I’m so delighted to have the opportunity to share this beautiful immune boosting and vibrant smoothie recipe. Just what is needed as we slowly transition into the next season. I’m sure we can all do with a little more colour and sunshine in our lives. And if the Sun prevails, you just have to get a little more inventive in the kitchen instead.
This week I have invited the beautifully talented lady Agnes who blogs about food and stuff over on Cashew-Kitchen. If you are not following Agnes on Instagram or reading her blog, you should. It’s worth it for the photos alone 🙂
But I’ll let you Agnes tell you all a little more about herself.
Hi Agnes! Can you tell us something about yourself and your work?
Sure! My name is Agnes and I live in a small apartment in central Stockholm (Sweden) which is also my hometown. I recently moved back here after spending a couple of years on the west coast studying. Since september last year I’m running the food & photography blog Cashew Kitchen, although I’ve been food blogging since the spring of 2013. I also do some photography and recipe development on a freelancing basis. But my main occupation is my studies in Human Ecology in which I’m currently writing my bachelor thesis. I started my studies in Human Ecology and my food blogging about the same time, so initially it was an interest in sustainable food and lifestyles that pushed me. I’ve been hanging out in the kitchen experimenting since I first became a vegetarian when I was 14, so the interest in wholesome, nourshing food has always been there I guess, I just never thought about blogging about it before 🙂
I have a background in Fine Arts, so when starting blogging about food I quickly noticed that working with the aesthetic aspects came pretty natural to me. Using colorful ingredients and spending a lot of effort on the styling and photography is very important to me, so when I launched Cashew Kitchen I simply decided to call it ”a foodie photography blog”. Although the sustainable aspects are still there: I only post vegetarian recipes and I mostly use seasonal, whole and organic ingredients.
No wonder you can great the most magical of images!
I’m curious about that education of your: what is Human Ecology? And how do you wish to use that education in the future?
Well, you could say it is environmental science from a social sciences’ perspective. In Human Ecology we study the relationship between social, ecological and economic factors and how those interact with for example issues of power, resource management, poverty, urban development, climate change, population growth and social dynamics. It’s everything from city planning and food production to eco philosophy or complex adaptive systems.
In my thesis I study possibilities and limitations for citizen participation and co-management in city planning to help build social resilience in society. When I decided on the topic I think I was a bit tired of food haha. It was in the aftermath of the Swedish election and the increased social unstability we see here in Sweden (and out in the world too) worried me. In the future I want to work with sustainable food in some way. It could be inspiring people to make sustainable food choices, which I kind of already do through my blog (I hope!) hehe. It could also be working for a food or agriculture company with sustainable development issues. The possibilities are endless, really! I just know my passion is food, happy people and a healthy planet 🙂
How would you describe your food philosophy?
I want it to be simple! My aim is to inspire as many people as I can to incorporate more vegetarian or vegan food into their diets and cook more from scratch using seasonal ingredients, and thereby bringing us one step closer to living environmentally friendly lifestyles. Therefore I don’t believe in using too many obscure and expensive ingredients, or create difficult or fancy recipes. My recipes often consist of just a few, simple ingredients and are usually quick to assemble. I want to show that it can be both wholesome, fun and easy to eat seasonal and vegetarian. Also fresh produce or a lovingly cooked meal can really make my heart melt! It’s everything I need to be happy. That simplicity and appreciation of food is something I want to share with others.
Couldn’t agree with you more.
How did you come up with the name Cashew Kitchen?
Um, I was just playing around with different names that sounded ”catchy” haha. I always have cashew nuts at home and love to use them in raw desserts, granola, smoothies etc. so it felt suitable with a name steaming from one of my favorite ingredients 🙂
How does your process from idea to finished recipe and blog post look like?
Sometimes a get an idea from surfing around the food blogosphere or pinterest that I write down on my little list. It can be anything really that triggers the idea to a recipe – a combination of colors, a long forgotten ingredient, a memory. But more often I find myself standing in front of an half empty fridge trying to think of something I can make out of the little I have. Honestly that’s where the best recipes come from! If I just happened to create something utterly delicious I try to photograph it right away if I have the time, but mostly I plan to cook/prepare the night before and then style & shoot the next day. Quite often I have tried the recipe a couple of times by then. Editing photos I do on my spare time in the evenings. I never plan what I’m gonna write about on the blog, I just write what pops up in my head that particular day.
I love your creativity!!
Which 5 ingredients will one find in your pantry?
Hehe my pantry is smacked with stuff… In the back you’ll probably find some rarely used superfood powders, but what I always need to have at home (besides cashews) are almonds, rolled oats, coconut milk, tahini and bananas. And a thousand more things. Gosh I’m so spoiled with having good food around.
