<![CDATA[lifestyle health and naturalliving - RECEPIES]]>Tue, 28 Jul 2020 21:05:26 -0700Weebly<![CDATA[Cold Beetroot soup!]]>Thu, 23 Jul 2020 14:37:50 GMThttps://lifestylehealthandnaturalliving.net/recepies/cold-beetroot-soup
About 1 portion
Dice about 1/2 dl beets
Dice approx. 5 cm cucumber (peeled)
Take 2-3 dl yogurt (lactose free) depending on how much you want, good when it was a little creamy. 

Mixed everything together and on top I put herbs ex. Dill, Parsley ... yes exactly what you like yourself just to try it out ...

For that, you can have, for example, a crispbread with sliced ​​egg and potatoes.
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<![CDATA[Strawberry Jam]]>Thu, 23 Jul 2020 14:04:18 GMThttps://lifestylehealthandnaturalliving.net/recepies/strawberry-jam
3 liters of strawberries (cut into smaller pieces)
2 cinnamon sticks
1 tablespoon lemon cest
1 dl jelly sugar
1 teaspoon atamon (can be excluded)
 
Slice the strawberries, add the cinnamon sticks, grate the lemon cest, and pour in. Put the saucepan on low heat and let the strawberries melt in their own liquid. Pour in 1 dl jelly sugar. If you want a harder jelly, you can use Atamon's jelly powder which is available in a bag. Boil for about 5 minutes and then do a test. You do the test best on a safe plate where you take liquid and roll out. If it solidifies, it is clear. Otherwise, let it boil a little longer. Pour into glass jars that are well cleaned. I usually put them on a plate in the oven at 100 degrees for about 20 minutes before use. Pour the jam into jars. Store in a dark and preferably cool place. So good to bring to the winter, and why not give away as a Christmas present.
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<![CDATA[Spanish grilled pepper]]>Mon, 22 Jun 2020 14:17:09 GMThttps://lifestylehealthandnaturalliving.net/recepies/june-22nd-2020
I rarely throw vegetables even if it starts to look a bit infested, If a pepper that shrivels is not inedible but maybe not fun to serve in salad or as an accessory. Here I usually divide the peppers and toss on a baking sheet and grill, cool off and peel off the outer shell. I then do a layup and put in the fridge. Lasts at least 2-3 months. This paprika salad is perfect to eat as it is, as toppings or as a good accessory to meat or fish.
 
Peppers
Salt
Oil (optional)
White wine vinegar
Rosemary/thyme
Garlic
Red onion
Bay leaf

I usually use at least  3-4 peppers, I divide these in halves and put on an ovenproof baking sheet with the pulp down. Sets at 225 degrees about 25 min or until the shell begins to be black. I then put these on a platter and pull a plastic sheet over. Let them stand until they begin to cool. Cut garlic into a piece, red onion into slices and chop the herbs. When the peppers cool down, pull the "skin" off them and shred. You then unpick onions, garlic, herbs and peppers in a glass jar. Pour in oil so that it almost covers the mixture, finish by pouring on the rest of a white wine vinegar and about 1 teaspoon of salt. Turn the jar upside down a couple of times and put it in the fridge. Should stand at least 1 day to get a taste.
The measurements are on a hip, and the recipe is quite personal how you want it to taste. I use the measure 2 dl of oil and 1/2 cup vinegar as well as salt. Not everyone thinks that bay leaves give good taste, which you can of course exclude.
I usually have my salad for, among other things, toppings, which I think is good. Sometimes combined as a light lunch with toast, paprika salad and top with shrimp. Really luxurious and tends to be a popular appetizer in addition.

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<![CDATA[Capers from the garden]]>Mon, 08 Jun 2020 17:14:28 GMThttps://lifestylehealthandnaturalliving.net/recepies/capers-from-the-gardenYou can make capers from both chives, dandelion buds, scent buds and elderberries.

0.5 liters of mixed buds
0.7 liters of salt
Pour everything into a large jar and shake the jar. Leave to cool for 3 weeks.

Pour everything into a sieve and rinse with salt.
Pour back into the jar and cover with vinegar. Leave to cool for at least 4 weeks. Ready to eat.

Opened can should be stored in the refrigerator.
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<![CDATA[Ground elder muffins!]]>Wed, 13 May 2020 11:46:28 GMThttps://lifestylehealthandnaturalliving.net/recepies/ground-elder-muffinsabout 1 liter ground elder
3 tablespoons butter
200 grams of grated cheese (preferably with a little taste)
3 eggs
2 cups water or milk
1.5 dl flour (can be changed to cornflour)
1/2 teaspoon salt
 
Clean and rinse the ground elder. Finely chop and fry in butter. Let cool down.
Whisk together 3 whole eggs with water or milk, mix in flour and salt and the cheese. Stir well. Then stir in the ground elder. Pour the batter into muffin molds. Bake at 200 degrees about 20-30 minutes (depending on whether you have hot air or not)
This food muffins can be tasted with most things. also good to have as an excursion food.
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<![CDATA[Stinging nettle soup!]]>Wed, 13 May 2020 11:27:46 GMThttps://lifestylehealthandnaturalliving.net/recepies/stinging-nettle-soup1 liter of cleaned nettles
6 cups water
1 broth dice
chili to taste
2 cloves garlic
1 small yellow onion
1.5 dl cream
Butter
Spices
 
Clear the nettles, sauté in butter. Add onion, chili, garlic and nettles and let mill about 5 min. Pour on water and broth dice.
Let cook about 20-30 min, the liquid should have been reduced to about 4.5 dl.
Mix everything into a smooth soup, pour on cream and simmer about 15-20 min.
Serve with herb cremefraish and egg halves.

