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The Smoothie Lover
The Smoothie Lover
06. 04. 2015

An easy and super delicious vegetarian (vegan) one pot coconut curry

En super let og super lækker vegetarisk (vegansk) kokos curry

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Right now I am in the middle of a wonderful adventure like I was exactly one year ago. A musical adventure. I’ve been living together with about 40 other lovely people my age in the theatre in the neighbour town 12 hours a day 10 days straight in order to make the most amazing show – just like last Easter break. The Easter break is where half a year worth of work culminates. And NOW we are ready – we’ll be playing every day this week. I really love these weeks. I love living in this big bubble of dancing, singing and acting together with the most amazing, funny and sweet people on earth. My stomach hurts from laughter. It is tough and I am extremely exhausted – but I love it! There is no better feeling than this one – we have fought and fought and worked and worked and now we are on stage giving EVERYTHING we have.

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Lige nu står jeg midt i et utroligt eventyr igen ligesom jeg gjorde for præcis et år siden. Et musical eventyr uden lige. Ligesom sidste påske har jeg og ca. 40 andre unge boet i Galaksen (kulturhuset/ teatret i Værløse) 12 timer om dagen 10 dage i træk for i fællesskab at skabe et utroligt show. Påsken er kulminationen af et halvt års træning og NU går det løs med forestillinger hele den kommende uge. Og jeg nyder hvert et øjeblik. Jeg elsker på denne måde at få lov til at lukke mig ind i en kæmpe teater-, sang- og danseboble sammen med de mest fantastiske musicalmennesker. Det er hårdt. Det er intenst. Men mest af alt er det fantastisk sjovt. Min mave gør ondt så meget har eg grint. Der er ingen bedre følelse end den jeg har lige nu – at stå med en færdig forestilling, man har kæmpet for at lave og få lov at fyre den MAX af på scenen. Whoop!

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

We premiered yesterday and thereafter we threw a premiere party – so next day we are always off which feels insanely weird after ten so intense days. I couldn’t stand being away from the kitchen and my camera anymore – I mean, TEN days!!!

I hope I’ll be able to share some photos from the show soon.

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I går havde vi præmiere med efterfølgende præmierefest, og dagen derpå har vi altid fri før det går løs igen i morgen. Og så kunne jeg ikke holde mig ude af køkkenet længere – ti dage væk fra køkken og kamera er lang tid (;

Jeg håber på at få lov at dele nogle billeder fra forestillingen snart.

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Last summer I took a cooking class on Gili Islands in Indonesia where we made the most delicious chicken curry and I’ve been wanting to make a vegetarian version ever since – and here’s the result (unintentionally it even turned vegan). My family loved it – I hope you do too.

Happy belated Easter!

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Sidste sommer tog jeg et kokkekursus på Gili Islands i Indonesien, hvor vi bl.a. lavede den lækreste kyllingecurry, og lige siden jeg sådan haft lyst til at lave en vegetarisk udgave, og her er den endelig (den endte endda med at blive vegansk). Min familie var vilde med den – det håber jeg også I er.

Glædelig forsinket påske!

Vegan Vegetable Coconut Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 tbsp. sesame or coconut oil
  • 1 big yellow onion
  • 2 cloves garlic
  • 2 thump sized lumps of ginger root
  • 3 tbsp. mild curry paste
  • 1 can coconut milk
  • ½ cup water
  • 1 big red bell pepper
  • 1 small head broccoli
  • 200 g. white mushrooms
  • Optional: tofu cubes
  • Juice from 1 lime
  • 2 tbsp. palm sugar (or honey if you aren’t strictly vegan)
  • 2 scallions
  • 1 tbsp. soy sauce
  • Pepper
  • Almonds or cashews for topping

Instructions

  1. Heat the oil in a big wok.
  2. Cut the onion into strips, smash the garlic and grate or chop the ginger root. Add it onto the pan together with curry paste and fry for 5 minutes (or until de golden onion softens slightly).
  3. Pour over coconut milk and water and bring to a simmer.
  4. Cut the bell pepper into strips, the broccoli into smaller bouquets and the mushrooms into fourths. Add to the simmering coconut mix (eventually together with tofu).
  5. Season with limejuice, palm sugar, scallions, soy sauce and pepper.
  6. Let simmer for 10 minutes.
  7. Serve topped with cashews or almonds and eventually together with rice or noodles.
http://thesmoothielover.com/vegan-curry/

29. 03. 2015

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Sund caprese pizza/ fladbrød med bøffelmozzarella, hjemmelavet pesto, basilikum og tomater

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

It is so sad how all good things come to an end. Remember I told you I had made it to the NBO finally (The National Biology Olympiad). Well, during the past three months I’ve been going on multiple biology camps together with the 14 other candidates and it has been nothing less than amazing. Biology is so damn interesting and all the people are so nice. I’ve just returned home from two wonderful days in Aalborg where the actual finally took place. The absolute last run-up to the 26th IBO (International Biology Olympiad). Wow…

Unfortunately I am not one of the four finalists for the international Olympiad, but that’s actually okay. I had absolutely not thought I would be because everybody was so talented. I am just SO SO SO happy to have been a part of this. I am extremely grateful for having had this wonderful experience. I am going to miss the other students and the super interesting camps, but it is with a smile on my face and a warm feeling in my stomach I look back on the last 3 months.

Oh and while I am at it I, have to brag about one of my absolutely best friends Karen (yes, miraculously we both made it to the finally) who is insanely cool and crazy and smart and became one of the four winners who will represent Denmark in IBO this summer – I am so proud of you! You go girl!

