0
The Smoothie Lover
The Smoothie Lover
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!

★ 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!

—————————————————————————————————————–

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 (;

——————————————————————————————————————-

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.

—————————————————————————————————————-

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.

_DSC0398_2

_DSC0466

_DSC0487
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 (:

——————————————————————————————————————

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.

——————————————————————————————————————

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/

01. 01. 2015

Raw Brownies with glaze

Rå brownie stykker med glasur

RAW BROWNIES

Happy New Year! I can’t thank you enough for the wonderful year that went by. 2014 has been crazy to me. So much has happened and I’ve learned so much. I turned 18 which means I am of age, I’ve gotten a drivers licence, taken a diving certificate in Indonesia, participated in Singapore International Mathematical Challenge, run half marathons, made musicals and much much more. Thank you everyone for making it a year worth remembering. I hope 2015 will be an amazing year for all of you!

I really like all the posts popping up on my Bloglovin feed with 2014 roundups, so I thought it would be fun to see, which of my recipes from 2014 were the most popular too. Here are the recipes you liked the most this year:

Avocado Brownies (I wasn’t surprised at this, since the “mother-recipe” is the most popular post on this entire blog)

Healthy Cookie Dough Bites

Raw Coconut, Blueberry & Almond Tarts

Paleo Marble Cake

Healthy Coconut Macaroons

 

Oh, and is it okay if I just add my five favourites too? :P

Kale & Cabbage Salad w/ mustard vinaigrette

Healthy Gluten Free Banana Bread

Zoats w/ maple caramelized pears

Egg-Free Scrambled Eggs

Spaghetti Squash w/ roasted hazelnut & cauliflower sauce

 ———————————————————————————————————————————————-

Godt nytår! Jeg kan slet ikke takke jer nok for året, der gik. 2014 har været utrolig. Der er sket så mange ting og jeg har lært så meget. Jeg er blevet 18 og dermed myndig, taget kørekort, fået dykker certifikat i Indonesien, deltaget i en international matematikkonkurrence i Singapore, løbet halv maratons, lavet musical, og meget meget mere. Tak alle sammen for at gøre det år, der er værd at huske på. Jeg håber 2015 bliver et fantastisk år for jer alle!

Jeg er helt vild med alle de posts, der lige nu popper op på min Bloglovin feed med 2014-roundups, så jeg syntes, det ville være sjovt at se, hvilke af mine opskrifter fra 2014 var de mest populære. Listen kan ses ovenover. Og så er det vel okay lige an inkludere mine egne yndlings også ikke? Så de er i liste 2.

RAW BROWNIES RAW BROWNIES

Last January 1st I posted some new year resolutions just for fun and I was very happy to look back at them and confirm, that I’ve actually achieved all of them: ★ more photography ★ run a half marathon (I’ve actually run 7 this year ★ go to more concerts (YES! This was the year of concerts) ★ explore more vegetarian food ★ buy clothes I actually like ★ start dancing modern.

 

I was so happy to read my resolutions from last year and appreciate that I’ve actually achieved them. If I hadn’t written them down I think I would now take for granted that I’ve actually run all those half marathons (because it isn’t such a big deal as it once was), and that I actually like my closet now. We tend to forget what we once wanted just because we’ve achieved it now. So I’ve decided to write down some of the things I really want to do now again. My 2015 resolutions.

1) Run a 10K in under 50 minutes (I’ve improved a lot during the last half a year, so I should get there soon)

2) Improve my photography (oh how I dream to one day be as talented as my two idols Ditte @ The Food Club and David @ Green Kitchen Stories)

3) Stop snacking as much as I do now

4) Learn to play the guitar (this has been a dream for such a long time – I have to do something about it)

5) Learn more about gluten free baking (ever since I discovered Thea’s amazing blog Baking Magique I’ve become very interested in gluten free baking)

———————————————————————————————————————————————-

Sidste første januar postede jeg nogle nytårsfortsæt, og jeg blev virkelig glad, da jeg kiggede tilbage og opdagede, at jeg faktisk har opnået dem alle: mere tid til fotografi ★ løb et halvmaraton (jeg har faktisk løbet 7) ★ gå til flere koncerter (YES! Dette var koncerternes år) ★ lav mere vegetarisk mad ★ start med at danse moderne.

