The Smoothie Lover
June 16, 2015
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Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Lækker vegansk, fedtfattig, grøntsags-spækket pesto med rødbeder og mandler

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

It’s funny how sometimes the recipes you create on a whim become the best. The ones where you just throw something together completely randomly without the slightest intention of ever making it again, let alone sharing it. Admittedly, it happens rather seldom to me. I walk around daydreaming about food – when I am running, biking, reading, trying to sleep… I usually create the recipes in my mind, taste-test it with my imaginary taste buds and style it in my inner photo studio – and then I make it in real life. Hey, don’t judge – food is my hobby. So the “hey how did that delicious thing come to life unexpectedly?” doesn’t really happen that often to me.

But when it does it’s seriously awesome – like this beetroot pesto.

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Det er sjovt, hvordan de opskrifter, du ryster ud af ærmet, nogen gange bliver de bedste af alle. Dem hvor du bare smider noget sammen uden den mindste intention om nogensinde at lave dem igen – og da slet ikke dele dem med andre. For mig sker dette ret så sjældent. For min hjerne kredser altid om opskrifter – jeg dagdrømmer om mad når jeg løber, cykler, skal sove, læser… Jeg skaber nye opskrifter i mit hoved, smager på dem med mine illusoriske smagsløg og styler maden i mit imaginære fotostudie. Så følelsen af ”hey, hvordan blev den opskrift lige til” sker desværre ret sjældent.

Men når den går er det fantastisk – som denne skønne rødbedepesto.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

The other night I wanted to bring one of my imaginary recipes into the world – pea falafels. Well, the real world doesn’t always resemble my imagination. The falafels were edible yes, but not at all close to what I’d expected, let alone blog-able. But the random “let’s throw something together, oh look, I’ve got beets”-pesto, on the other hand, turned out absolutely fantastic.

Seriously, this is my new favourite thing. I’ve made a big batch thrice since, and eaten it on everything – on sour dough, in salads, in sandwiches, as a side for veggie-balls, on ice ream (okay, kidding), on this grain free loaf of bread, by the spoon… yup, it’s that good.

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Forleden aften havde jeg netop sat mig for at føre en af mine imaginære opskrifter i verden – ærte-falafler. Well, den virkelige verden er ikke altid, som min imaginære gerne vil have, den er. Falaflerne var spiselige og da også lækre – men slet ikke som jeg havde forestillet mig dem (og hlet uden blog-potentiale desværre). Men den komplet tilfældige ”jeg smider noget sammen, hey se, jeg har rødbeder”-pesto på den anden side… Simpelthen fantastisk!

Det er seriøst min nye yndlingsting det her! Jeg har lavet en stor portion tre gange siden og har spist den til alt – på surdejsbrød, i salater, i sandwicher, ved siden af grøntsagsdeller, på is (okay, nej), på dette paleo brød, med ske… Jep, så lækker er den.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Do yourself a favour and try it – it’s so damn delicious and insanely simple.

Gør dig selv en tjeneste og prøv den – den er virkelig lækker og utrolig simpel

Beet Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: One big jar // 1½ cup

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Ingredients

  • 450 g. beets (two big beets)
  • 80 g. (½ cup) almonds
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • ½ tsp. coarse salt (give and take)

Instructions

  1. Peel the beets and cut them into smaller chunks. Place in a pot and cover with water. Bring the water to a boil and let the beets simmer until al dente (time depends on how big the pieces are).
  2. Drain and place the beets in a food processor/ blender. Add in the almonds, olive oil and balsamic vinegar and blend until smooth. Season with salt.
  3. Store in an airtight jar in the fridge for up to a week.
http://thesmoothielover.com/beet-pesto/

June 11, 2015

Delicious spiced apricot crumble with ginger. Gluten free and refined sugar free.

Lækker krydret abrikoscrumble med ingefær. Glutenfri og fri for raffineret sukker. 

