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When I went plant-based I was told by many that I had to start taking supplements because on a plant-based diet it's apparently easy to "become malnourished and deficient in some vitamins..." This simply isn't true. No matter what your dietary pref…

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I love soups during the winter. It's comforting and heartwarming and it's an easy way to throw whatever you have the in the fridge into a pot and blend! Volià! Dinner is ready Here is a super simple 5-ingredient pumpkin soup. It's very filling and …

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Get excited because this recipe is my ultimate healthy breakfast recipe! It's my superfood Bircher müsli mix! The recipe is just my basic recipe but i'll add different spices and fruits when I feel like it! Cinnamon and apples gives the basic recip…

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This monday is particular grey and rainy but that won't stop me from spredding a little motivation. Tonights post Is all about how you're creating your life with your thoughts and emotions. I'm a firm believer in the law of attraction (basically wh…

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After doing yoga for some years, I started to take interest in all the aspects that yoga involves - and that's when I discovered meditation. Now, I could lie and tell you that I meditate everyday for hours and that I sit completely still and that I…

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Here's a short and sweet video for my favourite nut butter! I'm a huge fan of nut butters and I probably eat too much of it... but I don't care because it's so delicious! I add a scoop to my porridge or in smoothy daily. Follow the steps in the vid…

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New series happening! Every monday I'll be posting a little motivation from me to you! It'll be anything that I feel is motivating and I hope you'll find some inspiration. The first post in this series of monday motivation is going to be about goin…

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Sunday calls for tea and sweets in my book! This recipe is easy and delicious and has a hint of christmas to it. I got this recipe from my beautiful sister-in-law who's a brilliant cook and an amazing soul. I made my own spin on it to make it a bit…

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Happy international vegan day! Today's recipe is a spicy bean falafels with lime and cilantro. They're a great mix between flavours from south america and asia! I love these falafels because they're super filling, high in protein, easy to make and …

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This recipe means a lot to me because it is one of the recipes that made me sure I could go vegan! I knew I wasn't going to be missing out on anything if I could make a vegan brownie that tasted as good as this one! Vegan brownies can be made with …

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These recipes are for all the coffee lovers out there! I'm a big fan of a simple black coffee but these recipes are perfect if you're looking for a decadent (but healthy) alternative to the classic Starbucks favourites.


Sure, Starbucks taste great but it's expensive and full of weird additives. So It thought I would create my own versions of 3 fall drinks: Pumpkin spice latte, Caramel latte and Chocolate mocha latte.


I used "Ønsk Kaffe" for all of my recipes. It's my absolute favourite coffee brand - high in quality, amazing tast and sustainable. Check them out here!


Check out the video-recipe below

All the recipes serves 1 person

Recipe

Pumpkin spice latte

Start by adding 1 tbsp pumpkin purée to a blender

(I made my own by cutting and steaming a pumpkin for 45 min, peeling it and blending it with a hand mixer. Don't add any spice or oil to the pumpking while it cooks) Check out this recipe.

Next add your "pumpkin pie spice" to the blender

(Again I made my own consisting of 1/2 tsp vanilla, 1/3 tsp carnation, 1/3 tbsp cardamon, 1/2 tbsp cinnamon, 1/3 tbsp maca powder optional)

Add 1 shot of espresso or strongly brew coffee, 1-2 tbsp maple syrup and 1,5 dl plant-based milk of your choice

Blend all the ingredients until they're smooth and heat it up over a stove or with a milk frother


Caramel latte

Start by adding 1 shot of espresso or strongly brewed coffee to your blender

Next add 1 big tbsp of homemade caramel sauce (I made my own by blending 20 medjool dates with a splash of water in a food processor).

Add 1-2 tbsp maple syrup, 1 tsp maca powder

Stir the ingredients a bit in the blender so the the caramel sauce melts

Lastly, add 1,5 dl plant-based milk of your choice

Blend all the ingredients until they're smooth and heat it up over a stove or with a milk frother


Chocolate mocha latte

Start by adding 1 shot of espresso or strongly brewed coffee to a pot

Next, add 1-2 tbsp maple syrup, 1 tbsp peanut butter, 1 tbsp raw cacao powder and 1,5 dl plant-based milk of your choice

Heat up the ingredients and stir until the peanutbutter has melted (you can froth it after the peanut butter has melted)


I hope you'll enjoy!



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This recipe is a bit out of the ordinary - and also out of my comfort zone! This delicious beet tartare with avocado creme is inspired by a dish at my favourite plant-based restaurant in Barcelona called "The green spot".

