Camilla Ahlqvist-arkiv – Food Pharmacy

Camilla Ahlqvist

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Come Hang Out with Me!

I want to invite you to join me for a day of gorgeous food! So, let’s pretend it’s a Saturday and we just woke up. I’m usually pretty hungry as soon as I wake up so depending on how hungry the hunger-meter is ticking in at, I’ll either eat some of my Rose Granola with Blue Lavender Mylk or I go full monty with oatmeal and special fixins, and of course coffee.

Given that we are heading into warmer summer months (We hope!), I’m opting to share my Granola recipe with you (and saving my Thai Oatmeal recipe for the Autumn).

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Rose Granola

  • By : Camilla Ahlqvist c/o Food Pharmacy
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Ingredients

Rose granola

2 tablespoons coconut oil

2 tablespoons maple syrup

1/2 tablespoon cardamom

1 teaspoon cinnamon

1 teaspoon vanilla powder

1 cup gluten-free oats

2 tablespoons chopped pistachios

1 tablespoon hemp seeds

1 tablespoon chia seeds

1 tablespoon pepitas (pumpkin seeds) 2 tablespoons dried organic rose petals

Blue Lavender Mylk

1 L Oatly Deluxe

1/2 tablespoon blue spirulina

26 drops lavender oil (such as Doterra)

1/2 teaspoon wildflower honey

1 pinch sea salt

Instructions

Rose granola

  1. Preheat the oven to 175-degree celsius. Line a baking sheet with parchment paper. Baking sheet should have an edge.
  2. In a pot, melt coconut oil over low heat. Whisk in maple syrup, cardamom, cinnamon, vanilla powder.
  3. In a separate bowl, add oats, pistachios, hemp seeds, chia seeds and pepitas. Pour melted coconut oil and spices over oats. 
  4. Spread oats in a thin layer over parchment paper. Bake for 15 minutes. Remove and fluff around with a spatula to mix the oats for even baking.  The oats should be lightly toasted. Bake 10-15 minutes more, keeping an eye that the pistachios don’t burn.
  5. Remove and let cool.  If pieces have ‘clumped’ together just break apart with a fork. Add dried rose petals. 
  6. Store in a closed air-tight container for up to 1 month.

Lavender Mylk

  1. Warm up all of the ingredients above over low heat and whisk to froth.
  2. Serve Granola with this delightful, soothing and nutrient-dense blue lavender mylk. The mylk can be stored in an air-tight pitcher for up to 3 days.

I prefer to start my day with an iced latte (or two, or three!). I make a big pot in the morning but I try to cut off my caffeine consumption sometime around 2 p.m. or I won’t be able to sleep. Given that I don’t want to waste it, I’ll take the coffee that still remains and pour it into ice moulds. Then the next morning, I can take those coffee-cubes and add them to my freshly brewed coffee and a splash of milk for an iced latte. The coffee-cubes will slowly melt and infuse the iced latte with even more coffee goodness! So, I’m sipping on this all throughout my morning.

Maybe today is one of those days where we will have friends joining us for a late afternoon lunch. I love a lunch where everyone gets a little of what they want and can choose themselves.

When everyone pops in, let’s offer them a refreshing Yuzu-Arnold Palmer  (each person can choose to spike it with a splash of Bourbon, if desired). Yuzu is a small Japanese citrus fruit that tastes like a mix between a clementine and a lime. It’s sweet and tart, and fragrant. You can purchase squeezed Yuzu Lime from the Asian market section of your grocery store.  If not available, opt for fresh limes instead.

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Black Iced Tea

  • By : Camilla Ahlqvist c/o Food Pharmacy
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Ingredients

1 liter of black tea 2-3 yuzu limes (or regular limes), juiced

coconut sugar

Instructions

  1. Brew approx 1 liter of tea and cool to make iced tea 
  2. Add 1/2 dl yuzu lime juice or squeeze juice 2-3 limes into a pitcher and add 1 liter of water and coconut sugar. Blend to dissolve the sugar.
  3. Combine in a drinks glass with loads of ice.
  4. Keep stashed in the fridge until guests arrive, and then serve alongside bowls of ice, lemon/lime wedges and bourbon…. they can help themselves and mix-as-much as they desire of each.

Today we will make my Spring Nicoise Salad that we can take our time to create in the morning, playing some music and dancing in the kitchen. All of the ingredients can be made in advance and just hang out until you are ready to eat.

This is my favorite meal to make when entertaining as you just plan each ingredient based on the number of people rather than adhering to a strict recipe; a little here and a little there. Especially given what you may have on-hand, you can substitute in and out as you like. I may sear a slide of Fresh Tuna to top the salad, but equally happy skipping it and offering a vegan version of this salad.

