How to cook for yourself by yourself

“I like to cook, but for other people.”

“When I am on my own; I just do not see the point of preparing food for myself; I cannot finish it all off on my own.

” I do not like to plan.”

I hear comments like these often. For me these are just excuses that these individuals have been conditioned to believe. This may come off as judgmental, however I have observed that people who tell me these things, are eating a lot of highly processed foods. Another thing I have observed is that the people that have told me these things usually complain about their sugar intake, go on drastic crash diets and fasts at some point, or suffer from some stomach ailment.

Personally, I find it annoying when people comment on my eating habits. I usually get these comments like “oh wow its insane how much effort you put in.” “I simply could not cook like you, I have too much to do.” I do not understand why the normal act of cooking needs to be commented on so much. Let us get something straight, cooking for yourself and preparing food for yourself is part of being human. Without food we as humans do not function.

Some people try to go for long stretches without food and trick themselves that they do not need adequate quantities of food because they are “so zen”. For me this just sounds like an eating disorder, as it is a matter of disciplining yourself and restricting only to binge on a whole bar of chocolate at night.

However, I do not mean to say that everyone who does not cook for themselves fits the above outlined scenarios. I get comments about my cooking especially from white cis males, who ridicule my cooking and try to gaslight me by saying that I am too extreme with my cooking habit. I assume that these individuals come from households where the parents do the cooking and that they have socially acceptable body types that they simply do not need to think about cooking. I get comments from women as well mainly women who are thin and do not experience social stigma for their body types, other times they question me buying of organic produce as if I should not be buying organic.

But I won’t let these negative comments slow me down. Cooking for myself is an act of self-preservation, it is my way of caring for myself. I have noticed that my mood and the way I think and feel all depends on how my nutrition and digestion is taken care of.

This post is for those that simply find it difficult to take care of themselves and cook for themselves by themselves and for themselves. No worries darling, I got you covered, it is simple. It may be boring at first, but you can do it.

As a side note, I am currently in a long-distance relationship myself, so I have been cooking a lot for myself and to be honest I know what it is like to be unmotivated to cook for yourself. So here is a very doable checklist to get you started on cooking for yourself, let’s get it!

1.   Meal Prep

Meal prepping is a great tool, which will assure that you always have self-cooked food available. To meal prep you need five things:

  1. Tupperware
  2. Rice cooker (optional but also essential if you are highly unmotivated)
  3. Some carbohydrate: rice, millet, cornflour, potatoes
  4. Legumes
  5. Veggies

-Get a rice cooker! At the push of a button, you can prep your legumes and you can make your rice and millet. The best part of a rice cooker is that you do not need to take care of anything or worry that something will get burnt, as it automatically switches off when everything is done.

-Prepare your veggies by simply chopping them up, place on a baking tray, drizzle them with your favourite oil (if you are oil free use water), massage in your favourite spices and shove in the oven and bake till ready.

During meal prep to avoid loneliness I would recommend listening to a podcast or to some feel good tunes, trust me it really helps.

-Now that you have prepped your meals, put everything in a separate Tupperware and once cooled place in the fridge. I always make dressings as well that I then drizzle on my food. I make different dressings so that even though the base of my food is the same; veggies, carbohydrate and legumes the dressing always differs which adds a different flavour. Here is one of my fave tahini dressing recipe:

What you will need:

1 Tbsp of tahini

½ tsp of honey or molasses

½ tsp of miso

1 Tbsp of lemon

1 tsp of apple cider

Chilli flakes (optional)

Method:

Mix everything in a small bowl with a whisk and place in a small tightly sealed jar. Drizzle on food when serving or just before consumption.

 

-For legume recipes there are a ton of things that you can make, think daal, or coconut mung beans, bean chilli.

 

2.   Prepare a tray of something sweet

If you like sweets or always need desert than prepare a tray of something sweet. I personally like to make a big tray of sweet potato brownies, that I cut into squares. I freeze half of the brownies so that they do not go bad. Another alternative is making energy balls or banana bread.

