Sprouted Fig (The Smoothie Lover)
July 8, 2016

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Sund sommer salat med quinoa, friske bær, sommergrønt og mangodressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

The past month I’ve done something I never thought I’d do; I’ve been travelling alone. China, Hong Kong and Japan. I suddenly had the money and time, so I decided to just go for it. And what an adventure it has been. To be fair, I didn’t travel completely on my own. I met up with 12 other amazing people from all over the world in Beijing and 13 new in Tokyo – all complete strangers. The only thing I knew was that they all wanted to travel the world just like me.

I’ve learned so much, had innumerable amazing experiences, met the sweetest people and, as a bonus, talked nothing but English for a month – the longest period of time ever, and I can really feel how much my spoken English have improved, which is absolutely fantastic since I love that language.

Den sidste måneds tid har jeg gjort noget, jeg aldrig troede, jeg ville gøre: Jeg har rejst rundt alene. Kina, Hong Kong og Japan dannede rammen for det vildeste eventyr. Hvis jeg skal være helt ærlig var jeg ikke helt alene – bare uden en ven eller familie. Jeg mødtes med 12 helt fremmede mennesker fra hele kloden i Beijing og 13 nye i Tokyo. Ingen kendte det mindste til hinanden, og det eneste jeg vidste var, at disse mennesker delte min kæmpe rejselyst med mig. Men det var ikke en klassisk gruppetur (næh, det er ikke lige mig), bare nogen rejsekammerater.

Jeg har lært utroligt meget af rejsen, fået de vildeste oplevelser og har mødt nogen af jordens sødeste mennesker – og som en bonus: Snakket mere engelsk end jeg nogensinde har gjort før. En måned uden et ord dansk. Jeg elsker, elsker det sprog, og kan prale med at mit talte engelsk er blevet markant bedre, jubi!

DSC_0751A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. Billede 11-06-2016 02.20.47

One funny thing that hit me while I was gone: No matter how big your desire for wanderlust is, no matter how much you love another culture and no matter how absolutely mouthwatering the local food is you always, always, always, miss your food at home. I’ve met people who were willing to drink water from a tank with a fermented snake, order things they had no clue what was and try the most awful and morbid snacks from markets, because that’s what you do when you travel. I’ve had the most wonderful fried dishes seasoned with stuff I can’t tell what was if my life depended on it in China, eaten the most delicious traditional banquet where every single dish was unknown in Japan and tried the weirdest berries. And yet every single person, including myself, wouldn’t shut up about how much they missed food at home.

I think there’s safety in what you know. We are all creatures of habit after all.

En sjov ting ved rejser dog: Uanset hvor stor din rejse- og eventyrlyst er, uanset hvor meget du elsker en anden kultur og uanset hvor for sindssygt lækkert et køkken, det pågældende land har, savner man altid – altid! – sin egen mad. Jeg har mødt de vildeste mennesker, der ville drikke vand fra et kar med en fermenteret slange, spise de mest morbide snacks fra markeder og bestille mad, de havde no clue hvad var. Jeg har spist de lækreste kinesiske retter, krydret med ting, jeg ikke ville kunne fortælle hvad var, om så mit liv afhang af det, spist en helt sindssyg banket på sivmåtter iført kimono i Japan og prøvet de mærkeligste bær. Og alligevel snakker alle – inklusiv mig selv – konstant om, hvor meget de savner deres eget mad.

Der er tryghed i det, vi kender. Og så er vi alle de vildeste vanedyr.

Billede 21-06-2016 09.09.38A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. DSC_0628

Which is why I didn’t hesitate to make this cornucopia of a salad filled with quinoa, fresh summer vegetables, melon and a ton of berries as soon as I walked in the door.

The salad is heavily inspired by this salad by Half Baked Harvest, but still so different (especially the dressing), that I dare call it my own.

Happy summer!

Hvilket 100p er derfor jeg fløj ind i køkkenet og lavede dette overflødighedshorn af en sommer salat, så snart jeg ramte hjem, fyldt med friske grøntsager, melon og et ton bær.

Salaten er meget inspireret af denne her fra Half Baked Harvest, men alligevel så forskellig, jeg vil tillade mig at kalde den min egen.


Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.


  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)
  • 1 package fresh, leafy greens
  • 1 big, thick slice of watermelon
  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)
  • 3 cups cherry tomatoes (I used a mix of yellow and red)
  • ½ cucumber
  • 4 tbsp. pine nuts
  • Dressing
  • 1 small ripe mango
  • 2 tbsp. rice wine winegar
  • Juice from 1 lime
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. soy sauce (or tamari sauce)
  • 1 small chilli
  • 1 big chink of ginger
  • 2 cloves garlic
  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)


  1. Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  2. Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  3. Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  4. Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.


The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).


