Smoothie Lover
16. 04. 2014


Right now we have spring break from school and I’m busier than ever. But this time it’s a good busy. Because I’m spending the week off in the company of 30 other amazing people at my age training for a big musical which will go on the air this Sunday and which we will be performing every night the following week. So I’m practically singing and dancing my way through the week. I couldn’t think of a better way of spending the break!

We’ve been truing since September and I can’t wait to show it. Right now we train every day from 10 to 10, so this is a serious business ;)

Unfortunately it leaves me with very little time for doing other things – such as blogging and cooking (I do get a very little time for running – I just go for a small run some of the mornings, but hey, I’m dancing the entire day).


DSC_0013But then dear Melissa from Nourish by Melissa nominated me for a Liebster Award. Wonderful! This meant I had an excuse for blogging without having a recipe to share ;) Haha… Thank you so so so much sweetie!

Btw – go check out Melissa’s blog. It’s great. She has so many wonderful recipes.

I really like the Liebster Award. I think it’s a wonderful way of getting connected to and find new blogs.



  1. You must link back to the person who nominated you
  2. You must answer the 10 Liebster questions given to you by the nominee before you.
  3. You must pick 10 bloggers to be nominated for the award (with a small following)
  4. You must create 10 questions for your nominees
  5. You must go to their blogs and notifiy the nominees


Here we go… 


1. What was your first ever post about?
Oh God. I wrote that one such a long time ago and I’ve changed so much since… Anyway – it was actually a tutorial on felted bells. Then came the first recipe on rice porridge ;) I looove that stuff.
2. If you could go anywhere in the world right now, where would you go? Why?
This one’s hard – I love traveling and I have so many placed I’d like to go. Well, I’d probably say Iceland. I really want to go there. Right now it would be wonderful hiking in the beautiful Icelandic landscape far away from the everyday life.
3. What do you do to take a break when you are stressed out?
When I’m stressed I absolutely love going for a short run and then cuddle up on the couch with a blanket, a good book and a huge cup of tea.
4. What is your all time favorite food?
God… this is tricky. I can’t choose between these three: strawberries, chocolate, yoghurt.
5. What is one habit you have that you wish you didn’t?
I snack too much. Well, I like eating a little all the time instead of three big meals each day, but sometimes I snack so much I don’t have any appetite for dinner… And that’s too much.
6. Where/when is your favourite place/time to blog?
In the morning. On the couch. With a big bowl of yoghurt. And a mug of tea. Unfortunately that happens rarely because of school :(
7. What aspect of your blog are you most proud of?
I’m actually quite proud of the development of my photography. I do absolutely not think my photography is perfect, but I love the fact that you can see a big difference in the photos I make now and those I shot a year ago
8. Juices or smoothies? Why?
SMOOTHIES! Duh, “The Smoothie Lover”. Haha. Uhm, I think I like those better because they are more filling.
9. Are you a morning person or a night person? Favourite meal of the day?
Definitely a morning person. I love mornings and therefore my favorite meal of the day is breakfast. I could eat breakfast all day long.
10. Lastly, why did you start blogging?
This sounds strange, but I actually don’t really remember. I think I wanted a place to write things down. Also it helped med discover myself and my love of cooking.
I nominate:


My questions for the nominees:

  • Ok, this one’s the same as one I answered, but I really liked it: Why did you start blogging?
  • What is your favourite post of all those you’ve written?
  • Snacks: Sweet or Salty?
  • Do you have a “blogger-idol”? Who?
  • What kinds of sports do you do?
  • Favourite breakfast?
  • Which camera do you use?
  • What is your dream travel destination?
  • Which language, which you do not already master, would you like to be able to speak?
  • Do you have pets? If no – would you like some?

Please note: If you don’t have time or simply think Liebster Award is a silly thing, feel free to  skip this.

13. 04. 2014

Ladies and gentlemen, today I have the honour of presenting you to the lovely blogger Lillian from Sugar and Cinnamon. Yay, this is so exciting. For quite some time I had been thinking of asking Lillian if she would be interested in making a post here on my blog, and I can’t explain how happy I was when I finally pulled myself together and asked and she said yes. I’ve been following Sugar and Cinnamon for a while and it is definitely one of my favourite blogs. Lillian creates the most delicious desserts and cakes (which always are healthy and often vegan) and I absolutely adore her photography. Just look at the gorgeous pics in this post.

