Summer potato salad

Jeg er på mormors sommersted med lille Noah, mamma og Billy (mammas labradoodle). Det regner, men solen titter frem innimellom. Den ene dagen satt vi i ullgensere med kakao foran peisen, og den neste lå vi ute i badetøy. Norsk sommer <3 Tenkte jeg skulle dele dagens lunsj siden vi begge ble sykt fornøyde med den haha.

// I’m at our summer cabin with my new puppy, mom and moms dog Billy (who is 10x the size of the puppy) 🐶. I’ll show more of him later. It’s sunny and rainy and everything at once, and I love making lighter and more fresh food in the summer! So I thought I would share today’s lunch recipe as we both couldn’t stop eating even though we thought we had made enough for lunch and dinner at once.

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Summer salad

For the dressing:

  • Honey/maple syrup

  • Salt

  • Pepper

  • 1/2 orange

  • Mustard

For the salad:

  • 4 potatoes

  • 2 onions

  • 1 pack of snow peas (sukkererter)

  • 1/2 avocado

  • Cherry tomatoes

  • Sweet pepper (søt paprika)

  • Sundries tomatoes

  • 2 carrots

  • 2 apples (preferably organic)

Kok potetene i 20 minutter. Ha i løk etter 10 minutter, så den får kokt i 10 min. Kutt tomater, paprika, avokado, eple og soltørket tomat. Rasp gulrøttene. Når potet og løk er ferdig, del dem opp og ha alt i en stor bolle. Lag en dressing av honning/lønnesirup, salt, pepper og juicen av en halv appelsin. Ha i litt sennep hvis du er fan!

// Boil the potatoes for 20 minutes. Add sliced onion after 10 minutes and let them boil for 10. Chop the tomatoes, pepper, avocado and sundries tomatoes. Grate the carrots. Once the potatoes and onions are finished, cut the potatoes and toss everything into a bowl. Add honey/maple syrup, salt, pepper and squeeze half the orange to taste. Add some mustard if you like. Enjoy 🌼

What to grill when you're plant based?

Siden formålet mitt er å inspirere til grillmat så innser jeg at overskriften like gjerne kunne vært "det perfekte tilbehøret til grillmat". Men, for meg er grilling så veldig mye mer enn noen pølser på en grill, og jeg har nok alltid vært mest interessert i tilbehøret. Jeg kommer derfor til å tipse dere om tre fantastiske retter som er perfekte til grillmat, i tillegg til å fortelle dere om mine veganske favoritter på grillen. De siste årene har jeg brukt veldig mye tid på kjøkkenet. Jeg elsker å teste ut nye oppskrifter og lage mine egne variasjoner – og dessverre så glemmer jeg altfor ofte å skrive ned oppskriftene. Men jeg har gjort et forsøk denne gangen og jeg håper virkelig at rettene kan falle i smak! De er forholdsvis enkle å lage, men det er selve kombinasjonen som gjør alt.

// For me, grilling is more than some sausages on the grill, and I have probably always liked the side dishes more. Therefore I thought I would share my top three perfect side dishes for grill food, in addition to sharing my favourites on the grill.

Broccoli salad

Denne salaten er helt nydelig. Jeg har tatt den med som tilbehør på grillfester (også tapas), og responsen har bare vært positiv. Hemmeligheten er at du må kutte brokkolien og rødløken i små biter! Ellers er det bare å blande sammen alle ingrediensene til en god miks.

// This is a winner among my friends too, and the secret to a good salad is to chop the broccoli and red onion into small pieces.

Ingredients:

  • 1 broccoli in small bites

  • 1 red onion in small bites

  • 1 Oatly iMat Fraiche or another vegan sour cream

  • 100 grams salty cashew nuts

  • 1 dl raisins

Potato salad

Jeg elsker poteter. Aller helst lager jeg denne oppskriften med små nypoteter, men det funker selvfølgelig like bra med større poteter som er kuttet i terninger (slik som på bildet). Kombinasjonen med poteter og dill er helt uslåelig, så dill’en er helt essensiell i denne oppskriften. Hvis du vil ha potetsalaten mer creamy, kan du eventuelt tilsette 1 boks Oatly iMat Fraiche og et par spiseskjeer vegansk majones.