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Det er så sørgeligt, hvordan alt godt bliver nødt til at slutte på et tidspunkt. Jeg fortalte tidligere, at jeg havde kvalificeret mig til den sidste finale i NBO (den nationale biologiolympiade). De sidste tre måneder har jeg deltaget i flere forskellige biologicamps sammen med de andre 14 finalister og det har været intet mindre end fantastisk. Biologi er så satans spændende og alle de andre finalister er bare så sæde. Nu er jeg så lige hjemvendt efter endnu 2 fantastiske dage i Aalborg hvor finalen fandt sted. Det aller sidste opløb til det 26. IBO (internationale biologiolympiade). Wow!

Desværre er jeg ikke en af de fire finalister til den internationale, men det er faktisk okay. Det havde jeg på ingen måde regnet med at blive, for der var hårdt konkurrence. Men jeg er så uendelig glad for at have været en del af det her. Så ekstremt glad for at have fået det privilegium at deltage. Så det er med et smil på læben og en varmt følelse i maven, jeg kigger tilbage på de sidste tre måneder.

Og nu jeg er ved det må jeg altså lige blære mig med en af mine absolut bedste veninder (jep, utroligt nok var vi begge i finalen), der er så über sej og klog og vild og blev en af de fire vindere, der skal repræsentere Danmark til IBO til sommer – jeg er så stolt af at kunne kalde dig min veninde!

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Another thing which sadly doesn’t last forever is food. Especially when your teenage little brother likes it. I made this pizza the other day but it was gone before I could say caprese. Usually my brother doesn’t like my healthified food at all (he just wants it the ordinary way – he’s a typical tall slim teenage high school boy in that respect), so I never bother to hide the stuff or write a note saying “please leave something for the chef”. But then he found this pizza and not knowing what was in it he ate the entire thing. And he liked it. A clear proof this pizza doesn’t taste healthy at all.

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En anden ting, der desværre ikke holder evigt er mad. Specielt når ens teenage lillebror kan lide det. Jeg har lavet den her pizza før, men den var væk før jeg kunne sige caprese. Normalt kan min bror ikke fordrage de ting, jeg laver sunde (han er en totalt almindelig, høj, tynd, teenage gymnasiedreng på det punk), så jeg gør aldrig noget for at have maden for mig selv. Men så fandt min bror denne pizza og uvidende om dens sundhedsgrad spiste han den hele. Og kan kunne lide den. Det bedste bevis på at den her pizza på ingen måder smager sundt.

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

The pizza I longingly had been thinking about while I was sitting on a train with a rumbling stomach on my way home from a tough dance practice was gone – but I had made a healthy pizza which even non-healthy-eaters will love.

Enjoy!

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Så den pizza jeg med rumlende mave havde siddet og glædet mig til på hele togturen hjem fra en hård dansetime var væk, men i stedet viste det sig, at jeg havde lavet en sund pizza, end ikke ikke-sund-mads-spisere vil elske.

Håber den smager!

Chickpea Caprese Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 serving

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Ingredients

  • 1 cup (125 g./ 240mL) chickpea flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 2-4 tbsp. water
  • 3 tbsp. tomato puree
  • 2 big tomatoes or 6 cherry tomatoes
  • 50 g. (one big ball) buffalo mozzarella cheese
  • 2 tbsp. homemade pesto
  • Fresh basil
  • PESTO
  • 1 cup loosely packed fresh basil and oregano
  • ¼ cup almonds
  • Small chunk dry cheese
  • 1/8 tsp. salt
  • ¼ cup olive oil

Instructions

  1. Make the pesto by adding all the ingredients to a food processor and blend until desired texture is achieved.
  2. Preheat oven to 200°C / 390°F
  3. Make the cust by whisking together chickpea flour, salt and baking powder. Stir in first olive oil then water and mix until it becomes a dough. Roll out between two pieces of baking / waxpaper.
  4. Spread out the tomato puree. Cut the tomatoes into preferred size and slice the buffalo mozzarella. Top the pizza with the tomatoes, mozzarella, homemade pesto and fresh basil.
  5. Bake for approx. 15 minutes or until the crust is golden brown and crispy.
http://thesmoothielover.com/chickpea-caprese-pizza/

21. 03. 2015

Gluten free quinoa & buckwheat scones with dried cranberries & honey

Gluten frie quinoa- & boghvedescones med tørrede tranebær & honning

Gluten free quinoa & buckwheat scones with dried cranberries & honey

The other day we counted how many weeks we have left of high school. Or rather, how many weeks there are until the reading period and exams. Seven. Whoah… that’s not much. It is funny – I feel so damn ambivalent about leaving high school. On one hand I really don’t want to say goodbye to all my lovely classmates – but on the other I am so God damn tired of school. Like really. We all are. Come on summer vacation…

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Forleden dag talte vi hvor mange uger, der er tilbage af gymnasiet. Eller rettere hvor lang tid der er til læsefiren. Syv. Bare små syv uger. Wow. Det er sjovt – jeg har det så utroligt ambivalent ved at skulle gå ud af gymnasiet. På den ene side vil jeg virkelig ikke væk fra alle mine søde klassekamerater og medfølgende sjove hverdagshistorier – på den anden side er jeg så helt utrolig skoletræt. Sådan virkelig meget. Kom nu studentertid….

Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey

Gluten free quinoa & buckwheat scones with dried cranberries & honey

Okay, my longing for summer vacation is completely self-inflicted. Because the other day (while procrastinating from school work, hrm hrmmm…) I started looking through photos and posts from last summer – for instance this post about my lovely trip to beautiful London. It made me miss vacation and London so much AND it reminded me of a super delicious quinoa scone I got. Silly, I know – I hope I am not the only weirdo who remembers food from trips (:

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Okay, mit savn efter ferie er ret selvforskyld. For her den anden fag begyndte jeg – i en bølge af overspringshandlinger – at kigge på billeder og posts fra sidste sommer. Jeg kom forbi den her post om en skøn tur til dejlige London, jeg havde sidst sommer. Det fik mig til at savne London og ferie generelt OG det mindede mig om en skøn quinoa scone, jeg fik. Haha, jeg ved det er undelrigt – jeg håber ikke jeg er den eneste weirdo, der på den måde husker mad (:

Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey

Gluten free quinoa & buckwheat scones with dried cranberries & honey

THAT gave me the idea of these scones. They are nothing like the one I got in London (that one was with ordinary flour and whole quinoa), but they are definitely just as good. AND they are gluten free. I am really quite pleased with them – I hope you like them.

(Okay, okay… I have to admit it… these are purely a product of me procrastinating like a queen… Haha, I am so tired of school (: )

Have a lovely weekend!

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DET gav mig ideen til de her scones. De er ikke som den, jeg fik i London (som var med almindelig mel og hel quinoa), men mindst lige så lækker. OG de er glutenfrie. Jeg håber, I synes m dem.

(Okay, okay… så indrømmer jeg det… De er også et produkt af min utroligt gode evne til at lave overspringshandlinger… For så skoletræt er jeg nemlig (: )

Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey

 

Quinoa Scones, gluten free

Prep Time: 15 minutes

Cook Time: 20 minutes

Gluten free quinoa & buckwheat scones with dried cranberries & honey

Ingredients

  • 1 cup (125 g.) quinoa flour
  • ½ cup (75 g.) buckwheat flour
  • 2 tbsp. flax meal
  • 1 tsp. baking powder
  • 50 g. (¼ cup) cold butter
  • 3 tbsp. honey
  • 3 tbsp. cranberries (or raisins)
  • ¼ cup (60mL) greek yoghurt
  • 1 egg

Instructions

  1. Preheat oven to 200°C/ 390°F
  2. In a bowl whisk together quinoa flour, buckwheat flour, flax meal and baking powder.
  3. Cube the cold butter and using your fingers crumble butter and honey into the flour mix.
  4. Stir in the cranberries and yoghurt.
  5. Add in the egg and stir until it becomes a firm dough.
  6. Roll out in a floured surface and cut into 6 triangles.
  7. Bake for approx. 20 minutes - until golden brown.
  8. Eat the same day as baked *

Notes

* These scones are defiitely best the same day as they are baked. Otherwise they turn quite dry. But you can toast them the day after and add on organic butter, coconut oil or something similar.

http://thesmoothielover.com/quinoa-scones-gluten-free/

04. 03. 2015

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

Sunde, glutenfri og veganske chocolate chip cookies med hasselnødder lavet med melasse og banan

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

Until recently I had no clue what molasses was. Chips? Grease? Starch? Fats? No clue. At all. All I knew was that you added it to some baked goods. Which also meant I thought they was completely unhealthy.

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Indtil for nylig havde jeg absolut ingen anelse om, hvad melasse er. Fedtstof? Stivelse? Sukker? Det eneste jeg vidste var, at man tit brugte det i søde sager. Så helt naturligt måtte det jo være noget værre skidt.

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

But then one of my favourite bloggers Sara from My New Roots posted a recipe on healthy ginger bread cookies including a very informative and well written explanation on what molasses are. Seriously, read the post! I learned so much from it. It turns out molasses is actually way healthier than so many other sweeteners (ahh, Josefine thinks, so molasses is a kind of sweetener). It is full of nutrient and has a very low GI index, which means it doesn’t affect your blood sugar as much as ordinary sugar does. Win!

So before you could say “molasses” I had bought a big jar of it.

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Men så skrev en af mine yndlingsbloggere Sara fra My New Roots en helt genial post om brunekagemænd og melasse. Seriøst læs den! Den var SÅ informativ. Det viser dig nemlig, at melasse slet ikke er så slemt igen. Tvært imod. Det er langt sundere end så mange andre sødemidler (aaah, tænker Josefine, så det er et sødemiddel). Det er fuld af næringsstoffer og har et meget lav GI, hvilket betyder, at det har mindre indflydelse på dit blodsukker. Win!

Så før du kunne sige ”melasse” havde jeg opsnuset mig et stort glas.

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

I have a weakness for chewy well-baked cookies. Any kind to be honest, but especially the rather rustic ones with oats, chocolate and hazelnuts. So I knew just what to make with those molasses. Here we go!

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Jeg har en svaghed for gode, chewy cookies. Egentlig hvilke som helst cookies, men alle aller helst de mere rustikke nogen med havregryn, chokolade og hasselnødder. Så jeg vidste lige akkurat hvad det glas skulle bruges til. Here we go!

