Sprouted Fig (The Smoothie Lover)
May 31, 2016
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At the time of writing I am sitting in Helsinki airport on my way to Beijing. My one month travel in China and Japan has begun and it feels oddly unreal. I don’t really believe it. I can’t wait to see two countries I’ve heard so much about for myself! That’s the fun thing about travelling – you never really know what you are going to see before you are there. No matter how much you read or hear or how many photos you see, you will always be surprised by something. I can’t wait to see what surprises are out there for me this time.

I skrivende stund sidder jeg i Helsinki lufthavn på vej til Beijing.  Min 1 måned lange rejse i Kina og Japan er begyndt, og det føles helt uvirkeligt. Jeg tror ikke rigtig på det endnu. Men jeg kan slet ikke vente med at se to lande, jeg har hørt så meget om. Det er det skønne ved at rejse – man sved aldrig rigtig, hvad man skal ud til, før man er der. Lige meget hvor meget man læser, hører eller ser før, er der altid overraskelser. Jeg kan ikke vente med at se, hvilke gode overraskelser denne tur bringer.

EasyRecipe

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In the mean time I have one hour to kill in Helsinki airport. So I thought I’d share this recipe I’ve been wanting to share for a long time. I remember my dad making these tomatoes when my parents had guess over when I was little. Only when we had guests because they have to be in the oven for 8 hours. EIGHT!! The grown ups were always completely obsessed with them – and I downright hated them. I remember my dad saying they tasted almost like candy, so I think I was just disappointed when I tried them because I had been expecting tomato wine gums. Haha…

I mellemtiden har jeg lige en time i Helsinki at slå ihjel. Så jeg tænkte, jeg ville dele denne skønne opskrift, inspirer af en, min far plejede at lave, når vi havde gæster, da jeg var mindre: skønne langtidsbagte tomater. Og vi fik dem KUN når vi havde gæster – de skal nemlig 8 timer i ovnen! OTTE!! Helt vildt. Jeg kan huske de voksne altid var ekstremt vilde med dem – jeg kunne ikke fordrage dem. Måske det har noget at gøre med, at min far sagde de smagte som slik. Jeg tror lille Josefine måske var lidt skuffet…

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Anyway now, 10 years later, I can totally agree with my father. The long time in the heat makes these tomatoes incredibly sweet and the taste gets very concentrated (double win, since I could eat tomatoes like candy).

I’ll try to post on Instagram once in a while if I can (at least when I come to Japan). See you in a month!

 

Ti år senere er jeg dog totalt på min fars side. Den (meget) lange bagetid gør disse tomater ekstremt søde og fremhæver virkelig tomatsmagen (dobble win, siden jeg kunne spise tomater som slik i forvejen).

Jeg håber på at kunne opdatere Insta lidt undervejs – i hvert fald i Japan. Ses om en måned!

 

November 22, 2015

SCROLL DOWN FOR DANISH VERSION // RUL NED FOR DANSK

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

We’ve got snow! As in, a lot of it. Not just that thin pretty layer of white stuff. No, BUCKETS. I couldn’t be happier. Yes, it’s hard to get out of the house, and yes, a lot of trees have fallen and yes, I had to cancel a lunch date with an amazing friend (very sad actually) – but it’s so pretty. Everything looks like a winter wonderland and it’s beautifully quiet outside.

All that snow makes me think of Christmas. I can almost taste the Christmas spirit already. Oh how I can’t wait for December.

There’s still one week until the first Sunday in advent (a Danish thing – we count the last 4 Sundays up to Christmas eve) and 9 days ‘till December, but I am already dreaming of all the delicious stuff I am going to make this December. Here are all the treats I plan on making. Bring on December!

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Cookies

Us Danes have a big tradition for Christmas cookies. We have whole bunch of traditional Christmas cookies. Every grandma makes her own “brown cakes” and every family one special cookie that everyone loves. Here are four

HEALTHY BROWN CAKES – Danish ginger cookies – crsispy thin small cookies with heaps of spices and a crunch of almond

VANILLA WREATHS – Cute, sweet cookies shaped like wreath with vanilla and almonds

GINGER COOKIES – Super delicious gluten free ginger cut-out cookies

GINGERBREAD MEN – Sara B’s extremely delicious ginger bread men made with blackstrap molasses

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Small sweet bites

For when you get tired of cookies (lol, as if). Christmassy nuts and perfect chocolate treats.

CINNAMON MAPLE CANDIEDPECANS – Über delicious bites of yumminess

CHOCOLATE DIPPED CLEMENTINES WITH SEA SALT – Best. Idea. Ever. So healthy and simple.

HOMEMADE RAW CHOCOLATE – I’ve been dying to try homemade chocolate forever and these bars look so good. For English, try To Her Core’s amazing recipe here.

