Green soup with coconut, sweet peas and fresh mint

Danish recipe below

 

Do you know these lazy days, where you don’t want to cook and you don’t want to go grocery shop and you still want something healthy to eat? I had one of those days the other day, I literally just took what I had in my kitchen, and it turned out to be a filling, green soup rich in taste. Really – like REALLY – delicious! I was surprised! And I am definitely making this again some day..

It could also be a perfect starter if you are having guests for dinner!

 

Here it goes:

 

Green soup with coconut, sweet peas and fresh mint

Plenty for 2

  • 350 g frozen sweet peas
  • 200 g frozen broccoli (or fresh)
  • 1 can drained butter beans
  • 1 can coconut milk
  • 10 g fresh ginger (or more to taste)
  • 1 handful fresh mint leaves (optional)
  • 1 spsk apple cider vinegar
  • Sea salt and freshly grounded pepper
  • Juice from ½ lemon
  • A little olive oil

Heat  peas, broccoli, butter beans, ginger, mint and coconut milk. Then blend it – I used my soup machine, but a pot and a blender will do it just fine. Taste with lemon juice, salt and pepper. Top with a little olive oil.

I had it one day with colorful veggie-spaghettie, the next day with rice, and the 3. day I used the rest as a cold dip for my sweet potato fries.. I am a big fan of multi-purpose food 🙂

 

 

 

Grøn suppe med kokos, søde ærter og frisk mynte

Rigeligt til 2

  • 350 g frosne ærter
  • 200 g frossen broccoli (eller frisk)
  • 1 dåse butter beans
  • 1 dåse kokosmælk
  • 10 g frisk ingefær (eller mere hvis du foretrækker det)
  • 1 håndful friske mynteblade
  • Saften fra ½ citron
  • 1 spsk æblecidereddike
  • Havsalt og friskkværnet peber
  • En smule olivenolie

Opvarm ærter, bønner, broccoli, mynte, ingefær og kokosmælk. Blend det hele når grøntsagerne er møre (ca 5-10 min) (jeg brugte min geniale suppe-maskine, men en gryde og en stavblender vil virke akkurat lige så fint).

Smag til med citronsaft, salt og peber. Top portionerne med en smule olivenolie.

Jeg spiste det med farverige grøntsagsspaghetti den ene dag, ris den næste og som kold dip til søde-kartoffel-fritter den 3. Det var en hit!

 

Hav en skøn dag 🙂

 

 

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Kimchi and the gut

Dansk version Kimchi

Hello 🙂 I hope you are all having a beautiful summer.. Wow it’s been a while, but I have been so busy being in love that I couldn’t figure out doing anything online.. I am still in love, but as things are right now I have time again.. So let’s get right to it..

Todays subject is kimchi. Well actually todays subject is bacterias. But kimchi has a part in that discussion.

I’ll get back to kimchi in a little bit, first I want to talk about your internal best friends: The good gut bacterias.

You must have heard about your pretty amazing gut bacterias – everybody have been talking about it the last couple of years. How important they are for your health, your immune system, your digestion and how you feel in general.

Just a couple of fun facts about these tiny cells living inside you:

  • You have approx 2 kg of gut bacterias – that’s quit a lot of bacterias.
  • Actually you have 10 times more bacterias in your body than you have of your own human cells – you can argue that you are just a host for all these bacterias.
  • The more the merrier: When your gut is full of the friendly bacterias, there are no room for the bad bacterias, those bacterias that makes you sick with vomit, diarre and stomach pain, just to mention a few.

 

Considering how many you have, it kind of makes sense that you want to stay good friends with them. Which is actually pretty easy. Just feed them the right food, and avoid things that will kill them – then they are happy and when they are happy, you are definitely also (at least more) happy.

Things that kill the good bacterias are  e.g. antibiotics, alcohol, pesticide leftover from food and water and processed food with refined sugar.

Very roughly you can divide the good food for the bacterias into prebiotics and probiotics.

Prebiotics are “food” for the bacterias, or substances that induce growth and activity of the microbes. These are the non-digestable fiber compounds that pass undigested through your upper gastrointestinal tract and stimulate the bacterias that live in the large intestine (the colon). You will find these non-digestable fibers in any vegetable. This in one of the reasons why fibers are SO important in your diet. Your army of healthy and strong bacterias live of them, and as I mentioned before: STAY GOOD FRIENDS WITH THEM.. So next time you eat, invite them to a dinner full of veggies. E.g these very healthy vietnamese spring rolls with the most awesome dip in the world ;).

