Beetroot- Mango-Mint Salad

Hey there :)

So, how was your summer so far? Here in Germany it was so lala. We had some warm and sunny days, but overall it did not feel like a real summer. Except for all those mosquitos hanging around. Meh. But I still find it hard to accept that the days are getting shorter and I had only one day out at a lake. That doesn’t seem right to me… Anyway.. can’t be changed I guess…

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Well, apart from that I at least had some summer-y food. Light and easily whipped up stuff. Like this salad. It again has some beets in it, giving it a vibrant color. The earthy tone of the beets pair quite well with the tropical mango and on top of that it looks colorful ;) The avocado adds a bit of creaminess and Vitamin E which is good for your skin and the mint brings in some freshness. All in all I think it is a nice summer-y salad, due to the mango a bit on the sweet side of course. As a light snack it is optimal though. and tossed together in a hinch :)

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Recipe Beetroot-Mango-Mint Salad

serves: 2 +++ prep time: 15 minutes

Ingredients

  • 2 medium red beets, roasted or cooked
  • ½ mango
  • ½ avocado
  • 10 leafs mint
  • 3-5 leafs romaine lettuce
  • ½ lime, juice
  • 1 Tbsp. olive oil
  • ½ tsp. cinnamon
  • salt and pepper to taste

 

Instructions

Cut the beets, mango and avocado into small cubes. Chop the lettuce. Wash and julienne the mint leafs. Mix everything together in a medium bowl, press the juice of half a lime and one tablespoon of lime, a bit of cinnamon and some salt and pepper and toss everything around and together until well mixed.

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Red Beet Hummus

Hey there :)

So the other time I placed Barbie in a Mixer and pulsed. And this more or less the outcome.

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Except it wasn’t Barbie of course but red beets. While I am not the biggest fan of pink as a color in general in food I find it super fascinating. And not even raspberries and strawberries get the same screaming pink as red beet does. It doesn’t even look like natural food. Anyway I like playing with beets in food and add it to all different types of dishes at the moment ;)

And beets are really great for various reasons. It’s good for your heart and liver thanks to the phytonutrient Betain which is found in valid amounts in beets. Betain provides antioxidants, has an anti-inflammatory effect and is said to provide detoxification support. It’s also a mood elevator, so next time you’re heartbroken dig into some beets ;) (Well, I don’t think it would work that good but why not give it a try. If it doesn’t make you happy at least it is likely it will make you all messy ;))

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Beets also have quite some folate which is good for the nervous system and helps tissues grow and cells work. Also helpful for your muscle regeneration when you do a lot of sports. Yeah.

Together with some chickpeas and tahini you will also get some protein from this hummus, which makes it a perfect after sport snack.

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And well, I guess I don’t have to tell you how to use hummus, but I will just share my favorite combination. Which was a savory corn muffin with this hummus, some avocado, beluga lentils, cucumber and romaine lettuce and just a tiny squeeze of lemon :)

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Recipe Red Beet Hummus

prep time: 25 minutes +++ yields: abou 2 ½ Cups

 

Ingredients

  • 1 can / 270g cooked chickpeas
  • 2 roasted or steamed red beets  (or if you like the taste, raw works also)
  • 3 Tbsp. tahini
  • ¼ Cup olive oil
  • ½ lemon, juice (and a bit grated zest if you like it tangy)
  • 2 gloves garlic
  • ½ tsp. cayenne pepper
  • 1 Tbsp. sugar
  • ½ tsp. cumin
  • generous amount of salt and pepper, to taste
  • splash of water as needed to thin out

 

Instructions

Quarter the beets and place all the ingredients except for the water in a blender and food processor (or use a handheld mixer for a little more work). Blend until smooth. If needed add a splash of water to get your mixer going and to achieve the texture you like.

Adjust spices to taste. Don’t go easy on the salt and pepper :) I also grated some lemon zest and adder it for a little freshness.

Zucchini Fritters

Hey there :)

Today I have some crazy shit for you. Real mind blowing stuff. Stuff you wouldn’t imagine in your boldest dreams. Ready? Here it comes: Zucchini Fritters. BAM!