May 18, 2016

Super Food Brownies

This post is sponsored. All opinions are my own.

Denne post er sponsoreret. Alle holdning er mine egne. 

Chia & Cacao Chocolate Chip Brownies

I’ve never been a fan of baking mixes. I’ve always thought it was way funnier to bake yourself – and I’ve always hated thinking about all the crappy stuff that’s in most baking mixes. That is until I received a package from Creative Nature Superfoods the other week. This amazing little company has just launched two new products: A superfood Chia and Cacao Chocolate Chip Brownie Mix and a Chia and Mulberry Muffin mix. Both allergen free (free from gluten, soy, dairy etc.), refined sugar free and packed with goodies such as chia seeds, cocoa nibs and mulberries.

Jeg har aldrig været en fan af bageblandinger. For mig har det altid været sjovere at bage hele kagen fra bunden – og så kan jeg bestemt ikke lide alle de dårlige ingredienser, der tit er i færdigblandinger som konserveringsmidler, E-numre og ultra hvidt sukker. Men det ændrede en lille pakke, jeg fik ind af døren på for en uges tid siden. Det lille firma Creative Nature Superfood sendte mig nemlig en af deres nye bageblandinger. De har lige lancheret to: En Chia og Kakao Chocolate Chip Brownie (som jeg var så heldig at få fingrene i) og en Multebær Muffin Mix. Begge allergen-frie, fire for raffineret sukker og spækket med superfoods som chia frø, kakao nips og multebær.

Chia & Cacao Chocolate Chip Brownies

So the bad-stuff-problem was solved and I decided to give it a try. I have to admit it was very convenient to bake with a mix. It’s okay to be a little lazy sometimes, right? With both my baking-mix-issues gone there was only one thing left: Was the brownie as good as a homemade one?

Oh. My. God. YES!

I mean, look at that gooey, dark piece of chocolate heaven up there. Admittedly, when I looked at the batter I wasn’t convinced. The batter is quite light and this girl likes her brownies to be darker than black. But when the brownies had cooled down they were insanely dark and SO delicious. I loved it – and my friends with whom I shared it loved it too.

Så mit ”grimme-ingredienser-problem” var løst og jeg besluttede mig for at prøve det. Indrømmet – hold op, hvor er det nemt med sådan et bage mix. Nogen gange er det ok at være lidt doven. Med begge mine færdigblanding-issues væl, var der kun en ting tilbage – om brownies’ne så virkelig var god.

Og oh my god, JA!

Bare tag et kig på de bløde, mørke browniestykker. Da jeg så dejen var jeg ellers ikke overbevist. Den var meget lys, og jeg vil kun spise brownies, der er mørkere end sort. Men da kagen var kølet ned var den pludselig helt mørk og smagte himmelsk.

Chia & Cacao Chocolate Chip Brownies


– There are two recipes on the package – one vegan and one non-vegan. I went for the non-vegan, but thought there was a little too much butter. So I swabbed half for coconut oil and it worked just fine.

– I recommend not baking the brownies more than 20 minutes if you like them soft and gooey. Mine were a little dry in the edges (which meant I only ate the middle leaving the crust, which I later put in a chocolate ice cream – hehe).


– Der er to opskrifter på pakken – en vegansk og en ikke-vegansk. Jeg ville lave den ikke-veganske, men endte med at blande de to, da jeg alligevel syntes der var liiiiidt meget smør. Så jeg byttede halvdelen ud med kokosolie, og det fungerede bare fint.

– Hvis du – som mig – bedst kan lide at browniesn’e er meget bløde (helst slet ikke bagt), så bag dem ikke mere end 20 min. Min kant blev lidt tøt (så jeg spiste midten, lod skorpen blive – og puttede den senere i chokolade is, hehe)

Chia & Cacao Chocolate Chip Brownies // Creative Nature Superfood Review



  1. Preheat oven to 150 c/300 f/ Gas Mark 2
  2. Add all of the ingredients to a mixing bowl and beat together until smooth (start of slowly so the flour doesn’t go everywhere!).
  3. Line a brownie/baking tin with grease-proof paper and carefully spoon the mix into it.
  4. Bake between 20-25 mins then remover and put in the fridge to enjoy later.

March 3, 2016

Vegan thin oat crisps. Gluten free and refined sugar free.

Veganske havregrynskager uden gluten og hvid sukker.

Vegan thin oat crisps. Gluten free and refined sugar free.

Okay so I whole-heartedly intended to post a savoury recipe next. 1) Because it’s been ages and I actually cook mostly savoury food AND 2) Because I made the most epic vegan herbed “ricotta” filled shells with tomato sauce the other day, but well, the sun decided to set before I even had a chance to snap a photo and after a night in the fridge it looks terrible (but tastes nice).

