tag:blogger.com,1999:blog-37509852143419806492024-03-05T06:24:11.711-08:00Vild HageIngvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-3750985214341980649.post-12515288082099230732013-09-10T12:59:00.000-07:002013-09-10T12:59:47.934-07:00Calendula, a healer and a spice of life<a href="http://imageshack.us/photo/my-images/89/pfai.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img89.imageshack.us/img89/420/pfai.jpg" /></a><br />
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I have , inspired by Annemartha Borgen ,been growing a lot of calendula flowers this year, and are now able to harvest the flowers and drying them to make a spice.<br />
It looks absolutely fantastic , both in the garden and on the shelf it is a pleasure for the eye . And now I have to see for myself if it it as wonderful in food as mrs Borgen is writing in her book.<br />
From her point of view, calendula makes everything taste so much better by bringing out the taste of what ever you are cooking. She even say its much better with calendula than safran in the famous bouillabaisse...and at the same time,of course colors the food a golden yellow, like safran would.<br />
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Now I think this all sound very exciting and are going have a go , and of course it makes it even more interesting knowing that internal use of calendula acts as a tonic and are of great benefit to the arteries and veins , and that the Arabs like to feed them to their swift horses.<br />
So from all this ,I gather that I have nothing to loose ,only all to win by harvest my calendula flowers and savoring them for the dark winter months.<br />
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I dry the flower petals in the oven on 40 degrees celsius for 14 hours with the door slightly open.<br />
The best is to store in clean, dark glasses with a tight lid on.<br />
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Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-3826214071753720882013-08-16T14:21:00.000-07:002013-08-16T14:21:52.755-07:00Potatoes are always fun to dig up...<br />
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Pics. me...<br />
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Johanna is still eager to dig up those potatoes...Straight out of the earth tastes a hundred times better...<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-9256989133797862412013-07-30T12:16:00.002-07:002013-07-30T12:18:36.264-07:00Katharina and Juergen´s strawberry marmelade<a href="http://imageshack.us/photo/my-images/109/i5p1.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://imageshack.us/a/img109/71/i5p1.jpg" /></a><br />
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One of our great family-vacation traditions, is that we visit our wonderful friends in Potsdam, just outside Berlin every summer. And tradition vise we are served the most delicious strawberry jam to go with the fresh bio-broetchen that we eat for breakfast every morning.<br />
Apart from the pretty straight forward recipe with relatively little sugar, it´s the blending of the jam with a stick-mixer that that really makes the difference.<br />
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For 4 small glasses;<br />
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1,5 kg strawberries<br />
0,5 kg sugar<br />
200 ml lemon juice<br />
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Blend with a mixer until smooth . Cook for approximately 3 min or tip it starts to smell a little caramel-like.<br />
Pour into clean glasses , put the lid on and let stand on their head till cooled down.<br />
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Variation 1;<br />
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Add 10 white pepper and the grated zest of a lemon when cocking the jam.<br />
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Variation 2;<br />
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1 kg strawberries<br />
0,5 kg rhubarb<br />
0,5 kg sugar<br />
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Same procedure as above.<br />
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Bon appétit !<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com1tag:blogger.com,1999:blog-3750985214341980649.post-43821868086427911862013-07-27T02:11:00.000-07:002013-07-28T10:35:56.195-07:00Plant a seed...Heggedal goes cooool!<a href="http://imageshack.us/photo/my-images/838/5ve8.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img838.imageshack.us/img838/4870/5ve8.jpg" /></a><br />
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Pics. by Ingvild and Kristin<br />
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How many train stations have cucumbers growing on the platform??? Well we have in Heggedal now,and that I think is very cool. It´s my very good friend ,Kistin Ellefsen, that has initiated this very fun project after moving to Heggedal only a few months ago,and well supported by the local community central that have sponsored the project so far.<br />
She has a vision of a community of small gardens and hopefully also a bigger community garden where everybody can join in taking care of it and use of the fresh harvested produce.<br />
