A couple of minutes from our house there is a tiny road with the name ”Road of winds”. One day not long ago I was heading home with a brain totally buzzing when all of a sudden I saw that sign – the road of winds. Everything went blank and calm and I was beautifully reminded of the love and deep care that surrounds us all. After that moment in the car I saw more clearly the little honey things that appeared before me and others. Like the almost obscenely sweet smell of lilacs floating through the open glass doors while I write this, or when I miraculously manifested the stunning piece of wood (that you see here in the pictures ) while taking a walk on the beach.

Then as if the world started to compete with itself, the most glorious things got put in front of my by now sun-kissed nose. Some of them tough gifts that makes you cry, fall, rise and evolve and some small hints of glimmer like a warm-hearted comment from you. One day as to top it all off I received the most thoughtful and gorgeous package all the way from Denver and my friend Kelsey. Tears and laughter are good companions, just saying. Oh and by the way, the lovely lady wrapped it all in a brown bag from Whole Foods. If that made me faint just a tiny little bit? Correct.

So why am I rambling about all these things here? I guess mostly to say; keep your eyes open and allow for your soul to see those sudden little road signs that puts you right where you’re supposed to be. Raw, Alive, Fierce.

Being totally whipped on the adventure and sudden turns of life. That for me is living ecstatically. BAM.

Fun & Fabulous Facts

What goes with spring better than the ridiculously rocking rhubarb? Honestly, not much. Seeing those curled up leaves sprouting out of the mud is a safe sign that sunnier days actually are coming. Leaves and little pink stalks not caring about endless days of rain and fog. Rhubarbs are one of the bravest spring superheroes, hand in hand with asparagus and ramps. See, they do rock! But there is more to the green or pinkish stalks that make your mouth sort of pucker up if you decide to chew on a raw piece of rhubarb (that’s the astringent tannins by the way).

If you feel like giving your quite possibly hard working liver a little treat then the rhubarb is your go-to guy. It will cool down an inflamed liver and is widely used (many times in tea) to cure or soothe liver-related problems. Even if the effect is cooling on the liver, eating rhubarb has a long-term heating effect on the digestive system. This is something many people need today with all the not so awesome things going through that precious digestive system of ours – hrm, hello unwanted constipation – but of course, it’s only a quick-fix to an issue that eating a whole foods diet would actually many times solve. The funny thing is, it’s actually the rhubarb root that has been used for thousands and thousands of years as a medicinal herb (I had no idea!) while the positive effects of eating the stalks were only found after sugar entered our lives. Ah well, I have found a way for rhubarb to enter our lives without the white sugar and without the need to make a totally weird face.

Stewed rhubarb w caramel whip cream and crunch

The rhubarb here is rather sour and tangy, the caramel whip cream is really rich and sweet. When paired with some crunch they accompany each other in a beautiful way. And hey – it’s a totally vegan and sensationally easy-to-make whipped cream! I’m hooked – no, I’m whipped! Ps. to make vanilla/caramel ice cream simply let the whip cream take a few turns in a ice cream maker.

Serves 8-10
Caramel whipped cream
3 cans of coconut milk, refrigerated overnight
2 tbsp coconut sugar, powdered
1/4 tsp ground vanilla bean powder

1. Open the cans and scoop the top layer of solid white coconut into a mixing bowl ( save coconut water on the bottom of the can for smoothies/soups).
2. Add the coconut sugar and vanilla to the bowl and blend with a hand mixer on high speed for 20 seconds, just until perfectly fluffy and light. Put the coconut whipped cream in the fridge until you are ready to serve. If refrigerated for a couple of hours, you’ll need to give it a spin with the hand blender again to make it softer. The whipped cream can be stored in an airtight container in the fridge for 3 days

Stewed rhubarbs
15 stalks rhubarb
1 orange, juice + zest
1 lemon, zest
1/2 lemon, juice
8 springs of fresh thyme

1. Peel and cut the rhubarb in pieces of your preferred size. Put in a large pot along with the rest of the ingredients and let simmer for 10-15 minutes depending on the size of the rhubarb.

Toasty crunch
1/2 cup sunflower seeds, toasted
1/2 cup unsulphured raisins
a pinch of salt

1. Blend lightly toasted sunflower seeds, raisins and a pinch of salt in a food processor until perfectly crumbly and crunchy. Done!

Arrange
Scoop up caramel whipped cream onto small plates, add a sprinkle of the toasty crunch and finish off by adding the stewed rhubarb. Serve with leaves of fresh thyme and perhaps a strand of pink rhubarb peel.

Because acknowledging and taking action makes things stir: What puts you in the mode of being totally ecstatic? What’s your road sign, what’s your ”road of winds”? Put it in the comments below!

With more love than words could convey,

°°Elenore°°

The post Totally whipped + Stewed rhubarb w caramel whip cream and some crunch.. appeared first on Earthsprout - Go Green Hot´n Healthy.

..Sometimes I tend to lean a bit too much towards being the most serious person on the planet (ahem), then he’ll say something ridiculous and I remember to be my silly self again. Like when I am buzzing around the house planning, soaking, cooking, writing, tidying bla bla bla. There he is, making a wierd face, saying something funny or simply making me realize the absurdity of a particular situation.

Yesterday after dinner I was so effing exhausted that he ordered me to go lay on the couch while he cleaned up the kitchen. But did I? Um, not really. I went into that buzzing mode and began organizing 35 000 things all at once. Finally I dropped a huge package of matchsticks on the floor… and buried my face in my hands. He led me to the couch, said stop and a few minutes later I found myself laughing my head off. Not sure what he said, but I laughed.

