Smoothie Lover
15. 08. 2014

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

First and foremost: Thank you so much for the lovely wishes on a good vacation!

The feeling you have when getting home from a long travel might just be one of the oddest feelings in the world. You pause your everyday life to go on an adventure somewhere completely new and unexplored. Looking back it feels like one long roller coaster ride of wonderful experiences and new exiting inputs, where everything both melts together and stands out as clearly distinguishable adventures. And this amazing roller coaster ride just goes on and on, up and down, and all of a sudden you find yourself back home in your own home with tons of great adventures and priceless memories in your mental backpack, wondering if it all was just a dream.

And I love every single bit of it!

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Først og fremmest: Tusind tak for alle de søde ønsker om en god ferie!

Følelsen af at komme hjem fra en ferie må siges at være en af de mærkeligste i verden. Du pauser din hverdag og tager uf på et utroligt eventyr et helt nyt og uudforsket sted. Når man ser tilbage føles hele turen som en lang rutschebanetur af vidunderlige oplevelser og nye inputs, hvor alt både smelter sammen og står som klare enkle eventyr. Og denne fantastiske rutschebanetur bliver bare ved og ved, og lige pludselig finder man sig selv hjemme i sit eget hjem med rygsækken fyldt til randen med eventyr og uvurderlige minder.

Og jeg elsker hver og en lille del af det!

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish. Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

And here I am. Back in little Farum after four absolutely amazing weeks in Thailand and Indonesia. I love South East Asia! It’s my third time (fourth if you count my trip to Singapore for the math competition) and it only gets better and better each time. This time I had the pleasure of exploring wonderful Indonesia – a place I haven’t been before. The nature there is absolutely stunning! Big rain forests, rice fields, an immeasurable amount of different animal species, azure blue oceans, black (yes) beaches – and whites -, volcanoes, mountains and – on Bali – moss taking over every new building making everything look like something from ancient times. But the best thing must be the unbelievably kind people living there making the whole experience even better.

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Og her er jeg så. Tilbage i lille Farum efter fire ubeskrivelig fantastiske uger i Thailand og Indonesien. Jeg elsker Syd-Øst Asien! Det var tredje gang, jeg var der (fjerne, hvis man medtæller min tur til Singapore for at deltage i en matematikkonkurrence tidligere i år) og det bliver kun bedre og bedre hver gang. Denne gang havde jeg den glæde at besøge Indonesien – et sted jeg altdrig har været før. Naturen der er helt fantastisk! Store regnskove, rismarker, utælleligt mange forskellige dyrearter, azurblå have, sorte (ja) strande – og hvide strande -, vulkaner, bjerge, og – på Bali – mos der overgror alle nye bygninger, så alt ligner noget fra forhistorisk tid. Men det bedste ved det hele må være den utroligt venlige befolkning, der bare gør hele oplevelsen endnu bedre.

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish. Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

It’s funny – I always forget, that life goes on back at home. And in the blogging world. So I have a lot to catch up on ;) I’ve been looking SO much forward to reading all of your lovely blogs again, cooking, shooting, surfing around on Pinterest, Foodgawker etc., and last but definitely not least blogging.

Zuchinni noodels – or zoodles – is THE THING right now, so I figured I’d better jump onto the bandwagon, because those lovely green spaghettis look immensely delicious. And hey! No-carb spaghetti is always a good idea right? I decided to make a lovely pistachio and lemon pesto, because I love homemade pesto, and then top with wedges of peaches. I haven’t got any tool for making veggie noodles so I cut the pasta with a knife. It was a pain in the ass (please excuse my language) – but it was worth it! I do however recommend using a spiralizer or something like that ;)

This recipe makes more pesto than you’ll need for this dish, but that just means super duper delicious homemade pesto for you to enjoy the days after.

I’m SO glad to be back! Have a lovely weekend everyone!

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Det er sjovt – jeg glemmer altid, at livet fortsætter derhjemme, når man rejser. Og at blogging verdenen lever videre. Så jeg har en del at have skulle samlet op på ;) Jeg har glædet mig så meget til at læse alle jeres dejlige blogs, lave mad, tage billeder, surfe rundt på Pinterest, Foodgawker osv., og ikke mindst blogge igen!

