Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week is all about quick dishes for when your energy level is not on top. Feel better soon!
I’ve had a horrible cold for a few weeks now and all I’ve wanted to eat is comforting and nourishing meals that feel a bit like a warm hug. Hope you will enjoy them too. Stay healthy and strong!
Oatmeal with maple syrup, peanut butter and dried raspberries
Pure comfort food in a bowl and minimum effort, sounds good don’t you think?!
1 dl oats
1 dl almond milk
1,5 dl water
1 pinch sea salt
1 tbsp maple syrup
1 tbsp peanut butter
1 tspp dried raspberries
For serving: almond milk
Mix oats, almond milk, water and salt in a small saucepan and gently simmer whiles tiring often for about 5 minutes or less. Serve drizzled with maple syrup, peanut butter and dried raspberries.
Miso broth with ginger and coriander
This broth is my favourite thing to sip while feeling a bit under the weather. It feels so much more satisfying than just drinking tea all the time and is much more nutritious. Miso is a wonderful source of probiotics.
4 dl water
2 dried shiitake mushrooms
2 cm fresh ginger, sliced
2,5 heaped tbsp white miso paste
0,5 dl fresh coriander
Optional: Zucchini flowers, baby spinach, radicchio
Gently simmer the water in a saucepan with shiitake mushrooms and sliced ginger for 10 minutes. Remove the mushroom and slice finely and return to broth. Discard the ginger. Whisk the miso with a little bit of the warm broth then pour it in to the rest of the water. Let the soup gently simmer then serve with coriander and some vegetables if you want to bulk it up a little bit.
Seed crisp bread with avocado and tahini
I make a big pan of this crisp bread and always think it will last for a really long time but it’s so good it vanishes quicker than you’d think! Tahini is great to drizzle over avocado if you haven’t tried it already.
1/2 dl pepitas
1/2 dl white sesame seeds
1/2 dl chia seeds
1 dl whole linseeds
1 tbsp raw coconut oil
Large pinch of flaky sea salt
2 dl boiling water
1 tbsp tahini
1 tbsp fresh lime juice
Blue Poppy seeds
Flaky sea salt
Preheat the oven to 150°C.
Mix seeds, coconut oil, salt and boiling water in a large mixing bowl and let sit covered for 10 minutes.
Place a parchment paper on a baking sheet and transfer the seed mixture onto the parchment paper. Place a second parchment paper on top of the seed mixture and use your hands to spread the mixture thinly out. Peel off the top parchment paper and bake the crisp bread for about 40-50 minutes until golden and dry. Let cool and break into large chunks.
Whisk tahini and lime juice to combine. Serve crisp bread topped with avocado and drizzled with tahini, poppy seeds and some sea salt.
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