Mama Birgitta’s Hazelnut Cookies

För recept på svenska, klicka här: Mamma Birgittas hasselnötskakor

Mike and I think the “everything in moderation” food approach is quite genius. No, we shouldn’t eat cookies for breakfast, lunch and dinner every day. But it certainly can’t hurt to have one every so often. We don’t think sugar, in moderation, can do significant damage to our bodies. Nor do we think flour belongs to that category either. In other words, cookies can safely be a part of any balanced diet – and especially if you also make sure to move around every now and then. We eat cookies happily, and Mike does in fact go by the nickname “the cookie monster” in the family. We often enjoy making sweets that are more wholesome and nutrient-dense (such as these Black Bean Brownies, for example), but sometimes, it’s nice to just let go a little. Have the cookies you just loved as a kid and just embrace that. Yes, it’s all butter and sugar and flour… but that’s okey too, sometimes. Do you agree? We’re real people too, who can also down an entire cookie jar in one sitting if need be.

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Quick Butternut Squash Soup with Carrots, Apple and Crispy Chickpeas

För recept på svenska, klicka här: Krämig butternutsoppa med krispiga kikärtor

Winter squashes are incredible. They really are. From a storing perspective, they beat all other vegetables. As opposed to being picky about exact degrees and humidity levels, winter squashes can be stored at room temperature without complaining. And they won’t start to look sad and soggy come late winter – oh no, they’ll happily be stored for another 3 months, and another 3 after that. We’ve so far grown our own delicata and acorn squashes, and these are two of our absolute favorites. But the loyal butternut is of course not to be looked down upon – we just haven’t tried growing our yet, much due to the (wonderful) fact that we can buy Swedish-grown at the store for fairly cheap. Until we have unlimited growing space, we then choose to grow other things in our garden. When there’s a good deal on butternut squash, we buy half a cart full and then store them in our little guest house/storage space for the winter. Then it almost feels as if we grew them ourselves, as that’s where we store a bunch of our own produce too 🙂

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Sustainable Consumption

Trust us when we say this: we have many moments where we wish we were blissfully naive and completely unaware of how human kind is wrecking havoc in nature by behaving the way we are. Sometimes, we long for the days before we realized we can’t just go about business as usual – simply because everything felt less complicated. Less guilt-ridden. You could buy whatever you wanted without thinking one bit about the consequences. You could board a plane with excitement only as your companion. You could, to put it simply, live as if there really was was no tomorrow to consider. And here we are now, with a tomorrow that looks quite dire and in much need of a helping hand. 

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Easy Overnight Rise Bread Rolls

För recept på svenska, klicka här: Superenkla nattjästa frukostfrallor

Freshly baked bread on a weekend morning equals utopia for many, us included sometimes. This recipe, however, will swoop in and turn that dream into reality – we promise. This is a no-knead overnight rise bread roll recipe, which requires about 15 min of active work all together. That’s not bad at all, and should be doable to squeeze into even the most hectic schedule. (If you then also divide those 15 min over two days, we’re talking seriously practical.)

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Creamy Brussels Sprouts Pasta with Lemon & Walnuts

För recept på svenska, klicka här: Krämig pasta med brysselkål, citron & valnötter

We’re yet to try growing our own Brussels sprouts, but when we can start getting Swedish grown ones at the store, we’re two happy campers. As many other members of the cabbage family, Brussels sprouts are very versatile and can be paired with a range of other ingredients and flavors. Here, for a bright and filling dish, we’ve prepared them with plenty of lemon and a generous amount of pasta – perfect fuel after a long day on your feet (and an excellent post-run meal for sure).

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Spiced Vegan Apple Cake

För recept på svenska, klicka här: Saftig vegansk äppelkaka

Fall equals many things: mushroom foraging, lit candles, crackling fires, gorgeous foliage, frost covered fields, warming soups – and apple desserts, of course. Now is THE time to take care of all the fruit out there. Preserve what needs to be preserved (by baking and making jam, butter, sauce etc.) and store what can be stored (this requires a cool, slightly humid place, such as a root cellar or unheated basement). If you happen to know what variety of apples you’re dealing with, it’ll be much easier to know whether they should be eaten and/or preserved immediately, or if they can be stored. So-called “winter apples” are still picked in the fall, but they will last – provided they’re stored in an appropriate manner – until the end of the winter. 