Thank you so much, Lillian, for making this wonderful post and creating this lovely crumble for me!

Guest post by Sugar and Cinnamon: Apple and Cinnamon Coconut Crumble

Hello everyone! When Josefine asked me to come here and write something for her blog I was so excited because her blog is just beautiful! She asked me to share a little about my food philosophy behind the blog with you as well as this apple coconut crumble recipe.


My blog is about finding the diet that perfectly suits each individual; what makes you feel as energetic and vibrant as possible. There are so many different approaches to diet out there, each one telling you that theirs is the only way to live! It can be quite overwhelming. It’s taken me a while to find a diet that suits me perfectly; that leaves me feeling energised and happy and healthy every day. I’ve been a vegetarian for four years now, and I couldn’t live any other way.


Guest post by Sugar and Cinnamon: Apple and Cinnamon Coconut Crumble


I know vegetarianism isn’t for everyone. Some people thrive on meat and a heavy-protein diet. And good on them! Just like veganism isn’t for me, I don’t want to encourage people to cut something out of their diet if it makes them feel good. For me cutting out organic and free-range eggs just doesn’t make sense. For a long time when I first became a vegetarian I thought I was eating “healthily”, but I was still tired and distracted a lot of the time.  I was actually missing out on all the things my body needed because I just ate cereal and bread!


When I eat now, I try and cram in as much goodness as possible without messing with the natural ingredients too much. The more colourful my plate is, the better. Food that is as simple and as close to nature intended it to be will do the most for your body, so I always try and limit the amount of processed things I eat, instead eating heaps of vegetables and fruit as the base of my food pyramid.


Guest post by Sugar and Cinnamon: Apple and Cinnamon Coconut Crumble


The most important thing at the end of the day though is that it tastes amazing, because life is too short to waste time eating boring food!


This apple crumble has so many good things going for it and the best part is, it tastes like heaven! (Especially with a huge scoop of coconut ice cream, but I wouldn’t know anything about that…) I left some of the apple skins on to boost the nutrients and fibre content, but you can peel them all if you prefer. There is a healthy metabolism boost from the cinnamon and coconut, as well as lots of long-lasting energy and protein from the oats and wholemeal flour.


A warm bowl of apple crumble is comfort food at its finest in my mind. It’s great for dessert, but eaten much more regularly for breakfast in my house. Just bake it the night before and warm it up in the morning! Enjoy J


Guest post by Sugar and Cinnamon: Apple and Cinnamon Coconut Crumble



6 to 7 large apples, (fuji, golden delicious, gala or a mix)

2 teaspoons cinnamon

½ teaspoon each ginger and nutmeg


100g (1 cup) wholemeal flour

30g (1/3 cup) desiccated coconut

50g (1/2 cup) rolled oats

3 tablespoons brown or raw sugar

50g coconut butter, cut into small cubes

20-30ml almond milk (or any other plant based milk)



Peel and core the apples and cut into thin wedges. Place in a medium saucepan with the spices and a splash of water. Cover with a lid and simmer on a low heat until the apples are soft.


Preheat the oven to 180C (356F). In a large mixing bowl, sift the flour, coconut and sugar together. Use your fingers or a butter knife to either rub the butter into the flour, or ‘cut’ it in with the knife until it starts to resemble breadcrumbs. Pour in a little milk until you have the right crumble consistency. Stir in the oats and set aside. Once the apples are soft but still holding their shape, pour into a medium sized pie dish and top with the crumble. Bake for 20-30 minutes until the juices are bubbling and the topping is crunchy and golden. Serve with coconut ice cream!




10. 04. 2014

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

I turned 18 yesterday. Say what?! I can’t believe it. I’m practically an adult now. Wow.

I had a wonderful day. Nice and quiet actually. My parents, brother and dog woke me up in the morning (we always wake the birthday child or -parent by singing a birthday song), then I opened the presents from them. I was actually quite surprised I got some, since the present from my parents this year is my drivers license (which is immensely expensive here in Denmark).

School ended early, so I went to Copenhagen to go have luck with my mother. All of my friends were busy yesterday and my mom didn’t have time to get home early, so we had lunch at a little cafe close to her office.

