Monthly Archives: March 2014

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Delicious Crust-Free Courgette Pie

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If you are a Dane like myself and from the 80’s, you will recognize this pie. This pie is fantastic and was a solid component in my childhood. Toasted rye bread (no, not the kind of rye bread you call rye bread. This is real rye bread) all buttered up, before topped up with a slice of this pie, piping hot. Pure heaven. But the recipe we use in my family is neither without gluten, meat or dairy, which is why I set out to create a version suitable for this blog.

On a “plot”-note, courgettes are a true summer crop. This is a crop that can be enjoyed early in the season and a plant that just gives on giving. Pluck the courgettes early when they are about the size of a hand, this way you force the plant to deliver even more delicious courgettes for your pantry.

For 4 persons you will need…
1 big grated onion
400 grams of grated zucchini
100 grams of gluten free flour
1 teaspoon baking powder
½ teaspoon salt
1 pinch of pepper
5 eggs
1/2 cup oil
2 heaping tablespoons of nutritional yeast

This is how you make it…
Whisk the eggs together. Add the nutritional yeast and whisk thoroughly. Add all of the remaining ingredients and stir even more thoroughly. Pour in a round container suitable for the oven. Bake at 175-180 degrees Celsius in 40-45 minutes. Keep an eye on the pie. If the crust seems to blacken, cover the pie with aluminum foil for the remainder of the baking time.

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Raw Cocoa Cashew & Almond Milk

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I’ve been trying forever to get up in the morning and go to the gym before work. This morning it happened. I often think about the amount of strength it takes to get up, force yourself to exercise for the benefit of feeling healthier and happier afterwards. Which are pretty nice benefits, wouldn’t you agree? So why is it so hard to pick up and do it? I guess that willpower needs some exercise as well. Anyways, I felt like having a true post-workout shake afterwards and given the fact that I haven’t been grocery shopping at all the past couple of days our fridge was completely empty. I therefore turned to the cupboards to find the ingredients for my morning shake. And boy, oh boy, did I find the ingredients. Here you go – a recipe for the most delicious Raw Cocoa Nut Milk. I wonder if that urban myth promising bigger muscles if you drink that sugar-heavy cocoa milk after a work out is still valid? However, this might just be one of the much healthier alternatives.

All you need to make a shake for yourself…
1 1/2 cup of unsweetened almond milk (more if necessary, see below)
2 pitted dates (that means, please do make sure you take out the stone)
2 heaping tablespoons of raw cocoa powder
1 teaspoon of coconut nectar. Alternatively, use agave sirup
1 teaspon of hemp protein powder
1/3 cup raw cashews

This is how it’s done…
Blend all ingredients into a fine smooth drink, not a smoothie, but more like a shake. If the shake feels like a smoothie, add more almond milk.

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Gluten-free Vegan Multi-seed crackers

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These crackers are amazing. So tasty with the blend of seeds and the toasted sesame oil, and crunchy like I don’t know what. Avocado slices is my drug of choice for topping on these crackers, but if you allow dairy products in your everyday diet, goat’s milk cheese with slices of peach on top can also be a killer combo. Either way, you will not regret baking these crackers – they are lovely and so easy to whip together. It only took me 30 minutes, including baking time. In other words: No excuses!

For about 30 crackers (depending on your chosen cracker size of course) – You will need…
1/2 cup golden linseeds (or any kind of linseeds)
1/2 cup millet flakes
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds
2 heaping teaspoons chia seeds
2 cups gluten free flour (I always use the “White Self-Raising Flower Blend from Doves Farm)
1 cup of water
1/2 cup olive oil
1/2 cup toasted sesame oil
1 teaspoon baking powder
2 teaspoons salt

The dough should be moist, but not completely soaked and not more than it will enable you to roll it out between two pieces of baking tray papers.

This is how it’s done…
Stir together all ingredients and divide into two batches of dough. Roll each batch out between two sheets of baking paper as thin as you can, and cut the corner pieces and patch them to create a real square instead of a circle. This is of course optional, I just like my crackers in squares. Cut them out in your preferred cracker size, before baking them in 15 minutes at 200 degrees Celsius. Be sure to have an eye on them as they soon turn dark.

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Veggies in Lemon Cashew Sauce

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Last year I completed 3 weeks of Dr. Junger’s Clean Program (If you haven’t done so, I can only recommend that you try it out). After completing the program I discovered the Clean blog. Bookmark it, bookmark it now! It’s a fantastic source of healthy clean eating. The Cashew “Cheese” sauce in one of the recipes – The Mushroom Lasagna – is to die for! Also, a slightly amended version of this is the foundation for this recipe and what makes the combination of delicious veggies strike a comforting cord. Who does not like comfort food, show of hands? Nope, didn’t think so…

For 2 people as a mains, or 3 people as a side dish – All you need is…
½ of a butternut squash, about 2 cups when it has been cut in small squared pieces
2 dark mushrooms, or mushrooms of your own choice
1 handful of fresh spinach leaves
1 head of broccoli, about 2 cups when the stem is removed and is plucked into sizable bouquets
2 teaspoons of coconut oil
1 tablespoon of olive oil

For the cashew cheese sauce (adapted from the Clean Program’s delicious Mushroom Lasagna and an all-time favourite):
Between 1-1 ½ cups of raw cashews
Between 1-1 ½ cups of water
The juice from 1-2 small lemons (how much do you like lemons? A lot? Then definitely 2!)
2 teaspoons of salt
1 glove of garlic
1 heaping tablespoon of nutritional yeast
Feel free to add your favorite fresh herbs in here.

Here’s what you do…
Peel off the skin of the squash and scoop out the threads and seeds. Chop the remaining meet in fine little dices. Chop the broccoli in sizable bouquets. Slice the mushrooms in fine slices.

In a medium sized baking dish lay out the mushrooms, then add the spinach leaves. On top of this add the broccoli bouquets, and finally the diced butternut squash. Place the 2 teaspoons of coconut oil on top and drizzle with the olive oil. Put away until you have the cheese sauce ready.

In a blender blend together all the ingredients for the sauce. Take out your baking dish and pour the sauce over the vegetables. Cook for 30 minutes in the oven at 200 degrees Celsius.

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Blueberry Smoothie with Basil

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Does this combination sound weird? Maybe a little bit, but the basil is what sets this smoothie apart and makes it so delicious. On top of that it’s so easy to make with only 4 ingredients. I love tasty food like this. Few ingredients, takes only minutes to make. What’s not to like?

for 1 person – all you need is…
1 cup of either fresh or frozen blueberries. Please note, if you want that blue-ish color use frozen blueberries. It’s like the frozen blueberries gives out more color than fresh berries, which gives more of a brown-ish feel to it.
1 banana
4-5 sprigs of basil, similar to a large handful of basil leaves
1 cup of water
1/2 cup of coconut water (you can substitute the coconut water with regular water, which makes is less sweet, but just a bit less sweeter)

Blend all ingredients to a smoothie and drink straight away with a festive straw.

Note: You can use all kinds of black berries for this smoothie. A frozen portion of a “forest berry blend” will also do the trick perfectly.