bewholed

+ roasted bell pepper sauce +

2015-05-24T14:14:00.002-07:00

Hey guys! Guess what! Earlier this month my boyfriend and I decided to embark on a big journey and moved to another country. We have been planning this for a long while now, and thought it was now or never, so we packed our most important belongings and left the comfort of our home to try our luck in the UK. We have only spent a couple of weeks here, but we both are enjoying the London atmosphere. I thought I would start missing being close to nature very early on, but I am pleasantly surprised that the many gorgeous parks this city offers cure my yearning - for now. Another thing I really miss - apart from family and friends of course - is my little kitchen. I only packed the most necessary things, and I am doing OK with them. I'm not sure how much longer I can cope with a shared kitchen though. On the other hand, it makes me lean towards more simple meals that are normally really quick, which is nice. I do miss being able to experiment though. Making a big mess or being loud (Hello high speed blender and food processor!) are not really an option. Therefore I had to cut back on smoothies and elaborate sauce recipes. I do have one that I came up with back home, and I couldn't wait to share it with everyone. Whenever I get over my fear of using this new strange oven here, I will certainly make this, 'cause it's sooooo yummmmaaaay!!!

It is THE perfect dip for crunchy harsh green romaine leaves, but lovely over potatoes or pasta as well. My favorite combination was corn pasta, lightly steamed napa cabbage and the sauce. So satisfying!! So, here's how you make it:

Ingredients:

2 red bell peppers (medium)

1 tbsp tahini

2-3 heaping tbsp nutritional yeast

1 tbsp smoked paprika

1/2 tsp miso

1/2 tsp dijon mustard

a pinch of white pepper

1/2 orange, juiced

1 tbsp apple cider vinegar

1 tsp garlic powder, or 1 clove raw garlic, if you're not planning to go out :D

Instructions:

Wash the peppers and poke holes in them, so they don't explode in the oven. Place them on a baking sheet lined with parchment paper and roast on maximum heat until their skin blackens. It should take about 30-40 minutes. Let them cool a little bit, peel off the skin, and cut out the seeds. Place all of the ingredients in your blender and blend until smooth. Taste the sauce and adjust to your liking. If you need more liquid, use more OJ.

Dare to change, dream big and eat your plants, kids!

+ the comfort plate +

2015-04-17T05:23:00.001-07:00

I'm not sure how things are going in other corners of the world, but we've been having a quite hectic spring this year. Although I was able to get my vitamin D on a couple of times, it's been mostly chilly and windy. I came up with this recipe in the winter, but I'm glad I can still turn to it when a 0 °C night calls for legit comfort food. I cooked this dish for a good 7 evenings straight and didn't get tired of it. It comes complete with a ton of fiber, vitamin A, plant protein, and virtually no fat. It's ready in just 30 minutes.

This is not even a real recipe, to be honest. It is merely a variety of wholesome ingredients thrown together to complement each other and make a balanced vegan meal. All of it dressed in a tangy dressing to enhance the flavors. Be warned, it is VERY satisfying, but will not send you into a food coma, I promise.

Ingredients:
Serves 2 generously

500 g brown rice, cooked
300 g frozen or fresh green beans, steamed
1 large sweet potato, steamed
1 can of lentils or red kidney beans, drained
450 g frozen or fresh spinach
2 cloves of garlic, grated
'/2 tbsp soy sauce or tamari
3 tbsp frozen Italian seasoning (can be dried, or use a mix of your fax fresh herbs)
1 lemon, juiced
1-2 tbsp nutritional yeast
1 tsp dijon mustard
pinch of white pepper and nutmeg

Ingredients:

Cook your rice, steam your veggies. Lightly saute or thaw the spinach in a saucepan with the garlic and soy sauce. Season the brown rice with Italian seasoning or finely chopped herbs of choice. Mix the last four ingredients to make the dressing. Drizzle on the plated plant based goodness. Chow down! Add some hot sauce or chili flakes to fire it up.

Now, if you'll excuse me, I'll just throw on my flanel, get cozy and wait for real spring to come. Stay tuned for some more awesome recipes in the following weeks like: gluten free vegan pizza, chocolate biscotti, and some raw yummies as well. I'm also working on a new tab in the main menu, which should be ready shortly. I'm so excited!

+ double chocolate caramelized banana oat cakes +

2015-04-04T12:00:00.000-07:00

I have big changes coming up and I'm very excited. I can't wait to share more about it here!! To celebrate the event, without saying what it is, I present you this:

I said my previous pancake recipe was perfect. Little did I know that I could make the Sunday morning pancake experience even more effortless. And yummy. You'll see. Adam said that these tasted like a dessert you'd get at a fast food restaurant. I'm pretty sure I can take that as a compliment. I also made these for my family a little while ago. None of them are vegan and all of them have a sweet tooth. They're very much used to the standard diet, with its over-exaggerated flavors, so it's quite difficult to flatter them with low-fat vegan dishes. They all loved these, except for my very picky brother. Anyway, I'll keep it short and sweet today. Here's the recipe for you. I used a 2,5 dl cup to measure the oats and the liquid, but I guess the ratio should work with the standard US cup as well.

Ingredients:
(Yields 25-28 pancakes ~ 3.5")

For the pancakes:
2 cups quick cooking oats
1 cup rice milk (or other plant milk)
1 medium sized ripe banana
3/4 cup water (add slowly to reach pancake batter consistency)
1 tbsp flax meal
1 tbsp cocoa powder
1 tbsp apple cider vinegar
1 tsp baking soda
1/2 tsp vanilla powder

For the chocolate sauce:

6 tsp maple syrup
3 tsp cocoa powder

For the caramelized bananas:

1 banana/person

Instructions:

Heat up a quality non stick pan over medium-low heat. Blend the ingredients of the batter and let sit for 5 minutes. In the meantime, you can prepare the chocolate sauce. Just combine the two ingredients and stir until the cocoa dissolves in the syrup. It may look like it will never happen at first, but have faith! It will work out just fine. When the pan is hot, start ladling the batter, use about 1/4 cup for a pancake. When bubbles start to form, and the edges seem firm, try to work your spatula, or whatever tool you're using to see if it comes off easily. If it does, flip the pancake. Cook on the other side, until golden (about 2 minutes). Should your batter thicken up while you're waiting, add a spoonful or two of water or milk at a time, to correct the consistency. When you used up all the batter, cut the bananas into half both horizontally and vertically. Place them on the pan cut side down, and turn up the heat to medium. When the pieces start to caramelize, turn them over and cook until they soften and turn golden. Serve, and drool. A little sprinkle of shredded coconut really brings the flavors together.

xx,

+ ten minute vegan pasta heaven +

2015-03-29T09:00:00.001-07:00

Holy sh*t, guys!! I think this one going to be very hard to get over. Smoked cheese used to be my favorite thing back when I was into bovine secretions, also known as dairy. Actually, cheese was the last dairy product I gave up before becoming vegan. I swear to you, the combination of toppings in this recipe resulted in a taste and mouth-feel eerily similar to the aforementioned product. So similar, that I kinda felt like I had eaten cheese, which made me feel a little uncomfortable. Maybe it's just me... I'll let you decide for yourselves. Even if you don't feel the similarity, this is one yummy dish without all the fat and other nasty things in cheese.

