This vibrant pink-colored beetroot and ginger granola is loaded with superfoods and will definitely bring some flavour to your morning.
1 medium beetroot (200g)
2 cups (160g) gluten-free oats
½ cup (85g) raw buckwheat
½ cup (60g) sunflower seeds
½ cup (60g) pumpkin seeds
½ cup (70g) raw unpeeled almonds
½ cup (40g) coconut chips
¼ cup (40g) chia seeds
¼ cup (45g) fresh pitted dates, diced
1 small ginger, grated
2 tbsp. virgin coconut oil
½ cup (120g) unsweetened apple sauce
3 tsp grounded cinnamon
Preheat the oven to 400 F (200 C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour. In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small). Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.
After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed. In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined. Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.
Heat the oven to 340 F (170 C). Line a baking tray with parchment paper or silpat. Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned. Remove from the oven and let cool for about 20 minutes. Store in an air-tight container for about two weeks.
By: Delphine Fortin, Author and food blogger behind Del’s Cooking Twist
Smoothie bowls are as delicious as they sound and the ultimate go-to brekkie. They are healthy, filling, easy to make and super pretty!
The best part about smoothie bowls is that you can create pretty much any combo of flavours that you want and then top it with your favorite fruits and other crunchy things like muesli, nuts and seeds.
1 banana (frozen if possible)
1.5 dl frozen berries (blueberries/raspberries)
1.5 dl Oatly Havregurt
Topping of choice
To make the smoothie, blend the ingredients until you get a smooth and creamy consistency. Then top with topping of your choice. Chopped fruit, more berries, seeds, a dash of peanut butter etc. True morning delight.
By: Morgane Oléron / Photo cred
We’re huge fans of colorful food, like smoothies and acai bowls. However, during the colder months it can be nice to get some warm food into our freezing bodies.
This oatmeal is a perfect way to start the day, but can as easily be made for lunch or in the evening as well. Maybe after a workout or simply when hunger strikes. Just don’t forget the blueberries; it’s what gives it the lovely color.
Ingredients (serves 2)
2 dl oatmeal
4 dl water
1 dl frozen blueberries
Superfood (like goji berries and mulberries)
Mix the oatmeal, frozen blueberries and water and bring to boil very slowly, and don’t forget to stir. After about 2-3 minutes it’s done. Top with the banana and superfood and you’re ready.
By: Henriette Danielsen
Do you ever wonder what to do with all your overripe bananas? Why not make a delicious banana-chia pudding with a taste of coconut?
Overripe bananas provide you with the possibility of many great recipes! We’re talking nice cream, cookies, waffles and chia pudding – yummy! They’re truly a blessing, not a curse!
3 tsp. chia seeds (we used these from Holistic Sweden)
1 tsp. agave syrup (or honey)
1 cup coconut cream
2 ripe bananas (one for topping)
Coconut flakes for topping
Blend the coconut cream (if you don’t have cream, use only the thick part from a can), banana and agave syrup. Transfer the mixture to a glass bowl or large jar and stir in the chia seeds until well combined. Put in the fridge for about 2 hours (preferably overnight). When you’re ready to enjoy this yumminess give it a stir and add the coconut flakes and some more banana on top.
By: Henriette Danielsen / Photo cred
Tired of your old, sweaty cheese sandwich? Pimp up your brekkie with the crunchy powerfood: carrot! Available all year around and packed with nutrients.
Fun fact: The orange colored carrots we know today were introduced in the late 16thcentury.
Dark bread or toast
Salad for topping
Simply smear crème cheese on a slice of bread and top with created carrots and salad. Serve with a big cup of coffee or other beverage you might prefer.
By: Henriette Danielsen
We love to prepare food the night before that can be enjoyed the morning after. Remember that time can have a positive and essential impact in the process of cooking. A great example of this is the fermentation process which is essential and makes sourdough bread and kimchi as delicious as it is.
This recipe is super easy to make and you will save a lot of time, leaving you with a balanced and happy tummy.