Squash spaghetti – kaldet zoodles – er THE THING lige i øjeblikket i blogverdenen, så jeg tænkte, at nu måtte det være tid til at hoppe med på vognen og lave zoodles, for de dersens grønne spaghetti ser simpelthen så lækre ud. Og hey! No-carb spaghetti er altid en god idé, ikke? Jeg besluttede mig for at lave en skøn pistacie og citron pesto, da jeg elsker hjemmelavet besto, og derefter toppe salaten med skiver af fersken. Jeg har desværre ikke noget værktøj til at lave zoodles, så jeg skar dem ud med en kniv. Det var en pain in the ass (beklager sproget) – men det var det værd! Jeg vil dog anbefale, at man bruger en spiralizer eller noget lignende ;)

Der kommer mere pesto ud af denne opskrift, end man behøver til retten, men det betyder bare super super lækker hjemmelavet pesto til at nyde de næste par dage. 

Jeg er SÅ glad for at være tilbage! Ha’ en fantastisk weekend alle sammen!

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Zuchinni Noodles w/ Pistacio & Lemon Pesto

Prep Time: 15 minutes

Yield: 2

Serving Size: Half of the recipe (about 2 cups)

Ingredients

  • 1 cup packed basil
  • 1/3 cup (50g.) shelled pistacios
  • 1 clove garlic
  • 1 tsp. freshy grated lemon zest
  • 1 tsp. fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Coarse salt
  • 1 zucchini
  • 1 big peach

Instructions

  1. Place the basil, pistachios, garlic clove, lemon zest and lemon juice in a food processor and pulse for 5-10 seconds. The nuts should be chopped but not flour-like. Add in the olive oil and pulse for another 5 seconds just until everything is combined. Don't overdo it. The pesto should be chunky, not smooth. Season with salt.
  2. Make the zucchini into spaghetti your preferred way. I actually cut mine by knife, since I don't have a spiralizer or anything other tool for it, but I definitely don't recommend doing that - it took ages!
  3. Mix the zucchini noodles with 4 tsp. pesto. Cut the peach into wedges and mix them into the noodles. Serve right away.
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16. 07. 2014

Hi everyone. I just want to let you know that I’ll be on vacation for the next weeks. I’m looking forward to coming back and blog, cook and read all of your lovely blogs again. I’ll try to read whilst I’m away :)
Have a wonderful summer everyone! I already miss you.
Lots of love
Josefine

14. 07. 2014

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing DSC07992

London was A M A Z I N G ! I’m in love with that city. And I couldn’t have had better company than those two wonderful girls in the picture above – Marie and Signe.

Before we start I want to excuse the terrible photos. I didn’t want to carry my DSLR around so I had to use a small camera, which I’m not used to use and can’t control. 

London is a lovely city in so many ways – the buildings, the language (can I pleaseeee get a British accent?), the transport system (yes, that’s important!), the people, the River Thames, the parks, the shops, the markets and certainly also the food.

We spend the first night in Covent Garden and here we found (with a little help from our “travel bible” – the guide book) a wonderful half raw, organic and vegetarian restaurant – The Wild Food Cafe. It’s located in the funny and wonderful little lane Neils Yard pretty close to Covent Garden Station. If you ever come by, this cafe is a must. I got some raw falafels in a sour dough pita bread with hummus and salad  - so good!

wildfoodcafe

We actually often bought dinner or lunch at Marks & Spencer. They have so many different things to choose from and it’s pretty cheap. And the food is very delicious and relatively freshly made. Just look at some of my meals from that place:

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So if you are looking for cheap, fast and nutritious meals in London, M&S is the place to go. And as a bonus you can bring your meal to one of London’s wonderful parks! – So cozy!

fruits

What I also love about London is that there are so many fresh fruit stalls – at least compared to Copenhagen. Especialy Notting Hill was packed with them. We didn’t get fruit for breakfast at the hotel (the breakfast was extremely bad – I just had muesli with milk every day…) so I bought a lot of fruit from these stands. So delicious! And a great snack on the go.

konbu

I finally got to try Kombucha! I haven’t been able to find it anywhere here in Denmark so I was so happy when I found it in a whole foods store. I really liked it! I think it pretty much tastes like beer with lemonade – minus the alcohol of course. I like beer (actually that’s the only kind of alcohol I really like), so that’s just wonderful. Healthy beer anyone? (;

And I seriously have to try and make a scone like the one above. One of the nights we really wanted scones so we went to a little bakery, bought some snacks and sat on a corner and enjoyed it. It was so nice – the weather was great and there were so many people on the streets and in the pubs because of the World Cup. Wonderful night.

