Sprouted Fig (The Smoothie Lover)
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.


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


Chia Pudding w/ maple syrup, roasted almonds & dried figs
Prep time
Total time
Serves: 2
  • 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
  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.


November 22, 2013

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

Phew, finally friday. Am I the only one who feels like this week has lasted forever? Well, good thing friday is here.

As you probably know by now I’m so read for Christmas. I really can’t wait. You are so lucky all of you who celebrate Thanksgiving. You get to start the holiday season way earlier than we do. I wish we had something like thanksgiving here in Denmark.

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

But well, I decided to kick off the holiday season the other day by making the dessert which everybody (literally) in Denmark eat on Christmas eve; Riz a L’amande. One of the bests desserts in the world.

It is basically just the kind of rice porridge which everyone in Denmark eats for dinner during the winter with vanilla, almonds and whipped cream. And then we serve it with cherry sauce. SO good. My mouth waters just by thinking of it.

But as we all know whipped cream isn’t exactly healthy. So I tried adding greek yoghurt instead. Best. Decision. Ever. The riz a l’amande turned out just as wonderful as always. And it even was to healthy that I had it for breakfast.

Really riz a l’amande is to damn good you’d like to eat it all the time. No joke.

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

The “riz-a-l’amande-tradition”

Riz a l’amande isn’t just a dessert. It is a kind of game as well. A game which everyone in Denmark has played since they were very small and associates with cozy Christmas evenings. In the desserts there are a lot of blanched almonds, roughly chopped. But when the dessert is served on Christmas eve there is one (sometimes two) whole almonds in the bowl of riz a l’amande. Whoever gets the whole almond wins the present, which has been laid in the centre of the table.

Nobody is allowed to begin eating their dessert before everyone has a bowl full in front of them, and when people begins to eat the mood turns into something very special. Imagine the entire family sitting almost completely silent around the table with an excited and playful grin on their faces, as everybody concentrates on feeling the food in order not to chew the whole almond. ‘Cause if you chew it, you don’t get the present.

Gaaah – I can’t wait for Christmas eve now!

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

Though there is only a whole almond in the dessert on Christmas eve you can still have a bowl full (or five) before Christmas ;)

The dessert is very filling!


5.0 from 1 reviews
Riz a l'amande, healthified
Prep time
Cook time
Total time
Serves: 6-8
  • 3 dl. (1 cup + 4 tbsp) water
  • 180 g. pudding rice
  • 1 vanilla pod, beans scrabed
  • 1 l. (4 cups) milk - you can use skim
  • A tiny bit of salt
  • 4 tbsp. honey (or more depending on your taste)
  • 100 g. almonds
  • 2 cups low fat, plain greek yoghurt
  1. In a big bowl bring the water to the boil. Add in the rice and boil for 5 minutes.
  2. Pour the milk into the pod and add the vanilla beans. Slowly bring to the boil.
  3. Boil for about 40 minutes until thick. Watch out! The porridge easily boil over.
  4. Season with salt and honey.
  5. Transfer to a bowl and let the porridge cool completely in the fridge.
  6. Meanwhile blanch the almonds and chop them roughly.
  7. Once the porridge is completely cold stir in chopped almonds and yoghurt.
  8. Serve completely cold with warm cherry sauce.
Make your own cherry sauce by bringing pitted cherries to the boil over medium heat. Boil for 5 minutes and sweeten (if desired) with honey or agave.


August 4, 2013

Right now we’re on our way home from a perfect week in the summerhouse.

That’s a shame. I wish we could stay there a week 3 weeks more. I mean who wanna leave this:

But though we are leaving the summerhouse it is still summer after all. And summer in Denmark is the best.

We usually laugh and make jokes about the Danish summer. It always rains a lot. But when the sun is up it is just perfect here. Rarely more than 25° (77° F) and always a little windy. I think the Danish summer weather is charming because you never know how it will turn out.  That’s a thing I love about being in Denmark in the summer.

Danish summer means rain, sun and wind. And koldskål! I think koldskål is one of the most Danish foods you can ever have. You can’t even translate it. Directly translated it means cold-bowl. Funny word. So the closest you come to a proper translation is Cold Buttermilk Soup.

To every child and grown up in Denmark thinks summer tastes of koldskål. And koldskål tastes like summer. Those two things are hopelessly connected. 

As is koldskål and kammerjunkere (which you can’t translate either, but it is basically small dry vanilla biscuits). Small crispy biscuits in a cold bowl of koldskål. That’s the best!

But you can also serve koldskål with granola or strawberries or just drink it as it is.

So what is koldskål?

It is basically thick lightly sweetened buttermilk with vanilla and sometimes lemon.

You can get it in many different variations; thick or thin, with and without vanilla, very sweet and less sweet, with and without lemon etc. The variations are endless. Every Dane likes koldskål in a specific way. I like mine thick, not too sweet and with lots of vanilla.

