Sprouted Fig (The Smoothie Lover)
August 22, 2015
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Easy cauliflower rice bowls with marinated tofu, cilantro and avocado.

Let brokkolirisret med marineret tofu, koriander og avokado. 

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

It feels oddly unreal to be back behind my computer in my little room in little Denmark after one of the most amazing weeks in my life at the World Science Conference Israel (WSCI) in Jerusalem. The past 7 days have been utterly amazing with incredibly interesting lectures from 15 Nobel laureates (I especially enjoyed the micro biology ones), exiting tours around Jerusalem and last but lot least new wonderful friends from all over the world – all insanely smart and incredibly sweet and open young science students.

The fact that so many students with so many different backgrounds and cultures and get along so well just makes me think that we really aren’t that different from each other. And I hope one day everyone will realize that.

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Det er en meget mærkelig følelse igen at sidde hjemme bag min computer på mit lille værelse i lille Danmark efter en af de mest fantastiske uger til World Science Conference Israel (WSCI) i Jerusalem. De sidste syv dage har været spækket med spændende foredrag fra bl.a. 15 nobelprismodtagere (specielt mikrobiologiforelæsningerne var spændende), utrolige ture rundt i Jerusalem og sidst men ikke mindst nye venner fra hele verden – alle urealistisk kloge og helt fantastisk søde og imødekommende unge science studerende.

At så mange forskellige mennesker med forskellige baggrunde og forskellige kulturer kan bliver venner på så kort tid får mig virkelig til at tænke på, at vi slet ikke er så forskellige. Og det håber jeg alle en dag vil indse.

Photo by Zoog Productions

Photo by Zoog Productions

IMG_0848-minsdfghj IMG_1012Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

Israel is amazing! It was a very special feeling to be looking at the Western Wall with the Dome of the Rock in background knowing the big Christian cathedral and the Holy Sepulcher was just around the corner. So much religion gathered in one place.

Also when it comes to food, Israel is amazing – and a paradise for vegetarians. I’ve been eating so many super delicious salads, loads of falafels, tons of fresh fruit and my own weight in hummus. The Israeli population is a composition of people from all over the world – which means the cuisine includes the best of all cuisines.

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Israel er fantastisk. Det var en meget underlig følelse at stå og kigge på Grædemuren med kuplen fra Klippemoskeen i baggrunden og vide, at den kristne kirke og dermed det hellige gravkammer lå lige rundt om hjørnet. Så meget religion samlet på et sted.

Også når det kommer til mad er Israel et skønt land – og et Mekka for vegetarer. Jeg har spist så mange lækre salater, massere af falafler, bjerge af frisk frugt og noget nær min egen vægt i hummus. Den Israelske befolkning består af mennesker fra hele verden – og derfor er det Israelske køkken en god blanding af den bedste mad fra hele kloden.

IMG_0972-min

Photo by Zoog Productions

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree DSC_0067-min DSC_0145-min DSC_0192-min

I have a recipe or two I’d love to share with you all, but first I wanted to share this super delicious dish I made just before going to Israel. It is a lovely and tasty easy dinner. And most importantly: it’s fork food – yes!

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Jeg har en opskrift eller to at dele med jer, men først får I lige den her super lækre ret, jeg lavede lige inden, jeg tog af sted. Den er så skøn og let at lave. Og så er det mad, man kan spise i en skål med kun en gaffel – min yndlings.

Easy Tofu Stir Fry with Cauliflower Rice Pilaf

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Serves 4

Ingredients

  • TOFU
  • 2 tbsp. honey
  • 1 thumb sized piece of ginger
  • 1 tbsp. soy sauce
  • 3 tbsp. sesame oil
  • ½ tsp chili flakes
  • 200 g. firm tofu (1 package)
  • CAULIFLOWER
  • 1 small head of cauliflower
  • 2 tbsp. sesame oil
  • 1 clove garlic
  • 1 big handful of cilantro
  • Pepper and salt to taste (I used a smoked kind – very delicious)
  • 1 big avocado
  • Sesame seeds for topping (eventually toasted)

