Sprouted Fig (The Smoothie Lover)
October 5, 2015

Denne post vil kun blive skrevet på engelsk, da den er en del af et engelsk link up. Jeg er tilbage på dansk straks igen. 

DSC_0520 (1)

Happy October! Oh how I’ve been looking forward to this month for such a long time – I can’t wait to cook all kinds of fall-ish stuff. But in the meantime it’s time for another round of Secret Recipe Club (I am having quite a great time with this, yes I have).

This month I was assigned My Hobbie Lobbie as my blog from which to make a dish. The blog is run by sweet Trisha who’s a full time baker (how cool is that?) who also runs the site Claire’s Baking Supplies where she outlives her love for being crafty.


I’ve been quite busy lately (yes, even in my gap year), so I wanted to make something a little simple. I fell in love with bith these fruit n’ nut balls (love the idea of adding almond meal to bliss balls) and this chickpea salad which sounds amazing and remind me of my trip to Israel. Oh and savory pancakes – sounds sooooooo good.

Eventually I settled for this amazing chunky guacamole. The funny thing about guacamole is that every person has it’s own way of making it. I usually make mine rather smooth and keep it simple by just adding spring onions, lemon juice, salt and pepper – but I loved the idea of making it chunky and adding tomatoes and cilantro. Seriously, cilantro can make anything better. Love that stuff.


This guac was amazing – and I’ll definitely be making chunky quacamole again. Thanks for the lovely recipe!

Original recipe.


SRC – Chunky Gaucamole


  • 1 avocado
  • ½ onion (I used red)
  • 1 big tomato (or three small)
  • 1 green chili
  • 1 tbsp fresh coriander leaves
  • Salt, to taste
  • Sour lime juice, to taste


  1. Pit, skin and chop the avocado (I always do it like in this gif – by far the easiest), chop the onion, tomato, chili and coriander.
  2. Mix everything together and season with salt and lemon juice. Serve right away.

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September 6, 2015

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Sund, rå, mørk og lækker chokolade tahin sauce. Perfekt itl grød, banan-is og desserter. 

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Sorry for the tahini spamming. Both here on the blog and on Instagram.

The thing is that I’ve been obsessed with tahini ever since I came home from Israel. That stuff is just so insanely delicious, healthy and not least versatile. Caramels, dressings, desserts, cookies, on toast, as topping… The possibilities are endless. Seriously. You wait. In a couple of weeks I will probably be making tahini soup or ice cream (hey, the latter doesn’t sound really bad come to think of it…) Okay, I promise to stop before I get any more good insane ideas.

Jeg beklager overfloden af tahin billeder for tiden. Både her på bloggen og på Instagram

Men jeg kan bare ikke gøre for det. Lige siden jeg kom hjem fra Israel har jeg været besat af tahin. Den lækre sesamsmør er bare så skøn og kan bruges til alt. Virkelig. Tænk karameller, dressinger, desserter, cookies, på toast, ren som topping. Anything. Bare vent, om lidt danser jeg sikkert rundt i køkkenet i fuld sving med at lave tahin suppe eller tahin is (hey, den sidste er faktisk ikke så dum igen…). Okay, jeg stopper, før jeg får flere gode skøre ideer.

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Well, this sauce… Oh my! I am not joking when I say it is one of the best chocolate sauces I’ve ever had. Dark, dark, creamy, flavorful, luscious, not-too-sweet chocolate sauce. Which actually tastes like chocolate – not that sugar-y stuff you used to get as a child for ice cream desserts, that didn’t even taste like chocolate, but more like cocoa flavoured sugar sauce. No, this is the real deal. With less sweetener, which leaves plenty of space for the cocoa to shine through.

Okay, så den her sauce er så noget af det bedste, jeg nogensinde har smagt. No joke. Mørk, mørk, mørk, cremet, fuld af smag, lækker, ikke-for-sød chokolade sauce. Som endda smager af chokolade – ikke som den sukker sirup med et snært af kakao, jeg fik som barn, der ikke engang smagte af chokolade. Nej det her er the real deal med mindre sukker, så chokoladen får lov at dominere i en fantastisk saucedrøm. Jatak!

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

This recipe is a result of the combination of two of my biggest obsessions: tahini and getting creative in the breakfast kitchen with all kinds of different nana-ice creams and oatmeal combinations with 700 different kinds of toppings. So use it to top off oatmeal, yoghurt of choice, nice cream, smoothies and desserts.

