Tuesday, October 8, 2013
Monday, October 7, 2013
On fall sundays I love to cook soups. Its such a nice way to get some veggies and vitamins at the same time as it warms you up and brightens your mind.
This weekend, back from my Italian adventure, I decided on pumpkin. Easy.
To cook this completely vegan and diary free soup, you will need:
1 middle sized pumpkin of choice
2 large cloves of garlic
1 silver onion
Vegetable stock of choice
5 dl of water
Fresh or dried thyme ( I used dried from my own balcony this summer)
Olive oil, sea salt and freshly ground pepper
1. At medium temperature, sweat the onion and garlic (copped up) until lightly transparent
2. Peel and chop up your pumpkin - add to the onion mix - sprinkle with thyme
3. Add the water mixed with vegetable stock and let simmer until the pumpkin is soft
4. Mix and add more water and seasoning if needed.
A drizzle of balsamico works really well when serving the soup - enjoy!
Sunday, October 6, 2013
After a glorious week of Italian goodness its oh so nice to be back in my own kitchen! I literary spent the day there today! First out was, needless to say, a green juice.
This one is with kiwi as that is packed with vitamin C.
You will need (for 2 large glasses)
4 handfuls of spinach
2 green apples
Piece of ginger
So excited to be back with my juicer, I really did miss it.
Tuesday, October 1, 2013
So I haven't completely forgotten about my green juices during my Italian break. I love this recipe, especially because it just confirms what I concluded below - the simple is most of the time the best:
To instantly feel happy - juice:
2 handfuls of green leafs
1 stalk of celery
1 handful of parsley or mint if you want
Italian cooking is inspiring me so much! Especially when it keeps proving that simple is always the best. In this case, only a few simple ingredients were necessary to create a happiness moment for our first lunch of the trip - fresh vegetables, oily nice tuna and a perfect buffalo mozzarella.