 hours 5 mins

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Ingredients

• ¼ cup uncooked rolled oats
• ⅓ cup low-fat milk
• ¼ cup low-fat greek yogurt
• 2tsp maple syrup
• ¼ cup blueberries

Instructions

1. Place the oats, milk, Greek yogurt, maple syrup and blueberries in a jar, (or bowl) and mix together with a spoon. Place in the fridge overnight. Eat chilled the next morning!

Notes

I sometimes use the icelandic “yogurt” Skyr as a substitute for the Greek Yogurt.

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3.2.1199

I made this smoothie for breakfast every day last week. Maybe not quite the thing to eat a smoothie from a tea cup, but that´s what I did!

Spinach Smoothie

 

: Gunna aka travelingsheep

Recipe type: Breakfast

Prep time:  5 mins

Cook time:  2 mins

Total time:  7 mins

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Ingredients

• A handful of fresh spinach, washed
• 1 apple, pealed, cored and chopped
• 1 banana, pealed and chopped
• Half a cup of rolled oats
• Half a cup of low fat milk or soya milk

Instructions

1. Place everything in a blender and whizz until smooth.
2. Poor into a glass (or teacup).
3. Enjoy!

Notes

If I had a super powerful blender I would freeze the banana and add it in!

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3.2.1199

Tofu is one of those foods that people generally don´t know how to cook, me included and I’ve been vegetarian for years. I’ve marinated tofu and used it in a vegetable stir-fry but that it basically.

So while browsing on the Internet one evening after Christmas, I came across a very sassy and sexy cookbook called, “Vegan soul kitchen: Fresh, healthy, and creative African American cuisine” by Bryant Terry.  Thank god for kindle, it was in my hand in a matter of seconds.

In the book, I found a very simple yet interesting tofu recipe that I could try.  So when I arrived at my sister’s farm (at Lake Mývatn), I was delighted when she presented me with a box of tofu (and two soya milk cartoons).

Rosemary Roasted Tofu

 

: Gunna aka travelingsheep

Recipe type: Vegetarian

Cuisine: Vegetarian

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

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Ingredients

• 500g extra firm tofu
• 1tsp extra virgin olive oil
• 1tsp minced fresh rosemary
• ½ tsp paprika
• ½ tsp coarse sea salt

Instructions

1. Preheat the oven to 220C.
2. Pat the tofu dry with a paper towel and then cut it into cubes.
3. In a medium bowl, mix together olive oil, rosemary, paprika and salt. Add the tofu and fold in gently with a spoon until all the tofu pieces are fully coated.
4. Transfer the tofu on to a baking sheet lined with a parchment paper. As you can see, I lined the tofu pieces up beautifully unevenly into six single lines!
5. Roast in the oven for 30 min.
6. Serve with brown rice and a green salad or roast vegetables.

Notes

The sauce doesn´t look much, but it will coat all the tofu cubes (trust me).

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3.1.09