Organic & vegan favorites from Sweden

Today I kept up with the norwegian habit of going across the border to Sweden to buy food :)) Our cabin is just a short boat trip away, which makes it really convenient. Thought I would share some of my findings with you, since there is a BIG difference in the availability of vegan and organic food in Norway and Sweden (Sweden being annoyingly much better).

organic blueberries & mango - paper packaging. yay

organic blueberries & mango - paper packaging. yay

I love when I find organic berries and frozen fruits - these are perfect for smoothies. I try to avoid non-organic berries as much as possible, because of the large amount of pesticides (sprøytemidler) used on berries.

organic kombucha

organic kombucha

Kombucha is my go-to drink when I’m into something sweet with a sour twist. My favorite is Captain Kombucha from Portugal, but I like to try new brands when I find them.

It’s insane to see how many meat replacements and vegan options there are in Swedish grocery stores. In Norway there is typically one vegan cheese brand, one sausage replacement, one burger replacement and a few plant milks. Swedish stores have their own isles full of vegan cheese, vegan meat replacements, ice cream, spreads and candy.

Did you know that both kombucha and sprouts are super good for your digestion? They both contain beneficial bacteria for the gut. Sprouts are the closest you get to a natural probiotic, and are great in salads, on top of soups, on your bread or in your smoothie. Some can taste quite spicy, but try different ones to get all the benefits and to find your favorite.

For lunch after shopping I made a fresh salad with organic leafy greens, tomatoes, bell pepper, mango, sprouts & herbal salt! I usually make a quick dressing with the juice from half an orange, raw honey and spices.

The last few things I picked up where some organic cotton high waste briefs - cause who wants synthetic stuff down there :// I have a hard time finding organic cotton underwear, but Pierre Robert have some nice comfy ones for those kind of days. Arnica oil is a great massage oil for a good sports massage, as it heats up the skin and increases the blood flow. I am also into getting a toothpaste that is made from natural ingredients, like this one from Dr. Organic with tea tree oil! Be aware that lots of natural toothpastes contain palm oil, like the one from King Fisher.

Hope you liked it!! Maybe we’ll do more of these “unboxing” grocery kind of things 🌼

Cooking event with Love Beauty & Planet

Advertisement.

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 🌍💙

Vegan easter candy

Nå som det er påske er det selvfølgelig også tid for å finne det beste påskegodtet. Her er tipsene vi fikk fra dere på Instagram, som vi har lyst til å dele videre. Håper dere finner noen nye favoritter, og kommenter gjerne hvis du synes noe mangler på listen!

GODTERI & SJOKOLADE

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Berit Nordstrand sjokoladen med kokos

Vego sjokoladen

iChoc med appelsin ✨🌞🍫

Se Inger-Johanne sin nye YouTubevideo, flere gode tips der ☺️

Elska det grønne og rosa vannmelon gummigodteriet til candy king!! Eller lakris og rosa hodeskaller😍

ichoc sjokolade med cookies eller hasselnøtt e alltiiid en sikker vinner!

Rema 1000!! De har flere veganske varianter i smågodt! 😊

Candy Kittens 😄 ser Vegdude/veganmannen har postet på insta at de finnes i Norge nå! Supergode

Candy king har masse vegansk godteri!🍬

Oreo!

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Sjokolade+hasselnøttegg fra TGR

Bubs smågodt🥰🥰

Gule og brune bananovaler fra Bubs! De er kjempegode og jeg får ikke nok 😁 Fåes i løsvekt hos de fleste vanlige matbutikker 😊 

Så klart: TYRKISK PEPPER 🤗🤗🤗

Mørk sjokolade smeltet med bær og nøtter, og lag egne ruter/kuler etter smak ✨

Følg @reducethejuice 🌈

Dra innom Yummy Heaven i Oslo, de har merkelapp på smågodtet hvor det står uten gelatin (og annet innhold) så det er enkelt å finne ut hva som er vegansk og ikke 😊

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ISKREM

Diplom-Is Dream Vegan Sjokolade 🌼🌼

🥥Henning Olsen DUGG vegansk kokosis 🥥 & vegansk kroneis

Ben & Jerries non-dairy varianter 🌍👑

Funky Fresh Foods raw vegan iskrem 🌾 de har den på Røtter og noen andre helseskoster!

