Category: Spring

Sanity-Saving One Pot Pasta



Life is beautifully full these days. Between caring for an energetic toddler and running my own business while attempting to carve out some time to cook, have a social life, exercise, pursue creative things and do laundry? It’s full-on. And wonderful. And then there are days when I feel that I may just lose it.

We were sitting down to dinner the other night, to a very simple meal that I had thrown together in a mad dash. My husband took a few bites, looked up and said: “This is really, really good.”
“Really?” I asked in disbelief. “I actually cooked the whole thing in 10 minutes and in the same pot” (a triumph for me – I’m a bit of a tornado in the kitchen).
“This is the kind of thing you should blog, Sarah. People like simple things.”

Not that I had forgotten this fact, but I also feel the need to like, blow your minds most of the time. Or at least attempt to, ya know? This was not a blow-your-mind kind of dinner. It was made on a busy weeknight from stuff we had in the fridge and pantry, while a hangry 2-year-old clung to my bare legs since he had already pulled my pants off. If this situation sounds familiar, this dinner will be your new go-to. It’s simple, fast, easy, and most importantly, very delicious. Just because you’re going insane doesn’t mean that you’ve lost all sense of taste. In fact, saving one’s sanity often hinges on proximity to good food, as evidenced by post break-up ice cream binges, and bad-day-at-work pizza parties. I get it.


Legume-based pastas have been popping up in regular grocery stores all over Copenhagen lately, and I am loving them! They are made from just legumes (red lentils, green peas, adzuki beans etc.), they cook in about 6 minutes and contain unbelievably high amounts of protein and fiber, thanks to the only ingredient being, well, legumes. Although I have some “rules” in my diet which exclude most things that I couldn’t recreate in my own kitchen, these pastas are a serious life-saver when I don’t have a ton of time to make dinner, and a seriously great alternative to wheat pasta. I will compromise a little when my sanity is on the line, won’t you?


The brilliance of this dish, besides the fact that it is so fast to make, is that it’s cooked in just one pot! Although it differs from the one-pot pastas I’ve seen online where everything is cooked together from the beginning, my version requires a little bit of timing on your part, adding the asparagus and peas about three minutes before the pasta is cooked. Theoretically, you could toss everything together in the same pot from the get-go, but this produces overcooked veggies, and no one really digs that.

You can use any legume-based pasta you like this, in any shape that appeals to you. And, you can really pick any seasonal veggies that cook in the same amount of time or slightly less than the pasta. It’s great with broccoli, sweet potato, green beans, zucchini or snap peas. I even enjoy this dish cold – so it’s the perfect make-and-take meal for a picnic dinner.

If you are not vegan, this is delicious with some grated Pecorino Romano grated in, or crumbled feta.



Show me your pasta on Instagram: #MNRsanitypasta

Inspirational Sunflower Seed Risotto



Inspiration is a perplexing creature. As someone who relies on a constant stream of ideas to do what I do, having an endless supply is rather essential.

Of all the questions I am asked, the most common of them all is where my inspiration comes from.

The funny thing about this is, I can’t really give a straight answer because I get ideas from everywhere. Literally. Yes of course there are the obvious places like cookbooks, the farmer’s market, my vegetable garden, but I’ve had ideas strike me like lightening while listening to music, smelling a certain scent wafting on the breeze, the colours in a particular vintage dress. My main motivation for writing a cookbook actually came from a postcard I found randomly, which pictured a faceless girl picking wildflowers. Nothing to do with food. At this point I’ve learned that the most important thing for me is to put myself in the way of beauty as often as possible, keep an open mind, and not do discount any sources or ideas as weird, because the best things most often come out of the seemingly strange.