 

Jeg blev så gad da jeg læste fortsætterne og værdsættede, et jeg faktsik havde opnået dem alle. Hvis jeg ikke havde skrevet dem ned, ville jeg i dag ikke være så glad for at have løbet et halvmaraton (for det er ikke så stor en ting, som det engang var for mig) eller have et klædeskab, jeg faktisk godt kan lide. Vi har det med at glemme de ting, der engang var drømme, bare fordi vi har tingene i dag. Så jeg har besluttet mig for at skrive et par ting ned igen. Mine fortsæt for 2015:

1) Løb nu bare de satans 10K på under 50 minutter (jeg har forbedret mig meget det sidste halve år, så mon ikke det kommer snart)

2) Forbedr mit fotografi (åh hvor jeg dog drømmer om en dag at være lige så dygtig som Ditte fra The Food Club eller David fra Green Kitchen Stories)

3) Hold op med at snacke så meget, som jeg gør nu

4) Lær at spille guitar (dette har været en drøm længe, så nu må jeg tage mig sammen)

5) Lær mere om gluten fri bagning (siden jeg opdagede bloggen Baking Magique er jeg blevet virkelig interesseret i det)

RAW BROWNIES RAW BROWNIES RAW BROWNIES

I am currently on ski holiday in Flachau, Austria with my lovely family. It is great here and it is nice to be back on the slopes, but I kind of miss home, my friends and my kitchen. So the recipe I’d like to share today is one I made some weeks ago. And look how I uphold the tradition about sharing a healthy chocolate snack on the first day of the year (;

Happy New Year!

———————————————————————————————————————————————-

Lige nu er jeg på skiferie i Flachau, Østrig med min dejlige familie. Her er skønt og det er dejligt at være tilbage på pisterne, men jeg savner alligevel hjemme, mine venner og mit køkken en smule. Så opskriften i dag er en, jeg lavede for nogle uger siden. Og læg lige mærke til hvordan traditionen med en sund chokolade snack holdes i hævd her på årets første dag (;

Godt nytår!

Raw Brownies

Prep Time: 10 minutes

Yield: 9 squares

Raw brownies with glaze

Ingredients

  • 1/2 cup (75 g.) hazelnuts
  • 1/4 cup (30 g.) cashews
  • 1/4 cup (20 g.) shredded/ dessicated coconut
  • 1/3 cup (30 g.) raw cocoa powder
  • 1/2 tsp. coarse sea salt
  • 5 medjool dates (or other big soft dates)
  • 2 tbsp. raw honey
  • ...
  • 2 tbsp. coconut oil
  • 1 tbsp. raw honey
  • 1 tbsp. raw cocoa powder

Instructions

  1. Place nuts, coconut, cocoa powder and salt in a food processor and pulse for until it resembles flour.
  2. Add in the dates and honey and blend until everything is combined an stick together like a dough. Press dough out into a pan.
  3. Gently melt together the coconut oil, honey and cocoa powder fot the glaze. Do not heat too much. Pout out over the brownies.
  4. Refridgerate for at leat one hour and cut out into squares.
  5. Store covered in the refrigerator for up to one week.
http://thesmoothielover.com/happy-new-year-raw-brownies/

25. 12. 2014

Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Simpel grøn salat med spidskål, grønkål, mandler, avokado, høost og sennepsdressing.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

A very Merry Christmas to all of you!

I hope you’ve all had a wonderful Christmas so far. In Denmark we celebrate Christmas on the night of the 24th of December. It was such a wonderful night. Every year we celebrate Christmas with the whole of my mother’s family – 15 (+ 2 dogs) in total with an age span from 7 to 78 – and I can’t imagine a better way of celebrating it. We go to church, even though we aren’t that religious, and then we play some games, have a delicious dinner including the traditional dessert (I won one of the almond prizes!), dance – yep, dance – around the tree and then we open presents and eat sweets. Wonderful traditions. I am so grateful for my lovely family.

—————————————————————————————————————————————-

Different from English version (:

Glædelig jul alle sammen!

Jeg håber alle har haft en skøn juleaften. Hvert år holder vi jul med hele min mors familie – 15 mennesker i alt i alderen 7 til 78 år – og jeg kan ikke forestille mig en bedre måde at holde jul på. For på trods af aldersforskellen er det altid utroligt hyggeligt, og jeg elsker at der er mennesker alle vegne.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

It is funny how sometimes the things you just throw together become a hit. Like this salad. I just wanted to make a quick salad for lunch for the entire family yesterday. We happened to have some pointed cabbage and kale so that was what I used to make this salad. Nothing special I thought. But then a lot of people started telling me how good it was. It started my my 10-year-old cousin, who took one bite, looked at me and said, “This salad is great”. My grandmother (who’s a brilliant chef) even asked for the recipe. I did really like it myself, but nevertheless I was a tad surprised since it literally took me just 3 minutes to throw together. But pleased all the same. Because there is no better thing than making something others like.

