Sprouted Fig (The Smoothie Lover)
September 27, 2015
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The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

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

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

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

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

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

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

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

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

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

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

The Healthiest Salty Snack in The World

Enjoy!

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

Den sundeste salte snack i verden

Velbekomme!

Chickpea Snacks

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Yield: 2 cups

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

Ingredients

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

Instructions

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

Notes

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

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

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September 20, 2015

Healthy brownies! Super delicious, vegan, paleo, grain free blender fudge brownies sweetened with dates. What more could you ask for?

Sunde brownies! Super lækre, veganske, korn frie, gluten frie brownies lavet i en blender og sødet med dadler. Hvad mere kan man ønske sig?

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

I know I’ve posted quite a lot of vegan stuff lately. Just as a disclaimer: I am not vegan (; I just feel so good when making something vegan. Lately I’ve been reading a lot about animal welfare and I really like the idea of veganism. Because gosh, most of the animals out there have horrible, horrible lives. I do however not plan on going completely vegan. But I definitely like to cut down on animal products – especially if the outcome is just as delicious and healthy as these lovely brownies.

Jeg har vikrlieg fået lavet en masse veganske retter på det sidste – bare lige for at få det på den sikre side: jeg er ikke veganer. Men jeg får det enormt godt med mig selv, når jeg laver noget vegansk. Det sidste stykke tid har jeg læst en masse om dyrevelfærd, og jeg snakkede med nogen veganere på Israel turen, og ej, hvor har dyrene bare ikke sjovt liv. Jeg bliver nok ikke veganer lige foreløbig, men skærer ned på animalske produkter – og det er så skønt, når det så endda smager godt og er super sundt, som disse brownies.

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

There isn’t much to say about the brownies other than they are aaaaaaamazing. So instead I thought I’d finally write a little about what I am doing now. You know having graduated high school, but not going to uni right away…

So if you just came for the brownies, please feel free to scroll to the bottom (;

I’ll try and do this short

 

The weird Danes

So no, I am not being unambitious and lazy taking a gap year. It is a very common thing to do in Denmark. I think maybe one in ten people go right to university – the rest take a year or two (or three) off. But what do we young Danes do for an entire year? Don’t worry – we don’t just sleep and watch Netflix (lol, I never watch Netflix, but whatever) (okay, maybe some do – but that’s like a veeeery small part).

Most people start out by getting their first “proper” full time job and experience the labour market. And there are so many different weird things to do – salesman, piccolo, archivist, sports coach, retail manager, runners, flower delivery boy etc. etc. And you learn so much from your first job – I speak from experience already.

And then comes the “real” fun – and there are so many things to chose from

Taking a language course in another country, moving to another country for a short amount of time, going packpacking the most amazing places, doing charity work in third world countries… And mine: going to a folk high school

 

What about me?

Right now I work as a substitute teacher at my own elementary- and middle school – and I love it! I love teaching and I love working with children. The other substitute teachers and teachers are amazing and so are the children. I’ve only been working for one month and a half and I already feel like I’ve learned so much. Admittedly, I am insanely tired when I get home – but it’s the good kind of tired (:

Not having any homework means I’ve got some more spare time – so I’ve started playing the piano again. And I plan on starting doing pilates. Oh, and I help two girls with math – yay!

 

The near future and folk high schools

Originally I planned on going to what we call a folk high school from January to June next year. But I love my job so much I’ve started to think of doing it later on.

But I am definitely going to a folk high school at some point. So what is this weird thing? Well, at folk high school is a very Danish thing. You don’t have it anywhere else and they are very hard to explain, because they are such a deep part of our culture, but I’ll try :)

– It is basically a kind of boarding school where you go for half a year.

– They are all situated in the countryside, because the purpose of the schools is to be there and not anywhere else.

– You take sports- and/or creative subjects (daaaaaaancing for half a year – woohoo!) and also some general subjects where you learn about the world (mandatory).

– You get to live together with around 60 other people your age, which 1) teaches you to live together with a lot of other people, and 2) hopefully give you some new friends

Anyway, the time a folk high school is said to be the time of your life (if you like to live together with other people, that is) and I can’t wait. I’ve been dreaming of going for the past 4 years.

Maybe I’ll take some time travelling too… We’ll see.

 

The future

Well, I’ve got no idea. Or actually I’ve got too many ideas. But I will definitely go to uni – most likely University of Copenhagen. But if I’ll study landscape architecture, biology, neuroscience or something completely different I still don’t know. But it’s another thing I will have to figure out during my gap yeat.

