Raw for a day

Try to go raw for a day? To eat only plant-based foods that have not been heated! A whole day with freshly pressed juices, greens smoothies, veggies, fruits, nuts, leafy greens – what better way to boost your energy and nourish your body!

For those of you who know me, you know that I am a big fan of VB6, i.e., be Vegan Before 6 pm. Often the whole family go whole days as plant-based eaters and we feel huge changes in our bodies, both physically and emotionally. And our body are satisfied, so we keep coming back for more.

I think it is great to go one day a week completely raw and allow the body to feast and rejuvenate.

This means for one day:

  • No coffee
  • No processed sugar
  • No diary
  • No meat
  • No alcohol

It means lots of:

  • Filtered water
  • herbal tea
  • freshly squeezed juices
  • green smoothies
  • fruits
  • vegetables
  • leafy greens
  • nuts
  • seeds

Going raw for one or more days can be a really great way to boost your health.

Menu

For breakfast – Raw banana oatmeal with almonds and freshly squeezed orange and pineapple juice

Mid morning – A green smoothie with spinach

Lunch – Salad with apples, pomegranate, pine nuts and a pomegranate dressing

Afternoon – Chocolate milkshake made with almonds, dates, vanilla and coco

Dinner- Green and delicious spring rolls

Breakfast: Raw banana oatmeal with almonds and freshly squeezed orange and pineapple juice

Banana oatmeal:

1/2 cup raw oats

1/4 cup raw almonds

1/2 cup filtered water

1 banana

3 Medjool dates

Add it to the blender and blend it to a smooth porridge, serve with slices of banana and a teaspoon of agave syrup

For the juice I simply pressed organic oranges and 1/2 pineapple – served it on ice.

Mid morning:  A green smoothie and a handful of nuts

This smoothie is so good!

Good handful of fresh spinach

a pear

1/2 some pineapple

a grapefruit

an orange

some filtered water

crushed ice

Blend all of this, serve and enjoy

Lunch: Salad with apples, pomegranate, pine nuts and pomegranate dressing – avocado and a green smoothie

I love this very fresh salad – the pomegranate and the apples go so well together, and with the pine nuts and the  dressing it is just heavenly good.

I use a mix of organic lettuce – use any of your favorite

1/2 pomegranate

one apple

2 spoonful of pine nuts

For the dressing:

1/2 pomegranate

2 spoons of raw honey or agave

2 spoons of balsamic vinegar

1/4 cup of olive oil

1/2-1 clove of garlic

sea salt

Take out the seeds of the pomegranate and add to the blender along with balsamic vinegar, garlic and olive oil – blend into a dressing.

Arrange the washed and dried lettuce in a bowl, toss it with some of that delicious dressing, cut the apple in to bite sizes and add to the lettuce, sprinkle with pine nuts – enjoy!

Slice an avocado in half on the side and some of the green smoothie.

Afternoon: Chocolate milkshake made with almonds, dates, vanilla and coco

This is a treat – to make it extra smooth soak the almonds beforehand for at least 3-4 hours.

Add 1 cup of soaked raw almonds

2 -2 1/2 cups of filtered water( all depending on how you like it)

a bit of vanilla

5-6 Medjool dates

2 spoons of  raw coco powder

Crushed ice

Blend and enjoy – cool, chocolaty, creamy and sweet!

Dinner: Green and delicious spring rolls 

These rolls have become a favorite of ours – packed full of flavors.

see recipe here

Plant-wild week-day 5

Wow – this is one effective diet! I wasn’t trying to loose weight, all I wanted was to boost my health – give myself a serious health kick. That has happened in a big way, but on top of it, I have lost 2kg!!!

I’m feeling great, so great, that I’m excited about continuing this plant-wild adventure another day!

Here’s today’s breakfast

Slices of fresh watermelon and a delicious fruit smoothie made from summer berries – strawberries, raspberries, almonds, ice and filtered water.

Lunch

Baked tomatoes and red pepper fattoush – one of my absolute favorites – full blown taste of summer!