Maybe you wonder how preparation of food will alter the prebiotic content. It is not completely figured out, but it is fair to assume that at least some of the prebiotics will be lost in the process of cooking. So the more gentle you cook your food, the better for the prebiotics, at least very possibly. That doesn’t mean that you have to go all raw, as with almost anything in life a balance is the healthiest way to live. So vary your diet and eat both cooked and raw vegetables.

Probiotics are living microorganisms in itself – so these you eat to add more of the healthy microbes. Actually you can say that the prebiotics are food for the probiotics.. You can buy probiotics as a supplement, both as pills or powder. But my gut (aka my bacterias 😉 ) tells me that real food is always a better choice than a chemical. Having said that, sometimes you may need supplements if your body is out of balance, just always think of them as what they are: Supplements to a varied healhty diet full of vegetables, fruits, whole grains, nuts and seeds.

Foods full of probiotics are: kombucha (fermented tea – really delicious, it is sparkling and super fresh), yoghurt (well maybe not full of bacterias, but it does definitely have some, and if you drink and eat animal products it is a much better and healthier choice than milk), miso, tempeh, sourkraut and kimchi (fermented kale and vegetables).

So this is where kimchi comes into the picture. Even the name sounds like something you want to try right? It is really healthy and good; it is spicy and sour and you can use it to spice up almost any salad, and a lot of cooked dishes too. On top of that it is super easy and cheap to make.. And this is the recipe I will share with you today

Kimchi – a Korean health booster

1 big glas jar

  • 1 organic white cabbage (save the 1 or 2 outermost layers)
  • ½ organic chinese cabbage
  • 4 big organic carots
  • 10 organic radishes
  • 1-2 tbsp sea salt

These are the vegetables I used. But I believe you can use what ever kind of cabbage, carrot, beet, radishes you have at home. Or add spices, that is another experiment for me too though.IMG_5241

Cut all the vegetables finely in a big bowl.

 

 

 

 

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Add salt, but start with one tbsp. Now start massaging the veggies with the salt until the juice starts to come out and the cabbage starts to soften. Keep massaging for about 5 minutes. You need to get enough juice to cover the veggies when you press them down. If you don’t get enough juice, try to add another tbsp. of salt and massage another 5 minutes.

 

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Now it needs to be under pressure for an hour or so, I made this arrangement. This is to make sure that you get enough juice – yes it is all about the juices. If it still isn’t covered with juice after an hour, then add more salt and massage a little more.

Be creative, just make sure it is covered in juice.

 

In the mean time you can boil a big glas jar to make sure it is clean. Now go watch some amazing human beings doing amazing things in the Olympic Games.

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After an hour you put all the veggies and all the juice in the glas jar.

Again, you need to make sure that everything is covered in juice, or it will rodden because of the contact with air – believe me I tried it, NOT delicious. On top of this beauty you place the outermost layers of the cabbage to make sure everything is covered in juice. If there is too much space in the jaw you can put more layers of cabbage, you can use a glass or a plate or whatever fits to keep the veggies under pressure and juice. Now close the jar and leave it on the kitchen table (or where ever you want, just not direct sunlight and not in the fridge) for 2-4 days for the bacterias to do their magic. Look at it daily, you will see bobbles as a sign of life :).

Vegetables are covered with good and healthy lactobacillus – fanzy word for a speciel type of the good bacterias. Now these active workers will start to ferment the sugars in the vegetable into lactic acid, which gives it its characteristic sour smell and taste.

After a few days (2-4 depending on room temperature) the process is done and you can take out the extra layers of cabbage. After this keep it in the fridge.

The taste in itself is sour, fresh and a little salty, for some it is a little “hard to handle” (I like it though), but if you use a spoonful (two if you ask my boyfriend) it spices up almost any salat, sandwich, pizza, cooked dish, pasta or whatever. Try it, you wont regret it. It keeps in the fridge at least a couple of weeks (that’s the longest one jar has been in my kitchen). You can even use it as a gift for the gut bacterias of a loved one.

 

Enjoy your day and eat the greens

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!

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Fresh spring rolls with peanut butter dip

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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.

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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