Okay jeg havde enhver intention om at poste en ny mad-mad (salt ikke sød) opskrift, denne gang fordi 1) det er sådan ca 100 år siden OG 2) jeg lavede de her fantastiske (beskeden much) veganske ”ricotta”-fyldte pastaer med friske krydderurter og tomatsauce forleden, men den dejlige sol besluttede sig for at gå i seng tidligt igen, og dagen efter var mine søde små pastaer meget grimme (men stadig lækre).

Vegan thin oat crisps. Gluten free and refined sugar free.

This is one of those recipes… I’ve recreated it a thousand times because I wanted to make some oat crisps, that melted out into thin cookies in the oven. I’ve tried and tried (and eaten a whole lot of über delicious cookies… Not complaining), but they just wont spread. Then I thought: “Screw it, these cookies are heavenly delicious (even better than the butter-loaded ones) and honestly, it isn’t that hard to press them flat before baking.”

And with all this baking, testing and adjusting, I can honestly say, that these are the best.


Så havregrynskager, it is. Det her er en af de der opskrifter… En rigtig drillepind, som jeg lige har skullet finde frem til, hvordan, jeg styrede. Min store drøm var, at de ville smelte ud på pladen til tynde sprøde flager som ”rigtige” havregrynskager. Men det vil de ikke. Stædige små… Efter så mange forsøg (og rigtig mange lækre kager) tænkte jeg, at smagen måtte være det vigtigste – så svært er det heller ikke lige at trykke de små fiduser flade før man bager dem (: Og lækre – DET er de!


Oat Chrisps

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 10 cookies

Vegan thin oat crisps. Gluten free and refined sugar free.


  • 1 cup rolled oats (use certified gluten free if intolerant)
  • 2 tbsp. coconut sugar
  • 2 tbsp. buckwheat-or rice flour
  • Beans from one vanilla pod (or 1 tsp. vanilla extract or ½ tsp vanilla powder)
  • 4 tbsp coconut oil
  • 2 tbsp. maple syrup


  1. Preheat oven to 200°C / 390°F.
  2. In a bowl, mix together oats, coconut sugar, rice flour and vanilla. Stir well.
  3. Add in coconut oil and maple syrup and mix until there no oil lumps left. It’s easier to use your hands than a spoon.
  4. Place 9-10 tbsp.-sized dollops of dough on a baking sheet and press them very flat using your hands or the back of a spoon.
  5. Bake for 8 minutes (or until golden brown on the edges) and let the cookies cool on a baking rack. Store in an airtight container.

February 20, 2016

Hjemmelavede, veganske, sunde snøfler.

Healthy, vegan Danish rum cakes.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Haha, I had so much trouble naming these classic Danish cookies (too many Danish things lately, btw?), because “snøffel” is just cute gibberish. The choice fell on “Snuffles”, because it sounds like the same AND makes me think of Harry Potter (or rather Padfoot), which makes me happy (proud member of the Harry Potter fandom).

Anyway, snuffles are one of those things I hate to admit that I love. Small, finger sized, sticky, rum flavoured cookie dough cake-like things. Pre-packaged. I am pretty sure they were invented by accident. A lot of leftovers in a blender and BAM, cakes. Or so it sounds from the ingredient list. Unfortunately. 8 e-numbers (nasty substances permitted for additives in food in Europe – yuck!) in one cake. And “fruit filling” and “vegetable grease” – what are those even? And “whey powder” – just the word gives me the creeps.

Something had to be done. I had to make a healthy snuffle.

Jeg plejer halvstolt at sige, at jeg ikke kan fordrage færdiglavede, plastikpakkede kager. Men det er lyv, for hvor meget jeg end er i mod det, så smager snøfler altså bare godt. Sådan VIRKELIG godt. Heldigvis deler jeg deler jeg denne kærlighed til de små, lækre, klistrede romkager med min mor.

Jeg er ret sikker på, snøfler blev opfundet ved et uheld. En masse klistrede rester i en blender og, vupti! Så var den lækreste kage opfundet. Eller, sådan lyder det i hvert fald på ingredienslisten. Desværre. 8 e-numre. I en kage. Og ”frugtfyldning” og ”vegetabilsk fedtstof”. Jeg mener, hvad er det overhovedet? Og ”vallepulver”. Bare ordet ”valle” lyder klamt. Noget måtte gøres. En sund snøffel måtte laves.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

These were actually quite easy to make. I simply skipped every other ingredient (hey e-numbers) and changed the rest to something better. Voila! And they are approved by one of the many amazing Annas in my life. Thanks little taste tester!

Det var faktisk super nemt at lave de her. Jeg kiggede bare på ingredienslisten på pakken med snøfler, skippede hver anden ingrediens (hrhrm, e-numre) og udskiftede resten med sundere sager. Bum. Så var der snøfler. Og så er de endda mega approved af en af de mange søde Anna’er i mit liv.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Snøfler // Snuffles – Healthy Rum Cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 25 cakes

Healthy, vegan, Danish spiced rum cookie dough cakes.


