This vegan energy bites are healthy, yummy, and easy to make. They will leave you buzzing with energy and feeling good about yourself!
Hanne Mogensen er yogaunderviser – og en virkelig dygtig en af slagsen. Læs interviewet, og bliv inspireret til din egen yogapraksis.
Jeg har virkelig glædet mig til at dele dette interview med jer! Jeg har interviewet min yogaunderviser Hanne Mogensen. Hun er dygtig, inspirerende og enormt sød.
Hanne underviser i YO Studios i Aarhus. Derudover underviser hun privat, og så holder hun løbende workshops og retreats i både ind- og udland. Skulle I nogensinde få muligheden for at deltage i hendes undervisning, så gør det! Hun er skøn, varm og vanvittig dygtig.
Uden større intro vil jeg overlade ordet til Hanne.
The Silent Sister is an incredible book with a moving story. It’s well written, spellbinding, and hard to put down.
I hope your weekend is going well so far. Mine is going great. I worked a couple of hours this morning, & now I am sitting in the garden with Jeppe: blogging my little heart out. The weather has been SO nice these last couple of days. The sun has been shining & I have been able to wear cute dresses. & eating ice cream & drinking iced coffees. Life is good!
The recipe I am sharing with you today is perfect for all the hot summer nights to come. I don’t know about you but I love fresh pasta with LOTS of veggies during the summer. It kind of makes me feel like I am in Italy. Okay, I have never actually been to Italy but I am guessing I would eat a ton of pasta & drink white wine.
I used fresh pasta for the recipe simply because I like fresh pasta so much better & it’s more authentic. But feel free to use any kind of pasta you like. The recipe doesn’t require many ingredients but that’s exactly how I like it: simple yet delicious. Plus, if you use fresh ingredients you really don’t need that many to make the food taste like a piece of heaven.
I recommend enjoying the recipe with a glass of white wine. It really takes the recipe to the next level (also wine makes everything better, right?).
- 250 g fresh spinach pasta
- 250 g tomatoes, sliced
- ½ zucchini , sliced
- 200 g asparagus, sliced
- 250 g baby spinach
- 1 handful fresh basil
- Salt & pepper to taste
- 1. Saute the veggies (except the spinach).
- 2. Cook the pasta according to package.
- 3. Mix the pasta & veggies on a pan. Add spinach, basil, salt & pepper.
- 5. Serve with a glas of white wine.
Hi beauties! I hope you all had a lovely weekend. Jeppe and I had a great one. Saturday I worked for a couple of hours. I sometimes work on weekends in the most adorable & unique little boutique. After work Jeppe picked me up & we went to a cute cafe for lunch. The cafe was decorated like something from the 70’s. We actually felt like we were taken back in time. No need to say we had a great time. & the coffee was amazing! If you follow me on Instagram you probably saw the coffee I posted. After lunch we drove outside the city & went on a beautiful walk.
Sunday was pretty relaxing. I went to a vinyasa class in the morning & in the afternoon we went for a walk in the sunshine. It was perfect.
Okay, enough said about my weekend. You probably came for the recipe, right? Well, let’s talk about it!
Vegan overnight oats are probably one of my favourite breakfasts. Especially during summer. I love the idea of waking up in the morning & knowing that a delicious bowl of breakfast is waiting for me in the fridge. Plus, I love eating cool things like smoothies or vegan overnight oats for breakfast during summer. Something to cool me down.
If you are a busy bee in the morning you will fall in love with overnight oats. You just have to spent 5 minutes the night before, & voila! In the morning you have a creamy, filling, & scumptious breakfast that’s just waiting for you to dive in.
- 1/2 mashed banana
- 1/4 cup oats
- 2 tbsp chia seeds
- 1/2 tbsp peanut butter
- 1 cup vanilla soy milk
- 2 apricots, sliced
- Mix of the things except the apricots in a bowl. Leave the bowl covered in the fridge overnight. In the morning give a stir & serve with apricot slices.