It’s the same when he gobbles down a piece of nettle tart without countless cups of cheese or butter and I remember the things he ate (or rather didn’t) when we met. That makes me smile. I’m telling you, those meals were beige and pretty empty of nutrients, color, fun and adventure. This man really do keep surprising me. The way he sees, feels, reacts, thinks and holds me is remarkable. Also, anyone that goes from bringing an icky gas station bought baguette to a picnic, to loving up a nettle tart has my deepest respect. Fabian, you rock.

Fun & Fabulous Facts

I have a particularly loving love affair with anything that I have seen growing in the wild during my childhood (and now adulthood) in Sweden. In this recipe two of my faves meet up: the nettle and the hazelnut, but for today’s Fun & Fabulous section let’s focus on the heavenly hazelnut!

Hazelnuts (Corylus avellana) also called Filberts are grown pretty much all over the world today but they originate from the southern parts of Europe and are closely related to the birch tree. What I love about hazelnuts is their very fruity flavor when eaten really fresh and preferably soaked. Wow, it’s such an experience (and no, not all things hazelnutty is nutella;)

If you add their nutritional value to the out of this world flavor it’s easy to understand why it’s so widely cultivated and loved. Being exceptionally high in hard to get minerals like folate and magnesium they are a great addition to your already greenylicious diet. The hazelnut is also next in line after the almond when we talk about calcium loaded plant foods – Halleluja, Hazelnut milk! Right?! Ps. ever tried young hazelnut shoots from the hazelnut tree? It’s outstanding!

Nettle tart with chickpea and hazelnut crust

Brace yourself, it’s time to make your very own flour. Yes, you heard that right! The delicious (and vegan, and gluten free) crust is based on homemade flour of lightly roasted whole chickpeas and hazelnuts and honestly, it makes all the difference in the world. The creamy filling is made of small white beans so this tart is rather rebellious and outside of the regular tart rulebook.

4-5 servings
Crust
1 1/3 cup dried chickpeas / garbanzo beans
1/2 cup hazelnuts
5 tbsp tapioca, potato or corn starch
4 tbsp coconut oil, room temp
1/2 cup cold water
1/4 tsp salt

1. Preheat the oven to 180 degrees C / 350 degrees F
2. Rinse the chickpeas and dry using a clean kitchen towel.
3. Put chickpeas and hazelnuts on two seperate baking tins in the oven and roast until light golden, about 8 minutes. Let roasted chickpeas and hazelnuts chill in a bowl in the fridge for 10 min.
5. A high speed blender, a good food processor or even a coffee grinder will help you make the chickpea flour. Note that you should NOT blend hazelnuts and chickpeas together.
6. Now, combine both flours with the rest of the ingredients in a mixing bowl by working it with your hands. Gather dough into a ball, wrap in plastic and chill for 30 minutes.
7. Press the dough evenly onto bottom and up the sides of a tartlet pan and bake until golden in 180 degrees C / 350 degrees F for 10 minutes.

Creamy nettle / lemon filling
6 cups fresh nettles (use spinach if you can’t find)

2 1/2 cup cooked small white beans
1/2 tsp nutmeg
2 cloves of garlic
2 small springs of fresh rosemary
1/4 tsp salt
1/4 tsp black pepper
1 lemon, the zest
2/3 cup water
2 tbsp virgin olive oil

1. Rinse the nettles (use gloves) and roughly chop them. Heat up a large sauce pan, add a knob of coconut oil or ghee and cook nettles on medium heat for 3-4 minutes.
2. Put all ingredients for the sauce (not the nettles) in a high speed blender or food processor and blend until really creamy. If you feel like you need a splash of more water, go ahead. More salt & pepper to taste.
3. Pour sauce into a bowl and add the nettles. Combine well before spreading the filling evenly into chickpea/hazelnut crust and decorating with some spring onion, fresh thyme and additional lemon zest.

 …and so the picnic palooza begins. Are you in? Let´s start the party in the comments below by each one of you dropping a line with 3 of your top picnic foods – and hey – they are Earthsprout approved, right? ;)

Mine? Well.. tarts, fruits & berries and jars of fresh smoothies or juices. Oh and a Fabian along with that, please.

°°Elenore°°

The post The 1st picnic – Nettle tart w chickpea & hazelnut crust appeared first on Earthsprout - Go Green Hot´n Healthy.

There are times when you really just need to be held. When the entire universe seems too grand and overwhelming to swim around in and all you long for is a great big hug… or indulging in a plate of pancakes and approximately bathtub worthy amounts of Lapsang tea.

Growing up, my dad always made really tall pancake cakes for my birthday. Layers and layers of thin Swedish pancakes with jam dripping from the sides that we devoured with a scoop of vanilla ice cream. Needless to say, the pancakes in this post are very far from the ones my dad used to make (bye bye eggs, refined wheat flour, dairy and ..ehm, more dairy) but as traditions tend to stick, so does the feelings that go with them and my new version therefore makes me feel little and held. Also, when it rains as much as it has been doing lately I can get away with a plate of these for lunch without being left with a gnawing feeling of not having given my body what it needs. I mean, who says I cannot have that salad as dinner instead? .. or a Green Jazz Juice in a while .. or a Greenylicious Super smoothie as dessert.. Ah, I’ll just start my day with a Golden Detox Drink … tomorrow ;)

Indulging is life. Weather it’s about laying on your back watching clouds and letting your mind and body be tickled by nature or sipping your favorite cuppa something in the sun, kissing or eating pancakes. Indulge, baby – indulge! Those are the moments we remember.

