Sprouted Fig (The Smoothie Lover)
August 15, 2014
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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/

 

June 25, 2014

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Summer vacation!!! I’ve been looking forward to this for such a long time. It’s wonderful – the weather is nice, I’m done with exams and a lot of my friends are graduating the Danish high school this week (I’ll do that next year), which means a lot of very happy people and graduation parties with wonderful friends (and delicious food (; ).

And look. The strawberries in the garden have begun to ripen. So delicious!

Homegrown strawberries. Food photography.

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Oh, and the Roskilde Festival starts on Sunday – I’m so exited. I went last year, (please don’t mind those amazingly bad photos in that post) and I’m sure it’s gonna be way better this year, since I’m going to live with four of my great friends. And Bastille will be playing – I can’t wait to hear them and all of the other musicians.

And talking about musicians and concerts… I’m going to a small Lewis Watson concert tonight with my lovely friends Karen and Signe. Oh, vacation is nice!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Dear Dearna over at To Her Core is currently writing a series of posts called “How to include more vegetables in your diet“. I’ve really enjoyed reading those posts (and I was dry honoured to even find some of my recipes featured there – thank you so much!). So many great ideas on how to get more vegetables.

Inspired by that series I decided to make a green salad for lunch today. I had a big bowl of quinoa porridge for breakfast and a ton of strawberries from the garden for a snack, so I wasn’t that hungry. But if you want a more filling salad just add in fish, chicken or tofu.

The dressing is very nice and fresh. A great summer salad. Enjoy!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

BTW – I updated the post “Grain Free Crackers” with new (better!!!) photos :D

 

Green Salad with Ginger Sesame Dressing

Prep Time: 5 hours

Cook Time: 5 hours

Ingredients

  • 1/2 tsp. grated ginger
  • 1 tsp. olive oil
  • 1 tsp. soy sauce
  • 1/2 tsp. white wine vinegar
  • 1 tsp. lemon juice
  • 3 drops of honey
  • Pepper
  • 1 tbsp. sesame seeds
  • 1 handful leafy greens
  • 1 carrot
  • 1/2 cucumber

Instructions

  1. In a small bowl mix together grated ginger, olive oil, soy sauce, white wine vinegar and lemon juice. Season with pepper and lemon juice. Let sit for 5 minutes (the longer the better). Add in the sesame seeds.
  2. Peel the carrot. Using a potato peeler, cut out thin slices of cucumber and carrot.
  3. In a big bowl mix together the leafy greens, cucumber and carrot. Toss with the dressing and serve right away.

Notes

For a more filling salad add in tuna sashimi, salmon sashimi (for pesco vegetarian), tofu (for vegetarian) or cooked chicken (for non-vegetarian).

http://sproutedfig.com/green-salad-with-ginger-sesame-dressing/

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!

January 4, 2014

Warm Mushroom, Edamame & Kale Salad. A super delicious, easy, healthy and filling winter salad. #vegetarian | The Smoothie Lover

In my family I’m famous for loving salads. You know what my uncle asked my mom, when they discussed what each family should make for Christmas eve?

“Can you maybe get Josefine to make a Fine-salad”. Fine being short for Josefine (a few people call me Fine, but most people use Jose)

I thought that was quite funny. And then I made a lovely christmas salad fir myself and my family. (check out a picture of it here).

This is not the salad I made for christmas, but it is a least as good. I would maybe say better.

 Warm Mushroom, Edamame & Kale Salad. A super delicious, easy, healthy and filling winter salad. #vegetarian | The Smoothie LoverWarm Mushroom, Edamame & Kale Salad. A super delicious, easy, healthy and filling winter salad. #vegetarian | The Smoothie Lover

This salad is very healthy and filling.

Edamame beans are high in fiber, which is good for your digestion, proteins and antioxidants (source).

Kale is high in iron which is essential for the formation of hemoglobin, which helps transport oxygen around in the blood (hear the biotechnology-student inside me… nerd, I Know) and is also high in fiber (source).

Mushrooms are the only fruit or vegetable which as vitamin D, which we usually only gets fromthe sun – great now when it is winter and we don’t get enough sunlight. Also mushrooms boosts your immune system – again great here in the wintertime (source).

All the fibers in kale and edamame and the proteins in the edamame helps keeping you full longer.

Warm Mushroom, Edamame & Kale Salad. A super delicious, easy, healthy and filling winter salad. #vegetarian | The Smoothie LoverWarm Mushroom, Edamame & Kale Salad. A super delicious, easy, healthy and filling winter salad. #vegetarian | The Smoothie Lover

Hey – look at how good I am at living out my new year resolutions. Two delicious vegetarian dishes in a row. But well, when they taste as good as these two dishes it isn’t hard to keep that resolution. Haha.