PECAN PIE CHOCOLATE CUPS – To words: pecan pie and chocolate (okay, that was three, but whatever). What a combination!

HEALTHY RUM BALLS – Because nothing beats rum balls – and they are perfect on a Christmas snack platter.

NATURAL PROTEIN RAW BARS WITH ORANGE (link coming soon) – to make your Christmas treats very good for you

 

Baked goods

LUSSEKATTER – Gluten free saffron buns with raisins to celebrate the Swedish (adopted by the Danes) tradition Lucia.

FIG, HAZELNUT, APRICOT FRUIT LOAF – This just sounds so good and Christmassy. Yumm.

12 days of healthy christmas treats + 2 drinks | To Her Core

Credit: To Her Core

Bonus: Drinks

RAW VEGAN EGGNOG – Again an amazing recipe by Sara B

SPICED VEGAN HOT CHOCOLATE – Next level hot chocolate: Chilli Chai

 

 

Hvor er det fantatsisk at vågne op til det danske vinter paradis dækket i sne. Ikke bare det der lille tynde lag pudder men bjerge og atter bjerge af smuk hvid sne. Ja, vi kan ingen steder komme i dag og ja, jeg måtte aflyse en frokostaftale med en veninde (virkelig øv faktsik) og ja, nogen træer er vælted – men det er så smukt! Og så dejligt stille.

Al den sne får mig bare til at glæde mig endnu mere til jul. Jeg er allerede helt vildt i julehumør. Og selvom der stadig er en uge til første advent og 9 dage til den første december er jeg allerede i fuld gang med juleplanlægningen. Her er alle de lækre ting, jeg skal lave i løbet af december – og så endda sunde. Kom så skønneste måned på året!

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Småkager

Julemsåkager får jeg aldrig for mange af. Det er min yndlingskager og der er uendelige muligheder

VANILJEKRANSE – De sundere af slagsen.

BRUNKAGER – Sunde brunkager. Jatak. Min favorit af dem alle.

INGEFÆR STIK-UD KAGER – Glutenfrie og enormt lækre

GINGER BREAD MÆND – En skøn opskrift på en klassiker af Sara B – lavet med melasse

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Småt og godt

Til når man alligvel bliver småtæt af julekagerne

KANEL OG AHORN KANDISEREDE PEKANNØDDER – Ren og skær guf

CLEMENTINER MED CHOKOLADE OG HAVSSALT – Helt genial ide – jeg glæder mig allerede

HJEMMELAVET RÅ CHOKOLADE – Har været på min to-do liste i 100 år. Nu må det være tid

PECAN PIE CHOKOLADER – To ord: pakantærte og chokolade. Hvilken kombination!

SUNDE ROMKULGER – Behøver vidst ingen intro

RÅ PROTEINBARER MED APPELSIN – Så bliver julesnacken ekstra sund

 

Bagværk

LUSSEKATTER – I år skal Lucia simpelthen fejres

NØDDE- OG FRUGTBRØD – Ser bare så skønt og julet ud

 

Bonus: Lidt drikke

RAW VEGAN ÆGGENSNAPS – Jeg har aldrig smagt æggesnaps, men det lyder undelrigt godt – så hvorfor ikke prøve en vegansk en af slagsen

KRYDRET VARM CHOCOLADE – Next level varm kakao – med chaikrydderier og chili

 

Glædelig snart December

October 22, 2015

I am beyond excited to introduce you to the new Smoothie Lover; Sprouted Fig. (Yes I have edited my URL, but maybe it will still show thesmoothielover – try and replace it with sproutedfig (; )As I’ve said a million times before I have absolutely no idea what I was thinking when choosing the old name. I hate it. Well, blame the 15-year old Josefine…

Anyway, I am so happy to finally have found a new name – and this time it’s a name with a meaning. So why Sprouted Fig? Well, first and foremost I wanted something a little shorter. Nicer. More basic. Also I wanted it to either have some kind of symbolic meaning or has something to do with me. And I am proud to say this name has got both of those things.

– Originally I wanted to incorporate my name, but let’s be real, that only works with nice short names. Like Renee Kemps. Or Izy Hossack. Not Josefine Meineche. Seriously… I can never be an artist or musician with that name. BUT Fig is my name. Almost literally. How come, you think? Well it’s a bit far-fetched but… The Danish world for fig is “figne”, which is pronounced the exact same way as “Fine” – a very common nick name for girls named Josefine. Danes tend to think it’s hilarious that I love figs, because it’s my nickname. And I’ve always felt oddly connected to figs because we share the same name. My name sake is a fruit. Hehe
– I also wanted the name to symbolise wholesome, vegetarian food – hence “sprouted”. (Oh, and I love sprouts)
– Also when something is sprouting it is growing, living… I liked that symbolism
– Aaaaand, I thought it would be funny because you can’t sprout a fig. Oh, I’m so witty…

I hope you like the new name. And I can’t wait to start blogging as Sprouted Fig instead of old Smoothie Lover.

