Sprouted Fig (The Smoothie Lover)
July 31, 2015
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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/

May 17, 2015

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Super sunde raw barer med spiret boghvede, mandler, goji bær og kakao. Vegansk, glutenfrie og raw.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

I am insanely picky when it comes to sweets and cakes. I actually really often say no to all the cake you are offered everwhere. Sometimes I really hate it, since I am afraid people think I do it because I want to show off, get attention or – worst of all – don’t appreciate them offering it to me. But really, I am completely honest when I tell you I am just picky – and I don’t get the idea of filling my body with rubbish if I don’t even enjoy it.

On the other hand, if it is something I really like I am definitely not fanatic. And I am a firm believer that desserts are a necessity in life! Period.

My mind already wanders off to the world of big soft cookies, ice cream and molten chocolate cakes…

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Jeg er ufatteligt kage- og slikkræsen. Jeg takker faktisk virkelig ofte nej til alle de søde sager, man konstant tilbydes. Hvilket kan være utroligt træls nogle gange, for jeg er så bange for, at folk tror jeg gør det fordi jeg vil have opmærksomged eller vise mig eller – værst af alt – ikke værdsætter det arbejde, de har lagt i det. Men for at være et hundrede procent ærlig – jeg er bare virkelig kræsen. Og jeg gider ikke spise usunde ting, jeg ikke nyder.

På den anden side, hvis det virkelig er noget, jeg kan lide er jeg ikke fanatisk! Livet er for kort til at leve uden lækkerier, siger jeg med tankerne allerede på vej til drømmeverdenen af store bløde cookies, is og flydende chokoladekager…

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Then I thought what do you actually like? And then it hit me – anything healthy and healthified. I know, I know. I sound fanatic. But really, there’s a reason all the recipes on this blog are some degree of healthy.

I simply like the taste of healthy desserts.

And I mean it when I say any degree of healthy. Sometimes I just cut out the flour but keep the butter like in my grain free apple pie. Sometimes I go paleo or vegan like this chocolate cake. Sometimes things are just lower in bad fats like this ricotta cake.

But sometimes I like to go all in! Like these super food bars.

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Så var det jeg tænkte, ”hvad kan du egentlig sådan rigtig godt lide?”. Og så slog et mig – alt, der er lavet sundt eller bare sundere. Jeg ved det, jeg ved det… Jeg lyder utroligt fanatisk. Men ærligt, der er en grund til at alle opskrifter på denne blog er en eller anden grad af sund.

Jeg kan simpelthen godt lide smagen af sunde søde sager.

Når jeg siger en eller anden grad, mener jeg det virkelig. Nogle gange er det for mig nok bare at undgå det hvide mel, som i denne korn-frie æbletærte. Andre gange laver jeg tingene palæo eller veganske. Nogle gange skal tingene bare være mindre fede, som denne ricotta kage.

Men nogle gange går jeg all in! Som ved de her superfood barer.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Oh my… These are incredible. Not lying here. I finally jumped on the sprouting bandwagon and made sprouted buckwheat. I really don’t know why I didn’t do that before. That stuff is seriously amazing (and insanely versatile – I’ve been eating it with everything). And so healthy packed with proteins and enzymes, gluten free, wheat free, and, and, and…

Additionally these bars contain a lot of healthy plant based fats (from the almond butter and coconut oil) and antioxidants (from the cocoa and goji berries) – oh, and they are sweetened with dates.

Enjoy!

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Jesus, de her er lækre. No joke. Jeg er langt om længe hoppet med på spire-bølgen og har spiret mine egne boghvedefrø. Seriøst, hvorfor gjorde jeg ikke det før. De små guldkorn er jo fantastiske (og utroligt alsidige – jeg har spist dem på alt de sidste par dage). Og super sunde, pakket med proteiner og enzymer, gluten frie, korn frie, og, og, og…

Oveni får du i de her barer en masse sundt plantebaseret fedt (fra mandelsmøren og kokosolien) og antioxidanter (fra kakaoen og gojibærne) . og så er de sødede med dadler.

Velbekomme!

Super Food Bars w/ Sprouted Buckwheat & Goji Berries

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 10 bars

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Ingredients

  • 2/3 cup buckwheat groats (OR 1 ½ cup sprouted buckwheat)
  • 1/3 cup (70mL / 40 g. / 4 pieces) medjool dates (or other big soft dates)*
  • 1/3 cup (70mL / 80g.) almond or brazil nut butter
  • ¼ cup (60mL / 40 g.) virgin coconut oil
  • 20 g. raw dark chocolate (preferably sugar free)
  • 2 tbsp. raw cocoa powder
  • 2 tbsp. goji berries
  • 40 grams raw dark sugar free chocolate OR 2 tbsp. coconut oil, 1 tbsp. honey and 1 tbsp. cocoa powder
  • Optional: freeze dried berries, chopped nuts or more goji berries for garnish

Instructions

  1. SPROUT THE BUCKWHEAT**: Rinse the buckwheat groats very well. Place the buckwheat groats in a bowl and cover completely with water. Let soak over night. The day after rinse very well again and place the groats in a sieve in a big bowl until they begin to sprout – this takes two days. Rinse very well at least twice a day.
  2. In a food processor blend together dates and nut butter until smooth.
  3. Melt together the coconut oil, dark chocolate and cocoa powder in a small saucepan. Stir in the date-nut paste and lastly stir through the sprouted buckwheat and goji berries.
  4. Pres the mass out into a small dish covered in wax paper and refrigerate for 1 hour.
  5. Melt the 40 grams of chocolate over a water bath or melt together the coconut oil, honey and cocoa powder and pour the mixture over the bars. Eventually garnish with berries or nuts. Refrigerate for anther hour.
  6. Cut into 10 bars. Store in an airtight box in the refrigerator for up to 5 days.