// I love potatoes. I preferably make this salad with new potatoes, but it works well with bigger potatoes too. The combination of dill and potatoes is unbeatable. If you want to make it more creamy, you can add 1 box Oatly iMat Fraiche and a couple of tablespoons of vegan mayonnaise.

Ingredients:

  • 1 kg potato, preferably new potato (nypotet)

  • 150 g snow peas (sukkererter)

  • 5 radishes chopped into thin slices (reddiker)

  • 3 ss capers (chopped into small pieces)

  • 2 ts dijon mustard

  • Fresh dill

  • A generous dash of basil oil

  • Some pinches of sea salt

Tomato salad

Denne salaten er så enkel at jeg kunne nesten like gjerne bare lagt ut bilde av den uten å forklare noe videre. Og igjen, så er det selvsagt kombinasjonen som bare er helt nydelig. Bare kutt opp, bland sammen og servér!

// This salad is so simple that you would figure out the recipe by the picture. The combination of vegan feta cheese and tomatoes!!

Ingredients

  • Tomatoes

  • Fresh basil

  • Olives

  • Vegan feta cheese (I used Sheese from Sweden)

  • Olive oil

  • Sea salt

My favourites on the grill

Disse rettene kombinert med veggispølser er rett og slett den perfekte sommermaten. Jeg synes pølsene fra Viana er nydelige. De kan fåes kjøpt på Sunkost Gunerius eller Røtter vet jeg. Ellers finnes det mange ulike sorter veganske burgere i butikken som også funker bra å grille! Bare husk på grillforbudet der det gjelder. Hvis du er en av de som ikke får fyrt opp grillen – bare stek det du behøver på kjøkkenet – ta med deg maten ut og nyt.

// These dishes together with veggie sausages make the perfect summer food. I love the sausages from Viana. There are lots of vegan burgers in the store that you also can grill!


Guest post by Sigrid Sydsæther

Følg Sigrid Sydsæther på Instagram for mer inspirasjon til et grønnere liv & supergod plantebasert mat! // Follow Sigrid Sydsæther on Instagram for inspiration on a green lifestyle and fresh vegan food!

Cooking event with Love Beauty & Planet

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Together with our partner Love, Beauty & Planet and the press bureau Presskontakterna we invited influencers, press and friends to join us for a cooking event in Oslo. We made breakfast and lunch with recipes from our book, and shared a nice meal together. Line from Love, Beauty & Planet talked a bit about their vegan haircare and body products and how they have a specific environmental focus. Their packaging is 100% recycled and recyclable, the ingredients are partly organic and natural, totally vegan and sustainably sourced. You can find the products at your daily supermarket for a good price, and the packages are large so they last for quite a while!

We always want to inspire you to cook more plant-based, as it is one of the best things we can do for the planet. Together with choosing better products, you can make a big difference in your daily life. We are therefore sharing all the recipes from the event, and hope that you will test some of them very soon! Let us know how it went?

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Breakfast

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Mangosmoothie

(1 portion)

  • 1 fresh mango or 1 package of frozen mango (300 g)

  • 1–2 frozen bananas

  • 1 handful kale (remove the hard stems)

  • 1 tsp spirulina

How to: Blend all the ingredients in a high-speed blender until smooth.

Raw granola/rawnola

  • 3 cups dates

  • 1 cup coconut flower sugar

  • 1 cup coconut grated coconut

  • 2 cups mulberries

How to:

Pit the dates (remove the seed). Spread the dates on a chopping board and chop them into small pieces. Spread the rest of the ingredients on top and chop everything into small pieces until it sticks together in small clusters.

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Vegan & gluten free fiber bread

  • 1 tbsp psyllium husk (fiberhusk)

  • 4 chia"eggs" (1 chiaegg = 1 tbsp chia seeds + 2.5 tbsp water)

  • 1,5 dl crossed flax seeds

  • 200 gram almond flower/ground almonds

  • 2 dl sunflower seeds

  • 3 tbsp pumpkin seeds

  • 1/2 dl gluten free oats

  • 1 tsp cardamon + 1 tsp cinnamon

  • 1 tsp himalayan salt/sea salt

  • 1 tbsp baking powder

  • 1 tbsp maple syrup

  • Ca 1 dl water + water for the chia eggs and the psyllium husk base

How to: Set the oven to 160 degrees C. Mix psyllium husk with some water in a baking bowl and let it sit until it thickens. Make the chia “eggs” in a separate bowl, stir together chia seeds and water. Mix the psyllium base with sunflower, flax seeds and almond meal. Mix the rest of the ingredients together until until you get a smooth mixture. It should not be too dry or liquid, but should stick together. Shape the mix into a bread and add some pumpkin seeds on top. Place it at the bottom shelf of the oven for one hour.

