Category: Vegan

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

Revolutionary Pancakes


Revolutionary Pancakes // My New Roots

When I was pregnant, you wouldn’t believe how many people told me how much fun it would be cooking for a little person someday. Although this seemed like an obvious thing, I kind of shrugged it off, thinking that it wouldn’t be that awesome. I think part of me feared the pressure, or the possibility of cooking becoming more of a chore than a pleasure.

Although I’ve had my fair share of noggin scratchin’, I have to say that cooking is now more than a pleasure. It’s moved into a greater creative place, I feel freer, and I’ve discovered so many cool things through the challenges.

Take this recipe for example. Seeing as happy accidents seem to be at the core of what I do, it’s no surprise that the recipe for Revolutionary Pancakes evolved from something other than what it was originally intended for. In July of last year I blogged about Raspberry Ripple Buckwheat Porridge. Around this time, I was beginning to give my little babe whole grains, but because we chose to let him feed himself, it was hard to actually get enough in him – the floor had all it could handle, thank you. One day after blending the porridge up, I looked at the still-hot skillet on the stove from my husband’s eggs, and mused about pouring my own breakfast into the pan. So I did. And it made a pancake. A pretty perfect, tasty, sprouted pancake that my baby could actually pick up and eat himself without supplying the hardwood with yet another coat of whole grain goodness. For the win.

This got me pretty excited. Not only did I have a new and very popular meal for my wee one, but a new a very popular meal for myself. I’ve been experimenting a lot for the last 9 months with this one and I’m thrilled to say we have a rather fool-proof recipe on our hands, dear friends. Pancakes for everyone!

And what is so revolutionary about them? These pancakes contain two ingredients. They are flour-free, sugar-free, gluten-free, and vegan.  They use soaked whole buckwheat and any other grain you have in your pantry; brown rice, quinoa, millet and amaranth are my favourites. Add-ins are welcome and sneaking some fruits, veg or superfoods into these is totally possible. Lastly, and my favourite aspect, is that you don’t even get a bowl or spoon dirty in the process since you can soak the grains right in your blender, then pour the batter straight into the pan.

Revolutionary Pancakes // My New Roots

Flour Power?
I am trying my best to live a flour-free life. Why? Because even if I buy “whole grain” flour at the store, I don’t really know how whole grain it actually is, how long it’s been since it was processed, and just how that went.

If you consider foods’ three mortal enemies: heat, light and oxygen, flour seems like it may be on the losing end of this battle. Grinding grain inevitably exposes its insides to the three foes, so keeping grains whole right up until you’re going to consume them is no doubt the best practice to avoid losing vitamins, minerals, and gaining serious un-desirables, such as oxidized fats.

To remedy all of this, we can grind our own grain and use them right away. Soaking the whole grains first, then using them in a recipe such as this one, is the easiest method for most of us. We can also make our own flour, either in a dedicated grain mill (which can be expensive) or with something as simple as a coffee grinder. I also really love buying rolled oats (not quick-cooking or instant) and grinding them in my food processor to make flour. This is a really easy and inexpensive way to ensure I’m getting a whole product, ground fresh and full of nutrients.

If you are going to buy flour, make sure it has an expiry date (as all food should go bad at some point, eh?) and surprise! Keep it in the fridge. That’s right, all sealed up tight in a cool, dark place. If you are someone who does a lot of baking and goes through flour very quickly, no need to worry about this too much, but if you’re a sporadic baker like me, keep the enemies at bay.

Revolutionary Pancakes // My New Roots

I must be upfront and inform you that these are not like the familiar, light-n-fluffy American-style pancakes, or whisper-thin European crêpes. Because they are not made with white flour, or flour at all for that matter, they are substantial in taste and texture. On the grounds of their potential density, I like to make mine on the thin side, and relatively small. You can thin the batter out quite a lot if you do like crêpes, but they will inevitably be chewier – a quality I quite like.

I’ve always been an enthusiastic pancake eater because they are the prefect blank canvas for all manner of healthy, tasty toppings. I like to crown these particular ones with homemade nut butter, fresh seasonal fruit, hemp seeds, coconut, and of course maple syrup, honey, or jam.

As a bonus, I’ve included a quick recipe for luscious Ginger-Vanilla Cashew Cream. Since I posted a picture of it on Instagram, it would be almost cruel not to provide you with the ingredients and method, however simple it all is to make. What’s groovy about pairing this with the pancakes is that you’re already soaking grains for breakfast, so giving the nuts a bath before bed seems like no extra effort at all.

Revolutionary Pancakes // My New Roots


*   *    *    *    *    *

One more exciting thing to mention is The Guardian’s magazine, Observer Food Monthly has published a story about the wave of healthy eating washing over the globe and the women who are at the forefront of this movement. The cover features The Hemsley Sisters, Ella Woodward, Anna Jones, and yours truly (a very dolled-up version, I might add). Read the article and get one of the spring recipes from my cookbook, here.