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Finally, finally, finally summer hit Denmark. It has been such a cold and windy spring – not a single summer-y day. Until yesterday. It has been storming for weeks (and I am not even lying here) and yesterday the wind all of a sudden stopped, the sky cleared and the sun shone more brightly than it has done all year. I could run in shorts (!!!) again and I even biked around in a T-shirt. That is summer to me.

Oh, and I bought the first Danish strawberries today for my brother and I. They cost a fortune – but it was worth every single penny.

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Så blev det endelig sommer. Det føles som om foråret bare har været en forlængelse af vinteren i år. Ikke en eneste sommerdag. Lige indtil i går. Hvor var det skønt vinden endelig lagde sig og solen kom frem. Første løbetur i shorts – og på cykel i T-shirtærmer. Det er hvad sommer er for mig. 

Og så selvfølgelig jordbær. Jeg købte årets første bakke. De kostede en bondegård, men det var hver en øre værd.
Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free. Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

To celebrate the arrival of summer I invited my two lovely friends Karen and Emma (thanks for letting me borrow your beautiful hands girls) over for tea and crumble in the green house. We have a small orangery in the garden which my mom has furnished with a small table, a bench, tons of plants and candles. Along one of the walls a wine climbs and it covers half of the glass roof making the whole orangery a little cave-like. It’s one of my favourite spots in the house (or outside?). So I like to invite friends over for “drivhushygge” meaning “coziness in the green house”. People tend to think the idea is both hilarious (because the word is cute) but also very nice.

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For at fejre at det endelig blev sommer inviterede jeg to af mine skønne veninder Karen og Emma (tak for lån af jeres smukke hænder, piger) over til te og crumble i drivhuset. Jep, drivhuset. Vi har et lille orangeri i haven, som min mor har indrettet noget så hyggeligt med en bænk, et lille bord, hynder, massere af planter og et ton stearinlys. I det ene hjørne vokser en vin, og den spreder sig hen over halvdelen af glastaget, så hele drivhuset for noget hulelignende over sig. Det er et af mine yndlingssteder herhjemme. Så jeg inviterer nogen gange til “drivhushygge”. Folk synes, det lyder noget så sjovt (fordi drivhushygge er et dejligt ord) men også sjovt. 

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Yesterday for drivhushygge I made this crumble. My dad had bought way too many apricots (okay you can never buy too many apricots but whatever) and for some reason the idea of making a crumble got stuck in my head. Additionally we have like a kilo of fresh ginger in the fridge – no joke, my dad is on an “Asian food kick” so we have a ton of nice spices (I have to share some of his recipes btw – they are beyond amazing), so I spiced the crumble up a bit.

Best. Decision. Ever.

The combination of the sweet coconut sugar, the slightly sour apricots and spicy ginger is a combination made in heaven.

Happy summer!

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I går til drivhushygge bagte jeg denne crumble. Min far havde købt for mange abrikoser (okay joke, man kan ikke købe for mange abrikoser, men whatever), og så synes min hjerne den skulle sætte ideen om en abrikoscrumble fast i mit hoved. Oveni har vi et kilo frisk ingefær i køleskabet – no joke, min far har fået et asiatisk-mad-flip så vi har et hav a spændende ingredienser i køleskabet (jeg bliver forresten nødt til at dele en opskrift snart – det er så lækkert), så jeg satte lidt kulør på crumblen med ingefær. 

Bedste. Idé. Nogensinde. 

Kombinationen af den søde kokossukker, de en-anelse-sure abrikoser og krydrede ingefær er genial. 

Glædelig sommer!