Inspired by other community gardens around and learning about the great benefits on different levels and specially on the social levels, it seems very important right now that Heggedal is in such a transition time, as a new centre is being built, and many new housing projects popping up every where , that we at the same time include some social structures that can be useful in building a feeling of belonging and a place to get to know each other organically....<br />
And appart from a harvest celebration this fall , Kristin has invited everybody interested to join her to visit a new community garden in Oslo, Herligheten ,to learn more and get inspiration.<br />
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The pictures posted are already a little old, and does not include all the different little gardens, but I will do an other update and post some more pictures as I come back from vacation.<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-52372392722795316632013-07-07T13:59:00.000-07:002013-07-09T00:41:17.694-07:00Nettle pesto...yammmm<div class="separator" style="clear: both; text-align: center;">
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pics by johanna<br />
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I love <i>pestos</i> of all sort, and this is high up on the culinary ranking list. Not only delicious but as nourishing as you can get it. Together with dandelion ,nettle is probably the most valuable green plant growing in your garden, so take well care of her. Harvest her regularly and she will supply you with new growth of delicious food and medicine throughout the summer.<br />
I have neglected using her this summer ,and my nettles are high and full of seeds by now. Hopefully the butterflies and other little animals have been enjoying her. But now I will cut her down and put her in a bucket of water for some weeks and fertilize my hungry tomato-plants. And then fresh new ones can grow up for my pleasure...<br />
Let me give some hints to the working of daily use of nettle in your diet or a cup of infusion every day for six weeks can do...( Extract from Susun Weeds)<br />
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As she is an excellent source of minerals,vitamins and amino-acids, she is readily absorbed by all soft tissue and working fluids, blood ,lymph, hormones, and neurotransmitters. Resulting in increased ease and energy in the operation of the circulatory, immune, endocrine, nervous, and the urinary system.<br />
Meaning that she will help stabilizing the blood sugar, reset metabolic circuits, to normalize weight, reduce fatigue and exhaustion, restore adrenal potency to lessen allergic and menopausal problems, and eliminate chronic headaches. And very good for those with susceptibility to rheumatic complaints.<br />
Also she is highly recommended to pregnant and lactating women. (phuuuuu)<br />
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Again, nettle is one of the few herbs that you can´t overdose on. She is a food above all.<br />
And here is a great way to enjoy her...The recipe is taken from the garden blog www.mailhos.info/<br />
A english woman in France that have made a great garden,written a book about it and have a blog well worth checking out!<br />
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Pic a whole bunch of young nettles,with or without gloves... When I don´t feel too rushed, I enjoy picking her with some consciousness, without gloves, holding her in one leave, (taking care not to get in touch with the burning edges of the leaves), and cutting her with the scissors .<br />
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<b>Nettle Pesto with Sun Dried Tomatoes</b></div>
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30g breadcrumbs</div>
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200g young baby nettle heads</div>
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30g grated pecorino or an aged sheep`s cheese</div>
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2 crushed garlic cloves with salt</div>
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200ml olive oil</div>
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4 medium sun dried tomatoes</div>
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salt and pepper</div>
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Scatter the breadcrumbs on a baking tray and toast in an oven set to 180 degrees until golden and dry.</div>
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<u>With your gloves on</u>, wash the nettle heads well. Blanche in boiling water for a mere minute and drain through a sieve over a bowl (to save the precious green water to drink) before plunging them in a bowl of cold water. Remove and dry in a salad spinner.</div>
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Put the nettles, breadcrumbs, garlic and cheese in a food processor and spin while trickling in the olive oil until you have a bright, runny paste.</div>
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Transfer to a bowl and season with salt and pepper. Thinly slice the tomatoes into ribbons and incorporate into the pesto.</div>
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-53499704059916379912013-07-01T10:28:00.001-07:002013-07-01T10:28:36.168-07:00Summer in the garden<a href="http://imageshack.us/photo/my-images/824/9cyk.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img824.imageshack.us/img824/9464/9cyk.jpg" /></a><br />
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Pics by JohannaIngvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-28871504430864250462013-06-26T14:31:00.000-07:002013-06-26T14:31:06.481-07:00Vacation...and some work!<a href="http://imageshack.us/photo/my-images/196/6425.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img196.imageshack.us/img196/9544/6425.jpg" /></a><br />
