Year: 2014

red quinoa salad

Ingredients: 2dl red quinoa (uncooked) 1dl chick peas rinsed 1/2 cucumber cut in cubes 2 big seeded tomatoes 2-3 scallions 150 g feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon dried oregano 1-2 tablespoons sun flower seeds ½ teaspoon of Himalayan salt 1 tablespoon of balsamic vinegar juice of half a lemon ½ teaspoon freshly ground black pepper broccoli sprouts (optional) Boil the quinoa according to the instructions on the pack (average 15-20 min) and set it aside to cool. Seed & chop the tomatoes in small cubes, chop the cucumber and the scallions. Crumble the feta cheese. In a big bowl combine all the ingredients except from the broccoli sprouts and mix them well together. Add the broccoli sprouts on top of the dish when serving. If possible, leave the salad in the fridge for an hour or two before serving, this will make the flavors more intense. Serves 4.

05:30

This passage from Simon Hartley’s book Could I Do That? Really hits home on these dark mornings when my alarm goes off for an early morning practice. In it Hartley talks about his own challenge: “There is an interesting little conversation that goes on between my ears when the alarm clock goes off. It’s 5.15 am on a cold and dark December morning. My training schedule says ‘cycling’, which means an hour in the garage on the turbo trainer. I don’t know about your garage, but mine isn’t the most luxurious place on a wet, cold, dark winter’s morning. There is a temptation when that alarm clock goes off to hit the snooze button, or to switch it off or throw it across the room. As I hear the beeps, my brain starts to ask annoying questions. ‘Do I really need to get up? Could I do this later in the day? Is this session vital? If I decided to stay in bed, would it really make all that much difference?’ It is in these …

cashew, basil & garlic pesto

– A handful of cashew nuts (preferable soaked over night in water) – One basil plant – One big glove of garlic – About 1 dl of olive oil – 1/2 teaspoon pepper, pinch of thyme, pinch of Himalayan salt – 1/2 dl grated Parmesan cheese (leave out for a vegan version) Preparation couldn’t be any easier: Mix all the ingredients in a blender or mortar & pestle. Delicious as a pasta sauce, sprinkled over salad or a sandwich. Try adding some pesto on roasted vegetables, to bread dough or to garnish a soup. Store in the fridge and consume within 4 days.

favourite

I’m not a big Eurovision fanatic, don’t worry. But I absolutely fell in love with the Netherlands entry “Calm After the Storm” by The Common Linnets. When looking for some more songs from this band on Spotify I found out that the band was actually put together for one show and for the Eurovision. I hope they would stick together and create some more beauty, like like!