Sprouted Fig (The Smoothie Lover)
February 3, 2016
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Veganske fastelavnsboller uden raffineret sukker og mel. 

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

This coming Sunday is Shrovetide – a weird holiday which we celebrate here in Denmark. Originally, many years back, it marked the day of the beginning of the 40 days long fast until Easter, but today it’s just a holiday for children. The second most important tradition, this holiday, is the game “knock the cat off the barrow”. A game where a painted wooden barrow full of candy, confetti and a paper cat hangs in a rope and you take turns beating it with a bat to knock it down. Rather like a piñata. Weird.

Det er allerede fastelavn den her weekend og for en gang skyld glæder jeg mig – jeg skal nemlig fejre fastelavn i år, ja jeg skal så. På fritidshjemmet til den skole, jeg arbejder på. Jeg har slet ikke fejret fastelavn siden jeg selv i fritidshjem, så det bliver så hyggeligt.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard. Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

The most important tradition however is Shrovetide buns. Soft buns filled with custard. I love them so much. The homemade ones that is. Especially my grandmothers. But I thought it was time for some healthier, vegan ones. And here they are – whole wheat, vegan, low fat and low in sugar (and completely free from refined), but still heavenly soft and sweet.

Perfect for this coming Shrovetide Sunday.

Det vigtigste ved fastelavn er fastelavnsboller. Punktum. Jeg har altid elsket de bløde boller med cremefyld inden i. Ikke noget med flødeskum eller bagerens dårlige øje her, nej tak. Nej, gode hjemmelavede, knapt så søde fastelavnsboller – allerhelst mormors – er og bliver de bedste. I år havde jeg dog lyst til at prøve med en lidt sundere variant, gene veganske. Det blev til de her skønne boller lavet med speltmel, helt uden smør og mælk og med et minimum af sukker (og helt uden det raffinerede). Det lyder som noget værre helse-halløj, men jeg lover, de er så lækre – bløde og søde og med gemt vaniljecreme indeni.

Perfekt til fastelavn på søndag.

Vegan Shrovetide Buns

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 buns

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Ingredients

    Buns
  • 1 tbsp. psyllium husks
  • ¼ cup water
  • 1 cup lukewarm water (or almond milk for a richer taste)
  • 25 g. fresh yeast OR
  • 2 tbsp. agave or maple syrup (or honey, if you eat that)
  • ½ tsp. salt
  • 1 ½ cup spelt flour
  • ¼ cup coconut oil, softened
  • 1 ½ cup white flour (you can sub spelt)
  • Custard
  • 1 cup almond milk
  • 2 tbsp. starch (corn or potato)
  • ½ tsp. vanilla powder or extract
  • 2 tbsp. agae syrup
  • Glace
  • 1 tbsp. coconut sugar
  • 1 tbsp. cocoa powder
  • 3-4 tsp. boiling water

Instructions

  1. Start by making the dough: place the psyllium husks in the ¼ cup cold water and leave it for 5 minutes. Dissolve the yeast in the warm water. Mix in salt, agave/maple/honey and the psyllium husks and knead in the first 1 ½ cup of the dough. Now knead in the soft coconut oil before adding the rest of the flour. Leave to rise for half an hour.
  2. While the dough rises make the custard: Mix everything in a small saucepan and stir until the starch is completely dissolved in the milk. Heat up while stirring constantly. When it boils whish vigorously and boil for 5 minutes, until it thickens. Pour out on a plate and cool down in the fridge or in the freezer.
  3. Roll the dough out into a big square on a floured surface. cut 20 (4X5) squares out of it and place a dollop of custard on each square. Now fold the buns by picking up the corners of the square and pinch them together. Pinch the sides together too. Place the bun with the corners down on a baking sheet with baking paper.
  4. Leave the buns to rise for another half hour, while the oven heats to 200°C / 390°F. Bake for 15-20 minutes (until golden brown and brown on the bottom) in the middle of the oven. Leave to cool slightly before adding on glace.
  5. Make the glace by mixing everything together very well. Add a bit of water at a time to make sure it doesn’t get too wet. Spread out on the buns and enjoy!

Notes

The buns freeze very well.

http://sproutedfig.com/vegan-shrovetide-buns/

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

January 23, 2016

Whole wheat, vegan, soy free sausage rolls

Veganske fuldkorns pølsehorn uden soya.

Whole wheat, vegan, soy free sausage rolls

Before I went vegetarian I used to joke that the one and only reason I wasn’t a vegetarian was… sausage rolls. People close to me often found that funny since I am quite a gourmet, and let’s be honest… There isn’t much gourmet to sausage rolls.

My lovely friend Karen and I have our very own signature sausage rolls, which we make all the time. The best on earth. Seriously. Do you know the completely white, fluffy dough around the sausage? Yeah, that’s a BIG misunderstanding. Or so we thought. So we decided to make the dough with nothing but whole wheat, whole rye and kernels, resulting in the heaviest, darkest sausage rolls on earth. We’ve made them a million times since.

Oh, and of course we used twice as much dough for each roll, because bread is good, that’s why.

Jeg plejede at joke med, at den eneste grund til, jeg ikke var vegetar, var pølsehorn. Jep, pølsehorn. Jeg havde et par venner, der syntes det var en smule morsomt, siden jeg er lidt af en gourmet, og ærligt talt… Der er ikke meget gourmet over pølsehorn.