Der er ikke så meget at sige om de her brownies, andet end de er fantastiske. Så i stedet vil jeg lige give en kort update på hvad jeg går og laver – i mit sabbatår. 

Lige nu er jeg lærevikar på min gamle hovedskole, og det er jeg ubeskriveligt glad for. Det er virkelig sjovt og lærerrigt og alle – både lærere, vikarer og elever – er så søde. Planen er at jeg skal på højskole på et tidspunkt – men hvornår ved jeg ikke helt endnu, for jeg er blevet lidt forelsket i mit skønne job. Men på højskole, det skal jeg! Jeg har villet på højskole lige siden 9. (hvor jeg ikke fik lov at tage på efterskole), så NU er tiden. Og jep, der skal danses!

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

Aaaand, back to the brownies – enjoy!

Oh, and I topped them off with my raw vegan hot fudge sauce (which I am addicted to, no shame)

Vegan date sweetened fudge brownies

Ingredients

  • 1/2 cup soft dates (eventually soaked 1 hour)
  • 1 tbsp. chia seeds
  • 2 tbsp. water
  • 1/4 cup coconut oil, melted (or other taste neutral oil)
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup + 2 tbsp. cocoa powder
  • 2 tbsp. buckwheat flour (or other gluten free flour)
  • 1 tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. Place chia seeds and water in a small bowl or glass and let sit for 10-15 minutes to turn into a gel.
  3. Now place dates, chia-water-mixture, melted coconut oil and apple sauce in a blender and been until completely smooth. Add in the cocoa powder, flour and baking powder and blend to combine.
  4. Pour into a baking safe dish and bake for approx. 20 minutes - the cake should be fudge but not under-baked.
  5. Let cool before serving. TIP! The cake is even better left over night in the fridge. Yumm...
http://sproutedfig.com/vegan-date-sweetened-fudge-brownies-the-future/

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September 11, 2015

Vegan autumn stew with chickpeas, buckwheat, hokkaido, tomato, kale and warm spices.

Vegansk/ vegetraisk gryderet med kikærter, boghvede, hokkaido, tomat, grønkål og varme krydderier.

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

I love the first day of autumn. Not the first rainy cold day. Just the first day where you can feel, the air has changed. It happens over night. One day you just step out of the door and the air has gone colder. Not cool. Just colder. More crisp. More clean.

I love it. That day of the year always arrive unexpectedly. You have to chance of predicting it. It’s just suddenly there.

That day was yesterday.

Jeg elsker, elsker, elsker den første efterårsdag. Ikke den der kedelige grå mørke regnfyldte møgdag, man kan vide sig sikker på, der kommer mange af hvert år. Nej, jeg elsker den virkelig første efterårsdag. Den dag, hvor du træder ud af døren, og hele luften virker forandret. Køligere, men ikke kold. Mere knasende. Mere ren.

Jeg elsker det. Denne skønne ene-dag-om-året kommer altid uanmeldt. Man har ingen chance for at forudsige den. Den er der bare lige pludselig.

Den dag var i går.

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

I know I say it every. single. year, but I love autumn. So yesterday was a wonderful day. I love summer and summer food – but oh, how I’ve missed autumn and it’s warm and spicy foods. Soups, stews, oatmeal (okay, I eat that all year round, but whatever)…

So to welcome fall I whipped this delicious vegan stew up. It’s so delicious and comforting and filling and warm and packed full of warm spices. Hi autumn!

Jeg ved jeg siger det hvert eneste år, men jeg elsker efterår. Så i går var en god dag, kan I nok regne ud. Jeg elsker sommer, bevares, og al sommermaden, men ih hvor har jeg savnet varm krydret mad. Supper, gryderetter, grød (okay, okay, jeg spiser grød 24/7/52, men I forstår hvad jeg mener)…

Så for at sige velkommen til efteråret, måtte jeg bare lave en gryderet igen. Det blev denne lækre, hyggelige, varme, mættende, sunde gryderet med et ton af varme krydderier. Hej efterår!

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

This stew is packed full of superfoods, take for instance…

…turmeric! Turmeric is an amazing natural remedy towards colds and the flu. It has similar affects as anti-inflammatory medicine and is a very strong antioxidant. Perfect for battling the flu this autumn! Source

… kale! Loads of kale to insure you get a lot of calcium and vitamin A (both important things to think about when eating a vegetarian diet)

… buckwheat! Buckwheat is excellent for your cardiovascular system, since it has been proved to lower the risk of high cholesterol levels. And it contains even more fibre than oatmeal per gram. Source

Denne gryderet er smadder pakket med alt muligt godt til efteråret, fx …

…gurkemeje! Naturens eget remedium mod forkølelse og influenza. Det smukke krydderi har nogen af de samme effekter som anti-inflammatorisk medicin og er en utrolig stærkt antioxidant. Kilde

… grønkål! Massere af grønkål for en masse kalcium og vitamin A – to ting, der er specielt vigtige at tænke på i en vegetarisk kost.

