Beet, Carrot & Celery Juice

Sip on this refreshing and healthy drink filled with both fibers and vitamin A, vitamin C and potassium.


30g beets

100g carrots

28g celery

80g apple

Peel the beets and carrots, and core the apple.

Follow your juicer’s instructions to juice the ingredients.

Makes one serving (heaping 200 ml), at 100 kcal.

Bonus info:

Studies have proven that a beta-carotene rich can make your complexion glow, and that particular skin tone is usually considered healthier than a regular skin tan. Carrots is a food item that is very rich in this beta-carotone.


Click here for original recipe

High-Protein Vegetarian Mushroom Stroganoff

I adapted this one from Katie’s recipe but scaled it down to serve only one person. Also I cut back on the cooking time to make sure there was still some crunch left in the vegetables as I like them a bit chewy.


80g onion, finely chopped

75g mushrooms, sliced

1 clove garlic, minced

70g carrot, sliced in coins

75g green snap beans, halved

125 ml water

For the sauce:

30g tomato paste

60g tofu (such as silken firm)

125 ml water

3/4 tbsp white wine vinegar

1/4 tsp salt

pepper to taste

Saute the onions in a medium pan for about a minute. Add mushrooms and garlic and saute a few minutes more.

Add carrots, snap beans and a dash of salt and saute a while longer. Then add 125 ml water.

Bring to a boil, cover and cook on low for 20-25 min. (most of the water should be gone and the vegetables should be cooked but still firm)

Meanwhile combine all ingredients for the sauce in a blender or food processor and blend until completely smooth.

After 20-25 minutes add mixture to the pan and bring to a boil. Lower heat to medium and contonue to cook (uncovered, stirring occasoinally) until thick, about 10 minutes.

Serve with a piece of nice whole-meal bread.

Makes one large serving, at 170 kcal.

Lunch: January, 21

12g peanut butter and 16g sliced banana on top of

whole meal cracker with flax seed

24g cucumber, sliced on top of

whole meal cracker with flax seed

Guacamole made of 30g mahsed avocado and 20g tomato, cored and diced + salt and pepper

and 20g shrimps on 

23g fig-almond rye bread

A big lunch plate with a bit of everything, at 302 kcal.

Raw Brownie

I’ve collected tons of recipes for raw brownie these past months and when I saw yet another recipe on ‘lidt om alt – og meget om meget‘ I though that it was time to try it out. It’s very loosely based around her recipe since I just used whatever I had on hands. Here’s how my recipe turned out:


40g + 20g almonds

35g + 5g cashew nuts

75g dried dates (such as medjool)

35g dried apricots

1-2 tbsp water

18g unsweetened cocoa powder (about 2 tbsp)

1 small tbsp coffee, ground (4g)

More ground coffee and raw cocoa nibs for garnishing

Line a pan or similar with clingwrap

Grind 40g almonds and 35g cashew nuts into a flour-like consistency.

Blend dried fruit with water. After a while mix in cocoa powder and ground coffee.

Roughly chop the rest of the nuts (20g almonds and 5g cashews).

Knead all ingredients together in a bowl and pres mixture into lined baking pan.

Place in fridge for a few hours and cut into 8 pieces.

Garnish with a sprinkle of ground coffee and raw cocoa nibs

Makes 8 servings (30g each), at 123 kcal.