tag:blogger.com,1999:blog-18593838112493733682024-03-18T20:48:46.358-07:00Julies Real KitchenA passion for real food made from scratch!Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-1859383811249373368.post-53878699289687076802010-04-19T00:46:00.001-07:002010-04-19T00:46:49.991-07:00Blog moved to wordpress!Hi everyone,<br />
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I just decided to move my blog to wordpress, as I like their editor etc. better. So please go to juliesrealkitchen.wordpress.com from now on!<br />
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I'm looking forward to inspiring some more on the new site :-)<br />
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JulieJuliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-65549834999622972902010-04-18T13:36:00.000-07:002010-04-18T13:36:23.103-07:00Oprahs Celebrity Chef CakesBecause O Magazine has its 10 year anniversary, ten celebrity chefs created ten cakes for Oprah, and check them out! (Picture from oprah.com)<br />
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<div style="text-align: center;"><img alt="Slices of cake" src="http://static.oprah.com/images/201005/omag/201005-omag-cake-slices-600x411.jpg" /></div><br />
The best thing about it, is that you can find the recipes here <a href="http://www.oprah.com/food/O-Magazines-10-Anniversary-Cakes-Dessert-Recipes/">http://www.oprah.com/food/O-Magazines-10-Anniversary-Cakes-Dessert-Recipes/</a><br />
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Haven't made any of them yet, but please let me know how they turn out, if you try one!Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-38035050091320363412010-04-18T02:02:00.000-07:002010-04-18T02:02:11.758-07:00Strawberries with mascarpone toppingAfter finishing my dinner last night, I found that it was one of those days where dessert was in order. I spend the day at my parents house, and my mother was preparing tiramisu in the morning, which gave me an insane craving for mascarpone creme! And luckily I got ½ tub of mascarpone cheese from my mother when I left in the afternooon :-)<br />
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I simply took 100 g of frozen, unsweetened strawberries and thawed in the microwave, mashing them with a fork and added a bit of pure vanilla powder. Alongside the strawberries, I whipped up a creme of 60 g mascarpone (1/4 tub), 2 tsp agave nectar, ½ pasteurized egg yolk and some pure vanilla powder. First you whip the egg yolk with the agave nectar until it get white and airy. Then you mix in the mascarpone and season to taste with vanilla. Add a dollop on top of the strawberries - dessert completed!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMSgC6hZtM7FRWpQX6co1BqXPeNh4Zw7WY9-dvgCDjf_jkVVUF31XbIBtZvndWLy4NeEfTPMo5Okm376L4gGwdfhQs3ynfFhlVkO8aM1pes9cYFsBe8AhGqU0Rc0AAvwNozFuRCO53bI/s1600/IMG_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMSgC6hZtM7FRWpQX6co1BqXPeNh4Zw7WY9-dvgCDjf_jkVVUF31XbIBtZvndWLy4NeEfTPMo5Okm376L4gGwdfhQs3ynfFhlVkO8aM1pes9cYFsBe8AhGqU0Rc0AAvwNozFuRCO53bI/s320/IMG_0047.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHisVWeqdFmxvM-uMSp0SKGh0y7aQiqv0SuQPUs_pBJh77MqkARsTW-FfqvALMYPahAaI_mCWoz7MsVDwwaguuJ3PXrB1uv-VFi9M2u6BT9NVUB7uPzynHBsXmaDyVez969vzJUBKBXZo/s1600/IMG_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHisVWeqdFmxvM-uMSp0SKGh0y7aQiqv0SuQPUs_pBJh77MqkARsTW-FfqvALMYPahAaI_mCWoz7MsVDwwaguuJ3PXrB1uv-VFi9M2u6BT9NVUB7uPzynHBsXmaDyVez969vzJUBKBXZo/s320/IMG_0046.JPG" /></a></div><br />
P.S. If you think that the creme is too hard (mine was a bit), simply add some more egg yolk.Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-34970817670360214332010-04-18T01:55:00.000-07:002010-04-18T02:02:40.388-07:00Romaine/chicken saladLast night I came home late and I was STARVING! So I had to whip up something in around 15 minutes, if I were to even survive :-)<br />
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I knew that I wanted salad, and was actually in the mood for something like Caesar salad, but didn't have all of the ingredients so that wasn't an option. But a girl's gotta work with what she has, so I got to work!<br />
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First, I whipped up a mayonnaise from 2 pasteurized egg yolks, ½ tsp of dijon mustard (not pictured), lemon juice from 1/3 lemon and extra virgin olive oil. I know that some people like to use a neutral oil, but I don't want to use anything too processed, plus I really like the flavour the olive oil gives to the mayonnaise. Whisk egg yolks, dijon mustard and lemon juice until white. Slowly add oil, a bit at a time, while whisking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDdpWUlBeRJUyPzPC09mTw3wmdQq8Movxftd1d1sgF0X_Moz6YPXXH0LOEcjbGxJwGThCRjJBBCaUxVzfF-LrC1AyLrnc07TGDDByQkUfYLAu_DBiSFophCdNVRqoG6QGWX6TIFI6Nvs/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDdpWUlBeRJUyPzPC09mTw3wmdQq8Movxftd1d1sgF0X_Moz6YPXXH0LOEcjbGxJwGThCRjJBBCaUxVzfF-LrC1AyLrnc07TGDDByQkUfYLAu_DBiSFophCdNVRqoG6QGWX6TIFI6Nvs/s200/IMG_0017.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFLy23b0b-stD2JLVv9d339Biy1mAO3Bn_K55CywZjyLLV6Iqp6tsflXCnSbfRG0P6wTUCf-INYebcRY4GdVrFQGlAYkbjimE8t3nN7pjh5i4nPfBOXcz4CWkMAO8eUQ4cXILYH-5vFw/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFLy23b0b-stD2JLVv9d339Biy1mAO3Bn_K55CywZjyLLV6Iqp6tsflXCnSbfRG0P6wTUCf-INYebcRY4GdVrFQGlAYkbjimE8t3nN7pjh5i4nPfBOXcz4CWkMAO8eUQ4cXILYH-5vFw/s200/IMG_0022.JPG" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd1QpmWMalQwaqSPZvVDsDb6HK5yETPRTUs9nY3fui7D5MhyphenhyphenLYzSpN_eywtgV8nLVA2j5e6Qr1FD5Olr2gFLdQE3YyXcOmWZNS0zit8kGOKdY9rorLRzwxj2ESF30fFaBJhyRbfrfRLY/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd1QpmWMalQwaqSPZvVDsDb6HK5yETPRTUs9nY3fui7D5MhyphenhyphenLYzSpN_eywtgV8nLVA2j5e6Qr1FD5Olr2gFLdQE3YyXcOmWZNS0zit8kGOKdY9rorLRzwxj2ESF30fFaBJhyRbfrfRLY/s200/IMG_0021.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There you have it - homemade mayonnaise filled with wonderful fat, which is good for you!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwAOSe-tFRZG06_LqmL1c0fQTnIkdvlpZUXysCX9vpn02SsYwa6oIzYcL3hJp5vEIPmqwLXzNBjPpwYJ7Q89JTHpYlK9n_cIPPf_QuAjVI-uQD0T1adnjCf7cyTmPRwDCRKBdABBWcVg/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwAOSe-tFRZG06_LqmL1c0fQTnIkdvlpZUXysCX9vpn02SsYwa6oIzYcL3hJp5vEIPmqwLXzNBjPpwYJ7Q89JTHpYlK9n_cIPPf_QuAjVI-uQD0T1adnjCf7cyTmPRwDCRKBdABBWcVg/s200/IMG_0027.JPG" width="150" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Rip up some romaine salad in a bowl, and add freshly grated parmesan/grana padano/pecorino (whichever you like) along with 2 tbsp of mayonnaise. Toss to mix. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNW_mqmL8psqr_PhjFxybcsFG6F1UlrePo8UV-q9Fj36JAn3h9W_hV9lOqNZxDmQNgOVj3aCGNwQMzmb5sHOGpag-HDa8GZuF4Tg4wk8-tgUqK75IliZKMY7jLNmhH7owSB0mIlBeoS4/s1600/IMG_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNW_mqmL8psqr_PhjFxybcsFG6F1UlrePo8UV-q9Fj36JAn3h9W_hV9lOqNZxDmQNgOVj3aCGNwQMzmb5sHOGpag-HDa8GZuF4Tg4wk8-tgUqK75IliZKMY7jLNmhH7owSB0mIlBeoS4/s200/IMG_0041.JPG" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEo5_LJ01W8mKCTlKO9wkfrlnZ5IyP27nb8_OIYqEhydlNhxzBK_LdYJ8f_ch5K-xe3yn1S8Hhg9-cA6NUF-zECvz24nkA6PWLMRSDdz_OTfXvTjxAzGDAiU5XIGiPnw0Ptg8aYE4oLVo/s1600/IMG_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEo5_LJ01W8mKCTlKO9wkfrlnZ5IyP27nb8_OIYqEhydlNhxzBK_LdYJ8f_ch5K-xe3yn1S8Hhg9-cA6NUF-zECvz24nkA6PWLMRSDdz_OTfXvTjxAzGDAiU5XIGiPnw0Ptg8aYE4oLVo/s200/IMG_0032.JPG" width="150" /></a></div><div style="text-align: left;"><br />
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I took two chicken thighs (upper thighs) and roasted them in a skillet until almost cooked through. Remove the meat from the bones, and cut into bite-size pieces. Put back in the skillet with chopped asparagus and one clove of chopped up garlic and cook until the chicken is done. Serve alongside your romaine salad (or in the salad, but the mayonnaise might melt if the chicken is too hot, giving it a different taste).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo4eSTgM5I1js0D7xKWIuzhnqKjCqjlFAqiKBVNGfj8G1B4J0dAQs-j43njWH2hpFul3MH7P120sSovmPG2hOkdyPkjs3r7Lx11LR7Gb-w2TeVDpO8f1OZoNUvBy5svuR0yNaDsqiR9U/s1600/IMG_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo4eSTgM5I1js0D7xKWIuzhnqKjCqjlFAqiKBVNGfj8G1B4J0dAQs-j43njWH2hpFul3MH7P120sSovmPG2hOkdyPkjs3r7Lx11LR7Gb-w2TeVDpO8f1OZoNUvBy5svuR0yNaDsqiR9U/s200/IMG_0043.JPG" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcSNqCkKvJXIeYiyTh3IsszOHajbZorbyQQ_vpVsNY55keI9clstNGZfhFOJcxGik0eMrCas3OVnv3EySJe2ZlcNgoxXAIKTA9CvdGFtTzGplyVQtkSNtwovoedb9JGdymDvDgxPUPN8/s1600/IMG_0044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcSNqCkKvJXIeYiyTh3IsszOHajbZorbyQQ_vpVsNY55keI9clstNGZfhFOJcxGik0eMrCas3OVnv3EySJe2ZlcNgoxXAIKTA9CvdGFtTzGplyVQtkSNtwovoedb9JGdymDvDgxPUPN8/s200/IMG_0044.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Eat and enjoy!</div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-83681959537529535502010-04-16T02:20:00.000-07:002010-04-16T02:20:12.423-07:00Great health blogsJust wanted to share with you, some of my favourite food and health blogs:<br />