It is addictive, I tell ya. The third or fourth time around, it tasted like mayo, and I was like WHAAAAT? Maybe it was because I used a different brand of the eggplant thing. Sorry, I'm in a very weird mood right now. I'll try to calm down. The richness of the tahini, the buttery flavor of the eggplant, the cheesiness of the nutritional yeast and the chewiness of the spinach combined made me want more. Every day. For a week. Did I mention it is also boyfriend approved?

Before I scare you away with my weirdness forever, let's talk a little about the main reasons why you'd want to eat this instead of dairy products.

Why would you drink the milk of another species that was specifically designed for them?
Do you feel comfortable consuming animal hormones on a daily basis? YUCK!
Contrary to popular belief, dairy products do not make your bones stronger. They actually leach calcium from your bones by acidifying your body.
Milk contains pus cells.
Dairy cattle are raped and impregnated by humans to ensure continuous milk production.
The calves on dairy farms are taken away from their mother immediately after being born - either to be killed for veal or to be raised as dairy cows.
The consumption of animal products is directly associated with a higher risk of developing western ailments like type 2 diabetes, auto-immune diseases and cancer.

To find out more about the negative effects of dairy consumption, I encourage you to watch the documentary Forks over Knives, and research online. Michael Greger, M.D. has a lot of insightful and scientifically backed-up videos on the matter at www.nutritionfacts.org or his Youtube channel.

So, the eggplant I use in the recipe is store-bought. It only contains eggplant, vinegar and salt, however, it has a distinct smokey flavor to it. If you cannot find anything similar, you can make your own baked in the oven, then mixed with a little salt, vinegar and liquid smoke, possibly smoked paprika, but it will slightly alter the taste. The secret to this pasta was that I used ready-made ingredients, which made it super quick. You could of course make everything from scratch, but it will take a lot longer :)

Ingredients:

Serves 2

450 g frozen spinach

1 tsp soy sauce or tamari

1 clove garlic (grated) or 1/2 tsp garlic powder

1/2 lemon, juiced

1 tbsp tahini

1 tbsp nutritional yeast
6 tbsp roasted eggplant

2 servings of your favorite pasta, cooked

Instructions:

Start cooking your favorite pasta. I used corn fusilli and worked out really well. Spaghetti is great too. While the paste is cooking, steam the spinach with the soy sauce and garlic. They will be done about the same time (10 mins). Strain the pasta, add to the spinach and mix, adding the lemon juice as well. Serve and top with the eggplant, tahini and nutritional yeast. Sprinkle on some chili flakes, cause...why not?

Have a lovely Monday tomorrow!!

+ christmas leftovers: a vegan feast +

2014-12-27T07:03:00.000-08:00

I am such a bad blogger. I had planned to share all my holiday cooking on here, but I was so caught up in everything else (not including making and wrapping presents) that I didn't share anything. Our main dish turned out so well that I'm not even ashamed to show it to you so late. We've been eating leftovers for three days, but it still tastes good. The only downside is that it is a little bit higher in sodium than our usual meals, only because I wanted my family to try vegan dishes and actually enjoy them. The truth is, our cooking and eating habits are so far from the norm that I did not want to risk making them turn away from healthy, cruelty-free foods for good. My entire family came over on Christmas day and I was prepared with all kinds of goodies to fill up their tummies. We had sushi rolls, whole wheat veggie pizza, raw carrot cake bites and orange flavored chocolate balls. I also wanted something more traditional, so I made mashed potatoes, mini no-meat balls made from pulses, steamed red cabbage and a yummy red wine gravy. Here's a teaser:

The reactions were better than I expected. I still don't think they would choose this over their "normal" food though, which is kind of sad. At least I managed to give them one completely healthy meal, right? This makes me think of the e-card I saw that said "I'm dreaming of a non-denominational, gender-neutral, non-discriminatory, eco-friendly, socially responsible, gluten-free, vegan Christmas." That would be quite ideal, actually. I didn't think my fam would like the sushi rolls, because of the nori, but that was their favourite by far. It was their first time ever trying both sushi, and eating with chopsticks. It was so much fun.

You may catch a glimpse of the dessert bites and pizza toppings in some of the pics above. It is so heartwarming for me to go through these photos, however simple this holiday celebration might have been. The only important thing is that we were able to spend time together having fun, eating nourishing food in a warm home. You have to realize how blessed you are if you have a loving family, a place where you lay your head at night, and you don't go hungry. Even when you go through rough times, just put everything into perspective and count your blessings. Your life will become much happier. OK, I'm getting emotional now, I think it's time to get back to the food part.

This dish is perfect all winter long, if you're craving comfort food. It does not have an added oil, so it won't weigh you down. It is flavorful with different textures, and it really doesn't take too long to prepare.

For the cabbage you'll need:

1 small head of red cabbage, sliced thinly
2 small apples, chopped
1 tbsp of juniper berries, ground
white pepper, to taste
1 tbsp of soy sauce (or tamari for gluten-free)
1/2 cup if dry vegan red wine or 3 tbsp balsamic vinegar

Instructions:

Add everything into a saucepan and cook over medium-low heat until the cabbage is soft, but still has a little crunch to it. Add a little water in case the liquid evaporates.

For the mashed potatoes, you'll need:

potatoes, chopped and rinsed thoroughly
salt, to taste (normally go with none)
up to 1/2 tsp nutmeg
a pinch of white pepper
plant milk

Instructions:

Start cooking the potatoes in (salted) COLD! water. If you see any foam on the surface, scoop it off, and discard. Bring the water to a simmer and cook the potatoes until they are tender and start to fall apart. Drain, and let it steam-dry for 5 minutes. Add the plant milk and start stirring with a whisk. Whisk until it becomes creamy and smooth.

For the "meatballs" you'll need:

2 cans red kidney beans, drained
2 cans lentils, drained
1/2 onion, chopped very finely
1 stick celery, chopped finely
1 tbsp paprika
1 tbsp dijon mustard
1 tbsp tomato paste
1 tbsp soy sauce (or tamari)
2 tbsp flaxseed meal
1-1,5 cup quick cooking oats
1 tsp black pepper
1 tsp garlic powder

Instructions:

Mash everything with your hands until nicely incorporated. Shape little balls with your hands and place on backing sheet lined with baking paper, pressing down slightly. Bake in the oven at medium-high temperature for about 20-25 minutes, turning once after 10-12 minutes. They should be crispy on the outside, but soft inside.

For the gravy, you'll need:

2 cups low sodium, or no sodium veggie broth
1,5 cups red wine (vegan)
2 small carrots, chopped
2 medium onions, chopped
4 fat cloves garlic, smashed
1 tbsp soy sauce
1 tbsp tomato paste
1 tsp dried thyme (or use 2 sprigs of fresh)
1/2 tsp pepper

Instructions:

Simmer everything in a saucepan until the veggies are tender. Add more water if needed. The final product should be like a soup before blending. Turn off heat and let it cool slightly. Blend until smooth.