… boghvede! Boghvede er smadder godt for det kardiovaskulære system (blog og hjerte), da det kan sænke kolesterolniveauet. Og så indeholder det mere fiber end havregryn pr. gram. Kilde

Pumpkin Buckwheat Stew with Kale and Turmeric

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4-6

Ingredients

  • 1 hokkaido pumpkin
  • 1 red onion
  • 3 cloves garlic
  • 1-½ chilli (depending on how spicy you want the stew)
  • 250 g. tomatoes (approx. 2 big tomatoes or 2 cups cherry tomatoes)
  • 3 tbsp. olive/ coconut oil (or ghee for non-vegan)
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. sea salt
  • ½ tsp. pepper
  • 2 cinnamon sticks (or a dash of cinnamon)
  • 2 tbsp. tomato puree
  • 3-4 cups water
  • 1 cup buckwheat groats
  • 1 tsp apple cider vinegar
  • 1 ½ cup (750 mL) cooked chickpeas (equals 1 can)
  • 1 handful kale

Instructions

  1. Prepare the vegetables: Peel the pumpkin and cut it into smaller squares (approx. 2x2cm/ ½ -1 inch). Chop the onion and chilli and press the garlic cloves. Dice the tomatoes.
  2. In a large iron pan (or just big sauce pan) heat up the oil. Fry the onion, garlic and chilli for 5 minutes. Then add in the cumin, turmeric, salt and pepper. Stir around, then add in the tomato puree and fry for another 5 minutes. Lastly add the diced tomatoes and Hokkaido and fry for 5 more minutes.
  3. Pour in the water (start with 3 cups and add more as needed), cinnamon sticks and buckwheat groats, cover and let it simmer for 20-30 minutes (or until the Hokkaido is tender).
  4. Season with apple cider vinegar and add in the cooked chickpeas and chopped kale just before serving.
  5. Serve with cilantro and eventually flat bread.
http://sproutedfig.com/pumpkin-buckwheat-stew-with-kale-and-turmeric/

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September 7, 2015

Vegan, sugar free, grain free chocolate chip cookies

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

Vegan, sugar free, grain free chocolate chip cookies

This is so exiting! For a long time I’ve been wanting to join a food blogger group/ society and now I finally have. Let me introduce you to The Secret Recipe Club (SRC). I came across this lovely group through 84th and 3rd , and I was in love instantly. The idea is that you each month get assigned another blog which you should make a recipe from – without telling the blogger. Such a wonderful idea!

Vegan, sugar free, grain free chocolate chip cookies Vegan, sugar free, grain free chocolate chip cookies Vegan, sugar free, grain free chocolate chip cookies

This month I got the amazing blog Chit Chat Chomp, and I am so happy I did. Leigh, the wonderful blogger behind, creates the most amazing recipes and takes incredibly cute photos. AND she is a lover of French food (yes please!) and tea. There are so many things I love about Leigh’s lovely blog. Here are just three of them:

– She used to have all these great abbreviations in her recipe index (she just changed it and the new system is even more brilliant, but still…). I thought the idea was so brilliant I have added them to my recipe index too (:

– Her “My pantry staples” page is just brilliant!

– She makes everything refined sugar free and has an entire refined sugar free- and fructose free section in her recipe index. Great!

Vegan, sugar free, grain free chocolate chip cookies Vegan, sugar free, grain free chocolate chip cookies

I’ve had such a great time looking around on Chit Chat Chomp and it was so hard to choose a recipe. Eventually I settled for these amazing vegan, gluten free, grain free, refined sugar free almond chocolate chip cookies. Because one can never have too many cookie recipes right?

They are so delicious! Brilliant recipe Leigh!

Almond Chocolate Chip Cookies

Super delicious healthy, grain free, gluten free, refined sugar free, vegan chocolate chip cookies - that don't taste healthy.