Notes

* If you can’t get soft dates, just soak them over night ** If you already have sprouted buckwheat in the fridge, this step can be skipped.

http://sproutedfig.com/super-food-bars-w-sprouted-buckwheat-goji-berries/

May 6, 2015

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Sund kikærtepizza med skummet mascarpone, frisk rucola og lækker hjemmelavet tomatsauce lavet med grillede tomater

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

The best thing about travelling is no doubt exploring new food and food cultures. I always have to taste everything, see everything and take photos of everything. A local farmers market? I’ll be there. A famous restaurant? Gotta try it. Fruit orchards? I have to visit. Strange local vegetables? You bet. It’s just so interesting – and I always come home with a million new ideas.

Tuscany was no exception. Here are just some of the ideas I got for pizza: whipped mascarpone, whole tomatoes and arugula (seriously they put arugula on everything).

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Noget af det bedste ved at rejse er uden tvivl at opdage ny mad og nye madkulturer. Jeg skal altid smage det hele, se det hele og tage billeder af det hele. Lokalt madmarked? Jeg er på. Kendt restaurant? Den skal prøves. Frugtplantager? Du kan bande på jeg skal et smut forbi. Specielle hidtil ukendte grøntsager? Om de skal smages. Det er bare så spændende – og ikke mindst giver det mig 117 mere eller mindre skøre ideer til nye opskrifter.

Turen til Toscana var ingen indtagelse. Her er nogle af de ideer jeg fik til pizzaer: mascarpone, hele tomater og frisk rucola (seriøst der kommer rucola på al pizza).

DSC_0289Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoessiena2

Another thing I just have to make is pan forte – a sweet Italian speciality. Friday we visited the cute little medieval city Siena (seriously if you ever come by, you have to visit that city – it’s just lovely), from where pan forte comes from. Obviously we had to buy a little big piece (pictured below). SO damn delicious!

Actually I intended to make pan forte for this post. Because here are the pics from Siena so pan forte would have been idea. I just haven’t had the time for experimenting with something completely new – but it will come soon. Promise.

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En anden ting, jeg bare må lave, er pan forte – en italiensk specialitet af den søde slags. Fredag besøgte vi den fantastisk dejlige borgby Siena (seriøst, hvis du nogensinde kommer i nærheden, skal den by besøges – den er så skøn!), hvor pan forte kommer fra. Så vi måtte købe et lille stort stykke (på fotografiet herunder). SÅ lækkert! Faktisk var intentionen at denne post netop omkring Siena skulle handle om pan forte – det ville bare have passet så skønt sammen. Men jeg har simpelthen ikke haft tiden til at eksperimentere med noget helt nyt – så den må I have til gode (:

siena3Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes siena1 Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Homemade Pizza Sauce DSC_0359DSC_0749

NOTES

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

Pizza with Whipped Mascarpone and Homemade Roasted Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 pizza

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Ingredients

  • 400 g. big cherry tomatoes
  • 1 big handful of fresh basil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup chickpea flour
  • ½ tsp. baking powder
  • 1 tbsp. olive oil
  • 4 tbsp. water
  • 50 g. mascarpone cheese
  • Half a ball of buffalo mozzarella
  • Cherry tomatoes
  • Fresh arugula

Instructions

  1. Start by making the tomato sauce: Preheat oven to 200°C / 390°F. Place tomatoes on a baking sheet with baking paper and bake for 30 minutes – see notes. Remove the skin from the tomatoes and transfer to a food processor. Add in the rest of the ingredients and blend until smooth.
  2. Now make the crust by whisking together chickpea flour and baking powder. Add in the oil and then the water one tablespoon at a time. Roll out between two pieces of parchment paper. Remove one of the sheets and cut into desired shape.
  3. Spread out the tomato sauce on the crust. Tear apart the buffalo mozzarella and spread it out on the crust. Place the tomatoes on the pizza.
  4. In a bowl whip the mascarpone cheese using an electric beater (or use your stand mixer). Place dollops of whipped mascarpone on the pizza.
  5. Bake for approx. 15 minutes – or until the crust is golden brown.
  6. Serve topped with fresh arugula.

