Müsli
Müsli — nourishing and satisfying weekday breakfast or snack, that, with a tiny bit of foresight, is easy and quick to prepare.
How to eat every day
How to eat every day: cook up a large batch of grains and legumes (beans, lentils) sometime in the week you’ve got time and you’re in the mood for it (the weekend, maybe). Go to the market, get excited about…
Berry buckwheat borridge
Berry buckwheat borridge. That’s like porridge, except raw and made from buckwheat à la Green Kitchen Stories and My New Roots. This version is also made with raw buckwheat soaked overnight, then blended with a bunch o’ berry-like fruit (strawberries,…
Bärn märit
Happy to be back at the Bärn märit 🙂 All Swiss produce haul: rainbow chard, red, mustard and zebra tomatoes, pattypan squash, tiny fennel, a bunch of mixed herbs (including borrage!), apricots from Wallis, wild huckleberries, plump raspberries and the…
Ginger peach lemon cake
Threw together a version of this cake for the tea break at my yoga course this week and enough people seemed to enjoy it that I thought I’d share the recipe.
Summer melon salad
This is exactly the kind of light meal a lazy summer day calls for – easy, fast, raw, fresh.
Yet another smoothie
Blueberry lemon balm smoothie. Yield: 500-600ml 1 frozen banana, 250g blueberries, leaves picked from 10g fresh lemon balm sprigs, a splash of plant-based milk of choice or water (I used rice-coconut with delicious results), some ice cubes. Optional superfood-y+protein-y add-ins:…
Sofia cooking session
Cooking up some vegan food with Rossen in Sofia. Raw lasagne with fresh tomatoes and zucchini, almond ricotta, fresh tomato sauce, marinated mushrooms and basil pesto. The Bulgarian tomatoes in season right now are phenomenal! Also made cashew cheese stuffed…
Pink morning
Pink morning: melon strawberry smoothie. a small, incredibly sweet chanterais melon, a handful of forest strawberries, some almonds, a small drizzle of maple syrup and topped with a few thyme leaves.