Ingredients

  • 1 1/2 cups (225 g.) almond meal (or finely ground almonds)
  • 2 1/2 tbsp coconut oil, melted
  • 1/4 cup cacao nibs (I used sugar free chocolate chips instead)
  • 2 tbsp. rice malt syrup (or raw honey or maple syrup)
  • 1 tsp. pure vanilla extract or beans from 1/2 pod of vanilla
  • Pinch of sea salt
  • 1/4 tsp. baking powder

Instructions

  1. Preheat oven to 170°C / 340°F
  2. Mix all ingredients together in a bowl.
  3. Place tbsp. sized dollops of dough on a baking sheet with baking paper. Press them down a little and bake for 10-13 minutes until golden brown.
  4. Let cool completely - they are too fragile to pick up while warm.
http://sproutedfig.com/src-almond-chocolate-chip-cookies/

 

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August 22, 2015

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

 

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August 14, 2015

Next Level Oatmeal

En vinder-havregrød

TOASTED OATMEAL! Toasting your oats before cooking adds a heavenly nutty taste

It’s without hesitation that I hereby claim oatmeal to be my favourite breakfast food ever. I seriously love how versatile oatmeal is. I love being creative when I cook (Really? What a surprise – it’s not like I am a food blogger or anything (; ) – and you can add anything to oats. The possibilities are endless. I usually try different kinds of toppings or add in all different fruits and vegetables etc. etc.

But then this week I suddenly had the idea of toasting the oats before cooking them. It was brilliant! And the idea was very popular on Instagram.

Toasting the oats brings out an amazing nutty flavour – I dare say it takes the oatmeal to the next level. And even without adding much more work to the process – you simply toast the oats in the same saucepan as you’d cook them in.

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Det er uden tøven at jeg hermed erklærer havregrød for min yndlingsmorgenmad. Jeg elsker virkelig hvordan de små gryn kan bruges i alt og tilsættes alt. Jeg elsker at være kreativ, når jeg laver mad (I know, sikke en overraskelse… at det skulle komme fra en madblogger (; ) – og havregrynet ved gud en af de bedste ting at eksperimentere med. Alt kan tilsættes. Frugt, nødder, kydderier, grøntsager.

Men så fik jeg den ide at tørriste selve havregrynene.

Og den ide var meget populær på Instagram.

Havregrynene får den lækreste nøddeagtige smag, når man tørrsiter dem. Så lækkert, jeg tillader mig at kalde det her ”next level havregrød”. Helt uden ekstra arbejde og opvask – de ristes nemlig i den selv samme gryde, som de koges i.

 TOASTED OATMEAL! Toasting your oats before cooking adds a heavenly nutty taste

But toasted oats isn’t the only new thing. I’ve also made a cooking video for the first time in my life. It was so much fun and I am fairly pleased with the result. It’s not perfect, but it’s a start. I was very inspired by the lovely Thea from Baking Magique. Seriously, you have to check out her wonderful videos. I love them – beautiful filming and clipping! One day I hope I am able to make such gorgeous films too.

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Tørrsitede havregryn er ikke det eneste nye her. For første gang i mit liv har jeg nemlig lavet en youtube film. Dadadaammmm… Vildt ikke? Jeg er ret tilfreds med resultatet, selvom den ikke er perfekt. Men det er en start.

Jeg var indrømmet lidt inspireret af søde Thea fra Baking Magique. Kun laver simpelthen de skønneste små film. ”Når jeg bliver stor” vil jeg være lige så god til at lave film som Thea (;

Oh, and something crazy happened a month ago – I got chosen as one of the Danish delegates for the World Science Conference in Israel. So I am going to Jerusalem TOMORROW! I can’t believe it. I am so honoured and so happy – and I can’t wait to go there and meet all the other delegates from the entire world, and to be nerdy an entire week, and to explore Jerusalem and Tel Aviv. I’d be updating from my personal Instagram account for those who are interested (:

Happy weekend!

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Åh, og endnu en vild ting – jeg er blevet udvalgt til at deltage i World Science Conference i Israel i næste uge! Er det ikke vildt?! Så jeg tager til Jerusalem I MORGEN. Arh, kan slet ikke vente. Jeg updater lidt undervejs på min personlige Instagram.

Ha’ en skøn weekend!

Toasted Oatmeal

Cook Time: 10 minutes

Yield: Serves 1

Next Level Oatmeal. Toasting the oats creates a heavenly nutty taste.

Ingredients

  • 1/4 cup oats
  • 1 tbsp. buckwheat groats (can be omitted)
  • 1/2 cup water
  • 1/2 cup milk of choice (I used almond)
  • 1/4 tsp. salt
  • 1/2 banana

Instructions

  1. Place the oats in a small sauce pan and toast over medium heat until they brown slightly and smell nice.
  2. Add in buckwheat, water, milk and salt and cook for approx. 5 minutes.
  3. When th porridge starts to thicken, slick the banana thinly and add the slices to the porridge.
  4. Cook until you reach your desired texture.
  5. Top with ANYTHING!
http://sproutedfig.com/toasted-oatmeal/

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August 8, 2015

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Bønnespaghetti med spinat, hvidløg og parmesan. Super let, low carb og glutenfri. 