Plus, I firmly believe that everyone needs an awesome pancake recipe

Fun & Fabulous Facts

If you do not happen to live in a tropical climate, chances are few you have ever eaten a fully ripe banana. Those of you who have tasted the difference in flavor between a green-when-harvested, green-when-bough-banana and a ripe, straight from the tree-version knows that it’s pretty enormous to say the least.

There are days when it feels dead wrong to eat a tropical fruit in Sweden but since I do cheat with these things almost every day (no lemon tree, dates or almonds in our back yard as far as the eye can see..) I try to do the next best thing by letting the produce fully ripen before I do eat it. I am the person you see rushing to the aid of ripe but not so perfectly polished looking fruits in the supermarket. Bananas with tiny brown spots and juicy kiwis, don’t fret, here I come!

Of course it’s far better nutrition-wise to eat fresh produce right after it’s been harvested (go gardening, folks!) but honestly, sometimes – even if you live in Scandinavia- you just gotta have a sweet banana. Ehrm.

Is there any other reason that ripe bananas are so rad? Oh you mean aside from agricultural aspects, personal emotions and natures pretty obvious intention? Well, I’m glad you asked;) A ripe banana, and by ripe I mean a soft, slightly sprinkled with brown spots, is much higher in potent antioxidants then a green one. These antioxidants will help your body to handle potentially dangerous cells (yes we all have abnormal cell formations/activity and it’s up to us to help our immune system to naturally see to them). The key to the rise of antioxidants is actually the change of color that occurs as the level of chlorophyll lowers. So while we do want tons of chlorophyll in our diet, as the chlorophyll breaks down in a fruit it actually transforms itself into powerful antioxidants called NCC’s that help our white blood cells stay strong. Told you it was rad!

I know you might be wondering this: ”isn’t really ripe bananas much higher in calories?” No, they are not higher in calories, however a ripe banana will rise your blood sugar more and faster than a green one because the starch has now turned into simple sugars and those simple sugars are easier for our body to digest. This is simply a change in the composition of the carbohydrates and in my mind not a reason to eat bananas that are slightly green. If you are diabetic or very sensitive to a rise in blood sugar, simply enjoy small pieces at a time and it will still be a thousand times better then a doughnut (or P&J sandwich for that matter), promise. Plus, contrary to common belief, the levels of potassium -a fantastic mineral-, stays the same weather or not the banana is ripe or green. Time to go (ripe) bananas!

Banana & Buckwheat Pancakes with a Nordic Superfood infused syrup

Some days ago, Sarah and I agreed that pancakes are mostly a vehicle for awesome toppings. However, I only paired these banana & buckwheat pancakes with some berries and a delicious (and boosting) syrup because they actually do taste fantastic all on their own. Fluffy and light yet rich and filling. Dominant and strong yet easily paired with your favorite topping. I know, a little bit contradicting – but hey, it’s the truth. See for yourself!

Nordic Superfood infused syrup
3 tbsp rice syrup
1 tsp lime juice
2 tsp Nordic Superfood Mix

1. Whisk together the ingredients in a glass using a fork. Set aside while you make the pancakes.

10-15 midsized pancakes
1 cup buckwheat flour
2 tsp baking powder, aluminum free
1/4 tsp salt
2 ripe bananas
4 tbsp chia seeds
1 1/3 cup oat/nut/seed milk
2 tbsp coconut oil, melted
4 drops of stevia concentrate (or a tbsp maple syrup/honey)

1 tbsp coconut oil, for frying
1 cup mixed berries, as topping

1. Thoroughly combine flour, baking powder and salt in a bowl.
2. Add the rest of the ingredients to a food processor and blend until all is well combined, fold batter into the bowl of dry ingredients.
3. Heat up a cast iron frying pan (no non-stick, please!), add just a little bit of coconut oil between each pancake and fry them just over medium high heat. Flip when one side is ready (time depends on your pan and stove). Keep a close eye:)

Arrange
Pile the pancakes on plates, sprinkle with berries and drizzle with Nordic Superfood infused syrup. Hello rainy day indulgence!

With what and when do you let yourself indulge, honey? You ought to be able to come up with at least 3 things in 10 seconds (and put them in the comments below) or else you gotta get out there and indulge some more. That’s and order;)

Go howl to the full moon today and I’ll see you next week!
Ps. It stopped raining, maybe it was the sunshine syrup.

°°Elenore°°

The post Rainy day Pancakes w Sunshine Syrup appeared first on Earthsprout - Go Green Hot´n Healthy.

 If something is fuel for total and absolute fabulousness that sounds good right? It might even sound utterly awesome. Who does not want to feel and look all kinds of fab, right? But then the questions creep over me. What the heck is feeling and looking fabulous really about? Is it a state of perfection that we have been lured into by all kinds of magazines, movies and shows or could there really be something authentic to it?

Earthsprout is all about playing around, trying out crazy, tasty and healthy keys that can make you (and me!) feel and look ecstatic. Now that´s something, eh? Earthsprout is a total party of Greenylicious stuff like raw, pure and whole foods with a side of seriously cell changing everyday inspiration and enthusiasm.

So do I feel (and look) completely ecstatic all the time? Ehm, no! But. there are easy tricks and roads I can hop on to take a step in the right direction. A direction pointing towards fabulousness. In my case meaning waking up feeling relaxed, in love with life, doing a crazy dance to Shakira and loving my bod while doing so. It means singing at the top of my lungs, morning meditations, making out with my man and yes, it means lots and lots of food orgasms.

This fast food falafel is one easy peasy key that gets my butt moving towards those moments and I sure did need it yesterday.

The Fabulous moments. The Orgasmic moments. The Ecstatic moments. Yes! Yes! Yes!

