Sprouted Fig (The Smoothie Lover)
November 18, 2013

I’m SO in the Christmas mood. I can’t wait for it to be Christmas. This weekend we “made the greenhouse ready for Christmas”. It is so cozy out there now. I just had to share the pictures.

It actually isn’t a greenhouse. It is what you call an “orangerie”. Like a mix between a winter garden and a greenhouse. I love that title building. In the summer we grow tomatoes and grapes there and the rest of the year it is just a small building you can sit in and enjoy whichever whether it is.

Merry early Christmas!

Christmas in the Greenhouse Christmas in the Greenhouse Christmas in the Greenhouse Christmas in the Greenhouse Christmas in the Greenhouse Christmas in the Greenhouse

November 11, 2013

Healthy Cinnamon Truffles. A perfect healthy Christmas snack. #vegan #christmas

Today it suddenly occurred to me how close December is. 19 days to be exact. Wow, how time flies.

I’m one of those persons who love, love, love Christmas. It really is the most wonderful time of the year. Everything about Christmas is just perfect. Well, except that the food isn’t exactly healthy. But we can fix that! I’m working in a couple of recipes on healthy christmas foods. Yum!

Healthy Cinnamon Truffles. A perfect healthy Christmas snack. #vegan #christmas

I think the best “candy” you can ever have is dried fruits and nuts (and dark chocolate). I don’t like the thought of all the artificial ingredients in store bought candy. Ugh. Therefor I almost always make my own treats for “Friday-candy” or other occasions where you get sweets.

This time I’ve made a new kind of treats. I know they look like these healthy oatmeal bites, but they are nothing like them. I was just “stupid” and rolled the oatmeal-ones in cocoa. They didn’t need that. These truffles, however, definitely need the cocoa. Well, they taste good without the cocoa, but is really adds a nice touch. And cocoa is an antioxidant! (source)

Healthy Cinnamon Truffles. A perfect healthy Christmas snack. #vegan #christmas

So instead of the usual christmas sweets grape truffles or two (or five, if you are like me). They are so good! I promise.

Healthy Cinnamon Truffles
Prep time
Total time
Makes 20 truffles
  • 1 cup (2,5 dl) almonds
  • 1 cup (2,5 dl) dates, pitted
  • 1 tsp. ground cinnamon
  • ⅛ tsp. black pepper (yes...)
  • Eventually ¼ tsp. cloves
  • 2 tbsp. orange juice
  • Cocoapowder for rolling
  1. Place the almonds, dates, cinnamon and pepper (and cloves) in a food processor and pulse until it resembles dough.
  2. Add in the orange juice and blend until the mixture stick together.
  3. Roll into balls and roll in cocoa powder.
  4. Store in a an airtight container for up to one week (eventually in the fridge)


December 31, 2012

(Late) Merry Christmas!

This Christmas just passed so quickly. It feels like I just started the Christmas vacation, but now it’s already soon 2013. Well, I know Christmas and new years eve are very close to each other but…

I hope you all had a great Christmas!

Our Christmas Tree

Did you have snow? Unfortunately we didn’t :-( In Denmark we celebrate Christmas on the 24th of December – in the evening/ night. On the 23th of December we suddenly got lots of snow but then on the 24th – bang – almost everything was gone…

But that didn’t actually matter at all… We had a perfect Christmas anyway!

We were 15 people and 2 dogs – quite a lot, but it was so nice and cozy. Exactly like a Christmas should be.

The day started with my brother, two smaller cousins and I walking a tour with the dog. After that we went to church and then in the night we had a lovely Christmas dinner.

In Denmark we always make Ris a la Mande for dessert. Then we put in one (or in our case – 5) whole almond and the person who gets the almond wins a present. I love that game! It’s funny how everybody (especially the children) suddenly become very quiet when the dessert is served. After that we danced around the Christmas tree and sang a lot of songs. And then we could open the presents.

My favorite part is always the dancing and singing around the tree :-)

I had made a lot of delicious confections for Christmas. Unfortunately a lot of them was eaten on Christmas night, so I couldn’t photograph them ;-) Well, I actually don’t think that was a bad thing – I’m glad my family liked them :-)

Oh, and for Christmas present I got a tripod for my camera. Whoopee! I couldn’t wait to use it – so on the 25th one of the first things I did was to use it and photograph these lovely truffles with cinnamon and hazelnuts.

Chocolate Truffles with Cinnamon and Hazelnuts
About 30 truffles

50 g. hazelnuts
1 dl. (0,4 cup) heavy cream
140 g. chocolate, chopped

1/2 dl. (0,2 cup) powdered sugar
2 tbsp. grounded cinnamon

How to do
Chop the hazelnuts coarsely. Heat up a frying pan on the stove. Without adding any oils toast the nuts on the pan for 2 minutes – but watch out the don’t get burned.

In a sauce pan bring the cream to the boil. Turn off the stove and add the chopped chocolate. Stir and let the chocolate melt. Add in the hazelnuts.
Transfer to a small bowl and place it covered in the fridge until it is firm enough to make small balls. This took me about 1 hour.

