Berlin is experiencing a beautiful summer right now – sunsets at 10 pm, hot days and warm nights, green trees and flowers everywhere, blue skies and lots of sunshine. This is rare here, so it’s important to enjoy every minute. Of course icecream is a big part of that, and it’s nice to always have some in the freezer. The easiest way to get there is to make popsicles. [Read more…] about Coconut ginger icecream pops
This recipe was born out of a need to use up a bag of puffed quinoa. It turned out to be a really delicious, sweet, creamy and crunchy snack, which takes minimal effort. We just finished this batch and I already feel like making more. [Read more…] about Puffed quinoa- cocoa butter bars
Continuing with the ancient but delicious cereals, here’s a millet apple porridge that makes a wonderful healthy and warming breakfast, much needed during the endless grey Berlin winter. Millet is a staple in many parts of the world, and not surprisingly, since contains lots of fiber, minerals and antioxidants. And it’s gluten free. I combined the cooked millet here with grated apple reminiscent of a Bircher muesli and topped it off with toasted pecans, coconut flakes and activated buckwheat.
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We have been experimenting with buckwheat in our kitchen lately, and one of the results was this delicious and extremely refreshing buckwheat, pomegranate and herbs salad. Buckwheat is not only very healthy but also really versatile – it can be eaten savoury or sweet, warm or cold – or in the form of soba noodles of course! The name is a bit misleading, since buckwheat has nothing to do with wheat – in fact, it’s not even a grain and it’s glutenfree. Sometimes buckwheat is sold already toasted; in that case it has a darker brown color. We used the untoasted version here (from Rapunzel), which is pale green or beige and has a very mild taste. This here is really the simplest preparation, a wonderful winter salad, with lots of vitamins in the form of lemon and pomegranate, and a fresh taste from the green herbs.
[Read more…] about Buckwheat, pomegranate and herbs salad
These tacos contain a wild mix of toppings, but for me they all work together. I love the miso-tahini-lemon sauce, especially together with sweet potatoes (a nice combination also on its own, without tacos!) and the green asparagus provides some nice crunch. [Read more…] about Green asparagus tacos with miso-tahini cream (vegan)