on my running track n°1
overnight oats
In the evening I fill a jam jar with
- dried goji berries
- dried sour cherries
- water to soak
- oat flakes
- almond cuisine (= creamy almond milk)
- pestled flaxseed
- chia seeds
- chopped and roasted nuts
- chopped dates, agave or maple syrup to sweeten
Next morning I top the mixture with fresh fruit.
Be inventive and combine whatever you fancy. In case you need more inspiration click on Zain’s Swiss Summer Oats. Great photos and recipes!
a family celebration
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We had a great time celebrating my youngest nephew’s confirmation!
weekend links
Long-awaited, Garance Doré shares her secrets on how to look better in photos.
“Ok, if you really can’t say no, do what the fashion editors do: put on the biggest sunglasses you
can….”
Do you like honey? Look at these pictures! The recipe is definitely on my to-try list.
From a modern man’s view: the most interesting blog I stumbled upon last week.
Exciting photography about sports, travel, horses, polo, toreros…. have a look at Andrew Lever’s portfolio.
If I lived in England I’d order healthy snacks by post. What a luxury!
And for a great start into the next week I recommend this Christian Dior inspired “smoothie dell’amore”
Earth Day Smoothie
Did you know that yesterday, April 22, was Earth Day?
| Earth Day Smoothie |
Inspired by Zain who created an Earth Day Smoothie using ingredients from earth, ocean and sky:
1 banana
1 apple
a handful of red oak leaf lettuce (gives the nice earthy colour!)
a small piece of ginger
1 ts tahini
1 cup of coconut water
1 handful of icecubes
Blend until smooth and enjoy!
aqua fresca scented with rhubarb, rose and vanilla
Whenever I prepare a rhubarb sauce for dessert I add more water than the usually needed for the cooking. Later I strain the juice into a little crystal jug and put it apart. I love to pour a sip of this essence into my water. It’s a refreshing, mouth-puckering springtime beverage. Even the boring oatmeal for breakfast becomes a perfumed extravaganza, if you substitute part of the milk by rhubarb essence. Don’t be disappointed if the juice initially shows a different colour than in my photo (less colourful, I guess). The rhubarb needs to cool down and to repose a few hours before the juice develops the beautiful coral-red colour.
4 rose-red, fresh stalks of rhubarb, trimmed and sliced
4 rose-red, fresh stalks of rhubarb, trimmed and sliced
3 tablespoons demerara sugar
1 tablespoon rose water
1/2 l water
Put the ingredients into a saucepan and let them simmer for 10 minutes. Let cool down and repose. Strain the juice into a recipient. I store it in the fridge for max. 3 days.
The flavours of rose water and vanilla harmonize perfectly with the rhubarb. Just make sure to not use too much of the “perfumes”. By any means rhubarb must remain the diva!
time out in the sun
Winter was really weird and way too long, so we decided to leave Dresden for a short vacation.
fruity
I’m looking forward to my super fruity breakfast tomorrow morning: pink grapefruit, pears, banana, apple, flaxseed oil, almonds, goji berries( still to be soaked) and chia seeds. All mixed in a blender and poured over a bowl of white rice. A cup of light green tea would match perfectly, what do you think?
Osterzopf (Braided Easter Bread)
I always remember my mother and my grandmother, who were living very close, making this braided bread at Easter when I was a child. My mother continues baking it until today for her Easter brunch. It’s one of the traditions that pass on through generations.
How Grandma makes a braided Easter bread
500g flour
1 sachet dry yeast
50g sugar
1 pinch of salt
2 eggs
1/8 l milk
50g butter
1 egg yolk to brush over the finished braid.
Before you start, make sure that all ingredients have room temperature, the milk can even be luke warm.
Mix flour, dry yeast, sugar and the pinch of salt in a bowl. Add eggs, butter and milk and stir well. Knead the dough until it becomes elastic. Add flour if the dough becomes too sticky. Once finished dust the dough with flour, cover the bowl with a dish cloth and set in a warm place for about one hour. The dough should have doubled in size.
Divide the dough into three equal strands and braid them gently. Braid from the middle out to an end, repeat with the other side. Tucks the ends under to seal. Place the braid on a baking sheet, cover with a dish cloth and let it rise for another 1/2 hour.
Beat one egg yolk and brush it over the braid. Bake in a 180° preheated oven for 20-25 minutes until light brown.
If you like you can sink soft-boiled, dyed eggs into the dough before baking. Grandma never did. She always served the eggs separately.
Happy Easter!
let water be thy cure
The best way to flush out toxins is simple: lots and lots of water. I start my day off drinking water from a bottle right in the bathroom and continue throughout the day finishing at least one big jug more.
1. Recommended amount: at least 2 litres daily.
2. Have a glass of water with your cup of coffee/ expresso or black tea because caffeine dehydrates the body.
3. Add natural flavours like lemon, mint, cucumber or lemon balm. Simply drop your chosen ingredients into a jug of water and chill for at least one hour.
4. Water is a carrier of information and has a memory. Information can be stored for a long period of time in the water showing certain clusters of the molecules. The results of Masaru Emoto’s scientific research on this topic are amazing.
5. Add an organic mineral salt to your bath. My personal favourites are Himalayan salt and the Jentschura Alka Bath. A high concentration of salt in your water will pull toxins out of your pores and leave you with a deeply cleansed and healthy skin. After a 30 minutes’ bath you will feel exhausted but really good. I would compare the feeling to a rewarding workout or a stay in the sauna.
6. Cleanse your eyes with a 3% salt solution. I do it nearly every day and love the refreshing and relaxing effect.