50g oats (you can also use buckwheat flakes or gluten free oats)
1/2 tsp ground cinnamon
1/2 medium apple (diced into smaller pieces)
1.2 dl almond milk
1 1/2 tsp honey (or agave syrup)
1 tbsp. chia seeds (or flax seeds)
1 cm fresh ginger (peeled & finely chopped)
A pinch of Himalayan salt
Optional: 1 dl plain Greek yogurt (to make it creamier)
Add all ingredients in a jar or bowl in the following order: oats, cinnamon, ginger, salt, apples, almond milk, maple syrup, yogurt, and preferred seed. Just let it be in different layers – do not shake. Seal the jar or bowl with a lid or plastic wrap and refrigerate overnight. When your ready to eat your brekkie, shake the jar or empty everything into a serving bowl and stir to combine. Add Greek yogurt (or almond milk) if you prefer a thicker/thinner consistency. Add any desired topping (like dried nuts, fruits or maple syrup) and enjoy!
By: Linnéa Nilsson / Pexels.com
Looking for a healthier option then cereal for breakfast? Then granola fits the bill! This recipe is super easy and can be stored in a glass jar on the kitchen counter. Start your week with come crunchy granola!
Fact: Granola is a good source of healthy fats, which come from the nuts, seeds and oils it contains.
2 dl almonds
2 dl walnuts
2 dl hazelnuts
2 dl sunflower seeds
2 dl linseeds
3 dl sesame seeds
2 dl dried coconut
2 dl water
1 dl rapeseed oil
1 tsp. cinnamon
1 tsp. cardamom
A handful of goji berries
A handful of raisins
Preheat the oven to 180 degrees. Finely chop all the nuts and mix them with all the seeds and dried coconut in a big bowl. Add the water, oil, cinnamon and cardamom and stir well. Spread it out in a baking tray and bake in the oven for about 15-20 minutes, until golden brown. Keep an eye on it so it doesn’t get burned. A tip is to take it out mid ways and stir a little. Let it cool off before mixing in the raisins and goji berries. Serve with yogurt and fresh berries.
By: Henriette Danielsen / Recipe inspired by: KamillaK / Photo cred
A new and healthy trend has emerged in social media that has caught our attention; the sweet potato toast! It sounds a bit weird, we know, but give it a try! It’s super tasty.
Sweet potatoes are a full of vitamin A and C, in addition to calcium, potassium, iron and fiber. These orange-fleshed potatoes are also a good source of beta-carotene.
1-2 sweet potatoes
Salt & pepper
Slice the sweet potato into pices (about the same size as a toast) and toast them. You will need to toast them two or three times to cook through. It should be slightly brown, but not to mushy. Give it some time, finding the technique. Add whatever you like as topping. We got inspired to try almond butter with banana and avocado with a little salt, pepper and lemon zest by littlebitsof.com.
Let us know if you try it and what you think of it in the comment field below!
By: Henriette Danielsen / Photo cred: littlebitsof.com
There is no better way (seriously) to start the day than with some fresh cooked oatmeal. It’s made in matter of minutes and keeps you full longer. We give you the ultimate brekkie recipe!
Fun fact: an oatmeal bath (yes, there is such a thing) has long been used to soothe inflamed skin from conditions such as chickenpox and sunburn. It’s made by simply adding 2 dl of oatmeal to your bathwater.
Ingredients (serves 4)
2 dl oats (preferably organic)
4 dl water
A pinch of salt
A handful of goji berries
A handful of cacao nibs
Almond milk (homemade if you want)
Choose whatever you like as topping, we usually never end up with the same thing twice! And the almond milk can easily be switched out with hazelnut or coconut milk. There are endless possibilities.
Add the oats, water, raisins and salt in a pan and bring to boil on low heat. Stir constantly. It takes only a few minutes to get ready, and the oatmeal should have a soft, creamy consistency. Move into a serving bowl and top with fruit and berries. Add a dash of almond milk right before eating.
By Henriette Danielsen
This recipe really speaks for itself and can lift up any yoghurt or nana ice cream bowl. Why make it more complicated? Follow our easy steps below and feel free to add the ingredients you love – maybe some coconut flakes, cranberries or raw cacao nibs?
2 dl flour (option: almond, coconut or buckwheat flour)
1 tsp ground cinnamon
1 dl almond (chopped into small pieces)
5 tbsp brown sugar (option: coconut sugar or honey)
25g normal or vegan margarine (melted)
A pinch of sea salt
Line a rimmed baking sheet with paper and preheat the oven to 160°C. Use a bowl and whisk together the flour, cinnamon, almonds, salt and sugar. Then add the melted margarine (little by little) and mix together until you can form small, pea-sized clumps. Spread the topping on the baking sheet and bake until brown and crunchy – approx. 20 minutes. Let cool before serving.
By: Linnéa Nilsson / Photo: Pexels.com