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The Smoothie Lover
The Smoothie Lover
14. 09. 2014

Hokkaido & Celeriac Lasagna. Vegan and glutenfree

Right now I’m on a train with my lovely little brother and three sweet cousins driving through tiny rainy Denmark after the most fantastic weekend in Aarhus – more specifically from the little cosy co-housing scheme in which my aunt, uncle and two cousins live. We are nine cousins who meet here once every autumn for one of the best weekends of the year. + my lovely uncle and aunt of course (; In this weekend I totally forget everything about home, school, everyday life. This is a weekend dedicated to creativity, games, laughing, a Danish ball game called round ball, bonfires, sleeping in sleeping bags outside, apple picking, walks, tea, sausage rolls, painting and being together (“cozy-ing as we say in Danish”) with some of the most wonderful people in the world.

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Lige nu sidder jeg i et tog med min skønne lillebror og tre søde fætre på vej gennem lille regnfulde Danmark efter en helt fantastisk weekend i Århus – nærmere bestemt i det lille super hyggelige bofællesskab, min moster, onkel, fætter og kusine bor i. Her mødes vi 9 fætre og kusiner hvert efterår til en af årets hyggeligste weekender. + min skønne onkel og moster. I denne weekend glemmer jeg alt om hjem, lektier og hverdagslivet. Den er dedikeret til kreativitet, spil, grin, rundbold, bål, shelter-sovning, æble-pluk, gåture, te, pølsehorn, maling og hygge med nogle af de dejligste mennesker i verdenen.

 

News paper and tape children. It was so much fun to make these. We placed them all over the co-housing scheme. Oh and those chickpeas – I’ll share the recipe soon :)

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Rabbits. Rabbits everywhere.

I might have mentioned it before but I absolutely love the place where my aunt, uncle and cousins live. 25 cute red and yellow wooden houses placed in a big circle with a common house, huge green garden, green house, fruit trees, berry bushes, animals, and a ton of lovely outdoor facilities. And I love the fact that there are always people around and ton of children. They all seem incredibly nice. And did I mention they love almost 100% organic? Yep, I’m totally gonna live such a place once. For sure! Aw, it’s so nice there.

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Jeg har nok sagt det før, men jeg elsker elsker elsker det sted, min onkel og moster bor. 25 søde gule og røde træhuse samlet i en cirkel med et stor fælleshus, kæmpe grønthave, drivhus, frugttræer, vindmølle, solceller, dyr, og alle mulige skønne udendørs faciliteter. Og så elsker jeg, at der altid er mennesker alle vegn. Alle virker så utroligt søde. Og fik jeg sagt at de lever næsten 100% økologisk? Jeg skal helt sikkert bo sådan et sted en gang! Helt sikkert! Ih, hvor er der skønt.

Hokkaido & Celeriac Lasagna. Vegan and glutenfree Hokkaido & Celeriac Lasagna. Vegan and glutenfree Hokkaido & Celeriac Lasagna. Vegan and glutenfree

What’s even more wonderful about this weekend is the time of the year. Right when all of the fruit trees are exploding. Right when the weather is still nice but not too warm. And right when it’s time for tea, big knitted jumpers and pumpkin (:

Yesterday we got a super delicious pumpkin cake (which I totally intend to remake), which made me think of this lovely vegan pumpkin and celeriac lasagna I made last week.

The recipe is made by one of my absolute favourite bloggers Sara B from My New Roots. She makes the most delicious (and healthy) stuff. Yum! So do yourself a favour and take a look at her blog and make this yummy lasagna. A perfect way of enjoying those delicious vegetables, which are in season right now.

Get the recipe

Have a wonderful week everyone!

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Jeg elsker at vi lige akkurat holder denne weekend på denne tid af året. Lige mens pære- og æbletræerne er ved at sprænge i luften. Lige mens vejret stadig er godt, men ikke for varmt. Og lige på det tidspunkt hvor det igen er tid til te, store striktrøjer og græskar (:

I går fik vi den lækreste græskarkage (som jeg i den grad hat tænkt mig at abe efter), hvilket fik mig til at tænke på denne skønne veganske græskar og selleri lasagne, jeg lavede i sidste uge. Lavet med efterårets friske råvarer – SÅ guf.

Opskriften er lavet af en af mine absolut yndlingsbloggere Sara B fra My New Roots. Hun laver simpelthen de lækreste (og sundeste) sager. Mums! Så gør jer selv den tjeneste at tage et smut derover og lav denne lækre lasagne. En super måde at nyde de lækre grøntsager in season (;

Snup opskriften her. 

