Category: Dessert

Farewell to Copenhagen Carrot Cake

   94 Comments

carrotcake

Boil the kettle and make a cup of tea folks, this is going to be a big one!

First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldn’t have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness.

If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that “health talk” I kept spewing, was really onto something. Thanks, dude.

carrotcake10

Secondly…and this is really big news…I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didn’t really feel like putting it out there until it was real. Well lemme tell ya, when putting my family’s life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, it’s because I’ve been sorting through all the details that an international move entails. I send my gratitude for your patience.

The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a “when I retire” kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (I’ve been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass – our own grass – and enjoy the quiet and safety of a little community. I’m really excited for everything that is to come, and feeling so grateful for the divine unfolding.

carrotcake4

But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. It’s unlike anything I’ve seen before.

Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I won’t have a working kitchen for some months, but I’ll stay as active as I can on Instagram so you can keep up with my kitchen renovations…I know you’ll want to see all that house porn. Tee hee.

carrotcake11

Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and it’s so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me won’t give up.

In the past I’ve almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, you’ll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (don’t ask) was just weird. The next route I tried was with almond flour, since I’ve been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. I’m obsessed. The only thing that I don’t like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time.

The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since I’d ditched the quinoa frosting idea and knew I’d be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again.

carrotcake8

The Cashew Coconut frosting for this cake is what Canadians would affectionately call a “twofer”. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a “two-for-one” deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadn’t really worked with it like that before. It provided a more even layer, but it’s also a little harder to control. Either way it’s delicious, so don’t worry about making the wrong choice…there isn’t one! The flavour is major: I’m talking soooo cream cheese-like that even I was confused.

If you’re not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you can’t find pineapple like this, dates, raisins, dried figs or apricots would also be good, but I’d skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds.

Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just won’t quit. I’ve learned a lot in the past decade, and this cake is an expression of that. It’s something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now it’s time to celebrate all the things!

carrotcake2


Who knows what the future holds – the world seems so crazy these days – but I do know that I still have steam in me to keep going with this heart project, if you’re all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years…

xo, Sarah B

*   *   *   *   *   *GCR_logo

portugal_collage

Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! It’s this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, I’ve been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! We’ll show you how. Click here for more info, and see you in magical Portugal!

Secret Ingredient Frozen Hot Chocolate

   91 Comments

IMG_9758

When I was in high school, the cool thing to do at lunch was eschew the basement cafeteria (obvi), leave the grounds altogether, and go to the local coffee shop. This made us feel like “adults” or something, sitting on plush velvet sofas, gossiping about so-and-so’s new haircut, and whose older brother we’d make out with while sipping a beverage that cost at least an hour’s worth of babysitting. Of course none of us really liked coffee, so we would blow our money on Italian sodas, fruity teas, and smoothies. When the warmer months rolled around, sandwich boards everywhere would announce that our very favourite, coffee-free drink was back in town: the Frozen Hot Chocolate.

Now, if you have never lived in North America, the name and entire concept of this beverage I’m sure eludes you. Isn’t it an oxymoron, frozen hot chocolate? Yes, I suppose it is, but then I also suppose that is the point – to confuse you enough that you want to buy one. There is a famous restaurant in New York City that first came up with this drink, and although I’ve never had the original, plenty of franchised cafes have made their own versions of what it essentially, a frothy chocolate milkshake.

In the past few weeks the weather here in Copenhagen has warmed up and I’ve finally been in the mood for cool, blended drinks again. But instead of using frozen bananas and other blood sugar-spiking fruits, I’ve been experimenting more and more with frozen veggies instead. The results are surprisingly delicious and I’m thrilled to have a few new veg-centric smoothies on lock. This is just one of them.

frozenhotchocolate

The surprise ingredient in my frozen hot chocolate is…wait for it…cauliflower. Now this may sound totally weird, but please trust me, it’s delicious. Not even in a compromising way. The first sips are pure chocolate paradise, followed by a slight cruciferous waft, which then disappears again, conveniently, for those of us who perhaps don’t like vegetables at all (I’m looking specifically at my three-year-old son right now). All in all, this is one frosty, chocolate-y miracle of a drink for summer and I’m making it every morning to celebrate liquid vegetables tasting like candy.