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Nicoise Salad with Hemp Seed Vinaigrette and Jalapeño Aioli

  • By : Camilla Ahlqvist c/o Food Pharmacy
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Ingredients

Salad

Par-boiled potatoes, 2-3 small potatoes per person

A handful of each of the following per person:

Kale + Greens (per your liking, I like arugula and butter lettuce)

Haricot vert

Spring peas

Grilled Asparagus Radishes

Large capers, 1-2 per person 

Olive oil-soaked sun-dried tomatoes, 2-4 per person

Red onion, 1-2 diced in tiny dices

Fresh herbs

Dressing

Garlic, 1-2 cloves, peeled and smashed

1 teaspoon sea salt

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

1/4 cup Extra Virgin Olive Oil

1/2 tablespoon Hemp Seeds

Lemon, optional

Water, for diluting the consistency

Jalapeno-Caper Aioli

3 tablespoons aioli or mayonnaise, or veganaise

1 Jalapeno, diced with seeds

1 tablespoon small capers, roughly chopped

Instructions

Salad

  1. Split small potatoes in halves or quarters. Add to a pot and cover slightly with water. Heave in a generous heaping of sea salt. Simmer for 10-15 minutes until you can pierce potatoes with a fork but there is still resistance. Drain off the water, place a towel over the pot and cover with a lid to let the excess moisture steam off. Place to the side. 
  2. Rinse and prep all the greens and add to a large platter. Throw torn herbs on top. Place to the side. 
  3. In a small pot bring water to boil with a heap of sea salt. Add haricot verts for 1 minute; then drain and immediately add to a bowl of ice cold water. This helps maintain the crisp crunch and brings out the lovely vibrant green color. Drain and place on a seperate platter to the side. 
  4. Repeat this process for the spring peas. Add 30-seconds if the peas are frozen. No shame in using frozen peas by the way; frozen ingredients are usually harvested at peak times and immediately flash frozen. Drain and place alongside the haricot verts.
  5. Snap the asparagus at the bottom of the stalk. Rinse well and pat dry. In a sauté pan heat olive oil on high heat. Your aim here is to take a few asparagus at a time and sauté them quickly, each asparagus stalk should show a blackened-blistered exterior; it takes about 2 minutes per batch. Do a little at a time so that the pan remains hot and the stalks don’t overcrowd the surface area of the pan. Place alongside on the platter with haricot verts and peas. 
  6. Add capers, sun-dried tomatoes, radishes  and tiny red onions alongside the asparagus. Sprinkle all ingredients with sea salt and generous shaking of black pepper. 
  7. Bring out serving spoons and forks for all three of the above items: greens platter, potatoes and the beautiful veggie platter.

Dressing

  1. Smash garlic and sea salt together on a cutting board. Use the side of your knife to crush and mix the two ingredients together to form a kind of paste. Add to a bowl. 
  2. Whisk in mustard, vinegar and then in a slow stream the olive oil. Add salt and black pepper, to taste. 
  3. Add hemp seeds. Add a bit of a lemon squeeze  if desired. 
  4. Check for taste and consistency. It should be a thick but pourable dressing. Add little tablespoon of water at a time until you find your desired consistency. Serve on the side.

Jalapeno-Caper Aioli

  1. Mix all of the above and serve on the side in a dish with a spoon. Easy as that!

Notes

TIP!

Rookie style for you! Should you choose to add seared tuna, figure about 100 grams per person, sliced. You will heat up oil in a pan and ear each side for approximately one minute so that the interior of the tuna is still raw. Slice into thin slices and serve on a separate platter.

Now comes the part where every guest grabs a plate and constructs their own salad to their liking!

It’s a wrap with everyone bringing a few blankets and sheepskins outside to lounge on sofas and floor pillows around a fire. Ending the evening with something sweet and chocolatey, but that’s easy to whip up, here is my go to for easy ‘End-of-the-night’ cookies.

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‘End-of-the-night’ Chocolate Chip Cookies

  • By : Camilla Ahlqvist c/o Food Pharmacy
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Ingredients

1 dl nut butter of your choice (almond, cashew, or peanut)

1 egg 

1/4 cup coconut sugar 

1/2 bar 60% cacao dark chocolate, chopped into pieces

Instructions

  1. Pre-heat oven to 165-degrees Celsius 
  2. Mix together all ingredients well, except the dark chocolate. 
  3. Add chocolate pieces by folding gently into the batter at the end. 
  4. Scoop out a heaping tablespoon onto a parchment-paper lined baking sheet.  
  5. Bake for 10-15 minutes, keeping an eye that they don’t get too toasty

Thanks for hanging with me! Hope you feel delicious — nurtured and nourished!

Xo,

Camilla
The Practice

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