Could you imagine ripping your teeth into a real NYC Bagel with only 6 ingredients, no preservatives and do this in SWITZERLAND?

Well… lookee here. There’s an online shop where you can get wholesome American style baked goods freshly delivered to your house. It’s called Peace Foods. You can also buy their products at Bider and Tanner near Bankverein tram stop in Basel (although frozen/not fresh.)

Wholesome Ingredients

Let’s talk about the bagels you normally buy at the supermarket. Umm the texture is rubberish and smells/tastes like plastic. They are loaded with absolute crap preservatives and other additives. Let’s check out the bagel . . . → Read More: NYC Bagels… in Basel… no way?!]]>

Could you imagine ripping your teeth into a real NYC Bagel with only 6 ingredients, no preservatives and do this in SWITZERLAND?

Well… lookee here. There’s an online shop where you can get wholesome American style baked goods freshly delivered to your house. It’s called Peace Foods. You can also buy their products at Bider and Tanner near Bankverein tram stop in Basel (although frozen/not fresh.)

Wholesome Ingredients

Let’s talk about the bagels you normally buy at the supermarket. Umm the texture is rubberish and smells/tastes like plastic. They are loaded with absolute crap preservatives and other additives. Let’s check out the bagel ingredients and preparation from Peace Foods: Flour, water, Sunflower oil, Sugar, Sea salt, and Yeast. First Boiled in Water and then baked in a 450°F oven until baked to perfection- just like in New York.

What’s also nice about Peace Foods, is that they also offer goods that are gluten free, vegan and plus other special dietary requirements. If you are looking to explore good tasting vegan and gluten free food, I would check them out. The cook has a degree in nutrition and food science. Could be interesting.

What else does Peace Foods have? Cookies, cakes, pies, home made doughs, baked glazed hams, ready to cook turkeys, and imported international foods (if you happen to be craving imported US/UK preservatives and food coloring.)

Sigh. While these items aren’t the healthiest things in the world, if you are going to eat a high carb or sugar bomb — I recommend to choose the ones made from the best quality ingredients you can find and ENJOY GUILT FREE. I’m happy today with this discovery of a more wholesome ready to eat food product (that tastes good too!)

Vanessa Gatelein
Health Coach at Food Changes Everything

P.S. As some of you may know… I’m pregnant! This means I’ve become even more conscious of what I’m putting into my body. With this said, a pregnant lady can have cravings for a sweet or two. What to do? Either bake something yourself or try a Chocolate Chip Cookie from Peace Foods! YUM soft… delicious and chewy. Also made with the best ingredients: Flour, Raw sugar, butter, dark chocolate, eggs, vanilla sugar, salt, baking powder and baking soda. Evil Goodness

Ok, does anyone else have an abundance of beautifully colored hardboiled eggs?  We just got home from a trip and had no food in the house – we talked about going to the one store that would be open here on Easter, but decided we were too tired and unmotivated.  Besides, I get a kick out of “cooking from the larder” which after a week away was quite low.

But we had eggs.  Easter is a favorite holiday of our daughter, and she still delights in the “E.B.” hiding eggs throughout the house.  Then after she finds them she hides . . . → Read More: Wasabi Egg Salad? Why not?]]>

Ok, does anyone else have an abundance of beautifully colored hardboiled eggs?  We just got home from a trip and had no food in the house – we talked about going to the one store that would be open here on Easter, but decided we were too tired and unmotivated.  Besides, I get a kick out of “cooking from the larder” which after a week away was quite low.

But we had eggs.  Easter is a favorite holiday of our daughter, and she still delights in the “E.B.” hiding eggs throughout the house.  Then after she finds them she hides them for us.  So again, we had eggs.  And mayonnaise, mustard, but as I peeked in the fridge I saw some wasabi paste, soy sauce (in a cute little fish from a sushi box we had bought), and found myself suddenly more intrigued with the idea of egg salad. No celery, but capers.  This was getting interesting…

And so, we had wasabi egg salad along with other snacks for our meal last night.  If you too have an abundance of eggs and some wasabi in the house,  you might want to give it a try.  And if you don’t have wasabi on hand, you might get some just to try this.  Or, wasabi deviled eggs?

