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So in todays video me and Martina is making some Gambian drinks. Or mostly Martina. Here you will find the recipes for the drinks as well.




Wonjo:
1/2 dl wonjo (can be bought in West African stores)
1 liter of water
About 2 tablespoons of sugar (depends on how sweet you want it)
1/2 tsp vanilla essence

Place the wonjon in a bowl. Pour over boiling water and let cool or pour over cold water and refrigerate overnight. Strain out the wonjon with a fine-mesh kitchen sieve or cloth. Season with sugar and vanilla essence.

Baobab:
2 tablespoons baobab powder (available in well-stocked stores)
5 dl of water
5 dl milk

Stir in baobab in water. Let stand for a while, preferably overnight in the refrigerator. Strain if necessary. It depends on how fine-grained the baobab powder is. Pour in milk and stir. It is possible to make the drink only with water. You can also make it more like a milkshake and flavor it with e.g. banana or coconut.

OMG! It's already the end of the first week in April. As always Sweden shared all kind of weather with us. From snowstorm to sunny beautiful spring walking weather. Actually I did a video all about my spring reset. Come join me and get some tips on how to get ready for spring.




This upcoming week will be full of work and preparations. Ihhh, have I told you? I'm going to be a YIN yoga teacher and the practice starts in the middle of April. Can't wait to share more with you.


I would love to know what you want to see more of on my YouTube channel? Do you like VLOGs? I'm thinking of also sharing more of my healthy journey, would that be fun? How to create a capsule wardrobe and much more.


One more thing I'm really curious about is microcurrents and how this works and how it can help us. When googleing it I find that microcurrent was actually first used in the 1980s as a treatment to stimulate muscles in people with conditions such as Bell’s Palsy. Once the face-lifting side effects were made apparent, it didn’t take long for the beauty industry to catch on, and microcurrent facials have been rising in popularity ever since. Microcurrent is essentially very low levels of electrical current. It’s not unlike the body’s own bio-electrical field.




When I attended a holistic/spiritual fair late October I bought a wand which worked with terraherz frequences. I love it and use it when in pain or to just make structured water. Some might think is weird, like my husband, but I fully truely belive in it.


This the most yummy Christmas cake ever. The recipe comes from my mother and we always used to have it on Christmas Eve. Nowadays I carry this tradition further.



Dough

3 eggs

1.5 dl powdered sugar

2 dl wheat flour

2 tsp of cinnamon

1 tsp ginger (ground)

1 tsp cloves

0.5 tsp of bicarbonate

2 tbs sour milk

Filling

3 dl whipped cream

2 dl lingonberry jam (drain- filtered)


How to

♥ Turn on the oven at 250 degrees. Whip the eggs and sugar until fluffy with an electric beater. Mix flour, spices and bicarbonate. Stir into the egg mixture together with the sour milk.

♥ Spread the batter on baking paper in a baking pan and bake for 5 minutes at 250 degrees.

♥ Sprinkle powdered sugar on the cake and turn it over on a new piece of baking paper. Easiest to do with double plates. Remove the old paper immediately. If it sticks, brush a little water on. Let the cake cool.

♥ Whip the cream quite hard and mix it with the lingonberry jam that you drained in a strainer.

♥ Spread the batter over the cake and roll up on the long side. Before serving, sprinkle with icing sugar.

It is so delicious. The cake can also be served as small pastries, topped with lingonberry cream.


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Deg

3 ägg

1,5 dl strösocker

2 dl vetemjöl

2 tsk kanel

1 tsk ingefära (mald)

1 tsk kryddnejlika

0,5 tsk bikarbonat

2 msk filmjölk

Fyllning

2 dl vispgrädde

1 dl råröda lingon eller lingonsylt (låt rinna av)


How to

♥ Sätt på ugnen på 250 grader. Vispa ägg och socker poröst med elvisp. Blanda mjöl, kryddor och bikarbonat. Rör ner i äggblandningen tillsammans med filmjölken.

♥ Bred ut smeten på bakplåtspapper i en långpanna och grädda i 5 minuter i 250 grader.

♥ Strö på strösocker på kakan och vänd den på ett nytt bakplåtspapper. Görs lättast med dubbla plåtar. Ta genast av det gamla pappret. Klibbar det så pensla lite vatten på. Låt kakan svalna.

♥ Vispa grädden ganska hårt och blanda den med lingonsylten som du låtit rinna av i en sil.

♥ Bred över smeten över kakan och rulla ihop på långsidan. Innan servering, strö florsocker över.

Jag kommer nog ta lite mer lingongrädde i när jag gör den nästa gång. Det blir så mumsigt. Kakan kan även serveras som små bakelser, toppa då med lingongrädde.

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