Cauliflower Power
Did you know that a cauliflower is actually a little head of thousands of compact flowers? Call me a hippie, but I like the idea of mowing down on a meadow. It makes me smile. Cauliflowers are white because they do not contain any carotene, the pigment found in things like carrots and broccoli, but what it lacks in vitamin A, it makes up for in potassium, folic acid, and vitamin C. And it may surprise you to learn that cauliflower is 25% protein and among the cancer-fighting cruciferous family that includes Brussels sprouts, cabbage and kale.

Since this recipe calls for frozen cauliflower, I know some of you will be wondering if that changes the nutritional content in any way. I’m happy to report that a recent study done on the freezing of cauliflower has shown its nutrients to be fairly stable after one-year freezer storage. Cauliflower in the study was blanched in near-boiling water for three minutes prior to freezing for one year. Numerous phytonutrients were evaluated in the study, including cauliflower’s sulfur-containing compounds. While nutrients levels were typically reduced after this year of freezer storage, loss of nutrients averaged about 15-35%. Although I always recommend eating fresh vegetables, there are some (fun!) applications that benefit from using the freezer. And it’s great to know that it doesn’t pose too much a treat to those precious nutrients. Plus, frozen veggies (and fruits) can be lower cost, especially when the fresh version is out of season. If you’re on a budget, frozen produce is a respectable way to get your plants in!

IMG_9800

The important part of this recipe is that you use frozen cauliflower, either purchased that way, or a head of cauliflower prepared ahead of time – washed, chopped into florets and frozen overnight. Similarly to how a frozen banana behaves in a blender, cauliflower too takes on a creamy-frothy consistency that works extremely well in this context. I also like to freeze the milk into cubes since this helps to keep the drink very cold and light. Dates sweeten the mixture, and you can scale these up or down depending on how hardcore you are. The cacao powder I’ve used is raw, but you can also use regular cocoa powder in a pinch, or if you’re on a budget.

This recipe is a mere 4 ingredients, but if you feel like gettin’ fancy, by all means top that frozen hot chocolate with coconut cream (from a can of coconut milk, chilled in the fridge overnight) and some cacao nibs. You can also add some ingredients to the blend itself, like a handful of soaked cashews for extra richness, a scoop of protein powder (I like sprouted pea, sprouted brown rice or hemp), vanilla, or even fresh greens (spinach is very good at hiding in this too).
The point of all this is to have fun and enjoy something that tastes like it’s pretty indulgent, but secretly good for you.

IMG_9770

Secret Ingredient Frozen Hot Chocolate
Serves 2-3

Ingredients:
2 cups / 250g frozen cauliflower florets
1/3 cup / 100g pitted dates
6 Tbsp. raw cacao powder
approx. 1 ½ cups / 350ml plant-based milk (I used oat milk)
handful of ice cubes (made from either plant-milk ice or water)

Optional ingredients:
Pinch of vanilla powder
coconut cream (from the top of a can of coconut milk)
cacao nibs
handful soaked cashews
protein powder

Directions:
1. Place all ingredients in a blender and blend on high until smooth. Add more liquid if necessary (mixture should be relatively thick).

2. Top with coconut cream and cacao nibs, if desired. Enjoy immediately.

IMG_9776

*   *   *   *   *

M+Sportrait1smalllogo2

You guys!!! I am so pumped to finally announce my upcoming wellness retreats this fall. We are going to two spectacular European locations: Ibiza, Spain and Comporta, Portugal. Both simple and luxurious, we have found the perfect settings to unwind, and press the reset button. Our Wild Heart High Spirit program combines inspiring cooking classes and nutrition workshops (lead by yours truly) with delicious movement classes, yoga, pilates and dance by Living Yolates that will both strengthen your body and open your heart. These seven days will nurture you on all levels of your being, help you realign with your internal guidance system, and ignite you on your journey towards greater health! Join us for this incredibly special, once-in-a-lifetime opportunity, with Golden Circle Retreats.

Breakfast Buckwheat Florentines

   116 Comments

IMG_9614

“Done is better than perfect.”