  • ½ cup applesauce
  • ½ cup pitted dates
  • ½ cup coconut sugar
  • 1 ½ tsp. rum extract
  • ½ tsp. almond extract (optional)
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¾ cup to 1 cup spelt flour or buckwheat flour (see instructions)
  • 100 g. dark chocolate (I used 85%) for coating


  1. Place the applesauce and dates in a food processor and blend until completely smooth. Add in rum extract, almond extract, cinnamon and cloves and blend to combine. Finally add in the flour. Start by blending in the ¾ cup. Add the last ¼ cup if needed – they dough should be quite wet like cookie dough, but not liquid.
  2. Transfer the dough to a piping bag and cut a hole the as broad as your thumb. Pipe out long cookies the size of your thumb on a sheet of baking paper on a cutting board (or other flat surface). Freeze for minimum half an hour.
  3. Melt the chocolate. Take out the cookies and dip them one at a time. Transfer back into the refrigerator until the chocolate has hardened.
  4. Store in an airtight container in the fridge for up to a week.

December 22, 2015

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

Healthy cinnamon apricot sweets || Sprouted Fig

One of the things I love most about the blogging world is all of the amazing communities and groups for bloggers created by bloggers. Ladies and gentlemen, I am happy to announce that this month I got to join the Recipe ReDux – a group of health orientated food bloggers who each month get a challenge to complete. I’ve been in love with Recipe ReDux ever since I read about it on The Yooper Girls more than a year ago and finally there was a spot for me. Oh, how I feel privileged and I am so happy to finally be a part of this amazing project. Let’s get to it.


This month’s assignment:

“We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.”

Healthy cinnamon apricot sweets || Sprouted Fig Healthy cinnamon apricot sweets || Sprouted Fig

I loved this challenge. Quite a while ago I bought the lovely cookbook “Smarta Sötsaker” (Clever Sweets) by Ulrika Hoffer but I’ve only managed to make one thing from it. So this was a great opportunity to try another of the many amazing recipes on healthy sweet treats – all gluten, dairy and refined sugar free. Page no. 54 was these lovely cinnamon and apricot treats. I added in some ginger too – perfect as a healthy Christmas treat.

All of the recipes have a little introduction to them where Ulrika writes about some of the health benefits. For this recipe she writes:

“Apricots and pumpkin seeds are great sources of iron… Figs contains calcium…”

What a great addition to your Christmas table. Merry soon Christmas!

Healthy cinnamon apricot sweets || Sprouted Fig

Cinnamon Treats – The Recipe ReDux

Prep Time: 5 minutes

Yield: 12 pieces

Recipe adapted from "Smarta Sötsakar" by Ulrika Hoffer


  • 5 big dried figs
  • 100mL (1/4 cup + 3 tbsp) pumpkin seeds
  • 4 big dried apricots
  • 1 tsp. cinnamon
  • 1 tsp. dried ginger
  • 2 tbsp. coconut oil


  1. Place the pumpkin seeds in a food processor and blend until it resembles flour. Add in the cinnamon and ginger and pulse for a couple of seconds. Blend in the apricots and figs and make it all stick together by adding in the coconut oil.
  2. Press out into a big square or into a tupperware and refridgerate for 1 hour. Cut out into bites and serve.

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December 6, 2015

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan.

Cremet, ostet, frynfri spaghetti alfredo med butternut squash sauce og let ristet palmekål. Vegansk.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I’ve always been very fond of big bowls of creamy spaghetti. I remember always choosing spaghetti a la carbonara at restaurants as a child and when I was even younger I just wanted spaghetti with butter and occasionally parmesan. I simply loved those two dishes and it was a great way of being sure I liked what I got. Sometimes I wish I could still do the same; just choosing after what I like and not giving a sh*t how healthy it was (I miss childhood!). Because when I found out how unhealthy carbonara, alfredo and “butter-spaghetti” are I got scared of them and didn’t as much as look at it for years. I would simply skip the pasta section on the menu card. Being a vegetarian, I wouldn’t choose the carbonara today because of the bacon, but nevertheless, I did miss my creamy spaghetti dishes. I’ve been making quite a lot of baked spaghetti lately (my favourite being this incredible mac n’ tease) and thought it was time for alfredo again – an even more delicious version but with loads of vegetables and sans the bad fats and empty carbs.

I am proud to say I succeeded.