——————————————————————————————————————————————-

Det er sjovt, hvordan det nogle gange er de ting, der lige smides sammen, der bliver et hit. Som denne salat. Jeg ville bare lave en hurtig salat til frokosten for hele familien i går. Vi havde tilfældigvis lidt spidskål og grønkål, så det var det, jeg brugte i denne salat. Ikke noget specielt. Men så begyndte folk at rose mig for salaten. Det begyndte med min tiårige fætter, der tog én bid, kiggede på mig og sagde: ”Det er en virkelig god salat”. Min mormor (som er en eminent kok) spurgte endda efter opskriften. Jeg synes da også selv den var god, men var alligevel en anelse overrasket, da det bogstaveligt talt tog mig 3 minutter at smide det hele sammen. Men også glad. For der er intet bedre end følelsen af at lave noget mange kan lide.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).

—————————————————————————————————————————————-

Til denne salat brugte jeg en dansk ost kaldet høost, vi køber hos ostehandleren i vores by (Farum). Jeg tror godt man kan få den andre steder, men ellers kan du bruge primadonna eller pecorino (eller en god parmesan, hvis det er nødvendigt).

Kale & Cabbage Salad w/ almonds and mustard vinaigrette

Prep Time: 5 minutes

Yield: 8 servings (side)

Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Ingredients

  • 1 tbsp. mustard
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 scallion
  • 1 clove garlic
  • Pinch salt
  • A drop of honey
  • ...
  • 3 stalks of kale
  • 1/2 head of pointed/ sweetheart cabbage
  • 1/3 cup (0,7 dL) almonds
  • Chunk cheese (hay, pecorino, primadonna - see notes)
  • 2 avocados

Instructions

  1. Start by making the dressing: Mix together mustard, lemon juice and olive oil. Slice the scallions finely and press the garlic (or chop it finely). Add it to the dressing. Season with salt and honey. Set aside.
  2. Make the salad my chopping the kale and slicing the cabbage finely (as if you were making coleslaw).
  3. Chop the almonds and cube the cheese and avocados. Add it into the salad.
  4. Add the dressing and mix very well.
  5. Serve right away or store covered in the fridge for up to one day.

Notes

For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).

http://thesmoothielover.com/kale-cabbage-salad-w-almonds-and-mustard-vinaigrette/

 

Thanks to my lovely mom for letting me borrow her pretty hands.

23. 12. 2014

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

Lækre glutenfrie ingefær brunkager uden raffineret sukker

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

SO, the Christmas has finally begun. The tree has been decorated, the Christmas presents distributed (I’ve even opened some already), I’ve totally lost the feeling of what weekday it is, there is just one door in the advent calendar left (we celebrate Christmas on the 24th), the presents have been put under the tree, I’ve started making the dessert and yesterday my lovely grandmother arrived. Wonderful! Now we just need some snow…

——————————————————————————————————————————————

SÅ er julen for alvor skudt i gang. Juletræet er kommet op, julegaverne er blevet udvekslet (jeg har endda åbnet nogle enkelte (; ), jeg har mistet følelsen af hvilken ugedag det er, der er en låge tilbage på kalenderen, vi har lagt gaverne under træet, jeg har påbegyndt risalamanden og igår kom min mormor hele den lange vej fra Jylland. Hvor er det bare skønt. Nu mangler vi bare sneen.

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

I know you usually post Christmas recipes long before Christmas, but unfortunately I haven’t had the time due to the project I’ve been making. But then I thought: A lot of people doesn’t bake until the day before Christmas. Just yesterday I met with some friends to say Merry Christmas and give them their presents (which is why I have already opened some). One of them had just been at a family meeting where they had been making Christmas sweets and the other called 5 minutes before to say she just needed another 10 minutes since she had to put some cookies in the oven. And then there is me who got up early today and started baking cookies.

