Easy cauliflower rice bowls with marinated tofu, cilantro and avocado.
Let brokkolirisret med marineret tofu, koriander og avokado.
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.
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.
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.
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.
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!
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.
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
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!
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,
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.
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!
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 with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach
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.
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 ;)
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 ;)
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.
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.
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.
Jeg spiser simpelthen så meget blomkål for tiden. Det er simpelthen så lækket – specielt ovnristet. Og lad os huske ar nyde sæsonens sidste kantareller.
A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.
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.
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.
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.
Have a lovely week everyone!
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).
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 ;)
Green Smoothie Bowl
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.
Delicious porridge with a yoghurt swirl and blueberries, pomegranate, blood orange, pumpkin seeds and argan nut butter
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)
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)
Top with anything you want. But this is a great combination. You can sub any nut butter for the argan nut butter.
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.
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.
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.