Beside it tasting amazing, it also looks pretty damn fancy (and of course it's healthy as well). So if you're looking to impress someone or just doing a bit extra for yourself - give this recipe a try!


You'll need some kind of a shape/form/dessert ring to make the tartare (like this one).

The recipe makes 1 beet tartare

Ingredients:

1 big beet

2 ripe avocados

Salt and peber

1/2 clove garlic

1 tbsp kapers

1 tbsp lemon juice

1 tbsp olive oil

1 tsp apple cider vinegar

Garnish: chopped red onions, chives, extra kapers


Recipe:

Start by baking the beet in the oven at 200 degrees for about 1 hour and 20 min (the cooking time varies a lot depending on the size of the beet)

You'll know it's done when you're easily able to poke into the beet with a for

When the beet has been baked, let it cool off and then peel of the skin

Cut the peeled beet into little cubs/squares and add it to a bowl

Add olive oil, vinegar, a pinch of salt and peber and kapers to the bowl and stir

Set the beets aside while making the avocado creme

Mash the avocado and add lemon juice, a pinch of salt and peber and mashed garlic and stir

Take your dessert ring/form (see link above), place it on your plate and add the beet at the bottom - pad it down so it creates and even layer

Add the avocado creme on top of the beet, creating an even top layer

Slowly pull the dessert ring/form up and cross your fingers and hope that the beet tartare doesn't crash!

Garnish the tartare with freshly chopped chives, red onions, extra kapers and salt and peber


Enjoy!


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Here's a great fall recipe for a delicious lunch or side dish. It's roasted veggies with a maple syrup glaze, served with a beetroot hummus. I film a quick video of this recipe (link below)

I hope you'll give it a try and enjoy!

Ingredients

For the veggies:

1 kg mixed veggies

(I used potatoes, parsnips, carrots, beetroot and brussel sprouts)

2 tbsp olive oil

Salt and pepper

3 tbsp mixed herbs (parsley, oregano, thyme)

2 tbsp maple syrup

40g pine nuts

1/2 pomegranate


For the hummus:

3 medium sized beetroots

1 can chickpeas

1 clove of garlic

1 tbsp Tahini

1 lime

Salt and pepper


Recipe

Turn your oven to 180 degrees

Cut your veggies into even sized cubes (so the cook evenly)

Mix the veggies (except the beetroot) in a large bowl

Drizzle olive oil, salt and pepper and herbs and give it a good stir

Place the veggies on a baking tray and spread out the beetroots as well

The reason why I don't mix the beetroot in at the beginning is simply that all the veggies would turn pink

Let it roast in the oven for 25 min

After the 25 min take the veggies out of the oven and drizzle 2 tbsp of maple syrup over it and mix

Let it roast for an additional 5 min in the oven

When they're done roasting, decorate the veggies with roasted pinenuts and fresh pomegranate


Beetroot hummus:

Boil or bake 3 medium sized beetroots (cut into cubes) until soft 

Rinse the chickpeas and place them in a bowl with the garlic, tahini, lime juice and salt and pepper

Let the beetroot cool off and then add it to the chickpea mix

Blend until smooth with a hand-mixer or foodprocessor


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So.... clouds, rain and fall weather. It's time to make some delicious comfort food for those dark stormy nights! Vegan food doesn't have to be all raw and cold - I love cooking up a spicy curry or pumpkin soup during this time of year.


This recipe is simple and doesn't take a whole lot of effort - but the result is great and a real crowd pleaser! My vegan shepherd's pie takes about an hour to make from start to finish and serves 6. It's savory, warming, filling and healthy! Enjoy it with a crisp winter slaw of kale, almonds and apples. 


Ingredients:

2 cloves of garlic

1 onion

1 cube vegetable stock

1 kg yellow potatoes

1 bag (aprox. 500g) of frozen vegetable (broccoli, carrots, peas etc.)

600g (aprox. 1 1/2 can) of lentils

300 g mushrooms

2 tbsp mixed herbs (thyme, oregano, rosemary, parsley)

Salt and peber 


Recipe

​Turn your oven to 200 degrees

Start by cutting the potatoes into cubes and boil them in a large pot with a pinch of salt (20-30 min)

Cut up the garlic and onion and brown them until golden in a large pan with a bit of oil 

Add lentils, mushrooms, veggies, mixed herbs, a pinch of salt and peber and 1 cup of vegetable stock (250 ml). 