6 big ripe tomatoes

4 red peppers

1/2 cucumber

fresh mint

large-leaved parsley

1/2 red onion

some black olives

olive oil

4 pita bread

Cut the tomatoes into quarters, half the peppers and take out the seeds – put them on a baking tray (on baking paper), drizzle with olive oil, sprinkle with sea salt – and bake slowly in a 300C oven for about an hour – checking so see that they don’t burn. Once they are done, take them out and leave them to cool.

Cut the pita breads in half and then separate them – put them on a baking tray in an 400F oven – bake till they are slightly brown and crisp. Put aside to cool.

Cut the cucumber in half length-wise and then cut into bite sized slices. Wash and roughly chop the parsley and the fresh mint, cut the red onion in half and slice it. Remove any skin of the red peppers that is burnt. Cut the red pepper into smaller pieces. In a bowl put the cucumber, the herbs, the baked tomatoes and pepper and the olives. Mix carefully, drizzle with olive oil and balsamic vinegar,

Serve with pieces of the crispy pita bread on top – and enjoy, preferably outside in the shade with a cool drink!

Dinner

Pasta with sun dried tomatoes and olive pesto – topped with garlic, chili and herb bread crumbs and served with summer salad

Spaghetti 75 g pr person

Pesto

Big bunch of fresh basil

100g of sun dried tomatoes ( I used about half a small glass)

15 black pitted olives

1 big clove of garlic

1/2 olive oil

2 table spoons of nutritional yeast

2 table spoons of pine nuts

Add all the ingredients in to the blender and blend into a perfect pesto sauce

Bread crumbs

1 cup of bread crumbs

a bunch of basil

a bunch of fresh oregano

2 cloves of garlic

some red fresh chili ( depending on how hot you like it baby)

grated lemon peel

sea salt

I used some of the good, but now stale, bread and chopped it into tiny bread crumbs. Finely chop the herbs along with the garlic and the chili, grate some lemon peel and mix everything all together.

In a frying pan – add some olive oil and heat – add the bread crumbs, stirring and tossing all the time to prevent them from burning, fry until they are slightly golden, then add the herb mixture and mix well. Leave on the heat for another minute still mixing. Take off the heat.

Cook the pasta – detente – drain and mix with the pesto sauce, serve on big plates with the bread crumbs. Serve with a summer salad, with tomatoes, of course.

Plant-wild week-day 4

Day 4 – This morning I went for an early morning run along the beach while the sun was rising, thinking, I can do another day of this! Another day eating greens, vegetables, fruits, nuts, grains – everything that supports my body and fills me with this zippy wonderful energy!

 

Breakfast

Rawfood musli with blueberries

This has become a breakfast stable in our family – we eat it almost every day. It is so tasty and creamy. I came up with this recipe because I wanted to make a healthy version of an old favorite that had both full fat yoghurt and cream in it!! This tastes just as good and just as creamy and sweet as the original, but without the guilt!

In the blender/food processor add:

1 cup of raw oats,
2 good handfuls of raw almonds
1 big apple cut into chunks
6-8 Medjool dates ( more or less depending on how sweet your tooth is)
1 cup of filtered water
Blend it all – not too much because it is nice if it keeps it’s crunchiness

Enjoy with either fresh berries, banana or dried fruit in the winter – today I served it with fresh blueberries from the garden.

The Good-Morning Smoothie is made from fresh raspberries and pineapple today.

Variations.
You can add a little less water and add an orange – orange and dates are a perfect match. You can also add a bit of cinnamon or cardamom

Morning snack

A delicious green smoothie made from fresh kale out of the garden, peaches, pineapple, lemon, ice and 2 cups of water

Lunch

Delicious vegetable wraps with garlic/ginger dipping sauce

Rice paper

1 avocado

1 red pepper

fresh spinach

2 carrots

1 zucchini

1/2 cucumber

3 spring onions

Fresh basil

fresh coriander

fresh basil

fresh mint

Rinse and cut everything into strips of julienne.

