Ever since we started this blog, we’ve become even more so aware of the food we eat, our diet and the way your lifestyle influence the body and mind. We love the energy these veggie-based recipes are giving us, and we feel that we’re constantly getting better and better at creating our recipes. However, coming up with new ideas for our everyday food and the recipes posted here does require some inputs from the outside. Luckily, inspiration is found almost everywhere!
As mentioned before, travelling is not only a hobby, but also a huge source of inspiration to us. However, when we’re not off to some far flung country eating our way through its regional cuisine we do of course require a variety of gastronomical inputs. So in our search for new inspiration and an attempt to hone our cooking and photography skills we too follow several food blogs, just as we have an abundance of cookbooks sitting on the shelf, both of which we refer to almost every day.
We thought you might like to know a bit about what inspires us, so here’s our ‘Top 3 lists’ for blogs and cookbooks you should check out immediately:
Our favourite blogs for inspiration are:
Green Kitchen StoriesThis award-winning vegetarian food blog written by the Danish/Swedish couple David and Luise is simply amazing! Their recipes are genius and the photos are awesome. Don’t forget to check out their two cookbooks as well!
Deliciously EllaElla Woodward has been in the bloggin’ game for years and is well known for her healthy recipes, but she also kills it with her advice on fitness, tips on clean beauty, and small stories on a healthier lifestyle in general.
My New RootsCopenhagen-based Sarah Britton rocks her blog with seasonal plant-based recipes and a holistic approach to nutrition and life. Her take on whole-food and health is so inspirational, and her photos never fail to impress!
Our favourite cookbooks are:
Vegetable Literacy by Deborah Madison
A must-have for every veggie-lover! The content is sorted in vegetable families and pretty much every description of the particular vegetable is supplied with tips on what goes well with it favour-wise. Oh, and a bunch of really nice recipes. It’s just brilliant!
The Kinfolk Table by Nathan Williams
This book is so beautiful and sweet. It’s themed “Recipes for Small Gatherings” and is filled with inspirational essays about real people from across the world and their recipes for the act of coming together to share a meal.
A Book of Ideas by Christian Puglisi
Sort of a foodie hand-book written by Michelin-starred chef Christian Puglisi on the subjects of texture, flavour, aesthetics and theories of haute cousine. Its recipes are mostly veggie-based, and the essays on the ideas behind recipe crafting are so surprisingly captivating and inspirational.
What inspires you when deciding on what to cook? Do you have a favourite food blog or an ingenious cookbook you constantly keep coming back to? We would love to hear about it in the comments below!
Anyways, today’s recipe for Goji Muesli Bars is our version of a in-between-meals snack without refined sugars and artificial sweeteners – you know, the healthy snack which muesli bars were originally intended to be. Camilla is a notorious snacker, so she needed something healthy to bring to work, and so she came up with these beauties. Medjool dates and dried goji berries are used for sweetening and flavour, and the pinch of grated ginger adds a subtle but refreshing taste (which sort of reminds us of South-East Asia, even though we’ve never actually had any muesli bars out there).
Goji Muesli Bars
(Makes approx. 18 bars)
½ cup / 125 ml / 50 g dried goji berries
½ cup / 125 ml / 50 g dessicated coconut
½ cup / 125 ml / 75 g sesame seeds
½ cup / 125 ml / 70 g pumpkin seeds
½ cup / 125 ml / 70 g almonds, chopped
1 cup / 250 ml / 90 g rolled oats
1 cup / 250 ml nut butter (we used peanut butter)
15 pieces / 300 g medjool dates
2 tbsp rose hip powder
1 tbsp ginger, grated
4 tbsp coconut oil
Line a 30×20 cm / 12×8 inch baking tray with baking paper.
Pit the dates, mash them with a fork and set aside.
Heat coconut oil in a sauce pan at low heat and remove from the heat once it has melted. Then add the date paste to the pan and mix well.
Toss the rest of the ingredients in a separate bowl before adding the date paste. Mix the dough well, transfer to the baking tray and even out the dough with the palm of your hands. Leave the tray and dough in the fridge for 2 hours.
Once cooled, cut out 18 bars with a sharp knife and enjoy!