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<a href="http://www.katheats.com/">Kath Eats Real Food</a><br />
<i>Recipes, everyday life and running. I love the way Kath is so open and sweet in her blog-posts </i><br />
<i><br />
</i><br />
<a href="http://eatliverun.com/">Eat, Live, Run</a><br />
<i>Jenna talks about delicious food, her yoga and workout routines and her life in general. Her way of writing just has me coming back every day.</i><br />
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</i><br />
<a href="http://crazysexylife.com/">Crazy Sexy Life</a><br />
<i>Health, food, medicinal facts, raw food and life-changing articles</i><br />
<i><br />
</i><br />
<a href="http://ohsheglows.com/">Oh She Glows</a><br />
<i>Angela cooks up vegan food and delicious snacks, while talking about her training, challenges, struggles and victories of her life. </i><br />
<i><br />
</i><br />
<a href="http://heathereatsalmondbutter.com/">Heather Eats Almond Butter</a><br />
<a href="http://heathereatsalmondbutter.com/"></a><i>Wierd and wonderful, veggie-filled food! And yoga :-)</i><br />
<i><br />
</i><br />
<i> </i><a href="http://kristensraw.blogspot.com/">Kristens Raw</a><br />
<i>Raw food and a positive attitude towards life</i><br />
<i><br />
</i><br />
<a href="http://smittenkitchen.com/">Smitten Kitchen</a><br />
<i>Amazing food! Enough said...</i><br />
<i><br />
</i><br />
<a href="http://www.choosingraw.com/">Choosing Raw</a><br />
<i>Great raw food inspiration</i><br />
<i><br />
</i><br />
<a href="http://www.rawgoddessheathy.com/">Sweetly Raw</a><br />
<i>Raw Goddess Heathy "cooks" up raw dessert so amazingly, that you will never missed cooked cake again!</i>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-27758598134232117792010-04-16T01:29:00.000-07:002010-04-16T01:29:36.127-07:00Butternut squash and chickenLast night I wanted vegetables and meat for dinner, and roamed through my fridge to find the most gorgeous butternut squash that I decided should be the centerpiece of my meal. I ended up making baked butternut squash with garlic, topped by a bit of thinly sliced gouda cheese and served on a bed of baby spinach leaves. On the side was a piece of tenderly cooked chicken breast served with a homemade tomato/basil sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV72y43RlkmdSzju2BZ5pKX8wNlQRuY8JKkCH-Xq2lSlO2teC20uhVzOl7Fc6upd1HMC6-2kClfeaMM-vZSrJZpJaT82WQaoG7wvfYylXH7BYi9f90iitQC-tama647VRzm6fLSR8WQw/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV72y43RlkmdSzju2BZ5pKX8wNlQRuY8JKkCH-Xq2lSlO2teC20uhVzOl7Fc6upd1HMC6-2kClfeaMM-vZSrJZpJaT82WQaoG7wvfYylXH7BYi9f90iitQC-tama647VRzm6fLSR8WQw/s400/IMG_0012.JPG" width="300" /></a></div><br />
Slice butternut squash into finger-thick pieces, drizzle with olive oil and two small cloves of garlic. Put in a baking tray in one layer. Bake in the oven at around 200 degrees Celsius until done - cooking time varies with each oven, but mine took around 20-25 minutes to finish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1S59y7tqkIsvFXpHLV35JTXkcTCxmeJXmEPgk5JP_ly0tiVpDmUi6tm7DBV5SaQ2uDf6vjv4Mli_-zoGsshj9Ny4dB3hHqJxJwZ-lDqmbDJokgY1u4HTwr5BofneVpXhffu4bjLlG2E/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1S59y7tqkIsvFXpHLV35JTXkcTCxmeJXmEPgk5JP_ly0tiVpDmUi6tm7DBV5SaQ2uDf6vjv4Mli_-zoGsshj9Ny4dB3hHqJxJwZ-lDqmbDJokgY1u4HTwr5BofneVpXhffu4bjLlG2E/s320/IMG_0008.JPG" /></a></div>Put a bit of thinly slices gouda cheese on top of the squash, and broil for 2 minutes. Arrange spinach on you plate and pour the hot butternut squash over. Sprinkle with salt and pepper.<br />
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While the butternut squash cooks, place your chicken breast in a pot. Sprinkle with a bit of salt and pour boiling water from a kettle over the chicken until 5 cm over the chicken breast. Cover with a lid and leave for around 20 minutes on the tabletop. This way the chicken cooks slowly and becomes so very tender and juicy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmJUeoNRYv_gUsLA8JziWe8Drff_l-nzK6DC7hhA1TQAOhFwVMs7905h7BGes1qJVB-ZG_nSEpyxINGko2sMHLXNq23pRaBBCRMt1JY1iM2Ub3JYaMzh87ChpeVymgBb-6QnL3dlC2DU/s1600/IMG_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmJUeoNRYv_gUsLA8JziWe8Drff_l-nzK6DC7hhA1TQAOhFwVMs7905h7BGes1qJVB-ZG_nSEpyxINGko2sMHLXNq23pRaBBCRMt1JY1iM2Ub3JYaMzh87ChpeVymgBb-6QnL3dlC2DU/s320/IMG_0013.JPG" /></a></div><br />
For the tomato sauce (which in this case was a leftover from yesterday), cut up six large tomatoes, one small onion and two cloves of garlic. Pour some olive oil in a pan, heat it up to a medium heat and cook the onion and garlic until the onion is clear. Put in the tomatoes, crank up the heat to high and boil for a couple of minutes while stirring. When the tomatoes are completely cooked into a sauce, put in basil leaves and cook for one more minute. Add salt and olive oil to taste.<br />
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Put chicken on you plate next to the spinach and pour tomato sauce over. Enjoy it :-)Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-2758321344785303742010-04-15T09:03:00.000-07:002010-04-15T09:03:27.575-07:00My equipment for runningI just completed a 10.4 km run, and I'm really proud of myself! With that, I figured that I would just show you what equipment I use for running and for keeping me motivated.<br />
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First of all, I run with my Polar watch for monitoring my heart rate, and making sure that I stay around 80% of my maximum heart rate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KQ2ZtVQDbh7rBdHu72LToZeXQzLJtWUKUKjnMs9NN5sHefR7mJ3V6Y_o1PlJRVkaotxLH96HykV_wTevMAjFGfMB3v8CyUjq1K0uPn2X17ci1QQ0CuCalt_X2RZT4RzKUGJXp0dBU7I/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KQ2ZtVQDbh7rBdHu72LToZeXQzLJtWUKUKjnMs9NN5sHefR7mJ3V6Y_o1PlJRVkaotxLH96HykV_wTevMAjFGfMB3v8CyUjq1K0uPn2X17ci1QQ0CuCalt_X2RZT4RzKUGJXp0dBU7I/s320/IMG_0002.JPG" /></a></div><br />
For motivation and a way of tracking my runs, I use my iPod with the Nike+ iPod<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJW4F118_FApA7pf9DCdVv2h3apuxRC0SPK8Gs8nJGBJlGFSDyXZvdPdAVP_wQkmbCFWJJjl4zw80znrn4TR-dxbREZDPf7EMEmyqtJ9DoBUP3zZ__wDhUNAo_uS_qBLCUpqBw0_lVW4/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJW4F118_FApA7pf9DCdVv2h3apuxRC0SPK8Gs8nJGBJlGFSDyXZvdPdAVP_wQkmbCFWJJjl4zw80znrn4TR-dxbREZDPf7EMEmyqtJ9DoBUP3zZ__wDhUNAo_uS_qBLCUpqBw0_lVW4/s200/IMG_0006.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH6N-_DW7SYpyYVvsDBTRPG43g9hj05vO-Zo4RY531W70LA8OorGaTTJ13-6hbQQp9gCnIlqLCheF5DdI6E5bCEtSmK84Gtfctncn549REBgqfmssgqGGp1EElrXcI0yknl1Ff0n0uP4/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH6N-_DW7SYpyYVvsDBTRPG43g9hj05vO-Zo4RY531W70LA8OorGaTTJ13-6hbQQp9gCnIlqLCheF5DdI6E5bCEtSmK84Gtfctncn549REBgqfmssgqGGp1EElrXcI0yknl1Ff0n0uP4/s200/IMG_0007.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCwH1wkeyTK_liDuQ0HI-6LtofWQEA6oBhb9joAbtRdq17QpOEnIK6u_i7UByX2PPGptN0Ed7UZgq9c4tLDtVl1HUzODHEHvIwcNn7mDANtkQUQbjtK-SAgCoPJadlLNMJZs1TCQQCgw/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCwH1wkeyTK_liDuQ0HI-6LtofWQEA6oBhb9joAbtRdq17QpOEnIK6u_i7UByX2PPGptN0Ed7UZgq9c4tLDtVl1HUzODHEHvIwcNn7mDANtkQUQbjtK-SAgCoPJadlLNMJZs1TCQQCgw/s320/IMG_0005.JPG" /></a></div>I love that I can listen to my favourite music on a pre-made playlist, while having the possibility of constantly getting information on how far I've run, what my pace is and how far I have left. All presented by a very motivating lady :-)<br />
<br />
So get exercising!Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-37830044351734304712010-04-15T05:28:00.000-07:002010-04-15T05:28:38.910-07:00Homemade snack barSometimes I really like to have a snack bar with me, if I know that I'm going to need great fuel for exercise later in the day, or if I need some extra fibers or food during the day. As I think it is very expensive to buy such bars and that it can be difficult here in Denmark, to find bars without excess sugar, I make my own.<br />
<br />