Notes

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

http://sproutedfig.com/pizza-with-whipped-mascarpone-and-homemade-roasted-tomato-sauce-tuscany-vol-2/

 

April 6, 2015

An easy and super delicious vegetarian (vegan) one pot coconut curry

En super let og super lækker vegetarisk (vegansk) kokos curry

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Right now I am in the middle of a wonderful adventure like I was exactly one year ago. A musical adventure. I’ve been living together with about 40 other lovely people my age in the theatre in the neighbour town 12 hours a day 10 days straight in order to make the most amazing show – just like last Easter break. The Easter break is where half a year worth of work culminates. And NOW we are ready – we’ll be playing every day this week. I really love these weeks. I love living in this big bubble of dancing, singing and acting together with the most amazing, funny and sweet people on earth. My stomach hurts from laughter. It is tough and I am extremely exhausted – but I love it! There is no better feeling than this one – we have fought and fought and worked and worked and now we are on stage giving EVERYTHING we have.

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Lige nu står jeg midt i et utroligt eventyr igen ligesom jeg gjorde for præcis et år siden. Et musical eventyr uden lige. Ligesom sidste påske har jeg og ca. 40 andre unge boet i Galaksen (kulturhuset/ teatret i Værløse) 12 timer om dagen 10 dage i træk for i fællesskab at skabe et utroligt show. Påsken er kulminationen af et halvt års træning og NU går det løs med forestillinger hele den kommende uge. Og jeg nyder hvert et øjeblik. Jeg elsker på denne måde at få lov til at lukke mig ind i en kæmpe teater-, sang- og danseboble sammen med de mest fantastiske musicalmennesker. Det er hårdt. Det er intenst. Men mest af alt er det fantastisk sjovt. Min mave gør ondt så meget har eg grint. Der er ingen bedre følelse end den jeg har lige nu – at stå med en færdig forestilling, man har kæmpet for at lave og få lov at fyre den MAX af på scenen. Whoop!

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

We premiered yesterday and thereafter we threw a premiere party – so next day we are always off which feels insanely weird after ten so intense days. I couldn’t stand being away from the kitchen and my camera anymore – I mean, TEN days!!!

I hope I’ll be able to share some photos from the show soon.

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I går havde vi præmiere med efterfølgende præmierefest, og dagen derpå har vi altid fri før det går løs igen i morgen. Og så kunne jeg ikke holde mig ude af køkkenet længere – ti dage væk fra køkken og kamera er lang tid (;

Jeg håber på at få lov at dele nogle billeder fra forestillingen snart.

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Last summer I took a cooking class on Gili Islands in Indonesia where we made the most delicious chicken curry and I’ve been wanting to make a vegetarian version ever since – and here’s the result (unintentionally it even turned vegan). My family loved it – I hope you do too.

Happy belated Easter!

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Sidste sommer tog jeg et kokkekursus på Gili Islands i Indonesien, hvor vi bl.a. lavede den lækreste kyllingecurry, og lige siden jeg sådan haft lyst til at lave en vegetarisk udgave, og her er den endelig (den endte endda med at blive vegansk). Min familie var vilde med den – det håber jeg også I er.

Glædelig forsinket påske!

Vegan Vegetable Coconut Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 tbsp. sesame or coconut oil
  • 1 big yellow onion
  • 2 cloves garlic
  • 2 thump sized lumps of ginger root
  • 3 tbsp. mild curry paste
  • 1 can coconut milk
  • ½ cup water
  • 1 big red bell pepper
  • 1 small head broccoli
  • 200 g. white mushrooms
  • Optional: tofu cubes
  • Juice from 1 lime
  • 2 tbsp. palm sugar (or honey if you aren’t strictly vegan)
  • 2 scallions
  • 1 tbsp. soy sauce
  • Pepper
  • Almonds or cashews for topping

Instructions

  1. Heat the oil in a big wok.
  2. Cut the onion into strips, smash the garlic and grate or chop the ginger root. Add it onto the pan together with curry paste and fry for 5 minutes (or until de golden onion softens slightly).
  3. Pour over coconut milk and water and bring to a simmer.
  4. Cut the bell pepper into strips, the broccoli into smaller bouquets and the mushrooms into fourths. Add to the simmering coconut mix (eventually together with tofu).
  5. Season with limejuice, palm sugar, scallions, soy sauce and pepper.
  6. Let simmer for 10 minutes.
  7. Serve topped with cashews or almonds and eventually together with rice or noodles.
http://sproutedfig.com/vegan-curry/

January 31, 2015

Low carb and gluten free pancakes – perfect for pancake Sunday

low carb og glutenfrie pancekager – lige til pandekage søndag.

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I posted a picture on Instagram of these super delicious low carb pancakes exactly one week ago with the promise that the recipe would be up ASAP. I fully intended to post the recipe that weekend. I really did. Or the days following. But you know how things very often tend to suddenly get a little crazy and all of a sudden you find yourself running around from event to event with a 117 different thoughts flying in and out of your head, while you feel guilty because of all the work you know you have to make once you get home a little too late in the night. Well, lets just say it has been one of those weeks ;)

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Jeg postede et billede af de her super lækre low carb pandekager på Instagram sidste lørdag med løftet om at opskriften ville komme på bloggen fluks. Jeg havde alle intentioner om at poste den selvsamme weekend. Eller i det mindste i dagene lige efter. Det havde jeg virkelig. Men jeg tror vi alle kender følelsen af, at al ting med et falder sammen og pludselig finder man sig selv løbende rundt fra arrangement til arrangement med 117 ting i hovedet alt imens du har dårlig samvittighed over alle de lektier du ved, du skal hjem og lave sent i aften. Well, lad os bare sige det har været en af de uger ;)

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

There are so many delicious recipes on low carb pancakes and waffles flying around on the internet and I really want to try all of them. Lately I’ve been drooling over these delicious looking pancakes by sweet Stinna and these absolutely gorgeous pancakes by my big idol The Food Club. Unfortunately due to my insanely annoying egg allergy I can’t make any of them, because they all have a ton of egg in them. So I put myself on a mission: To make my own recipe on low carb pancakes.