Hummus

  • 4 packages of chickpeas (1 package is approximately 400 grams)

  • 10 tbsp olive oil

  • 2 tsp salt

  • 3 tsp cumin

  • 4 tbsp tahini

  • 4 tbsp lemon juice

How to: Rinse the chickpeas until all the foam is gone. Blend all the ingredients in a high-speed blender. Adjust the flavours until you find it tasty!

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Almond butter

  • 400 grams almonds

  • Ca 1 dl olive oil

  • 1 pinch of salt

How to: Bake the almonds at 200 degrees celcius for 10 minutes. Blend in a high-speed blender or food processor until the almonds release the fat, and the consistency turns our smooth.

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Lunch

Fresh spring rolls with tahini dip

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  • Rice papers

  • Carrots

  • Cucumber

  • Avocado

  • Mango

  • Cilantro

  • Spinach

  • Sprouts

How to: Rinse the veggies. Chop them into fine slices. Add some luke warm water to a pan or a large plate (that the rice papers can fit into) and place one and one rice paper in the water until the soften. Add the veggies and sprouts in the papers and fold together.

Tahini dip sauce

  • 3 cm fresh ginger

  • 1 clove of garlic

  • 1 tsp chili

  • 3 tbsp tahini

  • 4 tbsp water

  • 3 tbsp tamari (gluten free soy sauce - you can of course use regular)

  • Juice of half a lime

  • 1 tbsp agave-/maple syrup

  • 1 tbsp sesame oil

  • Sesame seeds

Chop the garlic and chili into small pieces and grate the ginger. Mix together all the ingredients and add more lime to taste. Sprinkle some sesame seeds on top.

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Dates with almond butter

  • Dates

  • Almond butter (see recipe above)

Pit the dates and cut them in half. Add a scoop of almond butter in each halve. Yum!

Hope you enjoy the recipes, and that you check out the wonderful Love, Beauty & Planet products 🌍💙

Smoothie med rå kakao for masse energi!

Reklame// Supernature

Før var jeg en skikkelig kaffeperson som ikke klarte å fungere uten den første koppen om morgenen. Plutselig en dag så ville ikke kroppen min ha det lenger, jeg ble bare helt skjelven og da jeg prøvde å drikke en kopp endte det opp med at jeg var våken i 24 timer. Det er noe av det rareste jeg har opplevd, haha. Heldigvis har jeg funnet min nye store kjærlighet og det er rå kakaopulver! På de dagene hvor jeg kjenner at jeg trenger ekstra energi er det så perfekt å få i seg kakao. Det som er så gøy med rå kakao er ikke bare det at det smaker himmelsk sjokolade, men det gir også skikkelig bra og stabil energi! Forskjellen fra denne type kakao til de du finner i vanlig matbutikk er at denne er ubehandlet og derfor er alle de bra næringsstoffene fortsatt på plass. Rå kakao fra Supernature er også økologisk og det er ikke tilsatt noe som helst tull. Jeg liker enten å lage en god kopp med varm kakao eller å rett og slett ha pulveret i smoothien min. Da smaker det så sykt godt.

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Smoothie med kakao

  • 1 -2 bananer

  • 1 kopp blåbær

  • 1 ss rå kakao pulver fra Supernature

  • 1 neve spinat

Topping:

  • Kakao nibs

  • Bee pollen

Bland sammen alle ingrediensene i en blender og topp det med dine favoritter! Her har jeg kakaonibs og bee pollen. Håper det smaker og at du får en dag med masse god energi.

Dates with a twist

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Reklame.

Hvis dere ikke har prøvd denne komboen før så er det bare å glede seg.

Dette MÅ være den beste snacksen som finnes. Blandingen av søt, salt, myk og sprø er vanskelig å motstå. Det er rett og slett dadler delt i to med mandelsmør og bipollen oppå! Perfekt til å gi deg ektra energi til lange, solfylte vårdager eller ei litta dessert på kveldingen.