Today I made oat and date bars with hazelnut, cacao nibs, flax seed and vanilla.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRKw4vin9QOTwXnVSgC0kZ4LvsunwanTqLTLKW-mLNlDPJJQDP4UWC2xrpqxMMAFHpBrgOjcyaiyhQqRlS5w8qZu6qbXKA-7-DWiwN71T-0P2Oa7G8n5rSZKLDJokFOV8VyCS6LwVWW4/s1600/IMG_0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRKw4vin9QOTwXnVSgC0kZ4LvsunwanTqLTLKW-mLNlDPJJQDP4UWC2xrpqxMMAFHpBrgOjcyaiyhQqRlS5w8qZu6qbXKA-7-DWiwN71T-0P2Oa7G8n5rSZKLDJokFOV8VyCS6LwVWW4/s320/IMG_0752.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_MO1DgBP981L5EDlYqNI_QCjAR8RaDY957MGcmmhSmX8oIxODukdysUUGaL7KlCHRcFmPM5yDlaZCkIeUyjoa3a-nEor1LOhLKTV820BmmwCcqMxNulFiK2-uc6HHoZISreccQnfrdo/s1600/IMG_0757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_MO1DgBP981L5EDlYqNI_QCjAR8RaDY957MGcmmhSmX8oIxODukdysUUGaL7KlCHRcFmPM5yDlaZCkIeUyjoa3a-nEor1LOhLKTV820BmmwCcqMxNulFiK2-uc6HHoZISreccQnfrdo/s320/IMG_0757.JPG" /></a></div><div style="text-align: center;"><i><u>Oat bars (12 bars/servings)</u></i></div><div style="text-align: center;"><i>16 fresh, pitted dates</i></div><div style="text-align: center;"><i>100 g oats</i></div><div style="text-align: center;"><i>2 tbsp flax seed</i></div><div style="text-align: center;"><i>3 tbsp raw cacao nibs</i></div><div style="text-align: center;"><i>100 g hazelnut butter</i></div><div style="text-align: center;"><i>4 tsp coconut oil</i></div><div style="text-align: center;"><i>Pinch of pure vanilla powder</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;"><i>Blend dates into a coarse paste. Mix with remaining ingredients. Shape into bars and put in the oven at 150 degrees for 10 minutes if desired, followed by putting them in the freezer. Otherwise just pop in the freezer. Wrap in cling film and store in fridge. </i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;">The nutritional info on each bar is: </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><table border="0" cellpadding="0" cellspacing="0" style="text-align: center; width: 275px;"><tbody>
<tr><td bgcolor="#d7d7f9" colspan="3" width="275"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr><td bgcolor="#d7d7f9" width="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td><td width="273"><div style="text-align: center;"><table border="0" cellpadding="0" cellspacing="0" style="width: 255px;"><tbody>
<tr><td colspan="3"><div style="text-align: center;"><br />
<b><span style="font-family: Arial, Helvetica, Geneva, Swiss, SunSans-Regular; font-size: small;">Nutrition Facts</span></b></div><b><span style="font-family: Arial, Helvetica, Geneva, Swiss, SunSans-Regular; font-size: small;"></span></b><div style="text-align: left;"><b><span style="font-family: Arial, Helvetica, Geneva, Swiss, SunSans-Regular; font-size: small;"><span style="color: #5a5ab5; font-size: x-small;">User Entered Recipe</span></span></b><b><span style="font-family: Arial, Helvetica, Geneva, Swiss, SunSans-Regular; font-size: small;"></span></b></div></td></tr>
<tr><td colspan="3"><span style="font-size: x-small;"> 12 Servings<br />
</span></td></tr>
<tr height="5"><td bgcolor="black" colspan="3" height="5" nowrap="nowrap"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="30"><td colspan="3" height="30" nowrap="nowrap"><div style="text-align: center;"><span style="color: black; font-family: arial; font-size: x-small;"><b>Amount Per Serving</b></span></div></td></tr>
<tr bgcolor="#faffdc" height="3"><td bgcolor="black" colspan="3" height="3" nowrap="nowrap"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Calories</b></span></td><td height="35" width="56"><span style="font-size: x-small;">141.1</span></td></tr>
<tr><td bgcolor="#D7D7F9" colspan="3"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Total Fat</b></span></td><td height="35" width="56"><span style="font-size: x-small;">9.0</span><span style="font-size: x-small;"> g</span></td></tr>
<tr><td bgcolor="#D7D7F9" colspan="3"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" width="16"> </td><td colspan="1" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"> Saturated Fat</span></td><td height="35" width="56"><span style="font-size: x-small;">2.8</span><span style="font-size: x-small;"> g</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" width="16"> </td><td colspan="1" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"> Polyunsaturated Fat</span></td><td height="35" width="56"><span style="font-size: x-small;">1.4</span><span style="font-size: x-small;"> g</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" width="16"> </td><td colspan="1" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"> Monounsaturated Fat</span></td><td height="35" width="56"><span style="font-size: x-small;">4.2</span><span style="font-size: x-small;"> g</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Cholesterol</b></span></td><td height="35" width="56"><span style="font-size: x-small;">0.0</span><span style="font-size: x-small;"> mg</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Sodium</b></span></td><td height="35" width="56"><span style="font-size: x-small;">1.1</span><span style="font-size: x-small;"> mg</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Potassium</b></span></td><td height="35" width="56"><span style="font-size: x-small;">178.6</span><span style="font-size: x-small;"> mg</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Total Carbohydrate</b></span></td><td height="35" width="56"><span style="font-size: x-small;">16.8</span><span style="font-size: x-small;"> g</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" width="16"> </td><td colspan="1" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"> Dietary Fiber</span></td><td height="35" width="56"><span style="font-size: x-small;">3.3</span><span style="font-size: x-small;"> g</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" width="16"> </td><td colspan="1" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"> Sugars</span></td><td height="35" width="56"><span style="font-size: x-small;">7.5</span><span style="font-size: x-small;"> g</span></td></tr>
<tr height="1"><td bgcolor="#D7D7F9" colspan="3" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td colspan="2" height="35" nowrap="nowrap"><span style="color: black; font-family: arial; font-size: x-small;"><b> Protein</b></span></td><td height="35" width="56"><span style="font-size: x-small;">2.8</span><span style="font-size: x-small;"> g</span></td></tr>
<tr><td bgcolor="#D7D7F9" colspan="3"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
</tbody></table><table border="0" cellpadding="0" cellspacing="0" style="width: 273px;"><tbody>
<tr height="3"><td bgcolor="black" colspan="2" height="3" nowrap="nowrap"></td></tr>
<tr height="35"><td bgcolor="#EBEBFF" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Vitamin A</span></td><td bgcolor="#EBEBFF" height="33" nowrap="nowrap"><span style="font-size: x-small;">0.1</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Vitamin B-12</span></td><td height="35" nowrap="nowrap"><span style="font-size: x-small;">0.0</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#ebebff" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Vitamin B-6</span></td><td bgcolor="#ebebff" height="35" nowrap="nowrap"><span style="font-size: x-small;">3.8</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Vitamin C</span></td><td height="35" nowrap="nowrap"><span style="font-size: x-small;">0.9</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#EBEBFF" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Vitamin D</span></td><td bgcolor="#EBEBFF" height="35" nowrap="nowrap"><span style="font-size: x-small;">0.0</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Vitamin E</span></td><td height="35" nowrap="nowrap"><span style="font-size: x-small;">6.7</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#ebebff" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Calcium</span></td><td bgcolor="#ebebff" height="35" nowrap="nowrap"><span style="font-size: x-small;">2.2</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Copper</span></td><td height="35" nowrap="nowrap"><span style="font-size: x-small;">10.9</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#EBEBFF" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Folate</span></td><td bgcolor="#EBEBFF" height="35" nowrap="nowrap"><span style="font-size: x-small;">4.0</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="white" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Iron</span></td><td bgcolor="white" height="35" nowrap="nowrap"><span style="font-size: x-small;">5.7</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#ebebff" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Magnesium</span></td><td bgcolor="#ebebff" height="35" nowrap="nowrap"><span style="font-size: x-small;">8.3</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="white" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Manganese</span></td><td bgcolor="white" height="35" nowrap="nowrap"><span style="font-size: x-small;">47.7</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#EBEBFF" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Niacin</span></td><td bgcolor="#EBEBFF" height="35" nowrap="nowrap"><span style="font-size: x-small;">1.9</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Pantothenic Acid </span></td><td height="35" nowrap="nowrap"><span style="font-size: x-small;">2.5</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#ebebff" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Phosphorus </span></td><td bgcolor="#ebebff" height="35" nowrap="nowrap"><span style="font-size: x-small;">7.5</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="white" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Riboflavin</span></td><td bgcolor="white" height="35" nowrap="nowrap"><span style="font-size: x-small;">1.7</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#ebebff" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Selenium</span></td><td bgcolor="#ebebff" height="35" nowrap="nowrap"><span style="font-size: x-small;">0.8</span><span style="font-size: x-small;"> %</span></td></tr>
