Sprouted Fig (The Smoothie Lover)
October 31, 2015
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Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.

Skønne sukkerfrie, korn frie og veganske chocolate chip cookes bagt med cashewnøddesmør.

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

I have a problem.

A cookie problem.

I already have 5 cookies recipes on the blog, including my extremely popular avocado double chocolate cookies and gluten free ginger bread cookies AND a recipe on healthy cookie dough (because the only thing that beast the actual cookie is the dough) and here I am, posting a cookie recipe. Not the worst problem to have, come to think of it. So let’s call it a healthy obsession. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.

Jeg har et problem.

Et cookie problem.

Jeg mener, jeg har allerede 5 opskrifter på bloggen (inkluderende mine utroligt populære avokado og chocolade cookies) OG en cookie dough opskrift (fordi det eneste, der slår cookies, er cookie dough) – og her er jeg så: I gang med at poste endnu en cookie opskrift. Ikke det værste problem at have – så jeg vil kalde det en sund afhængighed. Se dét lyder straks bedre. For det er ikke helt et problem når vi snakker super sunde, korn frie, smør frie, veganske, sukkerfrie chocolate chip cookies der smager fuldstændig som the (lækre) sukkerpakkede cookies, man køber hos bageren. Helt sikkert en ny yndlingsopskrift (sammen med avocado cookierne – de er bare gode).

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

SUKRIN

I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.

But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.

In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene (hehe, same name…) used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark. Yes please!

I used Sukrin gold, which is like brown sugar – but if you still don’t like the idea just sub coconut sugar.

SUKRIN

Jeg har aldrig været fan af kunstige sødemidler. Jeg kan ikke lide ideen om kemisk fremstillede stoffer og foretrækker normalt whole food sukker som kokossukker og honning (der godt nok har sukker, men til gengæld har de stadig al deres væring også). Men for tiden er Sukrin det nye sort blandt danske bloggere. Det består hovedsageligt af kulhydratet erythritol (C4H12O4 for bio nørder som mig), der ikke kan optages af kroppen, og som forekommer naturligt i frugt (som pærer og druer) og gærede drikke (som vin). Det er derfor udvundet og ikke kemisk fremstillet.

I den store sukker og sødestofsdiskussion er der sikkert folk, der holder på, det ikke er spor naturligt. Og jeg havde også mine tvivl indtil jeg læste et indlæg fra en af mine yndlingsbloggere Josephine Malene (der også er dansker). Hun brugte det i de her barer, og idet hun ikke bare er super dygtig klog men oven i købet har en bachelor i sundhed og ernæring OG læser kandidat i human ernæring, tænkte jeg, at det der Sukrin ikke kunne være helt skidt. Så jeg prøvede det – og det er virkelig godt. Det smager helt som sukker bare uden den ubehagelige blogsukkerstigning efterfølgende.

Jeg brugte Sukrin Gold her – men brug bare kokossukker, hvis du stadig er i tvivl. 

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

Also (sorry, I know this is a long post already) I went to the most amazing lecture with none other than Sarah B from My New Roots this Wednesday. It was such an amazing night – I learned so many new things about nutrition and it was rather “cosy” there. We were only 30 attendants so it was more like a conversation than an actual lecture. Amazing, just amazing. I feel so lucky I got to attend a lecture with one of the best in the field – and to meet one of my biggest “idols” and the person from whom I got the inspiration to start my own blog.

Enjoy the cookies!

For resten (undskyld, jeg ved den her post allerede er lang), var jeg så helt ufattelig heldig at være med til et super spændende foredrag med Sarah B fra My New Roots om ernæring og mads rolle i immunforsvaret i onsdags. Foredraget overgik mine i firvejen meget høje forventninger med mange meter. Helt fantstisk spændende. Og jeg føler min så heldig at få lov til at lære om ernæring fra en af de bedste på området og måde mit største forbillede og den person, der inpirerede mig til at starte min egen blog. Wow.

Nyd cookierne! (Haha, ja det er et ord…)

Soft Baked Cashew Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 12 cookies

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • ¼ cup (65 g.) cashew butter
  • ¼ cup (50 g.) soft coconut oil
  • ¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
  • 2 tbsp. milk of choice (I used almond)
  • ½ cup (90 g.) buckwheat flour
  • 1 tbsp. potato starch
  • ½ tsp coarse salt
  • ¼ tsp. baking soda
  • ½ tsp baking powder
  • Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it

Instructions

  1. Preheat oven to 200°C / 390° F.
  2. In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
  3. In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
  4. Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
  5. Cool down slightly before eating. Store in an airtight container. The cookies freeze well.
http://sproutedfig.com/soft-baked-cashew-butter-cookies/

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October 15, 2015

Creamy roasted vegetable soup with beans and thyme. Vegan.