I will say that one thing that consistently brings me a lot of inspiration, is just talking to other people who really love food. Sometimes getting out of my head and into someone else’s, or at least hearing about their experience with a particular dish or special ingredient can help jumpstart a flood of ideas. For instance, the last time I was in Amsterdam teaching cooking classes, one of the attendees came up to me at the end of the day and told me about a very exciting meal she had eaten in Copenhagen, of all places. It was a risotto made out of sunflower seeds. Sunflower seeds! At first this sounded totally bizarre, but then again, I haven’t been able to stop thinking about this seriously inspiring idea ever since. I knew that sunflower seeds were about the same size and shape as grains of rice. They were nearly the same colour. But how would they taste? How would they become creamy? What is it like to boil them?

When I googled it, all the recipes called for a pressure cooker, which makes sense for those that aren’t familiar with the awesome power and health benefits of soaking. I knew that that spending the day in a warm bath would make the sunflower seeds totally relaxed and willing to tenderize in a sultry spa of caramelized alliums for dinner that evening. Also, I don’t own a pressure cooker.

So setting out to make this, I anticipated a week’s worth of trial-and-errors, a pile of dirty dishes and a lot of semi-edible sunflower seeds. But I treated the seeds very much like I would treat rice in a risotto and after one (one!) attempt, it was pretty darn near perfect. And pretty darn inspiring.

To say that this recipe is totally surprising is an understatement. The sunflower seeds are tender and chewy, with just the slightest bit of tooth still left – not unlike the real deal. It’s remarkably simple to make with just a few common ingredients, truly delicious and deeply satisfying. You can make it suit any season as the seeds create a foundation to build upon no matter what time of year you’re enjoying. Since we are finally getting some lovely fresh spring produce here in Denmark, I chose to go that route. I found some beautiful young rainbow carrots, peas in their pods, white and green asparagus and some super fresh watercress. This would be equally lovely with sautéed mushrooms, roasted root vegetables, pumpkin or squash.

I am sure you’re wondering how the seeds get creamy from cooking, and the truth is they don’t – you’ll need to help them out a little. When cooking a rice-based risotto, starch emerges from the grains as they cook, and magically melds with the broth to create a velvety texture. To mimic this I simply blended some of the soaked seeds with equal parts water and added it back into the mix at the end of cooking, the results astounding. This makes the risotto rich and creamy without any starches or carbohydrates.

But what shocks me most of all is how darn flavourful the dish is with such minimal ingredients. The caramelized onions and garlic are really all you need (in this dish, as well as life, I wager) although herbs would be a welcome addition; dried ones during cooking or fresh ones stirred in at the end. My version uses watercress as a finishing touch and is totally lovely with its peppery bite, but I will leave the brilliant blank canvas for you project your own inspiration on to.


Everyone Loves the Sunflowers
Easy-to-find, inexpensive, and nutrient-rich, sunflower seeds are one of my favourite additions to a number of dishes that I make, from breakfast to dinner and snacks in between. They are delicious toasted or soaked, blended up into seed butter or even milk!

Sunflower seeds are one of nature’s highest sources of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E is important for overall health, as it functions as a free-radical neutralizer and prevents damage to fat-containing structures and molecules, such as brain cells, cholesterol, and cell membranes. When the fats in cell membranes become damaged, the function of the cell itself can be compromised. This is why researchers have studied whether diets low in Vitamin E are associated with many diseases associated with aging.

Sunflower seeds are so high in vitamin E, that just one serving of this risotto contains over 100% of your daily recommended intake!

Because sunflower seeds have such a high (and healthy!) fat content, it is best to store them in a tightly sealed glass container in the refrigerator. Keeping them cool will help preserve their delicate, nourishing oils, which can then in turn nourish you! They will also last much longer stored this way. If you purchase shelled sunflower seeds in bulk make sure to sniff the bin first: it should smell fresh and nutty, without any traces of sourness, which can indicate that the fats have become rancid. And always have a good look at the seeds to ensure that they are not discoloured or damaged.



