Sprouted Fig (The Smoothie Lover)
October 26, 2014
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Super delicious gluten free gnocchi. Lower in carbs.

Super lækre græskar gnocchi.

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I know this is the most common sentence in the blog world at the moment, but I love pumpkin! There it is – I said it. Pie, oatmeal, soup, smoothies (yes)… There is only one problem: You can’t buy pumpkin puree in Denmark. I’ve been searching and searching and every time I ask an employee in the supermarkets they look at me like I am an alien… “pumpkin WHAT?”. There was only one thing to do: make it myself.

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Jeg ved dette er den mest brugte sætning i blogverdenen for tiden, men jeg elsker græskar. Jep, så har jeg også sagt det. Græskar går i alt; tærte, havregrød, suppe…. Mit eneste problem er, at græskar puré er helt umuligt at opstøve i Danmark. Jeg har ledt og ledt og hver gang jeg spørger en supermarkedsmedarbejder kigger de på mig som om jeg er fra en anden planet… ”græskar hvad?!”. Der var kun en ting at gøre: lave min egen pure.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I bought the most gorgeous muscat pumpkin for my autumn super food salad when we went to the summerhouse last week. It was huge and I didn’t have the heart to leave the rest of that pretty pumpkin there so I brought it with me home, turned it into puree and I’ve been making all different kinds of pumpkin-stuff since. Oatmeal, my healthy pumpkin pie and these lovely gluten free gnocchi.

 

Here’s a great tutorial on making your own puree.

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Jeg købte det smukkeste muskat de Provence græskar til min super salat, da vi var i sommerhuset i efterårsferie. Det var kæmpe stort og jeg havde ikke hjertet til at efterlade resten af det skønne græskar i sommerhuset. Så jeg tog det med hjem og lavede puré af det. Og lige siden har jeg puttet græskar i alt… Havregrød, min sunde græskartærte og i disse skønne gnocchi.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

On a totally other note… We did a race at the school last Wednesday and I beat my pace-record when it comes to 5K running! I’m so happy. I usually run between 10 and 21km so I’m not that fast on a 5K. But I’m such a competitive person, so when I suddenly was facing all the other 350 seniors I ran like I’d never done before. And I came in as number 8 or 9 of all the girls. Out of at least 150!!! I’m so happy! And I was faster than a lot of the boys – so all that running definitely pays off. I’ll definitely do some more sprints in the future. (For the record I did it in 24 minutes, not amazing but better than most).

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Noget helt andet… I onsdags skulle alle afgangsklasser (STX, HF og IB’er) på mit gymnasium løbe et 5-kilometerløb, og jeg slog min egen fartrekord på 5K. Normalt løber jeg mellem 10 og 21 kilometer, så jeg troede egentlig ikke jeg var mega hurtig, men jeg kom ind som top ti af alle piger (vi er ca. 350 elever i alt – så ca. 150 piger). Jeg er så glad!! Løbet har helt sikkert fået mine øjne op for hurtige korte distancer (selvom jeg nok altid vil være langdistanceløber).

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

I served these gnocchis with the same cauliflower and sage sauce as I used for this recipe.

 

Jeg servede disse gncchis med den samme blomskål-salvie-sovs jeg lavede til denne pasta.

Gluten Free Pumpkin Gnocchi

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 2-3 serving

Super delicious gluten free gnocchi. Lower in carbs since the potato is subbed with pumpkin and half of the flour is buckwheat flour.

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup finely grated parmesan, firmly packed
  • 1 egg
  • ½ tsp. coarse salt
  • 3/4 cup (100g.) corn flour (or rice flour)
  • 3/4 cup (100 g.) buckwheat flour

Instructions

  1. In a bowl mix together pumpkin puree, parmesan, egg and salt. Then stir in the flour.
  2. Shape the gnocchi either by rolling them between your hands (this is easier if you wet them from time to time) or my rolling the dough out into “sausages” on a floured surface and then cutting out the gnocchis.
  3. Bring water to a boil in a pot. Add in a bit of salt and then the gnocchis. They are pretty frail, so I dump them into the water one by one using a fork.
  4. When the gnocchis float to the surface (after approx. 7 minutes) they are done. Strain and serve with your favourite pasta sauce.
http://sproutedfig.com/gluten-free-pumpkin-gnocchi/

October 20, 2014

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

En skålfuld ristet blomkål med rød karry pasta toppet med efterårets kantareller, brøndkarse og sprøde cashewnødder. Let og lækker frokost eller aftensmad.

