Under 10 minutes veggie bowl

I’m currently living in between places that means I have no kitchen of my own and I have very limited access to kitchen utensils. On top of that, moving to London is not cheap, therefore, I have been working a lot and have not had a lot of time.

However, I’m still staying on top of my veggie game despite my circumstances. I have noticed that people often tend to give up, and do not see the resources -even if they are limited- that they can work with. For me, my scarce resources at the moment are time and kitchen space. So I’m saying goodbye to elaborate veggie bowls for a while and hello to quick, simple but tasty spicy veggies.

Here is my quick and easy recipe.

 

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Add the spices you like and make this dish your own!

 

Sweet Potato Brownies

As i write this post i am nibbling on one of these brownies. In my last post i suggested that as a meal prep you should prepare something sweet for the week. This recipe is perfect for that. It is simple, cheap, chocolaty gooey, glutenfree, refined sugar free and 100% nourishing.

I made a video that shows the whole process. For the exact measurements scroll down.

 

Equipment:

35×25 cm oven dish (i used this one)

if you want to make a smaller tray just reduce all the recipes by half and use a 27×18 cm tray

food processor

Ingredients:

4 medium sweet potatos (oven baked or chopped up boiled or steamed)

1 cup date paste or 24 pitted large dates

4 Tablespoons of melted coconut oil

2 cups ground up sunflower seeds (or hazelnuts,almonds or brazil nuts but sunny seeds are cheap and delicious )

2 cups of ground up oats

12 Tablespoons of cacao powder (unsweetend)

6 Tablespoons of sugarbeet molasses ( or whatever natural sweetner you prefer, also feel free to reduce the amount or leave this out completely and add more dates and plant milk)

pinch of salt

dash of plant milk

dash of hot water

 

Method:

– in a food processor add the dates and a dash of hot water and process to a paste

– add in the sweet potatos and coconut oil and process everything

-in a mixing bowl add all the dry ingredients; oat flour, sunflower seed flour, salt and cacao powder

– pour the sweetpoato mix into the mixing bowl, add the sugarbeet molasses and stir everything together

– if the mix is too dry add in a dash of plant milk or water and stir. The mixture should be sticky and gooey but not dry and and not runny either

-place some baking paper on a baking tray and pour the mixture in and spread out evenly.

-place tray in the oven and bake for 30 mins

– VERY IMPORTANT! remove from the oven and let the brownie cool completely this is very important. The longer you wait the better the brownie I usually let it rest overnight.

 

 

 

Fizzy Lemonade

 

This is not about Queen B, but trust me it is as good. Summer is finally upon us in Berlin, skirts and shorts are out skin and ice cream licking shaded faces are all over the place….

 

I am going to get right into the recipe, this is possibly the easiest  cooling and soothing lemonade recipe, that will really fulfill that fizzy crave that we all get when the temperatures are up.

Ingredients:

1 cup of freshly squeezed lemon juice (in Berlin currently there are no available lemons from Europe so i used lemon concentrate from Alnatura which is also good as it is 100/ lemon juice)

1 liter of Sparkling Water (if you cant stomach the fizz than just use still water)

2 Tbsp of Maple syrup (or any syrup you prefer)

1 cup of fresh or frozen berries (whichever berries  you prefer, i used blueberries and strawberries)

A handful of fresh basil leaves or Mint or both

 

Method:

1.place all the ingredients in a jug stir together and enjoy!

p.s If your water is not cold you can use frozen berries which can act as ice cubes.

p.s.s You can also store it in the fridge to cool and enjoy it later. Drink the lemonade within 24 hours so that everything still tastes fresh!

Enjoy!

 

Kimchi on everything

 

Hello

Have i told you how much i love kimchi. Kimchi and i go way way back. I must admit though that i was very scared of making my own kimchi, as i was scared of contamination and explosions- I know i am a little dramatic.

All things aside my kimchi turned out great and it was delicious. So here is the recipe that i used that i got off the kitchn.

However i did twerk up the recipe and added 1 tablespoon of Sea Salt and 1 cup of water, before letting the kimchi rest for 1 week. After 1 week i placed the kimchi in the fridge and waited 5 days after that i burst that jar open with a POP and then nomnonom.

