Sprouted Fig (The Smoothie Lover)
January 3, 2014
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Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

For a long time I’ve been following the blog Green Kitchen Stories, which is an amazing blog. You have to check it out. The pictures are perfect, there is just enough text in each post and the recipes are beyond delicious. The way they eat is the exact way I’m gonna eat when I move out once. Because all of the things they eat and cook are my exact favorite foods.

Lots of greens, vegetables, nuts and beans. No meat and no gluten. Delicious and healthy and al natural.

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

These falafels are inspired by their recipe on falafels with pistachio nuts and herbs. They are not the same at all – just inspired by them. But they are still very delicious!

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

Falafels are super easy to make and very healthy.

These falafels are baked – not fried. And I actually like them way better baked than fried.

Wrapped in a cabbage leaf (eventually savoy cabbage) and accompanied by tomatoes, spinach and a wonderful hummus-yoghurt dressing these falafels make a perfect lunch or dinner.

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

Enjoy!

Inspired by this recipe.

Almond & White Bean Falafel with Hummus-Yoghurt Dressing

Makes 12 falafels

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Falafels

Hummus-Yoghurt dressing

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September 29, 2013

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

I usually say I’m not really a fan of pizza. But I figured, that’s actually not true. I’m just not a big fan of the take-out kinds. Always too much cheese, which doesn’t even taste good, too much tomato and the crust’s never as crisp as I want it to be. I do – however – really like a good Italian pizza with thin crispy crust (especially if it is enjoyed in the mountains in Italy (: ). Or a good homemade one.

Oh – and I always choose a “different” kind. You know – not the usual tomato-oregano-cheese ones. No, I’d rather have something special. Like with salmon or pesto or blue cheese and stuff like that. Or like this one: with roasted bell peppers (instead of tomato), buffalo mozzarella, arugula and basil – YUM!

And did I mention crispy whole wheat crust? Made without a pizza stone (though I really want such one…)

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

This weekend has been very nice. I’ve actually been home alone since my parents went for a trip to Jutland and my brother spend the weekend at my aunt and uncle.

Friday I went babysitting. I feel weird about using theword “baby”, ’cause the boys I look after are actually quite old (9 and 10). I really like looking after them (that’s a better word for it). I’ve been doing it for years and it is always so nice being there. The boys re so kind and funny and it is just “cozy” being there.

Yesterday I went to Copenhagen with one of my very good friends Juliane. For her birthday I had given her a cupcake. Well, not a real one, but the promise that we should go have cupcakes together. And so we did yesterday.

In the heart of copenhagen is a small, but amazing, little cupcake bakery called Serenity Cupcakes. The cafe is so cute. All douce and pink colours and there are flowers and pillow everywhere. And the cupcakes are do die for! No wonder the cupcake shop is such a success.

Healthy Pizza w/ roasted bell peppers, buffalo mozzarella & arugula

Anyways – a great day!

Lets get to the pizza, shall we?

Healthy Pizza w/ roasted bell peppers, buffalo mozzarella & arugula

So, how do you get a nice and crispy crust in an ordinary oven without a pizza baking stone?

Here’s my tips – they work every time

But now – the recipe

Healthy Pizza w/ roasted bell peppers & arugula

Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: 4 servings

Serving Size: 1 pizza

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

Ingredients

  • For the crust
  • 1 cup luke warm water
  • 20 g. yeast (or 1 package active dry yeast)
  • 1 tsp. salt
  • 1 tsp. agave nectar (or just sugar)
  • 1 cup wholewheat flour
  • 1 1/2 cup all purpose flour
  • Corn meal for dusting
  • ...
  • For the filling:
  • 100 g. roasted bell peppers (can be bought at usual supermarkets)
  • 8 fresh basil leaves
  • 1 ball buffalo mozzarella (125 f.)
  • 1/2 package arugula
  • A handful of fresh basil leaves for topping

Instructions

  1. Start by making the crust:
  2. Dissolve yeast in water. Add in the agave and salt. Knead in flour (you might want to add a bit more than the 2 and a half cup). Let rise for 30 minutes.
  3. Place the baking sheets in the oven and preheat to 225°C/ 440°F. You can preheat it on the usual setting - just turn it over to fanned hot air when placing the pizza in the oven.
  4. Roll the dough out on a table dusted with corn meal.
  5. Puree the peppers in a food processor together with the basil leaves.
  6. Spread out the puree on the crust.
http://sproutedfig.com/healthy-pizza-w-roasted-bell-peppers-arugula/

 

July 10, 2013

Tonight we’re heading off to the southern part of France – Provence. I can’t wait. I really love France. I love the nature in Provence, the food, the language (though I only understand a little), the warm weather… Everything. Been there a couple of times when i was younger.

What I really look forward to is taking a ton of photos. Luckily we’re going by car which means I can bring my tripod (more space, you know).