Anyway, I af course had to try the organic wholegrain scone with quinoa and raisins. My friends looked at me a little weirdly but all the same totally accepted that that was what I wanted. Haha, yeah I know I oftentimes have to taste the weirdest stuff. But it was so good! I have to make something similar soon.

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Can I please live here!?!?DSC07907

Two ballet dancers find the opera house – what else could we do than strike a ballet pose in front of it?

Back home I wanted to make something similar to those salad bites from Marks & Spencer. But I failed terribly – well they tasted good, but were very ugly. Having promised to cook dinner for the family I suddenly had to get creative. So I decided to go for a noodle stir fry with Chinese cabbage and broccoli. The outcome was great.

The dish per se is pretty simple, but the delicious dressing/ sauce takes it to a whole other level.

Have a great week everyone!

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing

Chinese Cabbage and Broccoli Noodle Bowl

Ingredients

  • Juice from 1 lemon
  • 3 tbsp. soy souce
  • 2 tsp. rice wine vinegar
  • 2 tbsp. oil - olive or sesame
  • 1/2 tsp. honey
  • 1 tsp. freshly grated ginger
  • 1 stalk of lemon grass
  • 1 clove garlic
  • 1 tsp. dried chili flakes
  • Pepper
  • 2 spring onions
  • 2 glove garlics
  • 4 tbsp. olive oil
  • 1/2 head of Chinese cabbage (or bok choy)
  • 1/2 head of broccoli
  • 100 g. dried egg noodles
  • 2 tbsp. sesame seeds
  • 1 tsp. chili flakes for garnishing

Instructions

  1. Make the dressing by mixing together the lemon juice, soy sauce, rice wine vinegar, oil and honey. Grate the ginger and chop the lemon grass and ginger very finely. Mix into the sauce. Season with chili flakes and pepper. Cover and store in the refrigerator for at least 2 hours.
  2. Meanwhile cut the spring onions into smaller pieces and mince the garlic cloves. Shred the Chinese cabbage and cube the broccoli.
  3. Heat the oil in a wok. Fry onions and garlic for approx. 5 minutes.
  4. Bring water to a boil. Add salt and cook the egg noodles until tender. Drain and set aside.
  5. Add the cabbage and broccoli unto the wok and fry on high heat for another 5 minutes - or until the Chinese cabbage collapses. Add on the noodles and pour the sauce over.
  6. On maximum heat fry for another 2-3 minutes stirring constantly.
  7. Top with sesame seeds and chili flakes and serve right away.
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07. 07. 2014

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Back home from a gray Roskilde Festival I was craving something fresh and something yoghurt for breakfast. And what could be better than skinny yoghurt pana cotta? Nothing right.

I’ve been enjoying a lot of delicious food down at Roskilde the last couple of days – because after the music site opened Thursday (before that it was only the camping areas which were open), you suddenly had access to a lot of super delicious food.

The food down there is in general very nice. In order for a food stall to get a space at the festival it has to be quality. So a lot of the food is either organic or unprocessed. Just how I like it!

Oh, and you can get vegetarian everywhere. So nice. Yesterday I had the most wonderful barley risotto with peas. I was en heaven. I mean… just check out the pic further down this post.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

I hope you’ve all had an amazing summer week last week. With lots of berries and ice cream! My brother and I bought 5 trays of strawberries yesterday. Whoops ;) They were so cheap. The entire festival was closing, so the food stall sold them for only 5DKK each (less than a dollar). My brother and I are the biggest fans of strawberries so we were in heaven!

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As people leave the festival all sorts of funny things happens to the tents, chairs, shoes, madrases etc. Doing crazy stuff is just a part of the festival ;)

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Because they were closing one of the shops sold strawberries for only 5DKK (less than a dollar)! My brother whom visited on Sunday bought 5 trays. Whoops

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Barley-otto. Yummmm!!

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The closest you can get at the biggest stage – Orange Stage for the Trentemøller concert. Nice!

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The lovely and crazy people from my musical team before the Arctic Monkeys concert.

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A R C T I C M O N K E Y S

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Aaaand Stevie Wonder on a lazy and tired last day of the Festival. Such a great mood.

