Friday, February 6, 2015

Quintessential Quinoa

My friend Monique made incredible quinoa one day and I nearly devoured the entire dish in ten seconds. I don't know if I replicated her recipe exactly, but I did my best, and it came out pretty tasty.
 

Ingredients:
  1. Quinoa
  2. 1 Lemon
  3. Spices to taste
  4. Olive Oil
  5. 1 Avocado
  6. Tomatoe
  7. Red bell pepper
  8. Sautéd mushrooms

Directions:
While your quinoa is boiling, sauté your mushrooms and dice up your peppers, tomato, and avocado.

Once your quinoa is done cooking, remove it from the pot and allow it to cool for a few minutes. Then, squeeze the juice from an entire lemon all over it, drizzle olive oil and toss it gently with a spoon until it is evenly dressed.

Give it a taste test and decide if you need to add more spices, lemon, or olive oil.

My spice blend is somewhat a mystery because all the words are in Danish and I haven't translated all of them yet, but it is on my to-do-list. I think it has garlic, onion, rosemary, oregano, etc. I also added a bit of pink Himalayan salt and pepper.

Once the quinoa is dressed to perfection and your mushrooms sautéed to perfection, you are ready to stir in your fixings:

Just gently toss the diced fruits and veggies with a spoon in your bowl of quinoa a few times and you have yourself a delicious meal that just so happens to be vegan and gluten free.

Enjoy alone or with a glass of wine. As my mom sometimes says, "age gets better with wine" :)


Thursday, February 5, 2015

Kaffe Mint Bliss

This heavenly beverage is a tasty treat I love to make in loving memory (and copy-cat) of Philz Coffee in Berkeley, California.

I used to frequent their trendy coffee shop and treat myself to their fancy drinks when I was studying for an exam or trying to motivate myself to finish a research paper. I loved ordering their Mint Mojitos and the divine Mocha Tesoro mmmmmmm, oh how I miss it.

Anyway, now I make my own concoctions.


Ingredients:
  1. Fresh brewed coffee
  2. Dark brown sugar
  3. Soy milk (vanilla if you have it)
  4. Fresh mint (this is essential!)
The trick is to really shake up your soy milk for several minutes to make it really frothy and awesome. Philz served theirs over ice, but I don't have an ice maker here in Copenhagen yet, plus its -2 C outside so I'm cold enough as is!


Directions:

Put your brown sugar and fresh mint into a glass and muddle it with just a bit of coffee for several minutes. Then, pour in more coffee (about half way) and then top it off with frothy soy milk. Garnish it with a bit of sugar, cinnamon, or cacao powder (your choice) and a beautiful sprig of mint.


Enjoy with company :)

Loaded Sandwich with all the fixins'

You know the feeling, when all you want is a mega sandwich with everything imaginable on it.

Yeah, me too. I woke up knowing that lunch was going to be magnificent; there would be bacon, avocado, jalapeños, and some tasty spicy fried tofu.

Ingredients:
  1. bread
  2. jalapeños
  3. avocado
  4. tomato
  5. vegan salami
  6. spicy tofu
  7. red bell pepper
  8. vegan bacon (recipe found in blog)
  9. special sauce (see below)
  10. chives-to garnish

Sauce Ingredients (in food processor)
  1. olive oil
  2. fresh thyme
  3. fresh basil
  4. fresh lemon verbena
  5. red bell pepper
  6. jalapeños
  7. avocado
  8. lemon juice
  9. season to taste 

Directions:

Prepare your vegan bacon and while it cools, fry your spicy tofu and vegan salami in the left over oil.

Then fry the red bell peppers while you toast your bread and smear your special sauce on both sides.

Load up your sandwich in whatever pattern you choose.

Slice in half and enjoy!

 
 





Wednesday, February 4, 2015

Frozen

Alex and I took the long way home the other day and rode our bikes through the charming park near our apartment (lejlighed) in Østerbro, København. It's been snowing for the past few days, but that didn't stop us from riding our bikes! We've just learned to make a few adjustments, scarves become face masks, and socks become something to be worn in layers of 3. All jokes aside (wait, who's joking it's below freezing here!) we are having a great time and I personally think that snow makes everything look like it's hiding under a blanket of magic.



