Oil free-freezer-friendly-falafels

DANSIH recipe below

I love chickpeas. At this very moment I can’t remeber one single thing with chickpeas that I don’t like.

I also really like things you can make a big batch of, and them put them in the freezer for later use.

On top of this I prefere my food unspoiled by any harmfull frying oil.

So if you combine the above 3 things you get a chickpea-oil free – freezer – friendly – falafel.

BE AWARE: if you use dried chickpeas, you need to soak them 10-12 hours in cold water.

 

Oil free chickpea falafels

Start the night before!

25-30 pc.IMG_2457

  • 250 g dried chickpeas (ca 430 g soaked chickpeas)
  • 2 big handfuls of herbs of your choice (I used parsley and cilantro)
  • 1 big onion
  • 2 tsp ground cilantro
  • 2 tsp ground cumin
  • ½ tsp chilli
  • 1 tsp himalaya salt (or any salt)
  • 1 tsp baking powder
  • 2 tsp fiber husks
  • Freshly grounded pepper

Soak the chickpeas overnigt. Rinse. DO NOT COOK THEM!

Preheat the oven to 200 degrees

Put all the ingredients in a food processor or blender, and blend until smooth. Roll into small balls, place on a baking sheet and bake in the oven until crispy and golden, 20-25 min. If you want to freeze them, you can bake them a little less, so that they don’t get over-cooked while you reheat them in the oven when you are going to eat them.

You can also use them right away e.g. in a wrap or with a salad.

 

Enjoy and eat the greens

 

 

Oliefrie falafler

VIGTIGT: opskriften skal startes aftenen i forvejen hvis du bruger tørrede kikærter

25-30 stk

  • 250 g tørrede kikærter (ca 430 g opblødte)
  • 2 store håndfulde af dine yndlingskrydderurter (jeg brugte persille og koriander)
  • 1 stort løg (eller 2 små)
  • 2 fed hvidløg
  • 2 tsk knust korriander
  • 2 tsk knust spidskommen
  • ½ tsk knust chili
  • 1 tsk himalayasalt (eller hvilken som helst slags salt)
  • 1 tsk bagepulver
  • 2 tsk Fiber Husk
  • Friskkværnet peber

Aftenen i forvejen lægges kikærterne i blød i rigeligt vand.

Skyld de opblødte kikærter – de skal ikke koges!

Tænd ovnen på 200 grader

Kom alle ingredienser i en foodprocesser eller blender, og blend til en glat sammenhængende dej.

Tril dejen til kugler i ønsket størrelse, læg dem på en bageplade og bag dem i ovnen til de er gyldne og sprøde (20 – 25 minutter). Hvis du vil fryse dem, kan du med fordel bage dem lidt kortere tid så de ikke bliver tørre hvis du genopvarmer dem i ovnen.

 

Brug dem f.eks. i en salat eller en wrap, eller frys dem så du har til en nem frokost eller aftensmad en anden gang..

Hav det dejligt 🙂

 

 

 

Advertisements

4 ingredient date truffles

Danish recipe below..

 

I know I wrote 4 ingredients. But these actually have an extra secret ingredient – optional though.. These truffles leave you speachless. And I have nothing left to say. So I will just jump right to the recipe.

 

IMG_2748

4 ingredient date truffles

Approx 20

  • 300 g fresh pitted dates
  • 2 tbsp cacao
  • 1½ tbsp coconut oil
  • 1½ tbsp coconut flour
  • Secret ingredient: 1 tsp spirulina powder (OPTIONAL)

If you use the small juicy fresh dates, you can mash them with a fork. This way you don’t have to worry about killing your blender. It’s super easy, takes no longer than a minute.

Add cacao, coconut oil and coconut flour (and spirulina) and mash until it’s mixed. If the texture is too sticky you can add more cacao or coconut flour.

Cool in fridge for 10 min. Roll into bite size balls. After you can roll them in coconut, cacaco, chopped almonds or whatever you prefer.

