Recommendation: The running raw project

Food, Tips

I recently stumbled across the youtube account of Tim Van Orden. He is raw vegan and extremely knowledgable. I stayed up watching video after video, learning so many things! He explains everything in such an understandable, relatable way.
Amazing!

Really awesome summary of wether vegans are getting their nutrients or not – suuch an important topic

Learn about Iron! Really informative if you’re a runner, a woman, a vegan or just willing to learn about your own body. He also talks about what “NORMAL” eaters actually get their iron from – must watch!

Protein! – Super discussed topic as well

Wow. This one changed my thoughts a lot! So many people are following the superfood trend – adding powders and pills to everything because it’s “amazing for you.” Take a look at this.

I hope you found this interesting!

Helene Christine

My wallpaper

Insporation

ppsnow-wallpaper (1)

Edit by me

Photograph source here  –  Glitter picture here

I’m a sucker for the winter holidays. I absolutely love the decorating, the baking and the coziness. I’m already super excited, and can’t wait to start. So, I made this wallpaper and I’ve been using it on my laptop since the middle of November. Ironically early – I know. Now that its almost December here I don’t feel that crazy sharing it with you. If you want this wallpaper, right click on the picture and save it! I’m sorry I don’t know of a better way for you to download it.. This will have to do for now!

*If anyone here on WordPress knows how to add a download link to a blog post, please tell me how!*

Happy December!

Helene Christine

Almond-avocado bliss balls

All recipes, Desserts

No refined sugar ♥ Vegan ♥ gluten free

IMG_6618The final result
IMG_6654

The almond “pulp”
So this stared out as an experiment with low expectations. But yum. This was a winner.

If you’ve ever made homemade almond milk, you know you end up with loads of dry almond pulp when you’re done. I made my first batch of almond milk today (excited!!) and thought it would be silly to waste all of that good quality almond paste.

I started out with adding maple syrup. Because I was out of dates, I decided to give half an avocado a go. To decrease the moisture, I added oats, rolled them into balls and threw them onto a lined baking tray. I baked them at 175 degrees for 10 minutes, before I dipped them in homemade chocolate, drizzled them with coconut sugar, coconut shreds, bee pollen (not vegan) and served!

Mmmmm.

 

To summarize –

Ingredients:
about 3/4 cup almond paste (wet pulp)
ca. 1/2 avocado, just enough to make it sticky
ca. 2 tbsp maple syrup, to taste
a good handful gluten free oats, add until dough is firm
some coconut sugar, to taste

Blend everything together in a blender, form into balls and place them on a lined baking tray.
Bake on 175º C for 10 minutes

I used these toppings:
Vegan chocolate, melted
Coconut shreds, unsweetened
Bee pollen (not vegan)
Some extra coconut sugar

Helene Christine

Homemade almond milk

All recipes, Drinks

IMG_6630IMG_6650 IMG_6643Ingredients:
Almonds, raw and unsalted
Water
Dates

You’ll also need a bottle or carton with a secured lid.

Method:
Soak the almonds in water over night. This willl remove the bad enzymes that naturally occur in nuts and beans, and make them easier for your body to digest.
Blend the almonds in a food processor. Add 4 times as much water as nuts. Add dates to sweeten.
Pour the mix over a thin linen cloth and into a bowl. The cloth will separate the nut “pulp” from the milk.
And you’re done!

Keep in an airtight container (glass bottles are super, if you have some!) for up to ca. 5 days.

To see an ideas for what to do with the remaining almond pulp, check out this blog post!
Helene Christine

Vegan hummus

All recipes, Food, Snacks, Spreads

IMG_5902

Use as spread, dip or on salads! I like keeping some in the fridge for whenever I need something quick.

IMG_5904

Ingredients:

1 can chick peas, drained and rinsed
1/4 cup water (+ 2 tbsp if needed)
1/2 ts himalayan pine seeds
Juice of 1 lemon
1 small garlic clove
4 tbsp tahini
1 ts cumin
1/2 ts himalayan salt, to taste
Optional: a few slices of red bell pepper

Blend all ingredients in a food processor until smooth, and serve!

IMG_5908

Do you have a good hummus recipe?

Helene Christine

Vegan apple chips

All recipes, Desserts, Food, Snacks

IMG_6502 IMG_6441

Use them in cereal or enjoy them as they are ♥

IMG_6444

Ingredients:
Organic apples
THATS IT! (They get sweeter than you think)

Method:
Slice up the apples, the thinner the better
Spread them out on a lined baking tray, never on top of each other
Bake at ca 150 degrees C for 45 minutes to 1 hour
They’re done when they’re completely dehydrated and crispy. Let them cool for a few minutes to stiffen up. Drizzle with cinnamon or leave them as they are.

IMG_6505

Sweet potato fries + raw bowl

All recipes, Food, Lunch, Salads

IMG_6448

Whenever I make sweet potato fries (at least once a week..), I devour them. They’re so addicting, it’s nuts. After waiting 25 minutes for them to bake, I don’t want to wait another second. Therefore, I usually end up eating my fries on a salad. It really seems depressingly boring, but it is my favorite way to accompany them. I don’t choose the salad just because I want food fast, I also can’t fit anything else. Back to the mentioned devouring problem. I devour the whole sweet potato when I get going. There simply isn’t space for more. Salad is the way to go.