——————————————————————————————————————————————-

Jeg ved godt at man normalt poster opskrifter på julekager i god tid før jul, men jeg har simpelthen ikke haft tid til det pga. SRP. Men så var det jeg tænkte: Der er mange, der først bager dagen før jul, er der ikke? Så sent som igår mødtes jeg med nogle af mine veninder for at udveksle gaver og ønske hinanden god jul. Den ene kom direkte fra familie-hygge-konfekt-lavning og den anden ringede fem minutter inden vi skulle mødes for at meddele at hun altså lige skulle have tid til at putte en bageplade i ovnen. Og så er der mig, der stod op i morges og gik i gang med disse skønne kager.

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

I like experimenting with healthy cookies. Last year I posted this recipe on healthy vanilla wreaths (a Danish Christmas cookie), which were a little healthier than the usual kind. So this year I thought I’d make some which were completely healthy. Well in short I ended up with some pretty hard cookies which almost destroyed the machine you use in order to make them – whoops (: So this year these cookies are on the menu. They taste wonderful!

———————————————————————————————————————————–

Jeg elsker at eksperimentere med sundere julekager. Sidste år postede jeg disse lækre vaniljekranse, der var en anelse sundere end de sædvanlige. Så i år tænkte jeg, at nu var tiden moden for nogle 100% sunde vaniljekranse. Well kort fortalt endte det med nogle hårde kager, der halvt ødelagde maskinen – upse dasse (: Så i stedet blev det til disse ingefær kager, der er fri for raffineret sukker og glutenfrie. De smager skønt!

Gluten Free Ginger Bread Cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 3 baking sheets

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

Ingredients

  • 120 g. (1/2 cup) butter
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 1 egg
  • …….
  • 1 cup buckwheat flour
  • 1 cup rice flour
  • ½ cyp corn flour
  • ¼ cup potato starch
  • ½ tsp. ground ginger
  • ½ tsp. cinnamon
  • 1/8 tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. Beat together butter and cocout sugar using a hand mixer. Then add in the maple syrup and egg and mix well.
  3. In another bowl, stir together the remaining ingredients and beat the flou mix into the butter/sugar-mixture.
  4. Roll out between two layers of parchment paper and cut out the cookies using cookies cutters.
  5. Bake for approx. 7 minutes or until the cookies are golden brown.
http://thesmoothielover.com/gluten-free-ginger-bread-cookies/

18. 12. 2014

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

SUPER SALAT M/ BLOMKÅL, GRANATÆBLE, AVOKADO, MANDLER OG BRØNDKARSE

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

I am finally done with the big assignment, I’ve been talking about, which means time for doing whatever you want and time for Christmas. It has been interesting but also hard to make the assignment, though I am still in high school. Danish high school is said to be more like a thing in between high school and college than actual high school. And the grade counts for two grades on my final average when I graduate next summer, which ultimately determines which educations I can get into. I’ve been doing experiments at the pharmaceutical company Lundbeck and everything. So the last two weeks have been intense. Every single senior in the entire country has been sitting with a mountain of papers, books, reviews, science data, novels and survey results. And the only topic of conversation with fellow seniors has been SRP. I look forward to a Facebook feed without all the SRP-related stuff – ridiculous memes and shouts for help.

————————————————————————————————————————————-

Så blev det sidste punktum i min SRP (den store opgave, man laver i 3.G) sat og papirerne sat i mappen. Det er en fantastisk følelse at stå med de fire tykke mapper med opgaven i hånden. De sidste to uger har været ret så intense. Hver og en 3.G-elev i hele landet har siddet begravet i bøger, reviews, artikler, spørgeskemaer, forsøgsdata, romaner og billeder. Og hver gang jeg har talt med en med-3.G’er er samtalen faldet på SRP. Nu glæder jeg mig til frihed, jul, ferie og en Facebook-feed der ikke er ved at sprænges med SRP-ting – alt lige fra latterlige memes til råb om hjælp.

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS Okay, so I lied. Not the last two weeks. I finished last Sunday :3 Well, roughly. Then I took a break Monday and enjoyed a day walking around in Christmas-decorated Copenhagen, where after I got back to my desk a edited the entire thing on Tuesday. I just haven’t told any fellow seniors – because I know it would stress me out if I knew some people were done but I wasn’t. Don’t worry, I didn’t hurry through it – but I did start before most others did, and I can be quite efficient when I want to (;

————————————————————————————————————————————-

Okay, jeg løj. Ikke de sidste to uger – jeg var færdig i søndags :3 I det store hele i hvert fald. So jeg tog en pause-dag mandag og nød hele dagen i smukke juledekorerede København, hvorefter jeg igen plantede mig ved skrivebordet og rettede hele opgaven tirsdag. Men sh! Jeg har ikke fortalt nogen andre 3.G’ere at jeg blev færdig før tid, for jeg ved, at jeg ville blive utroligt stresset, hvis jeg vidste nogen var færdige, når jeg ikke var. Bare rolig, jeg har ikke jappet det igennem – men jeg startede før de fleste andre.

