….. and I’m keeping to the soup and salad theme, woo hoo!

But this doesn’t mean I’m only eating green salads….. having forced gently persuaded my love to resolve to widen his repertoire of fruit and vegetables (while narrowing the one for roast pork and ham), I decided it’s only fair I should conquer some food fears myself.

There are very few things I don’t eat….. as avocado (I just can’t eat them!)….. otherwise, on the top of that No list is: beetroot (unless they are served as soup - strangely enough - I love beetroot soup).

Here are the virtues of beetroot: They’re full of Vit A, a series of Bs, and C, and iron. There’s also sodium, potassium, Vit K, calcium, magnesium and protein….. and miraculously, boiling boosts the content of some minerals in this root…… So tonight I am giving it a go with a:

Beetroot, Goats Cheese, Pine Nut and Rocket Salad

This is a really tasty dish which is perfect for preparing the ingredients ahead of time and simply assembling them at the last minute to create a pretty impressive salad. If you don’t want to roast the beetroot yourself, you can by precooked vac packed ones in the supermarket.

Salad (Serves 6)
6 medium sized beetroot
75g pine nuts
250g goats cheese, cut into bitesize pieces
60g rocket leaves
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of Dijon mustard
Half a clove of garlic, minced
A good pinch of sea salt and ground black pepper

Do this:
You can cook the beetroot ahead of time if you wish, simply wrap them in tinfoil, place on an oven tray and bake for about an hour at 190C or until you can insert a fork smoothly.

Remove from the oven, allow to cool, then peel with knife and slice into quarters.

On a large frying pan, over a medium heat, toast the pine nuts, until golden brown, make sure to keep an eye on them as they can burn quite easily.

In a large bowl whisk together the Dijon mustard, oil, vinegar, garlic, salt and pepper and set aside.

When you are ready to serve the salad, arrange the beetroot quarters and goats cheese pieces on each plate.

Toss the rocket leaves in the dressing and place a little on each plate.

Finally scatter each plate with the toasted pine nuts and serve straight away!

Enjoy

Lizzy

via: Thegoodmoodfoodblog

The beetroot is back….. did you notice that beetroot is enjoying something of a revival?

….. you can buy beetroot in so many different ways - raw, cooked, marinated - today, there’s so much more to that little root, than the pickled one most of us remember from our childhood.

Beetroot soup
1kg beetroot
450g carrots
8 shallots
2 garlic cloves, chopped roughly
1 stick of celery, chopped roughly
1 bay leaf
2 tbsp caraway seeds
enough stock to cover the vegetables with about half a pint left over
salt and freshly ground black pepper

garnish: parsley

Do this:
Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.

Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.

Remove the bay leaf and place the soup in a food processor, liquidize the soup until smooth. Adjust the seasoning.

Reheat gently (do not allow to boil). Serve the soup with parsley and soured cream.

Photo: private, woman-hood

….. with the food over the summer….. and it has resulted in a weight gain of almost 2 kg…..

Now it’s time to take the spoon in the other hand….. to jump on the horse again….. it’s on with the mittens….. as from today I am back on carrots and cold water….. and maybe a simple tea bag now and then!

68,5 kg

dear tea….. i’ve missed you.

although i strayed briefly, i’ve realized that

coffee can’t calm or soothe me the way you can.

shh, dont worry….. mamma’s home.

photo: svimmel

….. spending some time with a dear friend. We leaped over rain puddles, drank wine and were catching up.

….. Today I am tired….. and when I looked in the closet this morning, I couldn’t find anything to wear….. so, maybe I’ll just wear yoga pants and pretend like I’m coming from or going to a class at all times….. or maybe I’ll just go shopping and buy myself something fabulous….. yep, that sounds better.

….. and this reminds me of one of those things I wish I’d known:

Anything you think is wrong with your body at the age of thirty-four you will be nostalgic for at the age of forty-four.

At the age of forty-four you will get a saggy roll just about your waist, even if you are painfully thin….. (by the way 66,5 kg….. 1,5 kg from reaching my goal)

This saggy roll just about your waist will be especially visible from the back, and will force you to reevaluate half the clothes in your closet….. especially the white shirts.

Have a lovely monday

Lizzy

Photo: The Dream Closet by littlecassalina

67,4 kg

66,9 kg (jahhhhh)

….. Mads Berg Illustrations on ffffound!

and thought they were super cute! 

Breakfast and Dinner.

Enjoy your Monday

Love

Lizzy

67,5 kg

….. I found this interesting article about honey:

How To: Harness the Healing Power of Honey [on ehow].

For centuries, man has been benefiting from the healing power of honey. Honey has anti-bacterial properties that can do everything from help bring relief from a cold….. to help you lower your cholesterol.

Test it and judge for yourself.

Love
Lizzy

….. diet….. ush it’s hard! I’ve been up since 6:15 and I’ve already inhaled two cups of coffee ….. and that is totally forbidden! coffee is poison according to Lene H….. Hmmmmmm

Anyways, what are your plans for today? I’ve gotta head out to work soon….but this afternoon “the ladies” meet for a small golf tournament….. wish me luck.

I hope you all have a great Wednesday

Love Lizzy

[image via seijin9018]

67,5 kg

….. weighing….. I’m back on the diet with herbal tea and all ….. as I still need to lose 2.5 kg to achieve my goal.

Here a is a fantastic recipe for: Turbo quick sour milk rye bred (via www.leila.se) to help me on the way.

This quick sour milk rye bread has become my big favourite….. because it’s a recipe that can easily be varied….. use for example nuts like almonds, walnuts or pecans, or use preserved raw lingonberries or dried fruits….. and an easier baking powder bread is hard to find.

2 ½ cups sour milk
100 ml dark syrup
100 ml dried apricots or figs
100 ml hazelnuts
100 ml raisins
100 ml crushed wheat
100 ml crushed rye
100 ml rolled oats
250 ml rye flower
300 ml all-purpose flour
100 ml linseeds
100 ml sunflower seeds
1 ½ teaspoon salt
1 ½ teaspoon baking powder
1 ½ teaspoon bicarbonate
2 teaspoons bread spices

Rolled oats

1. Preheat the oven to 400°F/200°C.
2. Mix the sour milk and syrup together in a bowl.
3. Chop the fruit and hazelnuts into chunks and blend with the raisins and all the other dry ingredients. Mix with the sour milk blend.
4. Line a loaf pan generously with parchment paper.
5. Spoon the batter into the loaf pan, sprinkle the top with rolled oats and bake the bread for about 45 minutes.

Enjoy

Lizzy

….. perfect with the soup!

Foccacia
50 g yeast
1 teaspoon salt
6 dl lukewarm water
2 tablespoons olive oil
13 dl wheat flour
fresh rosemary
4 stalks with cocktail tomatoes (keep the twigs on)
Olive oil

Do this: 1: Stire the yeast with salt and a little water. 2: Add the rest of the water and olive oil and stir. 3: Add the flour a bit at a time, to the dough becomes smooth. 4: Rest for 30 minutes. 5: Oile a panne and pour the batter in. Press dough to edges. 6: Garnish with tomatoes, rosemary and coarse salt. 7: Let rest another 30 minutes. 8: Bake in oven at 225 degrees approx. 15 minutes or to the bread has color and a crunchy crust.