Following the success of their first book, Vegetarian Everyday, David Frenkiel and Luise Vindahl, founders of the popular vegetarian food blog Green Kitchen Stories, have just come out with a new book: Green Kitchen Travels. Inspired by years of traveling through 15 different countries and five continents during the first four years of their daughter Elsa’s life, the Stockholm-based couple share their favorite recipes from around the world (all of which they have tweaked for vegetarian, vegan, and gluten-free diets).
Read on for a bonus recipe from the book:
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Above: The couple's take on Italian antipasti: a plate of chioggia beet carpaccio and mint- and ricotta-stuffed cherry tomatoes.
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Above: "The recipes in this book are different from many other travel-inspired cookery books because our approach to food and cooking is healthy, natural, and green," they write.
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Above: A green yoga smoothie, with layers of green vegetables and red berries, was inspired by a trip to Barcelona. See recipe below.
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Above: The book includes a chapter on traveling with children with helpful tips garnered from experience.
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Above: "Even though cultures, ingredients, methods, and flavors may be very different around the world, the people who are genuinely interested in food seem to have a special connection and are always the friendliest in town," they write.
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Above: Green Kitchen Travels by David Frenkiel and Luise Vindahl is published by Hardie Grants Books. The book is available in the US for $22.36 at Amazon.
Green Yoga Smoothie
Serves 2
Ingredients:
- 1 ripe mango, peeled and flesh cut off stone, discarded (thawed frozen is fine too)
- Juice of ½ lemon
- 2.5 cm (1 in) fresh ginger or ½ teaspoon ground ginger
- 2 handfuls leafy greens of your choice (spinach, kale, chard, etc.)
- 2 tablespoons hemp seeds
- 2 teaspoons barleygrass powder or grass powder of your choice (optional)
- 250 ml (8½ ounces) natural coconut water or unsweetened plant milk
- 1 large handful ice cubes
- 200 g (1⅔ cups) fresh or thawed frozen raspberries, crushed
Place all ingredients except the raspberries in a high-speed blender and mix until smooth and creamy. Taste and adjust to your preference. Spoon the raspberries into two jars or glasses, pour the green smoothie over, and serve with a spoon.
Tip: Start with 1 teaspoon barleygrass powder per person and work your way up to 1 tablespoon.
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