buckwheat and berry smoothie
200ml almond milk
1/4 cup buckwheat , soaked in the almond milk for at least 30 minutes
1 ripe banana
finely grated zest of 1/4 lemon
1/4 teaspoon vanilla extract
3 tablespoons berries fresh or frozen(strawberries, blackberries, raspberries, blueberries)
Blend and enjoy!
Day 1
08:00 – 14:00 fruit, vegetables and salads
14:00 – 18:00 cedar nut milk
After 18:00 nothing but water
Day 2
All day until 18:00 nothing but water
18:00 – 20:00 fresh juice or some juicy fruit like orange or watermelon
Day 3
08:00 – 13:00 fresh juice or cedar nut milk and fruit
13:00 – 18.00 fruit, vegetables and salads
How to make cedar nut milk
Blend
1/3 cup cedar nuts
1 tablespoon honey or 3-4 dates
1l water
No need to squeeze it through a nut milk bag. Just shake the bottle before serving.
seed bread
140g seeds (e.g. 90g sunflower seeds, 15g pumpkin seeds, 10 g sesame seeds, 20g poppy seeds, 5g hemp seeds)
90g linseeds ( can be replaced by lincake)
150g rolled oats
70g nuts, coarsely chopped
3 tablespoons psyllium husks
1 teaspoon salt
1 tablespoon bread condiment
340ml water
1 tablespoon honey or maple syrup
80g butter or coconut oil
In a bowl mix the dry ingredients thoroughly.
Warm the water, add butter/oil and honey. Stir to combine.
Quickly combine the wet and the dry ingredients (with your hand or a wooden spoon) and fill the dough into a baking form lined with parchment paper. Let it rest overnight, or at least for 4 hours.
Preheat oven to 180°C.
Bake for 20 minutes in the baking form. After 20 minutes remove baking form and parchment paper and continue baking for additional 40 minutes to create a nice crust.
(an Ottolenghi inspired recipe)
A quick and simple summer dish I often prepare for lunch as soon as the tomato season starts. Its deep and rich flavour comes from the olive oil which has been slowly sizzling together with chili, garlic, ginger and cilantro stems adopting their fragrance. This a technique Ottolenghi often uses.
grilled tomatoes with chili, garlic and ginger
(serves 2)
3 tablespoons olive oil
1 mild red chili, sliced
4 garlic cloves, thinly sliced
1 piece fresh ginger (2cm), peeled and thinly sliced
about 10 cilantro stems, keep leaves for the garnish
ripe tomatoes (amount depending on the variety available and your hunger; beef tomatoes work especially well)
salt and pepper
Heat the grill/oven to maximum.
Heat the olive oil in a small sauce pan. Add chili, garlic and ginger and fry over low heat until the chili softens and the garlic starts to brown. Add the cilantro stems and let sizzle for another 2-3 minutes.
With a slotted spoon take out all ingredients and let them cool. Keep the infused oil for later.
Slice the tomatoes and place them on a baking tray. Now drizzle the infused oil onto the tomatoes and season with salt and pepper. Grill for about 10 minutes.
Once ready and out of the oven top with the chili-garlic-ginger mixture and garnish with cilantro leaves.
I love to enjoy this dish with a big mound of Greek yoghurt.
guest post by Loui
Since moving to Brisbane in May 2024 I got to love the city already. Below you can find some of the reasons why I would always recommend visiting the city.
1. Amazing coffee, food and more
2. Tranquility in a buzzing city
3. Beautiful Hinterland
the venue: hidden in the Ontarian woods at the bride’s parents’ place
the mood: misty and enchanted
the guests: friends and family came from Canada, the U.S., HongKong, Greece and Germany to celebrate Sara and Peter. There’s nothing better than extending the family!
the food: a delightful variety of dishes, occasionally with a Canadian hint 🍁 (note to self: must urgently ask for the recipe of the homemade wedding cake. A lemony tiered masterpiece baked by Sara’s aunt)
the drinks: find my favourite one at the end of this post, the delicious HoneyBee made with honey from the family’s beehives
the honeybee cocktail
4cl Bourbon
2cl lemon juice
1cl honey simple syrup
Straight from the jar honey doesn’t mix well with cold drinks, but turning it into simple syrup solves the problem.
Fill a cocktail shaker with ice. Pour in the bourbon, lemon juice and honey syrup. Shake the mixture for about 10 to 15 seconds until the the outside of the shaker feels ice cold.
Fill a glass with ice cubes. Strain the mixture into your prepared glass. Garnish with an lemon wedge.
Honey simple syrup
1/2 cup honey
1/2 cup water
In a small saucepan combine honey and water and warm the mixture over medium heat until clear. There may be no swirls of honey visible. Let the mixture cool to room temperature.
Wipfel smoothie
1 small handful fresh spruce Wipfel
1 generous tablespoon cedar nuts (can be replaced by cashews or any nut butter)
a few fresh mint leaves
1 medjool date
mango or strawberries to your liking
400 ml water
Blend and enjoy!
Rhabarberkuchen mit Streuselboden
für den Teig:
300g Mehl (Typ 405, oder Dinkelmehl Typ 630)
150g Butter
150g Zucker
für den Belag:
800g Rhabarber
1 TL Butter
5 EL Zucker
2 EL Speisestärke
Den Backofen auf 180°C (160°C Umluft) vorheizen.
Mehl, Butter und Zucker zu einer krümeligen Masse vermengen und mit der Hand zu Streuseln kneten. In den Kühlschrank stellen.
Für den Belag den Rhabarber waschen, putzen und in fingerbreite Stücke schneiden. Die Butter in einer großen Pfanne bei mittlerer Hitze schmelzen und den Rhabarber hineingeben. Rhabarber mit dem Zucker bestreuen und diesen kurz schmelzen lassen. Die Speisestärke unterrühren und bei kleiner Hitze ca. zwei Minuten dünsten.
Den Boden einer Springform (oder einer feuerfesten Form) einfetten. Zwei Drittel der Streuselmenge auf dem Boden der Form verteilen und mit einem Löffel festdrücken. Den Rhabarber darauf verteilen. Die restlichen Streusel als Topping darübergeben.
Den Kuchen 45 Minuten backen.
So wird das Filet perfekt:
1- salze das Filet erst kurz bevor du es brätst
2- brate es dann von allen Seiten scharf an
3- schiebe es für 30 Minuten bei 100°C in den Ofen
4- mahle noch etwas schwarzen Pfeffer über das fertige Filet
In the late afternoon we went out for a walk to find some fresh nettle leaves. They are still very small, just regrown after the winter. Soaked in water, rolled and chopped, finally combined with orange slices and almond sauce they make for a delicious springtime salad.
orange and nettle salad
ingredients:
1 orange
1 cup fresh nettle leaves
1 tablespoon almond butter
1 tablespoon freshly squeezed lemon juice
1 teaspoon olive oil
salt and pepper
Soak the nettle leaves for 20 minutes in cold water.
Spread the leaves on a wooden board and soften them with a rolling pin.
Chop them (option 1 for a more intense flavour) or just leave them rolled (option 2 for a more appealing look).
Peel the orange and cut it into bite-size pieces.
For the sauce mix the almond butter, olive oil, lemon juice, salt and pepper.
Combine all ingredients and put the salad aside for 20 minutes to let the flavours unfold.
