Right now we have spring break from school and I’m busier than ever. But this time it’s a good busy. Because I’m spending the week off in the company of 30 other amazing people at my age training for a big musical which will go on the air this Sunday and which we will be performing every night the following week. So I’m practically singing and dancing my way through the week. I couldn’t think of a better way of spending the break!
We’ve been truing since September and I can’t wait to show it. Right now we train every day from 10 to 10, so this is a serious business
Unfortunately it leaves me with very little time for doing other things – such as blogging and cooking (I do get a very little time for running – I just go for a small run some of the mornings, but hey, I’m dancing the entire day).
But then dear Melissa from Nourish by Melissa nominated me for a Liebster Award. Wonderful! This meant I had an excuse for blogging without having a recipe to share Haha… Thank you so so so much sweetie!
Btw – go check out Melissa’s blog. It’s great. She has so many wonderful recipes.
I really like the Liebster Award. I think it’s a wonderful way of getting connected to and find new blogs.
Here we go…
My questions for the nominees:
Please note: If you don’t have time or simply think Liebster Award is a silly thing, feel free to skip this.
Ladies and gentlemen, today I have the honour of presenting you to the lovely blogger Lillian from Sugar and Cinnamon. Yay, this is so exciting. For quite some time I had been thinking of asking Lillian if she would be interested in making a post here on my blog, and I can’t explain how happy I was when I finally pulled myself together and asked and she said yes. I’ve been following Sugar and Cinnamon for a while and it is definitely one of my favourite blogs. Lillian creates the most delicious desserts and cakes (which always are healthy and often vegan) and I absolutely adore her photography. Just look at the gorgeous pics in this post.
Thank you so much, Lillian, for making this wonderful post and creating this lovely crumble for me!
Hello everyone! When Josefine asked me to come here and write something for her blog I was so excited because her blog is just beautiful! She asked me to share a little about my food philosophy behind the blog with you as well as this apple coconut crumble recipe.
My blog is about finding the diet that perfectly suits each individual; what makes you feel as energetic and vibrant as possible. There are so many different approaches to diet out there, each one telling you that theirs is the only way to live! It can be quite overwhelming. It’s taken me a while to find a diet that suits me perfectly; that leaves me feeling energised and happy and healthy every day. I’ve been a vegetarian for four years now, and I couldn’t live any other way.
I know vegetarianism isn’t for everyone. Some people thrive on meat and a heavy-protein diet. And good on them! Just like veganism isn’t for me, I don’t want to encourage people to cut something out of their diet if it makes them feel good. For me cutting out organic and free-range eggs just doesn’t make sense. For a long time when I first became a vegetarian I thought I was eating “healthily”, but I was still tired and distracted a lot of the time. I was actually missing out on all the things my body needed because I just ate cereal and bread!
When I eat now, I try and cram in as much goodness as possible without messing with the natural ingredients too much. The more colourful my plate is, the better. Food that is as simple and as close to nature intended it to be will do the most for your body, so I always try and limit the amount of processed things I eat, instead eating heaps of vegetables and fruit as the base of my food pyramid.
The most important thing at the end of the day though is that it tastes amazing, because life is too short to waste time eating boring food!
This apple crumble has so many good things going for it and the best part is, it tastes like heaven! (Especially with a huge scoop of coconut ice cream, but I wouldn’t know anything about that…) I left some of the apple skins on to boost the nutrients and fibre content, but you can peel them all if you prefer. There is a healthy metabolism boost from the cinnamon and coconut, as well as lots of long-lasting energy and protein from the oats and wholemeal flour.
A warm bowl of apple crumble is comfort food at its finest in my mind. It’s great for dessert, but eaten much more regularly for breakfast in my house. Just bake it the night before and warm it up in the morning! Enjoy J
6 to 7 large apples, (fuji, golden delicious, gala or a mix)
2 teaspoons cinnamon
½ teaspoon each ginger and nutmeg
100g (1 cup) wholemeal flour
30g (1/3 cup) desiccated coconut
50g (1/2 cup) rolled oats
3 tablespoons brown or raw sugar
50g coconut butter, cut into small cubes
20-30ml almond milk (or any other plant based milk)
Peel and core the apples and cut into thin wedges. Place in a medium saucepan with the spices and a splash of water. Cover with a lid and simmer on a low heat until the apples are soft.
Preheat the oven to 180C (356F). In a large mixing bowl, sift the flour, coconut and sugar together. Use your fingers or a butter knife to either rub the butter into the flour, or ‘cut’ it in with the knife until it starts to resemble breadcrumbs. Pour in a little milk until you have the right crumble consistency. Stir in the oats and set aside. Once the apples are soft but still holding their shape, pour into a medium sized pie dish and top with the crumble. Bake for 20-30 minutes until the juices are bubbling and the topping is crunchy and golden. Serve with coconut ice cream!
