We’ve been shooting lots of fun new magazine recipes this week but can’t share anything yet, so here is instead some black and purple salad magic to rest your eyes on.🖤 Elsa just came back from the ER after having dislocated her elbow on a parkour fall and Noah is going in on tonsil surgery next week (a common procedure but freaks me out nevertheless) so we are going to take things slowly here for a few days and stay as far away from hospitals (and heights) as we can. Am I being an over protective old man thinking that parkour is a dangerous hobby for a nine-year-old? /👴🏻
Two weeks until our new book Little Green Kitchen is out. It’s focused on making vegetables cool and tasty for kids and families. We share tips and tricks, snacks, failures, lunchbox ideas, cute kids, everyday dinners, party recipes, adult upgrades and desserts. Let me know if you have any questions about it and I’ll answer them in the comment section. This is the jeweled quinoa salad from the book. Sweet color-popping fruit meet warm, cinnamon roasted butternut in a salad that doesn’t taste like a salad. Click the link in my bio if you would like to pre-order the book. ❤️
Raspberry chia anyone? This little recipe and photo was the start of all our smoothie adventures and set the tone for my photography set-ups in years to come. Simple and colorful against a dark backdrop. Here is the recipe if you haven’t tried it yet: - 1 cup / 125 g frozen thawed (or fresh) raspberries - 1 cup / 250 ml plant milk - 3 tbsp chia seeds - 3 tbsp desiccated coconut - A little maple syrup to sweeten (optional) - A squeeze of lemon, if preferred ... Mash the raspberries with a fork. Add milk, chia seeds and coconut (+ maple syrup and lemon if using) and stir around until combined. Let sit for 20 minutes. Serve in a jar or bowl topped wit nut butter, berries, hemp seeds and mint.
Hey friends! If you haven’t tried our vegan spaghetti pesto yet, I think you should. It’s easy, delicious and I believe it will make you happy. We mix avocado into the pesto to make it super creamy, add roasted cauliflower and zucchini slices to the pasta and sprinkle a cheesy nut dust on top. The recipe is on our site (direct link in bio) and in our app (which was featured as App Of The Day all over the US AppStore yesterday 🥂). Ps. It made me super happy to read about all of you in my last post. I wanted to leave a personal comment to everyone but haven’t worked my way through them all yet 😅 https://www.greenkitchenstories.com/vegan-cauliflower-pasta-pesto/ #vegan#meatfreemonday
Hi! 👋🏻 Let’s chat. We’ve been talking in the comments for years but never been properly introduced. I’ll start. I guess most of you know me from our blog (Green Kitchen Stories) and our books. But some of you have probably just stumbled onto this account through the curiosities of instagram. So to all of you: Hi, I am David. I am 37 years old. Dad of three kids (2, 4 and 9). Live in Stockholm. Married to @luisegreenkitchenstories. I’ve been a vegetarian for more than 20 years. I worked as a magazine art director for ten years but have been a full-time cookbook (and app) author, photographer and recipe developer for a few years now. I try to be funny online sometimes. In fact, I’ve got great humor (but was never funny in school). And I am also pretty good at making food look good. I sleep to little (obv). I am always late to meetings and terrible at answering emails but I’m really trying to improve on that bit. My grandparents where Polish Jewish refugees and Swedish farmers. I play tennis and floorball but I am not as good as I should be given the hours I’ve put in. In my teens I performed on the streets as an acrobat and fire breather. I am lactose intolerant but can’t give up yogurt. I like almost all (non-meat) foods but top three is anything with vegetarian kimchi, all Indian food and my mom’s cheesecake. I almost never cry but I often feel sad, anxious and scared of things that might happen but probably won’t. I’ll post a Q&A in my stories if there is anything more you would like to ask me. How about you? How old are you? Where do you live? Do you have kids? Are you vegetarians/vegans or no-label but like vegetables? Any food intolerances? What’s your favorite food?
Weekend! The kids won’t approve but I’m going to skip the pancakes tomorrow and do a savory breakfast for a change. Sunny eggs, mushrooms, kale, cherry toms and red onion. Then drizzle with sriracha and top with some apple slices. Any savory breakfast fans out there or are you all team sweet porridge and pancakes?
I‘be been seeing rhubarb desserts everywhere lately. We don’t have any new rhubarb recipes out yet but these rhubarb ice cream sandwiches from a few years back are definitely worth revisiting. Tap for sound! 🎶📽 What is your favorite rhubarb recipe (apart from this one obv😆) and what should we cook with rhubarb next?
Give me a high 🖐🏻 if you like Börek! And a 🤨 if you don’t know what it is (and I’ll tell you more about it). ... These little flaky dough hand pies from Eastern Europe have magical abilities in our house - we can fill them with almost any vegetables + feta cheese and our kids will eat them. In our new book ‘Little Green Kitchen’ we share a pretty fun version of Börek. We call it Butternut Börek Snake 🐍 and it’s a great party dish to share. We will be starting previewing some of the dishes from the book as we are closing in on the release. The book is out in the UK and Australia 4 April, one month later in the US and in August in rest of Europe. You can preorder it by clicking on the link in my bio. 😘😘😘 #littlegreenkitchen http://smarturl.it/littlegreenkitchen
Family pancake bowl. Love this weekend tradition although the bowls of course don’t always look fancy like this. Isac is a smart kid so he picked out all the pieces drizzled with date syrup and peanut butter and left the rest for me. The pancakes are the banana & spinach pancakes from Green Kitchen at Home. I must have made this recipe at least a hundred times. Haven’t gotten tired of it yet. Probably never will. Enjoy your Sunday kids.✌🏻
Tahini + Chocolate + Rye Cookies. I saw the most delicious looking cookies by @theboywhobakes in my feed today and had to go straight into the kitchen to try them (with a few swaps). So satisfied with how they turned out. Honestly one of the best cookies I’ve ever made. Check my insta story to see my swaps. And the full recipe is on @theboywhobakes feed.