Or eat it by the spoon like I do. 

Denne opskrift er resultatet af en kombination af to af mine største besættelser: tahin og så det at gå helt krea-amok i morgenmadskøkkenet med oceaner af banan-is og grødkreationer og 700 forskellige slags toppings. Muuuuums. Så brug saucen som topping til grød, yoghurt, banan-is, smoothies eller desserter. 

Eller spis det med ske, som jeg gør. 

Raw Hot Fudge Sauce

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.


  • 1/2 cup tahini
  • 3 tbsp. raw cocoa powder (you can use non-raw)
  • 2 tbsp. raw honey*
  • 1/2 cup water, approximately


  1. In a jar, mix togehter tahin, cocoa powder and honey. Add in water as needed.
  2. Store in a jar in the fridge for a week (but it won't last that long - I promise)


* Sub agave for vegan version


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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!


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!


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,



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.


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


  • 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
  • ...
  • 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
  • ...
  • 1 eggplant
  • Olive oil
  • ...
  • Sunflower seeds
  • Red basil
  • Spinach


  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.

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June 16, 2015

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Lækker vegansk, fedtfattig, grøntsags-spækket pesto med rødbeder og mandler

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

It’s funny how sometimes the recipes you create on a whim become the best. The ones where you just throw something together completely randomly without the slightest intention of ever making it again, let alone sharing it. Admittedly, it happens rather seldom to me. I walk around daydreaming about food – when I am running, biking, reading, trying to sleep… I usually create the recipes in my mind, taste-test it with my imaginary taste buds and style it in my inner photo studio – and then I make it in real life. Hey, don’t judge – food is my hobby. So the “hey how did that delicious thing come to life unexpectedly?” doesn’t really happen that often to me.

But when it does it’s seriously awesome – like this beetroot pesto.


Det er sjovt, hvordan de opskrifter, du ryster ud af ærmet, nogen gange bliver de bedste af alle. Dem hvor du bare smider noget sammen uden den mindste intention om nogensinde at lave dem igen – og da slet ikke dele dem med andre. For mig sker dette ret så sjældent. For min hjerne kredser altid om opskrifter – jeg dagdrømmer om mad når jeg løber, cykler, skal sove, læser… Jeg skaber nye opskrifter i mit hoved, smager på dem med mine illusoriske smagsløg og styler maden i mit imaginære fotostudie. Så følelsen af ”hey, hvordan blev den opskrift lige til” sker desværre ret sjældent.

Men når den går er det fantastisk – som denne skønne rødbedepesto.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

The other night I wanted to bring one of my imaginary recipes into the world – pea falafels. Well, the real world doesn’t always resemble my imagination. The falafels were edible yes, but not at all close to what I’d expected, let alone blog-able. But the random “let’s throw something together, oh look, I’ve got beets”-pesto, on the other hand, turned out absolutely fantastic.

Seriously, this is my new favourite thing. I’ve made a big batch thrice since, and eaten it on everything – on sour dough, in salads, in sandwiches, as a side for veggie-balls, on ice ream (okay, kidding), on this grain free loaf of bread, by the spoon… yup, it’s that good.


Forleden aften havde jeg netop sat mig for at føre en af mine imaginære opskrifter i verden – ærte-falafler. Well, den virkelige verden er ikke altid, som min imaginære gerne vil have, den er. Falaflerne var spiselige og da også lækre – men slet ikke som jeg havde forestillet mig dem (og hlet uden blog-potentiale desværre). Men den komplet tilfældige ”jeg smider noget sammen, hey se, jeg har rødbeder”-pesto på den anden side… Simpelthen fantastisk!

Det er seriøst min nye yndlingsting det her! Jeg har lavet en stor portion tre gange siden og har spist den til alt – på surdejsbrød, i salater, i sandwicher, ved siden af grøntsagsdeller, på is (okay, nej), på dette paleo brød, med ske… Jep, så lækker er den.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Do yourself a favour and try it – it’s so damn delicious and insanely simple.