 

 

3.   Autopilot Breakfast

In winter I always eat the same breakfast which is oatmeal. This is my go to breakfast and it does not change it is part of my morning routine, since I already know what I will be having for breakfast I do not have to think too much about it.

I would recommend finding something that you always have for breakfast as well, something that remains constant.

However, if you get bored quickly of having the same thing every day then switch up the toppings or alternate between two things that you like. You could also designate a day on the weekend when you will make a special breakfast like pancakes or a chickpea omelette.

Invite a friend over on weekends and have breakfast with them or eat with your flatmates/family on weekends or when you have time.

4.   Soup for Dinner

I would recommend making a super quick soup for dinner. Soups are warming and if you are someone that maybe does not snack or goes for long hours between meals because of classes or work, soups are a good idea. Soups are super easy to make so make sure to always have a veggie bouillon (aka vegetable stock) at home.

If you do not want to wash up or anything grab your favourite soup bowl; boil water in a water cooker; take a desired portion of your vegetable stock and place it in your bowl; add boiling water into your bowl and stir; now add the veggies from your meal prep; add legumes from meal prep; you can also add the carb from your meal prep: then top with lemon juice and freshly chopped herbs; add your choice of spices and enjoy!

try my miso soup recipe.

*Tip- buy a bunch of fresh herbs wash them and freeze them, these herbs last you ages and can always be used when you need them.

5.Remember this is for you

Remember that cooking for yourself is an act of self-love. Yes, I know that some of you may not relate to this, as you have always felt love or maybe you never have, and it is difficult for you to cut out time for yourself because someone told you it is wasteful. Self-care and self-love does not always have to be cultivated by doing extraordinary things on the contrary I think that it is the little day to day things that add up like cooking for yourself. You do not need to cook something extravagant either, all you really need is simple ingredients, ingredients that you can understand. Beans, rice and spinach so simple yet so nutritious. I hope this list is of some help!

Do not hesitate to reach out to me and share your ideas and questions in the comment section below or send me a mail. Now go on you got this 😊

Cini Mini 1993

 

Ingredients for 3 trays

  • 250g Flour
  • 1 Sachet of Yeast
  • Pinch of Salt
  • 163ml lukewarm water
  • 15g of plant based margarine
  • Cinnamon as much as you prefer
  • Agave as much as you prefer

Method:

Place yeast in a bowl pour in the lukewarm water and add 2 squirts of agave and salt. Set aside for 10 minutes, or till visible bubbles form.

Add in the flour and mix it all well together. Knead with your hands for around 6 minutes. The dough should not be too wet and sticky, it should be very elastic and soft but not sticky. Adjust with Flour and water till you get the right consistency, but first mix everything well together and knead it for around 3 minutes before adjusting anything!

Cover the dough with a kitchen cloth and place in a warm place and let it sit for 1 hour.

After an hour has passed preheat oven to 150 degrees. The dough should visibly have risen. cut the dough into three equal parts. Take one part and roll it out on a parchment paper roll it out very very thinly now spread some margarine on the rolled out dough and then add some agave ( however much you prefer) and spread this equally all over the rolled out dough. Sprinkle cinnamon on top and spread equally as well. Then take a sharp wet knife and cut a plaid pattern all over the rolled out dough. Repeat with the remaining dough.

Place the parchment paper with the dough on a baking tray respectively, and bake for 12 minutes or till they are its golden brown.

Take out of the oven and let it cool then separate the cut plaid pattern  into small tiny squares.

Enjoy!

Recipe Inspired by http://www.mycookingloveaffair.de/rezepte/kinder/zimt-und-der-feind-in-meiner-milch/

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.

IMG_4018

 

 

Miso Veggie Soup for the whimsical soul

So here is another super easy and delicious soup recipe, my boyfriend and i have been really into the warm fuzzy feeling that a warm soothing soup leaves you with. We even eat soup for breakfast which is an alternative to a veggie juice in the cold dark winter mornings, when you need that extra punch of  warmth to keep you going through all those lectures that are to come or that huge wonderful day that is ahead that needs you all energized up, this soup will truly does the trick.

