Matcha-Cashew-Smoothie

Hey there :)

A green smoothie without greens, yeah :) Yup. I don’t love kale in smoothies. It’s okay, like sometimes but it never feels like a treat to me. Just a practical way to veggie up your day if you somehow forgot to integrate them in your normal meals. But anyway I wanted to do a green smoothie.

So again here I come with something matcha-y and again because I am always careful with the dose it didn’t turn out as green as it could, admittedly. But I can’t help it, superdominant matcha flavor isn’t my thing so I go easy on it. But if you are into that stuff, go hard and matcha powder your smoothie up into a Kermit-the-frog-green color :)

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This one is a nice small pick me up smoothie for the afternoon or great for an after sports-drink. It wakes you up thanks to the matcha and the banana and cashews in it will fill you up without stuffing you. If you use a frozen banana it also feels like you would sip on a milk shake which gives it a quite indulgent vibe ;) But of course this is also breakfast material. All in all pretty versatile in its use. Though I would want to eat it for dinner I think ;)

 

 Recipe Matcha-Cashew-Smoothie

prep time: 5 minutes +++ yields: one big or two small servings

 

Ingredients

  • 1/3 Cup cashews, preferably but not necessarily soaked
  • 1 big ripe banana
  • 90g / heaping 1/3 Cup yoghurt (natural or greek or soy or coconut for example)
  • 1 ½ tsp matcha powder, or up to 2 Tbsp. if you are totally into matcha
  • 1 tsp. honey or maple syrup
  • splash of water or milk of your choice

 

Instructions

It’s a smoothie. Place everything in a blender and blend until smooth.

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Turmeric sunny Lassi

Hey there :)

Usually I am not that big a fan of all that bright colors. Orange, yellow, green… meh. It always feels like they are trying their very best to prove everyone how happy they are. Like saying “Hey, life is awesome man. Smile and dance and sing and blah”. But in a kinda annoying way. Like they want to slap you with all that positive feeling stuff. Look at me, I am so adorable! Mehmeh. Not my colors. So instead I prefer so darker colors, or at least less radiant ones. Dark or royal blue, deep red, or some plain black. Evil, right? ;)

Anyway, this time with this smoothie I sort of liked the color-combination. All this screaming and dominating yeah-yeah!-color-combo. I don’t know why. Maybe because even I kinda missed the sun – even though it gets me sunburns and bad eyesight – and the colors are sort of sunny. Or maybe it is because they contrast so well with the dark background and after all it is about my love for darker colors and I am not cheating on them at all ;)

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But really, I total like the colors here. Of the ingredients one by one and the color of the smoothie in total. Yeah.

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Also, I am actually not sure if you call this a Lassi. It has yoghurt and cardamom in it so I just went for it. But feel free to correct me if I got the whole Lassi thing wrong. But no matter the name, you still can enjoy the drink. Quick, easy, delicious and with all that beautiful colors. you could also just stare at the ingredients. Might make you happy all the same :)

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Cheers!

 

 Recipe Turmeric sunny Lassi

 prep time: 5 minutes +++  serves 1-2

Ingredients

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  • 1 banana
  • 1 blood orange
  • ½ mango, flesh
  • 1 Cup natural yoghurt (of course you can use a vegan yoghurt for a vegan version)
  • 1 small piece of ginger (about 2 tsp. grated)
  • 2 Tbsp. turmeric
  • 1 tsp. cardamom

 

Instructions

As easy as a smoothie. Just put everything in a blender and blend. (Of course you need to peel the fruits first)

Dust with some more turmeric. Or don’t. Whatever you prefer ;)

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Sourdough Emmer Bread

Hey there :)

 

So far this year I have been playing around with different grains when baking bread. Not that I was running out of normal flour… No, that will never happen.. I kid you not when I say we have 10 different bags of flour in our cupboard.. I have a flour obsession…

I just wanted to test how grains like millet, amaranth, buckwheat etc. work in a bread. And they work quite well and sometimes they also lend a totally different flavor. Amaranth for example really hast some interesting strong flavor :)

This bread however tastes like some pretty classic bread, maybe a bit nuttier and earthier. But it is a taste you will be used to. It is however made with emmer, an ancient grain that nowadays isn’t as common anymore. It is related to wheat and also contains gluten, so it is not a substitute if you are intolerant. It has however more nutritional value than your standard wheat. And it is wayyy more expensive… if you can find it, that is. To be honest I couldn’t find in any local store so far, so the internet might be a better place to look for it ;)

