Tag Archives: Recipes

Raw Overnight Oats with Chai & Chia

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This is a super energizing breakfast bowl of raw overnight oats, perfect as a post-training meal, or a full on breakkie before a long day of activities. I’m planning on loading up on this breakfast and plenty of green juice when I’m going sea kayaking in the end of September. Can’t wait! This recipe is also good for those of you (myself included) that have difficulties getting a hardcore chia pudding down on its own.

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The steady hearty seasoning from the orange juice, cinnamon, ginger and vanilla and the super energizing filling foods like oats, bananas and cocoa chips make for a good comforting breakfast. It will take around 20 minutes to prepare the night before – don’t you just love the night before preparations, which allows us to sleep in and hit the snooze button a gazillion times? I certainly do…

For 2 servings you will need (or in the case you are extremely hungry, 1 serving)…
Juice from 1 orange
1 tablespoon agave syrup (or brown rice syrup or coconut nectar)
1 banana
1/2 cup almond milk
2 tablespoons vanilla essence
1/2 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons chia seeds
2 tablespoons of pecans

You will need additionally 2 oranges and 1/2 cup of almond milk, alongside cocoa nibs for the topping once you serve the porridge.

Start by blending the bananas with 1/2 cup of almond milk, the juice from 1 orange, agave syrup, cinnamon and ginger to make the “banana/milk creme” the oats will soak in overnight. Chop the pecan nuts roughly. Add pecans, oats and chia seeds to the juice and stir together, making sure that all the dry ingredients are tossed together and coated in the creme. Leave it to sit overnight in the fridge.

In the morning take out the porridge divide the portions in two. the Porridge should be really sticky by now. Slice two oranges and remove the white skin, so you are left with only the orange “meat”. Pour one tablespoon of porridge in the bottom of a glass bowl and then add a layer of orange meat then add another tablespoon full of porridge. Top up the porridge with the remaining of the orange meat, before pouring the 1/2 cup of cold almond milk over the porridge. Drizzle with cocoa nibs in the end.

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Drink with your favorite tea. Mine is Teapigs’ Liquor ice & Peppermint, which I occasionally are asked to import to my brother when I’m going home to visit Denmark. This tea is absolutely amazing, I practically never drink anything else!

It’s a Black Bean Stew Wrap!

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Can you feel the season change? I can definitely, feeling myself getting more exhausted by the minute. Good thing we have a holiday to Florida to look forward to in November. Yes, that is correct, end of november and my hubby-to-be and I will be enjoying some rest in the sunny state. I can’t wait! Fresh fruit and produce in November and of the good summer’y kind. Sign me up! Wohoo!

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This recipe is quite simple. Basically it’s a plant based mexican meal. I have used kale leaves as wraps, and filled it with a mashed avocado and mango compote, plain brown rice, sprouted lentils and a sweet black bean stew with cashew creme. It’s my first take on the black beans and it actually ended up sweet and sour tasty at the same time. Very nice indeed.

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Here’s what you need for the black bean stew…
1 teaspoon coconut oil
1 can of organic black beans
Juice from 2 limes
Salt and pepper to taste
Cashew creme from 1/2 cup of water plus 5 tbsp water, 2 heaping tablespoons of nutritional yeast.
Blend all the ingredients together to create a smooth sauce.
1 handful of roughly chopped parsley

Melt the coconut oil in a pan. Take the black beans out of the can and rinse thoroughly. Transfer to the pan and lightly sauté the beans before you add the lime juice. Saute for another couple of minutes. Add the cashew sauce, you might not need all of it, just to make the beans stick together. Lastly add the chopped parsley and stir together. Now your bean stew are ready to be filled in the kale leaves together with mango and avocado mash, lentils and brown rice. You can of course feel free to add whatever you fancy. Maybe more filling options? If you come up with a really tasty fill feel free to leave a link!

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Healthy Fast Food Fried Rice

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This is hardly a recipe, but sometimes all you need is a direction. Also, As I have promised about this blog, the recipes are SIMPLE! And for some of the recipes, it will only take you 10 minutes do to, because of this simplicity.

This recipe for Healthy Fast Food Fried Rice is so so easy and a solid go to, if you need it to be fast and healthy (Who does not want to be fast and healthy? Raise of hands. No didn’t think so!). You can even cook the brown rice beforehand and then use the leftovers for this dish. And before you think it’s going to be super blend, remember that brown rice (the healthy rice) has a great taste and will always taste of more (and bette!) than your ordinary white rice. You can use this recipe as a side dish, to both fish and chicken or roasted veggies, if you dont eat meat. You can of course also eat it self standing, like I do (with a big chunk of cashew tomato cheese on it!).

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For one big portion to one very hungry person, all you need is…
2 cups of brown rice
2 cups of chopped mushrooms of your own choice
3 stalks of spring onions with the green as well
2 big handfuls of spinach
2 heaping tablespoons of coconut oil for the pan
Salt and peber to taste

Start by sauteing the chopped mushrooms and onions in the coconut oil. When it’s good and juice and soggy add the spinach. Cook until the spinach is soggy as well, then add the rice and stir thoroughly while still cooking. It’s really good if you can hear the rice being fried. Cook for another 5 minutes, then remove from heat and transfer to plates and enjoy.

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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.