Min skønne veninde Karen og jeg har vores helt egen signatur pølsehorn, som i al beskedenhed er verdens bedste. Ingen diskussion. Kender du det der bløde, hvide brød omkring pølserne på de fleste pølsehorn? Det er verdens største misforståelse. Så vi besluttede os for at lave vores helt egne pølsehorn med intet anden end spelt- og fulkornsmel og kerner. Resultatet var de tungeste, mørkeste og bedste pølsehorn nogensinde.

Nårh ja, og så skal der da dobbelt så meget dej på, som på normale pølsehorn. Det er jo det bedste, er det ikke?

Whole wheat, vegan, soy free sausage rolls

Needles to say, I had my doubts about going vegetarian.

Yes, solely because of our signature sausage rolls.

At first I thought of just cheating and buy some vegan sausages in the supermarket, but I didn’t really like the idea of not knowing what’s in them. And it’s way funnier to make your own sausages.

Så jeg havde mine tanker, da jeg besluttede mig for at blive vegetar.

Jep, udelukkende pga. pølsehorn.

Først tænkte jeg, at jeg jo bare kunne snyde og købe nogen veganske pølser i supermarkedet, men jeg var ikke så vild med ideen om, ikke at vide, hvad der var i dem (og så er de dyre…). Og det er meget sjovere at lave dem selv.

Whole wheat, vegan, soy free sausage rolls

My biggest fear about homemade, vegan sausage rolls was that the sausage would stick to the dough. Or worse, melt out into it. But there was no need to worry. These sausages taste amazing AND you can eat your sausage roll by picking off the dough and then eat the sausage. (Guilty).

Enjoy!

Min største frygt, da jeg kreerede disse pølser var, at de ville hænge fast i dejen. Eller endnu værre, smelte ud i den. For pølsehorn skal spises ved at pille brødet af og lidt af gangen spise pølsen. Haha, guilty. Men der var ingen grund til bekymring. Pølserne opfører sig (næsten) som almindelige pølser.

Velbekomme!

Vegan Sausage Rolls

Prep Time: 25 minutes

Cook Time: 20 minutes

Whole wheat, vegan, soy free sausage rolls.

Ingredients

    Sausages:
  • 1 can (1 ½ cup) cooked chickpeas
  • ½ cup oldfashioned oats
  • 1 tsp. mustard
  • ½ tsp. smoked paprika *
  • ½ tsp. smoked salt *
  • ½ tsp. thyme or oregano
  • 2 tbsp. olive oil
  • A dash pepper
  • Neutral coconut oil for frying
  • Dough:
  • 2 cups lukewarm water
  • 30 g. fresh yeast OR 1 ½ tsp. active dry yeast
  • ½ tbsp. salt
  • ½ cup kernels of choice (eventually soaked)
  • ½ cup old-fashioned oats
  • 2 cups wholemeal rye flour
  • 2 ½ - 3 ½ cups spelt flour (the amount needed varies depending on which brand you use)

Instructions

  1. Start by making the sausages: In a food processor, blend all the ingredients together until completely smooth. Shape approx. 10 sausages, the length of a palm, out of the dough. Heat up 1 tbsp. taste neutral coconut oil in a pan and fry the sausages over low - approx. 5 minutes on all FOUR sites.
  2. While the sausages fries, make the dough: Dissolve the yeast in the water and stir in salt, kernels and oats. Mix in the rye flour. Lastly, knead in the spelt flour until the dough until the flour is fully incorporated and the dough is soft and smooth and doesn’t stick to the bowl.
  3. Divide the dough into 10 pieces. Take one piece and press it flat against the table or your palm. Put one sausage on the pancake and gently close the roll. Place the rolls on a baking sheet with parchment paper and leave them to rise for 20 minutes.
  4. Heat the oven to 200°C / 390°F. Bake the rolls for approx. 20 minutes – or until they are brown on the bottom.

Notes

* You can use regular paprika or salt, but the smoked adds a great flavour. Eventually add in liquid smoke.

http://sproutedfig.com/vegan-sausage-rolls/

January 8, 2016

100% spelt waflfles made with sour dough and vanilla. Dairy free.

100% spelt vafler med surdej og vanilje. Mælke-fri. 

100% spelt waflfles made with sour dough and vanilla. Dairy free.

Happy 2016! Better late than never right? I hope you all had a magical Christmas and an amazing new year.

I don’t know what happened during the holidays… I usually spend all the time in the kitchen experimenting with new recipes and ingredients. But the cooking part of my brain has been oddly foggy the last couple of months and hasn’t been able to turn on the “creativity button”. So sad! Anyway, I am back in the kitchen and enjoying every moment of it – and hopefully my otherwise always busy cooking brain will start again soon.

Godt nytår! Bedre sent end aldrig, ikke? Jeg håber alle har haft en magisk jul og et eventyrligt nytår.

Jeg ved slet ikke, hvad der skete hen over julen. Det er der, jeg typisk har massere af tid til at fjolle rundt i køkkenet og med mit kamera. Men madlavningsdelen af min hjerne har været utrolig toget på det sidste, og jeg har let ikke kunnet tænde for ”krea-knappen”. Sørgeligt! Anyway, jeg er itlbage i køkkenet og jeg nyder det. Så håber jeg bare kreativiteten snart vågner igen.

100% spelt waflfles made with sour dough and vanilla. Dairy free.

I think it’s important to sometimes sit down and look at the good things that happened rather than the things you didn’t manage or resolutions you didn’t complete. So I took five minutes to reflect over all the great experiences the last year has given me. Thank you for 2015!