Oatly havreis med sjokolade eller vanilje 🧘🏻‍♂️ Selges blant annet på Rema 1000!

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

Dream vegan chocolate!

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Reklame

Dream Vegan Chocolate fra Diplom-is er deres aller første veganske iskrem, og var så heldige at vi fikk teste den. Dere, dette blir favorittisen nå som solen titter frem. Jeg gleder meg til å ta med isen ut i parken, legge meg på et pledd, plugge en fin podkast inn i ørene og kjenne solen varme langt inn i kroppen. Eller bare ta med seg isen ut på verandaen. Et nydelig lite avbrekk i hverdagen for å fylle på med gode ting som er bedre for planeten. Jeg smiler bare av tanken. Tiden fremover er så fin!

Dere finner Dream Vegan Chocolate fra Diplom-is på Coop og Meny.

Vegan goodie box​ - DiggBox

Reklame

Licorice, & sea buckthorn chocolate

Licorice, & sea buckthorn chocolate

Vi føler oss som verdens heldigste akkurat nå. Vi har fått lov til å teste en hel boks med deilige plantebaserte produkter fra DiggBox – en kasse med sunne økologiske produkter hvor du får åtte eller fler godbiter rett hjem i posten hver måned.

Boksen vi testet er håndplukket av Hanne Sørvaag – hun er også veganer og vi har tydeligvis veldig lik smak som oss – fordi denne boksen bare digget vi. På DiggBox sin side finner du også andre varianter som Snackboks, Foodie-kasse, Gaveboks, prøveordningen Prøveboks og Favorittboks som du kan sette sammen selv fra deres utvalg av fristende godbiter. Produktene er allergivennlige – helt uten egg, melk og andre animalske allergener, samt fri for gluten hvis du bestiller en glutenfri kasse.

BESTILL DIN DIGGBOX HER

Få en eksklusiv 10 % rabatt på Hannes matkasse, Snackboks og Foodie-kasse med rabattkoden RADICALBROCCOLI

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Boksen vår inneholdt:

  • Golden milk (Super Foodies)

  • Sjampobar med lavendel (Flowee)

  • Sjokolade med lakris og havtorn (Goodio)

  • Bringebær- og mandelbar (Get Raw!)

  • Kakao maca energy ball (Roobiotic)

  • Kakao og valnøtt cookie (Kookie cat)

  • Vegansk fudge (Super-Fudgio)

  • Malt, økologisk spisskummen (Manna)

  • Økologiske kikerter (Saltå Kvarn)

  • Grillet paprika og auberginedip (Pelagonia)

Super Fudgio, Kookie Cat kjeks, Goodio sjokoladen og Get Raw bar blir også med i april-boksen, så disse får du smake på hvis du bestiller! Fristen for å bestille april-boksene er den 27. mars, og du får boksen tilsendt hjem i midten av april.

Det som er så herlig med DiggBox er at konseptet er godhjertet - de ønsker å inspirere flere av dere til å spise plantebasert uansett hvem dere er og hva slags kosthold dere har - veganer, vegetarianer, pescetarianer, fleksitarianer, kjøttspiser, eller for deg som følger en diett pga. allergi/intoleranse. Ved å bestille en slik boks får du testet ut en rekke nye, plantebaserte produkter som kanskje blir dine nye favoritter. Det er en utrolig fin måte å gi deg selv litt ekstra kjærlighet, samtidig som du gjør noe bra for kloden.

Man trenger ikke bli 100% veganer for å gjøre en forskjell gjennom det man spiser. Kanskje du har lyst til å spise vegansk kun i helgene? Da passer det jo fint med noen godisbiter.

BESTILL DIN DIGGBOX HER

// We are super happy to be able to test out DiggBox’ new subscription of vegan goodies. It’s filled with chocolate, cookies, eco-friendly soap, vegan fudge, energy bars and organic groceries. Love it!

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 :))

Spirulina cake

Denne kremete og freshe kaken er laget med så bra ingredienser at du kan spise den til frokost, lunsj, mellommåltid og middag! Viktigst av alt, den smaker helt nydelig. Du kommer ikke engang til å tenke på at toppingen er laget av avokado og lime. For en liten ekstra boost har vi tilsatt spirulina fra Supernature.

