Sprouted Fig (The Smoothie Lover)
September 6, 2015
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Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Sund, rå, mørk og lækker chokolade tahin sauce. Perfekt itl grød, banan-is og desserter. 

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Sorry for the tahini spamming. Both here on the blog and on Instagram.

The thing is that I’ve been obsessed with tahini ever since I came home from Israel. That stuff is just so insanely delicious, healthy and not least versatile. Caramels, dressings, desserts, cookies, on toast, as topping… The possibilities are endless. Seriously. You wait. In a couple of weeks I will probably be making tahini soup or ice cream (hey, the latter doesn’t sound really bad come to think of it…) Okay, I promise to stop before I get any more good insane ideas.

Jeg beklager overfloden af tahin billeder for tiden. Både her på bloggen og på Instagram

Men jeg kan bare ikke gøre for det. Lige siden jeg kom hjem fra Israel har jeg været besat af tahin. Den lækre sesamsmør er bare så skøn og kan bruges til alt. Virkelig. Tænk karameller, dressinger, desserter, cookies, på toast, ren som topping. Anything. Bare vent, om lidt danser jeg sikkert rundt i køkkenet i fuld sving med at lave tahin suppe eller tahin is (hey, den sidste er faktisk ikke så dum igen…). Okay, jeg stopper, før jeg får flere gode skøre ideer.

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Well, this sauce… Oh my! I am not joking when I say it is one of the best chocolate sauces I’ve ever had. Dark, dark, creamy, flavorful, luscious, not-too-sweet chocolate sauce. Which actually tastes like chocolate – not that sugar-y stuff you used to get as a child for ice cream desserts, that didn’t even taste like chocolate, but more like cocoa flavoured sugar sauce. No, this is the real deal. With less sweetener, which leaves plenty of space for the cocoa to shine through.

Okay, så den her sauce er så noget af det bedste, jeg nogensinde har smagt. No joke. Mørk, mørk, mørk, cremet, fuld af smag, lækker, ikke-for-sød chokolade sauce. Som endda smager af chokolade – ikke som den sukker sirup med et snært af kakao, jeg fik som barn, der ikke engang smagte af chokolade. Nej det her er the real deal med mindre sukker, så chokoladen får lov at dominere i en fantastisk saucedrøm. Jatak!

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

This recipe is a result of the combination of two of my biggest obsessions: tahini and getting creative in the breakfast kitchen with all kinds of different nana-ice creams and oatmeal combinations with 700 different kinds of toppings. So use it to top off oatmeal, yoghurt of choice, nice cream, smoothies and desserts.

Or eat it by the spoon like I do. 

Denne opskrift er resultatet af en kombination af to af mine største besættelser: tahin og så det at gå helt krea-amok i morgenmadskøkkenet med oceaner af banan-is og grødkreationer og 700 forskellige slags toppings. Muuuuums. Så brug saucen som topping til grød, yoghurt, banan-is, smoothies eller desserter. 

Eller spis det med ske, som jeg gør. 

Raw Hot Fudge Sauce

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Ingredients

  • 1/2 cup tahini
  • 3 tbsp. raw cocoa powder (you can use non-raw)
  • 2 tbsp. raw honey*
  • 1/2 cup water, approximately

Instructions

  1. In a jar, mix togehter tahin, cocoa powder and honey. Add in water as needed.
  2. Store in a jar in the fridge for a week (but it won't last that long - I promise)

Notes

* Sub agave for vegan version

http://sproutedfig.com/raw-vegan-hot-fudge-sauce/

July 11, 2015

Healthy Strawberry Custard Tart. Vegan and gluten free.

Sund jordbærtærte. Vegansk og glutenfri. 

Healthy Strawberry Custard Tart. Vegan and gluten free.

