Sprouted Fig (The Smoothie Lover)
November 8, 2014
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Zoatmeal (zucchini oatmeal) with maple caramelised pears, blueberries and pumpkin seeds. Vegan and gluten free.

Zoatmeal (aka. squash havregrød) med ahornkaramelliserede pærer, blåbær og græskarkerner. Vegansk og glutenfri.

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

Have you ever heard of zoat-meal? It is this absolutely genius idea about adding finely shredded zucchini to your oatmeal. I absolutely love that idea! I love porridge, I love zucchini and I love the idea about sneaking veggies into just about anything. So when I first heard of zoats this summer I knew I had to try it. And I’ve been enjoying countless portions of zoats since.

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Har du nogensinde hørt om zoat-meal? Det er den her helt geniale ide om at tilføje fintrevet squash (zuchinni på engelsk) til din havregrød. Jeg er helt vild med den ide! Jeg elsker grød, jeg elsker squash og jeg elsker ideen om at liste skjule grøntsager ind i alle mulige opskrifter. Så da jeg først hørte om ideen denne sommer, vidste jeg, at det måtte prøves. Og det er blevet til mange portioner zoats siden.

 

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

 

Zoat-meal is simply genius. First of all it is a great way of adding veggies to the first meal of the day. Another great thing about zoats for an oatmeal-lover as me is the size of the portion. I do by no means count calories, but it shouldn’t be a secret that adding zucchini to your oats yield a way bigger portion for just about the same amount of calories. Nice!

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Zoats er helt genialt. For det første er det en super måde at starte dagen med nogle grøntsager på. En anden genialt ting ved zoats for en havregrødselsker som mig er størrelsen af portionen. Jeg tæller absolut ikke kalorier, men det skal ikke være en hemmelighed squashen gør, at man får en meget større portion havregrød for kun meget få ekstra kalorier, end normalt. Hvor lækkert!

 

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

 

Lastly; we’re talking oatmeal, which means endless topping possibilities. I love experimenting with new topping combinations; all different kinds of fruit, berries, nuts, marmalade (don’t judge), seeds, dried fruits and nut butters. Usually I just throw something together, but when I have the time I love making something slightly more special. Here is one of my favourite combinations: maple caramelised pears, fresh blueberries and pumpkin seeds. An incredibly delicious, healthy and filling breakfast for a cold autumn morning.

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Sidst men ikke mindst så er det jo havregrød vi taler om, hvilket vil sige, at der er endeløse muligheder af toppings. Jeg elsker at prøve nye smagskombinationer af alle mulige forskellige frugter, bær, nødder, marmelader (don’t judge), frø, tørrede frugter og nøddesmør. Normalt smider jeg bare noget på, men når der er tid til det, elsker jeg at kredse lidt om toppingen. Her er en af minde yndlingskombinationer: ahornristede pærer, friske blåbær og græskarkerner. Et super lækkert, sundt og mættende morgenmåltid til at nyde på en kold efterårsmorgen.

 

Zoats w/ Maple Caramelised Pears

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: Serves 2

Zoatmeal (zucchini oatmeal) with maple caramelised pears, blueberries and pumpkin seeds. Vegan and gluten free.

Ingredients

  • 1 pear
  • 1 tsp. olive or coconut oil
  • ½ tbsp. water
  • 1 tbsp maple syrup
  • 1 cup finely shredded zucchini
  • 1 cup old-fashioned/ rolled oats (eventually gluten free)
  • 1 cup milk of choice
  • 1 cup water
  • ¼ tsp. coarse salt
  • 1 handful blueberries
  • 1 tbsp. pumpkin seeds (unsalted)

Instructions

  1. Cut the pear in half. Melt the oil, water and maple syrup together on a small frying pan over low heat. Place the pears in the oil/water/syrup mixture with the flat side down and roast on very low heat until all the water is absorbed or condensed and the pears are almost caramelized. Make sure the heat is very low – this should not take less than 10 minutes. Otherwise the syrup easily burns.
  2. Meanwhile make the zoats: place shredded zucchini, oats, milk, water and salt in a small pot at cook on medium heat for approx 5 minutes stirring from time to time. I’m sure this can be done in a microwaver too, but I don’t have one, so I haven’t tried.
  3. Divide the zoats into two bowls, place half a pear in each bowl and top with blueberries and pumpkin seeds.