One bad thing though: I don’t know if we’re going to have internet down there. I really hope so. I want to blog from down there. Therefore I’ve prepared some recipes and tutorials and taken some photos. Looking forward to sharing them.

I really love traveling. But I actually also like just being at home when I have vacation. Especially when the weather is nice. I love having time for friends and all the other things I like to do, without having to think about school and homework etc.

When I’m just home like that I – of course – always make my lunch a bit more interesting than the usual food I bring to school. For instance these lovely stuffed tomatoes which I made the day before yesterday. Yummy yum!

No-carb
Gluten free
& super healthy

Great as a light lunch (eventually served with flour-less seeds crackers) or as a side dish.

Tuna Stuffed Tomatoes

6 half medium tomatoes
  • 3 medium big tomatoes
  • 1 can tuna in water (140 g.)
  • 2 tbsp. plain yogurt
  • 1 tbsp. lemon juice
  • 1 tbsp. balsamic vinegar 
  • Salt and pepper
  • 1 handfull fresh basil, chopped
  • 1 dl. (a bit less than 1/2 cup) peas (you can use frozen)
Halve the tomatoes and scape out the pips and “water” using a tea spoon.
Add the tuna, yoghurt, lemon juice and balsamic vinegar to a foodprocessor and blend udtil very fine. Season with salt ad pepper. Transfer to a small bowl and mix in the basil and peas. Eventually store in the fridge for 10 minutes for more flavour. 
Spread out in the tomato halves and serve.
Enjoy!
March 25, 2013

Happy (almost) Easter!

Already almost easter – wow. And we still have snow here in Denmark. I can’r believe it. But anyway – it’s nice. It means that spring must be just around the corner.
It’s easter break and right now I’m at my grandmother in Jutland. My parents and brother are on a ski vacation in France, but since I’m going to Barcelona on Tuesday (wuhuu, whoopee, yeaaah!!!) I couldn’t join them. That’s a shame – I really love skiing. But I can’t wait to go to Barcelona!!!
Påske1
But first of all, I’m here – at my grandmother – in Jutland. And it is so nice!
 
I’ve actually never been with my grandmother all alone (well, yes, but I don’t remember). I have a brother and 5 cousins on my mother’s side of the family, so we’re used to be a lot of kids together. But not this time. And that’s actually ok. It’s very nice and quiet. But then again, my grandmother never sits down. She’s one of those people who always have a billion things to do and I really like that.
I arrived today. Then we had a nice lunch and then went to Vejle (a medium-sized town in Jutland) and when we came home again I dressed the living room for Easter.
My grandmother is very crafty and have made a lot of the ornaments herself. I especially adore the rabbits in this picture below:
Påske2
Oh, and look at the egg in the upper left corner above – I made that one when I was like 6 years old together with my cousins. And my grandmother still keeps it – isn’t it sweet?
A great thing about being here is that I have time for doing lots of cozy things – like blogging, photography and cooking. Today I made a new take on my granola muesli. Can’t wait to try it tomorrow.
For a long time, I’ve been wanting to share this recipe. And now I have the time.
Always when I come home from school I like something very filling to eat. Especially on the days I’m going to ballet and I know I won’t be home for dinner before 9.30 pm. But also I don’t want to eat something too “heavy” so I won’t be able to dance. And I really like the thought of a pale (or almost paleo) diet as I talked about in my last post.
So last time I were to go to ballet I made this wonderful, protein-packed and very filling snack.
Easy.
Healhy.
Filling.
Delicious.
 
 
So this is a great snack if you, like me, are very hungry between meals. Aaaand bonus: it’s no-carb, if you are one of those who try to avoid carbs.

Tuna Snack

 
Filling – no-carb – can be paleo
Serves 1
  • 1 can of tuna (Preferably in water), approx. 150 g.
  • 2 tbsp. peas (or corn or other kinds of vegetables)
  • 2 tbsp. yoghurt (sub with dairy free if you want it completely paleo)
  • 2 tbp. chopped herbs (cilantro, parsley etc.)
  • Lime juice
  • Salt and pepper
Drain the tuna. Mix the first 4 ingredients. Season with salt, pepper and lime juice. Enjoy!
Happy Easter!
March 20, 2013

The winter just won’t go away here in Denmark. We just got snow again. And not just a little – everything’s covered in white. And we’re half way through March. And they talk about global warming?!

Usually I love snow, but after 4 months of winter, I think it’s totally okay if it would please go away. I run and bike a lot and by now, I’m very tired of biking to school getting snow in the eyes and then later having to run and stamp through half a meter of snow for miles.

Well I just think I’m looking forward for summer :-) But seriously, look at this picture of our garden:

But now for something way nicer :-)

Today I finished school already at 10am. Whoopee… This almost never happens, but today was one of those days. So I went home, made some homework and for lunch I decided I wanted something hot and nice. It is winter after all. So I made ratatouille :-)

I love ratatouille. Both the flavor and the texture. I love that all the vegetables turn very soft and almost melt together. Yummy yum!

