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?
I’ve never been a huge fan of classic cheesecake, to be honest. If we hadn’t already moved away from NYC, they sure would have kicked me out by now, headfirst. You know how a lot of things (read: sweet treats) fall into that category of perfectly acceptable in dire times but nothing you would waste stomach space on if given other alternatives? A distinction as important as any, if you’d ask my beloved mother a.k.a. our indisputable expert on all things sweet. Anyway, cheesecake falls into that category for me. But this one, everyone. This one has somehow sailed to the very top of my list of favorite desserts. It gracefully balances that precious line between sweetness and tartness, its consistency is nothing short of velvety AND it has a rather generous amount of nutrients packed into the mix. There’s no wobbliness, there’s no getting overly stuffed. There’s really just plenty of enjoyment, from the simple how-to all the way to licking the last bits off your spoon.
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Until I was 19 years old, I couldn’t stand broccoli. I don’t know what the heck I was thinking back then, but I do remember being served some steamed florets at a restaurant in Costa Rica – at the age of 19 – and I just loved it, all of a sudden. Weird, isn’t it? I was also one of those cilantro-haters until I moved to New York, where I had some the first week, immediately loved it and couldn’t understand what I’d been complaining about all those years. Also weird, right? My theory is that both my Costa Rica-trip (my first long backpacking trip without family) and my move to NYC changed me so fundamentally even my taste buds got tweaked. And hey, it was awesome! Now I’m a happy grower of both broccoli and cilantro and treat them as if my own babies!