Notes

This oatmeal is unsweetened, since I like my oats that way. Feel free to add a tablespoon of maple syrup or other sweetener if needed. I peeled the zucchini before shredding it. This is not necessary, but if you don't want green oatmeal I highly recommend you do so too.

http://sproutedfig.com/zoats-w-maple-caramelised-pears/

October 9, 2014

Soft and pillow-y, healthy, sugar free and gluten free – and they even contain a little bit of hidden veggies.

Tykke bløde pandekager. Sukkerfri og glutenfri – og så indeholder de endda en lille smule skjulte grøntsager.

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

 

Recently I’ve been experimenting a lot with gluten free and grain free baking. It is like a whole new world to experience and I love challenging myself. Considering all the grain free stuff I’ve been making recently – grain free apple pie, grain free fudgy brownie, spaghetti squash – you could say I’ve become a little obsessed.

 

Oh, and talking about older grain free recipes… I updated the most popular post on this blog with new photos. I’m very happy with them :) Check it out

Chocolate Avocado Cookies

 

Next week I’ll be off from school (autumn holiday, yay!) and I plan on trying to bake a lot of different grain free stuff… Banana bread, perfect my recipe on grain free cookies, and lovely Dearna from To Her Core has promised to post her recipe on paleo bread real soon (her pretty picture on Instagram made me SO hungry…). I can’t wait!

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Jeg har eksperimenteret en hel del med kornfri bagning på det sidste. Det kornfrie køkken er en hel ny verden i maduniverset. Det er virkelig sjovt at prøve, og jeg er måske blevet en liiiille smule besat af det… kornfri æbletærte, melfri brownie, spaghetti squash

 

Oh, og nu når vi snakker om gamle melfri opskrifter… Jeg har updatet den mest populære opskrift på bloggen med nye billeder :)

Chokolade Avokado Cookies

 

Efterårsferien skal helt sikkert bruges på at bage en masse dejlig kornfrie ting og sager… Bananbrød, min opskrift på kornfrie cookies skal forbedres, og så har søde Dearna fra To Her Core lovet at poste hendes opskrift på paleo brød snart. Jeg kan slet ikke vente!

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

 

Last Sunday I finally joined pancake Sunday. I know, I’m so slow. The day before I had decided to be a Swede for a day since it was the Swedish national cinnamon roll day – Kanelbullens dag. I mean, who could resist that? So I whipped up a big batch of soft healthy-ish cinnamon rolls, and my entire family pretty much lived from cinnamon rolls all Saturday long. It was wonderful and I believe you sometimes have to allow yourself that.

Sunday I did however think that it was time for gluten free stuff again, and so these pancakes happened.

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I søndags hoppede jeg endelig på pandekage-søndag-bølgen. I know, jeg er lidt langsom. Dagen inden legede jeg svensker for en dag (undskyld fellow danskere!), for det var nemlig Kanelbullens Dag. Jeg mener, vi snakker kanelsnegle.. Jeg kunne ikke lade være. Så jeg bagte en stor portion kanelsnegle, som hele familien stort set levede af resten af dagen. Det var så skønt, og det skal man have lov til nogen gange.

Men så syntes jeg alligevel søndag, at det var tid til lidt glutenfrit igen – og det er historien om hvordan disse pandekager kom til verdenen.

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

Gluten Free Pancakes

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3 pancakes

Soft and pillow-y, healthy, sugar free and gluten free – and they even contain a little bit of veggies.

Ingredients

  • Half a banana
  • 2 tbsp. buckwheat flour
  • 2 tbsp. gluten free oats
  • ½ egg
  • ¼ tsp. baking powder
  • 2 tbsp. finely grated zucchini
  • 1 tsp. coconut or neutral oil

Instructions

  1. Place all the ingredients except for coconut oil in a food processor and pulse until smooth.
  2. Heat the oil on a frying pan, place three dollops of batter in the pan and fry until golden brown.
  3. Serve right away with your favourite toppings.

Notes

You can easily use an entire egg. I just can’t due to my egg-allergy. Some people would like some more sweetener – so feel free to add a little honey, agave, maple syrup etc.

http://sproutedfig.com/gluten-free-pancakes/

September 28, 2014

What an oxymoron… Great for people with egg allergy + it’s vegan

Hvilken oxymoron… Perfekt for folk med ægge-allergi + det er vegansk

Vegan egg-free scrambled eggs

Some years ago I suddenly stopped stomaching eggs. It kind of happened from one day to another and I have no idea why. But it’s insanely annoying. If I unconsciously eat something, which contains a lot of egg, everything I’ve devoured for the last 24 hours comes up and I can absolutely not do anything but lie in by bed for 24 hours afterwards. Very nice huh?

