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.
[Read more…] about Millet apple porridge with toasted pecans
Semolina is by now probably my favorite porridge, before oats, quinoa or anything else. Especially in wintertime when the mornings are still dark, candles are lit in the kitchen and you watch the grey day unfold slowly outside. This one here is a rather summery version with blueberries (thank god I froze a lot of them during warmer months, but of course any fruit work well with semolina, thinking of apples or quince or oranges – for which there’s actually another recipe on this blog). Coconut milk is perfect to make the semolina extra creamy and milky. The lemon pairs nicely with the blueberries, and the turmeric is just an extra twist – it’s slightly bitter, but I love putting it on things just because it’s so healthy and the color makes me happy.
[Read more…] about Milky coconut semolina porridge with blueberries, lemon zest and turmeric
This is a very simple and fast recipe for a warming winter breakfast porridge. It uses spelt semolina and is ready in just a few minutes. In fact, semolina, or Grießbrei in German, is something I haven’t eaten since my childhood, and then I didn’t like it at all. I’m glad I rediscovered it though because it’s actually quite delicious, especially with the vanilla! Of course it can be adjusted in terms of the fruit you add, depending on what is in season. If you want to make it vegan, just use almond or oat milk.
[Read more…] about Wintery semolina breakfast with caramelized blood oranges
This ‘sandwich’ happened more or less by accident – I had some leftovers from making a raw cheese cake a few days erlier, plus lots of strawberries that needed to be eaten. It’s a nice change for breakfast, especially if you’re looking to eat less carbohydrates and more protein and fruit. You can easily make a larger quantity of the two bases and store them in the fridge for a week or even two. I love turmeric for it’s slightly bitter taste and it’s immune-strengthening qualities and like to add it to fruit, like here. Feel free to mix in some ginger or lemon zest, or use cinnamon instead.
[Read more…] about Raw-ish strawberry- turmeric breakfast sandwich
I got the recipe for this crispbread from a friend, who got it from a Swedish colleague at the art gallery where she was working. What I like about it particularly is the scaleability: it’s easy to adjust the quantities you’re making as long as you pay attention to the proportions. That’s why I didn’t even give proper measurements in the recipe below. I paired this with something delicious for fall: an onion- apple jam. Its consistency is actually more like a chutney – I love the combination of sweet and savoury here. I used just a little sugar and no spices to really bring out the onion and apple flavor. To help the jam set, I added some crushed linseeds mixed with warm water, but it will work and taste the same without, too. I used just one apple and one onion which produced about 250 ml (one cup) of jam; just double the quantities if you’d like to make more (you might need it :). Top the crispbread with the jam, a slice of goat cheese and some freshly cracked black pepper and: bon appetit! [Read more…] about Swedish crispbread with onion-apple jam
I don’t know if this is the proper way to make lassi – would love to hear how you usually make it! But this is definitely an easy one that you can prepare without thinking. My mom always made it this way and also with rosewater; the delicate rose flavor goes so well with the milky and sweet taste of the lassi. And of course it has to be pink in color: I just used a few spoons of beet juice, easy and healthy. If you can’t buy beet juice, you could of course use juice from fresh beets. Or add some berries. Or plant-based food coloring. Anyway. It’s again one of these recipes that’s almost too simple to write it down, but I’ll try anyway:
For 750 ml (or three cups) of lassi, you need:
250ml (1 cup) of milk
250ml (1 cup) of yoghurt
250ml (1 cup) of cold water
two teaspoons of rose water
two teaspoons of beetroot juice
three teaspoons of sugar or honey or agave syrup
ice cubes if you want
Mix everything together with a handmixer or whisk. Add ice cubes if you want. That’s it! Note that the recipe is easily scalable depending on how much you want to make. Adjust the amount of sugar and beet juice for sweetness and color. Enjoy!
P.S.: In case some of you have noticed: In the last few days, I redesigned this site! Phew! Following a sudden urge to change everything I bought a domain and now this blog is independent and out and about on its own. If you’re subscribing via WordPress this means you can’t like posts in the reader anymore, you’d have to visit the site itself to do that… I hope you will! xoxo.