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BASTILLE!!!!! THE best concert. Oh my, it was A M A Z I N G

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Lots of amazing concerts (I saw more than just the three pictured above), lots of sun (I’ve gotten a serious tan line on my shoulder), lots of happy people and lots of delicious food. Wonderful start on the vacation.

And now to the wonderful start on the not-festival-part of the vacation: these lovely healthy skinny berry dessert. These cups are incredibly easy to throw together and they taste just amazing. Full of antioxidants from the berries, which I either just picked from the garden or bought yesterday at Roskilde.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Btw – I’m going to London tomorrow with my great friends Marie and Signe. I’m so exited! But it means another four days away from my beloved blogging world. Follow me on Instagram for pics from the trip :D

Have a wonderful week everyone!

Skinny Yoghurt Panna Cotta with berries and caramelized almonds

Yield: 4

Ingredients

  • 3 gelatine sheets
  • Enough water to cover the gelatin sheets
  • 2 tbsp. extra water
  • 1 cup (250mL) low fat greek yoghurt
  • 2 tbsp. honey
  • 50g. (1/3 cup) almonds
  • 2 tbsp. honey
  • 400 grams of berries (I used red raspberries, red raspberries, cherries, strawberries, blueberries and black currant)

Instructions

  1. Cover the gelatine sheets completely in water and let soak for 10 minutes.
  2. Meanwhile mix together honey and greek yoghurt in a big bowl. Drain the gelatin sheets and melt in a small pot together with the two tablespoons of water. Carefully pour into the yoghurt mixture stirring constantly to prevent lumps. Pour into 4 glasses, cover and refrigerate for 1 hour.
  3. Chop the almonds coarsely. On a non-stick pan melt the honey. Add on the almonds and caramelize for 5-10 minutes stirring often. Pour out onto a piece of non-stick paper to cool.
  4. Rinse the berries and cut bigger berries into smaller pieces.
  5. Add the berries on top of the yoghurt pans cottas and top with caramelized almonds.
  6. Serve right away or cover and refrigerate until you'll serve it. The pana cottas are best they day they're made.
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01. 07. 2014

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

Right now “I’m at The Roskilde Festival”. Or rather: I’m supposed to be. I’m just home for a day or two. Needed a break before the music starts on Thursday. It’s gonna be great. The Rolling Stones will be there (!!) and Bastille – one of my favourite bands (: Oh, and Arctic Mokeys – nice nice!

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

So, what do you eat at Roskilde? Well, certainly not quiches (; My food the last couple of days have consisted of strawberries, whole wheat crackers, ice cream, chocolate and buns… Whoops… Not the most nutritious things in the world. Haha, but that’s how festivals are. And that is probably okay from time to time.

Anyway, when I went home I just wanted something fresh and delicious. Breakfast was a not of fruit and some homemade granola. Lunch… This delicious avocado: Best meal in a looong time.
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Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

And then for dinner I decided to make a super delicious ricotta and asparagus quiche with wholewheat crust. Simply delicious!

… and healthy! Ricotta is naturally relatively low fat. 13 grams per 100 grams, which is like “low fat” cream cheese but without any funny ad ins to make it low fat. Oh, and 8 grams of protein per 100 grams, which is actually quite a lot.  Asparagus are packed with antioxidants and lots of different vitamins (source). And then there’s the eggs, which are a great source of protein for vegetarians.

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

 

Ricotta and Asparagus Quiche

Ingredients

  • 1 cup (120g.) whole wheat flour
  • 1/4 cup (40g.) brown rice flour
  • 1 tsp. coarse salt
  • 2 tbsp. cold butter
  • 2 tbsp. olive oil
  • 3 tbsp. boiling water
  • 400 g. ricotta cheese
  • 2 eggs
  • 3 tbsp. milk
  • 1 tsp. coarse salt
  • Pepper
  • 1 bunch of asparagus

Instructions

  1. In a bowl mix together the flour and salt. Cube the butter and mix it into the flour until there are no lumps bigger than a pea. Then add in the oil and in the end water until the mixture turns into dough. Roll out on a floured surface and place in a nonstick spring form.
  2. Heat oven to 200°C / 390°F.
  3. Now mix together the ricotta cheese, eggs, milk, salt and pepper.
  4. Cut the asparagus in halves and chop the "not so pretty" end of them into smaller pieces. Mix these pieces into the ricotta mixture and pour over the crust.
  5. Make a "circle" with the rest of the asparagus and bake for approx. half an hour.
  6. Serve right away with a green salad.
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25. 06. 2014

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Summer vacation!!! I’ve been looking forward to this for such a long time. It’s wonderful – the weather is nice, I’m done with exams and a lot of my friends are graduating the Danish high school this week (I’ll do that next year), which means a lot of very happy people and graduation parties with wonderful friends (and delicious food (; ).