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Pics by Johanna<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-55003083358327419512013-06-25T14:38:00.001-07:002013-07-01T10:17:49.250-07:00Vegetable beds that will stay for a while... <a href="http://imageshack.us/photo/my-images/607/gr93.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img607.imageshack.us/img607/1473/gr93.jpg" /></a><br />
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Pics by me..<br />
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I suddenly feel very solid...at least my new structures are...<br />
I wanted something that I can use in different ways, and put big glass structures on for early in the spring. And I wanted something that would accumulate as much heat as possible... Last years cold summer..I´m not saying any more...<br />
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Picture nr 2 shows a type of a compost bed that is supposed to be a great way to grow the kind of plants that likes it warm, like tomatoes ,etc. When I walk barefoot out in my garden in the morning,(a great way to wake up,by the way) the ground feels very cool under my feet, and I think I may be is a little bit like the tomato plant that likes is the best when my feet are warm. But then I put my hand into the compost bed to check if it really is any warmer in there , and I´m just as happy and surprised every time when I feel the nice and comforting heat .<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-33080732614899703792013-06-19T13:20:00.000-07:002013-06-19T13:20:03.905-07:00Gardening stunts...<a href="http://imageshack.us/photo/my-images/819/n4xi.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img819.imageshack.us/img819/6435/n4xi.jpg" /></a><br />
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For more information, check out this website: <a href="http://thepotholegardener.com/">http://thepotholegardener.com</a><br />
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I like this a lot... I like the fact that people create gardens where one does not expect it.<br />
Guerilla gardening is something that we will se more and more. People want more green in the cities<br />
and unused space can be used to produce beauty and food. And to go through the normal route to get a permission etc is going to take too much time and most likely not lead to any garden. People take the spade in their own hans and just create a garden over night! What a wonderful surprise to wake and find a garden where before it was nothing.<br />
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Peter Richasen does this as a sort of street art and has become quite well known for it too. Check out his blog and maybe you get some ideas for how to beautify your own neighbourhood...<br />
<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-79338329343871566272013-06-16T13:20:00.000-07:002013-06-16T13:20:05.706-07:00Alice in Wonderland 2.<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.guardian.co.uk/profile/alys-fowler">http://www.guardian.co.uk/profile/alys-fowler</a><br />
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I have written about Alice before, as she is one of the garden people out there that really inspires me.<br />
She has written several great books on gardening and one of the last ones is about harvesting the natural resources that are growing around us,both in the city and in our garden and that are not normally beeing used. It`s free food and as Alys says "a kick to eat".<br />
As Alys also is a foodie she includes a bunch of great recipes that are worth testing out.<br />
If you want to check her out, she also writes a garden-blog for the Guarian .<br />
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A whole chapter in this book, is about a englishman, Stephen Barstow, living in the north of Norway and cultivating his garden with eatable plants from the whole world,now reaching over 2000 different ones. And as a curiosity , he holds the world record in making the largest salad ever. It contained 536 ingredients and took him 3 days to make!<br />
I once went to a seminar where he took us through the garden and the world, opening our eyes to the richness of our surroundings, and we went away, looking hungrily at all the green around us .<br />
He has written the book Around the World in 80 Plants. If you like to forage, I would think also this book could add some items of interest to your list of eatable plants.<br />
<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-22628076752584897142013-06-09T13:54:00.000-07:002013-06-09T13:54:35.429-07:00The northern summer light , camuflaging ourselves...rhubarb ,figs and a place to sit down<a href="http://imageshack.us/photo/my-images/818/dsc0183tj.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img818.imageshack.us/img818/2825/dsc0183tj.jpg" /></a><br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-53593081996810487502013-06-04T12:45:00.001-07:002013-06-04T12:45:47.755-07:00Herb,food,history,and culture-inspiration<a href="http://imageshack.us/photo/my-images/24/p3128815.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img24.imageshack.us/img24/4433/p3128815.jpg" /></a><br />
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Pics by Johanna.<br />