Serve hot, and eat it with someone you love :)

+ perfect vegan pancakes +

2014-09-22T12:15:00.001-07:00

I woke up this past Sunday feeling like I need to whip up an extra special breakfast to shake up our porridge + fruit ritual, and provide a substantial breakfast for my beau after surviving an intense bike tour. I've had a couple of attempts at making vegan pancakes in the past, but the results varied. Even though I have managed to make pretty decent ones too, the maximalist within me did not think they were share-worthy. So, I just crawled out of bed and headed straight to the kitchen still half asleep. Miraculously, by the time I was fully conscious, the batter was ready and the pan was heating up on the stove. Yes. It was that simple. Don't believe me? Then I guess you'll have to try it yourself :)

OK, I admit, I haven't been the best blogger. I have enough material for 10 posts already, but I've been pretty bad at time management recently. I hope the photo above will help me make up for that. See that gorgeous golden color and the perfect texture? I honestly did not think these would turn out so well! It is scary how much they resemble the ones I used to stuff myself with at camp, which - as I know now - were quite nasty, made with tons of cholesterol and fried up in hydrogenated vegetable oil. This recipe does not contain anything nasty though. Just the way I like it. I'd proudly make it for any of my omnivore friends, too. Without further ado, let's get to it:

Ingredients:

For the pancakes you'll need:

4 tbsp buckwheat groats

3 tbsp buckwheat flakes

1 tbsp cornmeal (polenta)

5 tbsp rolled oats

1 tbsp tapioca starch

1 tsp bicarb of soda

1 tbsp apple cider vinegar

1 tbsp chia seeds

approx. 1 cup oat milk (add gradually, until pancake batter consistency is reached)

lemon zest

vanilla powder

cinnamon

For the blueberry sauce:

5 smaller dates, pitted

1 generous cup of frozen blueberries

cinnamon and vanilla powder to taste

Instructions:

Start heating your pan over medium-low heat. Blend all of the batter ingredients except for 1/2 cup of oat milk until smooth and wait 5 minutes to see how much it thickens. Add more liquid if needed until the batter is pourable, but not too runny. When the pan is properly heated up, slowly pour three small puddles of batter into it. Cook for 1-1.5 minutes. Bubbles will start to form all over your pancakes and the edges will start to set quickly. At this point, you'll be able to flip them without a problem. Cook the other side until golden (another 1-2 minutes). The recipe yields about 16 pancakes and serves 2 generously.

To make the blueberry sauce you'll have to soak the dates in warm water for a couple of minutes to soften. Dump it all in your rinsed blender and make a date paste. Add the blueberries, except for a small handful, and blend until smooth.

Serving suggestion:

Stack the pancakes on top of each other placing 4 banana slices in between each layer. Smother in blueberry sauce and garnish with whole blueberries.

Enjoy! Every day. All day. Forever.

+ curried string bean rice vermicelli +

2014-07-06T12:09:00.001-07:00

I have a confession to make. We've kind of been ignoring the garden. I'm so sad, because I really love working there, but the fact that I've to work overtime lately is not helping. I really hope the veggies we planted survive until we have time to check on them. We even missed planting cucumbers and squash this season. Such a bummer. Last year we had our very own organic string beans that even the ants loved, by the way! I left them be, they did not do much damage anyway. This year, though, I had to resort to store-bought beans.The one time I saw fresh ones on the shelves was this week, so I had to get my hands on them. And I made this:

I know, I know. That's not cilantro and lime on my curry. I have an excuse! You just CANNOT get cilantro anywhere in my town. I grew my own, but it is in the garden, so I haven't had a chance to cut off a bunch. I also ran out of lime, but these lemons I have are so fresh - they were just as good. Oh well, all I needed was a little tang. Before I get to the recipe part, let me show you what I saw when I looked out the window this morning:

Isn't it pretty? It made me so happy :) It was about time we brought back the chairs from the garage so that we can sit out on the balcony to admire these beauties. Perfect atmosphere to enjoy my morning smoothie tomorrow.

So, lately I've been wanderlusting big time. Maybe it is the increased workload or just that I have not been anywhere further than 200 kilometres for a while now. I so want to leave I've even been checking for jobs abroad, like teaching English in Thailand - yeah, it's that bad. I seriously don't know what's got into me. This spicy curry managed to take me somewhere exotic - even if only briefly.

Ingredients:

2 yellow onions, very finely chopped
3 green onions, tops only
1 red chili pepper, finely chopped
2 "coins" of fresh ginger, finely chopped
6 cloves of garlic, finely chopped
a small piece of fresh turmeric root, finely chopped (or 1/2 tsp powder)
1 tbps tamari
1 tomato, chopped
500 g string beans, ends cut off
100 g crimini mushrooms, cut into bite-size pieces
3 tbsp coconut cream
1 tsp tikka curry powder
1 tsp korma curry powder
1 lemon, juiced
200 g rice vermicelli

Instructions:

Add the onions, ginger, garlic, fresh turmeric, chili and tamari, into a big saucepan over low heat and cook them with the lid on until the onions become translucent and half-tender, stirring occasionally. At this point, add the tomato, stir and cover, until the tomato becomes mushy. Now, add the beans, mushrooms, and curry powders with a splash of water. Stir, and steam for 15-20 minutes, covered. In the meantime, prepare the rice vermicelli: pour boiling water on them, but strain 2-3 minutes sooner than the instructions say. When the veggies are properly cooked (left just a little crisp), add the coconut cream. Mix, until nicely incorporated. Add the noodles and stir well to cover them with the sauce. Put the lid back on for 2 more minutes. Turn off the heat and squeeze the juice from half a lemon (or lime) into the pan. Stir one last time and serve with parsley (or cilantro) and lemon wedges or slices.

Adam managed to get a plateful, but I ate the rest myself in one sitting! (I did not have the full 200 grams of noodles though). It is SO GOOD. Gluten free, vegan, creamy goodness. Please please please try it! And let me know what you think!

+ oil free ratatouille (naturally vegan) +

2014-07-01T01:54:00.003-07:00

While I absolutely LOVE munching on raw veggies, it is nice to have a cooked veg-packed meal in the evening. I especially feel the comfort it offers after a long a stressful day at work. This recipe used to be one of my favorites, however, my Mom always made her version with bacon and more oil, so I - of course - had to give it a low fat plant-based makeover.

The traditional recipe is Hungarian, but it is almost identical to the French ratatouille. This one is closer to the latter, as I used eggplant and zucchini as well. I have been drowning in work lately, and I do a little more workout these days, so I need to feel my belly with delicious vegan food at the end of the day. This recipe a perfect summer savory, light and satisfying. Here's how it goes:

Ingredients:

10-15 sweet yellow peppers or 7-8 yellow bell peppers, sliced into rings
5 sweet capia peppers or 2 red bell peppers, sliced into rings
1 medium zucchini, sliced
1 medium eggplant, cubed
500 g yellow onions, finely chopped
5 cloves garlic, minced
1 can/jar of tomato puree (salt-free, acid-free)
1 cup water
2-3 tomatoes, cubed
white or black pepper, to taste
1-2 tbsp balsamic vinegar
dried marjoram, to taste
fresh basil, roughly chopped

Instructions:

Lightly water-sauté the onions over low heat in a big pan. I usually start with a dry pan and add a little water if needed. When the onions are translucent, add the chopped tomatoes along with a little fresh cracked pepper and steam for a few minutes with the lid on. Now it's time to add the garlic and tomato puree, with a cup of water, stir and cook until slightly reduced. After about 10-15 minutes, add the zucchini and the eggplant and steam for 10 minutes, allowing the sauce to reduce a little more. Lastly, add the sliced peppers, stir well, and steam under the lid over low heat, until the veggies are tender, but not mushy. Season with the herbs, stir and cook for another 2 minutes so they release their flavor. Serve with brown rice or steamed and baked potatoes, or by itself for a very light meal. Bon Appétit!

+ purslane pitaya green smoothie +

2014-06-24T02:36:00.000-07:00

So, I had two of my wisdom teeth pulled recently, and I had to resort to a liquid diet for quite a while. Ice cold smoothies were my go-to meals - apart from baby food - and I had to be creative. I can't even tell you how long I'd been wanting to try purslane. One of my colleagues was kind enough to bring me some from their garden and I could barely contain my excitement. I think my fascination with wild and foraged food will not die down any time soon.

