Every spring I’m so astonished by nature’s power. Trees that looked sad and dry over winter show their energy by blossoming. Fresh, green plants emerge from the soil, one of them is wild garlic. Wild garlic likes to grow at the edge of forests, on sunny slopes often close to a source of water.
…LARA’S “BIRCHERMÜESLI” RECIPE (V)
In Switzerland, “Birchermüesli” is a classic breakfast. Typically it is made with oats, fruit, raisins, nuts, yogurt, and cream. often lots of refined sugar is added to it. In my opinion, it is often boring and way too sweet.
My variation of “Birchermüesli” is vegan, packed with many healthy ingredients and no addition of refined sugars. This is one of my absolute favourite breakfasts, and although I do not want to brag about my own recipes, It is one of the best tasting “Birchermüeslis” I have ever tasted ;).
I hope you’ll try it out and I truly hope you’ll love it as much as I do! 🙂
ENERGISING RASPBERRY, BANANA, SPINACH & PEANUT SMOOTHIE (V)
Life is busy. We work, have tight schedules, have kids, etc.. still, it is so important to look after ourselves in the best possible ways. For me, food is one very important pillar that contributes to a healthy or unhealthy lifestyle. Therefore, when time is short I like to nurture myself with a smoothie full of energizing and healthy ingredients. Smoothies are a great way to get in a lot of good nutrients and do not take a lot of time to make. The only requirement is: you need a blender!
…COCONUT UPSIDEDOWN CAKE WITH SEASONAL FRUIT (Vegan)
This cake was the result of a slow Sunday at home. I felt like baking something to accompany the afternoon coffee. Shredded coconut was sitting in my kitchen pantry for a while and had to be processed before losing its great flavor. Moreover, I had some very ripe plumbs which had to be eaten soon. Therefore I miked together some basic cake ingredients I did not have to go buy first and tadaa… a really delicious cake was the result of my need for baking. I used plumbs but you can use any fruit that is suitable for baking. I recommend to use some seasonal fruit, now I would try to make this cake with Apples or quinces.
…BUCKWHEAT AND APPLE PANCAKES (GF)
It has been too long since I last posted a recipe. I really want to get back on track and activate this blog as I still cook meals every day and I really want to share my best creations with the world.
Lately, I’ve been making a lot of crepes with buckwheat flour and I love love love them. This is a variation I tried for breakfast the other day and I must say the pancakes turned out beautifully. Also, my three-year-old daughter loved them. They are simple, gluten-free and just super tasty. I hope you love them as much as we did! 🙂
…CHICKPEA AND CARROT SALAD WITH A SESAME DRESSING AND MAKE HUMMUS OUT OF LEFTOVERS!!!
I created this salad on occasion of a friends garden party. The salad goes well in combination with other salads especially quinoa salad, rice salad, and greens.
If you have leftovers, you can add the salad to a blender, add in some garlic, lemon juice, tahini, olive oil and a little salt and you will end up with a delicious hummus.
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OAT AND BANANA PANCAKES – A GREAT BREAKFAST OR SNACK FOR BABIES (8 month+)
This recipe is one of my favorite breakfast recipes when I want to make something healthy and tasty and do not have that much time. Since my daughter can eat solid food, she wants to eat everything by herself. As I do not want her to eat bread all the time, I started making patties of all kinds. These Pancakes are great for a good start in the day.
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BANANA AND CAROB CUPCAKES (Vegan and without refined sugar)
I created this recipe on occasion of my daughters first birthday.
Since I’m really eager for not wanting her to eat refined sugar I decided to use bananas instead. Bananas are great for baking. Their taste is unique and exquisite, they contain natural sugars and they give moisture to the batter.
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BEETS AND GOATCHEESE TART WITH A SPELTCRUST
Tarts are great. They are easy and quick to make and the result is delicious. I suggest making the dough from scratch as the bought ones contain preservatives and unnecessary ingredients. Moreover, by making your own dough you can use alternatives to commercial white flour. I always try to pile lots of veggies onto the tart dough. In winter my tarts are usually heavier and earthier as I tend to use root vegetables such as carrots, parsnips, and beets; whilst in summer they are lighter and fresher as I use fresh tomatoes and zucchini.
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GINGERBREAD HEARTS FOR CHRISTMAS
This year my boyfriend and I decided to make big gingerbread hearts as giveaways for Christmas. Gingerbread is something I know from my childhood, the taste brings back old memories of winter days. I adapted a traditional recipe by substituting the wheat flour with spelt and by using brown sugar. The recipe is simple, easy and the result is perfect. Feel free to decorate the cookies with an icing of your choice. We made an icing with powdered sugar and ginger juice.
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