Spirulina er en mikroalge som har vært brukt i lang tid som mat grunnet helseeffektene. Spirulina inneholder proteiner, gir god energi og inneholder potassium, magnesium, B vitamin og jern.

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Bunn:

  • 2 dl mandler

  • 2 dl revet kokos

  • 0,5 dl smeltet kokosolje

  • 1 kopp dadler uten stein (bare bruke en vanlig kaffekopp)

  • 1 klype salt

Bland alle ingrediensene sammen i en food prosessor til det får en litt klissete konsistens. Legg alt i en springform, gjerne med et (miljøvennlig) bakepapir i bunnen. Sett det inn i fryseren i ca. 10 minutter imens du lager fyllet.

Fyll:

  • 3 store avokadoer

  • 2 dl lønnesirup

  • Juice fra 4-6 lime

  • 2 ts spirulina fra Supernature

Bland alt sammen i en food prosessor eller med en stavmikser. Hell det deretter over bunnen og legg hele kaken tilbake i fryseren i minst to timer.

Ta kaken ut ca. 20-30 minutter før du skal servere den, slik at konsistensen blir helt perfekt!

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This creamy cake is filled with healthy ingredients, making it a perfect breakfast, lunch, snack, dinner or dessert. Don't worry even though it's healthy, it also tastes amazing! When you eat it you won't even think that the cream is made with avocados. To bring it that little extra punch we added spirulina from Supernature. We have written about spirulina before, as it is stable in our kitchen.

Spirulina is a microalgae (alge) that has been eaten for centuries due to its health benefits.  Especially great is the amount of protein, which actually makes up 70% of its weight! Spirulina is also a great energy booster, as it contains potassium, magnesium, B vitamins and iron.

Crust:

  • 2 dl raw almonds

  • 2 dl shredded coconut

  • 0,5 dl melted coconut oil

  • 1 cup (just fil up a coffe cup) with pitted dates

  • 1 pinch of salt

Mix all of the ingredients together until it´s sticky and place everything on a cake tin with a (eco-friendly) baking sheet (or grease it with coconut oil). Let it sit in the freezer for about 10 minutes while you make the filling.

Filling:

  • 3 big avocados

  • 2 dl maple syrup

  • juice of 4-6 limes

  • 2 tsp spirulinafrom Supernature

Mix it all together and add extra sweetening such as stevia if you want to. Pour the filling on top of the crust and let it sit in the freezer for at least two hours.

Take it out about 20 minutes before serving so that it melts a little bit.

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Vegan bounty

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Post written in collaboration with Supernature// Post i samarbeid med Supernature Hola! The other day you might have seen us making these vegan bounties on Instagram, and we thought we should give you a better and more thorough explanation of how to make them. The recipe is adapted from one made by The Tasty K by the way ?//Her om dagen lagde vi vegansk bounty som vi la ut på insta-stories, og det var mange som ville ha oppskriften, så her kommer den!  You need:

  1. Mix together desiccated coconut, coconut cream, maple syrup, coconut oil and vanilla in a bowl. Mix until the mixture sticks together, and add more coconut oil and coconut cream if it's not sticky enough.

  2. Place the mixture on a tray (we used the bottom of a round cake tin) lined with baking paper and place it in the freezer for 20 minutes.

  3. Check that it's firm and use a knife (that you heat with warm water) to cut them into the shape you want. Pop them back into the freezer.

  4. Melt the chocolate and cacao butter using a double boiler (place one sauce pan with chocolate into another with boiling water). Take out the coconut pieces and cover each one with chocolate. Use a fork and a spoon to cover each one and lift them back onto a tray. Place them back into the freezer.

  5. Take them out before serving and let them sit at room temperature for a couple of minutes. Enjooooy.

//Du trenger:

  1. Bland sammen kokosmasse, kokoskrem, lønnesirup, kokosolje og vanilje i en bolle. Bland sammen til blandingen sitter godt sammen, og ha i mer kokosolje og kokoskrem hvis det trengs.

  2. Spre blandingen ut på et brett (vi brukte bunnen til en rund kakeform) med bakepapir oppå og klem den flat i den høyden du liker. Sett brettet i fryseren i 20 minutter.

