I think if you ask a lot of people around the world about their favorite food, they would say pizza and I definitely can't blame them since it's also one of my favorites. There is just something so amazing about a crust with tomato sauce topped off with your favorite toppings that just get you every time. 

However since I don't eat gluten or gluten free flours I've had to get creative with the crust. This crust is super easy to make and all you need is potatoes (and some salt) which makes it super accessible. The sauce is also super simple and if Im honest, it's one of my absolute favorite tomato sauces I've tried - and that's a lot, haha. 

For the toppings you can obviously use whatever you want. I like to keep my pizza simple but would definitely also add a layer of cheese sauce and basil pesto from time to time. So, let's stop talking about the pizza and get into how it's actually made: 

If you want to try even more pizza recipes and build the perfect pizza for you then I've just published an eBook with all the pizza recipes you need - click here to order it in English. Click here for the Danish version

1 pizza // total time: 1 hour

8 cups peeled and cubed potatoes (1200 g)
1 tsp. Himalayan pink salt fine

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius.
Peel the potatoes for the crust, cut them into cubes. Boil the potatoes in a pot for 10 - 12 minutes until tender. Strain away the water and mash the potatoes with a potato masher. Stir in the salt and place the mixture on a piece of baking paper.

Place a piece of baking paper on top and roll out the mixture evenly – around 12 ½ x 14 inches and 1/5 inch thick or 32 x 36 cm and 5 mm thick. Remove the top piece of baking paper and place the crust on to a baking sheet.

Bake the crust in the oven for 30 – 35 minutes until golden brown.

When the crust is done, remove from the oven and leave to cool on a grate for about 10-20 minutes. Afterwards it is easy to flip and remove the baking paper. 

1 pizza // total time: 30 minutes

1 lb tomatoes (400 g)
1 onion
1 clove of garlic
½ a Medjool date, pitted
½ tbsp. dried basil
½ tbsp. dried oregano
½ tsp. paprika
½ tsp. Himalayan pink salt fine

Cube the tomatoes and place in the blender.

Peel the onion, cut into quarters and place in the blender.

Peel the garlic and place in the blender along with half a date.

Blend until the sauce is as smooth as possible. The sauce will have some structure.

Place the sauce in a sauté pan and allow to boil under a lid at medium heat for 10 minutes.

Add salt and spices; mix well and boil the sauce for a further 5 minutes.

Ready for the baked pizza crust. 

For toppings you can choose to go wild and throw on whatever your heart desires. I absolutely love onion and preferably a bit thick so they are nice and soft and I'm currently loving peas with everything so that's also a must on my pizza. 

I was in the mood for a super simple pizza so I left out basil sauce and cheese sauce which are usually a staple on my pizza. The recipes for the basil pesto sauce and the cheese sauce can be found in the eBook but I am definitely thinking about posting the cheese sauce recipe on my blog. 

But when the pizza is ready and you've put on the sauce it's time to decorate with your toppings. Once done, place the pizza back in the oven for a further 15 minutes at 400 degrees Fahrenheit or 200 degrees Celsius. Ready for serving. 


As I have MCS (multiple chemical sensitivity) which means that I am sensitive to smells and chemicals I cannot use regular (cruelty free and vegan) deodorants so that means I have to look the completely natural and homemade way. I am pretty used to that since I have been using a homemade deodorant for many years now and it works pretty well for me. 

I really did have no intention of changing up my deodorant but then the glass jar filled with a fresh batch of the mixture was lying on the floor in many pieces so I guess the universe had a different idea. 

It was actually my mother who tried this first and she has been loving it for a few months now so I wanted to give it a go as I was too lazy to make another batch of deodorant (not that there is much effort needed, haha..) 

So, what is this using lemon as deodorant all about? 

When I first heard this from my mom I thought she was kidding. But it is literally just using a small slice of (organic) lemon juice and rubbing in on the armpit area.. and it was supposed to keep you smell free. Okay, that sounds a bit too good to be true. But is it?

A few things before I talk about my experience: 
  • I have not used a regular chemically filled deodorant for years so therefore I have experienced a detox period. You will have a detox period if you go from a regular deodorant to such a natural alternative. 

  • I eat a vegan wholefoods diet with lots of fruit and veggies which does have a huge impact on sweat and sweating in general - at least that's my experience. 

