The Smoothie Lover
May 20, 2015
.

A creamy and delicious ice cream made with mascrapone, Greek yoghurt and honey with a hint om mint

Cremet is lavet på mascarpone, græsk yoghurt og honning med et strejf af mynte

Mascarpone Ice Cream with Mint

I’ve got a thing for rooftops.

I know it sounds silly but there is just something calm about the look of a city from the top. One of my biggest dreams is to one day live in a small attic apartment with white sloping walls, old plank floors, white wooden pillars and big windows so I can look out over the rooftops of little Copenhagen.

Until recently my mom worked in the second tallest buildings in central Copenhagen (and sine there aren’t many tall buildings in Copenhagen, this one certainly towers the others with it’s 18 stories). One day she asked me if I wanted to go and take photos from the roof. That was a chance I couldn’t let go to waste. So here are some of the pictures I took with my lovely mother on a sunlit Thursday spring afternoon on the top of Copenhagen.

 ——————————————————————————————————-

Jeg har altså noget med tage.

Det kan lyde sjovt, men der er nu noget roligt og smukt over dem. En af mine helt store drømme er en dag at bo i en lille taglejlighed med hvide skråvægge, plankegulve, træstolper og store vinduer, så jeg kan se ud over tagene i lille København.

Indtil for nylig arbejdede min mor i Codanhus, som er det næsthøjeste hus i det centrale København. Før hun skiftede job, spurgte hun mig, om jeg ville med ind og tage billeder af den skønne by – og selvfølgelig ville jeg da det. Så her er nogle af de billeder, jeg tog på en solbeskinnet forårstorsdag på toppen af København med min mor.

Copenahagen // Josefine MeinecheCopenahagen // Josefine Meineche Copenahagen // Josefine Meineche Copenahagen // Josefine MeinecheMascarpone Ice Cream with Mint Mascarpone Ice Cream with Mint

Coming back down from the sky and home to my little room I loaded the pictures over to my computer right away – rooftops are important, yes they are. Editing them was a complete déjà vu to when I took and edited my pics from Siena (and a lot of other cities come to think of it). My family and I have a habit of scavenging for the tallest places in the cities we go to.

And then – changing the subject completely – my mind decided to jump to all the lovely gelato I got in Siena (because, food…). A specifically delicious one made with mascarpone, which I promised myself to recreate once I got home. So here it is:

A super creamy and decadent mascarpone ice cream with mint.

—————————————————————————————————-

Tilbage på jorden og hjemme i min lille værelse uploadede jeg billederne til min computer right away – hallo, tage er vigtige, ja de er så. At redigere dem var totalt deja-vu til de billeder af skønne Siena, jeg tog, da vi var i Toscana. Seriøst, min familie og jeg har det med altid aktivt at lede efter de højeste punkter i de byer, vi besøger.

Og så – bare for at ændre kurs totalt – hoppede min hjerne pludselig til den skønne is jeg fik i lille Siena (fordi min hjerne og mad går hånd i hånd). En specielt lækker en med mascrapone, som jeg havde lovet mig selv at efterligne, når jeg kom hjem. Så her er den.

En super lækker og cremet is med et strejf af mynte.

DSC_0267 DSC_0289Mascarpone Ice Cream with Mint Mascarpone Ice Cream with Mint

Since mascarpone in itself is quite sweet you only have to add a very little sweetener. I used honey because the combination of diary products and honey is simply splendid. The result: One of my fave ever ice creams

————————————————————————————————————–

Macarpone er ret sød i sig selv, så man behøver ikke de store mængder sødemiddel her. Jeg brugte en anelse honning, fordi honning og mælkeprodukter bare klikker. Resultatet var en af mine, hands down, bedste is nogensinde.

Mascarpone Ice Cream with Mint // Rooftops

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3 cups

A creamy and delicious ice cream made with mascrapone, Greek yoghurt and honey with a hint om mint

Ingredients

  • ¾ cup (90 g.) mascarpone
  • 1 cup (240mL / 250 g.) Greek yoghurt
  • 3 tbsp. honey
  • A big handful of fresh mint

Instructions

  1. Make sure your ice cream maker is completely ready*.
  2. In a bowl mix together mascarpone, Greek yoghurt and honey. Plug off the mint leaves (do not add the stems – they are SEJE and not nice to chew on) and chop them very well. Mix into the mascarpone mixture.
  3. Turn in your ice cream maker according to the manufacturers instructions.
  4. The ice cream is best, when it has been left out of the freezer 15 minutes before serving.

Notes

* If you don’t have an ice cream maker, you can make this ice cream by freezing it in a container and stirring very well (or whipping) once every half hour.

http://thesmoothielover.com/mascarpone-ice-cream-with-mint-rooftops/

May 17, 2015

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Super sunde raw barer med spiret boghvede, mandler, goji bær og kakao. Vegansk, glutenfrie og raw.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

I am insanely picky when it comes to sweets and cakes. I actually really often say no to all the cake you are offered everwhere. Sometimes I really hate it, since I am afraid people think I do it because I want to show off, get attention or – worst of all – don’t appreciate them offering it to me. But really, I am completely honest when I tell you I am just picky – and I don’t get the idea of filling my body with rubbish if I don’t even enjoy it.

On the other hand, if it is something I really like I am definitely not fanatic. And I am a firm believer that desserts are a necessity in life! Period.

My mind already wanders off to the world of big soft cookies, ice cream and molten chocolate cakes…

——————————————————————————————————————-

Jeg er ufatteligt kage- og slikkræsen. Jeg takker faktisk virkelig ofte nej til alle de søde sager, man konstant tilbydes. Hvilket kan være utroligt træls nogle gange, for jeg er så bange for, at folk tror jeg gør det fordi jeg vil have opmærksomged eller vise mig eller – værst af alt – ikke værdsætter det arbejde, de har lagt i det. Men for at være et hundrede procent ærlig – jeg er bare virkelig kræsen. Og jeg gider ikke spise usunde ting, jeg ikke nyder.