In January I went skiing in Austria

In February I graduated from the Academy for Talented Youth

In March I attended the finally of NBO (National Biology Olympiad)

In April we made show after show of this year’s musical

In May I went to Tuscany with my brother and mother

In June I graduated high school and had the time of my life

In July I went to Sicily with my lovely family

In August I went to Israel to participate in the WSCI – most amazing experience ever

In September I started my new job as a substitute teacher. And I love it.

In October the family-squad, 14 people, went adventuring on Mallorca

In November I became a part of the amazing site Three Silver Spoons (SO HOUNOURED!)

And in December I was a dance-instructor for the first time in my life and had the honour of watching my amazing 11 and12 year old dancers on-stage

 

(Reminder: This is a blog – it’s supposed to be happy with sunshine and rainbows all over, right? So although I did have an amazing year with lots of amazing experiences, I want to remind you that I am just a human and have just as many ups and downs and boring days as everyone else ;) Just keep that in mind)

Fordi jeg tror, det er vigtigt at kigge på de gode ting, der er hendt og ikke fokusere på de ting, du ikke nåede eller de fortsæt, du ikke fik opfyldt, tog jeg mig lige et par minutter for at reflektere over alt det, jeg har oplevet i det forgangne år. Tak for 2015!

I januar stod jeg på ski i Østrig

I februar dimitterede jeg fra Akademiet for Talentfulde Unge efter 2 utrolige år

I marts deltog jeg i finalen i det nationale OL i biologi sammen med 14 andre utroligt intelligente og dobbelt så søde, skønne bio-nørder

I april kulminerede måneders træning med fantastiske musical forestillinger

I maj fløj mig mor, bror og jeg til Toscana og nød 5 dage i det charmerende Norditalien

I juni blev jeg student! Med alt hvad det indebærer – ej, hvor jeg savner det

I juli gik turen mod Sicilien med min dejlige familie

I august tog jeg til Israel (say what?!) til sciencekonferencen WSCI – helt vildt!

I september startede jeg på mit job som vikar – og blev helt vild med det

I oktober indtog den skøre klan (læs: fjollede mors del af familien på 14) Mallorca

I november blev jeg en del af siden Three Silver Spoons. Og jeg er stadig ubeskriveligt stolt.

I december var jeg for første gang danseinstruktør og havde æren af at se mine dygtige dansere på 11-12 år på scenen.

 

(Reminder: Det her er en blog. Det skal være ”springvand og frugt”, som vi siger til musical, ikke? Så selvom jeg har haft en skønt år, vil jeg bare minde om, at jeg er en helt almindelig pige med et helt almindeligt liv – inkluderende ups and downs og grå dage. Bare en reminder (; )

100% spelt waflfles made with sour dough and vanilla. Dairy free.

2015 top posts:

 

Vegan Danish Strawberry Tart

Low Carb Pancakes

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Raw Brownies (the 1st recipe of 2o15)

Tahini Fudge aka. Faux Halva

 

No wonder the strawberry tart is number one – it’s great. I loved all those recipes myself, but just to challenge myself I wanted to choose my top 5 too. Here they are:

Jordbærtærten forstår jeg 100p! Den er så skøn. Men bare lige for sjovs skyld skal mine egne favoritter også med.

 

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Vegan Danish Strawberry Tart

Cheesy Vegan Butternut Squash Alfredo

Pumpkin Crumb Bars

Healthy Rum Balls (eating’ em’ right now)

Raw Vegan Hot Fudge Sauce

 

Hehe, yeah, 6… #sorrynotsorry (joke)

WATCH LAST YEAR

100% spelt waflfles made with sour dough and vanilla. Dairy free.

And now the first recipe of 2016!

Og nu årets første opskrift!

 

SPROUTED FIG IS ON FACEBOOK

Sour Dough Spelt Waffles

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3-4 waffles

Ingredients

  • 1/4 cup (60mL) sour dough starter (for instance this one)
  • 1 cup (240mL) almond milk (or other plant milk)
  • 1 egg
  • 1 tbsp. melted coconut oil (+ more for the iron)
  • 1 tbsp. honey
  • 1 cup (240mL) spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp. vanilla extract or powder

Instructions

  1. Heat up your waffle iron.
  2. Mix together all the wet ingredients very well. Add in all the dry ingredients.
  3. Add extra coconut oil to the waffle iron and pour out 1/2 cup of batter on it. Bake until golden brown and repeat with another 1/2 cup (this recipe should make approx. 4 waffles - or 3 and one small).
  4. Serve topped with your favourite fruit and dairy free yoghurt.

Notes

100% spelt waflfles made with sour dough and vanilla. Dairy free.

http://sproutedfig.com/sour-dough-spelt-waffles/

 

 

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December 22, 2015

Denne post vil kun blive skrevet på engelsk, da det er en del af et amerikansk link up. Jeg er tilbage på dansk igen snart. 

Healthy cinnamon apricot sweets || Sprouted Fig

One of the things I love most about the blogging world is all of the amazing communities and groups for bloggers created by bloggers. Ladies and gentlemen, I am happy to announce that this month I got to join the Recipe ReDux – a group of health orientated food bloggers who each month get a challenge to complete. I’ve been in love with Recipe ReDux ever since I read about it on The Yooper Girls more than a year ago and finally there was a spot for me. Oh, how I feel privileged and I am so happy to finally be a part of this amazing project. Let’s get to it.

 

This month’s assignment:

“We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.”

