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The Smoothie Lover
The Smoothie Lover
18. 12. 2014

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

SUPER SALAT M/ BLOMKÅL, GRANATÆBLE, AVOKADO, MANDLER OG BRØNDKARSE

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

I am finally done with the big assignment, I’ve been talking about, which means time for doing whatever you want and time for Christmas. It has been interesting but also hard to make the assignment, though I am still in high school. Danish high school is said to be more like a thing in between high school and college than actual high school. And the grade counts for two grades on my final average when I graduate next summer, which ultimately determines which educations I can get into. I’ve been doing experiments at the pharmaceutical company Lundbeck and everything. So the last two weeks have been intense. Every single senior in the entire country has been sitting with a mountain of papers, books, reviews, science data, novels and survey results. And the only topic of conversation with fellow seniors has been SRP. I look forward to a Facebook feed without all the SRP-related stuff – ridiculous memes and shouts for help.

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Så blev det sidste punktum i min SRP (den store opgave, man laver i 3.G) sat og papirerne sat i mappen. Det er en fantastisk følelse at stå med de fire tykke mapper med opgaven i hånden. De sidste to uger har været ret så intense. Hver og en 3.G-elev i hele landet har siddet begravet i bøger, reviews, artikler, spørgeskemaer, forsøgsdata, romaner og billeder. Og hver gang jeg har talt med en med-3.G’er er samtalen faldet på SRP. Nu glæder jeg mig til frihed, jul, ferie og en Facebook-feed der ikke er ved at sprænges med SRP-ting – alt lige fra latterlige memes til råb om hjælp.

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS Okay, so I lied. Not the last two weeks. I finished last Sunday :3 Well, roughly. Then I took a break Monday and enjoyed a day walking around in Christmas-decorated Copenhagen, where after I got back to my desk a edited the entire thing on Tuesday. I just haven’t told any fellow seniors – because I know it would stress me out if I knew some people were done but I wasn’t. Don’t worry, I didn’t hurry through it – but I did start before most others did, and I can be quite efficient when I want to (;

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Okay, jeg løj. Ikke de sidste to uger – jeg var færdig i søndags :3 I det store hele i hvert fald. So jeg tog en pause-dag mandag og nød hele dagen i smukke juledekorerede København, hvorefter jeg igen plantede mig ved skrivebordet og rettede hele opgaven tirsdag. Men sh! Jeg har ikke fortalt nogen andre 3.G’ere at jeg blev færdig før tid, for jeg ved, at jeg ville blive utroligt stresset, hvis jeg vidste nogen var færdige, når jeg ikke var. Bare rolig, jeg har ikke jappet det igennem – men jeg startede før de fleste andre.

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

So I’ve had plenty of time for running, walking the dog, see some friends and creating delicious lunches and breakfast the last days, having finished before time. Particularly two salads have been very popular in my kitchen: the delicious quinoa salad with roasted carrot pesto, To Her Core kindly made for my blog, and this incredible super food cauliflower salad. A wonderful and colourful salad, which is fairly easy to make, insanely delicious and pretty filling.

Also as you can see I’ve been playing a bit with gifs…

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Så jeg har haft massere af tid til at løbe, gå ture, se venner og lave lækker morgenmad og frokost. Specielt er to salater gået igen i de her dage: den lækre quinoa salat med gulerodspesto, To Her Core lavede til bloggen og den her skønne blomskålssalat. En dejlig og farverig salat, som er let at lave, utrolig lækker og rimelig mættende.

Og så har jeg, som I kan se, fjollet lidt rundt med nogle gifs…

Cauliflower Avocado Salad w/ pomegranate

Yield: 2 servings (or 4 servings if used as a side dish)

Super food salad with cauliflower, avocado, pomegranate, almonds and watercress.

Ingredients

  • 1/2 head of cauliflower
  • 1 small pomegranate
  • 1 avocado
  • 1/4 cup almonds
  • 1 big handful of fresh watercress
  • 1 tbsp. olive oil
  • 1/2 tsp. flake salt (sea salt)
  • Pepper to taste
  • Optional: fresh mint

Instructions

  1. Cut the cauliflower into small bouquets and place them in a food processor. Blend until it resembles rice - approx. 10 seconds.
  2. Take out the seeds from the pomegranate, cube the avocado and chop the almonds and watercress coarsely.
  3. Mix blended cauliflower, pomegranate seeds, avocado cubes, almonds, watercress and olive oil in a big bowl. Season with salt and pepper.
  4. Serve right away.

Notes

This salad keeps fresh in the fridge for one day.

http://thesmoothielover.com/cauliflower-avocado-salad-w-pomegranate-blomkals-avokado-salat-m-granataeble/

12. 12. 2014

Gæste-post af Dearna fra To Her Core

Quinoa Salad w/ roasted carrot & corriander pesto

As I’ve been blabbering about in the last two posts I’m currently writing the biggest assignment in Danish high school – SRP. It might not sound like much given the fact that I am only still in high school, but it is a big deal. But I’ll tell more about that another time.

Anyway I haven’t had too much time left for cooking this week (and probably not the next either). At least not when the sun is still up. So I picked up the courage to ask one of my favourite bloggers, if she’d like to make a guest post here at The Smoothie Lover (; I couldn’t have been any happier when I received her anser – yes. Whoopee!

It is therefore with great pleasure I now introduce you to Deanna from To Her Core. Aaa, this is so exiting. I’m all giddy. Dearna is without doubt one of my favourite bloggers in the entire blogging-world. And that world is huge. She is so talented. I love her recipes. I love her gorgeous photos. And I love her view on food. Read her blog! She has so many great tips and thoughts on food.