Bipollen fra Supernature er økologisk og inneholder 21% planteprotein. Det består av pollen fra en ulike økologiske blomster og kommer fra de uberørte Karpatfjellene i Romania. Bipollen kan brukes som søtning, topping (som her eller oppå smoothies og salater) og til å gjøre maten ekstra fin og næringsrik.

Du trenger:

  1. Dadler (helst medjool, de er saftige og gode)

  2. Mandelsmør (se oppskrift her)

  3. Supernature Bipollen

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English:

We made a delicious snack the other day that you really have to try. The combination of the gooey, crunchy, sweet and salty is hard to beat.

It's super easy to make and gives you an energy boost for spring. You need dates (preferably Medjool), almond butter and bee pollen sprinkles. We use these from Supernature.

Bee pollen contains 21% plant protein, and this one is organic and comes from a variety of flowers.

You need:

  1. Dates (preferably medjool, they are juicy)

  2. Almond butter (see recipe here)

  3. Supernature Bipollen

Sellerirotsuppe med sprøstekt rosenkål

Reklame // Grønt Punkt Øst

Det er så fint å kunne sette fokus på grønnsaker som vokser her i vårt land og spesielt de som er i sesong!

Kortreiste grønnsaker må vel være noe av det beste vi kan spise for miljøet.

I samarbeid med Grønt Pakkeri Øst vil vi derfor dele nydelige oppskrift basert på sellerirot (også kalt rotknoll, hihi). Sellerirot er faktisk er en skikkelig liten næringsbombe!

Det er kanskje en grønnsak man ofte går forbi i butikken, men den skal ikke undervurderes. Sellerirot har høyt innhold av kostfiber, som gjør den både bra for fordøyelsen og bidrar til å gi deg mer energi! Den inneholder også vitamin C som gir oss bedre helse og øker opptaket av jern.

Du finner sellerirot på Rema 1000, Kiwi, Meny og Spar, altså nesten garantert i din nærbutikk. Husk handlenett!

Sellerirotsuppe med sprøstekt rosenkål (2-3 porsjoner)

  • 1 sellerirot

  • 3 poteter

  • 2 løk

  • 4 klyper salt

  • 2 dl vegansk fløte

  • Fersk gressløk

  • 1 pakke rosenkål

  • 1 ss oregano

Kutt opp alle grønnsakene (unntatt rosenkålen) i like store biter og hell de oppi en gryte med vann nok til at grønnsakene dekkes. La alt koke i ca. 25 minutter. Ta deretter ut ca. halvparten av vannet og kjør over grønnsakene med en stavmikser. (NB spar på vannet som grønnsakene har kokt i, da dette er skikkelig god kraft!). I mens du lar grønnsakene koke, skyll og rens rosenkålen og legg de på et bakepapir med litt salt og olivenolje. La det steke i ca. 25-30 minutter på 180 grader. Når du har stavmikset grønnsakene heller du oppi 2 dl vegansk fløte og rører rundt. Vil du ha suppen litt mer flytende kan du tilsette mer av vannet du helte ut. Når alt er klart serverer du suppen med fersk gressløk, sprøstekt rosenkål og et dryss med oregano. Nyt!

Alle grønnsakene kuttet opp og klare til koking!

Vi bruker mer miljøvennlig bakepapir fra “If you care”.

Dander suppen med gressløk, rosenkål og oregano for ekstra god smak!

Vegan cooking class video

Hei fine lesere. Jeg skriver til dere fra Hvaler hvor vi har tatt oss en liten arbeidsferie for å jobbe litt i fred og ro. Hytta er som en fryseboks, så det blir antagelig en ganske kort tur!

Da vi var på Costa Rica i vinter tilbragte vi en uke på Thea Retreat som er drevet av vår gode venninne Adi og hennes mann. Hele oppholdet spiste vi den sunneste veganske maten proppfull av næring, basert på lokale ingredienser. Den siste dagen hadde vi en hel matlagingsdag hvor vi disket opp fire forskjellige retter: grønn salat, potetsalat, kokosnøttceviche og rå avokadokake. Vi har laget videoer fra de ulike rettene - og den første er nå ute på YouTube. Det kommer mer og mer filmer fremover, så dere kan gjerne abonnere på kanalen vår - og selvsagt komme med tips til hva slags videoer dere ønsker.