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

So I’ve had plenty of time for running, walking the dog, see some friends and creating delicious lunches and breakfast the last days, having finished before time. Particularly two salads have been very popular in my kitchen: the delicious quinoa salad with roasted carrot pesto, To Her Core kindly made for my blog, and this incredible super food cauliflower salad. A wonderful and colourful salad, which is fairly easy to make, insanely delicious and pretty filling.

Also as you can see I’ve been playing a bit with gifs…

————————————————————————————————————————————-

Så jeg har haft massere af tid til at løbe, gå ture, se venner og lave lækker morgenmad og frokost. Specielt er to salater gået igen i de her dage: den lækre quinoa salat med gulerodspesto, To Her Core lavede til bloggen og den her skønne blomskålssalat. En dejlig og farverig salat, som er let at lave, utrolig lækker og rimelig mættende.

Og så har jeg, som I kan se, fjollet lidt rundt med nogle gifs…

Cauliflower Avocado Salad w/ pomegranate

Yield: 2 servings (or 4 servings if used as a side dish)

Super food salad with cauliflower, avocado, pomegranate, almonds and watercress.

Ingredients

  • 1/2 head of cauliflower
  • 1 small pomegranate
  • 1 avocado
  • 1/4 cup almonds
  • 1 big handful of fresh watercress
  • 1 tbsp. olive oil
  • 1/2 tsp. flake salt (sea salt)
  • Pepper to taste
  • Optional: fresh mint

Instructions

  1. Cut the cauliflower into small bouquets and place them in a food processor. Blend until it resembles rice - approx. 10 seconds.
  2. Take out the seeds from the pomegranate, cube the avocado and chop the almonds and watercress coarsely.
  3. Mix blended cauliflower, pomegranate seeds, avocado cubes, almonds, watercress and olive oil in a big bowl. Season with salt and pepper.
  4. Serve right away.

Notes

This salad keeps fresh in the fridge for one day.

http://thesmoothielover.com/cauliflower-avocado-salad-w-pomegranate-blomkals-avokado-salat-m-granataeble/

12. 12. 2014

Gæste-post af Dearna fra To Her Core

Quinoa Salad w/ roasted carrot & corriander pesto

As I’ve been blabbering about in the last two posts I’m currently writing the biggest assignment in Danish high school – SRP. It might not sound like much given the fact that I am only still in high school, but it is a big deal. But I’ll tell more about that another time.

Anyway I haven’t had too much time left for cooking this week (and probably not the next either). At least not when the sun is still up. So I picked up the courage to ask one of my favourite bloggers, if she’d like to make a guest post here at The Smoothie Lover (; I couldn’t have been any happier when I received her anser – yes. Whoopee!

It is therefore with great pleasure I now introduce you to Deanna from To Her Core. Aaa, this is so exiting. I’m all giddy. Dearna is without doubt one of my favourite bloggers in the entire blogging-world. And that world is huge. She is so talented. I love her recipes. I love her gorgeous photos. And I love her view on food. Read her blog! She has so many great tips and thoughts on food.

Fun-fact: I still remember which recipe made me come through her blog… This delicious smoothie bowl, which I’ve made a lot of times since

Without further ado: Welcome to Dearna!

Quinoa Salad w/ roasted carrot & corriander pesto

1) Why did you start blogging? (Yep, I know this one is almost mandatory, but I love hearing why people started :) )

I have always loved cooking and I love the idea of food being shared – through both cooking and eating with others but also the sharing of recipes and ideas – so I see my blog as a way to engage with others, both fellow likeminded bloggers who share a similar passion, and also others that want to learn more about food and cooking.

I am also quite interested in nutrition and wellness and I have noticed that there is a massive disconnect between people and the food they consume. Up until the last few decades, most people in Western cultures would grow a lot of their own produce, and what they didn’t grow they would have a good understanding of where it came from. Fruit and vegetables would be seasonal and only available in areas in which they would naturally grow, and eating was something that was done with purpose – it’s value was understood for the most part, and people would sit down to eat and share food together.