  • I do not shave my underarms which some people think make you smell more but in my case (and in my mother's + a few other women I know) it actually does the exact opposite. I smell less with hair under my arms.

I was super excited to try this! So let's get into the details of how it works and if it works:

Before my shower, I cut a piece of (organic) lemon, took it with me into the bathroom along with the rest of my stuff and showered like I always do. When I was done and ready to use it, I dried my armpits and applied the lemon in circular movements leaving lemon juice on the area. I let it dry for a few minutes while drying my hair and opening the window.

To prevent any lemon pieces to get stuck in the hair I squeezed out the lemon juice in my hand and applied the juice to my armpit. Now all there is to do is wait and see if it works. 

How long does it last? If at all? 

4 hours later I decided to do a smell test to see if it was working. This was a very hot day, I had been cycling in very windy weather, so I had been sweating a bit. But I did not smell. At all. 

8 hours later it was still hot outside, I was very warm yet there was still no smell. 

12 hours later and still nothing. I was excited to see if I needed to reapply in the morning. 

24 hours later, the next morning and there is still, still no smell at all

and I literally sit here writing this 3 days later with oily hair, I have been sweating a fair amount from dancing and doing some movement yet I literally do not smell at all. I don't really know for how long I will keep going because it would be nice to shower, haha. But I am incredibly impressed!

As I mentioned, in these three days the weather has been warm, I have been cycling and raised my heart rate while dancing - but I will not say that I have been profusely sweating from a hardcore workout. 

I have now been using lemon as deodorant for a few months now and I absolutely love it! I can go days without smelling - I do however like to apply the lemon juice in the morning whenever I have to go out. Just clean the area with a wet cloth and afterwards reapply.

Since starting to use this lemon juice deodorant I have started working at a café again where I move around quite a bit - it gets me sweating a lot! When I'm done and doing a smell test there's only a faint smell of sweat when getting my nose down closely to the fabric of my clothes - you have to get really close so it's not like you can stand close to me and smell it.

However, I have found that if I apply the lemon just before heading to work then the only thing my shirt will smell of when I'm done with my shift is the deep fryer, haha.

I'm really impressed!

What is amazing about this 'deodorant'? 
  • It works wonderfully!
  • It is super easy to use
  • It is completely natural, low waste and vegan friendly
  • There are no deodorant marks on clothing

Any cons? 
  • You have to create a new habit of remembering to bring it into the bathroom with you - it is also not the biggest deal to just wait and put it on after you are done. 
  • I don't know how big of a con this is because it has yet to bother me but as you rub the lemon - and especially if you have hair under your arms - some lemon pieces can come off which you kind of have to shake off. You can also prevent this by squeezing the lemon juice into your hands and apply to armpit.
  • As lemon is an acid it can sting with open cuts or I would imagine after shaving as shaving leaves cuts on the skin. I have only tried this method with hair under my arms. 

I am absolutely.. like, I am so surprised at how well this works for me but I am not mad about it, haha. This is such an easy way to use deodorant and to throw a lemon in my bag when I need to travel is so easy.

Thank you so much for reading! Let me know if you have any questions, I'll be happy to answer and I hope to see you again soon.


I have just finished a recipe week. A recipe week that was vegan but also follows the Medical Medium protocol. I have been asked a few times why I follow the protocol so I thought I would talk a bit more about it here. This protocol has drastically improved my life and my health. 

Everything I eat on this protocol is fruit and vegetables, nuts, seeds, coconut and herbs. That is it. And I have been following this protocol for one and a half almost two years now. I'll definitely share more of what I eat in a day as well as the foods I don't eat + why that is. 

The reason why I decided to try this out was because I was dealing with some physical as well as mental things that caused me pain and kept me from living a 'normal life'. 

And following this protocol has.. healed me in ways I could have never imagined I would ever heal again. I am free of things I was told to just learn to live with, I am free of things I have been struggling with for many years.

So what has changed since following this protocol? 

I no longer have daily headaches. This was something I was told to live with which broke my heart because it is something that can keep you from doing a lot of things simply because you just cannot do it. It is one of the most freeing things that has happened since following this lifestyle. 

I have not had a migrane attack since following this protocol. I used to get severe migraine attacks every six months with some auras that made me fear the attacks. It has almost been two years and I have not has an attack since. 