<tr><td bgcolor="#d7d7f9" colspan="2"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Thiamin</span></td><td height="35" nowrap="nowrap"><span style="font-size: x-small;">8.2</span><span style="font-size: x-small;"> %</span></td></tr>
<tr height="1"><td bgcolor="#d7d7f9" colspan="2" height="1"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
<tr height="35"><td bgcolor="#ebebff" height="35" nowrap="nowrap" width="196"><span style="color: black; font-family: arial; font-size: x-small;"> Zinc</span></td><td bgcolor="#ebebff" height="35" nowrap="nowrap"><span style="font-size: x-small;">3.8</span><span style="font-size: x-small;"> %</span></td></tr>
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<tr height="3"><td bgcolor="black" height="3" style="text-align: center;" width="257"><img alt="" border="0" height="1" src="http://assets3.sparkrecipes.com/spacer.gif" width="1" /></td></tr>
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: x-small;">*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.</span></div></td></tr>
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<div style="text-align: left;">Calculated at <a href="http://recipes.sparkpeople.com/recipe-calculator.asp">http://recipes.sparkpeople.com/recipe-calculator.asp</a></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-41208057755592543322010-04-14T09:09:00.000-07:002010-04-14T09:09:18.117-07:00No-bake cold cashew-chocolate-cookiesI just made one of my favourite sweet things: cashew-chocolate-cookies!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl7OiNLUZJ92ijPPwOgznW8_JVlbO0yO-LsnweOTZRUL-UMHesa02NHgTDMOmWbCqOC8ENVvg2h_iWePKBRE2GZ5Y0X2KAt_0YcKnni3tw8coQdh7Bvvmpf02pmuBFzF-Nx4uBex98lY/s1600/IMG_0788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl7OiNLUZJ92ijPPwOgznW8_JVlbO0yO-LsnweOTZRUL-UMHesa02NHgTDMOmWbCqOC8ENVvg2h_iWePKBRE2GZ5Y0X2KAt_0YcKnni3tw8coQdh7Bvvmpf02pmuBFzF-Nx4uBex98lY/s320/IMG_0788.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They might not look that amazing but trust me - they are! This is one of those recipes where you just mix things until you think it tastes good, therefore there aren't any real measurements, but don't let that frighten you! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>First you make chocolate chips my mixing heated coconut oil, raw (or regular) cacao powder, agave nectar and pure vanilla powder. Pour the mixture in a tray lined with a baking sheet, and pop in the freezer for 15 minutes. If it isn't solid yet, leave it a bit longer. Cut up into chips and use. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>While the chocolate mixture sets in the freezer, make the dough. Grind cashew nuts in a blender (i use 2 big handfuls), adding coconut oil, vanilla powder, agave syrup and oats when the nuts are completely ground to cashew meal. I tend to add 2-3 big tbsp of oats, 2 tbsp of coconut oil, 2-3 tbsp agave and 1/8 tsp vanilla powder, but as I said just play around with it. Blend some more, until you have a cookie dough texture. Add more of anything needed - make sure to taste it! Mix the chocolate chips into the dough and form into cookies or balls. Pop in the freezer again for 15-20 minutes and eat :-)</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is so easy, and kids can definitely join you in the kitchen! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b6DNBIVJ9TP8yRnn01RozR4Bkn7fATYQmtZGHO3Bb23jI2hn8bXxBumM_Q73t76gC709N1RRFs8sBTgqF_vcyi9mLAxEfpQLmQbWhn_EDt_1lyB8sO32CKfqLdhQ1SNHoeb-sN2yxM4/s1600/IMG_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b6DNBIVJ9TP8yRnn01RozR4Bkn7fATYQmtZGHO3Bb23jI2hn8bXxBumM_Q73t76gC709N1RRFs8sBTgqF_vcyi9mLAxEfpQLmQbWhn_EDt_1lyB8sO32CKfqLdhQ1SNHoeb-sN2yxM4/s320/IMG_0790.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iGzl62VoyYZVM4KCm0RvuPQv83nRcW95fsybvoW1wPbssIdbimZomB7j_Wjq8TtPxnQamL8BK3PyRmerCMdU-Y2I2TLSRDzRRAOi8nUtGEHRMiXoERqdMxgOTi5a8qo3jXkRUo-gM1M/s1600/IMG_0791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iGzl62VoyYZVM4KCm0RvuPQv83nRcW95fsybvoW1wPbssIdbimZomB7j_Wjq8TtPxnQamL8BK3PyRmerCMdU-Y2I2TLSRDzRRAOi8nUtGEHRMiXoERqdMxgOTi5a8qo3jXkRUo-gM1M/s320/IMG_0791.JPG" /></a></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-52535355805621416632010-04-14T03:02:00.000-07:002010-04-14T03:02:07.591-07:00Heavenly breakfastToday I decided that I wasn't in the mood for smoothie or vegetables, but not for something warm either. I searched my cupboards and ended up with this bowl!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LLwgDVC18NXuo0VNmga7nvn9mWRgvYOJijtI2I-cfL525yG9xbPE6X5XcWyUalq6jUWw-LFHVHD56M7JfaFrBLAa87x92hcW2j6sSEk59D-vaRdfVBDgXDcw8KpVbcgQ9wv7r5cbfBE/s1600/IMG_0775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LLwgDVC18NXuo0VNmga7nvn9mWRgvYOJijtI2I-cfL525yG9xbPE6X5XcWyUalq6jUWw-LFHVHD56M7JfaFrBLAa87x92hcW2j6sSEk59D-vaRdfVBDgXDcw8KpVbcgQ9wv7r5cbfBE/s320/IMG_0775.JPG" /></a></div>It had banana, gojiberries, frozen blueberries, chopped almonds, raw chocolate nibs and topped with a bit of hazelnut butter (my current favourite).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_A90iPt5hEjCpZuOw9x-wE9bNS0dEH1Ng0CNVVXtPazCjVDERwFbKxbus_m0mKhir6YH6Zn8bp9breXW9IUC9ccdWZh-PaHDHKUmH6jHgnm6NzJHv2HasFr0YrlW31Ic0wQhRvRoSUXM/s1600/IMG_0778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_A90iPt5hEjCpZuOw9x-wE9bNS0dEH1Ng0CNVVXtPazCjVDERwFbKxbus_m0mKhir6YH6Zn8bp9breXW9IUC9ccdWZh-PaHDHKUmH6jHgnm6NzJHv2HasFr0YrlW31Ic0wQhRvRoSUXM/s320/IMG_0778.JPG" /></a></div><br />
I topped it with homemade vanilla almond milk and went outside in the sun to eat - yummy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhn2oBHA7sEQoW2TnrvD1QWoNcSnLHeYjQSQJllVz5N1h18L1zj160IM46qOGUAgHNQTnixtukiU5u9-4QWKrZOzZ6dmrQIGu2Bfd7bOMPTRffZ5R-6F2Apq-HuOEsoYEIQn2B_pF6ak/s1600/IMG_0786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhn2oBHA7sEQoW2TnrvD1QWoNcSnLHeYjQSQJllVz5N1h18L1zj160IM46qOGUAgHNQTnixtukiU5u9-4QWKrZOzZ6dmrQIGu2Bfd7bOMPTRffZ5R-6F2Apq-HuOEsoYEIQn2B_pF6ak/s320/IMG_0786.JPG" /></a></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com1tag:blogger.com,1999:blog-1859383811249373368.post-60224406216467383182010-04-14T01:30:00.000-07:002010-04-14T01:30:19.911-07:00For my love of foodI love food! And not just in that I like to eat it, no I LOVE FOOD! I love to eat it, cook it, talk about it, read about it, watch movies about it, I love to shop, taste, feel and smell food. I would say that around 20 percent of my daily thoughts work around food in some way or another, if not more. And I love all kinds of different food! I have one requirement though. To truly love it, it has to be homemade, wholesome and taste incredible. I am fascinated my chefs like Nigella Lawson and Jamie Oliver, to see the passion they put into food. And even more by Jamie than by Nigella, as I tend to think that Nigella actually sometimes uses too much pre-packaged stuff. Of Danish chefs I have a profound respect for <a href="http://www.nikolajkirk.com/">Nikolaj Kirk</a> and <a href="http://www.umahro.dk/">Oscar Umahro Cadogan</a>. I have a passion for food that few people understand, and I must admit that I can bore people to death with my talk of the latest recipe I cooked :-)<br />
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I like to discover new food and I like to eat what my body tells me to eat. Because even though I like almost every kind of food, and practically can get an orgasm from eating a really rich chocolate mousse cake, I also believe that my body should have the best conditions possible to live under. Therefore, I would say that I eat really healthy 80 percent of the time, and when I indulge in my last 20 percent, it's with organic, wholesome, homemade, and sometimes also quite healthy, food. Yes I sometimes end up at McDonalds. Sometimes meaning like once a year. I am by no means a fanatic about what I eat, and I would never ever compromise taste for healthy eating! I just find things I enjoy just as much as the "unhealthy" stuff.<br />
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When I put unhealthy in citation marks, it is because I have one problem with the entire health movement. And that is how most articles, interviews, TV-programmes etc. tend to leave out the most important thing, which is the quality of the life you live! If I were to live a life where I was constantly watching what I was eating, never allowing myself the things that are perhaps not good to my body but for my mind and soul, I would be miserable. That is why I bake cakes and blend up amazing chocolate drinks. Yes I do choose to bake some of my cakes with dates instead of sugar, I make raw chocolate with raw agave nectar instead of indulging in regular chocolate everyday. But I do by no means feel deprived, since I try to have my focus on what I do love to eat, which doesn't fuck up my body. So even though something might be unhealthy for your body in medical terms, it can for sure be so very healthy for you and your mind.<br />