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I found a little treasure this spring in the flee-marked. A book written in the seventies Norway about a herb-garden out on a little island in the south-eastern part of the Oslofjord ,Norway.<br />
It`s great reading, very inspirational , and full of great stories from the authors childhood in the north of Norway, with a mix of her families russian heritage and customs, and the many stories from their herb-garden in Hvaler, with a lot of herbal knowledge and how too`s, medicinal, cultural, mythical and not to forget ,all the good ways of using the herbs in food. This is a book that lives in you and inspires on many levels. Most likely only to be found in second hand bookstores here in Norway. Or in Loppemarked...(flee-marked)<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-14636777954059410792013-06-02T13:59:00.000-07:002013-06-03T04:59:15.449-07:00Dente de Lion, I just love you !<a href="http://imageshack.us/photo/my-images/692/dsc0191uo.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img692.imageshack.us/img692/1302/dsc0191uo.jpg" /></a><br />
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<a href="http://vildhage.blogspot.no/2012/05/blog-post_31.html">http://vildhage.blogspot.no/2012/05/blog-post_31.html</a><br />
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The dandelion is making the garden look very festive and happy these days. I used to think that the flowers would last all summer. And there will always be some to be found in the summer time, but it´s around these times of the year that one finds so much of it that there is enough flowers to make dandelion wine or dandelion lemonade.( links how to make , under pic.)<br />
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Did you know that the dandelion is a very special plant? It is so in many ways.<br />
Botanically it´s one of the very rare plants that reproduces by it selves. It does´n need the pollen from a male plant. It´s like a virgin bitrth every time it reproduces it self. I tend to think thats why it is so strong.<br />
It has integrated both polarities and nothing can rock it or destroy it. Thats how we become when we eat ,drink, or enjoy it´s company...full powerhouse.<br />
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For our health it`s one of our most valuable plants . I have written about this in a earlier post.<br />
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Historically it has been very much a respected and wanted plant . When the british people had to moove out to rule their big imperia, they brought with them dandelion seeds to grow around their home to feel more like home.<br />
In wartime , Norway, people had to resort back to what our pre parents had known about our wild plants, and of course was dandelion one of the most valuable plants they used . People went out to collect the whole plant with the root and everything . This was valuable ,plentiful and free food . From the leaves they made soups, salads and stews . From the beautiful flower they made delicious wine . And the root was dried ,chopped and burnt to cafe substitute ,or just dried and used as flour for pancakes, and bread,mixed with the poor wartime flower .<br />
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Vive la Dente de Lion !<br />
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Lets hope we don`succeed in trying to rid our selves with this fantastic plant! This earth would not be the same without it.<br />
<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-9489540135420398842013-05-30T13:34:00.000-07:002013-05-30T14:10:22.816-07:00Summer is here !<br />
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Pics.by me<br />
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After a long and cold spring, summer seem to have taken over the scene. With temperatures around 18 `celsius and lots of showers ,things are speeding up out in the garden and on my veranda.<br />
This year I`m growing most of my little seedlings in trays, hoping to get big and strong plants that can withstand a slug attack by the time they come out in the ground. And I love to have a very close following of the little seeds growing. It`s a miracle every one of them.<br />
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The first picture is of last years carrots that I have planted this spring, to grow carrot carrot flowers, which are some of my favorites flowers.<br />
Then there is the hanging garden with herbs, little onions and a tray of little and delicious radishes .<br />
And in between we have some little verbenas bonarienses that I hope will very suddenly become very big and beautiful..<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-49984506529561440982013-03-09T09:11:00.003-08:002013-03-09T09:11:39.749-08:00Pure delight and nourishment for body and soul!<a href="http://imageshack.us/photo/my-images/834/pc167895.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img834.imageshack.us/img834/3405/pc167895.jpg" /></a><br />
A handful of raw Cacao beens, often called food for the Gods ,is feeding us in a godly way and opens our heart energy. It´s the bitter taste that goes into the heart meridian and as we have experienced many times , makes us happy. It is also the food with the most antioxidants!<br />
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A handfull of almonds ;good oils that our body and cells loves and calsium that is the mineral our body needs the most of every day.<br />