Ha’ en helt fantastisk weekend alle sammen!

Hokkaido & Celeriac Lasagna. Vegan and glutenfree

Hokkaido & Celeriac Lasagna. Vegan and glutenfree

06. 09. 2014

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

September! Welcome back long awaited lovely autumn. Without doubt my favourite time of the year. It’s time for buckets full of tea again. Time for cozy times indoors. Time for long walks in the stunning forrest & red cheeks. Time for big scarves & jumpers. Time for cinnamon, cardamom, apples, plums, blackcurrant, pumpkin. Brace yourself, it won’t be long before the entire blogging world explodes in a cascade of all shades of orange, when every single blogger starts sharing their favourite pumpkin stuff. And you’re damn right I’m gonna take part in that pumpkin race ;)

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September! Hej igen længe ventede skønne efterår. Uden tvivl min yndligstid på året. Igen er det tid til te. Tid til hygge inde. Tid til lange gåture i den smukke skov og røde kinder. Tid til tørklæder og stræktrøjer. Tid til kanel, kardemomme, æbler, blommer, brombær, græskar. Vær beredt, der kan ikke gå lang tid før hele blog-verdenen eksploderer i et farveflor af orange, når alle bloggere finder deres yndlings græskar-opskrifter frem igen. Og du kan bande på jeg nok skal være med i det ræs ;)

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

But before we start on all lovely the pumpkin stuff, let’s enjoy the sweet and delicious plums of September. A good way of doing that? By enjoying these lovely, super simple plum tarts. And yes of course they have to be enjoyed on the couch with red cheeks from the cold September air, messy hair and big socks. And definitely together with a big mug of steaming hot tea. Autumn cozy-ness at it’s best!

I bought a bag of palm sugar in Indonesia and I’ve been wanting to bake something with the amazing stuff since I returned home. So these lovely small tarts are sweetened with palm sugar – which makes them even more delicious than those sweetened with white or brown sugar (:

Furthermore these are made with an oat- & almond-flour-mix, which makes them both whole meal and slightly lower in carbs. And a bit of butter – or for vegan; use vegan margarine. Enjoy!

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Men før vi tager fat på græskarne skal det handle om blommer. Nærmere bestemt disse små skønne, utroligt simple tærter. Perfekte til en kold regnfuld efterårseftermiddag. Og jep, de skal nydes i sofaen med uglet hår og store sokker på – og helt bestemt med en skoldhed kop te i hånden. Efterårshygge, når det er allerbedst!

Jeg købte en pose palme sukker i Indonesien, og siden har jeg virkelig haft lyst til at bage noget med det. Så disse små skønne tærter er sødet med palme sukker – et super lækkert alternativ til normalt hvidt eller brunt sukker. Ja faktisk synes jeg tærterne bliver endnu lækrere, når der bruges palme sukker (:

Derudover er de lavet med havregryns- og mandelmel, hvilket gør dem til fuldkornstærter, der er en smule lavere i carbs. Og en smule smør – eller for en vegansk udgave; brug margarine. Velbekomme!

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

Happy September!

Oh, and btw, I just updated my “about page”. I’d be incredibly happy if you’d check it out (:

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Glædelig september!

Oh, og forresten så har jeg opdateret min “about me”-side, og jeg ville være super glad, hvis I har lyst til at tjekke den ud (:

Plum Tarts

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 3 tarts

Serving Size: 1 small tart

Ingredients

  • 1 cup (240mL) oldfashioned oats
  • 1/4 cup (60mL/ 40g.) almonds
  • 2 tbsp. palm sugar
  • 30 g. butter or margerine (eventually vegan), cubed
  • About 2 tbsp. cold water
  • 3 plums
  • 1 tbsp palm ugar
  • 1/2 tbsp wholewheat flour

Instructions

  1. Preheat oven to 180°C / 360°F.
  2. Place oats and almonds in a food processor and pulse until it all turns into fine flour. Then add in the palm sugar and cold cubed butter/ margarine and blend until everything is combined. Add cold water until a dough forms.
  3. Cube the plums - you'll want them quite fine. In a bowl mix the plums, whole wheat flour and the rest of the palm sugar.
  4. Grease the tart moulds - I used coconut oil. Roll out the dough and cut it so it fits into the moulds and press it into the molds. Distribute the plum cubes evenly on the pie crusts.
  5. Cut the rest of the dough into strips and place them over the plums.
  6. Brush ith water and bake the tarts in the oven for approx. 20 minutes.
  7. Serve warm with greek yoghurt or coconut whipped cream.
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31. 08. 2014

A big bowl of delicious no-carb spaghetti with a creamy roasted cauliflower sauce with sage and roasted hazelnuts. 