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

Where did the autumn break go? It’s crazy how far it went by. But it has been wonderful. I’ve been doing all different nice stuff and been together with so many of my favourite people – both friends and family. Oh, and begun reading for the big project you make in the last year of Danish high school – not so nice… I haven’t however been able to cook and bake all the nice stuff I mentioned before the break. But they won’t go anywhere, they will definitely happen. I did make banana bread, which turned out perfect. But it was hideous, so I guess I have to make it again soon – what a pity ;)

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Hvor blev den efterårsferie lige af? Det er helt vildt så hurtigt den gik. Men åh, hvor var det skønt. Jeg har lavet så mange skønne ting og set alle mine yndlingsmennesker – både familie og venner. Nårh ja, og så er jeg startet med at læse til SRP – ikke så fedt igen… Jeg har desværre ikke haft tid til at bage og kokkerere alle de skønne ting, jeg havde planlagt inden ferien. Men de løber jo heldigvis ingen vegne. Jeg bagte faktisk et lækkert bananbrød, som blev helt perfekt. Men det var så afskyeligt grimt, så jeg bliver nok nødt til at bage det igen – ærgerligt, ærgerligt ;)

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

I’ve also spent the holiday taking a lot of photos. Here are some from a lovely hike in Sweden. I did also take a lot in the summerhouse, but I figured oceans, beach plants and sea glass didn’t fit into this post.

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Fotografi er altid noget jeg bruger meget tid i ferierne på. Her er nogle billeder fra en skøn tur til Kullen. Jeg tog også en masse stemningsbilleder i sommerhuset, men jeg synes ikke lige hav, strandplanter og hav-slebne glasskår passede så godt ind i denne post.

 

Kullen, Sweden Kullen, Sweden Kullen, Sweden Kullen, Sweden

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

At the moment I eat so much cauliflower. That stuff is amazing – especially roasted. And let’s enjoy the lovely chanterelles while they are still in season.

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Jeg spiser simpelthen så meget blomkål for tiden. Det er simpelthen så lækket – specielt ovnristet. Og lad os huske ar nyde sæsonens sidste kantareller.

Roasted Cauliflower Bowl w/ mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 serving

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

Ingredients

  • 1 ½ cup small cauliflower bouquets
  • 1 tbsp. olive oil
  • A bit of sea salt
  • 1 cup chanterelles (or other mushrooms)
  • 1 tsp. olive oil
  • 1 tsp. mild curry paste
  • Watercress (or cilantro)
  • Cashews, natural (as many as you heart desires)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl mix together the cauliflower bouquets, 1 tbsp. olive oil and salt. Try to coat all of the bouquets thinly. Spread out on a baking sheet and roast for 20 minutes.
  3. Meanwhile clean the chanterelles. Heat up the one tsp. oil in a non stick pan and fry over high heat until the mushrooms are soft and tender.
  4. When the cauliflower is done add the curry paste onto them and mix well.
  5. To serve: place cauliflower in a bowl. Then add on the chanterelles and top with watercress and cashews.
http://sproutedfig.com/roasted-cauliflower-bowl-w-mushrooms/

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

October 14, 2014

A super delicious and nourishing salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

En super lækker og sund salat med granatæble, bagt squash, ahorn karamelliserede pekan nødder og tahini dressing

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

Summerhouse. Rain. Tea. A good book. Big knits. Cooking.

Six things that are essential ingredients in the perfect cosy relaxing day. Today was such a lovely day, thanks to autumn holiday. I’ve pretty much spend the day dancing around in the summer house kitchen making delicious food while wearing one of my big knits, photograph the outcome and listening to Stephen Fry reading Harry Potter and The Deathly Hallows (yep, I’m such a geek, 4th time reading that series). Everything while it was raining cats and dogs outside.

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Sommerhus. Regn. Te. En god bog. Store striktrøjer. Madlavning.

Seks ting, der tilsammen udgør ingredienserne i den perfekte hygge- og afslapningsdag. Og lige netop sådan en dag har det været i dag takket være efterårsferie. Jeg har stort set brugt hele dagen på at tulle rundt i sommerhus-køkkenet og lave lækker mad iført en af mine store dejlige striktrøjer, fotografere resultatet mens jeg lyttede til Stephen Fry læse op af Harry Potter og dødsregalierne. Alt imens det stod ned i stænger udenfor. Skønt!

 

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

Autumn produce is definitely some of my favourites. I mean, I love the asparagus of spring and the first rhubarb in the summer, but there is something about mushrooms, squash, beets, nuts and apples. I had to make a salad with all of my favourite things.

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Efterårsafgrøder er helt sikkert nogle af mine yndlings råvarer. Jeg mener, jeg elsker forårets første asparges og sommerens rabarber, men der er bare noget over svampe, græskar, grønkål, rodfrugter, nødder og æbler. Jeg måtte bare lave en salat med alle mine yndlingsefterårsting!

 

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

I found the most beautiful muscat squash at the grocery store this morning, and with Harry Potter in my ears and the ain pouring down outside, this salad came to life. Definitely one of my favourites.