In the afternoon I went for a run and the day ended at Meyer’s Madhus (Meyer’s Food House) with my mother, father and brother. Meyer is a Danish chef, cookbook author and much more. My big food-idol!

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

If I hadn’t already eaten this entire cake it’d definitely be my birthday cake yesterday ;)

I love cheesecake and when I saw the recipe on clean cheesecake over at Honey & Figs (wonderful blog BTW – if you haven’t already, go check it out) I had to make it. So I told my dad to buy cottage cheese. So he brought 250 grams… Well, the recipe calls for 750, soooo I couldn’t exactly make that one ;)

Instead I used the idea of adding cottage cheese and made my own cheesecake instead. Still healthy and all natural.

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover



  • 1/2 cup (120mL/ 40g) rolled oats
  • 1/4 cup (60mL/ 40g) almonds
  • 1/4 cup (60mL/ 30g) brown rice flour
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp water



  • 1 cup (250g) cottage cheese
  • 1/2 cup greek yoghurt
  • 5 tbsp honey
  • 2 large eggs
  • Beans from one vanilla pod

Preheat oven to 180°C/ 360°F

Start by making the crust: Pace oats and almonds in a food processor and blend until it turns into flour. Add in the rice flour and pulse for 5 seconds. Then add in the coconut oil and honey and blend until well mixed. Make the dough stick together by adding in the water.

Spread the dough out into a 8 inch/ 20cm round spring form and bake for 5 minutes.

Now make the filling: Place cottage cheese in a food processor and blend until it becomes smooth. Add in the rest of the ingredients and pulse until combined. Pour into the spring form and bake the cake for approx. 1 hour.

Let cool outside the oven for half an hour. Then cover and transfer to the fridge and let the cake cool completely (about two hours).

Serve chilled.


07. 04. 2014

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

In Denmark we have this very special bread called rugbrød. Directly translated that means “rye bread”, but it is so much more than just a loaf baked with rye flour.

I dare say  every Dane eat this bread. The taste for it lies deeply in us and everyone has pretty much eaten it since they were born. Ask any Dane to mention three typical Danish things and I’m pretty sure they’ll all say rye bread. But what is funny is, that a lot (again I dare say almost everyone) of foreigns really like this loaf too. I totally get why almost everyone likes it. Three great things about rye bread:

  • It is so delicious (especially if you bake it yourself)
  • It is incredibly healthy – 100% wholegrain and contains a lot of seeds
  • It is very filling. It’s no wonder a lot of people eat this for lunch. It keeps you going all day.

I’ve been posting some pictures on Instagram with rye bread lately, and a lot of people have asked, what kind of bread that was. So I decided to make my own loaf and share the recipe. A good rye bread is incredibly heavy and contains almost noting but seeds. And it is a little dense.

A lot of foreigns would say that this loaf is like the German loaf “Schwartz-Brot” or the Swedish “pumpernikkel”. But it really isn’t. Schwartz-Brot and pumpernikkel is way sweeter and has a lot of weird spices.

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

Homemade rye bread is definitely the best rye bread. Yet a lot of people never does this because of the need of sour dough. You can’t make it without sour dough. I did too, but it is very easy making your own sour dough. You pretty much just mix together the ingredients and let it sit on the counter for five days. That’s it. So easy and you get the most delicious loaf in the end.

So go ahead and try and make your own delicious, good smelling and healthy 100% wholegrain loaf – you won’t regret it ;)

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

On a totally other hand: I took the theory-test for getting a drivers license today. And I passed. YAY! I’m so so so happy. I was so nervous. But I only had one question wrong (out of 25). One test down – one to go. Oh, how I can’t wait to get that drivers license.

Aaaaand I got tickets for the koncert with Ed Sheeran in Copenhagen in November. DOUBLE HAPPINESS! It’s amazing! I can’t wait.