Cremet knoldselleri og blomkålssuppe med bønner og timian. Vegansk. 

Creamy roasted vegetable soup with beans and thyme. Vegan.

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

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

Creamy roasted vegetable soup with beans and thyme. Vegan.

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

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

Creamy roasted vegetable soup with beans and thyme. Vegan.

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

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

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

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

Roasted Celeriac and Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4

Creamy roasted vegetable soup with beans and thyme. Vegan.

Ingredients

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

Instructions

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

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October 5, 2015

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

DSC_0520 (1)

Happy October! Oh how I’ve been looking forward to this month for such a long time – I can’t wait to cook all kinds of fall-ish stuff. But in the meantime it’s time for another round of Secret Recipe Club (I am having quite a great time with this, yes I have).

This month I was assigned My Hobbie Lobbie as my blog from which to make a dish. The blog is run by sweet Trisha who’s a full time baker (how cool is that?) who also runs the site Claire’s Baking Supplies where she outlives her love for being crafty.

DSC_0523

I’ve been quite busy lately (yes, even in my gap year), so I wanted to make something a little simple. I fell in love with bith these fruit n’ nut balls (love the idea of adding almond meal to bliss balls) and this chickpea salad which sounds amazing and remind me of my trip to Israel. Oh and savory pancakes – sounds sooooooo good.

Eventually I settled for this amazing chunky guacamole. The funny thing about guacamole is that every person has it’s own way of making it. I usually make mine rather smooth and keep it simple by just adding spring onions, lemon juice, salt and pepper – but I loved the idea of making it chunky and adding tomatoes and cilantro. Seriously, cilantro can make anything better. Love that stuff.

 

This guac was amazing – and I’ll definitely be making chunky quacamole again. Thanks for the lovely recipe!

Original recipe.

 

SRC – Chunky Gaucamole

Ingredients

  • 1 avocado
  • ½ onion (I used red)
  • 1 big tomato (or three small)
  • 1 green chili
  • 1 tbsp fresh coriander leaves
  • Salt, to taste
  • Sour lime juice, to taste

Instructions

  1. Pit, skin and chop the avocado (I always do it like in this gif – by far the easiest), chop the onion, tomato, chili and coriander.
  2. Mix everything together and season with salt and lemon juice. Serve right away.
http://sproutedfig.com/src-chunky-gaucamole/

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September 20, 2015

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

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

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

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

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

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

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

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

I’ll try and do this short

 

The weird Danes

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

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

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

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

 

What about me?

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

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

 

The near future and folk high schools

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

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

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

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

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

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

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

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

 

The future

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

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

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

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

Aaaand, back to the brownies – enjoy!

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

Vegan date sweetened fudge brownies

Ingredients

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

Instructions

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

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September 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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September 11, 2015

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

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

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

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

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

That day was yesterday.

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

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

Den dag var i går.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pumpkin Buckwheat Stew with Kale and Turmeric

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4-6

Ingredients

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

Instructions

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

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September 7, 2015

Vegan, sugar free, grain free chocolate chip cookies

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

Vegan, sugar free, grain free chocolate chip cookies

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

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

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

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

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

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

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

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

They are so delicious! Brilliant recipe Leigh!

Almond Chocolate Chip Cookies

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

Ingredients

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

Instructions

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

 

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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/

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August 14, 2015

Next Level Oatmeal

En vinder-havregrød

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

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

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

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

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

Men så fik jeg den ide at tørriste selve havregrynene.

Og den ide var meget populær på Instagram.

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

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

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

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

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

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

Happy weekend!

——————————————————————————————————————-

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

Ha’ en skøn weekend!

Toasted Oatmeal

Cook Time: 10 minutes

Yield: Serves 1

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

Ingredients

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

Instructions

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

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July 11, 2015

Healthy Strawberry Custard Tart. Vegan and gluten free.

Sund jordbærtærte. Vegansk og glutenfri. 

Healthy Strawberry Custard Tart. Vegan and gluten free.

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

I’ve outgrown my beginner’s lens.

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

Jeg er vokset ud af min begynderlinse

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

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

A crispy crust,

sweet custard,

dark luscious chocolate

and new strawberries

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

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

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

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

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

Vegan Danish Strawberry Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 4

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

Ingredients

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

Instructions

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

Notes

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

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

Healthy Strawberry Custard Tart. Vegan and gluten free.

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