Oh, and for dinner I made this delicious mushroom pasta dish (yep, one of the seldom times where I eat pasta) and this delicious salad – both made by two of my favourite bloggers.

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Jeg fandt det smukkeste Muscat de Provence græskar oppe ved grønthandleren i formiddag og med Harry Potter i årene og regnen væltende ned uden for trissede jeg rundt i køkkenet og kreerede denne salat. Helt sikkert min nye yndlings.

Oh, og til familien lavede jeg denne skønne svampe pastaret (jep, en af de sjældne gange jeg spiser pasta) og denne lækre salat – lavet af to af mine yndlingsbloggere.

 

 

Autumn Salad

Yield: 4 servings

A super delicious and nourishing salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

Ingredients

  • ¼ muscat squash (900 g.) (or other squash)
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 80 g. pecans
  • ¼ cup maple syrup
  • 3 tbsp. tahini
  • 1 tbsp. honey
  • 1 tbsp. lemon juice
  • 2 tbsp. water
  • 1 pomegranate
  • ½ head savoy cabbage

Instructions

  1. Preheat oven to 200°C / 390° F. Split the squash in quarters and scoop out the seeds. Cut into wedges and place them on a baking sheet with non stick paper. Mix the olive oil and honey together and brush the squash wedges with it. Bake in the oven for approx. 20 minutes – or until tender.
  2. Heat up a small pan. Lower to medium heat and add on the pecans. Pour the maple syryp over the nuts immediately after and caramelize the pecans. Make sure to stir very often. Pour out onto a piece of non-stick paper when almost all liquid is evaporated.
  3. Make the dressing: stir together tahini, honey and lemon juice. Then thin with water (you might want to add a little more).
  4. Chop the cabbage finely and take out the seeds from the pomegranate.
  5. To assemble: place cabbage on the bottom of a big bowl. Then add the squash. Sprinkle on pomegranate and pecans and drizzle with dressing.
http://sproutedfig.com/autumn-salad/

September 14, 2014

Hokkaido & Celeriac Lasagna. Vegan and glutenfree

Right now I’m on a train with my lovely little brother and three sweet cousins driving through tiny rainy Denmark after the most fantastic weekend in Aarhus – more specifically from the little cosy co-housing scheme in which my aunt, uncle and two cousins live. We are nine cousins who meet here once every autumn for one of the best weekends of the year. + my lovely uncle and aunt of course (; In this weekend I totally forget everything about home, school, everyday life. This is a weekend dedicated to creativity, games, laughing, a Danish ball game called round ball, bonfires, sleeping in sleeping bags outside, apple picking, walks, tea, sausage rolls, painting and being together (“cozy-ing as we say in Danish”) with some of the most wonderful people in the world.

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Lige nu sidder jeg i et tog med min skønne lillebror og tre søde fætre på vej gennem lille regnfulde Danmark efter en helt fantastisk weekend i Århus – nærmere bestemt i det lille super hyggelige bofællesskab, min moster, onkel, fætter og kusine bor i. Her mødes vi 9 fætre og kusiner hvert efterår til en af årets hyggeligste weekender. + min skønne onkel og moster. I denne weekend glemmer jeg alt om hjem, lektier og hverdagslivet. Den er dedikeret til kreativitet, spil, grin, rundbold, bål, shelter-sovning, æble-pluk, gåture, te, pølsehorn, maling og hygge med nogle af de dejligste mennesker i verdenen.

 

News paper and tape children. It was so much fun to make these. We placed them all over the co-housing scheme. Oh and those chickpeas – I’ll share the recipe soon :)

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Rabbits. Rabbits everywhere.

I might have mentioned it before but I absolutely love the place where my aunt, uncle and cousins live. 25 cute red and yellow wooden houses placed in a big circle with a common house, huge green garden, green house, fruit trees, berry bushes, animals, and a ton of lovely outdoor facilities. And I love the fact that there are always people around and ton of children. They all seem incredibly nice. And did I mention they love almost 100% organic? Yep, I’m totally gonna live such a place once. For sure! Aw, it’s so nice there.

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Jeg har nok sagt det før, men jeg elsker elsker elsker det sted, min onkel og moster bor. 25 søde gule og røde træhuse samlet i en cirkel med et stor fælleshus, kæmpe grønthave, drivhus, frugttræer, vindmølle, solceller, dyr, og alle mulige skønne udendørs faciliteter. Og så elsker jeg, at der altid er mennesker alle vegn. Alle virker så utroligt søde. Og fik jeg sagt at de lever næsten 100% økologisk? Jeg skal helt sikkert bo sådan et sted en gang! Helt sikkert! Ih, hvor er der skønt.

