Red Beet Hummus

Hey there :)

So the other time I placed Barbie in a Mixer and pulsed. And this more or less the outcome.

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Except it wasn’t Barbie of course but red beets. While I am not the biggest fan of pink as a color in general in food I find it super fascinating. And not even raspberries and strawberries get the same screaming pink as red beet does. It doesn’t even look like natural food. Anyway I like playing with beets in food and add it to all different types of dishes at the moment ;)

And beets are really great for various reasons. It’s good for your heart and liver thanks to the phytonutrient Betain which is found in valid amounts in beets. Betain provides antioxidants, has an anti-inflammatory effect and is said to provide detoxification support. It’s also a mood elevator, so next time you’re heartbroken dig into some beets ;) (Well, I don’t think it would work that good but why not give it a try. If it doesn’t make you happy at least it is likely it will make you all messy ;))

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Beets also have quite some folate which is good for the nervous system and helps tissues grow and cells work. Also helpful for your muscle regeneration when you do a lot of sports. Yeah.

Together with some chickpeas and tahini you will also get some protein from this hummus, which makes it a perfect after sport snack.

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And well, I guess I don’t have to tell you how to use hummus, but I will just share my favorite combination. Which was a savory corn muffin with this hummus, some avocado, beluga lentils, cucumber and romaine lettuce and just a tiny squeeze of lemon :)

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Recipe Red Beet Hummus

prep time: 25 minutes +++ yields: abou 2 ½ Cups

 

Ingredients

  • 1 can / 270g cooked chickpeas
  • 2 roasted or steamed red beets  (or if you like the taste, raw works also)
  • 3 Tbsp. tahini
  • ¼ Cup olive oil
  • ½ lemon, juice (and a bit grated zest if you like it tangy)
  • 2 gloves garlic
  • ½ tsp. cayenne pepper
  • 1 Tbsp. sugar
  • ½ tsp. cumin
  • generous amount of salt and pepper, to taste
  • splash of water as needed to thin out

 

Instructions

Quarter the beets and place all the ingredients except for the water in a blender and food processor (or use a handheld mixer for a little more work). Blend until smooth. If needed add a splash of water to get your mixer going and to achieve the texture you like.

Adjust spices to taste. Don’t go easy on the salt and pepper :) I also grated some lemon zest and adder it for a little freshness.

Brazil Nut Choco Nutbutter

Hey there :)

So, if you are looking for a Nutella substitute you are wrong here ;) I have been wanting to make my own twist of Nutella for a while, but this is not the recipe for it. Although this recipe asks for cacao and nuts (not even hazelnuts though), the outcome will be completely different than Nutella.

If you want something sweet move on. This recipe is not (Of course you can always add more sugar to change that though). But anyway, with said what this recipe is not, maybe I should say what it is ;)

It is just another take on nutbutter plus a bit of chocolate flavor. I have mainly been using brazil nuts in this one which gives this nutbutter a slightly bitter test, so the added sugar serves mainly as a counterpart and really barely sweetens it up. If you like dark chocolate I think you might like this recipe as well. If not, you might find the flavor too dominant. But on top of some grained bread, with bananas or apples on top I personally think it’s really good :)

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I added some other nuts apart from brazil nuts as well though to not make the taste all too extreme. There are some mild and creamy cashews in it as well as some almonds and even a few pumpkin seeds to go with the very oily brazil nuts. Thanks to the brazil nuts though this nutbutter has a high selenium content, a mineral that is not found in a lot of foods but is essential for our body.

Also in this recipe I have used cacao instead of cocoa (unprocessed vs. porcessed) as it has more minerals, but you can sub it with unsweetened cocoa powder as well. The same goes for the coconut sugar. Brown or even white sugar works, but will of course have impact on the glycemic index, meaning you will absorb the sugar faster.