Okay, I was just kidding. I guess the last few weeks everyone has had or seen some zucchini fritters somewhere. Just with zucchini or mixed with some other veggies and stuff. With all those zucchini being everywhere I guess it’s just natural. Anyway, so why yet another zucchini fritter recipe? Well, why not? I have already taken the photos and zucchini still rock. And it would be very rude of you to get bored by them. It’s not their fault that they are everywhere now.

Okay, I will stop losing any more words over another zucchini recipe. Here it is anyway. Because I liked it :)

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Recipe

prep time: 30 minutes +++ yields: about 12 fritters

Ingredients

  • 2 medium zucchini (about 500g)
  • 1 medium potato (about 200g), cooked
  • 1 small to medium onion
  • 1 egg
  • ½ Cup / 45g parmesan, grated
  • ¼ Cup / 30g corn meal
  • 1 glove garlic
  • salt and pepper to taste

Instructions

Start by washing and grating the zucchini. Place in a sieve with a teaspoon of salt and let some of the liquid drop for about 15 minutes

Meanwhile grate the potato and cut the onion into small pieces. Grate the parmesan as well and smash the garlic.

Mix all the ingredients, except for the zucchini in a bowl.

In a cheesecloth or with your hands drain the zucchini so they will lose their excess water. This will be a lot. Then add the zucchini to the rest of the ingredients and mix well. If your batter is too runny, add a bit more corn meal. I did not need to add more.

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In a pan over medium high heat put a knob of butter or coconut oil (or preferred oil). When heated thoroughly, add about 2 tablespoons of the batter into the pan and flatten out. Repeat with the rest of the batter, working in batches. Bake for about 3-4 minutes on each side or until golden brown and crispy.

Enjoy with a bit of sour cream or favorite sauce.

Blackberry-Custard-Cake

Hey there :)

Lately I’ve been picking a lot blackberries. Because they are really easy to find. Some bushes are walking distance to our apartment, some are on my way to university, some are at train stations etc. pp. So I am basically passing some wherever I go and when I have a tin or something alike with me, I usually just take some.

I just forgot it one day, when I was really wanting some. But I was busy and didn’t really have the chance to get some (or maybe I was just too lazy). But my hero in white armor jeans and T-shirt came to save and at the end of the day, I had some. Hooh-ray. So as a thank you I wanted to bake some cake for my savior. Blackberry cake – of course. The thing is, my savior usually prefers classic cakes. With eggs and with sugar and fat and all that normal white flour. With creams and custards, certainly not those that’ll have an overly big amount of sugar replacements or those trying so hard to avoid gluten or whatever.

Which meant for me – no vegan experiments no cutting out sugar, not trying to substitute butter for coconut oil or oats or buckwheat for flour etc. Just some plain cake with all the sugar-y and butter-y taste and texture. Okay. It’s funny, I haven’t baked cakes like this for a while. Although I myself also fancy them. And come on, it’s all okay to try and make things healthy, but a real treat once in a while, with all that normal stuff… I should do cakes like that more often. They might not be filled with all those superfoods, but with all the goodness of classical ingredients. And you make them yourself so ingredients are still all natural. And a bit of butter and sugar might just be the right thing for your soul once in a while.brombeerkuchen4

So here we go. A better-butter-batter-cake. With some blackberries and custard (as my savior is a custard fan I think). Badaboom.