Sorry – back to the loaf



Ingredients – 1 big loaf

Sourdough – 5 days before

  • 1 cup water
  • 1/2 cup dark rye flour
  • 1/2 cup wheat flour (you can sub whole wheat flour)

Kernels and seeds – day 1

  • 1 cup (180g.) pearled spelt
  • 1 cup (130g.) sunflower seeds
  • 1/4 cup (40g.) hemp seeds
  • 1 1/2 cup water

Dough – day 1

  • 1 cup sour dough
  • 1/2 cup water
  • 5 g. fresh yeast
  • 2 cups (240g) rye flour

Dough – day 2

  •  1/2 cup water
  • 1/2 tbsp. salt
  • 1 tbsp. maple syrup
  • 1 cup (120g.) dark rye flour



  • To make the sour dough mix everything together, pour into a jar and place on the counter for 5 days stirring once or twice every day.

Day 1

  • Mix everything for the kernels- and seeds mix and cover. Let sit over night.
  • In another bowl knead together sour dough, water, yeast and 2 cups of flour. Let rise over night.

Day 2

  • Mix together the two mixtures from day 1. Add in 1/2 cup of water, salt, maple syrup and the last 1 cup rye flour.
  • Grease a loaf pan and pour the dough into the pan. Let rise for 1 hour.
  • Heat oven to 200°C/ 390° F. Bake the loaf for approx. 1 and a half hour. Let cool and carefully take the loaf out of the pan. Enjoy!
30. 03. 2014

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

I don’t usually eat a lot of bread, but I really enjoy baking a batch of wholewheat overnight buns from time to time. My family and I love them. Homemade buns fresh from the oven (or a good dense wholewheat loaf from the bakery) are kind of the only reason why I could never live completely without gluten. That is comfort food for me.

I’ve been experimenting a lot to find the perfect recipe and by now I pretty much just throw something together and it usually goes very well. Lovely buns which are both dense and airy at the same time and with an amazing crust. If you promise, promise,  promise not to look at the incredibly bad photos, here’s the recipe.

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

I baked a bunch of those buns and I’ve been eating way too many this week (like one for each meal). No shame. They are so good. And then this happened: A serious craving for something falafel-like and avocado (when do you not crave avocados?). There was no doubt: I had to make vegetarian burgers on this lovely Sunday.

Happy daylight saving times btw! I love when this happens. Well it’s sad you get a weekend which is one hour shorter, but it means that finally there might be a change that there’ll be enough light left for photography when I get home from school. Wonderful!

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

This lovely avo-mash is actually “light”. I know avocados are incredibly healthy and usually I don’t mind healthy fats, but I thought that I’d try making it a bit lighter by adding more yoghurt than usually. Because, yes, I want to eat the entire batch. It turned out great. You couldn’t tell it had less avocado than usually. But then again – yoghurt makes everything better (;

BTW –  didn’t have any eggs, and I didn’t realize that until the patties were already in the making, so these are egg free. They aren’t vegan though because of the yoghurt, but by adding vegan yoghurt (or maybe almond milk) you can make them vegan.


Vegetarian Burgers w/ avocado mash

Serves 4 (not-too-hungry-people)


Lentil patties

  • 1 cup (240mL) lentils, cooked (or canned)
  • 1 cup (240mL) loosely packed fresh cilantro
  • 1 clove garlic
  • Half a small onion
  • 1 tbsp. yoghurt
  • 1 tsp. smoked paprika
  • 1/2 tsp. chili
  • 3 tbsp. oldfashioned oats
  • Salt and pepper (1/4 tsp of each)
  • Olive oil for frying


  • 1 avocado
  • 3 big tbsp. low fat greek yoghurt
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tbsp. lemon juice

For serving

  • 4 wholewheat buns (recipe)
  • 4 tbsp. green pesto
  • 1 head of romaine salad


Mash the lentils in a food processor (not too much – it’s good of they are still a bit “chunky”). Transfer to a bowl.

Chop the cilantro in the food processor and add it to the bowl. Mash the garlic clove and chop the onion and pour into the bowl. Mix in yoghurt, smoked paprika, chili, oats, salt and pepper and stir until combined.

Heat a pan and add the oil. Shape small patties size of a palm and no thicker than 1cm (0,4inch) and fry the patties over low heat – approx. 5 minutes on each side.

Meanwhile make the avocado mash by blending everything in a food processor.

Make the burgers: spread out 1 tbsp of pesto on each bun. Then add a big dollop of avocado and then a patty. Top with salad and enjoy a lovely healthy vegetarian burger.


