Sprouted Fig (The Smoothie Lover)
December 6, 2015
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Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan.

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

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

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

I am proud to say I succeeded.

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

Jeg er stolt af at kunne sige, missionen lykkedes.

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

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

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

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

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

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

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

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

Cheesy Vegan Butternut Squash “Alfredo”

Ingredients

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

Instructions

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

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
September 11, 2015

Vegan autumn stew with chickpeas, buckwheat, hokkaido, tomato, kale and warm spices.

Vegansk/ vegetraisk gryderet med kikærter, boghvede, hokkaido, tomat, grønkål og varme krydderier.

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

I love the first day of autumn. Not the first rainy cold day. Just the first day where you can feel, the air has changed. It happens over night. One day you just step out of the door and the air has gone colder. Not cool. Just colder. More crisp. More clean.

I love it. That day of the year always arrive unexpectedly. You have to chance of predicting it. It’s just suddenly there.

That day was yesterday.

Jeg elsker, elsker, elsker den første efterårsdag. Ikke den der kedelige grå mørke regnfyldte møgdag, man kan vide sig sikker på, der kommer mange af hvert år. Nej, jeg elsker den virkelig første efterårsdag. Den dag, hvor du træder ud af døren, og hele luften virker forandret. Køligere, men ikke kold. Mere knasende. Mere ren.

Jeg elsker det. Denne skønne ene-dag-om-året kommer altid uanmeldt. Man har ingen chance for at forudsige den. Den er der bare lige pludselig.

Den dag var i går.

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

I know I say it every. single. year, but I love autumn. So yesterday was a wonderful day. I love summer and summer food – but oh, how I’ve missed autumn and it’s warm and spicy foods. Soups, stews, oatmeal (okay, I eat that all year round, but whatever)…

So to welcome fall I whipped this delicious vegan stew up. It’s so delicious and comforting and filling and warm and packed full of warm spices. Hi autumn!

Jeg ved jeg siger det hvert eneste år, men jeg elsker efterår. Så i går var en god dag, kan I nok regne ud. Jeg elsker sommer, bevares, og al sommermaden, men ih hvor har jeg savnet varm krydret mad. Supper, gryderetter, grød (okay, okay, jeg spiser grød 24/7/52, men I forstår hvad jeg mener)…

Så for at sige velkommen til efteråret, måtte jeg bare lave en gryderet igen. Det blev denne lækre, hyggelige, varme, mættende, sunde gryderet med et ton af varme krydderier. Hej efterår!

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

This stew is packed full of superfoods, take for instance…

…turmeric! Turmeric is an amazing natural remedy towards colds and the flu. It has similar affects as anti-inflammatory medicine and is a very strong antioxidant. Perfect for battling the flu this autumn! Source

… kale! Loads of kale to insure you get a lot of calcium and vitamin A (both important things to think about when eating a vegetarian diet)

… buckwheat! Buckwheat is excellent for your cardiovascular system, since it has been proved to lower the risk of high cholesterol levels. And it contains even more fibre than oatmeal per gram. Source

Denne gryderet er smadder pakket med alt muligt godt til efteråret, fx …

…gurkemeje! Naturens eget remedium mod forkølelse og influenza. Det smukke krydderi har nogen af de samme effekter som anti-inflammatorisk medicin og er en utrolig stærkt antioxidant. Kilde

… grønkål! Massere af grønkål for en masse kalcium og vitamin A – to ting, der er specielt vigtige at tænke på i en vegetarisk kost.

… boghvede! Boghvede er smadder godt for det kardiovaskulære system (blog og hjerte), da det kan sænke kolesterolniveauet. Og så indeholder det mere fiber end havregryn pr. gram. Kilde

Pumpkin Buckwheat Stew with Kale and Turmeric

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4-6

Ingredients

  • 1 hokkaido pumpkin
  • 1 red onion
  • 3 cloves garlic
  • 1-½ chilli (depending on how spicy you want the stew)
  • 250 g. tomatoes (approx. 2 big tomatoes or 2 cups cherry tomatoes)
  • 3 tbsp. olive/ coconut oil (or ghee for non-vegan)
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. sea salt
  • ½ tsp. pepper
  • 2 cinnamon sticks (or a dash of cinnamon)
  • 2 tbsp. tomato puree
  • 3-4 cups water
  • 1 cup buckwheat groats
  • 1 tsp apple cider vinegar
  • 1 ½ cup (750 mL) cooked chickpeas (equals 1 can)
  • 1 handful kale

Instructions

  1. Prepare the vegetables: Peel the pumpkin and cut it into smaller squares (approx. 2x2cm/ ½ -1 inch). Chop the onion and chilli and press the garlic cloves. Dice the tomatoes.
  2. In a large iron pan (or just big sauce pan) heat up the oil. Fry the onion, garlic and chilli for 5 minutes. Then add in the cumin, turmeric, salt and pepper. Stir around, then add in the tomato puree and fry for another 5 minutes. Lastly add the diced tomatoes and Hokkaido and fry for 5 more minutes.
  3. Pour in the water (start with 3 cups and add more as needed), cinnamon sticks and buckwheat groats, cover and let it simmer for 20-30 minutes (or until the Hokkaido is tender).
  4. Season with apple cider vinegar and add in the cooked chickpeas and chopped kale just before serving.
  5. Serve with cilantro and eventually flat bread.
http://sproutedfig.com/pumpkin-buckwheat-stew-with-kale-and-turmeric/

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
August 22, 2015

Easy cauliflower rice bowls with marinated tofu, cilantro and avocado.

