On the classic Swedish Christmas table, you’ll always find some sort of kale salad. Often dressed with a citrus dressing it goes wonderfully well with all the various staples such as meatballs, ham, herring, cooked fish and sausages that are traditionally part of our ‘julbord’ – the Christmas version of the more known ‘smorgasbord’. Continue reading “Christmas Kale the Swedish Way”
If you’re like me, this time of year you’ll crave anything which does not remind you of festive foods. It is like your body is automatically programmed to detox. And this extends to drinking too. Green juice, herbal teas, plenty of filtered water and minimal alcohol is on my menu for the foreseeable future and it feels fantastic. Saying that, it is not always easy to find a wide enough variety of flavours when cooking green and healthy – at times it can get a bit repetitive. Which is why I’m very excited about today’s recipe which is SO TASTY!! Continue reading “Sweet potato and quinoa salad with chipotle dressing”
On a recent trip to Garmisch-Partenkirschen, the lovely Bavarian alpine town just south of Munich, we stumbled across a small and unassuming cafe slightly off the beaten track. The young Bavarian waitress wanted to know if we cared to try the local speciality, Heisse Ingo (hot ginger) which we certainly did. Apparently it’s a local favourite with ski bums and locals alike and it was obvious why that was so. Continue reading “Hot Ingo!”
When you start juicing it may come as a surprise that your carefully laid out vegetables amount to hardly any juice. Fret not. You need a lot of veg to make a green juice and not all veg are the same. Here is my low down on what makes what:
1. Mean greens: Kale, Spinach, Swiss Chard, Cavolo Nero, Parsley, Coriander, ginger, radish. Bring a lot of punch and nutrients but do not warrant a lot of liquids. This is fine as a little ‘shot’ goes a long way. You also need… Continue reading “1 Green Juice = A Lot of Green Veg”
