Spinach Salad with Ginger Vinaigrette

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One simply cannot have too many simple yet delicious summer-style salads up one’s sleeve, correct? This one here has become a go-to over the past few weeks, when our spinach supply has been ample and our desire to spend lots of time in the kitchen limited. Nutritious and colorful often go hand in hand – here thanks to freshly picked spinach, bright orange carrot ribbons, black beans and pumpkin seeds. A tasty dressing to top it all off and this summer side salad dish is ready to serve. 

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Vegan Morning Glory Muffins

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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!

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30 Minute Green Curry Stir Fry

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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?

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Quick and Crunchy White Bean Salad

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In all honesty, this wasn’t meant to become a share-worthy recipe. We were making dinner a few weeks ago, and the scene was really a whole mishmash of leftovers, summer veggies pulled from the freezer and some potatoes from the pantry. We were lacking sufficient protein, so I decided to whip up a side salad with beans as the main ingredient, while Mike was managing the rest of the pots and pans. The outcome exceeded our expectations, reminded us of a dish we used to cook often back in New York, and left us if not hungry for more that day, as least interested in making it again. So we did. And then a third time. And after that, we deemed it recipe-worthy, so… here it is.

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Root Vegetable Grain Bowl

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Ah, wheat berries. Again. You’ll have to excuse us, but we love them! Nuttier and chewier than rice and about a million times more eco-friendly, it’s a winner any day. Another fun grain alternative is naked oats (Swedish: nakenhavre). Have you ever tried it? Really good as well, and actually even more of a nutritional power house than wheat berries, with higher protein content among other things. We’re working on developing some recipes with naked oats too, so stay tuned! But anyway. I think the first time wheat berries ended up in our home was back in New York, when Mike bought some with the intention of making his own wheat flour. Only, his coffee grinder surprisingly didn’t do the trick (it was hysterically funny) so the box was forgotten about for a while until one of those let’s-clean-out-the-cabinets cooking endeavors took place, and those wheat berries were put in a kale salad of some sorts. Since then, they’ve become a staple, and I’d say we eat wheat berries at least once a week.

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Wheat Berry “Fried Rice”

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If it wasn’t for the fact that “fast food” has the world’s worst connotation, I’d go ahead and call this top-notch vegetarian fast food for athletes (and others too, of course). It packs in protein, slow carbohydrates, vegetables, plenty of flavor AND comes together in literally 20 min, start to finish. We often have this for lunch, in order to be ready to go for an afternoon run a few hours later. This time of year, we often crave something warming for lunch, while summertime often sees a sandwich, wrap or salad bowl come midday. Traditionally, it’s obviously made with rice, and while rice is delicious and all, we tend to opt out whenever we can, in favor for more eco-friendly alternatives. Swapping rice for wheat or oat berries is an excellent way to reduce your carbon footprint, which we of course try to do as much as we possibly can. Carrots and peas are among the superstars when it comes to food and emissions – primarily field grown and lovers of the Nordic climate, these are staples almost all year round at our house.

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Carrot-Ginger Soup with Sweet Potatoes

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How many recipes for carrot-ginger soup do you think there are out there, spinning around in cyberspace? Many, for sure. Can we agree the reason probably is because it’s pretty darn delicious and everyone wants to take a stab at making their personal favorite? That’s what we’ve been thinking, at least, and here we are. Carrot soup is probably one of the lighter meals you’ll ever serve yourself (unless you add a generous amount of heavy cream, which some people do), and it sure doesn’t hold us over for very long. Therefore, we took it upon ourselves to make a little heartier of a version. Maybe not hearty enough to make up a full meal for the active person, or for the runner who just kicked off their wet shoes after hours worth of training in the November rain (we hear you), but enough to make up the base for a dinner (or lunch). We recommend serving this with pita wedges (which you can make from making this flatbread) and some sort of bean spread (such as the white bean “hummus”), or simply as a starter.

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Yellow Pea Soup

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Yellow pea soup might not be oozing cool factor or feel very hip – but it should! You can’t really ask for more bang for your buck than what you get here – we’re talking nutrient dense and gut mobilizing yellow peas (how about 22 grams protein and 11 grams fiber per 100 gram dried?), simply cooked with leek and carrots and blended into a warming, hearty, fall-friendly meal. Peas deserve a lot more (positive) attention than they get. Besides being great for us, they’re also quite awesome for our planet. See, peas (together with all their other legume friends) possess the ability to fix nitrogen, i.e. converting nitrogen from the air into ammonium in the soil, which is needed for plants to grow big and strong. Or, it’s actually not the legumes themselves that do all the work – they need to cooperate with a bacteria (the rhizobia bacteria) that (symbiotically) live in their root systems. Peas are also well suited for field growing – meaning no green houses needed whatsoever – and can easily be cultivated even here, far up north. All in all, peas are awesome for everyone and everything, whether we have two or four or however many legs, grow in the ground or spin us all around the sun.

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