Prepare the rice paper – one at a time. Take a clean tea towel and make it wet, place one rice paper on the wet tea towel and fold so it is completely covered with the wet cloth. Leave for about a min. Over the sink, wring out the water and carefully place the soft rice paper so you can fill it and roll it. Fill it with spinach leaves, a little avocado, carrot, red pepper, zucchini, spring onions and alfalfa sprouts, add some fresh basil leaves, some coriander leaves and some fresh mint. Roll them together and cut them in halves and arrange them on a plate along with the garlic/ginger dipping sauce.

Dipping sauce

juice of 1/2 lime

4 small lime leaves

thin slice of fresh ginger

1 clove of garlic

2 spoons of hoisin

1//3 cup olive oil

1/3 cup water

4 spoons of braggs

Blend it all together and serve with the vegetable rolls

Dinner

Baked zucchini and eggplants- served with new potatoes and green salad with fennel

I found these gorgeous looking green and yellow zucchini and some beautiful eggplants. I decided to make a really tasty dish that i think is perfect for summer with ripe tomatoes, fresh herbs and all you need to make this dish amazing. So this is my take on the Turkish specialty, Imam Bayildi – baked zucchini and eggplant topped with a spicy fresh tomato sauce, served with little new potatoes gently baked with herbs and garlic and a green salad with fennel.

2 eggplants

2 zucchini

600 g fresh ripe and chopped fresh tomatoes

4 cloves of garlic

4 shallots

1 teaspoon of ground cumin

2 tablespoon of chopped fresh oregano

2 tablespoon of chopped fresh thyme

3 table spoons of chopped big leaved parsley

1 tablespoon of tomato paste

1/2 cup of water

Finely chop the shallots and the garlic, gently saute them in oil til they are soft, add tomato paste,the herbs and the cumin. Add the tomatoes and the water. Cook for about 15 min. Season with sea salt and pepper, set aside. Add the parsley.

Cut the zucchini and the eggplant in halves on the length wise. Gently brown them in a bit of olive oil – on the inside. Place them in a baking dish on some baking paper and add the sauce on top.

Bake in an 350F oven for about 45 min

You can eat them right out of the oven but they taste amazing at room temperature too.

Potatoes

It is season for new and delicious potatoes – I love new potatoes!!

I prepared them like this

I washed them and cut them in to quarters and put them onto a piece of baking paper, drizzled with olive oil, sea salt and pepper, added some fresh thyme and some fresh rosemary – packed them in to little parcels and baked them in the 350F oven for about 45 min. They tasted so good!!

I served everything with a green salad with some fresh fennel

The dressing is a classic that has been in my family forever – we use it, let me just say, a lot
The trick is to use the best ingredients – the better the ingredients the better the dressing. So in other words don’t use the cheapest hot dog mustard.

2 spoons of good balsamic vinegar
a teaspoon of good Dijon Mustard
a pinch of sea salt
one clove of freshly squeezed garlic

Mix this – then add a little olive oil while you constantly stir, add more olive oil while stirring – continue doing this till you have a thick, dark yummy dressing. You can add a little maple syrup for a sweetness if you like. This salad dressing is so good and so easy to make.

Plant-wild week-day 2

Day 2 of our plant-wild week. I slept like a log and woke up full of energy – I can feel how I am actually fueling my body with everything good.

I am excited about today – I love this, creating new healthy recipes – and as you may know, I don’t compromise on taste …………

Breakfast

Breakfast today is quinoa cooked in coconut milk and cardamom, served with chopped dates, walnuts and fresh peaches.

I used:

1 cup of quinoa

1 can of coconut milk

5 green cardamom pods

1/2 cup of water

Put all the ingredients in a pan and cook over gentle heat till all the coconut milk is absorbed. The cardamon gives an awesome taste but they’re a bit chewy for most, so please see if you can fish out the 5 pods before serving.

