Plantbased ‘ris a la mande’

The traditional christmas dessert in Denmark is ‘Ris a la mande’ – cold rice porridge with whipped cream and almonds. It may sound weird, but it does taste really really good, though it is heavy and may leave you with more than just a little stomach ache..

This is my first plantbased vegan christmas and surely I must have my own version of ‘ris a la mande’. This is a healthier and plantbased version, but it is still so rich and delicious in flavour.

If you like the traditional cherry sauce on top – feel free. I am not a big fan though, and I like to top it with fruit instead, especially pomegranate and persimmons are my favorit.. Mmmmm so good!!!

And don’t worry, if you didn’t get to taste it this christmas, it works perfectly as an every day dessert!!!!

 

Merry christmas to all of you  🙂  may it bring you all the love you could possibly wish for

 

Plantbased ‘ris a la mande’

  • 180 g porridge rice*
  • 1 L almond milk**
  • 2 dl water
  • a pinch of salt
  • 2 vanilla pods
  • 30 g blanched almonds
  • Sugar, if you like it sweeter
  • Topping: Cherry sauce, persimmons, pomegranate etc.

* If you cannot get porridge rice, you can just use sushi rice, or an other short-grain white rice

**Try to find one without added sugar, oil, thickener and other chemical additives

 

Bring porridge rice and water to a boil. Add the almond milk when it starts to thicken. Prepare the vanilla pods and put both vanilla and the pods in the porridge. Bring to a boil, and turn down the heat and leave it to simmer for 30-45 minutes, or until it is ready. Laave it to cool completely.

Meanwhile prepare the blanched almonds and chop them.  Add them to the porridge, remove the pods. If you prefer it sweeter, you can always add a little sugar og whatever sweetener you prefer.

 

Serve with your favorit topping and enjoy 🙂

 

 

 

Plantebaseret ‘ris a la mande’

  • 180 g grødris
  • 1 L mandelmælk
  • 2 dl vand
  • En smule salt
  • 2 vaniljestænger
  • 30 g smuttede mandler
  • Topping: Kirsebærsovs, kakifrugt eller granatæblekerne

Bring grødris og vand i kog. Skrab vaniljen ud af vaniljestængerne og kom både korn og stænger i gryden. Tilsæt mandelmælken når det begynder at tyknes og bring det i kog. Skru ned for varmen og lad det småsimre 30-45 minutter til det er færdigt. Lad det afkøle.

Smut mandler og hak dem groft. Tilsæt dem den afkølede grød. Fjern vaniljestængerne og rør godt rundt. Smag til og tilsæt lidt sukker hvis grøden mangler sødme.

 

Server med din yndlings-topping! God fornøjelse og rigtig god jul 🙂

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Ratatouille with millet and roasted carrots

Danish recipe below.

You cannot say fall without saying beauty and comfort food in the same sentence. Somehow fall cought me by surprise this year, which one may argue is kind of funny since it is here every single year. At least up until now in my life nature has never missed out on one single fall. Still September was high blue sky and no jacket almost all month, and then suddenly from one day to the other the leaves were falling and I was looking for warmer clothes.

I already miss the sun, but fall has something so magical to it, and it absolutely spellbinds be with its dramatic change and beautiful colors.

With the change in season comes a change in diet – at least that makes sense to me. Eating more raw and cold during the hot months and more cooked and grounding food during fall and winter. So today I will bring you a nice nourishing warm dish – ratatouille.

This is without a doubt the best ratatouille I have had – and I can say that without bragging, since I didn’t come up with the recipe myself. Anyway, here it goes:

 

Ratatouille with millet and roasted carrots

2 persons

  • 1 eggplant
  • 2 zucchinis
  • 1 bell peber
  • 1 onion
  • 2 cloves garlic
  • 330 g tomato paste or canned tomatoes
  • 3/4 cup millet
  • 3 medium sized carrots
  • 1 extra clove garlic
  • Coconut oil for frying (or any oil you prefere)
  • Sea salt and freshly grounded pepper
  • Apple cider vinegar

Cut the eggplant in bites, sprinkle with salt and leave them in a sieve to drain off.

Cut the onion, bell peber and zucchinis in bites. Chop the garlic finely.

Heat the oil in a pan, add garlic and onion and sauté a couple of minutes. Shake the salt off the eggplant and dry a little. Add eggplant, bell peber and zucchini to the pan and fry it until golden, 4-5 minutes. Add the tomato sauce and leave it to simmer until it thickens and the vegetables are done.

Prepare the millet: 1 part millet and 2 part water. Add a little salt. Let it boil for around 10 minutes and let it set 5-10 minutes after.

Prepare the carrots: Cut them in thin slices. Chop 1 garlic finely. Heat a pan with some coconut oil, add the garlic and the carrots and roast undtil golden.

Now taste the ratatouille with salt, pepper and apple cider vinegar, you can also add a little olive oil, to deepen the taste. Add the cooked millet and serve in bowls with the roasted carrots on top.