This is why there – SADLY– almost aren’t any posts containing eggs on this blog. But oh, how I wish I could experiment with different beautiful quiches, learn how to make poached eggs, eat scrambled eggs for breakfast or snack and add boiled eggs to salads for a little extra protein.

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For nogle år siden sagde min krop pludselig stop til æg. Det skete pretty much fra den ene dag til den anden og jeg har absolut ingen ide hvorfor. Men en ting er sikkert: Det er utroligt irriterende. Hvis jeg uvidende kommer til at spise noget med for meget øg I kommer alt hvad jeg har indtaget inden for de sidste 24 timer op igen og de næste 24 er jeg tøjret til sengen. Virkelig fedt…

Det er derfor der til min store ærgrelse ikke er særligt mange opskrifter med æg på denne blog. Men ej, hvor ville jeg ønske jeg kunne eksperimentere med smukke æggekager, lære at lave pocherede æg, spise scrambled eggs til morgenmad og putte kogte æg i salater for lidt mere protein.

Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs

I’ve missed anything egg so so much, so when I first heard about egg-free scrambled eggs I knew I HAD to make it.

And by now I know that I have to make it again.

And again.

And again. Because it’s so good

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Jeg har virkelig savnet æg siden, så da jeg hørte om ægge-fri scrambled eggs, vidste jeg at DET måtte jeg prøve.

Og nu ved jeg at jeg MÅ prøve det igen.

Og igen.

Og igen. For det er SÅ godt!

Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs

 

A totally other thing that makes me extremely happy as of now: MUSICAL HAS STARTED AGAIN!

I have no idea why I tell you this. I’ve just been riding on a huge wave of happiness ever since Tuesday night. At first I was sad the team isn’t exactly the same as last year. ‘Cause Dreamland was one of the greatest adventures I’ll ever have. But then I figured there are still a lot of people left and the new ones seem awesome. And Emma and I have convinced three nice people from our school to try it.

Anyway, I’m just so insanely happy!!! And does there have to be a reason to tell when you are happy? (:

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En helt anden ting, der går mig utrolig glad for tiden: MUSICAL ER STARTET IGEN!

Jeg har absolut ingen ide hvorfor jeg fortæller dette. Jeg har bare reddet for en kæmpe bølge af glæde lige siden tirsdag aften. Først var jeg virkelig ked af at holdet ikke er det samme som sidste år. For Dreamland var virkelig et eventyr uden lige. Men så kom jeg til at tænke på at der stadig er en del tilbage fra sidste år, og de nye virker super flinke. Og Emma og jeg har overtalt nogle skønne mennesker fra klasen til at komme og prøve det på tirsdag.

Anyway, jeg er bare så helt ekstremt glad!! Og fortjener sådan en glæde ikke at blive delt? (:

 

NOTES

I added fresh turmeric because I missed the happy yellow colour.

I used Minimalist Baker’s method to make this tofu. But the rest I made up myself (;

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LIDT NOTER

Jeg tilføjede frisk gurkemeje fordi jeg savnede den glade gule farve af æggeblommer.

Jeg brugte Minimalist Bakers metode til at lave denne scramble. Men opskriften i sig selv er min (;

 

Egg-free Scrambled Eggs

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

  • 100 g. tofu
  • Half a small onion
  • Piece of turmeric root – size of a thumb nail
  • 1 tbsp. olive oil
  • Salt and pepper
  • Sides: Roasted asparagus, tomatoes, crumbled goats cheese

Instructions

  1. Place the tofu between two thick pieces of paper towels or other absorbent towel. Put something heavy - like a saucepan - on top of it and allow to soak up the liquid for 15 minutes.
  2. Meanwhile chop the onion finely. Peel and grate the turmeric. Heat up the oil on a frying pan and fry the onion and turmeric for five minutes - or until the onion softens.
  3. With a fork, crumble the tofu and add it to the pan. Fry for another 5 minutes.
  4. Serve right away with whichever sides you want.
http://sproutedfig.com/egg-free-scrambled-eggs/

 

April 29, 2014

Oatmeal with healthy caramelized apples || The Smoothie Lover

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

Oatmeal with healthy caramelized apples || The Smoothie Lover

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

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

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

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

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

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

Oatmeal with healthy caramelized apples || The Smoothie Lover

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

 

March 4, 2014

Vegan green smoothie breakfast bowl || The Smoothie Lover

A good indication of how busy I am is the amount of music with lyrics I get to listen to. I am a music addict. Seriously. I just don’t work well without my daily “sound-dose” of Passenger, Angus & Julia Stone, Stu Larsen or Jack Johnson. The music is on non-stop when I’m home. Without lyrics when I’m doing homework (Nils Frahm is amazing guys) and with lyrics when I have actual free time. So if I haven’t been listening to music with lyrics for while it is either because A) I haven’t been at home or B) whenever I’m home I’m doing homework.

