plant-based & sugar-free chocolate spread

Lately, I have been experimenting with an easy replacement for the chocolate spread. I am a big fan of Nutella, but unfourthantly those days are gone, where I could eat Nutella 3 times a day without seeing or feeling any difference in my body. Not only is it bad for the body with all the empty calories and fast carbs, but it is also bad for our blood sugar to eat Nutella. I am trying to make most of my unhealthy food, with natural sugars from plants, like bananas, dates, honey, or sometimes stevia. This 3 ingredient recipe requires no oven or heating. It is basically a raw food chocolate spread, made with no sugar, and only plant-based, natural ingredients.




What you need

Kidney beans - drained and cleaned (175g drained)
7 medium-sized dates
5 topped tbs raw cacao
1,5-2 dl water



What you do

Start with slicing the dates, and make sure to remove the stones. Have the chopped dates over in a large bowl. Drain the kidney beans, and clean them.
Use a hand mixer, or a food processor and mix everything together until a smooth texture. add the cacao powder and the water little by a little while mixing together. Some prefer less water, and others prefer more. Depending on how thick or think you like your chocolate spread. In the end, add some salt, and for those who prefer, add some oil for some more oily texture.


How to use


I love to use the spread on rice crackers, on waffles, or on pancakes. You can also use the spread just as a chocolate cream dessert, or as a cake or cupcake topping.
I keep my chocolate spread in reusable glass and keep it in the fridge. Mine has lasted for at least a week now and still tastes good!


I hope you got inspired to try something new. I wish you all a happy Friday and happy Constitution day on Sunday to those who are celebrating in Norway!


Best, Eline S.

Vegan superfood brownie -4 ingredients only

Hey you all. 


I hope your September is going well so far. I have been stuck with visa papers and dialog with my lawyer the last week, and in between I'm cleaning up my closet because we are just moving. Whenever I have some time off, I go to the gym or out in the woods to get some fresh air. It is really lovely out now, and I'm especially excited about the mushroom season. Love picking mushrooms and cook dinner out of it. I will try to prepare a mushroom soup recipe for you this month, stay tuned!



Lately, I have been trying to challenge myself to eat more vegan, mainly because of the nature and everything going with the rainforest, but also because all science shows that eating more greens and less meat is better for our health. So far I haven't cut meat out complete, but I'm trying my best every day to find substantives for meat and dairy. Starting with cutting meat, and will try to follow with chicken. One step at the time. I honestly feel like its a lot easier to do this in the states, or actually anywhere else than Norway. Ever Sweden has better Vegan options in products than Norway. 



I have been craving chocolate and brownie lately, probably because it gets colder out and I feel like eating something cozy. I wanted to try to make a healthier brownie verson, more like an everyday dessert. I also tried to make it as easy and less complicated not with a bunch of ingredients. I did a few mistakes and tried a few times to add and take away some ingredients. This was the result I got most happy with. 


This dessert is perfect after a Sunday dinner, with some vanilla ice cream and berries, or just a piece after your workout with a cup of coffee. You can cut the left overs into pieces and refrigerate it, and serve next time you are having a guest over. 



What you need 


12 Dates 

1 Box of kidney beans 

1 Toppes tbs oil, I used cocosa (coconut oil)

3 Tbs cacao powder

Baking paper

Salt


What you do. 


Start with heating the oven to 175 degrees celcius. 

Remove the stones from all the dates and cut them into smaller pieces. 

Drain the Kidney beans and add everything to a blender or a food processor. 

At the end add 1 dl of water and a pinch of salt. 

Mix all together until the texture is smooth. 


Have the mixture over in prepared tin. I used a baking paper so I had less to clean up. 
Bake in the oven for 20 min, but this does always depend on your oven. A little trick to test if the brownie is done: Stick a toothpick or a knife in the center-right around the time your recipe says it should be done. If it comes out clean, it's done. If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean. 
The baking time also depends on how you prefer your brownie. I like mine super soft! 



Why this cake is good for you 


This cake is full of nutrition. Kidney beans are also a great source of several vitamins and minerals, they contain iron which is something a lot of us girls need to include more in our diet, because of the loss of blood during our period. Cacao is a great source of antioxidants- Antioxidants are thought to be effective in helping to prevent cancer. So yes for more chocolate in our diet, just remember to try finding the chocolates with less sugar, or try my homemade chocolate recipe. Dates do also contain a small amount of iron, they are high in fiber (which is good for our digestive system) and they have a natural sweetener witch makes them perfect for natural way of baking. Dates are also to be helpful for lowering inflammatory markers such as interleukin 6 (IL-6), in the brain.



