recipes

Blueberry Crumble for a Chilly Autumn Mornings

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September is here. In my world - it’s a perfect time for a new beginning. Even tho the kids in Denmark start school in August, the memory of my childhood is still sharp - the smell of the new notebooks and freshly organized drawers at the beginning of each September, is still one of my favorite memories. I am proud to say that my boys had finished the last year, just as the previous year with zero sick days. I hugely attribute that to the lifestyle and nutrition. If you think that kids can eat anything - think twice. Why would you feed your children bad foods? Instead of tending to their desires shaped by advertising of a big companies, be a guide that will help their brains, bones, muscles develop and support their rapid growth. 

As I promised to my friend, I’m going to prepare a little Eat in Copenhagen guide for her blog over the next two weeks. That will require quite a few visits to my favorite breakfast/lunch places in the city. No need to say that I am very excited about this. I’ll happily share my experiences with you throughout my social media, namely Instagram, so make sure to follow. 

On the other note, another friend from Serbia was curious to learn about the life in Denmark, so we partnered to make a blog post that would help her audience to better understand the famous Danish living concept called “hygge.” 

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Today I share my favorite recipe for a delicious and healthy Blueberry Crumble Cake that you can re-create in your kitchen, and make September weekend mornings delicious and “hyggeligt."

Blueberry Crumble Cake - Recipe (4 persons)

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Ingredients:
* 400 gr blueberries
* 1 cup sunflower seeds
* 1 cup almonds
* 1 cup oats (or another cup almonds/walnuts/pecans for grain free version)
* pinch of salt
* 6 tbsp maple syrup
* 3 tbsp coconut oil
* 1 tbsp cinnamon + a bit more to sprinkle on top of blueberries
* 1/2 tsp vanilla powder
* 1/2 cup greek or coconut yogurt (optional) 

Method:

Turn the oven to 180 degrees. 

Place sunflower seeds, almonds, and oats in food processor and add a pinch of salt. Blend until you get a fine meal. Transfer it to the separate bowl. 

Place coconut oil, maple syrup, cinnamon and vanilla in a small pot over low heat and melt them together. 

Put the wet ingredients over the meal, and work the dough with your hands until it becomes sticky. 

Rinse the berries, put them in a baking dish, and dust them with a little cinnamon.  Pour the crumble filling evenly over the blueberries.

Bake it in the oven for around 20-30 minutes, or until the crumble becomes golden. Take the dish out, and let it crisp. Optionally add a dollop of yogurt to balance out the tastes. 

Enjoy and remember to DO SIMPLE BETTER!

Much love and regards from Copenhagen,

Marija xoxo

 

Greenify Your Summer Without Drinking Green Smoothies

(Scroll down for recipes)

Digesting a green smoothie can feel as digesting the whole cow. 

I love green smoothies. Silky, smooth, tasty, bursting with chlorophyll and the full range of phytonutrients. They are so convenient to take all your daily greens, herbs, protein/collagen, all in one.  

Nevertheless, to my own surprise, I’ve felt massive resistance to smoothies for the whole summer. Without being too descriptive here, let me put it simply: I cannot imagine starting a day with a cold green smoothie, as I’m going to suffer the stomach ache for the next three hours. At least. Even tho my skin glows when I’m regular with my miraculous green drink, I chose to respect WHAT MY BODY IS TELLING ME. 

Misinterpreting your body’s signs is easy. If you feel the similar way,  it doesn’t mean that you should stop eating greens. It might be that your body doesn’t want RAW GREENS. And that’s fine.

Don’t let the wellness influencers, nutritionists, and health coaches make you feel inadequate and out of your own wellness game. The real wellness advocates will NEVER EVER impose their philosophy on you. They will encourage you to find your way! Yes, it doesn’t sell that good because everyone wants a “pill” for every “ill," but that is just the wrong way of doing things and I know that deep down you know that. 

You have all you need to learn what works for you and what doesn’t work for you. Begin with a food journal, radical honesty with yourself, and some mindfulness. Write down  what did you eat for each meal and how did you feel both physically and emotionally. 

There is no such thing that would always fit everybody. If you still believe the opposite, you’ll probably spend a fortune on somebody else’s idea of healthy. In other words, a perfectly styled Instagram photo with a green smoothie in my hand may mean nothing to you, or everything to you. You decide based on your beliefs.

Now, ask yourself - would a glass of warm water feel better in your tummy? If yes, then try to support your digestion by cooking your food. Cooking your food can change your life - said the great Michael Pollan. Take this claim both literally and metaphorically. Become an investigator and use it to get healthier and to strengthen your relationship with yourself. 

Here are my 3 ideas on how to greenify your summer without drinking smoothies. Enjoy and feel free to tag me on your Instagram photo when you get to try them! 

 

1. Spinach and green pea pesto - vegan (goes with pasta, risotto, dressing for salads)

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Ingredients:

2 cups fresh spinach

1 tbsp olive oil

1 cup (frozen) peas (covered with hot boiling water)

1 tbsp freshly squeezed lemon juice

1 tbsp sunflower seeds

Method: 

Cover a cup of peas with boiling water and let it sit for 5-10 minutes. Remove the water, put all ingredients in a food processor and blend until you get pesto-like consistency. Serve it warm or cold as a dip for your veggies, sauce for the pasta, or dressing for salads. 

 

2. Broccoli bombs (vegan)

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Ingredients:

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup hazelnuts

1/2 cup wallnuts

1 small red onion (finely chopped)

2 cloves garlic (crushed)

1 tsp sea salt

1/2 tsp nutmeg

2 tbsp tahini

2 tbsp olive oil

150-200 gr chopped broccoli

Method: 

1. Put seeds and the nuts in the food processor and whizz until they resemble a breadcrumbs.

2. Put all the other ingredients into food processor and blend until they form the paste. 

3. Take a spoonful and roll into ball. 

4. Refrigirate for one hour and eat them raw OR continue following the step 5 (my personal favourite)

5. Warm the oven at 180C, place the balls on the baking tray lined with parchment paper, and bake until golden. For my oven it takes 20-25 minutes to make them ready, and I turn them once in the meantime. 

 

3. Asparagus with butter, lemon and sage dressing

Ingredients:   1 bunch of asparagus  15-20 gr grass fed butter  1 lemon juice  Handful of sage leaves   Pinch of Maldon salt   Method :   1. Put the pan at the stove. Let the butter warm up at the medium heat.  2. Rinse the asparagus and cut the hard lower part.  3.  Add the sage leaves to pan and the juice of half a lemon. Let it caramelise for 1 minute.   4. Place the asparagus to the pan, toss and coat it in the butter-lemon mixture.   5. Let it cook for 5-7 minutes.  6. At the end, add the juce of another half of the lemon, sprinkle with Maldon salt and enjoy!      

Ingredients:

1 bunch of asparagus

15-20 gr grass fed butter

1 lemon juice

Handful of sage leaves 

Pinch of Maldon salt

Method

1. Put the pan at the stove. Let the butter warm up at the medium heat.

2. Rinse the asparagus and cut the hard lower part.

3.  Add the sage leaves to pan and the juice of half a lemon. Let it caramelise for 1 minute. 

4. Place the asparagus to the pan, toss and coat it in the butter-lemon mixture. 

5. Let it cook for 5-7 minutes.

6. At the end, add the juce of another half of the lemon, sprinkle with Maldon salt and enjoy!