Food Pharmacy, Recipes

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Nutrient Hunter’s Cake

At the end of last year, the world’s first Food Pharmacy baby was born. Two of our very own colleagues welcomed into the world a daughter. Though her taste adventure beyond mother’s milk has only just begun she’s likely bound to be a curious and happy little nutrient hunter.

Since her parents are well aware of the connection between a nutritious diet and good health, her diet consist of an array of superfoods for her gut flora.  It wasn’t exactly the same story when we became new parents. The concept of avoiding sweetened and overly processed food instead of steaming vegetables, making homemade porridges and mashing up avocados felt unnecessary. And we didn’t realize that the immune system is calibrated during the first year and that the intestinal flora is particularly sensitive at that time.

In our past life, we believed, along with so many others, that there was a contradiction between good and healthy. Clearly, we’ve shifted that belief and we love helping others on this quest.  Nutrient hunters don’t have to choose between delicious or nutritious. We can serve treats on friday family movie nights, and baked goods on father’s day, even scrumptiously fun cakes on children’s birthdays, all without having to compromise one thing over the other. We promise!

Speaking of scrumptious cakes. Should you have a festivity in your near future, we highly recommend this classic “princess cake”.  It’s a classic Swedish cake with a nutrient hunter twist, yet another great recipe to add to your arsenal of delicious and nutritious.

Nutrient hunter’s princess cake

1 ¾ cup almond flour
¾ cup + 2 tbsp coconut flour
5 dates
⅛ tsp cardamom
1 ½  tbsp coconut oil
1 tbsp water

Directions: Combine all of the ingredients in a food processor into a dough. Split into three equal sized balls and roll out into the three layers of cake you will need.  

¾ cup of natural cashew nuts
¾ cup water
1/2 teaspoon vanilla
6 dates

Mix in a food processor until it becomes a smooth sweet custard

1 can of coconut cream
1/2 teaspoon vanilla

Whip the coconut cream and vanilla until fluffy, be careful not to over whip

2 cups strawberries, frozen and thawed
2 tablespoons chia seeds

Combine and allow to rest until thickened, add a bit of honey of the strawberries were too tart

1 ¼ cup almond flour
2 tbsp honey
2 tablespoons spinach

Pulse ingredients together until you have a smooth mass. Roll out into a thin layer to create the cover for the cake.


After mixing all of the cake components separately, begin assembly.  The trick for a dome shaped cake is to build it up in an upside down bowl, layer by layer. You can make one large cake or mini cake with this technique.

Line the bowl with a parchment paper and dress the inside of the bowl with the marzipan cover. Continue by adding in the coconut cream, cake, vanilla custard, cake again, jam and finally a third layer of cake. Set the bowl in the freezer and let the cake set a bit. Carefully flip the princess cake out onto a serving plate just before serving and decorate how ever your heart desires.

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Food Pharmacy, Recipes

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The Scoop on Celiacs Disease

Just the other day was International Celiac Day.  Celiac disease, or gluten intolerance, is a chronic disease in which gluten protein causes inflammation that damages the mucosal lining of the small intestines. The ability to absorb vitamins, minerals and other nutrients is destroyed, which can lead to nutritional deficiency and poor health.

In the last few decades the disease has been on the rise in most western countries, ranging between 1-3% of the populations. However, estimates predict that more cases go undiagnosed than diagnosed.

Since we love all things gut health and personally know people with celiac disease, we got to thinking…isn’t it high time for a gut-friendly alternative to ice cream cones so the joy of sunshine and frozen cold treats can be enjoyed by all, including the trillions of microscopic good guys hanging out in our gut?!

Voilà! Gluten-free ice cream cones and a scoop of strawberry ice cream to go along with it.

3 gluten-free cones

2 eggs
2 tsp honey
1 tsp psyllium husk
7 tbsp of almond flour

Heat the oven to 200°C/ 400°F. Whisk the eggs until fluffy and then add in the honey and psyllium. Gently stir in the almond flour. The batter is ready.

Now draw three circles on a baking paper, about 14 cm/5.5 inches in diameter. Use a bowl of similar size to make things easier. Place the paper upside down on the baking sheet (so that the color doesn’t stick to the waffles) and spread the batter into thin, even layers, filling up each circle. Bake for about 5 minutes until they have a golden color.

Once they are out of the oven quickly loosen the waffles from the paper and roll them up into cones by hand. Allow them to cool on a rack before filling them with ice cream.

Lightning fast strawberry ice cream

2 frozen bananas
1 cup frozen strawberries

Combine the bananas and strawberries in a blender or food processor and blend until you have a nice frozen treat. Done! Scoop into your homemade cones and top with desired toppings (we used dried raspberries and cacao nibs).  

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Food Pharmacy

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Chocolate Protein Smoothie in a Nutshell

Did you know that plant-based ingredients contain protein? Yeah, if you fill your bowls, plates and smoothie glasses with different types (and sufficient amounts) of raw plant materials everyday you will get just what your body needs. If you want to learn more, simply click on Therese Elgquist’s mini-series about plant-based protein: Part 1, 2 and 3.

This smoothie, perhaps more reminiscent of a milkshake, is stuffed with plant protein and fits perfectly when a sweets craving kicks in, when you are on the go or when it is a weekend brunch. The inspiration for the smoothie comes from a small jungle cafe in India.

Chocolate protein smoothie
(2 large glasses)

organic green bananas, sliced and frozen
2 tablespoons unsweetened peanut butter
2 tablespoons husked hemp seeds
1/2 dl raw cacao
2 fresh dates, pitted
5 dl unsweetened oat milk
a pinch of sea salt

a sprinkle of hemp seeds

Run all ingredients in a high-speed blender until you have a smooth smoothie. Add more liquid if needed and maybe another date for a sweeter taste. Sip and enjoy!

The recipe is a favorite from Therese Elgquist’s latest cookbook The new green protein (only in Swedish currently). Photo by Fanny Hansson.



Food Pharmacy, Recipes

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Hemp Milk for Newbies

Just around the corner from our office is a wonderful little café called Kavalleriet (the Cavalry). This is where we go as soon as we want some peace and quiet, their Bircher muesli (the original overnight oats) with raspberry compote and roasted almonds is divine, especially alongside a cup of tea made from fresh ginger and mint.

And over our Bircher muesli, we often pour the Cavalry’s homemade hemp milk. No only is it delish but hemp is also environmentally friendly. Hemp is both durable and fast-growing and can grow well on nutrient-poor soils and even in colder climates (which often have better access to water).

With a titch of cinnamon and cardamom, this milk becomes very smooth and kind. Here’s the recipe:

Homemade Hemp Milk
(just over 2 cups)

¼ cup pumpkin seeds (soaked overnight)
¼ cup of hemp seed
2 cups of water
sea salt
0.5-1 teaspoon cinnamon
1-2 teaspoons of cardamom

Mix in blender!

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