Fun-fact: I still remember which recipe made me come through her blog… This delicious smoothie bowl, which I’ve made a lot of times since

Without further ado: Welcome to Dearna!

Quinoa Salad w/ roasted carrot & corriander pesto

1) Why did you start blogging? (Yep, I know this one is almost mandatory, but I love hearing why people started :) )

I have always loved cooking and I love the idea of food being shared – through both cooking and eating with others but also the sharing of recipes and ideas – so I see my blog as a way to engage with others, both fellow likeminded bloggers who share a similar passion, and also others that want to learn more about food and cooking.

I am also quite interested in nutrition and wellness and I have noticed that there is a massive disconnect between people and the food they consume. Up until the last few decades, most people in Western cultures would grow a lot of their own produce, and what they didn’t grow they would have a good understanding of where it came from. Fruit and vegetables would be seasonal and only available in areas in which they would naturally grow, and eating was something that was done with purpose – it’s value was understood for the most part, and people would sit down to eat and share food together.

These days, not only do most of us not grow our own food, but we often don’t make it, preferring instead to buy either fast food or convenience food. Food is purchased from large supermarkets which stocks big brands who are often owned by overseas companies who import a lot of the food in.  We eat on the run, at our desks, and in front of the TV. And we take for granted that we can have whatever food we want, when we want it. We have forgotten why we eat, and we are disconnected from the notion of how food effects not only our bodies, but also our mental state.

This has lead to us growing increasingly sicker, and fatter. Bad news for us, but great news for the “health” care and weight loss industry which continue to grow each year world wide, and continue to put out different messages on what we should be eating, when and how, which has just complicated the issue and lead to a lot of confusion surrounding what the ideal diet is.

Eating healthily doesn’t need to be complicated, and it doesn’t need to be boring. That’s one of the key messages that I want to get through in both my cooking and my blog.

Quinoa Salad w/ roasted carrot & corriander pesto

2) What is your “food philosophy”?

I guess I kind of answered this one above sorry! I can elaborate though – I think at a very basic level we need to be putting good quality, clean, wholesome food into our bodies to nourish them. And the best way to do this is to listen to your body and notice how it reacts to certain foods rather than listening to and believing every single piece of “health” advice out there. There is so much debate these days about whether certain wholefoods are healthy – I think we need to worry less about whether or not we are eating enough superfoods or too many whole grains, and instead just keep it simple and focus on eating unrefined, seasonal fresh food. Western diet is so heavily processed these days that small steps like swapping out some of the cereals and refined grains that we eat for whole foods such as vegetables and lean proteins like fish, eggs and legumes can make a drastic difference.

The other thing I think we should be doing – and something that I try to do more and more myself each day – is to eat locally and seasonally. I personally find this more challenging than actually eating healthily as we have become so used to having so many different foods at our fingertips all year round, and often imported foods are a lot more cheaper (which makes no sense when you think about it, and makes you wonder why these products that have travelled half way around the world are so cheap!) but I think that its equally important to be mindful of not only what we eat, but where it is coming from.

 

I’ve quoted Michael Pollen a million times before on my own site, but he just gets it so right:

Eat food. Not too much. Mostly plants.

 

I think if you stick to this, you’re well on your way to living a happy and healthy life.

Quinoa Salad w/ roasted carrot & corriander pesto

3) What is your favourite recipe on your blog?

That’s a tough one! It changes all the time…. Can I name more than one ;) The ones that I eat most often myself at the moment would be the Thai Veggie Stir Fry and the grain free Savoury Veggie “Loaf” – its not really anything like bread, but it’s a delicious meal in its own right. . My Grain-free Rhubarb Cake was a standout and I can definitely see it being cooked again this rhubarb season. I guess at the end of the day, I cook food for the blog that I like to eat myself, so I love them all!

Quinoa Salad w/ roasted carrot & corriander pesto

4) Since you live on wonderful Tasmania, and I would love to go there: What are the must-sees on Tasmania? Attractions, cafes…? 

Tasmania is such a beautiful part of the world! The new MONA museum is amazing, its such a unique building and nothing like anything I have ever seen anywhere else in the world. There are also a few restaurants/bars on site, plus a vineyard and micro brewery, and in summer there is a market and lots of concerts. The peninsula is great – there are some fantastic day walks that the government has just spent a lot of time upgrading the tracks for. The East coast is beautiful, especially Freycinet National Park, and I love the area down south of Hobart (the Huon Valley), its very quiet and still and incredibly relaxing. Some of my favorite Hobart restaurants and cafes are Raincheck and Berta in North Hobart (two of my locals), and in the city there are a few new ones which have open opened up recently that I love – Providore, Betsey and Straight Up. They all focus on real, whole foods that are locally sourced, and the food at all three places is delicious and affordable.

Quinoa Salad w/ roasted carrot & corriander pesto

5) Simply because I love December: Where and with whom are you gonna celebrate Christmas?

This year I’ll be spending Christmas with my partner and his family, and the following day heading up to the North of Tasmania to see some of my family. And then spending a few days on Bruny Island with my friend after that – another must see if you ever make it to Tassie!

Quinoa Salad w/ roasted carrot & corriander pesto

The dish I am sharing today is Quinoa salad with Roasted Carrot and Coriander Pesto. It’s a relatively simple dish, but it’s very tasty and easy to prepare and by using a few simple techniques you can not only boost the flavour but also the health properties.

Soaking the quinoa overnight with some raw apple cider vinegar or water kefir reduces the amount of anti-nutrients that naturally occur, making the quinoa more digestible. It also cooks quicker.

