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 🙂

 

 

 

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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

Fresh spring rolls with peanut butter dip

IMG_2389

Fresh spring rolls is such an easy way to get a lot of veggies, and you can combine them in  so many ways using almost any vegetable you have in the kitchen.

These ones come with a peanut butter dip and thai sauce on the side. Oh yeah it is good

IMG_2449

Peanut butter dip

  • 3 tbsp peanut butter (crunchy or creamy)
  • 2 spsk tamari (glutenfree soy sauce, you can use regular soy sauce)
  • 1 garlic clove
  • 2 tsp freshly grated ginger
  • Juice from 1-2 lime
  • Sweetener to your taste (e.g honey or agave)

Blend all ingredients. Add more of any of the ingredients if you like. Place it somewhere cold until use.

Can easily keep 7 days in an airtight container in the fridge.

 

Thai sauce

  • 1 tbsp of red curry paste
  • 4-5 tbsp coconutmilk

Blend. Add more of either curry paste or coconut milk to your taste

 

Fresh spring rolls

Estimate 3-5 rolls per person

  • Rice paper
  • Vegetable after your choice (spinach, kale, carrots, cucumber, avocado, onion, sprouts, pickled ginger, bell pepper, asparagus, fresh herbs etc.)
  • Add fruits if you like, my favorite in spring rolls is mango!

Prepare the greens – and start roling!

You can see videos on youtube or read on the package of the rice paper how to prepare and roll them.

IMG_2448

Serve with peanut butter dip, tamari, thai sauce, toasted sesame and some more freshly chopped herbs

 

Enjoy!

Avocado-pea dip

Today my favorite colour is green. So why not let the first post on my new blog be a completely green one 🙂

Easy, healthy, beautiful, sweet and delicious – what’s not to like?IMG_1739

Avocado-pea dip

  • 1 ripe avocado
  • 1 cup peas (use frozen or fresh)
  • Juice from 1 lemon (more or less)
  • 1 garlic clove
  • Salt and fresh grounded pepper to taste

Defrost the peas if you use them frozen. Blend avocado and peas until your preferred texture. Season with lemon juice, salt and pepper.

Serve with your favorite veggies cut in sticks, e.g. carrot, cucumber, celery or bell pepper.

 

Enjoy

A plantbased doctor

Hi.

I am Stine, welcome!

Another food-blog you might think. Well, maybe so. But I want to share my experiences both from the plantbased, “alternative” world and from the medical world. I have a dream of helping other people living a healthier, happier and more sustainable life. Every dream has to start with one step, and I think a blog is a pretty good first step. Here you will find recipes, thoughts on health, food and yoga, facts and surprises. The recipes will be all vegan and mostly glutenfree too.

I am a danish, plantbased, yogi medical doctor. I believe in love, peace and energies, and yes I am the weird hippie-person in my family, and yes I am the crazy “food-is-the-best-medicine” – doctor at the hospital. And yes I am proud of it! So let us embrace our differences, they are nevertheless so small that they don’t really matter. After all we are all just human.

 

So once again, welcome! I hope you enjoy. Feel free to comment or write me if you have any questions.

 

Namaste and eat the greensIMG_1607