Lets talk fats! Your body needs fats to survive. Its just that simple. Just like it needs protein and carbohydrates. Im not talking about the fat that comes with your french fries though… Sorry… Im talking about the “Good Fats”. ( Although, I too on a day with hangover, feel like french fries is the fat my body craves!.. Hey, its ok to live a little:-)..)
You have probably heard something about coconut oil. You have might even used it. But just to make you understand it a little better, here’s whats up.
When its used in moderation and in its virgin, unprocessed form, the health benefits of coconut oil are many. Virgin coconut oil is beneficial to skin care, helps the body maintain proper cholesterol levels, contributes to good hair care, assists in weight loss, boosts the immune system, speeds along digestion, lower blood pressure and increases the efficiency of the metabolism. So all in all, its pretty amazing!
The downfall about virgin coconut oil is that it tastes like… well…. coconut!:-) I mean, I love coconut, but sometimes the flavor can be a bit distracting in cakes for example. Thats why I only use it in some recipes, and choose canola or grape seed oil for others. Continue reading
Fresh corn on the cob, is in my opinion, one of the summers most delicious things. Its sweet… Its juicy… Its just perfect! And, Its so versatile too. You can eat it straight off the cob, put it in salads, cook it, grill it, or…. bake it!:-)
Here you go, Vegan Corn Cake With Caramel Sauce and its even gluten free! Continue reading
One thing I can never have too much off, is almonds… Not only are they the perfect snack and good for you, but when you grind them up and put them in cake…then!…Oh boy… Im in heaven! Im an almond paste addict.
I created this upside-down cake to fulfill my needs…. And yours too:-) Continue reading
It always inspires me when I go to the farmers market. Especially around this time a year, where its packed with all kinds of fresh fruits and veggies! I love living in the city, but Im a country girl at heart…:-)
I live in Williamsburg in Brooklyn, and every saturday theres a farmers market at Maccarren Park. I found these beautiful plums, and just had to go granny on them…:-)
So here you go, plums 2 ways. Jam and chutney:-) Continue reading
I never really drink regular coffee, except for when I visit my grandmother back in denmark. She makes the best coffee! Hands down. She makes it on the stove, in an old fashioned, blue, drip coffeemaker. It is delicious and scolding hot. Now, its not like all danish people make their coffee that way…. Just so you know:-) She just really likes it that way and have been doing it forever.
When I buy a coffee, I usually get a latte or cappuccino. Im starting to think I might get it more for the milk than the actual coffee…:-) I really love iced coffees too, so I’ve started making my own. And for some reason I seam to never run out of bananas, so heres another refreshing banana recipe, in the summer heat. Coffee meets banana meets ice…
- 1 espresso (if you are lucky enough to own an espresso maker, otherwise make 1/4 cup really strong coffee!)
- 1/2 banana
- 1/2 cup rice milk or soy milk
- 1 cup ice
- 1-2 tsp agave
Simply put everything in a blender, and give it a swirl for about 15 sec. Drink up:-)
My dear friend and amazing yoga teacher, Naomi Edwards.
Its 102 degrees outside!!! Im not leaving the apartment!!… Instead Im gonna do something to my bananas that are turning brown in the heat… Thats when they are the sweetest and best for baking:-)I love muffins in the morning. Its just really hard to find a healthy one, to join the coffee when you are on the run… Most muffins out there, are basically just cake and not the best start for you in the morning… I came up with this tasty, healthy recipe for vegan banana bran muffins a long time ago. I bake them all the time and keep them in the freezer so I always have them on hand:-) Just take them out of the freezer in the evening, and your breakfast is ready for when you wake up. If you wanna make them really tasty, heat them up in the oven or toaster…. Sooooo gooood….:-) They are super easy! Continue reading
“What is that?”… You might ask… “Is it brown sugar? Is it sugar in the raw? Is it rocks? Is it amber? Is it….”…ok ok! I’ll tell you:-)
A while back, I was on a hunt in Wholefoods. In isle 5. The baking isle… I had for a while wanted to find something sweet. Something to replace my sugar in the raw. Something granulated, and not in liquid form like agave. I love agave, but sometimes its just not the best sweetener in my recipes… Sometimes liquid sweetener is not really working, cuz its just too wet. Also, its hard to “sprinkle” on top of something… It can get kinda sticky…
When I wanted granulated sugar, I used sugar in the raw. But heres the deal… I like sugar in the raw, but its not that much better for you than regular old fashioned white sugar. Sorry, but its not…The microscopic amounts of vitamins and minerals that sugar in the raw has over regular white, are so small that its almost not there… I, like a lot of other people, get fooled by the tasty, healthy looking brown color it has.
That said, I still choose that over regular white at the coffee shop. Cuz for some reason, it makes me feel just a bit better:-)
For baking though, I knew I could do a lot better! Or at least, I hoped so. Thats when I discovered coconut palm sugar from Sweet Tree! Continue reading
I love walnuts… They are perfect for baking AND cooking. Those little crazy shaped nuts are just packed with flavor. And like thats not enough, they are also good for you…. Perfect! Kinda like chocolate… I mean, I just looove that person who found out that chocolate is actually good for you!!! (of cause in small amounts, but I tend to forget that..) Thank you science guy. Or girl! Which you probably actually are… You are a God…. Seriously.
But, today its about walnuts:-) They are high in monounsaturated fatty acids (thats a good thing!) and are an excellent source of omega-3. PLUS they are packed with vitamins and nutrients.
Now Im not here to sell walnuts, Im here to make you eat them… Dont you just love that smell of fresh baked bread? Go. Get baking. You can always spread chocolate on top…:-) Continue reading
I was nervous before my first day at pastry school…. And I was very excited too! I couldn’t wait to get my hands dirty. Literally. Dirty with dough. Dirty with fruit juices. Dirty with crumbs from all the delicious cakes and pastries…
But, I was nervous that I would fall behind… Being danish, I grew up using the metric system, so I was very nervous about being that one annoying student in the class, who never understood the measurements and calculations… “What is an ounce again?… How many ounces is in a cup?…. How many cups are in a quart?… Where are the cups anyway??….” While the rest of the class would be WAY ahead of me!.. That was my fear. Little did I know that most americans didn’t even know their own measuring system! I cant deny it… I was kinda happy:-) Not only did I have to learn all about spoons, cups, ounces and so on, but so did did the rest of my classmates. Perfect! I felt less like an idiot… A little less…
Im sorry America, but Im just gonna come out and say this. Somebody’s gotta do it…. Your system sucks!… Sorry, that might have been a little harsh…. But it does:-) Lets be honest here. The metric system is SO much easier. I understand that it can be a bit scary and confusing to learn for somebody who’s never used it before. But I promise you, its super simple…. Who wouldn’t prefer the simple 10-100-1000 gram system, over 8-16-32 oz… ? All im saying is, dont be afraid to try my recipes just because they are in grams:-) Just give it a go! Dont hate me…. Yet.
Anybody who’s baked before, knows how important is it is to be precise with measurements. Its not like cooking where you can just do a dash of this and a dash of that. Thats why a lot of cooks dont like to bake. They dont like to weigh things. I, on the other hand, weigh everything. I love my scale. Its my friend, and its your friend too. Using a scale gives you correct measurements every time. When you for example use a cup to measure flour, it can vary a lot how much flour gets packed into that cup. Using a scale eliminates that problem. You will be able to bake your favorite things over and over again, being exactly the same:-)
So just go ahead, press that little button on your scale… That little scary button…. The ‘gram/oz’ converter:-)