Gør dig selv en tjeneste og prøv den – den er virkelig lækker og utrolig simpel

Beet Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: One big jar // 1½ cup

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds


  • 450 g. beets (two big beets)
  • 80 g. (½ cup) almonds
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • ½ tsp. coarse salt (give and take)


  1. Peel the beets and cut them into smaller chunks. Place in a pot and cover with water. Bring the water to a boil and let the beets simmer until al dente (time depends on how big the pieces are).
  2. Drain and place the beets in a food processor/ blender. Add in the almonds, olive oil and balsamic vinegar and blend until smooth. Season with salt.
  3. Store in an airtight jar in the fridge for up to a week.

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June 7, 2015

Healthy Nutella – Gourmet Chocolate Spread with Roasted Hazelnuts

Sund Nutella – gourmet chokoladepålæg med ristede hasselnødder

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

I love the taste of Nutella.

Except that I don’t.

I know. It sounds super confusing – let me explain: The thing is I think whoever got the idea of combining hazelnuts and chocolate was a genius. Simply brilliant. Those two flavours complete each other like strawberries & chocolate, balsamic & tomatoes, caramel & sea salt and goat cheese & honey. Yum…

So whenever people talk about Nutella truffles, Nutella muffins (wait – I gotta make that) and Nutella grilled toast I am all like “ooh, YES PLEASE let’s make that RIGHT NOW!” But then I remember – I don’t like Nutella. At least not Nutella-Nutella.


Jeg elsker smagen af Nutella.

Hvis man lige ser bort fra, at jeg ikke kan lide smagen af Nutella.

Jeg ved det. Det lyder super forvirrende, så lad mig forklare: Jeg synes fuldt og fast, at den person, der fandt på at kombinere hasselnødder og chokolade, var et geni. Det er brillant. De to smage fuldender hinanden som jordbær & chokolade, balsamico & tomater, karamel & havsalt og gedeost & honning. Uhmm…

Så hver gang folk snakker om Nutella trøfler, Nutella muffins (åh ja, god ide Josefine – det skal prøves) og Nutella toasts er jeg altid sådan ”JATAK lad os lige lave det LIGE NU!”. Men så husker jeg pludselig på, at jeg ikke kan lide Nutella. I hvert fald ikke Nutella-Nutella.

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

“Why?” I ask myself. It’s simply too sweet. I know I sound like a health fanatic, but that’s the truth. The sugar taste overrule the hazelnut and most importantly the chocolate flavour. So I had to make my own hazelnut chocolate spread. I am aware almost every health blog has a healthy Nutella recipe, but then let me join the movement (;


”Og hvorfor så det?” spørger jeg mig selv. Det er simpelt hen for sødt. Jeg ved det, jeg lyder som en sundhedsfanatiker. Men det er sådan det er. Sukkersmagen overrumpler hasselnødderne og – vigtigst af alt – chokoladen. Og hvad gør man så? Man laver da sin egen Nutella. Jeg ved godt alle sundhedsblogge efterhånden har en Nutella opskrift, men så hopper jeg altså bare lige med på bølgen.

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

I took this Nutella a step further by roasting the hazelnuts and adding in some almonds. Because nothing, whatsoever, beats roasted hazelnuts. And almonds make everything better.

It’s sweetened with dates – so no bad sugar here.



Jeg tog den lige skridtet videre med den her Nutella og ristede hasselnødderne og tilføjede mandler. For let’s be real – intet slår smagen af ristede hasselnødder. Og mandler gør alt bedre.

Nutellaen er sødet med dadler – så intet super skidt sukker her.


Healthy Gourmet Nutella

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 1 cup

Serving Size: 1 tbsp

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts


  • 3/4 cup (120g. / 180mL) hazelnuts
  • 1/4 cup (60mL) almonds
  • 2 tbsp. light sesame oil (or other taste neutral oil*)
  • 2 tbsp. cocoa powder
  • 1 medjool date (or two small very soft dates)


  1. Preheat oven to 200°C / 390ªF
  2. Place the hazelnuts and almonds on a baking sheet with baking paper and roast them in the oven for approx. 5 minutes or until they start to smell nice.
  3. Rub off the skin from the hazelnuts (I recommend doing this between two paper towels.
  4. Place the nuts in a food processor and blend until hey turn into butter. If you – like me – have a weak food processor this can take up to ten minutes.
  5. Once smooth add in the remaining ingredients and pulse to combine.
  6. Store in a mason jar in the fridge.


* It is important you use light sesame oil here, since dark has a very distinctive sesame flavour. Use oils such as sunflower seed oil, peanut oil or melted coconut oil. Or olive oil if you like the taste of olive oil and chocolate, which can indeed be an excellent combination.