Fun & Fabulous Facts

How I can use fast food and beautifying in the same sentence? Easy! We’re undoubtedly not talking about some tired pasta so called salad from seven eleven here, folks. No, this is top class, high end and downright revolutionary – a new take on the falafel. Nothing deep fired, no sugar- and wheat laden tortilla bread and nothing soggy,  just pure, raw, natural and sensational ingredients working it’s wonders in your body while you live your life. So weather you are planning to use your new found fabulousness for the red carpet, a movie night with the kiddos, a flirting session (with yourself or another) or as fuel for the gym this wrap is the bff for you and you know it.

Beautifying, cleansing and detoxifying carrots, mushrooms and chili blended together and rolled in iron and calcium super powered sesame seeds. An alkalizing color explosion from the raw tabbouleh and tons of well needed chlorophyll, enzymes and protein from the sunflower shoots. The tart sweetness of the tahini lemon sauce not only gives this wrap it’s final flavor punch, it also brings important essential fats to the table and makes all those fat soluble vitamins in the other ingredients easily absorbable for our body. Aside from strengthening our skin, hair and nails as well as our entire mind blowing interior that is.

Conclusion, the expressions fast food and beautifying can live on in the same world, we just have to make sure we roll some falafels and make a big batch of salad and dressing from time to time. Wrap up in a spring cabbage leave or nori sheet and you are ready to take on the world á la glow-mode. That’s not so much to ask, right?

Raw Fabulous Falafel

You’ll be ready for the world with these fast food wraps. The falafels are quite spicy so if you desire less heat simply cut down on the chipotle chili. I have to say though that the heat is gorgeously balanced by the fresh and minty tabbouleh as well as the sweet and lemony sauce. Get blending!

Falafel, 10-15 balls
190 g oyster mushroom (feel free to use another kind)
3 cup shredded carrot
1/2 cup flax flour, preferably golden but brown works fine
1 large glove garlic, minced
6 sundried tomato halves, roughly chopped
1/2 tsp himalayan salt (or other high quality salt)
2 tsp tamari
1.5 tbsp virgin olive oil
1/2 tsp chipotle chili powder
1/2 tsp cumin
1 tsp firm raw honey

2/3 unhulled sesame seeds, to roll in

1 head of spring cabbage to use as wraps

1. Add all ingredients to a food processor and blend for about 1 minute, pausing once in a while to scrape down the dough from the sides of the blender. The concistancy should be firm yet sticky and hold together if you roll into a ball. They will also firm up while they rest in the fridge for a while.
2. Roll the falafel dough into balls and cover with sesame seeds.
3. Put on a plate in the fridge for at least 15 minutes OR if you desire, dehydrate them for approx 8 hours.

Sweet n’ tangy tahini sauce
8 tbsp tahini paste
2 tsp honey
1/4 tsp salt
1 cup pure water
1 lemon, juice
1/2 lemon, zest

1. Put all ingredients into a high speed blender and blend away for about 30 seconds.
2. Pour the sauce into a jar and let it thicken while you make the tabbouleh salad.

Raw food Tabbouleh

Arrange
Carefully separate cabbage leaves from the cabbage head, rinse and add 2-3 falafel balls, a handful or more of the tabbouleh salad and a few tsp of the tahini sauce (a drizzle of extra tamari and a few thin slices of avocado is nice here). Roll up in a wrap paper if you plan on eating it later, otherwise – dig in, honey!

So yeah, I think fabulousness will continue to be a part of my vocabulary because to me it is so much more then that first glance might suggest. Feeling fabulous is ecstatic, soul filled, smack-packed of core desires and suddenly accessible dreams and nudges. I’m not suggesting all of that will come from eating a fabulously fueled falafel but boy is a food orgasm a grand start or what?!

Now. Your fave boosting fast food? Or is there a some meal you just cannot stop dreaming about and want me to healthify? I am so up for a challange!

Ps. while the bright moon shines and the evening comes I just LOVE you to bits.

°°Elenore°°

The post Fuel For Fabulousness Falafel appeared first on Earthsprout - Go Green Hot´n Healthy.

I am writing this due to the enormous amount of questions I have received regarding pregnancy and nutrition. I know this might be exciting for some but for others not so much and that’s totally ok. (I love you unconditionally either way).

I’m thrilled to announce that wonderful Casa Vinyasa in Lisbon and Earthsprout has teamed up to present a totally fabulous and sensational workshop for pregnant ladies the 25th of May.

Under the Portuguese sun we will bask in the sweetness of prenatal yoga, gorgeous food and natural nutrition tailor made for this special times.

The ups and downs, do’s and dont’s of these 9 intense months can be pretty crazy and sometimes nerve wrecking. Let’s meet in a sonic boom of love for all you babymakers out there and support one another with precious knowledge and inspiration.

See you behind the sunglasses in the Portuguese sunshine. (Seriously, I even bought a new pair;)

—————————————————————————————————–

Glow & Grace,

Pregnancy Power

Yoga, Natural Nutrition and Fabulous Food for Your
Glowing and Gorgeous Pregnancy

w Elenore Bendel Zahn & Stephanie Birkholz

Lisbon, 25th of May

I seriously cannot wait to meet you there so RSVP asap by sending your sparkling request to info@casavinyasa.com

  —————————————————————————————————–

°°Elenore + minisprout°°
Ps. Is your sister/friend/relative/honey or history teacher growing a baby? If so, please send them this info and give them the opportunity to breathe some Lisbon air and breathe the gorgeousness of pregnancy powered knowledge.

The post Pregnancy, Glowing? Really? Workshop in Lisbon appeared first on Earthsprout - Go Green Hot´n Healthy.