På den anden side, hvis det virkelig er noget, jeg kan lide er jeg ikke fanatisk! Livet er for kort til at leve uden lækkerier, siger jeg med tankerne allerede på vej til drømmeverdenen af store bløde cookies, is og flydende chokoladekager…

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Then I thought what do you actually like? And then it hit me – anything healthy and healthified. I know, I know. I sound fanatic. But really, there’s a reason all the recipes on this blog are some degree of healthy.

I simply like the taste of healthy desserts.

And I mean it when I say any degree of healthy. Sometimes I just cut out the flour but keep the butter like in my grain free apple pie. Sometimes I go paleo or vegan like this chocolate cake. Sometimes things are just lower in bad fats like this ricotta cake.

But sometimes I like to go all in! Like these super food bars.

———————————————————————————————————————

Så var det jeg tænkte, ”hvad kan du egentlig sådan rigtig godt lide?”. Og så slog et mig – alt, der er lavet sundt eller bare sundere. Jeg ved det, jeg ved det… Jeg lyder utroligt fanatisk. Men ærligt, der er en grund til at alle opskrifter på denne blog er en eller anden grad af sund.

Jeg kan simpelthen godt lide smagen af sunde søde sager.

Når jeg siger en eller anden grad, mener jeg det virkelig. Nogle gange er det for mig nok bare at undgå det hvide mel, som i denne korn-frie æbletærte. Andre gange laver jeg tingene palæo eller veganske. Nogle gange skal tingene bare være mindre fede, som denne ricotta kage.

Men nogle gange går jeg all in! Som ved de her superfood barer.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Oh my… These are incredible. Not lying here. I finally jumped on the sprouting bandwagon and made sprouted buckwheat. I really don’t know why I didn’t do that before. That stuff is seriously amazing (and insanely versatile – I’ve been eating it with everything). And so healthy packed with proteins and enzymes, gluten free, wheat free, and, and, and…

Additionally these bars contain a lot of healthy plant based fats (from the almond butter and coconut oil) and antioxidants (from the cocoa and goji berries) – oh, and they are sweetened with dates.

Enjoy!

———————————————————————————————————————-

Jesus, de her er lækre. No joke. Jeg er langt om længe hoppet med på spire-bølgen og har spiret mine egne boghvedefrø. Seriøst, hvorfor gjorde jeg ikke det før. De små guldkorn er jo fantastiske (og utroligt alsidige – jeg har spist dem på alt de sidste par dage). Og super sunde, pakket med proteiner og enzymer, gluten frie, korn frie, og, og, og…

Oveni får du i de her barer en masse sundt plantebaseret fedt (fra mandelsmøren og kokosolien) og antioxidanter (fra kakaoen og gojibærne) . og så er de sødede med dadler.

Velbekomme!

Super Food Bars w/ Sprouted Buckwheat & Goji Berries

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 10 bars

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Ingredients

  • 2/3 cup buckwheat groats (OR 1 ½ cup sprouted buckwheat)
  • 1/3 cup (70mL / 40 g. / 4 pieces) medjool dates (or other big soft dates)*
  • 1/3 cup (70mL / 80g.) almond or brazil nut butter
  • ¼ cup (60mL / 40 g.) coconut oil
  • 20 g. dark chocolate (preferably sugar free)
  • 2 tbsp. cocoa powder
  • 2 tbsp. goji berries
  • 40 grams dark sugar free chocolate OR 2 tbsp. coconut oil, 1 tbsp. honey and 1 tbsp. cocoa powder
  • Optional: freeze dried berries, chopped nuts or more goji berries for garnish

Instructions

  1. SPROUT THE BUCKWHEAT**: Rinse the buckwheat groats very well. Place the buckwheat groats in a bowl and cover completely with water. Let soak over night. The day after rinse very well again and place the groats in a sieve in a big bowl until they begin to sprout – this takes two days. Rinse very well at least twice a day.
  2. In a food processor blend together dates and nut butter until smooth.
  3. Melt together the coconut oil, dark chocolate and cocoa powder in a small saucepan. Stir in the date-nut paste and lastly stir through the sprouted buckwheat and goji berries.
  4. Pres the mass out into a small dish covered in wax paper and refrigerate for 1 hour.
  5. Melt the 40 grams of chocolate over a water bath or melt together the coconut oil, honey and cocoa powder and pour the mixture over the bars. Eventually garnish with berries or nuts. Refrigerate for anther hour.
  6. Cut into 10 bars. Store in an airtight box in the refrigerator for up to 5 days.

Notes

* If you can’t get soft dates, just soak them over night ** If you already have sprouted buckwheat in the fridge, this step can be skipped.

http://thesmoothielover.com/super-food-bars-w-sprouted-buckwheat-goji-berries/

May 11, 2015

A basic recipe for healthy homemade granola muesli – ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

Grundopskrift til sund hjemmelavet granola mysli (ristet mysli) – lige til at gå til, så du kan lave din egen yndlings mysli uden alle tilsætningsmidlerne og store mængder sukker fra de færdiglavede produkter

A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

Do you ever get the urge to pick up yourself and sort out everything in your life? Kind of like a life cleaning freak out. I’ve been having exactly such a freak out the last couple of days.

You might remember me telling I had some pretty shitty weeks not to long ago. Well, let’s hurry up and forget those terrible weeks – I am perfectly happy again. In fact I am more happy than I can ever remember being. I am, however, quite sure my cleaning freak out came in the aftermath as a direct reaction to me neglecting everything around me. Some kind of a weird external force or something hit me and I suddenly had to clean out everything. My school notes, my wardrobe, my bathroom, my photo library AND my blog. By now everything is sorted out and it feels so good.

—————————————————————————————————————————–

Får du også nogen gange en uforklarlig trang til virkelig at hive op i dig selv og rydde op i alt? Sådan lidt et livs-rengørings-flip. Lige præcis sådan et flip har jeg haft de sidste par dage.