  3. Ta ut brettet bruk en varm kniv til å skjære massen i biter. Sett dem tilbake i fryseren.

  4. Smelt sjokoladen og kakaosmøret i vannbad. Ta ut kokosbitene av fryseren og dekk hver og en med sjokolade ved hjelp av en gaffel og en skje. Løft dem forsiktig tilbake på brettet. Sett tilbake i fryseren.

  5. Når du skal servere tar du dem ut og lar dem stå i romtemperatur i noen minutter så de mykner litt. Kos deg!!

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Du finner produktene fra Supernature og Cocosaher

The best snacks during winter

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These days we are spending a lot of hours in front of the computer, researching and finding inspiration to put together our book which is coming out next year! A lot of hours in front of the computer also means a lot of snacks! It's very tempting to reach for something with a lot of sugar when you are tired or hangry, but luckily there are some really good snack alternatives which will make this whole process a lot more enjoyable in the long run.Our favorites are:

  • Organic oranges (they just taste so insanely good!)

  • Dried banana chips

  • Dates (with almond butter)

  • Kombucha

  • Yogi tea

  • Mulberries

  • Hot chocolate

  • Organic popcorn

  • Raw chocolate

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Photos from unsplashed.com

Vegan cheese flavored kale chips

Kale chips have gone from being something you would only find in the health shops to being super trendy, and then almost becoming retro again. For me, it was love at first crispy bite, and I'm ecstatic about the possibility of making this at home with local, Norwegian kale that is one of the healthiest greens there are. Grønnkålchips har gått fra å være skikkelig helsekostsmat til å bli supertrendy, for deretter nesten ha blitt litt retro igjen. For meg var det kjærlighet ved første crispy bit, og jeg er overlykkelig over å få laget dette hjemme med splitter ny debydrator. Fortvil ikke - dette kan du også lage i stekeovnen!For those of you who haven't tried kale chips, they may sound like the worlds greenest and tamest snack. Actually, it's quite the opposite - the chips are crunchy, tasty, salty and have a delicious cheese flavor, even though it's completely vegan. The cheese flavor comes from the nutritional yeast, which is a super popular ingredient among vegans because its so healthy and so tasty at the same time. Nutritional yeast is a complete protein and contains lots of vitamin B, and some types even contain vitamin B-12, which is really important for vegans to include in their diet. If you are curious about nutritional yeast, you can learn more here.For de som ikke har smakt grønnkålchips høres det kanskje ut som verdens grønneste og kjipeste snacks. Det er faktisk tvert i mot - chipsen er sprø, salt og smakfull, og den varianten jeg gir dere oppskriften på her har en superdigg ostesmak, selv om den er helt vegansk. Ostesmaken kommer fra næringsgjær som er en favoritt hos mange med vegansk kosthold pga nettopp dette, samt at det inneholder b-vitaminer og er et komplett protein. Hvis dere ble nysgjerrige på hva næringsgjær egentlig er kan dere lese mer her.Recipe:

  • 1 pack of kale, ca 5-6 large leafs

  • 2 dl cashew nuts (can be soaked to make it easier to digest)

  • 3-4 tbs nutritional yeasts

  • 1 tsp paprika powder

  • 1 tsp salt

  • Lemon squeeze

  • Opt. water to make it more fluid

Oppskrift:

  • 1 pakker med grønnkål, ca 5-6 store blader

  • 2 dl cashewnøtter (kan gjerne bløtlegges på forhånd så de blir lettere å fordøye)

  • 3-4 ss næringsgjær

  • 1 ts paprika pulver

  • 1 ts salt

  • Sitronskvis

  • Evt litt vann hvis massen blir for tykk

How to:Wash the kale and remove the thick stems. Tear them into smaller pieces as you see above. Blend the cashews in a food processor or with a hand mixer. Add the rest of the ingredients and make a thick mass. Mix everything with the kale in a bowl, and use your hands to make sure the cheezy stuff is all over all the leaves.If you have a dehydrator: Spread the mass onto the trays and dry it on 42 degrees overnight.If you use your oven: Set the oven to 180 degrees celcius, with warm air. Fry them for 12-14 minutes and let them cool before eating (if you manage to wait)Fremgangsmåte:Vask grønnkålen og fjern de tykke stilkene hvis du kjøper pakker med hele blader. Del opp i mindre blader som du ser på bildet. Ha cashewnøttene i en foodprosessor og blend til det blir most, eller bruk stavmikser. Bland sammen resten av ingrediensene til det blir en kladdete masse. Ha alt i en bolle med kålen og bland sammen med hendene.Hvis du har dehydrator/tørkemaskin: Sett dehydratoren på 41 grader og tørk kålen over natten. Dette er den absolutt sunneste måten å lage det på, fordi alle vitaminer og mineraler holdes intakt.Hvis du bruker stekeovn: Sett ovnen på 180 grader varmluft. Stek i 12-14 minutter og la chipsen kjøle seg ned og bli sprø (hvis du klarer å vente). ENJOY!Susanne

