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Peppad blåbärsglass med blomkål

Den här texten publicerades först i SvD Perfect Guide.

Upp och hoppa! Vårens rapport från Generation Pep visar att alldeles för många barn och unga tillbringar för mycket av sin tid framför en skärm istället för att röra på sig. De värsta stillasittarna är tonåringarna och många når inte ens upp till rekommendationen om att röra på sig minst 60 minuter per dag. Skrämmande läsning. 

När vi var små kastade vi gris. Ni vet när man står i ring och kastar en boll till varandra i tid och otid (hårt och svårt till vissa och snällare till andra). Misslyckas du med att fånga bollen får du bokstaven G, andra gången bokstaven R, sedan I och slutligen S. Grisen åker ut ur leken och vinnaren blir sist kvar. En minst sagt nervkittlande lek.

Efter ett par hundra omgångar gick vi ut i skogen och lekte klassikern alla ekorrar byter bon. Samtliga deltagare utom en väljer ett träd som sitt bo och kramar om det hårt. Den hemlösa ekorren ropar ”Alla ekorrar byter bon!” och plötsligt blir det liv i luckan när en hårresande guldstrid påbörjas. Först till kvarn gäller och den ekorre som blir utan bo ställer sig i mitten och leken börjar om. En riktig evighetslek, men den rafflande avslutningen är precis lika spännande varje gång. 

Att röra på sig behöver inte vara svårt. Res dig från soffan och gör ett par kullerbyttor, stå några minuter i brygga, spela twister eller lek inte nudda mark. Njut av sommarvärmen och simma, spring, cykla, hjula eller hoppa hoppsteg till jobbet. Eller varför inte mixa en näringsrik och svalkande blåbärsglass? Vad som helst som får upp dig och barnen från soffan. 

Blåbärsglass med blomkål
(3 stora portioner)

1 fryst banan, skivad
1,5 dl fryst blomkål
3 dl frysta blåbär
3 dl havredryck

Mixa alla ingredienser i en matbererdare eller High Speed blender (vi använder den här) samtidigt som du hoppar jämfota. Klicka upp glassen i skålar och toppa med torkade blåbär, blåbärspulver och kokosflakes.   

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Blåbärsglass med blomkål

  • Author: Food Pharmacy
  • Yield: 3 1x
Scale

Ingredients

1 fryst banan, skivad

1 1/2 dl fryst blomkål

3 dl frysta blåbär

3 dl havredryck

Instructions

Mixa alla ingredienser i en matbererdare eller High Speed blender samtidigt som du hoppar jämfota. Klicka upp glassen i skålar.   

Notes

TIPS!

Toppa glassen med torkade blåbär, blåbärspulver och kokosflakes. 

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Crispy Carrot-Bacon

A few years ago, the World Health Organization (WHO) came out with information that stated that processed meat would be classed as carcinogenic. The new classification put regular breakfast, lunch and dinner items such as bacon, ham, sausage and pâté in the same risk category as smoking and arsenik. Yikes! However, WHO does not believe that consumption of processed meat should be equated with, for example, smoking. Both are classified as carcinogens, but not necessarily to the same extent.

The fact that we should cool off a bit on meat consumption is no novelty. According to multiple Food Administrations, we should not eat more than a total of 500 grams of red meat and meat products a week, but unfortunately this is a recommendation few of us follow.

It is especially the sandwich meats and sausages, the processed meat, that we should be careful with. Common to these foods is that they contain preservatives and other ingredients that protect against bacteria and prolong the product’s shelf life. More research is needed, but it is likely all of the additives which contribute to the increased risk of cancer, perhaps due also to being in combination with large amounts of salt and fat.

We haven’t munched on bacon for several years and rarely crave processed meat in general, but when we heard about carrots being transformed into bacon, we had to try it. So smart, simple and good! Carrot bacon, or fake-on as you could say, is essentially the opposite of everything you find in the original. Surprisingly similar to ordinary bacon, though this time a hundred times better. And better for the body too.

Carrot Bacon

3 large carrots
2 tablespoons canola oil
1 teaspoon of garlic powder
1 teaspoon smoked paprika powder
1 teaspoon salt

Heat the oven to 160°C/ 325°F and turn on the convection function if you have it.

Rinse the carrots, but don’t peel them because most of the nutrition is in the peel. Slice lengthwise using a mandolin and place the slices on a baking sheet lined with parchment paper.

Combine the oil, garlic powder, paprika powder and salt, and brush the mixture on both sides of the carrot slices. Place in the oven for about 15 minutes. Easy peasy! Mother’s day is just around the corner, perhaps this could be on your brunch menu! Also worth noting is that they are pretty tasty on top a salad.

Yum! Thanks Lisa and Erik’s health blog for the recipe!

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Food Pharmacy i Babel

Trodde du att vi tänkte hoppa över att skryta om vår debut i SVT:s Babel? Då trodde du fel. Varmt välkommen till en skärmdumpsfestival.

(Ojdå, här såg man visst rätt in i vårt lager)

Nåväl.

Vi är mäkta stolta över våra 145ish sekunder i tv-rutan. Kul att våra böcker fick kika in i finrummet!

Om du föredrar rörlig film så hittar du hela avsnittet här. Någon cool kvinna som hette Sara Darnius var visst med också, men huvudnumret hittar du 33:46 in i programmet.

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A Carrot Cake’s Day Smoothie

The third of February (this Sunday) is, in several countries around the world, carrot cake day and we are happy to celebrate this because carrot cake, and perhaps even the carrots themselves, are good in so many different ways.

In Sweden, the home of team FP,  our agriculture is able to self-suffice our carrot consumption which means that we can eat carrots every day of the week if we so wish and with a good conscience. As much as 9 out of 10 carrots consumed in Sweden are actually grown here. In addition these root vegetables are packed with vitamins C and D, which is particularly important to consume in northern regions during January and February, not to mention their carotene content which is a precursor for vitamin A – effective against free radicals. In fact, it is the carotene that gives the carrot its color.

Prepare yourself for a brief carrot history here; it is actually said that the carrot cake itself became popular during the Second World War due to the sugar ration. Those with a sweet tooth searched high and low for a good substitute in desserts and then discovered how nice the carrot’s natural sweetness worked in cakes and pastries. Today, the carrot cake is a big favorite, and yes, even so popular then that it has its very own day in the calendar.

We suppose you’re not too surprised to find out that today’s smoothie is then, you guessed it – carrot cake smoothie! It will calm any sweet cravings you might have and includes a lovely arsenal of anti-inflammatory spices. Happy carrot cake day!

Carrot Cake Smoothie
(2 glasses)

1 carrot
1 green banana (preferably frozen in slices)
1 teaspoon of ground cinnamon
½  teaspoon ground cardamom
¼  teaspoon ginger ground
6 walnuts (preferably soaked)
1 cup of preferred plant-based milk

Scrub the carrot(no need to peel though) and cut into chunks. Remember most of the benefits lye within the peel. If you happen to have carrots with the stem and leaves- save that part and throw it in your favorite green smoothie, or mix it into a pesto along with basil, garlic, hazelnuts and lemon.

Add the carrot pieces, the banana (we always choose green bananas because they contain more of super-fiber pectin), cinnamon, cardamom, ginger, walnuts and cold plant milk in a mixer and press start. Add some ice cubes if you like your smoothies extra cold and mix into a smooth smoothie. Pour into two glasses. Cheers – to you and to carrots!

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