Sprouted Fig (The Smoothie Lover)
December 22, 2015
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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

Ingredients

  • 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

Instructions

  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.
http://sproutedfig.com/cinnamon-treats-the-recipe-redux/

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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”

Ingredients

    SAUCE
  • 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
  • PASTA
  • 1 package bean pasta (400 grams)

Instructions

  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.
http://sproutedfig.com/cheesy-vegan-butternut-squash-alfredo/

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.

Ingredients

Instructions

  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.
http://sproutedfig.com/natural-protein-banana-choc-shake/

This post contains affiliate links.

Denne post indeholder affiliate links.

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

SUKRIN

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.

SUKRIN

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

Ingredients

  • 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

Instructions

  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.
http://sproutedfig.com/soft-baked-cashew-butter-cookies/

October 15, 2015

Creamy roasted vegetable soup with beans and thyme. Vegan.

Cremet knoldselleri og blomkålssuppe med bønner og timian. Vegansk. 

Creamy roasted vegetable soup with beans and thyme. Vegan.

I am writing this post from a lovely summerhouse at Mallorca overlooking the sea. I have a wonderful grand mother who has invited my entire lovely family to this beautiful island. Unlike our other family trips (which had Jordan, Turkey and Morocco as destinations) we are just staying the same place and then go for day trips. It’s great. The big house has become our little family fort for a week and it’s so cosy running around between the rooms (I share a room with my sweet 8-year-old cousin – so wonderful), sit and talk on the patio, play board games in the big common room and cook in shifts in the small kitchen. Rather like being on a summer camp.

Jeg sidder i skrivende stund I et skønt sommerhus på Mallorca med udsigt over havet. Min dejlige mormor har igenigen inviteret hele familien på tur. Modsat vores andre fælles ferier (der gik til Tyrkiet, Jordan og Marokko) bor vi denne gang et fast sted og tager på dagsture. Det er så hyggeligt. Det store sommerhus er blevet vores fælles hjem, og der er intet skønnere end at rende rundt fra værelse til værelse (jeg ar fået æren af at dele værelse med min søde kusine på 8), snakke lange snakke på terrassen mens man kigger ud over havet, spille brætspil i den store fælles stue og lave mad på hold i det lille køkken. Her er lejrtursstemning og det er dejligt.

Creamy roasted vegetable soup with beans and thyme. Vegan.

It’s wonderful to be able to stretch the summer a little longer by going here – it’s as warm as Danish summer. Today, however it’s rather gray, so we are relaxing at home, and will go to the town Inca later. The gray weather reminded me of this lovely soup I made just before I went to Mallorca. So comforting and very filling due to the white beans – a perfect autumn meal.

Det er dejligt sådan at kunne trække sommeren lidt længere ved at tage til Mallorca – her er som god dansk sommer. Lige akkurat i dag er det dog lidt gråt, så vi hygger hjemme, tager ind til Inca senere, og jeg tænker på denne dejlige suppe jeg lavede, inden vi tog af sted. Så skøn og dejligt mættende pga. bønnerne – et skønt efterårsmåltid.

Creamy roasted vegetable soup with beans and thyme. Vegan.

Originally I wanted to roast the vegetables in the oven, but I was lazy and decided just to roast them in the pot. The result was amazing – and there’ll be much less dishes to do and no oven to preheat and all that stuff. Hehe, I’m impatient I know.

I served it with Green Kitchen Stories’ gluten free vegetable buns – they are amazing.

Grøntsagerne er ristet på panden i stedet for i ovnen, hvilket betyder mindre opvask og mindre tid – hehe, jeg er så utålmodig, jeg ved det…

Jeg serverede suppen med Green Kitchen Stories’ glutenfrie grøntsagsboller – så godt!

Roasted Celeriac and Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4

Creamy roasted vegetable soup with beans and thyme. Vegan.

Ingredients

  • 2 tbsp. coconut oil
  • 1 onion
  • 2 garlic cloves
  • 1 medium celeriac
  • 1 medium head of cauliflower
  • 2 ½ cup boiling water
  • 1 can of white beans or chickpeas (I used butter beans)
  • 1 handful thyme
  • ½ cup plant milk (or more water)
  • Sea salt and black pepper to taste

Instructions

  1. Heat up the oil in a large saucepan. Chop the onion and garlic and fry for 5 minutes.
  2. Cut the celeriac and cauliflower into small chunks (the smaller they are the shorter the cook time will be). Roast/fry for 10 minutes. Pour over the boiling water and bring it to the boil. Cover and let simmer for approx. 20 minutes. (depending on the size of the veggie chunks).
  3. Once the vegetables are tender transfer everything to a blender (or use an immersion blender). Add in the beans and thyme and blend until completely smooth (approx. 3 minutes).
  4. Pour back into the pan and add in the plant milk until you reach the desired consistency and season with salt and pepper.
  5. Serve right away or keep in the refrigerator for up to 4 days. The soup freezes well.
http://sproutedfig.com/roasted-celeriac-and-cauliflower-soup/

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September 27, 2015

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/

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/

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/

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/

 

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.

———————————————————————————————————–

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.

—————————————————————————————————————————

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!

————————————————————————————————————————

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