Så længe jeg kan huske, har jeg elsket cremede spaghetti retter. Jeg kan huske, jeg altid valgte spaghetti a la carbonara som barn op restauranter og da jeg var enendu mindre var det spaghetti med smør, der var hittet. På den måde var jeg sikker på, jeg altid kunne lide, hvad jeg fik. Smart. Nogen gange savner jeg virkelig at være barn og bare vælge lige præcis, hvad jeg ville have og ikke give sundhedsgraden af retten den mindste tanke. For kort efter fandt jeg ud af, hvor usunde de to retter er. Jeg blev bange for dem, og valgte dem aldrig igen. Heldigvis er jeg ovre det igen og spiser da pasta en gang i mellem. Carbonara bliver det nok ikke til igen forløbig pga. baconen, men cremede pastaretter vil jeg ikke leve uden. Jeg har lavet en del bagt pasta for tiden (især den her lækre mac n’ tease er utrolig), og besluttede, at nu måtte tiden være inde for en fantsatisk lækker cremet spaghettiret – der oven i købet var pakket med grøntsager og helt uden tomme carbohydrater og skidte fedtsyrer.

Jeg er stolt af at kunne sige, missionen lykkedes.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I couldn’t believe it when I discovered nutritional yeast some weeks ago. I mean, have you tried it? It’s sorcery. There is no other explanation. Those little flakes from paradise just melt into the most boring substance on earth and instantly makes it so creamy and cheesy not even the best author on earth will ever be able to describe it. Pure magic.

Oh and it’s so so so so so healthy. There’s a reason it’s called nutritional yeast. It contains all the essential amino acids (“protein building blocks”) we need (essential amino acids are those which the body can’t produce itself and therefore has to get through the diet), and a shoit load of B-vitamins, which can be hard for vegetarians and vegans to get – some brands even add the impossible-to-get-for-vegans vitamin B12 to the yeast (source).

Jeg kunne slet ikke forstå det, da jeg for lidt siden opdagede gærflager. Jeg mener, prøv det! Det er magi. Jeg sværger. Man putter de her tørre, grå flager i den kedeligste grøntsagssmat, hvorefter flagerne smelter ud i massen og på bedste trolddomsmaner forvandler det til den lækreste, cremede, ostede sauce i verden. Ren magi.

Og så er det så sundt. Det er ikke for ingenting det hedder nutritional yeast (nærings-gær) på engelsk. For det første indeholder gærflager alle essentielle aminosyrer (”protein-byggesten”, man ikke kan danne selv og derfor skal have gennem kosten) og det er en ideel kilde til B-vitamin (som kan være svært for vegetarer og veganere at få nok af) – nogen mærker tilføjer sågar det meget omdiskuterede og svært-at-få B12 vitamin (kilde).

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

The sauce for this pasta is made from delicious butternut squash (which also happens to be extremely healthy), beans for protein and the nutritional yeast which makes it sooo cheesy. I used bean pasta for this recipe, but really, use any pasta you want.

Saucen er lavet af den skønne butternut squash som ikke bare er lækker men også utrolig sund og bønner for protein. Og så selvfølgelig tryllestøvet gærflager. Jeg brugte bønnepasta til retten, hvilket bare gør den endnu bedre – men du kan sagtens bruge almindelig fuldkornspasta.

Cheesy Vegan Butternut Squash “Alfredo”


  • 1 butternut squash
  • 2 cloves garlic
  • 1 tbsp. coconut oil
  • 1 cup (240mL) cooked white beans or butter beans (or 1 can, drained)
  • ½ cup (120mL) almond milk
  • ¼ cup (60mL) nutritional yeast
  • ½ tsp. salt
  • Dash pepper
  • KALE
  • ½ head Tuscan kale (or just kale)
  • 1 tbsp. coconut oil
  • 1 package bean pasta (400 grams)


  1. Preheat oven to 200°C / 390°F.
  2. Peel the butternut squah and cut it into smaller pieces. Place butternut squah and garlic on a baking sheet with baking paper and add one tbsp. coconut oil. Put in the oven for a couple of minutes for the coconut oil to melt and give it a stir. Bake for 15 minutes (or longer depending on the size of the butternut squash pieces).
  3. Place garlic, butternut squash, beans, almond milk and nutritional yeast in a blender and blend un high until completely creamy. You might have to add a bit more almond milk or water depending on how thick you want the sauce. Season with salt and pepper.
  4. Boil the spaghetti according to the instructions on the package.
  5. For the kale, melt the coconut oil in a big pan and fry the kale lightly just until it collapses. Add on the spaghetti and sauce and stir thoroughly. Cook for five minutes just until it’s warm.
  6. Serve right away. Store leftovers in an airtight container in the fridge for up to three days.

November 27, 2015

This post is sponsored. The opinions are my own.

Denne post er sponsoreret. Alle meninger er mine egne. 

Natural Protein Banana Chocolate Cacao Shake | Sprouted FigHappy thanksgiving to all of you lucky souls who get to celebrate that lovely holiday! It’s black Friday, we are in between Thanksgiving and Christmas and here I am with a totally non-winter-y shake. But I loved it so much I had to share it.

