Sprouted Fig (The Smoothie Lover)
December 6, 2015
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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/

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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/

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September 15, 2015

Sunde romkugler. Veganske og fedt fattige. 

Healthy rum balls that taste just like the real thing. Vegan and low fat.

VEGAN HEALTHY RUM BALLS, DATE SWEETENED

I used to love rum balls. Like a lot. It’d be my first choice at the bakery (well, maybe second after scones, but whatever). They just have such an amazing flavour and texture and argh… So good. So when one of my friends, Anna, wrote me last week telling me she had made healthy rum balls and demanding me making them, I didn’t hesitate long. Less than 12 hours after I had a big box full of delicious super healthy rum balls that tastes just like the real thing! Seriously.

Romkugler har altid været mit number one choice hos bageren (okay, måske kun lige overgået af scones, for de er godt nok for gode). Jeg er bare helt vild med den cremede konsistens, deres tung-hed (kan man overhovedet sige det?) og smagt og argh… De er bare så gode! Så da en af mine veninder, Anna, skrev til mig, at hun havde lavet sunde romkugler og forlangte at jeg lavede dem, tøvede jeg ikke længe. Mindre end 12 timer efter havde jeg en dejlig stor boks med de skønneste, sunde romkugler.

I do not claim to have any rights over this music. The rights to this music belongs to the band Beirut. Please  go to their webpage or find them on iTunes or something like it to listen to their awesome music!

My friend just wrote to me what she’d added to the rum balls – and then I‘ve figured out the ratios. Anna, you’re a genius!

The rum balls are sweetened with dates nd have grounded oats as a base, which makes them not only healthy and filling, but also low in fats and low calorie compared the real thing. Epic win!

You can get almond and rum extract in ordinary super markets – they should be situated next to the baking stuff. Otherwise just use real rum – the amount of alcohol will be so small the balls can still be considered healthy.

Anna skrev bare, hvad hun havde puttet i romkuglerne og så lavede jeg ellers selv opskriften – Anna, du er et geni. De er sødes med dadler, der også agerer som det middel, der får dem til at hænge sammen. Og så er de lavet med havregryn, der ikke blot gør, der er lidt fedt i, men også gør, de er mere energifattige end almindelige romkugler. Øj, jatak!

Rom- og mandel ekstrakt kan købes i de fleste supermarkeder. Det står sammen med bageartiklerne, og er ikke spor dyre. Ellers kan du putte rigtig rom i. Bare rolig, de vil stadig være sunde, da der er meget lidt alkohol i den enkelte romkugle.

VEGAN HEALTHY RUM BALLS, DATE SWEETENEDVEGAN HEALTHY RUM BALLS, DATE SWEETENEDVEGAN HEALTHY RUM BALLS, DATE SWEETENED

On a completely other note: Musical started yesterday and I am devastated because I can’t join this year, since I am going to what we call a Folk High School (more about that and the future soon…) in the spring, which means I won’t be home for the show. *Sigh…* It’s been my life the past two years. It cured me from my ballet-heart-break. So knowing most of the old team met yesterday for practice without me just makes me so, so sad. Jesus, how I wish I could join.

Anyway, sorry for mourning… Good thing I’ve got rum balls to cheer me up…

Read about my musicals here and here.

Bare for lige at skifte totalt emne, så er jeg virkelig lidt ked af det… Musical startede igen i går, og jeg skal ikke med i år, da jeg tager på højskole til foråret, og derfor ikke er hjemme til forestillingerne. Så ja, at vide næsten hele det gamle hold mødtes i går og lavede sjov og dansede gør mig ret så knust. Åh, hvor ville jeg ønske, jeg skulle være med.

Undskyld for beklagelsen – godt jeg har romkugler til trøst…

Musical her og her.

Healthy Rum Balls

Yield: 10 small rum balls

Healthy rum balls that taste just like the real thing. Vegan and low fat.