If you like your nutbutter crunchy, a perfect add in would be some cacao nibs added in after mixing by the way ;)

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Recipe

prep time: pretty much depending on your mixer, 10-45 minutes +++ yields: about 1 ½ Cup
* a note on making nutbutter in general: you will need a strong blender or kitchen machine, just a normal blender barely works or will leave you with chunky and not so smooth butter as it lacks the power to release the oils. I use an omni blend and it works, a vita mix should do the trick as well and strong kitchen machines might be even better. But as I don’t own one, I don’t know for sure. I also needed to press the nut mixture back to the bottom time by time, so it’s savest to stay around your kitchen tool :)

 

Ingredients

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  • 1 ½ Cup / 250g brazil nuts
  • ½ Cup / 80g cashews
  • ½ Cup / 85g almonds
  • ¼ Cup / 30g pumpkin seeds
  • 1/3 Cup / 40g coconut sugar (or other sugar, you can add more for a sweet version)
  • 1 tsp. vanilla powder
  • ½ tsp. salz
  • ¼ Cup / 20g cacao powder
  • optional: cacao nibs

 

Instructions

Optional: Roast all the nuts and let cool.

Place all the nuts and pumpkin seeds in a strong blender or kitchen machine. On low speed blend the mixture until the oils are released and the texture is beginning to get smooth. You might need to press the mixture back down to the bottom of your blender to ensure the blades will grip them. Make sure sour engine won’t get too hot. If need be, stop for 10 minutes and continue. The time this takes depends a lot on your kitchen tool! It took me about 25 minutes to get a smooth texture and I needed to press the mixture back to the bottom several times.

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Once the texture gets a bit smooth, add in the rest of the ingredients (except for the cacao nibs if using) and keep blending on low until the desired creaminess and smoothness is achieved. I had mine completely without any chunks in them.

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Fill into jars and stir some cacao nibs into them if you want. Should last several months if the lit is airtight.

Don’t bother to get all the nutbutter out of your blender – it’ close to impossible. Instead add a banana and some almond milk and cinnamon and blend it up for a nice smoothie ;)

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White Bean-Paprika Dip and Flat Bread

Looking for some no-fuss meal? Here is one. Well, the dip part at least. It basically is a variation of hummus, but with more or less all ingredients swapped it tastes noting alike. And even texture-wise is different. But nonetheless good. I mean it’s nothing overly fancy, but it makes a nice quick snack, with quite a load of protein.

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While this part is vegan, the flat bread is not. It also bread takes a bit of time though I have to admit. If you want to go for some other bread, the dip will work as well for them :) The steps by themselves are pretty easy. It tastes a bit different from normal flat bread due to the millet flour, but this one also gives the bread a nice protein boost :)

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So the bread and the dip do pair quite well, but it doesn’t hurt to add some avocado or tomato or so to the combo ;)

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Recipe White Bean-Paprika Dip

Ingredients

  • about 2/3 Cups / 220g cooked white beans
  • about ¾ Cup / 150g roasted paprika
  • 1 glove garlic
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 branch of fresh rosemary
  • salt, pepper, turmeric and cayenne pepper to taste
  • some chopped green onions for garnish (optional)

Instructions

Place all the ingredients except for the rosemary and the spices in a blender and blend until smooth or desired consistency is achieved.

Chop the rosemary finely. Add it to the dip and stir. Adjust spices to taste

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Recipe millet flat bread

Ingredients

  • ¾ Cup / 150ml milk
  • 2 Tbsp. sugar
  • 1 packet dry yeast
  • 3 ½ Cups / 450g flour, half whole grain millet and half whole grain wheat flour
  • 1 tsp. baking powder
  • 2/3 Cup / 160g yoghurt
  • 2 Tbsp. olive oil
  • 1 egg
  • 1 tsp. salt

Instructions

In a bowl mix together the milk, sugar and yeast. Set aside for about 30-45 minutes until the surface gets foamy.

In another bowl mix together the flours, baking powder and salt.