Keep in fridge, can easily stay good for a week (if you can keep your fingers away for so long). I imagine that you can freeze them too, but I have not tried it. If you try it please let me know how that goes 🙂

About spirulina powder: I promise you don’t taste it in the truffles! It just adds an extra darkness to the colour. And it is such a healthy superfood, e.g. rich in calcium, magnesium, zink, iodine, essential amino acids (you can read more about proteins and amino acids in this post) and more. So why not just add them whenever you get the chance

 

Enjoy 🙂 and don’t forget the greens

 

IMG_2751

 

Daddeltrøfler med 4 ingredienser (+ en hemmelig valgfri)

Ca 20 stk

  • 300 g udstenede dadler
  • 2 spsk kakao
  • 1½ spsk kokosmel
  • 1½ spsk kokosolie
  • Hemmelig ingrediens: 1 tsk spirulinapulver (VALGFRI)

Hvis du bruger de små friske, saftige dadler kan du faktisk bare mose dem med en gaffel, så er du fri for at frygte for din blenders liv. Det er super nemt, og tager ikke længere end et minuts tid.

Tilsæt herefter kakao, kokosolie og kokosmel (og spirulina) og bland det godt sammen, stadig bare med gaflen. Hvis konsistensen er for klistret kan du blot tilsætte mere kakao eller kokosmel.

Sæt på køl ca. 10 minutter. Kan herefter trilles til mundrette kugler. Vendes i f.eks. mere kokosmel, kakao, hakkede mandler eller hvad du nu foretrækker.

Opbevares på køl til de skal serveres. Stadig lækre efter en uge på køl.. Jeg forestiller mig at man også kan fryse dem, men det har jeg ikke afprøvet, så hvis du giver det et forsøg er du velkommen til at skrive til mig hvordan de bliver 🙂

Et par ord om spirulinapulver: Jeg lover dig at man ikke kan smage pulveret i trøflerne. Det tilføjer blot et ekstra mørkt pift til farven. Og så er spirulina så smæk fyldt med kalcium, magnesium, zink, jod, essentielle aminosyrer (du kan læse mere om proteiner og aminosyrer i dette indlæg) og meget andet. Så hvorfor ikke bare tilføje det så snart du har muligheden for det..

 

God fornøjelse 🙂

 

 

 

The protein-obsessed-era

For a Danish version: Proteiner

I am really new to veganism, but I already get a lot of questions about what I eat. And one very common question is: where do you get your proteins? I guess many of you vegans out there have had the same experience.

Actually this question also concerned me the most when I stopped eating meat. So in the beginning I would make sure that I had one protein shake every day and that I always had chickpea hummus in my fridge. But the question and fear of not getting enough protein made me do a lot of research, and what I discovered was a big eye-opener for me.

We live in a very protein focused world. On a daily basis we are told that we need our proteins and that meat is the best source. We find advertisements everywhere with protein powder, protein bars and protein shakes. “Eat proteins and gain muscles”. A lot of people actually think that THIS is why we need proteins, to build up muscle and strength. But what is it exactly about protein that is so important? Is it really only to get muscles? What is protein altogether? And from where do we get our proteins?

First I want to make one thing clear. We eat food. Not isolated nutrients like proteins, fat, cholesterol, carbohydrates etc. Food is a package deal. Along with the proteins from meat you ALSO get saturated fat and cholesterol, both bad for you. Along with proteins from plants you DON’T get any cholesterol or saturated fat (few exeptions), instead you get fibers, complex carbohydrates, vitamins and minerals, all good for you. I think we should start to look more at the whole picture, and not just one single item, because the interactions between what we eat and what happens in the body are so complex, so I repeat: food is a package deal. Some packages are really good, some you simply would want to avoid.