Apricot Ginger Crumble

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 6

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Ingredients

  • 1/3 cup (80ml / 50g) coconut sugar
  • 1cup 2 tbsp (250mL / 100g) oats*
  • 1/4 cup (60mL / 35g) brown rice flour
  • 1 tsp freshly grated ginger (1 thumb sized chunk)
  • 50g (0.4stick / 1/4 cup) organic butter
  • 300g (7ps) apricots
  • Butter or coconut oil for the pan

Instructions

  1. Preheat oven to 175°C / 350°F.
  2. In a bowl mix together coconut sugar, oats and rice flour. Stir in the freshly grated ginger. Cube the butter and crumble it into the oat mixture (eventually using your fingers) until there are no lumps bigger than peas left.
  3. Grease a small oven proof pan with butter or coconut oil.
  4. Pit the apricots and cut them into eights. Spread out into the pan. Cover with the oat-mix.
  5. Bake for half an hour - or until the crust is golden.**

Notes

* Use gluten free for a gluten free crumble ** If making ahead, cover the crumble with plastic wrap and store in the fridge. Plop it in the oven half an hour before your guests arrive and you'll have a nice and warm crumble ready to serve.

http://thesmoothielover.com/apricot-ginger-crumble/

June 7, 2015

Healthy Nutella – Gourmet Chocolate Spread with Roasted Hazelnuts

Sund Nutella – gourmet chokoladepålæg med ristede hasselnødder

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

I love the taste of Nutella.

Except that I don’t.

I know. It sounds super confusing – let me explain: The thing is I think whoever got the idea of combining hazelnuts and chocolate was a genius. Simply brilliant. Those two flavours complete each other like strawberries & chocolate, balsamic & tomatoes, caramel & sea salt and goat cheese & honey. Yum…

So whenever people talk about Nutella truffles, Nutella muffins (wait – I gotta make that) and Nutella grilled toast I am all like “ooh, YES PLEASE let’s make that RIGHT NOW!” But then I remember – I don’t like Nutella. At least not Nutella-Nutella.

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Jeg elsker smagen af Nutella.

Hvis man lige ser bort fra, at jeg ikke kan lide smagen af Nutella.

Jeg ved det. Det lyder super forvirrende, så lad mig forklare: Jeg synes fuldt og fast, at den person, der fandt på at kombinere hasselnødder og chokolade, var et geni. Det er brillant. De to smage fuldender hinanden som jordbær & chokolade, balsamico & tomater, karamel & havsalt og gedeost & honning. Uhmm…

Så hver gang folk snakker om Nutella trøfler, Nutella muffins (åh ja, god ide Josefine – det skal prøves) og Nutella toasts er jeg altid sådan ”JATAK lad os lige lave det LIGE NU!”. Men så husker jeg pludselig på, at jeg ikke kan lide Nutella. I hvert fald ikke Nutella-Nutella.

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

“Why?” I ask myself. It’s simply too sweet. I know I sound like a health fanatic, but that’s the truth. The sugar taste overrule the hazelnut and most importantly the chocolate flavour. So I had to make my own hazelnut chocolate spread. I am aware almost every health blog has a healthy Nutella recipe, but then let me join the movement (;

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”Og hvorfor så det?” spørger jeg mig selv. Det er simpelt hen for sødt. Jeg ved det, jeg lyder som en sundhedsfanatiker. Men det er sådan det er. Sukkersmagen overrumpler hasselnødderne og – vigtigst af alt – chokoladen. Og hvad gør man så? Man laver da sin egen Nutella. Jeg ved godt alle sundhedsblogge efterhånden har en Nutella opskrift, men så hopper jeg altså bare lige med på bølgen.

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

I took this Nutella a step further by roasting the hazelnuts and adding in some almonds. Because nothing, whatsoever, beats roasted hazelnuts. And almonds make everything better.

It’s sweetened with dates – so no bad sugar here.

Enjoy!

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Jeg tog den lige skridtet videre med den her Nutella og ristede hasselnødderne og tilføjede mandler. For let’s be real – intet slår smagen af ristede hasselnødder. Og mandler gør alt bedre.

Nutellaen er sødet med dadler – så intet super skidt sukker her.

Velbekomme!