Healthy cinnamon apricot sweets || Sprouted Fig Healthy cinnamon apricot sweets || Sprouted Fig

I loved this challenge. Quite a while ago I bought the lovely cookbook “Smarta Sötsaker” (Clever Sweets) by Ulrika Hoffer but I’ve only managed to make one thing from it. So this was a great opportunity to try another of the many amazing recipes on healthy sweet treats – all gluten, dairy and refined sugar free. Page no. 54 was these lovely cinnamon and apricot treats. I added in some ginger too – perfect as a healthy Christmas treat.

All of the recipes have a little introduction to them where Ulrika writes about some of the health benefits. For this recipe she writes:

“Apricots and pumpkin seeds are great sources of iron… Figs contains calcium…”

What a great addition to your Christmas table. Merry soon Christmas!

Healthy cinnamon apricot sweets || Sprouted Fig

Cinnamon Treats – The Recipe ReDux

Prep Time: 5 minutes

Yield: 12 pieces

Recipe adapted from "Smarta Sötsakar" by Ulrika Hoffer

Ingredients

  • 5 big dried figs
  • 100mL (1/4 cup + 3 tbsp) pumpkin seeds
  • 4 big dried apricots
  • 1 tsp. cinnamon
  • 1 tsp. dried ginger
  • 2 tbsp. coconut oil

Instructions

  1. Place the pumpkin seeds in a food processor and blend until it resembles flour. Add in the cinnamon and ginger and pulse for a couple of seconds. Blend in the apricots and figs and make it all stick together by adding in the coconut oil.
  2. Press out into a big square or into a tupperware and refridgerate for 1 hour. Cut out into bites and serve.
http://sproutedfig.com/cinnamon-treats-the-recipe-redux/

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December 6, 2015

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan.

Cremet, ostet, frynfri spaghetti alfredo med butternut squash sauce og let ristet palmekål. Vegansk.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I’ve always been very fond of big bowls of creamy spaghetti. I remember always choosing spaghetti a la carbonara at restaurants as a child and when I was even younger I just wanted spaghetti with butter and occasionally parmesan. I simply loved those two dishes and it was a great way of being sure I liked what I got. Sometimes I wish I could still do the same; just choosing after what I like and not giving a sh*t how healthy it was (I miss childhood!). Because when I found out how unhealthy carbonara, alfredo and “butter-spaghetti” are I got scared of them and didn’t as much as look at it for years. I would simply skip the pasta section on the menu card. Being a vegetarian, I wouldn’t choose the carbonara today because of the bacon, but nevertheless, I did miss my creamy spaghetti dishes. I’ve been making quite a lot of baked spaghetti lately (my favourite being this incredible mac n’ tease) and thought it was time for alfredo again – an even more delicious version but with loads of vegetables and sans the bad fats and empty carbs.

I am proud to say I succeeded.

Så længe jeg kan huske, har jeg elsket cremede spaghetti retter. Jeg kan huske, jeg altid valgte spaghetti a la carbonara som barn op restauranter og da jeg var enendu mindre var det spaghetti med smør, der var hittet. På den måde var jeg sikker på, jeg altid kunne lide, hvad jeg fik. Smart. Nogen gange savner jeg virkelig at være barn og bare vælge lige præcis, hvad jeg ville have og ikke give sundhedsgraden af retten den mindste tanke. For kort efter fandt jeg ud af, hvor usunde de to retter er. Jeg blev bange for dem, og valgte dem aldrig igen. Heldigvis er jeg ovre det igen og spiser da pasta en gang i mellem. Carbonara bliver det nok ikke til igen forløbig pga. baconen, men cremede pastaretter vil jeg ikke leve uden. Jeg har lavet en del bagt pasta for tiden (især den her lækre mac n’ tease er utrolig), og besluttede, at nu måtte tiden være inde for en fantsatisk lækker cremet spaghettiret – der oven i købet var pakket med grøntsager og helt uden tomme carbohydrater og skidte fedtsyrer.

Jeg er stolt af at kunne sige, missionen lykkedes.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I couldn’t believe it when I discovered nutritional yeast some weeks ago. I mean, have you tried it? It’s sorcery. There is no other explanation. Those little flakes from paradise just melt into the most boring substance on earth and instantly makes it so creamy and cheesy not even the best author on earth will ever be able to describe it. Pure magic.

Oh and it’s so so so so so healthy. There’s a reason it’s called nutritional yeast. It contains all the essential amino acids (“protein building blocks”) we need (essential amino acids are those which the body can’t produce itself and therefore has to get through the diet), and a shoit load of B-vitamins, which can be hard for vegetarians and vegans to get – some brands even add the impossible-to-get-for-vegans vitamin B12 to the yeast (source).

Jeg kunne slet ikke forstå det, da jeg for lidt siden opdagede gærflager. Jeg mener, prøv det! Det er magi. Jeg sværger. Man putter de her tørre, grå flager i den kedeligste grøntsagssmat, hvorefter flagerne smelter ud i massen og på bedste trolddomsmaner forvandler det til den lækreste, cremede, ostede sauce i verden. Ren magi.

Og så er det så sundt. Det er ikke for ingenting det hedder nutritional yeast (nærings-gær) på engelsk. For det første indeholder gærflager alle essentielle aminosyrer (”protein-byggesten”, man ikke kan danne selv og derfor skal have gennem kosten) og det er en ideel kilde til B-vitamin (som kan være svært for vegetarer og veganere at få nok af) – nogen mærker tilføjer sågar det meget omdiskuterede og svært-at-få B12 vitamin (kilde).

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

The sauce for this pasta is made from delicious butternut squash (which also happens to be extremely healthy), beans for protein and the nutritional yeast which makes it sooo cheesy. I used bean pasta for this recipe, but really, use any pasta you want.

