Tid kvar —

Högsta bud —

Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week is all about January simplicity – and still perhaps the prettiest you'll ever have.

It’s January and I thought it would be good to share some very easy and convenient lunches to bring to work, school or wherever you may need a quick, cheap and easy meal. Enjoy!

/Sofia Wood

Berry and peanut butter Acai

Berry and peanut butter Acai

Acai bowls are my addiction, and I actually prefer making them on my own rather than going out for overpriced bowls. Acai is an antioxidant packed Brazilian berry that is reminiscent to blackberries and cocoa in flavour, not too sweet at all. Choose topping after what is available and in season but some sort of nut butter and crunchy granola is good for keeping your energy levels up throughout the afternoon!

Serves 1

Ingredients

100 g frozen Acai
2 frozen bananas
1 tbs raw coconut oil
2 tbs peanut butter
1 tbs granola
3 tbs mixed berries
1/2 persimmon

Preparation

In a blender, blitz Acai, banana and coconut oil into a thick smoothie. Pour into the bottom of a Mason jar and top with peanut butter, granola, berries and persimmon. Screw lid on tight and eat within a couple of hours.

Thai Curry Kelp Noodle Soup

Thai Curry Kelp Noodle Soup

This soup-in-a-jar solution is so nifty and convenient. Not to mention the difference in zingy, spicy and fresh flavour doing it this way in comparison to instant noodles for example. Kelp noodles are great for this recipe since they do not require cooking other than a good rinse in cold water before being added to the jar.

Serves 1

Ingredients

2 tsp Thai Curry paste
2 tsp tamari or light soy sauce
2 tbs coconut cream
1 tbs lime juice
150 g kelp noodles, rinsed
1/2 carrot, sliced julienne
1 spring onion, sliced
2 shiitake mushrooms, sliced
Few slices red chili
Fresh coriander to taste

Preparation

Place all the ingredients in a Mason jar. When ready to eat, top with a couple of deciliters of boiling hot water, screw the lid on tight and let stand for 5 minutes. Open, stir well and enjoy!

Tahini lime salad with nuts and eggs

Tahini lime salad with nuts and eggs

I use this tahini and lime dressing all the time, it has a lovely nutty flavour which really brings this raw salad to the next level. Remember to give the jar a good shake before eating so all the yummy bits are well mixed together. Enjoy!

Serves 1

Ingredients

3 tbs Tahini
2 tbs lime juice
1 tsp sesame oil
Pinch of salt and pepper
1 baby gem lettuce, sliced in wedges
1/3 small cucumber, sliced julienne
1/3 raw broccoli, sliced in small bouquets
1/2 avocado
2 tbs toasted almonds, chopped
1 egg, boiled
Olive oil

Preparation

Whisk together Tahini, lime and sesame oil to a thick dressing. Season the dressing well with salt and pepper. Pour dressing into the bottom of a mason jar and top with the rest of the ingredients. Drizzle with good olive oil. Screw a lid on tight, and give the jar a good shake to distribute the tahini dressing before eating.


1 Comment

Karin: Vart kan en hitta dessa Mason jars?
January 29, 2018

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