We have discovered the joy of Iceland. So many Icelanders live here and they all seem to be hidden gems. One in particular is my friend Jana. I met Jana through a mutual friend and quickly learned of her love of cooking and good-for-you-foods. She manages a very successful restaurant in Luxembourg and helps to develop many of their delicious, organic, whole-food, often raw, healthy recipes. She uses many alternative ingredients and knows a lot about nutrition.
Jana has taken some time off from the restaurant since she had her third child, so I asked her if she would do a dinner at my house using her recipes and good ideas to instruct us along the way. Twelve of us marveled at the lesson and food, inspired by her passion and knowledge.
Jana preps before the guests arrive.
Jana & Elisabet.
Gathering in the kitchen.
Avocado cream cakes, a whole new way to think about the avocado.
Happy eaters enjoyed a green smoothie, veggie wraps with almond dressing, pizza with a red pesto sauce topped with vegetables and fruit, beetroot ravioli, zucchini cannelloni, quinoa salad and coconut chocolate tart and avocado cream cakes for dessert.
Here are a few of the recipes that we had that night. Please note, she has a Vitamix industrial strength blender that was incredibly efficient. I might need to try this in a food processor or do smaller quantities.
Jana's Shake
1 pink grapefruit
1 cucumber
cilantro and mint
juice of lime
1/2 pineapple or a mango
2-3 dates or stevia
vanilla extract
pinch of cinnamon
ice cubes
In a blender, juice pink grapefruit, peeled cucumber, lots of cilantro and mint ("half a bunch"), lime juice, some pineapple, mango, date/stevia, vanilla, cinnamon.
Avocado Cream Cake
Crust:
80 grams shredded coconut
100 grams almonds or hazelnuts
250 grams dates
Dash of cayenne pepper and Himalayan salt
Put everything into a mixer and blend, put in a form and in freezer while making the filing.
Filling:
2 avocados
3/4 cup agave
1/4 cup freshly squeezed lime juice
Blend all ingredients together and then pour on top of crusts into form, freeze for at least one hour. Cut kiwi and coconut flakes to decorate.
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