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Too much sugar fuck up my body AND mind. That is whether it is too many dates, too much processed white sugar or too much agave nectar. And I know, that in order to feel my best, I need to find a way in which I can feel maximum happiness, and that doesn't include too much sugar. But when it's my birthday, I whip up cakes resembling those from <a href="http://www.laglace.dk/">La Glace</a> and enjoy every minute of it. I hope that you will follow my adventures in cooking up both these parts of my life!Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-66784106267028677542010-04-14T01:02:00.000-07:002010-04-14T01:02:06.231-07:00Apple snackOne of my favourite snacks at all times (when I'm not craving chocolate or salted nuts) is lemon apples. They are so easy to make, tastes amazing and keep for two-three days in the fridge. The sour and yet flavourful lemon along with the sweet and crisp apple is perfect for snacking on throughout the day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidA_eJ5w7UKfa_ACc60E8aDbFOn6uZs8BfL1wtwMXY3lxamih-wkpRdTI73poVl4JMC1DA5MqEP0nPuhmBrMuaSna88yAbbGJ_Sdfb5RKaDilgPl2tkITqJBLkOCdrLVifrnsf0OkSd4Y/s1600/IMG_0766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidA_eJ5w7UKfa_ACc60E8aDbFOn6uZs8BfL1wtwMXY3lxamih-wkpRdTI73poVl4JMC1DA5MqEP0nPuhmBrMuaSna88yAbbGJ_Sdfb5RKaDilgPl2tkITqJBLkOCdrLVifrnsf0OkSd4Y/s320/IMG_0766.JPG" /></a></div><div style="text-align: center;"><i><u>Lemon apples</u></i></div><div style="text-align: center;"><i>1 (organic) apple</i></div><div style="text-align: center;"><i>½ (organic) lemon</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;"><i>Zest the lemon and put zest and juice in a bowl. Cut up the apple into very thin pieces. Mix everything thoroughly, cover the bowl and leave in the fridge for an hour marinating. You can however eat them straight away if you want to. Either drain apples from the leftover lemon juice, or simply leave it all together, depending on how sour you like the outside of the apples to be. Eat and enjoy!</i></div><div style="text-align: left;"><i>You can mix a bit of pure vanilla powder in the lemon juice for an even more candy-like taste. </i></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com1tag:blogger.com,1999:blog-1859383811249373368.post-44837906498116460852010-04-14T00:56:00.000-07:002010-04-14T00:56:39.033-07:00Healthy chocolate drinkYesterday evening I had a craving for chocolate, but since I try to avoid processed sugar most days (except for when I just HAVE to bake a cake and eat it too), I had to come up with a way of satisfying this craving in a healthy way. Throughout the last couple of years I've been indulging in the most amazing and yet very simple chocolate drink, that tastes absolutely wonderful!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTxB7VNH9Pfqi658m_YZm2GqSnnIlEoB3qJl-c8MbHcQtybAdGm60q-O-9Jvzvvm_QH7gY8foVpjxq2LSCOkoBU_NxCAbW12lCHTt5SMQ61KoNpW-E4VD39k7pEBNK0b8xnZyCGeYu7w/s1600/IMG_0760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTxB7VNH9Pfqi658m_YZm2GqSnnIlEoB3qJl-c8MbHcQtybAdGm60q-O-9Jvzvvm_QH7gY8foVpjxq2LSCOkoBU_NxCAbW12lCHTt5SMQ61KoNpW-E4VD39k7pEBNK0b8xnZyCGeYu7w/s320/IMG_0760.JPG" /></a></div><div style="text-align: center;"><i><u>Pillowy chocolate drink</u></i></div><div style="text-align: center;"><i>1 banana</i></div><div style="text-align: center;"><i>2 tsp hazelnut butter</i></div><div style="text-align: center;"><i>100-150 ml very cold water</i></div><div style="text-align: center;"><i>A couple of tbsp raw chocolate powder (regular might work)</i></div><div style="text-align: center;"><i>A pinch of pure vanilla powder</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i>Blend everything on high speed until mixed thoroughly. If you think it is too thin, then try using almond milk, rice milk or simply regular milk.</i></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-89805686053024479762010-04-13T12:56:00.000-07:002010-04-13T12:56:58.544-07:00Jillian Michaels 30 Day ShredI just completed a level of Jillian Michaels 30 Day Shred DVD - find it <a href="http://jillianmichaels.shop.sportstoday.com/Product.aspx?cp=14308_14361&pc=JIAM13">here</a> - and feel soooo good! I love her tough attitude (and her abs)<br />
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<div style="text-align: center;"><img src="http://ecx.images-amazon.com/images/I/51QlqI3yaOL.jpg" /></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I believe that exercise should be fun, but I also know that sometimes it just gotta hurt! And that's what I can accomplish with Jillian. </div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-35781187924832661252010-04-13T06:02:00.000-07:002010-04-13T06:02:24.305-07:00Salad with scallopsThis morning I initially had decided on having a day of all raw food. I've done this before and love it when my body's in the mood for it. However, as lunch was approaching, I found that I needed at least some cooked vegetables, and some more protein.<br />
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I found some leftover scallops in the freezer, and cooked then with a bit of garlic. Roasted some egg-plant and asparagus (only slightly), and started assembling my salad, which ended up looking like this<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8oedauHZHh7zIK8fiqBr2kIiJjEby2G38rUVtl_NlAqXcPsdZADV6Sgm6j_WyPpKurey2DSqRd9Y0xZPiS-rtQsPpik54LwdbbOXil17HuOI7c7VfKudDoJCcehbRtAAE8oE7qFLBZc/s1600/IMG_0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8oedauHZHh7zIK8fiqBr2kIiJjEby2G38rUVtl_NlAqXcPsdZADV6Sgm6j_WyPpKurey2DSqRd9Y0xZPiS-rtQsPpik54LwdbbOXil17HuOI7c7VfKudDoJCcehbRtAAE8oE7qFLBZc/s320/IMG_0747.JPG" /></a></div><div style="text-align: center;"><i>Baby spinach, fresh tomatoes, egg-plant, asparagus, scallops, maldon sea salt and lemon juice</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">It was fantastic! I love how the crunchy spinach works against the soft, garlicky scallops and the soft-in-the-middle-crispy-on-the-outside egg-plant and asparagus. I'll leave you with some more pictures, before I finish a bit of work and job-applications, and go running in Copenhagen. The weather is starting to get really beautiful, so I might as well get going!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZrLQpzqmJtFPNaRkr6szca9fFaQEeQzUqC-cPSeRjN_TrEmdujv6e3iCE7x9p3BB1UfdBCNDZyIKbHXAesaajV1D-9M6c7iG3WFb5MN72vQ2He5ZEmqMxP704CVx-muzQKV1aPN3nkM/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZrLQpzqmJtFPNaRkr6szca9fFaQEeQzUqC-cPSeRjN_TrEmdujv6e3iCE7x9p3BB1UfdBCNDZyIKbHXAesaajV1D-9M6c7iG3WFb5MN72vQ2He5ZEmqMxP704CVx-muzQKV1aPN3nkM/s320/IMG_0748.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9g1pLR2IgIREri0tj8Jiq41QhZ7br8Jfml0jl4RU2Oq0URx9wU1vsUpu_Sup8MeHK14K1RrRI37Rak324iAyDGqOjDN5t0611WMeGjSXqp1dk17tTpvtFFDFCF2iAWhtDdZg3O2XiMw/s1600/IMG_0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9g1pLR2IgIREri0tj8Jiq41QhZ7br8Jfml0jl4RU2Oq0URx9wU1vsUpu_Sup8MeHK14K1RrRI37Rak324iAyDGqOjDN5t0611WMeGjSXqp1dk17tTpvtFFDFCF2iAWhtDdZg3O2XiMw/s320/IMG_0746.JPG" /></a></div><div style="text-align: left;"><br />
</div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com1tag:blogger.com,1999:blog-1859383811249373368.post-49221604511626694712010-04-13T02:59:00.000-07:002010-04-13T02:59:51.668-07:00Todays breakfastI love smoothies for breakfast, and on days where I have the time, I enjoy serving them in a wineglass with delicious topping.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFSnSNVcsDEFgejIkVi1g2f1kE2lhB1enxSOxALCcjgmIsoM1R-Fn-hq_IeoeMWJOUNxA2r-GwIYmIklgHkG8LX5vKwkw5wimrijq9QlnuuRHvwnTtkpt2yTVEiLFrh9ROBt-bIW7vXU/s1600/IMG_0754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFSnSNVcsDEFgejIkVi1g2f1kE2lhB1enxSOxALCcjgmIsoM1R-Fn-hq_IeoeMWJOUNxA2r-GwIYmIklgHkG8LX5vKwkw5wimrijq9QlnuuRHvwnTtkpt2yTVEiLFrh9ROBt-bIW7vXU/s320/IMG_0754.JPG" /></a></div><div style="text-align: center;"><i><u>My smoothie this morning</u></i></div><div style="text-align: center;"><i>100 g frozen, unsweetened blueberries</i></div><div style="text-align: center;"><i>100 g frozen, unsweetened strawberries</i></div><div style="text-align: center;"><i>1 small banana</i></div><div style="text-align: center;"><i>1 tsp lemon zest (from organic lemon)</i></div><div style="text-align: center;"><i>Pinch of vanilla bean</i></div><div style="text-align: center;"><i>Pinch of cinnamon</i></div><div style="text-align: center;"><i>2 tbsp Flaxseed oil</i></div><div style="text-align: center;"><i>1 tsp Coconut oil</i></div><div style="text-align: center;"><i>100 - 150 ml water</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltO0LikVUo20bUn42rAsYt8kjhPorzXCIPilkbCz8c6zekHmDykq2iFiJD2fRLevvXX6KSdmZI2tMDm02Q0mPzyR0IjkD7N-MnmoL0f1BAtPlZBLgicTcIx8ivRotmr2rQdiFVLODTME/s1600/IMG_0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltO0LikVUo20bUn42rAsYt8kjhPorzXCIPilkbCz8c6zekHmDykq2iFiJD2fRLevvXX6KSdmZI2tMDm02Q0mPzyR0IjkD7N-MnmoL0f1BAtPlZBLgicTcIx8ivRotmr2rQdiFVLODTME/s200/IMG_0747.