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Broccoli & Potato Soup with Thyme Croutons

För recept på svenska, klicka här: Broccoli- och potatissoppa med timjankrutonger

That colder weather equals soup season is established since forever. We make no exception. From no soups at all since May, we’re now having it for dinner at least a few nights every week. Some we cook from recipes we have here on this website, others from our cookbook selection and a good portion we make from whatever leftover stuff we find in the fridge. We lean towards blended soups in general – something so comforting about that creaminess – but won’t say no to other versions either (a non-blended favorite is our Onion Soup with Kale and Chickpeas).

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Our Favorite (And Cheap) Morning Muesli

För recept på svenska, klicka här: Vår bästa (och billigaste) müsli

Growing up, my dad was the designated müsli maker in the family. I owe him my love for toasted hazelnuts in muesli for sure – to this day, I don’t think I’ve ever made a batch without it. Having homemade muesli around is just one of those things I have with me since childhood. I remember when I first moved to New York and went to the store for the first time, just to get some essentials, and found myself a (very trendy-looking) bag of muesli – for $10. I quickly realized my breakfasts would have me go bankrupt, and started making my own muesli even in my tiny, tiny East Village studio kitchen (my counter space was 25 cm/10 in wide). This resulted in my smoke alarm going off on a regular basis, as even just the smell of toasted nuts could trigger it, but that was by no means the most dramatic type of event I dealt with there – no, that was when the entire ceiling came crashing down one night. It’s 100% true – the ceiling above the kitchen had fallen in one morning. I had spent the night at Mike’s place, and had quite the scene waiting for me as I walked in the door. But that’s certainly a different story.

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Vegan Pad Thai

För recept på svenska, klicka här: Vegansk pad thai

The comfort food of all comfort foods: Pad Thai. Have you ever met anyone who doesn’t like it? I can’t recall ever having. Our version isn’t very unlike all the others – hey, then it wouldn’t be as good! – but it’s plant based and doesn’t require a bunch of unusual ingredients. Really only one, and that is (drum roll) tamarind paste. Now, most regular grocery stores won’t carry it, but almost all ethnic food stores will. Paying a visit to one is hugely recommended if you never have before – we LOVE browsing these shops and feel as if we were just transported to a different part of the world (however it really mostly feels like New York!). Our favorite store back in the big apple is by far Kalustyan’s on Lexington Ave, between 28th and 29th St. However, we recently discovered our closest little town has a newly opened ethnic food store and went to check it out last week. It was awesome, and we came away with a giant tub of the best looking tahini and – of course – tamarind paste. It’ll last forever and doesn’t cost a fortune, so it’s one of those “investments” we’ll actually encourage. Well, that is if you like Pad Thai and plan on making it at home, of course 🙂

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20 ways save money (and reduce consumption)

Kicka här för hela inlägget på svenska: 20 sätt att spara pengar (och minska din konsumtion)

As Mike and I decided we were moving to Sweden, we cleaned up our finances immediately. Living according to a strict budget has been our (chosen) everyday since, and we can’t even imagine not, today. Our general consumption has gone from quite all over the place to minimal and very thought-through, and it is much thanks to our low living expenses we can live the way we do today, with plenty of free time and space to pursue the things we love. We also think of these (very) manageable costs as one giant social insurance in itself. If we would run out of work or get sick, or when the day comes when we choose to retire, we won’t be sitting here with piles and piles of bills, unable to afford a much too expensive lifestyle we’ve gotten used to. We won’t need to dramatically change the way we live due to drastically different circumstances at some point in the future – simply because we already did that (change the way we live, that is). And of course we’re all different, but we’d much rather take that step when in full control, and not when forced to.

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