One thing that makes me incredibly happy as of late: I’ve bought a new lens. A 35mm 1.8/f prime. And I am in love. This makes me insanely happy, not for materialistic reasons – but because it is a clear sign means my photography is developing. I once read – and I couldn’t agree more – that you don’t become a good photographer by buying the most expensive equipment. So true! I hat it when people look at my photos and say: “well, but you do have a DSLR.” HSDKFSDKFEPGSJWQRR. Seriously?! Yeah, because the chef have got a good oven and the musician a good guitar. Bug off! The quality of my photos is the result of many hours of practicing – not the result of a good camera. Sorry for ranting (: Well, I love my new lens because it is a milestone for me:

I’ve outgrown my beginner’s lens.

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En glad ting: Jeg har købt mig et nyt objektiv. Et 35mm 1.8/f prime objektiv. Jubiii. Jeg elsker det simpelthen! Det gør mig så glad, ikke pga. materealistiske grunde, men fordi det er et symbol på, at mit fotografi udvikler sig. Jeg læste en gang – og jeg er meget enig – at du ikke bliver en god fotograf fra den ene dag til den anden ved at købe det dyreste udstyr. Det er SÅ rigtigt. Jeg hader når folk kigger på mine billeder og siger: ”Men du tager dem jo også med spejlrefleks.” askdhaksdhkj. Ja fordi man bliver en god kok af at have en god ovn og en god musiker af at have en god guitar. Not. Vil folk godt lade være med det? Smut! At mine billeder i dag er, som de er, skyldes mange timers øvelse – ikke mit kamera. (der i øvrigt er et af de billigste på markedet). Sorry, jeg skulle lige ud med det (: Well, jeg elsker min nye linse, fordi det er en milesten i min rejse mod at blive en god fotograf:

Jeg er vokset ud af min begynderlinse

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

On to this tart: A strawberry custard tart is a super delicious traditional Danish summer tart – I’d go as far as to call it a cultural heritage. You can buy it at any bakery. Seriously, every Dane have some kind of memory about this tart and I don’t think I’ve ever met a person who doesn’t like this one (except the weirdoes who don’t like chocolate…). And that is no surprise.

A crispy crust,

sweet custard,

dark luscious chocolate

and new strawberries

are what makes this tart irresistible. A combination made in heaven!

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Til tærten… Jeg tror ikke jeg kender en eneste, der ikke har et eller andet forhold til jordbærtærte. Og ingen, der ikke kan lide den (måske på nær de fjollede mennesker, der ikke kan lide chokolade…). Fuldt forståeligt. For hvordan man modstå kombinationen af en sprød lækker skorpe, mørk chokolade, sød creme og dejlige friske danske jordbær? Uimodståeligt.

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

I really wanted to make a healthy version of this gem of a tart. I went all the way and made it both vegan and gluten free. Everything tastes like the real deal except the custard, which despite being very delicious, admittedly tastes like almond milk. I love that taste, but if you want this tart to be just like the usual one – just clean – go ahead and swap the custard for this clean, low fat, refined sugar free custard.

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Jeg har længe gerne ville lave en sundere version af denne skønne skat af en kulturarv. Og så endte jeg med at tage den hele vejen og lave den ikke blot vegansk men også glutenfri. Det hele smager som det plejer – lige på nær cremen, der er super lækker, men indrømmet smager den af den mandelmælk, den er lavet med. Jeg elsker det, men hvis du vil have en tærte, der er mere som the real deal, og ikke har noget imod mælkeprodukter og æg (som jeg) så skift cremen ud med denne lækre fedtfattige creme. SÅ har du i hvert fald en lækker sommertærte, der smager som normalt – men som er så meget sundere.

Vegan Danish Strawberry Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 4

Healthy Strawberry Custard Tart. Vegan and gluten free. This makes a small tart - double the recipe for a normal-sized tart.