Let brokkolirisret med marineret tofu, koriander og avokado. 

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

It feels oddly unreal to be back behind my computer in my little room in little Denmark after one of the most amazing weeks in my life at the World Science Conference Israel (WSCI) in Jerusalem. The past 7 days have been utterly amazing with incredibly interesting lectures from 15 Nobel laureates (I especially enjoyed the micro biology ones), exiting tours around Jerusalem and last but lot least new wonderful friends from all over the world – all insanely smart and incredibly sweet and open young science students.

The fact that so many students with so many different backgrounds and cultures and get along so well just makes me think that we really aren’t that different from each other. And I hope one day everyone will realize that.

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Det er en meget mærkelig følelse igen at sidde hjemme bag min computer på mit lille værelse i lille Danmark efter en af de mest fantastiske uger til World Science Conference Israel (WSCI) i Jerusalem. De sidste syv dage har været spækket med spændende foredrag fra bl.a. 15 nobelprismodtagere (specielt mikrobiologiforelæsningerne var spændende), utrolige ture rundt i Jerusalem og sidst men ikke mindst nye venner fra hele verden – alle urealistisk kloge og helt fantastisk søde og imødekommende unge science studerende.

At så mange forskellige mennesker med forskellige baggrunde og forskellige kulturer kan bliver venner på så kort tid får mig virkelig til at tænke på, at vi slet ikke er så forskellige. Og det håber jeg alle en dag vil indse.

Photo by Zoog Productions

Photo by Zoog Productions

IMG_0848-minsdfghj IMG_1012Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

Israel is amazing! It was a very special feeling to be looking at the Western Wall with the Dome of the Rock in background knowing the big Christian cathedral and the Holy Sepulcher was just around the corner. So much religion gathered in one place.

Also when it comes to food, Israel is amazing – and a paradise for vegetarians. I’ve been eating so many super delicious salads, loads of falafels, tons of fresh fruit and my own weight in hummus. The Israeli population is a composition of people from all over the world – which means the cuisine includes the best of all cuisines.

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Israel er fantastisk. Det var en meget underlig følelse at stå og kigge på Grædemuren med kuplen fra Klippemoskeen i baggrunden og vide, at den kristne kirke og dermed det hellige gravkammer lå lige rundt om hjørnet. Så meget religion samlet på et sted.

Også når det kommer til mad er Israel et skønt land – og et Mekka for vegetarer. Jeg har spist så mange lækre salater, massere af falafler, bjerge af frisk frugt og noget nær min egen vægt i hummus. Den Israelske befolkning består af mennesker fra hele verden – og derfor er det Israelske køkken en god blanding af den bedste mad fra hele kloden.

IMG_0972-min

Photo by Zoog Productions

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree DSC_0067-min DSC_0145-min DSC_0192-min

I have a recipe or two I’d love to share with you all, but first I wanted to share this super delicious dish I made just before going to Israel. It is a lovely and tasty easy dinner. And most importantly: it’s fork food – yes!

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Jeg har en opskrift eller to at dele med jer, men først får I lige den her super lækre ret, jeg lavede lige inden, jeg tog af sted. Den er så skøn og let at lave. Og så er det mad, man kan spise i en skål med kun en gaffel – min yndlings.

Easy Tofu Stir Fry with Cauliflower Rice Pilaf

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Serves 4

Ingredients

  • TOFU
  • 2 tbsp. honey
  • 1 thumb sized piece of ginger
  • 1 tbsp. soy sauce
  • 3 tbsp. sesame oil
  • ½ tsp chili flakes
  • 200 g. firm tofu (1 package)
  • CAULIFLOWER
  • 1 small head of cauliflower
  • 2 tbsp. sesame oil
  • 1 clove garlic
  • 1 big handful of cilantro
  • Pepper and salt to taste (I used a smoked kind – very delicious)
  • 1 big avocado
  • Sesame seeds for topping (eventually toasted)

Instructions

  1. TOFU: Place tofu between two pieces of kitchen towels and place something heavy on top to drain the tofu. Let drain for min. 10 minutes. Meanwhile make the marinate my grating the ginger and mixing everything together. Cut the tofu into ½ inch pieces and let marinate for min. 10 minutes.
  2. CAULIFLOWER: While the tofu marinates make the cauliflower pilaf. Cut the cauliflower into smaller pieces and place them in a food processor. Blend until it resembles rice. Heat up sesame oil on a big pan. Mince the garlic and fry it in the oil for 5 minutes. Add on the cauliflower rice and fry for 5-10 minutes – until al dente.
  3. While the cauliflower cooks, fry the tofu pieces in coconut oil or ghee until all the marinate had been soaked up.
  4. When the cauliflower rice is al dente add in chopped cilantro and season with salt and pepper.
  5. Serve by adding cauliflower pilaf to 4 bowls, then tofu and top with more cilantro, avocado pieces and sesame seeds.
http://sproutedfig.com/easy-tofu-stir-fry-with-cauliflower-rice-pilaf/

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

 

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
August 8, 2015

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Bønnespaghetti med spinat, hvidløg og parmesan. Super let, low carb og glutenfri. 

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

There is something beautiful about words. There is nothing cooler than to be able to express yourself through written worlds. To write beautiful novels. To master language. Authors are my heroes and I am in awe of poets. I love symbolism, oxymorons and anagrams. The best treasures are well-written books.

I love creative writing.

And I suck at it.