Healthy Gourmet Nutella

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 1 cup

Serving Size: 1 tbsp

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

Ingredients

  • 3/4 cup (120g. / 180mL) hazelnuts
  • 1/4 cup (60mL) almonds
  • 2 tbsp. light sesame oil (or other taste neutral oil*)
  • 2 tbsp. cocoa powder
  • 1 medjool date (or two small very soft dates)

Instructions

  1. Preheat oven to 200°C / 390ªF
  2. Place the hazelnuts and almonds on a baking sheet with baking paper and roast them in the oven for approx. 5 minutes or until they start to smell nice.
  3. Rub off the skin from the hazelnuts (I recommend doing this between two paper towels.
  4. Place the nuts in a food processor and blend until hey turn into butter. If you – like me – have a weak food processor this can take up to ten minutes.
  5. Once smooth add in the remaining ingredients and pulse to combine.
  6. Store in a mason jar in the fridge.

Notes

* It is important you use light sesame oil here, since dark has a very distinctive sesame flavour. Use oils such as sunflower seed oil, peanut oil or melted coconut oil. Or olive oil if you like the taste of olive oil and chocolate, which can indeed be an excellent combination.

http://thesmoothielover.com/healthy-gourmet-nutella/

June 1, 2015

Another month has come and gone – time for a Insta summary

Endnu en måned er slut – tid til en opsummering

may

2 Finally jumped on the sprouting band wagon – obsessed with sprouted buckwheat // SÅ er jeg endelig også hoppet med på spire-bølgen… Og nu er jeg besat af spiret boghvede – så lækkert!

3 Super healthy cacao pops? Yes please! Check out To Her Core’s amazing recipe here // Super sunde choko-pops? Jatak! To Her Core har den lækreste opskrift her

5 Zucchini Noodle Bowl with avocado sauce and chickpeas inspired by the super talented Stinna // Squash spaghetti bowle med avokadocreme inspireret af taltentfulde Stinna

7 You never go wrong with a recipe by The Food Club – those are always beyong amazing. Cabbage and salmon salad with salted cashews and a lovely sesame dressing // Man er altid sikker på, at Dittes lækre kreationer på The Food Club er mere end lækre – og det var denne lækre laksesalat med hvidkål, saltede cashew nødder og sesamdressing i den grad også!

8 Seriously, the folks at Green Kitchen Stories are my heroes. The moment they posted the recipe on this insanely healthy dark chocolate and mocha mousse cake I knew I had to make it – and I did definitely not regret it // Seriøst, de dygtige mennesker fra Green Kitchen Stories er mine madhelte. Denne uge postede de en opskrift på den lækreste super sunde mørk chokolade og mokka kage, og jeg måtte bare lave den – og det fortrød jeg ikke. Mums!

 

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May 30, 2015

Healthy chocolate chip cookies without butter, white flour or refine sugar – but still darn delicious

Sunde chocolade cookies uden smør, hvid mel eller raffineret sukker – men stadig super lækre

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

I am done with all of my written exams in high school! Whoopee!!! I don’t believe it. It feels like all three years of high school has been leading up to the written exams. I have had so many mock exams, written so many exam papers and answered so many old exam questions in order to get ready for my own written exams. And now they are over. Never am I going to write a Danish essay again – YES! Seriously those are a total drag.

Now I only have the really tough ones left: the oral exams -.- And I personally got oral Danish – ARE YOU KIDDING ME!? Yeah, sorry, I have it in for Danish but it’s soooo boring.

And oral math (which is okay since it’s my favourite subject – it’s just a tough exam) and the mandatory cross-subject project…

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Jeg er færdig med alle de skriftlige eksaminer i hele gymnasiet! Jubiii!!! Det er så vildt. Det føles, som om hele min gymnasietid har ledt op til netop the skriftlige eksaminer (ikke mindst matematik), og nu er de bare slut. Gennem de tre år har jeg lavet et utal af tidligere eksamenssæt i både engelsk, matematik, biotek og dansk, så det var sådan en underlig følelse pludselig at sidde med det, der er blevet lavet specielt til mig. Men det er så rart – aldrig igen skal jeg skrive en skide kronik eller litterær artikel – YES! Seriøst skriftlig dansk er dødens pølse.

