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




Oh what a weekend! We got the bikes out, had sleep overs and served big, sweet breakfasts to lots of kids! We cleared away the heaviest of the winter gear, made Sushi and enjoyed Vigeland Sculpturegarden.  

On the bike ride we happened to come across an American football match at Frogner Stadion.  So strange to see all the quintessentially American-style, big padded players with commentary on the loudspeakers in Norwegian.

This was an ice rink just a few weeks ago, though, as you can see, there are still heeps of snow left unmelted.

In the Vigeland park I came over this wrought iron gate that I have never noticed before. Maybe it caught  my attention because I have been thinking a lot about parenthood this weekend. The intensity and the unconditional love that are expressed in this image moved me. Seeing this gate I was reminded that I am only borrowing my children for a short period of time.  I am so greatful that I truly like them. I like seeing them growing into personalities. I hope I can cotinue to love them unconditionally and that they may always feel my love for them. 


yellow and lilac



Looking around the blogs it seem Spring is late all over the Northern Hemisphere this year. It has been very cool here in Oslo. I am not complaining though. I like a slow Spring. It gives me time for the proper transition between seasons. The cleaning and putting away of the winter gear, taking out the summer clothes, and, best of all, making something new just for Spring season. I have tilted completely on the combination of yellow and lilac and, with the Oliver+S book Little Things To Sew in my hands, I found some left-over fabrics and made this little ear hat for baby A. She loves it! The pattern is actually a little bit too big for her so I will have to take it in a bit to have it properly protect her little ears on cool Spring mornings. We both just adore it though. I think its the perfect "piece" for her going  into spring beautiful yet very functional.


Or maybe  it's these lovely potato flowers that are causing my color hang up? Yes I am growing potatoes in flower pots in my living room. It is all part of my grand vision for homesteading on the fourth floor - a small step in the direction of urban farming, if you will. I am planning herbs on the balcony and maybe some gralic and a potato tower in the courtyard? I  really want to try out a few different things this year all in the spirit of learning good planning for next year. How is your Spring getting on?


meat free monday

Today I made a chick pea curry and yoghurt sauce, served with nan and a spinach salad. It's raining and still cold here today - this spring of ours seems to be taking its time. So we had a little warmth for dinner, since the air outside won't cooperate! 

The reciepe is an old one that I have had since the student days. Apart from being good for animals and the envronment, remember that vegetarian cooking is usually also very good for the pocketbook. And like I said before, by combining legumes with bread, you have all the amino acids you need! 

what and how

The curry:

2 løk

1tbs ghee or oil, for frying

1ts chilli powder

1ts salt

1ts tumeric

1ts paprika powder

1tbs ground cumin

1tbs ground coriander

2-3 cups canned chickpeas, drained

2 cups crushed canned tomatoes

1 ts garam masala

Cut the onion in thin slices and crush the garlic, heat the oil and fry on medium heat until nice and soft. 

Add the chillipowder,salt, tumeric,paprika, cumin and corinader. continue frying for about a minute. Add the chickpeas and tomatoes. let simmer under a lid for about 20 minutes. stir it every now and then. 

Add the garam masala and cook for at least 10-15  more minutes.

The yoghurt sauce. ( this is one of those things I just make without a proper recipe so bear with me)

1 cup yoghurt approx a fist each of fresh coriander and mint finely chopped. 2 crushed garlic cloves and black pepper mix and let sit an hour ( or longer) before serving.



meat free monday

Ah success! 

After making the black bean chocolate chip cookies, my mind has been working to figure out how to make a bean based muffin and today I nailed it! I present to you the bean, banana and coconut muffin! The variations you can make in a vegetarian meal seems to be endless. My kids and their guest this afternoon found the fact that the dessert made up the bulk protein of the meal just mind boggling. 

These muffins came  out nice and spongy with a bit of a "crunch and chew "from the shredded coconut. I served them with home made strawberry sorbet and honey yoghurt. The main course was made up of  simple linguini tossed in olive oil with chopped basil and garlic. Seeing that the kids have various preferences I chose to put out toppings in individual bowls. There were grilled portobella mushroom, mozzarella cheese, chopped tomatoes, olives and a salad.  And I am not to shy to say that they ate everything- even helped themselves to more salad! Such a nice start to the week.

Bean, banana and coconut muffin ; what and how! makes 9 big muffins

One cup dried beans (the ones I used are Italian and are called brolotti cranberry. They look like speckled kidney beans)

one ripe banana

2 tbs coconut oil

2 eggs

2 tbs honey

1 ts baking soda (baking powder will NOT do)

2 ts vanilla sugar  

1/2 cup of shredded coconut + some to line molds. 

soak the beans for 4-5 hrs. then change the water and boil for about 30 minutes til soft and tender. Cool them down to room temp. Add all the other ingredients except the coconut shreds. Mix with a magic wand until you have a smoothish batter. stir in the coconut shreds. coat your muffin pan with coconut oil and a thin layer of coconut shreds. bake at 225 degrees celcius for about 15-20 minutes. maby a little bit longer. -you definitely do not want the center to be raw! As soon as you take them from the oven remove them from the pan and leave to cool. 




southern moments

Instead of the more regular "this moment" I decided to share some moments and impressions form our recent trip to the South east of the USA. I love going to the south in spring - something about the beauty of the threes whos leaves have not come in yet contrasted with all the threes who flower. And even if it was unseasonably cold, even wet a few days and I missed the blooming of the Dogwoods I still fell like I get to have spring twice! 


 Enjoy you weekend!


meat free monday

Welcome April! The sun was strong and beautifull here in Oslo today and we sure do appreciate it. We spent last week in the Southeast of the US, visiting with family and friends. Last Monday we attended a fabulous Seder at my Sister and Brother inlaws house. It was not meet free.... but I think that the best part of personal rules are the exceptions! We had a great time. It was unseasonably cold though and so I did miss the Dogwoods.  - I will share some photos later this week. Today I am sharing my "crust free" feta and broccoli pie that I served with sharonfruit and  pistacio salad. This is another one of my own concoctions, but I have made so many variations of it over the years and it always  comes out good. Even Baby A loves it! The secret lies in seasoning with vegatable soup mix!

What and how

7-8 flowers of broccoli (frozen is super for this)

2-3 tbs of cubed feta cheese- I use the one that is soaked in oil and seasoning in jar. A very handy "go to" in my fridge.

7 eggs

7tbs of water

2-3 tbs sour cream

a fist or so of grated or ripped yellow cheese

Set your oven to 225 degrees celsius and cover your pan with a baking sheet. Spread out the feta cheese broccoli flowers ( you may want to cut them into smaller pices if very big) Mix the eggs and water and pour over the cheese and broccoli. Dollop the sour cream over the egg mix , cover with the cheese and season with 1-2 tsp of vegetable soup mix. Enjoy!