Are you a veggie lover? Hence this quick and simple dish with an exotic twist is for you: Roasted sweet potato and beet with guacamole and passion fruit. The sweet potato and beet wedges are marinated with maple syrup, cinnamon and turmeric. Sweet, salty and fruity flavors coming together on one plate and giving this dish a fresh and moist taste. I am not vegan nor vegetarian, but I like healthy, plant-based food very much! Therefore I am constantly trying out new ways, combinations and preparations of veggies. By the way this recipe is a modified version of Fanny the Foodie’s Turmeric Roasted Sweet Potato which I looove so much and prepared over and over again! Every time in a slightly different version, cause you can basically use all kinds of veggies you find in your fridge. Just marinate them the same way and adjust the baking time slightly if needed.
6 favorite food and drink spots in Zurich where I’ve spoilt myself with generous brunches, dinners and aperitivi [ in other words: where I spent my money ]. 6 places I love and I am truly gonna miss. I am also writing about my #zürilove and the last days in this city: Feelings of happy gratitude, bittersweet melancholy and crazy excitement for what’s next to come! Ciao Züri – Hola Barcelona.
If you like oats and nuts this is for you: Easy homemade power granola for breakfast. First of all what I like most about this recipe is the irresistible smell all around the apartment while baking it and of course – the strength and energy it provides me with! My granola mixtures normally contain lots of power foods [ like goji berry, chia or flax seeds ] you could either add more of these or replace or skip any of the ingredients. There’s no danger in making anything wrong with this recipe, that’s the beauty! So far every batch turn out differently – and it’s always been tasty! So absolutely no need to stick to my ingredients list, see it more as an inspiration and follow YOUR flow 🙂
Between some struggles I am happily reflecting my life. Thinking about things and friends that enrich my life. Now that I have plenty of time. Time to think, time to socialize, time to craft and create. 2017. The year I quit my job – not because I have another one, but because I don’t want one anymore. Time for a timeout, a creative voyage to somewhere. 2017 is also the year I am turning thirty. T H I R T Y!! Can’t believe it. Won’t believe it. Where did the roaring twenties go? Haven’t they just started? It feels like walking towards a big big door which must be the entrance to another stage of life. Am I ready to open that door and enter?
Kale and cocktail, kale and pasta, kale and bread…. kale does never fail! Jap, this is my motto – at least during wintery months when this frizzy green is in season. In order not to miss any chance of serving this veggie I figured out ways and dishes to seduce even non-kale-lovers 😉 And this proved to work perfectly with kale chips plus alcohol or kale & basil pesto plus pasta. The basil and lime give an appealing fresh and smooth flavor to the pesto. Another insider tip: Toast the kale slightly for delicious roasty flavors in your pesto. Of course you’re absolutely fine using raw kale as well. Anyways, give it a go and get the following ingredients for 2 generous pasta & pesto portions:
The year-long warm climate, the city beach, the incredible cultural diversity and the world-class dining scene invite to a perfect sunny get-away. Or a creative timeout for months what I am up to do. Barcelona is iconic and contemporary all at once. The magical works of Gaudi add a distinct cultural identity and historic feel to this metropolitan city. The people are laid back, warm-hearted and friendly. All of this makes Barcelona one of the coolest and most popular hotspots in Europe. I fell in love with the city and its people in 2007 – 10 years ago. It’s been my first time in Spain [ except for Mallorca where I was before ] and I came back full of dreams and eager.
Chia pudding has been my latest addiction: breakfast, snack, desert, repeat. BUT careful – the recommended daily ration is 25 g chia seeds, so sometimes I have to force myself not to eat too much of it in one day. Well, if you don’t overdue it, chia seeds are very healthy. They have become one of the most popular superfoods in the health community. Tiny seeds packed with all the goodness such as: omega-3 oils, antioxidants, protein and more. Plus a whole lot of energy and boosting power! [ Yes, I know why it’s been my breakfast, snack and desert ] I’d say there are worse addictions than this one 😉 go and make yourself addicted too! Mix it in the evening to have it ready for your breakfast the next morning. For 4 jars/portions you need:
I am slowly but surely realizing that my days in Switzerland are counted and I literally can’t get enough of my favorite winter foods. Everything will soon and abruptly be replaced with loads of tapas and ice cream in Barcelona [ which is not too bad either – I’m not complaining ]. So this super quick and easy creamy plant-based soup bursting with vitamin A and other goodness made my last 3 evenings! [ And there’s more for tomorrow, yuumm! ] Its gingery-sweet taste combined with crispy kale chips is just irresistible! And hey: everything is prepared in approx. 30 minutes, including the kale chips [ which you should NOT leave out!! ] Bon appetite!
2 garlic cloves
2 tbsp. coconut oil
500 g sweet potato
200 g carrots
1 small piece ginger
100 ml prosecco
800 ml vegetable stock
1 tsp. curry
1 tsp. curcuma
salt & pepper
100 g sour cream
200 g kale (washed & cut)
salt & pepper
- Cut onion and garlic. In a large pot, melt coconut oil and add onion and garlic. Sauté for a few minutes, until the onion is translucent.
- Peel and cut sweet potato and carrot into small cubes and grate ginger.
- Add sweet potato, carrots and grated ginger to the onion, deglaze with prosecco and fill up with stock.
- Cover and simmer for approx. 20 minutes until the veggies are fork-tender. [ Prepare the kale chips while the soup is simmering ]
- Season soup with curry, curcuma, salt and pepper to your taste. Add a pinch of cayenne pepper if you like it more spicy.
- Remove from the heat and, using a hand-held electric blender, puree the soup until smooth.
- Add sour cream and stir. Divide the soup between 4 bowls and top with kale chips.
Preparation kale chips
- Put kale in a big bowl. Marinate it with the juice of one squeezed lemon, a little bit of olive oil, salt and pepper.
- Mix well and spread it an a baking tray covered with baking paper.
- Place the tray in the middle of the oven pre-heated to 180 °C and bake for 10 to 15 minutes until they are crispy like dried autumn leaves. [ stir from time to time ]
Let me know what you liked more – the kale chips or the soup 😉
Living the tasty life with all it takes: Treating ourselves well, enjoying lovely company & inspiring talks. treats & talks.
treats: It’s about treating you or myself well: Little things that cheer you up, make you happy and simply remind you how marvelous life is. What sort of little things occur to you? To me treats can be various things depending on the day or mood: a glass of prosecco, a coffee, a jogging tour, a hike, kale chips, chia pudding or a piece of chocolate. Whatever! Important though the treat is shared with someone… and ooh this brings me to the second topic: talks. This part implies the fact that company is needed: Good friends, inspiring people to share moments and memories with! ♥
A Saturday morning kind of breakfast on a calm and grey Wednesday. Healthy, simple and aaaaw so delicious! Don’t know about you, but I could eat porridge all day, every day. I love it in all kind of versions and mixtures – for its taste and simplicity! This one is a simple version with a special taste though. Worth giving it a try! Follow this recipe for 1 portion.