These days, not only do most of us not grow our own food, but we often don’t make it, preferring instead to buy either fast food or convenience food. Food is purchased from large supermarkets which stocks big brands who are often owned by overseas companies who import a lot of the food in.  We eat on the run, at our desks, and in front of the TV. And we take for granted that we can have whatever food we want, when we want it. We have forgotten why we eat, and we are disconnected from the notion of how food effects not only our bodies, but also our mental state.

This has lead to us growing increasingly sicker, and fatter. Bad news for us, but great news for the “health” care and weight loss industry which continue to grow each year world wide, and continue to put out different messages on what we should be eating, when and how, which has just complicated the issue and lead to a lot of confusion surrounding what the ideal diet is.

Eating healthily doesn’t need to be complicated, and it doesn’t need to be boring. That’s one of the key messages that I want to get through in both my cooking and my blog.

Quinoa Salad w/ roasted carrot & corriander pesto

2) What is your “food philosophy”?

I guess I kind of answered this one above sorry! I can elaborate though – I think at a very basic level we need to be putting good quality, clean, wholesome food into our bodies to nourish them. And the best way to do this is to listen to your body and notice how it reacts to certain foods rather than listening to and believing every single piece of “health” advice out there. There is so much debate these days about whether certain wholefoods are healthy – I think we need to worry less about whether or not we are eating enough superfoods or too many whole grains, and instead just keep it simple and focus on eating unrefined, seasonal fresh food. Western diet is so heavily processed these days that small steps like swapping out some of the cereals and refined grains that we eat for whole foods such as vegetables and lean proteins like fish, eggs and legumes can make a drastic difference.

The other thing I think we should be doing – and something that I try to do more and more myself each day – is to eat locally and seasonally. I personally find this more challenging than actually eating healthily as we have become so used to having so many different foods at our fingertips all year round, and often imported foods are a lot more cheaper (which makes no sense when you think about it, and makes you wonder why these products that have travelled half way around the world are so cheap!) but I think that its equally important to be mindful of not only what we eat, but where it is coming from.

 

I’ve quoted Michael Pollen a million times before on my own site, but he just gets it so right:

Eat food. Not too much. Mostly plants.

 

I think if you stick to this, you’re well on your way to living a happy and healthy life.

Quinoa Salad w/ roasted carrot & corriander pesto

3) What is your favourite recipe on your blog?

That’s a tough one! It changes all the time…. Can I name more than one ;) The ones that I eat most often myself at the moment would be the Thai Veggie Stir Fry and the grain free Savoury Veggie “Loaf” – its not really anything like bread, but it’s a delicious meal in its own right. . My Grain-free Rhubarb Cake was a standout and I can definitely see it being cooked again this rhubarb season. I guess at the end of the day, I cook food for the blog that I like to eat myself, so I love them all!

Quinoa Salad w/ roasted carrot & corriander pesto

4) Since you live on wonderful Tasmania, and I would love to go there: What are the must-sees on Tasmania? Attractions, cafes…? 

Tasmania is such a beautiful part of the world! The new MONA museum is amazing, its such a unique building and nothing like anything I have ever seen anywhere else in the world. There are also a few restaurants/bars on site, plus a vineyard and micro brewery, and in summer there is a market and lots of concerts. The peninsula is great – there are some fantastic day walks that the government has just spent a lot of time upgrading the tracks for. The East coast is beautiful, especially Freycinet National Park, and I love the area down south of Hobart (the Huon Valley), its very quiet and still and incredibly relaxing. Some of my favorite Hobart restaurants and cafes are Raincheck and Berta in North Hobart (two of my locals), and in the city there are a few new ones which have open opened up recently that I love – Providore, Betsey and Straight Up. They all focus on real, whole foods that are locally sourced, and the food at all three places is delicious and affordable.

Quinoa Salad w/ roasted carrot & corriander pesto

5) Simply because I love December: Where and with whom are you gonna celebrate Christmas?

This year I’ll be spending Christmas with my partner and his family, and the following day heading up to the North of Tasmania to see some of my family. And then spending a few days on Bruny Island with my friend after that – another must see if you ever make it to Tassie!

Quinoa Salad w/ roasted carrot & corriander pesto

The dish I am sharing today is Quinoa salad with Roasted Carrot and Coriander Pesto. It’s a relatively simple dish, but it’s very tasty and easy to prepare and by using a few simple techniques you can not only boost the flavour but also the health properties.

Soaking the quinoa overnight with some raw apple cider vinegar or water kefir reduces the amount of anti-nutrients that naturally occur, making the quinoa more digestible. It also cooks quicker.