Cheers!

Mine damer og herrer, jeg er glad for at kunne præsentere det nye Smoothie Lover: Sprouted Fig. (Jeg har ændret adressen, selvom der måske stadig står thesmoothielover frem for sprouted fig – prøv and ændr adressen (: ). Som jeg har sagt en million gange før, hader jeg navnet Smoothie Lover. Og jeg har bestemt ingen ide om, hvorfor jeg valgte det. Det har ingen mening. Well, jeg blamer den 15-årige Josefine.

Anyway, jeg er SÅ glad for endelig at have et rigtigt navn. Et med mening. Jeg har brugt lang tid på at brainstorme og søge efter ideer. Så hvorfor Sprouted Fig?

– Well, først og fremmest skulle det være kortere. Mere simpelt. Og det blev det.
– Jeg ville virkelig gerne have mit navn med i det, men let’s face it… Det går bare kun når man har et kort navn. Som Renee Kemps. Eller Izy Hossack. Ikke Josefine Meineche. Jeg kan jo aldrig blive kunstner eller sanger er fotograf med det navn. MEN som I nok ved betyder Fig jo fignen. Get it? Fine – mit kælenavn. Okay, lidt søgt det ved jeg godt… Det fungerer ikke på skrift. Prøv at sige det højt i stedet. Men det har altid været en god joke, at Fine elsker fignen. Og jeg har altid følt mig knyttet til figner på en eller anden måde. Jeg mener, de er mine navnesøstre.
– Navnet skulle også symbolisere det grønne køkken. Altså det mad, jeg laver. Og hvad er bedre end ”spirende”?
– Og så kan jeg godt lide, at spirende også er et symbol på noget, der vokser. På en positiv måde.
– Plus det er da lidt sjovt… Jeg mener, man kan jo ikke spire en fignen. Jeg er så morsom, jeg ved det godt.

Håber, I kan lide navnet. Jeg glæder mig til at blogge som Sprouted Fig.

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September 27, 2015

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

Verdens sundeste salte snack. Fulde af protein, fedtfattige og low carb kikærtechips

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

The blog has had a little face lift. Yay! I know… “Again?” you are probably thinking. But the thing is I am currently in a mood where I want to change a lot of things. Clean up. Declutter. Do you know that feeling? Sometimes I just feel like I’ve gotten too many things around me. Too much to look at. So this week I’ve decluttered my bathroom and my closet and parts of my room. So obviously the blog had to get a make over too. I had to make it simpler – just like my room.

But the makeover is nothing compared to what plans I have for the blog. Because finally, finally, FINALLY I think I’ve found a new name. I seriously want to throw up every time I hear “The Smoothie Lover”. I don’t know what the h*ll I was thinking of when I chose it. Anyway, I might or might not have spend the last two hours trying to figure out how to change the domain but still have the old one, which then redirects over to the new domain. I still haven’t figured it out and I am so tired from reading and reading, so I’ll just keep this post nice and short.

HELP! Does anyone know how to change the domain name without losing all of your links to your blog? Like how to redirect from your old domain to your new. Thank you so much!

Jubiii, bloggen har fået en makeover igen. Jeg ved det… “Nu igen”, tænker du nok. Sagen er at jeg for tiden har brug for at rydde op i alt. Rydde ud. Smide væk. Simplificere. I den her uge har både mit skab (som stadig har for mange ting), mit badeværelse og dele af mit værelse været udsat for den helt store forårsrengøring. Og stadig synes jeg, der er for meget. Så bloggen skulle også have en tur. Mere simpel tak!

Men det her lillle ansigtsløft er kun starten. For endelig, endelig, ENDELIG har jeg fundet et nyt navn til bloggen. Jeg er seriæst ved at brække mig hver gang jeg hører ordene “The Smoothie Lover”. Hvad sytten tænkte jeg lige på, da jeg valgte det? Anyway, jeg er nu ved at finde ud af hvordan man lige skifter domænenavn. Vel og mærke på en sådan måde, at man ikke mister det gamle. Altså sådan at man automatisk bliver dirigeret over på det nye domæne, hvis man indtaster det gamle. Så jeg ikke mister alle mine gamle links. Det er noget så svært. Jeg har nu brugt de sidste to timer på at søge rundt, men helt uden nytte desærre. Så…

HJÆLP! Hvis nogen ved, hvordan man skifter domænenavn uden at miste trafik (altså så man bare bliver dirigeret over på den nye, hvis man klikker på et link, der fører til det gamle domæne), så tager jeg imod enhver form for hjælp med kyshånd. Tak!

