The Smoothie Lover
July 17, 2015
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A new take on the classic tomato salat

Moderne tomatsalat

Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette

Yet another lovely trip to the summerhouse is over. It has been such an amazing week with my brother, dad, uncle, aunt and two cousins – and a whole lot of people dropping in and out. The black wooden beach house with white windows and doors, which I am lucky enough to call my summerhouse, has been buzzing with life, happy people and sunshine.

Now we are on our way home – and tomorrow we will head for Sicily. I can barely wait.

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Endnu en gang drøner jeg hjem over Fyn og Sjælland efter en skøn tur i sommerhus. Det har været en skøn uge med min bror, far, onkel, moster, fætter og kusine – og en masse søde mennesker, der dumpede ind og ud af huset. Det sorte træhus med de hvide vinduer, jeg er lykkelig over at kunne kalde mit sommerhus, har hele ugen været ved at sprænges af liv og glade mennesker og solskin.

Nu vender vi så snuden hjemad – og i morgen går turen til Sicilien. Jeg kan slet ikke vente.

Josefine Tvermoes Meineche Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette Josefine Tvermoes Meineche

We have had so much delicious food in the summerhouse. My uncle is a master baker, my dad took care of the grilling and I… Well evidently I became the salad chef. No complains there. I love love love making summer salads all day every day.

I made a bunch of different salads – this tomato salad being my favourite of them. It’s perfect served as a side for grilled goods – veggies and meat (for those who eat that) alike. And it is a great way of enjoung the swett summer tomatoes now they are in season.

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Vi har spist så godt i sommerhuset. Min onkel er en mester-bager, min far har styret grillen og jeg… Ja jeg blev som sædvanlig udnævnt til salatkok. Jatak. Der er intet bedre end a få lov at nørde salater i lange baner.

Jeg har lavet utroligt mange forskellige salater – men den her tomatsalat snyder sig nok lige ind på førstepladsen over mine personlige favoritter. Så den måtte deles. Den er perfekt til grillede lækkerier – både grønt, kød (for de, der spiser det) og fisk (hint hint laks). Og så er den en skøn måde at få nydt de sommersøde tomater på.

Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette Josefine Tvermoes Meineche DSC_0022

NOTES

– Half a tablespoon sounds like a lot of salt, but it is wonderful in this salad. Salt goes very well with tomatoes – it makes them shed some liquid and intensify the taste of them.

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NOTER

– En halv spiseske lyder som en hel del salt. Men i den her salat er det slet ikke for meget. Salt og tomat går nemlig utroligt godt sammen – salten dræner tomaterne en smule for væde og fremhæver den milde tomatsmag på bedste vis.

Tomato Mozzarella Salad

Prep Time: 10 minutes

Yield: Serves 4

Fresh tomato salad with buffalo mozzarella, red onion and balsamic vinaigrette

Ingredients

  • 2 cups cherry tomatoes in different colors (I used yellow and red but purple would be a gorgeous addition)
  • ½ tbsp. coarse salt
  • 1 handful fresh basil (leaves and stems)
  • 1 small red onion
  • 1 ball of buffalo mozzarella
  • 1 tbsp. balsamico vinegar
  • ½ tbsp. olive oil
  • Pepper
  • Fresh basil for garnish

Instructions

  1. Half the tomatoes and mix them with the salt. Let sit for 5 minutes.
  2. Meanwhile chop the basil and slice the onion very thinly. Mix into the tomatoes. Let sit for another 5 minutes.
  3. Rip the buffalo mozzarella into mouth sized pieces. Stir them into the salad.
  4. Drizzle with balsamic vinegar and olive oil. Sprinkle on pepper and garnish with more fresh basil leaves.
http://thesmoothielover.com/tomato-mozzarella-salad/

July 11, 2015

Healthy Strawberry Custard Tart. Vegan and gluten free.

Sund jordbærtærte. Vegansk og glutenfri. 

Healthy Strawberry Custard Tart. Vegan and gluten free.

One thing that makes me incredibly happy as of late: I’ve bought a new lens. A 35mm 1.8/f prime. And I am in love. This makes me insanely happy, not for materialistic reasons – but because it is a clear sign means my photography is developing. I once read – and I couldn’t agree more – that you don’t become a good photographer by buying the most expensive equipment. So true! I hat it when people look at my photos and say: “well, but you do have a DSLR.” HSDKFSDKFEPGSJWQRR. Seriously?! Yeah, because the chef have got a good oven and the musician a good guitar. Bug off! The quality of my photos is the result of many hours of practicing – not the result of a good camera. Sorry for ranting (: Well, I love my new lens because it is a milestone for me:

I’ve outgrown my beginner’s lens.