Ingredients

  • CRUST:
  • ½ cup brown rice flour
  • ¼ cup buckwheat flour
  • ¼ tsp. fine salt
  • 2 tbsp. coconut oil, cold
  • 2 tbsp. maple syrup
  • 1 ½ tbsp. cold water
  • ...
  • VEGAN CUSTARD*
  • 1 cup almond milk
  • 1 ½ tbsp. cornstarch
  • 1 tbsp rice flour
  • 1 tbsp. agave syrup or maple syrup
  • Beans from half a vanilla pod (or 1 tsp. vanilla extract)
  • ...
  • OTHER
  • 40 g. dark chocolate (preferably sugar free)
  • 0.25 kg. (8oz.) strawberries

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. CRUST: In a medium bowl mix together rice flour, buckwheat flour and salt. Using your fingers or a fork crumble in the coconut oil until there are no lumps bigger than a pea. Add in the maple syrup. Stir in cold water until a dough forms. Press the dough out into a small spring form. Bake for approx. 15 minutes - or until the crust is golden brown. Let cool completely - eventually in the fridge.
  3. CUSTARD: Meanwhile make the custard. Mix everything together in a small pot. Whisk until there are absolutely no lumps of flour or starch left. Warm up the custard over medium-high heat whisking constantly. Once it begins to boil whisk even more vigorously - take it off the heat as soon as it begins to thicken. Pour out onto a plate and let it cool completely.
  4. Once the crust is cold, chop the chocolate and melt it over a water bath. Pour into the crust and swirl it around until it covers the entire crust (or use a brush).
  5. When the chocolate has hardened pour the custard into the crust. Half the strawberries and place them close to each other on the custard.
  6. Serve right away or store covered in the fridge for up to a day.

Notes

* If you don't mind dairy and want a tart more like the traditional one, use the recipe for the custard linket above recipe.

http://sproutedfig.com/vegan-danish-strawberry-tart/

Healthy Strawberry Custard Tart. Vegan and gluten free.

May 20, 2015

A creamy and delicious ice cream made with mascrapone, Greek yoghurt and honey with a hint om mint

Cremet is lavet på mascarpone, græsk yoghurt og honning med et strejf af mynte

Mascarpone Ice Cream with Mint

I’ve got a thing for rooftops.

I know it sounds silly but there is just something calm about the look of a city from the top. One of my biggest dreams is to one day live in a small attic apartment with white sloping walls, old plank floors, white wooden pillars and big windows so I can look out over the rooftops of little Copenhagen.

Until recently my mom worked in the second tallest buildings in central Copenhagen (and sine there aren’t many tall buildings in Copenhagen, this one certainly towers the others with it’s 18 stories). One day she asked me if I wanted to go and take photos from the roof. That was a chance I couldn’t let go to waste. So here are some of the pictures I took with my lovely mother on a sunlit Thursday spring afternoon on the top of Copenhagen.

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Jeg har altså noget med tage.

Det kan lyde sjovt, men der er nu noget roligt og smukt over dem. En af mine helt store drømme er en dag at bo i en lille taglejlighed med hvide skråvægge, plankegulve, træstolper og store vinduer, så jeg kan se ud over tagene i lille København.

Indtil for nylig arbejdede min mor i Codanhus, som er det næsthøjeste hus i det centrale København. Før hun skiftede job, spurgte hun mig, om jeg ville med ind og tage billeder af den skønne by – og selvfølgelig ville jeg da det. Så her er nogle af de billeder, jeg tog på en solbeskinnet forårstorsdag på toppen af København med min mor.

Copenahagen // Josefine MeinecheCopenahagen // Josefine Meineche Copenahagen // Josefine Meineche Copenahagen // Josefine MeinecheMascarpone Ice Cream with Mint Mascarpone Ice Cream with Mint

Coming back down from the sky and home to my little room I loaded the pictures over to my computer right away – rooftops are important, yes they are. Editing them was a complete déjà vu to when I took and edited my pics from Siena (and a lot of other cities come to think of it). My family and I have a habit of scavenging for the tallest places in the cities we go to.