I kan måske huske jeg fortalte, jeg havde nogle lorteuger for lidt siden, men lad os skynde os og glemme det – jeg har det fantastisk dejligt igen. Men jeg er ret så sikker på, at mit rengøringsflip kom som en direkte reaktion på al den forsømmelse af altid omkring mig, jeg lavede. En eller anden dag tog fanden ved mig og jeg havde pludselig brug for at rydde op i ALT. Mine skolepapirer, mit skab, mit badeværelse, mit fotobibliotek OG min blog. Ah, det føles dejligt.

A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granolaA basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

The blog has had a complete spring cleaning. New layout, all the posts are now under the correct categories and I’ve made a list over the posts that need a make over (aka. new photos). Phew, never start a blog at the age of 15! Okay, kidding, but my old posts are beyond terrible.

During this complete cleaning I realised how incredibly many granola recipes I’ve got. I mean, they’ve got their very own section under my recipe index. But the thing is I rarely use those recipes. I just throw whatever I feel like together. And I make granola every week. The lovely thing about granola is that the combination of ingredients is infinite. You just have to know the ratio of things. So here is my basic granola recipe – ready to personalise.

——————————————————————————————————————————

Så der har været hovedrengøring på bloggen. Ny layout, alle posts samlet under korrekte kategorier og jeg har lavet en liste over de posts, der trænger til lidt finpusning (aka nye billeder). Pyha, lav aldrig en blog når du er 15! Ej, men specielt de gamle postst var helt gale på den.

Under denne total rengøring opdagede jeg pludselig hvor utroligt mange granola opskrifter der er, her på bloggen. Jeg mener, de har en helt sektion for sig selv i mit recipe index. Men jeg bruger aldrig de opskrifter. Faktisk smider jeg altid bare noget sammen. Og jeg laver granola en gang om ugen. Det skønne ved granola er nemlig, at sammensætningen af ingredienser er uendelig. Man skal bare vide, hvilke forhold tingene skal blandes i. Så her kommer en grundopskrift på den – efter min mening – bedste hjemmelavede granola.

A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

NOTES ON GRANOLA MAKING

– Make sure the granola is evenly spread out. Otherwise big lumps that require longer baking forms

Never add dried fruit to the oven – it expands and burns

– If some of the granola is about to burn, reduce heat and set the oven door ajar

– Better stir once too much than once too little, granola easily burns

————————————————————————————————————————-

GODT AT VIDE OM HJEMMELAVET GRANOLA

– Sørg for at granolaen er helt jævnt fordelt. Ellers kommer der store klumper, der skal bage for lang tid

– Put aldrig tørret frugt med ind i ovnen – det puffer op og brænder af

– Hvis noget af granolaen er ved at brænde af, skru ned for varmen og sæt ovndøren på klem

– Rør hellere en gang for meget end en gang for lidt, granola brænder meget let på

Basic Granola Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 3 cups

A basic recipe for healthy homemade granola - ready to personalise to suit your taste

Ingredients

  • ¼ mashed banana OR 2 tbsp. apple sauce*
  • 1 ½ cups/ 360mL oats (old-fashioned, rye, quinoa flakes…)
  • ½ cup/ 120mL nuts (almonds, walnuts, hazelnuts, cashews…)
  • ½ cup/ 120mL seeds (chia seeds, flax seeds, pumpkin seeds…)
  • ¼ cup/ 60mL water
  • 1 tbsp. oil (melted coconut oil, ghee, olive, sesame…)
  • 2 tbsp. liquid sweetener (honey, agave, molasses, maple syrup…)
  • ½ cup/ 120mL dried fruit (figs, cranberries, goji berries, mulberries…)

Instructions

  1. Preheat oven to 175°C/ 350°F
  2. Place the banana or applesauce in a big bowl. Add in oats and stir well. Chop the nuts and ad nuts and seed to the mixture.
  3. Mix together water, oil and liquid sweetener and pour over the cereal.
  4. Spread the granola out evenly on a baking sheet with baking paper.
  5. Bake for 20 minutes stirring often (5 times at least).
  6. Let cool down completely. Mix in the dried fruit and store in an airtight container.

Notes

*The addition of fruit puree makes the granola chunky

http://thesmoothielover.com/everything-but-the-kitchen-sink-granola-aka-basic-granola-recipe/

May 6, 2015

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Sund kikærtepizza med skummet mascarpone, frisk rucola og lækker hjemmelavet tomatsauce lavet med grillede tomater

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

The best thing about travelling is no doubt exploring new food and food cultures. I always have to taste everything, see everything and take photos of everything. A local farmers market? I’ll be there. A famous restaurant? Gotta try it. Fruit orchards? I have to visit. Strange local vegetables? You bet. It’s just so interesting – and I always come home with a million new ideas.

Tuscany was no exception. Here are just some of the ideas I got for pizza: whipped mascarpone, whole tomatoes and arugula (seriously they put arugula on everything).

—————————————————————————————————–

Noget af det bedste ved at rejse er uden tvivl at opdage ny mad og nye madkulturer. Jeg skal altid smage det hele, se det hele og tage billeder af det hele. Lokalt madmarked? Jeg er på. Kendt restaurant? Den skal prøves. Frugtplantager? Du kan bande på jeg skal et smut forbi. Specielle hidtil ukendte grøntsager? Om de skal smages. Det er bare så spændende – og ikke mindst giver det mig 117 mere eller mindre skøre ideer til nye opskrifter.

Turen til Toscana var ingen indtagelse. Her er nogle af de ideer jeg fik til pizzaer: mascarpone, hele tomater og frisk rucola (seriøst der kommer rucola på al pizza).

DSC_0289Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoessiena2

Another thing I just have to make is pan forte – a sweet Italian speciality. Friday we visited the cute little medieval city Siena (seriously if you ever come by, you have to visit that city – it’s just lovely), from where pan forte comes from. Obviously we had to buy a little big piece (pictured below). SO damn delicious!