In yet another bowl whisk the egg, yoghurt and oil until everything softens up a bit. Then add the egg-yoghurt mixture and the milk-yeast mixture to the flour and knead for about 4 minutes and then form into a smooth ball. Cover with a clean damp towel and set aside for about 1 hour.

Divide the dough ball into 8-10 smaller pieces. Roll each of the out flat.

Heat a skillet to high heat and when hot place the flat discs in the pan. Bake each side for about 2 minutes or until nicely browned.

Plum-Chutney

Hey there :)

A few weeks back I bought about 2kg of plums. They were on a special sale and I just couldn’t resist. Problem is, what to do with all those plums? Eating them as they are would either make me really congested after a while or at the very least fed up with them. So of course I turned some into a cake. But there were more. Like a little army of small purple soldiers they were mocking me and telling me that I once again bought more than I needed. I never learn…

So I kept thinking and thinking of what to with them before they would turn bad. My first idea was some jam. But to be honest I do get a lot of jam from my grandma already, meaning my pantry wouldn’t exactly need more. But sometimes something good comes out of misery and by turning the jam into chutney the problem was solved. Wow. Aren’t you just stunned by my creativity? I mean, chutney, who would ever think of that? ;)

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Well, okay, not that much of a mind-blowing idea. But the chutney still turned out to be good! Meaning, whenever I will have some plums left to be used I might just turn back to it.

For this recipe I also used up the ginger. I didn’t had much left otherwise I would have used some more in this recipe. So feel free to add more ginger, if you like the tangy taste. You also have to adjust the cayenne pepper depending on how hot you like your chutney. I don’t like it too hot (My head always turns super red and I am at the verge of crying) so I just used 2 tablespoons. This much will just give you the idea of a slight hotness. But most people like it a lot hotter than I do, so add more! This really I a vague recipe and you can totally adjust it to your likings, by adding more spices or omitting the cinnamon etc. pp. Have your taste buds come out and party a bit with you! :)

If you choose to make the recipe as is, you will get a sweet chutney. It is really nice with some good cheese (especially goat) or mixed into some tomato sauces or maybe stew. I could even imagine this as part of a Burger. Gives you a wide range of options really :)

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Recipe

prep time: about 1hour 10 minutes +++ yields: about 3 Cups or more

Ingredients

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  • 2-3 Cups / 500g plums or prunes, quartered
  • 2 ½ Cups / 320g onions, finely chopped
  • 3 inch piece / 25g ginger, finely chopped; or more if you like ginger – you could even double it
  • scant 1 Cup / 200g brown sugar
  • ½ Cup / 125ml dark balsamic vinegar
  • 2-4 Tbsp. cayenne
  • 1-3 tsp. salt, or to taste
  • pinch of cinnamon

Instructions

Start by washing and chopping and the prunes or plums (quarter them or cut in eigths), onions and ginger.

In a medium pot start sautéing the onions with a tablespoon of oil for about 4 minutes. Then add the and the ginger and sauté together for another 3 minutes.

Add the sugar and stir until the sugar has melted and is combined with the rest of the ingredients. Add a bit of salt (start with about 1 teaspoon) and 2 tablespoons of cayenne pepper and a dash of cinnamon. Stir into the rest of the ingredients.

Then add the balsamic vinegar and leave everything to simmer over low-medium heat for about 45-50 minutes, stirring occasionally. Try the taste halfway and adjust spices to your liking. You could even adjust the spices at the very end of the cooking process if you want to.

When done fill into clean jars with an airtight lit. If not opened it will last several months.

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coconut butter

Hey there :)

Want some smear that tastes like Raffaelo? Sorry, this is not it. I was kinda hoping it would taste a bit like it, but I guess you need something like cream and white chocolate to get there. Well, doesn’t matter. This spread works as well for me. It has an intense coconut flavor and a tangy note thanks to the lime. I can’t eat all by itself to be honest, but it pairs well on a slice of rye bread with some berries, cherries or jam. It makes a nice change to your regular nut butters.

