Sprouted Fig (The Smoothie Lover)
July 8, 2016
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A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Sund sommer salat med quinoa, friske bær, sommergrønt og mangodressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

The past month I’ve done something I never thought I’d do; I’ve been travelling alone. China, Hong Kong and Japan. I suddenly had the money and time, so I decided to just go for it. And what an adventure it has been. To be fair, I didn’t travel completely on my own. I met up with 12 other amazing people from all over the world in Beijing and 13 new in Tokyo – all complete strangers. The only thing I knew was that they all wanted to travel the world just like me.

I’ve learned so much, had innumerable amazing experiences, met the sweetest people and, as a bonus, talked nothing but English for a month – the longest period of time ever, and I can really feel how much my spoken English have improved, which is absolutely fantastic since I love that language.

Den sidste måneds tid har jeg gjort noget, jeg aldrig troede, jeg ville gøre: Jeg har rejst rundt alene. Kina, Hong Kong og Japan dannede rammen for det vildeste eventyr. Hvis jeg skal være helt ærlig var jeg ikke helt alene – bare uden en ven eller familie. Jeg mødtes med 12 helt fremmede mennesker fra hele kloden i Beijing og 13 nye i Tokyo. Ingen kendte det mindste til hinanden, og det eneste jeg vidste var, at disse mennesker delte min kæmpe rejselyst med mig. Men det var ikke en klassisk gruppetur (næh, det er ikke lige mig), bare nogen rejsekammerater.

Jeg har lært utroligt meget af rejsen, fået de vildeste oplevelser og har mødt nogen af jordens sødeste mennesker – og som en bonus: Snakket mere engelsk end jeg nogensinde har gjort før. En måned uden et ord dansk. Jeg elsker, elsker det sprog, og kan prale med at mit talte engelsk er blevet markant bedre, jubi!

DSC_0751A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. Billede 11-06-2016 02.20.47

One funny thing that hit me while I was gone: No matter how big your desire for wanderlust is, no matter how much you love another culture and no matter how absolutely mouthwatering the local food is you always, always, always, miss your food at home. I’ve met people who were willing to drink water from a tank with a fermented snake, order things they had no clue what was and try the most awful and morbid snacks from markets, because that’s what you do when you travel. I’ve had the most wonderful fried dishes seasoned with stuff I can’t tell what was if my life depended on it in China, eaten the most delicious traditional banquet where every single dish was unknown in Japan and tried the weirdest berries. And yet every single person, including myself, wouldn’t shut up about how much they missed food at home.

I think there’s safety in what you know. We are all creatures of habit after all.

En sjov ting ved rejser dog: Uanset hvor stor din rejse- og eventyrlyst er, uanset hvor meget du elsker en anden kultur og uanset hvor for sindssygt lækkert et køkken, det pågældende land har, savner man altid – altid! – sin egen mad. Jeg har mødt de vildeste mennesker, der ville drikke vand fra et kar med en fermenteret slange, spise de mest morbide snacks fra markeder og bestille mad, de havde no clue hvad var. Jeg har spist de lækreste kinesiske retter, krydret med ting, jeg ikke ville kunne fortælle hvad var, om så mit liv afhang af det, spist en helt sindssyg banket på sivmåtter iført kimono i Japan og prøvet de mærkeligste bær. Og alligevel snakker alle – inklusiv mig selv – konstant om, hvor meget de savner deres eget mad.

Der er tryghed i det, vi kender. Og så er vi alle de vildeste vanedyr.

Billede 21-06-2016 09.09.38A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. DSC_0628

Which is why I didn’t hesitate to make this cornucopia of a salad filled with quinoa, fresh summer vegetables, melon and a ton of berries as soon as I walked in the door.

The salad is heavily inspired by this salad by Half Baked Harvest, but still so different (especially the dressing), that I dare call it my own.

Happy summer!