And for the pesto, roasting the carrots adds a great depth of flavour, as does using fresh coriander and coriander root.

Recipe for roasted carrot and coriander pesto

Guest Post – To Her Core: Quinoa Salad w/ roasted carrot & corriander pesto

Ingredients

  • Quinoa
  • 2/3 cup dry quinoa
  • 1 Tbsp raw apple cider vinegar or water kefir
  • 2 cups warm water
  • Salad
  • Prepared quinoa (see above)
  • 1 quantity Roasted Carrot and Coriander Pesto (see link before recipe)
  • 100 baby spinach, washed
  • 70g feta, crumbled

Instructions

  1. Place all ingredients in a large glass jar or bowl and stir to combine. Allow to sit at room temperature overnight (or up to 24 hours).
  2. Drain and rinse quinoa and add to a pot with 2/3 cup fresh water and a little salt. Bring to a boil, and then reduce to a simmer, cover and cook 8 – 10 minutes. Allow to sit and steam (covered) for 5 minutes, then remove lid, fluff with a fork and allow to cool.
  3. To assemble the salad, add the spinach to a large salad bowl. Add the pesto to the cooked quinoa and stir well to combine. Then add to the spinach, and scatter the crumbled feta on top.
http://thesmoothielover.com/guest-post-to-her-core-quinoa-salad-w-roasted-carrot-corriander-pesto/

07. 12. 2014

Easy and healthy gluten free banana bread with hazelnuts

Sundt og nemt glutenfrit banabrød med hasselnødder

Easy and healthy gluten free banana bread with hazelnuts

Right now I’m sitting in my bed after another wonderful weekend with the musical team. I finally feel that we’ve really kicked off the rehearsals for the show of the year – Gummi Tarzan, freely adapted from a childrens story written by an in Denmark famous author, Ole Lund Kirkegård. The people on the team are seriously the best in the world. We always end the practice weekends by showing and filming everything we’ve learned so right now I’m just waiting for the movie to come up on Facebook. Especially the one with the dance where we do stunts and everything (;

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Jeg er netop hjemvendt efter en fantastisk dejlig weekend med musicalholdet. SÅ er vi for alvor i gang med dette års musical – Gummi Tarzan, frit efter Ole Lund Kirkegårds skønne historie. Og det er så skønt at være med igen i år. De mennesker, der er på holdet, er bare nogle af de sødeste i verdenen. Vi slutter altid vores øveweekender med at vise og filme alt hvad vi har lært så lige nu sidder jeg spændt og venter på at filmene – specielt en dans, vi har øvet meget på, som inkluderer stunts og det hele (;

Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts

From musical to banana bread. I feel like the internet is exploding with recipes on banana bread lately. I love that trend. The other day I made this lovely loaf my the talented Renee Kemps. SO delicious. And check out this delicious-looking banana bread by The Yooper Girl. They all look good, but I felt like every good blog should have a recipe on banana bread. And I love experimenting with new recipes, so I had to make a recipe myself.

It turned out great. Definitely my new go-to-banana-bread.

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Og nu til bananbrød. Jeg synes internettet pludselig er blevet sprængfyldt med opskrifter på bananbrød. Og jeg er helt vild med det. De er alle sammen så lækre. Forleden lavede jeg dette skønne brød af den meget talentfulde blogger Renee Kemps. SÅ lækkert. Og det her brød af Leigha ser simpelthen også bare smadder godt ud. Men det virker som om at enhver madblog med respekt for sig selv har en opskrift på bananbrød. Og jeg elsker at eksperimentere med mine egne opskrifter, så jeg måtte lave en opskrift selv.

Det blev så lækkert. Helt sikkert mit nye go-to-bananbrød.

Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts

I’m starting working on a big project in school tomorrow, so I don’t think I’ll have that much time for blogging the next couple of weeks. But I have a wonderful surprise for you soon. I’m so exited.

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Jeg er lige nu i gang med SRP (den store opgave, man skriver i 3.G), så jeg vil måske være lidt fraværende de næste par uger – men jeg har en dejlig overraskelse gemt i ærmet. Of jeg glæder mig til at vise den!

Healthy Banana Bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 loaf

Easy and healthy banana bread with hazelnuts

Ingredients

  • 2 tbsp. honey
  • ¼ cup olive oil
  • ¼ cup yoghurt
  • 250 g. banana (about 2 big bananas)
  • 2 eggs
  • 1 tsp. vanilla extract (or the beans from ½ pod)
  • ¼ cup almonds (40g.)
  • 1 cup (60mLs / 80g.) oats
  • Optional: Hazelnuts (or other nuts) for topping

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl whisk together honey, olive oil and yoghurt.
  3. Mash the bananas with a fork and stir them into the honey-oil-yoghurt mixture. Add in the eggs and vanilla.
  4. Place the almonds and oats in food processor and blend until fine. Stir into the batter.
  5. Pour the batter into a greased bread pan or a bread pan lined with baking paper. Eventually top with hazelnuts.
  6. Bake for approx. 20 minutes – or until a fork or toothpick comes out clean.
http://thesmoothielover.com/healthy-banana-bread-sundt-bananbrod/

01. 12. 2014

A healthier Christmas treat

En sundere jule-snack.

Cinnamon Maple Candied Pecans. A healthy Christmas snack.

Cinnamon Maple Candied Pecans. A healthy Christmas snack.

 

Happy 1st of December! At the expense of sounding super cliché – I can’t believe it is already December. My head is buzzing with so many things – school, musical practice, dance lessons, a ton of Christmas gatherings, smaller problems and not least the big project you make in senior year in Danish high school, SRP. I’ll get the thesis statement on Friday and then I’ll have two weeks to finish it. So sadly I don’t think I will be in the best Christmas mood until the 19th – so sad since I’m one of the biggest lovers of Christmas.