Anyways, back to the proteins. Proteins are build of chains of amino acids. There are hundreds of different types of amino acids, but the proteins that the human beings build are made out of 21 different amino acids, combined in chains in different lengths and combinations. Of these 21 amino acids, 9 are said to be essential, which means that our body cannot make them, so we have to get them through what we eat, the remaining 12 amino acids we can build ourselves. Proteins have so many more roles in our body than just to build up muscle. They are vital for us, without proteins our body simply could not work. Every protein has its own job. They do everything from transportation of molecules, communication with other cells and the make-up of tissues (e.g. muscle). Some of our hormones, like insulin and growth factor, are also build of proteins. Antibodies (which are part of our immune system) are proteins too. Just to mention a few examples.

So without a doubt we need amino acids to build proteins to maintain all these important functions in our body. The problem with the proteins we eat, e.g. from meat, is that we cannot just reuse the proteins. It goes like this: when you eat a piece of beef your digestive system immediately starts to break this beef down into proteins, water and fat (the main components of meat). Then the proteins are broken down into amino acids. Now the body absorb the amino acids so it can start rebuilding its own proteins from them. It is actually pretty hard work for your body to break down this heavy meat to get the important amino acids, even if it does it without complaining. And the amino acids are not the same quality after they have been used to make meat one time. So here you are, after eating the meat, using a lot of energy to get building blocks in a lower quality than you could actually wish for.

The good news are that all  – and I repeat ALL – plant based whole foods (fruits, vegetables, nuts, seeds, grains) contain proteins. And they don’t come in hard-digestible proteins. They come like pure, unspoiled amino acids. New and high quality building blocks, really easy for your body to use. The content of proteins vary, you will find a list of good sources of plant proteins further down.

A general misunderstanding refers to the term “complete” protein. That a protein is complete means that you get all 9 essential amino acids in a balanced amount from one protein source. Animal products, like beef, poultry, milk and eggs are “complete” proteins, and yes plant proteins are “incomplete” (except maybe quinoa, but there seems to be some confusion on this one). Well, since “complete” sounds better than “incomplete”, you might think that proteins from animals are better than proteins from plants. But so much research now show that you don’t need every single essential amino acid in every single bite in every single meal during the day. Your body is super intelligent and it takes what it needs and what it lacks every time you eat, and if you just get all the essential amino acids during a day it can easily build up the proteins it needs. And as written above, in the package deal from the world of plants you don’t get saturated fat and cholesterol, but instead you get a lot of fibers, vitamins, minerals, complex carbohydrates and the good fat. The key to the problem with the essential amino acids is that you need to eat a varied plant based diet. You will get a problem if you only eat chickpeas. But then again, who would want to only eat chickpeas, they are good – yes – but maybe a bit boring after a while. Eat fruits, vegetables, nuts and whole grains in different colors, different textures and both raw and cooked. Every single day. Then you are good to go.

A quote from the Danish Veterinary and Food Administration:

“It is a common misunderstanding, that it is difficult to get enough proteins when you eat vegetarian. The quality of proteins from plants are approximately just as good as the quality of proteins from animals, as long as you eat different types of plants during the day”.

All right, so far so good. But if you are just a little like me, maybe more questions are coming now. Like how much protein do I actually need? And can I get too m
uch protein? And can I gain muscle on plant protein?

The very quick answers to these questions are: you need far less protein than you might think, and YES you can very easily get too much protein (IF the protein source is an animal product), and try to google vegan athletes and you will see that lack of muscle, strength and endurance is not an issue at all.

A quote from dr. Mikael Bitsch, chief surgeon at Copenhagen University Hospital: “Do I get enough protein? Yes, without a doubt. It is completely unproblematic. If you eat until you are satiated from a varied plant based diet, it is unavoidable that you get enough protein. And it is a big misunderstanding, when those who do a lot of fitness, think that they need at lot of extra protein. Not to speak about diets high in proteins, which can give you severe side effects and cause disease. This is confirmed by the newest science summed up by WHO that shows, that too much protein, especially protein from processed meat, increase the risk of cancer”Bønner

Soon I will post vol. 2 on the protein- problem. Here I will discuss how much proteins you actually need, and why it is potentially harmful for you to get too much proteins from animals. I will also give examples of easy ways to get enough protein on a plantbased diet.