Where do you get your inspiration from? How does it come to you? What have you been inspired by lately? Tell me! Especially if it’s about food…

Wishing you an inspired day! Love always,
Sarah B

The Spring Abundance Bowl



Hey guys, it’s spring.

I go for a walk in the forest everyday with my little babe. Even though he’s too young to even know he has feet, I still take time to point out the buds growing on branches, cherry blossoms opening, and explain how the earth is waking up from its wintry slumber. I think that this year, more than ever, I’ve relished the unfolding of this season because I am seeing it for the first time in so many ways. It’s pretty cool stuff.

I’ve been looking forward to this post for a very long time now. Since I wrote about eating simply and not trying to impress everyone all the time, the idea of Abundance Bowls has really got me jazzed. And you too, as I take it. It seems like we are all hungry for realistic eating these days, and to me that means fast, fresh, and flexible. This Abundance Bowl, like the last one I posted, is just that, taking advantage of seasonal produce and the fresh flavours of now. Living in the moment, and eating in the moment go hand in hand after all.


Pretty Peas
I think peas are a rather underestimated vegetable, considering they are veritable storehouses of essential vitamins and minerals. That’s right. A measly ½-cup serving provides more than 20 percent of the RDA for vitamin C, vitamin K and manganese! True! Peas are a also good source of iron, folate, vitamin B1, phosphorous, magnesium, potassium, and copper. You’ll be getting a serious dose of soluble fiber too, which helps lower cholesterol and control blood sugar.

Peas offer up some heart-healthy vegetarian protein, providing a whopping 9 grams per cup. They are not a complete protein however, so make sure to combine them with a whole grain, like quinoa as I’ve done here, to ensure you are getting the complete essential amino acid profile.

If I can find fresh peas in their pods, I like to shell them and eat them raw. If you prefer to steam them, do so right in the pot of quinoa. Simply place them on top of the quinoa about 3-4 minutes before it’s finished steaming, cover again with the lid until they are tender. So easy! If you can only find frozen peas, place them in the pot of quinoa about halfway through cooking the quinoa so that they thaw and cook – this shouldn’t take more than 8-10 minutes. Frozen peas contain about 10-15% fewer vitamins than their fresh counterparts, which isn’t too bad for such a convenient food! If frozen peas are all that is available to you, use them anyway – they are still super good for you.


If the last Abundance Bowl proved anything to me, it’s that you people really love sauce. For reals. Well, here’s a simple one I’ve been digging lately: a garlicky-dilly-creamy yogurt sauce that compliments peas and asparagus like nobody’s business. I’ve also been drizzling it over crisp greens, sprouts, various grains and open-faced sandwiches. If you’re not into dairy yogurt, soak some cashews and blend them up instead, the results will still be delectable.

The other accoutrement in this sublime springtime bowl of mine, is Quick Pickled Radishes. I think it’s essential to have an acidic hit in all recipes, whether it’s a squeeze of fresh lemon juice or a handful of brine-y capers, so these zesty pink medallions definitely fit the bill. I love the spiciness of radishes, but find that they can be slightly overwhelming raw. When pickled, they still have bite, but it’s more vinegar-y than earthy. These are delicious on sandwiches with creamy avocado, with eggs in the morning, tucked into tacos and folded into salads. I like to pile them up on the side of whatever I’m eating and ceremoniously add them to each bite. The very easy recipe below makes more than you’ll need for four servings of The Spring Abundance Bowl, so enjoy discovering the yumminess they bring to all sorts of meals.

And if you don’t have a particular ingredient on hand, or if you’re just not into one of them, improvise! Think of the recipe here as a guideline and put your own spin on it.


I hope you’re all enjoying the warmer weather, longer days and brighter light as much as I am. Gosh, it’s good to see green all around again, in the forest, in the field and on the table. Let’s celebrate the abundance of spring and be grateful for everything that lies ahead! We made it! Wahoooooo!

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Show me your bowls on Instagram: #springabundancebowl