Roasted beet salad with goat cheese

Earlier I did a post on roasted beets. That was my first attempt on roasting beets and I think that roasting is now my favorite way of preparing beets. But, as with almost everything else, you need to try some different flavors, otherwise things get boring. It turns out that goat cheese is a great companion for beets. Along with a tiny hint of sweet and sour. 

Cottage cheese made from raw milk

Although dairy isn't permitted on a strict Paleo diet, I still eat it. It seems that my body tollerates small amounts of dairy just fine and I find some dairy products, especially cheese, cream and full fat yogurt, hard to resist. I do, however, consume it as much as possible in it's raw or fermented state. Yesterday I made a batch of cottage cheese from raw milk and I was surprised the difference between home made and store bought. I liked the store bought, but I love, love, love the home made! Much more flavor. And it's really easy to make. Here's what you need: 

Summer Mash

I started a square foot garden in the spring and have been harvesting a lot of awesome greens for the past weeks. I can recommend growing a few veggies to anyone. It's very rewarding and healthy, since you can grow organic. And if you use the square foot garden method, it's also very easy and cheap. This easy recipe is the result of picking a combination of greens, which turned out to work really well!

Roasted beetroot with garlic and rosemary

Yesterday I bought nearly two pounds of beetroot. I like beetroot, but I got a little bored by the way I usually eat them boiled in their skins, then peeled and grated with a little sugar and some vinegar. That is a nice way to eat them, but I wanted something different. So I decided to roast them. It's easy and very tasty. Roasting these vegetables really brings out the sweetness and flavor in them.

Coconut Frappuccino

This is a delicious summer drink. I know we're not quite there yet, but a sunny day in spring is good enough for me right now :-)

Coconut Frappuccino (2 servings)

1 double espresso (or 1 cup very strong coffee)
Whatever sweetener you prever: the equivalent of 3 tsp sugar (or to taste of course, I like mine quite sweet)
1 cup (200 ml) unsweetened coconut milk

Handfull of ice cubes

Put all the ingredients in a cocktail shaker, with a couple of ice cubes and shake for half a minute. Pour over (crushed) ice in a glass and enjoy. The ice in the shaker instantly chills the drink (so you don't have to wait until your coffee has cooled down).

If you don't own a cocktail shaker, you can put the ingredients in a blender, but make sure that your blender is capable of crushing ice cubes. If it isn't, you have to chill the espresso or coffee before you mix it.