Somehow some people get very provoked when the subject “proteins” is discussed.  You can see in their eyes that they want to yell at me: “Don’t you dare to touch my Friday steak!” and “Oh my god, these annoying vegans are so judgmental”. And here I haven’t even started talking about animal rights or the environmental problems with the industry of the animal products ;). I really don’t try to make anybody feel bad about what they do, and I don’t have the truth. We are all different individual beings on our individual journeys. I simply want to deliver science based facts and my considerations. Then it is up to you to act upon it. Let us not judge each other. We are all free to choose what makes sense to us. You are free to eat what you want and I am free to write what I want. I just honestly hope, that what I write will make you consider choosing something else.

If you want to know more, I can recommend “The China Study” by T. Colin Campbell. He looks at the diet as a cause of the western diseases like diabetes, cancer, heartdiseas, osteoporosis and more. Really good reading.

Also, on nutritionfacts.org on youtube, you will find many short videos that sum up the huge amount of science in this field. Regarding proteins I can recommend this: Do vegetarians get enough proteins?

 

Good plant sources of protein:

Beans, lentils, quinoa, chickpeas hemp seeds, tahini, oats, seeds and nuts like sun flower, pumpkin and almonds. Remember, you find proteins in all plants also broccoli, cauliflower, mushrooms etc, just in smaller amounts.

 

Now there is only one thing left to say. Enjoy, and eat the greens.

 

 

 

 

 

Banana bread

Today is a day of wind, grey sky and rain. Today is a day for a banana bread.

It is vegan and free of gluten and refined sugar and oils. It is really good and deliciously moisty, and fits perfectly next to my cup of tea on this chilly friday afteIMG_2678rnoon.

It is not too sweet, so if you prefer it sweeter you can add more dates, or a little sweetener of your choice, and maybe some more oats for the dough to stick together.

 

Banana Bread (Danish recipe below)

  • 4 ripe bananas
  • ½ cup coconut milk (or any other plantbased milk)
  • 1 cup oats
  • 100 g dates
  • 50 g chopped walnuts
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 1 tsp baking powder
  • 2 flax seed eggs (mix 2 tbsp grinded flax seed with 6 spsk boiling water – read more below)
  • 1 tbsp cacao powder
  • 1 tbsp carob powder (or an extra tbsp cacao if you don’t have carob powder)
  • Optional: 1 ekstra banana for the top

Turn on the oven to 180 degrees.

Prepare the flax seed eggs:

In generel you use 1 tbsp flax seeds to get one flax seed egg which is the equivalent of 1 ordinary egg. Since we need 2 flax seed eggs for this recipe you use 2 tbsp af flax seeds. Grind the 2 tbsp of flax seeds and mix with 6 tbsp boiling water. Set aside a couple of minutes. If you don’t have a grinder, just put the flax seeds in the boiling water, and after a couple of minutes you strain the slime from the flax seeds and use the slime. Save the flax seeds for later use in porridge or smoothie.

Blend together bananas, coconut milk, oats, dates, cardamom, cinnamon, salt and bakingpowder.

Put ½ of the dough into another bowl and mix in cacao and carob powder, add the chopped walnuts to the other half. Now add 1 flaxseed egg to each bowl and mix.

Put the dough in layers in a tin, I used a 3L tin. Top with one slized banana and bake in the oven for 1-1½ hour. You could very easily spread some melted chocolate on top after baking.

