Sunday Mornings + Probiotic Coconut Yoghurt

Good Morning!
Oh how I love this season and the edible delicacies that come along with it. Fresh & pure food. What else do you need? Yes except of love and water and a few people to share these three things with, but that should be it ( minimized to the fundamentals). So when I got back from my trip to amsterdam I brought some memories with me and all of them are able to be eaten. One was a raw vegan coconut yoghurt. Almost too good to be true. And by taking the last spoon, I knew I must recreate what I had just eaten. At least try to recreate. And I can tell you there was a lot of trying and struggeling. In the last few days I drank, slurped and tasted many many yoghurts. But I won't complain. As long as it has the sour taste of a plain yoghurt and some pretty awesome probiotic bacteria - I am happy ( ...and so is my belly).
Yoghurt + berries - a minimized simple summer pleasure. Enough and to spare!

Thought of the day: ' Our yearning for summer shows how much we are all craving freedom, warmth, a simpler life.' 

Probiotic Coconut Yoghurt

4 cups Coconut milk
1 bag Probiotic Yoghurt Ferment
1 Tbsp Chickpea Flour
30 grams Irish Moss
+ Yoghurt maker machine

Directions
Soak the irish moss in water overnight. Rinse a few times the next day. Mix with 2 cups of the coconut milk. Blend until it is not too flaky. Add in one bag of the probiotics, the flour and the rest of the milk. Fill the liquid in your yoghurt maker. After 12-14 hours the yoghurt is ready to be enjoyed. Put it in little glasses if not already and store them in the fridge. ( Mine got a better consistency after staying in the fridge one more night)
Enjoy!

What simple & pure pleasures are you enjoying this time of the year?Tell me here or there!

Raw Pizza w/ Cashew Saffron Spread

Oh my, I needed quite some time daring to make a raw pizza crust. When I made my first steps into the raw food world I was blown away by the colourful huge alive plates full of food. It is still impressive and beautiful until this day. Yet I had some respect for certain recipes. Maybe because a pizza raises certain expectations in peoples minds. Or just because I thought I would definitely fail. But you know the way life goes, and sometimes the most dreaded things come out so easy and wonderful in the end that it was totally worth it. And you know what? That is exactly what happened here. Attempt, risk, be fevered & do something that is out of character! May it be to smile at a stranger on the street or something bigger that you always pushed far away from you out of fear to fail. You will grow so much, learn & feel! Pure emotions!

So back to the pizza then, shall we? While soaking and sprouting some buckwheat the other day I thought I should turn it into something rather fancy ( to compensate the foods value). The best dishes are made with devotion, love and leave a beautiful mess in the kitchen!

Let us delve into the world of buckwheat a little bit. Because of its name and use many people think that it is a cereal grain, but it's actually a fruit seed which is related to rhubarb. This fact makes it suitable for people who are sensitive to gluten grains/wheat. The groats also lower the risk of developing high cholesterol and high blood pressure. The involved flavonoids ( phytonutrients) protect against disease, being an antioxidant and by expanding the action of vitamin C ( hello beautiful skin). Other than that it is also high in B vitamines (also known as the happy vitamines), fiber, magnesium, manganese and tryptophan which acts as a antidepressant.

I bet you guess why I picked buckwheat for trying to nail the raw pizza?
To make it even more special I used Sarah's Sundried Tomato Pesto as the base spread. And topped it off with some cashew 'cheese' followed by a crunchy fresh bell pepper. Better than I had ever imagined. And then I asked myself again why I did not eat this earlier? What was the reason that held me back? How could I ever even think it would not be as phenomenal as it was? Crazy undervaluation of what one is capable of.


Raw Pizza Crust

2 cups Buckwheat (soaked, sprouting is optional)
1 cup ground flax seeds
1 cup Brazil nuts
1 Tbsp Himalaya salt
1 Tbsp Black pepper
1 Tbsp powdered Paprika, Oregano
a handful of fresh Basil, Thyme
1 cup Water
1 Tbsp Olive Oil

Directions
Rinse the buckwheat and dry it either in the sun or in the dehydrator for 2 hours. Mix everything in a food processor. It should not come out too liquid and sticky otherwise it will take much longer to dehydrate. 
Spread the mixture flat on a baking sheet in your desired shape. 