Just remember not to tell your boyfriend or guests of the secret ingredient (beans), before they have tried the cake.. A lot of people get super skeptic when things are too healthy, haha. I kind of get it, but give it a try! At least this cake was accepted by my family and boyfriend. I hope you like it! 


Almost Friday, yey! I wish you all a great weekend.

X, Eline S


Reklame, @revolve - Wearing - Blouse - Majorelle (Revolve) - Shorts - Zimmermann (Revolve)- Hair clips - Accessorize - Necklace Vintage

Grilled Scampi w Parmesan/Califlower mash

Om sommeren er det deilig med lette middager, spesielt med varmen nå i sommer frister det mer med salater og lett mat fra havet. Jeg er ikke spesielt fan av reker, har prøvd å like det i mange år, men egentlig gitt opp. 

Scampi derimot, elsker jeg!. Det handler kanskje om måten det er tilbredt på.. Masse hvitløk og chilli, mmm.. Ja, takk! Det eneste som tar tid med dette måltidet er scampien som må tines, med mindre man kjøper den fersk.

Dette trenger du for 2 pers ;

400 gr Scampi
5-6 Fedd hvitløk
1 Chilli
1 Stor blomkål
Olivenolje
Smør
1 Squash
Parmesan ost
Lime
Koriander
Salt og pepper

Mariner scampien med 2 ss olivenolje, salt, pepper, 1 finhakket chilli, litt revet limeskall og 4 fedd hvitløk. Jeg liker masse hvitløk, så kan hende 2 fedd holder for de som ikke liker for sterk hvitløk smak. Sett scampien i kjørleskapet og la den marinere, jo lenger jo bedre. Hvis du har dårlig tid, er det heller ikke krise om du ikke rekker denne prosessen, da kan du ha scampien direkte i stekepannen med litt olje, hvitløk og chilli. 

Skjær opp blomkålen i litt mindre biter, sett på en kjele med vann og ha oppi blomkålen når vannet koker. Kok blomkålen til den er myk.

Hell av vannet og la blomkålen ligge og holde seg varm i kjelen.

Stek scampien på relativt høy varme i 3-4 minutter, den skal ikke kokes! 

Skru ned varmen og ha oppi squashen. Jeg bruker et redskap som heter spirelli, men hvis du ikke har dette kan du bruke en osteriver. Squashen skal ikke stekes, bare varmes litt sammen med scampien. La scampien og squashen holdes varm under ett lokk til resten av middagen er klar. 

Tilbake til blomkålen. Ha oppi 2 fedd hvitløk, 1 ss smør eller olje og 50 gr raspet parmesan ost. Kjør blomkålen i en food prosessor eller med en stavmikser til den er jevn og fin pure. Tilsett til slutt salt og pepper.

Topp retten med litt koriander og fersk limejuice.

Håper det smaker!
#foodbyeline

//English

During summer its nicer with light dinners, especially with the heat now these days, it’s more tempting with salads or light food from the sea. I’m not a huge fan of prawns, I have tried to like it for many years, but honestly I have given up. Shrimp on the other hand, I love! It may be about the way it is prepared. Lots of garlic and chilli, yum yes, please! The only thing that takes time with this dish is that the shrimp must be thawed, unless you buy it fresh.

This is what you need for 2 servings:

400 gr shrimp
5-6 cloves of garlic
1 chili
1 large cauliflower
olive oil
butter
1 squash
parmesan cheese
lime
cilantro
Salt and pepper

Marinate the scampi with 2 tablespoons olive oil, salt, pepper, 1 chopped chilli, slightly grated lime and 4 cloves of garlic. I like loads of garlic, so 2 cloves is enough for those who don’t like too strong garlic taste. Put the shrimp in the refrigerator and let it marinate, the longer the better. If you don’t have time, it’s ok to skip this process, then you just put the shrimp directly in the frying pan with some oil, garlic and chili.

Cut the cauliflower into smaller pieces, boil water and put the cauliflower in when its boiling hot. Boil the cauliflower until it is soft.

Pour out the water and leave the cauliflower in the bowl with a lid on to keep it warm.

Stir the shrimp on relatively high temperature for about 3-4 minutes, do not cook it!

Turn down the heat and add the squash. I use a tool called spirelli, but if you do not have this you can use an grater. Do not cook the squash, just heat it up with the shrimp. Leave the shrimp and the squash under a lid until the rest of the dinner is ready.

Back to the cauliflower. Sprinkle 2 cloves of garlic, 1 tablespoon of butter or oil and 50 grams of grated parmesan cheese. Run the cauliflower in a food processor until it is smooth and fine. Finally add salt and pepper.

Top the dish with some cilantro and fresh lime juice.

Hope you like it!
#foodbyeline