 

Have a beautiful weekend..
IMG_2666

Bananbrød

  • 4 modne bananer
  • 1 dl kokosmælk (eller anden plantemælk)
  • 2 1/4 dl havregryn
  • 100 g dadler
  • 50 g hakkede valnødder
  • 1 tsk kardemomme
  • 1 tsk kanel
  • 1 nip salt
  • 1 tsk bagepulver
  • 2 hørfrøæg (2 spsk kværnet hørfrø mixes med 6 spsk kogende vand – læs mere nedenfor)
  • 1 spsk kakao pulver
  • 1 spsk caroboulver (eller en ekstra spsk kakao)
  • Valgfrit: En ekstra banan til toppen

Tænd ovnen på 180 grader.

Forbered hørfrøæggene:

Helt generelt bruger man 1 spsk hørfrø til 1 hørfrøæg som svarer til 1 almindeligt æg. I denne opskrift skal vi bruge 2 hørfrøæg, og derfor 2 spsk hørfrø. Knus dem, fx. i en kaffekværn og bland dem med 6 spsk kogende vand. Sæt til siden et par minutter. Hvis ikke du kan knuse hørfrøene, tilsætter du blot det kogende vand. Efter et par minutter dannes “hørfrø-slim”. Si hørfrøene fra og brug slimet som æg. Gem hørfrøene og kom dem i fx. grød eller smoothie.

Blend bananer, kokosmælk, havregryn, dadler, salt, bagepulver, kanel og kardemomme.

Tag ½ af dejen i en anden skål og bland det med kakao og carobpulver, bland de hakkede valnødder med den anden halvdel. Kom 1 hørfrøæg i hver skål og bland grundigt.

Kom nu lagvis den mørke og den lyse i dej i en kageform, jeg brugte en brødform på 3 L. Top med en halvereret banan. Bages i ovnen 1-1½ time. Kan med fordel smøres med lidt smeltet chokolade på toppen når den har bagt færdig.

 

Jeg ønsker jer alle en dejlig weekend!

Zughetti with creamy avocado-lime sauce and asparagus

In the mood for spaghetti? Try this instead! Zucchini spaghetti = zughetti!

Okay, to make the thin spaghetti-like zucchinis you need a special tool. It is one of my favorite tools. A spiralizer. IMG_2650What a perfect name. I have a thing with spirals, I think they are one of the most beautiful patterns. So of course I needed one of these in
my kitchen. Later I learned how easy and fun it is – it literally turns vegetables into spaghetti-spirals. I use it mostly for zucchinis, carrots and beets. And I use it many times a week, because it is such an easy way to eat more vegetables.

Don’t lose hope and don’t give up on this recipe. If you don’t have a spiralizer, I suggest you google it right away and buy one! They are not expensive, in Denmark you can buy them online for approx 12 dollars (85 kr). Do it, you won’t regret! 

Or you can use a potato peeler, that just gives you a littler broader zughettis, mor like fettuccine.. 

This recipe is on of my favorits. I make it at least once a week, with different variations depending of what I have in my fridge. It takes 10 minuttes, and it is so  incredibly tasty.IMG_2612

 

Zughetti with creamy avocado-lime sauce and asparagus

2 personsIMG_2611

  • 2 zucchinis
  • 1 avocado
  • 1 big handfull of fresh asparagus
  • 10-15 cherry tomatos
  • Juice from 3 limes
  • 1 garlic clove
  • 1 big handfuld of your favorit herb (parsley, cilantro, basil etc)
  • Salt and pepper
  • Coconut oil for frying

Heat the coconut oil in a pan with some freshly grounded pepper. Cut the asparagus in bites and put them on the pan.

Prepare the zucchinis by simply turning them around in the spiralizer. Put them in boiling water for 30 seconds maximum. Cut the cherry tomatos into halfes.

Blend the avocado with lime, herbs, garlic, salt and pepper. Add more of any of the ingredients to your taste.

Mix the avocado-lime sauce with the zughettis. Put on a plate and top with tomatos and asparagus.