//Hey guys!! How are you? We are so excited to publish the first of a series of YouTube videos from our plant-based cooking class at Thea Retreat in Costa Rica. Hope you like it, and feel free to comment on topics you would like us to talk about in our videos. ✨

Sellerirotfries med hjemmelaget ketchup

Reklame // Grønt Punkt Øst

Som dere sikkert har fått med dere er vi over middels interessert i frukt og grønnsaker og alt det fantastiske man kan gjøre med dem for å forvandle dem til digge måltider. Hvem skulle trodd at man kunne lage verdens beste, sunneste og fineste fries av sellerirot? Selleriroten er utrolig allsidig, og kan brukes til alt fra supper (som vi har laget her) til puréer, helstekt, grillet, som pizzabunn, gratinert, i risotto eller i curry.

Kortreiste grønnsaker er det aller beste vi kan velge å spise for planeten. Ikke minst er den sunn - blant annet full av kostfiber og vitamin C. Du finner den blant rotgrønnsaker på Rema 1000, Kiwi, Meny og Spar, altså nesten garantert i din nærbutikk. Ta med deg selleriroten nesten gang du er i butikken da, og husk handlenett!

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Sellerirotfries

  • 1 hel sellerirot

  • Paprikakrydder

  • Cayennepepper eller chili hvis du vil ha dem spicy

  • Olivenolje eller kokosolje

Fremgangsmåte:

  1. Sett ovnen på 200 grader varmluft

  2. Skrell selleriroten og skjær den i strimler på ca 1 cm

  3. Ha dem i en bolle med 1 ss olje og et godt dryss med krydder

  4. Spre dem på et bakebrett (med miljøvennlig bakepapir) og la det være litt luft mellom hver

  5. Sett dem i ovnen i 15 minutter. Ta dem ut og snu dem og la dem stå ca 10-15 minutter til. Og voila!

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Hjemmelaget ketchup

  • 180 gram tomatpuré

  • 0.8 dl eplejuice

  • 1/4 teskje hvitløkspulver

  • 1/4 teskje løkpulver

  • Himalayasalt

Fremgangsmåte:

  1. Bland alt i en bolle. Smak til med salt.

TIPS! Hvis det er en grønnsak du er nysgjerrig på men ikke aner hvordan du bruker er Pinterest et helt genialt hjelpemiddel. Søk for eksempel på "celeriac" (sellerirot på engelesk) og tre inn i en verden hvor selleriroten er den skinnende hovedrollen i en haugevis av oppskrifter. PS. du blir sykt sulten av det så pass på at det ikke er for lenge til middag :))

Three easy vegan recipes with VegMe

There was a time in our lives that a plant-based diet was far from what we considered an easy, healthy and delicious way to cook. It was definitely more of a habit than a conscious choice. After entering into the plant world we have definitely figured out how much insanely good food that can be made with vegetables, fruits, grains, nuts, seeds, herbs, and spices. When VegMe launch plant-based alternatives that resemble animal-based products, they created an easier way for meat-lovers out there to transition a meal here and there into a green one - which is waaay better for the earth and your health!Today we want to share the ways we have been using the VegMe products the past couple of weeks. Let's just say that we brought out some childhood memories of weird food combinations. We have made some super yummy tacos with pulled VegMe, wrap with delicious aioli, and the childhood fav - crackers with banana and mayonnaise. You can judge after you've tried it ;)

Healthy pulled taco 

(Serves 2)

  • 1 package pulled VegMe

  • 1 sweet potato

  • 1 package white beans

  • 1 mango

  • 1 avocado

  • 1 lime

  • 1 handful spinach

  • Taco shells

  • Fresh coriander

  • Taco spices - cumin, paprika, chili, turmeric, salt, and pepper

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Set the oven to 175 to heat the shells. Fry the pulled VegMe in a pan and add some of the taco spices listed above. The beans are mixed in a food processor with some salt and pepper and a squeeze of lime. Might be one of the quickest meals ever! Yum

VegMe corn wrap with zucchini, aioli & tahini 

(Serves 2)

  • Corn wraps

  • 1 sweet potato

  • Arugula

  • VegMe aioli

  • 1 zucchini

  • Salt and pepper

  • Tahini

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Heat the corn wraps. These are homemade, and you can find the recipe here (in Norwegian). Spiralize the zucchini (or cut into thin slices) and fry it in some coconut oil with a pinch of salt and pepper. Slice some avocado and add all the goodies to the wrap. Just perfect!