Vegan, no-carb, paleo, glutenfree and crammed with vegetables.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Welcome to the new layout! This has been such a lovely slow and rainy Sunday. I’ve pretty much spend my day drawing small doodles as the fork, rolling pin and apple, googling around for tips on how to change fonts (that’s insanely hard for the record), making grafics, image mapping, font searching etc. etc. Well except for the time I spend running a half marathon with my dad (I actually made a new PR when it comes to distance, since we accidentally ran a little too far – 22,2km instead of 21.1, haha). I’m pretty pleased with the outcome actually. And a little proud – it’s the first time I’ve ever done serious CSS-coding.

Okay seriously what’s happening? Worpress just delieted half of my post again (yep I also wrote this in Spaghetti Squash volumne 2). And I even wrote and saved the last part first. WTF!

 

Now I’m at it – how does the headlines look to you. I littteraly spend hours trying to figure out how to change fonts and I was so happy when I fonally succeeded and all of the headlines suddenlt had this cool type-writer-like font. But then I checked the layout on my iPad and all of the cool headlines were suddently written with this awful curse kind of font. I really hope this only goes for iPads. The layout is super cool on my computer.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

 

Total change of subject… As my Instagram account might reveal, I’ve been making a lot of warm and cozy comfort food during the last week. Big bowls of zoatmeal, beet oatmeal (! – what’s that even called btw… boatmeal, beetmeal, beoatmeal…), mashed cauliflower puree, cinnamon wreaths… I’m so ready for fall. Last Tuesday I posted a picture of this lovely dish: spaghetti squas aith roasted cauliflower, sage and hazelnut sauce. I bought the zuchinni at the local market last Sunday. It was an elderly lady who had the booth, and she sold all these lovely kinds of zucchinis and pumpkins. Wonderful! Local produce just tastes better than usual.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Have a lovely week everyone!

SPAGHETTI SQUASH WITH ROASTED SAGE, HAZELNUT & CAULIFLOWER SAUCE

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 2 big servings (or 3 small)

Ingredients

  • 1 medium spaghetti squash
  • ½ cup hazelnuts
  • 1 small head of cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. dried sage
  • 2 cups vegetable stock
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F / 200°C.
  2. Slice the zucchini squash into 1 inch thick slices, scrape out the seeds and place them on a baking tray with non-stick paper. Bake for 30 minutes (or until the slices are soft). Then take out of the oven and allow to cool for 15 minutes. Once cool scrape out the spaghetti using a fork.
  3. Meanwhile roast the hazelnuts. Place them on a baking tray with non-stick paper and roast in the oven for 10 minutes or until they smell nice. This can be done in the same oven as the zucchini squash, while the squah is cooking. Alow to cool and then rub off the skin with your fingers.
  4. Cut the cauliflower into smaller pieces and chop the garlic finely.
  5. Heat up the oil in a pot and fry the cauliflower, garlic and sage in it for 5 minutes. Then add on the vegetable stock and boil for 10-15 minutes or until the cauliflower is tender.
  6. Blend the sauce together with half of the hazelnuts either in a blender/ food processor or using an immersion blender. Transfer back into the pot and allow thickening a bit. Season with salt and pepper.
  7. Pour the sauce over the spaghetti and top with the remaining hazelnuts. Serve right away!
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24. 08. 2014

Creamy and rich chocolate ice cream. Vegan, paleo, dairy free, refined sugar free and made with only 5 ingredients.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you a secret? I used to not like chocolate ice cream. I know – crazy! I mean if I should choose one food to live from for the rest of my life, it’d be chocolate. And ice cream is without doubt my favourite dessert (yep, better than cake, cookies, candy…). But when those two come together – BAM – some dark magic happened and I didn’t like it. Until I tried the chocolate ice cream from the best ice cream brand in the world – Paradis (Paradice cream). Unfortunately this brand is Danish, but if you ever come to Denmark make sure (I repeat make sure) you try it. All of their ice creams are freshly made and they actually taste of whatever flavour it has. And this was when I figured that the reason I didn’t like usual chocolate ice cream was that it didn’t taste like chocolate… It tasted like cream , additives, sugar and a slightly of chocolate milk. But the one from Paradis didn’t. And so I had a mission – to create such ice cream myself.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.
Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you another secret? I am very clumsy. I used to be everything but clumsy, but high school has done something to me. The other day I crashed on my bike on my way to school (which never happens since I’ve been biking my entire life (we do so in Denmark)), and when I went to the school secretary to get some plaster for the huge graze on my hip bone it suddenly hit me that this was at least the fifth time in two years I had to go there to get plaster for myself. And I am definitely not one of those who whine when I get hurt. I mean, one of the wounds I made in the school time kept bleeding for four days and my doctor later on told me that it should have been sown together…

Unfortunately I am almost as clumsy in a kitchen (…I write with my left index finger wrapped in plaster, whoops).