Hokkaido & Celeriac Lasagna. Vegan and glutenfree Hokkaido & Celeriac Lasagna. Vegan and glutenfree Hokkaido & Celeriac Lasagna. Vegan and glutenfree

What’s even more wonderful about this weekend is the time of the year. Right when all of the fruit trees are exploding. Right when the weather is still nice but not too warm. And right when it’s time for tea, big knitted jumpers and pumpkin (:

Yesterday we got a super delicious pumpkin cake (which I totally intend to remake), which made me think of this lovely vegan pumpkin and celeriac lasagna I made last week.

The recipe is made by one of my absolute favourite bloggers Sara B from My New Roots. She makes the most delicious (and healthy) stuff. Yum! So do yourself a favour and take a look at her blog and make this yummy lasagna. A perfect way of enjoying those delicious vegetables, which are in season right now.

Get the recipe

Have a wonderful week everyone!

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Jeg elsker at vi lige akkurat holder denne weekend på denne tid af året. Lige mens pære- og æbletræerne er ved at sprænge i luften. Lige mens vejret stadig er godt, men ikke for varmt. Og lige på det tidspunkt hvor det igen er tid til te, store striktrøjer og græskar (:

I går fik vi den lækreste græskarkage (som jeg i den grad hat tænkt mig at abe efter), hvilket fik mig til at tænke på denne skønne veganske græskar og selleri lasagne, jeg lavede i sidste uge. Lavet med efterårets friske råvarer – SÅ guf.

Opskriften er lavet af en af mine absolut yndlingsbloggere Sara B fra My New Roots. Hun laver simpelthen de lækreste (og sundeste) sager. Mums! Så gør jer selv den tjeneste at tage et smut derover og lav denne lækre lasagne. En super måde at nyde de lækre grøntsager in season (;

Snup opskriften her. 

Ha’ en helt fantastisk weekend alle sammen!

Hokkaido & Celeriac Lasagna. Vegan and glutenfree

Hokkaido & Celeriac Lasagna. Vegan and glutenfree

August 31, 2014

A big bowl of delicious no-carb spaghetti with a creamy roasted cauliflower sauce with sage and roasted hazelnuts. 

Vegan, no-carb, paleo, glutenfree and crammed with vegetables.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Welcome to the new layout! This has been such a lovely slow and rainy Sunday. I’ve pretty much spend my day drawing small doodles as the fork, rolling pin and apple, googling around for tips on how to change fonts (that’s insanely hard for the record), making grafics, image mapping, font searching etc. etc. Well except for the time I spend running a half marathon with my dad (I actually made a new PR when it comes to distance, since we accidentally ran a little too far – 22,2km instead of 21.1, haha). I’m pretty pleased with the outcome actually. And a little proud – it’s the first time I’ve ever done serious CSS-coding.

Okay seriously what’s happening? Worpress just delieted half of my post again (yep I also wrote this in Spaghetti Squash volumne 2). And I even wrote and saved the last part first. WTF!

 

Now I’m at it – how does the headlines look to you. I littteraly spend hours trying to figure out how to change fonts and I was so happy when I fonally succeeded and all of the headlines suddenlt had this cool type-writer-like font. But then I checked the layout on my iPad and all of the cool headlines were suddently written with this awful curse kind of font. I really hope this only goes for iPads. The layout is super cool on my computer.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

 

Total change of subject… As my Instagram account might reveal, I’ve been making a lot of warm and cozy comfort food during the last week. Big bowls of zoatmeal, beet oatmeal (! – what’s that even called btw… boatmeal, beetmeal, beoatmeal…), mashed cauliflower puree, cinnamon wreaths… I’m so ready for fall. Last Tuesday I posted a picture of this lovely dish: spaghetti squas aith roasted cauliflower, sage and hazelnut sauce. I bought the zuchinni at the local market last Sunday. It was an elderly lady who had the booth, and she sold all these lovely kinds of zucchinis and pumpkins. Wonderful! Local produce just tastes better than usual.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Have a lovely week everyone!

SPAGHETTI SQUASH WITH ROASTED SAGE, HAZELNUT & CAULIFLOWER SAUCE

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 2 big servings (or 3 small)

Ingredients

  • 1 medium spaghetti squash
  • ½ cup hazelnuts
  • 1 small head of cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. dried sage
  • 2 cups vegetable stock
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F / 200°C.
  2. Slice the zucchini squash into 1 inch thick slices, scrape out the seeds and place them on a baking tray with non-stick paper. Bake for 30 minutes (or until the slices are soft). Then take out of the oven and allow to cool for 15 minutes. Once cool scrape out the spaghetti using a fork.
  3. Meanwhile roast the hazelnuts. Place them on a baking tray with non-stick paper and roast in the oven for 10 minutes or until they smell nice. This can be done in the same oven as the zucchini squash, while the squah is cooking. Alow to cool and then rub off the skin with your fingers.
  4. Cut the cauliflower into smaller pieces and chop the garlic finely.
  5. Heat up the oil in a pot and fry the cauliflower, garlic and sage in it for 5 minutes. Then add on the vegetable stock and boil for 10-15 minutes or until the cauliflower is tender.
  6. Blend the sauce together with half of the hazelnuts either in a blender/ food processor or using an immersion blender. Transfer back into the pot and allow thickening a bit. Season with salt and pepper.
  7. Pour the sauce over the spaghetti and top with the remaining hazelnuts. Serve right away!
http://sproutedfig.com/spaghetti-squash-with-roasted-sage-hazelnut-cauliflower-sauce/