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips. The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

These snacks are actually not my invention, but they are so good they deserve to be shared with the world. At home we call them “Mette-snacks” after my lovely aunt Mette. Because it is she who have told me how to make these ingenious healthy, protein packed, low fat, low carb “chips”. (Actually she didn’t invent them either – one of her colleagues did, so shout out to my aunt’s colleague who has made the best savory snack ever). I’ve been wanting to share the recipe (which btw is super simple) for a while (actually a year, but shhh…) and I am so happy to finally introduce you to

The Healthiest Salty Snack in The World

Enjoy!

De her skønne kikærtesnacks er faktisk ikke min opfindelse, men de er så skønne og fortjener virkelig at blive delt med verden. Herhjemme hedder de “Mette-snacks” efter min søde moster, for det er nemlig hende, der har lært mig at lave disse geniale, sunde, protein-pakkede, fedt fattige og kulhydrat fattige “chips”. (Faktisk er det heller ikke hendes opfindelse – en af hendes kollegaer fandt på dem, så shout out til min mosters kollega for at have lavet de mest fantastiske snacks i verden). Jeg har villet dele den her opskrift (som er super simpel) rigtig længe (faktisk et år, men shh…), så jeg er glad for endelig at kunne introducere jer til 

Den sundeste salte snack i verden

Velbekomme!

Chickpea Snacks

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Yield: 2 cups

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

Ingredients

  • 500 g. (approx 2 cups) dried chickpeas*
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt

Instructions

  1. The day before, cover the chickpeas with water and let them soak over night.
  2. Drain and rinse the chickpeas and cook them by boiling them in plenty of water according to the package. Let cool down slightly.
  3. Preheat oven to 160°C / 320°F. Place the chicpeas in a plastic bag. Add the oil and salt to the back, make a knot and mix very well to make sure the oil is evenly contributed.
  4. Place the chickpeas on a baking sheet and bake for 1 1/2 hour stirring from time to time. Check the chickpeas after one hour. Take one chickpea out and place it on the counter to cool down. Then taste for "crispy-ness". They should be completely crispy, but not burned.

Notes

* I haven't tried using canned yet, but I think canned chickpeas work fine too. ** I am going to try using sprouted chickpeas too soon.

http://sproutedfig.com/chickpea-snacks/

July 4, 2015

What a month – exams, graduation and tons of good food. Summer is here!

Hvilken måned – eksamener, translokation og en masse skøn mad. Hej sommer!

June

2 I made raw cheesecake for the first time – and I am on love // Rå cheesecake for første gang – ej hvor jeg elsker det

3 STRAWBERRY SEASON!!! // JORDBÆRSÆSON!!!

The best quinoa patties ever – recipe from the Green Kitchen Stories Cook Book // Verdens bedste quinoadeller – opskrift fra Green Kitchen Stories’ kogebog

5 Buckwheat-otto from the ever so amazing Dagmar’s Kitchen // Boghvede-otto fra den fantastiske Dagmar’s Kitchen 

6 I simply love Thea and all of her fantastic recipes at Baking Magique. These gluten free toasted granola bars were beyond amazing // Jeg elsker simpelthen alle Thea fra Baking Magiques opsrifter. De her lækre glutenfrie toasted granolabarer var intet mindre end untrolige

8 New plates from Broste CPH – my all time favorite brand when it comes to plates and bowls // Smukke nye tallerkener fra Broste CPH – uden tvivl mit yndlingsmærke, når det kommer til tallerkener og skåle

9 The month ended with a great dinner at Brdr. Price in Tivoli Gardens. Happy birthday dad! // Måneden sluttede med en lækker aftensmad på Brdr. Prices restaurant i Tivoli. Stort tillykke med fødselsdagen far!

June 30, 2015

(noun.) That time of the year where a lot of young people seem thoroughly relieved, people in white hats can be seen on every corner, strangers congratulate each other and open trucks decorated with flags, balloons and beech branches packed with dancing, smiling teenagers are a completely normal sight.

(see also) Graduation Time

direct translation: HAT TIME!

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Sorry for the silence – the last one and a half week has been amazingly busy. Yep, I just graduated high school. And what a time! My last two exams – oral math and oral Danish – were very close to each other so I’ve been working my butt off the last week of the reading period. It was tough, but it payed off, and the last week has been nothing but celebrations and happy times.

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There are so many lovely traditions when it comes to Danish graduation. And since I haven’t been able to cook up a new recipe, I thought I’d share some, because I love them all.

– You are not allowed to wear the hat before the last exam is over – but after that you almost don’t take it off for two weeks.