If you have never tried koldskål before you have to! It is great. Happy summer!

Cold Buttermilk Soup a.k.a. Koldskål

A bit more than 1 ltr. / 4 cups

Mix everything together in a big bowl. Whish very well. Eventually add a little more sweetener, lemon juice or vanilla extract depending on your taste.

Transfer to a jug or bottle. Store covered (a bottle with screw top is best) in the fridge.


TIP! Serve with kammerjunkere, granola or berries. 

June 19, 2013
Please escuse the terrible pictures on this post. I’m currently shooting with a camera you can’t control yourself.

A long long time ago it wad my mothers birthday (ok, technically it’s only one and a half week ago, but). So I made dinner that night. Things I know my mother likes (unfortunately my bother doesn’t). Luckily she was very happy with the dinner.

For my birthday I got an amazing cookbook by my food idol Claus Meyer – the book Almanak. It’s great. I know I’ve mentioned it before – I just don’t remember when. So I made some food using recipes from that book, and I also used it for inspiration – recipes coming up soon :)

Dinner is served

This recipe however isn’t from that book at all. It’s totally my own. Well almost, I got some inspiration from a lot of places, but I ended up making my own recipe.

Mo mother and I – oh, and my brother – really love creme brûlée. When I was younger we used to go on summer vacation in France a lot. This is where I first time had creme brûlée. And guess what? We’re going back this summer. I can’t wait! I’m definitely going to eat a lot of creme brûlées. Well, maybe not considering what’s usually in them.

Yep – creme brûlées are usually made out of noting but cream, sugar and egg yolks. And I don’t get it. Cause those creme brûlées I made for my mothers birthday was half milk. And you couldn’t taste it at all. They turn out just as creamy as every other creme brûlée. And I even replaced two of the yolks with one whole egg. And still no change in flavor or texture – at all.

Just as perfect as always.

In 9th grade in Denmark every child has to go to a kind of company for a week. Try working for real. You decide yourself where you want to go. So I went as a chef on a restaurant. Fortunately one of the restaurant I applied for would like to have me working with them – Le Sommelier in the center of Copenhagen. Wonderful restaurant, delicious french food and amazingly kind employees and chefs. It was the week of my life! No joke. Now I’m sure I have to work with food in some way. Have to.

I learned a lot of useful stuff. One of them was how to make sure you have sugar spread evenly out on a creme brûlée. A thing you have to know ;)
So here’s the trick:

Add one tsp of caster sugar and tilt the ramekin from side to side.
Not too much sugar – not too little.

Enough talking – here’s the recipe:

Creme brûlée – lightened up

8 small ramekins
  • 1 cup (2,5 dl) heavy cream
  • 1 cup (2,5 dl) low fat milk
  • 1 vanilla pod – beans scrabed (or 1 tsp vanilla extract)
  • 1/2 cup (1,2 dl) sugar
  • 4 egg yolks
  • 1 whole egg
  • 8 tsp. caster sugar for topping
Preheat oven to 160°C / 325° F. 
In a saucepan mix the cream, milk and vanilla (beans and pod). Heat up gently just until it steams – son’t bring it to the boil. Leave to cool a little. 
In the meantime using whish together the egg yolks and sugar until light and fluffy and (almost) all the sugar has dissolved. Add in the whole egg and mix very well.
Mix in the cream/milk mixture (remove the vanilla pod first). Mix very well and pour into ramekins. Place ramekins in a baking dish. Pour boiling water into the dish till it covers half of the ramekins. 
Bake for approximately 30 minutes. Let cool down completely in the fridge (warm cremes aren’t funny).
Just before serving sprinkle each ramekin with 1 tsp. caster sugar (ordinary sugar will work). Burn with a torch (you can place them under the broiler, but I’ve never tried that – a torch is probably best).
Serve and enjoy!
YUM! I love the warm crispy crust and cold cold cold cream.
May 19, 2013

Ahh, I simply love this weekend. As told in my previous post I’m right now in a summerhouse in Jutland with my family and some friends, celebrating the Whitsun Holiday. And as usual it’s so nice and cozy :D (And luckily we have internet – yay! This means I’m able to blog while I’m here)

We live in the cutest (quite big) old house on the little island Als. I think it’s an old farmhouse actually. As you can see in the picture above it has red timber framings and blue windows and doors – SO cute.

We always do so many nice things on these trips around Denmark. Yesterday we went on a little drive around Als, then we went to the town Dybbøl to see the mill. Here at the mill a big battle, which is very important in Danish history, between Denmark and Germany took place back in 1864. Then we went to see one of the castles where the Queen’s son and family lives and in the end of the day we tried to ride go-cards :D That was so much fun!

The beautiful from the garden in the farmhouse.