For as long as I can remember I have loved Thai food – especially Thai curry. Admittedly, I have never actually been to Thailand but I am a huge fan of the food. Actually, I am just a fan of Asian food (except Chinese). However, my relationship with Thai food is a little different. My aunt is from Thailand so every time we visit my uncle, cousins, & aunt she always cooks the most mouthwatering dishes. No need to say my love affair with Thai food began when I was quite young.
So having kind of grown up with Thai food (& having an aunt that provides me with all Thai spices one could possible wish for) it’s no surprise I often find myself cooking Thai food. This Thai curry is one of my favourites so I figured it was time to share it with you guys. There is a little twist to this curry – grapes. Yes, grapes. I once ask my boyfriend to make the curry & he decided to add grapes to the curry. At first I was like grapes?! Are you kidding me?! However, it turned out to be great so now it’s a part of the recipe.
If you aren’t a big fan of tofu feel free to leave it out. However, I recommend that you substitute it with some other protein (like chickpeas). Otherwise the dish really doesn’t contain that much protein. & if you aren’t a rice-lover you can serve the curry with Indian flatbread. The curry is delicious no matter what. Okay, enough said. Let’s see the recipe!
- 1,5 cup rice
- 200 g tofu, chopped
- 1 onion, chopped
- 1/2 broccoli, chopped
- 1 red bell pepper, chopped
- 1/2 zucchini, chopped
- 1 cup chopped celery
- 1 cup red grapes
- 1 can coconut milk
- 1 tbsp coconut oil
- 1 tsp curry
- 1 tsp turmeric
- 2 tsp ginger
- 3 tsp green curry paste
- salt & pepper to taste
- Lemon juice to taste
- 1. Cook the rice according to package.
- 2. Meanwhile press the water out of the tofu. You can use a towel or paper tissue. When the water is out, fry the chopped tufu on a dry pan. Saute the tofu until golden (this takes about 10 minutes).
- 3. Meanwhile melt the coconut oil on a pan. Saute the onion for a few minutes. Add the rest of the vegetables (not the grapes) & saute for 5 minutes. Add the spices - except the curry paste.
- 4. Add in the coconut milk, fried tofu, & curry pasta. Let it simmer over medium heat for 10 minutes.
- 5. Take the curry of the heat & put the grapes & lemon juice in. Serve the curry over a bed of rice.
As you can see The Sparkling Darling got a huge makeover! My boyfriend has been working on the makeover for the past couple of weeks & yesterday he finally finished it. I absolutely love the new look. It’s much more me than the old one. It’s more girly, fun, & personal. I owe a huge thank you to my wonderful boyfriend for doing all this work for me. Please let me know what you think of the new design in the comments. I would love to hear your thoughts!
So now that we talked about the new blog design, let’s talk about this recipe. Smoothiebowls are a favourite breakfast of mine. I love that I can change them up, however, I like & depending on what foods I have on hand. Also smoothiebowls never fail to keep me full all the way till lunch. & then they are just so good! Please tell me I am not the only one who has an obsession with smoothiebowls?
Sometimes I also enjoy eating smoothiebowls – not only for breakfast – but also for lunch as well when the temperature is really high. Smoothiebowls are also perfect for a post workout meal or a healthy dessert to satisfy that sweet tooth (a smoothiebowl tends to make me feel better than a box of chocolates).
Full of raspberries & coconut milk this smoothiebowl is perfect during the summer months. I love the combo of coconut & raspberries – for some reason I find the combination quite exotic & tropical. This smoothiebowl kind of made me wish I was sitting on a paradise beach while looking at the ocean. Anyways, I hope you will enjoy it as much as we do around here.
- 2,5 frozen bananas
- 300 g frozen raspberries
- 1 can full fat coconut milk
- 1/8 tsp vanilla extract
- Sliced bananas
- Shredded Coconut
- Blend all the ingredients in a high speed blender. Pour the smoothie into two bowls and top with desired toppings.
This weekend my boyfriend and I went grocery shopping & we saw the most beautiful strawberries. Of course I couldn’t resist buying some. I mean I have been waiting all winter to eat fresh & sweet strawberries!