Serve with chopped walnuts, dates and fresh peaches

Morning smoothie

Morning smoothie:

2 slices of fresh pineapple

one peach

one mango

a handful of grapes

some frozen summer berries

a handful of almonds

Blend into a smooth and delicious morning smoothie. This is a family hit.

Lunch

Salad with pomegranate, apples, pineapple and walnuts in a pomegranate marinade:

Arugula lettuce

A mix of your favorite lettuces

1/2 pomegranate

a slice of pineapple

a handful of walnuts

1 apple

2 spring onions

Marinade

1/2 pomegranate

2 tablespoons of balsamic vinegar

1/3 cup olive oil

2 tablespoons of agave or maple sirup

1 clove of garlic

pinch of sea salt

Put all ingredients for the marinade, except for the olive oil, into the blender – blend, add the olive oil slowly only a little at a time.

Arrange the salad, add the marinade, the apple, some finely chopped pineapple, the pomegranate seeds and sprinkle on top with the walnuts.

By the way – wear your bathing suit or an apron while making this – I ruined a T-shirt, because the little red juicy pomegranate seeds were wildly uncontrollable and went all over the place.

The taste of this salad was so intense and full of flavors – I will be making this again soon!

Dinner

We love to BBQ – and as we don’t care too much about the weather, we try to BBQ all year round, but I must admit the best time to BBQ is now, on a warm summer night, while the hummingbirds are flitting about and the long rays of sun setting give such a relaxing colour to everything.

So BBQ dinner: Tonight’s  dinner is BBQ Portobello mushrooms with slices of marinated eggplant and served on grilled bread with homemade pesto sauce!

The bread

3 cups of water

1 teaspoon of yeast

2 tablespoons of olive oil – season with a clove or two of garlic

5 cups of organic wheat flour

1 cup of organic whole wheat

Salt

Put the (lukewarm) water and yeast into a big bow and stir until the yeast is dissolved, then add the olive oil and a spoonful of salt. Stir in the flour a little at a time until you have used all flour. When the dough has absorbed all the flour and does not seem to want more put it on the counter for a couple of hours to raise. Cover it with a clean wet (damp) cloth.

Scoop out the dough on the kitchen counter – onto a bit of extra flour – to keep it from sticking. Tear off a small amount, about the size of a tennis ball and roll it out to a fairly thin bread (like a pizza). Put it on a piece of baking paper on a plate and add another sheet of baking paper on top for the next bread. Make the amount you need – we usually have one per person.

Heat up the BBQ and brush each bread with some of garlic olive oil and carefully place the oiled breads oily side down on the BBQ – brush the upper side with the garlic oil. Turn them until they are slightly browned on both sides and ready.

BBQ

4 Portobello mushrooms

4 thick slices of eggplant

fresh rosemary

olive oil

Lemon juice

Marinate the eggplant slices with a bit of olive oil, some fresh rosemary, some sea salt and some freshly squeezed lemon juice.

Take the stalks out of the Portobello mushrooms and put them and the slices of eggplant on the BBQ. Grill gently til everything is ready – turning every now and then, sprinkle with some sea salt.

Homemade Pesto

I love the fresh basil in the garden right now – it is so intense and deep in flavor.

a big bunch of fresh basil

1 clove of garlic

2 spoonfuls of pine nuts

sea salt

one tablespoon of nutritional yeast

1/3 cup of olive oil

Blend it all together in to a great sauce.


To assemble the dinner, slice some tomatoes and some red onions and some lettuce. This goes wonderfully along with the grilled bread, the pesto and the grilled eggplant and Portobellos.

Too serve put a grilled bread on a plate, add some pesto, a grilled Portobello, a grilled slice of eggplant, some slices of tomatoes, onions and some lettuce –

Enjoy!

Plant-wild week-day 1

I am excited! This is the first day of our 7-day plant-wild adventure.  I am really looking forward to eating plant-based for a week! It will be awesome, and  I can actually feel how every cell in my body is shouting harray and  jumping with joy!!