Let it simmer in the pan over low heat for 15 min. 

When the potatoes are done, drain them and mash them with a potato-masher or a hand-blender. Add a pinch of salt and peber to the mash. 

When the veggies/lentils mix has been reduced, transfer 2 tbsp of the potatoes mash to thicken the veggie/lentil mix and stir.

Transfer the veggie/lentil mix to a baking dish and pad down. Then add the mashed potato on top. 

Bake the dish for 15 on 200 degree (preferably if you have top-heat or a grill function to golden the mash layer)


Enjoy!


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Mmmm here are my favourite chocolate cookies! They're delicious and actually not unhealthy (no butter, no sugar). My secret ingredient is aqua faba (chickpea water) and before you say "eww" just wait...

Aqua faba is amazing because you can whisk it up and you'll get the exact consistency of egg-whites! It'll make any cookie, cake or dessert extra delicious and gooey. Check out my chocolate mousse recipe on the blog if you want more inspiration on how to use aqua faba.

Ingredients:

180 g dark chocolate

150 g flour

2 tbsp maple syrup

1 tsp baking soda

4 tbsp raw cacao powder

2 tbsp coconut oil

1 can of chickpea water


Recipe:

Melt 90g of chocolate and rinse the chickpeas so you're left with the chickpea water

Whisk (with an electrical whisker) the chickpea water until it's fluffy

Carefully mix in the maple syrup and melted chocolate

Add the rest of the ingredients and give it a good mix

Place the dough on a baking tray and shape them as you wish them to look like

(they won't melt, so they'll look like what you shape them as)

Bake them in the oven for 12-15 at 200 degrees


Enjoy!

Ps. The cookie-dough can be cooled and enjoyed as raw vegan cookie-dough

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I've been working and living in Barcelona for about a month now - and I absolutely love this city! For me, it's the perfect combination of culture, beach and great food! One thing in particular that I love, is how vegan friendly this city is! Everywhere I go and every place I've been will have something vegan and delicious on the menu! There's also a ton of whole food stores and health food shops to enjoy!

To be more specific here are some different vegan restaurant, whole food stores and more to check out in Barcelona

My top 3 favourite vegan restaurants:

1. The green spot

C. de la Reina Cristina 12

This place is hands down the best vegan restaurant I've ever been to. The atmosphere is so creative and hip, the music is perfect, the prices are afordable and the food.... the food is to die for (no animals needed to though). I shared different dishes with my boyfriend: Avocado and beet tartare, green curry with black rice, sweet potato tagliatelle with nut creme and truffle, rhubarb crumble and a brownie with vanilla ice cream. Amazing, romantic and gourmet.

2. Teresa Carles + Flax and kale

C. de la Reina Cristina 12 + C. Tallers 74B

I would recommend anyone to check out the plant-based empire that Teresa Carles has started in Barcelona. This includes "flax and kale", "Teresa Carles", "Teresas Juicery" and "Teresa's".

Flax and kale is very popular and a great spot for brunch and lunch. The food is great but the prices are a bit steep for what you're getting.

I would personally recommend "Teresa Carles" instead. The food here is more innovative and creative (and less crowded)

3. Parking pizza

Calle Londres 98.

This trendy little pizza place is nothing like your average pizzeria. The atmosphere is so cool and hip that you'll instantly feel like you've found you're own personal pizza-gem. It's further away from the city center = less tourist. The wine is served in little vintage glasses and you'll be sitting at community tables, facing the open kitchen.

The menu isn't vegan but I asked if they could make a vegan pizza for me which they gladly did!

The pizzas here are gourmet and so delicious - and the prices are affordable!


You'll find many more great vegan places in Barcelona (or places with vegan options)

Some honourable mentions:

"Catbar" for a good cheap burger

"El café blue project" and "Petit brot" for raw vegans

"Brunch and cake by the sea" for the best cakes and brunch,

"Rasoterra bistrot vegetaria" and "El maderal" for tapas

"Bio bento", "The pans club", "Crudi", "Enjoy vegan", "Veggie garden" and so many more! Check them out on the vegan restaurant app "happy cow".


If you're looking for great organic health food stores then check out "Organic market", "Obbio" "Veganotecia", "Bio space" and "Veritas".

There's also great options for buying bulk foods in Barcelona. (where you buy by the kilo). You'll find all types of rice, quinoa, soy protein, flours, nuts and more. I love when sustainability meets tradition. Check out "Casa Perris", "Renobell" or "Granel".