Ingredients

  • 1 medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or kosher salt
  • Water to soak the Napa Cabbage in

For the Paste

  • 1 Tablespoon of grated garlic
  • 1 Tablespoon of ginger
  • 1  teaspoon of sugar
  • 3 Tablespoons of korean chilli powder ( In Berlin you can get it at Vihn Loi)
  • 3 Tablespoons of Water
  • 1 Small Daikon radish peeled and cut into match sticks
  • half a leek cut into circles ( you can also use spring onions)

Finishing Touch

  • 1 Cup of water
  • 1 tablespoon of water

 

Special Equipment:

Airtight seal able jar -I used this  one

Method:

  1. Cut the Cabbage in half l remove the cores and then chop medium sized strips.
  2. Salt the Cabbage, place the cabbage in a big bowl and pour in the salt massage it in well, you can use gloves here but that is purely optional just make sure your hands and nails are clean. The cabbage should start to soften once it has slightly softened add water the water should be enough to cover all of the cabbage. Cover the bowl with a chopping board and place a heavy book or canned goods on top. Let it stand for 2 hours.
  3. Meanwhile make the spicy Paste. In a small bowl mix together the garlic, ginger, sugar, chilli powder and water. Set aside.
  4. Rinse the Cabbage and wash and drain with cold water 3 times. Give the cabbage a good squeeze and drain out all the water. Towel dry the bowl and place the bowl and place the cabbage back in the bowl.
  5. Add in the paste, leek and daikon raddish. Mix everything well together, again use your hands however this time it is more advisable to wear gloves as the chilli could irritate your skin and the garlic smell may take longer to get rid of off your hands. However this is entirely up to you!  Make sure its all mixed together well.
  6. Place the mix in the jar add in 1 tbsp of salt and one cup of water, shut the jar and let the magic happen. Let it ferment at room temperature for 1 to 5 days. I let it ferment for 1 week and then placed it in the fridge and let it stand for another 5 days after that i popped it open.
  7. Check on your kimchi daily- Avoid opening the lid too often though. If anything looks off just write me or if you think something has gone wrong don’t risk  getting sick, dispose of it! Always trust your gut feeling. Taste the kimchi if it is to your liking you can eat it at an earlier stage as well, however please use a clean fork and do not use the same fork once it has been in your mouth to avoid contamination.

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once my kimchi was done i ate it with everything ( as pictured above on top of my lentil pommegranate salad) . Kimchi also tastes great with a simple bowl of rice, quinoa or what have you. Kimchi Good!

 

Here are a few links to a blogpost that i read about the benefits of fermented foods. Sauerkraut i am coming for you next!

 

http://www.mindbodygreen.com/0-5711/Why-Im-Krazy-for-Kimchee.html

http://www.mindbodygreen.com/0-14758/why-fermented-foods-are-good-for-weight-loss-mood-glowing-skin.html

http://www.mindbodygreen.com/0-24066/the-best-foods-supplements-for-a-healthy-gut-a-doctor-explains.html

 

 

 

 

Carrot Apple Ginger Smoothie

 

 

This  is something that i have been loving especially in the colder months as it really gives me a kick in the morning. I am slightly allergic to raw carrots and some types of apple skin -apart from Elstar apples- due to cross pollination, as i suffer terribly from hay fever as well.

However i do try to consume small amounts of raw carrots and apples in my diet to reap their nutrient benefits as well. This smoothie is a great way for me to that.

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Method

Put all the ingredients in a mixer and blend till everything is smoothie. Place in a glass or jar sprinkle some chia and hemp shells on top. Enjoy!

Chapatti + Potato Curry or Potato Curry in a Chapatti or Chapadilla

 

So this is a delicious recipe that was inspired by my boyfriend.

I love chapatti’s, my mother taught me at a very young age how to make them, while my friends where eating toast with jam  i was enjoying my chapatti with jam during school break. My sister and i used to make them together, since i was too young to handle the stove, i loved those nights and enjoyed kneading the dough and rolling it out and how the whole house smelled of utter deliciousness.

When i moved to Mombasa, Chapattis where easily available ( My best friends are of Indian decent so yeah lunches where always crazy good chapattis or parathas mmmhh dont get me started)  so i stopped making my own chapattis, instead i missed the German sourdough bread. I tell you its always the thing that you cant have!