I’m also hugely grateful to my family for being in on this too – what a great thing to do together.

I am excited to see how we feel after a week, tanking up on heaps of greens, fresh summer fruits, nuts, grains and delicious vegetables.

So lets get started  – Here’s the first day’s goodies. I can hardly wait!!

Breakfast

Green good-morning smoothie:

2 apples

big handful of fresh spinach

1/2 cucumber

big handful of green grapes

1/2 an avocado

2 cups of water

a handful of crushed ice

Blend it all into a smooth delicious morning drink

Mango “yoghurt”

A while ago I made a raw food yoghurt with banana and avocado it tasted so good! This morning I am making a mango version of that. It is so simple and it taste so fresh and good!

1 big mango

2 avocado

a fresh squeeze of lemon

Add all ingredients in to the blender and blend into a smooth and beautiful, creamy breakfast treat

Serve with chopped dates, chopped walnuts and some fresh berries

Lunch

What is better than soup, made from the ripest local tomatoes and with basil from the garden?

It is really easy to make too, which adds to the joy of making it.

Tomato soup:

6 very ripe big tomatoes

4 shallots

2 cloves of garlic

1 l of vegetable broth

1/2 cup of cashews soaked in water

Lots of fresh basil

2 sun dried tomatoes

one bay leaf

Chop the onions and garlic and saute them in a pot with some olive oil – saute til they are soft and clear. Chop the tomatoes and add them to the sauteed onions and garlic. Add the bay leaf and cook till the tomatoes are soft. Add the vegetable broth and cook for about 10 min at low heat.

Blend in the blender with 3/4 of the fresh basil, the sun dried tomatoes, and the soft cashews to make it creamy.

Savour with salt and pepper and serve with a chunk of great bread, with a little olive oil and balsamic vinegar to dip it in

Dinner

Wok fried vegetable served with cardamon rice:

I love everything Asian – Serve me Asian fusion and I am in heaven.

Marinade:

3/4 cup soy sauce

1/3 cup sweet chili sauce

2 tbs sesame oil

2 1/2 inch of fresh ginger

4 cloves of garlic

one bunch of spring onions

2 tbs of white wine

Finely chop the fresh ginger, the garlic and the spring onions – in a bowl mix the soy sauce, the sweet chili sauce, sesame oil and white wine – mix well and add the chopped garlic, spring onions and ginger.

For the stir fry – use any of your favorite vegetables

I used:

one bunch of green asparagus

1 red pepper

4 shallots

400 g of brown mushrooms

big head of broccoli

Fry everything separately in a wok, drizzle the marinade over the portion just before each sort of vegetable is almost ready. Put it aside and stir fry the next vegetable, making sure they all stay crisp and colorful. When all the different kinds of vegetables have been stir-fried to perfection and the marinade has been added – mix all vegetables together.

Serve with Jasmin rice cooked with some green cardamom pods and sea salt.

I got lots of great feedback from the family – no one turned their nose up, no one pushed the plate away – someone even said, while eating the tomato soup: “did you put cream in this”?

I feel nourished and full of energy & looking forward to tomorrow & another day of plant food!!

Go to Plant-wild day 2 here

Healthy and delicious lettuce wraps

I love anything spicy and fusion and Asian is a favorite of mine. I think it is mostly because I love the explosion of flavours in my mouth – sweet, sour, salty, spicy, bitter – it is  party in the mouth, simply and I love that!

We have always been big fans of lettuce wraps the traditional way – but this healthy version is now the preferred version – it tastes incredible and it makes you feel nourished and energized after eating it. It is really easy to make and even the kids love it – also works as a healthy snack.

 

I use organic Romaine lettuce for wraps and I fill them with what ever vegetable takes my fancy. Today it was snap peas, cucumber, red pepper, yellow pepper, zucchini sliced into Julienne strips and arranged on the lettuce. I added some fresh cilantro on top.

