Orange oatmeal // Appelsingrød

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This is one of our favourite eats and to us it is the epitome of weekend; oatmeal. We never have time to cook it during the week, but in the weekends we sleep in and start our day with this lovely meal. Today we decided to try a new version and upgraded it with some orange syrup and zest. It adds a beautiful warm aromatic flavour to your oats and not to mention a wonderful colour.

Orange oatmeal
Makes 2 serves

The meal
1 dl oats
1/2 dl barley
1 dl milk
2-3 dl water
1 tsp seasalt
1 tsp cinnamon
1 apple
zest of one organic orange
15 almonds

How to
Combine oats, barley, milk and water in a pot. If you are using coarse oats you may want to let it soak for 15 minutes. Peel the orange and add almost all of it to the meal. Keep a few peels for serving. Juice the orange and start on the orange syrup (see below). Finely chop the apple into 3mm x 3 mm chunks and keep a few bigger pieces for serving. Add the small apple chunks to the meal together with seasalt and cinnamon. Slowly cook the meal for like 10 minutes or until tender. Stir occasionally. You may have to add more water during the process.

Orange syrup
Juice of one orange
1 tbsp apple-cider vinegar

How to
Add the orange juice and apple-cider vinegar to a pot and cook until reduced to a syrup. You will end up with approximately 1 tbsp syrup. If you reduce too much just add a little water.

Place the meal in to bowls. Apply the syrup on top and garnish with chopped almonds, the rest of the apple and orange.


Indian daal


When Mikkel and I travelled around India this daal was one of the dished we met everywhere but every time the flavour was different. In this version I have tried to recreate what we loved the most about the daal dishes we had on our journey; fresh ginger notes mixed with tomatoes and freshly grined coriander and topped with fresh coriander… Hope you will enjoy it as much as we do!

Red lintels daal
Serves 4-6 people

1 tbsp ghee or butter
1 tbsp oil
2 onions
4 gloves garlic
1 tbsp grated or finely chopped fresh ginger
2 tbsp tomato paste
3 chopped tomatoes
1 tbsp coriander seeds or ground coriander
1 tsp chili powder
1 tsp tumeric
200 gram red lentils
8 dl water
2 tsp sea salt

For the finish:
3 tbsp oil
1 tbsp mustard seeds
fresh coriander

How to make
If you are using whole coriander seeds start by heating the seeds in a pan. When lightly brown crush or grind the seeds into powder. Gentle heat oil and butter in a pan and add chopped onions and garlic. Let it simmer for a minute. Add ginger, tomato paste and chili. Sauté the tomato paster to fry away some of its sourly notes. Add the rest of the ingredients and let it simmer under a lid for around 20 minutes. When the lentils is done heat oil in another pan and add mustard seeds. As soon as they start to pop transfer the oil and the seeds to the daal and combine. Add chopped fresh coriander and serve with rice or indian bread or both.

Almond and chia falafels with herb dressing

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I had one of my favorite eates to lunch today; falafels. But today I decided to try a new version with almonds, chia seeds and mint leaves. Chia seeds is really nutritious and is a great source of Omega-3 acids, fibers, proteins and antioxidants. What is not to like! If you have not joined the Chia seed tribe yet you better do it 🙂

Almond and chia falafels
Makes around 32 falafels or enough for 4 serves

200 g almonds (soaked in water for 1 hour)
420 g chick peas (I used canned. If you soak your own you will need 250 dried)
2 tbsp chia seeds
1/2 onion or 1 small
2 gloves garlic
1 tsp ground cumin
1 tsp ground coriander
9 springs of fresh mint
3 tbsp olive oil
1 tbsp flour (I used buckwheat)
1 tsp baking powder

How to make
Preheat oven to 200 °C. Using a food processor grind almonds, fresh mint, onion and garlic shortly. Add the rest of the ingredients and grind again. You should now be able to mould around 32 falafels out of the “dough”. Place the falafels on a baking plate. Bake for around 30 minutes.