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November 4, 2014

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for  crackers or vegetables.

Lækker og let dip med ærter, edamame bønner, mynte og brøndkarse. God til crackers og grøntssagsstave. 



I just arrived home after a wonderful weekend in the wonderful city Berlin. Berlin is strange. It is actually a pretty ugly and style-confused city, but at the same time it is one of the most interesting and beautiful cities because of all the contrasts. Berlin has more history than most other cities and there is so much to see there. I’ve been there three times now and I am definitely not done with that city. There is still so much I need to see in that fantastic city.


Så er jeg hjemvendt efter en helt fantastisk dejlig weekend i Berlin. Berlin er skør. Det er på en gang en super grim og stil-forvirret by, men samtidig er den utrolig smuk og utrolig spændende på grund af alle de kontraster. Berlin gemmer på mere historie end nogen andre byer, og der er så meget at se der. Det var tredje gang, jeg var der, men jeg er helt sikkert ikke færdig med den fantastiske by!




Just a quick little guide to three of the best things I saw this time – one thing I’ve seen before, one semi-new thing and one entirely new. All three things I definitely recommend seeing whilst in Berlin. Here we go.


One new – Flohmarkt am Mauerpark. This flea market is definitely one of the best I’ve ever been to. One big mix of retro second-hand clothes, wooden furniture, ethnic food, old LP’s, handmade ceramics and designer jewellery. And everywhere you can here the tunes of upcoming underground bands playing. Wonderful! And I got the most delicious gluten free buckwheat crepe with banana, almonds, cinnamon and maple syrup – so good!

One semi-new – Marooush, Egyptian Restaurant. Berlin offers all different kinds of cuisines and I’ve had a lot of different ethnic foods there. This Egyptian restaurant was especially wonderful. You sit by low tables and eat the most delicious food – falafels, flatbread, hummus, Egyptian salad… The interior is very authentic and there is live music, which isn’t too much – just enough to set the mood.

One old – East Side Gallery. A must for all tourists. I’ve seen it before, but it is still very nice to see. Contemporary art painted on the old Wall – a great symbol on the contrasts in Berlin.


Jeg er ikke Berlin-ekspert, men jeg bliver simpelthen lige nødt til at dele nogen af mine yndlingsting so far med jer. En lille mini-guide – en ny ting, en semi-ny og en gammel. Here we go.


En ny – Flohmarkt om Mauerpark. Helt sikkert det fedeste loppemarked, jeg har været på. Et stort mix af retrotøj, træmøbler, etnisk mad, gamle LP’er, håndlavet keramik og designer smykker. Og alle vegne flyder tonerne fra de upcoming undergrundsbands, der spiller der. Skønt! Jeg fik den lækreste glutenfrie boghvedepandekage med banana, mandelsplitter, kanel og ahorn sirup.

En semi-ny: Marooush, Egyptisk restaurant. Man kan få mad fra hele verdenen i Berlin, og jeg har før fået arabisk mad, men denne gang besøgte vi en ny fantastisk restaurant, Marooush. Indretningen er meget autentisk og du sidder ved lave borde og spiser de lækreste falafler, fladbrød, salater og hummus. Og der spilles livemusik – ikke for meget, blot nok til lige at sætte stemningen. 

En gammel – East Side Gallery. Et must for alle turister, I know, men den gamle mur med moderne kunst på er så spændende og understreger i den grad kontrasterne i Berlin.




And now for a little recipe. One of my friends gave me a challenge not too long ago: to make something which didn’t require any funny ingredients like buckwheat flour, palm sugar, coconut oil etc. I thought it sounded like such a fun challenge. Thanks Anna ;) So why not? Here comes the first recipe out of 5. A super healthy, super easy and super delicious pea and edamame dip. Perfect for crackers and veggie sticks.


Og nu til en lille opskrift. En af mine veninder gav mig en lille blogger-challenge for lidt tid siden: at lave noget, der ikke kræver nogle skøre ingredienser som kokosolie, palmesukker eller boghvedemel. Det lød virkelig som en sjov udfordring. Ikke mindst når man tænker på at jeg om ikke så ufatteligt længe igen skal ud og bo for mig selv og selv betale mad – avav. Tak Anna ;)

Så her kommer den første opskrift ud af 5. En super sund, super nem og super lækker edamame og ærte dip. Perfekt til crackers og grøntsagsstave.