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Recipe

Ingredients

prep time: about 40 minutes +++ yields: one 20cm/ 8" cake

For the custard

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  • 3 egg yolks
  • 1/3 Cup / 65g sugar
  • 2 Tbsp. corn starch
  • pinch of salt
  • ¾ Cup / 175ml milk
  • ¾ Cup / 175ml whipping cream
  • 1 vanilla bean or 2 tsp. vanilla powder
  • ½ lime, juice

For the cake

  • 1 ½ Cup / 250g white wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. vanilla powder
  • pinch of salt
  • 2 eggs
  • ¾ Cup / 130g brown sugar
  • 1 Stick + 2 Tbsp. / 125g butter (room temperature)
  • 1/4 Cup / 60ml buttermilk + 2 Tbsp.
  • ½ lime, zest and juice
  • about 1 ½ Cup / 200g blackberries

Instructions

Start with the custard: In a medium bowl mix together egg yolks, sugar, cornstarch and salt until smooth. In a small saucepan bring milk, heavy cream and the scraped out seeds of the vanilla bean to a slow boil. Add a bit (about ¼ Cup) of the hot-milk mixture to the egg yolk mixture and stir. Repeat until all of the milk mixture is stirred into the yolk mixture. Pour back into the sauce pan, add the lime zest.

Bring the pan to low-medium heat and keep stirring the mixture until it thickens up, about 4 minutes. Bring to a slow boil and cook for one more minute. Take away from the heat and let cool completely.

For the cake batter:

Mix together the flour, baking soda, baking powder, vanilla powder, salt and zest of ½ lime (or a whole one if you prefer).

In a large bowl cream together the butter and sugar by mixing it with an electric mixer for about 4 minutes. Then add the eggs, one after another and mix together well.

Then add about half of the flour mixture together with half of the buttermilk and the juice of half a lime. Mix everything together and then add the other half of the flour and buttermilk and mix again. You will now have a rather thick, non-pourable batter.

Now carefully fold in about two thirds of the blackberries. No need to measure here, just eyeball it.

Oil a 20 cm / 8 inch cake pan thoroughly. Place half of the batter in the pan, smoothening out the batter a bit with a spoon or spatula. Then put all of the custard on top of the first layer. Then put the rest of the cake batter in dollops on top of the custard layer. Gently press the rest of the blackberries on top of the batter, while eating in one or two ;)

Bake in a preheated oven at 175°C for about 1 hour and 15 minutes (I know, it takes some time), until an inserted toothpick comes out clean. After about 45 minutes (or sooner if the top gets to dark) cover with aluminum foil.

Take out, let cool a bit and enjoy :)

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Corn-Zucchini-Sourdough-Bread

Hey there :)

Zucchini bread is a bread I wanted to make for a while now. And with all the zucchini being so cheap at the moment (even the organic ones) it was about time to give it a try. As this being the first bread I have made with zucchini (and corn) it was quite a bit of an experiment. If it comes to taste I really like the bread. I has a nice crumb and soft inside – and thanks to the zucchini it keeps like that for several days. But unfortunately, after transferring the dough from my rising basket to the baking tray, it shrunk a bit and lost some of its volume. I am not quite sure why, I am guessing next time I would reduce the water content a bit (maybe to 85g). Or I would try to let the dough rise just on the baking tray and not in the rising basket. If anyone of you has some advice or idea, I’d love to hear it :)

But anyway, as I said, I still liked the texture and taste of this bread a lot. It is a very light bread with a nice color thanks to the corn flour. And it works with savory or sweet combination. Or even plain :)

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Recipe

prep time: 45 minutes + proofing and waiting time +++ yields: one big loaf

Ingredients

  • 350g wheat sourdough
  • 200g white wheat flour
  • 100g corn flour
  • 200g zucchini, grated
  • 100g water
  • 13g salt
  • 2 Tbsp. sunflower seeds (optional)

Instructions

The night before start making the sourdough: Mix together 50g of sourdough starter with 150g of (whole) wheat flour and 150g of water. Cover and set aside over night. Or you could use unfed starter from the fridge if you have enough.

The next morning start by grating the zucchini. In a sieve mix with a teaspoon of salt. Set aside for about 15 minutes and let some of the water drain.

Meanwhile in a big bowl mix together the sourdough, water, wheat flour and corn flour (I have used the fine flour, but I guess you could use corn meal – the one you use for polenta – as well).

Drain the zucchini properly, either with your hands or even better with a cheesecloth and mix into the dough together with the sunflower seeds. Set aside for 20-30 minutes.