But even with its price and hard-to-come-by-ness, it is worth to give it a go, as it is really healthy. Plus I love experimenting with new stuff. So if you can get your hands on emmer (or emmer flour), go get it ;)

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For this recipe I have used whole emmer berries and ground them myself and that worked perfectly fine. But I guess using some (whole grain) emmer flour will be ok, too. For the base I went with rye-sourdough and I also added some spelt flour to the dough. So it’s not a 100% emmer bread, but still has enough so you can call it the main ingredient here :) The recipe will take some time to make, but most of it will be passive waiting time and won’t require an active you working the dough. So if you plan your schedule, this bread is quite manageable :)

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Ingredients

Soudough:

  • 50g sourdough starter
  • 75g whole grain rye flour
  • 75g water

Emmer –“pudding”:

  • 50g emmer flour or emmer berries
  • 250g. water

 

Main Dough:

  • all of the sourdough
  • all of the emmer-pudding
  • 200g emmer flour or emmer berries
  • 150g whole grain spelt flour
  • 50g water
  • 10g butter or coconut oil
  • 10g molasses
  • 10g salt

 

Instructions

Day 1

Mix your sourdough starter with rye flour and water an set aside for at least 10 hours until it gets bubbly and active.

Day 2

Mill 250g of your emmer berries. If you already have emmer flour you can skip that step.

Measure 50g of emmer flour and combine in a small pan with 250g of water. Over medium-low heat bring the mixture to a simmer, stirring constantly, for about 2 minutes until you have a pudding like consistency. Take away from the heat and let cool. This step can also be done at Day 1

Mix all the ingredients except for the salt together in a big bowl and knead for about 10 minutes until thoroughly combined. Set aside for autolyze for about 30 minutes.

After 30 minutes add the salt to the dough and knead again until evenly distributed.

Set the dough aside for 4 hours, stretching and folding the dough every 30 minutes.

On a floured workplace take out the dough and divide it into 5 equal parts. Form the dough into round and place them one after another into a long and greased baking tin OR use a small one and bake half of the dough as pan rolls. Up to you. Sprinkle some flour on top and place covered in the fridge (or somewhere outside if it is cold enough) for about 10 hours for a long fermenatation.

 

Day 3

Preheat your oven to 250°C. Take the dough out of the fridge and let sit at room temperature for about 30 minutes. With a knife or dough scraper press little Xes on each part of the dough. Place the bread in the middle part of your oven and pour 1 Cup of water into the oven or a hot baking tray on the lower rack of the oven. Bake for 10 minutes then reduce the heat to 200°C and bake for another 35-45 minutes. After about 30 minutes take the bread out of the tin.

Lavender Cookies

Hey there :)

I know, Christmas is over but that doesn’t mean you can’t have cookies :) I have to admit though, the main player here, the lavender buds is reminiscent of christmas as I got a spices-calender where they are from. It’s quite fun to play around with some spices I usually don’t use. Lavender buds I have used for the first time and strangely they remind me of thyme.. just a bit.

And although I have paired them with some lavender syrup we have bought a while ago, no one could guess that there were lavender inside the cookies at their first try. I don’t know whether it was because lavender isn’t usually expected or because they aren’t used to the taste or because of some other reason. There was something inside, everybody could taste that, but I had to tell everyone it was Lavender. So if you wanna have a guess-the-secret-ingredient-party anytime, those cookies might be a fun choice :)

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Recipe

prep time: about 15 minutes + 15 minutes baking time +++ yields: about 15 cookies

Ingredients

  • 100g Butter or coconut oil, softened
  • 150g white wheat flour
  • 80g sugar + 2 Tbsp. of lavender syrup OR 90g sugar
  • 2 Tbsp. lavender buds
  • 1 tsp. vanilla powder
  • ½ tsp. baking powder
  • pinch of salt
  • some powdered sugar for dusting (optional)

 

Instructions

In a medium bowl mix the flour, sugar, lavender buds vanilla powder, baking powder and salt and combine.

Then add the butter and lavender syrup and working with your hands, knead everything into a soft dough.

Place about one tablespoon per cookie on a baking sheet lined baking tray. Leave enough space between the cookies as they will spread quite a bit.

Bake at 160°C for about 15 minutes.

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