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

There is something beautiful about words. There is nothing cooler than to be able to express yourself through written worlds. To write beautiful novels. To master language. Authors are my heroes and I am in awe of poets. I love symbolism, oxymorons and anagrams. The best treasures are well-written books.

I love creative writing.

And I suck at it.

My deepest desire is to one day be good at writing (which is also why I started to write in Danish too). I’ve wracked my brain for some clever or witty thing to say for the past hour – but my dear brain runs around by itself in some imaginary universe, whistling happy songs and only managed to pull itself together long enough to say:

Tralalaa, oh, “garlicky” is a nice word, yes indeed it is…

*Sigh*, we’ll go with that for now -.-

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Ord er noget af det smukkeste, der findes. Noget af det sejeste i verden er at kunne udtrykke sig selv på skrift. At kunne skrive smukke romaner. And have sproget i sin hule hånd. At kunne lege med det. Kaste rundt med ordene. Skabe billeder, symboler, oxymoroner, anagrammer… Forfattere er mine hverdagshelte og jeg beundrer, ja nærmest tilbeder, digtere. Der findes ingen skat større end en velskrevet bog.

Jeg elsker creative writing.

Og jeg stinker til det.

Min helt store drøm er en dag at kunne skrive smukke tekster fulde af billeder og liv (hvilket også er derfor jeg startede med at skrive dansk). Den sidste time har min hjerne slået flikflak for at finde noget klogt, sjovt eller skørt at skrive. Men min søde hjerne render rundt i sit eget univers og fløjter glade sange for sig selv og havde kun lige selvbeherskelse nok til at kigge på denne post en brøkdel af et sekund og sige

Tralalalaaa, hey ”garlicky” er for resten et ret så sjovt ord, ja det er det…

Så ja, ”garlicky” er et sjovt ord -.-

Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0992Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0951

DSC_0622

I’ve naved it Lockhart^^

Also, here are some more pics from Sicily.

Other words I find utterly nice:

– Turmoil (seriously, say that to yourself nice and slowly a couple of times…)

– Algae

– Peasant

– Overalls

– Tendency

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Og her er lidt flere billeder fra Sicilien.

Andre underligt sjove ord:

– Turmoil (nej seriøst, smag lige på ordet – det er skønt)

– Algae

– Peasant

– Overalls

– Tendency

Bean pasta with garlicky spinach and parmesan. No carb, gluten free e Bean pasta with garlicky spinach and parmesan. No carb, gluten free

And now – PASTA! I found a bag of bean pasta at the local supermarket – and it’s my new favourite thing! Seriously that stuff is amazing. I threw something together and ended up with an amazing dish. Super simple, extremely fast and utterly delicious.

Comfort in a bowl.

Enjoy!

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Og nu – PASTA! Jeg købte den skønneste pakke bønne-pasta fra à la eco i Kvickly den anden dag – og bønne pasta er hermed min nye favoritting! Jeg smed lidt hvidløg og noget grønt på en pande og voila – en ny aftensmads favorit.

Super simpel, dejligt hurtigt og smadder lækker.

Værsgo!

Bean Pasta w/ Garlicky Greens

Yield: Serves 4

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Ingredients

  • 3 cloves garlic
  • 1 scallion
  • 1 tbsp. ghee or coconut oil
  • 1 big package of spinach
  • 1 package (g.) been pasta (or any other pasta of chioce)
  • Chunk (50 g.) parmesan cheese
  • 1 tbsp. olive oil
  • Salt and pepper

Instructions

  1. Mince the garlic and scallion.
  2. Melt the ghee or oil in a big sauce pan and fry the garlic and scallion on it for 5 minutes. Add on the spinach and fry until it collapses.
  3. Meanwhile cook the pasta according to the package instructions. I cooked mine two minutes less that what the package said, because I like them al dente – especially in this recipe.
  4. Grate the parmesan cheese on a mandolin making flakes of parmesan.
  5. Just before serving, throw the pasta unto the saucepan and toss to combine. Pour over the olive oil and season with salt and pepper.
  6. Transfer to a bowl and add on parmesan cheese.
http://sproutedfig.com/bean-pasta-w-garlicky-greens/

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
July 31, 2015

Quick and delicious arugula and spinach salad with salmon, cherry tomatoes, chickpeas, capers, dill and homemade mustard vinaigrette

Hurtig og super lækker rukula og spinatsalat med laks, cherrytomater, kikærter, kapers, dild og hjemmelavet sennepsdressing

Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers

So I am currently travelling around on the beautiful island of Sicily with my family and some of our good friends – hence the silence here on the blog. I absolutely love it here. Sicily is stunning with it’s many cute old towns perched on the steep cliffs and small mountains and the clear blue blue blue water. Right now we live on a small old farm with an olive orchard which has been renovated and now has a dozen rooms for guests and a pool. They have their own huge vegetable garden and all the food here is local – and SO delicious (although they do eat rather a lot of meat). Once again I have so many new ideas for things to cook when I get home.

