#vegeterain

GRAVIOLA BOWL! 

Graviola/Guanabana/Soursop - kärt barn har många namn!👼

Om vi struntar i namnet för några minuter, så är denna vita och krämiga frukt en av våra absoluta favoritfrukter i världen! Efter Açaí var graviola den andra frukten som vi lanserade (tillsammans med den tredje: Cajá). Graviola innehåller en mängd vitaminer/mineraler såsom bland annat B1, B2, B3, B5, B6, C, kalcium, järn, magnesium och mycket mer... Utöver sina hälsoeffekter smakar Graviola väldigt gott. Det är fullt möjligt att äta graviolan direkt ur förpackningen - som en isglas! 

Föredrar du att göra en “Graviola Bowl” kommer ett av våra favoritrecept här🍧:

1. Mixa 2 portioner fryst graviola (200g) med 1 dl vegan-mjölk såsom mandelmjölk/kokosmjölk eller lite vatten. Vill man ha mer kan man ha i banan, men vi föredrar endast vätskan för att verkligen känna graviolasmaken.

2. Mixa tills det blir som en sorbet och häll i en skål. 

3. Toppa gärna med granola, jordgubbar, banan och din favorit-topping!

NJUT!

//English

Graviola/Guanabana/Soursop - "A beloved children have many (different) names" as we say in Swedish👼

Regardless the name, this white creamy fruit-pulp is one of our favorite fruit in the world. After Açaí, graviola was the second fruit we started to offer the people (together with the third one: Cajá). Graviola contains so many vitamins and minerals such a as B1, B2, B3, B5, B6, C, calcium, iron, magnesium and much more... Besides of its health effects it is so creamy and yummy! Many people eat it as it is - directly from the frozen pack as a popsicle!

 If you prefer to make a Graviola Bowl we’ll give you pour favorit recipe here🍧:

1. Mix 2 portions of frozen graviola (200g) with 1 cup vegan-milk as almond/coconutmilk or water. You can mix it with banana but if you really wanna feel the graviola-flavour we recommend only a splash of vegan-milk.

2. Mix until it gets creamy as a sorbet and pour in a bowl

3. Add your favorite topping! We suggest fresh strawberries, banana and granola!

moroccan carrot salad with harissa and avocado

Gather 3/4 lbs. carrots: no need to peel! Send them down the food chute of your food processor with the shredder attachment in place.

Gather the remaining ingredients:

The hardest part: mincing a clove or two of garlic; juicing a lemon or two; finely chopping some herbs.

Place all of your sauce ingredients in a little saucepan:

Bring it to a sizzle, and cook for one to two minutes. Add fresh lemon juice off the heat.

Toss the carrots with the warm harissa dressing:

Add chopped cilantro or parsley or mint or a combination of all three:

Toss again:

Serve with avocado on the side as well as a slice of toast:

It’s especially good all mixed together. Yum.

moroccan carrot salad with harissa and avocado

Yield: 2 servings

Adapted from a harissa carrot salad recipe from Smitten Kitchen.

I’ve been making this with homemade harissa, which varies in spiciness every time I make it depending on the heat of the chilies. Typically, it is less spicy than store-bought brands, which is why I can use as much as 1/4 cup in this recipe. You may only need a teaspoon or less depending on the harissa you are using. Feel free to use whatever prepared harissa you like, though I highly recommend making it from scratch. It is so good and relatively easy. Watch a harissa how-to on Instagram stories. Also, watch a harissa-carrot salad how-to in Stories.

Use whatever herbs you like best. The original recipe calls for mint, which would be delicious. A combination of herbs would be nice, too. The original recipe calls for feta, which would be delicious. I’ve also served it atop a smear of yogurt sauce as in this roasted cauliflower with skhug recipe.

INGREDIENTS

3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled

1 teaspoon cumin seeds

2 cloves of garlic, minced

harissa to taste, I use about 1/4 cup of homemade harissa, but I suggest starting with a teaspoon if using store-bought, see notes

1/2 teaspoon sugar

½ teaspoon kosher salt

1/4 cup olive oil

3 tablespoons lemon juice (from about 1 lemon)

½ cup finely chopped flat leaf parsley or cilantro or a mix of the two

1 avocado, halved and thinly sliced

INSTRUCTIONS

Send the carrots down the chute of your food processor with the shredder attachment in place. Transfer shredded carrots to a large bowl. Alternatively, coarsely grate with a box grater.

In a small saucepan, toast the cumin seeds over medium heat until they begin to darken and smell fragrant. Add the garlic, harissa, sugar, salt, and olive oil, and bring to a sizzle. Cook until fragrant, about one to two minutes. Remove pan from the heat and add the lemon juice.

I have been looking for something sweet to have and enjoy in the cold weather spell we seem to be having in Nairobi plus the rest of the country.I ended up with some cracked wheat on impulse and figured experimenting with it a bit to figure out what I could do.

The best part about this pudding is that the toppings can be whatever you have in your pantry of fridge and it is really tasty without being overly sweet. The first time I made it in the house, there was plenty of bowl-licking and begging asking for seconds.

The icing on the cake was when my nephew keeps on asking the following day and dropped enough hints throughout the day on when I will be making it again (perhaps the same night).

It is now in rotational once every week since mid-July and August, thus taking a break for the next few months (needs a break so that I can try out something else new).

The pudding is best served warm or hot, that is when is delicious and creamy. It can also be packed cold although it wont be as creamy.

Serves 4 to 6

3 cups milk (regular cow’s milk, soy milk, almond milk)

1 cup raw cracked wheat

2 tbsp sugar

½ tsp ground cardamom

¼ tsp ground ginger

Pinch of ground cloves

¼ cup roasted unsalted nuts, roughly chopped

Shaved dark or bittersweet chocolate (optional)

Method

In a heavy saucepan over medium-high heat, combine the milk, cracked wheat, sugar, cardamom, ginger and cloves and stir well to fully combine the contents and also avoid the wheat scorching on the bottom.

Bring the contents of the saucepan to a boil, then lower the heat to allow it to simmer until the cracked wheat is tender, about 25 to 30 minutes.

serve warm in small ramekins or bowls, sprinkled with the crushed nuts and topped with the chocolate shavings,if desired.

To serve cold: Place the pudding in the bowls into the fridge until very cold then stir well before serving; sprinkle the crushed nuts before serving it chilled. 

Notes:

To make this dish vegan, substitute it with the choice of milk you like. This might affect the overall taste of the pudding so feel free to experiment.

Use 2% milk of full cream-milk, don’t use skim-milk as this will make the dish taste bland and not really creamy, which is what you are looking for.

If the pudding is too thick, add a splash of milk (or water) and stir it in to loosen. Simmer for 5 minutes, and this will adjust the consistency of the pudding.