walking lightly on earth

Month: August 2016

MY HANDBAG IS GOING RETRO

MY HANDBAG IS GOING RETRO

Swapping my single use tissues for reuseable tissues. There’s not really more work other than throwing them in the mashing machine with a load. I’ve also put a couple of reuseable tissues in my sons bag and in the car. It’s important to have them […]

RASPBERRY NOUGAT FUDGE

RASPBERRY NOUGAT FUDGE

I wanted to make a treat with our fresh and delicious raspberries from our garden.   I followed I Quit Sugar’s 8-week program and it was an amazing program to get started as it includes information about sugar and meal plans for all 8 weeks […]

QUINOA CHIA “RYE BREAD”

QUINOA CHIA “RYE BREAD”

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If you’re a big fan of Danish stye rye bread, this is a great substitute if you can’t have or want to stay away from gluten. My favourite is to have a slice with pate and sautéed mushrooms like the sautéed wild mushrooms I made and foraged from our local forest.
I also like it with slices of salami or another type of sausage, sliced young potatoes (boiled and cooled) and a little mayo on top. The combinations and number of layers are endless on an open sandwich 😉

You can also make a sweeter version with nut butter sprinkled with cinnamon or homemade nutella.

 

INGREDIENTS

300 g Whole uncooked quinoa seeds
60 g Whole chia seeds
1 cup (250ml) Water (divided in two)
60 ml Extra virgin olive oil
2 Eggs
1/2 tsp Sodium bicarbonate
1/2 tsp Sea salt
Juice from 1/2 lemon

 

DIRECTIONS

Night before

Soak quinoa seeds overnight in plenty of water

Add 1/2 cup (125ml) of water to the chia seeds and stir and leave it overnight or until it becomes gel like.

Next morning

Preheat the oven to 160 C (350 F) for a fan forced oven.

Drain the quinoa and rinse well through a sieve.

Place half of the quinoa seeds in a food processor or Thermomix with chia gel, 1/2 cup of water, olive oil, eggs, sodium bicarbonate, sea salt and lemon juice and mix/spin at high speed until it has a batter like consistency.

Gently mix the other half of the quinoa seeds in as you want to keep them whole.

Pour the mixture into a lined loaf tin (11 cm x 23cm or slightly bigger for a tall loaf) and bake for about 1.5 hours. The bread should be slightly moist inside and crisp on the outside.

Remove from the oven and cool for at least 30 min in the tin. Don’t slice up the bread until completely cool. Store in the fridge for about a week or slice up and freeze it.

 

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FUNGI, MORE HUMAN THAN PLANT

FUNGI, MORE HUMAN THAN PLANT

Behaviourally, mushrooms are very different from humans and animals as they don’t move around and they don’t reproduce sexually. This is why most people would immediately see it as a vegetative organism, closely related to plants. In fact, they’re actually more closely related to humans […]

COMPOSTABLE SILK FLOSS

COMPOSTABLE SILK FLOSS

  Silk floss won’t compromise your oral health and it goes in your compost bin when you’re finished flossing. I found a piece of silk left over from an old sewing project and an old silk shirt with holes in but you can also buy a […]

MUSHROOMS EVOLVE YOUR IMMUNE SYSTEM

MUSHROOMS EVOLVE YOUR IMMUNE SYSTEM

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Foraging of wild mushrooms, preparation and enjoyed as a side dish. A mix of Boletaceae, wood hedgehog (Hydnum repandum) and chanterelle (Chanthatellus cibarius) mushrooms sautéed in a mix of ghee and smoked pig fat and it makes a great side dish. Yum!

We all had a great time collecting them and our son loved cutting them with a little knife and putting them in the basket. It’s also a great way to get some nutritional movement and spend time in nature.

When it’s time to consume them there’re other huge benefits. Inside the chitinous cell wall of the mushroom is a class of polysaccharides known as “Beta-Glucans”. These long-chain complex sugars are “Biological Response Modifiers” and they assist the body in adapting to its own unique circumstances. In other words, Beta-Glucans modulate the immune system, by lowering the overactive (auto-immune) Immune System, and stimulating the under-active (immuno-deficient) Immune System.

As Daniel Vitalis says, mushrooms lead to adaptation… and adaptation is evolution… Mushrooms ‘evolve’ your Immune System. You can read more here

 

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FORAGING MUSHROOMS

FORAGING MUSHROOMS

We’re mainly collecting Boletaceae mushrooms but also a few wood hedgehog mushrooms (Hydnum repandum) and chanterelle (Canthatellus cibarius). Had a great helper and it’s amazing how fast he gets his head around which ones are edible and which ones to stay away from 🙂   […]

MAKE EVERYTHING FROM WALKING TO DANCING MORE ENJOYABLE

MAKE EVERYTHING FROM WALKING TO DANCING MORE ENJOYABLE

I’ve previously talked about how floor sitting is very nutritious but if you’re required to sit when working, you can mix it up with sitting cross-legged on your chair. You can train yourself to sit longer and longer cross-legged. Remember to alternate between which legs […]

HOMEMADE NUTELLA

HOMEMADE NUTELLA

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When I quit sugar over two years ago, I first noticed that my gums stopped bleeding and my eyes were more clear and white. Another great discovery was that my energy level didn’t change through out the day and without cravings in the afternoon. Another thing that I truly appreciate is that my taste of sweet has become more refined and I don’t need much sweetness for it to taste sweet.

I followed I Quit Sugar’s 8-week program and it was an amazing program to get started as it includes information about sugar and meal plans for all 8 weeks with truly delicious recipes.

If your reason to go sugar free is that you can’t live without for example Nutella, going sugar free doesn’t mean that you can’t treat yourself from time to time. It’s about lowering the amount and frequency when you’re consuming sugar.

One step is to avoid all the hidden sugars in sauces, dips and processed foods. Second step is reduce how many sweets treats that you have and third step is to make a more healthy version of your favourite treats. You can also adventure out to find your new favourite nourishing treats 😉

This recipe is slightly adjusted from I Quit Sugar’s Sugar-Free Nut-Ella recipe which is free of processed sugar.

 

INGREDIENTS

1 cup Hazelnuts
1 cup Coconut milk
3-4 tbsp Rice malt syrup
2 tbsp Coconut oil
1/4 cup Raw cacao powder
1 tbsp Vanilla bean powder

 

DIRECTIONS

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Bake the hazelnuts for 8 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise).

Grind the nuts in a food processor until smooth. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a ‘sauce’ consistency.

Store in the fridge for several weeks.

 

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HOW TO REUSE SHELLS

HOW TO REUSE SHELLS

My family enjoys a meal with mussels or oysters at least once a month. Not only is it delicious but also amazing for your brain health as mussels and oysters are brain building with their high content of long chain omega 3 fat. Another great thing […]


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