So, the surgery happened on a Friday morning. It was quite unpleasant, but I felt OK afterwards and I was convinced that I will get away with so much. In the afternoon I felt that I NEEDED to go to Lidl with a one-sided hamster cheek to check out what they have to offer during their Asian week. Am I a hardcore foodie, or what? The fresh food part was not very versatile, so I only got a champagne mango and a pitaya. (I really wish I had bought a whole case of those mangoes though, it was SO delicious, I swear it had a rum like taste.)

Purslane is quite a curious little plant. You may just weed it out, never knowing how much value it holds. But here I am to give you an insight to its wondrous properties. If you start chewing on a leaf, it will resemble the taste of sorrel, if you ask me.

Here's why you want to consider ditching plain old spinach every now and then:

purslane contains more omega-3 fatty acids than any other leafy green vegetable
a 100 g serving contains a whopping 81% of your recommended vitamin E intake
it contains two types of pigments that function as antioxidants and have antimutagenic properties
efficiently removes bisphenol A, an endocrine-disrupting chemical, from a hydroponic solution

Tell me that doesn't sound amazing! All you have to do is blend a handful into your smoothie and you can reap the many nutritional benefits purslane offers. Go check out the full Wikipedia page for more interesting facts. On to the recipe now:

Ingredients:

1/2 pitaya (dragon fruit), cubed
1 frozen banana
1 tsp lemon zest (organic)
1/2 lemon, juiced
1,5 cups of coconut water
a handful of purslane + a few sprigs for garnish
a couple of ice cubes (optional)

Instructions:

As usual, you just have to blend all ingredients, and then garnish. Somehow it tasted like poppy seed cake, not sure why. The little specs of pitaya seeds kind of looked like them too. Here's to being only half-wise now!

+ strawberry bubblegum ice cream (homage to the new king of pop) +

2014-06-08T01:43:00.002-07:00

So, we went to see Justin Timberlake in Vienna this week. My friend and I queued for about 5 hours roasting in the sun before we even got inside the venue, and then we waited another 2 hours there for the show to start, but it was all worth it. That man is a true pro. The whole 20/20 experience was impeccable. I didn't think I would fangirl as much as I did, but I was simply overwhelmed by his charisma.

I originally wanted to call this "bubblegum shake", but then I realized, that not only it tastes like bubblegum, but it contains strawberries, so it felt most appropriate to call it Strawberry Bubblegum Ice Cream after one of JT's songs - especially now that the weather's getting hotter and hotter.

I made this for the first time yesterday and had my BF taste it, because I was convinced he would like it. I only told him that it was made of strawberries and bananas, but he immediately detected the additional flavorings. Without me saying a word, he said it tasted unusual, just like bubblegum. I was kinda bummed that he did not say all that with a face of delight. Well, more for me, I guess. He is kind of picky anyway. So, if you're into bubblegum and want to have a healthy treat in the summer, this one's for you:

Ingredients:

3 bananas, frozen
1 cup strawberries, frozen
1/2 tsp organic orange zest
1/2 tsp rose water
1/2 tsp vanilla bean powder

Instructions:

Cut up your frozen bananas into large chunks to help your food processor. Dump everything into it, and start processing gradually increasing the speed and scraping down the sides every now and then. Make sure you dig up the creamier bottom layer, so that it does not get runny and incorporates well. Serve with your favorite toppings. I kinda wanted to add the blueberries for color contrast and crunch (and also instead of the blueberry lollipop - JT reference). I also had some freshly dehydrated organic cherries from our garden.

I still have to master ice cream scooping, but I suspect that I don't have the best tool for it. It still looks amazing, doesn't it? I swear to you, it is SO flavorful. Your have to try it! You'll have no regrets, I promise.

+ greener than green juice with rhubarb +

2014-05-28T08:15:00.001-07:00

Could this be any more vibrant? The more green you eat and drink, the better. I don't normally drink juice as a meal replacement, but I like to have a huge glass (or mason jar) first thing in the morning is such a rush of energy and boost of nutrients! This one is a very deep green color and - as always - is very good for you!

It is important that you drink your juice before you actually eat, because once you have anything in your belly, the juice cannot flow freely through your digestive tract and will be blocked, which may cause bloating and fermentation. Also, drinking it on an empty stomach will help you absorb all the good stuff in it quicker. I've been craving high water foods and raw, crisp things recently. Guess what! I don't even want my chai in the morning. This juice might just be the replacement for it. It is VERY simple and cheap. I actually bought 5 leaves of savoy cabbage at the grocery store, because people tend to rip off the outer leaves and just through them back into the box. I can't stand to see precious food go to waste. They would have ended up in the garbage, but I saved them and I literally paid less than 10 cents for them. People throw away so much that could easily be used up by someone else.
This green thing is more on the tart side, but you could maybe sweeten it up a little with an additional orange. I included chia seeds because they add healthy fats to your juice that allow you to properly absorb the vitamins and minerals and also prevent the sugar rush a bit. Honestly, I never thought I could juice rhubarb, but it worked! And I kind of realized how unique this plant is. When I was juicing the stalks, they smelt like nothing else. I could not liken it to anything I've ever eaten.

Ingredients (yields approx. 0.5 l)

2 stalks rhubarb
2 green apples
1/2 organic cucumber with skin
3 large savoy cabbage leaves
1 tsp chia seeds

Instructions:

Juice in your juicer. Stir in chia seeds, consume within 20 minutes. If you don't have a juicer, don't let it be an excuse not to taste this beauty! You can easily make it by blending the ingedients with a teeny bit of water and strain the whole thing through a cheescloth or nut milk bag.

Cheers!

+ my outrageous berry-peach green smoothie bowl recipe +

2014-05-24T02:38:00.000-07:00

I'm kind of getting used to the weirded out looks my co-workers give me sometimes. I know they are not trying to be mean, they are just puzzled by the things they see me eat. What a sad thing...eating living and nutritious food is out of fashion, or downright abnormal these days. The recipe I'm sharing with your today has made the biggest impression by far in the office. No big deal, different will always catch people's attention. It is my favourite quick meal to make in warm weather. It is gorgeous, flavourful, nourishing, satisfying and could easily pass off as dessert. You can whip it up in just 10 minutes, and it will keep you going for hours.

Green smoothie bowls are very versatile: you can use any kind of fruit, greens or liquid base you like. You can make them sweet or tangy and they will help you boost your leefy green intake. This recipe is perfect for those who never had a green smoothie before. The combination of fruits smothered in the green goodness is outrageously delicious. Here's what you'll need:

Ingredients (makes 1 large or 2 small servings):

For the smoothie base:

2 ripe bananas, fresh or frozen (mine were not spotty today :( )
2/3 cup mylk (walnut, almond, coconut, oat, etc.)
50-100 gr fresh spinach
vanilla powder
1 tbsp flaxmeal

Toppings:

1 cup fresh strawberries, sliced
125 g blueberries
2 peaches, sliced
1 tbps goji berries
1 tsp cacao nibs
1 tbsp shredded coconut
1/2 tsp chia seeds

Instructions: Blend smoothie. Pour into bowl. Add toppings.

DIG IN!! YUM.