August 15, 2014

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

First and foremost: Thank you so much for the lovely wishes on a good vacation!

The feeling you have when getting home from a long travel might just be one of the oddest feelings in the world. You pause your everyday life to go on an adventure somewhere completely new and unexplored. Looking back it feels like one long roller coaster ride of wonderful experiences and new exiting inputs, where everything both melts together and stands out as clearly distinguishable adventures. And this amazing roller coaster ride just goes on and on, up and down, and all of a sudden you find yourself back home in your own home with tons of great adventures and priceless memories in your mental backpack, wondering if it all was just a dream.

And I love every single bit of it!

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Først og fremmest: Tusind tak for alle de søde ønsker om en god ferie!

Følelsen af at komme hjem fra en ferie må siges at være en af de mærkeligste i verden. Du pauser din hverdag og tager uf på et utroligt eventyr et helt nyt og uudforsket sted. Når man ser tilbage føles hele turen som en lang rutschebanetur af vidunderlige oplevelser og nye inputs, hvor alt både smelter sammen og står som klare enkle eventyr. Og denne fantastiske rutschebanetur bliver bare ved og ved, og lige pludselig finder man sig selv hjemme i sit eget hjem med rygsækken fyldt til randen med eventyr og uvurderlige minder.

Og jeg elsker hver og en lille del af det!

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish. Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

And here I am. Back in little Farum after four absolutely amazing weeks in Thailand and Indonesia. I love South East Asia! It’s my third time (fourth if you count my trip to Singapore for the math competition) and it only gets better and better each time. This time I had the pleasure of exploring wonderful Indonesia – a place I haven’t been before. The nature there is absolutely stunning! Big rain forests, rice fields, an immeasurable amount of different animal species, azure blue oceans, black (yes) beaches – and whites -, volcanoes, mountains and – on Bali – moss taking over every new building making everything look like something from ancient times. But the best thing must be the unbelievably kind people living there making the whole experience even better.

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Og her er jeg så. Tilbage i lille Farum efter fire ubeskrivelig fantastiske uger i Thailand og Indonesien. Jeg elsker Syd-Øst Asien! Det var tredje gang, jeg var der (fjerne, hvis man medtæller min tur til Singapore for at deltage i en matematikkonkurrence tidligere i år) og det bliver kun bedre og bedre hver gang. Denne gang havde jeg den glæde at besøge Indonesien – et sted jeg altdrig har været før. Naturen der er helt fantastisk! Store regnskove, rismarker, utælleligt mange forskellige dyrearter, azurblå have, sorte (ja) strande – og hvide strande -, vulkaner, bjerge, og – på Bali – mos der overgror alle nye bygninger, så alt ligner noget fra forhistorisk tid. Men det bedste ved det hele må være den utroligt venlige befolkning, der bare gør hele oplevelsen endnu bedre.

Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish. Zuchinni Noodles with homemade Pistachio and Lemon Pesto. Super delicious vegan and no-carb dish.

It’s funny – I always forget, that life goes on back at home. And in the blogging world. So I have a lot to catch up on ;) I’ve been looking SO much forward to reading all of your lovely blogs again, cooking, shooting, surfing around on Pinterest, Foodgawker etc., and last but definitely not least blogging.

Zuchinni noodels – or zoodles – is THE THING right now, so I figured I’d better jump onto the bandwagon, because those lovely green spaghettis look immensely delicious. And hey! No-carb spaghetti is always a good idea right? I decided to make a lovely pistachio and lemon pesto, because I love homemade pesto, and then top with wedges of peaches. I haven’t got any tool for making veggie noodles so I cut the pasta with a knife. It was a pain in the ass (please excuse my language) – but it was worth it! I do however recommend using a spiralizer or something like that ;)

This recipe makes more pesto than you’ll need for this dish, but that just means super duper delicious homemade pesto for you to enjoy the days after.

I’m SO glad to be back! Have a lovely weekend everyone!

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Det er sjovt – jeg glemmer altid, at livet fortsætter derhjemme, når man rejser. Og at blogging verdenen lever videre. Så jeg har en del at have skulle samlet op på ;) Jeg har glædet mig så meget til at læse alle jeres dejlige blogs, lave mad, tage billeder, surfe rundt på Pinterest, Foodgawker osv., og ikke mindst blogge igen!