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Glædelig første december! Med fare for at lyde super kliche – jeg kan slet ikke forstå at det allerede er december. Mit hoved er fyldt med alt muligt lige fra skol til musical til dans til alle mulige mindre problemer og hundredvis af juleaftaler – og ikke mindst SRP, der starter på fredag. Så det er slet ikke gået op for mig at det snart er jul. Med den SRP hængende over hovedet er jeg bange for at det ikke rigtig bliver jul for mig før d. 19. når den er afleveret. Super ærgerrigt da det er den bedste tid på året.

 

Cinnamon Maple Candied Pecans. A healthy Christmas snack. Cinnamon Maple Candied Pecans. A healthy Christmas snack.

 

My friends use to tease me with the fact that I “don’t like nuts, which resembles brains”. Yep that is (sadly) a quote by me. But it is actually true. I would love to like walnuts and pecans, but I just don’t. But then I made this lovely autumn salad and then I figured that pecans and maple is the best combo ever. I love the mix of the bitter nuts and the sweet maple.

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Min veninder plejer at lave grin med at jeg ikke kan lide ”nødder, der ligner hjerner”. Det er (desværre) et direkte citat af mig selv, men det passer faktisk. Jeg vil så gerne kunne lide valnødder og pekannødder, men de er desværre ikke minde yndlings. Men da jeg lavede den her skønne efterårssalat fandt jeg ud af at pekannødder og ahornsirup er den geniale kombi. Virkelig. Jeg elsker kombinationen af de bitre nødder og den søde ahornsmag. SÅ lækkert!

 

Cinnamon Maple Candied Pecans. A healthy Christmas snack. Cinnamon Maple Candied Pecans. A healthy Christmas snack.

 

Despite the SRP I am determined to get the Christmas feeling back. So I’ve been lightning candles, baking cookies with my friends and I plan on putting up Christmas decorations real soon and eat a lot of delicious and healthy Christmas treats – like these wonderful cinnamon maple candied pecans.

Happy December!

 

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Jeg er fast besluttet på at komme i super julestemning trods SRP’en. Så jeg tænder lys, pynter op, hører julemusik og spiser lækker sund juleguf. Som de her skønne kanel-ahorn.

 

Glædelig december!

 

Cinnamon Maple Candied Pecans

Prep Time: 2 minutes

Cook Time: 5 minutes

A healthy Christmas treat

Ingredients

  • 80g. (1 cup) pecans
  • 1 tsp. cinnamon
  • 1/4 cup (60mL) maple syrup

Instructions

  1. Heat up a small saucepan. Add the pecans and cinnamon and roast lightly for two minutes.
  2. Pour on the syrup and boil until almost all liquid is absorbed.
  3. Spread out on a piece of parchment paper to cool.
  4. Store in an airtight conatiner.
http://thesmoothielover.com/cinnamon-maple-candied-pecans-kanel-ahornristede-pekannodder/

27. 11. 2014

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

Frisk superfood jule salat med rødkål, granatæble, æbler, appelsiner, tranebær og massere af nødder.

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

First of all Happy Thanksgiving to all my American friends out there!

I hope you’ll all have a lovely day. I can’t help but being a little jealous. Thanksgiving sounds like a wonderful thing but not until this year did I realise what a big thing it actually is. My Instagram and Snapchat is packed with lovely pictures of people heading home from college or relaxing in a Christmas-decorated living room. I could definitely use a day with my family (and delicious food – I wouldn’t mid that either (;

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Normalt ville jeg skrive det samme på engelsk og dansk, men jeg synes ikke det giver meget mening lige her. I dag er det nemlig amerikanernes helt store helligdag: Thanksgiving. Jeg kan ikke lade være med at være en lille smule jaloux. Thanksgiving lyder som en rigtig hyggelig ting, men det er ikke før i år at jeg har fundet ud af, hvor stor en ting det egentlig er. Specielt min søde exchange søster har fortalt mig om det, og min Instagram og Snapchat er fyldt med billeder af folk fra den exchange, jeg lavede med en skole i USA sidste år og søde mennesker fra blog-verdenen, der er på vej hjem fra college eller sidder i en hyggelig og varm stue. En dag med familien (og lækker mad (; ) lyder helt fint for mig.

 

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

 

I hope you’ll all forgive me for jumping on to Christmas already. With no Thanksgiving Christmas is definitely the thing I look forward to mostly right now.

In Denmark there is no fresh salad on a traditional Christmas table. I think it is a relic from the old days where you didn’t get fresh produce during winter. Anyway, I can’t live without my salad. And to be honest I don’t really love the Danish Christmas food. I hate to admit it. But potatoes (people who read my blog on regular basis knows I don’t like those), duck, gravy and warm pickled red cabbage just aren’t my kind of food. So I’ve developed this insanely delicious fresh salad with red cabbage, fruit and a ton of nuts and dried fruits.

My absolute favourite Christmas and winter salad. I just realised I’ve actually mentioned it before.

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Er det for tidligt at starte på julen? Nej vel…

Har du nogensinde tænkt over at der faktisk ikke er nogle friske grøntsager på et traditionelt dansk julebord? Jeg tror det er et form for levn fra gamle dage, da man ikke kunne få frisk frugt og grønt om vinteren. Jeg kan simpelthen ikke leve uden frisk salat. Og jeg hader at skulle indrømme det, men jeg er faktisk ikke den store fan af julemad. Kartofler (hvis du læser min blog ofte ved du, jeg ikke bryder mig om dem), and, flæskesteg, brun sovs og varm rødkålssalat er bare ikke mit yndlingsmad. Så gennem årene har jeg udviklet denne super lækre salat med frisk rødkål, frugt og uendeligt mange nødder og tørrede bær. Lidt råkostagtigt, men super lækkert. Kald det retro.