+ DIY duo-tone refurbished dining room table +

2014-05-21T00:26:00.000-07:00

When we moved into this apartment, one thing I really did not like was the color of our dining table. The issue ranked low on our priority list, but I always wanted to do something about it. It was - and still is very practical and had this vintage vibe, but the color did not cheer me up when I looked at it to say the least. I tried to cover it up with different table cloths, but I did not like the idea of having to wash them all the time - and they did not shout cleanliness after 1-2 dinners.

This is a before picture taken in the garage right before we started the project - not the prettiest table you've seen, right?

Giving a new life to old furniture is not as difficult as it may seem. If you have an affinity for it, you'll find it rewarding. I am so pleased with the result. Here's what you need for this project:

an old wooden dining room table (duh)
sand paper or sander (with different grits - huge difference! a power tool will make your life a 1000 times easier
protective gear - safety goggles and a mask you DO NOT want to breathe in hardwood or enamel dust, both are very harmful to your health!
paint diluent
paintbrush
wood stain
enamel paint (I mixed white, green and blue to achieve this hip mint colour)

Step 1: SAND! Sand off all the lacquer and previous paint coat. The top part of our table turned out to be made of OSB to our surprise, so we had to be careful not to sand more than needed. This is me using a sander, cause I'm badass. And this is how much dust floated around in the garage. I could barely see.

Step 2: Thoroughly remove dirt and dust with a cloth dipped in paint diluent - this will prepare the surface for painting.

Step 3: Coat the top part with your enamel paint and allow it to fully dry. (May take more than indicated on the can depending on humidity and temperature.)

Step 4: Coat the bottom part with your wood stain of desired shade and wait until drying time is up.

Step 5: Repeat steps 3 and 4.

Now you have a brand new kitchen table that you can show off to your friends during a gathering.

Isn't it totally beautiful and fun? And yes, a girl can do this!

+ yvette, cinnamon and vegan vanilla chai +

2014-05-15T11:22:00.003-07:00

No, no, I am not talking about a girl and her terrier up there. Cyclone Yvette knocked on our doors this morning with gusts of wind and rain and 10 degrees Celsius. I was so right when I said there were days in the spring appropriate for chai. I have been waiting to share my recipe for the vegan version with everyone, and I felt this was the perfect opportunity. Excuse the unstyled pictures - I did not plan to write this post today.

A couple of weeks ago I found out something that changed my world view. I have loved - what I thought was - cinnamon all my life, and I took every opportunity to sprinkle it on my food and drinks. Little did I know that what I was actually using is another type of tree bark called cassia, practically the cousin of true cinnamon. I read an article about these two on Dr. Joel Fuhrman's site. I immediately felt the urge to order some of the real deal on eBay. It is a little more expensive, but boy, did I not regret my decision! I got a bunch of sticks in the post not long afterwards. They came from Sri Lanka. The fact that this was the first time I got something from there was enough to get me excited, but when I opened the packet, it was pure ecstasy! The intoxicating aroma filled my airways instantly. The appearance resembled the old stuff - kind of. But the scent...I'm telling you it smelt like some sort of FLOWERS I had never sniffed before. I could compare it to the difference between vanilla aroma and the real bean. I am a convert. And I ain't going back!

Now on to the recipe:

I usually make a big *ss mug for the both of us (0.5 litres each), but sometimes I make a smaller serving (0.33 litres each). I'll let you know the details for both below.

Ingredients (Serves 2):

For the spice mix:

1/2 stick true cinnamon
1/2 tsp anise seeds or 1 small star anise
'/2 tsp vanilla bean powder
4 black peppercorns
4 cloves
2-3 cardamom pods
1/2 tsp ground ginger (optional - can use fresh when steeping tea)

For the tea:

1 part water
1 part plant milk (I like to use a little bit of coconut and oat milk - one kind will work fine)
6-8 dated, pitted
2-4 tsp loose leaf black tea (good quality! I used Darjeeling - Orange Pekoe grade)
1-3 tsp chai spice
2 "coins" of fresh ginger (if not using dried in spice mix)

Instructions:

Step 1: Crush your spices in a mortar or run them through your spice mill /coffee grinder until fully powdered.

Step 2: Pour the liquids into a small saucepan along with the pitted dates and bring to a simmer.

Step 3: Once the dates soften, fish them out and dump them in your blender with a couple tablespoons of the water-mylk mix.

Step 4: If you don't mind tea grounds in your cup, add your spices too.

Step 5: Blend until smooth - this is your "chai concentrate".

Step 6: Raise the heat under the pan while you add the tea leaves and the ginger (and other spices if you haven't done so).

Step 7: Bring to a rolling boil 3 times, lowering the heat right before it overflows.

Step 8: Turn down the heat and let it cool for a few minutes.

Step 9: Strain into your blender mug and blend away once more.

Step 10: Serve and enjoy! Possibly in bed. Don't burn your tongue like I always do. Sprinkle more spice on top.

The result will be a steaming, foamy, sweet and delicious mug of awesomeness. Here's to chilly days!

+ how to make the most of your mature coconut +

2014-05-14T02:51:00.002-07:00

I know that young Thai coconuts are all the craze these days, but I had to come to terms with the fact that I won't be able to get my hands on one in the near future. So, I wanted to let everyone know that it is OK to use the little brown hairy guys too. I'm sure there must be a quality difference, but I don't think they are as inferior to the green ones as they're portrayed to be. Because of that, I found a way to make the most of them. I think it's time we revalued them!

So how many different things would you guess we could make with just 2 coconuts? I'll tell ya! 5!! Isn't that amazing? No waste - only the shell. Two small pieces of advice here: when you buy your coconuts, make sure they have no mold or discoloration on them. Now, shake 'em real good and listen. You should hear the liquid swirling around. That's your...

coconut water

Let's get that juice, baby!

Step 1: Intrude. Take your two coconuts, find the softest one out of the three eyes on both and use a screwdriver/drill to poke holes. I recently got this handy little tool from the boyfriend, which is perfect for the task and for a woman's hands.

Step 2: Now, turn the coconuts upside down and drain the liquid into a glass through a sieve.
Step 3: Smell/taste a tiny bit of your water, before you do anything with it. It may happen that despite the good looks, your coconut is not so yummy. You don't want to end up with a moldy tasting smoothie, so ALWAYS check first.

I have had young coconut water from a carton before, but I did not find the water from mature coconuts any less tasty. Plus, it is still nutritious and packed with minerals. It takes my morning smoothies into another dimension!

coconut milk (and coconut oil)

The coconut milk beverages - and other plant milks for that matter - available in stores are pretty expensive, and usually full of nasties. I have tried diluting full fat coconut milk or coconut cream, which works fine, but is just as pricey. I had to come up with a way to make my own from scratch. I experimented with making milk from shredded coconut, but the result was too watery for my taste. This has become my new favourite home made milk recipe. It is cheap, delicious and nutritious. Perfect for hot or cold beverages. It also keeps longer than raw nut milks, for example.

To get the meat out, you'll have to crack the bad boys. You could stay raw, but I highly recommend that you gently heat treat them first. Not only will this elongate shelf-life and up the sugar content, but it will also make it easier for you to open them and will eliminate any bacteria that may be found within. So, here's what you'll need to do:

Step 1: Pop your coconuts in the oven at medium/high heat for about 30 minutes - this will crack them for you. Let them cool slightly.

Step 2: You'll have to really hurt them. Get a hammer/meat pounder. Hold the coconut in one hand and start hitting them along the crack all the way around. Be persistent, you'll manage.