These pancakes are the outcome of the mission and I am very happy with the result. There is one egg white in one serving of these, but because it is mixed with a lot of other stuff I can still eat almost one entire serving. One serving is 5 small pancakes and guess what? I could eat 4 without getting sick! That must be a record. Yay!

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Der flyver så mange lækre opskrifter på low carb pandekager rundt på nettet, og jeg har sådan lyst til at prøve dem alle sammen. På det sidste har jeg bl.a. kigget på disse lækre pandekager af dygtige Stinna og de her flotte pandekager af mit idol The Food Club. Men det skal ikke være så let nej – jeg kan nemlig desværre ikke spise nogen af de lækre sager på grund af min utroligt irriterende allergi for æg. Der er simpelthen for mange æg i de opskrifter. Så jeg satte mig selv en mission: At lave min egen opskrift.

Disse pandekager er resultatet af missionen, og jeg er virkelig glad for det. Der er en æggehvide i en portion, men fordi der er så meget andet godt i de her pandekager kunne jeg spise næsten en hel portion – 4 ud af 5 små pandekager. Det må være en rekord! Jubii!

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I hope you are all having a wonderful weekend!

Jeg håber I alle sammen har en skøn weekend!

Low Carb Pancakes

Yield: 1 serving

Serving Size: 5 small pancakes

Low carb and gluten free pancakes - perfect for pancake Sunday

Ingredients

  • 1 egg white
  • 1/2 tbsp. honey
  • 1/4 cup greek yoghurt
  • 2 tbsp. buckwheat or almond flour
  • 1 tsp. coconut oil or butter

Instructions

  1. Using an electric mixer beat together the egg white and honey until it turns into fluff.
  2. Carefully stir in the yoghurt. Make sure you don't mix too much - otherwise you'll just beat all the air out of the egg white. Then stir in the buckwheat flour.
  3. Melt the coconut oil or butter on a frying pan and place 5 small dollops of batter on the pan. Cook over low heat for approx. 4 minutes - then flip the pancakes and cook for alnother 2 minutes.
  4. Serve right away with fruit and yoghurt.
http://sproutedfig.com/low-carb-pancakes/

January 16, 2015

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Sund og mættende salat med bagte rødbeder, sukkerærter, rucolasalat, kapers og senneps-yoghurt dressing

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

This is crazy! Have you ever heard of the IBO – the International Biology Olympiad? It is this huge competition where each country sends 4 of their best biology students – a really big thing. So two months ago I qualified for the national semi finals (NBO) – 30 students from the entire country was chosen, and this Sunday, Monday and Tuesday we met in Odense to compete. It was such a great experience. Everybody was so nice and we spend the evenings talking and laughing – you almost forgot it was a competition. I was so happy and proud to be one of the 30 best and really enjoyed my time there, but then things got even more crazy: On Tuesday the judges announced the 15 winners – the candidates for the national finals. And, and… I am one of them! I can’t believe it. I seriously didn’t think I could do it. I am officially in the absolute last run for the International Biology Olympiad. Wow.

Yes, I told you I am a nerd – but right now I just love it!

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Det her er for sindssygt! Har du nogensinde hørt om IBO – den internatiola biologiolympiade? Det er den her kæmpe store konkurrence, hvor hvert land sender 4 af deres bedste biologielever – en stor ting. For to måneder siden kvalificerede jeeg mig til semifinalen i den nationale olympiade (NBO) – 30 elever fra hele landet blev udvalgt, og den her søndag, mandag og tirsdag mødste vi så til konkurrenec i Odense. Det var en fantastsisk oplevelse. Alle de andre var så søde, og vi brugte aftenerne på at snakke og grine – man glmete næsten helt, at det var en konkurrence. Jeg var så glad og stolt af at være blandt de 30 bedste og nød hvirkelig tiden, men så skete der noget, der var endnu mere sindssygt: Tirsdag udråbte de så de 15 vindere – kadidaterne til den nationale finale. Og jeg er en af dem! Jeg kan ikke tro det. Seriøst, det troede jeg ikke jeg ville kunne. Men nu er jeg officielt med i det sidste opløb til OL i biologi. Internationalt. Wow.

Ja, jeg sagde jo jeg er en nørd – men lige nu gør det mig ikke noget.

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Enough blabbering about biology – on to food. The semi-finals (ok, NBO again) took place at the University of Southern Denmark, where we also had lunch on Monday. I got this super delicious beet and mustard salad, which I really enjoyed. So I decided on remaking it at home.