Ingredients

  • 1 cup (240mL) rolled oats
  • 1/4 cup (60mL) cashews or almonds
  • 1/4 tsp. coarse salt
  • 1/4 cup (60mL) cocoa powder
  • 1/2 cup (120mL) dates, about 5 medium dates
  • 1/4 cup (60mL / 4 tbsp) coffee (you can use decaf)
  • 1-2 tsp. almond extract
  • 1 tsp. rum extract (or 1 tbsp. rum)
  • 1 tbsp. maple syrup or 1 more date.
  • Optional: melted dark chocolate for dipping, desiccated coconut for rolling

Instructions

  1. Place oats and cashews in a blender and blend until it turns into flour. Add in salt and cocoa powder and pulse to combine.
  2. Now add in the dates and blend until there are no lumps left. Pour in coffee and extracts and pulse until it resembles dough. Add in maple syrup or more dates if needed.
  3. Roll into balls. Eventually dip the balls in melted dark chocolate or roll them in desiccated coconut.
  4. Store in an airtight container in the fridge.
http://sproutedfig.com/healthy-rum-balls/

 

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June 16, 2015

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Lækker vegansk, fedtfattig, grøntsags-spækket pesto med rødbeder og mandler

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

It’s funny how sometimes the recipes you create on a whim become the best. The ones where you just throw something together completely randomly without the slightest intention of ever making it again, let alone sharing it. Admittedly, it happens rather seldom to me. I walk around daydreaming about food – when I am running, biking, reading, trying to sleep… I usually create the recipes in my mind, taste-test it with my imaginary taste buds and style it in my inner photo studio – and then I make it in real life. Hey, don’t judge – food is my hobby. So the “hey how did that delicious thing come to life unexpectedly?” doesn’t really happen that often to me.

But when it does it’s seriously awesome – like this beetroot pesto.

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Det er sjovt, hvordan de opskrifter, du ryster ud af ærmet, nogen gange bliver de bedste af alle. Dem hvor du bare smider noget sammen uden den mindste intention om nogensinde at lave dem igen – og da slet ikke dele dem med andre. For mig sker dette ret så sjældent. For min hjerne kredser altid om opskrifter – jeg dagdrømmer om mad når jeg løber, cykler, skal sove, læser… Jeg skaber nye opskrifter i mit hoved, smager på dem med mine illusoriske smagsløg og styler maden i mit imaginære fotostudie. Så følelsen af ”hey, hvordan blev den opskrift lige til” sker desværre ret sjældent.

Men når den går er det fantastisk – som denne skønne rødbedepesto.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

The other night I wanted to bring one of my imaginary recipes into the world – pea falafels. Well, the real world doesn’t always resemble my imagination. The falafels were edible yes, but not at all close to what I’d expected, let alone blog-able. But the random “let’s throw something together, oh look, I’ve got beets”-pesto, on the other hand, turned out absolutely fantastic.

Seriously, this is my new favourite thing. I’ve made a big batch thrice since, and eaten it on everything – on sour dough, in salads, in sandwiches, as a side for veggie-balls, on ice ream (okay, kidding), on this grain free loaf of bread, by the spoon… yup, it’s that good.

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Forleden aften havde jeg netop sat mig for at føre en af mine imaginære opskrifter i verden – ærte-falafler. Well, den virkelige verden er ikke altid, som min imaginære gerne vil have, den er. Falaflerne var spiselige og da også lækre – men slet ikke som jeg havde forestillet mig dem (og hlet uden blog-potentiale desværre). Men den komplet tilfældige ”jeg smider noget sammen, hey se, jeg har rødbeder”-pesto på den anden side… Simpelthen fantastisk!

Det er seriøst min nye yndlingsting det her! Jeg har lavet en stor portion tre gange siden og har spist den til alt – på surdejsbrød, i salater, i sandwicher, ved siden af grøntsagsdeller, på is (okay, nej), på dette paleo brød, med ske… Jep, så lækker er den.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Do yourself a favour and try it – it’s so damn delicious and insanely simple.

Gør dig selv en tjeneste og prøv den – den er virkelig lækker og utrolig simpel

Beet Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: One big jar // 1½ cup

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Ingredients

  • 450 g. beets (two big beets)
  • 80 g. (½ cup) almonds
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • ½ tsp. coarse salt (give and take)

Instructions

  1. Peel the beets and cut them into smaller chunks. Place in a pot and cover with water. Bring the water to a boil and let the beets simmer until al dente (time depends on how big the pieces are).
  2. Drain and place the beets in a food processor/ blender. Add in the almonds, olive oil and balsamic vinegar and blend until smooth. Season with salt.
  3. Store in an airtight jar in the fridge for up to a week.
http://sproutedfig.com/beet-pesto/

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April 30, 2015

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

So I am back home again after five amazing days in lovely Tuscany. I’ve been to Italy quite a lot of times before (my family and I holds an inexplicable love for Italy) and I simply love that country. The nature’s stunning, the people nice, the language beautiful and don’t even get me started on the food (pizza, gelato, ravioli… Mmm…). The nice thing is that the Italians value good food highly so almost no matter what restaurant you choose, you can be sure to get something of good quality.