Pea & Edamame Dip

Prep Time: 10 minutes

Yield: 1 ½ cup

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for crackers or vegetables.


  • 1 ½ cup potted edamame beans, eventually frozen
  • 1 cup potted peas, eventually frozen
  • ¼ cup fresh cheese*
  • 1 tbsp. olive oil
  • 1 big handful fresh watercress
  • 1 big handful fresh mint
  • ¼ cup water
  • ¼ tsp. coarse salt
  • Pepper and lemon juice to taste


  1. Pour boiling water over the beans and peas if using frozen.
  2. Place edamame beans, peas, fresh cheese, olive oil, watercress, mint and salt in a food processor. Pour the water over and blend until smooth.
  3. Season with pepper and lemon juice.
  4. Serve right away or store in a mason jar in the fridge for up to 5 days.


* Preferably ricotta, but you can use fromage frais/blanc (or greek yoghurt if you must)


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February 15, 2014

Raw Raspberry Jam || The Smoothie Lover

Do you know what the best thing to do with jam is? Splashing it on top of plain yoghurt. Seriously. I love it. I actually never eat jam on bread. Two slight problems though: (1) I often find that jam is way too sweet and (2) jam isn’t exactly the healthiest thing in the world with tons of sugar. ALSO I really wanted to make a raw version, since I like the idea of raw foods.

The idea of raw food is that heating food to over 42°C/ 108°F changes the food chemically and that way around makes it less nutritious. I don’t however think it is good for you to live totally from raw food, but I like to include a lot of it to my daily life.

Söderåsen, Sweden || By JT Meineche Söderåsen, Sweden || By JT Meineche

Yesterday we went to Sweden for a lovely 16km walk at Söderåsen. Of course I brought my camera, and I just wanted to share some of my favoutire photos. I seriously consider making a portfolio. I really love photographing and I think that would be a good next step for me. So I can learn how to me more critical about my photos and don’t have to shove them in your faces – haha (:

Raw Raspberry Jam || The Smoothie Lover Raw Raspberry Jam || The Smoothie Lover

Anyways – back to the raw jam.

Serve it for fresh baked buns or add it on top of your yoghurt.

Raw Rapberry Jam

Prep Time: 5 minutes

Yield: 2 cups

Raw chia raspberry jam


  • 2 cups (480mL) raspberries (you can use frozen - just thaw first)
  • 3 tbsp. raw honey*
  • 3 tbsp. chia seeds


  1. Puree the raspberries in a food processor and sweeten with honey.
  2. Add in the chia seeds and pulse until combines (about 5 seconds).
  3. Transfer to a jar and cover with a lid. Place in the refrigerator over night. Store covered in the refrigerator.


* Amount may differ depending of the sweetness of the berries. I kind of lack a sweet tooth so you might like to add a little more.




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August 21, 2013

I used to hate when the summer comes to an end and the autumn slowly arrives. But I don’t any more. Don’t’ get me wrong – I love summer, I really do. But then again – there’s something special about autumn.

I love the fresh air, the cold rain, the temperature (not too cold, not too warm), the pretty grey sky, the fresh smell of fall unlike any other smell in the world, warmth from the fire place, cozy socks, sweaters, pretty colors in the nature and all of the new fresh fruit and berries.

What a lot of people forget when summer goes away is, that not only summer brings fresh fruit and vegetables. Our garden is exploding with berries and fruit at the moment. And we don’t even have a lot of plants which we have to take care of. The plum tree is almost toppling from the weight of the plums, the grapes are sweeter than ever, your raspberry bushes are dotted with light red berries and the small white balls on the blueberry bushes tell me that soon I can pick my own blue berries.

Oh, and the apple tree has already thrown a ton of apples to the ground.

I always think it is a shame when the apples are just laying there on the ground. Those tasty sweet and tangy apples shouldn’t go to waste. Especially considering that there’s nothing wrong with them.

Still nobody wants to eat them. Not raw at least.

This is why my mother and I ever since I was little picked them up from the ground, peeled them and then cooked them. The result is a perfect apple compote made with 100% organic apples which would have been wasted if we hadn’t picked them up.

So yesterday I went out into the garden with a basket in my hand and picked up every little light red apple that wasn’t rotten and didn’t have holes in it (aka. no worms). Less than an hour later I had a perfect apple compote for snack, breakfast or dessert.