Min yndlings vinter- og julesalat. Jeg fandt lige ud af jeg faktisk har snakket om den her salat før.

 

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

 

…But I do loooooove the Danish Christmas dessert – Risalamande (check out my healthy version of it right here). And all the snacks and clementines!

Hey! This salad’s got pomegranate – oh how I love those small gems. I just had to point that out. Sorry.

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…Men jeg eeeeeeeeelsker risalamande (prøv min opskrift på sund risalamande her). Og alle snacks’ne og klementiner

Hey! Der er granatæble i den her salat. Jeg elsker de små røde brillanter. Ja, jeg blev lige nødt til at pointe det ud…

 

Fresh Christmas Salad // Frisk julesalat

Prep Time: 10 minutes

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

Ingredients

  • ¼ head of red cabbage
  • 1 orange
  • 1 apple
  • 1 pomegranate
  • 25 g. pecans (1 big handful)
  • 25 g. hazelnuts (1 handful)
  • 2 tbsp. dried cranberries
  • 4 small dried figs

Instructions

  1. Cut the cabbage into fine strips and cube the orange and apple. Take out the pits from the pomegranate
  2. Chop the nuts coarsely and cut the figs into smaller pieces.
  3. Mix everything together in a large bowl and serve.
  4. The salad is good the day after, but definitely best when freshly made.

Notes

Feel free to add in all the nuts and dried fruits your heart desires. It'll only make it better (;

http://thesmoothielover.com/fresh-christmas-salad-frisk-julesalat/

16. 11. 2014

My favourite go-to cake. Super healthy, low fat and gluten free. 

No-bake Saffron Blueberry Yoghurt Cake

What a week! I mean, this week has just flown by an yet been so long. It feels like one day spread out on one month.  So many things have happened, both small and big, I won’t even start listing everything. But I have to share the two biggest, because these two things are things, I’ll never forget.

Ed Sheeran concert. YES. I can’t believe I’ve actually seen him in real life! It is crazy. I’ve mentioned it before and I’ll say it again: I absolutely love Ed and his amazing songs. He’s a lyrical genius! I’m still kind of speechless. We went there almost five hours before they opened the doors which ment we got to stand pretty close the the stage. I, I… I don’t know what to say. The concert was simply INCREDIBLE! And I’ve been singing Sheeran’s songs 24/7 since. “Now I’m in town, break it down, thinking of making a new sound, playing a different show, every night in front of a new crowd…”

Billede 12-11-14 00.10.21

Prom! Definitely one of the best days ever, and it just went on forever.

– I started Friday with a run, then the girls came over for brunch.

– Two of my friends Marie and Karen stayed and helped preparing for the dinner and we dressed up for the night.

– At 3pm 20 of my class mates arrived and we had dinner, danced and played games. I love my classmates!! Just a big group of fun and nice people who all have a great sense of humor, are so help

– At 6 the limos (oh yeah! That’s a tradition for seniors) picked us up and drove us to the school where we…

– … danced the traditional dance Les Lanciers and ran around the rest of the night. In Danish high schools prom is always for all of the grades together, but only the seniors are allowed to wear long dresses so this year was very something special for me. I enjoyed every single moment in that dress.

– Then Karen and Signe went with me home and slept over, and I tell you, with those hilarious girls waking up at 5am and laughing till your stomach aches and then go back to sleep is a totally normal thing to do

– Then they helped me clean the house and people came over to pick up all the stuff they’d forgotten

– And as if we hadn’t seen each other in a year Marie, Signe, Karen and I decided to meet Saturday night for “Prom – the aftermath”. Nights with those girls are the best!

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Soooo after a long post and a long week lets talk no-bake saffron blueberry yoghurt pie with a glutenfree crust…

Some weeks ago the sweet Jackie from La Casa de Sweets kindly asked me if I’d like to make a guest post over at her lovely blog. Jackie is so talented and makes the most delicious things (which are always gluten free – yay!) and her blog os so cute and pretty so I was very honoured when she asked me to make the post.

Thank you so much Jackie!

I really love the texture of no bake cheesecake and yoghurt cake, so I actually make it quite often. Strangely I’ve never shared the recipe. So I decided to make yoghurt cake. Head over to Jackie’s lovely blog and check it out. And while you are there make sure to have a look around La Casa de Sweets.

Have a wonderful week everyone! And thanks again for letting me make the post Jackie.

No-bake Saffron Blueberry Yoghurt Cake

08. 11. 2014

Zoatmeal (zucchini oatmeal) with maple caramelised pears, blueberries and pumpkin seeds. Vegan and gluten free.

Zoatmeal (aka. squash havregrød) med ahornkaramelliserede pærer, blåbær og græskarkerner. Vegansk og glutenfri.

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

Have you ever heard of zoat-meal? It is this absolutely genius idea about adding finely shredded zucchini to your oatmeal. I absolutely love that idea! I love porridge, I love zucchini and I love the idea about sneaking veggies into just about anything. So when I first heard of zoats this summer I knew I had to try it. And I’ve been enjoying countless portions of zoats since.

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Har du nogensinde hørt om zoat-meal? Det er den her helt geniale ide om at tilføje fintrevet squash (zuchinni på engelsk) til din havregrød. Jeg er helt vild med den ide! Jeg elsker grød, jeg elsker squash og jeg elsker ideen om at liste skjule grøntsager ind i alle mulige opskrifter. Så da jeg først hørte om ideen denne sommer, vidste jeg, at det måtte prøves. Og det er blevet til mange portioner zoats siden.