The auras include: my left hand going numb, my legs going numb meaning I couldn't walk, my tongue and lips would be swollen and I would not be able to talk. And the places that would go numb would tingle and the control would be gone. 

PMS with extreme mood swings and when I say extreme, I mean extreme. I was a horrible person to be around and I am so glad that this is behind me. Today, I have noticed that when I have my period I am quick to get irritated but it is no where near as bad as it used to be. Today it helps to count to 10. 

It has been forever since I have had ear pain and inflammation (incl. otitis media) along with catarrh. It has been years since I have experienced severe ear pain but the protocol has helped with the random ear pain I would experience before. Now the only time I experience ear pain is on a plane. 

I no longer feel restlessness, fatigue, dizziness and insomnia is gone. These were also some of the things I was struggling with on a regular basis and the fact that I no longer experience this has improved my life so much! My sleep is not completely normal, it takes some time before I fall asleep but unlike before I get all the way down into the deep sleep state. 

I no longer have trouble breathing. I used to have a hard time taking a deep breathe and sometimes I would find myself holding my breath which is something I no longer deal with. 

My face acne is almost gone and the acne on the rest of my body has improved a lot and that is something I have been struggling with for many years so it is incredibly nice to see improvements! You can see before and after photos right here. 

Some 'smaller' changes: 
  • I have almost no mucus in my nose and throat - with the exception of being exposed to air condition and the pollen season.
  • I not longer sneeze more than 20 times every morning - with the exception of pollen season. 
  • I no longer have thin hair and nails and my skin is no longer dry and rough (elbows, heels, hands and lips). 
  • I no longer experience gum pain, frequent nosebleeds or urinary tract infections (UTIs). 
  • My throat is no longer sore and my nose no longer burns on a regular basis. 
  • The keratosis pilaris on my arms have healed 
  • My digestion has improved by miles
These are the changes I have noticed during the time I have been on this protocol and I am sure there are a lot of changes inside that I do not notice. If you have any questions or there's something you would like me to dive more into them please let me know.


Last day of this round of recipe week! Thank you so much for following along. I have enjoyed sharing these amazing recipes with you and I will definitely be back with another round in the future. Today we are finishing off with one of my favorite recipes; the vegan scalloped potatoes. This is the vegan version of the Danish 'flødekartofler' which is a well-loved food here in Denmark - but definitely not vegan as it's filled with dairy. But here is the vegan version (that's in my opinion a lot better): 

4 servings // time: 2 hours and 10 minutes

3.3 lb - 4.4 lb potatoes, (1 ½ - 2 kg)
2 onions
1 cup shredded coconut
1 ½ tsp. Himalayan pink fine salt
Ca. 3 cups water

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.

If the peel on the potatoes is ugly then peel them, otherwise just scrub them and use them with the peel on. With the peel on you only need 3.3 lb or 1 ½ kg whereas if you peel them you need 4.4 lb or 2 kg.

Cut the potatoes into thin slices and place them in a heat resistant tray greased with coconut oil or lined with baking paper. Set aside.  

Peel and cut the onion into quarters and place in the blender along with the shredded coconut, salt and half of the water. Blend until smooth and adjust the consistency with the rest of the water until you get a creamy consistency.

Pour the liquid into the tray with the potato slices and distribute the liquid evenly in the tray, between the potato slices, using your hands.  

Smooth out the surface.  

Bake the potato dish in the oven for 75 - 90 minutes until the potatoes are tender and golden. Ready for serving.


Want more recipes? 

Check out my other recipes on the blog or go to my shop to find eBooks filled with delicious recipes. 


You might be thinking 'bell pepper? in a smoothie? and it's good??' and I get what you're saying. That what my exact thoughts when my mother suggested her idea for a recipe for our simple smoothie eBook (Danish link here). But here's the thing, bell pepper along with orange just works! I have no idea how or why but this is such a good smoothie I ate it everyday for weeks afterwards and I still love to make it from time to time.

2 cups strawberries (250 g)
½ red bell pepper (capsicums)
1 banana
3 Medjool dates
Juice of 2 oranges, (1 cup)

Place the ingredients in a blender and blend until smooth and creamy.


Want more recipes? 

Check out my other recipes on the blog or go to my shop to find eBooks filled with delicious recipes. 


