Nut milks and Raw Food book

Just to round off Meghan's prize draw, she was super-kind enough to reward everybody who participated (incl. moi!) with a download version of her most recent guide, the 5 days healing with everyday superfoods tutorial. It is not really a five-day challenge in the spirit of her low-glycemic or smoothie cleanse challenges, it is more like a guide to superfoods, and how to incorporate them into tasty meals on an everyday basis without breaking the bank.

So, I got all that new info to read, plus I picked up a present I got from a family member - actually what I got was a gift certificate when we celebrated my birthday and I made okay/not so great tasting but very festive looking cupcakes - a book in Danish on Raw Food, called..."Raw Food".

More balls for me, please.

Speaking of smart, strong women like Meghan and Averie: I have another of my favorite ball recipes from this Danish site belonging to Thorbjørg Haffsteinsdottir. If you read Danish, try the "sweet and sugarfree carob balls" - or donut holes, whatever you choose to call them - from the "snacks" section, or if you're not raw, try the glutenfree pizza crust, which is positively the best gluten free pizza solution I've encountered. Thorbjørg has a website too - where there's an "English" option but it doesn't have as much info as the Danish version - and a blog with health and nutrition news in Danish. I mean to try her recipe for "Delicious Liquorice-Chai Tea" next :-)

Meghan!

In my last post I linked to Meghan Telpners blog and homepage, and it seems now I have a chance to do it again and win one of Mehan's great e-tutorials! I already purchased a bundle of her e-tutorials, namely the green smoothie cleanse, the adrenaline lunch tutorial and the 5 days low glycemic eating, all available in Meghan's shop. During 5-day tutorials or challenges Meghan talks participants through health benefits, pitfalls and effects of your tutorial on her blog, which you can of course read anyway, but you get more fun and more info out of buying the e-tutorial as well - which is easy. If don't win a freebie I will definitely get the tutorial anyway - check out the recipe for superfood bon bons - who doesn't need more recipes like this?

So here goes, Meghan says to include this link for the new tutorial in my post to participate, and it is hereby done. If you are AT ALL interested in nutrition, superfoods, improving your health or healing yourself by eating right, please go and check out all about Meghan, her story and the group challenges that she runs on her blog. This page is all about the new 60+ pages tutorial available for sale on first of April.

First strawberries - and the last.

I have been browsing through the pictures of every recipe at foodgawker tagged "raw". It took me a couple of days, seriously. Only a fraction are actually raw recipes, but oh, my, the eye candy. I felt goofy spending hours peeking at other people's food, but I realise, this website wasn't made for me. It was made for me AND all the other people out there who will sit around gawking at pictures of food if unsupervised, so I guess I'm not – at all – alone. However – and I'm sure there's a good explanation for this – an unreasonable number of the recipes use fresh strawberries. Massive craving ensued. I picked up the – for me – first batch of strawberries of the season. 500 g of fresh, imported, Spanish strawberries, not organic or eco friendly in the least. I ate every last one - big, red and really sweet. I snapped a picture of the last one which became the drawing above. Mmmm.

Raw asparagus, and buying Tempeh in Copenhagen

I made a bloomin' brilliant - and easy! - raw asaparagus soup last night from this beatiful recipe - I added a half an avocado to the mix because we had a mis-communication the other day about who was buying avocados and we got ourselves pretty well over-stocked up on those things. Also, I toasted some almonds without skins in a sip of olive oil and some turmeric, which turned out to be just the thing to drizzle on top with finely diced red onion. Boyfriend looked queasy when he first tasted it, but claimed he liked it after a couple of spoonfuls. I adored it. The recipe is from Jasmine's Recipe Box - which doesn't get updated any more I think but the recipes there are very neatly labeled with a "yes" or "no" for lots of food intolerances. Bliss.

Another site with the same level of service towards special-diet recipe readers but without the raw food twist is this one, by Susan Jane Murray, where there is both a recipe index and a blog.

This Is Not (Really) a Cupcake

I made gluten free cupcakes for a family birthday party the other day and dressed them up really good in not-so-gluten-free icing and sugar hearts and other decorations (except mine, of course). Several grown-ups said they liked the cakes okay but they didn't taste like the "real" thing, and some of the kids actually didn't like them - I mean, I wasn't holding back in the sugar and oil and vanilla and good things when I made them so that's not very satisfactory feedback. The thing is, I think it's a question of the tastebuds being in the habit of tasting wheat. I doubt bread made from wheat would taste "right" if I ate it now? But I bet it's a problem a lot of celiacs have when baking for non-celiacs.

Ball recipe and gratitude shout-out

This is a raw ball - a recent staple on my menu. I have celiac disease and I have known about it for about two years, so some time ago when I first encountered the "raw food" idea I wasn't really hooked - I was a little too bogged up in dietary concerns already to consider any more alterations. But a sit turns out now, raw food is s a huge inspiration.