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Så sidder jeg hjemme igen efter fem fantastiske dage i Toscana. Jeg har efterhånden været i Italien en del gange (min familie og jeg nærer en vis forkærlighed for Norditalien) og jeg elsker simpelthen det land. Naturen er så smuk, folket søde, sproget flot og maden i særklasse – gourmet pizzaer, italiensk is, ravioli… mums… Italienerne går nemlig meget op i mad, og ligegyldig hvor man går hen kan man være sikker på at få mad af god kvalitet. Jeg er fan!

Castiglione della Pescaia

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Tuscany is dotted with old medieval towns. They are all build in stone and are perched on the top of the hills which makes them delightfully imperfect. So cute!

We stayed in one of these lovely cities, Castiglione della Pescaia. This city is mostly used by Italians for when they go on holiday or weekend. So the first three days (Wednesday, Thursday and Friday) it felt like we had the whole town for ourselves. Such a lovely and extraordinary feeling.

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Rundt omkring på bjergtoppene i hele Toscana ligger små, søde middelalder borgbyer. De er alle sammen så søde med deres skæve huse, stejle gader og gamle store mursten – fantastisk dejligt uperfekte. Så sødt!

Vi boede i en af disse byer, Castiglione della Pescaia. Byen er et feriested for italienerne selv, så onsdag, torsdag og fredag var der næsten ingen mennesker. Det var så hyggeligt at rende rundt i de skrå gader og føle, man havde verden for sig selv.

Ita1

My brother – Libaration day in Castiglione della Pescaia

Ita2

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

The first two days we spend in Castiglione (where all the pictures are from ecxept the one of the Pisa Tower), but since we flew to Pisa we had to go see the Pisa Tower one more time. So we had lunch in Pisa where I got the most amazing gnocchi dish with a creamy walnut sauce. It was probably loaded with cream and gnocchi isn’t exactly healthy. But it was sooooo good. So I decided to try and make it myself. This recipe uses zucchini noodles instead (I got a spiralizer for my birthday for the record – yay!) and the sauce is made like you’d make a béchamel sauce, which is insanely creamy. I used skim milk, but this recipe can easily be made vegan by subbing unsweetened almond milk.

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De første to dage brugte vi på at udforske Castiglione (billederne i denne post er derfra, undtagen det af det skæve tårn) efter lige hurtigt at have udforsket Pisa og set det skæve tårn endnu en gang – det skal man næsten når man nu flyver til Pisa. Her spiste vi på en skøn lille restaurant, hvor jeg fik den lækreste gnocchi-ret med valnøddesauce. Det var så skønt og helt sikkert spækket med fløde, og gnocchi er ikke ligefrem det sundeste i verden. Men det var SÅ lækkert – helt sikkert det værd.

I den her opskrift har jeg skiftet gnocchi’erne ud med squash pasta (jeg fik en spiralizer i fødselsdagsgave – jubiii), og saucen er lavet, som man ville starte en bechamel sauce, hvilken er helt utrolig cremet. Jeg brugte minimælk, men du kan sagtens bruge en hvilken som helst usødet nøddemælk, hvis det skal være vegansk eller laktosefrit.

 

Click here for a tutorial on how to make zucchini noodles without a spiralizer

Klik er for at se, hvordan du laver squash spaghetti uden en spiralizer

Zucchini Spaghetti with Walnut Sauce // Italy vol. 1

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 tbsp. flour
  • 1 ½ cup milk of choice*
  • ½ cup walnuts
  • Salt and pepper
  • ...
  • 1 zucchini

Instructions

  1. Chop the walnuts finely in a food processor (not until it turns into flour, but fine).
  2. Heat up the olive oil in a small saucepan. Add in the flour and whish very well to make sure no lumps form. Cook for 3 minutes over low heat whisking constantly. The whisking is very important. Other-wise you’ll get big dough lumps.
  3. Pour in the milk a little at a time whisking constantly. When all the milk is added and the sauce is smooth add in the chopped walnuts. Cook over low heat for 5 minutes allowing the sauce to thicken, whisking from time to time again to make sure no lumps form.
  4. Make spaghetti from the zucchini using a spiralizer (if you don’t have a spiralizer, see link above recipe).
  5. Pour the sauce over the zucchini and serve right away.

Notes

* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan

http://sproutedfig.com/zucchini-spaghetti-with-walnut-sauce-italy-vol-1/

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

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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/

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October 26, 2014

Super delicious gluten free gnocchi. Lower in carbs.