Healthy Chocolate Chip Hazelnut Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 15 cookies

Healthy, vegan and gluten free chocolat chip cookies with hazelnuts

Ingredients

  • 75 g. (1/3 cup) margarine (or organic butter for non-vegan kind), softened
  • 50 g. banana (1/2 big banana)
  • 2 tbsp. dark molasses
  • 1 cup (240mL) gluten free oats
  • 1 cup (240mL/ 130g.) buckwheat flour
  • 1 tsp. baking powder
  • ¼ cup hazelnuts
  • ¼ cup chocolate chips

Instructions

  1. Preheat oven to 200ªC / 390°F
  2. Beat together margarine, banana and molasses with an electric beater.
  3. In another bowl mix oats, buckwheat flour and baking powder. Stir into the batter.
  4. Chop hazelnuts and chocolate and mix it into the dough.
  5. Using a tablespoon shape the cookies and place them on a baking sheet with baking paper. The cookies do not spread so make sure you shape them already here.
  6. Bake until golden brown (time differs a lot, so make sure you check them - mine took 10-12 minutes)
http://thesmoothielover.com/healthy-chocolate-chip-hazelnut-cookies-vegan-gluten-free/

25. 02. 2015

Healthy raw vegan chocolate “cheesecake”

Sund raw vegan chokolade “cheesecake”

Healthy raw vegan chocolate "cheesecake"

Have you ever thought about the fact that the social media are filled with nothing but perfect things? Here everything is beautiful. Everything’s wonderful. There are no flaws. Just take a look at your Instagram feed, your Facebook wall or, well, this blog. Everything is fun and games. Life is perfect. But let’s be honest – it’s just a facade.

I’ve been a little absent lately and oh how I would love to say that the reason I’ve been away is that I’ve been oh-so-busy doing aaaaall sorts of woooonderful stuff. But honesty – that’d be a flat lie. So why even bother pretending to be perfectly happy? The thing is, I’ve had quite a tough time lately. There it is. I said it. Yes, bloggers can have hard times too, though it doesn’t always seem like it.

SO THAT IS WHY I HAVEN’T BEEN COMMENTING ON ALL YOUR LOVELY BLOGS – SO SORRY!

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På de sociale medier er alt et glansbillede. Alt er godt. Alt er smukt. Alt er perfekt. Tag et kig på din Instagram feed, din Facebook side, ja, bare den her blog. Her alle konstant glade og livet er perfekt. Men inderst inde ved vi alle sammen godt, at alt dette kun er en facade.

Jeg har været en smule fraværende på det sidste, og nu kunne jeg let skrive at det er fordi jeg har haft åh-så-travlt og har fløjet rundt til aaaalle de her skøøøønne arrangementer. Men ærligt talt – det ville være en lodret løgn. Sagen er, at jeg har været lidt nede på det sidste. Ja, bloggere kan også have nedture, selvom det ikke altid virer sådan i en verden af farver og regnbuer.

Healthy raw vegan chocolate "cheesecake" Healthy raw vegan chocolate "cheesecake"

Now, I do not tell you this because I want you to feel pity for me. I do not say it because I want attention. I only say it because I think it is time we break with this picture of a perfect world that are dominating the medias. I’ve been struggling a lot with bad self-esteem when I was younger (and other more personal things which I don’t really want to discuss). The social media triggered a lot of these problems. Why didn’t I have two meters long legs? Why couldn’t I be a model too? Why wasn’t it always sunny? Why wasn’t my life perfect? Fortunately I had some wonderful people – lot least a very caring and loving mother – who helped me get out of the hole I was in. For that I am forever grateful.

Today I’ve learned, that life doesn’t have to be perfect. Everyone has something with which they struggle. There are ups and downs. Bad days and good days. By now I have some even closer friends whom I know will always be there for me. So I am sure I’ll be perfectly happy again very soon

In the meantime – let’s have chocolate!

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Jeg fortæller ikke dette fordi jeg vil have medlidenhed. Jeg fortæller det ikke, fordi jeg vil have opmærksomhed. Jeg fortæller det, fordi jeg synes, det er på tide at gøre op med det glansbillede, der dominerer en verden, vi alle sammen dagligt er en del af. Da jeg var yngre var jeg ude i noget værre rod med en masse dårlig selvværd (og andre ting og sager, der ikke hører hjemme på en blog). Jeg vil ikke udelukkende give de sociale medier skylden, men truth be told, de var en stor del af det. Hvorfor havde jeg ikke to meter lange ben? Hvorfor kunne jeg ikke være model? Hvorfor skinnede solen ikke altid over mig? Hvorfor var mit liv ikke glansbillede-perfekt? Heldigvis havde jeg et par søde mennesker – og ikke mindst en utrolig kærlig og omsorgsfuld mor – omkring mig til at hove mig op ad det hul, jeg havde placeret mig selv i. Og det er jeg meget taknemmelig for.

I dag ved jeg, at alt ikke behøver være perfekt. Alle har noget at kæmpe med. Der er op og nedture. Gode dage og dårlige dage. Jeg har i dag nogle endnu tættere venner, jeg ved altid vil være der for mig. Så jeg er sikker på, jeg nok skal være flyvende igen om ikke så længe.

I mellemtiden synes jeg, vi skal have chokolade!

Healthy raw vegan chocolate "cheesecake" Healthy raw vegan chocolate "cheesecake"

This raw chocolate cheesecake is partly inspired by Pana Chocolate (whom I love for their lovely IG, but hate because I am not able to taste it!!) and partly inspired by one lovely reader who told be about an avocado cheesecake she’d once tasted. Seriously, that comment made me crave avocado cheesecake though I’ve never had it before.

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Denne raw cheesecake er hald inspireret af Pana Chocolate (som jeg elsker for deres skønne IG og hader fordi jeg ikke kan smage deres produkter!!) og halvt inspireret af en super sød læser, der fortalte mig om den her avokado cheesecake hun havde smagt. Seriøst, den kommentar fik mig til at crave cheesecake, selvom jeg aldrig har smagt det før.

