Monthly Archives: July 2014

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A green & happy thought

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Today I had my morning coffee at Planet Organic. When I walked home, the weather was amazing, blue sky and sunny, so I couldn’t help feel a bit moved by everything. And most of all, very blessed and grateful. I live in a fantastic cozy neighborhood, my morning running track is through a stunning Hyde Park no matter what season, I have a variety of different cafes and restaurants offering healthy and nutritious food minutes away from my door and my boyfriend and I are taking every opportunity we’re given to use London. AND… I have a garden with homegrown produce in the middle of London! I’m finally feeling like I’m living the healthy and happy life that I want to live.

Looking back just a couple of years ago, that was definitely not the case. I was living with my boyfriend close to the center of Copenhagen, and the restaurants and nearby cafes we frequented was the 7/11 corner shop, and the amazing thai place just across from 7/11. I had multiple fitness memberships, none of which I used, and I just didn’t want to cook, so the massamam curry dish often became the dinner of the night, and with that, loads of white fluffy rice, pick ‘n mix and guilt. I just couldn’t be bothered. Needless to say, for me that was not a healthy lifestyle. I think my need to live differently started when I began growing potatoes in flamingo boxes in our 5th floor apartment. Now, I’m still chasing the dreamy urban garden, and sometimes struggling with it, but I’m determined to make the most of it.

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After reading me waffle like that you can imagine how thrilled I was when I early yesterday morning picked fresh salad leaves from my sparse salad and spinach bed! I had leftover quinoa and salmon from dinner the night before, and just needed the extra “something green” to make a tasty lunch for work.

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For some people it might seem sad that the ability to pick your own lunch can make or break a day, but this is how I operate. This makes me happy and I’m so very grateful for being able to be happy over such a simple, yet fulfilling lifestyle. But don’t just judge me yet and find me too evangelistic – I also feel blessed every time my boyfriend treats me with a movie and a chilli dog at Electric.

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Vegan Brown Rice Pudding

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Do you now rice pudding? Surely, if you are British you know it by heart. If you are Danish you know of a slightly different version of it. We Danes eat rice pudding warm, with melted butter on top and a drizzle of cinnamon and sugar. Yes, I told you, a slightly different version of the UK rice pudding. Oh, and we eat is just in December, or whenever it feels like Christmas. Yes, now that I see my own writing, it sounds a bit crazy. Just a tad. The Danish rice pudding is something we have been brought up with; it’s the foundation of a Danish Christmas (and something we serve the Christmas gnomes who, during Christmas, lives in the attic of our houses. And we serve them a Christmas beer alongside the pudding. Ok, I will stop confusing you now. God, this is a really weird tradition).

All you need for 2 people…
1/2 cup of short grain brown rice
4 cups of almond milk
A pinch of salt
1 tablespoon of vanilla extract

This is how you do it…
Combine the almond milk and the brown rice in a thick-bottomed pot and bring to a boil. Then lower the heat for a constant simmer so you wont burn the rice or the milk. Boil for an hour or until the almond milk has been absorbed into the rice, creating a nice porridge-y texture. It will take between an hour to an hour and a half. I know it’s a long time, but brown rice takes a long time to cook in general. Once done, season with a pinch of salt and the vanilla extract.

You can eat this either cold or hot, and top it of with your favourite fruit compote and/fresh cut fruit.

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Vegan Sweet Potato Pizza Crust

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OMG! I made a vegan pizza. And OMG! My boyfriend actually liked it! Ha ha, no.. All kidding aside, this succeeded. Don,t be fooled. It’s not a white flour, typo 00, delicious italian crust. This is whole-foods based, made on a sweet potato and chickpeas mash. And it taste really good. The crust becomes quite crunchy on the edges and soft in the middle. And please, don’t do the same mistake I always do; pouring way too much filling on the pizza crust. If you do that, the crust will just soak it all up and not bake as well. Another small tip; bake this on a baking rack rather than a baking tray. Enough talking, let’s get going so you can try out this recipe yourself.

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All you need for three medium sized pizza’s…

Crust:
550 grams of peeled sweet potato
1 can of drained chickpeas
1 tablespoon of coconut oil
4 tablespoons of olive oil
1/2 cup of almond milk
3 teaspoons of salt
2 teaspoons of xanthan gum
2 cups of gluten-free flour

Topping:
I made a cheese cashew sauce of 1/2 cup of cashews, 2 tablespoons of nutritional yeast, pinch of salt, and a clove of garlic and blended it with water until it was thick and creamy. Then poured it over the pizza crusts and topped up with 1.) ham, broccoli, red onions and fresh rosemary and basil, and 2.) fresh spinach, mushroom and asparagus, drizzled with some olive oil – not too much though, remember, we don’t want to get the stuffing too wet and soggy. Just remember to add some more salt and seasoning if you only are using nice veggies as topping.

This is how it’s done…
Boil the sweet potatoes until they are ready to be mashed. It will take around 20 minutes. Drain the hot water from the potatoes. Rinse the chickpeas, so all the liquid from the can has been removed. Use a blender to mash both potatoes and chickpeas togehter. Add the coconut oil and olive oil alongside the almond milk and salt. Combine it all before you add the xanthan gum and finally the flour. You want to end up with a smooth dough.

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Divide the dough into 3 parts and start rolling it thin between two sheets of baking paper. Roll it as thin as you can between the two sheets. Turn the piece of baking paper you have used on top when you rolled the dough and brush the sheet with a bit of olive oil. Then turn it so the oil covered side of the paper is facing down on top of the dough. Turn the thin dough so the paper that is covered in oil facing down on the top of the dough now is under the dough and will be the baking paper used under the pizza during baking. Pre-bake for 10 minutes on a baking rack at 200 degrees celcius.

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Once pre-baked, take the pizza crust out of the oven and apply the cashew sauce and your favorite topping. Bake for 20 more minutes until the outer crust is hard and crunchy and the topping baked. Voila, done!

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Raw Mango Coconut Porridge

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I recently perfected this recipe and it blows my mind. This is my new favourite breakfast bowl recipe! Again, so easy to make and it taste of holiday and summer vacay. You can add chopped dried fruit on top if you wish, but just know that the mango makes this dish quite sweet already, so you might not need this.

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All you need for one person…
1 cup of frozen mango
4 tablespoons of coconut milk
2 heaping tablespoons of coconut yoghurt
1/4 cup of gluten-free oats

Topping:
Chopped nuts and seeds
Chia seeds
Cocoa nibs

This is how you do it…
Blend all the ingredients together and transfer to your favourite breakfast bowl. It should be quite a softice-y structure, not too runny. Top of with your favourite nuts, and don’t forget the crunchy chia seeds and bitter cocoa nibs.

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Vegan tomato cashew dip

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It think I said it before, but it needs repeating. What you can do with cashews is amazing! It’s the new dairy! Amazing! Anyways, wanted to try this recipe for so long, and saturday (while curing my hangover with tonnes of healthy food options) I gave it a go. It’s really easy and tasty, so no excuses.

All you need for a good size portion of the dip…
1 1/2 cup of raw cashews
1 cup of water
2 teaspoons of nutritional yeast
1/2 teaspoon of salt
1/3 cup of sun-dried tomatoes (you know the kind that just sits there, soaking up in delicious oil

This is how it’s done…
First blend the cashews with water, salt and yeast. Finally blend the sun-dried tomatoes, but roughly making sure they don’t go all blitzed. Place in the fridge to chill completely before serving on either one of my vegan crackers, with some oven-baked veggies or a nice piece of chicken or salmon.