Super lækre græskar gnocchi.

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I know this is the most common sentence in the blog world at the moment, but I love pumpkin! There it is – I said it. Pie, oatmeal, soup, smoothies (yes)… There is only one problem: You can’t buy pumpkin puree in Denmark. I’ve been searching and searching and every time I ask an employee in the supermarkets they look at me like I am an alien… “pumpkin WHAT?”. There was only one thing to do: make it myself.

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Jeg ved dette er den mest brugte sætning i blogverdenen for tiden, men jeg elsker græskar. Jep, så har jeg også sagt det. Græskar går i alt; tærte, havregrød, suppe…. Mit eneste problem er, at græskar puré er helt umuligt at opstøve i Danmark. Jeg har ledt og ledt og hver gang jeg spørger en supermarkedsmedarbejder kigger de på mig som om jeg er fra en anden planet… ”græskar hvad?!”. Der var kun en ting at gøre: lave min egen pure.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I bought the most gorgeous muscat pumpkin for my autumn super food salad when we went to the summerhouse last week. It was huge and I didn’t have the heart to leave the rest of that pretty pumpkin there so I brought it with me home, turned it into puree and I’ve been making all different kinds of pumpkin-stuff since. Oatmeal, my healthy pumpkin pie and these lovely gluten free gnocchi.

 

Here’s a great tutorial on making your own puree.

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Jeg købte det smukkeste muskat de Provence græskar til min super salat, da vi var i sommerhuset i efterårsferie. Det var kæmpe stort og jeg havde ikke hjertet til at efterlade resten af det skønne græskar i sommerhuset. Så jeg tog det med hjem og lavede puré af det. Og lige siden har jeg puttet græskar i alt… Havregrød, min sunde græskartærte og i disse skønne gnocchi.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

On a totally other note… We did a race at the school last Wednesday and I beat my pace-record when it comes to 5K running! I’m so happy. I usually run between 10 and 21km so I’m not that fast on a 5K. But I’m such a competitive person, so when I suddenly was facing all the other 350 seniors I ran like I’d never done before. And I came in as number 8 or 9 of all the girls. Out of at least 150!!! I’m so happy! And I was faster than a lot of the boys – so all that running definitely pays off. I’ll definitely do some more sprints in the future. (For the record I did it in 24 minutes, not amazing but better than most).

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Noget helt andet… I onsdags skulle alle afgangsklasser (STX, HF og IB’er) på mit gymnasium løbe et 5-kilometerløb, og jeg slog min egen fartrekord på 5K. Normalt løber jeg mellem 10 og 21 kilometer, så jeg troede egentlig ikke jeg var mega hurtig, men jeg kom ind som top ti af alle piger (vi er ca. 350 elever i alt – så ca. 150 piger). Jeg er så glad!! Løbet har helt sikkert fået mine øjne op for hurtige korte distancer (selvom jeg nok altid vil være langdistanceløber).

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

I served these gnocchis with the same cauliflower and sage sauce as I used for this recipe.

 

Jeg servede disse gncchis med den samme blomskål-salvie-sovs jeg lavede til denne pasta.

Gluten Free Pumpkin Gnocchi

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 2-3 serving

Super delicious gluten free gnocchi. Lower in carbs since the potato is subbed with pumpkin and half of the flour is buckwheat flour.

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup finely grated parmesan, firmly packed
  • 1 egg
  • ½ tsp. coarse salt
  • 3/4 cup (100g.) corn flour (or rice flour)
  • 3/4 cup (100 g.) buckwheat flour

Instructions

  1. In a bowl mix together pumpkin puree, parmesan, egg and salt. Then stir in the flour.
  2. Shape the gnocchi either by rolling them between your hands (this is easier if you wet them from time to time) or my rolling the dough out into “sausages” on a floured surface and then cutting out the gnocchis.
  3. Bring water to a boil in a pot. Add in a bit of salt and then the gnocchis. They are pretty frail, so I dump them into the water one by one using a fork.
  4. When the gnocchis float to the surface (after approx. 7 minutes) they are done. Strain and serve with your favourite pasta sauce.
http://sproutedfig.com/gluten-free-pumpkin-gnocchi/

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July 7, 2014

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Back home from a gray Roskilde Festival I was craving something fresh and something yoghurt for breakfast. And what could be better than skinny yoghurt pana cotta? Nothing right.