And then – changing the subject completely – my mind decided to jump to all the lovely gelato I got in Siena (because, food…). A specifically delicious one made with mascarpone, which I promised myself to recreate once I got home. So here it is:

A super creamy and decadent mascarpone ice cream with mint.

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Tilbage på jorden og hjemme i min lille værelse uploadede jeg billederne til min computer right away – hallo, tage er vigtige, ja de er så. At redigere dem var totalt deja-vu til de billeder af skønne Siena, jeg tog, da vi var i Toscana. Seriøst, min familie og jeg har det med altid aktivt at lede efter de højeste punkter i de byer, vi besøger.

Og så – bare for at ændre kurs totalt – hoppede min hjerne pludselig til den skønne is jeg fik i lille Siena (fordi min hjerne og mad går hånd i hånd). En specielt lækker en med mascrapone, som jeg havde lovet mig selv at efterligne, når jeg kom hjem. Så her er den.

En super lækker og cremet is med et strejf af mynte.

DSC_0267 DSC_0289Mascarpone Ice Cream with Mint Mascarpone Ice Cream with Mint

Since mascarpone in itself is quite sweet you only have to add a very little sweetener. I used honey because the combination of diary products and honey is simply splendid. The result: One of my fave ever ice creams

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Macarpone er ret sød i sig selv, så man behøver ikke de store mængder sødemiddel her. Jeg brugte en anelse honning, fordi honning og mælkeprodukter bare klikker. Resultatet var en af mine, hands down, bedste is nogensinde.

Mascarpone Ice Cream with Mint // Rooftops

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3 cups

A creamy and delicious ice cream made with mascrapone, Greek yoghurt and honey with a hint om mint

Ingredients

  • ¾ cup (90 g.) mascarpone
  • 1 cup (240mL / 250 g.) Greek yoghurt
  • 3 tbsp. honey
  • A big handful of fresh mint

Instructions

  1. Make sure your ice cream maker is completely ready*.
  2. In a bowl mix together mascarpone, Greek yoghurt and honey. Plug off the mint leaves (do not add the stems – they are SEJE and not nice to chew on) and chop them very well. Mix into the mascarpone mixture.
  3. Turn in your ice cream maker according to the manufacturers instructions.
  4. The ice cream is best, when it has been left out of the freezer 15 minutes before serving.

Notes

* If you don’t have an ice cream maker, you can make this ice cream by freezing it in a container and stirring very well (or whipping) once every half hour.

http://sproutedfig.com/mascarpone-ice-cream-with-mint-rooftops/

May 17, 2015

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Super sunde raw barer med spiret boghvede, mandler, goji bær og kakao. Vegansk, glutenfrie og raw.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

I am insanely picky when it comes to sweets and cakes. I actually really often say no to all the cake you are offered everwhere. Sometimes I really hate it, since I am afraid people think I do it because I want to show off, get attention or – worst of all – don’t appreciate them offering it to me. But really, I am completely honest when I tell you I am just picky – and I don’t get the idea of filling my body with rubbish if I don’t even enjoy it.

On the other hand, if it is something I really like I am definitely not fanatic. And I am a firm believer that desserts are a necessity in life! Period.

My mind already wanders off to the world of big soft cookies, ice cream and molten chocolate cakes…

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Jeg er ufatteligt kage- og slikkræsen. Jeg takker faktisk virkelig ofte nej til alle de søde sager, man konstant tilbydes. Hvilket kan være utroligt træls nogle gange, for jeg er så bange for, at folk tror jeg gør det fordi jeg vil have opmærksomged eller vise mig eller – værst af alt – ikke værdsætter det arbejde, de har lagt i det. Men for at være et hundrede procent ærlig – jeg er bare virkelig kræsen. Og jeg gider ikke spise usunde ting, jeg ikke nyder.

På den anden side, hvis det virkelig er noget, jeg kan lide er jeg ikke fanatisk! Livet er for kort til at leve uden lækkerier, siger jeg med tankerne allerede på vej til drømmeverdenen af store bløde cookies, is og flydende chokoladekager…

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Then I thought what do you actually like? And then it hit me – anything healthy and healthified. I know, I know. I sound fanatic. But really, there’s a reason all the recipes on this blog are some degree of healthy.