Banana and mayonnaise

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This "recipe" goes without explanation - and the combination of sweet and salty is just heavenly. After not having had mayo in a couple of years, this was amazing!For more information on the VegMe products, you can visit Bama's site. They have three varieties of the "main" product - pulled, minced and bites. They are non-GMO, soy-based products from Europe. All the VegMe products are fresh, juicy, gluten-free, healthy, and plant-based.  They are launched by Bama, and you can find them at Meny.

Easy homemade oat milk

One of the biggest improvements we have had during this month without plastic is the reduction of food packaging. We usually bought a liter of plant-based milk once or two times a week as we both love to make warm drinks such as hot chocolate, matcha latte, and turmeric latte during the freezing winter. Check out some recipes for that here! Anyways, now we have entered into the world of homemade milk - which is actually doable for anyone, it's super cheap, and so so so good for you and the planet.

Oat milk (1 liter)

  • 200 grams oats (we use organic, gluten-free)

  • 1 liter water

  • A pinch of sea salt

  • Optional: A tbs of sweetener (honey, agave, maple syrup)

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Soak the oats in water for 8-12 hours. I typically do it overnight. Rinse them if you wish, or place them straight in a blender with the rest of the ingredients. Blend for a couple of minutes, and then rinse out the oat residue with a strainer or a cheesecloth if you have that (I use a simple strainer). Store it in an airtight bottle, and it will last for about five days in the fridge.

Caramel granola & super-green power smoothie

When considering having a plastic-free week or month, food is definitely one of the main challenges. Therefore, we thought we would share a breakfast recipe that is plant-based, full of nutrients, easy to make, and where all the ingredients should be available without plastic wrapping (if you go to the right places of course!).

Caramel granola

We always make these kinds of granolas without any proper measurement of the ingredients, and you should feel free to adjust and add more of what you like.Ingredients

  • Coconut flakes (can be bought in paper bag or glass container in bulk shops)

  • Gluten-free oats

  • Sunflower seeds

  • Pumpkin seeds

  • Flax seeds

  • Coconut oil (1-2 tbs)

  • Honey/agave nectar(v)/maple syrup(v) (1-3 tbs depending on your sweet tooth)

  • Cinnamon (preferably organic - healthier, kinder to earth and the farmers)

  • Cardamom (preferably organic)

  • Sea salt (a pinch)

  • Water

How toTo make it extra digestion-friendly, we soaked all the seeds overnight, and rinsed them properly, before we mixed all the ingredients minus the coconut flakes in a large bowl. Add enough liquid for the mix to become a bit sticky, so that you will get clusters that stick together. The flakes will burn easily, so we add these in at the end. Set the oven to 175 degrees Celcius.Place the mixture on a baking tray. If you're on the plastic-free wagon, make sure your parchment paper is made without plastic, or just use some coconut oil. Place it in the oven until it smells like cinnamon buns with caramel, and add the coconut flakes towards the end.

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Supergreen smoothie

This smoothie is a big hit on Instagram, and we just love eating food that have the same colors as the ocean or the woods. Environmental geek level 10. What makes the color pop and the smoothie a superfood powerhouse? Spirulina!Spirulina is a green-blueish freshwater alga that is packed with nutrients (read more here if you are interested).Ingredients (2 portions)

  • 1-1.5 mango (ca 250-300 gram)

  • 1 banana

  • 1 avocado

  • 1 - 2 tbs organic coconut milk (paper packaging)

  • 1 tsp - tbs spirulina

We usually add loads of spinach in there, but still haven't found any good source of greens that are not wrapped in plastic here in Oslo. Mix it all together with a hand mixer, or pop it in a food processor/blender. ENJOY

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Radical crispy crust veggie pizza

Pizza is always a good idea. Especially when its filled with goodies and veggies that keep you strong and healthy through the cold winter. This crust is made with cauliflower, which makes it crispy and juicy at the same time - yessss. It´s also egg-free, gluten-free and dairy-free. It's also super easy to make. Try it out! 

Radical crispy crust veggie pizza:

(6 portion size pizzas, ca. 40-50 min)

  • 1 cauliflower
  • 2 dl buckwheat flour
  • 1 dl cornflour
  • 4-6 tbs olive oil
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp basil powder

Topping:

A variety of toppings can be used of course, but here are the ingredients we used.

