Tuesday, May 19, 2015

My wonderful, super healthy weed soup!

I think it a shame that nettle is counted as a weed. Every little nettle I spot makes me so happy, especially in spring time when the fresh young shoots are mild tasting and packed with nutrition. I pick buckets full and dehydrate for availability all through the year. I brew nettle tea and add nettle in sourdough bread and smoothies to increase nutritional values in the food we eat. In spring I make nettle soup. You can make it vegan or with bone broth, you can make it super simple or delicately complex. Todays variety is somewhere in between and is often asked for by all my children for dinner.


4 tbsp real butter
2 onions
2 potatoes, finely diced
1 litter of nettle leaves
3-4 garlic boats
1 tsp red pepper powder
1 pinch cayenne
0,5 tsp fennel powder
1,5 litters of broth or vegetable stock
salt and pepper to taste

2 tbsp arrowroot + cold water to stir it out
4 tbsp (large) non pastured soured cream (I lift the fat of the top of the jar of milk on my kitchen counter and leave it out to sour. Tastes like creme fraiche. If you are doing a vegan version add a squeeze of lemon for that sharp sour taste.)

Blanch onion on low heat then add the rest of the ingredients exempt arrow root and soured cream. Let it simmer for about 15 minutes. 

Blitz the soup before you add the remaining ingredients. 

Serve with hardboiled eggs and sourdough bread. 

Wednesday, April 22, 2015

Sprouted Granola clusters by Veronika Bazika

Being one of that first big group of people who started reacting uncomfortably to what they ate I faced the fact of suffering from intolerances just a few years before they became mainstream, medically acknowledged and more, lets say, catered for. This led me on a path of learning nutrition and exploring food for myself. At first it felt like there was nothing at all I could eat, then suddenly a whole new world of tasty and nutritious, I like to say gourmet, but not in the expensive picky way, of food opened. I´ve been through many different trend diets before wholesome, clean, living, and traditionally prepared food became my food-style of choice. It´s sort of a combination of all that agrees best with my digestion and heals it. And so, from a long time moving forward I have, of course, kept my favourites from the different trends I have visited. This is one of those "diamond recipes" I created during my raw food days and have been kindly asked by Gry to share with you. It is perfect as breakfast with home-made yoghurt or coconut milk, or as a snack or energy booster, and it also keeps for very long when kept in an airtight container. 


1 part sprouted buckwheat
1 part soaked seeds (here I´ve used sunflower and pumpkin seeds)
1/2 part gluten free oats
1/2 part soaked nuts (my favourites are hazelnuts or almonds, or both)
honey to taste 

This recipe requires a bit of preparation. 

I sprout the buckwheat by leaving it over night in water, changing the water a few times during the evening before I go to bed. Then next morning I transfer them into a plastic colander and cover with a towel. (Do not use a metal colander as the sprouts don't like it.) I then rinse them once a day till they reach approximately 0.5 cm. This usually happens on day three. 

Nuts and Seeds:
For the nuts and seeds I soak them separated as such because I like to blitz the nuts for longer. I have the nuts and seeds respectively in a plastic bowl with water, salt and 1 tbs apple cider vinegar (can be skipped) and leave covered over night. Rinse well.

Can be deactivated by soaking using same procedure as nuts and seeds adding 1 tbs flour like spelt or rye. This will change the consistency of the granola a bit, but not uncomfortably much. (I´ll admit I don´t often do this, even though I know it is so much better for nutrient absorption.)

Making your granola:

Blitz nuts using a kitchen machine till they have a desired size, ad seeds and blitz for a bit longer. (Or do them separate, its all about personal preference.) I then hand toss the mixture together with the buckwheat, oats and cinnamon before I add just enough honey to make it sticky. You can easily vary this recipe by adding raisins bits of apple or a mashed banana. (The banana will also bind your mixture like the honey does.)  I then dehydrate the mixture spread over several sheets until dry. If using the oven keep it on low-ish heat. Try maybe 160 degrees celsius and keep an eye on it tossing it every now and then until it turns a golden colour. 