 

If you prefer it raw, just don’t cook the asparagus and don’t put the zughetis in hot water.

 

Enjoy and eat the greens!

 

 

 

Zughetti med cremet avocado-lime sauce og asparges

2 personer

  • 2 squash
  • 1 avocado
  • 1 stor håndfuld friske asparges
  • 10-15 cherrytomater
  • Saft fra 3 limefrugter
  • 1 stor håndfuld friske krydderurter (persille, koriander, basilikum)
  • 1 fed hvidløg
  • Salt og peber
  • Kokosolie til stegning

Opvarm en pande med kokosolie og friskkværnet peber. Skær asparges i mundrette stykke og kom dem på panden.

Forbered squashene ved simpelthen at dreje dem rundt inde i spiralizeren. Kom dem i kogende vand i maks 30 sekunder. Skær cherrytomaterne i halve.

Blend avocado med lime, urter, hvidløg, salt og peber. Tilsæt mere af hvilken som helst af ingredienserne til du er tilfreds med smagen.

Vend zughettien med avocado-saucen. Kom det på en tallerken og top med cherrytomater og asparges.

Hvis du vil have en helt raw version, kan du bare undlade at putte zughettierne i varmt vand og bruge aspargeserne rå.

 

Velbekomme 🙂

 

 

 

Banana pancakes

I love pancakes, its a simple but deep love that goes way back to sweet childhood memories.

The best pancakes I have ever had, and probably the best I will ever get, are the pancakes of my mom. She is my pancake guru. But since I don’t eat gluten or dairy or eggs anymore I have had to come up with something else instead.

These pancakes are without doubt the best vegan I have tried. They will never be like the mom-pancakes, but that does not make them any less delicious.

They are vegan, glutenfree and without any refined sugar.IMG_2605

They get small and puffy, like american pancakes

They work perfectly on their own, but they would do good on a brunch table too. They even work as a cold snack later on the day. Or as a dessert with icecream or fruits.

 

Glutenfree banana pancakes

Makes approx 10 pancakes

  • 2 small ripe bananas
  • 2 dl plantmilk (I used coconutmilk)
  • ½ tsp vanilla powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp chiaseeds
  • 2 tbsp freshly grounded flaxseed
  • 70 g buckweat flour (or your favorite glutenfree flour)
  • Coconut oil for frying

First: If you dont have a grinder to the flaxseeds, you can use 100 g of buckwheat flour instead.

Blend everything together, and set aside for a couple of minutes for the dough to thicken.

Heat up a pan with coconut oil on low to medium heat. Put the dough on the pan using e.g. a tablespoon. I use approx 1 tablespoon for 1 pancake. Fry for a couple of minutes on each side.

Use any kind of topping you like. With these I had nuts, coconutsnow (the leftovers from homemade coconutmilk and rhubarb compote.

 

Enjoy, have a beautiful day and eat the plants.

 

 

Glutenfri bananpandekager

Ca. 10 stk

  • 2 små modne bananer
  • 2 dl plantemælk (jeg brugte kokosmælk)
  • ½ tsk vaniljepulver
  • ½ tsk bagepulver
  • ½ tsk salt
  • 2 spsk chiafrø
  • 2 spsk friskkværnede hørfrø
  • 70 g boghvedemel
  • Kokosolie til stegning

Først: Hvis ikke du har noget til at kværne hørfrø med (jeg bruger en kaffekværn), kan du bare bruge 100 g boghvedemel i alt i stedet.

Blend nu alle ingredienserne sammen. Lad dejen vente et par minutter til at tykne. Opvarm imens en pande ved lav til middel varme, og steg pandekagerne et par minutter på hver side. Jeg bruger ca. en spsk dej til hver pandekage.

Server med din yndlingstopping – jeg brugte hakkede nødder, kokossne (fra hjemmelavet kokosmælk) samt rabarberkompot.