Squash spaghetti – kaldet zoodles – er THE THING lige i øjeblikket i blogverdenen, så jeg tænkte, at nu måtte det være tid til at hoppe med på vognen og lave zoodles, for de dersens grønne spaghetti ser simpelthen så lækre ud. Og hey! No-carb spaghetti er altid en god idé, ikke? Jeg besluttede mig for at lave en skøn pistacie og citron pesto, da jeg elsker hjemmelavet besto, og derefter toppe salaten med skiver af fersken. Jeg har desværre ikke noget værktøj til at lave zoodles, så jeg skar dem ud med en kniv. Det var en pain in the ass (beklager sproget) – men det var det værd! Jeg vil dog anbefale, at man bruger en spiralizer eller noget lignende ;)

Der kommer mere pesto ud af denne opskrift, end man behøver til retten, men det betyder bare super super lækker hjemmelavet pesto til at nyde de næste par dage. 

Jeg er SÅ glad for at være tilbage! Ha’ en fantastisk weekend alle sammen!

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Zuchinni Noodles w/ Pistacio & Lemon Pesto

Prep Time: 15 minutes

Yield: 2

Serving Size: Half of the recipe (about 2 cups)

Ingredients

  • 1 cup packed basil
  • 1/3 cup (50g.) shelled pistacios
  • 1 clove garlic
  • 1 tsp. freshy grated lemon zest
  • 1 tsp. fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Coarse salt
  • 1 zucchini
  • 1 big peach

Instructions

  1. Place the basil, pistachios, garlic clove, lemon zest and lemon juice in a food processor and pulse for 5-10 seconds. The nuts should be chopped but not flour-like. Add in the olive oil and pulse for another 5 seconds just until everything is combined. Don't overdo it. The pesto should be chunky, not smooth. Season with salt.
  2. Make the zucchini into spaghetti your preferred way. I actually cut mine by knife, since I don't have a spiralizer or anything other tool for it, but I definitely don't recommend doing that - it took ages!
  3. Mix the zucchini noodles with 4 tsp. pesto. Cut the peach into wedges and mix them into the noodles. Serve right away.
http://sproutedfig.com/zuchinni-noodles-w-pistacio-lemon-pesto/

 

July 14, 2014

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing DSC07992

London was A M A Z I N G ! I’m in love with that city. And I couldn’t have had better company than those two wonderful girls in the picture above – Marie and Signe.

Before we start I want to excuse the terrible photos. I didn’t want to carry my DSLR around so I had to use a small camera, which I’m not used to use and can’t control. 

London is a lovely city in so many ways – the buildings, the language (can I pleaseeee get a British accent?), the transport system (yes, that’s important!), the people, the River Thames, the parks, the shops, the markets and certainly also the food.

We spend the first night in Covent Garden and here we found (with a little help from our “travel bible” – the guide book) a wonderful half raw, organic and vegetarian restaurant – The Wild Food Cafe. It’s located in the funny and wonderful little lane Neils Yard pretty close to Covent Garden Station. If you ever come by, this cafe is a must. I got some raw falafels in a sour dough pita bread with hummus and salad  – so good!

wildfoodcafe

We actually often bought dinner or lunch at Marks & Spencer. They have so many different things to choose from and it’s pretty cheap. And the food is very delicious and relatively freshly made. Just look at some of my meals from that place:

MS

So if you are looking for cheap, fast and nutritious meals in London, M&S is the place to go. And as a bonus you can bring your meal to one of London’s wonderful parks! – So cozy!

fruits

What I also love about London is that there are so many fresh fruit stalls – at least compared to Copenhagen. Especialy Notting Hill was packed with them. We didn’t get fruit for breakfast at the hotel (the breakfast was extremely bad – I just had muesli with milk every day…) so I bought a lot of fruit from these stands. So delicious! And a great snack on the go.

konbu

I finally got to try Kombucha! I haven’t been able to find it anywhere here in Denmark so I was so happy when I found it in a whole foods store. I really liked it! I think it pretty much tastes like beer with lemonade – minus the alcohol of course. I like beer (actually that’s the only kind of alcohol I really like), so that’s just wonderful. Healthy beer anyone? (;

And I seriously have to try and make a scone like the one above. One of the nights we really wanted scones so we went to a little bakery, bought some snacks and sat on a corner and enjoyed it. It was so nice – the weather was great and there were so many people on the streets and in the pubs because of the World Cup. Wonderful night.

Anyway, I af course had to try the organic wholegrain scone with quinoa and raisins. My friends looked at me a little weirdly but all the same totally accepted that that was what I wanted. Haha, yeah I know I oftentimes have to taste the weirdest stuff. But it was so good! I have to make something similar soon.