29. 03. 2014

All natural Ricotta Cheesecake || The Smoothie Lover

It is funny to think about how weird you act when you are around your best friends. How you do things you’d never do in front of anyone else. Three of my best friends and I are seriously crazy when we are together. I wonder why we haven’t been put in a mental hospital yet. But not only do we do strange things – we also pretty much don’t give a f*ck about what we look like. Those two things are things you can definitely only do with best friends. Just before I went to Barcelona those 3 girls and I met and had a wonderful night. It had been a very busy week and we were all incredibly tired, so the conversation just before we actually met pretty much went like “girls, I’m incredibly ugly today”, “can I come wearing sweat pants?”, “I really don’t want to get out of my hoodie”, “I don’t wanna come if I have to take off my pajama”, “you have to look at ugly me the entire night”. The great thing is, that nobody cared at all. With best friends you can do anything you want and look the way want. And people won’t judge you at all. I love that!

I baked this cheese cake for that night and it was a big hit. Oh, here’s another thing you can only do with best friends: eat a whole cake without cutting it out. We just took four teaspoons and ate right off the cake dish. And yes, half of us were sick. And no, we didn’t care. I mean, we almost share water bottles anyway ;)

All natural Ricotta Cheese Cake || The Smoothie Lover

A whole cake, you think… Ok, maybe I exaggerated a bit. Just four fifths. That is still a lot. But with this cake it actually almost doesn’t matter. It is made with ricotta cheese which is relatively low in fat (around 12%, which is like light cream cheese – but without the funny ingredients) and high in protein; 7,6 grams per 100 grams. One fourth of the cake is low fat greek yoghurt and the crust is made from wholewheat olive oil based graham crackers and all bran.

Ps. Sorry for the terrible photos…


Ricotta Cheesecake
Prep time
Cook time
Total time
This delicious cheese cake is naturally lower in fat because of the ricotta cheese and yoghurt. You can taste that this is a ricotta cheese cake and not a usual cheese cake, but if you like ricotta, that really doesn't matter.
Serves: 8
  • ½ cup (120mL) grahamcracker crumbs*
  • ½ cup (120 mL) bran cereal**
  • 2 tbsp. organic butter or coconut oil
  • 1 cup (240mL) ricotta cheese
  • ½ cup (120mL) low fat greek yoghurt
  • ½ cup (120mL) honey
  • Beans from one vanilla pod
  • 2 organic eggs
  1. Preheat oven to 180°C /
  2. Start by making the crust: Place graham cracker crumbs and all bran in a food processor and pulse for five seconds. Add in the butter/ coconut oil and pulse to combine. Press the dough out into a 8-inch spring form.
  3. In a bowl mix together ricotta cheese, greek yogurt, honey and vanilla beans. Add in the eggs.
  4. Pour the cheese mixture over the crust and bake for 1 hour.
  5. Allow to cool outside the oven. Then transfer to the fridge and let cool for at least two hours.
  6. Top with any berries you'd like.
* I used some naturally sweetened olive oil based graham crackers
** I used all bran, but since I'm not a big fan of pre made cereals, I'd like to try with oat bran instead.


25. 03. 2014

Natural Protein Smoothie. No protein powder. || The Smoothie Lover

I’m back home from the most amazing trip to Barcelona with my classmates. It is actually kind of sad being back. I miss it. Such trips just gets you closer to your classmates. I’ve been to Barcelona two times before, but a third time surely wasn’t too much. It is such a wonderful city. It has everything – a habour, beaches, shopping areas, good restaurants… And I love that fact that it isn’t very big – you can pretty much walk around (almost).

It is wonderful traveling with friends, but it has one small downside: you don’t really get to eat exactly what you want. I had good food though – my friends have a great taste for food (can you even say that?). But I didn’t dare asking if we could go finding something vegetarian or raw or something like that. Haha. I did find one deli with vegan food though, but unfortunately we had just eaten dinner. What a shame!

One food-related thing which I bring back from the trip is the desire to make paella. Oh god that stuff is good. Definitely making it soon!

Natural Protein Smoothie. No protein powder. || The Smoothie Lover

It is so tuff being home again. I have the busiest week on a very very long time. The only two hours I have at home (literally) are these two Wednesday night. Which I had to spend blogging.