Do you have an all time favorite recipe you keep coming back to? 🙂
I have different favorite recipes in different periods of my life. Right now the only thing I wanna have for breakfast is my Coconut & Vanilla Oatmeal. During weekdays I eat similar salads every day, at the moment with a millet base, random veggies and a honey & dijon mustard dressing I’ve made countless times!
Tell us something about the recipe you are sharing today! Why this particular recipe?
This recipe is a perfect example of how I roll 😉 It happened the day before pay day and contains literally everything I had left in my fridge that day. I can tell you my expectations for this smoothie wasn’t that high, but oh how surprised I was when I tasted it!
I love the creativity that comes from restrictions. You don’t really need to have a perfectly stocked pantry to make delicious food. I hate to throw away food and always save the little bits and pieces left to use for something else. Smoothies is a great way to use up that last squeeze in the yoghurt package or half a frozen banana from the freezer.
I make smoothies almost every day to drink in between meals, and I especially like to add some seeds or grains and something fat like coconut milk or yoghurt to make it more filling and long lasting.
Despite citruses typically are winter ingredients, to me this is a recipe flirting with spring 🙂 I even added birch straws, see! As if the weather gods heard my plea when photographing this recipe, the sun came out from the clouds just long enough for me to catch it.
For this recipe I used yoghurt, but you can easily make a vegan version using coconut milk + a little extra lemon juice.
Sunny Buckwheat Smoothie
2 tbsp raw buckwheat groats
water to cover
***soak for minimum 1 hour***
1 large orange or 2 small
1 small banana
1 inch piece of fresh ginger
1/2 cup natural yoghurt
2 small pitted dates or 1 medjool date
1/2 tsp turmeric powder
water until desired consistency
+ the soaked and rinsed buckwheat
Prepare by soaking the buckwheat in lukewarm water for minimum one hour. This can be done the night before or in the morning. You soak the groats to get rid of harmful enzymes and start a sprouting process for optimal digestion and nutritional content.
Rinse buckwheat thoroughly. Drain and set aside.
Peel orange and lemon with a knife. Try to get rid of as much of the white parts as possible (it’s bitter). Remove any seeds. Peel ginger and coarsely chop.
Put orange, a quarter of the lemon, banana, ginger, buckwheat, yoghurt, dates and turmeric powder in a high speed blender and mix until completely smooth. Add water if nessecary. If you have a not so strong mixer or an immersion blender you might wanna squeeze out the juice of the orange and lemon beforehand, grate the ginger and perhaps soak the dates if they’re dried.
Serve right away with seeds, berries, granola or simply with a (birch) straw!
Thank you so much Agnes for sharing this beautiful recipe with us here at Straightforward Nutrition! I sure know what I’ll have for breakfast next week 🙂
If you want to check out the Millet & Linseeds Porridge which I shared on Cashew-Kitchen click here
*All photographs on this post is by Cashew-Kitchen.
This week we are changing things up a little! I’m delighted to introduce you to the lovely Shanna Jade who runs the blog Sprouting an Old Soul. Her beautiful recipes coupled with insight and wisdom makes for an excellent read.
To allow you to get to know Shanna Jade a little better, I will allow her to take the lead.
Tell me about you, how did you get into wholefoods & healthy living? Where does your blog fit in?
Well my name is Shanna Jade, I live in fairly small country town just east of the Rocky Mountains in Canada. I was born and raised not far from where I am now. I am fortunate enough to have traveled throughout my life, while being still very content to call this lovely place home.
I am fairly nutty about healthy foods, a health state of mind and living an all around eco lifestyle. I was raised primarily vegetarian, spending next to zero time in the kitchen. My mom has always mean very health conscious, when I was in high school she started her own educational journey to become a Master Herbalist, going on to teach nutrition through a local college. I have memories of her in the kitchen making things like warm gooey from scratch Mac ‘n’ Cheese or baking up a dish full of lentils with tomatoes, however I have far more memories of my dad in the kitchen. He makes the most amazing meals, whipping them up like nothing.
Helping my mother with her schooling was a ridiculously easy way for me to learn as well. I picked things up while helping her study, by reading her textbooks and by general osmosis – none of which was how to cook. Taking from where her classes left off I took it upon myself to continue my learning, digging deeper into specific ingredients and nutrients which I found enjoyable to work with or fascinating to read about. Thus I would call myself self taught. The nutritional knowledge I hold comes from a large number of sources, the culinary flare comes from my heart. I didn’t always cook with healthy ingredients, I didn’t always read labels. For a few years of my life I was completely blissfully ignorant to the trash that I was taking into my body. I knew I wasn’t eating healthy or promoting the things I had learned but I was young and it was easy to eat empty calories.