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Prepare your rising basket: Line it with a cloth and flour it well, also on the sides.

After 20-30 minutes transfer the dough to your floured workspace. Knead the dough for about 8-10 minutes, gradually adding the salt to the dough. If needed to work with the dough add some more flour, one tablespoon at a time.

Now shape the dough into a loaf. I usually do this by stretching the dough a bit into an oval form and the roll from one side to the other. Smoothen out the edges a bit. Place the loaf into your rising basket and dust with a bit of flour.

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Let the dough rise for about 2-3 hours at room temperature (Mine needed 2 hours).

Preheat your oven to 230°C and place a baking tray, or if you have a baking stone, in the oven. When the oven has reached 230°C take out the baking tray and carefully place your loaf upside down on it. If you want to you can cut the loaf about 3 times. Put it back in the oven and pour a cup of water on the bottom of your oven. Be careful, there will be hot steam! Close the door of the oven right after.

Bake the Bread for about 35-40 minutes.

Take out of the oven and let cool slightly.

Bircher Muesli / Overnight Oats pt. 3

Hey there :)

So, again with some Overnight Oats. I can’t help it, sorry. I just like them too much and they give you almost endless options to mix up together, whatever you belly-buddy feels like. Nomnomnom. And they give you energy for sooo long, but at the same giving you a real treat. What’s not to love about it?

In order to have cherries one more time, before their season is completely over, today will be some oats with cherry. And banana. Always a good combo. Here in Germany this combo even has its own name: Kiba.

And as a second version just some antioxidants-goodness. Especially with that much UV-radiation it might help a bit fighting free radicals :)

Recipe Cherry-Banana-Oats

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Ingredients

  • ¼ Cup / 25g rolled Oats
  • 1-2 Tbsp. Chia Seeds
  • 1 Tbsp. ground Flax seeds
  • 1 Tbsp. ground Hempseeds (unshelled; if using shelled, don’t grind them)
  • 1 tsp. vanilla powder
  • about ½ Cup / 125ml Almond milk (or preferred milk)
  • 15-20 pitted cherries
  • 1/2  banana

Instructions

The night before mix oats, chia seeds, flax seeds, hempseeds, and vanilla powder in a small bowl. Stir in the almond milk. The ingredients should be at least completely covered, so you only see almond milk and no oats in the bowl. The seeds absorb a lot of liquid, so having everything completely soaked is totally fine. Cover the bowl and put in the fridge over night.

The next morning wash the cherries and take the stone out of them and half or quarter them. Cut the banana into bitesize pieces. Take out the bowl. The chia and flax seeds should have absorbed a lot of the liquid so you will have quite a thick mass. If needed stir in some more almond milk. Then top with the cherries and banana pieces and enjoy.

Recipe Antioxidants-Bowl

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Ingredients

  • ¼ Cup / 25g rolled Oats
  • 1-2 Tbsp. Chia Seeds
  • 1 Tbsp. ground Flax seeds
  • 1 Tbsp. ground Hempseeds (unshelled; if using shelled, don’t grind them)
  • 1 tsp. maca powder
  • about ½ Cup / 125ml coconut water (or preferred milk)
  • 1/2 pomegranate, seeds
  • 1 kiwi

Instructions

The night before mix oats, chia seeds, flax seeds, hempseeds, and maca powder in a small bowl. Stir in the coconut water. The ingredients should be at least completely covered, a little more water doesn’t hurt. Cover the bowl and put in the fridge over night.

The next morning wash, slice or dice the kiwis and peel the pomegranate and get out the seeds. Take out the bowl. The chia and flax seeds should have absorbed a lot of the liquid so you will have quite a thick mass. If needed stir in some more coconut water. Then top with the kiwi and pomegranate seeds. Enjoy.

raspberry-coconut-bars

Hey there :)

Like promised, here is a follow up recipe for the coconut butter. It’s a simple and fast recipe but leaves you with some summer-y tasting treat that can either work as a breakfast or pick-me up snack. I really liked the raspberries along with the coconut and I guess I will try out this combo more often.

