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
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
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!
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
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
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
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!
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
For the hummus:
3 medium sized beetroots
1 can chickpeas
1 clove of garlic
1 tbsp Tahini
Salt and pepper
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
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
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.
2 cloves of garlic
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
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)
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.
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
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
Ps. The cookie-dough can be cooled and enjoyed as raw vegan cookie-dough
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".
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)
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
1 tbsp vanilla powder or extract
50g desiccated coconut
30g coconut sugar
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)
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)
1 red onion
2 garlic cloves
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
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
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!
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!
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
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!
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!
50 g oats
40g powdered sugar (flormelis)
50g brown sugar
120g plant-based margarine ("ama") or coconut oil
20-30 almonds (chopped)
1 can of conserved peaches (500g)
1 nectarines for dekorations
1 tbsp cinnamon
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