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Hi.

I am a travelling Vegan Chef and Yoga Teacher. I live mostly between Bali and Norway. My Food Philosophy is expanding along with my inner growth. I am seeing an important connection between both the physical and emotional bodies to be healthy through nutrition. Emotional nourishment through food plays such an important role in ones wellbeing.

Indian Vindaloo Curry

Indian Vindaloo Curry

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Ingredients

For the Curry paste
6 cardamom pods
1 tablespoons coriander seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
2 whole cloves
1 tablespoon cumin powder
1 teaspoon cinnamon powder
1-2 teaspoons chilli powder
1 teaspoon Himalaya salt
2 tablespoons tomato pure
3 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons olive oil

For the Stew
2 onions
200 g organic crossed tomatoes
200 g organic tomatoes
200 g pumpkin
200 g spinach
Β½ L water
1 tablespoon sugar
a pinch of salt
Coriander to sprinkle on top

Prepare the paste by roasting the cardamom pods in a dry pan. When they start turning brown, place them in a mortar and crush until the pods open and you can take out the seeds, finely grind the seeds and put them aside. Place the coriander seeds, mustard seeds, fennels seeds and cloves in the pan and lightly roast them, stirring the whole time until you can smell the flavour of the spices. Place the seeds in the mortar and grind. Put all ingredients of the paste in a bowl and mix thoroughly.

Peel and chop onions and lightly fry them with oil in a pan. Once the onions are soft, add the curry paste, fry for a while and add water and sugar to reduce the acidity of the tomatoes. Clean potatoes and keep the skin on (it’s the skin that contains nutrients), peel pumpkin and cut both into about 4 centimeter cubes, add to the curry and let it cook on low heat for one hour or longer. The longer it cooks, the more the flavours will blend and you will get a creamy texture with completely soft potatoes. Just before turning the heat down, add spinach and put the lid on for a few minutes. Sprinkle with coriander and serve.

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