What a mess. You think you´re going for a quiet, beautiful and pretty uninterrupted ride on the river of life, where the only feeling is freedom and the only exciting event is the various formations of circles as your fingertip touches the water. Sometimes I think I have it aaaall under ”control”, everything is as I’ve planned and all I have to do is float along with it. Today is not like that.

It reminds me of us. I remember falling high over heels in love with a young man and I very clearly remember resisting it all. Hey, I was not planning to meet the man of my heart and soul, barely eighteen years old and with too many other dreams ahead. I remember our first spring, we had been sharing our days for about 3 months when the violets came and covered this part of the world in their dream scented cloud. I lay down on the grass, buried my nose in the ground and smelled earth and spring and violets. I remember saying to Fabian, next year at this time I won’t be here to smell them, I won’t be around.

I wasn’t but our love still was.

I did not plan for this to happen and as so many other things it wasn’t part of my idea of how life would look like, but is it ever? Could I ever have planned something as beautiful as the love that him and I now live? I don’t think so. Could I have resisted following the stream and also my heart? Yes indeed. But I surrendered (thank gosh!) and sometimes, like today I have to remember that the most precious plans and ideas that form in our minds may not be the ones that are supposed to happen. Sometimes a new reality will reveal itself and you will realize it’s a dream way more ridiculously grand then you could have ever imagined (or planned for).

Fun & Fabulous Facts

As you know, in this section I focus on one of the ingredients of this weeks recipe and the fabulous health boosting factors (and fun stories) of this particular ingredient. At this point I’ve managed to tell you the nutrient dense stories of both the almond and liquorice root (which are a major part of this drink) so what to talk about today? Violets of course!

Edible flowers do not only belong on wedding cakes or in haute cuisine. I think that having the honor of munching on edible flowers are one of the most precious things of summertime. The history of eating these growing little works of art goes way back but are very seldom incorporated in our meals today. Let’s change that! Why? Well, for one the nectar of edible flowers is packed with vitamins, minerals and macro-nutrients plus the petals and leaves also contain a wide array of these powerful nutrients. Violets hide the phytochemical (coloring agent) rutin inside it’s pretty petals which works wonders in our body as an antioxidant strengthening our capillary walls. Wowza, Violets!

Just be mindful with edible flowers and make sure they actually are edible. Only eat edible flowers with no pesticides on them (in other words not from a regular flower store). You can either go forage yourself or head to your nearest farmers market or gourmet food store. Also, be extra careful if you are allergic to pollen of course.

Violet & Liquorice Cloud Drink

This is THE drink to celebrate the first warm rays of summer with. If you are a liquorice lover like I am, double the amount of liquorice powder, if not then follow the recipe and get that subtle flavor and nutrition punch. It’s a flowery white russian á la Earthsprout, enjoy! Of course you could exclude the violets, it’s just not as fun..

Sprouted Almond Milk
1 cup organic almonds
4 cup water (plus extra for soaking)
1/2 tsp ground cardamom
1/3 tsp ground pure vanilla
a tiny pinch himalayan salt

1. Soak the almonds in pure water overnight or for at least 5 hours, rinse thoroughly and peel them.
2. Add the almonds (peel goes in the compost) to a high speed blender along with the 4 cups of water. Blend for 30 seconds and strain through a nut milk bag or the like. Save the almond pulp for tarts, smoothies, pancakes etc.
Add nutmilk back into the high speed blender along with the spices and blend. Done!

Violet & Liquorice Cloud Drink, serves 2-4
2 cups almond milk (see above)
1 large organic banana
1/2 tsp raw liquorice root powder
1 tsp unpasteurized honey
7 ice cubes

+ a small handful of violets and some extra ice cubes

1. Add all ingredients except the violets and additional ice cubes to a high speed blender and blend until foamy and smooth.
2.Pour the drink into small glasses or jars, add the petals of 5-10 violets to each drink.
3. Some additional ice cubes is nice and pretty straws are a must.

You’d think that the uneventful ride on the river of life is what you want, but then your boat starts to rock hard and you fall into the water. It’s like a punch in the pit of your stomach but after a few moments you reach the surface and see a brilliant rearranging of your puzzle. More beautifully put together then you could ever have done in total ”life planning mode”.

It’s Beltane. Make a bonfire to embrace summer and all things new. What will you surrender to the fire? What will you let go into the flames? 

Peace and a milky violet cloud drink,
°°Elenore°°

The post Violet & Liquorice Cloud Drink + a beautiful mess appeared first on Earthsprout - Go Green Hot´n Healthy.

Last night I had one of those dreams that makes you kinda wish you’d never wake up. As you might know Fabian and I (& minisprout) have moved into to another home just by the sea. Honestly I feel like a plant with a huge sign that reads ”Natural habitat – a forest of oak trees and deers” and still I get planted on a sandy shore. I truly do adore our new home despite the change of that natural habitat – we can never really know where the tango of life takes us, can we? Even if you think you have it all planned out and really well scheduled (ha!) surprises hide around every corner. Here I am living by the sea though I never thought I would (at least not in Sweden), I’m pregnant even though I was super hormonally challenged and I am a gardener without a vegetable garden (yet). Well that last part brings me to last nights oh so very passionate dream.

 … ”it was suddenly summer, I went outside to greet the sun and say hello to the trees when I suddenly became aware of a certain smell. I know that smell, I said to my self. It lead me to think of deep forests, sprouts, damp autumn days by a lake or simply the purity of new possibilities. It was a smell that lead me to turn around and while my jaw dropped in pure surprise and joy I took a few steps ahead. A huge, huge, huge pile of gorgeous soil lay right there in front of me. Just as I had asked for. I dug my hungry hands into the moist and warm softness of it all. I felt it fall through my fingers and before I woke up still feeling the sensation of fertile summer soil on my hands, I remember thinking ”someone did a good composting job..””…

Needless to say I long for my veggie garden but I will need a lot of good soil to get things growing in all of that sand. Still, after that dream I’m pretty certain that the universe supports me.