Chop the eggs into small chunks and put into a small bowl. Add other ingredients and blend well, the taste. Adjust wasabi and or soy sauce to taste. We had a tube of wasabi that wasn’t so strong on hand – so used lots.  The powdered stuff can be much stronger so use accordingly.  (Don’t forget that after you have mixed powdered wasabi and water to make paste, you must cover it for 5 minutes so it will get spicy!)

This egg salad is great on bread, might have to try rice crackers!

Happy experimenting with your cooking,

One of my favorite things about being an expat is meeting other expats, from all over the planet!  How cool is that?  I not only get to live in Switzerland, meet Swiss people and learn about them and their culture, food, etc., but also I get to meet others on similar adventures with completely different backgrounds, perspectives, and importantly, food interests.  Once it is established that we have a love and appreciation of food in common, so many doors are opened.  And that is how I got to know my friend Abi, from Sri Lanka. . . . → Read More: A taste of Sri Lanka]]>  

One of my favorite things about being an expat is meeting other expats, from all over the planet!  How cool is that?  I not only get to live in Switzerland, meet Swiss people and learn about them and their culture, food, etc., but also I get to meet others on similar adventures with completely different backgrounds, perspectives, and importantly, food interests.  Once it is established that we have a love and appreciation of food in common, so many doors are opened.  And that is how I got to know my friend Abi, from Sri Lanka.  She is a foodie also, writing a blog called Ami’s Vegetarian Delicacies. We have talked about cooking together since meeting, and finally we did!  And, our friend Rocio, from Mexico, joined us as well.  Abi and Rocio came to my sSk (anyone remember that term?  small Swiss kitchen?), and with Abi in charge, we set to work.  After some chopping and whirring the kitchen was full of color and wonderful smells.

You know, sometimes I am surprised how in this tiny kitchen (smaller than the kitchen in my first apartment), a group of cooks can work together and make something delicious and beautiful happen.  All that’s needed is the right attitude and willingness to get close!  It helped to have one chef and two prep cooks.  With Abi in charge, asking for pans, gadgets, chopped whatever, we all slid around each other as needed to create a feast.  It was like a dance, not choreographed, but graceful just the same.  And finished, we were ready to sit down and enjoy.  A glass of wine, a beautiful meal, and friends.  That is what it is all about.  Delicious, spicy, colorful.  Again, isn’t that what life is about?

Thanks to Abi and Rocio for your time and willingness to cook with me and let me share it here.

Recipe links to Abi’s blog below.  Now, one question.  We are thinking about having a related event.  Shall we plan a Sri-Lankan cooking class soon?  Would you like to dive into a sSk and learn about the food Sri Lanka?  If so, please let us know!

Green Beans Stir Fry

Egg Plant Curry

Carrot Salad

Spring has sprung so head up the hill to Bettingen next Wednesday evening prepared for fun people, nibbles and wine tasting. We love Viognier and want to know more about the varietal, and so Viognier is the theme (Here is some info on it).  Bring a bottle of your favorite or just pick one to try with us. Let us know you are coming and we will . . . → Read More: Spring Viognier Tasting]]>

Spring has sprung so head up the hill to Bettingen next Wednesday evening prepared for fun people, nibbles and wine tasting. We love Viognier and want to know more about the varietal, and so Viognier is the theme (Here is some info on it).  Bring a bottle of your favorite or just pick one to try with us. Let us know you are coming and we will email you directions and parking instructions. Hope to see you there!

The Expat Kochen Team

A peaceful yoga studio…

students…and technology?  Do  these things really go together?  Food too?

They can go together beautifully, and one Sunday in January they did!