Anyway… what I learned from this making this lovely ice cream is:

Never wear your favourite white shirt when cooking with avocados

I’m serious! This is an important rule.

“What happened” I ask myself. Well, Josefine, you are simply clumsy. I used to hate this thing about myself, but lately I’ve been thinking a lot about learning to accept your flaws. So now I actually think being clumsy a part of me. I’d rather be known as the girl who always go to the secretary to get plaster than the careful one who never does anything.

(Just, don’t cook wearing your favourite white tee (; )

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

 This super rich and creamy chocolate ice cream is made with avocados, coconut milk and palm sugar and is therefore both vegan, paleo, dairy free and refined sugar free. It is very delicious and you won’t be able to tell it contains avocado. I wouldn’t however serve it for people who are against turning desserts healthy, since you might be able to tell that it isn’t usual ice cream. 

Enjoy and have a lovely week everyone!

Vegan Chocolate Ice Cream

Yield: 4 servings

Serving Size: 2 scoops

A super rich and creamy dark chocolate ice cream. Vegan, dairy free, refined sugar free, all natural and healthy.

Ingredients

  • 1 big ripe avocado
  • 1 can (12oz / 350mL) light coconut milk
  • 1/2 cup (120mL) coconut or palm sugar
  • 1/2 cup (120mL/ 55g.) unsweetened cocoa powder
  • 50 g. (1,8 ounce) dark chocolate (I used 92% cocoa sweetened with coconut sugar)

Instructions

  1. In a food processor blend the avocado, coconut milk and coconut/ palm sugar until completely smooth. Then blend in the cocoa powder.
  2. Chop the dark chocolate till the pieces are a bout the size of a pea.
  3. Transfer the avocado mixture to a bowl and mix in the chocolate.
  4. Turn in your ice cream maker until nice and creamy. Eventually freeze for an additional hour.
  5. Serve with chopped chocolate and nuts.
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15. 08. 2014

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

First and foremost: Thank you so much for the lovely wishes on a good vacation!

The feeling you have when getting home from a long travel might just be one of the oddest feelings in the world. You pause your everyday life to go on an adventure somewhere completely new and unexplored. Looking back it feels like one long roller coaster ride of wonderful experiences and new exiting inputs, where everything both melts together and stands out as clearly distinguishable adventures. And this amazing roller coaster ride just goes on and on, up and down, and all of a sudden you find yourself back home in your own home with tons of great adventures and priceless memories in your mental backpack, wondering if it all was just a dream.

And I love every single bit of it!

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Først og fremmest: Tusind tak for alle de søde ønsker om en god ferie!

Følelsen af at komme hjem fra en ferie må siges at være en af de mærkeligste i verden. Du pauser din hverdag og tager uf på et utroligt eventyr et helt nyt og uudforsket sted. Når man ser tilbage føles hele turen som en lang rutschebanetur af vidunderlige oplevelser og nye inputs, hvor alt både smelter sammen og står som klare enkle eventyr. Og denne fantastiske rutschebanetur bliver bare ved og ved, og lige pludselig finder man sig selv hjemme i sit eget hjem med rygsækken fyldt til randen med eventyr og uvurderlige minder.

Og jeg elsker hver og en lille del af det!

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish. Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

And here I am. Back in little Farum after four absolutely amazing weeks in Thailand and Indonesia. I love South East Asia! It’s my third time (fourth if you count my trip to Singapore for the math competition) and it only gets better and better each time. This time I had the pleasure of exploring wonderful Indonesia – a place I haven’t been before. The nature there is absolutely stunning! Big rain forests, rice fields, an immeasurable amount of different animal species, azure blue oceans, black (yes) beaches – and whites -, volcanoes, mountains and – on Bali – moss taking over every new building making everything look like something from ancient times. But the best thing must be the unbelievably kind people living there making the whole experience even better.

