Spinach soup!

A while ago we made this green spinach soup topped with a poached egg, feta cheese, pork crumble and chili flakes. Very tasty and warming in a dark autumn evening!

Spinach soup with poached egg.

It was simply made from chopped, frozen spinach with bone broth from this balsamic vinegar stew as a base. So convenient to already have loads of flavors in the stock and to have the spinach chopped and ready. Healthy cooking does not equal difficult or time consuming cooking!

Chopped spinach and bone broth.

But it can of course be made from clear bone broth as well. Just make sure to add some acidity in the soup then.

The pork crumbles is a result of rendering pork fat and they are really nice to use as a crunchy complement, for example in a soup. And don’t forget the chili flakes on top, it adds such a nice flavor to everything!

Spinach soup for dinner.

Happy soup,

Cecilia & Magnus


Bone broth made in Wonderbag!

Have you heard about Wonderbag? This incredible clever non-electric slow cooker. Make sure to check it out more in detail here. We just got one ourselves and the first thing we cooked in it was of course bone broth!

Pretty Wonderbag!

First, look how pretty the Wonderbag is!

Bone broth after 12 hours in Wonderbag.

Second, look what an incredible bone broth it makes from massive bones. Such a difference to use the stove for 30-60 minutes to make bone broth instead of having it boiling for 12 hours at the stove. The flexibility to be able to make the broth without being home and awake for 12 hours straight to watch it is another great advantage! It was so convenient to start the broth during the evening and then finish it the next morning, just leaving it in the Wonderbag overnight. No need to worry about setting the stove on fire or dry cook the pot.

Gelatinious bone broth!

Wonderbag bone broth

1. Fill a pot with bones and add water to the edge. Use a variety of bones if you have! Chicken carcasses usually makes the broth very gelatinous.

2. Put on the stove and let it boil for 30 minutes

Bones saved in the freezer!

3. Place in your Wonderbag and seal it tightly to keep all the heat inside.

Place the warm pot in the Wonderbag.
Resting Wonderbag with a bone broth pot inside.

4. Let it rest and transform the bones into a gelatinous nutritious liquid for around 12 hours.

5. Take it out from the Wonderbag and pour into glass jars that you store in the freezer and make sure to get your bone broth a couple of days a week at least. If you want to, put it back on the stove and let it boil for about 30 minutes more to reduce it slightly. In that way it is more likely to fit in the freezer…

Cooling the jars with help of the cold autumn air.

Make sure now to buy meat on the bone and save the bones in your freezer. In that way, you always have the possibility to make this super nutritious elixir to no cost at all.

Happy bone broth making,

Cecilia & Magnus

Garden carrots and roast beef

A post about one of the few lunches we have been able to eat outside this summer. Other days it has just been too cold or too windy.

Summer lunch!

We found some grass-fed roast beef on short date in the supermarket that we decided would be perfect at the grill.

Carrots from the kitchen garden.

And look what we found in the kitchen garden! Really crisp and fresh carrots. We did remove most of the dirt but made sure some of it was left to get some nice bacteria and dirt from eating them. If you know where the veggies are from that should be a good idea. A easy way of improving your gut health.

Grass-fed roast beef.

The good looking roast beef was seasoned with sea salt, pepper and fresh thyme.

Broccoli ready for the oven.

Apart from the carrots, green salad and some grilled small tomatoes some broccoli was roasted in the oven with coconut oil and fresh rosemary and thyme. Note that the coconut oil is not liquid since we seldom have temperatures above 23°C. Yet another proof of the meager summer we have had here in Sweden this year…

Lunch is served.

A pretty good summer lunch that kept us going the rest of the day, topped with some grated lemon zest to add some extra acidity. Some butter and olive oil was added as well to make sure we got a sufficient amount of fat to last the day.

Happy lunch,

Cecilia & Magnus

Raspberry nice-cream!

During warm summer afternoons one of the best snacks you can have is nice-cream! It’s so simple and delicious, especially when you use berries that you’ve picked yourself.

Nice-cream, healthy and tasty.

Nice-cream of avocado and raspberry


  • 250 grams frozen raspberries
  • 1 avocado
  • Pinch of vanilla powder
The three ingredients for nice-cream.

How to:

Make sure the avocado is ripe enough, otherwise it will taste too much avocado. Then simply mix the avocado and berries together with some vanilla powder in a mixer with “S-blade”. Serve directly, preferably in cold bowls if it’s warm outside.

Delicious and re-freshing.

