Homemade granola

Danish recipe below

 

I almost always have a batch of homemade granola in my kitchen – I use it on top of nicecream, smoothie bowls, oats or fruit salad. Oh or on these banana babies 🙂

I know you can buy them cheap and delicious in the shops, but if you look at the ingredient list they are almost aways full of added refined sugar and vegetable oils of bad quality. But if you make it yourself you know exactly what is in there.

It is really easy, and if you make a big batch, you have for a long time. This recipe contains a lot of nuts and seeds, and it might seem both expensive and high in calories. But the flavour is good and rich, and you don’t need much, so it lasts for a looooong time.

I don’t use specific amounts when I make it, and really you can use whatever you have in your kitchen. Choose your favorite mix of nuts and seeds and try to experiement with different spices.

But here comes my favorite version of homemade granola. The amounts are only approximates.

 

IMG_5450

 

Homemade granola

  • 1 cup nuts (a mix of almonds and walnuts)
  • 1 cup seeds (a mix of sesame seeds, pumpkin seeds, sunflower seeds)
  • 4 cups oats (or buckwheat or rye or whatever you like)
  • ½ cup unsweetened coconutflakes (or coconut flour)
  • 1-2 cups dried fruits (I prefer raisins, mulberries and dried apple, but you can use a apricot, cranberries, figs etc.)
  • 3 tbsp sweetener (I use agave, but use whatever you prefere)
  • 3 tbsp coconut oil (or whater if you want it oil free)
  • 3 tsp spices (cinnamon, cardamom, vanilla, ginger)

 

Turn the oven on 200 degrees. Chop the nuts coarsely. Combine coconut oil and sweetener in a sauce pan and heat until the oil is melted. Stir in the spices.

Put nuts, seeds and oats (everything exept the dried fruits) in a big bowl. Pour the coconut oil and sweetener over and combine well. Spread everything out on a baking sheet. Bake in the oven until golden and crispy (20-25 minutes), stir around a couple of times so it doesn’t get burned.

Let it cool before you add the dried fruits. Store the granola in an airtight container

 

Enjoy 🙂

 

 

Hjemmelavet mysli

  • 1 cup nødder (min favoritkombination er mandler og valnødder)
  • 1 cup kerner/frø (jeg bruger solsikkefrø, græskarkerner og sesamfrø)
  • 4 cups grovvalsede havregryn (eller boghvedeflakes eller ruggryn eller hvad du nu har)
  • ½ cup usødede kokosflager
  • 3 spsk sødning (jeg bruger agavesirup, men du kan bruge din favorit)
  • 3 spsk kokosolie (eller vand hvis du ønsker den oliefri)
  • 3 tsk krydderier (kanel, kardemomme, vanilje, ingefær)
  • 1-2 cups tørret frugt (mine yndlings er rosiner, multebær og tørret æble. Men abrikoser, figner, dadler og tranebær fungerer også)

Tænd ovnen på 200 grader.

Hak nødderne groft. Kom kokosolie og sødning i en lille gryde og opvarm det til olien er smeltet. Kom krydderierne i her.

Bland nødder, frø, gryn og kokos i en stor skål (alt på nær det tørrede frugt). Hæld kokosolie-blandingen over og rør godt rundt. Fordel blandingen på en bageplade og bag den i ovnen til det er gyldent og sprødt (20-25 minutter). Rør rundt et par gange undervejs så det ikke brænder på.

Lad det køle af inden du blander de tørre frugter i. Opbevares i lufttæt beholder.

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 🙂

 

 

 

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 🙂

 

 

 

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