Actually I intended to make pan forte for this post. Because here are the pics from Siena so pan forte would have been idea. I just haven’t had the time for experimenting with something completely new – but it will come soon. Promise.

————————————————————————————————

En anden ting, jeg bare må lave, er pan forte – en italiensk specialitet af den søde slags. Fredag besøgte vi den fantastisk dejlige borgby Siena (seriøst, hvis du nogensinde kommer i nærheden, skal den by besøges – den er så skøn!), hvor pan forte kommer fra. Så vi måtte købe et lille stort stykke (på fotografiet herunder). SÅ lækkert! Faktisk var intentionen at denne post netop omkring Siena skulle handle om pan forte – det ville bare have passet så skønt sammen. Men jeg har simpelthen ikke haft tiden til at eksperimentere med noget helt nyt – så den må I have til gode (:

siena3Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes siena1 Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Homemade Pizza Sauce DSC_0359DSC_0749

NOTES

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

Pizza with Whipped Mascarpone and Homemade Roasted Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 pizza

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Ingredients

  • 400 g. big cherry tomatoes
  • 1 big handful of fresh basil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup chickpea flour
  • ½ tsp. baking powder
  • 1 tbsp. olive oil
  • 4 tbsp. water
  • 50 g. mascarpone cheese
  • Half a ball of buffalo mozzarella
  • Cherry tomatoes
  • Fresh arugula

Instructions

  1. Start by making the tomato sauce: Preheat oven to 200°C / 390°F. Place tomatoes on a baking sheet with baking paper and bake for 30 minutes – see notes. Remove the skin from the tomatoes and transfer to a food processor. Add in the rest of the ingredients and blend until smooth.
  2. Now make the crust by whisking together chickpea flour and baking powder. Add in the oil and then the water one tablespoon at a time. Roll out between two pieces of parchment paper. Remove one of the sheets and cut into desired shape.
  3. Spread out the tomato sauce on the crust. Tear apart the buffalo mozzarella and spread it out on the crust. Place the tomatoes on the pizza.
  4. In a bowl whip the mascarpone cheese using an electric beater (or use your stand mixer). Place dollops of whipped mascarpone on the pizza.
  5. Bake for approx. 15 minutes – or until the crust is golden brown.
  6. Serve topped with fresh arugula.

Notes

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

http://thesmoothielover.com/pizza-with-whipped-mascarpone-and-homemade-roasted-tomato-sauce-tuscany-vol-2/

 

May 4, 2015

I am a big fan of Instagram. I know it sounds silly and a tad bit childish, but I really like how easy it is to connect with other people around the globe. And how easy it is to find new inspiring food-, health-, photo- and travel bloggers. And of course how easy it is to share your own experiences, new finds and ideas. Seriously it is a cornucopia of inspiration.

I really often share pictures of food I’ve made using other bloggers’ recipes or just food I’ve made because I saw another blogger making something similar or with some specific method. And then I thought “shouldn’t those ideas be allowed to get a life outside Instagram?”.

What I am saying is that I think people should get all the credit they deserve for their ideas. Also I think it is a shame if all the nice stuff on Instagram stay on Instagram AND I would love to see all those ideas even if I didn’t have an Instagram account. Therefore I’ve decided to make a short wrap up of my faourite “Insta-finds” every month. Nothing big – just a little link love (:

(And from now on I won’t write this much in these posts)

—————————————————————————————————————

Jeg er en stor fan af Instagram. Jaja, jeg ved det… Det lyder super skørt, poppet og en anelse barnligt. Men sagen er, at Intagram ikke nødvendigvis behøver være poppet. Jeg elsker, hvor let det er at connekte med folk fra hele verden. Jeg elsker, hvor let det er at finde nye mad-, sundheds-, foto- og rejsebloggere. Og selvfølgelig hvor et det er at dele dine egne oplevelser, ideer og nye fund. Det er et overflødighedshorn af inspiration.

Jeg deler selv ofte billeder af mad jeg har lavet – specielt hvis det er lavet efter en anden bloggers opskrift, eller fordi jeg fik en skør ide fra en anden blogger. Eller hvis denne blogger nu har en super god metode til at lave noget bestemt. Og så var det, jeg tænkte “de ideer fortjener et liv uden for Instagram”.

Hvad jeg forsøger at sige er, at jeg synes folk skal have al den credit for deres ting, som de fortjener. Plus jeg synes det er ærgerligt hvis al det skønne materiale på Instagram skal forblive på Instagram OG jeg ville selv blive glad for ideerne, selvom jeg ikke nødvendigvis havde en Instagrambruger. Derfor vil jeg lave en kort wrap up af mine yndlingsbilleder fra den foregående måned. Intet stort – bare lidt deling af utrolig fantasi.

(Og fra nu af vil jeg ikke skrive så meget i de her posts)

April insta

1 Thea over at Baking Magique makes the most delicious gluten free waffles – tried those with buckwheat and chia // Thea fra Baking Magique laver det lækreste glutenfrie vafler – prøvede hendes chia og boghvede

4 This is seriously the sweetest thing ever! After reading my post about Pana Chocolate and how sad I am you can’t get it in Denmark, lovely Dearna from To Her Core sent me a package with three samples all the way from Tasmania – I still can’t help but smile every time I think about it // Jeg tror aldrig nogen har gjort noget så sødt for mig! Efter at have læst min post om Pana Chocolate sendte søde Dearna fra To Her Core mig en pakke hele vejen fra Tasmanien – jeg smiler stadig ved tanken

5 I am addicted to this banana bread // Jeg er afhængig af det her banabrød

8 From the best day ever with my lovely friend Anna – tea, rye and chocolate snacks and a spontanout 25K bike ride around the lake at 7.30 pm // Fra den skønneste dag nogensinde med søde Anna – te, chokorug og en spontan 25K cykeltur om Furesøen kl. halv otte om aftenen