The pond was partially frozen, and you could see tiny little bird foot prints all over it. Too cute! Of course we didn't walk on the ice like we did in Lapland, Finland last week, but it was nice to look at and enjoy with our senses. I'm really excited that we both have bikes now too because it makes it much easier (and warmer) to get around town together and explore. Classes start next week for me so I'm excited to learn more about what makes Denmark so unique, sustainable, and aesthetically pleasing. Stay tuned for more updates as we immerse ourselves into the Danish culture!

Vegan Coconut Bacon

To those of us who often crave something salty or finger lickin' munch-crunchie, this is a recipe for you! Some call it coconut bacon, but my friends call it "crack" because it's so addicting.
 
 

 
It only takes a few minutes and 4 ingredients:
  1. Dry coconut flakes (1-2 handfuls-- per person, obviously)
  2. Coconut oil (enough to coat the flakes)
  3. Maple syrup (1-2 table spoons)
  4. Pink Himalayan salt (2-3 pinches)
 
Directions:
  1. Warm the coconut oil on medium/ med high and stir in the coconut flakes until they are coated completely and evenly
  2. Pour in enough maple syrup to coat all of the flakes. The syrup will start to "sizzle" in the pan so stir constantly.
  3. Pause for a few seconds to sprinkle in some salt and do a taste test. Careful, it's hot!
 
The trick is to remove the pan from the heat a few seconds after the first few flakes start to barely turn brown. Continue to stir quickly and constantly while they continue cooking in the pan, even though it is not on the burner it will continue to cook. You do not want to burn your bacon! If you take it off the heat too soon you can always put it back on for another minute.
 


 
The above photo shows the dried coconut flakes (left), the color of the coconut when it should be removed from the heat (center), and the delicious coconut bacon perfection after it cools (right).


Serve it alone, on a sandwich, in a salad, on grilled veggies, or any other way you choose. Some people also make energy bars with it along with other nutty-seedy combinations, so have fun with it!

Tuesday, February 3, 2015

Winter Salad

Since I've arrived in Copenhagen I've been eating quite a bit of bread and enjoying treats I'm not used to so I wanted to make a dish inspired by a hot Mediterranean salad I used to order at a place called Vault Café in Berkeley, California.
 
 

Here are the ingredients I used:
  • garlic
  • ginger
  • spinach
  • mushrooms
  • kalamata olives
  • grilled artichoke hearts
  • vegan "meat"
  • chives, basil, and any other greens for garnish
  • random spice mix
I'm still learning Danish, so I don't know exactly what I'm buying all of the time, but I'm doing my best to figure it out.

Some of the food names are similar, but others are 100% different and the only reason I know what I'm buying is for obvious aesthetic reasons. What an adventure!

I started the salad by sautéing garlic, ginger and a pinch of salt with a bit of the "juice" from the olive and artichoke jars and a few tablespoons of coconut oil. I usually sauté in coconut oil because it has a higher heat tolerance than olive oil and I love the fatty rich flavor it adds too.






I let the garlic and ginger simmer while I chop up the shroomies.


I prefer to slice the mushrooms rather than dice or leave them whole. I also don't rinse them because I think the flavor and texture is better, plus to be honest I don't mind eating a bit of dirt with my veggies. I secretly love it.


Once the shrooms are in the pot with the garlic and ginger, I shake in a bit of the Danish "surprise spice blend" and let it simmer for a few minutes while I cut up the tofu and get the fake meat ready for the pot.

When the shrooms are almost done, add the fake meat and tofu so they warm up. You can also toss in the artichoke hearts and olives if you want. Sometimes I like to warm them, and sometimes I prefer them room temp.



This is the fake meat I tried. I don't regularly buy fake meat processed products, but sometimes its fun to add in something like this. I probably bought it because so many people are eating meat around me and I subconsciously want to eat similar things to my friends gorging gyros all the time.


Once everything is warmed to a tasty temperature, pour it over a bed of spinach and toss a few times. Sometimes I drizzle a bit of the olive juice and artichoke oil onto the greens too because I like the flavor. You can also just use olive oil.

It's also fun to garnish it with fresh herbs whenever possible. I used thyme, chives and basil.

I ate this meal with one of my favorite German beers, but it would of course pair well with wine.