 

Enjoy 🙂

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Ratatouille med hirse og ristede gulerødder

2 personer:

  • 1 aubergine
  • 2 squash
  • 1 rød peberfrugt
  • 1 løg
  • 2 fed hvidløg
  • 330 g tomatsauce/dåsetomater
  • 1½ dl hirse
  • 3 medium gulerødder
  • 1 ekstra fed hvidløg
  • Kokosolie til stegning
  • Havsalt, friskkværnet peber og æblecidereddike

Skær auberginen i tern, drys med havsalt og kom den i en sigte til afdrypning.

Pil løget, hak det samt hvidløget fint. Skær squash og peberfrugt i tern.

Opvarm olie i en gryde, sautér løg og hvidløg et par minutter. Ryst saltet af auberginen og dub stykkerne tørre. Tilsæt squash, peberfrugt og aubergine til gryden og steg det let gyldent 4-5 minutter. Tilsæt tomatsaucen/dåsetomaterne og lad det småsimre over lav varme til det tykner og grøntsagerne er møre.

Tilbered hirsen: 1 del hirse til 2 dele vand. Tilsæt lidt salt og bring i kog. Kog 10 minutter under låg, lad det herefter trække 5-10 minutter.

Tilbered gulerødderne: Skær dem i tynde skiver og hak hvidløget fint. Opvarm lidt kokosolie på en pande og steg dem gyldne heri.

Tilsmag nu retten med salt, friskkværnet peber og æblecidereddike. Du kan også tilsætte lidt olivenolie, dette giver en lidt mere fyldig smag. Tilsæt hirsen, og server i dybe tallerkener toppet med de ristede gulerødder.

 

Hav en dejlig dag 🙂

Brownie with sweet potatos

Danish recipe below.

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This brownie will bring you pure happiness in every bite – it is rich in flavor, the texture is soooo delicious and it is completely without gluten, refined sugar and bad oils.. And NO, it does not taste like potatos – you can’t taste them. They just contribute to sweetness in a natural way. I have never baked with sweet potatos before, but it is definitely not the last time.

The brownie is not too sweet (this is how I prefere it), but if you want it sweeter you can always just add a little more sirup or dates before you bake it. Taste the dough and add whatever you need until you are satisfied..

I tested it on some normal – brownie – full of sugar – lover – friends, and it was approved 🙂

The recipe is inspired by deliciously Ella. Here it goes

 

Brownie with sweet potatos

  • 2 medium to large sweet potatos (600 g)
  • 2/3 cup ground almonds (80 g)
  • 1/3 cup chopped almonds
  • ½ cup buckwheat or brown rice flour (100 g)
  • 16 juicy fresh dates (without stones)
  • 4 tbsp cacao
  • 3 tsp agavesirup / maple sirup
  • pinch of salt

Preheat the oven to 180C. Peel the sveet potatos, cut them in chunks and steam them in a pot for about 20 minutes – or until they are really soft.

Blend them with the pitted dates – now taste it! This is the sweetest and creamiest mix, and I literally had to stop myself from eating it all with a spoon.

Mix the remaining ingredients, before you put in the sweet potato date combination. Stir well.

Put it into a baking tray and bake in the oven for about 20 minutes, or until you can pierce the cake with a fork bringing it out dry. Remove the tray and leave it to sit and cool for 10-20 minutes – trust me, it needs a little time to stick together!

Cut them into sizes of your choice, and enjoy 🙂

I have a big batch in my freezer right now – makes it an even easier little treat for you or if you have unexpected guests..

 

 

Brownie med søde kartofler

  • 1-2 mellem til store søde kartofler (600 g)
  • 2/3 cup blendede mandler / mandelmel (80 g)
  • ½ cup boghvedemel / fuldkornsrismel (100 g)
  • 1/3 cup groft hakkede mandler
  • 16 små friske dadler uden sten
  • 4 spsk kakao
  • 3 spsk agavesirup / ahornssirup
  • En smule salt

Opvarm ovnen til 180 grader. Skræl de søde kartofler og skær dem i grove stykker. Damp dem i en gryde i ca. 20 minutter, eller til de er helt bløde.

Blend dem herefter med de udstenede dadler – og nu det vigtigste: SMAG på denne blanding. Jeg lover dig den sødeste, mest cremede kombination, jeg måtte stoppe mig selv inden jeg bare fortsatte med en ske. Det ville der ikke være kommet meget kage ud af i sidste ende..

Bland de andre ingredienser grundigt, og mix det nu sammen med kartoffel-dadel blandingen. Rør godt rundt. Kom dejen i en bageform og bag den i ovnen ca. 20 minutter. Tjek med en gaffel om du kan stikke i den uden at der kommer dej med op – så er den færdig. Tag kagen ud af formen og lad den hvile og køle af 10-20 minutter, det er vigtigt at give den lidt tid til at sætte sig. Værs’go 🙂

Tip: Smag på dejen inden du bager den, hvis den ikke er sød nok kan tilsættes lidt flere dadler eller lidt mere sirup. Som den er nu er den rig og sød i smagen uden at være alt for sød, men det er sådan jeg selv foretrækker det. Måske er du anderledes 🙂

 

Den kan sagtens fryses, hvilket blot er endnu et plus..

 

Håber I alle nyder denne blæsende efterårs-lørdag

 

 

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 🙂

 

 

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.

 

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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.

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.

 

IMG_5239

 

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

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 🙂