Step 3: If your meat does not come right out of the hard shell, you may want to slide a knife between them and force it. Sometimes the papery brown skin part will come off on its own, at other times, though, you'll have to peel it off the meat with a veggie peeler. Rinse all your coconut under cold running water and chop it into chunks.

Step 4: Dump 1 coconut's worth of meat into your blender along with 3 cups of filtered water. Blend on high for 1-2 minutes, not longer. Optional: Add in a few softened dates if you want a sweeter milk, or flavor with vanilla.

Step 5: Use a clean nut milk bag to strain it. Store in the fridge for up to a week. DO NOT discard the pulp, because we are going to use it.

coconut flour

This is what your leftover pulp is going to look like:

Step 1: Crumble all that onto a non-stick dehydrator tray (or cookie sheet).

Step 2: Dehydrate (bake on very low heat), until fully dry.

Step 3: Whizz in your food processor to make a fine flour.

Congrats! You now have coconut flour!

coconut oil

Depending on the temperature of your water, some coconut oil is going to start building up on the inside of your jug. If you want your milk less fatty or want to drink it right away, use colder water. In the end just scrape out the oil, squeeze out the leftover moisture, heat gently and strain the remaining particles out of it. You can use it as you would store-bought. I added it to my all natural home made deodorant.

shredded coconut

Notice, that we only used the meat of one coconut when making milk. We are going to make the ultimate smoothie/porridge/pudding/everything topping (featured in my previous recipe posts) out of the other one.

Step 1: Shred the remainder of your coconut meat.

Step 2: Spread out on a dehydrator tray/cookie sheet.

Step 3: Dehydrate overnight or bake on low temperature for a few hours.

See? Told you they offer a lot! They are magic! All of this will take you about an hour or so, plus dehydration time.

+ starting your own kitchen garden (may calendar download) +

2014-05-11T00:38:00.001-07:00

Last summer my significant other and I took our first baby steps towards growing our own produce. Over a year - and a little experience - later I thought there is enough to share with fellow enthusiasts. Adam's family has quite a big piece of plot pretty close to where we live, so during the winter of 2012 we thought to ourselves: why not try and grow something to give purpose to the idle land? The idea agreed with our newfound desire for living a simpler, more natural life.

Knowing what the fruits and veggies go through before harvest time was one of our main reasons to start the project. We wanted to remain as clean as possible. Learning and trying something new was also part of our motivation. We were never the ones to sit on our bums all day - except at work - so we thought the physical activity gardening entails would be the best workout for our summer days. More than anything, though, we wanted to grow. Grow like the sprouts we plant. From the inside out. We wanted to somehow excel and set an example to our peers and youngsters. Show them how beneficial it can be to go back to our roots. With that in mind, I'd like to share my experiences from the test phase last year.

Here are the most important things you'll need for your own garden:

land

Obviously. You can, of course, start out with growing your own produce by planting a few tomato seedlings in pots at home. The intention of this article is to list the very basics for a fairly little kitchen garden. Ours was a 10 m x 10 m area, and we utilized only about 70% at first. I highly recommend that you start small to avoid being overwhelmed. Make sure, however, that your piece of earth receives enough sunshine throughout the summer and drains well. One thing you don't have much influence on is the overall composition of your soil. Fret not! You can still add minerals and other naturally occurring substances your little plants might need. Also, you can always try to roughly analyze what's given, and make decisions based on that. Different species like different conditions and you can always find the ones that feel best in the space your created. Location is another thing to consider. Ideally, your garden will be in your backyard. We do live in an apartment building, so we have to travel about 10 minutes, which is easily manageable. It is best if you find a place a way away from civilization.

time

This is the most difficult part to manage. I dream of a utopistic world where everyone is self-sufficient and no one has to sit inside all day while beautiful things happen outside. Sadly, reality could not be further from that. However, if you choose to grow veg, you'll have to find time for all the work it requires. Luckily, when your average working hours are over, you still have a couple of hours until sundown around summer. As I mentioned, picking a location relatively close to home will save you a lot of time. You'll have the weekends to do the majority of the work, the rest of it can be managed on weekdays, like watering or weeding. By the time you work the soil and plant everything you wanted, the hard part will have been over.

tenacity

Until you get all that over with, I'm not going to lie, it is tough grind. It does count as workout though! I've had many a days feeling from hoeing and walking uphill, downhill, uphill, downhill...As you can see a few rows up, our garden is a quite steep slope. Don't worry, you'll grow stronger by the day and get used to it in no time.

tools

You don't need very many of these, just the ones you'd expect in a garden. First and foremost, you'll need good protective gear: heavy duty shoes for when you use heavy tools or operate machinery, quality gloves that are quite thick and fit right. For the actual labor a spade, a hoe, and a rake are essential. Make sure they're not too heavy or long for you. Miniature versions of these also come in handy for when you work directly with or between the plants. Pruning shears will allow you to get rid of thicker weeds or cut smaller branches. These bad boys, though, will help you big time:

a rotary hoe: It will save you sweat and valuable hours if you start preparing your ground with it. Unused soil can be quite a tough nut
a weed whacker: Great to have to clear the paths you walk on between the seedbeds

seeds

Our aim was to stay as chemical free as possible. It was easy, except for the part where we had to buy seeds. I am not familiar with all the local restrictions, but as far as I know organic produce can be grown from non-organic seeds if all other requirements are met and unless organic seeds are available. Based on that, the veggies and fruit we grow can be considered organic. Even if all that's not correct, I'm happy with the way we grow them. One thing you need to make sure when buying seeds is that the amount you buy is enough for the size of the bed you imagined for them. Non-organic seeds usually come very cheap, so it will not be a financial burden to get everything you want. I usually go crazy and want to try to sow a little bit of this and a little bit of that. Whenever I see something special, I have to get my hands on it. You can find basic guidelines for each plant online or on the packaging. Your garden may not be the best place for each of them, but you will be able to find out which ones thrive under the conditions you provide. I highly recommend that you experiment with at least two or three kinds of fruit - buy trees or bushes. They are the most undemanding and will give you a sense of achievement. So far we planted: peas (lots!), corn, spinach, sorrel, mixed baby greens, dill, oregano, cilantro, parsley, watercress, garden cress, basil, lemon balm, lavender, sage, chives, potatoes, tomatoes, peppers, sunflowers, onions, rhubarb and radish. We got two goji berry bushes, two blueberry bushes, one mulberry tree, a fig tree and a hazelnut bush. We were blessed to inherit two cherry trees, two rows of blackberry bushes and two walnut trees too. Next up in the calendar are: cucumber, zucchini, leafy kale - and more.

water

If you don't have access to tap water where your garden is, it will be quite easy to collect rain water. Adam designed a very effective system consisting of a platform where we catch the water, drainpipes, a small filter and a 1000 litre tank to which we attached a hose with a timer and a sprinkler at the end. The slope helps build water pressure at the point where we actually need it, the only thing quite laborious was digging a huge hole for the tank, because we needed the top of it at the same level as the end of the pipe that guides the rain into it. One big shower fills the tank almost all the way up.

compost/fertilizer

I highly recommend that you "supplement" in the first round. As I mentioned in my post about recycling, we collect biodegradable waste at home that we take up to the hill for later use. Unfortunately it takes a lot of time for it to become usable, so last year we decided to use just a tiny bit of sheep manure as fertilizer - from a reliable source of course. It was worth it, because the other conditions in our test round were not ideal, but we still managed to harvest quite a lot of produce.

helping hands

Sometimes, it is nice to have helpers around if you have bigger tasks to overcome. As a woman, I would never have been able to do all the tougher work that we needed to do. Using the bigger tools will definitely need a man around. When summer offers a lot of rain, it is much easier to weed with four or six hands than two. The upside of all the work is that you get to be together and talk. You can thank everyone by throwing a party where you eat the produce you grew, or you can have a picnic kind of thing on the spot.

