Sometimes the stimulus to cook a new recipe comes from an unexpected direction.
Cleaning up the uppermost shelf of my wardrobe, trying to tighten und lash up our winter blankets while standing on a wobbly stool (Attention: DO NOT TRY THIS!) I managed to give myself a full blown punch on my left eye. It really hurt and my eye started to swell (well, at least I did not knock myself out). My husband sprinted to the kitchen and came back with a bag of frozen peas to put on. You see, a green diet improves health:)
But what to do with those half-defrosted peas? Helene Holunder has a wonderful recipe in her book “Meine Familie isst vegan” (My family eastes vegan), to make good use of them.
Recipe: Pea-Soup with Mint and Coconut
Not everything always works out as expected, sometimes things just go bananas and a bit nuts. Just make the best out of it – turn it into a banana-bread and enjoy the ride!
Most of us love the sea. The salty air, this light “fishy” breeze makes us feel happy and recharged. We walk the beach, watch the fishes happily swim along and if hungry we thoughtfully gaze at the seaweeds – could we, should we, can we dare to eat 🙂
If you are missing a bit of sea breeze in your life right now ( or if you try to go vegan, but love a fishy taste) this pasta- salad is a good start. I recently did discover Seamore, a company selling algae products. Some of my “former-fish-addicted-now-vegan” friends can’t get enough of their algae pasta and bacon which I did use for this recipe.
Recipe: Foursome Pasta Salad with a touch of Seabreeze
Ingredients Continue reading
Every single year my friend Bea bakes a vegan birthday cake for me and also one for my husband’s birthday. Every single time a different one. Every single time her cakes are not only super-tasty, all vegan and organic, but they always are true eye candies. I even have created a Facebook album just for all her creations.
This year’s cake was especially pretty with it’s blueberries, coconut topping – and a filling of avocado, peanuts and raspberries.
Bea’s Birthday Cake for Daniela – 2017
Green Smoothies do not always have to be green. Depending on what you throw into your mixer you can end up with some interesting colours. Blueberries and Beetroots will make this smoothie turn out a very bright bloody red. Yes, vegans are mean hunters – poor little beetroots and blueberries better hide from us:)
Recipe: Beetroot-Blueberry Smoothie (for 300 ml)
I have to admit I have been in kind of a hibernation, just hanging in there, waiting for nicer, warmer days to come. You have to keep in mind, sleeping is a real energy guzzler. During your night’s sleep you spend nearly 50% of your base metabolic calories!
But now spring is in the air, my spirits are up again and I am back to fill up those empty batteries with healthy delicious food. It is time to switch from warm comfort food to healthy green vitamin bombs for a perfect start into the day and as a prep for summer and bikini time (you never can start too early). It is Green Smoothie Time!
Recipe: Green Superhero – Broccoli-Pear Smoothie (250ml)
I always have been a big fan of blueberries. As a child I loved to eat the wild bilberries. Not only do they taste delicious, their inside is a juicy blueish purple, which colors your tongue and lips and gives you a funny look ( it also stains your cloth, so the fun was over once Mum did see that:). Wild bilberries are hard to find but blueberries are easily available. Although you miss out on the freakish look ( they are white inside) they nonetheless do taste great and are very healthy. They make a perfect partner for a beautiful chia dessert!
Recipe: Blue Chia Seed Pudding