 

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

 

Zoat-meal is simply genius. First of all it is a great way of adding veggies to the first meal of the day. Another great thing about zoats for an oatmeal-lover as me is the size of the portion. I do by no means count calories, but it shouldn’t be a secret that adding zucchini to your oats yield a way bigger portion for just about the same amount of calories. Nice!

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Zoats er helt genialt. For det første er det en super måde at starte dagen med nogle grøntsager på. En anden genialt ting ved zoats for en havregrødselsker som mig er størrelsen af portionen. Jeg tæller absolut ikke kalorier, men det skal ikke være en hemmelighed squashen gør, at man får en meget større portion havregrød for kun meget få ekstra kalorier, end normalt. Hvor lækkert!

 

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

 

Lastly; we’re talking oatmeal, which means endless topping possibilities. I love experimenting with new topping combinations; all different kinds of fruit, berries, nuts, marmalade (don’t judge), seeds, dried fruits and nut butters. Usually I just throw something together, but when I have the time I love making something slightly more special. Here is one of my favourite combinations: maple caramelised pears, fresh blueberries and pumpkin seeds. An incredibly delicious, healthy and filling breakfast for a cold autumn morning.

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Sidst men ikke mindst så er det jo havregrød vi taler om, hvilket vil sige, at der er endeløse muligheder af toppings. Jeg elsker at prøve nye smagskombinationer af alle mulige forskellige frugter, bær, nødder, marmelader (don’t judge), frø, tørrede frugter og nøddesmør. Normalt smider jeg bare noget på, men når der er tid til det, elsker jeg at kredse lidt om toppingen. Her er en af minde yndlingskombinationer: ahornristede pærer, friske blåbær og græskarkerner. Et super lækkert, sundt og mættende morgenmåltid til at nyde på en kold efterårsmorgen.

 

Zoats w/ Maple Caramelised Pears

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: Serves 2

Zoatmeal (zucchini oatmeal) with maple caramelised pears, blueberries and pumpkin seeds. Vegan and gluten free.

Ingredients

  • 1 pear
  • 1 tsp. olive or coconut oil
  • ½ tbsp. water
  • 1 tbsp maple syrup
  • 1 cup finely shredded zucchini
  • 1 cup old-fashioned/ rolled oats (eventually gluten free)
  • 1 cup milk of choice
  • 1 cup water
  • ¼ tsp. coarse salt
  • 1 handful blueberries
  • 1 tbsp. pumpkin seeds (unsalted)

Instructions

  1. Cut the pear in half. Melt the oil, water and maple syrup together on a small frying pan over low heat. Place the pears in the oil/water/syrup mixture with the flat side down and roast on very low heat until all the water is absorbed or condensed and the pears are almost caramelized. Make sure the heat is very low – this should not take less than 10 minutes. Otherwise the syrup easily burns.
  2. Meanwhile make the zoats: place shredded zucchini, oats, milk, water and salt in a small pot at cook on medium heat for approx 5 minutes stirring from time to time. I’m sure this can be done in a microwaver too, but I don’t have one, so I haven’t tried.
  3. Divide the zoats into two bowls, place half a pear in each bowl and top with blueberries and pumpkin seeds.

Notes

This oatmeal is unsweetened, since I like my oats that way. Feel free to add a tablespoon of maple syrup or other sweetener if needed. I peeled the zucchini before shredding it. This is not necessary, but if you don't want green oatmeal I highly recommend you do so too.

http://thesmoothielover.com/zoats-w-maple-caramelised-pears/

04. 11. 2014

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for  crackers or vegetables.

Lækker og let dip med ærter, edamame bønner, mynte og brøndkarse. God til crackers og grøntssagsstave. 

PEA & EDAMAME DIP WITH WATERCRESS, MINT & RICOTTA

 

I just arrived home after a wonderful weekend in the wonderful city Berlin. Berlin is strange. It is actually a pretty ugly and style-confused city, but at the same time it is one of the most interesting and beautiful cities because of all the contrasts. Berlin has more history than most other cities and there is so much to see there. I’ve been there three times now and I am definitely not done with that city. There is still so much I need to see in that fantastic city.

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Så er jeg hjemvendt efter en helt fantastisk dejlig weekend i Berlin. Berlin er skør. Det er på en gang en super grim og stil-forvirret by, men samtidig er den utrolig smuk og utrolig spændende på grund af alle de kontraster. Berlin gemmer på mere historie end nogen andre byer, og der er så meget at se der. Det var tredje gang, jeg var der, men jeg er helt sikkert ikke færdig med den fantastiske by!

 

BERLIN BERLIN BERLIN

 

Just a quick little guide to three of the best things I saw this time – one thing I’ve seen before, one semi-new thing and one entirely new. All three things I definitely recommend seeing whilst in Berlin. Here we go.

 

One new – Flohmarkt am Mauerpark. This flea market is definitely one of the best I’ve ever been to. One big mix of retro second-hand clothes, wooden furniture, ethnic food, old LP’s, handmade ceramics and designer jewellery. And everywhere you can here the tunes of upcoming underground bands playing. Wonderful! And I got the most delicious gluten free buckwheat crepe with banana, almonds, cinnamon and maple syrup – so good!

One semi-new – Marooush, Egyptian Restaurant. Berlin offers all different kinds of cuisines and I’ve had a lot of different ethnic foods there. This Egyptian restaurant was especially wonderful. You sit by low tables and eat the most delicious food – falafels, flatbread, hummus, Egyptian salad… The interior is very authentic and there is live music, which isn’t too much – just enough to set the mood.