Raw Chocolate Snack Cake, vegan

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 8 squares

Ingredients

  • 1/2 cup dates
  • 1/2 cup wallnuts
  • ...
  • 100 grams blueberries
  • ...
  • 2 small avocados (1 1/4 cup avocado flesh)
  • 3 tbsp. cocoa powder
  • 4 tbsp. coconut oil
  • 30 grams (3 squares) dark raw chocolate
  • 2 tbsp. raw honey (or agave for vegan)

Instructions

  1. Start by making the crust: Blend together dates and wallnuts until it resembles dough. Then spread it out into a small spring form.
  2. Place the blueberries on top.
  3. Now make the filling: blend the avocado and cocoa powder until smooth. In a small saucepan melt together coconut oil, dark chocolate and honey. Make sure you dont heat it too much. Pour the coconut oil micture into the avocado mixture and blend until well mixed.
  4. Pour the filling over the crust and refridgerate for at leat one hour.
  5. Store in the fridge in an airtight container.
http://thesmoothielover.com/raw-chocolate-snack-cake-vegan/

12. 02. 2015

Vegan, whole wheat and refined sugar free butter cookies

Veganske fuldkornscookies uden raffineret sukker

Vegan, whole wheat and refined sugar free butter cookies

 Yay! Yet another oxymoron (remember my egg-free scrambled eggs?). I don’t know why but I really like oxymora. One of my favourite scenes of all time (movie or book) is one in Extremely Loud and Incredibly Close by Jonathan Safran Foer, where the protagonist Oskar and his father have an “oxymoron war”. They just fire oxymora at each other until one of them can’t come up with any more. It’s seriously entertaining.

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Yay! Endnu en oxymoron (sidst var det æggekage uden æg). Jeg kan ikke helt forklare hvorfor, men jeg er helt vild med oxymoroner. En af mine favoritscener (både film og bog) er den i Ekstremt højt og utroligt tæt på af Jonathan Safran Foer, hvor fortælleren, Oskar, og han far har en oxymoron-krig. De skyder bare oxymoroner efter hinanden indtil en af dem er løber tør. Det er virkelig underholdende.

Vegan, whole wheat and refined sugar free butter cookies

I have this strange love for a lot linguistic phenomena. Oxymora, puns, anagrams, idioms… They make me so happy. And they are the main reason I hate not having English as my mother tongue. Because despite the fact that I understand most of them, I can’t make them up myself. My brain doesn’t work the way it does in Danish.

Did you follow the anagram-fight, which broke out when J. K. Rowling shared her very weird tweet last autumn? I was so frustrated – I understood everything people said, I just couldn’t really participate myself.

And when it comes to puns… I recently read the amazing book The Beginning of Everything by Robin Schneider. The protagonist and main character is a genius at puns and I really really loved that about him. But then it hit me: I can’t do it. Gosh, That is so frustrating!

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Jeg har den her uforklarlige forkærlighed for mange sproglige fænomener. Oxymoroner, ordspil, anagrammer, idiomer… De gør mig virkelig glad. Og de er hovedgrunden til at jeg hader ikke at have engelsk som modersmål. For nok forstår jeg langt de fleste, men jeg kan simpelthen ikke lave dem selv på engelsk.

Fulgte du med i den anagram-kamp, der brød ud i efteråret, da J. K. Rowling delte en højest mærkværdig tweet? Jeg var så frustreret, for nok kunne jeg følge med, men jeg kunne ikke deltage.

Og når det kommer til ordspil… Jeg læste for nylig The Beginning of Everything af Robyn Schneider. Fortælleren er virkelig god til ordspil, og det elskede jeg virkelig ved ham, men så slog det mig: du kan ikke selv lave dem. Øv!

Vegan, whole wheat and refined sugar free butter cookies

Vegan, whole wheat and refined sugar free butter cookies

Anyway, I can make oxymora (they are the easiest ones after all), so let’s get back to The Oxymoron of this post: Butter Free Danish Butter Cookies. A reader asked me for a recipe on vegan butter cookies not too long ago and I really liked the idea. So I created these yesterday, and I am very fond of the result – I hope you like them.

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Jeg kan dog lave oxymoroner (som indrømmet er de letteste af dem), så lad os vende tilbage til Oxymoronet i denne post: Smørbagte småkager uden smør. En læser foreslog mig at lave veganske danske smørsmåkager for ikke så længe siden, og jeg syntes ideen var super. Så jeg lavede disse i går – håber de smager.

Butter Free Danish Butter Cookies, vegan

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: 1 baking sheet full

Vegan, whole wheat and refined sugar free butter cookies

Ingredients

  • 1/3 cup (80mL). coconut oil, softened
  • ¼ cup (60mL) agave nectar
  • 3 tbsp. coconut milk
  • ½ vanilla pod (or 1 tsp. vanilla extract)
  • 1 cup (240mL) whole meal flour*
  • ½ tsp. baking soda

Instructions

  1. Preheat oven to 200°C/ 390°F
  2. Beat together coconut oil and agave nectar in a medium bowl using an electric mixer (or a stand mixer). Add on the coconut milk.
  3. Scrape out the vanilla beans from the pod and add them to the batter (or just add one tsp. vanilla extract).
  4. In a small bowl whisk together flour and baking soda. Stir it into the batter.
  5. Pour the batter into a piping bag and pipe out small stars (or just roll out small circles).
  6. Bake in on the middle rack for approx. 8 minutes (or until golden brown).
  7. Cool down and store in an airtight container.

Notes

*The wholewheat flour gives the cookies a slightly nutty taste. Sub with all pupose flour if you don't want this.

http://thesmoothielover.com/butter-free-danish-butter-cookies-vegan/

31. 01. 2015

Low carb and gluten free pancakes – perfect for pancake Sunday

low carb og glutenfrie pancekager – lige til pandekage søndag.