I turned 18 yesterday. Say what?! I can’t believe it. I’m practically an adult now. Wow.
I had a wonderful day. Nice and quiet actually. My parents, brother and dog woke me up in the morning (we always wake the birthday child or -parent by singing a birthday song), then I opened the presents from them. I was actually quite surprised I got some, since the present from my parents this year is my drivers license (which is immensely expensive here in Denmark).
School ended early, so I went to Copenhagen to go have luck with my mother. All of my friends were busy yesterday and my mom didn’t have time to get home early, so we had lunch at a little cafe close to her office.
In the afternoon I went for a run and the day ended at Meyer’s Madhus (Meyer’s Food House) with my mother, father and brother. Meyer is a Danish chef, cookbook author and much more. My big food-idol!
If I hadn’t already eaten this entire cake it’d definitely be my birthday cake yesterday
I love cheesecake and when I saw the recipe on clean cheesecake over at Honey & Figs (wonderful blog BTW – if you haven’t already, go check it out) I had to make it. So I told my dad to buy cottage cheese. So he brought 250 grams… Well, the recipe calls for 750, soooo I couldn’t exactly make that one
Instead I used the idea of adding cottage cheese and made my own cheesecake instead. Still healthy and all natural.
Preheat oven to 180°C/ 360°F
Start by making the crust: Pace oats and almonds in a food processor and blend until it turns into flour. Add in the rice flour and pulse for 5 seconds. Then add in the coconut oil and honey and blend until well mixed. Make the dough stick together by adding in the water.
Spread the dough out into a 8 inch/ 20cm round spring form and bake for 5 minutes.
Now make the filling: Place cottage cheese in a food processor and blend until it becomes smooth. Add in the rest of the ingredients and pulse until combined. Pour into the spring form and bake the cake for approx. 1 hour.
Let cool outside the oven for half an hour. Then cover and transfer to the fridge and let the cake cool completely (about two hours).
In Denmark we have this very special bread called rugbrød. Directly translated that means “rye bread”, but it is so much more than just a loaf baked with rye flour.
I dare say every Dane eat this bread. The taste for it lies deeply in us and everyone has pretty much eaten it since they were born. Ask any Dane to mention three typical Danish things and I’m pretty sure they’ll all say rye bread. But what is funny is, that a lot (again I dare say almost everyone) of foreigns really like this loaf too. I totally get why almost everyone likes it. Three great things about rye bread:
I’ve been posting some pictures on Instagram with rye bread lately, and a lot of people have asked, what kind of bread that was. So I decided to make my own loaf and share the recipe. A good rye bread is incredibly heavy and contains almost noting but seeds. And it is a little dense.
A lot of foreigns would say that this loaf is like the German loaf “Schwartz-Brot” or the Swedish “pumpernikkel”. But it really isn’t. Schwartz-Brot and pumpernikkel is way sweeter and has a lot of weird spices.
Homemade rye bread is definitely the best rye bread. Yet a lot of people never does this because of the need of sour dough. You can’t make it without sour dough. I did too, but it is very easy making your own sour dough. You pretty much just mix together the ingredients and let it sit on the counter for five days. That’s it. So easy and you get the most delicious loaf in the end.
So go ahead and try and make your own delicious, good smelling and healthy 100% wholegrain loaf – you won’t regret it
On a totally other hand: I took the theory-test for getting a drivers license today. And I passed. YAY! I’m so so so happy. I was so nervous. But I only had one question wrong (out of 25). One test down – one to go. Oh, how I can’t wait to get that drivers license.
Aaaaand I got tickets for the koncert with Ed Sheeran in Copenhagen in November. DOUBLE HAPPINESS! It’s amazing! I can’t wait.
Sorry – back to the loaf
Ingredients – 1 big loaf
Sourdough – 5 days before
Kernels and seeds – day 1
Dough – day 1
Dough – day 2
I don’t usually eat a lot of bread, but I really enjoy baking a batch of wholewheat overnight buns from time to time. My family and I love them. Homemade buns fresh from the oven (or a good dense wholewheat loaf from the bakery) are kind of the only reason why I could never live completely without gluten. That is comfort food for me.
I’ve been experimenting a lot to find the perfect recipe and by now I pretty much just throw something together and it usually goes very well. Lovely buns which are both dense and airy at the same time and with an amazing crust. If you promise, promise, promise not to look at the incredibly bad photos, here’s the recipe.