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqIUiglXbXFrZPQINEDlktUE9wGO_i-QPkq_mUO9lriqGk0IrDRy6NBKQQyn-VJIm6fRSBr5J0nBqujgqLMtWxSOXL3sd4U47p_AmMlubGHVxF7zIx8NkgeAavvrTEfc5v6r9g2nDbN8/s1600/IMG_0742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqIUiglXbXFrZPQINEDlktUE9wGO_i-QPkq_mUO9lriqGk0IrDRy6NBKQQyn-VJIm6fRSBr5J0nBqujgqLMtWxSOXL3sd4U47p_AmMlubGHVxF7zIx8NkgeAavvrTEfc5v6r9g2nDbN8/s200/IMG_0742.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnPbO2hC8-ZajFslLezHIlnooLZH-xZFRLfEkYRpg4hha770bMoYiil20GqNzk5RkNCq8G65hki2UcFmTsF1nLD-syZbhOPxvWQiofmd_eqlAME4rPrq3ALZjFX8d4wSPU6GXNQQI7Mg/s1600/IMG_0739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnPbO2hC8-ZajFslLezHIlnooLZH-xZFRLfEkYRpg4hha770bMoYiil20GqNzk5RkNCq8G65hki2UcFmTsF1nLD-syZbhOPxvWQiofmd_eqlAME4rPrq3ALZjFX8d4wSPU6GXNQQI7Mg/s200/IMG_0739.JPG" width="200" /></a></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;"><i>Blend everything, pour into wine glass and top with goji berries and a bit of raw cacao powder</i></div><div style="text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWSMnVLjWGt0vfZGewGuzk6ogLVujF1txn_MDLqg-oA1ZOPAolIOSdMkE1PEF6ql6O4UDKLPhYXI_HaAs6KXdaWKgw0nK5UnGCXcMDN6KkMM3gDDSHQWEP38J6m5DRflqX_3lGoH5uPE/s1600/IMG_0756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWSMnVLjWGt0vfZGewGuzk6ogLVujF1txn_MDLqg-oA1ZOPAolIOSdMkE1PEF6ql6O4UDKLPhYXI_HaAs6KXdaWKgw0nK5UnGCXcMDN6KkMM3gDDSHQWEP38J6m5DRflqX_3lGoH5uPE/s320/IMG_0756.JPG" /></a></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;">The smell and taste of this is amazing. I just love the soft, smooth and airy feeling of the smoothie mixed with the crunchy goji berries, and the flavours just mix heavenly! It feels so decadent to eat something like this for breakfast, truly nurturing myself. </div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-9198697274745561482010-04-13T00:52:00.000-07:002010-04-13T00:52:31.199-07:00I'm back!It's been way too long since I last wrote on this blog, but now I am determined to start over. Throughout time, these pages will be filled with wonderful food, recipes, thoughts on health, how i exercise and my way general of living. I believe in giving my body the best possible fuel, and even though I sometimes splurge with sugar and dairy in amounts that would most likely grooss you out, my everyday life is filled with wholesome, loving and beautiful food. Because I believe that you are what you eat, in more than one sense.<br />
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I will try to post as many of my meals as possible, even though I might not get them all photographed. I will have to get used to that though, as I love a lot of photographs!<br />
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I will also keep posting on my other blog StressStories, which you find <a href="http://stressstories.blogspot.com/">here</a> (in Danish and English)<br />
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Have a wonderful day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJfB6I9wThzpD_31qGVfCqwizNm_ZOHUMiXOYf-jmqdeTaHsshpqU7UmNv6mwnjKYquuFkXhsqy7ndgXuwz9I2dT_ZFEMi4Kk1jiRWiz3Wz0OrApSqZPaU170qbWXo7o6ZG9_HKrdCc8/s1600/IMG_0711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJfB6I9wThzpD_31qGVfCqwizNm_ZOHUMiXOYf-jmqdeTaHsshpqU7UmNv6mwnjKYquuFkXhsqy7ndgXuwz9I2dT_ZFEMi4Kk1jiRWiz3Wz0OrApSqZPaU170qbWXo7o6ZG9_HKrdCc8/s320/IMG_0711.JPG" /></a></div><div style="text-align: center;"><i>Just wanted to leave you with a picture of my homemade Danish rye-bread - to die for!</i></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-19645612665161806162009-08-10T12:20:00.000-07:002009-08-10T12:58:55.947-07:00Chocolate mousse for breakfast<div style="text-align: left;">Once in a while, you just gotta forget everything about the world, sit back in the sunshine and enjoy some beautiful food. That's what I did yesterday!</div><div><br /></div><div>I woke up fairly early for a sunday, at 8 o'clock in the morning, woken by the lovely church bells</div><div> outside our bedroom window. It's amazing to have such a view in Copenhagen!</div><div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhW_A-FWFQGgZNr-9HHUXTZOgPv2NB8_dALjmx0cEnhBlNPY7PeEsbz6zreeRUCJFWoyGfE1s71H1fwabQuQrY6vdUHdYEmBTXZN1LmueYJRrrpsMdH9FBeatCcl1nFbt-ytObERGYlSY/s200/IMG_0136.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5368419965322169170" /></div><div>After a shower and some cold water with lemon juice, I decided to move outside in our yard with my new book "Coastliners" by Joanne Harris. I just finished the sequel to <i>Chocolat</i> also by her, and it was reeeally good - if you liked <i>Chocolat</i> then definantly read <i>The girl with no shadow</i>. </div><div>Such a wonderful sunday morning had to be accompanied by a gorgeous breakfast, and at days like these, I like to eat exactly what I fancy just at that moment. So.... I ate chocolate mousse accompanied by mango/banana/blueberry fruit salad :)</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WYZevRi-rfQHvszZvLZnLfIMF-9gpNeX0nZrUxKI8KoyftOzrNGJgzZHVM5w2qK88779S9JITZXzgqFM33_9ihEdSsxLzhWrN85xo-se0G5Vp5CXHDIwBKN-EfpO8qRC_jjGndVXJLk/s320/IMG_0135.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5368424680264090130" /></div><div>Recipe for guilt-free, soft, glossy and chocolatey chocolate mousse:</div><div>1 ripe avocado</div><div>5-10 dates (soaked if too hard) depending on your sweet tooth and the avocado ripeness</div><div>1 or more tbsp of cocoa powder</div><div>A pinch of vanilla</div><div>A pinch of sea salt</div><div>Water until the desired texture is reached</div><div><br /></div><div>Blend everything together, adding as much water and dates as you like. I have to admit that I prefer around 10 dates, as I have quite a sweet tooth :-) It can be stored in a box in the fridge until the next day - if there is anything left! </div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdklLUwPnVBVfbWJM-UfPBJh1-_Jn064_GkNkemb0VfhYHVznlx7qootwaIy9h9aoPYKGjYIDVoBuOcceifvW-m4Tn4NVc3BJZULzsxnGB7WN8HJcA0rTAbMsYZ4T_jcizduBw7XRj1E/s320/IMG_0140.JPG" style="text-align: center;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5368424691375069618" /></div>I must say that I <i>adore</i> chocolate! But even so, sometimes it is nice which pure, simple food such as this fruit salad. It is made from 1 banana, 1 mango and a handful of fresh blueberries. Preferably eaten with my fingers in the sunshine, just as I did yesterday!<div><br /></div><div>Enjoy :-)<br /><div style="text-align: center;"><br /></div></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-79416021946016587672009-08-06T01:22:00.000-07:002009-08-06T02:36:21.810-07:00My type of foodie and Grandmothers rye breadIt is not hard to explain how I became a foodie, living in a family that loves to cook and eat. There is however, many different ways of being a foodie. <div>Some foodies never cook themselves, but enjoys eating out, and experiencing the world of food entirely from an eating point of view. Other foodies cook, but use artificial ingredients to make their food taste the best they can imagine. </div><div>The first kind, is someone I will never be, since my love of cooking almost (but not quite, emphasised by the "When Harry met Sally" kind of noices I sometimes tend to make, when taking the first bite of a meal) exceeds my love of eating. This, and my current student-budget has probably scarred me for life, not wanting to spend a lot of money eating a piece of salmon on a restaurant, paying twice (thrice) the price as it would cost me to cook it myself, and often being worse than what I can make in my own kitchen. I enjoy the occasional night out, since the atmosphere can be wonderful, but I seldom do it for the sake of the meal itself - not counting Michelin restaurants in Copenhagen!</div><div><div>The second kind is someone whom I will DEFINENTLY never be, as I cannot imagine anything with artificial ingredients tasting better than the real (properly prepared) deal! I believe that the reason a lot of people seek to use artificials, is that they are missing a basic understanding of food. It takes a lot of time to learn how to mix spices, using all five tastes in a meal to make it complete and satisfying, discover a genious use of new vegetables, and in general how to match different foods in order to end up with the perfect meal. Not everything I cook can be labelled as "the perfect meal". A lot of my dishes are simply meals, and sometimes I cook a meal which tastes absolutely horrifying, because I neglected the general rules, and tried making something a lot more complicated than good was. Simple is almost always perfect, when using prime quality produce!