My Podcast Debut From New York!

Early in May I was in New York for the Olive Oil Times International Olive Oil Competition, which is the world’s largest competition with around 1000 EVOO submissions from around the globe.

 

carina and kostas

Tasting and learning about the award winning EVOOs with panel leader Kostas Liris in NY. 

As an olive oil sommelier through their certification program, I was lucky to get a spot as an apprentice during the competition. Here I was able to develop my skills and learn from some of the best olive oil tasters and judges in the world.

More details on this week to come, but first I hope you will listen to the podcast I did with Colin Keil and his olive oil podcast “It’s all about the olive, Olive!” here

 

epost banner podcast colin

Colin lives in Portugal where he has a small olive oil production and has recently launched a brand new podcast where olive oil is the main focus. I am happy to be one of his first guests and I know there are many more exciting guests and podcasts to come!

Remember you can also find the podcast on iTunes! Help us spread the word about the healthy, tasty and exciting olive oil world by tuning in and sharing with others:)

 

 


Norwegian Christmas Cider- “Julegløgg”

Wow, how time flies! It is soon Christmas and there are many recipes and traditions to look forward to. One of them in Norway is the spicy Christmas cider called “gløgg”.

It is a sweet drink served warm. It has spices and some make i with red wine. It is to be served warm with raisins and almonds. Perhaps you have this in your country as well?

A lot of people purchase a cider product in the store and this is full of sugars and additives and a real calorie adder, and a really unhealthy beverage to drink.

So I have developed my own recipe that tastes great and is healthy, boosting your immune system with real spices. Give it a try and let me know what you think!

 

Sunn julegl++gg

The season can be tasty and healthy!

 

 

Healthy Christmas Cider

  • 100 grams red grapes
  • 1/3 piece lemon
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 whole star anise
  • Raisins
  • Almonds, chopped

How to: Juice the grapes and the lemon. Add the juice to a pot and add the spices. Let simmer (not boil, to keep the nutrients) for 5 min. Strain the spices and add raisins and almonds if you wish.

Merry Christmas from Norway!

 


Get Your Espresso On! Healthy, Vegan Espresso Cookies.

Today I am going to share with you one of the recipes that I developed for my plant based cooking exam. I recieved top scores for these so you can rest assure they taste great!

There are a few steps but they are so fun to make and look great. They may remind you more of a french looking macaron or a whoopie pie. To save time, you can skip making your own chocolate and simply melt some high quality chocolate for dipping. But here is the full recipe for your holiday cooking…

Espresso cookies:

1 cup whole grain spelt flour
3 tbs. unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut sugar
1 tbs. finely ground coffee/ espresso
2 espresso flax eggs ( 2 tbs. ground flaxseeds and ½ cup brewed espresso)
1 teaspoon pure vanilla extract
1/2 cup extra virgin coconut oil (room temperature, but not melted)

Garnish:

Lemon chocolate dip
1/ 2 cup pistachios (toasted)

How to:

Sift all the dry ingredients including the ground coffee into a bowl and mix together. Combine the ground flaxseeds with the brewed espresso and vanilla extract to make the flax eggs. Let sit for about 5 min until it thickens. Add and mix into the dry ingredients. When combined, work the coconut oil into the mixture until dissolved.

Place the cookie dough on a baking tray lined with parchment paper and using your hand or a rolling pin flatten the dough until it is about 0,5 cm thick. Bake for 5 min. at 180 degrees.

When baked use small cookie cutters to make the cookie sandwiches and let cool on a rack.

When cool dip half of the cookie in melted chocolate and sprinkle finely chopped pistachios. Leave to set in a cool place.

Espresso cashew cream

½ cup soaked cashews
1 tbs. water
1 tbs. espresso
½ ts. vanilla extract
1 ½ tbs. maple syrup
Pinch of salt

How to:

Soak the cashews overnight in a bowl of water. Blend the cashews in a blender or food processor with the water, adding more if needed. It should have the consistency of whipped cream. When smooth add the rest of the ingredients. Add more honey if desired.