For the dressing/dipping

I used

2 tablespoons of Hoisin sauce,

2 tablespoons of soya sauce

2 tablespoons of white wine,

A fresh squeeze of lime

1 table-spoon of sweet chili sauce

2 small teaspoons of cane sugar

1 table-spoon of finely chopped fresh ginger

1 tablespoon of finely chopped fresh garlic

1 table-spoon of chopped green onions

Mix it all together and use it as a dipping sauce.

Wrap the lettuce around the filling and dip into the sauce for a mouth-watering experience.

Virtual Vegan Potluck – It’s Party Time

This is it – the day I have been looking forward to for weeks have finally arrived! The Virtual Vegan Potluck

– The Virtual Vegan Potluck was initiated and arranged by one of my favorite virtual friends and bloggers, Annie at anunrefinedvegan!

She birthed this idea and made it possible – thank you Annie!! I brought you some flowers from my garden

How it works: 

The virtual vegan potluck is a gathering of enthused foodies, lovely people who have created amazing dishes that they have “virtually brought” to this party. Please come and mingle, enjoy and visit with all the amazing bloggers and indulge with your eyes and soul in these fantastic creations. I feel like I am in heaven – this is a vegan gourmet feast! And a perfect way to be inspired!

I hope you enjoy it and visit all the bloggers and see their delicious creations.

There are two buttons below – a beautiful forward and backward button created by Annie. Click one of them & you are on your way!

For this amazing feast I have created a grilled pepper and zucchini salad with pine nuts – it is served on a piece of homemade roll with a deliciously tangy humus that I have specially created for today.

The Grilled Pepper and Zucchini salad with roasted pine nuts:

4 peppers

4 small zucchini

pine nuts

Fresh big leaved parsley

Split in half and grill the peppers on the BBQ on the skin side till they are literally black on the skin. I added some fresh oregano and rosemary inside while they were grilling. Leave them to cool in a closed container to help loosen the skin. Peel off the skin.

Slice the zucchini and toss them in a bowl with a dash of olive oil. Put them individually on a baking try and bake them at 360F till they are lovely and golden. Check them and remove from the tray as they are ready. They will not all be ready at the same time so keep an eye on them – have patience. Season with sea salt and freshly ground pepper when they are done.

Dry roast the pine nuts on a frying pan – just slightly gently browned.

Cut the red peppers into smaller bite sized bits. Mix with the golden baked zucchini slices. Pick the leaves of the parsley, rinse well and add to the salad. Serve with roasted pine nuts.

Deliciously tangy and homemade humus

1 1/2 cup of chick peas – garbanzo beans

3 bay leaves

3 springs of fresh thyme

3 table spoons of organic Tahini

juice of 1 lemon

small bunch of big leafed parsley, rinsed

5 small cloves of garlic

Sea salt and freshly ground pepper

1 1/2 cup of olive oil

small teaspoon of ground cumin

Soak the chick peas for 24 hrs. Cook in plenty of water with bay leaves, thyme sprigs and sea salt – for about an hour but check along the way – they need to be soft, not crunchy.

Strain them and leave them to cool. When they are cool put them in the blender, add 1 & 1/2 cups of olive oil, squeeze in the juice of one lemon, add 3 tablespoons of organic tahini, the garlic and a small teaspoon of ground cumin, chopped parsley. Blend it all together, add some filtered water if it is too thick. Taste with sea salt and freshly ground pepper.

Homemade humus is easy to make and it tastes so good – you can really taste the difference!

This is it – ready to serve and enjoy!

This salad taste so good! And being a true Dane I like to serve it as an open-faced sandwich on a freshly made bread rolls with the humus and the salad on top, just like this

Oh by the way – those little flowers are edible sweet little rosemary flowers.

This is my contribution. Thank you for coming to the Virtual Potluck – I am thrilled you came – and so the party continues the show goes on and on and on – click forward or backward as you please.                                                                                                                                                                     Enjoy and have fun

Rawlicious tacos with freshly made tomato salsa and guacamole

This is such a great dish. Full of all the best, vibrant with life, enzymes, vitamins and minerals – a recipe that boosts you from the very first bite and leaves you satisfied and full of energy for hours to come. Perfect both for lunch and dinner.