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Can I please live here!?!?DSC07907

Two ballet dancers find the opera house – what else could we do than strike a ballet pose in front of it?

Back home I wanted to make something similar to those salad bites from Marks & Spencer. But I failed terribly – well they tasted good, but were very ugly. Having promised to cook dinner for the family I suddenly had to get creative. So I decided to go for a noodle stir fry with Chinese cabbage and broccoli. The outcome was great.

The dish per se is pretty simple, but the delicious dressing/ sauce takes it to a whole other level.

Have a great week everyone!

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing

Chinese Cabbage and Broccoli Noodle Bowl

Ingredients

  • Juice from 1 lemon
  • 3 tbsp. soy souce
  • 2 tsp. rice wine vinegar
  • 2 tbsp. oil - olive or sesame
  • 1/2 tsp. honey
  • 1 tsp. freshly grated ginger
  • 1 stalk of lemon grass
  • 1 clove garlic
  • 1 tsp. dried chili flakes
  • Pepper
  • 2 spring onions
  • 2 glove garlics
  • 4 tbsp. olive oil
  • 1/2 head of Chinese cabbage (or bok choy)
  • 1/2 head of broccoli
  • 100 g. dried egg noodles
  • 2 tbsp. sesame seeds
  • 1 tsp. chili flakes for garnishing

Instructions

  1. Make the dressing by mixing together the lemon juice, soy sauce, rice wine vinegar, oil and honey. Grate the ginger and chop the lemon grass and ginger very finely. Mix into the sauce. Season with chili flakes and pepper. Cover and store in the refrigerator for at least 2 hours.
  2. Meanwhile cut the spring onions into smaller pieces and mince the garlic cloves. Shred the Chinese cabbage and cube the broccoli.
  3. Heat the oil in a wok. Fry onions and garlic for approx. 5 minutes.
  4. Bring water to a boil. Add salt and cook the egg noodles until tender. Drain and set aside.
  5. Add the cabbage and broccoli unto the wok and fry on high heat for another 5 minutes - or until the Chinese cabbage collapses. Add on the noodles and pour the sauce over.
  6. On maximum heat fry for another 2-3 minutes stirring constantly.
  7. Top with sesame seeds and chili flakes and serve right away.
http://sproutedfig.com/food-in-lodon-chinese-cabbage-noodle-bowl/

July 1, 2014

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

Right now “I’m at The Roskilde Festival”. Or rather: I’m supposed to be. I’m just home for a day or two. Needed a break before the music starts on Thursday. It’s gonna be great. The Rolling Stones will be there (!!) and Bastille – one of my favourite bands (: Oh, and Arctic Mokeys – nice nice!

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

So, what do you eat at Roskilde? Well, certainly not quiches (; My food the last couple of days have consisted of strawberries, whole wheat crackers, ice cream, chocolate and buns… Whoops… Not the most nutritious things in the world. Haha, but that’s how festivals are. And that is probably okay from time to time.

Anyway, when I went home I just wanted something fresh and delicious. Breakfast was a not of fruit and some homemade granola. Lunch… This delicious avocado: Best meal in a looong time.
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Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

And then for dinner I decided to make a super delicious ricotta and asparagus quiche with wholewheat crust. Simply delicious!

… and healthy! Ricotta is naturally relatively low fat. 13 grams per 100 grams, which is like “low fat” cream cheese but without any funny ad ins to make it low fat. Oh, and 8 grams of protein per 100 grams, which is actually quite a lot.  Asparagus are packed with antioxidants and lots of different vitamins (source). And then there’s the eggs, which are a great source of protein for vegetarians.

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

 

Ricotta and Asparagus Quiche

Ingredients

  • 1 cup (120g.) whole wheat flour
  • 1/4 cup (40g.) brown rice flour
  • 1 tsp. coarse salt
  • 2 tbsp. cold butter
  • 2 tbsp. olive oil
  • 3 tbsp. boiling water
  • 400 g. ricotta cheese
  • 2 eggs
  • 3 tbsp. milk
  • 1 tsp. coarse salt
  • Pepper
  • 1 bunch of asparagus

Instructions

  1. In a bowl mix together the flour and salt. Cube the butter and mix it into the flour until there are no lumps bigger than a pea. Then add in the oil and in the end water until the mixture turns into dough. Roll out on a floured surface and place in a nonstick spring form.
  2. Heat oven to 200°C / 390°F.
  3. Now mix together the ricotta cheese, eggs, milk, salt and pepper.
  4. Cut the asparagus in halves and chop the "not so pretty" end of them into smaller pieces. Mix these pieces into the ricotta mixture and pour over the crust.
  5. Make a "circle" with the rest of the asparagus and bake for approx. half an hour.
  6. Serve right away with a green salad.
http://sproutedfig.com/ricotta-and-asparagus-quiche/

March 30, 2014

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

I don’t usually eat a lot of bread, but I really enjoy baking a batch of wholewheat overnight buns from time to time. My family and I love them. Homemade buns fresh from the oven (or a good dense wholewheat loaf from the bakery) are kind of the only reason why I could never live completely without gluten. That is comfort food for me.