I simply like the taste of healthy desserts.

And I mean it when I say any degree of healthy. Sometimes I just cut out the flour but keep the butter like in my grain free apple pie. Sometimes I go paleo or vegan like this chocolate cake. Sometimes things are just lower in bad fats like this ricotta cake.

But sometimes I like to go all in! Like these super food bars.

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Så var det jeg tænkte, ”hvad kan du egentlig sådan rigtig godt lide?”. Og så slog et mig – alt, der er lavet sundt eller bare sundere. Jeg ved det, jeg ved det… Jeg lyder utroligt fanatisk. Men ærligt, der er en grund til at alle opskrifter på denne blog er en eller anden grad af sund.

Jeg kan simpelthen godt lide smagen af sunde søde sager.

Når jeg siger en eller anden grad, mener jeg det virkelig. Nogle gange er det for mig nok bare at undgå det hvide mel, som i denne korn-frie æbletærte. Andre gange laver jeg tingene palæo eller veganske. Nogle gange skal tingene bare være mindre fede, som denne ricotta kage.

Men nogle gange går jeg all in! Som ved de her superfood barer.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Oh my… These are incredible. Not lying here. I finally jumped on the sprouting bandwagon and made sprouted buckwheat. I really don’t know why I didn’t do that before. That stuff is seriously amazing (and insanely versatile – I’ve been eating it with everything). And so healthy packed with proteins and enzymes, gluten free, wheat free, and, and, and…

Additionally these bars contain a lot of healthy plant based fats (from the almond butter and coconut oil) and antioxidants (from the cocoa and goji berries) – oh, and they are sweetened with dates.

Enjoy!

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Jesus, de her er lækre. No joke. Jeg er langt om længe hoppet med på spire-bølgen og har spiret mine egne boghvedefrø. Seriøst, hvorfor gjorde jeg ikke det før. De små guldkorn er jo fantastiske (og utroligt alsidige – jeg har spist dem på alt de sidste par dage). Og super sunde, pakket med proteiner og enzymer, gluten frie, korn frie, og, og, og…

Oveni får du i de her barer en masse sundt plantebaseret fedt (fra mandelsmøren og kokosolien) og antioxidanter (fra kakaoen og gojibærne) . og så er de sødede med dadler.

Velbekomme!

Super Food Bars w/ Sprouted Buckwheat & Goji Berries

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 10 bars

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Ingredients

  • 2/3 cup buckwheat groats (OR 1 ½ cup sprouted buckwheat)
  • 1/3 cup (70mL / 40 g. / 4 pieces) medjool dates (or other big soft dates)*
  • 1/3 cup (70mL / 80g.) almond or brazil nut butter
  • ¼ cup (60mL / 40 g.) virgin coconut oil
  • 20 g. raw dark chocolate (preferably sugar free)
  • 2 tbsp. raw cocoa powder
  • 2 tbsp. goji berries
  • 40 grams raw dark sugar free chocolate OR 2 tbsp. coconut oil, 1 tbsp. honey and 1 tbsp. cocoa powder
  • Optional: freeze dried berries, chopped nuts or more goji berries for garnish

Instructions

  1. SPROUT THE BUCKWHEAT**: Rinse the buckwheat groats very well. Place the buckwheat groats in a bowl and cover completely with water. Let soak over night. The day after rinse very well again and place the groats in a sieve in a big bowl until they begin to sprout – this takes two days. Rinse very well at least twice a day.
  2. In a food processor blend together dates and nut butter until smooth.
  3. Melt together the coconut oil, dark chocolate and cocoa powder in a small saucepan. Stir in the date-nut paste and lastly stir through the sprouted buckwheat and goji berries.
  4. Pres the mass out into a small dish covered in wax paper and refrigerate for 1 hour.
  5. Melt the 40 grams of chocolate over a water bath or melt together the coconut oil, honey and cocoa powder and pour the mixture over the bars. Eventually garnish with berries or nuts. Refrigerate for anther hour.
  6. Cut into 10 bars. Store in an airtight box in the refrigerator for up to 5 days.