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A week ago I posted a recipe for my favourite crumble tarte: My mango, peach, nectarine crumble! I did a little experimenting in my kitchen and I came up with a new and improved version of it. It's completely refined sugar free and it's gluten free if you use gluten-free oats.

I made a video on my youtube channel for this recipe! Check it out at the bottom of this recipe


The recipe makes for one large crumble (6-8 people)


Ingredients:

100g oats

150g almond flour (or whatever gluten-free flour you prefer)

15-20 (depending on size and sweetness) dates

90 g coconut oil

60g desiccated coconut

2 tbsp maple syrup or agave nectar

3 peaches

2 mangoes

5 nectarines

1tbsp cinnamon

1 tbsp vanilla powder or extract


For decoration

1 nectarine

50g desiccated coconut

30g coconut sugar


Recipe

Turn your oven to 200 degrees

Pit and soak (in varm water) the dates and set aside

Cut all fruit's into bite sized cubes

Pour the mixed fruits into a large pot and turn the heat to medium

Add the cinnamon and vanilla

Let it simmer with a lit on for 15-20 min (or until the fruit softens)

While the fruit is cooking, make the crumble

Combine flour, oats, desiccated coconut

Drain the dates and mash them into a paste with a fork (add a bit of coconut oil to soften the paste)

Add the date paste to the dry ingredients

Slowly add parts of the melted coconut oil while mixing the ingredients

You might not have to use all the coconut oil if your dates are more wet

Combine the ingredients with your fingers until you reach a crumbly texture

If the mix is too dry: add more coconut oil

If the mix is too wet: add more oat and almond flour

Set the crumble aside in the fridge for 20 min

When the fruits have softened, add the to a medium/large pie tray

Add your crumble on top and bake it for 18-20 min

You don't want the crumble to burn on top (should be just golden) so if the crumble starts to darken too quickly then add a layer of foil on top of the crumble


Decorate the crumble with fresh nectarine and roasted coconut mix (simply roast coconut sugar and desiccated coconut in a pan, until golden)


Enjoy!


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Here are 3 super easy dinner ideas, using basically the same ingredients! These recipes will be short and sweet but I promise they taste delicious! They're probably more for week days and not so much for party occasions - but who am I to decide that? Do as you please with them, but please give them a try!

I'm trying to prove that it's neither expensive or difficult to eat plant-based. So to make things cheap, simple and easy these 3 recipe are gonna be based on the same dish! If you make a huge batch (double or triple) of "chili sin carne" you will have enough to make all three recipes for an entire family! Maybe freeze it down if you're not a fan of having the same ingredients days in a row - by freezing it down you'll be able to make a quick dinner on a lazy!

So the base recipe is "chili SIN carne" (sin carne means "without meat"). You can use my recipe or use your favourite chili con carne recipe and replace the meat with more beans and veggies or try out a meat-substitute (like TVP)


Ingredients:

1 red onion

2 garlic cloves

1 chili

2 cans chopped tomato

2 tbsp tomato pureé

1 can of black beans

1 can of kidney beans

1 red peber

1 yellow peber

1 cup of corn

(add whatever veggies you like! Try sweet potatoes, aubergine, squash or broccoli)

1 tbsp salt

2 tbsp peber

Fresh coriander (a large handfull)

1 tbsp cumin

1 tsp cinnamon


Recipe

Brown the chopped onion and the garlic in a large pot

Add all the spicy and heat to bring out the flavours

Add the chopped tomatoes and tomato pureé

Add all veggies (chopped) and let simmer for min. 45 min over low heat

If your chili is too watery, then let it simmer without a lit (for the water to evaporate)

Add more spicies/salt/peber if you'd like


(above)

Classic Chili sin carne

The first option is to serve the chili sin carne in the most classic form! I cooked some rice and served it with nachos, lime, pickled onions, guacamole and more fresh coriander. Delicous and easy!

(above)

Fully loaded aked potato

The next option is to serve the chili sin carne in a baked potato! I added some nutritional yeast (very beneficial for your health!), some guacamole, fresh coriander and some salad on the side! Again, easy but yummy!