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As they contain no dried fruits, those bars are not the typical put-in-your-bag bars. They are way moister and maybe you have to be more careful when eating then. Actually they are a bit of a bar-cake mix. But this is a good thing here. Because they will make you feel like eating desert more than a regular bar would. And you won’t miss that juicy, fresh raspberry filling…

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Summer-bars, here I come :)

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Recipe

prep time: about 15 minutes + baking time +++ yields: about 6-7 bars

Ingredients

  • 1 ½ Cups / 150g rolled Oats
  • ½ Cups / 45g shredded coconut
  • ¼ Cup / 25g coconut sugar
  • 1 tsp. vanilla powder
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ lemon, zest
  • 1/3 Cup / 95g coconut butter
  • 5-6 Tbsp. applesauce (unsweetened)
  • 2 Tbsp. coconut oil, melted
  • heaping ½ Cup / 75g raspberries (fresh or frozen)
  • 2 Tbsp. apricot marmalade or apricot compote (I have used homemade)

Instructions

In a big bowl mix together the rolled Oats, shredded coconut, coconut sugar, baking powder, salt, vanilla powder and lemon zest (grated of course). Make sure everything is evenly distributed.

Then add the coconut butter, the apple sauce (start with 5 Tbsp. and if your dough seems to dry after kneading another one) and the coconut oil. Mix with your handy until you have a dough that is just a bit sticky and wet, but not runny.

In a rectangular cake pan lined with a baking sheet (I don’t own a classical brownie form, but I guess this would work as well) press about 2/3 of the dough on the bottom. Then smear 2 Tbsp. of apricot marmalade or compote (if you want to keep this refined sugar free, check your spread!) on top of it. Then put the raspberries on top.

Then top with the rest of the dough by making some crumbles out of the dough and sprinkling it on top. If you want to use more oats to make it more crumbly that’s fine.

Bake at 190°C for about 20-25 minutes.

Let cool slightly and cut into bars.

If you want your bars a little less cake-y and a bit more firm, bake the cut bars again in the oven at 150°C for about 10 minutes. This it totally optional but makes them firmer and bit crunchier.

Store in the fridge in airtight containers. Should last for at least 4 days.himbeerkokosriegel1

Blueberry-lemon-zucchini cake

Hey there :)

Do you also have those recipes that you keep wanting to do, but sort of never get around to actually make them? I have tons of them. This is one of those that I have wanted to make for about a year now. Well, not exactly this recipe, but the idea of zucchini bread or cake was in my head. At least I can cross the zucchini cake off the list now. I even made it in two variations: one big cake and several small cakes. Both were nice, but I think I like the smaller ones better. They were a little fluffier, the big cake was denser. But both variations work for my taste buds.

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Well, I am happy I finally did make the cake(s), the zucchini gives the cake a nice moisture without making you feel you’re eating a vegetable. And lemon and blueberry is always a good pair, especially in summer.

Apart from that it is a pretty normal and classic cake recipe, containing eggs, dairy and gluten.

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The zucchini bread by the way is still to come. I hope I can make that soon.

hooray for blueberries!

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Blueberries are one of my absolute favorite fruits. They have loads of antioxidants calledanthocyanins which also give them their blueish color.

There are studies that state that blueberries are good for cardiovascular health, a good thing for your memory – or your brain in general (not that I would need that though ;P…ok, maybe I do…) ,and also good for your eyes.. or dear..so much goodness… ;) Plus a lot of other stuff.

They contain some B-Vitamins, Vitamins C, K and E, some manganese and copper in smaller amounts. You can check out some stats here.

Recipe

prep time: about 30 minutes + baking time +++ yields: one big loaf or at least 12 small loafs but probably more

Ingredients

  • 4 eggs
  • 1 medium zucchini
  • 1 ½ Cup / 200g white flour
  • ½ Cup / 50g cornstarch
  • 1 Cup / 200g coconut sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 150g soft butter
  • 1/3 Cup / 80g Mascarpone
  • 2 lemons, zest and juice of 1
  • 1 tsp. vanilla powder
  • 1 Cup / 170g blueberries

Instructions

Wash the zucchini, blueberries and the lemons.