Notes

* If you can’t get soft dates, just soak them over night ** If you already have sprouted buckwheat in the fridge, this step can be skipped.

http://sproutedfig.com/super-food-bars-w-sprouted-buckwheat-goji-berries/

February 25, 2015

Healthy raw vegan chocolate “cheesecake”

Sund raw vegan chokolade “cheesecake”

Healthy raw vegan chocolate "cheesecake"

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

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

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

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

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

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

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

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

In the meantime – let’s have chocolate!

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

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

I mellemtiden synes jeg, vi skal have chokolade!

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

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

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

Raw Chocolate Snack Cake, vegan

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 8 squares

Ingredients

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

Instructions

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

 

November 16, 2014

My favourite go-to cake. Super healthy, low fat and gluten free. 

No-bake Saffron Blueberry Yoghurt Cake

What a week! I mean, this week has just flown by an yet been so long. It feels like one day spread out on one month.  So many things have happened, both small and big, I won’t even start listing everything. But I have to share the two biggest, because these two things are things, I’ll never forget.

Ed Sheeran concert. YES. I can’t believe I’ve actually seen him in real life! It is crazy. I’ve mentioned it before and I’ll say it again: I absolutely love Ed and his amazing songs. He’s a lyrical genius! I’m still kind of speechless. We went there almost five hours before they opened the doors which ment we got to stand pretty close the the stage. I, I… I don’t know what to say. The concert was simply INCREDIBLE! And I’ve been singing Sheeran’s songs 24/7 since. “Now I’m in town, break it down, thinking of making a new sound, playing a different show, every night in front of a new crowd…”

Billede 12-11-14 00.10.21

Prom! Definitely one of the best days ever, and it just went on forever.

– I started Friday with a run, then the girls came over for brunch.

– Two of my friends Marie and Karen stayed and helped preparing for the dinner and we dressed up for the night.

– At 3pm 20 of my class mates arrived and we had dinner, danced and played games. I love my classmates!! Just a big group of fun and nice people who all have a great sense of humor, are so help

– At 6 the limos (oh yeah! That’s a tradition for seniors) picked us up and drove us to the school where we…

– … danced the traditional dance Les Lanciers and ran around the rest of the night. In Danish high schools prom is always for all of the grades together, but only the seniors are allowed to wear long dresses so this year was very something special for me. I enjoyed every single moment in that dress.

– Then Karen and Signe went with me home and slept over, and I tell you, with those hilarious girls waking up at 5am and laughing till your stomach aches and then go back to sleep is a totally normal thing to do

– Then they helped me clean the house and people came over to pick up all the stuff they’d forgotten

– And as if we hadn’t seen each other in a year Marie, Signe, Karen and I decided to meet Saturday night for “Prom – the aftermath”. Nights with those girls are the best!

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Soooo after a long post and a long week lets talk no-bake saffron blueberry yoghurt pie with a glutenfree crust…

Some weeks ago the sweet Jackie from La Casa de Sweets kindly asked me if I’d like to make a guest post over at her lovely blog. Jackie is so talented and makes the most delicious things (which are always gluten free – yay!) and her blog os so cute and pretty so I was very honoured when she asked me to make the post.

Thank you so much Jackie!

I really love the texture of no bake cheesecake and yoghurt cake, so I actually make it quite often. Strangely I’ve never shared the recipe. So I decided to make yoghurt cake. Head over to Jackie’s lovely blog and check it out. And while you are there make sure to have a look around La Casa de Sweets.

Have a wonderful week everyone! And thanks again for letting me make the post Jackie.