Instructions

  1. TOFU: Place tofu between two pieces of kitchen towels and place something heavy on top to drain the tofu. Let drain for min. 10 minutes. Meanwhile make the marinate my grating the ginger and mixing everything together. Cut the tofu into ½ inch pieces and let marinate for min. 10 minutes.
  2. CAULIFLOWER: While the tofu marinates make the cauliflower pilaf. Cut the cauliflower into smaller pieces and place them in a food processor. Blend until it resembles rice. Heat up sesame oil on a big pan. Mince the garlic and fry it in the oil for 5 minutes. Add on the cauliflower rice and fry for 5-10 minutes – until al dente.
  3. While the cauliflower cooks, fry the tofu pieces in coconut oil or ghee until all the marinate had been soaked up.
  4. When the cauliflower rice is al dente add in chopped cilantro and season with salt and pepper.
  5. Serve by adding cauliflower pilaf to 4 bowls, then tofu and top with more cilantro, avocado pieces and sesame seeds.
http://sproutedfig.com/easy-tofu-stir-fry-with-cauliflower-rice-pilaf/

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

 

July 7, 2015

Spiced zucchini patties with roasted carrot and garlic puree, grilled eggplant and sunflower seeds on a bed of spinach

Krydrede squashdeller med ristet gulerod-hvidløgscreme, grillet aubergine og solsikkefrø på spæde spinatblade

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

The last two weeks have been like a summer fairy tale. Wearing red-white hats my classmates and I have biked from home to home, relaxed in the summer heath, gone for midnight swims in the lake, seen the sun rise multiple times sitting on the shore with the arms around each other and danced all night. It has been amazing. But now I take off the hat. My two graduation weeks are done. Soon we are flying to all different corners of the world. And after summer we are not going back to school together. But we will always be 3T, our home-class. Thanks for the adventure!

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De sidste to uger har været et langt eventyr uden lige. Iført rød-hvide huer har vi fløjet fra hus til hus, daset i sommerheden, taget midnats-dukkerter i søerne, set solopgange siddende på bredden med armene om hinanden og danset og sunget hele natten. Det har været intet mindre end fantastisk. Men nu tager jeg huen af. Mine to studenteruger er brugt. Om lidt flyver vi til alle hjørner af verden på ferie. Og bagefter skal vi ikke tilbage i klasse sammen. Men for mig vil vi altid være 3.T – tak for eventyret!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

My time as a graduate is done. I already miss it. But I am back in the blogging world – and that is the best comfort you can ever have. If you follow me on Instagram you might have seen that I worked two days at the central market in Copenhagen during the exams. It was an amazing experience – and very inspiring. One day I got the most delicious sandwich I’ve ever had (no joke) from SMAG (the company which we also bought the food for my graudation party from). It consisted of

an amazing sourdough bun

packed with spinach,

carrot purree,

a ton of sunflower seeds,

grilled eggplants drenched in olive oil,

and some beyond amazing zucchini patties with a firework of spices – cinnamon being the most significant of them.

Yes please!

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Så ja, min studentertid er slut. Jeg kan ikke helt forstå det. Men til gengæld er jeg tilbage på bloggen – og det er den bedste trøst, man kan få! Hvis du følger mig på Instagram, så du måske, at jeg i læseferien arbejdede to dage til et arrangement på Torvehallerne. Det var en fantastsik oplevelse – og inspirerende på mange måder. Den ene dag fik jeg den lækreste sandwich nogensinde (no joke) fra SMAG (som jeg i øvrigt også fik mad til mit studentergilde fra). Den bestod af

det skønneste surdejsbrød,

spinatblade,

gulerodspurre,

massere af solsikkekerner,

grillede auberginer, der drev af olivenolie,

og nogen helt fantastisk krydrede squashdeller, der smukt kastede rundt med tonsvis krydderier – kanel den mest markante af dem.

MUMS siger jeg bare!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

I had to make such a sandwich myself! But I am a big bowl-freak and love food which you can eat using only a fork. So I transformed the sandwich into a bowl. But you can easily make it a sandwich by throwing everything in a sourdough bun – lunch to go.

The recipe looks long, but it’s actually very simple and easy to make. You can also just make the patties and serve them with your favourite salad.

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Jeg måtte lave sådan en sandwich selv! Jeg er lidt af en skål-freak og elsker mad, der kan spises med blot en gaffel. Så sandwichen blev tryllet om til en skål. Men smid hellere end gerne hele molevitten i en lækker surdejsbolle – DET er guf.

Opskrift ser lang ud, men den er faktisk super simpel. Hvis du vil kan du også bare lave dellerne og servere dem til en lækker salat.