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En glad ting: Jeg har købt mig et nyt objektiv. Et 35mm 1.8/f prime objektiv. Jubiii. Jeg elsker det simpelthen! Det gør mig så glad, ikke pga. materealistiske grunde, men fordi det er et symbol på, at mit fotografi udvikler sig. Jeg læste en gang – og jeg er meget enig – at du ikke bliver en god fotograf fra den ene dag til den anden ved at købe det dyreste udstyr. Det er SÅ rigtigt. Jeg hader når folk kigger på mine billeder og siger: ”Men du tager dem jo også med spejlrefleks.” askdhaksdhkj. Ja fordi man bliver en god kok af at have en god ovn og en god musiker af at have en god guitar. Not. Vil folk godt lade være med det? Smut! At mine billeder i dag er, som de er, skyldes mange timers øvelse – ikke mit kamera. (der i øvrigt er et af de billigste på markedet). Sorry, jeg skulle lige ud med det (: Well, jeg elsker min nye linse, fordi det er en milesten i min rejse mod at blive en god fotograf:

Jeg er vokset ud af min begynderlinse

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

On to this tart: A strawberry custard tart is a super delicious traditional Danish summer tart – I’d go as far as to call it a cultural heritage. You can buy it at any bakery. Seriously, every Dane have some kind of memory about this tart and I don’t think I’ve ever met a person who doesn’t like this one (except the weirdoes who don’t like chocolate…). And that is no surprise.

A crispy crust,

sweet custard,

dark luscious chocolate

and new strawberries

are what makes this tart irresistible. A combination made in heaven!

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Til tærten… Jeg tror ikke jeg kender en eneste, der ikke har et eller andet forhold til jordbærtærte. Og ingen, der ikke kan lide den (måske på nær de fjollede mennesker, der ikke kan lide chokolade…). Fuldt forståeligt. For hvordan man modstå kombinationen af en sprød lækker skorpe, mørk chokolade, sød creme og dejlige friske danske jordbær? Uimodståeligt.

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

I really wanted to make a healthy version of this gem of a tart. I went all the way and made it both vegan and gluten free. Everything tastes like the real deal except the custard, which despite being very delicious, admittedly tastes like almond milk. I love that taste, but if you want this tart to be just like the usual one – just clean – go ahead and swap the custard for this clean, low fat, refined sugar free custard.

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Jeg har længe gerne ville lave en sundere version af denne skønne skat af en kulturarv. Og så endte jeg med at tage den hele vejen og lave den ikke blot vegansk men også glutenfri. Det hele smager som det plejer – lige på nær cremen, der er super lækker, men indrømmet smager den af den mandelmælk, den er lavet med. Jeg elsker det, men hvis du vil have en tærte, der er mere som the real deal, og ikke har noget imod mælkeprodukter og æg (som jeg) så skift cremen ud med denne lækre fedtfattige creme. SÅ har du i hvert fald en lækker sommertærte, der smager som normalt – men som er så meget sundere.

Vegan Danish Strawberry Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 4

Healthy Strawberry Custard Tart. Vegan and gluten free. This makes a small tart - double the recipe for a normal-sized tart.

Ingredients

  • CRUST:
  • ½ cup brown rice flour
  • ¼ cup buckwheat flour
  • ¼ tsp. fine salt
  • 2 tbsp. coconut oil, cold
  • 2 tbsp. maple syrup
  • 1 ½ tbsp. cold water
  • ...
  • VEGAN CUSTARD*
  • 1 cup almond milk
  • 1 ½ tbsp. cornstarch
  • 1 tbsp rice flour
  • 1 tbsp. agave syrup or maple syrup
  • Beans from half a vanilla pod (or 1 tsp. vanilla extract)
  • ...
  • OTHER
  • 40 g. dark chocolate (preferably sugar free)
  • 0.25 kg. (8oz.) strawberries

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. CRUST: In a medium bowl mix together rice flour, buckwheat flour and salt. Using your fingers or a fork crumble in the coconut oil until there are no lumps bigger than a pea. Add in the maple syrup. Stir in cold water until a dough forms. Press the dough out into a small spring form. Bake for approx. 15 minutes - or until the crust is golden brown. Let cool completely - eventually in the fridge.
  3. CUSTARD: Meanwhile make the custard. Mix everything together in a small pot. Whisk until there are absolutely no lumps of flour or starch left. Warm up the custard over medium-high heat whisking constantly. Once it begins to boil whisk even more vigorously - take it off the heat as soon as it begins to thicken. Pour out onto a plate and let it cool completely.
  4. Once the crust is cold, chop the chocolate and melt it over a water bath. Pour into the crust and swirl it around until it covers the entire crust (or use a brush).
  5. When the chocolate has hardened pour the custard into the crust. Half the strawberries and place them close to each other on the custard.
  6. Serve right away or store covered in the fridge for up to a day.

