Beet top Feta Salad

Make it a beet night!
This could be the light supper for a warm evening or serve as a colorful side to a simple chicken or fish.
I served this along with a slice of Danish Rugbrød (see separate recipe) with a sole filet...

3  red beets with tops
a handful of baby romaine leafs
3 oz Feta cheese
1 avocado
Juice of half orange

Dressing:
3    tbs Olive oil
1/2 tsp sugar
2 finely chopped pearl onions
Juice from half a lemon
salt and pepper

- Separate the top and beets. Wash the beets and cover with water in saucepan. Bring to a boil and let simmer for app. 20 min until tender. Drain and peel and cut each beet into four or five slices. Squeeze the orange juice over the beet slices.
- Wash the tops and cut out the hard stem in the middle of each leaf. Cut into very thin shreds.
- Dice the avocado and the feta cheese.
- Mix all ingredients in a salad bowl and serve the dressing and beets on the side.

Fish Cashew Curry with Coconut Wheat and grilled Zucchinis

This dish came about as a result of my recent Ayurvedic experience in India and is created for a Pitta diet but can of course be enjoyed by anyone. The flavor is very mild but do spice it up if you are into the hotter stuff. I like the wheat berries as an alternative to rice but hey, anything goes...

A family of four:

Zucchini:

2          zucchinis
1-2 tbs olive oil
salt and pepper

- Wash the zucchinis. Chop off the ends and slice into 4 or 5 long strips.
- Cover with oil, salt, and pepper and leave for about half an hour.
- Cook them in a grill pan at maximum heat, app. 5 min on each side.

Wheat:

1      cup soft white wheat berries
31/2 cup water
1/2   cube vegetable bouillon
1/2   cup shredded unsweetened coconut

- Bring wheat, water and bouillon to a boil and leave to simmer about 1 hour 15 minutes.
- Drain well and mix with shredded coconut.

Curry:

1    tbs olive or coconut oil
1/2 tsp turmeric
1    tsp curry
1/2 tsp ground coriander
1/2 tsp ground ginger
1/3 tsp red thai curry paste
1         thinly sliced leek
5         chopped white pearl onions
2         cloves garlic, chopped
juice from 2 lemons
1   tbs apple cider vinegar
1   lb tilapia filet
1/2 cup cashew nuts
1   can coconut milk

- Heat the oil in a pan and add the turmeric, curry, coriander, ginger, and curry paste while constantly stirring, app. 1 minute.
- Lower the heat and add leek, onion, and garlic. Stir occasionally until the onions are clear. Add the lemon juice and vinegar and let it cook under lid 10 - 15 minutes.
- Add the coconut milk.
- Cut the fish into bite size pieces (If you are doing the zucchinis as well now is the time to get them on the pan!).
- Cook the fish and nuts in the curry about 10 minutes until the fish is tender.

I served the curry with a large chard salad on the side...

Raspberry Nutty Granola

An absolute favorite that colors up a greek yoghurt or adds interest to the quick cornflakes...

1    stick of butter (115 g)
4    tbs honey
1    oz sugar
6.5 oz rolled oats
1    oz dried raspberries
1    oz chopped, pitted dates
1    oz chopped hazelnuts
1    oz chopped almonds

- Heat the oven to 385 F. Line a baking tin (app. 8"x8") with a baking sheet.
- Mix sugar, honey and butter in a large pan over low heat. Add the remaining ingredients and mix    well.
- Pour the mixture into the tin and spread it out evenly. Bake in the oven until golden, app. 25 min.
- Leave to cool in the tin. Transfer to a cutting board and coarsely chop the granola into desired chunks.

Brought this along on sunrise hike with my friend Jill this morning - it went down well on the hilltop!

Indian inspirations

Just got back from India after a two week full Ayurveda experience just south of Trivandrum, Kerala. Eating according to my dosha combined with meditation, yoga, purgation, and massages on a daily basis has left me lighter, revitalized and - happier! With a list of do's and don't's in my bag I can't wait to incorporate these fascinating Indian principles to my cooking - so stay tuned!