Warm Mushroom, Edamame & Kale Salad. A super delicious, easy, healthy and filling winter salad. #vegetarian | The Smoothie Lover

 

Warm Mushroom, Edamame & Kale Salad
 
Prep time
Cook time
Total time
 
Serves 2 (as a light meal) or 4 (as a side dish)
Ingredients
  • 1½ cup (350 mL) sliced mushrooms
  • 3 tbsp. olive oil
  • 1 cup (250 mL) edamame beans
  • 3 cups (700 mL) lightly packed shredded kale
  • 1 tsp. coarse sea salt
Instructions
  1. Heat up the oil on a big frying pan. Add on the mushrooms and cook over high heat until they are soft and brown. This takes around 5 minutes.
  2. Pour the beans and shredded kale onto the pan and fry for another 5 minutes over high heat until the kale "collapses".
  3. Season with salt and serve right away.
Notes
If you want to enjoy the salad as leftovers:
Make sure you cool the salad down quickly. If you do not do this the bacteria in the kale will make nitrite from the naturally occurring nitrate. Nitrite binds to the red blood cells and that way around prevents them from taking oxygen around in the body.
If heating the salad up again:
Do only heat it up once and make sure it is heated to at least 75°C/ 170°F. This will kill bacterias made during the cool down.

 

September 9, 2013

“Once you’ve tried this salad you’ll never go back to eating cooked cauliflower again”. This is what my mother told when she made this salad last Saturday. She and my dad had been out having dinner with some friends on Friday, and they had this salad. And I must admit that this is the best salad with cauliflower I’ve ever had. Luckily she made such a big batch that I could bring some for lunch at school today. I had a little box full of this salad and one of these lovely snacks with seeds and berries. Percent combination!

I really love salads. You should have seen the menu at my confirmation. I think there was four or five different salads or something like that. 
I especially like salads which are a bit rustic. Like this one. 
Roasted almonds, crunchy chunks of  cucumber and a wonderful taste if olive oil. Yummy yum!

Btw… I go to Boston on Wednesday on a exchange. Yay! But I’m very glad I managed to make this pot before going. I hope to be able to blog a bit from over there. Otherwise I will quite likely post on my Instagram (if I have Internet, which I probably will have). 
In the meantime – go have a big portion if cauliflower salad!

Cauliflower Salad w/ cucumber & almonds

Adapted from My Secret Food
Sidedish for 4
  • 50 g almonds
  • 1 small head of cauliflower
  • 1 cucumber cut into smaller pieces
  • 1 red onion, chopped
  • 50 Parmesan cheese
  • 1/2 dl (1/4 cup) olive oil
  • Sea salt
  • Pepper
  • Fresh mint leaves
On a hot frying pan without greasing roast the whole almonds. Allow to cool before chopping coarsely.
Cut cauliflower into smaller chunks and place them in a food processor. Grind until fine.
In a bowl mix chopped almonds, cauliflower, cucumber and onion. Grate the parmesn and mix it into the salad. Add the olive oil and season with salt, pepper and a lot of fresh mint.
Eventually leave covered in the fridge for 15 minutes before serving.
Enjoy!
August 14, 2013

It isn’t hard to know school is started again. Straight from the shoulder! First lesson? Chemistry – redox reactions. No welcome from the principal or anything. BAM! Ok, we’re back again.
And the homework? Tons of it already. Phew…

In addition to the school I have so many plans this week. Seeing a lot of friends, welcome all of the new student friday in the park, birthday for a friend etc. etc. And on top of it I’d like to get to run and cook. Unfortunately I haven’t had very much time for the last part :(

But well – there’s always time for a little salad.

Especially when it is as simple and this one.

Simple yes – but still oh so good!

A very few ingredients but it’s still one of the best salads I’ve had in a long time.

My (almost) favorite vegetable tomato, the creamy and healthy avocado, delicious small balls of mozerella and the flavorful basil.

What’s not to love?

Tomato Avocado Mozzerella Salad

Serves 4 (side dish)
  • 400 g. cherry tomatoes
  • 125 g. small mozzarella balls
  • 2 big avocados
  • 1 big handful fresh basil
  • Lemon juice
Halve the tomatoes, cut the avocados into cubes and chop the basil coarsely.
Mix everything together and sprinkle with lemon juice.
Serve and enjoy!
(I don’t even know if you can call this a recipe. It’s almost too easy)
August 2, 2013

I love when I find new good blogs to follow. Recently I’m totally obessed with TheFoodclub. The writer Ditte is amazing at taking pictures and I love the layout in the blog.

