03 09 2016
Hope you’re amazing! I’m back in the UK and getting myself back on track with the usual routine after a week of adventures aka house moving. Never thought that moving is a dangerous sport, but in this mighty city it is. This has been one of the most stressful weeks I had in a while and I’m so glad it’s over. Phew! The one constant I had while packing, unpacking, repacking and unpacking again (yes that many times, if not more in a week!) was breakfast. I’m so, so grateful for that! It brought balance and some sort of structure to my days. You’ll love this healthy summer breakfast!
You know how sometimes you’re so hungry you can’t even bear the thought of taking the food out of the fridge? First of all, if you’re ever like that, drink some warm water. Then proceed to try this recipe, which I created in one of those moments. I do love cooking and I can spend half a day in the kitchen without realising, but that’s my studio and creative place. When it comes to quick fixes, I am a queen at it.
They all have their time, but when you’re busy , it’s all about getting in and out of the kitchen with a happy plate as quick as you can. I am talking about the new fast food in town – raw food! Wait until you try this carrot pasta!
20 04 2016
I don’t know how you feel about it, but if you’re like me you could eat entire tubs of hummus and just be happy! Right? Well, there’s a reason to that
Chickpeas, together with other legumes, contain higher levels of Tryptophan, an amino acid precursor to serotonin. If you’re not familiar with it, serotonin is a neurotransmitter strongly connected to well-being and mood aka the happy chaps in our brain.
Take anxiety and depression – they’re linked to a serotonin deficiency. Some even claim that chickpeas are responsible for the evolution happening 10000 years ago in the middle eastern are. Regardless of what you think, chickpeas are delicious and make great dips, dressings, cakes, snacks, pancakes, scramble veg. You name it, whether in whole form or ground up as flour.
02 04 2016
Wild garlic also known as bear’s garlic was one of those herbs I grew up with and saw each spring in the fields as a child in the Romanian country side. Later on it was sold at the market in big bunches and we used it for salads and soups. It has a strong garlic-peppery taste and there’s no way you can miss it. The beauty of it is that it grows freely around parks and fields and it’s in season in March/April so it can be picked up on your walk.
Besides being used in salads or soups, it makes a fantastic pesto ingredient instead of basil. It’s strong, pungent and long lasting and if you pair it with the right ingredients you have an absolutely killer combination! Plus, it’s super good for you! Antibacterial, antibiotic and antiseptic makes a great addition if you’re feeling under the weather. Plus, it lowers blood pressure, so if you struggle with that, stock up on it and make some pesto!
Ollie and I went nuts for this vegan wild garlic pesto recipe and we’re already half way through the jar since yesterday!! Nuts indeed! Time to go for a walk to pick up some more this weekend. Here’s how it’s made…
15 03 2016
Change comes in all sorts of ways. You might change your work place, your location or style. You might even change your diet and way of living. That is good. Usually, change is welcomed with resistance. Don’t we all know it so well? But what happens when you cross the threshold? How do you feel about it? Today I want to share some of my recent small BIG change, what I’ve learnt from it and 3 small changes you can make to live a healthier lifestyle and hope to at least inspire you to make a small change.