All posts filed under: favorite recipes

nutty breakfast bars

I always avoided commercial breakfast bars as they usually have a lot of hidden sugars and other unnecessary ingredients in them, even the ones with the word “healthy” or a picture of a slim female figure on them. Again, homemade is better. These easy-to-make breakfast bars make an energy-boosting breakfast, but they work equally well as an afternoon snack. Did I mention that they taste gorgeous? Well they do! Nutty Breakfast Bars 4 dl rolled oats 2 dl nuts & seeds (I used walnuts, cashew nuts, pecan nuts & sunflower seeds) 200 g pitted dates 0,5 dl honey 0,5 dl natural peanut butter vanilla & cinnamon to taste Soak the dates for 30 minutes and while waiting, heat the oven to 175c and toast the oats in the oven on a parchment covered baking tray for about 10-15 minutes. Sprinkle some vanilla powder & cinnamon on the oats once they are out of the oven. Turn off the oven, mix the honey & peanut butter in an oven proof bowl and let them melt in the remaining …

Why Choose Organic?

I highly value organic, pure and real food that is prepared from scratch with love. This is why I eat less and less in restaurants, why I’m willing to compromise on other expenditures and why I’m inspired to browse at markets or spend hours in the kitchen experimenting. But what is organic food and what makes it so amazing? There are many definitions for organic agriculture but according to FAO it is “a system that relies on ecosystem management rather than external agricultural inputs. It considers potential environmental and social impacts by eliminating the use of synthetic inputs, such as synthetic fertilizers and pesticides, veterinary drugs, genetically modified seeds and breeds, preservatives, additives and irradiation. These are replaced with site-specific management practices that maintain and increase long-term soil fertility and prevent pest and diseases.” 1. Your Body is Your Temple While research results on the health benefits of organic fruit and vegetables have been contradictory, the benefits for the environment (below) are numerous. And by using our common sense, it’s not difficult to conclude that we’re …

raspberry white chocolate bars – raw recipe

Happy Women’s Day everyone. Here is a raw white chocolate bar recipe for every sweet tooth. And it takes just a moment to make (and a little more time to freeze, but they’re so worth the wait)! 1,5 dl melted raw organic cocoa butter 3 dl organic coconut flakes 2 generous tbsp cashew nut paste 4 tbsp organic honey 1/4 tsp ground vanilla a few freeze dried raspberries, crushed Melt the cocoa butter over steam, pour into a blender together with the coconut flakes. Blend until a paste forms. Add the rest of the ingredients except for the raspberries and blend again. Pour the mixture into chocolate molds or into a square baking dish lined with parchment. Sprinkle the raspberries on top. Freeze for a couple of hours and take out 5 minutes before cutting into pieces and serving. Yum!

parsley pesto

For a long time I wasn’t a big fan of parsley. I have to admit that this green garnish was often left on the side of my plate after dinner, but little by little I’ve made friends with parsley and this pesto recipe makes it finally easy to love! It’s ready in minutes and delicious on pizza or pasta, as a salad dressing, sprinkled over some roasted vegetables or on your favorite veggie burger. You can try adding some to your bread dough or use it as a spread on sandwiches. 1 big bundle of fresh parsley (rinsed and ends of the stalks cut of) 1-2 tbsp pine nuts 1-2 cloves of garlic (depending on how much you love garlic) 1 dl extra virgin olive oil a squeeze of lemon juice salt, freshly ground pepper and thyme to taste Chop the parsley into smaller pieces. Chop the garlic into pieces as well. In a blender blend the parsley, pine nuts, garlic and the olive oil. Add the lemon juice and spices and mix well. Store in the fridge …

crunchy kale crisps

An easy recipe for healthier snacking. Whether it’s an evening on the couch or a party you’re planning for this weekend, these crisps will do the trick! Heat the oven to 175c, wash a bunch of kale (I had 3 big leaves, 3 medium sized and a couple of small ones) and pat them gently dry with kitchen paper or in a salad spinner. Cut the hard stalks away and tear the kale into big, crisp-sized pieces. In a mortar and pestle mix 1 tea spoon dried onion powder, 1/2 tea spoon dried garlic, 6 black peppers, 1/3 tea spoon of turmeric and 1/2 tea spoon himalayan salt. Place the pieces of kale on parchment covered baking tray. Spinkle some olive oil on top and give them a good mix. Then sprinkle your spice mix on top, bake in the oven for approximately 10 minutes, until the edges of the kale crisps become brown (but not burned) and they have a nice crunchy texture. Enjoy!