Maple Cinnamon Grain-Free Granola

Grain-Free Granola by My New Roots

Cruising the health food store a few months back, I happened upon a bag of locally made, grain-free granola that really spoke to me. Something about its un-designed packaging, its minimalistic ingredients and flagrant chunks flirting with me through the cellophane window, begged me to take it home. The $ 15 price tag begged me to leave it on the shelf. So I went and perused the tea section, while spiritually distracted by the promise of crunchy sunflower seed clusters and juicy raisins. I went back. I picked up the bag and walked swiftly to the cash register so that I wouldn’t change my mind on the way there. I bought it, ran home, tore open that bag and sat gorging myself on handful after handful of total luxury granola bliss. I did again the next week. And the following week too. It took about five rounds of $ 15 granola before I realized, firstly, how insane it was that I, Sarah Britton, would spend such a preposterous amount of money on something like breakfast cereal, and second, that I wouldn’t just figure out how to make it myself.

Grain-Free Granola by My New Roots

Grain-free granola is nothing new, but nothing I’d ever tried making before since I love grains so very much. But as I tend to enjoy grain-centric breakfasts, pouring a bunch of mostly-oat granola on top of mostly-oat porridge seemed like oat overkill, ya know? It didn’t take long to perfect this recipe and secure its place as a rotating staple in my household. I eat it on all kinds of things besides porridge too. It’s great on top of chia pudding, smoothie bowls, chopped fruit, coconut yogurt, waffles and pancakes, and ice cream (the healthy kind, of course). And like all other granolas, this stuff is pretty addictive. I’m warning you.

Grain-Free Granola by My New Roots

This recipe is excitingly versatile, so don’t get too caught up on the ingredients themselves – instead think of them as inspiration. If you’re allergic to nuts, or you simply want to cut down on the cost of this recipe, simply swap out the nuts for more seeds. You can also replace the coconut if you’re so inclined, use another spice instead of cinnamon, honey instead of maple syrup…you get the idea. Just make sure that whatever you choose to alter is substituted with the same amount of something else. If you dig dried fruit, chop up a bunch and add it to the mix after it’s cooled down. Apricots, figs, mulberries, and raisins are some of my favourites with this mix.   

Grain-Free Granola by My New Roots


This recipe was included in my online video series, Healthy Kickstart, that I produced with my friends over at Cody! If you’d like to see me making this recipe in the flesh, and the many other breakfast delights (such as the Grab-and-Go Carrot Bread below), click here. I had such a blast with this series, as I feel passionate about helping you to create mornings that are as delicious, vibrant and easy as possible! I hope you all enjoy.


Deep gratitude for all of your ongoing support of My New Roots!

In light,
Sarah B

Show me your Maple Cinnamon Grain-free Granola on Instagram: #MNRgrainfreegranola

The post Maple Cinnamon Grain-Free Granola appeared first on My New Roots.

My New Roots

Tovolo Glide-A-Scoop Ice Cream Tub – Pistachio (GREEN, 2) Review

Tovolo Glide-A-Scoop Ice Cream Tub - Pistachio (GREEN, 2)

  • Slender design guides the perfect scoop
  • Insulated tub keeps ice cream longer
  • Non-slip base steadies tub while you scoop
  • 1.5 quart capacity
  • Dishwasher safe
Tovolo's Glide-A-Scoop Ice Cream Tub is designed to neatly store homemade ice cream, gelato, or sorbet. The long, narrow shape with a non slip base steadies the container while you scoop. The slender design guides the perfect scoop each time. 1.5 capacity.

Price: $ 26.55

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Vegetarian Breakfast Burritos

Vegetarian Breakfast Burritos | @naturallyella

When we don’t know what to do for dinner, breakfast is usually the answer. Eggs are quick to prepare and easily create a meal. I made this burrito after having a bit of the chorizo-spiced crumble leftover from the nachos. As a result, these breakfast burritos were ready in a short time. Additionally, you can make the crumble the night before to quicken burrito assembly in the morning. Homemade tortillas are great for burritos. However, these days I’m usually putting dinner together at the last minute so store-bought are a lifesaver. Also, I’ve been known to skip scrambling the eggs and simply fry an egg over-hard then cut it into strips (similar to this quesadilla). Read more and see the recipe.

The post Vegetarian Breakfast Burritos appeared first on Naturally Ella.

Naturally Ella

T-fal RK705851 10-In-1 Rice and Multicooker with 10 Automatic Functions and Delayed Timer, 10-Cup, White Review

T-fal RK705851 10-In-1 Rice and Multicooker with 10 Automatic Functions and Delayed Timer, 10-Cup, White

  • 10 pre-set programs include: rice, risotto, reheat, oatmeal, slow cook, steam/soup, yogurt, baking, browning, and automatic keep warm
  • Fuzzy Logic technology adjusts cooking as needed for perfect results
  • Push-button digital control panel
  • Adjustable cook time; 24-hour delay start; Micro pressure valve helps maintain the natural aroma and flavor of food
  • Removable 2mm thick nonstick inner pot with ceramic coating ensures effortless food release and is dishwasher safe; 10 cup capacity
Putting versatility at your fingertips, this T-fal 10-in-1 rice and multi-cooker offers a large 10-cup capacity, 10 pre-set cooking programs, and Fuzzy Logic technology for convenient, foolproof results every time. From breakfast to desserts, the T-fal 10-in-1 makes it easy to cook tasty and healthy meals for the entire family. Just put the ingredients, push the button and the machine will cook perfectly for you thanks to its Fuzzy Logic technology. Try new ways of cooking while gaining countert

Price: $ 57.47

BLACK+DECKER RC3314W 8-Cup Dry/14-Cup Cooked Rice Cooker, White

  • Product note: the logo design of this item may vary depending on when the product was manufactured
  • Tempered glass lid, Steamer basket
  • Nonstick cooking bowl
  • Keep Warm Cycle. Cook and warm indicator lights
  • NOTE: Please ensure to measure rice in the cup that comes along with the product ONLY
This black and decker 14-cup rice cooker and steamer has cook and warm indicator lights to advise when rice is cooking and when cooking is complete. It automatically switches to a lower heat once rice is cooked.

Price: $ 19.00

Aroma 20-Cup (Cooked) Digital Rice Cooker and Food Steamer, Stainless Steel, New
End Date: Friday Sep-9-2016 17:50:19 PDT
Buy It Now for only: $42.09
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Wolfgang Puck Portable Rice Cooker 1.5 Cup Dry 3 Cup Cooked Scratch and Dent
End Date: Wednesday Sep-21-2016 9:02:18 PDT
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Friday FAQs: The difference between soy sauce and tamari, speeding up digestion, Glo Bar troubleshooting, and more


Happy Friday! This week has been a flurry of activity on the home and work fronts. My days lately are filled with interviews and other launch excitement as we gear up for Oh She Glows Every Day to hit the shelves in a few short weeks. (Exciting side note: I just heard the book will launch a few days early in Canada, on Saturday, September 3rd!) I’m trying to channel any anxiety I have into excitement (a great tip I heard years ago), which I admit can be challenging with all these hormones floating through my system, hah. On the blog and app side of things, I’ve been preparing content for when after baby arrives, to make sure there are some exciting recipes planned during one of my favourite cooking/baking months (October!! Who else is excited?). The prospect of fall is also helping me get through this intense heat wave we’ve been going through, and I can’t wait to cool off in our friends’ pool tomorrow.

PS—Stay tuned for Monday’s blog post, where I’ll be sharing my game plan for Make-Ahead Freezer-Friendly recipes. I’m excited.

Q1. Hi Angela! What’s the difference between soy sauce and tamari, do you know? Or is there a difference at all?

A. Hi Sue, Great question! Soy sauce and tamari sauce are both made from fermented soybeans and are quite similar in colour and flavour, so it can be easy to assume they’re basically one and the same. Yet there are actually a few differences between the two. First, traditional soy sauce contains significant amounts of wheat, while tamari—a specific type of Japanese soy sauce made as a byproduct of miso paste—is made with little to no wheat. (If you’re eating gluten-free, you should always check brand labels to be safe!) Additionally, tamari has a darker colour, richer flavour, and slightly thicker consistency than soy sauce; you may also find it tastes a bit “smoother” and less salty. My go-to is low-sodium organic tamari. If you’re looking for a soy-free option with a similar flavour, coconut aminos is great, too!

Q2. I just tried making your Classic Green Monster in my Vitamix for the first time and I’m not sure what I did wrong, but it came out frothy and it wasn’t cold. I even threw a couple more ice cubes in to see if that would help. My banana was frozen and my almond milk was refrigerated. Any ideas why the smoothie didn’t turn out cold?

A. Hi Katie, Oh, warm smoothies in the summer are not my cup of tea either! I’m not quite sure what went wrong with yours, but sometimes blending for too long in the Vitamix will actually heat up the smoothie. So, my advice would be to be extra careful not to over-blend it, or to try adding more ice.

Q3. Hi Angela. I recently started taking the Baby and Me prenatal from MegaFood. It’s a great vitamin but the iron in it is extremely constipating for me as I’m already prone to constipation. Do you have any tips?

A. That’s never a fun situation, Megan! It may be a good idea to speak with your doctor at your next appointment to see if they have any suggestions about a prenatal vitamin that might agree with you better. But, in the meantime, I do have a few tips that’ll hopefully help you out.

I’ve found that it really helps to up my water intake; when it comes to slow-as-molasses digestion, dehydration can be a sneaky, but powerful, culprit. Hot beverages, like tea, coffee, or simply hot water with a bit of lemon, are commonly recommended. I make a habit of drinking several cups of liquid at the start of each day.

You can also try adding more fibre to your diet—but be careful not to add too much too quickly, because that can exacerbate symptoms like gas, bloating, and cramping. Great sources of fibre include bran, oatmeal, beans and legumes, and fruits and vegetables. Fruits and veg noted for being particularly high in fibre and great for constipation relief are prunes, figs, apricots, berries (I didn’t realize the power of berries until my toddler started going through a big berry phase, haha!), broccoli, plums, pears, and apples; listen to your body, though…no two people’s digestive systems are the same. Flaxseed can also be a great thing to add into your diet. If you need recipe inspiration, you could try making my Happy Digestion Smoothie, Feel Good Hearty Granola Bars, Almost Instant Chocolate Chia Pudding (chia is another excellent source of fibre, but make sure to consume a lot of water with it!), Vegan Overnight Oats (top with some of the fruits I listed!), or a veggie bowl filled with fibre-rich veggies and bulked up with beans and/or lentils.

And, of course, there’s exercise! Getting your body moving may help to get your digestive system chugging along, too. I hope this helps, Megan!

Q4. Hi Angela, I’m a big fan of yours…your recipes always inspire me! I bought your cookbook last summer and it got me out of a major cooking slump and I already have OSG 2 on pre-order! I can’t wait!!! Quick question: What other sweetener would you recommend to use in your Glo Bars? I’ve had a hard time finding brown rice syrup and I’ve used maple syrup but it doesn’t seem to hold them together as well. Thanks!

A. Hi Hillary, Thanks so much for your lovely words, and for your support of my cookbooks! I hope you enjoy the new book when it arrives in a few weeks. To be honest, I haven’t managed to find anything that works as well as brown rice syrup at holding the Glo Bars together. Something about its viscosity and general “stickiness” is really hard to find in any other sweetener. I’ve tested Glo Bar recipes with maple syrup myself (as well as every other liquid sweetener I could get my hands on…agave, honey, malt syrup, coconut nectar, etc.) but never had much success with anything else. But I’ve got to say, the various attempts—though crumbly—were still pretty delicious. (Smoothie topping, anyone?) I’m not sure where you’re located, but you can find brown rice syrup via online retailers, such as Amazon (with free shipping if you are a Prime member).

Q5. Hi Angela, My granola burnt after less than 15 minutes at 300℉. Is there something I missed or could be doing wrong?

A. Hey Roxanne, I’m sorry to hear your granola burned! If you have an oven thermometer, I’d recommend checking to see how hot your oven is actually running. Sometimes ovens run hotter than the dials/digital displays would have you believe, and that can definitely result in a burned batch of granola. Also, I’m not sure if you’re using the convection oven setting, but the convection setting will cook things much, much faster. (As a rule of thumb, I never use my convection setting when testing recipes.) I’d suggest checking the oven temp and settings, baking it at a lower temperature, and keeping a close eye on it. Good luck!

Comment of the Week:

“OMG! Just stopping by to say I made these One Bowl Chocolate Chunk Cookies the other night and was blown away! I’m a baker at heart but have taken a bit of a hiatus from it to focus on balancing my diet (more veggies, less brownies, etc.). After seeing this recipe and not being able to get it off my mind, I convinced myself they were practically a health food, so ok to take a shot at! I couldn’t summon enough patience for a trip to the store so decided to use what I had on hand. I ended up subbing corn starch for the arrowroot & just blitzed some almonds in the food processor for the almond flour. I used dark chocolate chips and got a little carried away with my subs and accidently added a flax egg too. I was worried I was going to be disappointed with the results but boy was I so pleasantly surprised! I’ve been raving about these cookies for two days and haven’t shared a one (maybe I’ll be more generous with the next batch!).

I’m not vegan or vegetarian myself but stumbled across your site a number of years ago & it has been a “go-to” for me for inspiration to incorporate more plants into my diet. Anyway, I’m sometimes skeptical of some of the ingredients or how something will ‘really’ turn out, but your recipes have never disappointed! So thank you! Can’t wait for the new book!”

Hey Kelley, It sounds like you hit the cookie jackpot!! Heh. Thanks for sharing your subs with us. I’ll have to try those out myself sometime, too. Also, I’m so happy to hear how much you’re enjoying the recipes. Thanks for the love!

PS—The image at the top of this post is my Apple Pie Chia Jam Breakfast Parfait!

Oh She Glows

Summer Aubergine Rolls


Hi friends, today we are sharing a dinner recipe that we prepared over the weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our Green Kitchen Travels cookbook.

This one has a brighter and tangier filling than the original and is baked without the tomato sauce. The filling is made with a mix of asparagus, rhubarb, pesto, pistachios, feta cheese, raisins and cooked quinoa. It is a really delicious filling that could also be served on its own (but it looks so much more impressive tucked inside the aubergine rolls). We served the rolls with a green salad drizzled with a little yogurt dressing. It was totally delicious and would be quite an impressive dish to do if you have friends coming over for dinner. I know we always say this, but do save some time (and effort) and let everybody get involved and help roll. Cooking and eating is so much more fun when the experience is shared.



We also have some news about upcoming events.

  1. First of all, we are going to Lisbon this coming Sunday (29 May) to promote the Portuguese edition of our first book. We will be doing some interviews and a talk and book signing in the Praça Leya at the Lisbon book fair. The talk is at 7 pm. We’d love to meet some of our Portuguese readers there, so please come by and chat with us!
  2. We also wanted to share some more dates for our exciting launch of Green Kitchen Smoothies in London.
    We will be doing a supper club and Q&A with Mae Deli x Deliciously Ella on Tuesday 7th June and tickets can be booked here (only a few left!). We will also be talking at the Good Roots Festival on Saturday 11th June but unfortunately that is already sold out. There will be one or two more opportunities to get your books signed and have a chat and we will announce those as soon as we have more info.




Summer Aubergine Rolls stuffed with Quinoa, Rhubarb & Asparagus

2 large aubergines, thinly sliced (approx. 24 slices in total)
olive oil, to brush
sea salt
2 rhubarb stalks, thinly sliced
10 asparagus spears, thinly sliced

½ cup / 100 g uncooked quinoa or 2 cups cooked quinoa (any color)
1 cup / 250 ml water
1 large pinch sea salt

1 cup pesto dressing (see end note)
50 g shelled unsalted pistachio nuts, coarsely chopped
150 g feta cheese, crumbled
1 handful raisins

Preheat the oven to 200°C/400°F.
Arrange the aubergine slices (not overlapping) on two baking trays lined with baking paper. Use a pastry brush to brush each slice with a thin layer of olive oil on both sides. Sprinkle with sea salt and bake in the oven for 13-15 minutes or until very soft and golden. Thinly slice the rhubarb and asparagus and spread out on another baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt. Place in the oven and bake for 5-8-minutes, or until soft and juicy.

Meanwhile cook the quinoa. Place rinsed quinoa in a saucepan, add water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, set aside. When slightly cooled, stir through ¾ of the pesto dressing, ¾ of the chopped pistachios nuts, ½ of the feta cheese and raisins. Then carefully fold in the baked rhubarb and asparagus.

Roll the aubergine: Place the grilled aubergine, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls on a baking tray with baking paper. Scatter over the remaining feta cheese, a drizzle of the pesto dressing and sprinkle with the chopped pistachio nuts. Bake for 10 minutes at 200°C/400°F. Ready to serve. Serve with a simple green salad of choice and drizzle with yogurt. Enjoy!

Note about the pesto dressing: If you make a batch of homemade pesto, simply add more olive oil and lemon juice to make it thinner. Alternatively buy a store-bought pesto and thin it out with more olive oil and lemon juice.

Green Kitchen Stories

Collapsible Eletric Sterilizing Shoes Dryer Shoe Warmer Review

Collapsible Eletric Sterilizing Shoes Dryer Shoe Warmer

  • Collapsible Eletric Sterilizing Shoes Dryer Shoe Warmer
  • Category : Home Appliance, Household Electrical Appliances
Colour: Blue
Dimensions: 18*5.5*2cm
Cable Length: 120cm
Weight: 0.21kg
Material: High tempreture-resistance and non-shattering material
Voltage: 220V~50Hz
Power: 10W
Using Tempreture: 60~80â
Power Plug: US Plug
When there is a bright indicator lamp, the current is through.
All night use is ok.
No wrapping or putting in the quilt.
Do not touch skin to avoid hurt.
Do not put together with inflammable things.

Price: $ 28.00

Penne Pomodoro with Vegan “Tuna”


I have crawled up in a rusty canopy swing with the computer in my lap, spiderweb from the canopy tangled up in my hair, Mr Bojangles on repeat (I always write with a single song on repeat in my ears) and Elsa balancing on my legs. We are spending a few days at my dad’s summerhouse and while Luise is drawing with Isac, I wanted to tell you about this pasta dish that we cooked and photographed the other day.

I’m trying to formulate my thoughts into words. How soaked sunflower seeds almost magically get the texture of canned tuna when mixed in a food processor. But it’s not easy. Elsa is using every muscle in her body to steal my attention from the computer screen. Her mouth is forming words (that I can’t hear because of the earplugs), her head is jumping from side to side while her eyes are actively seeking mine. She is smacking her hands together right in front of my face and she grins when I finally look up from the computer and pull out the earplugs.

– Do you know what this means on sign language? She asks me with giggle in her voice while she keeps smacking her hands together and then pointing at herself.

– No, tell me.

– I want a saaaaandwich!

– Are you hungry?

– No, I’m just teaching you sign language.

– Ok, nice. But I’m working right now. Maybe you can teach me more later?

– Ok. Just one more. Do you know what this is? [Taps her forehead with her hand and pulls it away in a half circle.]

– Ehm, maybe a unicorn?

– Nooo stupid, it means thank you. Actually, I think I want a sandwich.

– Maybe you can ask mom to help you?

– Okaaaaaaay.

She jumps down and runs into the house. Earplugs back in. I’m guessing that I have approx 5 mins to write this. Here we go.


It’s not often that we create dishes that mimics meat. In fact, we often do the opposite by letting the vegetables shine in all their glory. I don’t remember eating tuna a lot before I became a vegetarian, but after having seen a few vegan sunflower seed “tuna” recipes on the web (especially this beautiful Tuna Tartine from Faring-Well) I suddenly got this weird craving for it. So we decided to give fake-tuna a try. By pulsing soaked sunflower seeds in a food processor together with salty capers, shallots, oil, apple cider vinegar, lemon and nori sheet, you actually get something that looks weirdly similar to canned tuna with a crumbly, moist texture and a flavour that reminds me of salty seas and umami.

Most recipes we’ve seen use this sunflower seed tuna as a spread or as a tuna salad (often with the addition of celery and herbs) but we instead added it to a tomato sauce and served it with penne, creating a classic Italian poor mans dish. The vegan “tuna” adds a nice texture to the sauce and it improves the flavour as well. The kids loved it! It is a simple recipe if you are on a budget and it is a tad more special than your basic pasta pomodoro. So go put your sunflower seeds in water and pretend they are a fish.

I can see Elsa eyeballing me from the window now so I better round this up. I have got a class in imaginative sign language up ahead with my favourite teacher.


Penne Comodoro with Vegan “Tuna”
Serves 4

It’s important to soak the sunflower seeds to achieve the right texture so don’t skip that step. If you’ve got some white wine opened in the fridge, you can add a glug of that for extra depth and flavour.

Vegan Tuna
1 cup raw sunflower seeds, soaked in water for 6 hours or overnight
1 small shallot or red onion, minced
3 tbsp capers + brine

1 tbsp lemon juice
1 tbsp cold-pressed olive oil (coconut oil, ghee or butter)

1 tsp apple cider vinegar
1/2 tsp sea salt

1/2 sheet of nori (the seaweed you use for sushi), cut into tiny pieces (optional)

Pomodoro Sauce
1 onion

2 cloves of garlic
2 tbsp olive oil
3 x 400 g / 14 oz cans of chopped tomatoes
1 handful fresh basil or 2 tsp dried

sea salt
freshly ground black pepper

Serve with
Pasta of choice (we use wholegrain penne or a gluten free version made from dried beans)
1/2 cup large capers
fresh parsley, finely chopped

To prepare the “tuna”, simply add all ingredients to a food processor. Pulse a few times until it you have a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar. Pulse again and scoop the mixture into a bowl.

Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. Taste and adjust the flavours throughout. Add a splash of water or white wine if it starts looking dry.

Meanwhile, cook the pasta according to the instructions on the package.

When the tomato sauce is ready, stir in 2/3 of the “tuna”, saving the rest for serving. Divide the pasta in 4 bowls, top with tomato sauce, capers, fresh parsley and a drizzle of olive oil.

Green Kitchen Stories

BLACK+DECKER SC2007D 7 Quart Slow Cooker, Slow Cookers, Dial Control, Teal Wave Review

BLACK+DECKER SC2007D 7 Quart Slow Cooker, Slow Cookers, Dial Control, Teal Wave

  • Three Heat Settings - Low, high, and warm settings for all your slow-cooking needs
  • Stoneware Pot - The durable 7-quart pot retains heat and is easy to clean
  • Cool-Touch Handles - The plastic side and lid handles stay cool during cooking for easy maneuvering
  • Tempered Glass Lid - Keep an eye on your food while it cooks without lifting the lid
  • Dishwasher-Safe Parts - Cleanup is a breeze with the dishwasher-safe pot and lid
  • Fun Look - The brightly colored exterior adds a splash of personality to your kitchen
  • Recipes Included - Discover a new favorite with easy meal solutions inside
See how easy delicious meals can be with the BLACK+DECKER 7-Quart Slow Cooker. For roasts, soups, chili, and so much more, just put all the ingredients in the 7-quart stoneware pot and let the low, constant heat go to work. Three heat settings give you options to find the best temperature for your schedule-low for 8-9 hours of cooking, high for 3-4 hours, and warm for keeping food at the ideal serving temperature. Plus, cleanup is easy with the dishwasher-safe stoneware pot and tempered glass li

Price: $ 24.80

Hamilton Beach - 3-Quart Slow Cooker - Black/Silver

End Date: Monday Sep-19-2016 4:58:08 PDT
Buy It Now for only: $19.99
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Hamilton Beach 8 Quart Qt Large Slow Cooker Crock Pot Crockpot Oval Manual
End Date: Friday Sep-2-2016 13:02:41 PDT
Buy It Now for only: $39.49
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Beet & Berry Yoats + Big Love


A few years ago we had a section on this blog called Big Love where we shared links and things that inspired us at the moment – high and low. We’re reviving it today as we have too many unanswered emails and comments asking about everything from our favorite places, books, ceramics and camera gear. We also added a couple of other things to the list, like Elsa’s favorite song. Of course we’re also sharing the recipe for these Yoat jars further down in this post.

Big Love!

• Our cookbook shelf is always overflowing, here are our two latest additions. My Darling Lemon Thyme (by Emma Galloway) is a truly great book with recipes right up our alley (all vegetarian and gluten free). Tasting Rome (by Katie Parla and Kristina Gill) brings back so many memories from the time I was living there. Beautiful photography both of the city and its food.

• Luise is in love with the apron that Sara from Sprouted Kitchen made in collaboration with her sister from Stone Cold Fox. Luise is wearing it in this blog post and it can be found here.

• The ceramics from this Danish family company will make any food look pretty. Here are two examples where we have used it {uno | due}.

• If you are visiting Scandinavia, make sure to check out these links to some of our favourite places in Stockholm and Copenhagen.

• Our smoothie book is coming out in the US next week and can be pre-ordered here!

• For those of you asking about camera gear. I have a Canon EOS 5D mark iii with two different lenses. A 50 mm f/1.2 for all top shots and a 100 mm f/1.8 macro lens for all close-ups. I use the same equipment when I film videos for our youtube channel. When we travel I use this camera bag.

• If you love kombucha you should check out this incredible guide by Sarah from My New Roots.

• Even if it is our third time around, I will never get tired of seeing Luise’s tummy growing.

• Elsa is constantly humming on this song by two 14-year old Norwegian twin brothers (gone are apparently the days when she just played with teddybears and sang Twinkle Twinkle…).

• Isac’s new hair style – the boy-bun.


We call this quick breakfast recipe Yoats. It is a mashup of yogurt and oats (and a few other simple ingredients) that we prepare in jars for a simple outside breakfast in the sun. In a way, this recipe is similar to a bircher muesli as you can leave it in the fridge overnight, but because the yogurt loosens up the oats real quickly, it can also be indulged right away. For flavour and extra va-va-voom, we layer it with a rather thick raspberry and beetroot smoothie (maybe puree is a more describing word?) and also add some of it to the oats for a beautiful pink hue. The layers are not only visually appealing but also more interesting as the flavours change as you work your way through the jar. Beetroot for breakfast might sound scary but the earthiness from the root is perfectly balanced with tanginess from the lemon, sweetness from dates and fruitiness from the raspberries. We’ve tried the yoats recipe with coconut yogurt (as a vegan option) and Greek yogurt and they both taste great. Obviously you can change the flavour by simply making a different smoothie/purée.

Berry_yoats_03 Berry_yoats_04

Beetroot & Raspberry Yoats
Serves 4

2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt)
1 cup / 90 g rolled oats
¼ cup /35 g sunflower seeds
1 small apple, cored and roughly grated on a box grater
1 pinch ground vanilla or vanilla extract
1 tsp freshly grated ginger or ground ginger

Beet & Raspberry Purée
1 cup / 125 g raspberries (fresh or thawed frozen)
1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender)
½ lemon, juice
2 tbsp water
2 soft dates, pitted

To serve
fresh mint leaves, chopped
bee pollen

Place all ingredients for the yoats in a mixing bowl and gently stir to combine. Set aside.
Meanwhile prepare the purée. Add all ingredients to a high speed blender and blend until smooth. Taste to see if more lemon juice, water or dates are needed. When done, mix ¼ cup of the purée with the yoats. Then divide the rest of the purée into 4 glass jars. Spoon the pink yoats into each jar. Eat right away or store in the fridge for up to a couple of days. Ideally make the recipe in the evening and serve for breakfast the following morning. Top with fresh raspberries, chopped mint and bee pollen before serving.

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