I’ve been enjoying a lot of delicious food down at Roskilde the last couple of days – because after the music site opened Thursday (before that it was only the camping areas which were open), you suddenly had access to a lot of super delicious food.

The food down there is in general very nice. In order for a food stall to get a space at the festival it has to be quality. So a lot of the food is either organic or unprocessed. Just how I like it!

Oh, and you can get vegetarian everywhere. So nice. Yesterday I had the most wonderful barley risotto with peas. I was en heaven. I mean… just check out the pic further down this post.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

I hope you’ve all had an amazing summer week last week. With lots of berries and ice cream! My brother and I bought 5 trays of strawberries yesterday. Whoops ;) They were so cheap. The entire festival was closing, so the food stall sold them for only 5DKK each (less than a dollar). My brother and I are the biggest fans of strawberries so we were in heaven!

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As people leave the festival all sorts of funny things happens to the tents, chairs, shoes, madrases etc. Doing crazy stuff is just a part of the festival ;)

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Because they were closing one of the shops sold strawberries for only 5DKK (less than a dollar)! My brother whom visited on Sunday bought 5 trays. Whoops

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Barley-otto. Yummmm!!

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The closest you can get at the biggest stage – Orange Stage for the Trentemøller concert. Nice!

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The lovely and crazy people from my musical team before the Arctic Monkeys concert.

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A R C T I C M O N K E Y S

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Aaaand Stevie Wonder on a lazy and tired last day of the Festival. Such a great mood.

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BASTILLE!!!!! THE best concert. Oh my, it was A M A Z I N G

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Lots of amazing concerts (I saw more than just the three pictured above), lots of sun (I’ve gotten a serious tan line on my shoulder), lots of happy people and lots of delicious food. Wonderful start on the vacation.

And now to the wonderful start on the not-festival-part of the vacation: these lovely healthy skinny berry dessert. These cups are incredibly easy to throw together and they taste just amazing. Full of antioxidants from the berries, which I either just picked from the garden or bought yesterday at Roskilde.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Btw – I’m going to London tomorrow with my great friends Marie and Signe. I’m so exited! But it means another four days away from my beloved blogging world. Follow me on Instagram for pics from the trip :D

Have a wonderful week everyone!

Skinny Yoghurt Panna Cotta with berries and caramelized almonds

Yield: 4

Ingredients

  • 3 gelatine sheets
  • Enough water to cover the gelatin sheets
  • 2 tbsp. extra water
  • 1 cup (250mL) low fat greek yoghurt
  • 2 tbsp. honey
  • 50g. (1/3 cup) almonds
  • 2 tbsp. honey
  • 400 grams of berries (I used red raspberries, red raspberries, cherries, strawberries, blueberries and black currant)

Instructions

  1. Cover the gelatine sheets completely in water and let soak for 10 minutes.
  2. Meanwhile mix together honey and greek yoghurt in a big bowl. Drain the gelatin sheets and melt in a small pot together with the two tablespoons of water. Carefully pour into the yoghurt mixture stirring constantly to prevent lumps. Pour into 4 glasses, cover and refrigerate for 1 hour.
  3. Chop the almonds coarsely. On a non-stick pan melt the honey. Add on the almonds and caramelize for 5-10 minutes stirring often. Pour out onto a piece of non-stick paper to cool.
  4. Rinse the berries and cut bigger berries into smaller pieces.
  5. Add the berries on top of the yoghurt pans cottas and top with caramelized almonds.
  6. Serve right away or cover and refrigerate until you'll serve it. The pana cottas are best they day they're made.
http://sproutedfig.com/skinny-yoghurt-panna-cotta-with-berries/

 

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July 1, 2014

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

Right now “I’m at The Roskilde Festival”. Or rather: I’m supposed to be. I’m just home for a day or two. Needed a break before the music starts on Thursday. It’s gonna be great. The Rolling Stones will be there (!!) and Bastille – one of my favourite bands (: Oh, and Arctic Mokeys – nice nice!

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

So, what do you eat at Roskilde? Well, certainly not quiches (; My food the last couple of days have consisted of strawberries, whole wheat crackers, ice cream, chocolate and buns… Whoops… Not the most nutritious things in the world. Haha, but that’s how festivals are. And that is probably okay from time to time.

Anyway, when I went home I just wanted something fresh and delicious. Breakfast was a not of fruit and some homemade granola. Lunch… This delicious avocado: Best meal in a looong time.
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Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

And then for dinner I decided to make a super delicious ricotta and asparagus quiche with wholewheat crust. Simply delicious!