So here it goes.

Ingredients:

2 tbsp of red paste miso

1 medium sized chopped parsley root (Parsnip)

5 Carrots cut onto chunks

150g of firm tofu cubed

1 crushed small garlic piece

1/2 chopped leek

1 tsp coconut oil

1 medium sized ginger knob crushed

1 tsp of yoko’s tofu Gewürz ***

700 ml water

1/2 vegetable stock cube

Fresh Flat Parsley leaves  to sprinkle on top

a handful of chopped up kale add as much as you like

some squeezes of lemon

 

*** if you do not have this spice mix then use some lemon grass (freshly cut up),  dash of Curcuma, dash of ground coriander, pinch of sweet paprika powder,  a dash of ground fennel seeds and some rubbed dried thyme and rosemary

 

Method:

Heat a stove top to medium heat and place the coconut oil in a approx one liter sized soup pot.

Once the oil is hot place the tofu and and leek, ginger and garlic and spice mix and stir constantly do not let the tofu stick and burn! when the tofu becomes a bit crisp add in the spice mix and all the other veggies mix everything together and then stir in the miso.

Stir everything well together and then add the water and vegetable stock cube and turn the heat to low.

Simmer for 15 minutes add in the kale now and Voila its done.

Place in to your favorite bowl, sprinkle some flat leafed parsley and squeeze in a generous amount of lemon. Now sluuurp slurrp!

P.S simmer longer if you want your veggies to be cooked more, this choice is entirely up-to you and your liking. Remember its you who eats it in the end so make it to your liking add in other veggies maybe some broccoli or cabbage this is really up-to you get creative and make this as yummy as you like it. This is again just something i did it tasted great and i thought hey let me share this so that others can make their soup creations and feel warm and fuzzy too.

 

 

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.

 

In a Banana Bread life is sweet. My TOP 3 Recipes.

 

So it has been 1 month since i last blogged. I am sorry for the missing in action, action. Its a failure of time management on my part honestly, however here i am now my friends. I come bearing banana bread recipes.

Banana Bread is really a magical thing so many good memories and things have happened in my life which can all be traced back to banana bread. I have met and had awesome conversations with people all because of banana bread seriously its magic if its mixed up and done right.

Banana bread for me needs to be simple, fast and easy to prepare. I think everybody can make banana bread and share it with people, its not difficult at all trust me! it is also a great thing as it does not require fancy ingredients and is free from sugar and from gluten ( well the banana bread i make is). I have tried several recipes and i have come up with three recipes that never ever fail so here they are.

 

Recipe 1.

Gluten Free Date Sweet Banana Bread

This recipe is one of the first banana breads i made. I must admit that the original recipe was not vegan however once i became vegan i realised that i needed to vegan this recipe up. I have one of the best memories with this recipe, i had my first kiss with my boyfriend because we couldn’t go out as I had just placed the banana bread in the oven when he asked me to meet me. So i told him to come over instead and the rest is history.

Recipe adapted from Laura in the Kitchen

Ingredients:
2-1/4 cups Oat Flour
4 Ripe Bananas, mashed
1 cup Dates, pitted and chopped
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/4 cup Unsweetened Apple Sauce
3 Tbsp melted coconut oil
1/4 cup Unsweetened Almond Milk

Method:

Preheat oven to 176 degrees celsius.

In a large bowl mix together all the dry ingredients.

Toss in the chopped up dates.

In another bowl mix up all the wet ingredients.

Now pour the wet ingredients into the flour mix and stir well.

Line a loaf pan with parchment paper and pour in the mixture.

**If you want you can chop up a banana in to slices and place them on top of your bread. This is purely for optical reasons as it will look nice**

Bake for 1 hour and 15 minutes

let it cool for a while before serving did someone say Peanut butter!