I’ve been experimenting a lot to find the perfect recipe and by now I pretty much just throw something together and it usually goes very well. Lovely buns which are both dense and airy at the same time and with an amazing crust. If you promise, promise,  promise not to look at the incredibly bad photos, here’s the recipe.

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

I baked a bunch of those buns and I’ve been eating way too many this week (like one for each meal). No shame. They are so good. And then this happened: A serious craving for something falafel-like and avocado (when do you not crave avocados?). There was no doubt: I had to make vegetarian burgers on this lovely Sunday.

Happy daylight saving times btw! I love when this happens. Well it’s sad you get a weekend which is one hour shorter, but it means that finally there might be a change that there’ll be enough light left for photography when I get home from school. Wonderful!

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

This lovely avo-mash is actually “light”. I know avocados are incredibly healthy and usually I don’t mind healthy fats, but I thought that I’d try making it a bit lighter by adding more yoghurt than usually. Because, yes, I want to eat the entire batch. It turned out great. You couldn’t tell it had less avocado than usually. But then again – yoghurt makes everything better (;

BTW –  didn’t have any eggs, and I didn’t realize that until the patties were already in the making, so these are egg free. They aren’t vegan though because of the yoghurt, but by adding vegan yoghurt (or maybe almond milk) you can make them vegan.

Enjoy!

Vegetarian Burgers w/ avocado mash

Serves 4 (not-too-hungry-people)

Ingredients

Lentil patties

Avo-mash

For serving

Instructions

Mash the lentils in a food processor (not too much – it’s good of they are still a bit “chunky”). Transfer to a bowl.

Chop the cilantro in the food processor and add it to the bowl. Mash the garlic clove and chop the onion and pour into the bowl. Mix in yoghurt, smoked paprika, chili, oats, salt and pepper and stir until combined.

Heat a pan and add the oil. Shape small patties size of a palm and no thicker than 1cm (0,4inch) and fry the patties over low heat – approx. 5 minutes on each side.

Meanwhile make the avocado mash by blending everything in a food processor.

Make the burgers: spread out 1 tbsp of pesto on each bun. Then add a big dollop of avocado and then a patty. Top with salad and enjoy a lovely healthy vegetarian burger.

 

February 1, 2014

Oreintal red lentil patties. #recipe #vegetarian @JosefineTM

I’m in a love-hate relationship with running at the moment (I think every runner can relate). I usually love running, but it is just not nice when there is two meters of snow and it’s minus 7° outside (19°F FIY) and you are freezing your butt off and your feet slip with every step you take. On times like these I wish I had a membership to the gym (I don’t have one, since I’d much rather go for a run and I’m used to doing strength training without any equipment). I just came home from a run though. I’ve never run that slowly before…

With all this snow I start longing for spring. For longer days and warmer weather and roads you can run on without fear of falling all the time. I made this salad yesterday – a little mix between spring and winter. To bring me closer to that lovely season, I’m longing for.

Oreintal red lentil patties. #recipe #vegetarian @JosefineTMOreintal red lentil patties. #recipe #vegetarian @JosefineTM

I’ve always loved vegetarian “steaks” and patties. Black bean burger, lentil patties, quinoa burgers. Yum! Just the thought of it makes my mouth water.

These steaks are very delicious: a little spicy with a hint of the Oreintal kitchen.

Have a great weekend everyone. Enjoy!

 

Red Lentil Patties
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 cup (240mL) lentils
  • 2 cups (480mL) water
  • 2 garlic cloves
  • 2 small onions
  • ½ tsp. paprika
  • ¼ tsp. dried cilantro
  • Salt and pepper
  • 2 tbsp. oats
  • 1 egg
  • Olive oil
Instructions
  1. Boil the lentils in the water according to what the package says.
  2. Once done transfer to a food processor. Add in the garlic, onions, paprika, cilantro, salt, pepper and oats and pulse until well combined. Then blend in the egg.
  3. Heat up a frying pan and add on the oil. If using a non-stick pan you'll have to add quite a lot, since the patties don't have any fat in them themselves.
  4. Fry on medium-low heat for 5-8 minutes on each side.
  5. Serve warm on a bed of spinach, sprinkle on pomegranate and drizzle with a yoghurt-tahini dressing (ex ½ cup yoghurt, 1 tbsp. tahini, 1 tbsp. lemon juice, salt and pepper).