Lunch: September, 28

10g lettuce

Fig-Almond rye bread

Tuna Salad (100g tuna in water, drained and 1/2 avocado) on a bed of spinach leaves

Raw salad made shredded 30g beet roots, 15g fennel and 45g carrot

Delicious “marinade sauce” my mother made me (yogurt, tomato paste, seasoning)

This definitely doesn’t photograph well so you’ll just have to believe me when I say it was very delicious.

Eat this colordul dish, for 321 kcal (without the “dressing”).

Almond-Coconut “Macaroons”

Adapted from detskalsmageafnoget.

Ingredients:

2 egg whites

Sweetener (I use one heaping tsp SØD liquid sweetener)

Vanilla beans (from one vanilla pod) or 1 tsp vanilla extract

100g unsweetened shredded coconut

100g almonds, grounded

Whish the egg whites with your choosen sweetener and vanilla extract/ vanilla beans.

Gently fold in the shredded coconut and almond flour.

Bake in a prehated oven for about 15 minutes (check once in a while to see if the macaroons have browned) at 180°C. To make these raw simply place in a dehydrator or on dehydration sheets.

Sweetner notes: really any sweetener equal to the amount of 50g sugar will do. I wouldn’t use agave or honey in this recipe though

Makes approx 18 macaroons, 14g each, at 62 kcal

Nutritional breakdown: contains 63% fat, 9% protein and 28% carbs

Lunch: September, 26

Rye cracker with 30g homemade roasted apple butter

Rye bread with homemade guacamole, lettuce and 48g shrimps

Homemade guacamole:

Serves 1

1/2 avocado (yield 45g), 1 clove garlic, 14g tomato (emptied of seeds etc.)

Simply mash everything together and season with salt and pepper

Rye cracker with 40g sauteed mushrooms on a bed of tomato slices (31g), topped with scallions and chives

A lunchplate to sastisfy all tastebuds, for only 263 kcal

Annual Dolphin Slaughter in Taji, Japan

I struggled a lot with this post.

What to write. What to say. Should I even publish a post like this when it’s so far from what the subject of my blog is?

I knew the answer to that last question would have to be yes! I couldn’t let this event go unnoticed. I had to do what I could to spread the word, to influence the mind of people around the world – though I knew the amount of people I could influence would be a minimum, I just had to do.

September 1 marked the official start of the annual dolphin slaughter in taji, Japan.

I first became aware of this horrible event when wathcing The Cove as it first emerged on video shells around the world (apparently people didn’t find this important enough to make it run on the big screens in cinemas here in Denmark.

I watched The Cove and it touched me deeply. Being a person that has always cared a lot for animals, dolphins espeicially, I was horrified to see how cruel people can be. To me dolphins have always been beautiful, loving and care-free creatures. Seeing these divine and intelligent animals (even before they were heartlessly slaughtered) commit suicide out of unhapiness because they cannot bare to be held in capture – it brought tears to my eyes.

“their mothers and fathers and babies are slaughtered. they know that. they also know that they are soon to be dead. dolphins are intelligent, perhaps more intelligent than we believe. perhaps more intelligent than we think we are.” (julia)

Being a food blogger and not a personal blogger/ anything else, I didn’t want to create a big scare post for those of you not interesting in reading this when all you’re looking for is some inspiration food-wise but I wouldn’t be able to look myself in the eyes if I didn’t at least make a shout-out for those cruelties that are happening at this very moment. If you’re interesting in reading more I encourage you to visit Julia‘s blog for a post she did on the documentary about The Cove. I hope that you will take your time to read her post, but also visit this site to see what you can do to create conciouness around the world.

“We can shut down the cove”, Ric O’barry and Louis Psihoyos.