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Og her er jeg så. Tilbage i lille Farum efter fire ubeskrivelig fantastiske uger i Thailand og Indonesien. Jeg elsker Syd-Øst Asien! Det var tredje gang, jeg var der (fjerne, hvis man medtæller min tur til Singapore for at deltage i en matematikkonkurrence tidligere i år) og det bliver kun bedre og bedre hver gang. Denne gang havde jeg den glæde at besøge Indonesien – et sted jeg altdrig har været før. Naturen der er helt fantastisk! Store regnskove, rismarker, utælleligt mange forskellige dyrearter, azurblå have, sorte (ja) strande – og hvide strande -, vulkaner, bjerge, og – på Bali – mos der overgror alle nye bygninger, så alt ligner noget fra forhistorisk tid. Men det bedste ved det hele må være den utroligt venlige befolkning, der bare gør hele oplevelsen endnu bedre.

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish. Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

It’s funny – I always forget, that life goes on back at home. And in the blogging world. So I have a lot to catch up on ;) I’ve been looking SO much forward to reading all of your lovely blogs again, cooking, shooting, surfing around on Pinterest, Foodgawker etc., and last but definitely not least blogging.

Zuchinni noodels – or zoodles – is THE THING right now, so I figured I’d better jump onto the bandwagon, because those lovely green spaghettis look immensely delicious. And hey! No-carb spaghetti is always a good idea right? I decided to make a lovely pistachio and lemon pesto, because I love homemade pesto, and then top with wedges of peaches. I haven’t got any tool for making veggie noodles so I cut the pasta with a knife. It was a pain in the ass (please excuse my language) – but it was worth it! I do however recommend using a spiralizer or something like that ;)

This recipe makes more pesto than you’ll need for this dish, but that just means super duper delicious homemade pesto for you to enjoy the days after.

I’m SO glad to be back! Have a lovely weekend everyone!

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Det er sjovt – jeg glemmer altid, at livet fortsætter derhjemme, når man rejser. Og at blogging verdenen lever videre. Så jeg har en del at have skulle samlet op på ;) Jeg har glædet mig så meget til at læse alle jeres dejlige blogs, lave mad, tage billeder, surfe rundt på Pinterest, Foodgawker osv., og ikke mindst blogge igen!

Squash spaghetti – kaldet zoodles – er THE THING lige i øjeblikket i blogverdenen, så jeg tænkte, at nu måtte det være tid til at hoppe med på vognen og lave zoodles, for de dersens grønne spaghetti ser simpelthen så lækre ud. Og hey! No-carb spaghetti er altid en god idé, ikke? Jeg besluttede mig for at lave en skøn pistacie og citron pesto, da jeg elsker hjemmelavet besto, og derefter toppe salaten med skiver af fersken. Jeg har desværre ikke noget værktøj til at lave zoodles, så jeg skar dem ud med en kniv. Det var en pain in the ass (beklager sproget) – men det var det værd! Jeg vil dog anbefale, at man bruger en spiralizer eller noget lignende ;)

Der kommer mere pesto ud af denne opskrift, end man behøver til retten, men det betyder bare super super lækker hjemmelavet pesto til at nyde de næste par dage. 

Jeg er SÅ glad for at være tilbage! Ha’ en fantastisk weekend alle sammen!

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Zuchinni Noodles w/ Pistacio & Lemon Pesto

Prep Time: 15 minutes

Yield: 2

Serving Size: Half of the recipe (about 2 cups)

Ingredients

  • 1 cup packed basil
  • 1/3 cup (50g.) shelled pistacios
  • 1 clove garlic
  • 1 tsp. freshy grated lemon zest
  • 1 tsp. fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Coarse salt
  • 1 zucchini
  • 1 big peach

Instructions

  1. Place the basil, pistachios, garlic clove, lemon zest and lemon juice in a food processor and pulse for 5-10 seconds. The nuts should be chopped but not flour-like. Add in the olive oil and pulse for another 5 seconds just until everything is combined. Don't overdo it. The pesto should be chunky, not smooth. Season with salt.
  2. Make the zucchini into spaghetti your preferred way. I actually cut mine by knife, since I don't have a spiralizer or anything other tool for it, but I definitely don't recommend doing that - it took ages!
  3. Mix the zucchini noodles with 4 tsp. pesto. Cut the peach into wedges and mix them into the noodles. Serve right away.
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16. 07. 2014

Hi everyone. I just want to let you know that I’ll be on vacation for the next weeks. I’m looking forward to coming back and blog, cook and read all of your lovely blogs again. I’ll try to read whilst I’m away :)
Have a wonderful summer everyone! I already miss you.
Lots of love
Josefine

14. 07. 2014

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing DSC07992

London was A M A Z I N G ! I’m in love with that city. And I couldn’t have had better company than those two wonderful girls in the picture above – Marie and Signe.