Serve with salad and herb dressing. I made a dressing out of 6 tbsp creme fraiche (you might use skyr), 1 glove garlic, 1 spring of fresh mint, a little lemon juice and salt and pepper to taste.

Fresh salad with portobello mushrooms

portobello salad

I made this salad one of the days during Christmas when all we needed was some light non-Christmas food.

Makes 5 serves

5 large handfulls mixed salad (I used one package of Napolitana mix)
5 large portobello mushrooms or 6 smaller
1 red onion (finely chopped)
10 asparagus
1 red pepper
5 tomatoes
30 almonds
Olive oil
Salt and pepper

How to make
Gently roast the almonds until lightly golden brown while you cut the portobellos into small pieces. Remove and cool the almonds. Add around 2-3 tbsp olive oil to the pan and roast the portobellos. Cool down for a minute in a bowl season with salt and pepper and add around 5 tbsp grated parmesan. Cut the rest of ingredients as desired. Place around 1 handfull mixed salad on each plate and distribute evenly the rest of the ingredients to each plate. Garnish with parmesan flakes; if you shave the parmesan with a sharp knife like when you were a kid a made wooden knives, you will have some beautiful parmesan flakes. You can also just place the parmesan on your cutting bord and cut some thin slices, but I like to do it the other way. Bon Appetite!

Autumn beet and goat cheese soup


How do you eat your beets? I actually do not know that many recipes with beets other than juices and salads of course. But the other day I tried to make a beet and goat cheese soup and it turned out really delicious. Besides beets I added carrots and an apple to give it a little sweetness and acid.

Makes 4 serves

500 g beets
1 apple
1 carrot
1 tbsp olive oil
1 onion
3 garlic gloves
4 spsk apple cider vinegar (or to taste)
1 handfull fresh rosemary
1,5 l vegetable stock + more if some avaporates during cooking and to adjust thickness
salt and peber
100 g fresh goat cheese (I use one from Tebstrup, which is sold in Irma among others)
Bread to serve if you like

How to make
Wash or peel the beets and slice or cut into cubes. The cooking time will depend on the beet size. Cut the apples, carrots, onions and garlic. Gently heat the oil in a pot and ad onions and garlic together with rosemary. When slightly brown add beets, carrots, apples and vegetable stock. Cook until tender. Add more stock if you like. When tender transfer to a blender and afterwards back to the pot again. Season with approximately 60 g of the goat cheese and apple cider vinegar and serve with rest of the goat cheese on the top.

Twisted gingerbread biscuits aka. brunkager

I can not wait until it is Christmas! Every year I make all sorts of Christmas biscuits and this year is no exception, except this year I am going to make some which you might actually benefit nutritionally from. The first up is my favourite; the classic gingerbread biscuit also known as “brunkager” in Denmark. I have substituted the wheat flour with buckwheat flour which beside it has a wonderful nutty taste is also gluten free and a great source for vitamins, minerals and fatty acids. Instead of refined sugar I used palm sugar which has a low glycemic index compared to refined sugar, which basically means that your blood sugar will be kept on a more constant level. At the end I added some dried cranberries to spice things a little bit up. You can choose not to add them if you like a more classic biscuit. Before you start please note the every oven is different and the baking time might vary from oven to oven.

(makes an amount big enough to cover whole December)

225 g almonds (or 150 g almond flour + 75 g chopped almonds)
150 g cashews (or cashew flour)
150 g palm sugar
150 g ghee, butter or coconut butter
200 g maple sirup
650 g (11 dl) buckwheat flour
100 g dried cranberries (use some which is sweetened with apple juice)
1 egg
zest of 1 lemon
2 tsp vanilla powder
4 tsp cinnamon
3 tsp ground gloves
3 tsp ground ginger
1 tsp bicarbonate (or “hjortetaksalt”)