 

 

Homemade 2-ingredient sunscreen

For many years I have tried to bring down the chemicals I bring into my life. For the most part it means buyng organic, as little processed food as possible, and not putting too many weird things on my skin.

I don’t use many products in my daily life, never have, it’s mostly shampoo, bodyoil, deodorant, few things for my hair (rarely though, but I do have them). Sometimes mascara if things get wild.  And I always try to buy them organic. So I thought I was doing a good thing.

But the other day I came across a really interesting danish blog, www.neohippie.dk. The girl behind is all into green and sustainable living, both regarding her and her family’s health and regarding the health of our planet. I am a huge fan, go check it out. It’s in Danish though..

But she had me rethink the use of products in my daily life. And I almost ran to my bathroom to look at the ingredients on my organic and well-chosen products. I was surprised. They are still full of ingredients impossible to pronounce. Which basically means chemicals. I mean what the f*** is Bisamino PEG/PPG-41/3 Aminoethyl PG-Propyl Dimethicone? I why am I putting it on my skin? Many of the chemicals are added to products to make them more user-friendly. Which is kind of nice. But is it worht it?

The good thing about this blog, neohippie.dk, is that she also brings solutions when you want to live a more clean life. Like, what you can use as soap, shampoo, cleaning agents and so on. It is all very simple, easy to go to for everybody, even cheap. You don’t even have to be a full-time-hippie to apply just some of these things in your life – it is for everybody..

So I started a chemical revolution in my home. Putting out all my products, reevaluating every one of them, to see which I really honestly felt I could not live without. I ended up with around 4. The rest I actually never use, and those I do I can completely excange with a natural replacement. How awesome is that????

And today I will bring you the recipe for sunscreen. I tested it! I sat 2 hours directly in the strong spring sun here in Denmark, from 12pm-2pm (very stupid, I know – it was all for the test of this product!!!!!). And YES you can very easily get a sunburn from the Danish sun. And I didn’t 🙂 not at all red anywhere on my body. Just delightfully coconutty-sweaty (yes, maybe you guessed it: The sunscreen contains coconut oil, which is actually a natural spf of 10)

It also contains tiosol, which is another natural sun filter. Buying tiosol as a product still leaves you with 5 chemicals in it, but come on – it is a lot less than the 20 I found in my usual organic sunscreen without parabens and perfume!!! Tiosol however, is not organic. But  still think it is the better option.

You can buy tiosol many places online, it comes in big and small bottles. The combination of tiosol and coconut oil give a comlete protection of both UVA and UVB rays.

 

But remember: Even though you wear sunscreen the sun still exposes you to damaging rays – so my best advice will still be: stay out of the sun between 12pm and 3 pm (when in Denmark at least, other places maybe more hours). Or cover your self up with a thin layer of clothes. At the end of the road, sun bathing at these burning hours is just not healthy. No matter how natural your sunscreen is.

Yes, you need the sun in order to get your vitamin D – but you can also get this in the morning or evening hours.

 

Here it comes. All credits to neohippie.com

 

Natural coconut sunscreen

Spf 15:

  • 25 ml of tiosolIMG_2573
  • 100 ml of organic coldpressed coconut oil

 

Spf 30:

  • 50 ml of tiosol
  • 100 ml of organic coldpressed coconut oil

 

If you do not like the smell of coconut, you can use another organic oil instead (almond oil for exampel), but I would think that the protection would be a little less then.

Melt the coconut oil over very low heat and then mix together. Be aware that coconut oil gets hard when cold, but leave the sunscreen in the sun for 2 minutes and it is all fluid again. I put it on a clean glas spray container. Just use whatever you have.

Shake well before use to combine the two ingredients well.

 

It’s even cheap, it costed me 65 dkr (around 9,5 dollars) to make 100 ml of sunscreen. And it took me 5 minutes. Maximum. I am a fan!

 

Thats is. Enjoy the smell and the sun 🙂 and eat the greens!

IMG_2562