My deepest desire is to one day be good at writing (which is also why I started to write in Danish too). I’ve wracked my brain for some clever or witty thing to say for the past hour – but my dear brain runs around by itself in some imaginary universe, whistling happy songs and only managed to pull itself together long enough to say:

Tralalaa, oh, “garlicky” is a nice word, yes indeed it is…

*Sigh*, we’ll go with that for now -.-

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Ord er noget af det smukkeste, der findes. Noget af det sejeste i verden er at kunne udtrykke sig selv på skrift. At kunne skrive smukke romaner. And have sproget i sin hule hånd. At kunne lege med det. Kaste rundt med ordene. Skabe billeder, symboler, oxymoroner, anagrammer… Forfattere er mine hverdagshelte og jeg beundrer, ja nærmest tilbeder, digtere. Der findes ingen skat større end en velskrevet bog.

Jeg elsker creative writing.

Og jeg stinker til det.

Min helt store drøm er en dag at kunne skrive smukke tekster fulde af billeder og liv (hvilket også er derfor jeg startede med at skrive dansk). Den sidste time har min hjerne slået flikflak for at finde noget klogt, sjovt eller skørt at skrive. Men min søde hjerne render rundt i sit eget univers og fløjter glade sange for sig selv og havde kun lige selvbeherskelse nok til at kigge på denne post en brøkdel af et sekund og sige

Tralalalaaa, hey ”garlicky” er for resten et ret så sjovt ord, ja det er det…

Så ja, ”garlicky” er et sjovt ord -.-

Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0992Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0951

DSC_0622

I’ve naved it Lockhart^^

Also, here are some more pics from Sicily.

Other words I find utterly nice:

– Turmoil (seriously, say that to yourself nice and slowly a couple of times…)

– Algae

– Peasant

– Overalls

– Tendency

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Og her er lidt flere billeder fra Sicilien.

Andre underligt sjove ord:

– Turmoil (nej seriøst, smag lige på ordet – det er skønt)

– Algae

– Peasant

– Overalls

– Tendency

Bean pasta with garlicky spinach and parmesan. No carb, gluten free e Bean pasta with garlicky spinach and parmesan. No carb, gluten free

And now – PASTA! I found a bag of bean pasta at the local supermarket – and it’s my new favourite thing! Seriously that stuff is amazing. I threw something together and ended up with an amazing dish. Super simple, extremely fast and utterly delicious.

Comfort in a bowl.

Enjoy!

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Og nu – PASTA! Jeg købte den skønneste pakke bønne-pasta fra à la eco i Kvickly den anden dag – og bønne pasta er hermed min nye favoritting! Jeg smed lidt hvidløg og noget grønt på en pande og voila – en ny aftensmads favorit.

Super simpel, dejligt hurtigt og smadder lækker.

Værsgo!

Bean Pasta w/ Garlicky Greens

Yield: Serves 4

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Ingredients

  • 3 cloves garlic
  • 1 scallion
  • 1 tbsp. ghee or coconut oil
  • 1 big package of spinach
  • 1 package (g.) been pasta (or any other pasta of chioce)
  • Chunk (50 g.) parmesan cheese
  • 1 tbsp. olive oil
  • Salt and pepper

Instructions

  1. Mince the garlic and scallion.
  2. Melt the ghee or oil in a big sauce pan and fry the garlic and scallion on it for 5 minutes. Add on the spinach and fry until it collapses.
  3. Meanwhile cook the pasta according to the package instructions. I cooked mine two minutes less that what the package said, because I like them al dente – especially in this recipe.
  4. Grate the parmesan cheese on a mandolin making flakes of parmesan.
  5. Just before serving, throw the pasta unto the saucepan and toss to combine. Pour over the olive oil and season with salt and pepper.
  6. Transfer to a bowl and add on parmesan cheese.
http://sproutedfig.com/bean-pasta-w-garlicky-greens/

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
July 7, 2015

Spiced zucchini patties with roasted carrot and garlic puree, grilled eggplant and sunflower seeds on a bed of spinach

Krydrede squashdeller med ristet gulerod-hvidløgscreme, grillet aubergine og solsikkefrø på spæde spinatblade

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

The last two weeks have been like a summer fairy tale. Wearing red-white hats my classmates and I have biked from home to home, relaxed in the summer heath, gone for midnight swims in the lake, seen the sun rise multiple times sitting on the shore with the arms around each other and danced all night. It has been amazing. But now I take off the hat. My two graduation weeks are done. Soon we are flying to all different corners of the world. And after summer we are not going back to school together. But we will always be 3T, our home-class. Thanks for the adventure!

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De sidste to uger har været et langt eventyr uden lige. Iført rød-hvide huer har vi fløjet fra hus til hus, daset i sommerheden, taget midnats-dukkerter i søerne, set solopgange siddende på bredden med armene om hinanden og danset og sunget hele natten. Det har været intet mindre end fantastisk. Men nu tager jeg huen af. Mine to studenteruger er brugt. Om lidt flyver vi til alle hjørner af verden på ferie. Og bagefter skal vi ikke tilbage i klasse sammen. Men for mig vil vi altid være 3.T – tak for eventyret!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

My time as a graduate is done. I already miss it. But I am back in the blogging world – and that is the best comfort you can ever have. If you follow me on Instagram you might have seen that I worked two days at the central market in Copenhagen during the exams. It was an amazing experience – and very inspiring. One day I got the most delicious sandwich I’ve ever had (no joke) from SMAG (the company which we also bought the food for my graudation party from). It consisted of

an amazing sourdough bun

packed with spinach,

carrot purree,

a ton of sunflower seeds,

grilled eggplants drenched in olive oil,

and some beyond amazing zucchini patties with a firework of spices – cinnamon being the most significant of them.