9 I got so much chocolate for my birthday – including this amazing 100% chocolate from Amma Chocolate which lovely Signe gave me // Jeg fik så meget choko til min fødselsdag – bl.a. den her lækre 100% chocolate fra Irma, som jeg fik af Signe

10 The Green Kitchen Stories Cook Book is the best ever – got it for my birthday // Green Kitchen Stories’ kogebog er bare den bedste – fik den i fødselsdagsgave

11 Strawberry season in Italy -> soon strawberry season here // Jordbærsæson i Italien betyder snart jordbærsæson her

13 All that delicious pasta in Italy // Lækker pasta i Italien

16 Varme hveder – a soft wheat bun with cardamom which the Danes eat the day before one of our biggest holidays // Varme hveder


 

April 30, 2015

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

So I am back home again after five amazing days in lovely Tuscany. I’ve been to Italy quite a lot of times before (my family and I holds an inexplicable love for Italy) and I simply love that country. The nature’s stunning, the people nice, the language beautiful and don’t even get me started on the food (pizza, gelato, ravioli… Mmm…). The nice thing is that the Italians value good food highly so almost no matter what restaurant you choose, you can be sure to get something of good quality.

———————————————————————————————————————-

Så sidder jeg hjemme igen efter fem fantastiske dage i Toscana. Jeg har efterhånden været i Italien en del gange (min familie og jeg nærer en vis forkærlighed for Norditalien) og jeg elsker simpelthen det land. Naturen er så smuk, folket søde, sproget flot og maden i særklasse – gourmet pizzaer, italiensk is, ravioli… mums… Italienerne går nemlig meget op i mad, og ligegyldig hvor man går hen kan man være sikker på at få mad af god kvalitet. Jeg er fan!

Castiglione della Pescaia

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Tuscany is dotted with old medieval towns. They are all build in stone and are perched on the top of the hills which makes them delightfully imperfect. So cute!

We stayed in one of these lovely cities, Castiglione della Pescaia. This city is mostly used by Italians for when they go on holiday or weekend. So the first three days (Wednesday, Thursday and Friday) it felt like we had the whole town for ourselves. Such a lovely and extraordinary feeling.

———————————————————————————————————————-

Rundt omkring på bjergtoppene i hele Toscana ligger små, søde middelalder borgbyer. De er alle sammen så søde med deres skæve huse, stejle gader og gamle store mursten – fantastisk dejligt uperfekte. Så sødt!

Vi boede i en af disse byer, Castiglione della Pescaia. Byen er et feriested for italienerne selv, så onsdag, torsdag og fredag var der næsten ingen mennesker. Det var så hyggeligt at rende rundt i de skrå gader og føle, man havde verden for sig selv.

Ita1

My brother – Libaration day in Castiglione della Pescaia

Ita2

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

The first two days we spend in Castiglione (where all the pictures are from ecxept the one of the Pisa Tower), but since we flew to Pisa we had to go see the Pisa Tower one more time. So we had lunch in Pisa where I got the most amazing gnocchi dish with a creamy walnut sauce. It was probably loaded with cream and gnocchi isn’t exactly healthy. But it was sooooo good. So I decided to try and make it myself. This recipe uses zucchini noodles instead (I got a spiralizer for my birthday for the record – yay!) and the sauce is made like you’d make a béchamel sauce, which is insanely creamy. I used skim milk, but this recipe can easily be made vegan by subbing unsweetened almond milk.

———————————————————————————————————————-

De første to dage brugte vi på at udforske Castiglione (billederne i denne post er derfra, undtagen det af det skæve tårn) efter lige hurtigt at have udforsket Pisa og set det skæve tårn endnu en gang – det skal man næsten når man nu flyver til Pisa. Her spiste vi på en skøn lille restaurant, hvor jeg fik den lækreste gnocchi-ret med valnøddesauce. Det var så skønt og helt sikkert spækket med fløde, og gnocchi er ikke ligefrem det sundeste i verden. Men det var SÅ lækkert – helt sikkert det værd.

I den her opskrift har jeg skiftet gnocchi’erne ud med squash pasta (jeg fik en spiralizer i fødselsdagsgave – jubiii), og saucen er lavet, som man ville starte en bechamel sauce, hvilken er helt utrolig cremet. Jeg brugte minimælk, men du kan sagtens bruge en hvilken som helst usødet nøddemælk, hvis det skal være vegansk eller laktosefrit.

 

Click here for a tutorial on how to make zucchini noodles without a spiralizer

Klik er for at se, hvordan du laver squash spaghetti uden en spiralizer

Zucchini Spaghetti with Walnut Sauce // Italy vol. 1

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 tbsp. flour
  • 1 ½ cup milk of choice*
  • ½ cup walnuts
  • Salt and pepper
  • ...
  • 1 zucchini

Instructions

  1. Chop the walnuts finely in a food processor (not until it turns into flour, but fine).
  2. Heat up the olive oil in a small saucepan. Add in the flour and whish very well to make sure no lumps form. Cook for 3 minutes over low heat whisking constantly. The whisking is very important. Other-wise you’ll get big dough lumps.
  3. Pour in the milk a little at a time whisking constantly. When all the milk is added and the sauce is smooth add in the chopped walnuts. Cook over low heat for 5 minutes allowing the sauce to thicken, whisking from time to time again to make sure no lumps form.
  4. Make spaghetti from the zucchini using a spiralizer (if you don’t have a spiralizer, see link above recipe).
  5. Pour the sauce over the zucchini and serve right away.

Notes

* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan

http://thesmoothielover.com/zucchini-spaghetti-with-walnut-sauce-italy-vol-1/

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

April 24, 2015

Delicious rustic breakfast porridge with rye and walnuts – sweetened with molasses

Lækker rustik grød med rug og valnødder – sødet med melasse

Rye & Walnut Porridge with molasses and apple

I’ve done something slightly weird and a tad bit stupid. I’ve taken three days of from school. Out of the last 25 days left of high school. And packed a suitcase. And my camera. And boarded a plane. . And have flow to Italy. With my mom and little brother.