And for the pesto, roasting the carrots adds a great depth of flavour, as does using fresh coriander and coriander root.

Recipe for roasted carrot and coriander pesto

Guest Post – To Her Core: Quinoa Salad w/ roasted carrot & corriander pesto

Ingredients

  • Quinoa
  • 2/3 cup dry quinoa
  • 1 Tbsp raw apple cider vinegar or water kefir
  • 2 cups warm water
  • Salad
  • Prepared quinoa (see above)
  • 1 quantity Roasted Carrot and Coriander Pesto (see link before recipe)
  • 100 baby spinach, washed
  • 70g feta, crumbled

Instructions

  1. Place all ingredients in a large glass jar or bowl and stir to combine. Allow to sit at room temperature overnight (or up to 24 hours).
  2. Drain and rinse quinoa and add to a pot with 2/3 cup fresh water and a little salt. Bring to a boil, and then reduce to a simmer, cover and cook 8 – 10 minutes. Allow to sit and steam (covered) for 5 minutes, then remove lid, fluff with a fork and allow to cool.
  3. To assemble the salad, add the spinach to a large salad bowl. Add the pesto to the cooked quinoa and stir well to combine. Then add to the spinach, and scatter the crumbled feta on top.
http://thesmoothielover.com/guest-post-to-her-core-quinoa-salad-w-roasted-carrot-corriander-pesto/

07. 12. 2014

Easy and healthy gluten free banana bread with hazelnuts

Sundt og nemt glutenfrit banabrød med hasselnødder

Easy and healthy gluten free banana bread with hazelnuts

Right now I’m sitting in my bed after another wonderful weekend with the musical team. I finally feel that we’ve really kicked off the rehearsals for the show of the year – Gummi Tarzan, freely adapted from a childrens story written by an in Denmark famous author, Ole Lund Kirkegård. The people on the team are seriously the best in the world. We always end the practice weekends by showing and filming everything we’ve learned so right now I’m just waiting for the movie to come up on Facebook. Especially the one with the dance where we do stunts and everything (;

———————————————————————————————————————————————-

Jeg er netop hjemvendt efter en fantastisk dejlig weekend med musicalholdet. SÅ er vi for alvor i gang med dette års musical – Gummi Tarzan, frit efter Ole Lund Kirkegårds skønne historie. Og det er så skønt at være med igen i år. De mennesker, der er på holdet, er bare nogle af de sødeste i verdenen. Vi slutter altid vores øveweekender med at vise og filme alt hvad vi har lært så lige nu sidder jeg spændt og venter på at filmene – specielt en dans, vi har øvet meget på, som inkluderer stunts og det hele (;

Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts

From musical to banana bread. I feel like the internet is exploding with recipes on banana bread lately. I love that trend. The other day I made this lovely loaf my the talented Renee Kemps. SO delicious. And check out this delicious-looking banana bread by The Yooper Girl. They all look good, but I felt like every good blog should have a recipe on banana bread. And I love experimenting with new recipes, so I had to make a recipe myself.

It turned out great. Definitely my new go-to-banana-bread.

——————————————————————————————————————————————–

Og nu til bananbrød. Jeg synes internettet pludselig er blevet sprængfyldt med opskrifter på bananbrød. Og jeg er helt vild med det. De er alle sammen så lækre. Forleden lavede jeg dette skønne brød af den meget talentfulde blogger Renee Kemps. SÅ lækkert. Og det her brød af Leigha ser simpelthen også bare smadder godt ud. Men det virker som om at enhver madblog med respekt for sig selv har en opskrift på bananbrød. Og jeg elsker at eksperimentere med mine egne opskrifter, så jeg måtte lave en opskrift selv.

Det blev så lækkert. Helt sikkert mit nye go-to-bananbrød.

Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts

I’m starting working on a big project in school tomorrow, so I don’t think I’ll have that much time for blogging the next couple of weeks. But I have a wonderful surprise for you soon. I’m so exited.

———————————————————————————————————————————————

Jeg er lige nu i gang med SRP (den store opgave, man skriver i 3.G), så jeg vil måske være lidt fraværende de næste par uger – men jeg har en dejlig overraskelse gemt i ærmet. Of jeg glæder mig til at vise den!

