Sara Rezgui is passionate about healthy food with a lot of nutrition. Here is her recipe for Black Bean Steaks with Pumpkin Stump and Vegetable Noodles – Vegetarian, Lactose Free and Gluten Free. For that, we are offered a glass of refreshing kommbucha.
4 servings
1 tablespoon chia seeds
3 tablespoons water
2 packets of cooked black beans (or other bean variety)
2 tablespoons cold-pressed oil (rapeseed or olive)
200 g of mushrooms, e.g. champignon
2 dl oatmeal
2 cloves garlic
2 tablespoons dried herbs, e.g. oregano, parsley, thyme, spring onion
Salt and pepper to taste
Oil for frying or the oven
4 servings
1 medium-sized pumpkin, preferably butternut squash
1 clove of garlic, chopped
1 cm fresh turmeric finely grated or 1 cream ground
2 cm fresh ginger finely grated or 1 teaspoon dried ground
2 tablespoons cold-pressed oil
Salt and pepper to taste
4 servings
1 beetroot
2 yellow beet
2 chioggia beet,
½ package sprouts
2 tablespoons cold-pressed rapeseed oil with lemon
Herbal salt
gives about 2 liters
2 liters of water
4 tea bags of black, green or white tea or 2 tablespoons dissolved
2 dl raw sugar
2-4 dl kombucha (starter liquid)
1 scoby
Large saucepan, large glass jar, piece of cloth and rubber band, strainer, bottles.
Do this:
Boil the water. Add the tea, pour in the sugar and stir. Allow to cool to room temperature (about 25 degrees).
2. Pick up the tea bags or strain off the tea leaves. Pour the liquid into a clean glass container.
3. Add kombucha (starter liquid) and put in your scoby. Then attach a cotton cloth as a lid. Let stand at room temperature for 7-12 days. Do not stir.
4. Taste after 7 days. When you are happy with the sweetness and acidity, strain the liquid to remove any scoby residue and drain into a bottle.
4. Store in the refrigerator, where it will last for several months. The longer it stands, the more sour it becomes.
If you want, you can flavor the kombucha after brewing with any freshly squeezed juice, fruit, berry or herbs. Calculate about 1 dl juice / fruit / berry / puree to 9 dl kombucha. Suggestions for seasoning can be lemon and ginger, blueberries, strawberries and mint.
NOTE: Always use organic ingredients when making kombucha to promote natural fermentation.
Tip: To mark your bottles with the date of manufacture, use masking tape that is easy to write on.
Nine star chefs from Michelin restaurants throughout the Nordics. Flavourful food grown and matured in the land of the midnight sun. Seasoned with northern lights,
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