Mix the cinnamon and powdered sugar. Spread it out on a plate.

Using your fingers and a teaspoon make small balls out of the chocolate mixture. Roll in the powdered sugar and cinnamon.

Store in a airtight container in a cold place. You can store it in the fridge, but then take them out 15 minutes before serving – then they have a nicer texture.


December 15, 2012

In has been such a great day – by and large a great weekend. Lovely it’s not over yet.

I had a friend over for a girls night yesterday, today I went dancing ballet and afterwards I went to Copenhagen with two of my friends. First we just walked down “Strøget” (the main shopping street in Copenhagen), then we went to the cinema. We saw “Brave” – haha, Disney’s always great! And afterwards we had dinner at a lovely (and quite cheap) restaurent “Riz Raz“.

Right now I’m sitting in my bed writing and enjoying a cup of tea and a piece of chocolate – couldn’t get any better :-)

I’ve wanted to share these Christmas cookies with you for such a long time.

In Denmark we eat some completely other cookies for Christmas than I’ve seen in any other countries – and these are my favoruite – Danish Ginger Cookies

Well, these cookies aren’t exactly “ginger cookies”. We call them “Brown Biscuits”, and I don’t think they should be called “ginger” cookies ’cause there are so many other spices in them than just ginger.

But never mind – they are great anyways ;-)

They aren’t that big, and I really like that. I like that you don’t get one big cookie, which is like a whole meal, but rather one little decadent biscuit to enjoy.
– and then there will be space for more cookies to enjoy later ;-)

Oh and look: We’ve got loads of snow :-) I brought my camera last time I walked the dog. The photo above is my favourite. Molly (my dog) just loves snow :-)

Well Merry Christmas, and back to the “Brown Biscuits” :-)

Danish Ginger Cookies/ Brown Biscuits
3 or 4 baking sheets
Slighty adapted from Det Søde Liv/ The Sweet Life

How to do
In a sauce pan, melt the butter, brown sugar and syrup. Make sure it doesn’t burn.
In another bowl mix the flour, the spices, orange peel and whole almonds. In a cup, mix the potash and the water.
Mix everything together in the bowl until well combined. 
Line a small square pan (around 18X18 cm/ 7X7 inch) with baking paper and transfer the dough to the pan. Press the dough making sure it covers the whole pan and the top of it is even. 
Let it cool down covered in the fridge for about an hour. 
Then cut the dough into 3 or 4 long “lengths”/squares and the slice each length into thin small square biscuits (not more and 1-2 millimeters thick – the biscuits are nicest thin and crispy and they’ll rise a bit). Place on a baking sheet nonstick paper. Make sure there’s a little space between the biscuits – they’ll rise.
Bake in the oven on 200°C/ 390°F for 7-8 minutes. Watch out – they easily burn. The cookies should’n be crispy when you take them out of the oven. Take the out when they are just baked and cool them down – don’t worry, they’ll turn perfectly crispy once cold.
Don’t bake more than one baking sheet a time. They result won’t be as good if there are more than one baking sheet in the oven a time.
Enjoy! I hope you’ll like these Danish christmas cookies :-)
October 17, 2012

Cinnamon again… whoopee!

I love cinnamon. It’s so nice it’s fall once again which means I get to make a lot of stuff with cinnamon. Yesterday I posted my recipe on cinnamon roll wreath, which – surprise – included a lot of cinnamon. Today’s post is also about cinnamon (wee) but this time we’re talking cinnamon on top of rice porridge – yum!

Turninf Torso in Malmo

Yeaterday I went to Malmo in Sweden together with my family, grandmother, uncle and aunt and my 4 younger cousins. Actually we went there to see the exhibition about the Egyptian pharaoh Tutankamon called Tutankamon – the tomb and the treasures. It was really nice and a great way to be together with my family.

After that we went having lunch in Västra Hamn in Malmo, right next to the tallest building in Scandinavia – Turning Torso. (It’s 190 meters tall, so compared to those sky scrapers in America etc. it isn’t really high – well, Scandinavia is small).

After a long and eventful day (we also went shopping a bit and saw the old house my uncle and aunt lived in 5 years ago), we returned home and for dinner I made rice porridge – WITH CINNAMON!

It was so great! Eating rice porridge really makes me think of autumn and winter.

Rice Porridge
Serves 4 (but the serving aren’t very big – double up, and you have a great lunch next day)

  • Cinnamon sugar
  • Butter
How to do
In a big pot bring water to the boil. Add in the rice and boil for 5 minutes. Then add the milk and slowly bring it to the boil. Boil for about half an hour on low without a lid. Make sure to stir a lot of times – the porridge easily boil over.
Serve with cinnamon sugar and a tiny dollop of butter. Enjoy!
Oh, and just a question – I was wondering if you also eat rice porridge in the winter? Or is it just a typical Danish dish? Please let me know.
In Denmark we say that the small christmas pixies live of rice porridge – they never eat anything else (aside from christmas biscuits and candy).