Pre-Workout Smoothie

04

I need a smoothie that can give me a stable energy boost and that can help me carry out a "killer workout"!!

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Pre-workout smoothie

  • 1 cup oat milk

  • 1/2 cup cold brew coffee

  • 1/2 banana or 1 date

  • 1 tbsp peanut butter

  • 1 tbsp raw cacao

  • 1 tbsp hempseeds

  • 1 tsp BCAA (optional)

Directions:

  1. Place all ingredients in a blender and blend on high speed until really smooth.

  2. Pour smoothie into a glass and enjoy!

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Vegan oat & banana pancakes

Vegan oat & banana pancakes

Vegan oat & banana pancakes

  • 1 banana

  • 2/3 cup oats

  • 2/3 cup oat milk

  • 1 tbsp organic potato flour     

  • 1 tsp baking powder

  • 1 tsp apple cider vinegar

  • 1/4 tsp cardamom    

  • 1 teaspoon vanilla extract (optional)

Directions    

  1. Mix all ingredients in a blender. Blend until you get a nice and smooth batter.     

  2. Fry the pancakes on medium heat in a cast iron pan with plenty of vegan butter or coconut oil.

Vegan oat & banana pancakes

Gluten free + Vegan Focaccia

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Ingredients

  • 1/3 cup pre cooked chickpeas (about 115g)

  • 1 cup water

  • 1 tsp (5g) active dry yeast

  • 3 tbsp olive oil + some extra to put on top

  • 1 tsp maple syrup

  • 1/2 cup quinoa flour

  • 1 cup almond flour

  • 2/3 cup potato flour

  • 1 tsp xanthan gum

  • 1,5 tsp sea salt + some extra to put on top

  • rosemary, olives or sun dried tomatoes (optional)

Directions:

  1. Blend the pre-cooked chickpeas with water (warm to the touch) with a blender. Blend until completely smooth. Mix in dry yeast, maple syrup and olive oil to the mixture.

  2. Combine all dry ingredients in a bowl. Add the liquid mixture and mix together everything with a spatula.

  3. Pour the dough into a 20 cm spring pan covered with baking paper. Add a few spoons of olive oil on top and poke holes with your fingers into the dough to make indentations. Sprinkle with sea salt and chop black olives to top the bread with (if you like.) Rosemary also gives a fantastic flavor! Cover with a baking cloth and let it rise for about 2 hours. Preferably in a warm place.

  4. Preheat the oven to 430°F/ 220°C

  5. Once the bread has doubled in size, bake in the oven for 20-25 minutes.

  6. Let the bread cool completely before cutting it.

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Vegan Christmas Candy

Vegan Christmas Candy

In Swedish we call it “knäck”.

It’s a common type of homemade candy consisting of syrup, sugar and cream cooked together, often flavored with chopped nuts. The closest equivalent thing to “knäck” would probably be butterscotch.

This is my absolute favorite Swedish Christmas candy! When the batter has been cooked together it is distributed into folded small paper molds where it can stiffen. The consistency can vary from soft almost like fudge, to very hard depending on the taste. Knäck is, possibly with a few other confectionery species, considered to be an important part of a Swedish Christmas celebration.

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Coconut & hazelnut butterscotch candy

  • 1 cup coconut sugar

  • 1/2 cup coconut cream (22% fat)

  • 1/2 cup oat cream or soy cream (13% fat)

  • 1/2 cup agave syrup

  • 1/4 cup chopped hazelnuts

Directions:

  1. Combine all ingredients except the nuts in a saucepan. Bring to a boil and then lower the heat and let it simmer for about an hour. You should see small bubbles all the time. If it stops bubbling, the temperature has gone too low.

  2. Stir from time to time.

  3. After about an hour you can do a test: Drop a drop of the butterscotch in a glass of cold water. If the drop solidifies it’s ready. If it flows out and mixes with the water, it needs to boil a little bit more.

