Well it's official! I'm addicted to fluffy pancakes!
I've always been a lover of thin crepes and pancakes because that''s the way my grandma and mother makes them. And when I've tried the american style ones, back in the days, I wasn't happy at all with the taste. Too much refined sugar, no much of the flavor. But last week I had them in mind, maybe because too much Instagram? :)) And so far I've tried variations like rye, whole wheat, whole and white spelt and buckwheat but the winners are whole wheat and whole spelt. They get an amazing flavor due to the whole flour, it's so earthy and slightly sweet. Toppings are so great as they add so much interest. You can go for chocolate, banana and chia jam, honey and raw fruits, dried fruits and nuts or seeds. You can top them with plain yougurt (vegan or non vegan option) and fresh berries. What a dream!
I had some leftover of a hibiscus infused honey which was so great but plain honey would be amazing too. Use your favorite sweeter but don't forget about the lemon zest. That's the secret ingredient!
Start by mixing the dry ingredients, then add the almond milk/water and oil. Adjust the liquid as you like [ if the batter is really liquid, the pancakes will be more puffy, if the batter is a bit thicker, they will become more dense]. Stir really well until there are no clumps in it. Cook the pancakes on a medium heat, and stack them up on top of each other to prevent dryness.
To serve, top with everything you have on hand. I used sliced banana, pomegranate seeds, raw hazelnuts, freeze dried blackcurrants and drizzle of honey.
I usually take my Sunday off, to go out and find new cafes&restaurants in the city and come home after sunset. I like to take my time and enjoy the city by foot so in the morning I need to energize myself (and my man as well) with a big bowl of salad. But I don't want to give it too much attention so I always end up by making a salad from leftovers, cleaning the fridge on this occasion.
This Sunday we had some leftovers lentils, red rice and grilled Brussels sprouts and the salad was gorgeous, both looking and tasting.
The red cabbage was already chopped, as I tend to keep big batches of chopped veggies in the fridge so that way I can make a salad no matter what. And same story with the dressings but I'll give you a few tips and tricks about this in another post.
Till then, this salad is worth sharing: such great flavors, textures and not too much fuss!
For the salad
For the dressing
If you don't already have the grilled brussel sprouts, start by heating the grill and cook them until they become a bit soft.
In a bowl, place the lentils and rice, add a bit of oil, salt, pepper and garlic powder and mix them well. Put aside.
Take another bowl, a larger one and put all the veggies in it. Mix and set aside.
Now you can prepare the dressing and don't forget to check the brussel sprouts in the meantime. Mix the tahini paste with lemon juice. stir well until it becomes hard. Add the water and mix. It will become white and liquid. Add the rest of the dressing ingredients and stir well.
Take the brussel sprouts off the grill and place them on a plate. Prepare each bowl by placing the fresh veggies first, then 2-3 tablespoons of the rice and lentil mix on top of them. Sprinkle some pomegranate seeds and hazelnuts and add a good layer of dressing.
Everything goes in a blender. Mix well, pour in nice glasses and top with fine granola and freeze dried black currant. Enjoy!
These babies must be my latest addiction! I was really inspired by Green Kitchen Stories Quinoa-Nut Bars, but I wanted to give them my own touch.
They are so easy to make, INCREDIBLY tasty, totally guilt free and bonus: they last for ages in the fridge. I can just grab 2 or 3 on the go whenever I need. Also, being packed with all kind of healthy fats and a remarkable protein content in the super-amaranth grain, they make the perfect post-workout snack. Or pre-workout - dates and chocolate, they'll give you a hell of energy.
Oh, and guess what? They are even gluten free!
Makes 1 batch, takes 30-60 minutes
For the bars
For the chocolate coating
Chop the dates and smash them with a fork. If they are not very soft, keep them in a cup with warm water for 2 minutes. Take them out and smash them. Now melt the coconut oil on bain marie. Add the peanut butter, salt, lemon zest, ginger, coconut flakes (keep some for decorating) and mix. Put aside and add the rest of the ingredients: puffed amaranth, almonds and seeds. Mix them well and prepare a rectangular tray by lining some cling film. Add the mixture and using your hands press everything together tightly. For the coating, melt the cacao butter and coconut in a bain marie. Add the agave and salt and pour the chocolate over the big bar of amaranth. Decorate with coconut flakes, bee pollen and raspberries. Freeze until it's cold and firm. Cut into little squares or rectangular shapes and store in the fridge.