I must say, this salad is way better when you eat it calmly at home and not with your head spinning with enzymes, hematocrit levels, spectrophotometers, fish’s anatomy and elephant seal’s life cycles and your stomach full of butterflies (;

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Nok biologisnak – nu til maden. Semifinalen (ok, NBO igen) var på Syddansk Universitet, hvor vi også spiste frokost. Jeg fik den her super lækre rødbedesalat med sennepsdressing, som var virkelig lækker. Så jeg prøvede at lave den igen, da jeg kom hjem.

Jeg må sige, at den smager endnu bedre, når du kan spise den i ro og mad uden hovedet fuld af enzymer, hæmatokritværdier, spektrofotometri, fiskeanatomi og søelefanters livscyklus og maven fuld af sommerfugle.

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Beet & Sugar Snap Pea Salad w/ mustard dressing

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Ingredients

  • 500 g.(1,1 oz.) beets (preferably baby)
  • 250 g. (approx. 1 1/2 cup) sugar snap peas
  • 2 tbsp.caper
  • 1 big handful rocket salad
  • 1/4 cup almonds
  • ...
  • 1/4 cup plain greek yoghurt
  • 2 tbsp. mustard
  • 1 tsp. honey
  • Pepper

Instructions

  1. Preheat oven to 200°C / 390°F. Place beets on a baking sheet lined with baking paper and bake until soft, but not mushy ("al dente" is good). This takes approx. 40 minutes if using baby beets*
  2. Remove the skin and cut the beets into smaller pieces.
  3. Slice the sugar snap peas.
  4. In a small bowl mix together all the ingredients of the dressing (below the "..." in the ingredient list).
  5. Mix together beets, sugar snap peas, caper, rocket salad and dressing.
  6. Chop the almonds sprinkle them on top.

Notes

* Speed up the baking process by cutting the beets into smaller pieces. The salad stays fresh for up to one day if kept in an airtight container in the fridge.

http://sproutedfig.com/beet-sugar-snap-pea-salad-w-mustard-dressing/

January 11, 2015

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Korn-, sukker- og glutenfrie pandekager toppet med banan, mandler og kanel

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

There is one slight disadvantage being the photographer of the family: No-one ever takes “spontaneous” pictures of me. The only pictures I have of myself are those where I am standing with a ridiculously fake smile in front of some monument, and let’s be real… The best pictures of people are those you don’t know are being taken. So it was quite a treat for me to suddenly have another photo freak in the house last autumn. As I’ve talked about before we had an American college student living with us last semester, and it was such a wonderful experience. Her name is Lily and I could never have dreamed of a better exchange sister. Just to mention a few of the countless wonderful things about her: She is very interested in food and takes a lot of photos. For instance these photos of me cooking and shooting, for which I am very grateful. Lily is incredibly talented! I usually hate pictures of myself.

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Der er en enkelt lille ulempe ved at være den eneste ”fotograf” i familien: Der er aldrig nogen, der tager billeder af mig, når jeg ikke kigger. Derfor er de eneste billeder, jeg har af mig selv dem, hvor jeg står med et stor falsk smil foran en eller anden seværdighed. Og let’s face it – de bedste billeder er nu en gang dem, man ikke ved bliver taget af en. Det var derfor virkelig skønt, da vi pludselig havde endnu en foto-tosse i huset i efteråret. Som jeg før har snakket om, har vi haft en super sød amerikansk college studerende til at bo hos os sidste semester. Hendes navn er Lily, og jeg kunne ikke have drømt om en bedre udvekslingsstuderende. Bare for at nævne nogle få af de skønne ting omkring hende: Hun er ligesom mig meget interesseret i mad og kan godt lide at tage billeder. Hun har fx taget de her  billeder af mig, der laver mad og fotograferer, som jeg er utroligt glad for.

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Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Despite the relatively short time Lily stayed with us, we did a lot of great things together. For instance going to Berlin for a weekend. I’ve already told about the trip, but I have to repeat the fact that Berlin has so much nice food to offer. At a flea market (Flohmarkt am Mauerpark) Lily and I had some insanely delicious gluten free buckwheat crepes. I added banana, almonds and cinnamon to mine and it was the best crepe I’ve had in my entire life. I had to make it again.

So here it is: The long awaited recipe on buckwheat crepes (:

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På trods af den relativt korte tid, hun boede hos os nåede vi at lave en masse sjove ting. For eksempel tog vi på en weekendtur til Berlin. Jeg har allerede fortalt om turen, men jeg må lige endnu en gang fortælle, hvor fantastisk meget lækker mad, Berlin har at byde på. På loppemarkedet Flohmarkt am Mauerpark fik Lily og jeg de lækreste glutenfrie boghvedepandekager. Jeg puttede banan, mandler og kanel på min, og det var den bedste pandekage, jeg nogensinde har fået. Jeg måtte lave den igen.

Så her er den: Den længe ventede opskrift på boghvedepandekager (:

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

These pancakes aren’t sweetened, because I like to add my sweetener myself. Furthermore the crepes can be used as gluten free burritos, when there isn’t any sweetener in them. But feel free to add some maple syrup to the batter.