I am so excited to share this Strawberry Mint Smoothie. It’s such a great summer smoothie. I am actually thinking it would be the perfect summer drink too. I haven’t tried it yet but I have a pretty good feeling about it being a great daiquiri! But for now let us keep it to a healthy & fresh strawberry smoothie, shall we?
I made the smoothie this weekend when I got home from a sweaty (but amazing) Strala class. Have any of you guys tried Strala Yoga? I tried it for the first time two months ago & I have fallen in love with Strala. I love the philosophy of Strala. It’s all about listening to your body & move it however feels good to YOU. If you are into yoga you have to try Strala.
But back to the smoothie. At first I was just going to make a regular strawberry smoothie but then I saw our mint plant with all it’s beautiful green mint leaves. I figured why not try adding it to smoothie? Boy, was I in for a treat! It’s definitely not the last time I am experimenting with mint in my smoothies.
- 400 g frozen strawberries
- 1 ripe banana
- 10 mint leaves
- 1 cup milk of your choice (I used rice milk)
- 2 tbsp pure maple syrup
- Blend all the ingredients until smooth. Pour into two glasses & serve.
You are in for a treat today! This Deep Purple juice is SO good (& very healthy). & it’s proven by my boyfriend so just go ahead & serve it to your boyfriend or husband. Even kids! If my boyfriend likes it I am pretty sure every kid in the world likes it too. But before we dive into this juice I want to thank you.
Thank you for your sweet comments on my last post. Your support means the world to me. I am so thankful for you guys. This blog wouldn’t be possible without you so thank you for still reading even though I haven’t been around much lately. But I promise you I’ll do my very best of posting once or twice a week in the future.
& now for this healthy juice! I made this juice last week & it was a total winner. I had it with a salad for lunch & it was just perfect. But hey, this juice is good with any meal – or on it’s own. It would definetely be lovely on a hot afternoon to cool you down.
This juice is super healthy. It contains beet root which is such a healthy vegetable. Among other things beet root helps lower blood pressure, fight inflammation, & it’s rich in nutrients & fiber. What’s not to love? & the beet root gives the juice such a pretty purple colour. I hope you’ll love this nutrition bomb as much as we do around here!
- 1 large beetroot
- 5 oranges
- 3 apples
- 3 carrots
- A small chunk of ginger (the size of a thumb)
- Ice cubes for serving
- Peel of the ingredients and put them in the juicer. Pour into glasses and serve with ice cubes & a straw.
I am here to share the perfect juice for summer. I made it for my boyfriend and I the other day & it was absolutely amazing. We sipped on it while sitting on our balcony – just soaking up the sun. The weather has been lovely this weekend. Perfect for drinking cold, healthy, & colourful juices. Ah, how I have missed you summer!
Before I dive into sharing this divine (& very healthy) juice I would like to take a little moment to explain why I haven’t been around much lately. I know it’s been practically dead silence the past two months & some of you have been asking if I stopped blogging. No, I didn’t stop blogging. Nor do I plan to. I truly love blogging. I have been so busy with my internship. When I finally did have a moment to sit down & write a blog post, I was exhausted. Not to mention my inspiration had gone missing. So really I had nothing to say & I was to tired to even write that. I am back on my feet again & I feel much more energized & full of inspiration again. Honestly, I don’t know how often I will be blogging. However, I will promise you that I will do it as often as I possible can. & I pour my heart & soul into each & every blog post. I love my blog & I have so many dreams & visions for The Sparkling Darling. But please bear with my if the blog will be more silent some weeks. I am truly doing my very best & I hope you will all keep reading The Sparkling Darling.
& now for this glorious juice! It’s super healthy & I promise you everyone will love this one. It’s perfect for hot summer mornings or a post workout drink to cool you down. I know I love guzzling down one of these healhty babies after a sweaty yoga class!
- 3 large carrots
- 5 apples
- 5 oranges
- A chunk of ginger (not too big - I use the size of a thumb)
- Ice cubes for serving
- Peel everything & juice away. Pour the juice into glasses & serve with a straw & a few ice cubes.