Oh I almost forgot; we had lunch a the best restaurant ever. I had something called “flammkuchen” (picture above). It looks like pizza but it isn’t. The crust is incredibly thin. Even thinner than a tortilla. And very crispy. SO good. I definitely have to make it once :D

But well the day had not ended yet, ’cause then this happened:

Berry Crumble

Yummm… Warm tasty crumble.

Yep – I made the dessert and I must say it was a big hit.

There’s something strange about this crumble:

As you can see it doesn’t look like there’s very much crumble on top of the cake. But actually there is – it just somehow disappeared. No not disappeared – it became invisible.

Yeah I’m serious. It tastes like there’s crumble on top of it, you just can’t see it. Strange.

But it was SO delicious anyway. And a hit – the whole thing was eaten.

Oh and as a perfect end of the day Denmark won the Eurovision Song Contest!

Yaaay! SO nice. Usually I don’t really watch such shows but I think the Eurovision Song Contest is quite exciting :D

And now for the crumble:

Berry Crumble

Serves 8

For the filling:
  • 900 g. berries (eventually mix with rhubarb)
    • You can use frozen but thaw first
  • 1/2 cup sugar
For the crust
  • 1/2 cup oldfashioned oatmeal
  • 1/2 cup all purpose flour 
  • 3/4 cup sugar
  • 125 g. cold butter
Preheat oven to 200°C/ 390° F.
Mix the berries and the sugar for the filling and spread out in a big pan.
Mix together the ingredients for the crust. Pinch together until it resembles shredded cheese and there are no big pieces of butter left.
Crumble the crust over the berries and bake for approx. 20 minutes (until the top is golden brown).
Serve warm with sour cream or (for a low fat version) greek yoghurt (or whipped cream or ice cream, but I don’t like that).
Happy Whitsun!
February 14, 2013

What happens when you cross avocado, banana and chocolate?

I tell you – this happens:

Yummy yummy yummy!

Healthy chocolate pudding – and you can’t tell at all.

Some time ago I posted this recipe on healthy chocolate pudding, but this ones uses banana instead of honey, which yields a way bigger portion of pudding – WIN! And I promise – you can’t taste the banana at all. Often I don’t really like it when you use banana as sweetener, if the cake/pudding etc. isn’t supposed to taste of banana. But it’s totally ok in this pudding – you can’t really taste it.

I’ve always loved music. I really don’t know why I’ve never written about in on this blog before. Maybe I’ve just thought it didn’t belonged here. But then I thought hey, why not?

I’m not one of those who knows all the news from the “music-world”. I just really enjoy listening to some great music. I think I have a quite special music taste. I enjoy a lot of different music. But my favorite genres are:

I don’t really like all that crappy main stream dump step, awful Danish ballads or tune-less rap (sorry).
Well, lately I’ve been listening a lot to Ed Sheeran. He’s great. I really like it when the lyrics are very personal and original. And this is why you really should try listening to Tina Dickow. Her songs are very beautiful and thought provoking :-)
Actually I’m listening to Ed Sheeran right now – Small Bomb. I really love the beat :-)
But well, back to the subject of this post:
Yummy yum!
Healthy Chocolate Pudding
Serves 1
  • Half a avocado
  • Half a big ripe banana – or one small
  • 1 tbsp. cocoa powder
  • 1 tbsp. plain yoghurt (this makes it easier for my food processor to make the pudding smooth)
    • Eventually use vegan or omit completely
Place everything in the food processor or blender and blend until completely smooth.
Serve right away. This pudding is best just made since both banana and avocado get quick.
September 27, 2012

Guess what? On my new school we’re going to have a day called “National Food Day”. You can participate on that day by making a booth with food (and music, clothes etc. but primary food) from your own country. There are a lot of different nationalities from all over the world at the school, which means that there will be tons of different food to try. It’s going to be so nice!

I will represent Sweden. Not that I’m from Sweden or anything, but there were a too many people for Denmark, and I would love to learn something about food from another country. So Sweden it is.

So exited!

I’ve spend some time looking for Swedish dishes to make. I’m not completely sure of what to make yet, but I’ll make a blog post of it when I’ve decided what to make.

Well, back to this post’s topic: Healthy Vegan Avocado Chocolate Pudding!

Wait! Did I just write Avocado? Yes I did. The secret ingredient to this lovely chocolate pudding IS avocado. But you can’t even taste it. This chocolate pudding tastes like noting but chocolate pudding ;-)

There are so many health benefits in avocado. And naturally sweetened with a bit of honey, this is a great and healthy dessert/ snack for when you’re craving chocolate.


