Entries in raw food (3)


Vegan March is Over

It's April 1st and vegan March (Marts med medfølelse) is over. Unfortunately I can’t really say I can feel any changes in my body. It’s feeling as healthy as before, but I guess I didn’t change that much with just removing fish, eggs and an occasional dairy product.

It’s been easy being vegan. Especially because Lara embraced the challenge, bought a vegan cook book (Forks over Knives) and whipped up some amazing vegan dishes at home. Friends took to me out to a vegan restaurant and another friend ordered me vegan food for his wedding. Thanks, you guys <3

Seeing as it’s April fools day I’d considered writing that I’d celebrate the end of vegan month with a big, red steak – but I just know that nobody would believe me. Instead I’ll tell you that I might go just a little more vegan from now. No strict dogmas, though. I’ll eat bread without checking if someone put dairy in. I’ll have an ice cream from my favorite place on Skydebanegade, when the sun is out and I’ll order fish when out in a (non vegan) restaurant. And I’ll probably enjoy it too.

I'm not going vegan. My diet will be plant-based. Not because I think we shouldn’t eat animals, but because I think it’s healthier for me to feed on green, fresh foods. The truth is that you can vbe vegan and really uinhealthy. There are vegan pizzas, cakes and sausages too... But by defining my diet as plat-based I will make sure to fill up on veggies, fruits, lentils, seeds and nuts instead of animal products and processed foods.


Kale and Beetroot Salad with Avocado and Cashews

I don't enjoy cooking much, but as my better half is away for the weekend I have no choice but to hit the kitchen. It's not really the actual stuff that goes on in the kitchen I don't like; it's the coming up with dishes and being creative. Well, my new rules of combining food properly (I will elaborate on this later but basically you want to separate protein, carps and fats) makes it easier to come up with dishes, so look what I had for lunch today: A lovely kale and beetroot salad topped with avocado and cashews. Very simple, but tasty - and well combined with fats and veg together.

The kale and beetroot is marinated in a dressing of olive oil, tahin and lemon juice and topped with avocado, basil and cashews. Throw avocado and nuts on any salad and it will taste wonderful.





Energy Balls

At some point I’m going to write about how my trip to India has inspired my to look at food and diet with new eyes. It’s going to be a rather large post and it’s going to take me some time to figure it all out in my head first so for now I’m just going to share the snack that kept us all going at yoga teacher training: energy balls. Thanks to Nicola, our nutritionist, for feeding us live and healthy foods and for sharing her inspiration.

I made these the other day and eating them is just like being back in Goa having a snack after a demanding asana class. They’re just dates and nuts so they’re relatively good for you and will satisfy any sweet tooth. I’m afraid I haven’t got the exact measurements so you’ll just have to experiment a little but here you go:

Throw the following in a food processor or a blender:

A handful of dates

A handful of cashews

A teaspoon of raw cocoa powder

A teaspoon of coconut powder

Water (added little by little so the dough doesn’t get too wet)

Blend until you get a nice paste. Roll into balls and roll in coconut powder.

Enjoy – with a clean conscience :)