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But here is the thing: Don’t put into the fridge. Unless you want to smear some stonehard mass on your bread. I put in the fridge overnight and when I wanted to use it for breakfast. The next day I realized that I indeed was working with coconut oil. Dumbass me. Of course I was, I was using a frigging coconut. The thing with coconut oil is, it becomes solid when cold. Yup. I know that. But I sort of forgot. Meh. Anyway, you can microwave it and it becomes liquid again. Just stir it around a bit again before using it :)

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If you don’t want to spread it on a bread, you can also bake with it. That works perfectly well. I have used in some recipes. So there will be a follow-up recipe for an idea what to do with it ;)

Recipe

prep time: about 20-30 minutes +++ yields: about 2 Cups

Ingredients

  • 5 Cups / 400g shredded coconut
  • 3-4 Tbsp. coconut sugar
  • ½ lime, zest

 

Instructions

In a high speed blender place the shredded coconut. If you can’t fit them in all at once, start with one half. On low speed, blend the shredded coconut until the blades can’t grip it anymore. Press the coconut down and blend again. Repeat this several times. When the mass gets more compact you can add the rest of the shredded coconut. Then blend again. Etc.pp.

You will have to continue with the blending and stopping and then blending again quite a while. Just bear with it. After maybe 10-15 minutes you will start seeing some results and the oil will be released. This is what you are aiming for.

Once the oil of the coconut starts to be released, add the coconut sugar.

Then blend again, always on low speed. Whenever the blade loses grip, press the coconut mass down again. Be careful not to get the engine too hot. If the engine gets too hot, take a 5 minute break and then keep going again.

After about 20-30 minutes the whole thing should start looking a lot like white nut butter. This is where we want to go. Blend until you have your desired creaminess. If you like it a bit rough, don’t go too long, if you like it super smooth, blend until you get there. Easy Peasy.

When you have your coconut butter where you want it, scoop it into a big bowl. Stir in the zest of half a lime. If you are into citrus-flavor, do a whole one.

Fill in airtight jars and keep in dark place. Will last for at least a month.

And one more picture on a spoon, allthough my beloved boyfriend say it looks like I vomitted on it (I certainly do not agree):

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Hummus with Turmeric

Hey there :)

The weather is finally at a point where barbeques and trips to the lake are no longer just things you want to do, but things you can do. Yay :)

Anyway, since it is that warm I personally tend to prefer some lighter snacks over heavy stuff. Stuff you can easily take to the seaside with you for example :) Like just some crackers or vegetable sticks. And they always pair well with hummus, so I decided it was time for another jar of it. It is an easy-peasy recipe that takes almost no time. The one exception is the time needed for cooking the chickpeas, but they do that by themselves ;)

I added some turmeric to the hummus, it makes it a little more orange-y and makes it taste just little bit like curry.

As I said it’s nice with some vegetable sticks like celery or carrots, but also smeared on some bread or with a bowl of quinoa.

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 Recipe

prep time: 5-10 minutes + cooking time for the chickpeas +++ yields: about 2 Cups

Ingredients

  • 2 Cups / 290g cooked chickpeas (I had ½ Cup before cooking)
  • 1/3 Cup / 85ml olive oil, maybe a little bit more
  • 2 Tbsp. sesame oil
  • 2 garlic gloves
  • 4 Tbsp. tahini
  • 1-2 tsp. turmeric
  • 2 tsp. paprika spice
  • ½ tsp. cayenne pepper
  • pinch of black pepper
  • 2 Tbsp. chili-salt (or normal one and add a little more cayenne)
  • ½ lemon, juice
  • splash of the cooking water from the chickpeas

Instructions

Place all the ingredients in a blender and pulse several times, until desired texture is reached. You may need some more oil or cooking water if you want a very smooth texture. (You can also use an immersion blender, it just takes a little longer)

Adjust the spices to taste

Store in an airtight jar and cover with some more olive oil. Kept in the fridge it should last for at least 2 weeks.

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