I started Sprouting an Old Soul as a way to reach out and share with other people in the community, people who wanted to learn about healthy foods and how to live a well rounded lifestyle. I started the blog as a way to keep myself focused and remind myself that in order to never stop learning I needed to apply the skills and knowledge in which I already possessed. That meant cutting out the crap and filling myself up with the most wholesome ingredients and outrageous nutrition.
Do you have any non-negotiables when it comes to what you eat or the products you use?
Absolutely. I make a huge go of using fully BPA free everything. Product wise – I try as much as I can to limit all chemical and synthetics in the house, especially anything that can be inhaled or absorbed. I use fully organic skin care, hair care and as green of cleaning products as possible. Food wise, I do my best to keep things as whole as possible. I don’t eat or drink anything with artificial coloring, I have never had red meat, I don’t do sodas and I strongly dislike green peppers. I am not a purist and I don’t believe in labels. I think that if something makes your cells sing, you should darn well eat it. I think that being in tune and having the ability to notice what makes you feel great vs what makes your belly hurt is a must. Once that’s mastered then everything falls into place because really, KD and McDonalds are not things that make anyone feel good. Being ready to face that is the biggest step. ( I couldn’t agree more!)
What is hands down your favorite thing to eat?
Ooh. Well, I eat mushrooms almost every day, I love love love them. I have always really loved eggs, even when I was following a strict vegan lifestyle (I have genetically high cholesterol so I try to stay away from animal fats) I would dream of going for breakfast and having some sort of scramble.
What sort of things do you do for yourself to get or to stay grounded?
Most importantly I have a very solid morning routine, I feel completely out of whack when I don’t follow with that. Primarily hydration, if I don’t have at least a liter of water before I leave the house in the morning I am simply not myself. I am very liberal when it comes to white sage, I have a smudge stick beside my bed and burn it regularly. I cleanse my room and my self almost nightly before bed. I find myself needing an attitude adjustment when I haven’t had a chance to go outdoors – I am basically a grump and the only cure is forest. People I work with have been known to suggest I take some “tree time”.
Care to share any routines, rituals must do’s that you stick with to keep yourself on track?
Well as I said, I have a solid morning routine. I set my alarm for at least 10 minutes earlier than needed and spend those extra minutes focusing on two words that are written on the ceiling above my bed. Love and Service. I sit with them and allow them to fill me for the whole 10 minutes. I have a giant jar of room temperature water either spiked with liquid chlorophyll or a pinch of high quality grey sea salt. Gentle mind and body cleansing.
I think that having a workout routine, a yoga class, any sort of movement is crazy important. Leading a healthy lifestyle isn’t just about eating fruits and veggies. It’s about your body, your own personal temple that needs tending and worship. Getting your groove on and respecting that your body is incredible and it craves movement is something that I find incredibly important.
I am so happy to have been able to share this recipe with the Straightforward Nutrition community, to introduce myself and to be able to broadcast the lovely Linn on my own site.
I created this recipe as a way for folks to get other types of greens into their diets. Sure, kale is all the rage, spinach is pretty great and well chard too. What about the garnish on the side of your plate? The parsley, the cilantro, the herbs that are so lovingly placed to add a touch of color only to be discarded by the consumer. This recipe is about variety and the amazing flavor profile of the sometimes overlooked greens available to us.
Freekeh is a very low gluten form of green wheat, it’s picked early on in the cycle and has amazing flavor & texture! If you are sensitive to wheat, or you can’t locate this amazing grain – substitute quinoa, barley or whatever you have handy. (Whole Spelt or Kamut grains would work too)
Green Freekhe Salad
1 Cup Loose Packed Lemon Balm
1/2 Cup Mint
1 Cup Curly Parsley
1 Cup Cilantro
1/3 Cup + 1 Tablespoon Pumpkin Seed Oil
1 Clove of Garlic
1 Tablespoon of Dill
1.5 Cups of Freekeh
4 Cups of Water
1/2 Cup Toasted Pine nuts
1/2 Large Yellow Onion
1 Tablespoon Coconut Oil
1 Green Chili
1/4 of a Preserved Lemon
Add the freekeh + water to a pot and cook for about 45-50 minutes, until the grain has grown and the water has been absorbed. While it’s cooking, make the herb paste. Add all herb paste ingredients to a blender or food processor and whirl until it’s a pesto like consistency. Set aside. Dice the onion then caramelize it in the coconut oil. Once the freekeh is cooked, transfer it to a large bowl along with the onion and the toasted pine nuts. Rough chop the preserved lemon and the chili – toss it in the bowl, then add the herb paste and mix well. Serve at room temperature.
