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

Recipe:

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

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

Recipe:

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

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.)

Recipe:

 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. 

xox
Gry

Translated by Veronika Bazika

My mother in laws super baking recipe

It is time I got to translate and share this wonderful recipe. It is one of my cornerstone recipes once given to me by my mother in law. We were having a shrimp dinner party and I wanted to serve a light, white, airy bread with the shrimps. As you might have noticed by now none of my sourdough breads fit this description. So I got this recipe, made some twists and tweaks to help digestibility of the finished result and oh my! I must warn you as this is an easily addictive recipe, at least to me. So mark; it is not a sourdough recipe and does not contain the same benefits as sourdough as such. What you do get by following this recipe is a nice light baked good that is more easily digestible than store bought and thus perfect when you want to treat yourself to that naughty treat of white, baked goods every now and then. This base recipe that can be modified into several different nice treats, like pizza base, buns, rolls or polar breads. Recipes for these will follow.

Base recipe:

1,1-1,2 kg fine spelt flour

150 grams real butter

6 dl water

2-3 ss raw apple cider vinegar (important)

2 tsp mineral salt

1 tsp raw cane sugar or honey

10-15 grams of fresh yeast, or one small corner (I never use dried)

Stir the yeast lump out in the water, add vinegar and cooled melted butter. Then add the rest of the ingredients and knead well. Do use a kitchen machine if you have one. The dough will feel quite firm, this I do on purpose due to the process in the next step. Flours react differently to fluids, if your dough feels loose adjust accordingly. Now leave the dough to rise for 8 hours. (Yes you read correct, eight hours!) In this time the sour environment created by the vinegar and salt will start deactivating the anti nutrients and make the bread more easily  digestible. The dough will also feel looser after this process. Ideally it will now appear "normal" due to the firm starting point. Now you are basically free to shape the dough into what ever you´d like it to be. 

Loaves are baked in a bread dish on 220 degrees in 30-40 minutes. 
Rolls need only 10 minutes in the oven, polarbreads even less

Like mentioned earlier, this is not our everyday bread and thus I choose to believe that the fatt in the recipe offer some protection for the carbs so they don´t produce too much acrylamide when exposed to the high oven temperature. Our every day bread is treated more gently on lower temperatures for a healthier outcome. For good measure I toss in a decilitre of water in the bottom of the oven to get a more even rise and nicer crust right at the beginning when baking. 

Freshly made loaf

Polarbreads

Bread rolls ready for the oven

Ps: when making bread rolls, butter your hands well should the dough be very sticky 

translated  by: Veronika Bazika