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I posted a picture on Instagram of these super delicious low carb pancakes exactly one week ago with the promise that the recipe would be up ASAP. I fully intended to post the recipe that weekend. I really did. Or the days following. But you know how things very often tend to suddenly get a little crazy and all of a sudden you find yourself running around from event to event with a 117 different thoughts flying in and out of your head, while you feel guilty because of all the work you know you have to make once you get home a little too late in the night. Well, lets just say it has been one of those weeks ;)

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Jeg postede et billede af de her super lækre low carb pandekager på Instagram sidste lørdag med løftet om at opskriften ville komme på bloggen fluks. Jeg havde alle intentioner om at poste den selvsamme weekend. Eller i det mindste i dagene lige efter. Det havde jeg virkelig. Men jeg tror vi alle kender følelsen af, at al ting med et falder sammen og pludselig finder man sig selv løbende rundt fra arrangement til arrangement med 117 ting i hovedet alt imens du har dårlig samvittighed over alle de lektier du ved, du skal hjem og lave sent i aften. Well, lad os bare sige det har været en af de uger ;)

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

There are so many delicious recipes on low carb pancakes and waffles flying around on the internet and I really want to try all of them. Lately I’ve been drooling over these delicious looking pancakes by sweet Stinna and these absolutely gorgeous pancakes by my big idol The Food Club. Unfortunately due to my insanely annoying egg allergy I can’t make any of them, because they all have a ton of egg in them. So I put myself on a mission: To make my own recipe on low carb pancakes.

These pancakes are the outcome of the mission and I am very happy with the result. There is one egg white in one serving of these, but because it is mixed with a lot of other stuff I can still eat almost one entire serving. One serving is 5 small pancakes and guess what? I could eat 4 without getting sick! That must be a record. Yay!

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Der flyver så mange lækre opskrifter på low carb pandekager rundt på nettet, og jeg har sådan lyst til at prøve dem alle sammen. På det sidste har jeg bl.a. kigget på disse lækre pandekager af dygtige Stinna og de her flotte pandekager af mit idol The Food Club. Men det skal ikke være så let nej – jeg kan nemlig desværre ikke spise nogen af de lækre sager på grund af min utroligt irriterende allergi for æg. Der er simpelthen for mange æg i de opskrifter. Så jeg satte mig selv en mission: At lave min egen opskrift.

Disse pandekager er resultatet af missionen, og jeg er virkelig glad for det. Der er en æggehvide i en portion, men fordi der er så meget andet godt i de her pandekager kunne jeg spise næsten en hel portion – 4 ud af 5 små pandekager. Det må være en rekord! Jubii!

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I hope you are all having a wonderful weekend!

Jeg håber I alle sammen har en skøn weekend!

Low Carb Pancakes

Yield: 1 serving

Serving Size: 5 small pancakes

Low carb and gluten free pancakes - perfect for pancake Sunday

Ingredients

  • 1 egg white
  • 1/2 tbsp. honey
  • 1/4 cup greek yoghurt
  • 2 tbsp. buckwheat or almond flour
  • 1 tsp. coconut oil or butter

Instructions

  1. Using an electric mixer beat together the egg white and honey until it turns into fluff.
  2. Carefully stir in the yoghurt. Make sure you don't mix too much - otherwise you'll just beat all the air out of the egg white. Then stir in the buckwheat flour.
  3. Melt the coconut oil or butter on a frying pan and place 5 small dollops of batter on the pan. Cook over low heat for approx. 4 minutes - then flip the pancakes and cook for alnother 2 minutes.
  4. Serve right away with fruit and yoghurt.
http://thesmoothielover.com/low-carb-pancakes/

27. 01. 2015

 A cleaner and very rich and dense chocolate cake without refined sugar, butter or grains – but you won’t be able to tell at all.

Denne post, vil ikke blive skrevet fuldt ud på dansk, da det er en del af en amerikansk link-up. Jeg beklager meget, og glæder mig til igen at poste på dansk (:

Healthy ish and very rich and dense chocolate cake without refined sugar, butter or grains - but you won't be able to tell at all.

One of the things I love most about blogging is meeting new people from all over the world. It’s wonderful how you can connect with people who share the same interests as you despite living thousands of kilometres from each other! I absolutely love it.

One of the lovely people I’ve gotten to know is Leigha, and oh how happy I am to have run into her – I dare say she is one of my best blogging friends (: Leigha is so sweet, runs the most amazing blog, takes wonderful photos, is an excellent runner, loves cats AND her wonderful blog happens to turn 2 years old today. Happy blogiversairy to Leigha and The Yooper Girl!

Healthy ish and very rich and dense chocolate cake without refined sugar, butter or grains - but you won't be able to tell at all.

To celebrate this day we are some bloggers who are throwing an interactive birthday party. Aaaa, I am so exited. I’ve never done something like this, but I just love the idea! I feel like I am going to a smaller party on this otherwise completely ordinary Tuesday. Whoopee.

Let me introduce you to the other lovely girls who will be participating the birthday party. We are all brining a dish (:

★ First off we have Katherine from The Peanut Butter Lover who has made some lovely vegan breakfast cookies. Don’t these this look great? I can’t wait to try them.

Vegan Peanut Butter Banana Breakfast Cookies

Photo by Katherine

 

 

 

 

 

 

★ Afterwards we’ll enjoy this delicious appetizer made by Leigha herself. (I wish this wasn’t interactive, so I could eat this right now – I’m drooling).