– You write and cut all different sorts of things and shapes in the hat according to what you do wearing it – seriously, there is like a million “hat rules”, and I love all of them.

– You have a final dinner with the teachers – we dance the traditional prom dance for the last time

– Most important: The party wagon tour, where you drive around in a big open truck and visit all of the homes and families of you “home-class” (I think it resembles “home room”). The best experience ever! What a tour!

– If you get an A in your last exam you have to run behind the wagon to the first stop. Our last exam was oral math, my home-class’ main subject – hence the picture above.

 

And now it is time for all the graduation parties and hanging around with friends. Thank God for summer vacation!

I’ll be back soon!

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Photo: Birkerød Gymnasium

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Photo: Birkerød Gymnasium

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June 1, 2015

Another month has come and gone – time for a Insta summary

Endnu en måned er slut – tid til en opsummering

may

2 Finally jumped on the sprouting band wagon – obsessed with sprouted buckwheat // SÅ er jeg endelig også hoppet med på spire-bølgen… Og nu er jeg besat af spiret boghvede – så lækkert!

3 Super healthy cacao pops? Yes please! Check out To Her Core’s amazing recipe here // Super sunde choko-pops? Jatak! To Her Core har den lækreste opskrift her

5 Zucchini Noodle Bowl with avocado sauce and chickpeas inspired by the super talented Stinna // Squash spaghetti bowle med avokadocreme inspireret af taltentfulde Stinna

7 You never go wrong with a recipe by The Food Club – those are always beyong amazing. Cabbage and salmon salad with salted cashews and a lovely sesame dressing // Man er altid sikker på, at Dittes lækre kreationer på The Food Club er mere end lækre – og det var denne lækre laksesalat med hvidkål, saltede cashew nødder og sesamdressing i den grad også!

8 Seriously, the folks at Green Kitchen Stories are my heroes. The moment they posted the recipe on this insanely healthy dark chocolate and mocha mousse cake I knew I had to make it – and I did definitely not regret it // Seriøst, de dygtige mennesker fra Green Kitchen Stories er mine madhelte. Denne uge postede de en opskrift på den lækreste super sunde mørk chokolade og mokka kage, og jeg måtte bare lave den – og det fortrød jeg ikke. Mums!

 

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May 4, 2015

I am a big fan of Instagram. I know it sounds silly and a tad bit childish, but I really like how easy it is to connect with other people around the globe. And how easy it is to find new inspiring food-, health-, photo- and travel bloggers. And of course how easy it is to share your own experiences, new finds and ideas. Seriously it is a cornucopia of inspiration.

I really often share pictures of food I’ve made using other bloggers’ recipes or just food I’ve made because I saw another blogger making something similar or with some specific method. And then I thought “shouldn’t those ideas be allowed to get a life outside Instagram?”.

What I am saying is that I think people should get all the credit they deserve for their ideas. Also I think it is a shame if all the nice stuff on Instagram stay on Instagram AND I would love to see all those ideas even if I didn’t have an Instagram account. Therefore I’ve decided to make a short wrap up of my faourite “Insta-finds” every month. Nothing big – just a little link love (:

(And from now on I won’t write this much in these posts)

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Jeg er en stor fan af Instagram. Jaja, jeg ved det… Det lyder super skørt, poppet og en anelse barnligt. Men sagen er, at Intagram ikke nødvendigvis behøver være poppet. Jeg elsker, hvor let det er at connekte med folk fra hele verden. Jeg elsker, hvor let det er at finde nye mad-, sundheds-, foto- og rejsebloggere. Og selvfølgelig hvor et det er at dele dine egne oplevelser, ideer og nye fund. Det er et overflødighedshorn af inspiration.

Jeg deler selv ofte billeder af mad jeg har lavet – specielt hvis det er lavet efter en anden bloggers opskrift, eller fordi jeg fik en skør ide fra en anden blogger. Eller hvis denne blogger nu har en super god metode til at lave noget bestemt. Og så var det, jeg tænkte “de ideer fortjener et liv uden for Instagram”.

Hvad jeg forsøger at sige er, at jeg synes folk skal have al den credit for deres ting, som de fortjener. Plus jeg synes det er ærgerligt hvis al det skønne materiale på Instagram skal forblive på Instagram OG jeg ville selv blive glad for ideerne, selvom jeg ikke nødvendigvis havde en Instagrambruger. Derfor vil jeg lave en kort wrap up af mine yndlingsbilleder fra den foregående måned. Intet stort – bare lidt deling af utrolig fantasi.