(above)

Stuffed aubergines

Last but not least, you could make these stuffed aubergine. Cut the aubergines in half, scrape out the inside "meat" of the aubergine, chop it up and mix in the pan with the leftover chili sin carne. Add the mix back into the aubergine "boats" and bake it for 20 min 200 degrees

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If you're not vegan this blog-post might not be for you. In fact "bloating" might not even be something you deal with. But! If you're vegan then you know "bloating" is on a whole other level post-vegan-switch. It took me about 1 1/2 month before my body and stomach got settled with the vegan diet. I still struggle with bloating on/off and I know a lot of my vegan friends do too. My family tried going vegan and just within a couple of days they noticed the.... stomach-discomfort.

There's nothing to worry about though! It's completely healthy and whatever you're experiencing in the gut area, is due to the extra amount of fiber and you're bodies adaption to a more nutrient dense diet.

It's not very comfortable being bloated and gassy though, so here's my tips on how to minimize bloating (but please don't worry if you experience bloating in the beginning of your vegan-journey. All bodies are different and it may take time - but your body will adjust)


Here's the tips:

1. Drink 1-2 liters of water a day. But! drink it slowly throughout the day and make sure not to drink at least 30 min. before you eat. In fact, you shouldn't drink while you're eating because it disturbs the digestive system. So drink water but be aware of when!


2. Avoid processed foods. Eating "clean" is the new black but theres actually something about it. Processed foods contains so many weird additives and an excess amout if sugar, sodium (salt) and oil. These are all difficult for your digestive system to digestest, so try to minimize your intake of processed food. My rule of thumb: "If I can't pronounce it, it's probably not good for me" Go for vegan whole-foods instead!


3. Move! Exercise is so important for your body and when you move, your food moves! Sitting still can cause bloating because your body is cramped together in the same position all day. Taking the stairs or just dancing around a bit will help your gut move things around!


4. Mono-meal or juice! If your bloating is extreme and you feel a lot of discomfort then trying out a mono-meal, might be the thing for you! A mono-meal is when you only eat 1 kind of fruit/vegetable for an entire meal. Like mangoes e.g. you'd eat 4-5 mangoes at a meal to reach your caloric needs. The benefit of this is that your digestive system only needs to focus on 1 thing in your stomach which makes the job a lot easier. You could also replace a meal with a big juice (made of 100% juice, no extra sugar). The benefit of juicing is that it's super easy to digest because a large amount of the fiber has been taken out.


5. Eat dinner early! I try to eat at least 3-4 hours before i go to bed. This allows my body the proper time to digestive a meal before shutting down for the night!


6. Chew and concentrate on your food! Eating your dinner slowly and chewing all pieces well, is basically helping out your digestive system by doing it's job! The more time you spend chewing, is less time your system needs to spend on breaking the food down. Try to not watch tv or sit with your phone while eating because these things distract you and could make you eat a lot faster than you normally would.

7. Self massage! Try gently to massage your stomach in a clock-wise direction. This can literally help move things along ;)


8. Prober food-combining! Food-combining is a large topic to cover but basically: try to avoid eating raw foods after you've eaten cooked foods. So raw fruits as a dessert might not be a good idea after a cooked dinner, if you're sensitive to bloating. If you're very sensitive to bloating then maybe try to avoid beans and other legumes in the beginning of your vegan journey (these can cause excess gas).


Hope these tips will help you and your tummy!

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Mmmm who else got that sweet-tooth cravings? This crumble is perfect for sharing with friends and family. Exotic and summery yet still warming and wintery - it's the perfect crumble!


Ingredients

Topping crumble:

150g flour

50 g oats

40g powdered sugar (flormelis)

50g brown sugar

120g plant-based margarine ("ama") or coconut oil

20-30 almonds (chopped)

Filling:

1 can of conserved peaches (500g)

2 mangos

4-5 nectarines

1 nectarines for dekorations

1 tbsp cinnamon


Recipe

Combine all the ingredients for the crumble topping

Mush it around with your fingers until the batter starts to combine and forms a crumble

If you prefer a more coarse crumble, simply add more oats or almonds

Set a side in the fridge for min. 1 hour

Cut all the fruits into bit size cubes (leave out 1 nectarine for decorations)

Add the fruits and cinnamon into a pot and let simmer over medium heat for 12-15 min. or until the fruits softens. You can add a bit of the fruit juice from the can of peaches if you like the filling to be more soft and mushy.

Add the fruit to a tarte medium large pie tray

Get the topping out of the fridge and crumble it up one last time, before crumbling it over the fruit mix

Bake in the oven 200 degrees for 25-30 min or until the crumble is golden and baked

Let it cool for 5-10 min and decorate it with a nectarine and some powdered sugar


Serve with a vegan coconut ice-cream

Enjoy!




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