I’ve always been quite sceptical about protein powders, but I love the idea of a protein shake. This little problem was solved quite recently when amazing brand Creative Nature send me some hemp seeds. Seriously those little gems are amazing (and for those who were wondering; yep, they do come from the same plant as marijuana, but have nothing to do with said).

Glædelig Thanksgiving til jer, der er så heldige at fejre den skønne tradition! Det er Black Friday og december lige om lidt og her kommer jeg så med en meget ikke-vinter-agtig drik. Men jeg er så vild med den, at den måtte deles.

Jeg har altid været ret skeptisk over for proteinpulver men kan godt lide ideen om protein drikke. Hm, hvad gør man så lige? Svaret kom, da Creative Nature sendte mig nogen skønne hampefrø for ikke så længe siden (og til jer, der skulle undre sig; jep, de kommer fra cannabis planten, men har intet til fælles med deres uheldige halvbror hash).

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

Creative Nature Hemp Seeds are almost one-third protein and very high in omega 3 fatty acids, which helps lowering blood pressure and decrease risk of blood clots (source). The seeds don’t have much of a taste which means you can add them to anything without tasting it (like this smoothie). I do love the slight taste they have though and therefore love sprinkling them on my morning porridge or salad.

To this shake I also added some Creative Nature Cacao Nibs, because banana and chocolate will always be one of the best combos ever. Good thing cacao nibs are full of good stuff, for instance antioxidants en masse such as flavonoids. Raw cacao also contains tryhthophan – a fatty acid which helps on the levels of serotonin in the brain (source). How abundant serotonins in the bran has been linked to how happy you feel – it os for instance this compound you lack, if you have a depression. So yes, chocolate makes you happy.

Creative Nature Hampefrø indeholder næsten en tredjedel protein og er derfor noget af det mest proteintætte, man kan finde. Derudover indeholder de gode fedtstoffer som omega 3. Omega 3 hjælper med at sænke blodtrykket og modvirker blodpropper (kilde). Det skønne ved dem er, at de ikke smager af så meget, og man kan derfor komme dem i alt. Den svage smag de har, kan jeg til gengæld godt lide, og drysser dem derfor over min morgengrød eller i salater, når de ikke lige kommer i en shake.

I denne drik puttede jeg også Creative Nature Caco Nibs i fordi intet passer bedre sammen end banan og kakao. Cacao er den rå form for kakao (faktisk er det bare knuste hele kakaobønner) og er sprængfyldt med gode ting og sager som antioxydanter nærmere bestemt flavanoider. Derudover indeholder rå kakao tryptopan – naturens eget lykkemiddel, idet tryptopan påvirker serotonin positivt (kilde). Indholdet af serotonin (en neurotransimmer) i hjernen styrer kort fortalt, hvor glad, du føler dig – det er bl.a. dette stof man mangler under depression. Åh chokolade, du er fantastisk.

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

The rest of the ingredients are wonderful stuff such as banana for some healthy carbs and avocado for some fatty acids. And almond milk to bring it all together. Including both protein, carbs and fats this shake is great as a meal in itself – or as a super delicious, healthy and filling snack.

Drikken er lavet med banan for at få nogen sunde carbohydrater og avocado for lidt fedt. Dermed indeholder den bade kulhydrat, fedt og protein og fungerer derfor fint som et let måltid. Ellers nyd som en skøn, sund og mættende snack.

Natural Protein Banana Choc Shake

Prep Time: 3 minutes

Yield: 1 big glass

A super delicious, creamy and filling chocolate shake that is bursting with nutrients from shelled hemp seeds, cacao nibs and avocado. Including both healthy carbs, fats and protein this smoothie works great as a meal or breakfast.



  1. Simply add everything to a blender and blend on high until smooth and creamy and the cacao nibs are completely grinded. Serve right away topped with banana, cacao nibs and a sprinkle of chia seeds – the colder the better.

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November 17, 2015


Healthy, gluten free, low carb, low sugar spiced Christmas cookies. Can be made vegan.

Sunde, gluten frie, low carb, lækre brunkager med et minimum af sukker. Kan laves veganske. 

Healthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

Two weeks to December. Two weeks! I can’t wait. I remember when I was little my mom used to make a strip of paper with numbers on as a countdown to December. Everyday I cut off a number all the way to the 1st where I could finally start opening my advent calendar. A count down to a count down.

This year I look almost as much forward to December as I did as a child. Because last Christmas was pretty much ruined by all Danish high school students’ biggest fear – a huge written project monster called SRP.

