In the last issue of Nära, you got Åsa Johansson’s raw food school where she taught us how to eat to really be able to experience the magic of raw food.
Now Åsa offers her best breakfast recipes so we can get a really good start of the day during the dark season. Eat delicious and beautiful food – and feel great!
By: Åsa Johansson
A luxury weekend morning with “fruit crepe”! The wrappers you make the Asian spring rolls of, are nice to make fruit “crepe” with. You will find these wrappers in regular grocery stores – called “Spring Roll Wrappers”. If you have none at home, you can use large Romaine lettuce leaves to roll the fruit in. Works just fine, except that it is easier to spill. But with a plate under, there is no problem!
The wrappers become soft when you wet them. But only use a wee little water. They become a bit sticky as well (good for holding the roll together). It is best is to work quickly when assembling the “crepe”. But you learn fast, it’s fun!
I think Tahini tastes best here, because it has a slightly bitter aftertaste and fits nicely with the sweet banana.
1 rice wrapper or 1 large lettuce leaf
1 tablespoon Tahini (sesame butter) or almond butter
1-2 slices of seasonal fruit (nectarine, soft pear, apple etc.)
½ crunchy lettuce leaf
1. Cut the banana lengthwise into 4 pieces. Cut 1-2 slices of optional fruit.
2. Cut the lettuce leaf into small pieces.
3. Place all the ingredients on the cutting board/plate so they are ready for “assembly”.
4. Soak the wrapper lightly and place on cutting board/plate. Just follow the instructions on the package.
5. In the middle of the sheet lay the banana slices sideways, then Tahini, pumpkin seeds, raspberries, fruit slice and lettuce leaf.
6. Roll up your crepe, starting with the flap on the left side and then the right side. Then the flap closest to you and then roll the whole package, so the last flap covers it all around.
RED WINTER MORNING
A hot beverage to get energies going!
Juice of half a lemon or lime
1 teaspoon grated fresh ginger root
1 teaspoon of rose hip powder (flour from dried rosehip peel)
3-4 cups hot water
Optional: boost with acai or Camu-camu powder
1. Pour lemon juice in your nice big tea cup.
2. Add the ginger and the rose hip powder (and acai or camu-camu if using)
3. Add hot water and stir.
PUMPKIN SPICE PUDDING
Pumpkin spice belongs to the Holiday season, but I think it’s nice to enjoy this spice mixture the whole fall and winter season – as breakfast!
6 dried apricots, unsulphured – dark) (+ 2-3 extra)
1 ¼ cup water
½ cup cashews, preferably soaked 2-3 hours and rinsed (tastes just as good without soaking, but the pudding will be creamier)
3 tablespoons chia seeds
½-¾ tsp pumpkin spice (or nutmeg, cinnamon, clove and ginger)
½ teaspoon cinnamon
Optional: ¼ tsp Garam Masala for more spice
1. Place apricots (6 ea) with the water in blender cup. Let soak overnight if they are hard.
2. Add cashews, chia, pumpkin spice and cinnamon. Mix until smooth. Add more water if you want a thinner pudding . Taste and adjust the seasoning.
3. Serve with extra apricots, roughly chopped, as a topping. Some nuts too would be nice.
Tip: If you want a little “heat” – sprinkle with Garam Masala.
Wonderfully fruity oats with sweet orange chunks. Eat as is or sprinkle with pumpkin seeds/hazelnuts for a little crunch and additional dates/raisins for chewy sweetness.
1 cup whole oat groats, soaked overnight
4 small dates, pitted
1 teaspoon vanilla powder
2 oranges, cut into pieces (½ + 1½)
Topping: pumpkin seeds, hazelnuts, dates, raisins and cinnamon
1. Rinse the oats carefully and place in food processor.
2. Add banana, apple, dates, vanilla and ½ orange. Run until it is fully mixed and has the consistency you like; can be smooth or with chewy pieces of oat in the cereal.
3. Fold in remaining orange chunks. Pour into bowls. Sprinkle with seeds, hazelnuts, and dates. Serve with cinnamon for dusting.
This is raw food:
Only from the plant kingdom. Fruits that are fresh or dried, vegetables, leafy greens, root vegetables, nuts, seeds, sea weed, mushrooms, berries, herbs, spices.
Food prepared at a temperature below 110 degrees F (42 C). Meaning it is not boiled. fried, baked, grilled, roasted or pasteurized.
Is the original and most natural food for humans, harvested from nature.
Has nutrition and energies preserved, apart from the loss of post-harvest storage and transport, of course. Sometimes it is called living food because the food is still alive, as in sprouts and shoots, and in berries and fruits where you can put the seed in soil and get a new plant.
The magic of raw food is what it does to our bodies – such as improved sleep, repair and increased energy.
This is Åsa:
Age: 66 years.
Lives: in Mölle and Fort Lauderdale, Florida.
Family: Mother, children and grandchildren.
Work: Raw food lectures/inspiration, energy massage, owner and founder of On The Lime, partner in HeartfulEnergy, an internet-based energy center that offers courses in yoga, chiness, rawfood preparation, and personal and spiritual development. Offering videos and e-courses, and live, in-person courses on Crete, Greece.
Contact: firstname.lastname@example.org, 0708-392753.