Yes please!

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Så ja, min studentertid er slut. Jeg kan ikke helt forstå det. Men til gengæld er jeg tilbage på bloggen – og det er den bedste trøst, man kan få! Hvis du følger mig på Instagram, så du måske, at jeg i læseferien arbejdede to dage til et arrangement på Torvehallerne. Det var en fantastsik oplevelse – og inspirerende på mange måder. Den ene dag fik jeg den lækreste sandwich nogensinde (no joke) fra SMAG (som jeg i øvrigt også fik mad til mit studentergilde fra). Den bestod af

det skønneste surdejsbrød,

spinatblade,

gulerodspurre,

massere af solsikkekerner,

grillede auberginer, der drev af olivenolie,

og nogen helt fantastisk krydrede squashdeller, der smukt kastede rundt med tonsvis krydderier – kanel den mest markante af dem.

MUMS siger jeg bare!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

I had to make such a sandwich myself! But I am a big bowl-freak and love food which you can eat using only a fork. So I transformed the sandwich into a bowl. But you can easily make it a sandwich by throwing everything in a sourdough bun – lunch to go.

The recipe looks long, but it’s actually very simple and easy to make. You can also just make the patties and serve them with your favourite salad.

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Jeg måtte lave sådan en sandwich selv! Jeg er lidt af en skål-freak og elsker mad, der kan spises med blot en gaffel. Så sandwichen blev tryllet om til en skål. Men smid hellere end gerne hele molevitten i en lækker surdejsbolle – DET er guf.

Opskrift ser lang ud, men den er faktisk super simpel. Hvis du vil kan du også bare lave dellerne og servere dem til en lækker salat.

Spiced Zucchini Patties Bowls

Prep Time: 1 hour

Yield: Serves 4 (smallish portions)

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

Ingredients

  • PATTIES
  • ½ cup chickpeas
  • 1 small zucchini
  • 1 scallion
  • 1 egg
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp fine salt (or ½ tsp. sea salt)
  • Ghee for frying
  • ...
  • PUREE
  • 6 carrots
  • 4 cloves of garlic
  • 2 tbsp. olive oil
  • ½ tsp coriander
  • ¼ tsp fine salt
  • ½ tsp white wine winegar
  • ½ tsp honey
  • ...
  • EGGPLANT
  • 1 eggplant
  • Olive oil
  • ...
  • Sunflower seeds
  • Red basil
  • Spinach

Instructions

  1. Preheat oven to 200°C / 390°F
  2. PATTIES: Chop the zucchini and scallion. Blend everything together except the ghee. Cover and let it rest in the fridge for at least half an hour. Melt the ghee on a frying pan. Place tablespoon sized dollops of the zucchini mixture on the pan and fry over medium-low heat approx. 7 minutes on each side.
  3. PUREE: While the zucchini mixture resist make the puree. Cut the carrots into smaller pieces. Place the carrot pieces and garlic cloves on a baking sheet and drizzle with olive oil. Bake in the oven until the carrots are tender. This takes approx. 15-20 minutes. Place everything in a foodprocessor and blend until smooth.
  4. GRILLED EGGPLANT: While the carrots bake make the eggplant. Slice the eggplant into thin pieces (approx. 0.5cm / 0.2inch). Brush with lots of oil. Heat up a grill pan (or your grill) and grill the eggplant for 5 minutes on each side over high heat.
  5. BOWLS: Place the spinach leaves in a bowl. Add two or three patties, eggplant, a big dollop of carrot puree and top with generous amounts of sunflower seeds and basil.
http://sproutedfig.com/spiced-zucchini-patties-bowls/

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May 6, 2015

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Sund kikærtepizza med skummet mascarpone, frisk rucola og lækker hjemmelavet tomatsauce lavet med grillede tomater

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

The best thing about travelling is no doubt exploring new food and food cultures. I always have to taste everything, see everything and take photos of everything. A local farmers market? I’ll be there. A famous restaurant? Gotta try it. Fruit orchards? I have to visit. Strange local vegetables? You bet. It’s just so interesting – and I always come home with a million new ideas.

Tuscany was no exception. Here are just some of the ideas I got for pizza: whipped mascarpone, whole tomatoes and arugula (seriously they put arugula on everything).

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Noget af det bedste ved at rejse er uden tvivl at opdage ny mad og nye madkulturer. Jeg skal altid smage det hele, se det hele og tage billeder af det hele. Lokalt madmarked? Jeg er på. Kendt restaurant? Den skal prøves. Frugtplantager? Du kan bande på jeg skal et smut forbi. Specielle hidtil ukendte grøntsager? Om de skal smages. Det er bare så spændende – og ikke mindst giver det mig 117 mere eller mindre skøre ideer til nye opskrifter.

Turen til Toscana var ingen indtagelse. Her er nogle af de ideer jeg fik til pizzaer: mascarpone, hele tomater og frisk rucola (seriøst der kommer rucola på al pizza).

DSC_0289Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoessiena2

Another thing I just have to make is pan forte – a sweet Italian speciality. Friday we visited the cute little medieval city Siena (seriously if you ever come by, you have to visit that city – it’s just lovely), from where pan forte comes from. Obviously we had to buy a little big piece (pictured below). SO damn delicious!