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Lige nu rejser jeg sammen med min familie og nogen af vores gode venner rundt på smukke Sicilien. Her er så skønt. Sicilien er utrolig smuk med alle dens små hyggelige byer, der alle ligger på bjergskråninger og det uvirkeligt blå hav. Lige nu bor vi på en gammel oliven-farm, der er istandsat så der kan bo en ti familier. De har deres egen kæmpe køkkenhave og al maden er lokalt – SÅ lækkert (selvom der er meget kød på menuen). Igen bringer jeg en masse ideer med mig hjem.

By Josefine T. Meineche By Josefine T. Meineche Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers

Despite the food being insanely delicious I miss my own kitchen and food, as it always happens at the end of a long vacation. I miss my oats (the Italians mostly eat cakes for breakfast – good thing they serve yoghurt and fruit too) and my vegetarian protein like chickpeas or lentils or tofu, which are all hard to come by here. Which is why I started thinking about this lovely salad I made before the vacation with chickpeas and smoked salmon.

During my exams I’ve been enjoying rather a lot of salads with salmon (I’m pescetarian for the record). Somehow all the salmon-consumption turned into a little game – to find the best salad with smoked salmon. This salad became my favourite! It’s so damn delicious and all the ingredients compliment each other very well. Definitely the first thing to make when I come home in three days!

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På trods af den lækre mad savner jeg nu alligevel mit eget køkken og min egen mad. Jeg savner min grød (Italienerne spiser mest kage til morgenmad – heldigvis serverer de også yoghurt og frugt) og vegetarisk protein som kikærter, bønner, tofu og linser (det meste vegetariske mad består nemlig af pasta og grøntsager…). Så kom jeg til at tænke på denne skønne salat med kikærter og laks, jeg lavede før jeg tog af sted.

I læseferien spiste jeg virkelig ofte salat med laks og al den lakse-spisning ændrede sig til en lille konkurrence med mig selv – at finde den bedste. Den her salat blev vinderen. Den er så skøn og ingredienserne passer super godt sammen. Helt sikkert en af de første ting, jeg skal lave, når jeg kommer hjem.

 

Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers By Josefine T. Meineche By Josefine T. Meineche

Salmon Salad feat. Chickpeas, Tomatoes & Capers

Prep Time: 10 minutes

Yield: 1 meal salad

Quick and delicious arugula and spinach salad with salmon, cherry tomatoes, chickpeas, capers, dill and homemade mustard vinaigrette

Ingredients

  • DRESSING
  • ½ tbsp olive oil
  • 1 tsp mustard
  • 1 tbsp. lemon juice
  • A drop of honey
  • Salt and pepper
  • 1 cup loosely packed spinach
  • 1 cup loosely packed arugula
  • 4 cherry tomatoes
  • 50-100 g. smoked salmon (depending on how hungry you are) *
  • ¼ cup cooked chickpeas (eventually canned)
  • 1 tbsp. chopped dill
  • 1 tbsp. capers

Instructions

  1. Mix together the ingredients for the dressing and season with salt and pepper. Let sit while you prepare the rest of the salad.
  2. Chop the spinach and arugula slightly and cut the cherry tomatoes into fourths. Cut the salmon into smaller pieces.
  3. Mix together spinach, arugula, tomatoes, salmon and chickpeas. Stir in the salad. Top with capers and dill and serve right away.

Notes

* Grilled or pan fried salmon works very well too, if you can't get smoked salmon .

http://sproutedfig.com/salmon-salad-feat-chickpeas-tomatoes-capers/

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July 17, 2015

A new take on the classic tomato salat

Moderne tomatsalat

Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette

Yet another lovely trip to the summerhouse is over. It has been such an amazing week with my brother, dad, uncle, aunt and two cousins – and a whole lot of people dropping in and out. The black wooden beach house with white windows and doors, which I am lucky enough to call my summerhouse, has been buzzing with life, happy people and sunshine.

Now we are on our way home – and tomorrow we will head for Sicily. I can barely wait.