Also she loves salads (just as I do) and makes a lot of them. She has even made a cookbook with nothing but recipes on salads. Oh yeah! I have to get my hands on a copy of that book.

One sad thing though: She only writes in Danish. Well it’s technically ok for me since I (surprise) understand Danish, but it’s sad because I can’t really recommend her blog to you. Sorry.

Anyway – what I can do is getting a lot of inspiration from her blog.

For instance the recipe in this post. Some weeks ago Ditte posted some pictures ofa salad which looked SO good. There wasn’t any recipe in the post but since this salad very simple I made one myself.

Here it is: arugula Salad with Sesame-olive Dressing ala The Foodclub.

I don’t even know if I should call this a recipe. It is so simple yet so delicious.

Serve the salad for a light lunch with an egg or some salmon or as a side dish for summer food.

Arugula Salad w/ Sesame-olive Dressing

Serves 2 (side dish) or one (light lunch)

  1. Rinse and dry the arugula. Spread out on a plate
  2. Mix the olive oil, soy sauce, lemon juice, sesame seeds and honey in a little bowl or cup. Season with salt an pepper. 
  3. Pour the dressing over the salad and top with crumbled feta cheese.

Enjoy!

July 27, 2013

First post in the {France’13} series


I’m back home from an amazing trip to France with my family. The last two and a half week has gone by so fast. I can’t believe it. But you know – time flies when you’re having fun. I’ve missed one thing though: blogging. We didn’t have internet most of the time. So now when I’m home again I’ve decided to write a little about the trip at a time. And then share all of the nice recipes I made down there in France in other posts (and maybe sometimes in the same). And also some brand new inspired by the French cuisine. ‘Cause I did for sure get a lot of inspiration. I love France! And French food.

On Wednesday the 10th of July we packed the car and started the trip down through Europe. First stop: Metzinge and the big outlet. Nothing interesting here – but it was a great outlet. But after that we went to Colmar. A pretty old town in Alsace, France. The city is very old a nice since it has never been bombed during any wars (thank god). Also it is easy to see that it is situated close to Germany. The style of the houses are very uncommon fro France. But they are oh-so-cute those houses. Blue, sand and light pink framed in brown timbre framing. Also small floods run through the city making it look a little Venice-like from time to time. Definitely worth a try.

And now for something gastronomic. For the first time ever I went to a Michelin Restaurant: Jean Yves Schillinger. What an amazing experience. We had a 3-course lunch menu, which we’re cheaper than the dinner-one ;). But still it was amazing. For appetizer I had tortellini with mushrooms, the main course was cod with vegetables and for dessert I had French apricot tart. In between the courses they served us small snacks such as scrape raw beef, small baguettes and an assortment of small French sweet snacks (macaroons, profiteroles etc.) Yum! I think it’ll be hard to make anything like that food. But I’m gonna make a try on my brothers dessert. If you ever come by Colmar that restaurant is definitely worth a try. And not very expensive compared to other Michelin restaurants (39 for a lunch menu).

Close to Colmar are two smaller towns builded in the same style; Riquewihr and Ribouvilée. They are just as cute as Colmar and famous for their storks. The two towns are definitely worth a visit! But you can’t really spend that a long time there. It’s nice walking up the main street and take a look at the small shops selling French specialities. Cheese and cheese and cheese (oh and a lot of ther stuff).

Right in the middle of the main street in Ribouvilée was a house with a storks nest in the roof. A big one! with no less than 3 storks in it. I’ve always wanted to see a stork in nature (unfortunately almost all the storks in Denmark are gone). These cities are definitely worth a visit!

But now for a little recipe.

I’ve been eating so many apricots during the last two weeks. They taste so good those from France! I’ve been using them for everything: ice cream, snack, on yoghurt and in salads. Here a spelt salad with apricots, mint and cucumber. I actually made it together with one of those we visited during the vacation – but that’s another story.

 Great as a cold side dish for grilled meat or as lunch


Apricot Mint Spelt Salad

One big bowl (side dish for 8-12)
  • 2 bags of spelt seeds (200 g.)
  • 3 tbsp. of your favorite dressing (I used a simple one with a bit of mustard)
  • 1 salad onion, finely chopped (or just a mild onion)
  • 1 cucumber
  • 8 apricots
  • 1/4 galia melon (or more)
  • 1 big handful of fresh mint leaves
  • Salt and pepper to taste
Boil the spelt seeds according to the instructions on the package. While hot add the dressing, chopped onion and a bit of salt and pepper. Let cool.
Cube the cucumber, apricots and melon and chop the mint finely. Add to the salad and stir until well combines. 
Season with salt and pepper and serve chilled.
Enjoy!

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.