Recipe 2:  Taline Gabriels Banana Bread

Sadly i do not have the rights to share this recipe since it is not my own recipe. However i would recommend all of you to check out Taline Gabriel’s Hippielaneapp. This is an amazing app ( FYI this is not a paid promotion or some rubbish like that), I only promote things that i personally also use and have bought with my few student budget pennies. I would recommend this app to anyone who wants to try making their own vegan, raw, gluten free and refined sugar free treats. She has some real awesome and simple recipes. On her website there are a few free recipes that one can test out before deciding to download her app. Her banana bread recipe is gluten free and i made it because a housemate of mine is glutenfree and i wanted to bake something healthy that all my housemates could enjoy and then i tried her recipe and everybody loved it. We have all made this banana bread several times again in the house and it always tasted awesome.

j
Image is from the hippielaneapp. not my image.

Recipe 3: Super Simple Banana Bread

This is a recipe that i came up with when i was broke( which is usually towards the end of the month, student problems!) but i still wanted to make banana bread i had just written my last exam and wanted to spread the love and joy. I had four ripe bananas and lotsa oats so i went ahead and came up with this super easy recipe which was inspired by a banana bread that a friend had made and brought over a week prior. His banana bread was awesome ( sadly i do not have the recipe…YET).

Ingredients:

3 Cups of Oats flour ( place oats in a food processor and voila)

3 mashed bananas, chop up the fourth one and keep aside

1/2 cup of rice syrup

1 cup of plantbased milk

1 tsp of cinnamon

2 tsp of baking powder

1 cup of chopped up walnuts and pecans

Method:

Preheat oven to 160 degree celsius.

add all you dry ingredients in a bowl and mix.

mix all your wet ingredients in a separate bowl first and then add to the flour mix. Fold in half a cup of the nut mix.

line a loaf pan with baking paper and pour in the mixture. place the chopped banana pieces neatly on top and sprinkle the remaining nuts on top.

put in the oven and bake for 1 hour or until the fork comes out clean 🙂

Nomnom!!!

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!

IMG_3277

Pancake Saturday with plum and pear sauce ( Autumn Edition)

 

So after a long week of doing all kinds of things that have been filling the first five days of the week. It feels nice to have a Saturday morning that is relaxing. On Saturdays i like to treat myself to a nice breakfast. Under the week i usually just eat porridge or a quick smoothie and rush out of the house. However Saturday is a whole other story for me, its much more relaxed and slow.

However sometimes i must admit that i feel awfully guilty, because in that time i could have done something for university or done some more exploring of my new environment. It feels like ever since i started university i have this constant feeling that i could be doing something for university because there is always something to do for university…

But I am learning to also appreciate the time that i spend for me.

So here is a simple vegan refined sugar free pancake recipe to treat yourself with on Saturday or on any day actually always take care of yourself!

 

Ingredients:

makes 4 fluffy pancakes

1 tablespoon of ground flax seeds

1 tablespoon of chiaseeds

6 tablespoons of water

1 1/2 cups of whole wheat spelt flour

1 1/2 cups of water

2 teaspoons of baking powder

pinch of salt

2 tablespoons of rice syrup or raw cane molasses ( add more if you like it sweeter)

1 tablespoon of cinnamon ( add more or less depending on how cinamony you like it)

coconut oil

Method:

Mix the flax seeds and chiaseeds in a mixing bowl with the 6 tbsp of water. Set aside and let it gel up for 5 minutes. Add in the syrup, salt, baking powder and cinnamon and mix. Now add in the flour and water and mix well make sure there are no lumps because nobody likes lumpy pancakes!

The batter should be smooth but not too runny and not to dry it should drip off a wooden spoon but not run. I don’t know if i am making sense here.. but if you find it too runny add more flour and if it is not dripping or running at all add more water.

heat a pan on medium high heat and add as much coconut oil as you prefer if you have a non stick pan you don’t need any oil if that is what you prefer. I used 1 teaspoon of coconut for this whole recipe. Take a soup serving spoon and pure on pan( 1 spoonful equals one pancake) flip over once bubbles form on surface. Once both sides are golden brown then its done, now go on and make the rest of the batter 🙂

Since it is Autumn here, organic and locally grown plums and pears are available in abundance so that is exactly what i used for my toppings.

