ROSEHIP SYRUP

I walk very often by the sea, and for the all summer I have been welcomed
by the fragrant smell of roses.
All along the path there are lots of Rosehip bushes full of flowers and now,
at the end of the season, full of bright orange and red seeds buds.
As I am attending a course in Medicinal Plants and Herbs
by David Crow, I got inspired to check the benefits of this plant.
I discovered that the petals make a beneficial tea and that with
the Rosehip seeds I could make a syrup to sweeten the gloomy winter.
Petals and seeds are both rich in vitamin C and flavonoids, which
are responsible for antioxidant effects.
I have been collecting rose petals and I have been drying them in the sun.
Yesterday I finally decided to make the syrup.
Not as easy to dry petals, it requires more time and it can be messy.
But I did it!
I am going to share here the process to prepare it.

ROSEHIP SYRUP

Collect around 1 kg of Rosehip seeds buds;
Rinse them and remove the dry parts;
Cut them in halves;
Bring to boil around 1lt water;
When the water boils, add Rosehip seeds buds;
After the water starts boiling again, switch off and let it rest for 15 minutes;
After 15 minutes, mash Rosehip seeds buds in a tomatoe sifter in order to
obtain a pulpy sauce without seeds (it will look like tomatoe puree);
Pour pulp back in a pot, add 700g of sugar per 1lt pulp, and bring to boil;
Simmer for 30/45 minutes;
Sterilize small glass bottles or jars in boiling water for 10 minutes or
in the dishwasher;
Bottle syrup up when it is still hot and close lid tight as soon as possible.

If you want to store the syrup safely at room temperature for months,
you have to process filled jars/bottles in boiling water for 10 minutes.



Enjoy a tsp of syrup to sweeten tea or yogurt during winter so to boost your
vitamin C intake!

Greek summer heritage

Last July we spent few weeks on the island of Paros, in Greece.
Me and my family really enjoyed the clear blue sea and the sunny sky.
But most of all we liked the vegetarian food made with tomatoes,
eggplants, zucchini and peppers.
Our favorite dish was the famous Greek salad that we have been honoring,
also here at home, during our sunny days.
The basic ingredient is tomatoes that are a rich source of vitamins A and C
and folic acid.
Tomatoes contain a wide array of beneficial nutrients and antioxidants,
including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene
and lutein.

Here is my recipe!

GREEK SALAD


Ingredients for 4 people:

6 round ripe tomatoes
1 small cucumber
1 cup Calamata olives
half red onion
1 tsp capers
1 cup cubed feta cheese
few basil leaves
1 tsp dried origanum
a splash of lemon juice
2/3 TBS olive oil
salt

Rinse and slice tomatoes in big chunks and put them in a salad bowl.
Add cubed cucumber, thinly sliced onion, capers, pitted olives, cubed feta,
chopped basil and origanum. Add olive oil, lemon juice, salt and mix well.

Serve with fresh pita bread.

SWEET BALLS FOR ME

As at this moment I can eat only few foods I just invented a dessert
that is really super healthy, but at the same time super delicious:
sugar-free, gluten-free, nut-free, egg-free!
WOW...so many "free"!

Here it comes the recipe!

DATES BALLS

Ingredients for 12 balls:

half cup pumpkin seeds
8 dry dates
2 tsp maple syrup
2 tsp coconut flakes
2 tsp raw cocoa powder
2 tsp of goji berries covered with warm water (less than half glass)

Put pumpkins seeds in a small blender and grind them.
Add sliced dates and all other ingredients.
Blend to obtain a soft mixture.
Take half tsp of mixture and make a ball with your hands.
Repeat operation till all mixture is used.
Sprinkle the ball with coconut flakes.

Keep refrigerated.

Summer Light Food

Although not so hot as the rest of Europe it's summer also here in Denmark!
It is the time for a light meal with fresh ingredients.
FoodMatters inspired me again with this Mexican Quinoa Bowl.

WHAT YOU NEED


Serves 3
For The Cashew Cream
1 cup cashews
juice of half lemon
Half tablespoon tamari
salt and pepper

For The Quinoa
1 cup quinoa
2 cups water
1tsp coarse salt
juice of half lemon

For The Guacamole
2 avocados
half lemon juice or 1 lime juice
half teaspoon paprika
salt and pepper

For The Salsa
3 tomatoes
juice of 1 lime or half lemon
3 tablespoons olive oil
salt and pepper

For The Black Beans (optional, I didn't use them)
two 15-ounce cans black beans
3 cloves of garlic, peeled and crushed
olive oil

For The Cashew Cream
Soak the cashews in a bowl of cold water for 4 hours.
Drain the water that the cashews have been soaking in.
Blend the nuts in a food processor with the lemon juice, tamari,
1 or 2 TBS fresh water, salt and pepper until smooth and creamy.
For The Quinoa
Place the quinoa in a sieve and rinse with cold water until the water that comes through is totally clear.
Place the quinoa in a saucepan with 2 cups water and a little salt.
Let the quinoa boil for a minute or 2, then simmer for another 10–15 minutes, covered, until all the water
has been absorbed and the quinoa is fluffy, but not mushy. Add lemon juice.
For The Guacamole
Cut the avocados in half and scoop out their flesh, placing it into a bowl.
Add Lemon juice, salt and paprika. Use a fork to mash the avocados.
You can also use a blender.
For The Salsa
Slice the tomatoes into quarters, then finely chop these into small squares. Place the tomatoes in a bowl,
pour over the lime juice and olive oil and add a little salt and origanum or fresh basil.


Dish all the ingredients in a plate....

....and eat happily!