Actually I intended to make pan forte for this post. Because here are the pics from Siena so pan forte would have been idea. I just haven’t had the time for experimenting with something completely new – but it will come soon. Promise.

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En anden ting, jeg bare må lave, er pan forte – en italiensk specialitet af den søde slags. Fredag besøgte vi den fantastisk dejlige borgby Siena (seriøst, hvis du nogensinde kommer i nærheden, skal den by besøges – den er så skøn!), hvor pan forte kommer fra. Så vi måtte købe et lille stort stykke (på fotografiet herunder). SÅ lækkert! Faktisk var intentionen at denne post netop omkring Siena skulle handle om pan forte – det ville bare have passet så skønt sammen. Men jeg har simpelthen ikke haft tiden til at eksperimentere med noget helt nyt – så den må I have til gode (:

siena3Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes siena1 Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Homemade Pizza Sauce DSC_0359DSC_0749

NOTES

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

Pizza with Whipped Mascarpone and Homemade Roasted Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 pizza

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Ingredients

  • 400 g. big cherry tomatoes
  • 1 big handful of fresh basil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup chickpea flour
  • ½ tsp. baking powder
  • 1 tbsp. olive oil
  • 4 tbsp. water
  • 50 g. mascarpone cheese
  • Half a ball of buffalo mozzarella
  • Cherry tomatoes
  • Fresh arugula

Instructions

  1. Start by making the tomato sauce: Preheat oven to 200°C / 390°F. Place tomatoes on a baking sheet with baking paper and bake for 30 minutes – see notes. Remove the skin from the tomatoes and transfer to a food processor. Add in the rest of the ingredients and blend until smooth.
  2. Now make the crust by whisking together chickpea flour and baking powder. Add in the oil and then the water one tablespoon at a time. Roll out between two pieces of parchment paper. Remove one of the sheets and cut into desired shape.
  3. Spread out the tomato sauce on the crust. Tear apart the buffalo mozzarella and spread it out on the crust. Place the tomatoes on the pizza.
  4. In a bowl whip the mascarpone cheese using an electric beater (or use your stand mixer). Place dollops of whipped mascarpone on the pizza.
  5. Bake for approx. 15 minutes – or until the crust is golden brown.
  6. Serve topped with fresh arugula.

Notes

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

http://sproutedfig.com/pizza-with-whipped-mascarpone-and-homemade-roasted-tomato-sauce-tuscany-vol-2/

 

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April 30, 2015

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

So I am back home again after five amazing days in lovely Tuscany. I’ve been to Italy quite a lot of times before (my family and I holds an inexplicable love for Italy) and I simply love that country. The nature’s stunning, the people nice, the language beautiful and don’t even get me started on the food (pizza, gelato, ravioli… Mmm…). The nice thing is that the Italians value good food highly so almost no matter what restaurant you choose, you can be sure to get something of good quality.

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Så sidder jeg hjemme igen efter fem fantastiske dage i Toscana. Jeg har efterhånden været i Italien en del gange (min familie og jeg nærer en vis forkærlighed for Norditalien) og jeg elsker simpelthen det land. Naturen er så smuk, folket søde, sproget flot og maden i særklasse – gourmet pizzaer, italiensk is, ravioli… mums… Italienerne går nemlig meget op i mad, og ligegyldig hvor man går hen kan man være sikker på at få mad af god kvalitet. Jeg er fan!

Castiglione della Pescaia

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Tuscany is dotted with old medieval towns. They are all build in stone and are perched on the top of the hills which makes them delightfully imperfect. So cute!

We stayed in one of these lovely cities, Castiglione della Pescaia. This city is mostly used by Italians for when they go on holiday or weekend. So the first three days (Wednesday, Thursday and Friday) it felt like we had the whole town for ourselves. Such a lovely and extraordinary feeling.

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Rundt omkring på bjergtoppene i hele Toscana ligger små, søde middelalder borgbyer. De er alle sammen så søde med deres skæve huse, stejle gader og gamle store mursten – fantastisk dejligt uperfekte. Så sødt!

Vi boede i en af disse byer, Castiglione della Pescaia. Byen er et feriested for italienerne selv, så onsdag, torsdag og fredag var der næsten ingen mennesker. Det var så hyggeligt at rende rundt i de skrå gader og føle, man havde verden for sig selv.

Ita1

My brother – Libaration day in Castiglione della Pescaia

Ita2

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

The first two days we spend in Castiglione (where all the pictures are from ecxept the one of the Pisa Tower), but since we flew to Pisa we had to go see the Pisa Tower one more time. So we had lunch in Pisa where I got the most amazing gnocchi dish with a creamy walnut sauce. It was probably loaded with cream and gnocchi isn’t exactly healthy. But it was sooooo good. So I decided to try and make it myself. This recipe uses zucchini noodles instead (I got a spiralizer for my birthday for the record – yay!) and the sauce is made like you’d make a béchamel sauce, which is insanely creamy. I used skim milk, but this recipe can easily be made vegan by subbing unsweetened almond milk.

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De første to dage brugte vi på at udforske Castiglione (billederne i denne post er derfra, undtagen det af det skæve tårn) efter lige hurtigt at have udforsket Pisa og set det skæve tårn endnu en gang – det skal man næsten når man nu flyver til Pisa. Her spiste vi på en skøn lille restaurant, hvor jeg fik den lækreste gnocchi-ret med valnøddesauce. Det var så skønt og helt sikkert spækket med fløde, og gnocchi er ikke ligefrem det sundeste i verden. Men det var SÅ lækkert – helt sikkert det værd.