  • Mushrooms
  • Onion
  • Avocado
  • Arugula
  • Mesclun salad
  • Lemon
  • Fresh & dried basil
  • Fresh & dried oregano
  • Paprika spice
  • Salt

How to

The first thing you need to do is turn on the oven to 200 degrees. Then rinse the cauliflower and chop it into smaller pieces and mix it in a food processor until its all floury and fine chopped. Add the rest of the ingredients to the dough.Place a portion sized mass of the dough onto a baking tray. If you are into saving the earth and therefore baking paper, have a bit of oil on the tray instead :-) Bake the pizza bottoms for 15 minutes, before taking them out, flipping them around, and adding the topping. Let them bake again until they look nice and crispy!  ENJOY!

How to use aloe vera and 6 health benefits

The aloe vera plant grows in the gardens here in Portugal and it's just so pretty. Even more, it's a really versatile plant with so many benefits it should definitely win an award. In the northern countries where it's too cold to grow, you can buy it in health stores or online here and here. Aloe vera has been used in skin products forever, for good reasons.The sticky gel inside the plant contains around 96% water, protein, and vitamin A, B, C and E (1). 

Aloe vera benefits

  1. It can help you with skin issues such as sunburns, scars, and cuts by just applying it directly
  2. It is anti-inflammatory which means that if you eat or drink aloe vera it may help with IBS or other digestive issues.
  3. If you struggle with constipation or bloating you can take one shot aloe vera each morning on an empty stomach and most likely you will notice the difference. Or, you can do like us and make a smoothie!
  4. It can help you against hair fall because it protects and repairs the skin on the scalp!
  5. It is said to aid you in reducing acne
  6. Mix it with some sea salt, and you have an amazing scrub that will leave your skin feeling baby soft

 Aloe vera smoothie 

(1 portion, 5-10 minutes)

  • 1 dl raspberries
  • 1/4 mango
  • 2 frozen spinach cubes
  • 1/2 avocado
  • 1/2 cup aloe vera cubes
  • 1 dl almond milk

Mix it all together and top it with your favorite toppings. Here pictures with raw cacao, granola, and coconut flakes.   

Açaí smoothie bowl

Açaí berries are originally from the wild Amazon, and they are small powerhouses of nutrients and energy. We both completely fell in love with this taste after spending time in Brazil, and have been trying to reconstruct the same taste at home. Açaí is very high in antioxidants and has a whole array of health benefits such as containing zinc, copper, manganese, and magnesium. You can make açaí bowls in many different ways, and this smoothie is great for breakfast or after a surf session or workout. It's a bit bigger and less sweet than the bowls you can buy at the beach in Brazil, but it's still really good, although it makes you miss the sunshine.

Açaí smoothie (2 portions, 10-15 minutes):

  • 1 handful steamed and frozen cauliflower
  • 1/4 avocado
  • 1 dl raspberries
  • 1 organic açaí packet
  • 1/5 handful frozen spinach
  • 1 dl mango or papaya

Optional:

  • 1 tsp maca powder
  • 1 tsp raw cacao powder
  • 1 tsp spirulina powder

Blend it all together and top your smoothie with your favorite toppings! Yumyumyumyumyumyum. We topped ours with a granola (recipe is soon to come), coconut shreds, cacao nibs, hemp seeds, Brasil nuts, pepitas and almond butter.Açaí packets or powder can usually be bought at health stores. We definitely recommend the packets, as long as they are 100% açaí, and not full of additives. We bought ours at Celeiro here in Portugal, and have seen them at Økohjertet, Life and Røtter in Oslo.

6 ingredient taco bowl

Every single day we make a very important choice. Namely the choice of what to have for dinner. With this small choice, you can actually make a huge impact on the world, which is the most fantastic thought. Today we want to make this choice really easy for you, and suggest that you make this super simple taco salad which consists of only six main ingredients!

6 ingredient taco bowl (2 portions, about 20 minutes):

  • 1 can of red or brown beans (400 g)
  • salad mix (we have spinach, arugula, and mesclun)
  • 1 avocado
  • 1 mango
  • tortilla chips
  • flavoring and spices: salt, pepper, paprika, cumin, cilantro, olive oil, apple cider vinegar

How to

Start by heating up the beans in a casserole, and add flavor to them by adding a mix of spices. We used cumin, salt, pepper, and paprika. Mash the avocado in a bowl, and add a squeeze of lime, cilantro, and salt. Chop the mango into small cubes and squeeze some lime over that too. Make a side salad of arugula, spinach, and mesclun, and make a dressing mix of olive oil and apple cider vinegar. Easy peezy lemon squeezy.