They will last for months
♡ ♡ ♡
So, zucchini tagliatelle with lots of THE perfect pesto + watching the last episode of Chef's Table = best combination on earth!
I bet everyone saw it last summer... All the episodes were incredibly well set, amazing stories and I was so hooked by each one's emotional intelligence. I feel connected. And I'm gonna watch each episode again!
I especially loved Massimo, Dan Barber and Magnus Nillson. But the great love must be Hallmann- so sensitive and intense.
Which episodes did you enjoy the most?
Makes 2 , takes 15 minutes
THE best Pea Pesto
Use your hand blender for making this pesto as creamy as you want. Start by adding the fresh leaves, walnuts, garlic, olive oil and peas. Give it a blend then add the rest of the ingredients. Add as much salt, pepper and lemon juice as you like. Blend, taste, add salt, blend...
When you're content with it's texture, pour it in a bowl and start preparing the raw tagliatelle.
Wash really well the zucchini and with a peeler start peeling it lengthwise so you get some big strips . After you're done, place the strips on the cutting board, all in the same direction and with a knife, start cutting the tagliatelle strips.
Now take a bowl, put the tagliatelle in it, add pesto and mix. Garnish with almonds, pumpkin seeds and squeeze some lemon if you feel like it.
Since I'm a devoted lover of savory breakfast, I find it hard to start my day with a warm, sweet and puffy bowl of porridge, as everyone else I know on Instagram does. It's just not me.
And I am a bit upset about that, as I really love a good porridge topped with crazy stuff.
It's comforting, nourishing, healthy and so satisfying. Usually I would eat this at lunch as a dessert, after a light raw salad.
But to be honest, most times I simply forget or I'm too busy to cook oats in the middle of the day. Anyway, when I find the time I cook something like this. And I always find myself wondering in my head "oh you're so good! why can't we be friends?''
But here we are: I remembered and made it for dinner this time, using my last frozen cherries from my mom, amazing golden berries and raw milk.
Makes 2 bowls, takes 15 minutes
Put the oats in a saucepan, pour in the milk and sprinkle in a pinch of salt. Don't bring it to a boil but stir from time to time and turn off the heat when it becomes creamy. If you want it thicker, cook more or if it gets too thick add a bit of milk or water.
To serve pour into bowls, top with cherries, golden berries, chopped almonds, dates and sprinkle hemp and chia.
Drizzle with as much honey as you like. Bon appetit!
Vegan, Raw, Soy Free, GMO Free
Cut the cabbage as you prefere (big or small pieces). Place the cabbage in a large bowl and using your hands, massage the salt into it until it starts to soften. Add water and cover the bowl. Let stand overnight.
The next day: rinse the cabbage under cold water a few times and drain in a colander for 15 minutes.
Meanwhile you can make the red paste. Combine the garlic, ginger, and red pepper flakes using a tablespoon. Add more or less pepper flakes according to your taste.
Using a wooden spoon, mix the cabbage with the scallions and add the red paste in a clean bowl.
Pack the mixture into a very clean jar, press down on it until the brine rises to cover the vegetables and seal with the lid.
Let it ferment at room temperature for about 5 days. Check it daily (and press down the veggies with a clean spoon to keep them submerge under the bride) and refrigerate when is ready.
Raw, Vegan, Gluten Free, Soy Free, GMO Free
Place the milk in large bowl and add the rest of the ingredients. Wisk for about 1 minute every 3 minutes and then leave it until the chia seeds absorb the milk and the pudding starts to thicken. Now place in smaller bowls and add the toppings. If you want them sweeter feel free to add more agave syrup on top of them.
Vegan, Soy Free, GMO Free
Peal the oven baked potatoes and smash them in a bowl together with the peas and spices.
Prepare the green salad by mixing all the ingredients in a bowl. Add as much dressing as you like and top with a nice layer of tahini
Samosa recipe HERE