So right now I am sitting in a car on my way trough the beautiful and hill-y landscape of Tuscany with green fields, small orange houses and tall lean cypresses on each site on my way from Pisa to a small town at the shore. I look forward to five lovely days with great company which I intend to spend wearing shorts and sunglasses and with my stomach full of gelato, caprese salad and good Italian pizzas. I’ll make sure to bring back as much food inspiration as possible.

———————————————————————————————————————–

Jeg har gjort noget halvskørt. Taget tre dage fri. Ud af de sidste 25 dage af gymnasiet. Og pakket en kuffert. Og mit kamera. Og er fløjet til Italien. Med min mor og lillebror.

Så lige nu sidder jeg i en bil på vej gennem Toscanas smukke kuperede landskab med grønne marker, lave orange huse og cypresser til begge sider på vej fra Pisa til en lille by ud til havet. Jeg glæder mig til fem dejlige dage med godt selskab iført shorts og solbriller og med mavsen fuld af gelato, caprese salat og gode italienske pizzaer. Der skal hentes massere af madinspiration med hjem!

Rye & Walnut Porridge with molasses and apple

But before we start on the Italian food, I want to talk about something very Nordic – porridge. Because I have – deeply inspired by the café GRØD (porridge) – developed an interest in experimenting with all different sorts of grains and toppings. My new favourite cereal to cook with is whole rye oats, which I used in this recipe.

Rye oats have a lot more bite than ordinary oats – and they taste lovely together with walnuts and the bitter sweet taste of molasses. Topped with apples you can’ go wrong.

———————————————————————————————————————

Men før jeg starter på al den italienske mad, skal det lige handle om noget meget nordisk – grød. Jeg er nemlig – dybt inspireret af spisestedet GRØD – blevet tosset med at eksperimentere med nye former for grød og toppings. En ny form for gryn, jeg er blevet helt vild med er grove ruggryn, som jeg forleden kreerede denne opskrift med.

Ruggryn er super lækre, og har meget mere bid end havregryn – og så passer de bare skønt sammen med valnødder og den bitter-søde smag af melasse. Toppet med æbler kan det ikke gå galt.

Rye & Walnut Porridge with molasses and apple

Read about molasses

Læs om melasse her

Rye & Walnut Porridge with molasses and apple

Prep Time: 3 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

  • ½ cup rye oats
  • ½ cup milk of choice
  • ½ cup water
  • 1/8 tsp. salt
  • ½ tsp. dark molasses
  • 2 tbsp. broken up walnuts
  • Topping; apples, more walnuts

Instructions

  1. In a small pot mix everything together.
  2. Bring the porridge to the boil and let it simmer for 8-10 minutes, or until all the liquid is absorbed.
  3. Serve topped with apples and more walnuts
http://thesmoothielover.com/rye-walnut-porridge-with-molasses-and-apple/

April 19, 2015

Delicious creamy polenta with blasamic baked tomatoes and homemade pesto with spinach, basil and walnuts

Lækker cremet polenta med balsamico bagte tomater og hjemmelavet pesto med spinat, basilikum og valnødder

 Creamy Polenta with Baked Cherry Tomatoes and Walnut Spinach Pesto

I really wanted to start this post with “Good morning blog” – a direct reference to the, unfortunately finished, musical Ivan’s Incredibly Story (based on a famous, popular and beloved Danish children’s book called Rubber Tarzan by Ole Lund Kirkegaard) and the legendary line “Good morning running wheel”. Jesus, I’ve got musical withdrawal symptoms. Because musical was, once again, an amazing adventure full of references, sayings, phrases and bad intern jokes amongst the actors. It’s amazing.

—————————————————————————————————————-

Jeg havde sådan lyst til at starte denne post med ”Godmorgen blog” – en direkte reference til den desværre nu afsluttede dejlige musical Ivans Utrolige Historie (aka. Gummi Tarzan af Ole Lund Kirkegaard) og den legendariske replik ”Godmorgen løbehjul”. Gud, hvor har jeg musical abstinenser. For hvor har den musical været et eventyr – og hvor er der bare mange gode referencer, talemåder, udtryk og dårlige interne jokes blandt os deltagere nu. Det er helt fantastisk.

Creamy Polenta with Baked Cherry Tomatoes and Walnut Spinach Pesto

Two and a half weeks intense musical practice and shows are done. But is was great. I mean, my 19th birthday disappeared in a flood of costumes, make up, songs and dances, but it doesn’t matter at all. The lovely musical people marked the day with a blaze of glory – a birthday spend at the theatre is the best.

I feel empty now that it’s done. But luckily I have a ton of photos to remind me just how amazing it all was. We had a very talented photographer – Mikkel Arnfred – taking photos of the show, and he has kindly allowed me to share some, like I did last year.

The following photos are taken by Mikkel Arnfred. I do not claim to have the rights over these photos.

—————————————————————————————————————-

To og en halv uges voldsomt intenst musical er slut. Men det har været så skønt. Jeg mener, min 19-års fødselsdag forsvandt i et væld af kostumer, makeup, sange og danse, men det gør på ingen måde noget. Jeg blev fejret med manér af de dejlige dejlige musical mennesker – en fødselsdag brugt i Galaksen er den bedste man kunne tænke sig.

Det er så tomt, at et er slut. Jeg savner det utroligt. Men heldigvis er der jo ting, der kan redde sådanne tomrum – som fx flotte billeder af forestillingen. Vi har haft den dygtigste fotograf på nogle dage – Mikkel Arnfred – og jeg er så heldig, at have fået lov at dele nogle billeder, ligesom sidste år.

Alle de følgende billeder er taget af Mikkel Arnfred.

By Mikkel Arnfred

Yup, that’s me.

By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred

Aren’t they amazing?