Grate the zucchini, place them into a sieve and put some salt over them. Set them aside for about 10-15 minutes. They will lose quite some water.

In a bowl mix together flour, cornstarch, a pinch of salt, baking powder, baking soda, vanilla powder and zest of the lemons.

In another big bowl mix together the soft butter and sugar until creamy. Mix in the eggs one by one. Then add the juice of one lemon.

Mix in the flour-mix and the mascarpone bit by bit.

Squeeze the water out of the zucchini. It’s easiest if you use a cheese cloth. Fold the zucchini under the batter.

Then carefully fold the blueberries under the batter.

Pour the batter either in a 30cm long loaf pan or into about 20 mini-loaf pans / muffins tins (depending on hoy much batter you are using and the size of your tins).

Bake at 175°C for about 50 minutes for a big loaf or for about 30 minutes for the smaller loafs.

Lemony Cashew Cream with mixed berries (vegan)

Hey there :)

Summer has finally arrived and it hit hard. The temperatures here are high and it sunny so  the main time I am being home I like to spend on our balcony. Best way to be there is with a nice refreshing smoothie. But no matter how much I like smoothies, it was getting a bit same-y. And that sometimes makes me feel like an old dry cookie ^^°

That’s why I wanted to come up with something new. As now the berry season is full on, berries were a total must and I decided to just top them with something cream-like, but with a bit more nutrition to it than just some plain cream. As nuts, and cashews in particular, are generally a good base for creams I tought I might use them. I wasn’t too sure about using them in summer in the beginning though. Because nuts in my mind, as much as I love them, have a somewhat autumn-y or winter-y taste. But I decided to give it a try anyway and I am so happy I did because I am really really happy with this snack. It feels light and yet will fill you up for some time and thanks to the hemp seeds you even get some protein which makes this cream also a nice post-workout snack :)

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Although I was skeptical of mixing some citrus-fruit with cashews at first, I will never doubt that combination again from now on! It is so refreshing and pairs way better than I expected. The cream will have such a nice tart taste and is just perfect for this kind of weather and pairs wonderfully with the berries.

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So, if you have a blender and 10 minutes time you should really try this recipe. It is super easy to make but feels so indulgent, really worth a try :)

hemp seeds?

I am not sure, did you guys have contact with hemp seeds before? Because if you haven’t you totally should say hi ;)

In the case of hemp the seeds aren’t made for smoking but eating.  They have  a slightly nutty flavor but all in all are more neutral tasting. They shelled hemp seeds are also very soft so you can use them to make blended stuff a bit creamier. Yummi :)

A very strong pro of hemp seeds is its protein. It is one of the few plant base sources that even is a complete protein (aka containing all the 20 amino acids) and thus making it a nice addition for vegetarians or vegans to their diets. Or if you do a lot of sports it can also help you rebuild muscle tissue. It is super easy to incorporate. Just sprinkle over your muesli or yoghurt or put some in a smoothie etc.

Hemp seeds are also nature’s highest botanical source of essential fatty acid. Even with a perfect ratio of the essential fatty acids of 3:1 (omega 3: omega 6). And they have some gamma linolenic acid, which is rather rare (except for some vegetable oils).

And of course hemp seeds contain quite an impressive number of minerals such as magnesium, iron, zinc and vitamins A, B1, B3, B5, D, and E. Buyah :)

But no, they will not get you high, in case you were wondering ;)

Recipe

prep. time: 10 minutes +++ yields: about 1 Cup

Ingredients

  • 1 Cup / 140g Cashews
  • ½ Cup / 125ml water + 4Tbsp if needed
  • 2-3 Tbsp. coconut sugar
  • 2 Tbsp. hemp seeds, shelled
  • 1 tsp. vanilla powder or vanilla paste
  • 2 Tbsp. lemon juice
  • ½ lemon, zest
  • ½ lime, zest
  • some mixed berries to taste (strawberries, raspberries, blackberries…)
  • optional toppings like coconut flakes, granola, nuts etc.