Notes

* If you don't mind dairy and want a tart more like the traditional one, use the recipe for the custard linket above recipe.

http://thesmoothielover.com/vegan-danish-strawberry-tart/

Healthy Strawberry Custard Tart. Vegan and gluten free.

July 7, 2015

Spiced zucchini patties with roasted carrot and garlic puree, grilled eggplant and sunflower seeds on a bed of spinach

Krydrede squashdeller med ristet gulerod-hvidløgscreme, grillet aubergine og solsikkefrø på spæde spinatblade

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

The last two weeks have been like a summer fairy tale. Wearing red-white hats my classmates and I have biked from home to home, relaxed in the summer heath, gone for midnight swims in the lake, seen the sun rise multiple times sitting on the shore with the arms around each other and danced all night. It has been amazing. But now I take off the hat. My two graduation weeks are done. Soon we are flying to all different corners of the world. And after summer we are not going back to school together. But we will always be 3T, our home-class. Thanks for the adventure!

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De sidste to uger har været et langt eventyr uden lige. Iført rød-hvide huer har vi fløjet fra hus til hus, daset i sommerheden, taget midnats-dukkerter i søerne, set solopgange siddende på bredden med armene om hinanden og danset og sunget hele natten. Det har været intet mindre end fantastisk. Men nu tager jeg huen af. Mine to studenteruger er brugt. Om lidt flyver vi til alle hjørner af verden på ferie. Og bagefter skal vi ikke tilbage i klasse sammen. Men for mig vil vi altid være 3.T – tak for eventyret!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

My time as a graduate is done. I already miss it. But I am back in the blogging world – and that is the best comfort you can ever have. If you follow me on Instagram you might have seen that I worked two days at the central market in Copenhagen during the exams. It was an amazing experience – and very inspiring. One day I got the most delicious sandwich I’ve ever had (no joke) from SMAG (the company which we also bought the food for my graudation party from). It consisted of

an amazing sourdough bun

packed with spinach,

carrot purree,

a ton of sunflower seeds,

grilled eggplants drenched in olive oil,

and some beyond amazing zucchini patties with a firework of spices – cinnamon being the most significant of them.

Yes please!

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Så ja, min studentertid er slut. Jeg kan ikke helt forstå det. Men til gengæld er jeg tilbage på bloggen – og det er den bedste trøst, man kan få! Hvis du følger mig på Instagram, så du måske, at jeg i læseferien arbejdede to dage til et arrangement på Torvehallerne. Det var en fantastsik oplevelse – og inspirerende på mange måder. Den ene dag fik jeg den lækreste sandwich nogensinde (no joke) fra SMAG (som jeg i øvrigt også fik mad til mit studentergilde fra). Den bestod af

det skønneste surdejsbrød,

spinatblade,

gulerodspurre,

massere af solsikkekerner,

grillede auberginer, der drev af olivenolie,

og nogen helt fantastisk krydrede squashdeller, der smukt kastede rundt med tonsvis krydderier – kanel den mest markante af dem.

MUMS siger jeg bare!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

I had to make such a sandwich myself! But I am a big bowl-freak and love food which you can eat using only a fork. So I transformed the sandwich into a bowl. But you can easily make it a sandwich by throwing everything in a sourdough bun – lunch to go.

The recipe looks long, but it’s actually very simple and easy to make. You can also just make the patties and serve them with your favourite salad.

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Jeg måtte lave sådan en sandwich selv! Jeg er lidt af en skål-freak og elsker mad, der kan spises med blot en gaffel. Så sandwichen blev tryllet om til en skål. Men smid hellere end gerne hele molevitten i en lækker surdejsbolle – DET er guf.

Opskrift ser lang ud, men den er faktisk super simpel. Hvis du vil kan du også bare lave dellerne og servere dem til en lækker salat.