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Pandekagerne er ikke sødede, da jeg bedst kan lide selv at søde dem efterfølgende efter behov. Ved at lave dem uden sukker kan de endvidere bruges som glutenfrie madpandekager. Men tilføj hellere end gerne lidt ahorn sirup til dejen.

 

Buck Wheat Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10 medium crepes

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Ingredients

  • ¾ cup milk of choice
  • 2 eggs
  • 2 tbsp. olive oil
  • ½ tsp corse salt
  • 1 cup (130 g.) buckwheat flour
  • 1 tsp. margerine, coconut oil or organic butter
  • Almonds
  • Banana
  • Cinnamon
  • Maple syrup

Instructions

  1. Whish together milk, eggs and oil. Add in the flour and salt and mix well.
  2. Melt the margerine/butter/coconut oil on a medium frying pan (preferably non-stick).
  3. Make the crepes using approx. 1/4 cup batter for each.
  4. Fry on each side for 2 minutes or until the edge of the crepe is golden brown.
  5. Serve right away with almonds, banana, cinnamon and maple syrup.
http://sproutedfig.com/buck-wheat-pancakes/

 

December 25, 2014

Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Simpel grøn salat med spidskål, grønkål, mandler, avokado, høost og sennepsdressing.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

A very Merry Christmas to all of you!

I hope you’ve all had a wonderful Christmas so far. In Denmark we celebrate Christmas on the night of the 24th of December. It was such a wonderful night. Every year we celebrate Christmas with the whole of my mother’s family – 15 (+ 2 dogs) in total with an age span from 7 to 78 – and I can’t imagine a better way of celebrating it. We go to church, even though we aren’t that religious, and then we play some games, have a delicious dinner including the traditional dessert (I won one of the almond prizes!), dance – yep, dance – around the tree and then we open presents and eat sweets. Wonderful traditions. I am so grateful for my lovely family.

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Different from English version (:

Glædelig jul alle sammen!

Jeg håber alle har haft en skøn juleaften. Hvert år holder vi jul med hele min mors familie – 15 mennesker i alt i alderen 7 til 78 år – og jeg kan ikke forestille mig en bedre måde at holde jul på. For på trods af aldersforskellen er det altid utroligt hyggeligt, og jeg elsker at der er mennesker alle vegne.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

It is funny how sometimes the things you just throw together become a hit. Like this salad. I just wanted to make a quick salad for lunch for the entire family yesterday. We happened to have some pointed cabbage and kale so that was what I used to make this salad. Nothing special I thought. But then a lot of people started telling me how good it was. It started my my 10-year-old cousin, who took one bite, looked at me and said, “This salad is great”. My grandmother (who’s a brilliant chef) even asked for the recipe. I did really like it myself, but nevertheless I was a tad surprised since it literally took me just 3 minutes to throw together. But pleased all the same. Because there is no better thing than making something others like.

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Det er sjovt, hvordan det nogle gange er de ting, der lige smides sammen, der bliver et hit. Som denne salat. Jeg ville bare lave en hurtig salat til frokosten for hele familien i går. Vi havde tilfældigvis lidt spidskål og grønkål, så det var det, jeg brugte i denne salat. Ikke noget specielt. Men så begyndte folk at rose mig for salaten. Det begyndte med min tiårige fætter, der tog én bid, kiggede på mig og sagde: ”Det er en virkelig god salat”. Min mormor (som er en eminent kok) spurgte endda efter opskriften. Jeg synes da også selv den var god, men var alligevel en anelse overrasket, da det bogstaveligt talt tog mig 3 minutter at smide det hele sammen. Men også glad. For der er intet bedre end følelsen af at lave noget mange kan lide.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).

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Til denne salat brugte jeg en dansk ost kaldet høost, vi køber hos ostehandleren i vores by (Farum). Jeg tror godt man kan få den andre steder, men ellers kan du bruge primadonna eller pecorino (eller en god parmesan, hvis det er nødvendigt).

Kale & Cabbage Salad w/ almonds and mustard vinaigrette

Prep Time: 5 minutes

Yield: 8 servings (side)

Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Ingredients

  • 1 tbsp. mustard
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 scallion
  • 1 clove garlic
  • Pinch salt
  • A drop of honey
  • ...
  • 3 stalks of kale
  • 1/2 head of pointed/ sweetheart cabbage
  • 1/3 cup (0,7 dL) almonds
  • Chunk cheese (hay, pecorino, primadonna - see notes)
  • 2 avocados

Instructions

  1. Start by making the dressing: Mix together mustard, lemon juice and olive oil. Slice the scallions finely and press the garlic (or chop it finely). Add it to the dressing. Season with salt and honey. Set aside.
  2. Make the salad my chopping the kale and slicing the cabbage finely (as if you were making coleslaw).
  3. Chop the almonds and cube the cheese and avocados. Add it into the salad.
  4. Add the dressing and mix very well.
  5. Serve right away or store covered in the fridge for up to one day.

Notes

For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).

http://sproutedfig.com/kale-cabbage-salad-w-almonds-and-mustard-vinaigrette/

 

Thanks to my lovely mom for letting me borrow her pretty hands.