I have not listened to music for a week by now. Not at all. Not even just 10 minutes. Aka. I’ve been pretty busy. Hence the lack of posts and cooking.

I’m sorry. This post wasn’t meant to be all about busyness. I just wanted to tell that I’ve missed writing and cooking (well,  I actually got to cook dinner last Sunday) so much. So I was very happy when the first block this morning was cancelled. Time for making a special breakfast (not that I don’t like my usual greek yoghurt with granola).

Vegan green smoothie breakfast bowl || The Smoothie Lover

Did you know it is pancake day today? I didn’t. That is such a shame. How could I miss this important day. I actually even considered making healthy pancakes this morning, but decided a smoothie bowl would be better.

Which was a great idea. It turned out so good. I’m just sad I didn’t make pancakes too ;)

Vegan green smoothie breakfast bowl || The Smoothie Lover

Green Smoothie Bowl

Ingredients

Instructions

Place everything (except the granola) in a blender or powerful food processor and pulse until there are no lumps left. Serve immediately topped with granola.

Enjoy!

February 26, 2014

Quinoa Granola with dried figs and almonds || The Smoothie Lover

I know, I know. Granola again. Sorry I couldn’t help it. The thing is that I’ve become completely obsessed with quinoa and want to add it to everything. So why not have it for breakfast as well? My absolute favourite meal of the day! It turned out just great. I even dare say it is my favourite recipe on granola so far. Well, this one and probably also my recipe on grain free granola.

Granola is super healthy and very filling due to the high protein content. Additionally it is very low in cholesterol.

Quinoa Granola with dried figs and almonds || The Smoothie Lover Quinoa Granola with dried figs and almonds || The Smoothie Lover

On a totally other note: I ran my first half marathon!!!

Yay! I’m so happy. And it went just fine. My dad and I ran around the lake last Saturday, which was funny because I’ve biked around it hundreds of times but I’ve never walked or run. The spring is here so the weather was nice and we even got a little bit of sun. And now I’m proud to say I can run a half marathon (:

Quinoa Granola with dried figs and almonds || The Smoothie Lover Quinoa Granola with dried figs and almonds || The Smoothie Lover 2

For this recipe I did get a little inspiration from Gimme Some Oven.

Quinoa Granola

Ingredients

Instructions

Preheat oven to 175°C / 350°F.

Rinse the quinoa in a fine strainer. Tranfer to a big bowl. Add in the oats. Chop the almonds roughly and add them to the bowl.

Melt the coconut oil together with olive oil and honey on a pan. Pour over the oat-quinoa-almond mix and stir very well.

Spread the mixture out on a baking sheet with non-stick paper and bake for approx. 25 minutes stirring from time to time to make sure the edges don’t burn.

Let cool. Cut the figs into smaller pieces and mix into the granola. Store in an airtight container.

Enjoy!

 

Notes

* My mom said she’s prefer it a little sweeter than this.

February 15, 2014

Raw Raspberry Jam || The Smoothie Lover

Do you know what the best thing to do with jam is? Splashing it on top of plain yoghurt. Seriously. I love it. I actually never eat jam on bread. Two slight problems though: (1) I often find that jam is way too sweet and (2) jam isn’t exactly the healthiest thing in the world with tons of sugar. ALSO I really wanted to make a raw version, since I like the idea of raw foods.

The idea of raw food is that heating food to over 42°C/ 108°F changes the food chemically and that way around makes it less nutritious. I don’t however think it is good for you to live totally from raw food, but I like to include a lot of it to my daily life.

Söderåsen, Sweden || By JT Meineche Söderåsen, Sweden || By JT Meineche

Yesterday we went to Sweden for a lovely 16km walk at Söderåsen. Of course I brought my camera, and I just wanted to share some of my favoutire photos. I seriously consider making a portfolio. I really love photographing and I think that would be a good next step for me. So I can learn how to me more critical about my photos and don’t have to shove them in your faces – haha (:

Raw Raspberry Jam || The Smoothie Lover Raw Raspberry Jam || The Smoothie Lover

Anyways – back to the raw jam.