I’m having driving lessons every day this week, two times I’m going to The Academy for Talented Youth, in school we are participating in a biotech competition which takes up a lot of my spare time too and Friday afternoon there are a big social event for the entire school, for which I am one of the organisers.

Oh yeah – I almost forgot: Ordinary school and homework on top of all the other things.

So I’m so sorry I haven’t been commenting on your lovely blogs the last couple of weeks. It is so sad and I really miss it. There is nothing more wonderful than reading them!

Natural Protein Smoothie. No protein powder. || The Smoothie Lover

Just before I went to Barcelona dear Dearna over at To Her Core (amazing blog btw – go read it!) gave me the great idea of adding chickpeas to smoothies. So I did. It turned out great. A quick, filling & creamy smoothie, which is high in protein. Perfect for busy weeks where you just need something fast.


5.0 from 1 reviews
Natural Protein Smoothie
Cook time
Total time
Serves: 1
  • 1 cup (240ml) berries (I used frozen)
  • Half a banana
  • ⅓ cup (80ml) chickpeas (cooked or canned)
  • ½ cup (120ml) milk of choice
  1. Add everything to a blender and blend until smooth.
  2. Serve right away.


16. 03. 2014

 Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

If you’ve been following my blog for some time you’ll know I like dough and batter and under baked stuff. Actually I’d rather eat the dough than the cookies. And I like the batter better than the cake. And when it comes to baking buns or loaves I always end up eating at least one bun worth of dough. Yes, it’s that bad.

With that being said it is no wonder I went so happy when I found a recipe on healthy cookie dough on Pinterest a long time ago. Dough for breakfast?! Yes please! But I really didn’t like the recipe. It didn’t taste like cookies dough at all. I’ve tried a couple of other recipes on healthy cookie dough since, but neither of them were good. It was impossible to find one which actually tasted like cookie dough.

Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

You know what all the recipes had in common? Chickpeas. As much as I love chickpeas I have to say that they do no good for cookie dough. I don’t know if I do anything wrong, but I could always taste the chickpeas and the dough got a king of “sharp” taste I didn’t like.

So I decided to develop a recipe on healthy cookie dough which actually tasted like cookie dough. This is the result.

I’ve tested them one some of my best friends and they really liked them (; One of them said she thought they had a slight taste of marzipan, and she’s actually right. But mostly they taste like cookie dough – the hint of marzipan isn’t very strong.

Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie LoverHealthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

BTW – I’m going to Barcelona tomorrow! On a study trip with my high school – everyone in DK goes on a study trip in the second year of high school (read about the school system here – it’s way different from others). I have been in Barcelona before, but I seriously love that city and can’t wait to go back. It is gonna be so nice. I’ll be posting pics on Instagram :)


This recipe uses brown sugar. I know this isn’t exactly healthy. I would actually have used coconut sugar, but we didn’t have any left. Feel free to sub coconut sugar or palm sugar for brown sugar.

5.0 from 2 reviews
Healthier Cookie Dough
Prep time
Total time
Serves: 30
  • ¼ cup almonds
  • ½ cup wholemeal flour
  • 1 tbsp. brown sugar*
  • 1 tbsp. honey
  • 1 tbsp. coconut oil
  • 1 tbsp. organic butter or any butter-like spread (make sure it is natural)
  • Chocolate chips - as many as your little heart desires (I used about ⅓ cup)
  1. In a food processor grind the almonds until they resemble flour. Combine with wholemeal flour and brown sugar.
  2. Add in the honey, coconut oil and butter and pulse until well combined and it turns into dough.
  3. Transfer to a bowl and stir in the chocolate chips. Shame small balls and store in an airtight container in the fridge.
* Sub with coconut or palm sugar for some 100% natural bites


14. 03. 2014

Raw Coconut, Almond & Blueberry Tarts || The Smoothie Lover

I have been playing around with the thought of making a raw dessert for quite a while. My Pinterest feed is drowning in incredibly delicious-looking raw desserts and they all look and sound so good. An abundance of cashews, dates, coconut, fruit, almonds, walnuts, dried figs, cocoa and all kinds of berries. All some of my very favourite foods. Wo why not make some tarts?