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Endnu en gang drøner jeg hjem over Fyn og Sjælland efter en skøn tur i sommerhus. Det har været en skøn uge med min bror, far, onkel, moster, fætter og kusine – og en masse søde mennesker, der dumpede ind og ud af huset. Det sorte træhus med de hvide vinduer, jeg er lykkelig over at kunne kalde mit sommerhus, har hele ugen været ved at sprænges af liv og glade mennesker og solskin.

Nu vender vi så snuden hjemad – og i morgen går turen til Sicilien. Jeg kan slet ikke vente.

Josefine Tvermoes Meineche Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette Josefine Tvermoes Meineche

We have had so much delicious food in the summerhouse. My uncle is a master baker, my dad took care of the grilling and I… Well evidently I became the salad chef. No complains there. I love love love making summer salads all day every day.

I made a bunch of different salads – this tomato salad being my favourite of them. It’s perfect served as a side for grilled goods – veggies and meat (for those who eat that) alike. And it is a great way of enjoung the swett summer tomatoes now they are in season.

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Vi har spist så godt i sommerhuset. Min onkel er en mester-bager, min far har styret grillen og jeg… Ja jeg blev som sædvanlig udnævnt til salatkok. Jatak. Der er intet bedre end a få lov at nørde salater i lange baner.

Jeg har lavet utroligt mange forskellige salater – men den her tomatsalat snyder sig nok lige ind på førstepladsen over mine personlige favoritter. Så den måtte deles. Den er perfekt til grillede lækkerier – både grønt, kød (for de, der spiser det) og fisk (hint hint laks). Og så er den en skøn måde at få nydt de sommersøde tomater på.

Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette Josefine Tvermoes Meineche DSC_0022

NOTES

– Half a tablespoon sounds like a lot of salt, but it is wonderful in this salad. Salt goes very well with tomatoes – it makes them shed some liquid and intensify the taste of them.

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NOTER

– En halv spiseske lyder som en hel del salt. Men i den her salat er det slet ikke for meget. Salt og tomat går nemlig utroligt godt sammen – salten dræner tomaterne en smule for væde og fremhæver den milde tomatsmag på bedste vis.

Tomato Mozzarella Salad

Prep Time: 10 minutes

Yield: Serves 4

Fresh tomato salad with buffalo mozzarella, red onion and balsamic vinaigrette

Ingredients

  • 2 cups cherry tomatoes in different colors (I used yellow and red but purple would be a gorgeous addition)
  • ½ tbsp. coarse salt
  • 1 handful fresh basil (leaves and stems)
  • 1 small red onion
  • 1 ball of buffalo mozzarella
  • 1 tbsp. balsamico vinegar
  • ½ tbsp. olive oil
  • Pepper
  • Fresh basil for garnish

Instructions

  1. Half the tomatoes and mix them with the salt. Let sit for 5 minutes.
  2. Meanwhile chop the basil and slice the onion very thinly. Mix into the tomatoes. Let sit for another 5 minutes.
  3. Rip the buffalo mozzarella into mouth sized pieces. Stir them into the salad.
  4. Drizzle with balsamic vinegar and olive oil. Sprinkle on pepper and garnish with more fresh basil leaves.
http://sproutedfig.com/tomato-mozzarella-salad/

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July 11, 2015

Healthy Strawberry Custard Tart. Vegan and gluten free.

Sund jordbærtærte. Vegansk og glutenfri. 

Healthy Strawberry Custard Tart. Vegan and gluten free.

One thing that makes me incredibly happy as of late: I’ve bought a new lens. A 35mm 1.8/f prime. And I am in love. This makes me insanely happy, not for materialistic reasons – but because it is a clear sign means my photography is developing. I once read – and I couldn’t agree more – that you don’t become a good photographer by buying the most expensive equipment. So true! I hat it when people look at my photos and say: “well, but you do have a DSLR.” HSDKFSDKFEPGSJWQRR. Seriously?! Yeah, because the chef have got a good oven and the musician a good guitar. Bug off! The quality of my photos is the result of many hours of practicing – not the result of a good camera. Sorry for ranting (: Well, I love my new lens because it is a milestone for me:

I’ve outgrown my beginner’s lens.

