Early on this beautiful saturday morning (yes, today I’ve been like an hurricane) I went to the local farmers market to buy flowers and a lot of colorful and pretty vegetable which are in season right now. I simply love to go there, which I have ever since I was a little girl in the company of my parents. I think there is such an amazing spirit and atmosphere, and I love the fact that people go there to buy sustainable and support our local farmers, some organic products and use whatever the season is offering us!
I always get so excited and thrilled when I see all of the different variations of the ‘normal’ vegetables we know. Today I bought yellow beets, purple carrots and blue potatoes. I think they are so beautiful and I feel like a kid in a candy store when I am to choose between these amazing, vitamin packed beauties.
I know that some of you might think; what’s the big deal about choosing seasonal food products when we have most of them all year anyways? First of all, all foods that are in season will be plenty available which will be reflected in the price. Most of the prices will be half of what they are when not in season. You can almost always get whatever you need just around the corner and most often in a nice quality and quantity. Besides that, fruit, greens and vegetables that are in season are at their prime time. It is right now that they are boosting with vitamins, minerals and juices that fulfil our desire for their taste. They shine and they are proud of it, and the least we can do is offer to eat them up and enjoy every second of it!
The same goes for fish and shellfish, you should become aware of whatever is in season when your are craving fatty fish and lovely oils. Ask your local fish dealer what is in season and choose what he is recommending.
Yesterday Jonas (who is very much into the Paleo movement) made an amazing nut bread out of nuts, seeds and eggs, filled with flavour, healthy omega 3 & 6 fatty acids and just delicious. It’s one of the things that he is the unconquered master of in the kitchen, and he makes a new variation every time! You should be aware of the fact that the bread is VERY energy dense, almost like chocolate, but it will fill you up and keep you full for a long time. It is gluten free, grain free, dairy free which makes it a perfect substitute for bread if you follow a diet, lifestyle or have an allergy which does not allow you any of this.
To go along with the bread I made a classic of mine. It’s a mousse made out of; smoked trout and smoked cream cheese. Trout is in the end of it’s high season right now, which goes from april-september, and it’sí? ?í? an amazing fish, similar to salmon; less oily but has the same tenderness and soft texture when prepared.
You can make the mousse with other similar products, as smoked salmon, smoked mackerel í? ?í? and regular cream cheese our sour cream, it’s easy delicious and very healthy. As long as you eat and use fatty fish filled with lovely oils. Because we gotta remember as soon as we enter autumn, winter and the ‘dark’ seasons we need a high amount of dietary vitamin d, to keep a sufficient vitamin d status through the winter and until summer and the sun returns and provides us with vitamin d through the skin. And fatty fish is one of the only sources which can provide us with this in sufficient amounts – More on this another time soon 🙂
Now to the recipes for this lovely lunch..
Nut & seed bread a’ la Jonas – Paleo style
Makes 1 loaf 3 cups/400 g almonds, walnuts, pecans, hazelnuts etc. use two or more variants pr. portion
1 1/2 cup seeds/200 g seeds: sunflower, flaxseeds, pumpkinseeds etc. use two or more variants pr. portion
3 eggs, you can substitute 1 of the eggs with two egg whites, for a higher protein content
4 egg whites
1/3 cup/75 g oil, whatever you prefer
A pinch of salt
1 Tbsp honey (optional, Jonas does not prefer this, but I do)
1. Preheat oven to 325 í? ?í? °F/160 í? ?í? °C
2. Grind seeds, and half of the nuts to flour-like structure. Chop the other half of the nuts a little less refined.
3. In a bowl combine all of the ingredients and stir well together. Pour batter into a loaf pan lined with parchment paper.
4. Bake in oven for 50 min-1. hr. Let it cool before removing from the pan.
-The bread keeps moist and delicious up to a week in the fridge. You can easily freeze it as well.
Smoked mousse w. trout & cream cheese
1 smoked trout (two filet sides)
2/3 cup/ 175 g smoked cream cheese, regular cream cheese or sour cream
1/2 bundle of dill, finely chopped
Juice from 1/2 lemon
Salt & pepper
1. Use a fork to mash the trout. Add the other ingredients and adjust taste with lemon juice, salt and pepper.
Use some dill, carrot and/or cucumber slices as topping.