</div><div><br /></div><div>I am the type of foodie who loves the entire process of making a meal. Looking up recipes, making adjustments of my own, going to the farmers market, greengrocer's, butcher or supermarket, smell the different vegetables and fruits, pick the best ones there, change the recipe in favour of the gorgeous blueberries I find in a fruit stall, arrange everything beautifully at home using bowls and plates to store my fruit and vegetables on in full display, and then finally begin the cooking. Most days I haven't got the luxury of doing all of this, due to limited time during the week, but on saturdays and sundays, as well as days where I can take the afternoon off, this is an amazing way of preparing a meal. Since I am a student and on a limited money and time budget, I tend to spend saturday on planning seven different meals, not deciding on which day to cook what, but simply having an idea of what should be bought for the following week. Then I buy the basics and some fruit and vegetables, stocking up on fresh produce during the week as well. I almost never end up making the exact seven meals that I had planned, as I am a somewhat spontanious cook, and change my mind several times a day on what to cook for dinner, but it is a way for me to control my spending.<br /><div><div><br /></div><div>An example of the beauties of cooking from scratch is my grandmother. She has always been making fresh Danish rye bread every week, and her bread is the best I can possible imagine. My mother has taken up this routine as well, and when I eat rye bread it is almost always homemade from organic flours and wonderful seeds. My boyfriend however, eats a lot of rye bread every day, and since he isn't really into cooking, baking or any other thing connected to food, I tend to buy his bread, and only bake it fresh when I want to eat it myself. It is such a reward, having waited and cared for a bread for several days, and then eating this marvelous result with fresh tomatoes and chives. </div><div><br /></div><div><b>Grandmothers rye bread:</b> </div><div>Sourdough (to be prepared two - three days in advance): </div><div>2½ dl whole rye flour</div><div>1½ dl buttermilk</div><div>½ tsp salt</div><div>Stir together ingredients, cover with plastic film and leave on the kitchen counter for two-three days. Watch out for mold!</div><div><br /></div><div>Pre-dough:</div><div>1½ dl sourdough</div><div>13 dl water</div><div>650 g broken rye grains</div><div>650 g wheat flour</div><div>7 tsp salt</div><div>Mix all of the ingredients, cover with a kitchen towel and leave on the countertop 24 hrs. After 24 hrs, add the following ingredients:</div><div>1 light ale (33 cl)</div><div>3/4 bottle of water (put water in the beer bottle)</div><div>25 g fresh yeast stirred into the water</div><div>875 g rye flour</div><div>8 tbsp flax seeds</div><div>8 tbsp sunflower seeds</div><div><br /></div><div>Mix everything nicely, and transfer to two 3 L rectangular baking tins (if it isn't non-stick tins, then butter them before putting in the dough). Cover with a kitchen towel and leave to rise, until the dough reaches the top of the tins. Brush the dough with water lightly and bake at 200 degrees for 1½ hrs. When done, wait until the breads have cooled almost entirely to remove them from the baking tins. Wrap in towels and put in plastic bags to cool completely. Do not cut into it, until it is completely cool!!! Enjoy :-)</div><div><br /></div><div>The rest of the sourdough can be stored in the fridge, until you need it again. If you take out 1½ dl of the pre-dough and add to the remaining sourdough every time you bake this bread, you can keep a sourdough running for years!</div><div><br /></div><div>Do you bake your own bread? And have you ever tried rye bread?</div><div><br /></div><div>Tomorrow will be some more on healthy eating, as well as my chocolate mousse recipe made from avocado.</div><div><br /></div><div>Have a wonderful thursday! </div><div><br /></div><div>Julie</div></div></div></div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-30645192618560554662009-08-05T09:13:00.001-07:002009-08-06T01:22:06.262-07:00Cooking and eating: My philosophy<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><div style="text-align: left; ">Hi everyone!</div><div><br /></div><div>I thought that I wanted to talk a bit about my food philospohy. I think that it can be summed up to: Food has to be fun, whole, beautiful, loved and enjoyed!</div><div style="text-align: center; "><br /></div><div>I am soooo tired of commercials advertising ready-made, fast, zero-nutrition food, because it makes people forget how the real deal should taste - and more importantly, how to cook the real deal! The article in NY Times "Out of the kitchen, onto the couch" by Michael Pollan (read it<a href="http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?_r=3&pagewanted=1&sq=michael%20pollan&st=cse&scp=2">HERE</a>) was the final nudge I needed to realize how important it is, that the few of us who actually cook everything from scratch, make sure to shout it out loud to the public, and make them understand how easy, delicious and rewarding it is. How many young people today knows how to make their own mayonnaise?</div><div><br /></div><div>Easy mayonnaise:</div><div>2 egg yolks</div><div>1 tsp of dijon mustard</div><div>1 tsp apple cider vinegar (or lemon or any other vinegar)</div><div>a bit of salt and pepper</div><div>Oil (cold-pressed and organic preferably)</div><div><br /></div><div>Whisk it until the yolks are turning white, then slowly add oil (rapeseed, olive or whichever you like) to the mixture while whisking. When the mixture is shiny and thick-looking, you can add oil at a faster pace. Add about 2 dl of oil. If it gets too thick, add a bit of water. Make sure that everything is room temperature when starting, and you can't go wrong. Store in glass container in the fridge for about 5 days tops. You can add garlic, spices, herbs, chili or whichever you like to the mayo. Mix it up with some organic yoghurt naturel og soya yoghurt for a nice dressing/dip. Play with it! It's easy-peasy and I can whip up a batch in 5 minutes, including putting things in the dishwasher afterwards - you'll learn very fast!</div><div>Mayonnaise with hard-boiled eggs serve a nice egg-salad without any E-numbers or other nasty things.</div><div><br /></div><div style="text-align: left; ">Enough talking about mayonnaise, even though it is an amazing type of food when home-made and made from organic, beautiful and honest ingredients - and a great way to get those unsaturated fats!</div><div style="text-align: left; "><br /></div><div style="text-align: left; ">Through the years I have read a LOT about different ways to eat, on my way to figuring out what is good for me to eat. I've come to the conclusion, that while I'm glad to know which foods my body can't tolerate that well, and how I should eat to feel my absolute best, there is NO WAY that I'm going to jeopardise amazing flavours and intense pleasure and indulgence, to eat completely clean. This all comes down to me thinking that life should be somewhat spontanious and filled with extravagant experiences, some of these which I gain through cooking and eating. Some days and even weeks I eat what I like to call "clean". To me, this is food with no dairy, no sugar and a very small amount of gluten (some pasta will do, but no bread). If I eat like this, I feel my best physically - but what about mentally? As you will see on this blog, I have a number of recipes honouring this way of eating clean (a chocolate mousse made from avocado, real cacao powder and dates is one example), which is the ones I indulge in most of the time. But I also bake cookies, cakes, extravagant layer cakes with mousses and muffins, I bake amazing organic spelt bread, which I eat with ice-cold organic butter and I make Pasta Milanese with cream - and enjoy it all the way!!! When I make the choice to eat something that might make me feel less good, I choose to enjoy it, to really appreciate it, and simply be a real <i>bonvivant</i>! I think that you should do the same. I will address the issue of healthy eating some more throughout my blogging, but I can tell you now, that I believe the biggest reason for our populations all over the world growing bigger by the minute, is that people have forgotten what real food is...</div><div style="text-align: center; "><br /></div><div>I'll leave you with a recipe for the most gorgeous almond spread to use on crackers, in sandwiches, on chicken - you name it! On this picture is it accompanied by some semi-soft rosemary crackers, recipe following below. The crackers can be hard, depending on how thick you roll out the dough.