Warm bean & farro salad w horseradish cream

Posted by: on okt 16, 2013 | 2 343 Comments


I’m sitting here in the break of dawn on my own.

The house is dark and a few feet away I hear the deep breaths of Fabian sleeping and the little sweet noises of Caspian sleeping right next to him.

I love these moments before a new day starts. They seem stolen, far from ”reality” and with all possibilities still intact. Not to mention magical.

So I sit here in the break of dawn wondering what’s really real.

Fabian and I had an intense and fun talk last night, taking turns rocking Caspian in our arms and eating dinner. The focus of our talk? Reality. It’s not fixed, there is nothing that is set in stone and there are always other dimensions seeping through the barriers that we set up. It’s just up to us how thick we make those barriers and how much fresh possibility air we dare letting in. Allowing that air to enter is brave, it means not solely hiding behind schedules, computer screens, structures or ideas of how things (or you for that matter) are supposed to be. It means stepping out of comfort zones where we are safe and held.

..and we all know it’s outside of our comfort zones and structures, in the definite outskirts of the solidly ”real” things – where the magic happens.

So I sit here in the break of dawn wondering about the barriers of structures that me and Fabian have set up in our life together. How much we rely on them and how ”happy” they make us. How much they are keeping us from breathing that possibility air and much magic we keep out by thinking those structures are what matters. I feel like flying. I feel like it’s time we really fly.


Fun & Fabulous Facts

I remember there were horseradish growing wild in our garden when I was little but still it took a long time for me to actually try it.. and love it. The most common way to eat horseradish today is some tired ”horseradish” sauce that actually barely contains any of this spectacular root. My wild guess is that we won’t see any of the brilliant health benefits when consuming horseradish from those kinds of products. Let’s go with the source which in this case is a makes-my-tastebuds-jump root of the Brassicaceae family. The flavor of freshly grated horseradish really is no joke and it will come as no surprise that it’s related to both mustard and wasabi. It clears up sinus-related infections rather quickly (as you will notice by only smelling it) while also providing powerful anti inflammatory and antibacterial properties. Conclusion; horseradish is a great thing to incorporate during this cold/flu season. Resent studies indicate that the traditional use of horseradish against cancer might actually be very spot on since it seems to increase human resistance to cancer. It’s the Glucosinulates that are all the rage in these studies, compounds that excist in all Brassicacea vegetables but are 10 times more present in horseradish than broccoli for example. The Glucosinulates increases the livers ability to detoxify carcinogens so obviously we’re talking about quite a rad root here.

Note: Raw horseradish is quite powerful and should be treated that way when consumed as food. Some people say all pregnant and breastfeeding women should avoid it completely or at least not enjoy it on a regular basis.


Warm whole bean farro salad w horseradish cream

This simple looking salad is quite something and the horseradish cream definitely adds that extra pizzazz to the creation. A perfect warm hearty salad with extra anti-flu powers for colder fall days. ..and ain’t those colorful beans a sight for sore eyes?! Ps. Fabian may or may not have said this was the tastiest thing he had eaten in ages (wihoo!)

Serves 4

800g fresh beans (both whole and sans pods)
1 small red onion
2 cups leafy greens (I used rainbow chard)
1 tbsp virgin olive oil
2 cups whole-grain farro
5 cups vegetable stock

1. Cover the farro with cold water in a large bowl and let soak for minimum 8 hours. Then give them a rinse and add to the simmering vegetable stock. Cook for around 30 minutes or until tender.
2. Steam the beans until soft (if you don’t have a steamer this is easily done by adding the beans to a colander, putting a lid on it and placing it over a pot of boiling water for a couple of minutes depending on the size and freshness of the beans).
3. Thinly slice the onion, rinse the greens and combine the whole salad in a bowl. Drizzle over the olive oil.

Horseradish cream
1 ripe avocado
3 tbsp light tahini
5 tbsp water
1/2 lemon, the zest
2 1/2 tbsp peeled and freshly grated horseradish root

1. Halve, pit and scoop out the avocado into a food processor, add the rest of the ingredients and blend into a light cream. This can be done using and immersion blender as well.

Enjoy fall in all it’s greenylicious glory while eating the salad!


By now that break of dawn has turned into a full blown morning (!) but my intention is still the same, I’m ready to peel of some layers of structure and safety to get into the core of the goodstuff. To the possibility land and to the magic.

Are you up for doing the same? How do you seek the real behind the ”real”! (I know, please be more vague Elenore ;)

All greatness to your day, love!