Sprouted Fig (The Smoothie Lover)
September 20, 2015
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Healthy brownies! Super delicious, vegan, paleo, grain free blender fudge brownies sweetened with dates. What more could you ask for?

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

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

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

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

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

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

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

I’ll try and do this short

 

The weird Danes

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

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

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

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

 

What about me?

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

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

 

The near future and folk high schools

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

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

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

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

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

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

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

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

 

The future

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

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

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

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

Aaaand, back to the brownies – enjoy!

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

Vegan date sweetened fudge brownies

Ingredients

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

Instructions

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

September 6, 2015

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Sund, rå, mørk og lækker chokolade tahin sauce. Perfekt itl grød, banan-is og desserter. 

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Sorry for the tahini spamming. Both here on the blog and on Instagram.

The thing is that I’ve been obsessed with tahini ever since I came home from Israel. That stuff is just so insanely delicious, healthy and not least versatile. Caramels, dressings, desserts, cookies, on toast, as topping… The possibilities are endless. Seriously. You wait. In a couple of weeks I will probably be making tahini soup or ice cream (hey, the latter doesn’t sound really bad come to think of it…) Okay, I promise to stop before I get any more good insane ideas.

Jeg beklager overfloden af tahin billeder for tiden. Både her på bloggen og på Instagram

Men jeg kan bare ikke gøre for det. Lige siden jeg kom hjem fra Israel har jeg været besat af tahin. Den lækre sesamsmør er bare så skøn og kan bruges til alt. Virkelig. Tænk karameller, dressinger, desserter, cookies, på toast, ren som topping. Anything. Bare vent, om lidt danser jeg sikkert rundt i køkkenet i fuld sving med at lave tahin suppe eller tahin is (hey, den sidste er faktisk ikke så dum igen…). Okay, jeg stopper, før jeg får flere gode skøre ideer.

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Well, this sauce… Oh my! I am not joking when I say it is one of the best chocolate sauces I’ve ever had. Dark, dark, creamy, flavorful, luscious, not-too-sweet chocolate sauce. Which actually tastes like chocolate – not that sugar-y stuff you used to get as a child for ice cream desserts, that didn’t even taste like chocolate, but more like cocoa flavoured sugar sauce. No, this is the real deal. With less sweetener, which leaves plenty of space for the cocoa to shine through.

Okay, så den her sauce er så noget af det bedste, jeg nogensinde har smagt. No joke. Mørk, mørk, mørk, cremet, fuld af smag, lækker, ikke-for-sød chokolade sauce. Som endda smager af chokolade – ikke som den sukker sirup med et snært af kakao, jeg fik som barn, der ikke engang smagte af chokolade. Nej det her er the real deal med mindre sukker, så chokoladen får lov at dominere i en fantastisk saucedrøm. Jatak!

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

This recipe is a result of the combination of two of my biggest obsessions: tahini and getting creative in the breakfast kitchen with all kinds of different nana-ice creams and oatmeal combinations with 700 different kinds of toppings. So use it to top off oatmeal, yoghurt of choice, nice cream, smoothies and desserts.

Or eat it by the spoon like I do. 

Denne opskrift er resultatet af en kombination af to af mine største besættelser: tahin og så det at gå helt krea-amok i morgenmadskøkkenet med oceaner af banan-is og grødkreationer og 700 forskellige slags toppings. Muuuuums. Så brug saucen som topping til grød, yoghurt, banan-is, smoothies eller desserter. 

Eller spis det med ske, som jeg gør. 

Raw Hot Fudge Sauce

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Ingredients

  • 1/2 cup tahini
  • 3 tbsp. raw cocoa powder (you can use non-raw)
  • 2 tbsp. raw honey*
  • 1/2 cup water, approximately

Instructions

  1. In a jar, mix togehter tahin, cocoa powder and honey. Add in water as needed.
  2. Store in a jar in the fridge for a week (but it won't last that long - I promise)

Notes

* Sub agave for vegan version

http://sproutedfig.com/raw-vegan-hot-fudge-sauce/

August 14, 2015

Next Level Oatmeal

En vinder-havregrød

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

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

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

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

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

Men så fik jeg den ide at tørriste selve havregrynene.

Og den ide var meget populær på Instagram.

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

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

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

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

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

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

Happy weekend!

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

Ha’ en skøn weekend!

Toasted Oatmeal

Cook Time: 10 minutes

Yield: Serves 1

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

Ingredients

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

Instructions

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

August 8, 2015

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

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

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

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

I love creative writing.

And I suck at it.

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

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

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

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

Jeg elsker creative writing.

Og jeg stinker til det.

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

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

Så ja, ”garlicky” er et sjovt ord -.-

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

DSC_0622

I’ve naved it Lockhart^^

Also, here are some more pics from Sicily.

Other words I find utterly nice:

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

– Algae

– Peasant

– Overalls

– Tendency

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Og her er lidt flere billeder fra Sicilien.

Andre underligt sjove ord:

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

– Algae

– Peasant

– Overalls

– Tendency

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

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

Comfort in a bowl.

Enjoy!

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

Super simpel, dejligt hurtigt og smadder lækker.

Værsgo!

Bean Pasta w/ Garlicky Greens

Yield: Serves 4

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

Ingredients

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

Instructions

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

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

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