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
01 / 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.
25 / 02 / 2016
16 / 02 / 2016
That’s why I wanted to share with you a list of warming foods that you can introduce in your diet to help your body cope with low temperatures. Plus, there’s a new class in town! Read On…
04 / 12 / 2015
It’s been 2 weeks since I woke up warm and high on anaesthetics in a white post op room. Some of you might have received my ultra high, packed with anaesthetic and pain killers voice messages. Oh, those are fun to listen to now! It felt as if no time has passed and nothing happened. Yet I was connected to oxygen and tubes were coming in and out of me. Compared to my initial scoliosis surgery 10 years ago this has been a piece of cake.
10 / 11 / 2015
Lately, I have been immersing myself in the science of taste and what makes us taste and experience food as part of some research I am doing. I must say it’s fascinating and at the moment I just can’t put this book down “Tasty – The art and science of what we eat”. Read on to enter the magic world of taste…