Nu er der bare de rigtig slemme tilbage – de mundtlige -.- Personligt har jeg trukket mundtlig dansk – VIRKELIG?! Jeg er så færdig med det fag – undskyld…

Og mundtlig matematik (hvilket er okay, da det er mit yndlingsfag, men helt klart et af de hårdeste A-fag) og det obligatoriske AT.

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

Anyway, that’s the reason I’ve been a little absent. In the meantime however, I’ve been working on a little project – healthy chocolate chip cookies.

I love cookies and think the most unfair thing in the world is the fact that cookies have so much sugar in them. Okay kidding, but you get what I mean. So I really wanted to make a healthier version.

As I talked about in a previous post I don’t necessarily think things have to me completely healthy. So I could easily just have replaced the sugar and left the butter and white flour in the recipe. But a little troll inside my head convinced me to try and cookies with

★ No butter

★ No white flour

★ No refined sugar

(I used coconut sugar which has a way lower GI than most other sugars – 35 as opposed to 73 (source))

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Anyway, det er grunden til at jeg har været lidt fraværende på det sidste. Til gengæld har jeg arbejdet på et lille projekt: Sunde chocolate chip cookies. Jatak!

Jeg elsker cookies og er af den fulde overbevisning at det mest unfair i hele verden er, at der er s meget sukker i dem. Okay, joke. Men næsten

Som jeg før har snakket om, synes jeg ikke altid man behøver at lave ting fuldstændig sunde. Så jeg kunne let bare have udskiftet sukkeret. Men et eller andet lille væsen i mit hoved fik altså den ide, at de her cookies skulle være helt sunde. Så her er de

★ Uden smør

★ Uden hvid hvedemel

★ Uden raffineret sukker

(Jeg brugte kokossukker, der kun har et GI på 35 modsat hvid sukker på 73 (kilde))

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

NOTE TO SELF: WRITE SHORTER POSTS!

 

NOTES

– These cookies are best the day or the day after they are made – storing them for several days will ruin the slightly crunchy outside

– Better bake the cookies one minute too little than one too may. This way they stay soft and chewy on the inside. Yummm…

– Make sure you use very fine whole wheat flour – the chunky kind makes weird cookies

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NOTER

– Disse cookies er bedst den dag de er lavet eller dagen efter – ellers mister de deres slightly sprøde overflade

– Bag hellere kagerne et minut for lidt end et for meget. På denne måde sikrer du dig, at de har det lækre bløde indre, cookies skal have.

– Brug kun fin fuldkornsmel (nogle gange kaldet hvid fuldkorn) – ellers bliver de lidt sjove.

Healthy Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 14 cookies

Healthy chocolate chip cookies without butter, white flour or refine sugar - but still darn delicious.

Ingredients

  • ¼ cup (50 g.) coconut oil
  • ¼ cup (45 g.) coconut sugar
  • 1 tbsp. maple syrup
  • 1 SMALL egg (or half an egg white and one egg yolk)
  • ¾ (90 g.) cup fine whole wheat flour (sometimes called white whole wheat flour) ¾
  • ¼ tsp baking soda
  • 1 tbsp. corn starch
  • 40 g. dark sugar free chocolate

Instructions

  1. Preheat oven to 175°C/ 350°F
  2. Beat together coconut oil, coconut sugar and maple syrup. Then beat in the egg.
  3. In a separate bowl whish together flour, baking soda and corn starch. Chop the chocolate and mix it in.
  4. Beat the flour mixture into the coconut oil-mixture.
  5. Place 14 tbsp-sized dollops of dough on a baking sheet and bake for approx. 6 minutes – check the cookies after 5. You want them just golden in the edges – not brown.
  6. Cool down and store in a semi-airtight container (a cookie tin)
http://thesmoothielover.com/healthy-chocolate-chip-cookies/

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.

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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.

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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

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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…

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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.

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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!

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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.

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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.

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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

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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).

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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.

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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)

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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