As one who is late to embrace parts of technology (yes, I am still not on Facebook) I will say that in some ways I love technology.  First there is the beauty of being an expat in the age of Skype and other free video calling.  It can be a bit surreal for me.  When I take myself back 20 years, I was an account executive working for a graphic . . . → Read More: Mindful Eating & Yoga Recap]]>  

A peaceful yoga studio…

students…and technology?  Do  these things really go together?  Food too?

They can go together beautifully, and one Sunday in January they did!

As one who is late to embrace parts of technology (yes, I am still not on Facebook) I will say that in some ways I love technology.  First there is the beauty of being an expat in the age of Skype and other free video calling.  It can be a bit surreal for me.  When I take myself back 20 years, I was an account executive working for a graphic design firm.  I remember we wanted to do video conferencing but the costs we so prohibitive that even my tech loving boss was not willing.  Fast forward 20 years and there I am, visiting family in the U.S., skyping from Caribou Coffee at 7am my time for a 2pm meeting in Basel.  Love it.

One way I do use technology is by doing yoga at home.  After years of yoga classes, I find that doing it on my schedule – my very erratic be a mom, work here and there part time, travel whenever possible schedule – is best for me now.  And I am not disciplined enough yet to do it completely on my own.  The answer, MELISSA WEST!  Melissa offers free weekly yoga classes on line via her website or podcast.  I love her classes, love her generosity, and love how I feel when I do yoga often.  I contacted her to to give her a donation and say thank you for all she does, and then asked her for more! To share herself with other expats in the Basel area through an Expat Kochen event.

Turns out one of Melissa’s passions is healthy mindful eating and she was kind enough to share some thoughts and ideas along with a yoga class via skype with us.  So there we were, my computer, a borrowed projector, a clock radio (my man’s idea to act as a speaker), a mobile stick (there was no internet at the yoga studio), some open-minded participants, and voilà, Mindful Eating & Yoga! We were very lucky that our skype connection held and was mostly clear for over 2 hours.

In class we sampled some raisins and figs (mindfully), after class, shared tea and conversation.  Thanks to all who joined and to those who made it possible, especially my husband for acting as tech consultant and Melissa West for giving of her early Sunday morning!  Do check out Melissa’s classes.  She offers free weekly classes, and now is building an international yoga community through her membership site, which offers online retreats, discussion, special classes and more.  This is so very much the way I want to take advantage of technology, and makes me very glad to be an expat in the year 2012.  Wonder what’s next?

Look for an invitation to another impromptu wine-tasting (March 28) soon.  Viogners – hope you can make it!

Have you ever started to eat and could not stop?

Have you ever felt that your visits to the fridge were not driven by your body hunger?

Emotional eating is an issue I face on a day to day basis and being a Health Coach, I am passionate about walking my own talk. But you know…. life can be difficult, especially when living abroad, and sometimes (or a lot of the time) you get overwhelmed or find yourself in situations where you’d prefer to eat some lovely dark swiss chocolate instead of dealing with the issue straight-on. Sometimes it’s not even a tough problem, could be . . . → Read More: Emotions + Food + Self Expression + Art]]>

Have you ever started to eat and could not stop?

Have you ever felt that your visits to the fridge were not driven by your body hunger?

Emotional eating is an issue I face on a day to day basis and being a Health Coach, I am passionate about walking my own talk. But you know…. life can be difficult, especially when living abroad, and sometimes (or a lot of the time) you get overwhelmed or find yourself in situations where you’d prefer to eat some lovely dark swiss chocolate instead of dealing with the issue straight-on. Sometimes it’s not even a tough problem, could be that you don’t want to clean the bathroom… or do the laundry (again)… or meet that person who wants to be your friend for coffee but you can’t stand them… but should meet them because you don’t have any friends right now!

These days, I’m practicing something new: I ask myself some key questions when my brain suddenly thinks it’s time to pig out.