Well, back in the kitchen I decided to make polenta – something I haven’t had in a looooong time. I really have a weakness for baked tomatoes. So I had to add such one to the recipe. And homemade pesto. The best meal to treat my broken musical heart (:

————————————————————————————————————–

Er de ikke flotte?

Nå men tilbage i køkkenet besluttede jeg mig for at lave polenta – noget jeg ikke har fået længe. Jeg har en svaghed for bagte tomater – det er bare det bedste. Så det skulle selvfølgelig på. Og hjemmelavet pesto. Der findes intet bedre måltid til at dulme sorgerne over enden på noget dejligt (:

Creamy Polenta with Baked Cherry Tomatoes and Walnut Spinach Pesto

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 2 servings

Ingredients

  • TOMATOES
  • 1 cup cherry tomatoes
  • ½ tbsp. olive oil
  • ½ tbsp. balsamic vinegar
  • Salt and pepper
  • PESTO
  • ½ cup walnuts
  • 1 cup packed spinach
  • 3 sprigs basil
  • ¼ cup shredded parmesan
  • ½ cup olive oil
  • Salt to taste
  • POLENTA
  • 3 cups water
  • 2/3 cup corn flour
  • 1 tbsp. butter
  • ¼ cup milk
  • Salt and pepper

Instructions

  1. Start by making the tomatoes: Preheat oven to 180°C / . In a bowl mix the olive oil, balsamic vinegar and salt and pepper. Stir in the tomatoes. Bake on a baking sheet with baking paper for 15-20 minutes. Meanwhile make the pesto by placing walnuts, spinach, basil and parmesan in a food processor. Pulse to combine. Add in the oil and salt and blend until smooth.
  2. Make the polenta by bringing the water to the boil. Add in the corn flour and boil for five minutes whishking constantly to make sure no lumps form. Then add in the butter and milk and let it simmer for 10 minutes. Season with salt and pepper.
  3. Serve the polenta topped with baked tomatoes and pesto.
http://thesmoothielover.com/creamy-polenta-with-baked-cherry-tomatoes-and-walnut-spinach-pesto/

April 6, 2015

An easy and super delicious vegetarian (vegan) one pot coconut curry

En super let og super lækker vegetarisk (vegansk) kokos curry

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Right now I am in the middle of a wonderful adventure like I was exactly one year ago. A musical adventure. I’ve been living together with about 40 other lovely people my age in the theatre in the neighbour town 12 hours a day 10 days straight in order to make the most amazing show – just like last Easter break. The Easter break is where half a year worth of work culminates. And NOW we are ready – we’ll be playing every day this week. I really love these weeks. I love living in this big bubble of dancing, singing and acting together with the most amazing, funny and sweet people on earth. My stomach hurts from laughter. It is tough and I am extremely exhausted – but I love it! There is no better feeling than this one – we have fought and fought and worked and worked and now we are on stage giving EVERYTHING we have.

—————————————————————————————————————

Lige nu står jeg midt i et utroligt eventyr igen ligesom jeg gjorde for præcis et år siden. Et musical eventyr uden lige. Ligesom sidste påske har jeg og ca. 40 andre unge boet i Galaksen (kulturhuset/ teatret i Værløse) 12 timer om dagen 10 dage i træk for i fællesskab at skabe et utroligt show. Påsken er kulminationen af et halvt års træning og NU går det løs med forestillinger hele den kommende uge. Og jeg nyder hvert et øjeblik. Jeg elsker på denne måde at få lov til at lukke mig ind i en kæmpe teater-, sang- og danseboble sammen med de mest fantastiske musicalmennesker. Det er hårdt. Det er intenst. Men mest af alt er det fantastisk sjovt. Min mave gør ondt så meget har eg grint. Der er ingen bedre følelse end den jeg har lige nu – at stå med en færdig forestilling, man har kæmpet for at lave og få lov at fyre den MAX af på scenen. Whoop!

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

We premiered yesterday and thereafter we threw a premiere party – so next day we are always off which feels insanely weird after ten so intense days. I couldn’t stand being away from the kitchen and my camera anymore – I mean, TEN days!!!

I hope I’ll be able to share some photos from the show soon.

—————————————————————————————————————-

I går havde vi præmiere med efterfølgende præmierefest, og dagen derpå har vi altid fri før det går løs igen i morgen. Og så kunne jeg ikke holde mig ude af køkkenet længere – ti dage væk fra køkken og kamera er lang tid (;

Jeg håber på at få lov at dele nogle billeder fra forestillingen snart.

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Last summer I took a cooking class on Gili Islands in Indonesia where we made the most delicious chicken curry and I’ve been wanting to make a vegetarian version ever since – and here’s the result (unintentionally it even turned vegan). My family loved it – I hope you do too.

Happy belated Easter!

———————————————————————————————————–

Sidste sommer tog jeg et kokkekursus på Gili Islands i Indonesien, hvor vi bl.a. lavede den lækreste kyllingecurry, og lige siden jeg sådan haft lyst til at lave en vegetarisk udgave, og her er den endelig (den endte endda med at blive vegansk). Min familie var vilde med den – det håber jeg også I er.

Glædelig forsinket påske!