IMG_6459

I often make more of a traditional salad, but this time I made it raw and colorful with carrot, cauliflower, red cabbage and broccoli sprouts. Keep it creative! Raw salads are genius. Grab some of the veggies you need to get rid of and shred them. Add some clean dressing if you need and voilà – two birds with one stone. You clean out the older veggies, give your body raw (amazing) nutrients to work with, and you use only a couple of minutes to throw it together.

IMG_6460

Raw food: amazing for your body. Means less oil to mess with your system, and more nutrients for your body in their natural form.
Sprouts: better for your body to digest. Nutrients will be easier for your body to absorb.

IMG_6465

Bon appétit!

Helene Christine

Vegan kale chips

All recipes, Snacks

IMG_5944

Kale is incredibly good for you. For instance, kale has more iron than beef, more calcium than milk and more vitamin C than oranges. It detoxifies, aids your immune system and alkalizes your body. The list.goes.on. Learn more about kale here!

IMG_5948

Before.

Because kale can be a bit boring and dry on its own, I like to use it in smoothies or as chips. The chips will absorb the taste of whatever spice you season it with, so it’s suitable for everyone! Once they’re done they go feathery light and ridiculously crispy. I recommend a try!

IMG_5954

After.


Ingredients:

Kale (norwegian: grønn kål)
Oil (ca 1 tbsp)
Spices (for example: nutritional yeast, salt, pepper, cayenne, paprika, garlic, cumin, oregano)


Wash, cut and remove the stems of the kale. Cover it in oil. Adding too much will make them soggy, but too little won’t do good either. Try to find a good balance. Place on a lined baking tray, never on top of each other, and bake on 150 degrees C for about 25 minutes. Flip them half way through for a better outcome.
IMPORTANT: For flawless kale chips I always follow this guide. It’s really easy to burn kale chips, so it’ll will make a huge difference.


Good luck!
Helene Christine

Add some crunch

All recipes, Food

IMG_5857

Hahaha, laughing at this lame post title. My humor might be a bit affected by the happy rush I’m experiencing at the moment. I just made the best chocolate smoothie ever! I’m in love. I guess It’s kind of terrible of me to share that now, heh.. Enough chocolate talk. I’ll be posting the recipe tomorrow!

IMG_5866

I’m actually writing to share a tiny tip. Most americans are super used to this little wonder fruit, but I feel like a lot of Norwegians aren’t. Pomegranate! Not only does it make any meal a lot better looking, it adds crunch and tastes amazing. I am always looking for ways to add some crunchiness and punch to my my smoothies, fruit bowls or porridges. This is an all-time favorite.

TIP: Oh! You might be wondering why I have my pomegranate in a bowl of water? I do this to feel it the best way possible. Cut the fruit in half or quarters, lower them into the water and turn it inside out, until all the seeds are detached. The white “skin” will float to the surface, and the seeds will sink. Now, simply fish out the white bits, pour off the water and collect your seeds! Pomegranate wasn’t named randomly. If you try getting the seeds out without lowering it in water, the juice tends to splash everywhere. Soo, until you’ve gotten used to this drill, I recommend the water trick.IMG_5848

Add pomegranate to your cure soggy, boring oat meal

IMG_6311

Or add it to smoothies to add some texture!

The recipe for this delicious green breakfast is coming soon! My post about exciting oatmeal you’ll find here.

xx

Helene Christine

Breakfast

All recipes, Food

IMG_6029

Who doesn’t love breakfast? I certainly do. Most of my mornings start out with either oatmeal or a smoothie, but that doesn’t mean I always eat the same. I’m also not a huge fan of plain oatmeal, or porridge. You don’t have to love porridge to love oatmeal! 

IMG_6030

Here’s what I do.. I fill a cup with frozen berries, cover it with oat-, almond- or soy milk and add at least a handful of gluten free oats. I heat it up, and cover it with goodies!

The base:

– Gluten free, organic oats

– Oat, almond or soy milk

– Berries (I prefer a mix of blueberries, raspberries, blackberries and currants. I buy these in a huuge bag that I keep in the freezer)

Toppings:

– Hemp seeds

– Chia seeds

– More oats

– Bee pollen (non vegan)

– Cinnamon

– Granola (I used this one in the pictures)

– Coconut shreds, unsweetened

– Spirulina, acai or baobab powder (I used spirulina in the picture because of it’s amazing health benefits)

– Banana

– Almond butter

If you want it to be sweeter, add some maple syrup!

IMG_6033

Another breakfast recommendation: grapefruit! I cut it in half, then slice the pulp into eight pieces, by following the white lines, before detaching it from the peel. Then I easily eat it with a fork! For some reason I find it less bitter when I eat it this way. Add a large glass of water to this meal and it’s a perfect breakfast.

 

Have a great morning!

Helene Christine