Hvilket 100p er derfor jeg fløj ind i køkkenet og lavede dette overflødighedshorn af en sommer salat, så snart jeg ramte hjem, fyldt med friske grøntsager, melon og et ton bær.

Salaten er meget inspireret af denne her fra Half Baked Harvest, men alligevel så forskellig, jeg vil tillade mig at kalde den min egen.

 

Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Ingredients

  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)
  • 1 package fresh, leafy greens
  • 1 big, thick slice of watermelon
  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)
  • 3 cups cherry tomatoes (I used a mix of yellow and red)
  • ½ cucumber
  • 4 tbsp. pine nuts
  • Dressing
  • 1 small ripe mango
  • 2 tbsp. rice wine winegar
  • Juice from 1 lime
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. soy sauce (or tamari sauce)
  • 1 small chilli
  • 1 big chink of ginger
  • 2 cloves garlic
  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)

Instructions

  1. Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  2. Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  3. Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  4. Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.

Notes

The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).

http://sproutedfig.com/quinoa-berry-summer-salad-w-thai-inspired-mango-dressing/

December 6, 2015

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/

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/

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/

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/

December 18, 2014

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

SUPER SALAT M/ BLOMKÅL, GRANATÆBLE, AVOKADO, MANDLER OG BRØNDKARSE

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

I am finally done with the big assignment, I’ve been talking about, which means time for doing whatever you want and time for Christmas. It has been interesting but also hard to make the assignment, though I am still in high school. Danish high school is said to be more like a thing in between high school and college than actual high school. And the grade counts for two grades on my final average when I graduate next summer, which ultimately determines which educations I can get into. I’ve been doing experiments at the pharmaceutical company Lundbeck and everything. So the last two weeks have been intense. Every single senior in the entire country has been sitting with a mountain of papers, books, reviews, science data, novels and survey results. And the only topic of conversation with fellow seniors has been SRP. I look forward to a Facebook feed without all the SRP-related stuff – ridiculous memes and shouts for help.

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Så blev det sidste punktum i min SRP (den store opgave, man laver i 3.G) sat og papirerne sat i mappen. Det er en fantastisk følelse at stå med de fire tykke mapper med opgaven i hånden. De sidste to uger har været ret så intense. Hver og en 3.G-elev i hele landet har siddet begravet i bøger, reviews, artikler, spørgeskemaer, forsøgsdata, romaner og billeder. Og hver gang jeg har talt med en med-3.G’er er samtalen faldet på SRP. Nu glæder jeg mig til frihed, jul, ferie og en Facebook-feed der ikke er ved at sprænges med SRP-ting – alt lige fra latterlige memes til råb om hjælp.
CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESSCAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS
Okay, so I lied. Not the last two weeks. I finished last Sunday :3 Well, roughly. Then I took a break Monday and enjoyed a day walking around in Christmas-decorated Copenhagen, where after I got back to my desk a edited the entire thing on Tuesday. I just haven’t told any fellow seniors – because I know it would stress me out if I knew some people were done but I wasn’t. Don’t worry, I didn’t hurry through it – but I did start before most others did, and I can be quite efficient when I want to (;

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Okay, jeg løj. Ikke de sidste to uger – jeg var færdig i søndags :3 I det store hele i hvert fald. So jeg tog en pause-dag mandag og nød hele dagen i smukke juledekorerede København, hvorefter jeg igen plantede mig ved skrivebordet og rettede hele opgaven tirsdag. Men sh! Jeg har ikke fortalt nogen andre 3.G’ere at jeg blev færdig før tid, for jeg ved, at jeg ville blive utroligt stresset, hvis jeg vidste nogen var færdige, når jeg ikke var. Bare rolig, jeg har ikke jappet det igennem – men jeg startede før de fleste andre.
CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

So I’ve had plenty of time for running, walking the dog, see some friends and creating delicious lunches and breakfast the last days, having finished before time. Particularly two salads have been very popular in my kitchen: the delicious quinoa salad with roasted carrot pesto, To Her Core kindly made for my blog, and this incredible super food cauliflower salad. A wonderful and colourful salad, which is fairly easy to make, insanely delicious and pretty filling.