• How do I feel right now?
  mentally – am I bored, annoyed, excited, nervous?
  physically – am I tired, thirsty, itchy, tension in my muscles
• Why do I feel this way?
• What do I need right now?
  a hug, a break, fresh air, a good belly laugh, to eat a real lunch

So you may have noticed that I didn’t answer the WHY question. This is personal for all of us.  Most of the time, we don’t know the WHYs of it all… self expression or should I say true self expression is more challenging than we think.

Join me in a creative journey of self expression through art.

In March I will hosting a two-day workshop where you can allow the insightful process of art making help you discover and express your emotions that drive your eating habits.

“Often the hands will solve a mystery that the intellect has struggled with in vain”. Carl Jung

The aim of the workshop is to explore the WHYs and all the things that are deep down within us by tapping into our intuition and expressing it through art. We are not here to teach you new ways of counting calories… we are here for something far more creative and fun.

No previous art experience required!

Session Dates & Times

It would be ideal if you can attend one session on each day to get the most benefit. If not… then one session is also great!

The sessions are about 90 minutes in length and will be led by Penelope Orphanoudaki, Art Self Expression, MA Art Therapy Singapore, (AThR -Australian and New Zealand) and by me… Vanessa Gatelein,  Certified Health Coach (Institute of Integrative Nutrition, New York.) We are both very dedicated to this topic, come with extensive corporate experience and knowledge of family issues derived from demanding jobs and expat living.

My Experience with Art Thereapy

I spent time with Penelope and she coached me through a session while we were away together in a Swiss chalet. At first I was hesitant, wondering if she would judge me on my art skills or how I painted. Then I panicked… what if I painted a picture so horrible or something that revealed my deepest secret. And then… was she going to analyze me? I don’t want anyone to know how crazy I really am!

I then started to paint… and she didn’t watch me. So I relaxed and focused on letting my intuition guide me to what colors I chose, or what paper, or what size brush and started to have fun. I went into my own world and painted for an hour non-stop. When she said we had only 5 minutes left, I was shocked… because I didn’t want to stop creating!

Then came time to look at what I had done.. and explore the meaning. Oh no.. I panick again… what if I don’t want to talk about it? I started slowly and realized that I don’t have to say anything but keep it for myself.

In the end, it was very insightful. Here’s what I painted.

I look forward to seeing you there!

Have a great week!

Vanessa Gatelein

Certified Health Coach

Food Changes Everything

Expat Kochen Health Series #2

So, it is mid January.  How go the resolutions?  I don’t get into them myself, as they feel too restrictive to me.  But what does inspire me is learning more and improving on my former self, just a little at a time.  If this appeals to you then join us for a unique afternoon of learning about food from the perspective of a Chinese Medicine Practitioner, Acupuncturist Howard Austin.  Howard moved to the Basel area from Australia a few years ago and has set up practice in Oberwil.  On Saturday, February 4 we invite you to come . . . → Read More: Food or Medicine?]]>  

Expat Kochen Health Series #2

So, it is mid January.  How go the resolutions?  I don’t get into them myself, as they feel too restrictive to me.  But what does inspire me is learning more and improving on my former self, just a little at a time.  If this appeals to you then join us for a unique afternoon of learning about food from the perspective of a Chinese Medicine Practitioner, Acupuncturist Howard Austin.  Howard moved to the Basel area from Australia a few years ago and has set up practice in Oberwil.  On Saturday, February 4 we invite you to come and see his lovely, peaceful space and talk about our favorite subject, food!  Here are a few words about the event from Howard.

Food or Medicine?

With the winter weather blowing in around us it is really a good time to consider how the everyday foods that we consume can function both as food and medicine. In fact, there is no clear line of division between the two. Certian foods carry medicinal benefits and others can be fortified with a variety of herbs to enhance their energetic and medicinal properties, particularly in times of stress, illness or recovery.

Throughout the long history of Chinese medicine the principle properties, flavours and natures of food have been identified and used to help prevent and cure illnesses as part of what is known as Chinese dietry therapy.