One old – East Side Gallery. A must for all tourists. I’ve seen it before, but it is still very nice to see. Contemporary art painted on the old Wall – a great symbol on the contrasts in Berlin.

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Jeg er ikke Berlin-ekspert, men jeg bliver simpelthen lige nødt til at dele nogen af mine yndlingsting so far med jer. En lille mini-guide – en ny ting, en semi-ny og en gammel. Here we go.

 

En ny – Flohmarkt om Mauerpark. Helt sikkert det fedeste loppemarked, jeg har været på. Et stort mix af retrotøj, træmøbler, etnisk mad, gamle LP’er, håndlavet keramik og designer smykker. Og alle vegne flyder tonerne fra de upcoming undergrundsbands, der spiller der. Skønt! Jeg fik den lækreste glutenfrie boghvedepandekage med banana, mandelsplitter, kanel og ahorn sirup.

En semi-ny: Marooush, Egyptisk restaurant. Man kan få mad fra hele verdenen i Berlin, og jeg har før fået arabisk mad, men denne gang besøgte vi en ny fantastisk restaurant, Marooush. Indretningen er meget autentisk og du sidder ved lave borde og spiser de lækreste falafler, fladbrød, salater og hummus. Og der spilles livemusik – ikke for meget, blot nok til lige at sætte stemningen. 

En gammel – East Side Gallery. Et must for alle turister, I know, men den gamle mur med moderne kunst på er så spændende og understreger i den grad kontrasterne i Berlin.

 

BERLIN BERLIN BERLIN BERLIN

PEA & EDAMAME DIP WITH WATERCRESS, MINT & RICOTTA

And now for a little recipe. One of my friends gave me a challenge not too long ago: to make something which didn’t require any funny ingredients like buckwheat flour, palm sugar, coconut oil etc. I thought it sounded like such a fun challenge. Thanks Anna ;) So why not? Here comes the first recipe out of 5. A super healthy, super easy and super delicious pea and edamame dip. Perfect for crackers and veggie sticks.

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Og nu til en lille opskrift. En af mine veninder gav mig en lille blogger-challenge for lidt tid siden: at lave noget, der ikke kræver nogle skøre ingredienser som kokosolie, palmesukker eller boghvedemel. Det lød virkelig som en sjov udfordring. Ikke mindst når man tænker på at jeg om ikke så ufatteligt længe igen skal ud og bo for mig selv og selv betale mad – avav. Tak Anna ;)

Så her kommer den første opskrift ud af 5. En super sund, super nem og super lækker edamame og ærte dip. Perfekt til crackers og grøntsagsstave.

 

Pea & Edamame Dip

Prep Time: 10 minutes

Yield: 1 ½ cup

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for crackers or vegetables.

Ingredients

  • 1 ½ cup potted edamame beans, eventually frozen
  • 1 cup potted peas, eventually frozen
  • ¼ cup fresh cheese*
  • 1 tbsp. olive oil
  • 1 big handful fresh watercress
  • 1 big handful fresh mint
  • ¼ cup water
  • ¼ tsp. coarse salt
  • Pepper and lemon juice to taste

Instructions

  1. Pour boiling water over the beans and peas if using frozen.
  2. Place edamame beans, peas, fresh cheese, olive oil, watercress, mint and salt in a food processor. Pour the water over and blend until smooth.
  3. Season with pepper and lemon juice.
  4. Serve right away or store in a mason jar in the fridge for up to 5 days.

Notes

* Preferably ricotta, but you can use fromage frais/blanc (or greek yoghurt if you must)

http://thesmoothielover.com/pea-edamame-dip/

26. 10. 2014

Super delicious gluten free gnocchi. Lower in carbs.

Super lækre græskar gnocchi.

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I know this is the most common sentence in the blog world at the moment, but I love pumpkin! There it is – I said it. Pie, oatmeal, soup, smoothies (yes)… There is only one problem: You can’t buy pumpkin puree in Denmark. I’ve been searching and searching and every time I ask an employee in the supermarkets they look at me like I am an alien… “pumpkin WHAT?”. There was only one thing to do: make it myself.

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Jeg ved dette er den mest brugte sætning i blogverdenen for tiden, men jeg elsker græskar. Jep, så har jeg også sagt det. Græskar går i alt; tærte, havregrød, suppe…. Mit eneste problem er, at græskar puré er helt umuligt at opstøve i Danmark. Jeg har ledt og ledt og hver gang jeg spørger en supermarkedsmedarbejder kigger de på mig som om jeg er fra en anden planet… ”græskar hvad?!”. Der var kun en ting at gøre: lave min egen pure.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I bought the most gorgeous muscat pumpkin for my autumn super food salad when we went to the summerhouse last week. It was huge and I didn’t have the heart to leave the rest of that pretty pumpkin there so I brought it with me home, turned it into puree and I’ve been making all different kinds of pumpkin-stuff since. Oatmeal, my healthy pumpkin pie and these lovely gluten free gnocchi.

 

Here’s a great tutorial on making your own puree.