Der er kun to uger til december! TO UGER! Jeg kan slet ikke få mine hænder ned af bare glæde. Da jeg var mindre, lavede min mor altid en lang papirslip med numre på til mig. Hver dag op til december klippede jeg et nummer af – helt til den første, hvorfra jeg så kunne starte på julekalenderen. En nedtælling til en nedtælling, haha.

I år glæder jeg mig næsten lige så meget, som jeg gjorde som et barn. Sidste jul blev nemlig ødelagt af gymnasieelevernes største frygt – SRP. Men i år er den væk, så nu skal der julehygges.

By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan. By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

November 8, 2015

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Sunde, sukkerfrie, veganske krydrede græskar barer med havregryn og ristede hasselnødder.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

I am rather late to the pumpkin game this year, but I had to make a new pumpkin recipe before autumn ends and Christmas takes over with full blast. Talking about Christmas, am I the only one who’s SO ready for the best holiday of the year? It’s just around the corner and I can’t wait. My piano teacher even gave me two new Christmas songs yesterday to practise on for next Wednesday, so I am dancing around humming “Happy Christmas, War is Over”.

Jeg er lidt sen til at komme med græskar opskrifter i år, men jeg blev simpelthen nødt til at poste en enkelt før hele internettet braser sammen under vægten af juleopskrifter. Er jeg for resten den eneste, er er SÅ klar til jul? Det er lige om lidt. Bare for at understrege hvor snart det egentlig er, gav min klaverlærer mig to julesange i går. Så jeg render allerede rundt og nynner “Happy Christmas, War is Over”. Don’t judge.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Anyway, back to the bars. I could eat pumpkin all year round and I am so happy it’s perfectly acceptable for Christmas too. And these bars are even acceptable to eat all day round. In fact they are perfect as breakfast. The base is made with the wonderful, wonderful thing we call oats. I added in some roasted hazelnuts which not only give the bars an roasted amazing flavour but also adds some lovely dietary fibre and a lot of vitamins. They are bound together with the amazing chia seeds and applesauce and the sukrin gold or coconut sugar adds a lovely nutty flavour. Complete with spices like cinnamon, nutmeg and ginger these bars are just perfect for an autumn breakfast or treat served with a big cup pot of tea or hot chocolate.

Tilbage til barerne. Det er næsten en skam, græskar hører til efteråret, for jeg kunne spise det hele året. Disse barer holder ikke blot hele året, men også hele døgnet rundt. Så sunde er de nemlig. Måske er de endda allerbedst til morgenmad. Dejen er nemlig lavet hovedsageligt af havregryn og så lidt ristede hasselnødder, der giver en skøn smag og tilføjer lidt sundt fedt og en masse gode fibre. De bindes sammen af chia frø og æblemos og er sødet med sukrin gold eller sukker, som skaber en lækker nøddeagtig smag. Fyldet er fyldt med skønne krydderier som kanel, ingefær og muskatnød og til sammen giver det den lækreste morgenmad eller sød snack serveret med en kop kande te eller varm kakao.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

The crust in these bars a sweetened with sukrin (read my opinion on sukrin here), but you can easily swap any other erythritol or coconut sugar. The filling gets it’s sweetness from dates.

Barerne er sødet med sukrin (læs min mening om sukrin her) – men du kan sagtens erstatte det med kokossukker eller muskovadosukker. Fyldet får dets sødme fra de altid skønne dadler.


Pumpkin Crumb Bars with Roasted Hazelnuts and Oats

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 bars

Serving Size: 1 bar


  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • 1 cup (110 g.) hazelnuts
  • 2 cups (150 g.) oats
  • ½ cup Sukrin gold or coconut sugar
  • ¼ cup (60 mL) buckwheat flour
  • ½ tsp. coarse salt
  • 1 tsp. cinnamon
  • ¼ cup (60 mL) cold coconut oil
  • ¼ cup + 2 tbsp. apple sauce
  • 1 tbsp. maple syrup (or more Sukrin gold)
  • 1 cup (230 g.) pumpkin purée
  • 1/3 cup soft dates (approx 4 medjool dates)
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. cardamom
  • Dash nutmeg


  1. Mix the chia seeds and the water and let it sit for 10-15 minutes until it turns into a gel.
  2. Preheat oven to 200° C / 390°F. Place the hazelnuts on a baking sheet with baking paper and put them in the oven while it heats until they are roasted. Time depends on, which oven you have, so look closely. The nuts are done when they smell nice and have turned slightly golden brown.
  3. Place roasted nuts, oats, sukrin gold (or coconut sugar), buckwheat flour, salt and cinnamon in a food processor. Pulse three times or so - just to mix it. Add in the cold coconut oil and applesauce and pulse to combine. Add in the maple syrup if needed – or a bit more apple sauce.
  4. Press 2/3 of the dough into a pan and leave the rest in a bowl.
  5. Wipe clan the food processor (no need for washing) and blend all the ingredients for the filing until completely smooth. Pour out into the filling in the pan.
  6. Sprinkle on the rest of the filling and bake for approx. 20 minutes – or until the crumble is nice and brown.
  7. Cut into squares and serve right away or store them in an airtight container in the fridge for up to 5 days – they make a great breakfast or evening snack.

