– 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.
Makisu on Rue du Bailli promises the best sushi recipes without breaking your budget and that’s absolutely what you get and a bit of fun too making up your own recipes in the colourful little restaurant! I had walked past this place about a thousand times without ever feeling like having sushi. But after enjoying an absolutely gorgeous lunch there I can’t wait to go back for more. They’re right, it’s Addictive. Our all vegetarian sushi lunch
I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends. Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds) 1-1,5 dl of oat meal 1-1,5 dl of almond milk 3-4 generous table spoons of natural unsalted peanut butter 2 generous table spoons of almond paste 2-3 table spoons of agave syrup 1/2 tea spoon of vanilla extract 200 g of dark chocolate (melted) Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with …
How wonderful it is to wake up and see this: To enjoy the trees in the garden and the light flowing into the kitchen, preparing a tasty brunch together and taking the time to enjoy it is the best these early spring Sunday mornings have to offer.
I love pizza. It’s just too bad that after a tasty and juicy margarita I often feel bloated and heavy. Also too bad that the gluten-free pizza bases don’t tend to offer that same crispy stone-baked feel. So, while looking for the perfect gluten-free (vegan!) pizza that exists in my dreams and at Blazing Salads in Dublin, I decided to try and make a slightly healthier version. The base has less gluten and more nutrients and the toppings include leafy greens and fresh herbs. All ingredients are organic of course, so I won’t mention that separately on each line. This recipe makes two pizzas. Pizza base: 2 or 2,5 dl of whole grain rice flour a good 3 dl of whole grain wheat flour 2 large table spoons of tapioca powder 1 bag of dried yeast 2 table spoons of extra virgin olive oil ( + 1 table spoon separately) 0,5 tea spoon of Himalayan salt 2-2,5 dl of warm (not hot!) water Mix the rice flour, wheat flour, tapioca powder, dried yeast and salt …
Outside and Inside. I love this time of year. Happy Monday everyone! Outside the trees are blooming Inside my tomatoes are growing beautifully. (Remember my promise to add tomatoes to my balcony garden? And by the way all the herbs except for Basil survived the winter, especially Rosemary is doing were well for herself 🙂 )
No better time to pamper yourself than Sunday. I started this sunny day with yoga and a delicious breakfast, followed by a nourishing home made face mask. Mix 1 tablespoon of organic natural goat milk yoghurt, 1 teaspoon of organic honey and 1/2 teaspoon or organic argan oil. Stir the ingredients well in a small cup, apply on your face and neck and leave it on for about 10-15 minutes while you relax to your favourite music. Your skin will benefit from the nourishing and moisturizing effects of natural yoghurt and honey while argan oil is rich in Vitamin E and antioxidants. Note: The argan oil is not yet mixed in in the pictures, so give it a good stir to make an even mixture before applying the mask.
I can’t believe it’s February already! I’m sorry for the silence, I’ve been prioritizing my newly re-found passion for yoga and studying about food, Ayurveda, vegan-ism and raw food trying to figure out what would be the best way to go for Me. There are so many truths out there, so I guess the right way is to turn attention inward and listen & observe my body. So it’s been a quiet period with a lot of movement under the surface. But now, it’s time for a nutritious breakfast. Get a kick start for the day with this gluten-free Super Bowl of forest fruit, whole grains, seeds and yogurt. Start by stocking up your freezer with frozen organic berries (if you can get to the forest in the autumn and pick your own stock for the winter – even better. If not, you’re local bio shop will have some). I take a portion of berries out in the morning and let them warm up to room temperature while I do my yoga and prepare a …
It warms you up, energizes and soothes a sore throat. A few pieces of fresh ginger, a squeeze of lemon and a teaspoon of honey, mix with hot water in a big glass, give it a stir and enjoy.
One woman, one menu of the day, a few rustic wooden tables and a cute little kitchen at the back. L’Epicerie just off Place du Chatelain offers an authentic and warm atmosphere – a great place for lunch. Rather than cool and commercial, L’Epicerie has a back to basics -feel: The food is simple and tasty, made from good quality ingredients with love. Address: Rue du Page 66