So when i moved back to Berlin and i had my fair share of sour dough, to no surprise i started to miss chapattis again and naturally i started to experiment and make my own.

There are two types of chapattis that i am familiar with one is the Indian type that uses almost no oil and is flat and firm. Then there is the Coast Mombasa Chapo which is more oily, soft and is layered in texture. My mother taught me a blend of the two something in between an Indian and a Mombasa Chapo ( a hybrid chapatti)

Its crazy the reaction that you get when you tell people ok lets make bread then, or when you serve it. Its like as if people think that you have some kind of magic power when in reality making chapatti is so easy and cheap. Cheaper than bread and good for you as you can twerk it up and make it nutritious with ingredients such as seeds and wholewheat flour instead of white flour its really very easy, delicious and stores very well -therefore it can be prepared and frozen and enjoyed throughout.

I experiment a lot with chapattis and my boyfriend does too now, he recently made a quesadilla chapatti which inspired me to make one as well with a potato green pea curry filling which was delicious and then one with wilmersburger vegan cheese alternative and it turned out so delicious as well.

Hope you enjoy it too and  get crazy creative with filling !!

Ingredients:

makes 6 chapatti this depends though on how big you make them

Chapatti Dough

2 cups of flour ( of your choice i used organic wholewheat feel free to use spelt or wheat)

1 cup of room temp water

pinch of salt

1 tbsp of oil ( again your choice or feel free to omit)

Potato ‘Aloo’ filing/curry (Option 2)

4 diced potatoes the ones that get mashy in german we say nicht festkochend sondern mehlig

1 diced carrot

1 cup of frozen, canned or precooked green peas

1 diced red onion

1 tbsp of coconut oil

1 crushed garlic clove

1/2 tsp of mustard seeds (optional)

1tsp garam masala

1tsp of madras curry ( or whatever curry powder you prefer)

1tsp tumeric

1/2 tsp Cumin powder

dash of chilli flakes

1 cup of water

salt to taste

 

Cheesy version ( Option 2)

Vegan cheese alternative i used Wilmersburger Classic 

salt and pepper to taste

 

Method

Chapatti mix:

In a bowl mix the flour and salt add in the water and mix first with a spoon. Once everything is mixed together it is time to get your hands dirty. Flour a flat surface and get kneading, punch, slap, throw and pinch that dough do this workout a minimum of 10 minutes. The dough should be elastic not sticky and not dry and hard either, it should be soft and elastic. once you are done kneading roll it into a log and cut into 6 even pieces. Roll all six pieces into balls brush some oil on the pieces and let them rest on the floured surface. ( if you only want to make chapattis without the filling let them rest for up to 30 minutes before you roll them out and cook them)

Potato curry

While the chapatti dough is resting you can start making the aloo mix.

Heat the coconut oil in a medium sized pot on medium high heat. Once the oil is hot add in the onions and mustard seeds. Stir constantly once the onions are glassy add in the garlic and all the spices. stir everything well together once the spices are fragrant add in the potatoes and carrots mix well and then add in 1/2 cup of water, reduce the heat to a simmer. let it simmer for 16 minutes make sure to check on it in so that once the water has evaporated add in the other 1/2 cup. Once the potatoes are soft and mashy add in the peas and salt to taste stir well and turn off the stove.

This potato curry can also be enjoyed as a side to chapattis or with rice.

Chapatti

Place a pan on a medium high heat stove. While the pan is heating up on a floured surface get a rolling pin ( if you do not have one, a wine bottle works perfectly well for this) and roll out one ball into a thin flat disc shape ‘think chapatti’. The thickness of the chapatti depends on you however i like mine thin. Place the rolled out chapatti on the hot pan, if you are adding the filing take one spoon of the filling and spread evenly on one side of the chapatti. Close the chapatti with the other half ( that has no filling) and flip over now cook till both sides are brown ( usually 3 minutes that’s 1,5 minutes on both sides depends on your stove top) you can spread some coconut oil or whatever kind of oil you prefer on both sides before taking it off the pan ( Important if you are adding oil do this at the end that is once the chapatti is about to get off the pan). REPEAT FOR THE REST.

Cheeeeeeesee Variation

For the cheesy variation cut up your cheese and place on one half of the chapatti add salt and pepper and then close with the other half. Then its the same procedure as above- cook till both sides are brown.