Spiced Zucchini Patties Bowls

Prep Time: 1 hour

Yield: Serves 4 (smallish portions)

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

Ingredients

  • PATTIES
  • ½ cup chickpeas
  • 1 small zucchini
  • 1 scallion
  • 1 egg
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp fine salt (or ½ tsp. sea salt)
  • Ghee for frying
  • ...
  • PUREE
  • 6 carrots
  • 4 cloves of garlic
  • 2 tbsp. olive oil
  • ½ tsp coriander
  • ¼ tsp fine salt
  • ½ tsp white wine winegar
  • ½ tsp honey
  • ...
  • EGGPLANT
  • 1 eggplant
  • Olive oil
  • ...
  • Sunflower seeds
  • Red basil
  • Spinach

Instructions

  1. Preheat oven to 200°C / 390°F
  2. PATTIES: Chop the zucchini and scallion. Blend everything together except the ghee. Cover and let it rest in the fridge for at least half an hour. Melt the ghee on a frying pan. Place tablespoon sized dollops of the zucchini mixture on the pan and fry over medium-low heat approx. 7 minutes on each side.
  3. PUREE: While the zucchini mixture resist make the puree. Cut the carrots into smaller pieces. Place the carrot pieces and garlic cloves on a baking sheet and drizzle with olive oil. Bake in the oven until the carrots are tender. This takes approx. 15-20 minutes. Place everything in a foodprocessor and blend until smooth.
  4. GRILLED EGGPLANT: While the carrots bake make the eggplant. Slice the eggplant into thin pieces (approx. 0.5cm / 0.2inch). Brush with lots of oil. Heat up a grill pan (or your grill) and grill the eggplant for 5 minutes on each side over high heat.
  5. BOWLS: Place the spinach leaves in a bowl. Add two or three patties, eggplant, a big dollop of carrot puree and top with generous amounts of sunflower seeds and basil.
http://sproutedfig.com/spiced-zucchini-patties-bowls/

October 20, 2014

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

En skålfuld ristet blomkål med rød karry pasta toppet med efterårets kantareller, brøndkarse og sprøde cashewnødder. Let og lækker frokost eller aftensmad.

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

Where did the autumn break go? It’s crazy how far it went by. But it has been wonderful. I’ve been doing all different nice stuff and been together with so many of my favourite people – both friends and family. Oh, and begun reading for the big project you make in the last year of Danish high school – not so nice… I haven’t however been able to cook and bake all the nice stuff I mentioned before the break. But they won’t go anywhere, they will definitely happen. I did make banana bread, which turned out perfect. But it was hideous, so I guess I have to make it again soon – what a pity ;)

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Hvor blev den efterårsferie lige af? Det er helt vildt så hurtigt den gik. Men åh, hvor var det skønt. Jeg har lavet så mange skønne ting og set alle mine yndlingsmennesker – både familie og venner. Nårh ja, og så er jeg startet med at læse til SRP – ikke så fedt igen… Jeg har desværre ikke haft tid til at bage og kokkerere alle de skønne ting, jeg havde planlagt inden ferien. Men de løber jo heldigvis ingen vegne. Jeg bagte faktisk et lækkert bananbrød, som blev helt perfekt. Men det var så afskyeligt grimt, så jeg bliver nok nødt til at bage det igen – ærgerligt, ærgerligt ;)

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

I’ve also spent the holiday taking a lot of photos. Here are some from a lovely hike in Sweden. I did also take a lot in the summerhouse, but I figured oceans, beach plants and sea glass didn’t fit into this post.

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Fotografi er altid noget jeg bruger meget tid i ferierne på. Her er nogle billeder fra en skøn tur til Kullen. Jeg tog også en masse stemningsbilleder i sommerhuset, men jeg synes ikke lige hav, strandplanter og hav-slebne glasskår passede så godt ind i denne post.

 

Kullen, Sweden Kullen, Sweden Kullen, Sweden Kullen, Sweden

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

At the moment I eat so much cauliflower. That stuff is amazing – especially roasted. And let’s enjoy the lovely chanterelles while they are still in season.

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Jeg spiser simpelthen så meget blomkål for tiden. Det er simpelthen så lækket – specielt ovnristet. Og lad os huske ar nyde sæsonens sidste kantareller.