(Og fra nu af vil jeg ikke skrive så meget i de her posts)

April insta

1 Thea over at Baking Magique makes the most delicious gluten free waffles – tried those with buckwheat and chia // Thea fra Baking Magique laver det lækreste glutenfrie vafler – prøvede hendes chia og boghvede

4 This is seriously the sweetest thing ever! After reading my post about Pana Chocolate and how sad I am you can’t get it in Denmark, lovely Dearna from To Her Core sent me a package with three samples all the way from Tasmania – I still can’t help but smile every time I think about it // Jeg tror aldrig nogen har gjort noget så sødt for mig! Efter at have læst min post om Pana Chocolate sendte søde Dearna fra To Her Core mig en pakke hele vejen fra Tasmanien – jeg smiler stadig ved tanken

5 I am addicted to this banana bread // Jeg er afhængig af det her banabrød

8 From the best day ever with my lovely friend Anna – tea, rye and chocolate snacks and a spontanout 25K bike ride around the lake at 7.30 pm // Fra den skønneste dag nogensinde med søde Anna – te, chokorug og en spontan 25K cykeltur om Furesøen kl. halv otte om aftenen

9 I got so much chocolate for my birthday – including this amazing 100% chocolate from Amma Chocolate which lovely Signe gave me // Jeg fik så meget choko til min fødselsdag – bl.a. den her lækre 100% chocolate fra Irma, som jeg fik af Signe

10 The Green Kitchen Stories Cook Book is the best ever – got it for my birthday // Green Kitchen Stories’ kogebog er bare den bedste – fik den i fødselsdagsgave

11 Strawberry season in Italy -> soon strawberry season here // Jordbærsæson i Italien betyder snart jordbærsæson her

13 All that delicious pasta in Italy // Lækker pasta i Italien

16 Varme hveder – a soft wheat bun with cardamom which the Danes eat the day before one of our biggest holidays // Varme hveder


 

December 12, 2014

Gæste-post af Dearna fra To Her Core

Quinoa Salad w/ roasted carrot & corriander pesto

As I’ve been blabbering about in the last two posts I’m currently writing the biggest assignment in Danish high school – SRP. It might not sound like much given the fact that I am only still in high school, but it is a big deal. But I’ll tell more about that another time.

Anyway I haven’t had too much time left for cooking this week (and probably not the next either). At least not when the sun is still up. So I picked up the courage to ask one of my favourite bloggers, if she’d like to make a guest post here at The Smoothie Lover (; I couldn’t have been any happier when I received her anser – yes. Whoopee!

It is therefore with great pleasure I now introduce you to Deanna from To Her Core. Aaa, this is so exiting. I’m all giddy. Dearna is without doubt one of my favourite bloggers in the entire blogging-world. And that world is huge. She is so talented. I love her recipes. I love her gorgeous photos. And I love her view on food. Read her blog! She has so many great tips and thoughts on food.

Fun-fact: I still remember which recipe made me come through her blog… This delicious smoothie bowl, which I’ve made a lot of times since

Without further ado: Welcome to Dearna!

Quinoa Salad w/ roasted carrot & corriander pesto

1) Why did you start blogging? (Yep, I know this one is almost mandatory, but I love hearing why people started :) )

I have always loved cooking and I love the idea of food being shared – through both cooking and eating with others but also the sharing of recipes and ideas – so I see my blog as a way to engage with others, both fellow likeminded bloggers who share a similar passion, and also others that want to learn more about food and cooking.

I am also quite interested in nutrition and wellness and I have noticed that there is a massive disconnect between people and the food they consume. Up until the last few decades, most people in Western cultures would grow a lot of their own produce, and what they didn’t grow they would have a good understanding of where it came from. Fruit and vegetables would be seasonal and only available in areas in which they would naturally grow, and eating was something that was done with purpose – it’s value was understood for the most part, and people would sit down to eat and share food together.

These days, not only do most of us not grow our own food, but we often don’t make it, preferring instead to buy either fast food or convenience food. Food is purchased from large supermarkets which stocks big brands who are often owned by overseas companies who import a lot of the food in.  We eat on the run, at our desks, and in front of the TV. And we take for granted that we can have whatever food we want, when we want it. We have forgotten why we eat, and we are disconnected from the notion of how food effects not only our bodies, but also our mental state.

This has lead to us growing increasingly sicker, and fatter. Bad news for us, but great news for the “health” care and weight loss industry which continue to grow each year world wide, and continue to put out different messages on what we should be eating, when and how, which has just complicated the issue and lead to a lot of confusion surrounding what the ideal diet is.

Eating healthily doesn’t need to be complicated, and it doesn’t need to be boring. That’s one of the key messages that I want to get through in both my cooking and my blog.

Quinoa Salad w/ roasted carrot & corriander pesto

2) What is your “food philosophy”?