Before we start I want to excuse the terrible photos. I didn’t want to carry my DSLR around so I had to use a small camera, which I’m not used to use and can’t control. 

London is a lovely city in so many ways – the buildings, the language (can I pleaseeee get a British accent?), the transport system (yes, that’s important!), the people, the River Thames, the parks, the shops, the markets and certainly also the food.

We spend the first night in Covent Garden and here we found (with a little help from our “travel bible” – the guide book) a wonderful half raw, organic and vegetarian restaurant – The Wild Food Cafe. It’s located in the funny and wonderful little lane Neils Yard pretty close to Covent Garden Station. If you ever come by, this cafe is a must. I got some raw falafels in a sour dough pita bread with hummus and salad  – so good!

wildfoodcafe

We actually often bought dinner or lunch at Marks & Spencer. They have so many different things to choose from and it’s pretty cheap. And the food is very delicious and relatively freshly made. Just look at some of my meals from that place:

MS

So if you are looking for cheap, fast and nutritious meals in London, M&S is the place to go. And as a bonus you can bring your meal to one of London’s wonderful parks! – So cozy!

fruits

What I also love about London is that there are so many fresh fruit stalls – at least compared to Copenhagen. Especialy Notting Hill was packed with them. We didn’t get fruit for breakfast at the hotel (the breakfast was extremely bad – I just had muesli with milk every day…) so I bought a lot of fruit from these stands. So delicious! And a great snack on the go.

konbu

I finally got to try Kombucha! I haven’t been able to find it anywhere here in Denmark so I was so happy when I found it in a whole foods store. I really liked it! I think it pretty much tastes like beer with lemonade – minus the alcohol of course. I like beer (actually that’s the only kind of alcohol I really like), so that’s just wonderful. Healthy beer anyone? (;

And I seriously have to try and make a scone like the one above. One of the nights we really wanted scones so we went to a little bakery, bought some snacks and sat on a corner and enjoyed it. It was so nice – the weather was great and there were so many people on the streets and in the pubs because of the World Cup. Wonderful night.

Anyway, I af course had to try the organic wholegrain scone with quinoa and raisins. My friends looked at me a little weirdly but all the same totally accepted that that was what I wanted. Haha, yeah I know I oftentimes have to taste the weirdest stuff. But it was so good! I have to make something similar soon.

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Can I please live here!?!?DSC07907

Two ballet dancers find the opera house – what else could we do than strike a ballet pose in front of it?

Back home I wanted to make something similar to those salad bites from Marks & Spencer. But I failed terribly – well they tasted good, but were very ugly. Having promised to cook dinner for the family I suddenly had to get creative. So I decided to go for a noodle stir fry with Chinese cabbage and broccoli. The outcome was great.

The dish per se is pretty simple, but the delicious dressing/ sauce takes it to a whole other level.

Have a great week everyone!

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing

Chinese Cabbage and Broccoli Noodle Bowl

Ingredients

  • Juice from 1 lemon
  • 3 tbsp. soy souce
  • 2 tsp. rice wine vinegar
  • 2 tbsp. oil - olive or sesame
  • 1/2 tsp. honey
  • 1 tsp. freshly grated ginger
  • 1 stalk of lemon grass
  • 1 clove garlic
  • 1 tsp. dried chili flakes
  • Pepper
  • 2 spring onions
  • 2 glove garlics
  • 4 tbsp. olive oil
  • 1/2 head of Chinese cabbage (or bok choy)
  • 1/2 head of broccoli
  • 100 g. dried egg noodles
  • 2 tbsp. sesame seeds
  • 1 tsp. chili flakes for garnishing

Instructions

  1. Make the dressing by mixing together the lemon juice, soy sauce, rice wine vinegar, oil and honey. Grate the ginger and chop the lemon grass and ginger very finely. Mix into the sauce. Season with chili flakes and pepper. Cover and store in the refrigerator for at least 2 hours.
  2. Meanwhile cut the spring onions into smaller pieces and mince the garlic cloves. Shred the Chinese cabbage and cube the broccoli.
  3. Heat the oil in a wok. Fry onions and garlic for approx. 5 minutes.
  4. Bring water to a boil. Add salt and cook the egg noodles until tender. Drain and set aside.
  5. Add the cabbage and broccoli unto the wok and fry on high heat for another 5 minutes - or until the Chinese cabbage collapses. Add on the noodles and pour the sauce over.
  6. On maximum heat fry for another 2-3 minutes stirring constantly.
  7. Top with sesame seeds and chili flakes and serve right away.
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07. 07. 2014

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Back home from a gray Roskilde Festival I was craving something fresh and something yoghurt for breakfast. And what could be better than skinny yoghurt pana cotta? Nothing right.