My last pieces of advice are:

plan ahead: This is very important. You want to start thinking about the initial tasks in the winter. You can also start working th soil in the preceding fall. You can make a calendar for all the plants that you buy seeds for, so you know when to plant what.
be patient: As you can see, it will be difficult at times. You may not succeed in all your pursuits, - you will probably fail at one or two points - but at least you'll learn a lesson.
there will be bugs and other creatures: If you can't stand the thought of them crawling on you, this may not be your calling. If you still decide to dive into it, be prepared for a few screams and scares.

This project was one of the best decisions we made. It made me appreciate nature much more. I almost feel like I was synced with mother nature and I see more of her now than ever before. I just love when everything smells sort of...GREEN in the spring, do you know what I mean? Everything becomes so alive and juicy. I enjoy the smell of the wet earth, getting dirty and walking barefoot. Not sure it makes sense for anyone else but me, though.

Spending time up on the hill has brought more peace into my life. Working there turns off the negative thoughts immediately and puts me in a meditative state that I'd love to be able to do consciously. I will truly miss this wherever the wind blows us in the future.

P.S.: Download my free May calendar featuring our beautiful kale flowers here, if you haven't done so! Alternatively, you can click on the freebies option in the menu bar.

+ DIY knit t-shirt yarn coasters +

2014-05-04T13:17:00.000-07:00

I've always had a hard time finishing things. Sometimes I'll start full throttle, then just lose interest for one reason or another. Usually the reason would be that I don't believe that the end result would be good enough. I think it all stems from the insecurities I had as a teenager. Having passed the halfway checkpoint between 20 and 30, I can bravely say that I've grown to let go of such fears. It took a lot of time for me to realize that without failure, there is no success. If you fear the outcome, you will never get to the finish and will fail without even trying. Even if it is the smallest project, do it with your whole heart and I promise that success will come your way!

I didn't mean to write such a deep introduction for my poor little coasters, but - as you can probably tell - I really like to psychoanalyze. These pieces, I've started months ago. Then I abandoned them for weeks. This time, I just simply got distracted riding the creative wave I've been on for a while now. I have a neverending brainstorm inside my head these days, but thank goodness I returned to this project so I can share it with you all. It would have been a shame to put them away in a drawer for eternity, They'd also make pretty presents - even for Mother's Day!

Last year I really got into knitting and I've managed to acquire the very basics quickly. My mom tried to teach me on 3 occasions, but I think my hands were too stiff and I did not know how to relax them while concentrating - if that makes any sense. This tutorial is very simple, and any beginner will be able to make these fun coasters. I linked the basics in video for you to check out. Wool and the Gang's tutorials are so easy to follow, they helped me tremendously when I started.

You will need:

t-shirt yarn / multiple colours ( they're recycled anyway so you could even make your own)
10 mm knitting needles
scissors
needle or crochet hook

Techniques used:

Instructions (basics):

cast on 10 stitches
knit 9 rows of knit stitch
cast off

I made 4 coasters altogether, each one is unique. I used 4 colors altogether. I tried to slip in 1-2 rows with a different color in all of them, or just simply changed colors midway to create a color block effect.

When you're done casting off, cut your yarn, so you have about 5 centimeters left at each end, except for where you cast on. Leave 10-12 centimeters there. Like so:

When you neatly tucked away the loose ends, form a loop out of the leftover long tail so that you can hang the coasters wherever you like. Tie the end to the part closest to the knit piece and form a knot. Weave in the remaining tail. Congrats! You're done! These are fun accessories for when you invite friends over. They're so handy when I can't resist drinking tea in the living room. I'm sure they will make our $20 coffee table last much longer. I may have taken a while to finish them, but I like the way they turned out so much that I might even make more to give away!

+ strawberry beet lavender smoothie +

2014-05-01T04:30:00.000-07:00

In case you couldn't tell, I'm all about berries these days, guys! I just can't stop throwing them into everything. It is such a shame that the price of local strawberries is still sky high (I'm talking 400% of the imported kind, boo!). Also, I'm slowly weening off warm morning drinks and dishes now that sandal time is officially here. Not that I will ever say no to a mug of chai...I mean we do have colder days in the spring, right? Ha-ha. Don't judge me!

I've been waiting to share this recipe since last year, when I came up with the idea in the beginning of beet season. Of course, at that time, I had to use frozen strawberries. This time though, I froze the banana instead, and used deep red fresh strawbs. I just love the vibrant colour of this smoothie, and the flavours marry so well! I recommend this as a full-fledged breakfast, because it is pretty substantial and will fill you up.

Without further ado, here's what you'll need to get it in yo belly

Ingredients:

1 banana, frozen
1 small raw beet, peeled and cubed
7-8 fresh strawberries
2/3 cup coconut milk (home made or the kind in a carton)
1 orange, juiced
1/2 tsp vanilla powder
tiny pinch of lavender

Instructions:

Throw everything into your blender and blend it up, baby! Garnish with your fav toppings. Devour. Pose with your pink moustache. That's what I did.
(WARNING!!! Make sure you have a FRESH beet that's hard and wash it really well after peeling! Otherwise your smoothie will taste like soil. Don't be tempted to use up the one you bought a month ago and forgot about.)

You want to eat beets because:

the folate they contain supports red blood cell production, thus they help prevent anemia
they are a brain food that help fight dementia and related diseases
they naturally detoxify your body
they are loaded with cancer-fighting phytochemicals
the betaine in them has an anti-inflammatory property
they're also said to be an aphrodisiac *wink*

Bottoms up!

+ strawberry rhubarb poppy seed buckwheat porridge (vegan, gluten free, refined sugar free) +

2014-04-29T08:00:00.000-07:00

Beware! This bowl of goodness is SUPERCHARGED. Literally everything in it is beneficial for your health, especially your bones. It is vegan, gluten-free and refined sugar free. I'd been having a huge mug of chai and/or just fruit for breakfast lately. I like to change things up a little in the weekend though, because I can spend a little more time in the kitchen. I got my hands on a few stalks of gorgeously pink rhubarb. For some odd reason I was craving tart through the whole weekend so this dish definitely hit the spot. Strawberries are becoming sweeter and more flavorful as we're approaching May, so I thought these two would make the perfect classic combo to top a creamy porridge on a Saturday morning. Don't you agree?

Why is it so good for me? - you may ask. Where do I begin...

Buckwheat:

for the manganese: essential for strong bones and proper metabolization of protein, and carbs.
for the magnesium: very important for cardiovascular health, and healthy bones
a good source of dietary fiber, B vitamins and plant protein

Poppy Seeds:

an excellent source of manganese
a good source of calcium, magnesium and phosphorus, the latter aids the absorption the B vitamins in buckwheat and helps your body create energy by supporting the synthesis of all macronutrients

Rhubarb:

amazing source of vitamin K_1,mostly found in leafy green vegetablesand prevents blood clotting
it contains lutein that helps your eyes against oxidative stress

Strawberries:

just one cup of raw strawberries will cover your vitamin C needs for the day
berries in general are relatively low sugar fruits that contain a huge amount of valuable flavonoids and antioxidants that prevent cancer and fight inflammation

Chia seeds:

aid digestion with gel forming ability and high dietary fiber content
more plant protein!
omega-3 fatty acids for brain health
regulates blood sugar levels

Hemp seeds:

excellent source of zinc that is essential for your immune system to function properly and promotes wound healing
omega-3 fatty acids for brain health
contains selenium that supports thyroid function
contains all of the essential amino acids, upping your protein intake

Are you convinced? Let's get to the recipe then.

