Top 10 condiments

condiments 2If you, like me, are trying to live life a little healthier it can sometimes be useful to re-cap on those must have condiments to keep at home at all times. Nothing worse than being mid flow in creating some new exciting green recipe only to find out that a key condiment is missing  from your larder. Below are my top 10 that I use constantly. Added to your fresh veggies, fruits, grains, nuts and seeds you can create almost anything and most of them can be found in regular super markets or your nearest Whole Foods.

No 1. Rapeseed oil (cold pressed) better for cooking and frying than olive oil as it can take high heat/salads/roasting/baking. Super rich in Omega 3.

No 2. Extra virgin olive oil (cold pressed) we all know how good this is with everything!

No 3. Apple cider vinegar (organic, raw and unfiltered) great in salads or as a tonic on its own. My Swedish granny used to take a tablespoon of apple cider vinegar in a glass of water before bed. She was convinced it helped with her arthritis and indigestion.

No 4. Coconut oil (organic and extra virgin) Can be used in any cooking as it can take high heat and also as healthy fat in smoothies, sauces (instead of butter) or on your skin. Solid form when kept in room temperature but turns into liquid quickly when hot.

No 5. Herbamare by A. Vogel. We’ve used this herb salt since I was a kid and it is still my favorite. It gets sprinkled onto everything and give you a gentle savory flavour due to the sea salt and organic dried herbs. Avocado crackers with lemon juice and sliced tomato, topped with Herbamare, is a daily indulgence.

No 6. Himalayan pink salt – supposed to be much healthier than regular salt due to its additive free nature, hand harvested from the foothills of the Himalayas where it was formed millions of years ago from ancient unpolluted seas. I’ve found an alternative use – mix it with coconut oil and use as a facial scrub!

No 7. Organic Tahini – creamed sesame seeds. Great in dips and sauces. One of the main ingredients in hummus which tastes fantastic when homemade.

No 8. Organic Almond butter – use in baking, in smoothies, spread onto hot toast. Yum!

No 9. Miso paste – we have miso soup A LOT in our house and a tub of it does not last long. I buy it at the Japanese supermarket together with a selection of dried seaweed. At home you just add a teaspoon of miso paste into a bowl, add hot water and a teaspoon of dried seaweed. Let sit for 5 minutes until seaweed uncurls. If you like you could add a handful or cubed tofu to the broth to make it more of a meal. Miso paste can also be used in dressings or spread onto fish before grilling in the oven.

No 10. Crushed chilli – I put this into most green dishes and sauces to add a  little spicy kick!!

Happy Tuesday everyone x

Brekkie green style

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This morning I am heading off to Ignite, a two-day seminar in London on how to live your life more authentically. Heady stuff! It is going to be intense and possibly life changing and therefore I need robust fuel to sustain me for a long day. A rich green smoothie is always a great brekkie option and that is what I have chosen today. In addition I have added my all time favorite snack – avocado on Finn Crisp with sliced tomatoes. Simple, tasty and gloriously healthy. Happy saturday x

Smoothie:

1 cup kale

1 cup spinach

1 banana

1/2 cucumber

1 tbsp coconut oil

juice of 1/2 lemon

1 tbsp ground flax seeds

1 tsp Spirulina powder

2 cups water (or more if you want the consistency to be more liquid)

Blend away until all mixed and enjoy immediately. The nutrients do not like to hang around for too long.

Avocado on Finn Crisp:

Finn Crisp slices ( I use the original version)

Mashed avocado

Slices of tomato

Squeeze of lemon

Black pepper

Sea salt/Himalayan pink salt