You can of course use any fruit or berries of your choice, just make sure it’s not too large pieces since it will be difficult for the mixer to handle them frozen.

Good afternoon snack.

Served topped with cashew nuts and cherries, freshly picked from the garden, and a cup of coffee with coconut oil.

Happy summer snack,

Cecilia & Magnus

BARF for the cats

Olivia and Neo continue eating their BARF food, even though they’re a bit skeptical to the last batch that we did. Unfortunately we haven’t been able to find out why… Sometimes they’re just too much cats! Find the basic recipe here.

But now it was time to do a new one. Instead of using the large amount of minced meat that we usually do I decided to use pieces of loin of pork and chicken wings. The largest bones in the chicken wings went to the freezer waiting to become bone broth since the cats haven’t learned how to eat them. However, the smaller ones that I was able to chop with the knife went into the BARF batch. Interesting to see whether or not they will try to eat that.

The ingredients for the BARF.

BARF with chicken wings

  • 650 g of minced meat, chocken wings and loin of pork
  • 50 g of chicken liver
  • 150 g of pork heart
  • 150 g bone meal
  • 20 ground psyllium seed

The bone meal and psyllium husk is mixed together with the minced meat with enough water to make it go together. The other pieces of meat was chopped in quite large pieces. Add the BARF mixture by portion size into jars and store in the freezer.

The BARF ready to be placed in jars.

Caution: Never give cooked bones to your pet, only raw ones! If they are cooked they easily split into sharp bits that can damage their guts badly. The raw ones have another texture, which doesn’t pose the same potential problems.

Happy cats,

Cecilia, Magnus, Olivia & Neo

Kombucha making

What is Kombucha?

Kombucha is a lovely drink made with SCOBY and tea, so basically you’ll get fermented tea with all the health benefits of fermentation and living cultures to your gut flora. SCOBY = Symbiotic Culture Of Bacteria and Yeast. It’s amazingly fresh, almost like cider but not that sweet.

We have earlier bought our Kombucha from the store, which is very tasty but also very expensive… So we decided to make our own instead! A lot more fun than buying it. We got our hands on a SCOBY from another Kombucha-brewer that was sent to us by post, which actually worked fine.

Our home brewed kombucha, just bottled.

How to make it?

As mentioned, you need to have a SCOBY. Google it or search on Facebook to see if someone in your neighborhood has one for you. There are also dried ones available but they will prolong the process a lot since you have to activate them before starting the brewing.


You also need a start liquid of ready Kombucha, get it together with your SCOBY or use Kombucha from the store. Just make sure that it’s not pasteurized.

The recipe:

  • 15-20 % start liquid
  • 1,5 tsp black tea leaves per liter of water
  • 1 dl sugar per liter of water
The ingredients water, sugar and tea.

Use a big glass jar or similar with a thick kitchen towel covering the top that keeps mould and flies away. Boil your water and brew the tea for at least 15 minutes. You need to get as much nitrogen as possible from it since the SCOBY likes that. Dissolve the sugar in the tea and make sure it cools down to room temperature before adding it to your start liquid and SCOBY in a jar.

The kombucha is ready to be bottled.

Then you leave it like that for 5-10 days. Usually it’s still too sweet after 5 days so we leave it for a bit longer to get more acid.

Second fermentation, F2

When you no longer think your Kombucha is sweet, then it’s time for the second fermentation! This is also the step where you’ll add flavoring if you like to, but we’ll come back with that later since we haven’t found inspiration for that part yet.

Bottling the kombucha.

However, we do the second fermentation to get some more carbonic acid.

How to:

Remove the SCOBY with clean hands and gentle drain the SCOBY in cool (not cold) water. Bottle the fermented tea in suitable bottle, we prefer glass bottles. Leave in room temperature for a couple of days and remember to let redundant carbonic acid out everyday so that the bottle wont explode. Put in the fridge when you think you have enough bubbles and than enjoy your life elixir!

And the SCOBY..?

If you are successful with your Kombucha you will not only keep your SCOBY alive, you will also get baby SCOBY’s that allows you to expand your batch for the next brewing round. You can also just keep the babies and get rid of the mother if you think it’s starting to loose its power. If you don’t want to brew more kombucha you can always let the SCOBY rest in some ready Kombucha. However, make sure to feed it with freshly brewed tea and sugar every once in a while.

We will certainly come back  with more interesting posts regarding our Kombucha making, so stay tuned and try it out yourself!

/Cecilia & Magnus