And look. The strawberries in the garden have begun to ripen. So delicious!

Homegrown strawberries. Food photography.

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Oh, and the Roskilde Festival starts on Sunday – I’m so exited. I went last year, (please don’t mind those amazingly bad photos in that post) and I’m sure it’s gonna be way better this year, since I’m going to live with four of my great friends. And Bastille will be playing – I can’t wait to hear them and all of the other musicians.

And talking about musicians and concerts… I’m going to a small Lewis Watson concert tonight with my lovely friends Karen and Signe. Oh, vacation is nice!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Dear Dearna over at To Her Core is currently writing a series of posts called “How to include more vegetables in your diet“. I’ve really enjoyed reading those posts (and I was dry honoured to even find some of my recipes featured there – thank you so much!). So many great ideas on how to get more vegetables.

Inspired by that series I decided to make a green salad for lunch today. I had a big bowl of quinoa porridge for breakfast and a ton of strawberries from the garden for a snack, so I wasn’t that hungry. But if you want a more filling salad just add in fish, chicken or tofu.

The dressing is very nice and fresh. A great summer salad. Enjoy!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

BTW – I updated the post “Grain Free Crackers” with new (better!!!) photos :D

 

Green Salad with Ginger Sesame Dressing

Prep Time: 5 hours

Cook Time: 5 hours

Ingredients

  • 1/2 tsp. grated ginger
  • 1 tsp. olive oil
  • 1 tsp. soy sauce
  • 1/2 tsp. white wine vinegar
  • 1 tsp. lemon juice
  • 3 drops of honey
  • Pepper
  • 1 tbsp. sesame seeds
  • 1 handful leafy greens
  • 1 carrot
  • 1/2 cucumber

Instructions

  1. In a small bowl mix together grated ginger, olive oil, soy sauce, white wine vinegar and lemon juice. Season with pepper and lemon juice. Let sit for 5 minutes (the longer the better). Add in the sesame seeds.
  2. Peel the carrot. Using a potato peeler, cut out thin slices of cucumber and carrot.
  3. In a big bowl mix together the leafy greens, cucumber and carrot. Toss with the dressing and serve right away.

Notes

For a more filling salad add in tuna sashimi, salmon sashimi (for pesco vegetarian), tofu (for vegetarian) or cooked chicken (for non-vegetarian).

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14. 06. 2014

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

It seems like an eternity since I last blogged. And God, I’ve missed it.

I’m back home from an amazing trip to Singapore, where I participated in the Singapore International Mathematical Challenge. It was such a big experience! And it was nice meeting people of my age from all over the world (each continent except South America was represented). The challenge was, well.. challenging. Quite hard but it was nice to participate!

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

Coming home from Singapore I suddenly had so many things to catch up on. So many people to see and a physics exam to prepare for. God how I spend SO much time reading for that exam. But in the end it paid off – I ended up with the highest grade. I’m so relieved.

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

I’m glad I’m back at blogging. I’m sorry for not having time for commenting on all of you lovely blogs lately! I really miss that.

I baked this cake for some friends the other day. If you follow me on Instagram you might have seen a picture of it. Luckily the girls liked it (well, the entire cake was eaten, so I guess they actually did like it – they didn’t just say they liked it (; ). I’m very fond of it. I actually think it turned out quite well. I hope you’ll like it!

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

Btw… See those tiny flags?! Yes, I was deeply inspired by my blogging- and photography idol Ditte Ingemann who round the blog The Food Club. Seriously, she’s amazing! She often uses those small flags – and I love them! So cute, aren’t they (;

Have an amazing weekend everyone!