Healthy Banana Bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 loaf

Easy and healthy banana bread with hazelnuts

Ingredients

  • 2 tbsp. honey
  • ¼ cup olive oil
  • ¼ cup yoghurt
  • 250 g. banana (about 2 big bananas)
  • 2 eggs
  • 1 tsp. vanilla extract (or the beans from ½ pod)
  • ¼ cup almonds (40g.)
  • 1 cup (60mLs / 80g.) oats
  • Optional: Hazelnuts (or other nuts) for topping

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl whisk together honey, olive oil and yoghurt.
  3. Mash the bananas with a fork and stir them into the honey-oil-yoghurt mixture. Add in the eggs and vanilla.
  4. Place the almonds and oats in food processor and blend until fine. Stir into the batter.
  5. Pour the batter into a greased bread pan or a bread pan lined with baking paper. Eventually top with hazelnuts.
  6. Bake for approx. 20 minutes – or until a fork or toothpick comes out clean.
http://thesmoothielover.com/healthy-banana-bread-sundt-bananbrod/

01. 12. 2014

A healthier Christmas treat

En sundere jule-snack.

Cinnamon Maple Candied Pecans. A healthy Christmas snack.

Cinnamon Maple Candied Pecans. A healthy Christmas snack.

 

Happy 1st of December! At the expense of sounding super cliché – I can’t believe it is already December. My head is buzzing with so many things – school, musical practice, dance lessons, a ton of Christmas gatherings, smaller problems and not least the big project you make in senior year in Danish high school, SRP. I’ll get the thesis statement on Friday and then I’ll have two weeks to finish it. So sadly I don’t think I will be in the best Christmas mood until the 19th – so sad since I’m one of the biggest lovers of Christmas.

—————————————————————————————————————————————————-

Glædelig første december! Med fare for at lyde super kliche – jeg kan slet ikke forstå at det allerede er december. Mit hoved er fyldt med alt muligt lige fra skol til musical til dans til alle mulige mindre problemer og hundredvis af juleaftaler – og ikke mindst SRP, der starter på fredag. Så det er slet ikke gået op for mig at det snart er jul. Med den SRP hængende over hovedet er jeg bange for at det ikke rigtig bliver jul for mig før d. 19. når den er afleveret. Super ærgerrigt da det er den bedste tid på året.

 

Cinnamon Maple Candied Pecans. A healthy Christmas snack. Cinnamon Maple Candied Pecans. A healthy Christmas snack.

 

My friends use to tease me with the fact that I “don’t like nuts, which resembles brains”. Yep that is (sadly) a quote by me. But it is actually true. I would love to like walnuts and pecans, but I just don’t. But then I made this lovely autumn salad and then I figured that pecans and maple is the best combo ever. I love the mix of the bitter nuts and the sweet maple.

—————————————————————————————————————————————————-

Min veninder plejer at lave grin med at jeg ikke kan lide ”nødder, der ligner hjerner”. Det er (desværre) et direkte citat af mig selv, men det passer faktisk. Jeg vil så gerne kunne lide valnødder og pekannødder, men de er desværre ikke minde yndlings. Men da jeg lavede den her skønne efterårssalat fandt jeg ud af at pekannødder og ahornsirup er den geniale kombi. Virkelig. Jeg elsker kombinationen af de bitre nødder og den søde ahornsmag. SÅ lækkert!

 

Cinnamon Maple Candied Pecans. A healthy Christmas snack. Cinnamon Maple Candied Pecans. A healthy Christmas snack.

 

Despite the SRP I am determined to get the Christmas feeling back. So I’ve been lightning candles, baking cookies with my friends and I plan on putting up Christmas decorations real soon and eat a lot of delicious and healthy Christmas treats – like these wonderful cinnamon maple candied pecans.

Happy December!

 

—————————————————————————————————————————————————-

Jeg er fast besluttet på at komme i super julestemning trods SRP’en. Så jeg tænder lys, pynter op, hører julemusik og spiser lækker sund juleguf. Som de her skønne kanel-ahorn.

 

Glædelig december!

 

Cinnamon Maple Candied Pecans

Prep Time: 2 minutes

Cook Time: 5 minutes

A healthy Christmas treat

Ingredients

  • 80g. (1 cup) pecans
  • 1 tsp. cinnamon
  • 1/4 cup (60mL) maple syrup

Instructions

  1. Heat up a small saucepan. Add the pecans and cinnamon and roast lightly for two minutes.
  2. Pour on the syrup and boil until almost all liquid is absorbed.
  3. Spread out on a piece of parchment paper to cool.
  4. Store in an airtight conatiner.
http://thesmoothielover.com/cinnamon-maple-candied-pecans-kanel-ahornristede-pekannodder/