För recept på svenska, klicka här: Fullkornsbröd i gjutjärnsgryta
The smell of freshly baked bread is hard to beat, and with Mike seriously getting into baking, there’s no shortage of it right now. Few things are more satisfying to stockpile in the freezer and few things make better impromptu lunches, in our opinion. The seed and grain topping makes this bread feel a little special and tastes great, but is by no means necessary. You can also easily make up your own blend based on what you happen to have on hand! Baking the bread in a cast iron dutch oven gives it that “bakery touch” – it makes the bread look extra pretty, it preserves moisture and the crust comes out perfect. However, you can most likely bake it on an oven sheet as well so don’t let the absence of a dutch oven stop you from giving this recipe a try. And note that this is a cold rise bread, meaning it’ll sit in the fridge overnight. We find that cold rises seem easier, because the work is divided over two days and feels less overwhelming. We hope you’ll agree!
För recept på svenska, klicka här: Ugnsbakade kålrots-pommes frites med tahini-yoghurtsås
Rutabaga, the forgotten root veggie superstar! Did you know rutabaga (or Swede, as it’s also – very fittingly – called) originated as a cross between turnip and cabbage? While more turnip-like looks-wise, if you close your eyes and only focus on the flavor, there’s definitely a subtle hint of regular cabbage coming through, which is so cool. Sometimes though, we have a bit of a hard time coming up with what to make with it, but that problem has been forever solved now – because these fries are downright amazing. The flavor is divine, the consistency the perfect combination between soft and crispy and the change of pace from potatoes indeed very welcome. Spreading the fries out in one layer and making sure to flip them all individually might seem like a big old hassle, but it really only takes a few extra minutes and once you’re seated for dinner, it’ll be well worth the effort. Good luck!
För recept på svenska, klicka här: Veganska blondies med jordnötssmör och mörk choklad
We just couldn’t help ourselves – after we got completely hooked on these Black Bean Brownies we made a few months back, we’ve been eager to experiment with white beans in baking. While brownies are delicious, so are blondies – and all the testing in the kitchen eventually paid off. These peanut butter-chocolate blondies are both decadent and filling, and also give you a nice little boost of nutrients – plus, the recipe comes together quickly and doesn’t require a long list of ingredients either. We can’t get enough of these and hope you’ll like them just as much as we do – and hey, we love hearing about the recipes you try from here so let us know what you’ve made (and hopefully liked)! If you’re on Instagram, using #liveslowrunfar is an easy way to share with us what you’ve been cooking up. Otherwise, the comment section is all yours. That’s all!
För recept på svenska, klicka här: Tomat- och linssoppa med kryddiga solrosfrön
We’ve been clearing out the cabinets lately, and when you do, you realize how many quick and easy meals you can whip up using mostly shelf stable items forgotten in the back of the pantry. This is an excellent example of such a dish – it comes together in 30 minutes start to finish, and really only requires ingredients most of us have at home. We like to make this for a warming lunch – perfect when you work from home – and of course we serve it with a thick slice of bread on the side. The spiced sunflower seeds both look and taste great, and are well worth the extra few minutes of prep work.
För recept på svenska, klicka här: Veganska mellanmålsmuffins med morot och äpple
Muffins! Muffins galore! It’s certainly hard to find a more convenient and to go-friendly sweet treat, as well as one where flavor combinations are more abundant. This will most likely be our last muffin batch that has a fall/winter feel to them for this season, so bear with us – it’ll be all berries and fresh fruit in no time, but for now, just a little more of that warming cinnamon smell and crunchy nuts, ok? These are on the more nutritious and hearty side of the spectrum, with whole grain flours, grated carrots and a fairly anonymous amount of sugar, making them the perfect snack any time, any day of the week. They’ll last for months in the freezer and defrost quickly, no need to hold back on the batch size here. Oh, and they’re entirely plant-based, but that you’ll see as soon as you read the ingredient list. Hope you’ll like these as much as we do!
