Category: Dessert

Beet, Raspberry and Vanilla Smoothie Bowl


Hey buddy, how’s your blood doing these days? Is it healthy and flowing? Full of oxygen and freshly-made red blood cells? Have you ever even thought about this?! The answer is, not likely. And that is nothing to be ashamed about. We are never really taught to think about our blood, how to nourish and take care of it, how to tell if something is missing.

When I studied Traditional Chinese Medicine (TCM) I learned about “blood building”, a term to describe nourishing the body with the nutrients required for ample and healthy blood. For some reason, I took a particular interest in this field, and have been a passionate blood builder of my own ever since. If this sounds dorky (it is) and a little confusing, think of your blood almost like a muscle. We are more familiar with the idea of muscle building, in that our muscles require specific macro and micro nutrients to grow and thrive. Same as blood. Pretty simple, except you can’t do it at the gym – you gotta get in the kitchen. 

The role of blood in our body is to transport nutrients, oxygen, immune cells, and hormones, along with removing toxins and waste, and disperse heat. The components that make up our blood are used and disposed of extremely quickly, so there is a high cell turnover, which also means high nutritional requirements.

Iron, folic acid, vitamin B-12, and protein are the major building blocks of blood. All of these things work synergistically to make your blood as potent and healthy as possible. Besides folic acid, you can see from the list that most of these nutrients are found abundantly in animal foods, but not so abundantly in the wonderful plant kingdom. So how do vegetarians build blood anyway?


First and foremost eating a wide variety of fruits, veggies, legumes, whole grains, nuts, seeds, and superfoods is a good place to start. Hey wait! That sounds like a balanced diet. So if you’re already there, great. If you’re just starting out, your blood is about to get real strong.

More specifically, the best blood building foods are the darkest of dark leafy greens and their powders, such as spinach, kale, beet greens, wheatgrass, barley grass, spirulina and chlorella, and deeply pigmented red foods such as beets, cherries, raspberries, goji berries, raisins, kidney beans, adzuki beans, and blackstrap molasses. I also find that drinking a cup of nettle tea every day, which contains high amounts of iron, is really effective in helping to tone the blood.

This smoothie bowl is a one tasty blood builder. It’s got a solid dose of greens (think iron, folic acid, and protein) from the spinach and wheatgrass, with beet, raspberry and prunes (lots of deep, dark, iron-rich goody goodies!) plus lemon for a vitamin C boost – since we can’t absorb iron from plants unless we have a little help from vitamin C. 

Although you may think that putting raw beetroot in a smoothie is a little odd, I was shocked at how utterly DELICIOUS the combination was with the raspberry. It’s altogether earthy, sweet and tart, with a divine vanilla kiss that makes me swoon. Plus can we talk about the colour?! I can practically feel it feeding my blood with all of those juicy pigments and nutrients. Gosh. Isn’t life grand?

Smoothie bowls are a divine invention because you can eat them with a spoon, and you can top the heck out of them for a real meal situation. Although I’m sure it’s just a psychological thing, I sometimes feel a bit under-fed after a smoothie in a glass. Plus I like chewing a lot, and chewing a beverage can sometimes be boring without some chunks involved. Don’t you agree? I’ve topped mine here with raspberries, pomegranate, sea buckthorn, bee pollen and almond butter, but get creative with this on your own! I’ve listed some other topping ideas in the recipe. And I will also say that taking just one extra minute to decorate your bowl delivers major self-love points and satisfies the creative genius in us all. There are no wrong answers or unattractive smoothie bowls! Go wild, you strong-blooded creature, you!



I hope you guys are fired up to build your blood now. Happily, it involves eating and not donning spandex and running on a treadmill. Although, that is important too. The running part. The spandex I’ll pass on, thank you.

Cheers to your blood,
Sarah B.

Show me your smoothies on Instagram! #MNRbeetsmoothie


Summer Celebration Fruit Tart


Hello summer people! It’s celebration time! I’m here to deliver the party favours …a seriously tasty treat and a whole lotta food porn. Ready?

summertart summertart5

This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing!

I couldn’t quite settle on which meal this recipe would best be suited for, so I’ll let you decide on that one. It’s a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving.

The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if you’d like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because I’m lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free!


For a big time saver, I’ve opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post.  It would be smashing on this tart!

The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well.


As for garnishes, although they aren’t totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldn’t resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever.

With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies.
Big hugs and fruit tarts, Sarah B


Matcha Green Granola Bars



I have to start off by saying THANK YOU.

I just came back from my cookbook tour in London, which is the very last trip I’m taking until the autumn. Now that I have some time to reflect, I have to say how deeply touched and grateful I am to all of you that have showed your support these past few months. Whether you’ve come out to an event, book signing, cooking class, reposted a recipe on your own blog, sent me a love note, or happy vibes through the ether, I have felt it all and will carry the collective experience with me always. I mean it. I am officially overwhelmed with love.

It’s been a very fulfilling time for me, but if I’m being honest, it’s also been a very challenging one. Being on the road and away from my sweet little family has been hard, despite being surrounded by so much goodness. My workload has also been full-on at the same time, so there hasn’t been much in the way of breaks, or breathing, or looking after myself at all. As someone who is perpetually beating the drum of balance, wellness, and self-love, I am beginning to feel like a hypocrite! And how can I expect to be the best I can be for everyone else if I can’t take care of my precious self?

So in the name of practicing what I preach, I’m introducing My New Roots Summer Lights again – all new delicious, healthy recipes, just without the lengthy article. As it takes an average of 20 hours to create a single blog post, shaving a few off of that will give me some time to regain a little more sanity in my life. And maybe even inspire some of you to do the same.

So. These granola bars. They are really, really yummy. Satisfying in all the ways that count; filling without making you feel full, and a salty-sweet flavor balance to make you feel like you’ve gotten everything you need. Maybe more. I have been relying heavily on these to fill the 11am / 4pm gap, avoid late night bad food decisions, and I’ve mowed down a couple (maybe more) for my personal favourite: breakfast-in-a-taxi/airplane/subway/train. Hey, at least I get to sit down.


The matcha green tea powder is of course what makes the granola bars green. It has a lovely tea-like flavor (thank you, captain obvious), and a nice little bitter nuance that I dig. But because matcha is a bit of a specialty item that can be hard to find and so darn expensive, the you can of course omit it entirely. Maybe sprinkle in another kind of superfood powder if you have it (lucuma, maca, baobab, raw cacao), cocoa powder, or protein powder, or whatever else you’re in the mood for. The point is, these are flexible and simple, and a great granola bar base recipe for you to play with. Party on.

The brown rice syrup makes the granola bars ooey-gooey, but because it isn’t overly sweet, I poured in a few tablespoons of maple syrup for good measure. If you are not vegan, you could replace the maple syrup with honey, but I wouldn’t replace the rice syrup with honey because then these would be way too sweet. Just sayin’.

If your tahini is unsalted, add a little more salt to the dry ingredients – I promise that you want the salty-sweet thing going on here. And if you have an allergy to sesame, or feel like something different, use another kind of nut or seed butter instead – hazelnut butter would be divine, pumpkin seed butter too, or combo it up, wild cat! 


So dear friends, I’m wishing you a very healthy, happy summer full of crazy adventures, (responsible) sun-worshipping, belly laughs, and of course, delicious food.

I love you!
xo, Sarah B