Coco Cubes


I don’t like coconut water.

But I’m such a sucker for anything ‘healthy’, so I really (really, really) want to like coconut water. But as of today, it still tastes like water with a package of funky tasting sugar inside to me. And, I sure love things sweet. But let’s just say this isn’t my kind of sweet.

Now, you might wonder why I want to like coconut water and why it’s any healthier than plain water?


First things first: I often get sick and tired of my daily doses of water. (8 glasses, pfeww) Because, let’s stay honest it does not taste ‘good’. It tastes like nothing. And sometimes I want some taste when I drink. Enters: bucket loads of green tea or apple & cinnamon tea. But I don’t want tea when it’s 25°C out. Enters: homemade lemonade, or this one (I’m not going to drink the sicky store bought kind with processed sugar). But that’s so much fuzz for a quick drink. So. Coconut water. Would be perf. If it wasn’t for the yuckie taste.

And it’s not only a different taste I crave. Coconut water – not to be confused with coconut milk – is super healthy and good for your bod. ESP after a morning cardio sesh, usually the time when I tend to drink it. Let me break it down to you why you should start drinking coconut fluids rather today than tomorrow:

It’s a natural sports drink. The reason I ALWAYS drink it after my morning jog session or evening yogamat toning sessions. Coconut water is also known as ‘the natural Gatorade’ for its high levels of electrolytes and minerals. Exactly what you sweat out during physical activity. That’s why re-hydrating is essential when excersising. Many sports drinks say they’ll replenish those electrolytes, but they’re ‘added’. Along with a lot of sugar. Y’all don’t want processed sugar in that wannabe toned bod of yours! So: grab a coconut water, the natural sports drink, for a electrolyte and mineral replenish after you break a sweat. And done.

But, that’s not the only reason I’m promoting coconut water (if only I was paid to say this 😉 ).  This fruit water also contains calcium, potassium, magnesium, vitamins, NATURAL sugars and proteins (another thing you’ll need after a workout). It has been sad to help hydrate, cool body temperature and maintain immune system balance.

It’s also been said to aide a body’s immune system when fighting cancer, diabetes and even AIDS. But I have not done any ‘in depth’ research about that, so I wouldn’t just believe those statements without any further research or scientific reports on that matter. Then again: I don’t think it hurts to drink it. Better than diet coke to say the least!

It also supposedly settles the stomach when feeling nausea. So. Hangover cure!

Anyhow, I found a way to enjoy coconut water without a prob. Behold: coconut water ice cubes.

I’ll add two or three to my glass of water after my workout. And it’s delish’. Exactly what I crave. Not plain water, but water with a little splash of sweetness without the funky taste from plain coconut water. Easy peasy.

Oh. And I may or may not add some coco cubes to my cocktails too. And to my lemonade. Hey. It’s good so it’s okay. Mmkay?

(Oh. and I ‘love’ Vita Coco)

Bottoms up!



‘Tis the season. ‘Tis Asparagus season.

White asparagus with smoked salmon

It’s time to eat as much asparagus as you possibly can because: ‘tis the season’.

They are ab fab amazing at the moment and you should eat them while you can. Because the asparagus season is shorty short (from April until June). You CAN buy in bulk and keep some in your freezer. But nothing beats the freshiest of fresh asparagus. Ever.

Yes. I know it makes your peepee smell real bad the day after. But that’s tomorrows prob. And as always: drink loads of water and you wont notice a thing.

So no need for me to postpone or hesitate about this dish, because it is delish’. Mind you: if you’re planning on keeping it a tad bit low on the food department – read: doing some sort of a diet – after a weekend filled with chocolate eggs and Easter brunch splurges: this might not be tonight’s best recipe option. But, you can always eat healthy-ass this entire week and have yourself a little ‘good job’ treat next Saturday with this smoked salmon and white asparagus dinner. Njam!

You’ll need (serves two, 382 kcal pp)

  • 400g white aspargus
  • 2 tbsp of flour (I use whole wheat spelt flour)
  • 1 tbsp of Arrowroot starch* (Found in your local organic/bio shop)
  • 100g Kamut spaghetti (or more, if you want)
  • 10g Hiziki (Seaweed that can be found in most organic/bio shops)
  • 150g smoked salmon
  • 1 tsp of pink Himalaya sea salt
  • pinch of stevia (or sugar)
  • Parsley


Start by adding the hiziki in a bowl with some salted cold water for a few minutes.

Meanwhile clean the asparagus by trimming the lower inch/cm from the ends of the asparagus and peel the bottom inch/2cm.

Now place them in a microwave save bowl or container. Add 25dl water with a tsp of sea salt and a pinch of stevia or sugar. Cover the bowl with a lit or plastic wrap. Cook for 10 minutes.

Start boiling some salted water in a large pot for the spaghetti. Add the Hiziki AND the salted water to another pan and boil for 10 minutes.

Now put a small pan to a medium heat. Set the asparagus aside when they’re cooked and add the asparagus water to the pan. Add the flour, arrowroot starch and some parsley. Start stirring/whisking until you get a white sauce. Add the asparagus to the sauce and leave to simmer.

Start boiling the spaghetti and cut the salmon into strips.

Now start dressing. First some spaghetti and Hiziki with the asparagus and sauce, then sprinkle some salmon and extra parsley on top.


xo, Kirsten


*Please, don’t use corn starch or potato starch when you try to thicken sauces, soups or for cake batter. ESP Corn starch. It’s GMO crap from modified corn. It’s bad ass and will make you feel bloated and it will make your body crap from the inside out. Arrowroot starch is a perfectly safe, vegan option. It’s tasteless like corn starch and makes your sauce thick in a second. Dissolve it in cold water first before adding it to your sauce. Otherwise it might turn your sauce clumpy.


Vegan Mondays: Lentil pot roast

Lentil pot roast

I don’t think I’ll ever be able to become a vegetarian.

Bold statement to all of you die hard vegetarians out there. But there is just no way I’m skipping a carpaccio starter or pizza prosciutto or soft cooked veal with eggplant and tomato sauce (these are, after some hard thought, my favorite red meat dishes. Which might be the biggest nono for veggie-peeps)

But, I am able to do a veggie Monday – or vegan Monday for that matter – and give my meat loving tummy a break from all the protein. Because, it’s a fact that if each and every single one of us would join the meatless Mondays we could say buh-bye to a bucket load of environmental problems.

And what’s one day a week? Especially if you get to eat njammie dishes that wouldn’t make you miss meat for a split sec. And that’s what this dish is all about. Vegan all the way and absolutely delicious.

You’ll need (serves 2, about 500kcal pp)

  • 300g sweet potato
  • 100g brown lentils
  • 2 tomatoes
  • 1 eggplant
  • 1 onion
  • 2 tbsp red curry paste
  • Half a can of chick peas (use organic. Not a can with added E-numbers or conservatives or shitty chem stuff)
  • A handful of cilantro


I believe you need a good pot to make a pot roast (or any sauce for that matter) so I always tend to use my Le Creuset (A gift from my mom. Perf gift idea-tip. Really!) when I have to make these kind of recipes. You can hardly go wrong when you use a Le Creuset.

Anyhow, add your pot to a medium heat with some coconut oil or Ghee butter.

Slice the onion very finely and dice the eggplant. Add to your pot and stir for a few minutes.

Meanwhile peel and dice the potatoes. And wash the lentils. Add them to the pot together with a pinch of salt and a good twist of pepper. Now add water until the ingredients are covered.

Add the red curry paste and stir through. Leave to simmer with the lit on top for about 30 minutes.

Add the chickpeas and leave to simmer for another 5 minutes.

Now serve in a big bowl together with some cilantro.

And now I wish you a Happy Vegan Monday!

Xo, Kirsten

Lentil pot roast