No-bake Saffron Blueberry Yoghurt Cake

August 24, 2014

Creamy and rich chocolate ice cream. Vegan, paleo, dairy free, refined sugar free and made with only 5 ingredients.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you a secret? I used to not like chocolate ice cream. I know – crazy! I mean if I should choose one food to live from for the rest of my life, it’d be chocolate. And ice cream is without doubt my favourite dessert (yep, better than cake, cookies, candy…). But when those two come together – BAM – some dark magic happened and I didn’t like it. Until I tried the chocolate ice cream from the best ice cream brand in the world – Paradis (Paradice cream). Unfortunately this brand is Danish, but if you ever come to Denmark make sure (I repeat make sure) you try it. All of their ice creams are freshly made and they actually taste of whatever flavour it has. And this was when I figured that the reason I didn’t like usual chocolate ice cream was that it didn’t taste like chocolate… It tasted like cream , additives, sugar and a slightly of chocolate milk. But the one from Paradis didn’t. And so I had a mission – to create such ice cream myself.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.
Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you another secret? I am very clumsy. I used to be everything but clumsy, but high school has done something to me. The other day I crashed on my bike on my way to school (which never happens since I’ve been biking my entire life (we do so in Denmark)), and when I went to the school secretary to get some plaster for the huge graze on my hip bone it suddenly hit me that this was at least the fifth time in two years I had to go there to get plaster for myself. And I am definitely not one of those who whine when I get hurt. I mean, one of the wounds I made in the school time kept bleeding for four days and my doctor later on told me that it should have been sown together…

Unfortunately I am almost as clumsy in a kitchen (…I write with my left index finger wrapped in plaster, whoops).

Anyway… what I learned from this making this lovely ice cream is:

Never wear your favourite white shirt when cooking with avocados

I’m serious! This is an important rule.

“What happened” I ask myself. Well, Josefine, you are simply clumsy. I used to hate this thing about myself, but lately I’ve been thinking a lot about learning to accept your flaws. So now I actually think being clumsy a part of me. I’d rather be known as the girl who always go to the secretary to get plaster than the careful one who never does anything.

(Just, don’t cook wearing your favourite white tee (; )

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

 This super rich and creamy chocolate ice cream is made with avocados, coconut milk and palm sugar and is therefore both vegan, paleo, dairy free and refined sugar free. It is very delicious and you won’t be able to tell it contains avocado. I wouldn’t however serve it for people who are against turning desserts healthy, since you might be able to tell that it isn’t usual ice cream. 

Enjoy and have a lovely week everyone!

Vegan Chocolate Ice Cream

Yield: 4 servings

Serving Size: 2 scoops

A super rich and creamy dark chocolate ice cream. Vegan, dairy free, refined sugar free, all natural and healthy.

Ingredients

  • 1 big ripe avocado
  • 1 can (12oz / 350mL) light coconut milk
  • 1/2 cup (120mL) coconut or palm sugar
  • 1/2 cup (120mL/ 55g.) unsweetened cocoa powder
  • 50 g. (1,8 ounce) dark chocolate (I used 92% cocoa sweetened with coconut sugar)

Instructions

  1. In a food processor blend the avocado, coconut milk and coconut/ palm sugar until completely smooth. Then blend in the cocoa powder.
  2. Chop the dark chocolate till the pieces are a bout the size of a pea.
  3. Transfer the avocado mixture to a bowl and mix in the chocolate.
  4. Turn in your ice cream maker until nice and creamy. Eventually freeze for an additional hour.
  5. Serve with chopped chocolate and nuts.
http://sproutedfig.com/healthy-vegan-dark-chocolate-ice-cream/

July 7, 2014

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Back home from a gray Roskilde Festival I was craving something fresh and something yoghurt for breakfast. And what could be better than skinny yoghurt pana cotta? Nothing right.

I’ve been enjoying a lot of delicious food down at Roskilde the last couple of days – because after the music site opened Thursday (before that it was only the camping areas which were open), you suddenly had access to a lot of super delicious food.