Also as you can see I’ve been playing a bit with gifs…

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Så jeg har haft massere af tid til at løbe, gå ture, se venner og lave lækker morgenmad og frokost. Specielt er to salater gået igen i de her dage: den lækre quinoa salat med gulerodspesto, To Her Core lavede til bloggen og den her skønne blomskålssalat. En dejlig og farverig salat, som er let at lave, utrolig lækker og rimelig mættende.

Og så har jeg, som I kan se, fjollet lidt rundt med nogle gifs…

Cauliflower Avocado Salad w/ pomegranate

Yield: 2 servings (or 4 servings if used as a side dish)

Super food salad with cauliflower, avocado, pomegranate, almonds and watercress.

Ingredients

  • 1/2 head of cauliflower
  • 1 small pomegranate
  • 1 avocado
  • 1/4 cup almonds
  • 1 big handful of fresh watercress
  • 1 tbsp. olive oil
  • 1/2 tsp. flake salt (sea salt)
  • Pepper to taste
  • Optional: fresh mint

Instructions

  1. Cut the cauliflower into small bouquets and place them in a food processor. Blend until it resembles rice - approx. 10 seconds.
  2. Take out the seeds from the pomegranate, cube the avocado and chop the almonds and watercress coarsely.
  3. Mix blended cauliflower, pomegranate seeds, avocado cubes, almonds, watercress and olive oil in a big bowl. Season with salt and pepper.
  4. Serve right away.

Notes

This salad keeps fresh in the fridge for one day.

http://sproutedfig.com/cauliflower-avocado-salad-w-pomegranate-blomkals-avokado-salat-m-granataeble/

 

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

 

 

 

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/

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!

DSC_0011 DSC_0026

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/

 

February 22, 2014

Salad w/ broccoli, feta, sundried tomatoes and roasted sunflower seeds || The Smoothie Lover

This week has been so hectic. Back to school after winter break, tons of tests and assignments and my first ever driving lesson. Whoah! It’s crazy. I’ve actually been driving a car this week. In Denmark you can absolutely not by any means just sit behind a wheel in a car before you have an actual drivers license unless you are sitting with your driving instructor in a car with breaks in both sides and stickers saying “learner car” on the outside of the car. No driving with daddy or friends with drivers licenses here. I feel so grown up. And there’s only one and a half month left until I turn 18 and thereby become an actual adult. Wow… That’s actually a little scary.

Salad w/ broccoli, feta, sundried tomatoes and roasted sunflower seeds || The Smoothie Lover

But now – let’s talk food! Recently I’ve been eating this lovely salad a lot. It’s definitely my new favourite salad. I love the combination of flavours and the fact that it is super easy to toss together. Additionally it is pretty filling because of the beans and very nutritious due to the broccoli and spinach.

Enjoy as a lovely side-dish for soup or with nuts and seeds crackers for a light lunch.

Salad w/ broccoli, feta, sundried tomatoes and roasted sunflower seeds || The Smoothie Lover

HEY! I almost forgot. I’ve been updating some old posts here on the blog. Because I actually really like those recipes, but it’s almost embarrassing how bad the old ones were. But, hey, that just shows I get better right? I’ve kept the old photos in the posts though.

The two updated this week:

Brûléed Skinny Vanilla Puddings

Healthy Beery Desserts

Back to the salad:

 

Ingredients – serves 2

Place spinach in a bowl. Pour boiling water over the broccoli bouquets and let it sit for 1 minutes. Drain and add the broccoli and beans/chickpeas to the salad. Chop the onion finely, crumble the feta cheese and cut the tomatoes into slices. Sprinkle over the salad. Roast the sunflower seeds on a hot dry pan for approx. 3 minutes (or until they turn golden and smell nice). Sprinkle on top and serve. Enjoy!