Saucen er lavet af den skønne butternut squash som ikke bare er lækker men også utrolig sund og bønner for protein. Og så selvfølgelig tryllestøvet gærflager. Jeg brugte bønnepasta til retten, hvilket bare gør den endnu bedre – men du kan sagtens bruge almindelig fuldkornspasta.

Cheesy Vegan Butternut Squash “Alfredo”

Ingredients

    SAUCE
  • 1 butternut squash
  • 2 cloves garlic
  • 1 tbsp. coconut oil
  • 1 cup (240mL) cooked white beans or butter beans (or 1 can, drained)
  • ½ cup (120mL) almond milk
  • ¼ cup (60mL) nutritional yeast
  • ½ tsp. salt
  • Dash pepper
  • KALE
  • ½ head Tuscan kale (or just kale)
  • 1 tbsp. coconut oil
  • PASTA
  • 1 package bean pasta (400 grams)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. Peel the butternut squah and cut it into smaller pieces. Place butternut squah and garlic on a baking sheet with baking paper and add one tbsp. coconut oil. Put in the oven for a couple of minutes for the coconut oil to melt and give it a stir. Bake for 15 minutes (or longer depending on the size of the butternut squash pieces).
  3. Place garlic, butternut squash, beans, almond milk and nutritional yeast in a blender and blend un high until completely creamy. You might have to add a bit more almond milk or water depending on how thick you want the sauce. Season with salt and pepper.
  4. Boil the spaghetti according to the instructions on the package.
  5. For the kale, melt the coconut oil in a big pan and fry the kale lightly just until it collapses. Add on the spaghetti and sauce and stir thoroughly. Cook for five minutes just until it’s warm.
  6. Serve right away. Store leftovers in an airtight container in the fridge for up to three days.
http://sproutedfig.com/cheesy-vegan-butternut-squash-alfredo/

November 27, 2015

This post is sponsored. The opinions are my own.

Denne post er sponsoreret. Alle meninger er mine egne. 

Natural Protein Banana Chocolate Cacao Shake | Sprouted FigHappy thanksgiving to all of you lucky souls who get to celebrate that lovely holiday! It’s black Friday, we are in between Thanksgiving and Christmas and here I am with a totally non-winter-y shake. But I loved it so much I had to share it.

I’ve always been quite sceptical about protein powders, but I love the idea of a protein shake. This little problem was solved quite recently when amazing brand Creative Nature send me some hemp seeds. Seriously those little gems are amazing (and for those who were wondering; yep, they do come from the same plant as marijuana, but have nothing to do with said).

Glædelig Thanksgiving til jer, der er så heldige at fejre den skønne tradition! Det er Black Friday og december lige om lidt og her kommer jeg så med en meget ikke-vinter-agtig drik. Men jeg er så vild med den, at den måtte deles.

Jeg har altid været ret skeptisk over for proteinpulver men kan godt lide ideen om protein drikke. Hm, hvad gør man så lige? Svaret kom, da Creative Nature sendte mig nogen skønne hampefrø for ikke så længe siden (og til jer, der skulle undre sig; jep, de kommer fra cannabis planten, men har intet til fælles med deres uheldige halvbror hash).

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

Creative Nature Hemp Seeds are almost one-third protein and very high in omega 3 fatty acids, which helps lowering blood pressure and decrease risk of blood clots (source). The seeds don’t have much of a taste which means you can add them to anything without tasting it (like this smoothie). I do love the slight taste they have though and therefore love sprinkling them on my morning porridge or salad.

To this shake I also added some Creative Nature Cacao Nibs, because banana and chocolate will always be one of the best combos ever. Good thing cacao nibs are full of good stuff, for instance antioxidants en masse such as flavonoids. Raw cacao also contains tryhthophan – a fatty acid which helps on the levels of serotonin in the brain (source). How abundant serotonins in the bran has been linked to how happy you feel – it os for instance this compound you lack, if you have a depression. So yes, chocolate makes you happy.

Creative Nature Hampefrø indeholder næsten en tredjedel protein og er derfor noget af det mest proteintætte, man kan finde. Derudover indeholder de gode fedtstoffer som omega 3. Omega 3 hjælper med at sænke blodtrykket og modvirker blodpropper (kilde). Det skønne ved dem er, at de ikke smager af så meget, og man kan derfor komme dem i alt. Den svage smag de har, kan jeg til gengæld godt lide, og drysser dem derfor over min morgengrød eller i salater, når de ikke lige kommer i en shake.

I denne drik puttede jeg også Creative Nature Caco Nibs i fordi intet passer bedre sammen end banan og kakao. Cacao er den rå form for kakao (faktisk er det bare knuste hele kakaobønner) og er sprængfyldt med gode ting og sager som antioxydanter nærmere bestemt flavanoider. Derudover indeholder rå kakao tryptopan – naturens eget lykkemiddel, idet tryptopan påvirker serotonin positivt (kilde). Indholdet af serotonin (en neurotransimmer) i hjernen styrer kort fortalt, hvor glad, du føler dig – det er bl.a. dette stof man mangler under depression. Åh chokolade, du er fantastisk.

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

The rest of the ingredients are wonderful stuff such as banana for some healthy carbs and avocado for some fatty acids. And almond milk to bring it all together. Including both protein, carbs and fats this shake is great as a meal in itself – or as a super delicious, healthy and filling snack.

Drikken er lavet med banan for at få nogen sunde carbohydrater og avocado for lidt fedt. Dermed indeholder den bade kulhydrat, fedt og protein og fungerer derfor fint som et let måltid. Ellers nyd som en skøn, sund og mættende snack.