Raw lemon Chocolate

1 cup melted cocao butter
3 tbs cocoa powder
3 tbs honey
1 tbs lemonjuice
1 tbs lemon zest

How to: Combine all the ingredients and mix well. Set aside.

Assembly: Take two cookies and fill one of them with the cashew cream using a piping bag, making sure to not overfill the cookie. Make a sandwich of the two pieces.

Espresso cookies 7119.jpg


Protect Your Body with Strawberries

I love strawberries! They are one of my favorite sweet snacks and when the stores fill up with this berry it is a sure sign that summer is on its way, especially here in Norway.

 

jordbær i hender 2

Strawberries taste great, but are also a great source of antioxidants.

 

 

Strawberries are a powerhouse full of antioxidants and may help fight cancer due to the high content.

Strawberries may also:

  • Reduce the risk of cardiovascular disease by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.
  • Help to lower homocysteine levels, an amino acid in the blood associated with damaging the inner lining of arteries.
  • Act as a natural anti-inflammatory due to the quercetin content.
  • Protect against stroke due to anti-inflammatory antioxidants.
  • Lower blood pressure due to the high potassium content.
  • Help against constipation due to the high fiber content.

Strawberries are also a low glycemic fruit making them an ok choice for diabetics as well. Make sure to choose organic if you can or wash conventional strawberries in a water and vinegar solution to wash off some of the pesticides.

Enjoy them with fresh basil and a good balsamic vinegar for a healthy and exciting treat:)

 


Creamy, Vegan Cauliflower Soup

ecipe

I love cauliflower as it is so comforting and easy to use as a replacement for a low carb alternative to rice, potatoes and pasta.

One of my favorite ways to use this super-healthy cruciferous vegetable is in a soup. I love to make my vegan (dairy free) cauliflower soup with soaked cashew nuts. Trust me; you will not miss the heavy cream! I love to top mine with crunchy home-made popcorn and dill oil.

blomkålsuppe 6454

You will need:

  • One large head of cauliflower
  • 1 yellow onion
  • 2-3 cloves of garlic
  • 1 liter vegetable stock
  • 100 grams soaked cashew nuts
  • 1 tbs. nutritional yeast
  • 1 ts. lemon juice
  • Salt and pepper to taste

How to:

  • Chop the onion and garlic and add to a pot. Simmer in olive oil until tender
  • Divide the caulifower into florets and add to the pot with the vegetable stock. Cook until tender.
  • When tender place the mixture in a blender, add the soaked cashews and blend VERY CAREFULLY until smooth.
  • Add back to the pot and season with lemon juice, nutritional yeast, salt and pepper.

Recipe from my Norwegian book “Carinas sunne kjøkken” (Carina’s Healthy Kitchen”. Buy book here


Red Velvet Juicesmoothie!

 

This juicesmoothie is bursting with natural goodness! It’s red and purple pigments are natures antioxidants and just by looking at it you can tell that it is loaded with cancer fighting and anti-aging properties. Red cabbage is simply one of the healthiest cruciferous vegetables you can eat and juice, and when mixed with raspberries- it tastes fantastic as well.

red velvet

Photo: Synøve Dreyer from my first book Juicy!

 

 

 

  • 1 apple
  • 1, 5 inch thick red cabbage
  • 1/3 lemon with rind
  • ¼ pineapple
  • 1 carrot
  • 1 tbs. cold pressed organic flaxseed oil
  • 1ts. Wheatgrass powde
  • 1 hand full frozen or fresh raspberries

 

Juicy how-to: Juice all ingredients except raspberries, oil and wheatgrass in a juicer. Pour the juice together with the remaining ingredients into a blender and blend until smooth. Enjoy!

 

 Juicy goodness: This juicesmoothie is full of antioxidants known as phytochemicals, fiber, vitamin C, healthy, fat burning fats, chlorophyll and beta-carotene.

 

Juicy tip! Can’t get a hold of red cabbage? You may use green/white cabbage or even kale instead.