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<![CDATA[Exellent against cold!]]>Wed, 15 Apr 2020 11:32:32 GMThttps://lifestylehealthandnaturalliving.net/recepies/exellent-against-cold
This is an excellent recipe you can start your day with to increase your body if you drink the elixir approx. 15-20 minutes before food. But also good for preventing colds or shortening your cold.

Ingredients:
Ginger
Lemon
Turmeric
Black pepper
Water as needed and personal desire.


Squeeze in lemon, grate in ginger and turmeric and take a couple of turns on the black pepper grinder. If you do not have fresh ginger or turmeric, it works well with ready-to-grind in a jar. I think it's tastier with fresh ginger. I wear gloves when I tear Turmeric to avoid being called Simpson for three days when my hands turn super yellow.

I usually make my elixir pretty strong but it's not needed. I like to squeeze atleast half a lemon, grate into 2 cm ginger and 1 cm turmeric. But it's enough to do half.


Extra Tip!
When I start to feel signs of sore throat, I usually make sure to have pickled sushi ginger at home.
I take a little and chew atleast 4 times a day and the sore throat disappears surprisingly quickly.

​/Camilla
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<![CDATA[Eggplant burger!]]>Wed, 15 Apr 2020 11:30:56 GMThttps://lifestylehealthandnaturalliving.net/recepies/eggplant-burger
Mostly people have a stressfull everyday life. Whether you have a family or are yourself, your body needs to eat. As the weekend approaches, you might look forward to eating something good. Friday is coming and you realize you're exhausted. What then better to make a simple but tasty burger. This week's burger is even pretty healthy :) Eggplant burger with jalapeño, melted cheese, pickled red onion, lettuce and tomato. To this you have a good mixed salad with sun-dried tomatoes, fresh tomatoes , hassle and feta cheese. As an added small bonus, a dressing is made on sun-dried tomatoes, red fresh chili, feta cheese, roasted sunflower seeds and 2 tablespoons of oil. 

Doesn't take many minutes to do, but divinely tasty and actually healthy.
 
Eggplant burgers:
Cut a slice of just over 1 cm, turn this into beaten egg and pan with sesame seed.
Fry over medium heat for about 5 min on each side, put on a slice of melted cheese, pickled red onion.
Prepare the bread with adding salad, tomato slices . Then put on the burger and top with sliced jalapeño.

Have a nice meal!


/Åsa
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<![CDATA[Claypot bread]]>Wed, 15 Apr 2020 11:28:07 GMThttps://lifestylehealthandnaturalliving.net/recepies/claypot-bread
To serve to: Claypot bread with seeds and olives (NOTE! the bread is lactose and gluten-free)

The bread is made in a terrine. Keep in mind that a clay pot should be soaked in cold water for at least 20 minutes, and always put in a cold oven.

1 packet yeast
2 tsp baking powder
5 cups water
0.5 dl oil
1 cup pumpkin seeds
1 cup flaxseed
1 cup sunflower seeds
3 cups grated carrot
1 tbsp fiber husk
2 dl chopped olives (green or black)
3 dl cornflour
3 dl gluten-free oatmeal (preferably the coarser)
2 cups potato flour

Dissolve the yeast in water and oil, pour in baking powder and stir. Then down with all the ingredients. Feel free to use a household appliance with a dough hook. The bread should be worked at least 10 minutes. The consistency of the bread should be firm but not hard. Oil the bottom of the pot, or lay a baking paper. Pour over the dough, put on the lid and into the cold oven.

Turn on 150 degrees. Bake the bread about 1 hour and 40 min. Take out the pot o let stand for about 15 minutes then turn up and down  on the towel.

You can usefully cold-ferment this bread. Ie put the dough in the evening as well as put in the fridge. You bake it the next day.

Eat and enjoy /// Åsa
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<![CDATA[Tomato soup]]>Wed, 15 Apr 2020 11:26:50 GMThttps://lifestylehealthandnaturalliving.net/recepies/tomato-soup
Tomato soup
This soup is, nutritious, mass of vitamins not least a taste that is amazingly good. As a chef, I like to experiment with different ingredients. When the winter darkness comes, it is extra good to eat soups and stews, I think. This soup is good both cold and hot, however, I prefers it warm in the winter.
 
1 kg tomatoes (alt 2 p. whole tomatoes)
2 yellow bulbs
3 cloves garlic
2 peppers of any colour
1 liter of water
2 chickens or vegetable broth cubes (of course, own fund goes excellent too)
1 tsp thyme
2 tablespoons tomato puree
1 chilli of medium-strength variety (red elongated)
2 cups cream or oat cream

Peel and coarsely chop onion and garlic, divide 2 peppers and remove the kernels. Shred peppers and chilli.

Take 2 teaspoons of butter in a saucepan and brown. I prefer butter because it raises the taste, but of course ordinary cooking oil type rapeseed or corn goes just as well if you want it vegan.

Pour in the shredded and chopped vegetables, as well as thyme and let them be a little brown, then divide the tomatoes into wedges and pour down. On with water and broth cubes. Let cook about 25 min. Then mix everything into a smooth soup. If the soup feels too watery, it can be reduced down to the desired amount.

Now whisk down the tomato pure and the cream/oat cream. Then simmer gently for about 15 minutes.

Accessories that you can top/serve in the soup
Homemade chili aioli made from eggs, French mustard, oil, garlic and freshly chopped chili
Mozzarella pieces with basil
For the vegan suit a homemade chiliaioli made from French mustard, the spa from chickpeas, freshly chopped chili.

The soup can be stored about 5 days in the refrigerator.
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