I had never tried coconut whipped cream before I made these. WHAT? WHY? …I really don’t understand why. That stuff is great! So delicious and it has just the perfect texture. If you’ve never tried it go put a can of coconut milk in your refrigerator right now! Seriously.

Raw Coconut, Almond & Blueberry Tarts || The Smoothie LoverRaw Coconut, Almond & Blueberry Tarts || The Smoothie Lover

I made these super delicious tarts last Sunday – a wonderful sunny and warm spring day… which I sadly spend doing tons of homework. Gosh, how I’m tired of school and homework at the moment. I was warned this might happen. It does to almost everyone when they’re half way through second year (Ok, so the Danish school system is very different from others. It is totally optional if you want to go to high school or not (though the majority of people do go to high school). You are very independent and the idea is that you are there because you want to – not because someone told you to. Second year does not mean sophomore year. The Danish high school is like something in between high school and college. You start after 9th or 10th grade and it only takes three years to get through. But gosh, those are 3 tough years). Sigh…

I’m sorry. I’m very grateful I live in a country where you have an easy access to education. And I love learning. I just have to make something I really like doing in between all that work. Like cooking! Oh yes, cooking and photographing is definitely the key.

And so is eating delicious and healthy raw tarts. Back to the wonderful small desserts. Enjoy!

Raw Coconut, Almond & Blueberry Tarts || The Smoothie Lover

These small tarts are great as a sweet treat in the afternoon or as a little dessert.

The coconut whipped cream isn’t very sweet, but accompanied by the sweet date based crust these tarts are just the perfect mix between sweet and nutty. Enjoy!

5.0 from 1 reviews
Raw Coconut Blueberry Tarts
Prep time
Total time
Serves: 8
  • 1 can of full fat coconut milk
  • 1 tbsp. raw honey
  • Beans from one vanilla pod (or 1 tsp. pure vanilla extract)
  • 1 cup soft dates (or dates soaked over night)
  • 1 cup almonds
  • 500 g.(1,1 pund) blueberries
  1. Refridgerate the coconut milk overnight. DO NOT shake it.
  2. The day after open the can carefully and scoop out the thick layer of coconut "cream", which will be in the top of the can. Whip with an electric mixer until it resembles whipped cream. Add in vanilla and honey and whip for another 10 seconds.
  3. In a food processor grind the almonds until fine. Add in the dates and turn until everything sticks together.
  4. Shape 8 small tarts and place them on nonstick paper. Top with coconut whipped cream and blueberries and serve right away.


10. 03. 2014

Coconut Macaroons. Healthy and natural || The Smoothie Lover

My dad bought a box of coconut macaroons a couple of weeks ago from the bakery. One bite and I felt like a six-year-old again. Some foods just instantly make you think of childhood. I used to love these delicious macaroons, but for some reason I haven’t had them in years. So I was pretty excited when my dad brought home that box. It suddenly occurred to me that those actually ought to be quite healthy. I mean – grain free (almost) and everything. I was so wrong.

I’m not the kind of person who checks calories and such things, but I do often check the ingredient-list (so funny additives here please). The delicious macaroons had more sugar in them than coconut… Like, refined white sugar. Not exactly healthy, huh? So I thought: you can make some just as delicious, but healthier and more natural. And so I did.

The outcome was these delicious, moist and actually pretty healthy cookies.

Coconut Macaroons. Healthy and natural || The Smoothie LoverCoconut Macaroons. Healthy and natural || The Smoothie Lover


5.0 from 1 reviews
Coconut Macaroons
Prep time
Cook time
Total time
Serves: 25
  • 2 cups dessicated coconut
  • 3 tbsp. flour of choice*
  • Beans from one vanilla pod (or 1 tsp. vanilla extract)
  • 3 tbsp. coconut oil, melted
  • ⅓ cup honey
  • 2 eggs
  1. Preheat oven to 180°C / 360° F.
  2. In a bowl mix together desiccated coconut, flour and vailla beans. Add in the oil, honey and eggs. Mix well.
  3. Using two spoons or your fingers shape small macaroons (the size of a tablespoon) and place them on a baking sheet with nonstick paper.
  4. Bake for approx. 15 minutes or until the cookies are golden.
*I used whole wheat, but you can use gluten free or even almond

 Coconut Macaroons. Healthy and natural || The Smoothie Lover