I can’t tell you how many times I repeat this to myself on a daily basis, as a sort of mantra to soothe and convince the perfectionist inside me to just follow through. To just put it out there.

I almost pushed “publish” on this blog post yesterday afternoon, but something was holding me back. Two things, in fact. First, the photos weren’t what I wanted them to be: they were on the boring side without a lot of colour, and not really inspiring. Second, the recipe itself just wasn’t there. I was trying to make a vegan yogurt coating with coconut butter and although it was tasty, the texture was all wrong: chunky and gritty. Was it good enough? Probably. Would anyone have noticed what I saw as shortcomings? Probably not. But could I deal with it? Apparently, no.

florentines2

As I was putting the finishing touches on the post, it hit me like a bolt of lightening: I needed to use cashew butter to achieve the silky consistency I was after. Noooo! It was the solution I had been calling in, but to arrive at the witching hour just seemed cruel. How could I start all over at this point? Was I crazy to even try, considering I didn’t know for sure that it would work out? With only minutes to make a decision, I hopped on my bike and cycled to the health food store. Again. Cursing myself, my brain, my ridiculous inability to know when to let go, and my insistence that what I put out in the world is my absolute best, really started to annoy me.

I bought all the ingredients for the third time, raced home, and got to work. The cookies were the best they’d ever been. Perfect, in fact. But was it worth it?

For anyone out there nodding their heads in recognition that they too, have these borderline masochistic tendencies to achieve an arbitrary portrait of perfection, may I ask what it is that drives us to create and then hold it all back if it’s not exactly what we imagined in our heads? Because nothing is perfect! When do we draw the line and just push “publish”? Is done really better than perfect? Because done for me it seems like settling for mediocrity a lot of the time. Even if it’s just a friggin’ cookie.

I’m not looking for answers here, just venting I suppose. But if you want to share your similar struggles, feel free in the comments. It’s not often I open up or vent in this space, so maybe we can all throw a perfectionist party, and make sure to have these very perfect cookies on the table.

IMG_9577

Speaking of! Florentines are traditionally almond-centric biscuits, sometimes with the addition of dried fruit like cherries and orange zest, with a rich chocolate coating on the bottom. Because I really love dessert for breakfast, I was motivated to make a morning-appropriate version that wouldn’t make me feel like a glutton. I chose to add some buckwheat to the mix since I love to start my day with whole grains, and swapped out the chocolate for a vanilla-cashew butter coating that I basically want to pour over my entire life. Like I mentioned, my original thought was to go with something yogurt-like, but once I made this saucy concoction, there was no need to pretend it was something else. Pure, divine, silky-smooth pleasure glaze! Ahem.

florentines3

I love these cookies because they are so simple to make with just a few ingredients, and incredibly fast. On my third testing, they were done – mixed, baked and glazed – in 20 minutes. If you’re in a rush to get your treat fix, leave the cashew coating out of the equation, and you’ll still have a gorgeously tasty and satisfying little snack.

As far as additions and flavours go, these wicked little morsels are kind of a blank slate. I made a couple batches with orange zest and one without. Personally, I really loved the citrusy warmth that the orange lends, and its nod to morning fodder, but you can also omit it for a more neutral taste. Instead, spice them up with cinnamon, cardamom, lemon zest, rose, lavender, coconut etc. I think adding cacao nibs would also be really delicious, as would dried blueberries, dried figs, or apricots. Whatever you choose to do, get ready to be very excited to get up in the morning. Couple these cookies with a turmeric latte, a piece of fruit and you’ll be good to go. Until 4 o’clock when you want another one.

IMG_9608




IMG_9629

Once I started editing the new photos for this post, I realized that the last batch of Florentines weren’t as golden, or as flat as the previous batches. I decided to let that one go. And I’m very proud of that.

*   *   *   *   *   *

Hey Copenhagen! Just a reminder about my first two cookbook events in CPH this Spring. The first will be an intimate talk and demonstration at SLOW Copenhagen, and the second will be a magical, celebratory dinner in collaboration with the local, organic grocer and kitchen, Kost. Click on the images for more info and tickets! Can’t wait to see you there. 

slow_mnr_eventbrite
kost_mnr_eventbrite5