Welcome back to day 5 of recipe week - I hope you are enjoying the recipes so far! One thing I absolutely love and that's super simple to make for dinner is cubed oven baked potatoes. And these you can spice up with everything or go for a simple salt version if what's what you're in the mood for. Today I am sharing three super savory, super amazing spice recipes that can be used on your oven baked potatoes or maybe to spice up a dressing. Without any further a do, let's get into the spices:

Pizza spice
6 tbsp. dried oregano
3 tbsp. dried basil
3 tbsp. garlic powder
2 tbsp. dried thyme
2 tbsp. dried marjoram
2 tbsp. paprika
1 tbsp. dried rosemary
1 tbsp. onion powder

Mix all the ingredients together and store the mixture in an airtight container in a dark cabinet.
Use 2 tbsp. of the mixture + 1 tsp. Himalayan pink salt per 2.2 lb (1 kg) potatoes/veggies.

Hot spice
6 tbsp. garlic powder
2 tbsp. celery powder
2 tbsp. paprika
1 tbsp. onion powder
1 ½ tsp. mustard powder
½ tsp. ground cayenne pepper

Mix all the ingredients together and store the mixture in an airtight container in a dark cabinet.
Use 2 tbsp. of the mixture + 1 tsp. Himalayan pink salt per 2.2 lb (1 kg) potatoes/veggies.

Pommes spice
4 ½ tbsp. sweet paprika
3 tbsp. dried basil
3 tbsp. dried oregano
2 tbsp. onion powder
1 tbsp. dried parsley
1 tbsp. dried rosemary
1 tbsp. dried marjoram
¾ tsp. ground coriander

Mix all the ingredients together and store the mixture in an airtight container in a dark cabinet.
Use 2 tbsp. of the mixture + 1 tsp. Himalayan pink salt per 2.2 lb (1 kg) potatoes/veggies.


Want more recipes? 

Check out my other recipes on the blog or go to my shop to find eBooks filled with delicious recipes. 


I have to be honest, I am not the biggest fan of bearnaise sauce, in fact I do not like it at all. So why am I sharing a recipe? Well, it is something a looot of people enjoy and my mother and I have been asked about a vegan and medical medium friendly version a couple of times so I thought I'd share it. This recipe is super incredibly easy and it is without soy or tofu but instead based on potatoes! Let's get into how to make it: 

2 cups of peeled and cubed potatoes (310 g)
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. freshly squeezed lemon juice
2 tsp. dried tarragon
½ tsp. Himalaya pink salt fine

Peel the potatoes for the sauce and cut into cubes. Place in a pot with water and boil for 12 minutes until tender. 

Strain away the water and place the potatoes in the blender along with the rest of the ingredients.

Blend until smooth, season with salt and set aside.  


Want more recipes? 

Check out my other recipes on the blog or go to my shop to find eBooks filled with delicious recipes. 


I absolutely love peas! Which is so weird because when I was a kid I despised them with every last bit of my heart. That's the magic of veganism, at least one of them, you start to love things that you have never even liked - I even have a whole series on that: foods I started loving after going vegan. This pea pie is everything and along with a good salad you have a pretty amazing meal if I do say so myself. Let's get into the pie and I'll see you again tomorrow:

2 servings // time: 1 ½ hour // tart dish: 28 cm

3 ½ cup peeled and cubed potatoes (500 g)
½ tsp. Himalayan salt

1 ¼ cup peas (175 g)

Pea crème:
3 ¼ cup cauliflower rice, frozen (350 g)
1 ¼ cup peas, frozen (175 g)
1 tbsp. water
½ tsk. Himalayan salt
1 tbsp. arrowroot powder
Optional: onion- and garlic powder

Preheat the oven at 400 degrees Fahrenheit // 200 degrees Celsius.

Peel the potatoes and cut them into cubes. Boil the potatoes in a pot for 10 - 15 minutes until they are tender. Strain away the water and mash the potatoes with potato masher. Stir in the salt and place the mashed potatoes in a 28 cm tart dish lined with baking paper. Distribute the mashed potatoes evenly in the bottom of the tart form and up the sides with the back of a moisten spoon.

Bake the tart crust in the oven for 25 minutes until golden brown.

Place the cauliflower rice and peas into a pot along with 1 tbsp. water and sauté the vegetables until tender but not brown and the water has evaporated; it takes about 5-10 minutes. Stir frequently so it does not burn.