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Simple vanilla Chia Pud

 

So i am one of those people that get very very very happy when i have prepped all my food a night before for the next  day. As this means that i can sleep longer in the mornings and that i do not have to make so called “convenient” not so nutritious food choices at university or on the go.

This recipe is super easy and so delicious and can be made a up-to 3 nights ahead. It is delicious and tastes so good and can easily be transported in a small glass jar. For this chia pudding i usually use tomato paste jar that is empty and clean, i find that reusing jars is such a nice way to store your spices and make your pantry look nice. At the same time you can use your jars to store your food like a lunch box or in my case like a “break jar” or “lunch jar”.

Ingredients:

6 Tbsp of Chia seeds

1 Tbsp of Oats

1/2 Vanilla bean

10 Tbsp almond milk

half a frozen banana cut up in chunks ( if you do not have frozen bananas in the fridge on standby at all times for nicecream emergencies, just use a regular banana)

handful of cacao nibs

pinch of Ceylon cinnamon (optional)

handful of hemp seeds (Optional)

Method:

Mix all the ingredien
ts together thoroughly. Really stir it all together or else the pudding won’t be pudding like but instead will be dry and not so great. Once you have mixed everything well together seal well and store in the fridge overnight.

Yum in the Tum!

P.s if you like it on the sweet side feel free to add in some agave or maple. Use berries instead of banana or use both. As always this should serve as an idea take it and make it to your liking.

I enjoyed the pictured chia pudding on a beautiful  wooden bench enjoying the last rays of light for that day.

Make things and give them away: Body Scrubs

 

 

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So seeing that it is the season of giving, i thought that it would be the perfect time to share with all of you, two body scrub recipes that i have personally used and i find are a great gifts to yourself, your skin and all your friends. I love giving people gifts and making them smile i don’t know there is just something about making something with your own two hands and then giving that to someone.  Last year i gifted all my friends coffee scrubs and they all loved it. I think that the perfect gift does not have to be the most expensive it should just be something that lets the other person know that you are thinking of them and that you cherish them.

So lets dive right into it.

Smooth ‘as a babies bottom’ Coffee Scrub

This is especially for those of us who have very dry skin, especially great in the winter months. This scrub leaves your skin silky smooth and smells so good. This is my favorite scrub!

Ingredients:

1 cup of coconut oil in solid form ( should NOT be melted)

1 cup of roughly ground coffee ( the rougher = the more exfoliating)

1 tsp cocoa powder

5 drops of organic orange oil

2 teaspoons of vitamin E oil

a dash of salt ( the more salt the rougher the scrub will be)

dash of cinnamon

2 tsp vanilla ( not extract or aroma but actual ground up vanilla if its too expensive than omit vanilla)

Method: 

Mix all the ingredients together transfer to a very clean glass jar seal well and store in a cool dry place. Keeps up-to 3 months just make sure to keep water out of the jar and store in a cool place. If it is very hot where you live then the fridge is a good place.

 

Lavender lemon Sugar or Salt Scrub/Balm

This is a great lip scrub if you make it with sugar. However if you make it with salt i would recommend you to use it on your skin only.  It smells delicious and leaves your skin soft and fresh.

Read more

Simply Good: Cauliflower-rice fry

This is part of a series of recipes that are easy and very simple to make. They are also inexpensive, full of nutrients and delicious.

I constantly hear from people that they do not have time to make a meal for themselves and that a quick fix is all that they want ( by quick fix they mean a sandwich with some processed topping or a bar of chocolate) . I think that this is a false approach, i think that we should make the time to prepare meals for ourselves of course we do not need to spend hours and hours in the kitchen ( unless you like that) however i do think that we should cook for ourselves its an act of self love and in order for you to do all the things that are eating your time you need to fuel yourself properly first.

This recipe is easy and full of nutrients as it is made up veggies and some more veggies.