Paleo & Vegan Chocolate Cake

Ingredients

  • 100 g. dates
  • 100 g. almonds
  • 2 tbsp. chia seeds
  • 1/2 cup apple sauce
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 100 g. dark chocolate
  • 1 tbsp. coconut oil
  • Frosting: 2 small ripe avocados, 3 tbsp. honey (if struck vegan use maple syrup instead), 2 tbsp. dark cocoa powder

Instructions

  1. Soak dates in water for minimum 15 minutes.
  2. Preheat oven to 200°C / 390°F
  3. In a food processor blend the almonds until they turn into flour. Add in the chia seeds and pulse until everything is flour like. Transfer to a bowl.
  4. Place the dates in the food processor and blend until smooth. Add to the bowl.
  5. Add in apple sauce, cocoa powder and baking powder (omit if you are completely paleo). Mix until well combined.
  6. Chop the chocolate and place in a bowl together with the coconut oil. Melt over a pot of boiling water and mix into the batter.
  7. Grease a small pan with coconut oil and pour the batter into the pan.
  8. Bake for 20-30 minutes.
  9. Let cool completely before adding on frosting.
  10. Make the frosting by placing all the ingredients in a food processor and pulse until completely smooth. Transfer to a piping bag and frost the cake.
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21. 05. 2014

DSC_0054Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

People often find it weird that I like baking healthy cakes. Not that they don’t like it slightly healthier, but I find that people tend to not like completely healthy cakes. Therefore it is kind of my mission to find recipes on healthy cakes which other people don’t think taste weird. I mean – I don’t mind if you can taste the cake it healthy.

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

Well, that’s what most people think. And then there’s one of my best friends Charlotte. I’m lucky to have her. She’s amazing AND she likes baking healthy cakes as well. Whoopee! I love that.

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

So, last week she wrote me because she wanted to hear my opinion on a recipe she had come up with on marble cake. She wanted to know if I thought it sounded ok. I immediately wanted to bake that cake. It sounded SO good. So I decided to bake it today. And oh my gosh… it is so good. Even my brother liked it. And if you’ve been following me for a while you might know he definitely doesn’t like healthy cakes.

I’m so happy to have this recipe! And slightly sad it wasn’t me who came up with the recipe. Lotte – you are a genius!

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

I thought it was quite funny she asked me about a marble cake. Because what Charlotte doesn’t know is that I kind of associate marble cake with her. It is a very sweet story; last year on my birthday (when I turned 17) no one from my family was home/ had time for celebrating me. But Charlotte’s family was so kind - they invited me over to them. Charlotte’s mother made the most delicious food – and Charlotte had baked a wonderful marble cake for me. Completed with flags and everything. That was the first time I ever had marble cake. And it was so delicious!

Look I found a picture of it:

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

 

 

Healthy Paleo Marble Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 8 pieces

Serving Size: 1 piece

Ingredients

  • 100 g. dates (2/3 cup)
  • 1 banana
  • 2 eggs
  • 90 g. almonds (1/2 cup + 1 tbsp) or 1/2 cup + 1tbsp almond flour
  • 1/2 cup nut flour of choice (or brown rice flour if you are not completely paleo)
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda (omit if you are strictly paleo)
  • 1 tbsp. coconut oil - melted
  • 60 g. dark chocolate

Instructions

  1. Soak the dates in water for at least 2 hours.
  2. Preheat oven to 175°C/ 350°F.
  3. Drain and transfer to a food processor. Pulse until the dates turn into a paste (or almost a paste). Add in the banana and eggs and pulse until smooth. Transfer to a bowl.
  4. Clean the food processor and place the almonds in it. Blend until it turns into almond flour - or just use almond flour and skip this step.
  5. In the bowl with dates/ bananas/ eggs add the almond flour, rice flour, vanilla extract, baking soda and coconut oil.
  6. Grease a small pan with coconut oil and pour half of the batter into the pan. Melt the chocolate and stir it into the remaining batter in the bowl. Pour the chocolate batter into the pan as well and lightly stir together.
  7. Bake for 15-20 minutes. Let cool slightly and cut into 8 bars.
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10. 05. 2014
Low fat cinnamon rolls || The Smoothie Lover

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A long time ago I posted a picture of these cinnamon rolls on Instagram with the promise, that I’d share the recipe soon. The thing is, I’m drowning i tests, assignments and essays. And on top of that I’ve got tons of plans. Oh, yeah, and driving tests. I’ve got my license!!! Finally! One less thing to think about and oh, it’s so wonderful being able to drive around yourself. I really should be making that assignment right now, but I reeeeeally need a break! I’m looking so much forward to having a lot of time for cooking again. Fortunately the reading period in school starts in just one and a half week (:

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

I really enjoy baking for my family, and I really like experimenting in the kitchen. But somehow I always end up baking cinnamon rolls, when I want to greet the entire family. It’s always a winner. Do you know the secret to a good cinnamon roll? Make the dough sweet. Not the filling. Yeah, I know I usually say I kind of lack a sweet tooth. Forget all about that when talking cinnamon rolls. You don’t have to make the dough overly sweet. Just a little sweeter than what most recipes (at least here in Denmark) says you should. And then you can

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Cinnamon Roll Wreaths

Yield: 18

Serving Size: 1

Ingredients

  • 50 g. fresh yeast
  • 1 1/2 cup milk
  • 3 tbsp. honey
  • 1/4 cup apple sauce
  • 1/2 cup (40 g.) oats
  • 1 egg
  • 2 tbsp. coconut oil
  • 5 cups (600 g.) flour
  • Filling: 100 g. (0,5 cup) butter + 4 tbsp. sugar + 2 tbsp. cinnamon OR 0,5 cup finely grated apple and 2 tbsp. cinnamon (for a lighter version)

Instructions

  1. Warm the milk in a small sauce pan until it has the same temperature as you little finger. Pour into a bowl of stand mixer.
  2. Dissolve the yeast in the milk and add in honey, apple sauce, oats, egg. Melt the coconut oil and add it in.
  3. Knead in the flour a little at a time.
  4. Cover and the rise for 1/2 - 1 hour.
  5. Meanwhile make the filling: mix together all ingredients in a bowl and set aside.
  6. Preheat oven to 200°C / 390°F.
  7. Roll out the dough on a floured surface until it is approx. 1/2 cm (3/4 inch) thick. Spread out the filling and make the wreaths as shown below.
  8. Bake for 12-15 minutes in the middle of the oven.
  9. Enjoy!
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Shaping the wreaths:

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Roll out the dough and cut into 4 long pieces.

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Roll each piece and cut into 4 or 5 smaller pieces.

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Cut length wise

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Twist

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Shape into a wreath

29. 04. 2014

Oatmeal with healthy caramelized apples || The Smoothie Lover

Sorry for the silence here on the blog. The last two and a half week I’ve been practicing for musical and performing the show. But by now it’s over. It’s kind of a strange feeling. I’ve been together with the musical team every single day for the last 18 days, and suddenly – BAM – it’s over. It has been an amazing experience and I’ve had so much fun. Everyone from the team is so kind and spending two and a half week singing and dancing is just wonderful. It was also quite hard though – I had to think of school work at the same time. And running.

Oatmeal with healthy caramelized apples || The Smoothie Lover

At the general rehearsal we had a photographer taking some wonderful photos of the show. When I asked if I could use some of those he had posted on Facebook, the photographer offered to mail me them, so I could get them in a god quality. So nice of him.

Here are some of the amazing photos. Thank you Jacob for some amazing pictures!

I do not claim any of the photos to be mine. All of the photos are taken by Jacob Warrer, JW-Foto.

Jacobwarrer-Dreamland-2298Jacobwarrer-Dreamland-2342Jacobwarrer-Dreamland-2365Jacobwarrer-Dreamland-2453Jacobwarrer-Dreamland-2516Jacobwarrer-Dreamland-2608Jacobwarrer-Dreamland-2613Jacobwarrer-Dreamland-2829Jacobwarrer-Dreamland-3034

 Because of al the musical I haven’t really had time for cooking. I have made a lot of delicious breakfasts during the spring break though. For instance this lovely oatmeal with healthy caramelized apples. Delicious and easy.

Sorry for not commenting on all of your lovely blogs lately. I look so much forward to read your amazing posts again!

Oatmeal with healthy caramelized apples || The Smoothie Lover

5.0 from 2 reviews
Oatmeal w/ healthy caramelized apples
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ½ cup water
  • ½ cup milk of choice
  • Pinch salt
  • 1 apple
  • 1 tsp. coconut oil
  • 1 tsp. honey
  • 1 tsp. water
Instructions
  1. In a saucepan mix oats, water, milk and salt. Bring to the boil and simmer for approx. 7 minutes.
  2. Slice the apple. Melt the coconut oil on a pan and add on the apples. Fry until the apples are soft. Mix together the honey and water and pour over the apples. Let the water evaporate.
  3. Pour the oatmeal into a bowl and top with apples. Serve right away.