Healthy Avocado, Artichoke, and Kale Dip with Whole Wheat Garlic Rolls

Photo by Leigha

★ After the appetizer there’ll a main dish made by sweet Sunnie from Modern Girl Nutrition. I’ll put up a link and a photo as soon as Sunnie has posted. I can’t wait to see what she’s come up with – but I am sure it is somethis super delicious!

Here it is!

Screen-Shot-2015-01-26-at-11.16.36-PM-copy

Photo by Sunnie

 

★ Aaaaaand, I’ve had the honour of creating the dessert for us today. I’ve been casting around with so many different ideas. Pavlova, mousse, carot cake, bisquits etc. etc. But in the end I decided to go for something chocolate, because let’s face it – chocolate is always a winner. So here it is: the end of your meal: A clean (at least cleaner) chocolate layer cake with coconut whipped cream and blueberries.

Healthy ish and very rich and dense chocolate cake without refined sugar, butter or grains - but you won't be able to tell at all.

The cake is made without grains, butter or refined sugar – but you won’t be able to tell at all. The dense cake and very rich chocolate taste goes super well with the coconut whipped cream and the blueberries create the last finishing touch by evening out the sweet flavour with their slightly tart taste.

 

Happy birthday The Yooper Girl!!! I look forward to many more lovely years.

Blogversairy // Layered Chocolate Cake with Blueberries and Coconut Whipped Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 cans full fat coconut milk
  • 1 tsp. honey
  • ...
  • ¼ cup honey
  • 4 tbsp. coconut oil
  • ¼ cup muscovado sugar or coconut sugar
  • 25 g. dark sugar free chocolate
  • 1/3 cup applesauce
  • 1 egg
  • 2/3 cup cocoa powder
  • ¼ cup buckwheat flour
  • ½ tsp. baking powder
  • ...
  • 300 g. blueberries

Instructions

  1. Place the coconut milk cans in the fridge over night.
  2. Preheat oven to 180°/ 360°F
  3. In a small sauce pan melt together honey, coconut oil, muscovado sugar and dark chocolate. Let cool down a bit and stir the apple sauce and then the egg into the mixture.
  4. Stir in the cocoa powder, buckwheat flour and baking powder.
  5. Poor into two small spring forms and bake for approx. 15 minutes. The cake should still be sticky, but not liquid.
  6. Let the cakes cool down.
  7. Meanwhile make the coconut whipped cream: Carefully open the cans and scoop out the thick part from the top of the can and place in in a bowl. Make sure you don't get any liquid with you. Add the honey and whip the coconut cream until it resembles whipped cream.
  8. Layer the cakes, whipped cream and blueberries and serve right away.
http://thesmoothielover.com/blogiversairy-layered-chocolate-cake-with-blueberries-and-coconut-whipped-cream/

 

16. 01. 2015

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Sund og mættende salat med bagte rødbeder, sukkerærter, rucolasalat, kapers og senneps-yoghurt dressing

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

This is crazy! Have you ever heard of the IBO – the International Biology Olympiad? It is this huge competition where each country sends 4 of their best biology students – a really big thing. So two months ago I qualified for the national semi finals (NBO) – 30 students from the entire country was chosen, and this Sunday, Monday and Tuesday we met in Odense to compete. It was such a great experience. Everybody was so nice and we spend the evenings talking and laughing – you almost forgot it was a competition. I was so happy and proud to be one of the 30 best and really enjoyed my time there, but then things got even more crazy: On Tuesday the judges announced the 15 winners – the candidates for the national finals. And, and… I am one of them! I can’t believe it. I seriously didn’t think I could do it. I am officially in the absolute last run for the International Biology Olympiad. Wow.

Yes, I told you I am a nerd – but right now I just love it!

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Det her er for sindssygt! Har du nogensinde hørt om IBO – den internatiola biologiolympiade? Det er den her kæmpe store konkurrence, hvor hvert land sender 4 af deres bedste biologielever – en stor ting. For to måneder siden kvalificerede jeeg mig til semifinalen i den nationale olympiade (NBO) – 30 elever fra hele landet blev udvalgt, og den her søndag, mandag og tirsdag mødste vi så til konkurrenec i Odense. Det var en fantastsisk oplevelse. Alle de andre var så søde, og vi brugte aftenerne på at snakke og grine – man glmete næsten helt, at det var en konkurrence. Jeg var så glad og stolt af at være blandt de 30 bedste og nød hvirkelig tiden, men så skete der noget, der var endnu mere sindssygt: Tirsdag udråbte de så de 15 vindere – kadidaterne til den nationale finale. Og jeg er en af dem! Jeg kan ikke tro det. Seriøst, det troede jeg ikke jeg ville kunne. Men nu er jeg officielt med i det sidste opløb til OL i biologi. Internationalt. Wow.

Ja, jeg sagde jo jeg er en nørd – men lige nu gør det mig ikke noget.

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Enough blabbering about biology – on to food. The semi-finals (ok, NBO again) took place at the University of Southern Denmark, where we also had lunch on Monday. I got this super delicious beet and mustard salad, which I really enjoyed. So I decided on remaking it at home.

I must say, this salad is way better when you eat it calmly at home and not with your head spinning with enzymes, hematocrit levels, spectrophotometers, fish’s anatomy and elephant seal’s life cycles and your stomach full of butterflies (;

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Nok biologisnak – nu til maden. Semifinalen (ok, NBO igen) var på Syddansk Universitet, hvor vi også spiste frokost. Jeg fik den her super lækre rødbedesalat med sennepsdressing, som var virkelig lækker. Så jeg prøvede at lave den igen, da jeg kom hjem.

Jeg må sige, at den smager endnu bedre, når du kan spise den i ro og mad uden hovedet fuld af enzymer, hæmatokritværdier, spektrofotometri, fiskeanatomi og søelefanters livscyklus og maven fuld af sommerfugle.