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYQIrf7B1fqav_SPYfRVAi4q_1Ijgp4614kWIDutyfNHKizFUo-7qAA4mQRl2jCcKxTHWwHIwEhZo7oC-34nOFGr9Skt1W9Q8hmnErMHWa_65QkusZfrO9pynF3fkJVaa_ozJHzSLZcQ/s320/IMG_0128.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366505861857367138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div>Salty almond spread:</div><div>3 dl almonds</div><div>2 tbsp organic, cold-pressed avocado oil (can</div><div>be subbed for oliveoil or rapeseed oil)</div><div>2 tbsp organic, cold-pressed olive oil</div><div>1 tsp maldon salt (I like mine rather salty, so taste-test it underway)</div><div>Fresh thyme or other herbs - basil is good (optional)</div><div>Garlic is good in it as well, but it is just as yummy (and easier to serve) without it.</div><div style="text-align: center; "><br /></div><div>Grind almonds, oil and salt in a food processor for around 4-5 minutes until you have a spreadable mass. It can take longer, depending on your appliances. Add herbs and run for around one minute until everything is incorporated. Eat and enjoy :-) Keeps a couple of days in the fridge.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSDbBEjo1YZnzrgC6tauED_PffUMxSCvcOYCkCXMNLHBVVS-G9fPWpyOq0bYHwykD1RI1TM1XwIIsRYTutjg04goiUA-CpQ6TTOftLhgVRBQejEDPh1fixJ3_rNKI4YWrNoEOST4jVI8/s320/IMG_0125.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366505849382355970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /><div style="text-align: left; ">Semi-soft rosemary crackers:</div><div style="text-align: left; ">3,75 dl organic wheat flour</div><div style="text-align: left; ">2 organic eggs</div><div style="text-align: left; ">½ tsp maldon salt (any salt will do, but I like this one, as it does not only contain NaCl but also other minerals )</div><div style="text-align: left; ">A few tbsp of cold water</div><div style="text-align: left; ">1 tbsp cold-pressed, organic olive oil</div><div style="text-align: left; ">1 tbsp chopped fresh rosemary (I added some thyme in the batch you see above, which was very good)</div><div style="text-align: left; "><br /></div><div style="text-align: left; ">Heat up the oven to 175 degree celcius (350 degree fahrenheit). Mix dry ingredients, add eggs and oil and gather the dough quickly with a spoon. Add water if needed for the dough to stick together. Roll out as thin as you like on a baking sheet, and score the dough into desired cracker-size bits. Bake at 175 degrees for approx. 10 minutes, or as long as needed to reach the cripsness you would like. If you make them very thin, then make sure to keep an eye on them, as they might be finished in less than 10 minutes.</div><div style="text-align: left; "><br /></div><div style="text-align: left; ">Julie</div></div></span>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-59010306406209374852009-08-05T03:59:00.001-07:002009-08-05T04:17:53.632-07:00Who is Julie?Hi :-)<div><br /></div><div>Just thought that I wanted to do a little introduction to myself and the world of Julie. </div><div><br /></div><div>As mentioned I am 22 years old and from Denmark, living in the capital Copenhagen. I live with my boyfriend through the last 4 years, who luckily eats (almost) anything put in front of him! Although I am what you would call a fulltime student, currently doing my Master Thesis in biotechnology, I also work three jobs to fullfill some of my passions other than food, adding up to around 50 hours a week on good weeks, 80 hours when I'm running high. </div><div><br /></div><div>I am on a journey to follow my passions and fill up my life with beautiful thoughts, people and occupations. I practice yoga, which I love more than any other exercise, doing it not only for the sake of my physical health, but also to enrich my mental life, and make sure that I am relaxed and satisfied mentally. I also practice the five Tibethans once in a while, making sure that my exercise is decided by spontanious thinking, and doing whatever I feel like at the moment. I run when I feel like it, use my skipping rope when I feel like it, swim when I feel like it, and go for a walk when I feel like it. I bike to and from work/school, 12 km each way, making 24 km a day. I used to do elite sports, on a Danish National Team, but unfortunately I got a shoulder injury which I am still struggling with today, three years after quitting. </div><div>If I don't feel like exercising one day, or if I want to take the train for work - then I do it! I'm not to be bothered by a bad consious for not working out, as I trust my body to tell me what I need, and when I need it. As you will be seing from my post on my cooking and eating habits, I eat rather healthy and make sure to listen to my body. It has taken a long time to get to where I am now, being able to respond to myself, and listen to what me and my body has to say, and I am still struggling in some areas of my life, but altogether I believe that a passionate life is all about listening to your insticts. I'm meditating in my search for calmness and quietness, and painting mandalas as part of a creative process. That being said, I'm all for wathing Sex and the City, having dinner on the couch, and simply just vegging out with friends - just not all the time :-)</div><div><br /></div><div>It is quite hard to describe myself like this, as I find that I am - as anyone else - quite a complex person. I take it that you will just have to get to know me better as we go along! </div><div><br /></div><div>Have a wonderful day!</div><div><br /></div><div>Julie</div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com0tag:blogger.com,1999:blog-1859383811249373368.post-8537592927333534332009-08-05T03:25:00.000-07:002009-08-05T03:57:32.401-07:00What's with the real food??Hello everyone, and welcome to my blog!<div><br /></div><div>I'm a 22 year old Danish student, with an enormous passion for cooking (and eating) food. What is considered food in todays society however, is a bit different from what I consider as REAL food. On this blog you will find no pre-made, can-last-forever dishes, brought home from the supermarket by people not knowing what is actually in them. You will find whole, delicious and interesting food, cooked with love and passion, without shortcuts or artificial ingredients. That being said, I am also a full-time student, in the middle of doing my Master Thesis and working three jobs, so of course some evenings you will find what you might call a "quick" solution; meaning something like a dish made from bulgur, sauteed mushrooms, onions, garlic and leftover chicken - I hope that you can live with that :-)</div><div><br /></div><div>My blog will evolve around food, accompanied by little tales of my daily life, my way of eating healthy, different hot topics and discussions, not to forget of course the recipes. I have always been passionate about food. In my family we talk a lot about what we've eaten, how it was made, why it was delicious, and of course the big question: What to eat next? I love going through cookbooks, thinking up the next meal, trying new vegetables and spices and serve my dishes to other people. In my oppinion, food is here to be enjoyed, loved and cherised, and even though I like to make advanced dishes once in a while, I believe that simple can be just as good - or sometimes even better - than advanced. Yesterday, breakfast for me was a gorgeous, big, juicy mango, eaten with my fingers, while sitting in a window sill and enjoying the wonderful view from my appartment into our yard. Dinner was a beautiful, modified Pasta Milanese with whole wheat spaghetti, freshly chopped, homegrown rosemary, sauteed homegrown tomatoes, garlic, organic cream, maldon sea salt, freshly ground pepper and a bit of cabernet sauvignon red wine, accompanied by roasted chicken breast, and enjoyed with my boyfriend and a nice glass of wine. Both meals were equally satisfying!</div><div><br /></div><div>I've been thinking about starting this blog for a while now, but a lot of things have stopped me. Questions such as "Should I write in Danish or English", wondering if it would take up too much of my time, if I was inspiring enough, and a good enough writer, have all been roaming around in my thoughts for some time, but finally the urge to share my passion for food became large enough to take the plunge. So here you are - my first blog post! This post will be followed by an introduction post talking a bit more about who I am, my food philosophies and what my life is like, as well as a post considering the subject which contributed to me starting this blog: Why people can no longer cook, and the passion for real food is diminishing in our society, just as fast as CO2 levels in the atmosphere are rising. </div><div><br /></div><div>See you soon!</div><div><br /></div><div>Julie</div>Juliehttp://www.blogger.com/profile/11674528173123144871noreply@blogger.com1