Instructions

At least 4 hours before making the cream, soak the cashews. They should soak for a minimum of 4 hours and a maximum of overnight.

When ready to make the cream, rinse and drain the cashews and place into blender.

Start with adding ½ Cup / 125ml of water, 2 Tbsp. of coconut sugar and the rest of the ingredients except for lime and lemon zest and the berries to the blender. Blend for about 30 seconds.

If needed, add a bit more water to thin out or 1 more tbsp. of coconut sugar if you prefer it sweeter. Blend again until completely smooth.

My blender is very strong and it was no problem to get it smooth. I am guessing it should work with normal blenders but I won’t suggest an immersion blender.

Put in a bowl and stir the lemon and lime zest into the cream. Store in the fridge until ready to use.

Wash the berries and cut them into smaller bites. Place them in smaller bowls and spoon the cashew-cream onto them. Top with desired toppings and enjoy in the sun :)

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Overnight Oats / Bircher Muesli pt.2 – berries here I come

Hey there :)

I love overnight oats. They are so super versatile and satisfying. That’s why you get another Overnight Oats Recipe. And there will be more to come, I am sure ;) Basically because it is so easy and fast to out together and it doesn’t require any standing around in front of the oven. No one needs a lot of this at the moment, right? :)

And what’s more, with having all the berries in season, how can one not use them? Especially with them being so refreshing and full of all the good nutrition. And at the same time they are comparably low on the glycemic scale. Nice! :)

That’s why love putting some fresh and frozen berries in my muesli. Then have them on the balcony, with some sunshine on my back while it still is not too hot. And then crawl back to a coolish place.

Recipes

prep time: 5 minutes +++ yields: one serving

Strawberry-Blueberry-Muesli

Ingredients

  • ¼ Cup / 25g rolled Oats
  • 1-2 Tbsp. Chia Seeds
  • 1 Tbsp. ground Flax seeds
  • 1 Tbsp. ground Hempseeds (unshelled; if using shelled, don’t grind them)
  • 1 tsp. vanilla powder
  • about ½ Cup / 125ml Almond milk (or preferred milk)
  • 1 generous handful of blueberries
  • 5 big strawberries

Instructions

The night before mix oats, chia seeds, flax seeds, hempseeds, and vanilla powder in a small bowl. Stir in the almond milk. The ingredients should be at least completely covered, so you only see almond milk and no oats in the bowl. The seeds absorb a lot of liquid, so having everything completely soaked is totally fine. Cover the bowl and put in the fridge over night.

The next morning wash the berries. Slice or dice the strawberries. Take out the bowl. The chia and flax seeds should have absorbed a lot of the liquid so you will have quite a thick mass. If needed stir in some more almond milk. Mix in some of the berries and hen top with the rest blueberries and strawberries and enjoy.

Frozen Berry Muesli

Ingredients

  • ¼ Cup / 25g rolled Oats
  • 1-2 Tbsp. Chia Seeds
  • 1 Tbsp. ground Flax seeds
  • 1 Tbsp. ground Hempseeds (unshelled; if using shelled, don’t grind them)
  • 1 tsp. maca powder
  • about ½ Cup / 125ml coconut water (or preferred milk)
  • 5 big strawberries
  • 7-10 raspberries
  • a generous handful of mixed frozen berries

Instructions

The night before mix oats, chia seeds, flax seeds, hempseeds, and maca powder in a small bowl. Stir in the coconut water. The ingredients should be at least completely covered, a little more water doesn’t hurt. Cover the bowl and put in the fridge over night.

The next morning wash the berries. Slice or dice the strawberries. Take out the bowl. The chia and flax seeds should have absorbed a lot of the liquid so you will have quite a thick mass. If needed stir in some more coconut water. Then top with the raspberries and strawberries and sprinkle the frozen berries on top for some extra refreshing coolness ;) Enjoy.

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