Handmade "Dough" Deodorant

Here are some of the handmade deodorants that I made recently:
 


I gave up wearing deodorant when I was a senior in high school after reading a book about the toxic chemicals inherent in our so-called modern, factory farmed, industrial society. It's not difficult to find articles online about the crazy chemical cocktails hidden in deodorants or antiperspirants actively marketed to women and men of reproductive age all over the world. What the ads fail to mention is that we are applying these endocrine disrupting chemicals into very sensitive places (our underarms) which just-so-happen to be located near and dear to the 20-30 lymph nodes next to our armpits and breasts; meanwhile, cancer rates are on the rise. Lymph nodes are a location where toxins get filtered out of the lymph fluid which flows between your body's cells and tissue. White blood cells are the little witchdoctors also present in the lymph fluid which help remove toxins or foreign substances and purify the lymph as it passes through the nodes. If you have ever been swollen in your neck or underarm area it is likely that your lymph nodes were swollen with white blood cells trying to filter out an infection or a contaminant.

My sister Miranda, author of the blog, Bunker Hill Remodel, used to get swollen lymph nodes around her neck from reactions to certain foods when she was a child. Her experiences, along with massage therapy school heightened my awareness to this special region of our bodies and catalyzed my efforts to limit the toxins I put on or in my body. After insisting that I "smelled bad" (I still deny it to this day) Miranda promptly urged me to try a homemade deodorant that her friend made. Rolling my eyes I reluctantly spread the mixture into my underarms and after a few hours I was hooked. Not only did it neutralize my "smell" but it also absorbed a bit of my perspiration and rinsed off easily in the shower in a wonderfully silky smooth way. This recipe is something that I feel comfortable putting on my body because I know it's safer than conventional deodorant, especially on my lymph nodes and it works better than any deodorant I've ever used in my life.

After getting scolded for trying to steal my sister's jar, I begged for the recipe and now I make deodorants for myself, friends, and family. I also sell them independently at craft fairs and at a nonprofit in Berkeley, California called the Berkeley Student Food Collective.

If you are interested in making your own, here is the ingredient list. I don't have an exact recipe because I work off texture and scent, but practice makes perfect and its actually quite simple.

You only need 3 ingredients to make a basic jar:
  1. Coconut Oil
  2. Baking Soda
  3. Tapioca Flour/Starch (or non GMO corn starch will work too)
However, beyond these three ingredients I always add a pinch of salt and pure vanilla bean extract, always. I just love the way it smells like cookie dough!

You can also get creative and add spices or essential oils to them to scent them as you like.


Think pumpkin pie, lemon cake, vanilla chai, winter pine, lavender vanilla, etc. :)


Warm winter pie: garnished with cinnamon, pine, and jasmine.


Or go romantic with a bit of rose petal and garnish with vitamin C rich rose hips:


You can't go wrong with drying your own herbs and flowers and coming up with your own favorites.


But honestly, my favorite is just simple, plain, vanilla scent. I think it smells wonderful with the coconut oil and it is simple to make so don't feel like you have to dress it up or garnish it with anything.



Here are the basic directions for making your own deodorant:
  1. In a mixing bowl combine equal parts Tapioca Starch and Baking Soda.
  2. Pour in as much vanilla extract as you think is appropriate
  3. Pour (liquid) Coconut oil slowly into the powders and begin mixing with a spoon until dough forms
 

After you mix in the oil and dough begins to form you can use your hands to "knead" the dough.

 
**If your Coconut Oil is solidified, you must warm it slowly and carefully so it becomes a liquid, or that point where it is almost a liquid. You do not want to overheat your coconut oil, so I typically put a pot of water on low on the stove and put my glass jar into the pot and let it melt slowly while I prepare my powders and jars. Then pour in the liquid oil as needed.



You want your "dough" to be a solid dough ball, not too sticky and not too dry. Add baking soda, oil or tapioca starch in an appropriate ratio until you achieve the ideal texture. Ideal is when you can hold the dough in your hands and divide it into smaller dough balls with minimal stickiness and minimal crumbling. The surface should be smooth and beautiful.


If the dough feels or sounds a bit "squeaky" there is too much starch (touch the starch between two fingers--> that is what I mean by squeaky). If the dough is crumbling then there is too much baking soda. If the dough is too sticky or looks wet there is too much oil.


And just remember you only need about a half cup to last you several months!




This is where your deodorant making becomes an art and an aromatic culinary creation, have fun experimenting with it! Your dough is your deodorant so put it into a glass jar and enjoy!