What you need
Inspired by this chocolate pudding by WithStyleAndGrace
Serves 1

1 ripe medium-sized avocado
1 tbsp liquid hliquid sweetener (such as maple syrup or agave – or you can use honey, though it’s not vegan (thank you anonymous for pointing that out for me))
4 tbsp cocoa powder
2 tbsp vegan yoghurt or milk (you can use non-vegan as well)

How to do
Place everything in a mini food processor and blend everything together.
That’s it! Enjoy!

August 23, 2012

– A very delicious and sweet light version of vanilla pudding. Healthy and high proteins.

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

Last February I made these Shrovetide Buns. Everytime I make them I eat all the custard (you can totally do that – it’s pretty healthy), and I’ve thought about making something with just the custard. Because it is THAT good.

Yep, I’m one of those people, who like the batter better than the cake and the custard better than the buns ;-)
Can’t help it – it’s sooo good.

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

The last two days I’ve been on a intro-camp with my new class from the high school. It was one of those “get-to-know-each-other-camps”. It was SO nice. We made hundreds of different activities where we should help each other and cooperate.

There were activities non-stop, so when we came home today we were all pretty tired ;-) But we had a great trip!
Fortunately we arrived home early, so I had almost the whole day in front me. That meant time for the vanilla pudding.

Usually I’m not a big fan of pudding, but when it comes to vanilla pudding… I’m totally insane. My favourite dessert for sure is Crème Brullée – I love it. I think about making this recipe as crème brylée some day. You know – bake it in the oven and then sprinkle cane sugar on the top and then bake it – yummm… But that’ll be another day.

(Baha, just updated the photos – one and a half year later. And the addition of bruleed sugar (or palm sugar) just made these puddings even better)

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

This pudding is lightened up a lot. I made it almost like the shrovetide buns. With low-fat milk, egg and a minimum of sugar.
I don’t really have a sweet tooth (maybe except for chocolate – really dark chocolate. I love it). Some people would like some more sweetener.

Since it’s raspberry season (hooray!) I added raspberry jam and fresh raspberries :-D LOVE

(NEW! I just updated the pictures in this post. When shooting the new pictures I decided to brûlée the top. It was so delicious. It made the puddings taste like creme brûlée – my all time favourite dessert.)

Skinny Vanilla Pudding
Serves 2

200 ml. (3/4 cup + 2tbsp) low-fat milk
1 egg
1 tbsp. corn starch (I know this isn’t exactly healthy – I’d like to try with a bit of gelatin instead)
1 tbsp. honey
One vanilla pod, beans scrabed (or 1 tsp. vanilla extract)

For serving: 4 tsp. raspberry jam or 2 tbsp. sugar for bruleeing. I know, this is refined sugar, which makes the puddings not-refined-sugar-free. You can use palm sugar instead (but I haven’t tried it yet)

How to do
Place all of the ingredients in a small saucepan. Whisk together until completely smooth.

Bring the mixture to the boil (it shouldn’t boil TOO much). Boil for 1 minute while stirring often (very often) making sure it doesn’t make lumps.
Pour into ramekins and allow to cool in the fridge for minimum an hour.

Serve cold with raspberries or sprinkle sugar on top and brûlée it.


April 11, 2012

Healthy Berry Dessert || The Smoothie Lover

As I told in my last post my brother and I had a little Birthday party for the family in the easter. And for that occasion I made a light, delicious spring-like dessert with lovely raspberries.
My brother and I are probably the biggest berry-lovers in the world. Both of us love berries more than anything else (well, almost). So of course I had to make something with berries.

Healthy Berry Dessert || The Smoothie Lover

It turned out just lovely! And actually they are quite healthy. (Omit the whipped cream, and you can even eat it for breakfast)

Here’s the lovely recipe on raspberry desserts. Enjoy!


Berry Dessert

Yield: Serves 10


  • 600 g. (1,3 pound US) raberries (you can use frozen)
  • 5 T. honey (or other sweetener)
  • Beans from one vanilla pod
  • 7 dl. (3 cups) yoghurt naturel
  • 1,5 dl. (2/3 cup heavy cream) (omit for a non-fat version)


  1. Let the berries thaw out in a bowl if using frozen. Then blend the berries together with the honey and vanilla beans. Add the yoghurt and mix well.
  2. Whip the cream and carefully mix it in the berry-mix. Make sure to be very careful, otherwise the air in the whipped cream will disappear.
  3. Transfer to small glasses or bowls and garnish with berries. Store in a cool place until serving
  4. Eventually serve with whipped cream, yoghurt natural (e.g. greek yoghurt, since it is very thick) or sugar (some people think it is too sour for dessert).
  5. Or serve with crushed macaroons - not the colorful French ones with custard. I'm talking good old-fashioned Danish macaroons you use on the Danish dessert "Old-fashioned Apple Trifle". I do not have a post about that right now, but I'll add it to my "To-make-list" in my head.
  6. Enjoy! And happy spring!
Healthy Berry Dessert || The Smoothie Lover