Anyway, there are still some pretty great winter vegetables left -like the Rutabaga- that require our attention.

Fun & Fabulous Facts

It’s a Rutabaga Revolution! My little sister and brother stayed over at our house last weekend and when eating these fries at dinner my brother asked me if I was inspired by a recent trip to Brussels (aka the city of moules frites) but that’s not really the case. These golden babes are probably as far from the fried-to-death ones served at every corner in Brussels. Plus, the kind of fries that usually hang out at various restaurants and fast food joints does not have as many antibiotic properties as the ones presented to you in this post. Yep, you heard me right, it’s time to quit walking past that odd round vegetable that you never know how to use. Let’s reach for the Rutabaga!

So let us peek inside this yellow fleshed root vegetable, Brassica napus once and for all. It looks rough and plain but it’s pretty outstanding with properties that strengthen digestion, detoxifies the liver (yay! we all need some of that) and as I mentioned before there are antibiotic as well as anticancer and antiviral properties. What really got me hooked was the antibiotic properties as I believe it is of extreme importance that we start recognizing food as medicine and rock a little prevention. It’s so much better then pumping your system full of antibiotic pills left and right just to end up with a weaker and weaker body. Sure the pill kind might be necessary at times but if we start valuing prevention (like rutabagas and many other friends) that number will get so much lower. Write Rutabaga on the medicine list and off to the market with you.

 |Raw Vegan| Rutabaga fries, Ketchup & Mayonnaise

You can choose to either eat these fries baked, raw as they are or dehydrated. I have tried all three versions and they all turn out absolutely delicious with the creamy and dreamy coating of hemp seeds and spices. Then dip them in the herb ketchup and ridiculous mayo.. Let me just say, it’s definitely a trip to heaven (the healthy kind!)

Fries
1 large rutabaga, peeled
1/2 tsp good quality salt
1/2 tsp smoked paprika
1/2 tsp freshly cracked black pepper
3 tbsp hemp hearts, ground
1 1/2 tbsp olive oil

1. Cut the peeled rutabaga in fries sized sticks and put in a large mixing bowl
2. Add all other ingredients and make sure the fries get evenly coated.

For Baked
Preheat oven to 200 degrees C / 392 degrees F
Place fries on a lined baking sheet (or two), making sure that they are not overlapping and bake for 20-25 minutes or until golden.

For Raw/Dehydrated
Let the fries marinate in room temperature for 2 hours OR put them in the dehydrator for approx 10 hours

Ketchup
15 halves of sundried tomatoes
1/2 cup water
3 dates, pitted
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil

1. Soak the tomatoes for at least 5 hours, add to a high speed blender (or use an immersion blender) and blend with all other ingredients including the soaking water until smooth. Done!

Mayonnaise
1/2 cup Cashews
2 tbsp hemp hearts
1/4 avocado
1 tsp apple cider vinegar
1/4 tsp salt
1 small clove of garlic
1 date, pitted

+ a small handful of finely chopped fresh parsley makes it pretty and adds a final flavor boost.

1. Soak the cashews for at least 5 hours, rinse well and add to a high speed blender (or use an immersion blender) and blend with all other ingredients until really smooth. Add some black pepper and salt if you wish. Done!

From a passionate garden dream and the powerful Rutabaga to a lovely weekend. Fill it to the top with things you adore and love and just need at this time, my dearest friends. I promise I will (ok, ok, I need to do some cleaning too..;)

..but here is the question; When are these fries going into your mouth and what will you pair them with? A sunset? A friend? A good book? A crazy dance?

°°Elenore°°

The post Fries, Ketchup & Mayo – Why not? It’s good for you! appeared first on Earthsprout - Go Green Hot´n Healthy.

I would rather let myself be ruled by pure inspiration and urges instead of actual set rules. Therefore this post is a bit different from the ones that you are used to but you’ll still get a fabulous and healthy recipe of course. Now, are you ready?

I rarely get angry – not that I’m a saint or anything, but.
When things like these keep going on something inside me kind of flips and (some) people ought to get out of my way.
Monsanto seriously ought to get out of the fierce gaze of this particular tree hugging health gal.

Whaddayasaying? Monsanto who? Oh. Just a multimillion dollar devils company that among other things invented the scary aspartame sweetener NutraSweet and practically own mother earth. Yeah, like literally. Monsanto started patenting seeds decades ago and with doing they so put the natural system completely out of order. Growers now need to buy their seeds from Monsanto (+ pay royalty fees) and they aren’t even allowed to collect seeds from their harvest for next seasons plants. Imagine everyday gardeners, organic farmers and tribes that all of a sudden are completely unable to do what they’ve always done, take good care of nature, plants and their families. Instead heirloom varieties disappear (we are in fact loosing thousands plants each year) a loss far greater then I think we could ever imagine and the seeds that still exist loose quality because of DNA manipulation (like GMO) and other ridiculous and dangerous things.

What can we do?

1.) Watch the movies ”Food Inc”, ”Food Matters” and ”Home”

2.) Sign here to stop Monsanto from monopolizing our food and earth

3.) Know your food, buy from reliable organic companies and visit your farmers market as often as you possibly can

4.) Support people like absolutely amazing artist Leah Gautier and her ”saving the marshall strawberry” project

5.) Be a loving but fierce green activist (you could even do some guerrilla gardening while your at it..)