I den her opskrift har jeg skiftet gnocchi’erne ud med squash pasta (jeg fik en spiralizer i fødselsdagsgave – jubiii), og saucen er lavet, som man ville starte en bechamel sauce, hvilken er helt utrolig cremet. Jeg brugte minimælk, men du kan sagtens bruge en hvilken som helst usødet nøddemælk, hvis det skal være vegansk eller laktosefrit.

 

Click here for a tutorial on how to make zucchini noodles without a spiralizer

Klik er for at se, hvordan du laver squash spaghetti uden en spiralizer

Zucchini Spaghetti with Walnut Sauce // Italy vol. 1

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 tbsp. flour
  • 1 ½ cup milk of choice*
  • ½ cup walnuts
  • Salt and pepper
  • ...
  • 1 zucchini

Instructions

  1. Chop the walnuts finely in a food processor (not until it turns into flour, but fine).
  2. Heat up the olive oil in a small saucepan. Add in the flour and whish very well to make sure no lumps form. Cook for 3 minutes over low heat whisking constantly. The whisking is very important. Other-wise you’ll get big dough lumps.
  3. Pour in the milk a little at a time whisking constantly. When all the milk is added and the sauce is smooth add in the chopped walnuts. Cook over low heat for 5 minutes allowing the sauce to thicken, whisking from time to time again to make sure no lumps form.
  4. Make spaghetti from the zucchini using a spiralizer (if you don’t have a spiralizer, see link above recipe).
  5. Pour the sauce over the zucchini and serve right away.

Notes

* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan

http://sproutedfig.com/zucchini-spaghetti-with-walnut-sauce-italy-vol-1/

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

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April 19, 2015

Delicious creamy polenta with blasamic baked tomatoes and homemade pesto with spinach, basil and walnuts

Lækker cremet polenta med balsamico bagte tomater og hjemmelavet pesto med spinat, basilikum og valnødder

 Creamy Polenta with Baked Cherry Tomatoes and Walnut Spinach Pesto

I really wanted to start this post with “Good morning blog” – a direct reference to the, unfortunately finished, musical Ivan’s Incredibly Story (based on a famous, popular and beloved Danish children’s book called Rubber Tarzan by Ole Lund Kirkegaard) and the legendary line “Good morning running wheel”. Jesus, I’ve got musical withdrawal symptoms. Because musical was, once again, an amazing adventure full of references, sayings, phrases and bad intern jokes amongst the actors. It’s amazing.

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Jeg havde sådan lyst til at starte denne post med ”Godmorgen blog” – en direkte reference til den desværre nu afsluttede dejlige musical Ivans Utrolige Historie (aka. Gummi Tarzan af Ole Lund Kirkegaard) og den legendariske replik ”Godmorgen løbehjul”. Gud, hvor har jeg musical abstinenser. For hvor har den musical været et eventyr – og hvor er der bare mange gode referencer, talemåder, udtryk og dårlige interne jokes blandt os deltagere nu. Det er helt fantastisk.

Creamy Polenta with Baked Cherry Tomatoes and Walnut Spinach Pesto

Two and a half weeks intense musical practice and shows are done. But is was great. I mean, my 19th birthday disappeared in a flood of costumes, make up, songs and dances, but it doesn’t matter at all. The lovely musical people marked the day with a blaze of glory – a birthday spend at the theatre is the best.

I feel empty now that it’s done. But luckily I have a ton of photos to remind me just how amazing it all was. We had a very talented photographer – Mikkel Arnfred – taking photos of the show, and he has kindly allowed me to share some, like I did last year.

The following photos are taken by Mikkel Arnfred. I do not claim to have the rights over these photos.

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To og en halv uges voldsomt intenst musical er slut. Men det har været så skønt. Jeg mener, min 19-års fødselsdag forsvandt i et væld af kostumer, makeup, sange og danse, men det gør på ingen måde noget. Jeg blev fejret med manér af de dejlige dejlige musical mennesker – en fødselsdag brugt i Galaksen er den bedste man kunne tænke sig.

Det er så tomt, at et er slut. Jeg savner det utroligt. Men heldigvis er der jo ting, der kan redde sådanne tomrum – som fx flotte billeder af forestillingen. Vi har haft den dygtigste fotograf på nogle dage – Mikkel Arnfred – og jeg er så heldig, at have fået lov at dele nogle billeder, ligesom sidste år.

Alle de følgende billeder er taget af Mikkel Arnfred.

By Mikkel Arnfred

Yup, that’s me.

By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred By Mikkel Arnfred

Aren’t they amazing?

Well, back in the kitchen I decided to make polenta – something I haven’t had in a looooong time. I really have a weakness for baked tomatoes. So I had to add such one to the recipe. And homemade pesto. The best meal to treat my broken musical heart (:

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Er de ikke flotte?

