I absolutely love summer veggies. I’ve been growing loads of spinach in my garden as well as aubergine (bigger and bigger every day) and squash. And what a good combo of ingredients that is, right? That’s what today’s recipe is all about: a spinach Esparregado with Butternut squash & Aubergine deliciousness. A combo that I love, that is easy to prepare and it sort of reminds me of my childhood due to the Esparregado.
I think that a good Buddha bowl should be a combo of several different whole food’s portions that, all together, will create a delicious nourishing meal – we’ve spoken before about the bowl concept here. It should provide balance, comfort and health to the body and soul. Some say that the term came from the tale of Buddha caring his bowl to be filled by whatever vegetarian foods villagers would offer.
Balance can be difficult to achieve. We tend to float up and down, like a roller coaster. Our journey towards balance, however, can start with small steps: improving our sleep hygiene, follow our principles, meditation, connect with people, or even minding our diet. Eating well can be seen under very scientific perspective, but it can also be incredibly simple.
Today’s dish is incredibly simple to do: with only 7 ingredients, it is very nourishing and delicious. The main ingredient is buckwheat. Although it has wheat in its name, it doesn’t contain any wheat, nor gluten. It is often treated as a grain but it doesn’t come from grass. Instead, it is a seed of a plant, and due to the fact that it shares a lot of similar properties with cereals, it’s considered a pseudo-cereal. Its health benefits are unquestionable: amongst others, it is a great source of protein, complex carbs, fibre, iron, and vitamin B. On top of it, the taste is subtle, amazing, and its texture incredibly satisfying!
Today’s recipe is all about aubergines! The Mediterranean diet is well known for being very varied, rich and delicious. The range of vegetables and fruits that you can find is wide and often easy to find something on the season. Some of them you can actually find locally in the United Kingdom. Others are normally imported as they don’t grow efficiently enough to respond to the demand.
Every now and then I fancy eating a patty. They tend to be fulfilling and tasty but most of the ones I find around (restaurants, shops, etc.) they are either too processed, too spicy, too greasy or with far too many ingredients of which I can only taste one (normally a spice, onion or garlic).
The good news is that they can be easy to do and with a very flexible recipe: you can choose the amount or type of spices you prefer, you can opt to add more garlic, more onion or more parsley. You can even choose to cook them in the oven or fry them instead.
A lot has happened since New Year’s Eve. We had a very successful to Real Life Gourmet Dinner in Bern. Thanks again to all who came! In addition, I have just finished a training as a baby massage instructor, we are about to move to a new city, and preparations for the big brunch next Sunday are also happening right now. But somehow we are still at the beginning of the year. There is so much more to come. Isn’t this awesome? I have a very good feeling for this year. I believe that several wonderful things will happen..
My biggest learning of the last year, however, is that everything is going to be fine anyway, if I have a positive attitude and take things calmly. Prospi has already told you about my final thesis for the university, which I wrote following the 80/20 principle. Our wedding in September was another great example of this learning. I deliberately put myself in a positive vibe and decided to enjoy the special day without sticking to the idea that everything will be perfect. Even if the marquee would collapse and heavy rain would start at the same time, I could accept this situation and continue to celebrate. In the end, nothing collapsed, and the weather was fantastic. But this attitude has allowed me to take everything as it came, and to enjoy an absolutely magical and unforgettable wedding day full of love and positive energy. Of course, not everything came as planned. It was imperfectly perfect. And that’s how life is.
Are you also looking forward to finding out what 2018 is going to offer?
You can create a very joyful moment for yourself if you take 5 minutes to make the vegan, wholesome and extremely delicious hot chocolate I’m showing you today. I usually make this kind of hot beverages with our blender. But as I know that not all of you have a powerful blender at home, I’ve created a version that can be made with a normal hand blender.
A few years ago, I suffered from digestive issues. As a consequence, I changed a few things in my diet. From TCM (Traditional Chinese Medicine) I learned that having a warm breakfast might help me. From that moment, my first meal of the day has been oatmeal. I’m convinced that this was one of the changes that healed me the most. This is how I became an oatmeal lover. What I put into my oatmeal changes according to what I feel like eating. However, I make my beloved apricot and almond porridge most of the times.
When I first heard of the cookbook that is all about oatmeals with more than 50 recipes, I was very interested. Today, I’ll share my review on this book with you. Furthermore, I’ll present you a special, healthy and yummy recipe that I didn’t know before reading the book. It’s a very easy sweet oatmeal made of zucchini, banana and raw cacao.
Are you looking for a super quick and yet impressive dessert for a spontaneous summer barbecue evening with friends? Then we have the solution for you. This caramel cream consists of only three ingredients and is actually very easy to prepare. Instead of refined sugar, caramelized dates provide a wonderful flavor. The cream tastes particularly delicious in combination with the vanilla apples. It’s a light sweet pleasure for hot days. This dessert contains healthy fats and other precious nutrients. It is also an excellent snack or breakfast. When there are leftovers, I add them into my oatmeal.
I hope you’re all enjoying spring. Spring is my favorite season of the year. I love how everything is starting to grow and live again. Furthermore, I really enjoy those sunny days that are not too hot yet, but still refreshing. Among others, nature offers us wild garlic that has the potential to transform any dish even if you add only a small amount thanks to its strong flavor. Today, I show you how I use it in a super creamy white sauce that tastes awesome combined with homemade lentil balls.
I use my muffin cups very often. Since we travel a lot, we need snacks that can be easily transported. Sweet muffins with all kinds of flavors of fruits, spices, and nuts are excellent. But sometimes we need something salty on the road. Thus, the idea of vegetable muffins has arisen. They are perfect as a salty snack, as a lunch on the go for example with a lentil salad, as a hearty breakfast, as a starter with a green salad, as a party snack for children as well as for adults or as part of a picnic. You can enjoy them either warm or cold. They are healthy and completely plant-based, have a perfectly moist consistency and taste delicious. For a gluten-free version, you can use brown rice flour. That works very well. Depending on the season, you can vary with the vegetables. In summer, for example, the leeks can be replaced by zucchini. The following suggestion with carrots and leeks is our favorite and fits in the beginning of spring. So start baking! 🙂