Roasted Cauliflower Bowl w/ mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 serving

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

Ingredients

  • 1 ½ cup small cauliflower bouquets
  • 1 tbsp. olive oil
  • A bit of sea salt
  • 1 cup chanterelles (or other mushrooms)
  • 1 tsp. olive oil
  • 1 tsp. mild curry paste
  • Watercress (or cilantro)
  • Cashews, natural (as many as you heart desires)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl mix together the cauliflower bouquets, 1 tbsp. olive oil and salt. Try to coat all of the bouquets thinly. Spread out on a baking sheet and roast for 20 minutes.
  3. Meanwhile clean the chanterelles. Heat up the one tsp. oil in a non stick pan and fry over high heat until the mushrooms are soft and tender.
  4. When the cauliflower is done add the curry paste onto them and mix well.
  5. To serve: place cauliflower in a bowl. Then add on the chanterelles and top with watercress and cashews.
http://sproutedfig.com/roasted-cauliflower-bowl-w-mushrooms/

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

August 31, 2014

A big bowl of delicious no-carb spaghetti with a creamy roasted cauliflower sauce with sage and roasted hazelnuts. 

Vegan, no-carb, paleo, glutenfree and crammed with vegetables.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Welcome to the new layout! This has been such a lovely slow and rainy Sunday. I’ve pretty much spend my day drawing small doodles as the fork, rolling pin and apple, googling around for tips on how to change fonts (that’s insanely hard for the record), making grafics, image mapping, font searching etc. etc. Well except for the time I spend running a half marathon with my dad (I actually made a new PR when it comes to distance, since we accidentally ran a little too far – 22,2km instead of 21.1, haha). I’m pretty pleased with the outcome actually. And a little proud – it’s the first time I’ve ever done serious CSS-coding.

Okay seriously what’s happening? Worpress just delieted half of my post again (yep I also wrote this in Spaghetti Squash volumne 2). And I even wrote and saved the last part first. WTF!

 

Now I’m at it – how does the headlines look to you. I littteraly spend hours trying to figure out how to change fonts and I was so happy when I fonally succeeded and all of the headlines suddenlt had this cool type-writer-like font. But then I checked the layout on my iPad and all of the cool headlines were suddently written with this awful curse kind of font. I really hope this only goes for iPads. The layout is super cool on my computer.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

 

Total change of subject… As my Instagram account might reveal, I’ve been making a lot of warm and cozy comfort food during the last week. Big bowls of zoatmeal, beet oatmeal (! – what’s that even called btw… boatmeal, beetmeal, beoatmeal…), mashed cauliflower puree, cinnamon wreaths… I’m so ready for fall. Last Tuesday I posted a picture of this lovely dish: spaghetti squas aith roasted cauliflower, sage and hazelnut sauce. I bought the zuchinni at the local market last Sunday. It was an elderly lady who had the booth, and she sold all these lovely kinds of zucchinis and pumpkins. Wonderful! Local produce just tastes better than usual.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Have a lovely week everyone!

SPAGHETTI SQUASH WITH ROASTED SAGE, HAZELNUT & CAULIFLOWER SAUCE

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 2 big servings (or 3 small)

Ingredients

  • 1 medium spaghetti squash
  • ½ cup hazelnuts
  • 1 small head of cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. dried sage
  • 2 cups vegetable stock
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F / 200°C.
  2. Slice the zucchini squash into 1 inch thick slices, scrape out the seeds and place them on a baking tray with non-stick paper. Bake for 30 minutes (or until the slices are soft). Then take out of the oven and allow to cool for 15 minutes. Once cool scrape out the spaghetti using a fork.
  3. Meanwhile roast the hazelnuts. Place them on a baking tray with non-stick paper and roast in the oven for 10 minutes or until they smell nice. This can be done in the same oven as the zucchini squash, while the squah is cooking. Alow to cool and then rub off the skin with your fingers.
  4. Cut the cauliflower into smaller pieces and chop the garlic finely.
  5. Heat up the oil in a pot and fry the cauliflower, garlic and sage in it for 5 minutes. Then add on the vegetable stock and boil for 10-15 minutes or until the cauliflower is tender.
  6. Blend the sauce together with half of the hazelnuts either in a blender/ food processor or using an immersion blender. Transfer back into the pot and allow thickening a bit. Season with salt and pepper.
  7. Pour the sauce over the spaghetti and top with the remaining hazelnuts. Serve right away!
http://sproutedfig.com/spaghetti-squash-with-roasted-sage-hazelnut-cauliflower-sauce/

March 4, 2014

Vegan green smoothie breakfast bowl || The Smoothie Lover

A good indication of how busy I am is the amount of music with lyrics I get to listen to. I am a music addict. Seriously. I just don’t work well without my daily “sound-dose” of Passenger, Angus & Julia Stone, Stu Larsen or Jack Johnson. The music is on non-stop when I’m home. Without lyrics when I’m doing homework (Nils Frahm is amazing guys) and with lyrics when I have actual free time. So if I haven’t been listening to music with lyrics for while it is either because A) I haven’t been at home or B) whenever I’m home I’m doing homework.