6.) Stand up for mama earth and start collecting organic seeds all while knowing that it’s a truly heroic act. Not having an actual garden is no excuse for not growing your own food/flowers/herbs so start a little windowsill/balcony garden and hope will sprout right there. Yes, I just said that hope will sprout but you know what? I don’t even feel naive. I know that our heroic ”save the seeds, save our food, save the planet”-acts will actually make a huge difference in this world.

..and hey! While your at it, grow your own stevia (like the one in the picture below)! You don’t need small white aspartame heavy pills to live the sweet life. An ever growing very natural sweetener in a pot on the table is pretty convenient, I can guarantee it. Bonus: no health risks follows in the footsteps of your stevia plant.

 ”Raw” Vegan Black Sesame Parfait

Love ice cream but not enjoying the side effects of dairy & sugar products as much? Then I’ve got you covered (and it’s not even summer!). You can transform this basic ice cream recipe into any strange or traditional ice cream flavor that you could possibly wish for. I opted for a tad strange one this week. Ladies and gents, meet the salty black sesame parfait!

4 servings

Vanilla ice cream base
1 can organic full fat coconut milk (sub for fresh coconut meat for a fully raw version)
2 large organic bananas, sliced and frozen
1/2 tsp vanilla bean powder

1. Put the can of coconut milk in the freezer for 30 minutes then open and scoop out the firm and creamy top layer (save the liquid for a smoothie or soup).
2. Add the creamed coconut to a blender along with vanilla and bananas, blend to ice cream consistency (seriously outstanding on it’s own).

For the black sesame parfait
4 tbsp black sesame seeds, ground
1/4 tsp high quality salt (or slightly less depending on how salty you want it)
8 drops of organic stevia concentrate / 8 dried and ground stevia leaves

1. Add these ingredients to your vanilla ice cream base and freeze for 30 minutes (or use an ice cream machine).

Sprinkles
1 tbsp coconut sugar
1/2 tbsp black sesame seeds
1/2 organic lemon

1. Add coconut nectar and sesame seeds to a mortar and grind into a coarse powder.
2. Zest the lemon but do not mix with the ice cream sprinkle

To assemble
Divide the parfait in 4 high glasses or bowls, add the sesame/coconut nectar sprinkles and finish off with some lemon zest and additional whole black sesame seeds.

We can stop Monsanto and we can prevent companies like them from owning our food and our lives. So for the love of life (literally) sign here before you start making this gorgeous paradigm shift of an ice cream.

Let’s friggin’ do this!

°°Elenore°°

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I’m multitasking and trying to fit all kinds of good stuff into my days, therefore it so happens that I’m having a date all while writing to you today. Or to be quite honest, three dates, satisfying, delicious and life changing. But, I’m not here to ramble about my snack, am I? Nope. At the moment it’s all about our new home, funny names like chimichurri and the sparkle of spring, not dates. I’m riding on a little high, soaking up sunshine, wearing a pink (!?) dress and making this new house ours. The ultrasound pictures are on the fridge, the stevia plant seem to be having a growing competition with itself. Cook books, tea pots, piles of clothes and kitchen props are trying to find new nooks to rest in and in the middle of this beautiful mess my belly really started to grow. I feel like maybe I’m not the one multitasking here, it’s more like life itself is doing all the work and I am sitting in a old beautiful theater chair, watching with dreamy eyes and feet tired from all the moving. Happy.

Fun & Fabulous Facts

Holy moly, the powerpuff Polenta has reentered my life. After roughly 10 years of feeling quite neglected, this golden business is up and running yet again. Polenta is basically corn, coarsely ground into something that looks like beautiful yellow sand. Corn is as you might know often hybridized and genetically modified so why am I falling for Polenta? Have I gone mad? No (not yet). We are voting with our wallets, forks and knives and by going to the farmers market or not. Therefore agribussines will know if we all choose to exclusively buy organic, heirloom, non GMO corn varieties. We (!) have not only the opportunity but also the duty to choose wisely for ourselves, for our health and for this grand organism that we call home. Get this? Mother Earth needs us to take a stand and while we eat some organic polenta she will cheer us on in the background, getting nourished and rising stronger. But how will you know ifyou are looking at GMO corn or not? Look for ”Bt corn” in the label as that is the gene Bacillus thuringiensis inserted into genetically modified corn seeds. Those Bt corn products are party poopers to say the very least and should not be welcomed into your body.

There is another pretty great reason to get some of that polenta into your system – apart from saving the world – and that reason spells c-a-r-o-t-e-n-o-i-d-s. Carotenoids are naturally occuring pigments i.e Phytonutrients found in red, yellow and orange foods but also in some leafy greens such as kale and collard. These carotenoids work (among other things) as amazing antioxidants protecting and stabilizing our cells, thus quite possibly providing humans with important anti-cancer and anti-aging compounds. While down on cell level, carotenoids also enhance the healthy communication between cells, which means that this pigment could reduce the risk for cell overgrowth. Just make a habit of adding some fat to your plate when eating foods that contain carotenoids as they are fat-souluble and your body will need for example a drizzle of olive oil or some sprouted nuts to absorb all that golden good stuff. No worries with this recipe where the chimichurri salad has got you covered.

Superpower Polenta w Chimichurri bean salad

Polenta may taste like heaven all on its own (or in flatbreads, a breakfast bowl or a stew) but baked or fried polenta is something rather exquisite, especially with this chimichurri. The spicy and flavorful greens add a serious vitamin and mineral boost and the black beans come to the party with good protein. The lime adds that little extra spark too… If sliced avocado would be a tasty addition? You just read my mind.

