Beet and Mung bean salad

I absolutely love beets and in combination with garlic and lots of lemon in my eyes you can't go wrong. This served as last night's dinner for two - a light meal and early to bed to prepare for daylight savings!

2       beets with top
1/2    cup sprouted Mung beans
1 1/2 cup water

2      tbs olive oil
1      tbs lemon juice
1      garlic clove
salt & pepper

- Cut the tops off the beets but leave the skin on while covering with water in medium saucepan. Cook until barely tender, app. 35 min. Peel with a knife and slice into thin sticks.
- Meanwhile bring water to the boil in small saucepan. Add the beans and cook according to instructions. Drain and leave to cool.
- Rinse the green beet leafs and remove the coarse stem. Dry and slice thinly. Arrange on plate with beets and beans on top.
- Mix the ingredients for the dressing and pour over the dish.

Enjoy...!

Baked beet and olive paste with cashews

Kayak snack

This is a tasty and colorful paste that goes well with fish and chicken or as a dip on its own. I prefer a coarser texture but blend it to your liking...

1    large red beet
10  oz black olives, pitted
1    garlic clove
4    tbs olive oil
1    lemon, juice and rind
1/4 cup cashew nuts, toasted

- Peel and dice the beet into 3/4 inch size. Put in baking tray with the olives and bake at 400 F about 30 min.
- Leave to cool for 5 min and blend with the remaining ingredients until desired texture.

I prefer this paste cold if served as a dip and a little below room temperature when served with a meal...

Lunchbox rolls

Picnic in the yard

As an alternative to the Rugbrød (see Danish Rugbrød recipe) I bake these rolls for breakfast or the kids' lunchboxes. They are super easy as you prepare the dough the night before and bake them while in the shower in the morning - and most of the ingredients can be substituted with whatever you happen to have in your fridge or in the cupboard. For this batch I used buttermilk but milk will work just as well...

1/2    cup milk
1/2    ts dried yeast
1/2    water
1       small/medium carrot, shredded
1       ts salt
1/2    cup sprouted pumpkin/sunflower seeds
1/2    cup rolled oats
1       cup buttermilk
3/4    cup graham flour
1 3/4 cup all purpose flour

-Heat the milk until hand-warm and gently stir in the yeast. I use wooden spoon for this. Leave to    combine app. 10 min.
-Pour mixture into mixing bowl and add water, carrot, salt, seeds, oats and buttermilk. Mix together.
-Add the graham about half the all purpose flour. Stir well with the (wooden) spoon and slowly stir in the remaining flour until the dough no longer sticks to the sides of the bowl. Add more flour if needed.
-Cover with film and leave in the fridge until next day.
-Set the oven to 385 F and using two tablespoons scoop up the dough and form the rolls on a baking sheet covered tray. If desired, brush the rolls with buttermilk or egg and sprinkle with oats.
-Place in the not yet completely heated oven until golden, app. 15-20 minutes.

Before hitting the oven

I put red bell pepper hummus, thinly sliced raw pointed cabbage, green bell pepper, tomato, cheese and black forest ham in these...

Enjoyed on the beach