  4. When the butterscotch is ready, add the nuts into the mix or sprinkle on top.

  5. Pour the butterscotch onto small paper molds or a parchment paper and let it sit in the fridge for at least 60 minutes. If you don’t use molds, let the butterscotch sit in the freezer for an additional 30 minutes before you cut it. Use parchment paper to wrap the candies.

Saffron butterscotch candy

  • 2/3 cup brown sugar

  • 1 cup soy cream (26% fat)

  • 1/2 cup agave syrup

  • 0,5 g saffron

  • 1/4 cup chopped pistachios

Directions:

  1. Combine all ingredients except the nuts in a saucepan. Bring to a boil and then lower the heat and let it simmer for about 40 minutes. You should see small bubbles all the time. If it stops bubbling, the temperature has gone too low.

  2. Stir from time to time.

  3. After about an hour you can do a test: Drop a drop of the butterscotch in a glass of cold water. If the drop solidifies it’s ready. If it flows out and mixes with the water, it needs to boil a little bit more.

  4. When the butterscotch is ready, add the nuts into the mix or sprinkle on top.

  5. Pour the butterscotch onto small paper molds or a parchment paper and let it sit in the fridge for at least 60 minutes. If you don’t use molds, let the butterscotch sit in the freezer for an additional 30 minutes before you cut it. Use parchment paper to wrap the candies.

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Enjoy!

Saffron chia pudding

Saffron chia pudding

Delicious and Christmasy chia pudding! Topped with sweet almond butter, coconut cream and granola.

Saffron chia pudding

Active time: 10 min. Ready in: 45 min. Makes: 4 portions.

Ingredients

Chia pudding

  • 2 cups oat milk

  • 6 tbsp chia seeds

  • 1 tsp vanilla extract

  • 0,5g saffron

  • 1 tbsp maple syrup

Sweet almond butter

  • 1 cup almonds

  • 0,25 cup maple syrup

Directions:

  1. Combine all the ingredients for the chia pudding in a big bowl.

  2. Stir well from time to time during the first 10 minutes, until the seeds have start to absorb the liquid.

  3. Put the chia pudding in the fridge over night or for at least 30 minutes.

  4. Blend the almonds and the maple syrup in a food processor until it reaches a nut butter like texture. Top with your favorite toppings, I used coconut cream, raisins, and granola!

Saffron chia pudding
Saffron chia pudding

Enjoy!

Magical Mylks - 3 ways

Three magical Mylks
Strawberry cashew mylk

Make your own plant milk flavored with chocolate, vanilla & strawberry!

Plant milks are delicious, nutritious and super easy to make! The only thing you’ll need is a blender and a nut milk bag.

Maca oat milk

Maca & Vanilla Oat milk

  • 1,5 cups oats

  • 1 tsp maca powder

  • 4 dates (without the pits)

  • 1 vanilla bean

  • pinch salt

  • 4 cups of filtered water

Directions:

  1. Blend all the ingredients in a high speed blender. You can put the whole vanilla bean in.

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Chocolate & hazelnut mylk

Chocolate & Hazelnut Mylk

  • 1,5 cups hazelnuts

  • 3,5 cups filtered water

  • 4 dates (without pits)

  • 2 tbsp raw cacao powder

  • 1 tbsp coconut oil

  • pinch salt

Directions:

  1. Blend all the ingredients in a high speed blender. (FYI: Hazelnuts do not have to be soaked because they don’t have enzyme inhibitors.) Blend until really smooth.

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Strawberry Cashew Mylk

Strawberry Cashew Mylk

  • 1,5 cups soaked cashews

  • 4 cups filtered water

  • 1 cup strawberries

  • 2 dates (without pits)

  • 1 tsp coconut oil

  • 1 tsp pitaya powder (optional, just for color)

  • pinch salt

Directions:

  1. Blend all the ingredients in a high speed blender. (If you have sensitive a stomach: soak the nuts overnight to give the milk a smoother taste and get rid of enzymes that are hard to digest. Rinse the nuts properly from the water that they’ve soaked in and blend with fresh water.)

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Magical Mylks - 3 ways

Enjoy!