Serve it for fresh baked buns or add it on top of your yoghurt.

Raw Rapberry Jam

Prep Time: 5 minutes

Yield: 2 cups

Raw chia raspberry jam

Ingredients

  • 2 cups (480mL) raspberries (you can use frozen - just thaw first)
  • 3 tbsp. raw honey*
  • 3 tbsp. chia seeds

Instructions

  1. Puree the raspberries in a food processor and sweeten with honey.
  2. Add in the chia seeds and pulse until combines (about 5 seconds).
  3. Transfer to a jar and cover with a lid. Place in the refrigerator over night. Store covered in the refrigerator.

Notes

* Amount may differ depending of the sweetness of the berries. I kind of lack a sweet tooth so you might like to add a little more.

http://sproutedfig.com/raw-rapberry-jam/

 

 

January 28, 2014

Delicious porridge with a yoghurt swirl and blueberries, pomegranate, blood orange, pumpkin seeds and argan nut butter

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

We’ve finally gotten real winter here in Denmark. It’s incredibly cold and we here are tons of snow. It might sound quite silly, but I had almost forgotten how cold snow is. And when it is cold, the best things are tea, soup and warm porridge. This morning my first block was cancelled, so I decided to dedicate the morning for cooking and taking photos – something I haven’t hat time for (or sunlight for) the last week.

Usually I like cooking in the weekends, but this weekend I wasn’t at home at any time. Instead I spend the weekend with the wonderful musical team. We went by bus to a town half an hour away. Here we spend the entire weekend dancing, singing and acting. The entire weekend. Wonderful! The best things I know. It just makes it even better that everyone on the team is so nice and kind and funny. Oh, how I love musical!

(Ps. I’ve gotten a solo vers in a song – SAY WHAAAT?! I’m so happy)

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTMBuckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

Well, back to the lovely porridge. This porridge is super delicious and very healthy – and pretty easy to make.

Buckwheat – Many people think buckwheat is a grain, but it is actually a fruit seed. This means it contains no protein gluten and can therefore be consumed by people sensible to gluten. Additionally it helps lowering cholesterol and blood pressure. (source)

Pomegranate – Helps prevent high blood pressure, heart diseases and some kinds of cancer. (source)

Blueberries – These little blue wonders are incredibly high in antioxidants. Additionally they help improve the memory. (source)

Blood oranges – I read this wonderful blog post over at Hello Healthy Eating a little over a week ago and since I think I’ve consumed twice as many oranges as I usually do. Oranges really are a super food.

Argan nut butter – I bought a glass of this tasty nut butter when I went to Morocco last autumn, but you can get it outside Morocco as well. Or just use any other nut butter you like! The nuts contain phytosterols which means they reduce inflammation an helps lowing the cholesterol. (source)

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTMBuckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

Top with anything you want. But this is a great combination. You can sub any nut butter for the argan nut butter.

Enjoy!

Buckwheat Breakfast Porridge w/ super foods topping
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ cup (120mL) buckwheat* (you can use whole, flour or grinned - see notes)
  • 1 cup (240mL) water
  • Salt
  • 1 tbsp. natural sweetener of choice (I used walnut syrup)
  • 1 cup (240mL) plain low fat greek yoghurt
  • ½ pomegranate
  • 1 blood orange
Instructions
  1. Bring the water to the boil. Add a little bit of salt and the buckwheat. See notes for how to cook it depending on which kind you use*.
  2. Once the porridge is done stir in the sweetener. Swirl in yoghurt.
  3. Top with pomegranate, blood orange slices, blueberries, nut butter and pumpkin seeds. Serve right away!
Notes
* How to cook buckwheat depending on which type you use:
Whole buckwheat: Boil for 7 minutes. Turn of the heat and let the porridge sit and absorb the water for another 7 minutes.
Grinned buckwheat: Boil for 7 to 10 minutes over low heat stirring occasionally.
Buckwheat flour: Add one more cup of water (240mL) and boil for 10 to 12 minutes over low heat stirring occasionally.

** Not peanut butter - otherwise you'll ruin the "super-food'ish" about this recipe

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

January 22, 2014

Chia Pudding w/ maple syrup, roasted almonds & dried figs | The Smoothie Lover

I’m going to Singapore! Arrrgh…

Three of my great friends and I participated in the Alympiad (which is the math-olypiad) on my high school and guess what? We won! (Well, we won over the other teams at our high school – not the entire contest.) Isn’t it amazing?! So now we are going to participate in another contest in Singapore. Crazy! I can’t believe it. I’m so happy!