I’ve been enjoying a lot of delicious food down at Roskilde the last couple of days – because after the music site opened Thursday (before that it was only the camping areas which were open), you suddenly had access to a lot of super delicious food.

The food down there is in general very nice. In order for a food stall to get a space at the festival it has to be quality. So a lot of the food is either organic or unprocessed. Just how I like it!

Oh, and you can get vegetarian everywhere. So nice. Yesterday I had the most wonderful barley risotto with peas. I was en heaven. I mean… just check out the pic further down this post.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

I hope you’ve all had an amazing summer week last week. With lots of berries and ice cream! My brother and I bought 5 trays of strawberries yesterday. Whoops ;) They were so cheap. The entire festival was closing, so the food stall sold them for only 5DKK each (less than a dollar). My brother and I are the biggest fans of strawberries so we were in heaven!

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As people leave the festival all sorts of funny things happens to the tents, chairs, shoes, madrases etc. Doing crazy stuff is just a part of the festival ;)

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Because they were closing one of the shops sold strawberries for only 5DKK (less than a dollar)! My brother whom visited on Sunday bought 5 trays. Whoops

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Barley-otto. Yummmm!!

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The closest you can get at the biggest stage – Orange Stage for the Trentemøller concert. Nice!

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The lovely and crazy people from my musical team before the Arctic Monkeys concert.

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A R C T I C M O N K E Y S

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Aaaand Stevie Wonder on a lazy and tired last day of the Festival. Such a great mood.

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BASTILLE!!!!! THE best concert. Oh my, it was A M A Z I N G

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Lots of amazing concerts (I saw more than just the three pictured above), lots of sun (I’ve gotten a serious tan line on my shoulder), lots of happy people and lots of delicious food. Wonderful start on the vacation.

And now to the wonderful start on the not-festival-part of the vacation: these lovely healthy skinny berry dessert. These cups are incredibly easy to throw together and they taste just amazing. Full of antioxidants from the berries, which I either just picked from the garden or bought yesterday at Roskilde.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Btw – I’m going to London tomorrow with my great friends Marie and Signe. I’m so exited! But it means another four days away from my beloved blogging world. Follow me on Instagram for pics from the trip :D

Have a wonderful week everyone!

Skinny Yoghurt Panna Cotta with berries and caramelized almonds

Yield: 4

Ingredients

  • 3 gelatine sheets
  • Enough water to cover the gelatin sheets
  • 2 tbsp. extra water
  • 1 cup (250mL) low fat greek yoghurt
  • 2 tbsp. honey
  • 50g. (1/3 cup) almonds
  • 2 tbsp. honey
  • 400 grams of berries (I used red raspberries, red raspberries, cherries, strawberries, blueberries and black currant)

Instructions

  1. Cover the gelatine sheets completely in water and let soak for 10 minutes.
  2. Meanwhile mix together honey and greek yoghurt in a big bowl. Drain the gelatin sheets and melt in a small pot together with the two tablespoons of water. Carefully pour into the yoghurt mixture stirring constantly to prevent lumps. Pour into 4 glasses, cover and refrigerate for 1 hour.
  3. Chop the almonds coarsely. On a non-stick pan melt the honey. Add on the almonds and caramelize for 5-10 minutes stirring often. Pour out onto a piece of non-stick paper to cool.
  4. Rinse the berries and cut bigger berries into smaller pieces.
  5. Add the berries on top of the yoghurt pans cottas and top with caramelized almonds.
  6. Serve right away or cover and refrigerate until you'll serve it. The pana cottas are best they day they're made.
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01. 07. 2014

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

Right now “I’m at The Roskilde Festival”. Or rather: I’m supposed to be. I’m just home for a day or two. Needed a break before the music starts on Thursday. It’s gonna be great. The Rolling Stones will be there (!!) and Bastille – one of my favourite bands (: Oh, and Arctic Mokeys – nice nice!

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

So, what do you eat at Roskilde? Well, certainly not quiches (; My food the last couple of days have consisted of strawberries, whole wheat crackers, ice cream, chocolate and buns… Whoops… Not the most nutritious things in the world. Haha, but that’s how festivals are. And that is probably okay from time to time.