I baked a bunch of those buns and I’ve been eating way too many this week (like one for each meal). No shame. They are so good. And then this happened: A serious craving for something falafel-like and avocado (when do you not crave avocados?). There was no doubt: I had to make vegetarian burgers on this lovely Sunday.
Happy daylight saving times btw! I love when this happens. Well it’s sad you get a weekend which is one hour shorter, but it means that finally there might be a change that there’ll be enough light left for photography when I get home from school. Wonderful!
This lovely avo-mash is actually “light”. I know avocados are incredibly healthy and usually I don’t mind healthy fats, but I thought that I’d try making it a bit lighter by adding more yoghurt than usually. Because, yes, I want to eat the entire batch. It turned out great. You couldn’t tell it had less avocado than usually. But then again – yoghurt makes everything better (;
BTW – didn’t have any eggs, and I didn’t realize that until the patties were already in the making, so these are egg free. They aren’t vegan though because of the yoghurt, but by adding vegan yoghurt (or maybe almond milk) you can make them vegan.
Vegetarian Burgers w/ avocado mash
Serves 4 (not-too-hungry-people)
Mash the lentils in a food processor (not too much – it’s good of they are still a bit “chunky”). Transfer to a bowl.
Chop the cilantro in the food processor and add it to the bowl. Mash the garlic clove and chop the onion and pour into the bowl. Mix in yoghurt, smoked paprika, chili, oats, salt and pepper and stir until combined.
Heat a pan and add the oil. Shape small patties size of a palm and no thicker than 1cm (0,4inch) and fry the patties over low heat – approx. 5 minutes on each side.
Meanwhile make the avocado mash by blending everything in a food processor.
Make the burgers: spread out 1 tbsp of pesto on each bun. Then add a big dollop of avocado and then a patty. Top with salad and enjoy a lovely healthy vegetarian burger.
It is funny to think about how weird you act when you are around your best friends. How you do things you’d never do in front of anyone else. Three of my best friends and I are seriously crazy when we are together. I wonder why we haven’t been put in a mental hospital yet. But not only do we do strange things – we also pretty much don’t give a f*ck about what we look like. Those two things are things you can definitely only do with best friends. Just before I went to Barcelona those 3 girls and I met and had a wonderful night. It had been a very busy week and we were all incredibly tired, so the conversation just before we actually met pretty much went like “girls, I’m incredibly ugly today”, “can I come wearing sweat pants?”, “I really don’t want to get out of my hoodie”, “I don’t wanna come if I have to take off my pajama”, “you have to look at ugly me the entire night”. The great thing is, that nobody cared at all. With best friends you can do anything you want and look the way want. And people won’t judge you at all. I love that!
I baked this cheese cake for that night and it was a big hit. Oh, here’s another thing you can only do with best friends: eat a whole cake without cutting it out. We just took four teaspoons and ate right off the cake dish. And yes, half of us were sick. And no, we didn’t care. I mean, we almost share water bottles anyway
A whole cake, you think… Ok, maybe I exaggerated a bit. Just four fifths. That is still a lot. But with this cake it actually almost doesn’t matter. It is made with ricotta cheese which is relatively low in fat (around 12%, which is like light cream cheese – but without the funny ingredients) and high in protein; 7,6 grams per 100 grams. One fourth of the cake is low fat greek yoghurt and the crust is made from wholewheat olive oil based graham crackers and all bran.
Ps. Sorry for the terrible photos…
I’m back home from the most amazing trip to Barcelona with my classmates. It is actually kind of sad being back. I miss it. Such trips just gets you closer to your classmates. I’ve been to Barcelona two times before, but a third time surely wasn’t too much. It is such a wonderful city. It has everything – a habour, beaches, shopping areas, good restaurants… And I love that fact that it isn’t very big – you can pretty much walk around (almost).
It is wonderful traveling with friends, but it has one small downside: you don’t really get to eat exactly what you want. I had good food though – my friends have a great taste for food (can you even say that?). But I didn’t dare asking if we could go finding something vegetarian or raw or something like that. Haha. I did find one deli with vegan food though, but unfortunately we had just eaten dinner. What a shame!
One food-related thing which I bring back from the trip is the desire to make paella. Oh god that stuff is good. Definitely making it soon!
It is so tuff being home again. I have the busiest week on a very very long time. The only two hours I have at home (literally) are these two Wednesday night. Which I had to spend blogging.
I’m having driving lessons every day this week, two times I’m going to The Academy for Talented Youth, in school we are participating in a biotech competition which takes up a lot of my spare time too and Friday afternoon there are a big social event for the entire school, for which I am one of the organisers.