This ratatouille is inspired my the Mediterranean. I really like Mediterranean foods. Especially feta and olives – so I added those two lovely ingredients to the dish :-)

Oh, and as I mentioned in my previous post. I’m currently completely obsessed with paleo foods. A good thing this recipe is paleo as well (except for the feta – but it’s only for sprinkling, so you can easily omit this).

Enjoy!

Mediterreanean Ratatouille, can be paleo and vegan
Serves one (a complete lunch meal)

In a small pot heat the oil. Cut onion into small pieces and the carrot in julienne. Fry the onion, thyme and carrot for 2-5 minutes. 
Meanwhile cut out the mushrooms, tomatoes and zucchini into smaller chunks. Add tomato paste, mushrooms, zucchini and tomatoes to the pot and let it simmer for 5 minutes. Add in the olives and season with salt and pepper. 
Let the dish simmer for about 10 more minutes with the lit on. If you like the vegetables crispy simmer for a little less than 10 minutes, and if you – as me – like them very soft let them simmer for a couple of more minutes.
Eventually sprinkle with crumbled feta cheese.
Enjoy!
June 13, 2012

One more recipe on buns – maybe I should change the name of my blog to “The Buns Lover”. Haha, but that doesn’t sound that good right? :-) But the thing is, that I really, really, really love buns. This is my third recipe within 3 weeks. They are easy to make, it doesn’t take that much time and they are always heavenly delicious. At my place a batch of buns never last long.

Today I had my 2nd exam – 2 to go! In Danish. I felt I did very well, and my score was accordingly. I got a 10 (2nd highest mark). Whoopee. I was actually incredibly nervous, so I’m very fond of the outcome. Afterwards a friend and I went to my place. We baked some buns for lunch. Yummy!

It was very easy and took about 40 minutes from start to end – INCLUDING time for rise. Couldn’t be any easier – enjoy!

Wholemeal Buns – the easy way

Yield: 16 buns

Ingredients

  • 1/2 cup milk
  • 1 1/2 cup water - the same temperature as your little finger
  • 50 g. yeast
  • 1 tbsp. salt
  • 1 tsp. honey
  • 1 cup oatmeal
  • 3 tsp. wheat bran
  • 1 tbsp. oil (maybe a bit more)
  • About 7 cup wheat flour (you can sub some of it with graham flour)

Instructions

  1. In your stand mixer combine water, milk, yeast, salt and honey. Add the oatmeal, wheat bran and oil. Mix very well, then add the flour a bit at a time till the dough sticks together.
  2. Make 16 buns with wet hands and place them on a baking sheet with non-stick paper. Let them rise while your oven heats.
  3. Bake for about 15 minutes using this trick on 200 degrees C. Make sure to turn them once after 12 minutes.
  4. Cool down and enjoy!
http://sproutedfig.com/wholemeal-buns-the-easy-way/

June 11, 2012

Yumm… potato salad. That really reminds me of summer. No side dish is better with barbecue than potato salad, and no food is more summer-like than barbecue (well, maybe except for ice cream & berry smoothies). This lovely potato salad is very easy and very delicious. Made with greek yoghurt (youghut natural will work just fine).

Last Friday I had a little birthday party with my girlfriends from my class (My birthday was on the 9th of April, but I hadn’t celebrated it yet). It was very nice. We made our own barbecue with skewers. I had cute out a lot of meat and vegetables and then, you could design your meal. It was great. I made some nice sign for the food, which said, what there was in the bowl (chicken and pork can be quite hard to tell apart when it is uncooked). Here is a picture of the signs:

“Svinekotelet” means a kind of pork 

I would like to add the signs as a pdf so you could print it, but I don’t know how to add a pdf file :-(

The “DIY-skewers-with-vegetables-and-meat” became a hit. And of course everybody liked the food. But heres a tip, if you are thinking about doing the same:

Let your guests prepare their skewers with meat and vegetables 10 minutes before you eat. They need some time on the barbecue before they’re done. And you won’t like your guests to starve.

What you need
Side dish for 12 persons (who don’t eat that much, if there are men you might have to make some more)


2 cups plain low-fat greek yoghurt (or just plain yoghurt)
A lot of herbs (min. 2 handfuls. Mix all of your favorite herbs – the more, the better)
About 2 tbsp. lemon juice
Salt and pepper to taste

1300 g. (46 oz.) baby potatoes

How to do
Boil the potatoes. They don’t have to be “well done” it’s good when they are just tender – not too much.

Mix the yoghurt, chopped herbs, lemon juice, salt and peber. Add the potatoes and mix well. Garnish with some herbs – e.g. the flowers from the parsley.

Serve cold with grilled meat and a lovely salad. Easy peasy summer dinner.