Omit sugar and blend after cooking and you’ll have your very own organic apple sauce with nothing but apples in it. No artificial ingredients or additives. Just pure apples.

Homemade apple sauce

3 cups / 7,5 dl

  • 1 kg. windfall apples
  • 1/4 cup (0,5 dl) water
For apple compote:
  • 4-6 tbsp. honey
Rinse the apples very well. Peel them and remove the core. Cut into larger chucks and throw in a big pot. Add the water and bring to the boil over medium-high heat. If making apple compote add in the honey.
Boil for 10-20 minutes stirring frequently. Eventually add more sweetener if desired.
If making apple sauce allow to cool before blending.
Transfer to jars and store in the fridge for up to a week.
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June 22, 2013

Pea Purée for sure is one of my favorite side dishes. I often make it in different variations, but this one, which I made for my my mother’s birthday might just be the best one yet.

As some of you might know by now the Danish chef and cookbook writer Claus Meyer is my big food idol. I love his recipes and his opinions on food. For instance he thinks that food is best when it’s fresh, grown local and organic – just how I like it (though I love Asian fruits and vegetables). So when my friends bought me his big cookbook Almanak for my birthday I was so happy. So many great recipes and so much inspiration!

This purée is inspired by one of his recipes. It’s actually almost the same, so I have to say, I don’t take any credit for it.

Yeah, I had to include this little saying in this post. ‘Cause I miss my camera. Never have I wanted to go out and photograph as much as I do right now. Can’t wait to get it back. I think I’ll go crazy once I get it back – be prepared for a ton of photos ;)

But first: Pea Purée

This purée is incredibly easy to make, and it’s great served as a side for almost any grilled meat. Especially chicken. Or you can – as I did one day – enjoy a big portion of it for lunch served with other greens and eventually some bread (crispbread is perfect).

Pea Purée

Side for 4
  • 200 g. peas (you can use frozen, but thaw first)
  • 40 g. almonds
  • 2 tbsp. cream cheese
  • 1 tbsp. sunflower seed oil (can be omitted)
  • 40 g. parmesan cheese, grated
  • 4-6 fresh mint leaves
  • Salt and pepper
  • 1 tbsp. lime juice
Place everything in a food processor and pulse. Don’t blend until smooth – the purée should be rather coarse. Season with salt and pepper. The lemon juice is added to make sure the green color doesn’t go away.

Serve and enjoy!

Tip! Roast the almonds on a hot frying pan without any greasing before blending. This gives the purée a very nice “roasted” taste.

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May 29, 2013

Today I went to see the most fantastic modern ballet called “We’re not Waving – We’re Drowning” danced by dancers from the Royal Danish Theatre (incredible dancers). One of my very good friends had invited me to watch it with her – thank you so much Marie! It was a great experience. Actually we watched the general rehearsal – but that is almost the same as the actual show. Since it was the general rehearsal we already watched it at 12 O’ clock so we had the whole day left afterwards (the reading period for the exams has started so we could watch it in the school hours). So afterwards we went shopping and later on I went dancing ballet – all in all a perfect day!

The show was amazing. A very freaky show – but great! Gosh, those dancers are incredible. Also it was quite funny – strange costumes, weird music and also they talked during the show. I’ve never experienced that before but it made the show special – unique. On the whole a great show – but very freaky as well. Definitely an experience I’ll never forget.

To the left: Marie in front of “Skuespilhuset” (a theatre which is a part of the Royal Theatre)
To the right: Inside – just before the show (yep – that’s a house made of mirrors)

But before the show I just managed to make a lovely pesto (yep – I’ll find the time for cooking everywhere). Since my dad bought some sundried tomatoes a week ago I’ve been wanting to make something with them. And since I love pesto (as in very very very much) I decided that that was what I wanted to make.

Sundried Tomato Pesto

1 jar – about 1 cup
  • 100 grams of sundried tomatoes (with herbs)
  • 40 g. almonds
  • 40 g. parmesan cheese (or other dry cheese)
  • 1 dl (a bit less than half a cup) olive oil
  • 1 tsp. coarse salt
Throw everything in a foodprocessor and blend until (almost) smooth (you’ll still want a little bit of lumps).
Serve with chicken – I just had this for dinner:
Grilled chicken with pesto on a bed of savoy cabbage (yeah, leftovers since I
came home from ballet quite late – but anyway, it was delicious!)
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