För recept på svenska, klicka här: Grön currywok på 30 minuter
It should really be called “No Fuss Green Curry Stir Fry”, this one. Because once you’re done with the fairly quick prepping of the vegetables, all that is left is some stirring and seasoning. And cooking up a grain on the side, of course, because what would a curry be without a accompanying grain? We usually shy away from rice due to the environmental impact of the farming methods, and opt for alternatives such as wheat berries, pearled wheat or spelt berries instead (the latter is what we like to serve this curry with). Even though a bowl of white rice can be utmost delicious, why not switch up at least now and then, and do both body and planet a service?
För recept på svenska, klicka här: Run Far energibollar
We all have our preferences when it comes to nutrition choices during training and racing – some prefer only liquid (as in sports beverage of some kind), others like primarily solid foods and many prefer a combination of both. Learning what works for you and what optimizes your performance doesn’t have to be a tricky task, but it certainly can be. We’re still figuring out how we like it, but the one thing we’re sure of is this: sports nutrition products are expensive, and we can think of many other things we’d rather spend money on. So. For the past 6 months, we’ve been experimenting with energy balls suitable for eating during running, and this recipe is the outcome of that. Using ourselves as guinea pigs, we’ve tried different flavors and ratios and found what both our taste buds and stomachs like the best. Practicing eating and testing out specific things is key to nailing your nutrition game come race day, and after a few stomach blow ups in the past, we’re trying to do it right this season! (We use nutrition when we go for runs 30k and up, by the way.)
För recept på svenska, klicka här: Snabb och krämig grön ärtsoppa
This soup would most likely win the award for cheapest, most climate friendly meal ever – and it’s not lacking nutrients either. To top it all off, it also comes together in 20 min, start to finish, making it a weeknight savior extraordinaire. Green peas are great to have on hand in the freezer all throughout the winter for us – besides being versatile in dishes, they’re also very good as a stand alone vegetable side. A quick, filling meal we tend to turn to when time is limited (but hunger is real) is boiled potatoes, green peas and some sort of bean/veggie patty from the freezer. Some sort of dipping sauce added to the mix and we’re satisfied! This soup is a little more sophisticated looking than that, but in the end – the ingredients are about the same. Slow carbohydrates, protein and a whole range of micro nutrients make this a nutritious bowl for sure – and with a slice of bread with hummus on the side, it’s as complete as can be. And yummy. Enjoy!
För recept på svenska, klicka här: Veganska våfflor med havremjöl
Once a year, on March 25th, it’s National Waffle Day in Sweden. We eat waffles more often than that (of course), but it’s a fun tradition and we’re not the ones to turn down yet another opportunity to dig into a pile of crispy goodness topped with berries or jam. So we don’t! This entirely plant-based recipe only features ingredients available locally – no oils from far away or exotic flour mixtures here – and if you happen to have some berries on hand from last summer, this would be a great time to dig them out of the freezer. We did, and went for blackberries – but any will obviously do. And instead of heavy cream, we strained oat yogurt – a great plant-based alternative to e.g. Greek yogurt. That’s really all there is to say about this one – except enjoy, of course! And Happy Waffle Day!
För recept på svenska, scrolla nedåt eller klicka här: Rödbetsgnocchi med valnötter och salvia
We sure love our gnocchi – be it regular potato gnocchi or any other variety – and can’t imagine a more satisfying yet sophisticated meal. Over the years, we’ve tried and tested our way through a range of root vegetables as the base: parsnips, carrots, beets… And while we can’t quite pick a favorite flavor-wise, beets just provide the most gorgeous color – and the sweetness pairs so nicely with sage and walnuts. While it might seem a daunting meal to cook, making your own gnocchi is really quite simple – just some mixing, shaping and boiling and it’s all done. Here, you obviously have to make the beet puree*, but it’s not that big of a deal (plus, really convenient to prepare beforehand and store in the fridge until showtime). We just boil the beets for however long it takes until they’re soft (usually around an hour), and then peel them quickly by almost “squeezing” them out of the peel. Some blitzing later (hand mixer works just fine) and your puree is done. Just remember to wear an apron, because beet juice stains pretty badly…