OFM cover

Winter Rainbow Panzanella



Dear colour. I miss you. Please come back soon.
Your pal,
Sarah B

I’ve joked before about the oh-so dark, single-toned, and super grey city Copenhagen becomes in the winter. After months upon months of this, I feel as if my eyes have turned into little slits, and only capable of seeing in black and white. Needing some kind of sign that I wasn’t turning into a subterranean mammal, I cycled down to the central market of Copenhagen last week to find some inspiration in the form of light and colour. I was pretty shocked when I arrived to see a plethora of vibrant veggies, all lined up and waiting for me take them home. I guess I’d gotten into such a routine with my shopping that I had failed to remember that winter does in fact offer a lot of brightly hued food, and that I am, undoubtedly, a human.

Excited and hungry, I hurried home with a whack-load of produce and a plan brewing in my brain. Oh the colours! Oh the possibilities! Oh what a nerd I am! With some stale sourdough rye sitting on the counter and a knob of ginger in the fridge, a hearty, satisfying salad began to take shape in my mind, a rainbow swathe of vegetables stretched out before me like a beacon in a stubborn steel grey sky.


Super Cool Kohlrabi
Kohlrabi is a mysterious and intimidating vegetable, don’t you agree? I’ve gotten a lot of questions about this prehistoric looking creature, as many of you out there seem to be quite scared of even taking it home!

Well fear not. Kohlrabi is not going to take off a finger or worse if you approach it with a knife. It is a rather gentle and yielding brassica, a cross between a cabbage and a turnip that can be enjoyed cooked or raw. Its pleasantly crisp texture is perfect julienned in salads, but it’s also a tender treat roasted in the oven in slices or batons. The flavour is somewhere near to broccoli but a tad milder and sweeter. I really like it in soups as well, blended up with white beans or chickpeas. The leaves are also edible and very delicious in salad or stir-fried with garlic like collards or Swiss chard.

Key nutrients in kohlrabi include vitamin C, for fighting infection, vitamin E for preventing arterial plaque build-up, and a range of B-vitamins for combating stress. The potassium in kohlrabi helps the body maintain proper fluid balance, while the calcium manages the acid/alkaline balance of our blood. Other minerals in kohlrabi include iron, magnesium and zinc.

When buying kohlrabi, look for bulbs that are firm, smooth and free of holes or cracks. Typically this part of the vegetable is pale green, but you can also find purple varieties like the one pictured above. The younger ones can be eaten with the skin on, but as their season (late fall to early spring) stretches, you’ll find peeling the more mature bulbs is a tastier choice. The leaves should be taut and unblemished. To prolong the kohlrabi’s shelf life, remove the leaves and wrap them in a damp towel, place them in a plastic bag in the fridge for up four days. The root bulb can be stored separately in the crisper as well, and will keep well for couple weeks.


To the panzanella! Traditionally, this is a salad made with stale white bread and tomatoes, a popular dish in Tuscany. My version is a far, Nordic cry from the classic, but it’s a meal in itself and a very satisfying one at that, since there is just so. much. going. on.

The key to building this dish, or any dish for that matter is layers and balance; flavours, textures and of course, colours. Taking into consideration that the base of this dish would be hearty winter greens I knew that I needed something creamy and yielding, like roast veggies, and something dense and crusty, like the Garlic Sourdough Rye Bread Croutons to contrast and compliment. From a flavour perspective, especially in salads, balancing tastes is very important for success. Because the roast vegetables are so sweet, it’s important to have an acidic hit to add brightness. I made some very tasty Ginger-Pickled Carrots in advance, but capers would also be a nice touch if you are pressed for time. The point is to step back and look at your dish as a whole, then adjust all the levels of salt, sugar, and acid as needed tipping the scales until everything is just right.

And just a special note about these croutons, because they are so darn delish. I first came up with these in the good ol’ days when I was cooking at a very small café here in Copenhagen, inventing new dishes every day and being creative with what I had available. The odd time we had any leftover rye bread, I would make these garlic croutons, few of which actually made it onto any finished dishes because I would typically eat them all up before service with my kitchen mates. They are addictive. The kind of thing you wouldn’t necessarily think of as a terrific little snack, but wow, are they ever hard to stop eating! There is a high amount of garlic-to-bread ratio, but because Danish rye is so rich and flavourful, you’ll need that amount of garlic to be heard. If you’re using a lighter bread, a spelt loaf for instance, you can scale back just a touch unless you really love your garlic and/or not planning on making out with anyone for a couple days.

This dish may seem component-heavy, but most of these elements can be made in advance so the whole thing comes together when you’re ready. The only thing you need to do before serving in fact, is massaging the kale and kohlrabi leaves.

Now excuse me as I dive face first into this bowl of rainbow ecstasy! Okay, good-byyyyyyeeee!


*   *   *   *   *   *

Hey guys! I have some very exciting news…I’m going on tour with my cookbook! Although we are still working out some of the hard details, I wanted to let you know when and where I’ll be so you can make a note of it. It would be so rad to meet you, and I hope that you can come out and celebrate! I will update this page and post the events on my Events page and Facebook as they are finalized. Looking forward to it, more than you know!

My New Roots - Inspired Plant-Based Recipes for Every SeasonTORONTO
April 9 – 14

April 15 – 17

April 18 – 20

April 22 + 23

I hope that everyone who has pre-ordered the book is enjoying the Bonus Pack of recipes! Thanks for all of your very positive feedback so far. There is still time to get yours if you’re interested…click here!