Nå men tilbage i køkkenet besluttede jeg mig for at lave polenta – noget jeg ikke har fået længe. Jeg har en svaghed for bagte tomater – det er bare det bedste. Så det skulle selvfølgelig på. Og hjemmelavet pesto. Der findes intet bedre måltid til at dulme sorgerne over enden på noget dejligt (:

Creamy Polenta with Baked Cherry Tomatoes and Walnut Spinach Pesto

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 2 servings

Ingredients

  • TOMATOES
  • 1 cup cherry tomatoes
  • ½ tbsp. olive oil
  • ½ tbsp. balsamic vinegar
  • Salt and pepper
  • PESTO
  • ½ cup walnuts
  • 1 cup packed spinach
  • 3 sprigs basil
  • ¼ cup shredded parmesan
  • ½ cup olive oil
  • Salt to taste
  • POLENTA
  • 3 cups water
  • 2/3 cup corn flour
  • 1 tbsp. butter
  • ¼ cup milk
  • Salt and pepper

Instructions

  1. Start by making the tomatoes: Preheat oven to 180°C / . In a bowl mix the olive oil, balsamic vinegar and salt and pepper. Stir in the tomatoes. Bake on a baking sheet with baking paper for 15-20 minutes. Meanwhile make the pesto by placing walnuts, spinach, basil and parmesan in a food processor. Pulse to combine. Add in the oil and salt and blend until smooth.
  2. Make the polenta by bringing the water to the boil. Add in the corn flour and boil for five minutes whishking constantly to make sure no lumps form. Then add in the butter and milk and let it simmer for 10 minutes. Season with salt and pepper.
  3. Serve the polenta topped with baked tomatoes and pesto.
http://sproutedfig.com/creamy-polenta-with-baked-cherry-tomatoes-and-walnut-spinach-pesto/

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April 6, 2015

An easy and super delicious vegetarian (vegan) one pot coconut curry

En super let og super lækker vegetarisk (vegansk) kokos curry

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Right now I am in the middle of a wonderful adventure like I was exactly one year ago. A musical adventure. I’ve been living together with about 40 other lovely people my age in the theatre in the neighbour town 12 hours a day 10 days straight in order to make the most amazing show – just like last Easter break. The Easter break is where half a year worth of work culminates. And NOW we are ready – we’ll be playing every day this week. I really love these weeks. I love living in this big bubble of dancing, singing and acting together with the most amazing, funny and sweet people on earth. My stomach hurts from laughter. It is tough and I am extremely exhausted – but I love it! There is no better feeling than this one – we have fought and fought and worked and worked and now we are on stage giving EVERYTHING we have.

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Lige nu står jeg midt i et utroligt eventyr igen ligesom jeg gjorde for præcis et år siden. Et musical eventyr uden lige. Ligesom sidste påske har jeg og ca. 40 andre unge boet i Galaksen (kulturhuset/ teatret i Værløse) 12 timer om dagen 10 dage i træk for i fællesskab at skabe et utroligt show. Påsken er kulminationen af et halvt års træning og NU går det løs med forestillinger hele den kommende uge. Og jeg nyder hvert et øjeblik. Jeg elsker på denne måde at få lov til at lukke mig ind i en kæmpe teater-, sang- og danseboble sammen med de mest fantastiske musicalmennesker. Det er hårdt. Det er intenst. Men mest af alt er det fantastisk sjovt. Min mave gør ondt så meget har eg grint. Der er ingen bedre følelse end den jeg har lige nu – at stå med en færdig forestilling, man har kæmpet for at lave og få lov at fyre den MAX af på scenen. Whoop!

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

We premiered yesterday and thereafter we threw a premiere party – so next day we are always off which feels insanely weird after ten so intense days. I couldn’t stand being away from the kitchen and my camera anymore – I mean, TEN days!!!

I hope I’ll be able to share some photos from the show soon.

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I går havde vi præmiere med efterfølgende præmierefest, og dagen derpå har vi altid fri før det går løs igen i morgen. Og så kunne jeg ikke holde mig ude af køkkenet længere – ti dage væk fra køkken og kamera er lang tid (;

Jeg håber på at få lov at dele nogle billeder fra forestillingen snart.

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Last summer I took a cooking class on Gili Islands in Indonesia where we made the most delicious chicken curry and I’ve been wanting to make a vegetarian version ever since – and here’s the result (unintentionally it even turned vegan). My family loved it – I hope you do too.

Happy belated Easter!

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Sidste sommer tog jeg et kokkekursus på Gili Islands i Indonesien, hvor vi bl.a. lavede den lækreste kyllingecurry, og lige siden jeg sådan haft lyst til at lave en vegetarisk udgave, og her er den endelig (den endte endda med at blive vegansk). Min familie var vilde med den – det håber jeg også I er.

Glædelig forsinket påske!

Vegan Vegetable Coconut Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 tbsp. sesame or coconut oil
  • 1 big yellow onion
  • 2 cloves garlic
  • 2 thump sized lumps of ginger root
  • 3 tbsp. mild curry paste
  • 1 can coconut milk
  • ½ cup water
  • 1 big red bell pepper
  • 1 small head broccoli
  • 200 g. white mushrooms
  • Optional: tofu cubes
  • Juice from 1 lime
  • 2 tbsp. palm sugar (or honey if you aren’t strictly vegan)
  • 2 scallions
  • 1 tbsp. soy sauce
  • Pepper
  • Almonds or cashews for topping

Instructions

  1. Heat the oil in a big wok.
  2. Cut the onion into strips, smash the garlic and grate or chop the ginger root. Add it onto the pan together with curry paste and fry for 5 minutes (or until de golden onion softens slightly).
  3. Pour over coconut milk and water and bring to a simmer.
  4. Cut the bell pepper into strips, the broccoli into smaller bouquets and the mushrooms into fourths. Add to the simmering coconut mix (eventually together with tofu).
  5. Season with limejuice, palm sugar, scallions, soy sauce and pepper.
  6. Let simmer for 10 minutes.
  7. Serve topped with cashews or almonds and eventually together with rice or noodles.
http://sproutedfig.com/vegan-curry/

