eats, in eat, vegeterian eat

Coconut quinoa and asian greens.

new years resolutions. one of mine was to cook more asian food. a really good resolution. a result of this is of my latests discoveries: this bowl of wonder. it’s like eating fluffy clouds spiked with great greens and chili.

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the clouds (serves 4)
200 ml white quinoa
250 ml coconut milk
150 ml water
ca 1 tsp salt
a little bit of coconut oil/flavorless oil

rinse the quinoa and fry in the oil for about five minutes. add water, coconut milk and salt. bring to a boil and then simmer for 15-20 minuter on low heat. while cooking the quinoa prep the greens.

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the greens
brussel sprouts (one net), peeled and cut in quarters
200g edamame, if frozen thawed
4 handfuls of leaf spinach, rinsed
1 bid clove of garlic, finely chopped
1/3 of a chili, finely chopped
a small piece of ginger, finely chopped
ca 2 tbsp fish sauce
juice from 1/2 a lime
a mini-dash of soy sauce
a handfull of fresh cilantro
a dash of olive oil

fry the brussel sprouts in oil together with garlic, chili an ginger. after a little while add the edamame, lime juice and fish sauce. adjust to flavor and add soy sauce if needed. divide the quinoa into bowls, top with fried and fresh greens and cilantro and then enjoy.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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drinks, Sweden

Ginger-honey lemonade

before i left for the woods in Östergötland i tossed off a gingerly intense lemonade. it was perfect by the lake in the hot afternoon sun. the measurements are not very precise – sample it until it’s to your liking, and remember that it need to be quite concentrated and strong since you’ll dilute it with soda when it’s time for drinking.

Lake, Östergötland  | piecefully

Ginger-honey lemonade | piecefullyGinger-honey lemonade | piecefully  Lake, Östergötland  | piecefully  Lake, Östergötland  | piecefully    Lake, Östergötland  | piecefullyLake, Östergötland  | piecefully

no frills lemonade – enough for one pitcher
around 6 inches ginger, grated
around 3 limes, washed and cut in wedges
around 5 lemons, washed and cut in wedges
around 300 ml honey
water

put the ginger, lemons and limes in a in a wide pot, squeezing the juice out of the wedges as you go along. add the honey and water until it almost covers the fruit. bring to a boil and let boil for a couple of minutes. sample the taste and add honey to you’re liking. pour the lemonade on clean glass bottles, leaving the skin and occasional seeds. if you want a smooth lemonade, this is where you strain it. personally i like the texture of the pulp and grated ginger. the lemonade keeps in the fridge for a couple of days. to serve just add soda water (ratio 1:4), ice and maybe some mint leaves. i dare say that this would work well with a splash of white rum or some gin as well.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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drinks, Japan, morning eat, Osaka

Winter oranges in Japan and juice on a summer morning

the past couple of weeks we’ve been making freshly squeezed juice for breakfast every morning. it’s such an easy everyday treat. this got me thinking about how much i miss all the different types of oranges and mandarins you can get hold during the winter season in Japan. summer orange, hassaku, miikan… i don’t even remember half of their names. but i can assure you they are truly wonderful in both flavor and texture, with that perfect combination of sweet and sour.

Winter oranges

this winter i spent two weeks in japan again, meeting up with my former host family ( or well, more like japanese family) for christmas and new years. one morning i decided to go for a walk in the neighborhood of Kubota (久保田) where they live in the southern part of Osaka. the weather was crisp and clear without being cold. walking the tarmac among the houses i spotted this orange tree, lavished with oranges.

Orange-ginger juice

Orange-ginger juice

gingery orange-pink grapefruit juice (enough for one glass)
one orange of your liking
1/2 a grapefruit (i prefer pink)
2×2 cm knob of ginger (peeled)

squeeze the juice and grate the ginger on a fine grater. put in a glass and let sit while preparing the rest of you breakfast (it’s hard, i know, but well worth it as it gives the ginger time to flavor the juice). i assure you this is just as great on a summer day as it is a cold winters morning. all that vitamin C and ginger boosting the immune system… both japanese and korean people eat ginger (you know with the sushi?) or drink it as tea and they both live long, keep slim and have healthy skin. i’m just saying.

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