10 soft and fleshy dates ,gives sweetnes without raising our glucose index too high.<br />
A vanilla pod that gives its heavenly flavour to lift our spirit.(the seeds )<br />
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Grind the cacao beens and the almonds.<br />
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Mix dates, cacao , almonds and vanilla with 4 big sppons of virgin coconut oil (an other of these oils our body really likes...)<br />
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I mix it all with a fork til its become smooth and well blended.<br />
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Put a food paper on a plate and fork the chocolte out 1 cm thick ,press an other piece of paper on the to to make it smooth and let it cool in the fridge or outside in the cold winter-air.<br />
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Cut up in squares and store in a glass container with a lid in the fridge.<br />
A good white tea or a chamomille tea makes a wonderful company to the chocolate.<br />
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pics by Johanna.Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com1tag:blogger.com,1999:blog-3750985214341980649.post-25499298393787562772013-02-24T07:46:00.004-08:002013-02-24T08:57:46.041-08:00I would like to give you a gift....<a href="http://imageshack.us/photo/my-images/33/pc037840.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img33.imageshack.us/img33/533/pc037840.jpg" /></a><br />
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It has come to the time where I really have to re-pot some of my plants. And the Aloe plants are the most urgent ones. When they start to break their pots because of too many roots, I guess I have to do something. The problem is that they become so plenty-full and get so many children that I soon have to, like in Monty Python , send my children to "medical experiments"....Of course I would not do that to my little babies. But I would like to give them new homes since I don´t have room for a thousand Aloe plants!<br />
So let me do some advertising for these wonderful beings : If you would like to have a plant that nearly takes care of it self, you can go away for weeks and come home to your" still going strong Aloe"...It grows to become a big, sculptural and decorative plant that also survive the Norwegian summer outside. . It never get sick and is a pleasure to have around.<br />
And of course,as everybody knows, it is olso a great healer for your skin if you have been so unlucky to burn your self in the sun or on something hot, or gotten otherwise soar and burning skin. You only break off part of one of the fleshy leaves ,slice it open in the middle and smear the cooling and healing gel on your burning skin....a medicinal plant that should be in every home, I would say...<br />
Well then, do you need an Aloe plant?<br />
If you are lucky enough to live round the corner to where we live, I would be very glad to give you some of mine. Please come by and become the proud owner of an Aloe baby!<br />
<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-54157347483344866352013-02-11T12:15:00.000-08:002013-02-11T12:42:13.914-08:00Thank you pappa !<a href="http://imageshack.us/photo/my-images/15/dsc0179ac.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img15.imageshack.us/img15/360/dsc0179ac.jpg" /></a><br />
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Thank you .dear pappa for giving my life<br />
Thank you ,dear pappa, for creating my safe and loving home for growing up<br />
Thank you pappa, for giving me freedom to choose what I wanted to study and do<br />
Thank you for always supporting me in my life choices<br />
Thank you for showing your emotions and tears when I would come to visit after long times away<br />
Thank you for crying with me when I was sad...<br />
Thank you pappa for beeing the very best pappa I could have...I love you and will forever miss you<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-4386637276479405102013-01-07T11:32:00.002-08:002013-01-07T11:34:26.657-08:00<a href="http://imageshack.us/photo/my-images/827/pa127784.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img827.imageshack.us/img827/673/pa127784.jpg" /></a><br />
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Pics by Johanna.Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-34821396357715704152013-01-03T03:07:00.007-08:002013-01-03T03:36:03.717-08:00Sowing the seed of recycling!<div class="separator" style="clear: both; text-align: center;">
Isn´t this a great idee? Take an old and beautiful book, take some little seeds and put between the pages that you have made wet and press together, and tie a ribbon around to keep it like that.</div>
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Water regularly and soon you have a wonderful, green sprout appearing.</div>
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When the plant is getting bigger,just plant the whole book into the soil and the book will go back to it´s origins..</div>
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The idea I got from a great face-book site about recycling that is worth wile checking out!</div>
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-53392873068430131792012-12-29T05:31:00.002-08:002012-12-29T09:48:04.581-08:00Happy new year, birds!<a href="http://imageshack.us/photo/my-images/844/pa077618.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img844.imageshack.us/img844/7493/pa077618.jpg" /></a><br />