December 18, 2014

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

SUPER SALAT M/ BLOMKÅL, GRANATÆBLE, AVOKADO, MANDLER OG BRØNDKARSE

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

I am finally done with the big assignment, I’ve been talking about, which means time for doing whatever you want and time for Christmas. It has been interesting but also hard to make the assignment, though I am still in high school. Danish high school is said to be more like a thing in between high school and college than actual high school. And the grade counts for two grades on my final average when I graduate next summer, which ultimately determines which educations I can get into. I’ve been doing experiments at the pharmaceutical company Lundbeck and everything. So the last two weeks have been intense. Every single senior in the entire country has been sitting with a mountain of papers, books, reviews, science data, novels and survey results. And the only topic of conversation with fellow seniors has been SRP. I look forward to a Facebook feed without all the SRP-related stuff – ridiculous memes and shouts for help.

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Så blev det sidste punktum i min SRP (den store opgave, man laver i 3.G) sat og papirerne sat i mappen. Det er en fantastisk følelse at stå med de fire tykke mapper med opgaven i hånden. De sidste to uger har været ret så intense. Hver og en 3.G-elev i hele landet har siddet begravet i bøger, reviews, artikler, spørgeskemaer, forsøgsdata, romaner og billeder. Og hver gang jeg har talt med en med-3.G’er er samtalen faldet på SRP. Nu glæder jeg mig til frihed, jul, ferie og en Facebook-feed der ikke er ved at sprænges med SRP-ting – alt lige fra latterlige memes til råb om hjælp.
CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESSCAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS
Okay, so I lied. Not the last two weeks. I finished last Sunday :3 Well, roughly. Then I took a break Monday and enjoyed a day walking around in Christmas-decorated Copenhagen, where after I got back to my desk a edited the entire thing on Tuesday. I just haven’t told any fellow seniors – because I know it would stress me out if I knew some people were done but I wasn’t. Don’t worry, I didn’t hurry through it – but I did start before most others did, and I can be quite efficient when I want to (;

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Okay, jeg løj. Ikke de sidste to uger – jeg var færdig i søndags :3 I det store hele i hvert fald. So jeg tog en pause-dag mandag og nød hele dagen i smukke juledekorerede København, hvorefter jeg igen plantede mig ved skrivebordet og rettede hele opgaven tirsdag. Men sh! Jeg har ikke fortalt nogen andre 3.G’ere at jeg blev færdig før tid, for jeg ved, at jeg ville blive utroligt stresset, hvis jeg vidste nogen var færdige, når jeg ikke var. Bare rolig, jeg har ikke jappet det igennem – men jeg startede før de fleste andre.
CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

So I’ve had plenty of time for running, walking the dog, see some friends and creating delicious lunches and breakfast the last days, having finished before time. Particularly two salads have been very popular in my kitchen: the delicious quinoa salad with roasted carrot pesto, To Her Core kindly made for my blog, and this incredible super food cauliflower salad. A wonderful and colourful salad, which is fairly easy to make, insanely delicious and pretty filling.

Also as you can see I’ve been playing a bit with gifs…

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Så jeg har haft massere af tid til at løbe, gå ture, se venner og lave lækker morgenmad og frokost. Specielt er to salater gået igen i de her dage: den lækre quinoa salat med gulerodspesto, To Her Core lavede til bloggen og den her skønne blomskålssalat. En dejlig og farverig salat, som er let at lave, utrolig lækker og rimelig mættende.

Og så har jeg, som I kan se, fjollet lidt rundt med nogle gifs…

Cauliflower Avocado Salad w/ pomegranate

Yield: 2 servings (or 4 servings if used as a side dish)

Super food salad with cauliflower, avocado, pomegranate, almonds and watercress.

Ingredients

  • 1/2 head of cauliflower
  • 1 small pomegranate
  • 1 avocado
  • 1/4 cup almonds
  • 1 big handful of fresh watercress
  • 1 tbsp. olive oil
  • 1/2 tsp. flake salt (sea salt)
  • Pepper to taste
  • Optional: fresh mint

Instructions

  1. Cut the cauliflower into small bouquets and place them in a food processor. Blend until it resembles rice - approx. 10 seconds.
  2. Take out the seeds from the pomegranate, cube the avocado and chop the almonds and watercress coarsely.
  3. Mix blended cauliflower, pomegranate seeds, avocado cubes, almonds, watercress and olive oil in a big bowl. Season with salt and pepper.
  4. Serve right away.

Notes

This salad keeps fresh in the fridge for one day.

http://sproutedfig.com/cauliflower-avocado-salad-w-pomegranate-blomkals-avokado-salat-m-granataeble/

 

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

 

 

 

November 4, 2014

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for  crackers or vegetables.

Lækker og let dip med ærter, edamame bønner, mynte og brøndkarse. God til crackers og grøntssagsstave. 

PEA & EDAMAME DIP WITH WATERCRESS, MINT & RICOTTA

 

I just arrived home after a wonderful weekend in the wonderful city Berlin. Berlin is strange. It is actually a pretty ugly and style-confused city, but at the same time it is one of the most interesting and beautiful cities because of all the contrasts. Berlin has more history than most other cities and there is so much to see there. I’ve been there three times now and I am definitely not done with that city. There is still so much I need to see in that fantastic city.