Foods come with varying energetic natures that can be classified as warm, hot, cool and cold. These 4 natures and their direct effects on the energy and organ systems of our bodies will be reflected in our overall health. Our individual constitutions also play a important role in how we respond and react to food that we regularly consume in our everyday diet.

I am looking forward to sharing with you all some the the main concepts and ideas that the Chinese have used for centuries to help support vital health and longevity. Some of these are very simple and can be used on a daily basis to keep your energy strong and your body in balance through out the year.

This will be a fun and informative afternoon where we can discuss and sample some of the foods and herbal teas that have been used over centuries in Chinese medicine to both nourish and rejuvinate the body, mind and spirit.

See you there.

Howard Austin

Traditional Chinese Medicine
Spechtstrasse 5
4104 Oberwil

Details are below, and once again if you sign up in advance you can save a bit of moolah, (5 CHF to be exact. Hey, that’s enough for a tasty little bottle of merlot from Chile on sale for half price this week at Denner!).  And having your money in advance helps us to better plan for events. THANK YOU!

Wishing you joyful, healthy, mindful eating,

Expat Kochen

…tasty turkey! And you? Hope your holidays are all you were dreaming of and then some. I took a quick trip to the poultry farm in France on Friday and came home with a duck, a turkey, and some foie gras.  Some cremant (sparkling wine from Alsace), finger radishes and green beans, and oh, what a feast!  Duck for dinner last night, turkey for tonight, and foie gras for New Year’s.  It was an abundant shopping trip in an abundant universe.

While my counterparts (Vanessa & Erin) celebrate with friends and family in the U.S., I will keep the kitchens . . . → Read More: I’m dreaming of a…]]>

…tasty turkey! And you? Hope your holidays are all you were dreaming of and then some. I took a quick trip to the poultry farm in France on Friday and came home with a duck, a turkey, and some foie gras.  Some cremant (sparkling wine from Alsace), finger radishes and green beans, and oh, what a feast!  Duck for dinner last night, turkey for tonight, and foie gras for New Year’s.  It was an abundant shopping trip in an abundant universe.

While my counterparts (Vanessa & Erin) celebrate with friends and family in the U.S., I will keep the kitchens warm here in Basel until they return in 2012.  Oh, speaking of 2012, for those of you in the Basel area in 2012 please note these dates for upcoming Expat Kochen events:

January 22 – Yoga and Mindful Eating with Dr. Melissa West of Namaste Yoga.  Melissa will join us remotely from the Toronto area for a yoga and food class to get us off to a great start in the new year!

February 4 – Food or Medicine? with Howard Austin. Howard is a licensed acupuncturist and will help us learn more about all the food we eat!

And then some other events brought to you by your bloggers when they aren’t doing Expat Kochen stuff…

February 18 – Romance WorkPlayshop. Join Rylla (Relating 2 Each Other) as she leads a day of romance for you and your partner.  Take a break from the cold and the daily routine to feel  refreshed  and reconnected to one another!  This day of romance will be held at the Atrium Hotel Blume just outside of Basel, where you can opt to spend the night to continue the fun.  Oh, and you can look forward to learning about each other’s favorite seductive foods, because of course Rylla must include some fun with food in this day of romance!

In March, keep an eye out for  Art Therapy and Emotional Eating – sometime the week of March 26th. Join Vanessa (Food Changes Everything) to explore the deeper meaning behind your emotional eating.

For questions about these events or anything else, please email us at expatkochen@gmail.com.

Finally and most importantly, we want to thank all of you who follow and attend Expat Kochen events.  We began this blog to help expats get over the hump of cooking in a foreign land, and now after great times together and lasting friendships, we are so thankful to you and for you.  And we are very much looking forward to more of all of it in 2012!

Warmest wishes and happy cooking,

Expat Kochen

P.S.  Here are some pix from the Basel Christmas Markets, 2011.  Enjoy!