How to make
Slowly melt the butter together with the maple sirup. Let it cool down to room temperature. Finely chop 75 g almonds and all the cranberries. Grind the rest of the almonds together with cashews and palm sugar in your blander or food processor. The consitence should be as close to flour as possible. Mix zest of the lemon, vanilla powder, cinnamon, gloves, ginger, bicarbonate in a bowl. Add the grinded nuts together with cranberries and chopped almonds. Add the egg and the maple sirup mixture. Add as much buckwheat flour as needed. You might need more than 650 g if the dough is too wet. Knead for a while until well combined. Divide the dough into 4. Roll each piece out on the table in a little buckwheat flour until the diameter is 4-5 cm. Cover in baking paper and refrigerate for at least 1-2 hours or until the next day. If the dough is not cool enough it will be difficult to cut out. Preheat the oven to 175 °C. Find your sharpest knife and cut each roll out so you end up with slices of 2 mm. Place on baking trays and bake for 10-12 minutes. Cool down on a rack and store in your favourite Christmas box.

Autumn brussels sprouts salad

I almost never eat brussels sprouts, but I thought it is about time to change that and created this ultra easy and tasty autumn salad. If you make a big portion it is perfect to storage and makes an easy salad to go.

Makes 4 serves + extra to bring as lunch

2 dl pearl barley
400 g brussels sprouts
2 handfuls sprouts (I used mung beans)
150 feta cheese (try to find a real feta made out of goat and sheep milk), crumbled
100 g walnuts, roughly crushed
2 autumn apples, cut into 1×1 cm cubes
juice of 1/2 lemon
3 tbsp rapeseed oil

How to make
Cook barley as described on the package in salty water. When cooked cool down and season with black pepper. Blanch brussels sprouts for 2 minutes in salted water and immediately cool down in cold water. Cut the big brussels sprouts in halves. Mix lemon juice and rapeseed oil and mix with all the ingredients in a big bowl. Serve ❤

Liqourice and passion fruit breakfast


As it’s getting darker and darker it’s getting harder and harder for me to get up in the morning. Yes, unfortunately I have never been one of those morning fresh people. But I have found one pretty effective method to conquer my morning tiredness; nice breakfast! On the top of my list these days is skyr topped with honey roasted liquorice granola and passion fruit. Image



Makes around 0,5 l

2 dl rye or oat flakes
3 tbs honey
1 dl sunflower seeds
1 tbs liqourice powder (I use raw liquorice powder by Johan Bülow)
1/2 tbs vanilla powder or 1 tbs vanilla essence
2 tbs HUSK Psyllium (optional)
1,5 dl chopped almonds

Makes 4 serves

500 g skyr (Icelandic diary product, you can use yoghurt instead)
2 passion fruits

How to make

Prepare a piece of greaseproof paper to cool the finished granola. Gently heat the flakes in a pan. Add honey and let it melt. When melted combine with the flakes while stirring around. Add the sunflower seeds and HUSK. Keep stirring until the granola looks light golden. Add liqourice powder and vanilla powder. Quickly combine with the granola and remove from the heat and spread on the greaseproof paper. Let it cool for a couple of minutes while stirring occasionally. When cooled down mix with the chopped almonds and store in a airtight glass.

Place the skyr in 4 bowls and divide the 2 passion fruits into halves and scrabe the fruit meat from each halves out on the skyr. Add 2 tbsp (or more if you like) to each bowl.


Beet, carrot and apple juice

Research shows that beets is really good for your health but unfortunately raw beet juice and I don’t come along that well. But mixed with the sourness from the apples and citrus fruits, the sweetness from the carrots and a touch of ginger the beets are really tasty and fresh. I think this juice is one of my favourites.

How to make 2 serves:

2 beets

2 apples
2 carrots
1 lemon or lime
1-2 cm ginger

No matter if I use organic or non-organic lemon or lime I always cut of the shell otherwise I think it sometimes can be a little to bitter. But if you use organic citrus you can leave it on if you like. If you use vegan ingredients all you need to do is to wash the rest of the ingredients and cut them into pieces which fit your juicer and start juicing. If you don’t use vegan ingredients I recommend that you peel them before juicing.

If you make an extra serve it’s perfect for storage in a bottle in the fridge for the next day.