Anyway, when I went home I just wanted something fresh and delicious. Breakfast was a not of fruit and some homemade granola. Lunch… This delicious avocado: Best meal in a looong time.
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Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

And then for dinner I decided to make a super delicious ricotta and asparagus quiche with wholewheat crust. Simply delicious!

… and healthy! Ricotta is naturally relatively low fat. 13 grams per 100 grams, which is like “low fat” cream cheese but without any funny ad ins to make it low fat. Oh, and 8 grams of protein per 100 grams, which is actually quite a lot.  Asparagus are packed with antioxidants and lots of different vitamins (source). And then there’s the eggs, which are a great source of protein for vegetarians.

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

 

Ricotta and Asparagus Quiche

Ingredients

  • 1 cup (120g.) whole wheat flour
  • 1/4 cup (40g.) brown rice flour
  • 1 tsp. coarse salt
  • 2 tbsp. cold butter
  • 2 tbsp. olive oil
  • 3 tbsp. boiling water
  • 400 g. ricotta cheese
  • 2 eggs
  • 3 tbsp. milk
  • 1 tsp. coarse salt
  • Pepper
  • 1 bunch of asparagus

Instructions

  1. In a bowl mix together the flour and salt. Cube the butter and mix it into the flour until there are no lumps bigger than a pea. Then add in the oil and in the end water until the mixture turns into dough. Roll out on a floured surface and place in a nonstick spring form.
  2. Heat oven to 200°C / 390°F.
  3. Now mix together the ricotta cheese, eggs, milk, salt and pepper.
  4. Cut the asparagus in halves and chop the "not so pretty" end of them into smaller pieces. Mix these pieces into the ricotta mixture and pour over the crust.
  5. Make a "circle" with the rest of the asparagus and bake for approx. half an hour.
  6. Serve right away with a green salad.
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25. 06. 2014

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Summer vacation!!! I’ve been looking forward to this for such a long time. It’s wonderful – the weather is nice, I’m done with exams and a lot of my friends are graduating the Danish high school this week (I’ll do that next year), which means a lot of very happy people and graduation parties with wonderful friends (and delicious food (; ).

And look. The strawberries in the garden have begun to ripen. So delicious!

Homegrown strawberries. Food photography.

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Oh, and the Roskilde Festival starts on Sunday – I’m so exited. I went last year, (please don’t mind those amazingly bad photos in that post) and I’m sure it’s gonna be way better this year, since I’m going to live with four of my great friends. And Bastille will be playing – I can’t wait to hear them and all of the other musicians.

And talking about musicians and concerts… I’m going to a small Lewis Watson concert tonight with my lovely friends Karen and Signe. Oh, vacation is nice!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Dear Dearna over at To Her Core is currently writing a series of posts called “How to include more vegetables in your diet“. I’ve really enjoyed reading those posts (and I was dry honoured to even find some of my recipes featured there – thank you so much!). So many great ideas on how to get more vegetables.

Inspired by that series I decided to make a green salad for lunch today. I had a big bowl of quinoa porridge for breakfast and a ton of strawberries from the garden for a snack, so I wasn’t that hungry. But if you want a more filling salad just add in fish, chicken or tofu.

The dressing is very nice and fresh. A great summer salad. Enjoy!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

BTW – I updated the post “Grain Free Crackers” with new (better!!!) photos :D

 

Green Salad with Ginger Sesame Dressing

Prep Time: 5 hours

Cook Time: 5 hours

Ingredients

  • 1/2 tsp. grated ginger
  • 1 tsp. olive oil
  • 1 tsp. soy sauce
  • 1/2 tsp. white wine vinegar
  • 1 tsp. lemon juice
  • 3 drops of honey
  • Pepper
  • 1 tbsp. sesame seeds
  • 1 handful leafy greens
  • 1 carrot
  • 1/2 cucumber

Instructions

  1. In a small bowl mix together grated ginger, olive oil, soy sauce, white wine vinegar and lemon juice. Season with pepper and lemon juice. Let sit for 5 minutes (the longer the better). Add in the sesame seeds.
  2. Peel the carrot. Using a potato peeler, cut out thin slices of cucumber and carrot.
  3. In a big bowl mix together the leafy greens, cucumber and carrot. Toss with the dressing and serve right away.

Notes

For a more filling salad add in tuna sashimi, salmon sashimi (for pesco vegetarian), tofu (for vegetarian) or cooked chicken (for non-vegetarian).

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