Nourishing white bean salat with creamy tahini dressing

SAMSUNG CSCBring out the wine, it's white bean time. They may not be the prettiest ingredient on earth but they taste delicious and are packed with calcium. If you don't drink milk (hey vegans) then beans are great to eat to get your daily dose of calcium. It's actually recommended that you eat around 1000mg calcium a day (1), so if you eat some kale for breakfast, beans with tahini for lunch and almond butter for a snack then you are good to go.Bean salad with tahini dressing

    • 1 can white beans (organic)
    • 2-4 dl buckwheat (boiled)

1 avocado

  • 1 handful sundried tomatoes
  • spinach
  • 1 tbs tahini
  • 1/2 dl juice of lemon
  • 1 tbs olive oil
  • salt and pepper

Start by boiling the buckwheat (check out how to do that here). Chop up the avocado, sundried tomatoes, and spinach and place them on your plate. When the buckwheat is ready and cooled of add this as well. Open a box of white beans and be careful to rinse them off really well and add them to your place. Lastly mix the tahini, lemon juice, and olive oil together in a bowl and drizzle it over your salad. Finish with salt and pepper.SAMSUNG CSCSAMSUNG CSC

Beetroot burgers

Veggie burgers are definitely here to stay, and we have tried many different types. This one is delicious and juicy, entirely vegan, and is best enjoyed with loads of toppings. Guacamole, hummus, red pesto and a good olive oil are some suggestions, and preferably a big pile of sweet potato fries!10 burgers:

  • 50 gram flax seeds
  • 1 dl flour (we used gluten-free Jyttemel)
  • Three large beets
  • 2-3 tbs water
  • A pinch of salt
  • Fresh coriander
  • 1 tbs cumin
  • 1/2 tbs chili powder (or. fresh chili)

Let the flax seeds soak in some water for a bit. They are used to hold the dough together (also called flax egg) instead of using eggs. You can also use chia seeds or eggs if you prefer that. Add the beets to a food processor and chop it into smaller pieces. Mix all ingredients in a bowl. Form the mass into burger sized pieces, and fry them in a pan until they are crispy on the outside, and warm all the way through.Enjoy!SONY DSC SONY DSC

Ginger tofu wok with soba noodles and tamari

This meal is super easy for those busy everyday evenings when you are craving something warm and filling. It is a great pre- or post workout meal, because of the proteins in the tofu and all the lovely nutrients.What is actually tofu?Basically, tofu is made the same way regular cheese is made from cows milk, and was "invented" in China for thousands of years ago. It is dense in nutrients such as kalsium, magnesium and vitamin A, and contains a lot of protein (approx. 13 grams per 100). There is a large ongoing discussion on whether or not tofu is healthy for you, based on the fact that loads of the tofu you can buy comes from gene modified soybeans. If you are in doubt, a little research on the field gets you a long way. Therefore you need to make sure to buy an organic tofu. Luckily, most of the tofu that is bought in the Nordics (from Nordic producers) comes from organic farms in Europe - and not from the rainforest (Mari Hult - vegetarbloggen).Ginger tofu wok with soba noodles and tamari(2 pers)

  • Ca. 75-100 gram soba noodles per person
  • 1 package of tofu - organic(!). We recommend Urtekram
  • 1 red pepper
  • 1/2 zucchini
  • 1/2 eggplant
  • Tamari
  • 1 small piece of ginger
  • Salt and pepper to taste

Boil up water for the soba noodles. Slice the zucchini, eggplant and pepper in sizeable bites, and wok them. Chop the ginger in small pieces. Slice the tofu in squares, and add the ginger and some tamari in a bowl, and marinate the tofu for some minutes. When the tamari has soaked in a bit, heat up a pan and fry the tofu so it gets a nice crust.When the water is boiling, add the soba noodles and let them boil for about 6-8 minutes. When its done, rinse it properly in cold water, and then add it to the pan of fried tofu to heat it up again. Serve everything in a bowl, and maybe add some more tamari and some herbs to finish it off.ENJOY!