Extra topping recipe:

Pear sauce

ingredients:

2 small very ripe pears

handful of raisins

1 tsp cinnamon

2 tablespoons of water

Method

chop up the pears add cinnamon and put in a pot pour in the water bring to boil and then turn heat very low simmer for 10 mins. Serve warm on top of pancakes.

Plum Sauce:

5 overripe plums

2 Tablespoons of water

vanilla bean (optional)

Method:

remove the seed from each plum and chop up roughly place in pot add water and vanilla simmer on medium heat for 10 minutes. It should be mashed up well if this is not the case let it simmer a bit longer. Serve and enjoy!IMG_2838

Generation of eating smoothies out of a bowl : The Basic Bowl

Smoothie bowls are just the best thing ever. Besides smoothies and a spoon are a match made in heaven, i love to eat my smoothie like a soup. I am a huge fan of smoothie bowls and i usually always have a bowl for breakfast -especially in summer- topped with all kinds of goodies; raw nuts, cocoa nibs, chia seeds, muesli, goji. maca powder, hemp seeds. flax seeds etc etc the list of toppings is really endless. It is a really good way to get a lot of nutrients in, i sometimes also sneak in some greens like spinach into my bowl. Today i want to share with you a recipe that i usually use as a base for my smoothie bowls, this should act as a rough guide, because in the end it is really up to you, what you make of it. Make it awesome!

The Basic Smoothie Bowl.

Serves one human.

Ingredients

2 frozen nanas

handful of frozen berries

1 1/2 cup of oat milk ( i like to use the natural oatly type) but feel free to use water or coconut water

1 tablespoon of oats or millet flakes

a handful of fresh spinach

(Toppings used here: Chia, Goji, shaved dried coconut pieces)

Method:

put everything in a blender -apart from your toppings- and blend that baby up. When all is creamy and smooth pour into one of you favorite bowls sprinkle your toppings on top and enjoy.

 

Pizza me

 

So today is the day that i will share my pizza recipe and talk a bit about this blog and myself.

I am Esther i am 22 years old and i am a vegan. I have not always been vegan i was a vegetarian for close to 2 years and became a vegan due to ethical reasons. I actually just informed myself and realized that i don’t want to be a part of the madness. Simple as that. There exists enough media and research on veganism so if you want to get informed, you will get informed. Its all a matter of consciously making a decision, i think everything else is just excuses. I feel that it is possible to live a vegan lifestyle in the world that we live in now, and it is possible to eat plant based whole foods.

I made this Blog to document my plant-based adventures, to share recipes, places and people that i like and find inspiring. I am not here to tell you what to eat, how many calories, or how many crunches you should be doing or how you should look.  I am not an expert i am just sharing things that i find make me feel good and that i hope will make you feel good too.

I am not sure about a lot of things and i am aware of that, yet through eating consciously and bringing awareness to what is happening around me and my surroundings, my environment and the planet, I am getting closer to figuring things out. I think most of the time we are not aware of what is happening or of what exactly we are doing. I am trying to be mindful of my actions and its consequences. This has helped me so far overcome a lot of things and appreciate a lot of the people and moments that make up my life. I want to bring awareness to the fact that if we all actively think about the things that we eat then i think that we will be able to make clearer choices in other aspects of our lives too. Food is what makes us human i mean we have to eat to survive and i think that we shouldn’t be compromising food. The fact is that when you eat more plant based foods your body gets nutrients that help to positively influence your mood, energy and the body as whole. This  is vital as all these things influence all other aspects of your life. This blog is not about following a strict diet to lose weight or whatever, it is about going back to the basics and cooking and making your own food with the most natural ingredients in order to nourish yourself so that you can actively live your life and influence those around you positively to do the same thing for themselves and the planet as a whole.