Natural Protein Banana Choc Shake

Prep Time: 3 minutes

Yield: 1 big glass

A super delicious, creamy and filling chocolate shake that is bursting with nutrients from shelled hemp seeds, cacao nibs and avocado. Including both healthy carbs, fats and protein this smoothie works great as a meal or breakfast.

Ingredients

Instructions

  1. Simply add everything to a blender and blend on high until smooth and creamy and the cacao nibs are completely grinded. Serve right away topped with banana, cacao nibs and a sprinkle of chia seeds – the colder the better.
http://sproutedfig.com/natural-protein-banana-choc-shake/

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November 22, 2015

SCROLL DOWN FOR DANISH VERSION // RUL NED FOR DANSK

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

We’ve got snow! As in, a lot of it. Not just that thin pretty layer of white stuff. No, BUCKETS. I couldn’t be happier. Yes, it’s hard to get out of the house, and yes, a lot of trees have fallen and yes, I had to cancel a lunch date with an amazing friend (very sad actually) – but it’s so pretty. Everything looks like a winter wonderland and it’s beautifully quiet outside.

All that snow makes me think of Christmas. I can almost taste the Christmas spirit already. Oh how I can’t wait for December.

There’s still one week until the first Sunday in advent (a Danish thing – we count the last 4 Sundays up to Christmas eve) and 9 days ‘till December, but I am already dreaming of all the delicious stuff I am going to make this December. Here are all the treats I plan on making. Bring on December!

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Cookies

Us Danes have a big tradition for Christmas cookies. We have whole bunch of traditional Christmas cookies. Every grandma makes her own “brown cakes” and every family one special cookie that everyone loves. Here are four

HEALTHY BROWN CAKES – Danish ginger cookies – crsispy thin small cookies with heaps of spices and a crunch of almond

VANILLA WREATHS – Cute, sweet cookies shaped like wreath with vanilla and almonds

GINGER COOKIES – Super delicious gluten free ginger cut-out cookies

GINGERBREAD MEN – Sara B’s extremely delicious ginger bread men made with blackstrap molasses

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Small sweet bites

For when you get tired of cookies (lol, as if). Christmassy nuts and perfect chocolate treats.

CINNAMON MAPLE CANDIEDPECANS – Über delicious bites of yumminess

CHOCOLATE DIPPED CLEMENTINES WITH SEA SALT – Best. Idea. Ever. So healthy and simple.

HOMEMADE RAW CHOCOLATE – I’ve been dying to try homemade chocolate forever and these bars look so good. For English, try To Her Core’s amazing recipe here.

PECAN PIE CHOCOLATE CUPS – To words: pecan pie and chocolate (okay, that was three, but whatever). What a combination!

HEALTHY RUM BALLS – Because nothing beats rum balls – and they are perfect on a Christmas snack platter.

NATURAL PROTEIN RAW BARS WITH ORANGE (link coming soon) – to make your Christmas treats very good for you

 

Baked goods

LUSSEKATTER – Gluten free saffron buns with raisins to celebrate the Swedish (adopted by the Danes) tradition Lucia.

FIG, HAZELNUT, APRICOT FRUIT LOAF – This just sounds so good and Christmassy. Yumm.

12 days of healthy christmas treats + 2 drinks | To Her Core

Credit: To Her Core

Bonus: Drinks

RAW VEGAN EGGNOG – Again an amazing recipe by Sara B

SPICED VEGAN HOT CHOCOLATE – Next level hot chocolate: Chilli Chai

 

 

Hvor er det fantatsisk at vågne op til det danske vinter paradis dækket i sne. Ikke bare det der lille tynde lag pudder men bjerge og atter bjerge af smuk hvid sne. Ja, vi kan ingen steder komme i dag og ja, jeg måtte aflyse en frokostaftale med en veninde (virkelig øv faktsik) og ja, nogen træer er vælted – men det er så smukt! Og så dejligt stille.

Al den sne får mig bare til at glæde mig endnu mere til jul. Jeg er allerede helt vildt i julehumør. Og selvom der stadig er en uge til første advent og 9 dage til den første december er jeg allerede i fuld gang med juleplanlægningen. Her er alle de lækre ting, jeg skal lave i løbet af december – og så endda sunde. Kom så skønneste måned på året!

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Småkager

Julemsåkager får jeg aldrig for mange af. Det er min yndlingskager og der er uendelige muligheder

VANILJEKRANSE – De sundere af slagsen.

BRUNKAGER – Sunde brunkager. Jatak. Min favorit af dem alle.

INGEFÆR STIK-UD KAGER – Glutenfrie og enormt lækre

GINGER BREAD MÆND – En skøn opskrift på en klassiker af Sara B – lavet med melasse

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Småt og godt

Til når man alligvel bliver småtæt af julekagerne

KANEL OG AHORN KANDISEREDE PEKANNØDDER – Ren og skær guf

CLEMENTINER MED CHOKOLADE OG HAVSSALT – Helt genial ide – jeg glæder mig allerede

HJEMMELAVET RÅ CHOKOLADE – Har været på min to-do liste i 100 år. Nu må det være tid

PECAN PIE CHOKOLADER – To ord: pakantærte og chokolade. Hvilken kombination!