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Så er jeg hjemvendt efter en helt fantastisk dejlig weekend i Berlin. Berlin er skør. Det er på en gang en super grim og stil-forvirret by, men samtidig er den utrolig smuk og utrolig spændende på grund af alle de kontraster. Berlin gemmer på mere historie end nogen andre byer, og der er så meget at se der. Det var tredje gang, jeg var der, men jeg er helt sikkert ikke færdig med den fantastiske by!

 

BERLIN BERLIN BERLIN

 

Just a quick little guide to three of the best things I saw this time – one thing I’ve seen before, one semi-new thing and one entirely new. All three things I definitely recommend seeing whilst in Berlin. Here we go.

 

One new – Flohmarkt am Mauerpark. This flea market is definitely one of the best I’ve ever been to. One big mix of retro second-hand clothes, wooden furniture, ethnic food, old LP’s, handmade ceramics and designer jewellery. And everywhere you can here the tunes of upcoming underground bands playing. Wonderful! And I got the most delicious gluten free buckwheat crepe with banana, almonds, cinnamon and maple syrup – so good!

One semi-new – Marooush, Egyptian Restaurant. Berlin offers all different kinds of cuisines and I’ve had a lot of different ethnic foods there. This Egyptian restaurant was especially wonderful. You sit by low tables and eat the most delicious food – falafels, flatbread, hummus, Egyptian salad… The interior is very authentic and there is live music, which isn’t too much – just enough to set the mood.

One old – East Side Gallery. A must for all tourists. I’ve seen it before, but it is still very nice to see. Contemporary art painted on the old Wall – a great symbol on the contrasts in Berlin.

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Jeg er ikke Berlin-ekspert, men jeg bliver simpelthen lige nødt til at dele nogen af mine yndlingsting so far med jer. En lille mini-guide – en ny ting, en semi-ny og en gammel. Here we go.

 

En ny – Flohmarkt om Mauerpark. Helt sikkert det fedeste loppemarked, jeg har været på. Et stort mix af retrotøj, træmøbler, etnisk mad, gamle LP’er, håndlavet keramik og designer smykker. Og alle vegne flyder tonerne fra de upcoming undergrundsbands, der spiller der. Skønt! Jeg fik den lækreste glutenfrie boghvedepandekage med banana, mandelsplitter, kanel og ahorn sirup.

En semi-ny: Marooush, Egyptisk restaurant. Man kan få mad fra hele verdenen i Berlin, og jeg har før fået arabisk mad, men denne gang besøgte vi en ny fantastisk restaurant, Marooush. Indretningen er meget autentisk og du sidder ved lave borde og spiser de lækreste falafler, fladbrød, salater og hummus. Og der spilles livemusik – ikke for meget, blot nok til lige at sætte stemningen. 

En gammel – East Side Gallery. Et must for alle turister, I know, men den gamle mur med moderne kunst på er så spændende og understreger i den grad kontrasterne i Berlin.

 

BERLIN BERLIN BERLIN BERLIN

PEA & EDAMAME DIP WITH WATERCRESS, MINT & RICOTTA

And now for a little recipe. One of my friends gave me a challenge not too long ago: to make something which didn’t require any funny ingredients like buckwheat flour, palm sugar, coconut oil etc. I thought it sounded like such a fun challenge. Thanks Anna ;) So why not? Here comes the first recipe out of 5. A super healthy, super easy and super delicious pea and edamame dip. Perfect for crackers and veggie sticks.

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Og nu til en lille opskrift. En af mine veninder gav mig en lille blogger-challenge for lidt tid siden: at lave noget, der ikke kræver nogle skøre ingredienser som kokosolie, palmesukker eller boghvedemel. Det lød virkelig som en sjov udfordring. Ikke mindst når man tænker på at jeg om ikke så ufatteligt længe igen skal ud og bo for mig selv og selv betale mad – avav. Tak Anna ;)

Så her kommer den første opskrift ud af 5. En super sund, super nem og super lækker edamame og ærte dip. Perfekt til crackers og grøntsagsstave.

 

Pea & Edamame Dip

Prep Time: 10 minutes

Yield: 1 ½ cup

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for crackers or vegetables.

Ingredients

  • 1 ½ cup potted edamame beans, eventually frozen
  • 1 cup potted peas, eventually frozen
  • ¼ cup fresh cheese*
  • 1 tbsp. olive oil
  • 1 big handful fresh watercress
  • 1 big handful fresh mint
  • ¼ cup water
  • ¼ tsp. coarse salt
  • Pepper and lemon juice to taste

Instructions

  1. Pour boiling water over the beans and peas if using frozen.
  2. Place edamame beans, peas, fresh cheese, olive oil, watercress, mint and salt in a food processor. Pour the water over and blend until smooth.
  3. Season with pepper and lemon juice.
  4. Serve right away or store in a mason jar in the fridge for up to 5 days.

Notes

* Preferably ricotta, but you can use fromage frais/blanc (or greek yoghurt if you must)

http://sproutedfig.com/pea-edamame-dip/