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Pics bby johanna<br />
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It seems we have hundreds of birds here these days. And I love it! I think they all are born under our roof and thus belongs to our family. And of course they also deserve some festivities!<br />
I have made melted fat and thrown in whatever I had in my cupord of cereals, millet, corn,sunflower seeds, etc. Then I put it into my muffin forms,with a thread in the middle. Then out in the cold for half an hour before I took them out of my muffins forms and hung them up outside.<br />
I have used melted animal fat, but could have used coconut fat or any other fat that goes hard when cooled down.Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-15636570438011430612012-12-29T05:19:00.005-08:002012-12-29T09:49:33.052-08:00Light in the dark...<a href="http://imageshack.us/photo/my-images/689/p9307400.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img689.imageshack.us/img689/3361/p9307400.jpg" /></a><br />
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pics by johannaIngvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-87736212044175431352012-12-29T05:18:00.001-08:002012-12-29T09:35:43.843-08:00Saffron pears for the new years celebration!<a href="http://imageshack.us/photo/my-images/341/p9177384.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img341.imageshack.us/img341/4448/p9177384.jpg" /></a><br />
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Pics by johanna<br />
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These are my absolute favorite pears ! A recipe so simple to make yet so sophisticated... The combination of pear and saffron is out of this world.<br />
I serve it with whipped cream and caramelizes slivered almonds sprinkled on top .Et voila...a dessert<br />
worthy any grand occasion.<br />
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2 kg organic pears<br />
2 l water<br />
1 3/4 l unrefined cane sugar<br />
2 g saffron<br />
1 lemon plus water to cover the pears .<br />
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Peel the pears (you can leave the stalk on for decoration) and put them into the lemon water to prevent discoloring.<br />
Miz water, sugar and saffron in a casserole. Boil up and stir till the sugar has melted.<br />
Put in the pears and let them gently cook for 15 -25 min. depending on the size and softness of the pears. If the pears all fit into the casserole, cook them in different batches.<br />
You can leave the pears to cool and enjoy them right away, or you can pour them into clean,hot glasses and leave them till the right occasion appears.<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-65099560833098720582012-10-30T12:43:00.004-07:002012-10-30T12:43:58.013-07:00<a href="http://imageshack.us/photo/my-images/844/p8056857.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img844.imageshack.us/img844/3164/p8056857.jpg" /></a><br />
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pics by johannaIngvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com1tag:blogger.com,1999:blog-3750985214341980649.post-82387871493868281652012-10-28T02:23:00.000-07:002012-10-28T02:23:02.296-07:00<a href="http://imageshack.us/photo/my-images/521/p8056826.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://img521.imageshack.us/img521/5615/p8056826.jpg" /></a><br />
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pics by JohannaIngvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0tag:blogger.com,1999:blog-3750985214341980649.post-70228666834514812192012-10-23T10:56:00.002-07:002012-10-30T12:45:12.141-07:00Pickled green tomatoes<a href="http://imageshack.us/photo/my-images/141/dsc0139pj.jpg/" target="_blank" title="ImageShack - Image And Video Hosting"><img border="0" src="http://imageshack.us/a/img141/8351/dsc0139pj.jpg" /></a><br />
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The last flowers and the last tomatoes...i want to make them last as long as possible.<br />
The flowers have a limited time, but the tomatoes I can make to last for quite some time.<br />
This pickled tomatoes my mom used to make when I was little.<br />
And I remember very well my mothers meatballs, potatoes, vegetables and the green tomatoes!<br />
An unbeatable combination in my young years.<br />
Now I make the pickles every year with the last batch of unripe tomatoes . And it goes just as well with curries as with meatballs...<br />
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1 kg green tomatoes<br />
4 dl vinagre<br />
4 dl water<br />
Cook together for 10 min and let it rest over night.<br />
Then throw away the water,skin the tomatoes and cut them in two or four, depending on size.<br />
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1,5 dl vinagre<br />
a splash of water<br />
750 g brown sugar<br />
1 vanilla pod<br />
Cook the tomatoes in the mixture for two minutes and take them out. Keep cooking<br />
the sauce for 10 more minutes and then add the tomatoes for a final boil before pouring into<br />
clean, sterile glasses . Put the lid on and leave the glass lid down till cooled off.<br />
Store in a cool place.<br />
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<br />Ingvild Fleslandhttp://www.blogger.com/profile/05289677957477352948noreply@blogger.com0