Category Archives: Side dishes

Simple Homemade Hummus (and Tahini)


Lately, I’ve been addicted to hummus – I just can’t get enough! I eat it on my crisp bread, dip my veggies in it or simply scoop it in with a spoon. Today I made a big batch of tahini and decided to make some hummus as well.

Tahini is super simple to make yourself. Just roast a cup or two of sesame seeds in a skillet until lightly browned. Make sure to stir frequently so you not burning the seeds. Cool the roasted seeds a little bit before blending them with a little bit of olive oil (appr. 1 TBS per cup) until smooth and creamy. Depending on how powerful your blender/food-processor is, it can take 5-10 min.

Hummus is super easy to make as well – as long as you have a fairly powerful blender/food-processor. I remember when I was a kid, and my mom and I tried to make our own hummus with a handheld blender with next to no power at all – it was a very frustrating activity. But nowadays, it’s a completely different story.

Here is my favorite hummus recipe:

1 can Chickpeas (400gr)
2 TBS Tahini
2 TBS Olive Oil
0.5 dl Water
1-2 Garlic Cloves
1 tsp Cumin
Juice from 1 lemon
Salt and pepper

Put all ingredients in food processor and blend until smooth. Add water to desired consistency, and add spices to taste. I usually add a pinch of paprika powder, some chili flakes, chives or garlic sprouts.

Store in airtight container in refrigerator for up to a week.



Freaking Hot Kale Chips


Kale | Olive Oil | Salt | Pepper | Red Chili Flakes

What do you do with a bag of Kale that starts to go bad? Toss it in some Olive Oil (~0.5-1 tbl), season with Salt, Pepper and Red Chili Flakes and bake in oven (350F) until crisp (~15 min). Enjoy!

When I started to make my own Kale Chips, I read that it was really important to single layer the Kale on the baking sheet – it really isn’t! What is important though, is that the kale is dry (and that you’re not using too much oil), otherwise it won’t turn crispy. I am a lazy soul, and I use prewashed and precutted Kale, and usually just remove the pieces with thick stems prior to baking them. I am sure you can season with whatever you like but I am a salty and spicy person per se and usually just prefer it this way. Feel free to experiment with your favorite spices though! Let me know how it goes!


Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.

Spinach Pesto


Homemade Spinach Pesto

100 gr fresh spinach

A bunch of fresh basil

1,5 dl pine nuts

1-2 garlic cloves

1-2 dates
(or 1 teaspoon agave/maple sirup)

salt, pepper, chili powder

water if needed

Put everything in a food processor and blend until smooth.
Add water until preferred texture.
Store in an air-tight container in the fridge.

Serve on bread or pasta, to a salad, on pizza or anyway you like.

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.

Now you can also follow the blog on Bloglovin.

Vegan Quinoa Sushi


One of my weak spots, if you can call them that, is for sure sushi. I don’t think it’s a bad thing though, to eat sushi every now and then, and here in San Francisco you can found the most creative sushi rolls that will send you to sushi heaven straight away. But last day, I decided to try to healthify homemade sushi a tiny little bit.

If you make a quick google search on Quinoa Sushi, you will get hundreds of ways of doing it. I went for the easy way, using what I already had at home. Boiled a cup of Tri-Color Quinoa (you can of course use whichever quinoa you have at home) for 15-20 min, added some japanese rice vinegar, salt and just a tiny bit of agave and let it cool down in the fridge.


The best thing about DIY is that you can fill the rolls with whatever you like. I used celery, carrots, cucumber, avocado and chives. In one of the rolls I also added the Not A Salmon Pate I made a couple of days ago. Lastly, I sprinkled some hemp seed on top (sesame seeds are also delicious on sushi rolls!). Use a sharp and clean knife to cut into preferred sizes of slices.


And lastly, a little bit about Quinoa. Quinoa is one of the most protein-rich foods we can it, and it contains all nine essential amino acids. It’s actually not a grain but a seed and is packed with fibers. For more health benefits, please take a look here (I just realize I’m running out of time).

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.

Not A Salmon Pate


I got this recipe from Raw Bay Area, and I just love it! I can’t stop being amazed over how much things you can do with nuts and seeds. I’m one of those people who would handle being allergic to nuts very bad. Please try this alternative to Salmon Paté – you will not be disappointed, I promise!

1 cup sunflower seeds, soaked overnight (8-12 hrs), drained and rinsed.
0.5 cup raw almonds, soaked overnight (8-12 hrs), drained and rinsed.
0.5 cup grated carrots
0.25 cup water
2 tbl spoons lemon juice
0.5 teaspoon sea salt
0.25 cup minced celery
2 tbl spoons minced red onion
2 tbl spoons (or more!) minced fresh dill

(note to my European readers – 1 cup = 240 ml)

I also added a pinch of cayenne to spice it up. Heather at Raw Bay Area suggested to add some flakes of nori – If you ask me – worth the try!

1. Blend the sunflower seeds, almonds, carrots, water, lemon juice and salt in a food processor or blender into a paste.
2. Add celery, onion and dill.
3. Add spices after taste.
4. Enjoy!

The pate will keep for 5-7 days in the refrigerator. Store in a sealed container.

If you try it – shoot me a pic on instagram or twitter using the hashtag #healthbyyou