… and healthy! Ricotta is naturally relatively low fat. 13 grams per 100 grams, which is like “low fat” cream cheese but without any funny ad ins to make it low fat. Oh, and 8 grams of protein per 100 grams, which is actually quite a lot.  Asparagus are packed with antioxidants and lots of different vitamins (source). And then there’s the eggs, which are a great source of protein for vegetarians.

Ricotta and Asparagus Quiche. Vegetarian, healthy || The Smoothie Lover

 

Ricotta and Asparagus Quiche

Ingredients

  • 1 cup (120g.) whole wheat flour
  • 1/4 cup (40g.) brown rice flour
  • 1 tsp. coarse salt
  • 2 tbsp. cold butter
  • 2 tbsp. olive oil
  • 3 tbsp. boiling water
  • 400 g. ricotta cheese
  • 2 eggs
  • 3 tbsp. milk
  • 1 tsp. coarse salt
  • Pepper
  • 1 bunch of asparagus

Instructions

  1. In a bowl mix together the flour and salt. Cube the butter and mix it into the flour until there are no lumps bigger than a pea. Then add in the oil and in the end water until the mixture turns into dough. Roll out on a floured surface and place in a nonstick spring form.
  2. Heat oven to 200°C / 390°F.
  3. Now mix together the ricotta cheese, eggs, milk, salt and pepper.
  4. Cut the asparagus in halves and chop the "not so pretty" end of them into smaller pieces. Mix these pieces into the ricotta mixture and pour over the crust.
  5. Make a "circle" with the rest of the asparagus and bake for approx. half an hour.
  6. Serve right away with a green salad.
http://sproutedfig.com/ricotta-and-asparagus-quiche/

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May 10, 2014
Low fat cinnamon rolls || The Smoothie Lover

er

A long time ago I posted a picture of these cinnamon rolls on Instagram with the promise, that I’d share the recipe soon. The thing is, I’m drowning i tests, assignments and essays. And on top of that I’ve got tons of plans. Oh, yeah, and driving tests. I’ve got my license!!! Finally! One less thing to think about and oh, it’s so wonderful being able to drive around yourself. I really should be making that assignment right now, but I reeeeeally need a break! I’m looking so much forward to having a lot of time for cooking again. Fortunately the reading period in school starts in just one and a half week (:

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

I really enjoy baking for my family, and I really like experimenting in the kitchen. But somehow I always end up baking cinnamon rolls, when I want to greet the entire family. It’s always a winner. Do you know the secret to a good cinnamon roll? Make the dough sweet. Not the filling. Yeah, I know I usually say I kind of lack a sweet tooth. Forget all about that when talking cinnamon rolls. You don’t have to make the dough overly sweet. Just a little sweeter than what most recipes (at least here in Denmark) says you should. And then you can

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Low fat cinnamon rolls || The Smoothie Lover

Cinnamon Roll Wreaths

Yield: 18

Serving Size: 1

Ingredients

  • 50 g. fresh yeast
  • 1 1/2 cup milk
  • 3 tbsp. honey
  • 1/4 cup apple sauce
  • 1/2 cup (40 g.) oats
  • 1 egg
  • 2 tbsp. coconut oil
  • 5 cups (600 g.) flour
  • Filling: 100 g. (0,5 cup) butter + 4 tbsp. sugar + 2 tbsp. cinnamon OR 0,5 cup finely grated apple and 2 tbsp. cinnamon (for a lighter version)

Instructions

  1. Warm the milk in a small sauce pan until it has the same temperature as you little finger. Pour into a bowl of stand mixer.
  2. Dissolve the yeast in the milk and add in honey, apple sauce, oats, egg. Melt the coconut oil and add it in.
  3. Knead in the flour a little at a time.
  4. Cover and the rise for 1/2 - 1 hour.
  5. Meanwhile make the filling: mix together all ingredients in a bowl and set aside.
  6. Preheat oven to 200°C / 390°F.
  7. Roll out the dough on a floured surface until it is approx. 1/2 cm (3/4 inch) thick. Spread out the filling and make the wreaths as shown below.
  8. Bake for 12-15 minutes in the middle of the oven.
  9. Enjoy!
http://sproutedfig.com/cinnamon-roll-wreaths/

Shaping the wreaths:

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Roll out the dough and cut into 4 long pieces.

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Roll each piece and cut into 4 or 5 smaller pieces.

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Cut length wise

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Twist

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Shape into a wreath

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