Place the cauliflower rice and the peas into the blender along with the rest of the ingredients and blend until smooth. It can be tricky for the blender to get started so use the tamper and/or a spatula to help the blender on the way.

Season with salt, onion-and garlic powder.

Distribute the crème into the crust in an even layer smoothing out the surface.

Distribute the peas evenly on top of the crème and press them lightly into the crème.

Place the tart back in the oven for 20 – 30 minutes until golden and the crème is stiff.


Want more recipes? 


Welcome to day 2 of recipe week! Today we are making something that I absolutely love when having a craving for something savory; kale chips. You might be thinking 'kale? hell no' but these are amazing and there is absolutely no kale flavor, so don't worry. These chips are the perfect addition to a night in watching a movie or playing board games. They do take a long time to make but a lot of the time is spend in the oven turning crispy. 

Servings: 3 // time: 2 ½ - 4 hours incl. drying time

10.5 oz kale (300 g)

2 grilled red bell peppers (140 g)
1 ½ cup zucchini, cubed (200 g) 
1 tbsp. freshly squeezed lemon juice
1 tsp. garlic powder
1 tsp. Himalayan pink salt fine
1 tsp. onion powder
1 tsp. paprika

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.

Remove the stem and the seeds from the bell pepper and cut it into strips. Bake in the oven until the skin starts to bubble/ turn brown. Remove from the oven and allow to cool. When cooled, the skin will be loose and easy to peel off. 

Turn the oven down to 120 degrees Fahrenheit or 50 degrees Celsius, hot air.

Place all the ingredients for the sauce into the blender and blend smooth. Set it aside.

Rip the kale into big pieces, discard the stem stems and place the leaves in a large bowl.

Pour the crème onto the leaves and distribute it evenly. This is easiest to do with your hands. Massage until every leaf is coated.

Place the leaves onto 2 - 3 baking sheets lined with baking paper. The leaves must not overlap.

Dry the leaves in the oven for 1 - 2 hours with the oven door ajar.

It may be necessary to flip the big pieces over after 1 - 1½ hours and place them back in the oven to dry further until they are crispy.

Remove the finished chips from the oven and let them cool. As soon as they are cold place them in an airtight container otherwise they will soften.

These are best freshly made.


Want more recipes? 

Welcome back to another recipe week! I have been looking forward to sharing more recipes with you and I hope there will be a few, if not all, that will interest you. Not eating gluten or gluten free alternatives you have to get a bit creative when wanting to eat wraps and other flour based foods that are just... so good! These wraps based on potatoes definitely do the job for when I'm in the mood for something a bit more fancy for dinner. These wraps, as you are going to see, are super easy to make:

4 servings // time: 2 – 3 hours incl. cooling and baking time

28 cups (9 lb) peeled and cubed potatoes (4 kg)
1 tsp. Himalayan salt

Peel the potatoes. 

Cut the potatoes into cubes and boil in a pot for 10 - 12 minutes until tender without salt.

Strain away the water, mash the potatoes with potato masher and stir in the salt

Set the potato mask aside and allow to cool for 30 minutes. Allowing the mash to cool will make it easier to work with however you can also skip the cooling and go straight to the making of the wraps. 

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius, hot air.

Take about a handful of the potato mash and place onto a baking sheet lined with baking paper. I could fit 4 wraps on the baking sheet. Use your fingers and hands to smooth out and flatten the mash into a circular wrap.

Bake in the oven for 15 minutes until golden, flip the wraps with a pallet knife and bake for a further 5 minutes. Repeat with the rest of the potato mash. 

Serve when done baking or allow to cool – heat up in the oven before serving. The wraps are definitely best the day of making them; otherwise, they will easily breaks and do not bend easily. 


Want more recipes? 

We served the wraps with:
Baked onion from page 51 in ”Movie Night”.

Tomato sauce from page 26 in ”Movie Night”.

Baked cauliflower slices cut into smaller pieces from page 48 in ”Movie Night”

Grilled red bell pepper cut into thin slices from page 63 in ”Movie Night”

Curry pesto, make with sunflower seeds instead of cashews from page 20 in ”Movie Night”

Instead of using potatoes, you can also use sweet potatoes but do keep in mind that sweet potatoes add a sweetened flavor to the wraps. Thank you so much for reading and I hope you liked today's recipe. See you tomorrow.