I'm Krisha - a Scandinavian mama and physician, a crafter, and an avid coffee drinker - trying to nudge my family towards a greener lifestyle!





About  two weeks ago we were able to enjoy our first potato harvest. Our ”field” consisting of 3 terra-cotta pots housing one potao each on our balcony.  These three potato-mammas started out in Febuary in small glass containers on my kitchen counter in February. I used to do this when I was a medical student – not to grow potatoes but to have the pleasure of something sprouting in my windows.  This February i felt the same need to see green sprouts. But then the kids got fascinated – It had not really occurred to my urban little dwellers  that potatoes grew from well..potatoes. So when  roots and green sprouts was clearly formed we  planted them.  And in may we enjoyed their purple and yellow flowers.


It was such a joy to do watch  my kids  pull out a whole bunch of small new potatoes.  The yield was one dinners worth and so we promptly washed, prepared  and enjoyed our harvest  in a nice family meal. This little adventure was really motivating.  Next year we will try to grow a little patch of potatoes at our cabin.


This move I am trying to make towards a less consumerist , more ”home made” lifestyle is made in baby steps..  I really think it should be possible to live a more ”home made  life” even if you dont move out to a little farm in the country side. Now misunderstand me correctly; I would LOVE to do exactly that. However at this point in my life I do not really have the freedom to do so. Nor do I think that the way to bring about a change towards a more sustainable lifestyle on a more general level.  - I guess I am experimenting really  and learning lots a long the way. Right now I am getting into the concept of urban farming and urban greening. Now I know that potatoes for one dinner does not constitute real food production  but it has made me think that  maybe the way towards a greener inner city life  is treating my home and family as  true homestead, and start planning not only for the next season to come but also for next years harvest!


meat free monday 

Oh we are in the sweet spot of summer right now. The days are lazy and long and the produce are overflowing in abundance. This weekend I came over these wonderful fresh beets. Now I know root fruits are associated with autumnal soups but to me the red beet signals the height of summer! I love to grill or bake them.- and bake them was just what I did in this super easy pasta dish. 


I just cut a few beets into little cubes, tossed them in olive oil and garlic added some salt and  pepper, then baked them until tender. They baked in the time it took for the penne to boil and strain!  To serve I just basically dumped the beets and all the oil from the cooking sheet over the pasta. Garnished with fresh basil from my very own balcony and served! Seriously it only took me 20 minutes from start to finish.

I must admit, I was really pleased with the result. The baking brings out the sweetness in the beets and make them just perfectly chewy. The oil and beet juices gave the penne a very nice color. Oh and Baby A just loved the beets. She actually picked the out between the penne with her little fork. Although she was not such a huge fan of the fresh basil. Picking one of the gingerly out of her mouth she looked at me and said; what is this then? with a very sceptical frown on her face! 

This is a very simple little supper and you may have noticed that I did not team it up with any legumes for more protein - I just did not see the need.  Its my contention that choosing a vegetarian meal every now and then is made overly complicated by the perception that it has to meet all the nutritional requirements lest your health suffer dramatically.  This is of course B.S.... Just think about it; How many of your nutritional requirements are covered in a pizza with a few bits of chorizo on it?  I do believe that people living of a strict vegetarian diet will have to think more about where all their nutrients come from but for those of us who wants to enjoy more vegetarian meals in the week - we should focus on the freedoms and joys of vegetarian cooking! 

Enjoy your week and please share your vegetarian favorites of the summer in the comments.


this moment


- A Friday ritual.

A single photo - no words - capturing a moment from the week.

A simple, special, extraordinary moment.

A moment I want to pause, savor and remember.

Inspired by soule mama

I would love it if you shared your moment with me in the comments section aswell!

  Happy weekend!



Ha, one finished item from the basket. Granted, this baby blanket was the last of the projects I started of those depicted and the first to finish.  Its a silk and alpaca blend knit on sligthly too big neelds in order to give it that whispy, airy look. It came out just the way I wanted it too and its already swadling the little princess it was made for.  Very lush and soft. I knit it on the diagonal, a technique that makes it easier for it to keep its shape, gauge, size and become a perfect square.  And so I am proudly doing my first, of hopefully many, link ups to  finish it up friday!

Enjoy your weekend -  hope you are making something nice!


meat free monday 

Ah sweet summer time! These late spring/early summer months are so short and precious up here in Oslo. School was not out until last week - so the month of June has just rushed by - there has been so many end of the semester parties and so much going on I feel like I just got out of a whirlwind!  But being hectic also means that you do not eat too well - but ths weekend I made up for it with this awesome vegetarian burger. It is really good - and endorsed by 2 yr old baby A. She actually paused after the first few bits, turned to me with raised eyebrows and said yum!

Vegetarian dishes which are meant to "substitute" for meat are a bit labour intensive, but I think this one is worth it - also, since there´s so much good stuff in it, you don´t have to worry about side dishes - just concentrate on the burger. It took me about an hour and a half all told to make these - though I do tend to doodle while cooking.

Here is the recipe

1 large or to small regular onions

250 gram of champignon mushrooms

2-3 cloves of garlic

150 gram potatoes

60 grams of walnuts

100 grams of chick pea flour

3 tbs finely chopped flat leaf parsley

1,5  dl of water

1ts of  powdered vegetable stock

-Hamburger buns, salad, avocado and the condiments of your choice to serve.

Start by chopping all the ingredients and place in individual bowls. Boil the potatoes in a bit of salty water until tender. Now, you may peel the potatoes first but I find that completely unnecessary if you are dealing with fresh new potatoes. After all, most of the nutrients are right under the peel. 

Heat a tbs or so of olive oil in a frying pan and and the chopped onion. sauté until completely soft. then add the mushrooms and garlic and continue cooking until tender.Add the parsley, potatoes and walnuts and continue to fry for a few more minutes. Then add the water and  powdered vegetable stock bring to a boil. 

Take the vegetables of the heat and transfer to a bowl and puree it. I use a magic wand but a food processor would be great! Then add the chick pea flour one tbs at the time. watch out so the batter does not get to thick - the kids wont like it if it is to chewy  - but then again the thick batter may work on the grill ( must try that some time!) Lett the batter sit for appprox 30 minutes

Spoon the batter out on a baking sheet - yelds 9 burgers

Bake on 200 degrees celcius for 15 minutes  then flip the burgers over and continue for 15 more minutes on the other side. 




meat free monday 

Yay - my technical troubles are over and I am ready to share meat free Monday again!

June in Oslo - bright sun, bright blue sky and bright green everywhere.  So, in order to celebrate summer I decided on a Nigella classic: the water melon and feta cheese salad. Nigella may not be your go-to girl for vegetarian food, but she actually has presented a huge selection of salads and side dishes that are vegetarian over the years - and I really enjoy her attitude about food! 

I paired it with a spinach pie, which is real easy to whip up. Use your favorite pie shell, than saute some spinach and garlic. cUt into smaller pices, and mix in with 4-5 eggs , 4-5 tbs og sour cream, a fist or three with grated cheese and bake in the oven for about 40 minutes at 200 degrees celsius. 

What did you do for MFM?