All my recipes are experiments of texture and flavour and as such I rarely keep to measurements, but I do note my favourite combinations of ingredients so not to forget them in the future. Feel free to experiment here. And I hope you enjoy it as much as we do in our house!

written by: Veronika Bazika

Thursday, March 26, 2015

Banana and almond crackers

Til ære for Jane som holder bloggen Veganmisjonen, så kjører vi veggis-løpet i dag. Hun stakk nemlig av med seieren som årets matblogger i samme kategori som jeg også var finalist!

The time of warm hearty foods is slowly drawing to it´s end for this winter and as the sun warms the air and melts the snow I crave fresh raw foods. Therefore I want to share with you this super simple but yet so rewarding raw food recipe. These crackers have been with me for years and we never grow tired of them. They are simply habitual and even hold status as weekend treat!


4-6 mature bananas
2 dl soaked almonds
2 tbsp linseeds 

Blend all ingredients using a vitamin or similar. Spread the mass out on a parallax sheet, alternatively two if you want really thin crackers. If you don't have a dehydrator use baking paper to make in the oven. (If you do not have a dehydrator I highly recommend them. They are great for a variety of things, like making flavoured nut mixes, green chips, preserving fruit and vegetables and of course making these fabulous crackers.) 

I use a spatula and spread the batter about 0.5 cm thick. Again with the spatula mark out little squares in your batter and leave to dehydrate until completely crisp. 57 degrees in dehydrator or oven. (42 degrees for raw food effect) Mine usually take 12 hours in the dehydrator. Shorter in the oven with higher temperature. 

Keep in airtight box for approximately 14 days.

translated by: Veronika Bazika

Friday, March 13, 2015

"Gullmelk" my version of golden milk

The week before writing the original for this post I had a phone call from one of my followers. She had suffered from ME for six years and was wondering when my liver capsules would be for sale in the stores. She thanked me for my for informing me that drinking golden milk and following the nutritional and dietary recommendation's I write has greatly helped her. I love getting feedbacks like these, they make my day for weeks. This means the work I do really can, and also does, contribute to something good, and that makes it all worth it. But back to topic, had I heard of golden milk before? No! And this is the aspect I love about having direct contact with my readers, because I learn new thing too, from the people in my workshops or random emails and phone calls. 

When I looked up golden milk I realised that for years I have been drinking a similar yoga drink and so I was inspired to create my own version based on my view and knowledge on nutrition. I´ve named it Gullmelk, Norwegain for golden milk.

Turmeric is the key ingredient in golden milk. Turmeric is a miracle spice with long traditions from Ayurvedic medicine and traditional Chinese medicine, especially associated to liver cleanse, infection treatment and pain relief. 

Science has identified the active miracle substance in turmeric and named it curcumin. You get optimal bio-availability for this compound when ingesting it along with black pepper. Black pepper increases the bio-availability with 2000%. Therefore I always make sure to add a good measure of black pepper whenever I use turmeric. 

Here is a list of some of the benefits of turmeric/curkumin:

  • strong antioxidant
  • detoxes the liver
  • regulates cholesterol
  • supports good digestion
  • strengthens the immune system
  • anti-inflammatory 
  • lowers high blood pressure
  • antiseptic
  • supports healing of neurological issues
  • helps clear skin problems
  • is claimed to protect from several types of cancer 

These are only a few of the amazing benefits of curcumin.

Turmeric paste is the base for the Gullmelk recipe and is made like this:

1/2 c water

1/4 c turmeric, I buy this one!

Heat whiles constantly stirring for 7-9 minutes on low heat. You are looking for a thick paste consistency. If it dries up too much add a bit more water. Once finished keep in a jar with airtight lid in the fridge for up to two weeks.

This base will last for several batches of Gullmelk, should you not finish your paste in two weeks toss it and make a new. The intention is of course that you finish it before this time. You can also use the paste in all other different parts of your cooking, like in stews, soups, stocks and with rice. 