SUNDE ROMKULGER – Behøver vidst ingen intro

RÅ PROTEINBARER MED APPELSIN – Så bliver julesnacken ekstra sund

 

Bagværk

LUSSEKATTER – I år skal Lucia simpelthen fejres

NØDDE- OG FRUGTBRØD – Ser bare så skønt og julet ud

 

Bonus: Lidt drikke

RAW VEGAN ÆGGENSNAPS – Jeg har aldrig smagt æggesnaps, men det lyder undelrigt godt – så hvorfor ikke prøve en vegansk en af slagsen

KRYDRET VARM CHOCOLADE – Next level varm kakao – med chaikrydderier og chili

 

Glædelig snart December

November 17, 2015

SUNDE BRUNKAGER

Healthy, gluten free, low carb, low sugar spiced Christmas cookies. Can be made vegan.

Sunde, gluten frie, low carb, lækre brunkager med et minimum af sukker. Kan laves veganske. 

Healthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

Two weeks to December. Two weeks! I can’t wait. I remember when I was little my mom used to make a strip of paper with numbers on as a countdown to December. Everyday I cut off a number all the way to the 1st where I could finally start opening my advent calendar. A count down to a count down.

This year I look almost as much forward to December as I did as a child. Because last Christmas was pretty much ruined by all Danish high school students’ biggest fear – a huge written project monster called SRP.

Der er kun to uger til december! TO UGER! Jeg kan slet ikke få mine hænder ned af bare glæde. Da jeg var mindre, lavede min mor altid en lang papirslip med numre på til mig. Hver dag op til december klippede jeg et nummer af – helt til den første, hvorfra jeg så kunne starte på julekalenderen. En nedtælling til en nedtælling, haha.

I år glæder jeg mig næsten lige så meget, som jeg gjorde som et barn. Sidste jul blev nemlig ødelagt af gymnasieelevernes største frygt – SRP. Men i år er den væk, så nu skal der julehygges.

By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan. By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

November 8, 2015

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Sunde, sukkerfrie, veganske krydrede græskar barer med havregryn og ristede hasselnødder.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

I am rather late to the pumpkin game this year, but I had to make a new pumpkin recipe before autumn ends and Christmas takes over with full blast. Talking about Christmas, am I the only one who’s SO ready for the best holiday of the year? It’s just around the corner and I can’t wait. My piano teacher even gave me two new Christmas songs yesterday to practise on for next Wednesday, so I am dancing around humming “Happy Christmas, War is Over”.

Jeg er lidt sen til at komme med græskar opskrifter i år, men jeg blev simpelthen nødt til at poste en enkelt før hele internettet braser sammen under vægten af juleopskrifter. Er jeg for resten den eneste, er er SÅ klar til jul? Det er lige om lidt. Bare for at understrege hvor snart det egentlig er, gav min klaverlærer mig to julesange i går. Så jeg render allerede rundt og nynner “Happy Christmas, War is Over”. Don’t judge.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Anyway, back to the bars. I could eat pumpkin all year round and I am so happy it’s perfectly acceptable for Christmas too. And these bars are even acceptable to eat all day round. In fact they are perfect as breakfast. The base is made with the wonderful, wonderful thing we call oats. I added in some roasted hazelnuts which not only give the bars an roasted amazing flavour but also adds some lovely dietary fibre and a lot of vitamins. They are bound together with the amazing chia seeds and applesauce and the sukrin gold or coconut sugar adds a lovely nutty flavour. Complete with spices like cinnamon, nutmeg and ginger these bars are just perfect for an autumn breakfast or treat served with a big cup pot of tea or hot chocolate.

Tilbage til barerne. Det er næsten en skam, græskar hører til efteråret, for jeg kunne spise det hele året. Disse barer holder ikke blot hele året, men også hele døgnet rundt. Så sunde er de nemlig. Måske er de endda allerbedst til morgenmad. Dejen er nemlig lavet hovedsageligt af havregryn og så lidt ristede hasselnødder, der giver en skøn smag og tilføjer lidt sundt fedt og en masse gode fibre. De bindes sammen af chia frø og æblemos og er sødet med sukrin gold eller sukker, som skaber en lækker nøddeagtig smag. Fyldet er fyldt med skønne krydderier som kanel, ingefær og muskatnød og til sammen giver det den lækreste morgenmad eller sød snack serveret med en kop kande te eller varm kakao.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

The crust in these bars a sweetened with sukrin (read my opinion on sukrin here), but you can easily swap any other erythritol or coconut sugar. The filling gets it’s sweetness from dates.

Barerne er sødet med sukrin (læs min mening om sukrin her) – men du kan sagtens erstatte det med kokossukker eller muskovadosukker. Fyldet får dets sødme fra de altid skønne dadler.

 

Pumpkin Crumb Bars with Roasted Hazelnuts and Oats

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 bars

Serving Size: 1 bar

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • 1 cup (110 g.) hazelnuts
  • 2 cups (150 g.) oats
  • ½ cup Sukrin gold or coconut sugar
  • ¼ cup (60 mL) buckwheat flour
  • ½ tsp. coarse salt
  • 1 tsp. cinnamon
  • ¼ cup (60 mL) cold coconut oil
  • ¼ cup + 2 tbsp. apple sauce
  • 1 tbsp. maple syrup (or more Sukrin gold)
  • FILLING
  • 1 cup (230 g.) pumpkin purée
  • 1/3 cup soft dates (approx 4 medjool dates)
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. cardamom
  • Dash nutmeg

