Month: May 2015


Lately I’ve been running through life like a headless chicken: Planning, working, organizing, traveling, worrying, stressing. It’s been hard to keep track of days and weeks and where I’ve promised to be each hour. Yesterday, as I was pulling my hair writing an assignment I decided to be bold and take a break. So I jumped into my jogging pants, rolled out my mat and I did some yoga, I sang my mantra and breathed. Suddenly, things seemed to fall back into perspective. What was all this running and planning and stressing about? I laughed at myself a bit, you know, the kind type of laughter. Sometimes stopping is the best way forward.

courgette pasta

Pasta is comfort food at it’s best, right? Too bad it often leaves us with an over-full belly and a guilty conscience. Yesterday I finally got myself a vegetable spiralizer (Spirelli from Gefu) and Oh it certainly was 20 EUR well spent! As we were turning this crispy, creamy pasta around our forks, it was hard to believe we were eating mostly raw veggies. So I needed to share this discovery with you immediately. Summer night comfort pasta, here it comes: pasta: 2 courgettes (cleaned and 1 cm from one end cut off) creamy sauce: 1 soft avocado 2 tbsp cashew nut butter a generous squeeze of lemon 2 sprigs of fresh mint 1-2 tbsp extra virgin olive oil salt & pepper toppings: 4-6 stalks of asparagus, washed, trimmed and cut into 2-3 cm pieces. 1 small onion, peeled & chopped 3 big cloves of garlic, chopped or crushed butter to cook 6 sun-dried tomatoes, chopped Spiral the courgettes into noodles. If you don’t have a spiralizer, you can use a peeling knife to make thin slices …