Guacamole

3 ripe avocados

freshly squeezed lemon juice

freshly squeezed lime juice

2 cloves of garlic

sea salt and freshly ground pepper

Mash up the avocados and add lemon and lime juice,  minced garlic and taste with salt and pepper

The Taco “meat”

2 cups of walnuts

2 teaspoons of Braggs

1 teaspoon of ground coriander seeds

1/4 red pepper

1 garlic

Add it all into the blender and pulse till everything is well blended – how easy can it get 🙂

Pico del gallo/ tomato salsa

I could eat this for breakfast, lunch and dinner ever day for ever!

5 ripe tomatoes

1 red chili

1 small red onion

bunch of fresh cilantro

freshly squeezed lime juice

sea salt and pepper

Cut tomatoes into small bits, finely chop red onion, fine chop red chili and fresh cilantro – add it all into a bowl, taste with sea salt,  freshly ground pepper and fresh lime juice.

Ready to serve the Tocos – use Romaine baby lettuce as tacos shells, add the “meat” add guacamole and top with  the salsa pico del gallo

Snapping glimpses of my morning runs And another award

Another award – come on?? Really??  I feel thrilled and excited and also embarrassed for taking the stage again! 3 times in a month!

Thank you, thank you, thank you – Nina from Tabkhetelyom you are the sweetest soul!!! And I am SO grateful!!

As you know if you have visited my site before I enjoy eating mostly plant based foods because I LOVE how I feel when I eat mostly plant-based and I LOVE the scrumptiousness of plant-based foods.

I have shifted the balance on my plate so the main ingredients in my diet are whole foods.  I love to create scrumptious vegan dishes and LOVE to be inspired and create dishes inspired from all over the world! Indian, Chinese, Thai, Lebanese, Greek, you name it – all  spicy, exotic and exhileratingly tasty – a party in the mouth! Nina is a big inspiration – blogging out delicious Middle Eastern dishes from her kitchen. Thank you Nina for awarding me the Versatile Blogger Award.

You have to visit – check Tabkhetelvom  out here

The rules of this award are as follow:

In a post on your blog, nominate 7 fellow bloggers for The Versatile Blogger Award.
In the same post, add the Versatile Blogger Award.
In the same post, thank the blogger who nominated you in a post with a link back to their blog.
In the same post, share 7 completely random pieces of information about yourself.
In the same post, include this set of rules.
Inform each nominated blogger of their nomination by posting a comment on each of their blogs.
The  7 completely random pieces of information about myself:

So here we GO –  fireworks, drums and all………… the bloggers that I nominate for The Versatile Blogger Award are:

Zen and Genki

Dudette

Inspiring Healthy Living

My Raw Recovery

Going Dutch

Holistic Me

Meaningful Western Life

CONGRATULATIONS 🙂

Now to the 7 random information about me:

I am trained as a chef and at one point in my life I cooked for celebrities like Whitney Houston, Bruce Springsteen, Leonard Cohen, Maryl Streep, Glen Close and more

Asthma put an end to my cooking career and I was really unhappy as cooking is my passion – however today I know it was a gift in disguise. I became a body therapist that led to becoming a psychotherapist and today I am so happy that I can combine everything I know in order to life a healthy life myself as well as inspire others.

I am a morning person and love to get up at 5: for meditation, green juice & a run.

I love reading books and I am usually enjoying 3 or 4 at a time. Right now I am reading “Crazy Sexy Diet ” by Kris Carr – “The gift of Imperfections “, Brene Brown and “The Keeper of Lost Causes” by Jussi Adler-Olsen, a brilliant Danish author.

Meeting in the kitchen and cooking together is something I love so much – the best way to connect.

I was raised with Danish design- and love it!

I plan to run my first marathon later this year.

Wishing you all a wonderful weekend!