Instructions

  1. Mix the chia seeds and the water and let it sit for 10-15 minutes until it turns into a gel.
  2. Preheat oven to 200° C / 390°F. Place the hazelnuts on a baking sheet with baking paper and put them in the oven while it heats until they are roasted. Time depends on, which oven you have, so look closely. The nuts are done when they smell nice and have turned slightly golden brown.
  3. Place roasted nuts, oats, sukrin gold (or coconut sugar), buckwheat flour, salt and cinnamon in a food processor. Pulse three times or so - just to mix it. Add in the cold coconut oil and applesauce and pulse to combine. Add in the maple syrup if needed – or a bit more apple sauce.
  4. Press 2/3 of the dough into a pan and leave the rest in a bowl.
  5. Wipe clan the food processor (no need for washing) and blend all the ingredients for the filing until completely smooth. Pour out into the filling in the pan.
  6. Sprinkle on the rest of the filling and bake for approx. 20 minutes – or until the crumble is nice and brown.
  7. Cut into squares and serve right away or store them in an airtight container in the fridge for up to 5 days – they make a great breakfast or evening snack.
http://sproutedfig.com/pumpkin-crumb-bars-with-roasted-hazelnuts-and-oats/

October 31, 2015

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.

Skønne sukkerfrie, korn frie og veganske chocolate chip cookes bagt med cashewnøddesmør.

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

I have a problem.

A cookie problem.

I already have 5 cookies recipes on the blog, including my extremely popular avocado double chocolate cookies and gluten free ginger bread cookies AND a recipe on healthy cookie dough (because the only thing that beast the actual cookie is the dough) and here I am, posting a cookie recipe. Not the worst problem to have, come to think of it. So let’s call it a healthy obsession. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.

Jeg har et problem.

Et cookie problem.

Jeg mener, jeg har allerede 5 opskrifter på bloggen (inkluderende mine utroligt populære avokado og chocolade cookies) OG en cookie dough opskrift (fordi det eneste, der slår cookies, er cookie dough) – og her er jeg så: I gang med at poste endnu en cookie opskrift. Ikke det værste problem at have – så jeg vil kalde det en sund afhængighed. Se dét lyder straks bedre. For det er ikke helt et problem når vi snakker super sunde, korn frie, smør frie, veganske, sukkerfrie chocolate chip cookies der smager fuldstændig som the (lækre) sukkerpakkede cookies, man køber hos bageren. Helt sikkert en ny yndlingsopskrift (sammen med avocado cookierne – de er bare gode).

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

SUKRIN

I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.

But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.

In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene (hehe, same name…) used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark. Yes please!

I used Sukrin gold, which is like brown sugar – but if you still don’t like the idea just sub coconut sugar.

SUKRIN

Jeg har aldrig været fan af kunstige sødemidler. Jeg kan ikke lide ideen om kemisk fremstillede stoffer og foretrækker normalt whole food sukker som kokossukker og honning (der godt nok har sukker, men til gengæld har de stadig al deres væring også). Men for tiden er Sukrin det nye sort blandt danske bloggere. Det består hovedsageligt af kulhydratet erythritol (C4H12O4 for bio nørder som mig), der ikke kan optages af kroppen, og som forekommer naturligt i frugt (som pærer og druer) og gærede drikke (som vin). Det er derfor udvundet og ikke kemisk fremstillet.

I den store sukker og sødestofsdiskussion er der sikkert folk, der holder på, det ikke er spor naturligt. Og jeg havde også mine tvivl indtil jeg læste et indlæg fra en af mine yndlingsbloggere Josephine Malene (der også er dansker). Hun brugte det i de her barer, og idet hun ikke bare er super dygtig klog men oven i købet har en bachelor i sundhed og ernæring OG læser kandidat i human ernæring, tænkte jeg, at det der Sukrin ikke kunne være helt skidt. Så jeg prøvede det – og det er virkelig godt. Det smager helt som sukker bare uden den ubehagelige blogsukkerstigning efterfølgende.

Jeg brugte Sukrin Gold her – men brug bare kokossukker, hvis du stadig er i tvivl. 

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

Also (sorry, I know this is a long post already) I went to the most amazing lecture with none other than Sarah B from My New Roots this Wednesday. It was such an amazing night – I learned so many new things about nutrition and it was rather “cosy” there. We were only 30 attendants so it was more like a conversation than an actual lecture. Amazing, just amazing. I feel so lucky I got to attend a lecture with one of the best in the field – and to meet one of my biggest “idols” and the person from whom I got the inspiration to start my own blog.

Enjoy the cookies!

For resten (undskyld, jeg ved den her post allerede er lang), var jeg så helt ufattelig heldig at være med til et super spændende foredrag med Sarah B fra My New Roots om ernæring og mads rolle i immunforsvaret i onsdags. Foredraget overgik mine i firvejen meget høje forventninger med mange meter. Helt fantstisk spændende. Og jeg føler min så heldig at få lov til at lære om ernæring fra en af de bedste på området og måde mit største forbillede og den person, der inpirerede mig til at starte min egen blog. Wow.

Nyd cookierne! (Haha, ja det er et ord…)

Soft Baked Cashew Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 12 cookies

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • ¼ cup (65 g.) cashew butter
  • ¼ cup (50 g.) soft coconut oil
  • ¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
  • 2 tbsp. milk of choice (I used almond)
  • ½ cup (90 g.) buckwheat flour
  • 1 tbsp. potato starch
  • ½ tsp coarse salt
  • ¼ tsp. baking soda
  • ½ tsp baking powder
  • Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it

Instructions

  1. Preheat oven to 200°C / 390° F.
  2. In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
  3. In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
  4. Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
  5. Cool down slightly before eating. Store in an airtight container. The cookies freeze well.
http://sproutedfig.com/soft-baked-cashew-butter-cookies/