Gullmelk recipe:

1/2 to 1 tsp turmeric paste
2 dl fresh (raw) milk, almond milk, or coconut milk
1 tsp honney, maple sirup or stevia
1 tbsp gelatine (can be left out)
1 egg yolk
1 tsp cardamon (can be left out)
1 tsp cinnamon, Ceylon (can be left out)
1/2 to 1 tsp black pepper
1 tbsp coconut oil or unpasteurised butter

Heat all ingredients while stirring till you see the coconut oil melt. You do not want to expose the raw milk or egg yolk for more heat then necessary.

Enjoy straight away! I find the flavour to be mild, warming and well suited for kids. You can of course leave out ingredients your children do not like, but try to keep  the turmeric and as much black pepper as possible.

Soothing and relaxing, Gullmelk is the perfect before bedtime drink. :)

PS! I use a non gelatinising gelatine. Should you want to use a gelatinising one resolve it in some boiling water before adding the rest of the ingredients. 

translated by: Veronika Bazika

Wednesday, February 25, 2015

Fermented veggie juice. Top notch of healthy drinks in my world!


5 medium sized beet roots
1 bunch celery stalks
1 squash
2 carrots
1 lemon
2 tbsp water kefir grains or 1 dl whey, alternatively 1 tsp salt

Juice all vegetables and transfer to a suitable glass jar. Add water kefir grains or whey, alternatively salt. Close the jar using an airtight lid and leave on the kitchen counter for a minimum of two days. I start drinking it after two days and leave the jar out until I finish it. It gets more sour the longer you leave it. To arrest, or slow the fermentation process, when applicable, remove water kefir grains and put your jar in the fridge at the time you find the flavour most enjoyable. 

If you use water kefir grains you will have to toss them after you finish your drink as this unfamiliar environment is too tough on them and they will faint from the hard work it takes to ferment vegetables.

My water kefir grains :)

translated by: Veronika Bazika

Thursday, February 19, 2015

Bone marrow pesto, traditional food right town to the bone wearing a modern tasty coat


5 dl parsley leaves
2 dl bone marrow (reindeer, moose, cow or lamb)
Juice from half a lemon
1 dl of finely grated parmesan cheese
1 dl cold pressed olive oil
salt and pepper to taste 

Start out roasting your marrow bones. When the bones are cool enough to handle pick the marrow out, I use the topside of a narrow spoon, and have in a high edged container. Add the rest of the ingredients and blend using a stick blender (I recommend using one with a stainless steel end piece). You can of course adjust the recipe to your taste by adding more lemon, oil or spices. 

I keep this pesto in the fridge up to three days, it is possible it can stay fresh longer, but as organ foods tend to have short longevity I like it to be consumed while it´s fresh.

I have never tried this recipe with basilicum, so should you want to be the brave test bunny please inform me of your results!

translated by: Veronika Bazika

Thursday, February 12, 2015

Two scrumptious super nutritious waffles in less than five minutes!

Not long ago I promised my Norwegain followers on Instagram (@mynordicpantry) this recipe on two waffles containing all you need to go full speed from lunch to dinner and followed up with it on my norwegian blog, Fra Jord til Bord, not long after. Here it is translated for all of you who own a waffle iron. (And for those of you who don't, don´t worry, use your frying pan and make mini pancakes, no problem.)


 2-3 eggs
1 Tbsp coconut flour
2 Tbsp coconut oil, extra virgin
1 tsp coconut sugar, maple sirup, honey and/or stevia
1 pinsh salt
1 tsp cardamon
1 tsp cinnamon

Mix well using a fork and fry in a waffling iron or as small pancakes in a pan. It takes less than five minutes from beginning til end. 

If you wish to make it even more nutritious you can add a cork of THIS mineral solution or add a Tbsp dried powdered nettle. 

Ps: These dry out quickly so if you wish to keep them it is important you cower them well. Happily with a good layer of butter between. Unless you eat them straight away that is. 

Translated by Veronika Bazika