Vegan Vegetable Coconut Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 tbsp. sesame or coconut oil
  • 1 big yellow onion
  • 2 cloves garlic
  • 2 thump sized lumps of ginger root
  • 3 tbsp. mild curry paste
  • 1 can coconut milk
  • ½ cup water
  • 1 big red bell pepper
  • 1 small head broccoli
  • 200 g. white mushrooms
  • Optional: tofu cubes
  • Juice from 1 lime
  • 2 tbsp. palm sugar (or honey if you aren’t strictly vegan)
  • 2 scallions
  • 1 tbsp. soy sauce
  • Pepper
  • Almonds or cashews for topping

Instructions

  1. Heat the oil in a big wok.
  2. Cut the onion into strips, smash the garlic and grate or chop the ginger root. Add it onto the pan together with curry paste and fry for 5 minutes (or until de golden onion softens slightly).
  3. Pour over coconut milk and water and bring to a simmer.
  4. Cut the bell pepper into strips, the broccoli into smaller bouquets and the mushrooms into fourths. Add to the simmering coconut mix (eventually together with tofu).
  5. Season with limejuice, palm sugar, scallions, soy sauce and pepper.
  6. Let simmer for 10 minutes.
  7. Serve topped with cashews or almonds and eventually together with rice or noodles.
http://thesmoothielover.com/vegan-curry/

March 29, 2015

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Sund caprese pizza/ fladbrød med bøffelmozzarella, hjemmelavet pesto, basilikum og tomater

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

It is so sad how all good things come to an end. Remember I told you I had made it to the NBO finally (The National Biology Olympiad). Well, during the past three months I’ve been going on multiple biology camps together with the 14 other candidates and it has been nothing less than amazing. Biology is so damn interesting and all the people are so nice. I’ve just returned home from two wonderful days in Aalborg where the actual finally took place. The absolute last run-up to the 26th IBO (International Biology Olympiad). Wow…

Unfortunately I am not one of the four finalists for the international Olympiad, but that’s actually okay. I had absolutely not thought I would be because everybody was so talented. I am just SO SO SO happy to have been a part of this. I am extremely grateful for having had this wonderful experience. I am going to miss the other students and the super interesting camps, but it is with a smile on my face and a warm feeling in my stomach I look back on the last 3 months.

Oh and while I am at it I, have to brag about one of my absolutely best friends Karen (yes, miraculously we both made it to the finally) who is insanely cool and crazy and smart and became one of the four winners who will represent Denmark in IBO this summer – I am so proud of you! You go girl!

—————————————————————————————————————-

Det er så sørgeligt, hvordan alt godt bliver nødt til at slutte på et tidspunkt. Jeg fortalte tidligere, at jeg havde kvalificeret mig til den sidste finale i NBO (den nationale biologiolympiade). De sidste tre måneder har jeg deltaget i flere forskellige biologicamps sammen med de andre 14 finalister og det har været intet mindre end fantastisk. Biologi er så satans spændende og alle de andre finalister er bare så sæde. Nu er jeg så lige hjemvendt efter endnu 2 fantastiske dage i Aalborg hvor finalen fandt sted. Det aller sidste opløb til det 26. IBO (internationale biologiolympiade). Wow!

Desværre er jeg ikke en af de fire finalister til den internationale, men det er faktisk okay. Det havde jeg på ingen måde regnet med at blive, for der var hårdt konkurrence. Men jeg er så uendelig glad for at have været en del af det her. Så ekstremt glad for at have fået det privilegium at deltage. Så det er med et smil på læben og en varmt følelse i maven, jeg kigger tilbage på de sidste tre måneder.

Og nu jeg er ved det må jeg altså lige blære mig med en af mine absolut bedste veninder (jep, utroligt nok var vi begge i finalen), der er så über sej og klog og vild og blev en af de fire vindere, der skal repræsentere Danmark til IBO til sommer – jeg er så stolt af at kunne kalde dig min veninde!

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Another thing which sadly doesn’t last forever is food. Especially when your teenage little brother likes it. I made this pizza the other day but it was gone before I could say caprese. Usually my brother doesn’t like my healthified food at all (he just wants it the ordinary way – he’s a typical tall slim teenage high school boy in that respect), so I never bother to hide the stuff or write a note saying “please leave something for the chef”. But then he found this pizza and not knowing what was in it he ate the entire thing. And he liked it. A clear proof this pizza doesn’t taste healthy at all.

—————————————————————————————————————-

En anden ting, der desværre ikke holder evigt er mad. Specielt når ens teenage lillebror kan lide det. Jeg har lavet den her pizza før, men den var væk før jeg kunne sige caprese. Normalt kan min bror ikke fordrage de ting, jeg laver sunde (han er en totalt almindelig, høj, tynd, teenage gymnasiedreng på det punk), så jeg gør aldrig noget for at have maden for mig selv. Men så fandt min bror denne pizza og uvidende om dens sundhedsgrad spiste han den hele. Og kan kunne lide den. Det bedste bevis på at den her pizza på ingen måder smager sundt.

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

The pizza I longingly had been thinking about while I was sitting on a train with a rumbling stomach on my way home from a tough dance practice was gone – but I had made a healthy pizza which even non-healthy-eaters will love.

Enjoy!

——————————————————————————————————————–

Så den pizza jeg med rumlende mave havde siddet og glædet mig til på hele togturen hjem fra en hård dansetime var væk, men i stedet viste det sig, at jeg havde lavet en sund pizza, end ikke ikke-sund-mads-spisere vil elske.

Håber den smager!

Chickpea Caprese Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 serving

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Ingredients

  • 1 cup (125 g./ 240mL) chickpea flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 2-4 tbsp. water
  • 3 tbsp. tomato puree
  • 2 big tomatoes or 6 cherry tomatoes
  • 50 g. (one big ball) buffalo mozzarella cheese
  • 2 tbsp. homemade pesto
  • Fresh basil
  • PESTO
  • 1 cup loosely packed fresh basil and oregano
  • ¼ cup almonds
  • Small chunk dry cheese
  • 1/8 tsp. salt
  • ¼ cup olive oil

Instructions

  1. Make the pesto by adding all the ingredients to a food processor and blend until desired texture is achieved.
  2. Preheat oven to 200°C / 390°F
  3. Make the cust by whisking together chickpea flour, salt and baking powder. Stir in first olive oil then water and mix until it becomes a dough. Roll out between two pieces of baking / waxpaper.
  4. Spread out the tomato puree. Cut the tomatoes into preferred size and slice the buffalo mozzarella. Top the pizza with the tomatoes, mozzarella, homemade pesto and fresh basil.
  5. Bake for approx. 15 minutes or until the crust is golden brown and crispy.
http://thesmoothielover.com/chickpea-caprese-pizza/