Bliss balls med kaffe

Vi har vært så heldige å få en spesialdesignet oppskrift fra en fantastisk inspirerende yogi - Iselin Amanda. Hun har laget disse nydelig snack-bitene med smaken av kaffe, kakao og kokos. De er perfekte som mellommåltid, kveldskos, morgengodt, fredagshygge, helgesnop, mandagsgodis - og så videre!

Oppskriften gir ca 8 store, eller 12 små

  • 200g dadler

  • 50g havregryn

  • 50g kokosflak

  • 50g rått kakaopulver

  • En håndfull kaffebønner

  • 1 ss kokosolje

  • 1 ss kokos nektar, lønnesirup eller agave

  • 1/2 ts vaniljepulver

  • 1/4 ts havsalt

Fremgangsmåte:

  1. Ha havregryn og kokosflak i en food processor, og mal til du før et grovt «mel».

  2. Ha i kakaopulver og kaffebønner, og blend videre. Tilsett så kokosolje, søtning, vanilje og salt og blend igjen.

  3. Tilsett dadler til slutt, og kjør til alt er godt blandet og massen begynner å henge sammen.

  4. Trill kuler og rull dem i kokosmasse, kakaopulver, hakkede nøtter eller likende.

De kan oppbevares i kjøleskap i 1-2 uker (utfordring mottatt). Kulene kan også fryses og holder seg fint i 4-6 uker.

Følg Iselin Amanda på Instagram for mer inspirasjon, hun er rett og slett vårt girlcrush for tiden - @iselinayoga.

How to make homemade nut butter

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Nut butter may be close to the best snack on the planet. It is great to have on top of smoothies or oat porridge and also tastes really great together with banana or dates. It is certainly an important hack during plastic-free February, as we can buy them in bulk and store them in glass containers. Nut butter can be made from any type of nut really, all you need is a food processor or a really strong blender. Due to the environmental issues related to overconsumption of nuts such as almonds, we recommend that you vary your choice of nuts. Nuts are a great source of proteins and healthy fats, and the amount, of course, depends on the type you choose. They contain a lot of the good type of energy. Making nut butter at home is not only a lot cheaper than buying it in the store but this way you won't get all that extra salt, sugars or additives in your almond butter.

Nut butter

  • About 200-300 grams nuts of your choice

  • 1 tbs olive oil

  • one pinch salt

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Set your oven to 200 degrees Celcius. Place the nuts in the oven for about 10 minutes. Watch the process carefully the last couple of minutes, as they can burn easily. Let them cool off before placing them in your blender and let them blend. This part requires a bit of patience and depending on the strength of your blender it will take about 4-7 minutes before the paste gets creamier, as the nuts release their own oil. Add the oil and the salt, and blend until you get the consistency you want.

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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Vegan & gluten free gingerbread cookies

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What's more Christmasy than gingerbread cookies? Imagine making the cookies with all natural, gluten free and plant based ingredients? We finally found a recipe that both passed the taste test by sugar-lovers at home, that have the right consistency, and that consists of better ingredients than regular gingerbread. Try it out and see what you think. The recipe is inspired by Birgitte Magnusson. Check her site for more amazing, natural, clean, organic living inspiration.