Ingredients (serves 1 generously):

For the porridge:

4 tbsp buckwheat groats

4 tbsp buckwheat flakes

1 tbsp poppy seeds (whole or ground)

1 tsp organic grated lemon zest

1/4 -1/2 tsp vanilla powder

1/2 cup unsweetened oat milk

1/2 cup water

1/2 banana, blended or mashed

For the sauce:

1 stalk rhubarb, chopped and steamed

300 gr strawberries, hulled

1 orange, juiced

1 tsp chia seeds

5 dried dates, pitted (adjust to desired sweetness)

pinch cardamom

Toppings:

1 tbsp hemp seeds

1 tbsp shredded coconut

fresh basil (optional)

Instructions:

Chop up your rhubarb and steam it gently for 15 minutes. Juice your orange and pit your dates. Mix them to soak until you are ready to make the sauce base. Add the buckwheat groats and flakes to a small pot along with the water, oat milk, poppy seeds and vanilla and bring to a boil over medium heat. When it comes to a boil, reduce the heat to low and cook until it thickens (about 15 minutes). Turn off heat and add the lemon zest. Let it cool slightly, and add 1/2 of a pureed banana. Let the rhubarb cool to room temperature in a bowl while you make the strawberry sauce. Dump your dates and OJ into your high speed blender and blend, until smooth. Take half of your strawberries and blend those into the mix. Pour it over your cooled rhubarb. Add a pinch of cardamom and 1 tsp of chia seeds. Lastly, chop up the rest of your strawberries and gently stir it all up. Let sit for 10 minutes to allow the chia seeds to take effect. Serve the porridge in a big bowl and smother it in the delicious red sauce. Top with hemp seeds and shredded coconut.

Bon Appétit!

+ recycling tips in celebration of earth day +

2014-04-21T13:28:00.000-07:00

While everyone's been busy visiting relatives and eating to their heart's content around Easter, let us not forget that there is another thing to celebrate around this time of year. April 22nd should represent an important cause globally. The modern world we live in today is so out of balance. People got used to living so conveniently that they often do not realize that their lifestlye comes with a price. Sadly, their children may have to be the ones to pay. I do believe that we could make a big difference together, if we lived just a little more consciously.

My boyfriend and I really got into recycling 2 years ago, and we have managed to take it to a higher level last year, when we started to compost at home. I am so proud of how far we got. The amount of waste we produce in a week has gone down to about one fourth of what we used to have. It is really worth the little effort you have to put in, and Mother Earth will thank you. In this quite short period of time, I got used to it. It even feels weird not being able to recycle when I'm not at home. (I sometimes take trash home, so I can dispose of it properly...I'm such a weirdo.)

Here's a little propaganda for you if you're not already convinced:

Source:Reusable Bags

Amazing info there, everyone. Why would you NOT recycle knowing all that? What valid excuse can be made here? I admit that apartment composting is for the hard core, but gathering paper and plastic bottles in two seperate containers is not difficult. Did you know that styrofoam NEVER decomposes? It takes a glass bottle 500 and a plastic bottle 700 years, so why would you not reuse them? This infographic sums it all up pretty well. If that does not make you change your mind, I don't know what will.

We have 6 seperate containers at home: 1 for paper, 1 for plastic, 1 for glass, 1 for metal and 2 for biodegradable waste. The first two fill up darn quick, and that really tells us what kind of a world we live in today. I also reuse mason jars, glass bottles, plastic bags whenever I can. When shopping for groceries I try not to get a new bag for the produce we buy. If it can't be avoided, I'll use them to pack up my lunchbox. Mason jars can come in handy for taking smoothies/soups or even salad to work or school. They also make excellent DIY material - along with vinegar/wine bottles, metal cans. The latter can also be returned to your local scrap metal recycling plant, who will buy and recycle them.

When disposing of textile, always consider donation first. If your clothes are in good condition, just look for an organization that will help you give them to the ones in need. Another option is to organize a fun clothes swap party in your community. Your boring old top may very well be someone's new favorite.

We have the privilege of having our own little garden where we're able to use the compost we make, which is TONS - one of the many benefits of a plant based whole food diet. When the containers are full, we'll just transfer them to the compost pile in the garden for later use.

Although this is just the tip of the iceberg, I truly hope that I opened your eyes a bit and made you think. Please, please PLEASE promise that you'll do your part in order for us to enjoy the beauty nature offers us :) Keep in mind that recycling policies will vary in different regions, so make sure you look around for info. It's not all that complicated, so don't sweat it.
Finally, I just wanted to share some more useful information on the matter:

a very extensive page, with fun videos and more facts and figures

http://www.recyclenow.com/

recycling by the numbers, another great infographic

https://www.flickr.com/photos/_graphs/4554778626/sizes/o/in/photostream/

e-waste facts

http://www.wastecapne.org/recycle/electronic-recycling-infographic/

Do you recycle? Do you have any useful tips for newbies? I'd love to read all about them in the comments!

+ new beginning (free printable easter cards) +

2014-04-18T13:03:00.000-07:00

It's been a while since I was as full of excitement around Easter time as I am these days. All holidays seem to be a bit over-commercialized anyway, and that's usually enough to take away most of the magic for me. This time I am hyped up not because I am hosting a big party, neither have I had a big revelation about the meaning of Easter - I like to see myself somewhat of a spiritual person, but I am far from religious.

To get to the point, the reason I am excited is that I get to have a fresh start. I have decided that I will do more of the things that make me feel whole. I will release my creative energy in ways I thought I'd never have the time for and I refuse to sink into monotony. I will spread the little knowledge I have gathered in my close to 26 years of life in the hope that it benefits someone in the world. All those clichés are true: ultimately, we are here to celebrate life, to create, to see beauty everywhere, to live in the present moment and be fully aware of our surroundings. Let this serve as platform for my musings.

Enough of the deep thoughts... I can't even begin to tell you how much fun it was to create this website! Just when I thought I was resembling more of an elderly lady than a girl in her mid-twenties regarding sleeping patterns, designing managed to keep me awake until stupid o' clock at night. Keep in mind, that I am merely a beginner at this blogging business, so hiccups are expected, and I'd certainly appreciate if you let me know about them.

While the days when my little brothers and my dad doused me and my mom in water and/or cologne are long gone (yeah, weird, I know...local tradition), I did manage to dig up my pleasant memories about this time of year after all. To keep it short and sweet, I have created a set of folded greeting cards for Easter for all of you to download. (Yes, I did contradict my initial thoughts there... Call me a hypocrite, but that's what inspiration does.) All of them turned out pretty unique in their own way:

bright and intricate

pun intended

soft and minimal

You may download the small versions here, or the full page versions here. For some odd reason, I can't get the preview to work on the first one, but feel free to hit download. I hope you like them as much as I liked making them. I must say they turned out pretty decent for a first try. I hope you share them with your friends and loved ones and come back here soon.

Are you excited about Easter at all? What family traditions do you have where you live? Do you also feel springtime bringing about new beginnings? Share your thoughts below!