I guess I kind of answered this one above sorry! I can elaborate though – I think at a very basic level we need to be putting good quality, clean, wholesome food into our bodies to nourish them. And the best way to do this is to listen to your body and notice how it reacts to certain foods rather than listening to and believing every single piece of “health” advice out there. There is so much debate these days about whether certain wholefoods are healthy – I think we need to worry less about whether or not we are eating enough superfoods or too many whole grains, and instead just keep it simple and focus on eating unrefined, seasonal fresh food. Western diet is so heavily processed these days that small steps like swapping out some of the cereals and refined grains that we eat for whole foods such as vegetables and lean proteins like fish, eggs and legumes can make a drastic difference.

The other thing I think we should be doing – and something that I try to do more and more myself each day – is to eat locally and seasonally. I personally find this more challenging than actually eating healthily as we have become so used to having so many different foods at our fingertips all year round, and often imported foods are a lot more cheaper (which makes no sense when you think about it, and makes you wonder why these products that have travelled half way around the world are so cheap!) but I think that its equally important to be mindful of not only what we eat, but where it is coming from.

 

I’ve quoted Michael Pollen a million times before on my own site, but he just gets it so right:

Eat food. Not too much. Mostly plants.

 

I think if you stick to this, you’re well on your way to living a happy and healthy life.

Quinoa Salad w/ roasted carrot & corriander pesto

3) What is your favourite recipe on your blog?

That’s a tough one! It changes all the time…. Can I name more than one ;) The ones that I eat most often myself at the moment would be the Thai Veggie Stir Fry and the grain free Savoury Veggie “Loaf” – its not really anything like bread, but it’s a delicious meal in its own right. . My Grain-free Rhubarb Cake was a standout and I can definitely see it being cooked again this rhubarb season. I guess at the end of the day, I cook food for the blog that I like to eat myself, so I love them all!

Quinoa Salad w/ roasted carrot & corriander pesto

4) Since you live on wonderful Tasmania, and I would love to go there: What are the must-sees on Tasmania? Attractions, cafes…? 

Tasmania is such a beautiful part of the world! The new MONA museum is amazing, its such a unique building and nothing like anything I have ever seen anywhere else in the world. There are also a few restaurants/bars on site, plus a vineyard and micro brewery, and in summer there is a market and lots of concerts. The peninsula is great – there are some fantastic day walks that the government has just spent a lot of time upgrading the tracks for. The East coast is beautiful, especially Freycinet National Park, and I love the area down south of Hobart (the Huon Valley), its very quiet and still and incredibly relaxing. Some of my favorite Hobart restaurants and cafes are Raincheck and Berta in North Hobart (two of my locals), and in the city there are a few new ones which have open opened up recently that I love – Providore, Betsey and Straight Up. They all focus on real, whole foods that are locally sourced, and the food at all three places is delicious and affordable.

Quinoa Salad w/ roasted carrot & corriander pesto

5) Simply because I love December: Where and with whom are you gonna celebrate Christmas?

This year I’ll be spending Christmas with my partner and his family, and the following day heading up to the North of Tasmania to see some of my family. And then spending a few days on Bruny Island with my friend after that – another must see if you ever make it to Tassie!

Quinoa Salad w/ roasted carrot & corriander pesto

The dish I am sharing today is Quinoa salad with Roasted Carrot and Coriander Pesto. It’s a relatively simple dish, but it’s very tasty and easy to prepare and by using a few simple techniques you can not only boost the flavour but also the health properties.

Soaking the quinoa overnight with some raw apple cider vinegar or water kefir reduces the amount of anti-nutrients that naturally occur, making the quinoa more digestible. It also cooks quicker.

And for the pesto, roasting the carrots adds a great depth of flavour, as does using fresh coriander and coriander root.

Recipe for roasted carrot and coriander pesto

Guest Post – To Her Core: Quinoa Salad w/ roasted carrot & corriander pesto

Ingredients

  • Quinoa
  • 2/3 cup dry quinoa
  • 1 Tbsp raw apple cider vinegar or water kefir
  • 2 cups warm water
  • Salad
  • Prepared quinoa (see above)
  • 1 quantity Roasted Carrot and Coriander Pesto (see link before recipe)
  • 100 baby spinach, washed
  • 70g feta, crumbled

Instructions

  1. Place all ingredients in a large glass jar or bowl and stir to combine. Allow to sit at room temperature overnight (or up to 24 hours).
  2. Drain and rinse quinoa and add to a pot with 2/3 cup fresh water and a little salt. Bring to a boil, and then reduce to a simmer, cover and cook 8 – 10 minutes. Allow to sit and steam (covered) for 5 minutes, then remove lid, fluff with a fork and allow to cool.
  3. To assemble the salad, add the spinach to a large salad bowl. Add the pesto to the cooked quinoa and stir well to combine. Then add to the spinach, and scatter the crumbled feta on top.
http://sproutedfig.com/guest-post-to-her-core-quinoa-salad-w-roasted-carrot-corriander-pesto/