Gingerbread cookies

  • 200 g vegan butter

  • 1,5 dl maple syrup

  • 4 tbs coconut sugar

  • 1 dl plant based cream (we used Oatly iMat)

  • 5-6 dl gluten free flour mix (we used Toro Glutenfri fin kakemiks)

  • 1 tsp ground cloves

  • 1 tsp ground ginger

  • 1/2 tsp ground pepper

  • 3 tsp cinnamon

  • 1 tsp baking soda

How to

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Melt the butter, maple syrup and coconut sugar in a pan. Let it cool before you stir in the cream. Add the spices and mix it all well. Sift the flour into the mixture. Let it cool overnight in the fridge for an optimal result.The next day, let the dough sit out of the fridge for a while, so that it becomes easier to work with. Set the oven to 175 celcius. Shape the cookies in all the figures and sizes you want, and decorate them beautifully and green. Bake them for about 10-15 minutes, or until they look crispy.

Turmeric latte, hot chocolate and frothy matcha

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These are our three favorite warm drinks for the winter months. They all have different tastes and benefits and are super nourishing and delicious. The turmeric and matcha latte is a great substitute for coffee in the morning, as they boost your energy. We have written more about matcha here. Hot chocolate is more of a soothing evening drink. You just have to try them all!

Turmeric latte

(1 person, 5 minutes)

  • 1 cup plant-based milk

  • 1/2 tbs grounded turmeric

  • 1 tbs grated ginger root

  • 1/2 tsp cinnamon

  • 1 pinch black pepper

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How toHeat up the milk in a casserole, but make sure it doesn't boil. Add the grated ginger root, turmeric root, cinnamon and black pepper. The pepper may sound strange to add, but it's important to soak up all the benefits. To make it frothy, spin it in a food processor or use a small frother (like this one from IKEA).

Hot chocolate

(1 person, 5 minutes)

  • 1 tbsp raw cacao powder

  • 1 cup plant-based milk

  • 1 tbs collagen (optional)

  • 1 tsp vanilla (optional)

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How toHeat up the milk in a casserole, but make sure it doesn't boil. Add the raw cacao powder and mix away!

Matcha

(1 person, 5 minutes)

  • 1 tsp matcha powder

  • 1 cup plant-based milk

  • 1 tsp collagen (optional)

  • 1 tsp maca powder (optional)

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How toSame procedure as with the hot chocolate: heat up the milk, and pour it over the other ingredients.Enjoy!

The perfect pink beetroot hummus

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Beet hummus looks really good on the table and is a perfect dish to serve when friends are over for dinner or a snack. Hummus is also really good with every single dish if you ask us.

Beet Hummus

(6 snack portions or a side dish for 2,  40 min)

  • 2 tbsp tahini

  • 1 small roasted beet

  • 2 tbsp extra virgin olive oil

  • 2 tbsp juice of a lemon

  • 2 cups organic chickpeas

  • 2 tbsp water

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Start by peeling and chopping up the beet and place it in the oven at 200 degrees for about 40 minutes. After it's done, place the beet in a food processor together with chickpeas and start by adding the liquid but save the water until the end to see how creamy you prefer the hummus. Top it with some fresh coriander or sesame seeds and enjoy!

Vegan sweet potato brownie

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Need a juicy treat today? This brownie should be made for real sugar lovers without telling them about the ingredients. They will never even guess.

Juicy brownie

  • 7 Medjool dates

  • 1 dl gluten-free flour

  • 4 tbs raw cacao

  • 2 tbs Yacon syrup

  • 1 big sweet potato

  • 1 tbs peanut/cashew/almond butter

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Turn on the oven to 180 degrees. Start by peeling the sweet potato, chop it up into smaller bites and boil until they are soft. While they are boiling, start to pit the dates and mix everything together with the dates in the mix master. Add flour, cacao, yacon syrup and blend it all together. Lastly, add the nut butter of choice. Place the dough in the oven on a baking tray and let it stay for about 10 minutes. Check if it's done with a fork, meaning no dough will stick to the fork. Let it cool down before serving! Enjoy with plant-based milk.Sett ovnen på 180 grader. Skrell søtpoteten, kutt den opp i biter og kok den til bitene blir møre. Ta steinene ut av dadlene, legg oppi søtpotetbitene og miks alt sammen med stavmikser. Deretter tilsett mel, kakao, yacon sirupen og blandt det sammen. Helt til slutt tilsetter du peanøtt/cashew/mandelsmøret og legger røren på en form. Stekes i ca 10 minutter. Sjekk med gaffel, den er ferdig når det ikke er noe deig som henger igjen. La den stå i kjøleskapet litt før den serveres så den blir mjuuk.