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Jeg købte det smukkeste muskat de Provence græskar til min super salat, da vi var i sommerhuset i efterårsferie. Det var kæmpe stort og jeg havde ikke hjertet til at efterlade resten af det skønne græskar i sommerhuset. Så jeg tog det med hjem og lavede puré af det. Og lige siden har jeg puttet græskar i alt… Havregrød, min sunde græskartærte og i disse skønne gnocchi.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

On a totally other note… We did a race at the school last Wednesday and I beat my pace-record when it comes to 5K running! I’m so happy. I usually run between 10 and 21km so I’m not that fast on a 5K. But I’m such a competitive person, so when I suddenly was facing all the other 350 seniors I ran like I’d never done before. And I came in as number 8 or 9 of all the girls. Out of at least 150!!! I’m so happy! And I was faster than a lot of the boys – so all that running definitely pays off. I’ll definitely do some more sprints in the future. (For the record I did it in 24 minutes, not amazing but better than most).

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Noget helt andet… I onsdags skulle alle afgangsklasser (STX, HF og IB’er) på mit gymnasium løbe et 5-kilometerløb, og jeg slog min egen fartrekord på 5K. Normalt løber jeg mellem 10 og 21 kilometer, så jeg troede egentlig ikke jeg var mega hurtig, men jeg kom ind som top ti af alle piger (vi er ca. 350 elever i alt – så ca. 150 piger). Jeg er så glad!! Løbet har helt sikkert fået mine øjne op for hurtige korte distancer (selvom jeg nok altid vil være langdistanceløber).

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

I served these gnocchis with the same cauliflower and sage sauce as I used for this recipe.

 

Jeg servede disse gncchis med den samme blomskål-salvie-sovs jeg lavede til denne pasta.

Gluten Free Pumpkin Gnocchi

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 2-3 serving

Super delicious gluten free gnocchi. Lower in carbs since the potato is subbed with pumpkin and half of the flour is buckwheat flour.

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup finely grated parmesan, firmly packed
  • 1 egg
  • ½ tsp. coarse salt
  • 3/4 cup (100g.) corn flour (or rice flour)
  • 3/4 cup (100 g.) buckwheat flour

Instructions

  1. In a bowl mix together pumpkin puree, parmesan, egg and salt. Then stir in the flour.
  2. Shape the gnocchi either by rolling them between your hands (this is easier if you wet them from time to time) or my rolling the dough out into “sausages” on a floured surface and then cutting out the gnocchis.
  3. Bring water to a boil in a pot. Add in a bit of salt and then the gnocchis. They are pretty frail, so I dump them into the water one by one using a fork.
  4. When the gnocchis float to the surface (after approx. 7 minutes) they are done. Strain and serve with your favourite pasta sauce.
http://thesmoothielover.com/gluten-free-pumpkin-gnocchi/

20. 10. 2014

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

En skålfuld ristet blomkål med rød karry pasta toppet med efterårets kantareller, brøndkarse og sprøde cashewnødder. Let og lækker frokost eller aftensmad.

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

Where did the autumn break go? It’s crazy how far it went by. But it has been wonderful. I’ve been doing all different nice stuff and been together with so many of my favourite people – both friends and family. Oh, and begun reading for the big project you make in the last year of Danish high school – not so nice… I haven’t however been able to cook and bake all the nice stuff I mentioned before the break. But they won’t go anywhere, they will definitely happen. I did make banana bread, which turned out perfect. But it was hideous, so I guess I have to make it again soon – what a pity ;)

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Hvor blev den efterårsferie lige af? Det er helt vildt så hurtigt den gik. Men åh, hvor var det skønt. Jeg har lavet så mange skønne ting og set alle mine yndlingsmennesker – både familie og venner. Nårh ja, og så er jeg startet med at læse til SRP – ikke så fedt igen… Jeg har desværre ikke haft tid til at bage og kokkerere alle de skønne ting, jeg havde planlagt inden ferien. Men de løber jo heldigvis ingen vegne. Jeg bagte faktisk et lækkert bananbrød, som blev helt perfekt. Men det var så afskyeligt grimt, så jeg bliver nok nødt til at bage det igen – ærgerligt, ærgerligt ;)

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

I’ve also spent the holiday taking a lot of photos. Here are some from a lovely hike in Sweden. I did also take a lot in the summerhouse, but I figured oceans, beach plants and sea glass didn’t fit into this post.

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Fotografi er altid noget jeg bruger meget tid i ferierne på. Her er nogle billeder fra en skøn tur til Kullen. Jeg tog også en masse stemningsbilleder i sommerhuset, men jeg synes ikke lige hav, strandplanter og hav-slebne glasskår passede så godt ind i denne post.

 

Kullen, Sweden Kullen, Sweden Kullen, Sweden Kullen, Sweden

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

At the moment I eat so much cauliflower. That stuff is amazing – especially roasted. And let’s enjoy the lovely chanterelles while they are still in season.

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Jeg spiser simpelthen så meget blomkål for tiden. Det er simpelthen så lækket – specielt ovnristet. Og lad os huske ar nyde sæsonens sidste kantareller.

Roasted Cauliflower Bowl w/ mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 serving

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

Ingredients

  • 1 ½ cup small cauliflower bouquets
  • 1 tbsp. olive oil
  • A bit of sea salt
  • 1 cup chanterelles (or other mushrooms)
  • 1 tsp. olive oil
  • 1 tsp. mild curry paste
  • Watercress (or cilantro)
  • Cashews, natural (as many as you heart desires)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl mix together the cauliflower bouquets, 1 tbsp. olive oil and salt. Try to coat all of the bouquets thinly. Spread out on a baking sheet and roast for 20 minutes.
  3. Meanwhile clean the chanterelles. Heat up the one tsp. oil in a non stick pan and fry over high heat until the mushrooms are soft and tender.
  4. When the cauliflower is done add the curry paste onto them and mix well.
  5. To serve: place cauliflower in a bowl. Then add on the chanterelles and top with watercress and cashews.
http://thesmoothielover.com/roasted-cauliflower-bowl-w-mushrooms/

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb