Strawberry Parfait

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The very first dessert I ever made Mike (ending the very first meal I ever cooked him) didn’t look all that different from this one right here. Only back then, we weren’t quite as into eco-friendly cooking and staying local as we are now, so the strawberries were in fact no strawberries at all, but kiwi and mango from someplace far away. But the concept was about the same – layers of fresh fruit and yogurt (mixed with mascarpone that first time – I must have sensed Mike’s love for heavy cream early on) and topped with chopped dark chocolate.

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Vegan Peanut Butter Chocolate Chunk Blondies

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We just couldn’t help ourselves – after we got completely hooked on these Black Bean Brownies we made a few months back, we’ve been eager to experiment with white beans in baking. While brownies are delicious, so are blondies – and all the testing in the kitchen eventually paid off. These peanut butter-chocolate blondies are both decadent and filling, and also give you a nice little boost of nutrients – plus, the recipe comes together quickly and doesn’t require a long list of ingredients either. We can’t get enough of these and hope you’ll like them just as much as we do – and hey, we love hearing about the recipes you try from here so let us know what you’ve made (and hopefully liked)! If you’re on Instagram, using #liveslowrunfar is an easy way to share with us what you’ve been cooking up. Otherwise, the comment section is all yours. That’s all!

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Chocolate Dipped Chickpea Peanut Butter Energy Balls

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Wait, chickpea balls? Seemingly covered in chocolate? Calm down. It’s not as crazy as it might sound. Mike suggested a while back we could try making an energy ball using chickpeas as the main ingredient, his mind obviously thinking of ways to make these types of snacks nutrient dense and perfectly acceptable to munch on whenever. An overall balanced diet usually provides us with all the macro nutrients we need, thus no need for the protein-packed this or protein-packed that even for us mostly plant-based folks, but listen to the micro nutrient bonanza in these balls: heaps and heaps worth of folic acid, vitamins E and K plus B1, B3 and B6, selenium, zinc, iron, phosphorus, calcium, potassium and magnesium.

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Chocolate Winter Squash Muffins

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This past summer, we made about a gazillion of these Chocolate Zucchini Muffins, using up the zucchinis that had grown waaaayyy too big for “normal” eating. We (obviously) ate a lot of muffins then, preferably when soaking up the sun somewhere, but we could also put many in the freezer for later. We literally just finished the last ones from the summer – which can serve as an indication of exactly how many we actually made – and so, it was time to make new muffins. Because really, isn’t it just unbeatable to have chocolate muffins in the freezer that you can defrost in no time and fend off any blood sugar dips with? It is to us, at least. But with no zucchinis on hand now, during the winter, what to do? Introducing: winter squash. With essentially endless storage possibilities, winter squashes can be used throughout the whole dark and cold season, all the way until the garden is back to former glory. By making a puree using butternut squash, you’ll end up with the most moist, borderline sticky, muffins ever. No dry crumbs here, be sure of it. I was, after all, raised by my mother – a fan of all things sweet and dessert-like, and with a strong preference for stickiness and gooeyness.

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Black Bean Brownies

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In all honesty, we were kind of like… really? when first hearing about black bean baked goods. Don’t get us wrong (I doubt you would by now), we LOVE beans and lentils. They’re the best. But we also love our baked goods. Cakes, cookies, buns… you know, the whole spectrum. And around here, we tend to lean towards the attitude of “if you’re going to bake buns, bake buns. Not a ‘health-ified’ bun that no one will really enjoy anyway”. I think you get my point. But we also happen to know that from a sports nutrition point of view, having an evening snack with a touch of protein is beneficial. And one simply can’t have too much of all the good stuff in legumes. Enter black bean-based baked goods.

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Granola Bars

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Making your own energy bars is a MUST if you’re on a tight budget. Store-bought ones are expensive, and making your own is as easy as it is cheap. We started making our own in 2016, when we had decided we were going to quit our jobs and move to Sweden. We were looking to save up as much money as we possibly could, and our little apartment quickly turned into a DIY studio as a result of that. Granola, yogurt, packed lunches… we had a whole operation going on.

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Chocolate Zucchini Muffins

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Now, counting these muffins towards your ‘five servings of vegetables a day’ would be a stretch, even though they do come with a generous amount of zucchini in them. Calling them a quite nutrient dense choice for your sweet treat though, would not. However, just to be clear: we’re not the ones to turn down dessert or say no to an extra scoop of ice cream. Heck, those are often necessary to keep our energy intake on pair with our output! But just as much as we dig decadent cookies, we like to have some heartier snacks on hand. These are heavy on the whole grain rye flour (we sometimes go 100 % rye and it’s just as good) and light on the sweetener, and work as the perfect mid-afternoon pick-me-up, or as a packed treat when out and about. The fact that we get to sneak in some zucchini is a great bonus, since our kitchen sees piles and piles worth of it these last days of summer. And yes, tomorrow is the start of the #localthirty and #närodladseptember challenge so please, call us out for munching on chocolate (a very non-local item, unfortunately) tonight. We just couldn’t help ourselves. So unless you’ve chosen chocolate as one of your cheat items… this recipe is off limits – unless you change it up and make a local version of it, which we would love to hear about! In fact, we’ll most likely try to do that too. Anyway, we hope to see many of you joining the initiative to the best of your ability, and look forward to seeing what you’ll be sharing along the way. We promise to keep you posted as far as what lands on our plates, that’s for sure. Happy local month of September, everyone! Oh and… when zucchini is no longer in season, then we choose carrots. You should too.

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