Meet my new love: beetroot pesto. It works both on bread and as a dip. And also I finally got around to making this life-changing bread. So tasty, nutritious and supereasy to make! Happy Sunday folks!

BEETROOT PESTO

(from Glorian ruoka&viini)


400g beetroots (you can use beetroots in vinegar or boil fresh beetroots and let them cool)
2 cloves of garlic
100g grated parmesan
100g cashewnuts
1 bunch of basil
about 100ml extra virgin olive oil
salt
black pepper


Throw everything (but salt and pepper) in a food processor and mix until smooth. Season to taste.

There was no other way to celebrate this new home than with a lavishing brunch (inspired a little by that of Sandro's) and the house full of people I love. The menu had salads (tomato mozzarella salad, sweet potato lentil salad, feta couscous salad, crunchy egg salad and green chickpea cucumber salad), broccoli tuna red onion quiche, salmon, potato & beet wedges, dips (hummus, tzatziki, pesto and beetroot avocado dip), malt bread & no-knead bread and fruits, raw blackcurrant cake, brownies and banana bread for dessert. Happy days.

My new home absolutely bathes in light. I'm in love. It already feels like the most special home I've had. A place of peace. A place of dreams coming true.

Yesterday I made possibly the best tasting cake I have ever made. Today I got the first flowers here. Happy days.

(The pictures lie: boy, there's still so much to unpack and organize..)

 

RAW BLACKCURRANT CAKE

200ml mulberries
200ml almond flour
good pinch of salt
1-3tbsp water, depending on how dry the mulberries are

175ml cashews, soaked overnight and rinsed
1 ripe banana
300ml blackcurrants
1-2tsp organic honey
vanilla powder
90 ml coconut oil, melted

blueberries for garnish


Grind mulberries in a food processor, add almond flour and salt and pulse a few times to mix. Add water while the food processor is running (you want a thick paste). Line the bottom of a springform tin (18-20cm) with baking paper and press the crust mixture firmly in the tin. Place the tin in the freezer to wait. Rinse food processor well. Blend cashews in the food processor until smooth and creamy. Add banana and mix. Add blackcurrants (it can be easier to add them in parts if they're frozen) and honey and vanilla and mix well. Last add melted coconut oil with the food processor running and mix until well combined and smooth. Taste and add more honey and/or vanilla if desired. Spread the topping evenly on the crust and freeze for an hour or two or until served. Remove from freezer 30 minutes prior to eating and top with blueberries.