ISSUE 38  |  Harvest Moon

Required Reading: Green Kitchen Travels

September 25, 2014 10:00 AM

BY Christine Chang Hanway

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:

Above: The couple’s take on Italian antipasti: a plate of chioggia beet carpaccio and mint- and ricotta-stuffed cherry tomatoes.

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.

Above: A green yoga smoothie, with layers of green vegetables and red berries, was inspired by a trip to Barcelona. See recipe below. 

Above: The book includes a chapter on traveling with children with helpful tips garnered from experience. 

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. 

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 (1â…” 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.

Inspired to cook seasonally? At Meredith’s recent Dinner Party Project: Easy Weeknight Recipes, she built the dinner party’s menu around our collection of Garden-to-Fall Recipes

On Remodelista, we create an Easy DIY: Herb Drying Rack for the Kitchen