Spiced Zucchini Patties Bowls

Prep Time: 1 hour

Yield: Serves 4 (smallish portions)

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

Ingredients

  • PATTIES
  • ½ cup chickpeas
  • 1 small zucchini
  • 1 scallion
  • 1 egg
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp fine salt (or ½ tsp. sea salt)
  • Ghee for frying
  • ...
  • PUREE
  • 6 carrots
  • 4 cloves of garlic
  • 2 tbsp. olive oil
  • ½ tsp coriander
  • ¼ tsp fine salt
  • ½ tsp white wine winegar
  • ½ tsp honey
  • ...
  • EGGPLANT
  • 1 eggplant
  • Olive oil
  • ...
  • Sunflower seeds
  • Red basil
  • Spinach

Instructions

  1. Preheat oven to 200°C / 390°F
  2. PATTIES: Chop the zucchini and scallion. Blend everything together except the ghee. Cover and let it rest in the fridge for at least half an hour. Melt the ghee on a frying pan. Place tablespoon sized dollops of the zucchini mixture on the pan and fry over medium-low heat approx. 7 minutes on each side.
  3. PUREE: While the zucchini mixture resist make the puree. Cut the carrots into smaller pieces. Place the carrot pieces and garlic cloves on a baking sheet and drizzle with olive oil. Bake in the oven until the carrots are tender. This takes approx. 15-20 minutes. Place everything in a foodprocessor and blend until smooth.
  4. GRILLED EGGPLANT: While the carrots bake make the eggplant. Slice the eggplant into thin pieces (approx. 0.5cm / 0.2inch). Brush with lots of oil. Heat up a grill pan (or your grill) and grill the eggplant for 5 minutes on each side over high heat.
  5. BOWLS: Place the spinach leaves in a bowl. Add two or three patties, eggplant, a big dollop of carrot puree and top with generous amounts of sunflower seeds and basil.
http://thesmoothielover.com/spiced-zucchini-patties-bowls/

July 4, 2015

What a month – exams, graduation and tons of good food. Summer is here!

Hvilken måned – eksamener, translokation og en masse skøn mad. Hej sommer!

June

2 I made raw cheesecake for the first time – and I am on love // Rå cheesecake for første gang – ej hvor jeg elsker det

3 STRAWBERRY SEASON!!! // JORDBÆRSÆSON!!!

The best quinoa patties ever – recipe from the Green Kitchen Stories Cook Book // Verdens bedste quinoadeller – opskrift fra Green Kitchen Stories’ kogebog

5 Buckwheat-otto from the ever so amazing Dagmar’s Kitchen // Boghvede-otto fra den fantastiske Dagmar’s Kitchen 

6 I simply love Thea and all of her fantastic recipes at Baking Magique. These gluten free toasted granola bars were beyond amazing // Jeg elsker simpelthen alle Thea fra Baking Magiques opsrifter. De her lækre glutenfrie toasted granolabarer var intet mindre end untrolige

8 New plates from Broste CPH – my all time favorite brand when it comes to plates and bowls // Smukke nye tallerkener fra Broste CPH – uden tvivl mit yndlingsmærke, når det kommer til tallerkener og skåle

9 The month ended with a great dinner at Brdr. Price in Tivoli Gardens. Happy birthday dad! // Måneden sluttede med en lækker aftensmad på Brdr. Prices restaurant i Tivoli. Stort tillykke med fødselsdagen far!

June 30, 2015

(noun.) That time of the year where a lot of young people seem thoroughly relieved, people in white hats can be seen on every corner, strangers congratulate each other and open trucks decorated with flags, balloons and beech branches packed with dancing, smiling teenagers are a completely normal sight.

(see also) Graduation Time

direct translation: HAT TIME!

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Sorry for the silence – the last one and a half week has been amazingly busy. Yep, I just graduated high school. And what a time! My last two exams – oral math and oral Danish – were very close to each other so I’ve been working my butt off the last week of the reading period. It was tough, but it payed off, and the last week has been nothing but celebrations and happy times.

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There are so many lovely traditions when it comes to Danish graduation. And since I haven’t been able to cook up a new recipe, I thought I’d share some, because I love them all.

– You are not allowed to wear the hat before the last exam is over – but after that you almost don’t take it off for two weeks.

– You write and cut all different sorts of things and shapes in the hat according to what you do wearing it – seriously, there is like a million “hat rules”, and I love all of them.

– You have a final dinner with the teachers – we dance the traditional prom dance for the last time

– Most important: The party wagon tour, where you drive around in a big open truck and visit all of the homes and families of you “home-class” (I think it resembles “home room”). The best experience ever! What a tour!

– If you get an A in your last exam you have to run behind the wagon to the first stop. Our last exam was oral math, my home-class’ main subject – hence the picture above.

 

And now it is time for all the graduation parties and hanging around with friends. Thank God for summer vacation!

I’ll be back soon!

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Photo: Birkerød Gymnasium

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Photo: Birkerød Gymnasium

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June 16, 2015

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/