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March 29, 2015

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Sund caprese pizza/ fladbrød med bøffelmozzarella, hjemmelavet pesto, basilikum og tomater

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

It is so sad how all good things come to an end. Remember I told you I had made it to the NBO finally (The National Biology Olympiad). Well, during the past three months I’ve been going on multiple biology camps together with the 14 other candidates and it has been nothing less than amazing. Biology is so damn interesting and all the people are so nice. I’ve just returned home from two wonderful days in Aalborg where the actual finally took place. The absolute last run-up to the 26th IBO (International Biology Olympiad). Wow…

Unfortunately I am not one of the four finalists for the international Olympiad, but that’s actually okay. I had absolutely not thought I would be because everybody was so talented. I am just SO SO SO happy to have been a part of this. I am extremely grateful for having had this wonderful experience. I am going to miss the other students and the super interesting camps, but it is with a smile on my face and a warm feeling in my stomach I look back on the last 3 months.

Oh and while I am at it I, have to brag about one of my absolutely best friends Karen (yes, miraculously we both made it to the finally) who is insanely cool and crazy and smart and became one of the four winners who will represent Denmark in IBO this summer – I am so proud of you! You go girl!

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Det er så sørgeligt, hvordan alt godt bliver nødt til at slutte på et tidspunkt. Jeg fortalte tidligere, at jeg havde kvalificeret mig til den sidste finale i NBO (den nationale biologiolympiade). De sidste tre måneder har jeg deltaget i flere forskellige biologicamps sammen med de andre 14 finalister og det har været intet mindre end fantastisk. Biologi er så satans spændende og alle de andre finalister er bare så sæde. Nu er jeg så lige hjemvendt efter endnu 2 fantastiske dage i Aalborg hvor finalen fandt sted. Det aller sidste opløb til det 26. IBO (internationale biologiolympiade). Wow!

Desværre er jeg ikke en af de fire finalister til den internationale, men det er faktisk okay. Det havde jeg på ingen måde regnet med at blive, for der var hårdt konkurrence. Men jeg er så uendelig glad for at have været en del af det her. Så ekstremt glad for at have fået det privilegium at deltage. Så det er med et smil på læben og en varmt følelse i maven, jeg kigger tilbage på de sidste tre måneder.

Og nu jeg er ved det må jeg altså lige blære mig med en af mine absolut bedste veninder (jep, utroligt nok var vi begge i finalen), der er så über sej og klog og vild og blev en af de fire vindere, der skal repræsentere Danmark til IBO til sommer – jeg er så stolt af at kunne kalde dig min veninde!

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Another thing which sadly doesn’t last forever is food. Especially when your teenage little brother likes it. I made this pizza the other day but it was gone before I could say caprese. Usually my brother doesn’t like my healthified food at all (he just wants it the ordinary way – he’s a typical tall slim teenage high school boy in that respect), so I never bother to hide the stuff or write a note saying “please leave something for the chef”. But then he found this pizza and not knowing what was in it he ate the entire thing. And he liked it. A clear proof this pizza doesn’t taste healthy at all.

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En anden ting, der desværre ikke holder evigt er mad. Specielt når ens teenage lillebror kan lide det. Jeg har lavet den her pizza før, men den var væk før jeg kunne sige caprese. Normalt kan min bror ikke fordrage de ting, jeg laver sunde (han er en totalt almindelig, høj, tynd, teenage gymnasiedreng på det punk), så jeg gør aldrig noget for at have maden for mig selv. Men så fandt min bror denne pizza og uvidende om dens sundhedsgrad spiste han den hele. Og kan kunne lide den. Det bedste bevis på at den her pizza på ingen måder smager sundt.

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

The pizza I longingly had been thinking about while I was sitting on a train with a rumbling stomach on my way home from a tough dance practice was gone – but I had made a healthy pizza which even non-healthy-eaters will love.

Enjoy!

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Så den pizza jeg med rumlende mave havde siddet og glædet mig til på hele togturen hjem fra en hård dansetime var væk, men i stedet viste det sig, at jeg havde lavet en sund pizza, end ikke ikke-sund-mads-spisere vil elske.

Håber den smager!

Chickpea Caprese Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 serving

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Ingredients

  • 1 cup (125 g./ 240mL) chickpea flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 2-4 tbsp. water
  • 3 tbsp. tomato puree
  • 2 big tomatoes or 6 cherry tomatoes
  • 50 g. (one big ball) buffalo mozzarella cheese
  • 2 tbsp. homemade pesto
  • Fresh basil
  • PESTO
  • 1 cup loosely packed fresh basil and oregano
  • ¼ cup almonds
  • Small chunk dry cheese
  • 1/8 tsp. salt
  • ¼ cup olive oil

Instructions

  1. Make the pesto by adding all the ingredients to a food processor and blend until desired texture is achieved.
  2. Preheat oven to 200°C / 390°F
  3. Make the cust by whisking together chickpea flour, salt and baking powder. Stir in first olive oil then water and mix until it becomes a dough. Roll out between two pieces of baking / waxpaper.
  4. Spread out the tomato puree. Cut the tomatoes into preferred size and slice the buffalo mozzarella. Top the pizza with the tomatoes, mozzarella, homemade pesto and fresh basil.
  5. Bake for approx. 15 minutes or until the crust is golden brown and crispy.
http://sproutedfig.com/chickpea-caprese-pizza/

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