Thanks a mill Shanna for sharing your lovely recipe here on Straightforward Nutrition! Much appreciated 🙂
If you want to see what I shared with Shanna’s readers over on Sprouting an Old Soul, then head over there for a visit.
My very first guest post on Straightforward Nutrition! I am so excited to be able to introduce you to Chelsea Hunter, Holistic Health Coach and blogger on The Naked Fig – recipes stripped down the way nature intended. I’ve connected with Chelsea over Instagram. We both feel we share a similar food philosophy and a love of simple yet tasty whole food dishes so doing a guest post on each others blogs made perfect sense. I am delighted to share her recipe and food philosophy with all of you! If you are not yet familiar with The Naked Fig, then I would invite you to hop over to have a look at all the other amazing healthy creations she shares over there. 🙂
Here is my interview with Chelsea Hunter:
Tell me a little bit about yourself and what you do?
My name is Chelsea Hunter and I am a Holistic Health Coach, creator of The Naked Fig and recipe developer in Atlanta, Ga, USA. Going from a highly processed and toxic diet to eating nourishing whole foods changed my body, mind, and soul for the better. I became a health coach to share the fullness of life I found through healthy eating. Many people believe that health is all about discipline and cutting back. I hope to inspire them to see that healthy eating is about adding in and abundance rather than deprivation. When I’m not working on The Naked Fig, I love to hike, read, practice yoga, and cook for family and friends. I am currently studying to become a yoga teacher and can’t wait to add yoga to my health coaching practice!
What is your food philosophy?
People ask me all the time if I am a vegan, vegetarian, gluten-free, paleo, etc. My answer is… that I’m a human! I try not to be dogmatic about food. Eating should be natural and intuitive. I listen to my body and give it what it needs. Different foods affect different people in different ways. What works for one person may not work for you. I simply try to eat the most nourishing foods I can and avoid consuming anything too processed. That said, sometimes a croissant nourishes my soul so much that I don’t worry about how healthy it is. Life is too short to feel guilty about eating!
What is your favorite ingredient to use?
This is a tough one because I have so many favorites. I love adding saffron to recipes. It is so expensive that I have to use it sparingly, but that makes it feel like a treat when I do use it. Plus it adds such a nuanced flavor to seemingly simple dishes. It is an easy way to turn any dish from average to impressive. But I’m also a sucker for anything with avocado, garlic, goat’s cheese, and of course figs!
What is your best advice for living a healthy lifestyle?
The best advice I have is to remember that being healthy is not one big decision, but a lot of little decisions. This means that you have tons of opportunities to make healthy choices every day. Every time you choose an apple over a cookie you are one step closer to being the healthiest version of yourself. Give yourself credit for all the good decisions you make and let go of all the bad ones. I recommend writing down all the little accomplishments at the end of the day. Even on a day you felt you made bad choices, you may be surprised how many times you chose to take care of yourself. (I simply couldn’t agree more with this! )
Who inspires you to live a healthy lifestyle?
One of the biggest inspirations for me has been using Instagram. Following healthy and happy people, such as Linn, keeps healthy living on my mind all day. I see so many delicious healthy recipes that I don’t even think about junk food. Out of sight out of mind works in reverse. Keep healthy food in sight. Surround yourself with positive messages about health!
In addition to Straightforward Nutrition, I follow other blogs such as My New Roots, Earthsprout, Green Kitchen Stories and Golubka. These sites have a wealth of nutrition information and some of the most delicious recipes!
Thank you, Linn, for letting me share this recipe! (Note that it is pretty perfect for us here in Ireland and the love of Turnips that people seem to have! Another, tastier, way to enjoy this commonly found root veggie)
Turnip Oven Fries with Avocado Dip
2 turnips, sliced into thin fries
1 tbsp coconut oil
salt and pepper to taste
1-2 cloves garlic
1 ripe avocado
1 tbsp whole grain mustard
1/8 tsp coarse salt
1 tsp lemon juice
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). If your coconut oil is solid, gently melt it in a skillet. Place sliced turnips in a large bowl. Pour most of the oil over the turnips saving a little for cooking the garlic. Use your hands to coat the turnips with oil. Spread the fries out on a baking sheet lined with parchment paper and bake for 20 minutes flipping the turnips half way.
While the fries bake, cook the garlic in the remaining oil over medium heat until soft (about 4 minutes). Put avocado, cooked garlic, mustard, salt, and lemon juice in a bowl and mash using the back of a fork or a mortar and pestle.
Generously salt and pepper the turnips fries to taste and serve with avocado dipping sauce. Enjoy!
If you want to read a bit more about my food philosophy and the recipe I shared, hop over to The Naked Fig and read more about it here!