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Beet & Sugar Snap Pea Salad w/ mustard dressing

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Ingredients

  • 500 g.(1,1 oz.) beets (preferably baby)
  • 250 g. (approx. 1 1/2 cup) sugar snap peas
  • 2 tbsp.caper
  • 1 big handful rocket salad
  • 1/4 cup almonds
  • ...
  • 1/4 cup plain greek yoghurt
  • 2 tbsp. mustard
  • 1 tsp. honey
  • Pepper

Instructions

  1. Preheat oven to 200°C / 390°F. Place beets on a baking sheet lined with baking paper and bake until soft, but not mushy ("al dente" is good). This takes approx. 40 minutes if using baby beets*
  2. Remove the skin and cut the beets into smaller pieces.
  3. Slice the sugar snap peas.
  4. In a small bowl mix together all the ingredients of the dressing (below the "..." in the ingredient list).
  5. Mix together beets, sugar snap peas, caper, rocket salad and dressing.
  6. Chop the almonds sprinkle them on top.

Notes

* Speed up the baking process by cutting the beets into smaller pieces. The salad stays fresh for up to one day if kept in an airtight container in the fridge.

http://thesmoothielover.com/beet-sugar-snap-pea-salad-w-mustard-dressing/

11. 01. 2015

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Korn-, sukker- og glutenfrie pandekager toppet med banan, mandler og kanel

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

There is one slight disadvantage being the photographer of the family: No-one ever takes “spontaneous” pictures of me. The only pictures I have of myself are those where I am standing with a ridiculously fake smile in front of some monument, and let’s be real… The best pictures of people are those you don’t know are being taken. So it was quite a treat for me to suddenly have another photo freak in the house last autumn. As I’ve talked about before we had an American college student living with us last semester, and it was such a wonderful experience. Her name is Lily and I could never have dreamed of a better exchange sister. Just to mention a few of the countless wonderful things about her: She is very interested in food and takes a lot of photos. For instance these photos of me cooking and shooting, for which I am very grateful. Lily is incredibly talented! I usually hate pictures of myself.

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Der er en enkelt lille ulempe ved at være den eneste ”fotograf” i familien: Der er aldrig nogen, der tager billeder af mig, når jeg ikke kigger. Derfor er de eneste billeder, jeg har af mig selv dem, hvor jeg står med et stor falsk smil foran en eller anden seværdighed. Og let’s face it – de bedste billeder er nu en gang dem, man ikke ved bliver taget af en. Det var derfor virkelig skønt, da vi pludselig havde endnu en foto-tosse i huset i efteråret. Som jeg før har snakket om, har vi haft en super sød amerikansk college studerende til at bo hos os sidste semester. Hendes navn er Lily, og jeg kunne ikke have drømt om en bedre udvekslingsstuderende. Bare for at nævne nogle få af de skønne ting omkring hende: Hun er ligesom mig meget interesseret i mad og kan godt lide at tage billeder. Hun har fx taget de her  billeder af mig, der laver mad og fotograferer, som jeg er utroligt glad for.

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Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Despite the relatively short time Lily stayed with us, we did a lot of great things together. For instance going to Berlin for a weekend. I’ve already told about the trip, but I have to repeat the fact that Berlin has so much nice food to offer. At a flea market (Flohmarkt am Mauerpark) Lily and I had some insanely delicious gluten free buckwheat crepes. I added banana, almonds and cinnamon to mine and it was the best crepe I’ve had in my entire life. I had to make it again.

So here it is: The long awaited recipe on buckwheat crepes (:

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På trods af den relativt korte tid, hun boede hos os nåede vi at lave en masse sjove ting. For eksempel tog vi på en weekendtur til Berlin. Jeg har allerede fortalt om turen, men jeg må lige endnu en gang fortælle, hvor fantastisk meget lækker mad, Berlin har at byde på. På loppemarkedet Flohmarkt am Mauerpark fik Lily og jeg de lækreste glutenfrie boghvedepandekager. Jeg puttede banan, mandler og kanel på min, og det var den bedste pandekage, jeg nogensinde har fået. Jeg måtte lave den igen.

Så her er den: Den længe ventede opskrift på boghvedepandekager (:

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

These pancakes aren’t sweetened, because I like to add my sweetener myself. Furthermore the crepes can be used as gluten free burritos, when there isn’t any sweetener in them. But feel free to add some maple syrup to the batter.

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Pandekagerne er ikke sødede, da jeg bedst kan lide selv at søde dem efterfølgende efter behov. Ved at lave dem uden sukker kan de endvidere bruges som glutenfrie madpandekager. Men tilføj hellere end gerne lidt ahorn sirup til dejen.

 

Buck Wheat Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10 medium crepes

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Ingredients

  • ¾ cup milk of choice
  • 2 eggs
  • 2 tbsp. olive oil
  • ½ tsp corse salt
  • 1 cup (130 g.) buckwheat flour
  • 1 tsp. margerine, coconut oil or organic butter
  • Almonds
  • Banana
  • Cinnamon
  • Maple syrup

Instructions

  1. Whish together milk, eggs and oil. Add in the flour and salt and mix well.
  2. Melt the margerine/butter/coconut oil on a medium frying pan (preferably non-stick).
  3. Make the crepes using approx. 1/4 cup batter for each.
  4. Fry on each side for 2 minutes or until the edge of the crepe is golden brown.
  5. Serve right away with almonds, banana, cinnamon and maple syrup.
http://thesmoothielover.com/buck-wheat-pancakes/