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En glad ting: Jeg har købt mig et nyt objektiv. Et 35mm 1.8/f prime objektiv. Jubiii. Jeg elsker det simpelthen! Det gør mig så glad, ikke pga. materealistiske grunde, men fordi det er et symbol på, at mit fotografi udvikler sig. Jeg læste en gang – og jeg er meget enig – at du ikke bliver en god fotograf fra den ene dag til den anden ved at købe det dyreste udstyr. Det er SÅ rigtigt. Jeg hader når folk kigger på mine billeder og siger: ”Men du tager dem jo også med spejlrefleks.” askdhaksdhkj. Ja fordi man bliver en god kok af at have en god ovn og en god musiker af at have en god guitar. Not. Vil folk godt lade være med det? Smut! At mine billeder i dag er, som de er, skyldes mange timers øvelse – ikke mit kamera. (der i øvrigt er et af de billigste på markedet). Sorry, jeg skulle lige ud med det (: Well, jeg elsker min nye linse, fordi det er en milesten i min rejse mod at blive en god fotograf:

Jeg er vokset ud af min begynderlinse

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

On to this tart: A strawberry custard tart is a super delicious traditional Danish summer tart – I’d go as far as to call it a cultural heritage. You can buy it at any bakery. Seriously, every Dane have some kind of memory about this tart and I don’t think I’ve ever met a person who doesn’t like this one (except the weirdoes who don’t like chocolate…). And that is no surprise.

A crispy crust,

sweet custard,

dark luscious chocolate

and new strawberries

are what makes this tart irresistible. A combination made in heaven!

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Til tærten… Jeg tror ikke jeg kender en eneste, der ikke har et eller andet forhold til jordbærtærte. Og ingen, der ikke kan lide den (måske på nær de fjollede mennesker, der ikke kan lide chokolade…). Fuldt forståeligt. For hvordan man modstå kombinationen af en sprød lækker skorpe, mørk chokolade, sød creme og dejlige friske danske jordbær? Uimodståeligt.

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

I really wanted to make a healthy version of this gem of a tart. I went all the way and made it both vegan and gluten free. Everything tastes like the real deal except the custard, which despite being very delicious, admittedly tastes like almond milk. I love that taste, but if you want this tart to be just like the usual one – just clean – go ahead and swap the custard for this clean, low fat, refined sugar free custard.

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Jeg har længe gerne ville lave en sundere version af denne skønne skat af en kulturarv. Og så endte jeg med at tage den hele vejen og lave den ikke blot vegansk men også glutenfri. Det hele smager som det plejer – lige på nær cremen, der er super lækker, men indrømmet smager den af den mandelmælk, den er lavet med. Jeg elsker det, men hvis du vil have en tærte, der er mere som the real deal, og ikke har noget imod mælkeprodukter og æg (som jeg) så skift cremen ud med denne lækre fedtfattige creme. SÅ har du i hvert fald en lækker sommertærte, der smager som normalt – men som er så meget sundere.

Vegan Danish Strawberry Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 4

Healthy Strawberry Custard Tart. Vegan and gluten free. This makes a small tart - double the recipe for a normal-sized tart.

Ingredients

  • CRUST:
  • ½ cup brown rice flour
  • ¼ cup buckwheat flour
  • ¼ tsp. fine salt
  • 2 tbsp. coconut oil, cold
  • 2 tbsp. maple syrup
  • 1 ½ tbsp. cold water
  • ...
  • VEGAN CUSTARD*
  • 1 cup almond milk
  • 1 ½ tbsp. cornstarch
  • 1 tbsp rice flour
  • 1 tbsp. agave syrup or maple syrup
  • Beans from half a vanilla pod (or 1 tsp. vanilla extract)
  • ...
  • OTHER
  • 40 g. dark chocolate (preferably sugar free)
  • 0.25 kg. (8oz.) strawberries

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. CRUST: In a medium bowl mix together rice flour, buckwheat flour and salt. Using your fingers or a fork crumble in the coconut oil until there are no lumps bigger than a pea. Add in the maple syrup. Stir in cold water until a dough forms. Press the dough out into a small spring form. Bake for approx. 15 minutes - or until the crust is golden brown. Let cool completely - eventually in the fridge.
  3. CUSTARD: Meanwhile make the custard. Mix everything together in a small pot. Whisk until there are absolutely no lumps of flour or starch left. Warm up the custard over medium-high heat whisking constantly. Once it begins to boil whisk even more vigorously - take it off the heat as soon as it begins to thicken. Pour out onto a plate and let it cool completely.
  4. Once the crust is cold, chop the chocolate and melt it over a water bath. Pour into the crust and swirl it around until it covers the entire crust (or use a brush).
  5. When the chocolate has hardened pour the custard into the crust. Half the strawberries and place them close to each other on the custard.
  6. Serve right away or store covered in the fridge for up to a day.

Notes

* If you don't mind dairy and want a tart more like the traditional one, use the recipe for the custard linket above recipe.

http://sproutedfig.com/vegan-danish-strawberry-tart/

Healthy Strawberry Custard Tart. Vegan and gluten free.

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!