The food down there is in general very nice. In order for a food stall to get a space at the festival it has to be quality. So a lot of the food is either organic or unprocessed. Just how I like it!

Oh, and you can get vegetarian everywhere. So nice. Yesterday I had the most wonderful barley risotto with peas. I was en heaven. I mean… just check out the pic further down this post.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

I hope you’ve all had an amazing summer week last week. With lots of berries and ice cream! My brother and I bought 5 trays of strawberries yesterday. Whoops ;) They were so cheap. The entire festival was closing, so the food stall sold them for only 5DKK each (less than a dollar). My brother and I are the biggest fans of strawberries so we were in heaven!

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As people leave the festival all sorts of funny things happens to the tents, chairs, shoes, madrases etc. Doing crazy stuff is just a part of the festival ;)

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Because they were closing one of the shops sold strawberries for only 5DKK (less than a dollar)! My brother whom visited on Sunday bought 5 trays. Whoops

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Barley-otto. Yummmm!!

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The closest you can get at the biggest stage – Orange Stage for the Trentemøller concert. Nice!

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The lovely and crazy people from my musical team before the Arctic Monkeys concert.

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A R C T I C M O N K E Y S

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Aaaand Stevie Wonder on a lazy and tired last day of the Festival. Such a great mood.

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BASTILLE!!!!! THE best concert. Oh my, it was A M A Z I N G

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Lots of amazing concerts (I saw more than just the three pictured above), lots of sun (I’ve gotten a serious tan line on my shoulder), lots of happy people and lots of delicious food. Wonderful start on the vacation.

And now to the wonderful start on the not-festival-part of the vacation: these lovely healthy skinny berry dessert. These cups are incredibly easy to throw together and they taste just amazing. Full of antioxidants from the berries, which I either just picked from the garden or bought yesterday at Roskilde.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Btw – I’m going to London tomorrow with my great friends Marie and Signe. I’m so exited! But it means another four days away from my beloved blogging world. Follow me on Instagram for pics from the trip :D

Have a wonderful week everyone!

Skinny Yoghurt Panna Cotta with berries and caramelized almonds

Yield: 4

Ingredients

  • 3 gelatine sheets
  • Enough water to cover the gelatin sheets
  • 2 tbsp. extra water
  • 1 cup (250mL) low fat greek yoghurt
  • 2 tbsp. honey
  • 50g. (1/3 cup) almonds
  • 2 tbsp. honey
  • 400 grams of berries (I used red raspberries, red raspberries, cherries, strawberries, blueberries and black currant)

Instructions

  1. Cover the gelatine sheets completely in water and let soak for 10 minutes.
  2. Meanwhile mix together honey and greek yoghurt in a big bowl. Drain the gelatin sheets and melt in a small pot together with the two tablespoons of water. Carefully pour into the yoghurt mixture stirring constantly to prevent lumps. Pour into 4 glasses, cover and refrigerate for 1 hour.
  3. Chop the almonds coarsely. On a non-stick pan melt the honey. Add on the almonds and caramelize for 5-10 minutes stirring often. Pour out onto a piece of non-stick paper to cool.
  4. Rinse the berries and cut bigger berries into smaller pieces.
  5. Add the berries on top of the yoghurt pans cottas and top with caramelized almonds.
  6. Serve right away or cover and refrigerate until you'll serve it. The pana cottas are best they day they're made.
http://sproutedfig.com/skinny-yoghurt-panna-cotta-with-berries/

 

April 13, 2014

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

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

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

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Ingredients:

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

2 teaspoons cinnamon

½ teaspoon each ginger and nutmeg

 

100g (1 cup) wholemeal flour

30g (1/3 cup) desiccated coconut

50g (1/2 cup) rolled oats

3 tablespoons brown or raw sugar

50g coconut butter, cut into small cubes

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

 

Method:

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

 

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

 

 

 

March 14, 2014

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

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

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

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

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

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

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

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

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

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

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