Serves 4

Baked polenta
1 cup organic polenta
3 1/5 cup pure water or light vegetable stock
1/2 tsp salt

1. Bring water to a boil in a large saucepan, reduce to a simmer and add polenta and salt while whisking to prevent clumping.
2. Let the polenta simmer for about 35 minutes (read the instructions on your box of polenta), stir occasionally.
3. When cooked, spread eavenly onto a baking tray by using a spoon dipped in cold water to prevent from sticking and let cool while preparing the salad.
4. Preheat the oven to 200 degrees Celsius / 392 degrees Fahrenheit and bake the polenta for 15 minutes or until a bit golden.

Chimichurri bean salad
1 1/5 cup – a mix of finely chopped Parsley, Basil and Cilantro
2 fresh red chillies, finely chopped (1 if they are really hot)
1 small red onion, finely diced
1 glove of garlic, finely minced
1/4 tsp chipotle chili powder
0.5 cup quality oilve oil
1 lime,  juice
1 1/2 cup cooked black beans
2 large handfuls of mixed baby leafy greens

1. Add olive oil and lime juice to a mid sized bowl.
2. Add the rest of the ingredients to the bowl and stir until well combined.

To Assemble
Cut the baked polenta in 4 pieces, add the chimichurri salad along with some extra lime wedges and maybe slices of avocado. Fabian also wishes to add that a little grated parmesan on top of the polenta while baking is dangerously delicious.

It is a good life and even if it’s a multitasking one, we have all the space we need. Feel the truth and trust of simply knowing that.

…and hey! Tell me your fave way of preparing the superpower polenta in the comments below! Or add your thoughts to the corn discussion.

Now I’m thinking a fresh green pile of nettles and leek on top of a creamy golden serving. Ah, getting hungry again. Life tastes so good!

Oceans of sunshine
°°Elenore°°

The post Superpower Polenta w Chimichurri Bean Salad appeared first on Earthsprout - Go Green Hot´n Healthy.

I´m at my parents and the house is buzzing with activity and preparations for the Easter celebration/activities of today. Making birdhouses in the garden, paint eggs from our chickens, drink tea to keep warm since it’s still snowing (!), laugh, talk and eat amazing food is what’s on the schedule. Uber religious? Not really. Fun and full of life? You bet! For me and my older sister Easter was always about running around bright and early in the garden dressed in our pajamas looking for our Easter eggs filled with sweets. The Easter bunny did a good job every time so thanks.. ehrm, mom. The tradition still lives on as we now have much younger siblings but now I get to fill the hands of my family with raw food treats – fun times! In fact, one of the first ever raw truffles I made was at Easter and quite frankly they were a disaster. Luckily worlds away from these gorgeous color-bombs!

Even if the cake pops in the pictures could fool any hard core creative 3 year old, these are not balls of ”Play-Doh” so no worries, you can eat them without putting your life at risk. And hey, check out the list of ingredients! No ridiculous chemical laden sugar colors as far as the eye can see plus they are so easy to whip up I’m almost ashamed to admit it. Sensational Easter treats for everyone!

Fun & Fabulous Facts

Tiny, fragile and extremely delicate – Vanilla is pretty far from vulgar but still, isn’t it quite the little vamp? Vanilla is rather seductive and can easily sweep us off our feet. It’s a carrier of so much goodness and I’d say this recipe is a keeper simply because of it. But who and what is Vanilla the vamp aside from from utterly delicious? Any health benefits? Well, I thought you’d never ask! Vanilla beans has been used for hundreds and thousands of years as a natural medicine to treat nausea, relieve stress and give the love life a little kick. It was the Totonac indians of Mexico who started cultivating vanilla (which is the fruit of the climbing orchid Vanilla plan folia) to use it in rituals and as perfume. First later it became the loved flavoring agent we know of today.

One of the most interesting things I found while researching is that vanilla is commonly used to regulate hormones and balance an irregular menstrual cycle. That is quite powerful stuff to say the least. Some also use the vanilla bean because of it’s antiseptic, anti- inflammatory and pain-relieving properties for example on blemishes, in warm (almond) milk and hot baths. I say it’s time we start widening our vanilla scented horizons, don’t you?

Raw Easter Cake Pops

We’ve already made it clear these cake pops are not made of Play-doh, instead we use a very simple raw food base and play around with the bouncing natural colors of wheat grass, turmeric and beet. Go crazy and find your own favorite color and taste, what about lavender/liquorice or a total chocolate covered craze?

Makes around 25 cake pops

Base
1  1/4 cup natural cashews
1 cup yellow raisins
4 tbsp cacao butter, melted (coconut oil works fine)
1 tbsp firm raw honey
a pinch of good quality salt
1/2 tsp pure vanilla (ground)

1. Soak the cashews for at least 5 hours or overnight, rinse well.
2. Add the cashews to a food processor and blend until a butter is formed, add the rest of the ingredients and blend until fully combined.
3. Divide cashew dough in 3, add the coloring and flavoring ingredients, decorate, put on sticks and let sit in the freezer up until 10 minutes before serving.

Red cake pops
2-3 tsp juice of beet root (Tip! Peel, grate and squeeze)
3 tbsp dry goji berries, ground – for decoration

Yellow cake pops
1/2 tsp turmeric
1/2 lemon, zest and juice
3 tbsp bee pollen – for decoration

Green cake pops
1/2 tsp wheat grass powder
10 mint leaves, finely chopped
5 mint leaves, finely chopped – for decoration

So now we can all get on a happy Easter high without the insane blood sugar lows that follow truckloads of chocolate (all while we paint the world with natural colors). Ohhh, and why don’t you share your fave cake pop flavor in the comments below?!

Have a happy full-of-life´n love Easter.

°°Elenore°°

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