Coconut summer!

Have a Yummy Day June 15 Susanna Blavarg10461

Happy midsummer! We made some refreshing recipes for lovely summer treats. May the sun be with you!

Key Lime Juice

A fresh mix of coconut water, honey and lime.

4 glasses

  • 1¼ cups / 3 dl coconut water
  • 4 key limes or limes
  • 1-2 tbsp liquid honey
  • Ice

Pour coconut water in a jug. Squeeze the juice from two of the limes and add to the jug. Slice the rest of the limes and add to the drink. Flavor with honey and serve with ice. 

Have a Yummy Day June 15 Susanna Blavarg10469

Vegan Coconut Ice Cream

  • 1½ cups / 4 dl coconut milk
  • 4 tbsp corn flour
  • 1 vanilla pod
  • 4 tbsp neutral oil, like sunflower oil
  • ⅔ cup / 1 dl coconut cream
  • ½ cup / 1 dl honey

Mix coconut milk and corn flour in a saucepan. Cut the vanilla pod vertically and scoop out the seeds. Put both the seeds and the pod in the saucepan and boil while beating forcefully. Remove from the heat and pour in the oil in a thin beam while beating. Add the coconut cream and honey while beating and cool down the mixture in a water bathe. Put the mixture in an ice cream machine. It will take a little longer than with regular ice cream. Eat directly or put in the freezer. If it sits in the freezer for more than an hour you will have to take it out about five minutes before eating.

Have a Yummy Day June 15 Susanna Blavarg10493

Coconut and Chia Bars

About 12 pieces

Seed Bars

  • 1 cup / 2½ dl walnuts
  • ½ cup / 1 dl chia seeds
  • 4 tbsp flax seeds, grounded
  • 5 tbsp hemp seeds
  • ½ cup / 1 dl coconut, grated
  • ¾ cup / 2 dl pumpkin seeds
  • ½ cup / 1 dl dried blueberries or raisins
  • 1 cup / 2½ dl / 250 g dates
  • 3 tbsp coconut oil

Chocolate Coating

  • 100 g dark chocolate, chopped
  • 50 g white chocolate, chopped
  • 2 tbsp grated coconut

Mix all dry ingredients and put aside 3 dl of the mixture. Mix the remaining dry ingredients along with dates and coconut oil in a food processor. Mix in the dry ingredients you had put aside by hand. Spread the batter over a baking sheet covered in parchment paper and put in the fridge for at least an hour. Melt the chocolate. Spread the dark chocolate over the surface and drizzle the white chocolate on top. Sprinkle the grated coconut on the chocolate. Let cool. Cut into pieces and keep in an airtight jar in the fridge.

Have a Yummy Day June 15 Susanna Blavarg10505

Zucchini Rolls with Whisked Lemon Ricotta

HaveaYummyDayJan142001

 

Hi guys, hope you are all enjoying the spring! We wanted some extra healthy energy and decided to make a few posts on light and green food. First out is this small dish with really delicious lemon ricotta in zucchini rolls.

HaveaYummyDayJan142022

Zucchini Rolls with Whisked Lemon Ricotta, Toasted Hazelnuts and Garlic Cress

For 4 people

  • 1 big zucchini or cucumber
  • 200 g ricotta cheese
  • ½ lemon, the finely grated peel and a few drops of lemon juice
  • ½ orange, the finely grated peel
  • 2 avocados
  • 40 g fresh baby spinach
  • 75 g peeled, toasted hazelnuts (toast in a big frying pan for a few minutes, or in the oven at 165ºC/330ºF)
  • Garlic cress
  • Wheatgrass or chives

Dressing:

  • 3 tbsp. avocado oil or olive oil
  • ½-1 tablespoon lemon juice

To sprinkle:

  • Flake salt
  • Black pepper

Split the zucchini in half and slice it thinly along the length. Whisk the ricotta with an electric mixer. Add lemon and orange. Spread some ricotta over the zucchini slices, roll the slices into rolls and pipe ricotta into the holes in the middle. Peel and slice the avocados. Put spinach on small plates and put avocado and 3 zucchini rolls on each plate. Roughly chop the nuts and sprinkle them over the rolls. Garnish with garlic cress, wheatgrass or chives. Wheatgrass is usually only used for garnish, so use just a few straws. Mix the dressing and pour it on top. Sprinkle with salt and pepper.

Roast Butternut Pumpkin

Have a Yummy Day Oct 2013 Susanna Blavarg0012

Happy Halloween! New York has been filled with mini Spidermen and tiny ghosts all week long. It looks awesome and is so much fun. If you’re ever in New York on Halloween, Tribeca is the place to go trick or treating. In this lovely part of the city, Michelin star restaurants and the best of bakeries actually make delicious and free treats for trick or treating kids on Halloween.

We have some amazing math we’d like to share this beautiful Halloween: This is our 20th post (ok, that isn’t so impressive, but considering we live in different countries we have to be happy with that). Now to the amazing part: We’ve had 101409 readers visiting our blog! Yes, that’s right, 20 posts and over a hundred thousand readers! Sounds amazing to us. We have most readers in the US, Canada, UK and Sweden, but we actually have readers in almost every country on earth. THANK YOU guys, especially our 700 followers in different media. We are so happy and grateful that you want to check out the blog and it feels awesome when we hear from you.

We just recently met up in London to shoot for a couple of days… so more to come soon! First out is a Halloween inspired pumpkin recipe:

Roast Butternut Pumpkin and Apple with Blue Cheese, Honey and Pumpkin Seeds

For 4 persons

  • 1 butternut pumpkin
  • 2 apples
  • 1 red onion
  • 1 sprig rosemary, torn into pieces
  • 2-3 tablespoons olive oil
  • 100 g blue cheese, we chose Oxford Blue
  • 2 tablespoons liquid honey
  • 2 tablespoons pumpkin seeds
  • Flake salt
  • Ground black pepper

Set the oven to 440°F/225°C. Split the pumpkin in the middle and take out the seeds. Slice the pumpkin. Put the slices on a baking tray. Slice the apples in thick slices and the onion in thin slices and put them on the tray as well. Drizzle oil on both sides of the slices. Top with rosemary. Put the baking tray in the middle of the oven for 15-20 minutes or until the pumpkin is soft. Take out the tray, crumble the cheese and drizzle the honey over the slices. Sprinkle with pumpkin seed, flake salt and black pepper.

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