I have not listened to music for a week by now. Not at all. Not even just 10 minutes. Aka. I’ve been pretty busy. Hence the lack of posts and cooking.

I’m sorry. This post wasn’t meant to be all about busyness. I just wanted to tell that I’ve missed writing and cooking (well,  I actually got to cook dinner last Sunday) so much. So I was very happy when the first block this morning was cancelled. Time for making a special breakfast (not that I don’t like my usual greek yoghurt with granola).

Vegan green smoothie breakfast bowl || The Smoothie Lover

Did you know it is pancake day today? I didn’t. That is such a shame. How could I miss this important day. I actually even considered making healthy pancakes this morning, but decided a smoothie bowl would be better.

Which was a great idea. It turned out so good. I’m just sad I didn’t make pancakes too ;)

Vegan green smoothie breakfast bowl || The Smoothie Lover

Green Smoothie Bowl

Ingredients

Instructions

Place everything (except the granola) in a blender or powerful food processor and pulse until there are no lumps left. Serve immediately topped with granola.

Enjoy!

January 28, 2014

Delicious porridge with a yoghurt swirl and blueberries, pomegranate, blood orange, pumpkin seeds and argan nut butter

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

We’ve finally gotten real winter here in Denmark. It’s incredibly cold and we here are tons of snow. It might sound quite silly, but I had almost forgotten how cold snow is. And when it is cold, the best things are tea, soup and warm porridge. This morning my first block was cancelled, so I decided to dedicate the morning for cooking and taking photos – something I haven’t hat time for (or sunlight for) the last week.

Usually I like cooking in the weekends, but this weekend I wasn’t at home at any time. Instead I spend the weekend with the wonderful musical team. We went by bus to a town half an hour away. Here we spend the entire weekend dancing, singing and acting. The entire weekend. Wonderful! The best things I know. It just makes it even better that everyone on the team is so nice and kind and funny. Oh, how I love musical!

(Ps. I’ve gotten a solo vers in a song – SAY WHAAAT?! I’m so happy)

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTMBuckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

Well, back to the lovely porridge. This porridge is super delicious and very healthy – and pretty easy to make.

Buckwheat – Many people think buckwheat is a grain, but it is actually a fruit seed. This means it contains no protein gluten and can therefore be consumed by people sensible to gluten. Additionally it helps lowering cholesterol and blood pressure. (source)

Pomegranate – Helps prevent high blood pressure, heart diseases and some kinds of cancer. (source)

Blueberries – These little blue wonders are incredibly high in antioxidants. Additionally they help improve the memory. (source)

Blood oranges – I read this wonderful blog post over at Hello Healthy Eating a little over a week ago and since I think I’ve consumed twice as many oranges as I usually do. Oranges really are a super food.

Argan nut butter – I bought a glass of this tasty nut butter when I went to Morocco last autumn, but you can get it outside Morocco as well. Or just use any other nut butter you like! The nuts contain phytosterols which means they reduce inflammation an helps lowing the cholesterol. (source)

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTMBuckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

Top with anything you want. But this is a great combination. You can sub any nut butter for the argan nut butter.

Enjoy!

Buckwheat Breakfast Porridge w/ super foods topping
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ cup (120mL) buckwheat* (you can use whole, flour or grinned - see notes)
  • 1 cup (240mL) water
  • Salt
  • 1 tbsp. natural sweetener of choice (I used walnut syrup)
  • 1 cup (240mL) plain low fat greek yoghurt
  • ½ pomegranate
  • 1 blood orange
Instructions
  1. Bring the water to the boil. Add a little bit of salt and the buckwheat. See notes for how to cook it depending on which kind you use*.
  2. Once the porridge is done stir in the sweetener. Swirl in yoghurt.
  3. Top with pomegranate, blood orange slices, blueberries, nut butter and pumpkin seeds. Serve right away!
Notes
* How to cook buckwheat depending on which type you use:
Whole buckwheat: Boil for 7 minutes. Turn of the heat and let the porridge sit and absorb the water for another 7 minutes.
Grinned buckwheat: Boil for 7 to 10 minutes over low heat stirring occasionally.
Buckwheat flour: Add one more cup of water (240mL) and boil for 10 to 12 minutes over low heat stirring occasionally.

** Not peanut butter - otherwise you'll ruin the "super-food'ish" about this recipe

Buckwheat Breakfast Porridge w/ super foods topping. Healthy and delicious. @JosefineTM

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.