October 31, 2015

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.

Skønne sukkerfrie, korn frie og veganske chocolate chip cookes bagt med cashewnøddesmør.

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

I have a problem.

A cookie problem.

I already have 5 cookies recipes on the blog, including my extremely popular avocado double chocolate cookies and gluten free ginger bread cookies AND a recipe on healthy cookie dough (because the only thing that beast the actual cookie is the dough) and here I am, posting a cookie recipe. Not the worst problem to have, come to think of it. So let’s call it a healthy obsession. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.

Jeg har et problem.

Et cookie problem.

Jeg mener, jeg har allerede 5 opskrifter på bloggen (inkluderende mine utroligt populære avokado og chocolade cookies) OG en cookie dough opskrift (fordi det eneste, der slår cookies, er cookie dough) – og her er jeg så: I gang med at poste endnu en cookie opskrift. Ikke det værste problem at have – så jeg vil kalde det en sund afhængighed. Se dét lyder straks bedre. For det er ikke helt et problem når vi snakker super sunde, korn frie, smør frie, veganske, sukkerfrie chocolate chip cookies der smager fuldstændig som the (lækre) sukkerpakkede cookies, man køber hos bageren. Helt sikkert en ny yndlingsopskrift (sammen med avocado cookierne – de er bare gode).

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig


I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.

But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.

In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene (hehe, same name…) used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark. Yes please!

I used Sukrin gold, which is like brown sugar – but if you still don’t like the idea just sub coconut sugar.


Jeg har aldrig været fan af kunstige sødemidler. Jeg kan ikke lide ideen om kemisk fremstillede stoffer og foretrækker normalt whole food sukker som kokossukker og honning (der godt nok har sukker, men til gengæld har de stadig al deres væring også). Men for tiden er Sukrin det nye sort blandt danske bloggere. Det består hovedsageligt af kulhydratet erythritol (C4H12O4 for bio nørder som mig), der ikke kan optages af kroppen, og som forekommer naturligt i frugt (som pærer og druer) og gærede drikke (som vin). Det er derfor udvundet og ikke kemisk fremstillet.

I den store sukker og sødestofsdiskussion er der sikkert folk, der holder på, det ikke er spor naturligt. Og jeg havde også mine tvivl indtil jeg læste et indlæg fra en af mine yndlingsbloggere Josephine Malene (der også er dansker). Hun brugte det i de her barer, og idet hun ikke bare er super dygtig klog men oven i købet har en bachelor i sundhed og ernæring OG læser kandidat i human ernæring, tænkte jeg, at det der Sukrin ikke kunne være helt skidt. Så jeg prøvede det – og det er virkelig godt. Det smager helt som sukker bare uden den ubehagelige blogsukkerstigning efterfølgende.

Jeg brugte Sukrin Gold her – men brug bare kokossukker, hvis du stadig er i tvivl. 

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

Also (sorry, I know this is a long post already) I went to the most amazing lecture with none other than Sarah B from My New Roots this Wednesday. It was such an amazing night – I learned so many new things about nutrition and it was rather “cosy” there. We were only 30 attendants so it was more like a conversation than an actual lecture. Amazing, just amazing. I feel so lucky I got to attend a lecture with one of the best in the field – and to meet one of my biggest “idols” and the person from whom I got the inspiration to start my own blog.

Enjoy the cookies!

For resten (undskyld, jeg ved den her post allerede er lang), var jeg så helt ufattelig heldig at være med til et super spændende foredrag med Sarah B fra My New Roots om ernæring og mads rolle i immunforsvaret i onsdags. Foredraget overgik mine i firvejen meget høje forventninger med mange meter. Helt fantstisk spændende. Og jeg føler min så heldig at få lov til at lære om ernæring fra en af de bedste på området og måde mit største forbillede og den person, der inpirerede mig til at starte min egen blog. Wow.

Nyd cookierne! (Haha, ja det er et ord…)

Soft Baked Cashew Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 12 cookies


  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • ¼ cup (65 g.) cashew butter
  • ¼ cup (50 g.) soft coconut oil
  • ¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
  • 2 tbsp. milk of choice (I used almond)
  • ½ cup (90 g.) buckwheat flour
  • 1 tbsp. potato starch
  • ½ tsp coarse salt
  • ¼ tsp. baking soda
  • ½ tsp baking powder
  • Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it


  1. Preheat oven to 200°C / 390° F.
  2. In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
  3. In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
  4. Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
  5. Cool down slightly before eating. Store in an airtight container. The cookies freeze well.