Homemade snickers with adaptogens

Homemade chocolate is seriously something you need to consider. This one is packed with superpowers, is easy to make, and is SUPER delicious. Say hello to homemade vegan snickers with the adaptogens ashwagandha and maca!

ADAPTOGENS: What on earth is an adaptogen? They are a unique group of herbal ingredients used for centuries in Ayurvedic medicine to improve health and especially the adrenal system which is the system that is in charge of managing your body's hormonal response to stress (such as cortisol). The name comes from the herbs ability to adapt to your body's needs (1). They are great herbs if you have experiences stress, or you need help to heal. You can usually get them in your health food or specialty store, or on Amazon or iHerb.

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ASHWAGANDHA: Ashwagandha is an adaptogen herb belonging to the tomato family that has been used in India and Sri Lanka for the past 5,000 years in Ayurvedic medicine. The past few years the herb has gained attraction in the wellness world again with good reason. It is well known to help the body reduce stress and strengthen the immune system after illness, and is used against mental and physical exhaustion. Other benefits are to reducing anxiety and depression, as well as improving concentration. Yes, please?!

MACA: Maca root is also an adaptogen and is in the same family as (radical) broccoli and cabbage, but it has even more unique properties than these vegetables. Maca is grown in South America, mainly in Peru. Maca contains 18% protein and contains a whole range of nutrients such as magnesium and iron. Maca is known to balance hormones for both men and women (PMS, menopause, fertility, testosterone, and estrogen), and is also used for energy and mood-boosting effects.

Snickers with adaptogens

Ingredients Bottom layer

  • 1/5 cup almond butter

  • 1,5 tbs coconut flour

Caramel sauce

  • 6 big Medjool dates

  • 1 tsp maca powder

  • 1 tsp ashwagandha

  • 1 tbsp melted coconut oil

  • 1/4 cup cashews

Chocolate layer

  • 1 tbsp melted coconut oil

  • 50 g cacao paste

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Directions

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Bottom layerMix the almond butter and coconut flour, and place the mixture on a greaseproof paper. Form the mix into a 1 cm thick square using your hands, and place it in the freezer for about 30 minutes.Caramel sauceWhile waiting for it to freeze, start preparing the caramel sauce. Place the Medjool dates, adaptogens and coconut oil in a blender, and blend the mix until it has a creamy consistency. Take the bottom layer out of the freezer and spread the caramel sauce on top with a spatula. Gently sprinkle over the nuts and place everything back into the freezer for about 30 minutes.Chocolate layerLastly, place about 30 grams of chocolate paste and 1 tbs of coconut oil in a pan, melt it, and with a spoon drizzle it over the bars. Make sure to cover the top and the sides. Place everything back in the freezer and wait 30 minutes, then they are ready to be served! They melt really fast so they are best out of the freezer. Hope you like it!Enjoy them while they last!

Juicy brownie for #worldveganday

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Hello and welcome to temptation! Some people may think that these ingredients don't belong in a brownie recipe, but once you've tried it one you will be wondering why you never did before. Brownie is definitely on the top three fav food list - and this one is packed with stuff that's good for you. Hurray! After having made this recipe a couple of times and testing different variations (poor us), this is the final result. This recipe gives about 10 juicy pieces, but if you want a larger cake you might as well double!Juicy brownie

  • 1 sweet potato

  • 1 tbs almond or coconut flour

  • 4 tbs raw cacao

  • 7 medjool dates

  • 1 tbs maple syrup/agave

  • 1/2 tsp baking soda (natron)

  • (water to adjust consistency)

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Peel and boil the potato until its tender. Pit the dates (remove the seeds). Mix together the sweet potato with the dates with a food processor or hand mixer, and add the rest of the ingredients. When it reaches a creamy consistency, pour it over into a springform pan and place it in the oven for 20-30 minutes. It's done when you can poke a fork into the cake, and it doesn't stick.Icing

  • 1 banana

  • 1/2 avocado

  • 7 medjool dates

  • 3-4 tbs raw cacao

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Pit the dates and add them to a baking bowl together with banana, avocado, and cacao. Blend together with a hand mixer, and leave it in the fridge for 10 minutes. When the cake has cooled down, pour the icing over the cake, and top it with anything that looks pretty and tastes lovely. By the way - the cake tastes even better after a night in the fridge!