September 28, 2014

What an oxymoron… Great for people with egg allergy + it’s vegan

Hvilken oxymoron… Perfekt for folk med ægge-allergi + det er vegansk

Vegan egg-free scrambled eggs

Some years ago I suddenly stopped stomaching eggs. It kind of happened from one day to another and I have no idea why. But it’s insanely annoying. If I unconsciously eat something, which contains a lot of egg, everything I’ve devoured for the last 24 hours comes up and I can absolutely not do anything but lie in by bed for 24 hours afterwards. Very nice huh?

This is why there – SADLY– almost aren’t any posts containing eggs on this blog. But oh, how I wish I could experiment with different beautiful quiches, learn how to make poached eggs, eat scrambled eggs for breakfast or snack and add boiled eggs to salads for a little extra protein.

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For nogle år siden sagde min krop pludselig stop til æg. Det skete pretty much fra den ene dag til den anden og jeg har absolut ingen ide hvorfor. Men en ting er sikkert: Det er utroligt irriterende. Hvis jeg uvidende kommer til at spise noget med for meget øg I kommer alt hvad jeg har indtaget inden for de sidste 24 timer op igen og de næste 24 er jeg tøjret til sengen. Virkelig fedt…

Det er derfor der til min store ærgrelse ikke er særligt mange opskrifter med æg på denne blog. Men ej, hvor ville jeg ønske jeg kunne eksperimentere med smukke æggekager, lære at lave pocherede æg, spise scrambled eggs til morgenmad og putte kogte æg i salater for lidt mere protein.

Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs

I’ve missed anything egg so so much, so when I first heard about egg-free scrambled eggs I knew I HAD to make it.

And by now I know that I have to make it again.

And again.

And again. Because it’s so good

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Jeg har virkelig savnet æg siden, så da jeg hørte om ægge-fri scrambled eggs, vidste jeg at DET måtte jeg prøve.

Og nu ved jeg at jeg MÅ prøve det igen.

Og igen.

Og igen. For det er SÅ godt!

Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs

 

A totally other thing that makes me extremely happy as of now: MUSICAL HAS STARTED AGAIN!

I have no idea why I tell you this. I’ve just been riding on a huge wave of happiness ever since Tuesday night. At first I was sad the team isn’t exactly the same as last year. ‘Cause Dreamland was one of the greatest adventures I’ll ever have. But then I figured there are still a lot of people left and the new ones seem awesome. And Emma and I have convinced three nice people from our school to try it.

Anyway, I’m just so insanely happy!!! And does there have to be a reason to tell when you are happy? (:

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En helt anden ting, der går mig utrolig glad for tiden: MUSICAL ER STARTET IGEN!

Jeg har absolut ingen ide hvorfor jeg fortæller dette. Jeg har bare reddet for en kæmpe bølge af glæde lige siden tirsdag aften. Først var jeg virkelig ked af at holdet ikke er det samme som sidste år. For Dreamland var virkelig et eventyr uden lige. Men så kom jeg til at tænke på at der stadig er en del tilbage fra sidste år, og de nye virker super flinke. Og Emma og jeg har overtalt nogle skønne mennesker fra klasen til at komme og prøve det på tirsdag.

Anyway, jeg er bare så helt ekstremt glad!! Og fortjener sådan en glæde ikke at blive delt? (:

 

NOTES

I added fresh turmeric because I missed the happy yellow colour.

I used Minimalist Baker’s method to make this tofu. But the rest I made up myself (;

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LIDT NOTER

Jeg tilføjede frisk gurkemeje fordi jeg savnede den glade gule farve af æggeblommer.

Jeg brugte Minimalist Bakers metode til at lave denne scramble. Men opskriften i sig selv er min (;

 

Egg-free Scrambled Eggs

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

  • 100 g. tofu
  • Half a small onion
  • Piece of turmeric root – size of a thumb nail
  • 1 tbsp. olive oil
  • Salt and pepper
  • Sides: Roasted asparagus, tomatoes, crumbled goats cheese

Instructions

  1. Place the tofu between two thick pieces of paper towels or other absorbent towel. Put something heavy - like a saucepan - on top of it and allow to soak up the liquid for 15 minutes.
  2. Meanwhile chop the onion finely. Peel and grate the turmeric. Heat up the oil on a frying pan and fry the onion and turmeric for five minutes - or until the onion softens.
  3. With a fork, crumble the tofu and add it to the pan. Fry for another 5 minutes.
  4. Serve right away with whichever sides you want.
http://sproutedfig.com/egg-free-scrambled-eggs/