So for those of you who are here for Pizza here it is. You see how bad can a plant-based diet? you can eat pizza and still feel great afterwards. I have used this recipe multiple times and i have always gotten positive feedback. The last time i made it was two days ago for my new housemate and he liked it. This recipe is not Gluten free but it is Cruelty Free 😀

Ingredients:

makes four medium sized pizzas depending how thick you make the crust

Pizza dough

1 Sachet of dry active vegan yeast ( about 9 grams)

4 cups of organic wholewheat spelt flour ( or 2 cups of spelt flour and 2 cups of wholewheat or 4 cups of whole wheat flour)

pinch of salt

5 Tablespoons of lukewarm water

2 and 1/2 cup of lukewarm water

some olive oil

2 table spoons of polenta flour or maize meal

Pizza Sauce

1 diced onion

1 crushed garlic glove

1 tablespoon of olive oil

pinch of dried chili peppers ( more if you like it spicy)

pinch of cinnamon

2 Tablespoons of white wine or red wine

1 can of crushed tomatoes or 1/2 liter of pureed tomatoes

1/2 cup of water

salt to taste

rubbed dried Italian mix herbs( oregano, parsley, sage if you like)

Topping

round sliced Eggplant

round sliced zucchini

some chopped mushrooms

red bell pepper

onion

fresh pepperoni

baby spinach

sliced tomato

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USE WHATEVER TOPPINGS YOU WANT, MAKE THE PIZZA TO YOUR LIKING THE ABOVE IS JUST SOME INSPO AND A COMBO THAT I PERSONALLY LOVE.

Method:

#1.Place the yeast in a bowl and add in the salt. Mix with 5 tablespoons of water set aside and let it bubble or activate for 10 minutes.

#2.Add in the flour and mix. Now add 2 1/2 cups of water and mix. The dough should be soft not too sticky, but also not too dry and hard it should stick a bit but still be moldable, it should be elastic if this is not the case add more water or flour. Think elastic! now it is time for a 12 min HIIT arm workout time to Knead that baby into a ball and i mean you have to give it all you have, punch ,throw and pinch just do it! The dough should be elastic and soft and your arms should be sore 😀 Unless you are a pro then all this was just a warm up.

#3.Oil the bowl and wipe the dough ball with with the oil, cover the bowl with a kitchen cloth but let the dough breath so leave a small opening, keep it in a warm dark space to grow for about 1 hour to 1hr 30 mins.

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#4. Prepare the pizza sauce. Take a cooking pot, a deep pan works too, put the heat on medium high and add in a tablespoon of olive oil (or whatever you prefer). When the oil is warm add in the diced onions,and toss around to avoid them getting burn.Once the onions have turned glassy add in the garlic and the chili flakes and cinnamon. Stir all together and splash in the wine and lower the heat and mix everything and let the wine visibly reduce a bit. Pour in the crushed tomato and water, reduce heat to very low and let it simmer for 45 minutes stir occasionally. Add the salt and rubbed herbs in the end and stir.

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The Pizza dough should have doubled in size. Preheat oven to 275 degrees, if you don’t have a pizza stone turn your oven baking tray upside down and let it act as a stone. ( i hope this makes sense) If not prepare how you normally would prepare store bought pizza.

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#5. Divide the dough into four equal parts and roll each part into a ball. Dust a flat surface with maize flour (polenta flour) and roll out your pizza base and crust to your liking if you like it thick than make the crust thicker if thin is your preference than roll the crust thinner.

#6. Once you have rolled out your pizza base. Spread some pizza sauce on it and dress it up with your loving toppings. Place the pizza on the upside down oven tray or on a pizza stone shove it in the oven and let it bake for 8 minutes, if your oven is good and well preheated this is all the time it needs. Last but not least be careful not to burn yourself when you take the Pizza out as the oven is hot 😀

Voila let there be Pizzzaaaaa 😀

P.S if anything was not clear please don’t hesitate to ask me:)