We didn’t know until yesterday, where the headmaster announced it at the assembly for the school. So we had to stand in front of the entire school – amaze painted on our faces.

Let’s celebrate!

With chia pudding!

Chia Pudding w/ maple syrup, roasted almonds & dried figs | The Smoothie LoverChia Pudding w/ maple syrup, roasted almonds & dried figs | The Smoothie Lover

FIY: The finaly in the Alympiad is in Holland – there is another team from our school going there. But I’d much rather go to Singapore!

At first I wanted to make a raw cake. But it failed miserably. The crust went fine – something like these snack bites I made a while ago. But then I wanted to make coconut whipped cream for topping. Two words: I failed. The can had been shaken or something like that. Anyways – it didn’t work.

Good thing I made these lovely chia puddings yesterday then.

Chia Pudding w/ maple syrup, roasted almonds & dried figs | The Smoothie LoverChia Pudding w/ maple syrup, roasted almonds & dried figs | The Smoothie Lover

Benefits of chia seeds:

A good source of fibers – one serving (28 g – approx. 2 tbsp) chia seeds contain 11 grams of fibers. That’s a third of the recommended daily intake.

A good source of calcium – which means stronger bones and teeth.

Lot’s of protein – one serving contains 10 percent of the recommended daily intake. That’s quite a lot considering one serving is pretty small.

Source

Chia Pudding w/ maple syrup, roasted almonds & dried figs | The Smoothie Lover

Enjoy!

Chia Pudding w/ maple syrup, roasted almonds & dried figs
 
Prep time
Total time
 
Serves: 2
Ingredients
  • ½ cup (120mL) milk of choice - unsweetened
  • ½ cup (120mL) yoghurt - I used greek
  • 1 tbsp. maple syrup (+1 tbsp. for garnish)
  • A tiny bit of salt
  • 2 tbsp. chia seeds
  • 1 tbsp. almonds
  • 4 small dried figs
Instructions
  1. In a bowl mix together milk, yoghurt, maple syrup and salt. Stir in the chia seeds. Pour into two jars or bowls and refrigerate over night (at least 8 hours).
  2. Slice the almonds and roast on a hot dry frying pan until golden. Cut figs into quarters.
  3. Garnish the puddings with almond slices, dried figs and 1 tbsp. maple syrup (in total). Serve right away.

 

December 29, 2013

Homemade Clementine and Lemon Curd. A great hostess gift - The Smoothie Lover

When I had my friends from ballet over just before christmas I got this little lovely jar of clementine and lemon curd. Sweet Julie had made it herself.

It is so nice – in this group of friends (we are just 5 girls) we have started giving each other hostess gifts. It is not a rule and you aren’t committed to give a gift. It is just something we do if we’ve just made something or found something which we think could make a good gift. So nice. And very “cozy” as you would say in Denmark.

Homemade Clementine and Lemon Curd. A great hostess gift - The Smoothie Lover

This curd tastes so good. Luckily Julie had tied a little paper with the ingredients to the jar, so I could make it myself. That is definitely gonna happen!

Homemade Clementine and Lemon Curd. A great hostess gift - The Smoothie Lover

I also got two other lovely hostess gifts: A big cookie cutter with the shape of a ginger-woman and a big cute christmas stocking totally filled with delicious chocolates. It is so sweet of the girls. Thank you!

Homemade Clementine and Lemon Curd. A great hostess gift - The Smoothie Lover

I know curd is supposed to go on bread, but I’m weird and love it on my yoghurt (is is quite runny). Seriously my new addiction is greek yoghurt with this lemon curd and the nut and fig granola, I made this week. SO good! Try it!

Here’s Julie’s recipe on clementine and lemin curd.

Enjoy!

Clementine and Lemon Curd
 
Prep time
Cook time
Total time
 
Ingredients
  • 100 g. (1/2 cup) butter
  • Zest from two clementines
  • Zest from one lemon
  • 125 mL. (1/2 cup) clementine juice
  • 2 tbsp. lemon juice
  • 200 g. sugar
  • 4 eggs
  • 2 egg yolks
Instructions
  1. Add the butter, zest and juice to a sauce pan and heat over medium heat until the butter is just melted.
  2. In a bowl mix together sugar and eggs.
  3. Pour half of the butter-juice mixture into the bowl and mix well.
  4. Pour the content from the bowl back into the sauce pan.
  5. Heat until the curd thickens. The curd is done, when it covers the back of a spoon.
  6. Pour into a mason jar and store in the fridge.