Ingredients:


Vegetables

1 1/2 cup of cauliflower florets ( ‘Rice’)

1 celery stalk

1/2 cup of leek

2 Carrots chopped

crushed garlic (optional)

some chopped parsley

half  a red paprika

squeeze of lemon juice


Spices

**1/2 tsp of red ras al hanout spice ( or any other spice that you like you can get creative here)

1/2 teaspoon of paprika

pinch of cayenne pepper


Oil

1/2 tsp Coconut oil


Other things

1tbsp of tomato puree

1 tsp of Miso red paste

1 cup of water

Tahini ( optional)


Method:

Start by chopping up the cauliflower into very small pieces. If you have a food processor than place the florets in there and chop them to a rice consistency.

Place a pan on a medium high stove top and add in the oil.

Place the leek, celery and garlic into the pan and Saute for 1 minute.

Add in the cauliflower followed by the carrots and the spices and cook for 3 minutes constantly tossing everything together to avoid the veggies from getting burnt.

Place in the Miso  and tomato puree, mix eveything well. Add the water and reduce the heat and let it simmer for 5 minutes.

cook to a consistency that you prefer i do not like overcooked veggies so 5 minutes is enough for me.

serve with a squeeze of lemon juice, parsley, a dub of tahini and some freshly raw chopped up paprika.

 

Autumn feelings: Oat ginger cookies.

So it has been a while… i know i haven’t been as consistent as i’d wish to be. I guess that is life but this blog has always been on my mind and i have so many ideas that i would love to share with all of you. Ideas that i have been wanting to share for such a long time, i have to write all these ideas down and bring them together somehow, so that i do not forget  and actually get to share them with you all.

I am happy though that i am no longer very hard on myself, i used to really be mean to myself if everything that i set out to do didn’t turn out the way i had planned. I am a huge writer of lists and plans, I write a plan almost every night! Thing is that i hope to achieve most of the things and someday i will but wouldn’t life be a bore if every single day goes as planned its nice to have a guideline an outline but i think randomness and surprises are what makes life. Not everything needs to be fixed.

 

I think that if you try to predict everything, it can lead to a lot of disappointment and instead of understanding the new thing or unexpected event,person or action you start to beat yourself up because things didn’t go as planned and you miss an opportunity in actually learning or accepting this change.

A little spontaneity can create wonderful experiences, thoughts, things and feelings. I am all about good feelings! This is exactly how i stumbled on this recipe. A friend of mine told me how she tried to make oat cookies the other day and that the recipe didn’t quiet turn out the way she had hoped so she asked me if i had a good recipe. I said i would get back to her. The whole week i was planning on trying a good recipe, sadly several things got in the way till yesterday when i was talking to one of my housemates, I told her that i had been meaning to make oat cookies she said ‘me too’ and had a recipe on her phone that she had browsed earlier that day. It was a ginger cookie recipe from my green kitchen stories we looked at each other and said lets do it (even though i hadn’t planned on baking at all)  and i got out the ingredients as we had almost everything and within 40 minutes we were munching on these delicious gluten free, refined sugar free and vegan cookies. All the other housemates loved them too!

My green kitchen stories is an amazing vegetarian blog run by the perfect couple. I love their recipes as they can all be veganised. When i got into the vegan lifestyle i used most of their recipes, which are super easy and i have never been disappointed. Till this day whenever i am planning a dinner or something i turn to their blog for inspiration. I can only recommend their website.

Now here is the recipe adapted from my green kitchen stories we added a bit of a twist and used fresh ginger and instead of maple syrup we used rice syrup. The original recipe can be found here http://www.greenkitchenstories.com/thin-oat-ginger-crisps/ check their site out really do!

Ingredients:
4 tbsp of room temp. coconut oil

3 tbsp of rice syrup

2 tbsp of buckwheat flour

2 tbsp of any plantbased milk that you prefer or have

70g rolled oats

1 tbsp of freshly grated ginger

pinch of clove

pinch of cinnamon

pinch of salt

Method:

Preheat oven to 180 degree Celsius.

Mix all the ingredients in a bowl.

Line a baking tray with baking paper. One tablespoon should equal one cookie, this recipe should make twelve thin small round cookies however if you like bigger  cookies you can make 6 big cookies. Press the cookies flat using the backside of a spoon or use your palms (wet them before though to avoid sticking).

Place in the oven and bake for 15 minutes, bake longer if your oven is weak they should be golden brown.

Take the cookies off the tray and let them cool. Let them cool as this well let them form and set, the wait is worth it!

Now enjoy, these cookies are great for dunking in tea or cold almond milk nomnomnom!

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