Oh yeah – I almost forgot: Ordinary school and homework on top of all the other things.
So I’m so sorry I haven’t been commenting on your lovely blogs the last couple of weeks. It is so sad and I really miss it. There is nothing more wonderful than reading them!
Just before I went to Barcelona dear Dearna over at To Her Core (amazing blog btw – go read it!) gave me the great idea of adding chickpeas to smoothies. So I did. It turned out great. A quick, filling & creamy smoothie, which is high in protein. Perfect for busy weeks where you just need something fast.
If you’ve been following my blog for some time you’ll know I like dough and batter and under baked stuff. Actually I’d rather eat the dough than the cookies. And I like the batter better than the cake. And when it comes to baking buns or loaves I always end up eating at least one bun worth of dough. Yes, it’s that bad.
With that being said it is no wonder I went so happy when I found a recipe on healthy cookie dough on Pinterest a long time ago. Dough for breakfast?! Yes please! But I really didn’t like the recipe. It didn’t taste like cookies dough at all. I’ve tried a couple of other recipes on healthy cookie dough since, but neither of them were good. It was impossible to find one which actually tasted like cookie dough.
You know what all the recipes had in common? Chickpeas. As much as I love chickpeas I have to say that they do no good for cookie dough. I don’t know if I do anything wrong, but I could always taste the chickpeas and the dough got a king of “sharp” taste I didn’t like.
So I decided to develop a recipe on healthy cookie dough which actually tasted like cookie dough. This is the result.
I’ve tested them one some of my best friends and they really liked them (; One of them said she thought they had a slight taste of marzipan, and she’s actually right. But mostly they taste like cookie dough – the hint of marzipan isn’t very strong.
BTW – I’m going to Barcelona tomorrow! On a study trip with my high school – everyone in DK goes on a study trip in the second year of high school (read about the school system here – it’s way different from others). I have been in Barcelona before, but I seriously love that city and can’t wait to go back. It is gonna be so nice. I’ll be posting pics on Instagram
This recipe uses brown sugar. I know this isn’t exactly healthy. I would actually have used coconut sugar, but we didn’t have any left. Feel free to sub coconut sugar or palm sugar for brown sugar.
I have been playing around with the thought of making a raw dessert for quite a while. My Pinterest feed is drowning in incredibly delicious-looking raw desserts and they all look and sound so good. An abundance of cashews, dates, coconut, fruit, almonds, walnuts, dried figs, cocoa and all kinds of berries. All some of my very favourite foods. Wo why not make some tarts?
I had never tried coconut whipped cream before I made these. WHAT? WHY? …I really don’t understand why. That stuff is great! So delicious and it has just the perfect texture. If you’ve never tried it go put a can of coconut milk in your refrigerator right now! Seriously.
I made these super delicious tarts last Sunday – a wonderful sunny and warm spring day… which I sadly spend doing tons of homework. Gosh, how I’m tired of school and homework at the moment. I was warned this might happen. It does to almost everyone when they’re half way through second year (Ok, so the Danish school system is very different from others. It is totally optional if you want to go to high school or not (though the majority of people do go to high school). You are very independent and the idea is that you are there because you want to – not because someone told you to. Second year does not mean sophomore year. The Danish high school is like something in between high school and college. You start after 9th or 10th grade and it only takes three years to get through. But gosh, those are 3 tough years). Sigh…
I’m sorry. I’m very grateful I live in a country where you have an easy access to education. And I love learning. I just have to make something I really like doing in between all that work. Like cooking! Oh yes, cooking and photographing is definitely the key.
And so is eating delicious and healthy raw tarts. Back to the wonderful small desserts. Enjoy!
These small tarts are great as a sweet treat in the afternoon or as a little dessert.
The coconut whipped cream isn’t very sweet, but accompanied by the sweet date based crust these tarts are just the perfect mix between sweet and nutty. Enjoy!
My dad bought a box of coconut macaroons a couple of weeks ago from the bakery. One bite and I felt like a six-year-old again. Some foods just instantly make you think of childhood. I used to love these delicious macaroons, but for some reason I haven’t had them in years. So I was pretty excited when my dad brought home that box. It suddenly occurred to me that those actually ought to be quite healthy. I mean – grain free (almost) and everything. I was so wrong.
I’m not the kind of person who checks calories and such things, but I do often check the ingredient-list (so funny additives here please). The delicious macaroons had more sugar in them than coconut… Like, refined white sugar. Not exactly healthy, huh? So I thought: you can make some just as delicious, but healthier and more natural. And so I did.
The outcome was these delicious, moist and actually pretty healthy cookies.