For the raw version: Place it in a dehydrator at 115 F (42°c) until it gets crispy for 4-5 hours.
For the regular version: Just place it in the oven at 212 F ( 100°c) for 35 minutes.


Cashew Saffron Spread

1 cup Cashews
1 Lemon, zest+juice
1 Tbsp Yeast flakes
1/2 cup water
1 Tbsp Black pepper
1 tsp Himalaya Salt
1 tsp Curry powder
a handful fresh Parsley
a few Saffron strands ( optional but gives the spread a great colour)

Directions
Place saffron strands in a little bowl with a tiny bit of water. Let sit for 5 minutes, remove strands.
Put all ingredients in the food processor. Mix until a thick creamy spread evolves.
Lasts in the fridge for a few days.

Assembly
Spread the sundried tomato pesto on your pizza crust, then follow with the cashew cheese. 
Top it off with some fresh raw veggies like bell pepper and onion. Garnish with some herbs.
Take a bite and let the flavours do their magic! Enjoy!


Now you, do something that scares you everyday! Try it out and tell me what came to your mind while reading? Is it an intimidating recipe, a handstand or taking a really big step towards something unknown? It is always totally worth trying, believe me! Write at least one thing in the comments below or meet me here!


Love & Risks,
Gina

Sunday Mornings + Raw Buckwheat Porridge

Good Morning!
I know it is already midweek, but you still get a sunday breakfast inspiration. 
I soaked some buckwheat for another hearty recipe (..on the blog soon) and couldn't resist to blend some of it into a creamy porridge and top it off with other delicious friends. As much as I love my oats but they could get a serious competition from the little buckwheat groats. Lately I am obviously in love with eating out of the glas ( my fridge proves it). It is fresh, easy & quick! Everything from porridges, lunch salads, smoothies, juices, soups, ice cream - you get it. 

Thought of the day: 'It's the little details that are vital. Little things make big things happen.'
- John Wooden - 


Raw Buckwheat Porridge
serves 2

1 cup Buckwheat ( soaked overnight)
1 Banana/ 1 Apple ( or both)
1 dried fig ( soaked)
1/4 cup Nut milk
a handful Walnuts
2 Tbsp Flax seeds

+ Coconut flakes
   Black sesame seeds
   Berries

Directions
Blend all of the ingredients together. Either mash some berries into a cream or let them be whole. Start with the porridge as the first layer, follow with coconut flakes, berries and repeat. Place in the fridge or enjoy right away!

Sunday Mornings + Pineapple Thyme Smoothie

Good Morning!
There is little left from the procastination from last weeks post. On to quick blending actions in the kitchen. But that does not mean a lack in nutrition or taste, it rather expands my smoothie horizon a tad more. So this thyme infused smoothie happened and I was surprised how this little herb gave it a serious kick. Vitality just screams at you! Go and grab it ( or slurp it). 

Thought of the day: 'Energy flows where Intention goes.'


Pineapple Thyme Smoothie

1/2 Pineapple
1 Banana
1 cup Sesame milk
1/2 lemon
1 Pear
1 tsp Spirulina powder
1 Tbsp Almond butter
1 Tbsp Chia seeds
a handful of fresh thyme
a few ice cubes

Directions
Blend away. Slurp it. Smile.

What lets your energy and vitality flow?
Tell me in the comments below or here!

Sunday Mornings + Overnight Oats

Good Morning!
Nothing makes me happier than a ready to eat, nutritious bowl of good food waiting for me in the morning. With overnight oats you simply have to stir oats, seeds and some plant based milk together and let the ingredients do their work for you while you sleep. It soaks up, increases the nutritional value and turns into a creamy porridge, excellent for your digestive system. Whenever you  know you have a busy morning, just do this beforehand and you can save some time to snooze a little bit longer. Topped with fruit and nuts this one really deserves to be called the champion of breakfasts. Simplicity does the trick. Yet by having many different ingredients it basically gives your body everything it needs. And believe me when I say you will be able to feel the trick. 

Thought of the day: 'There is no greatness where there is not simplicity, goodness, and truth.'
- Tolstoy -


Overnight Oats

1 cup Oats 
2 Tbsp Flax seeds
2 Tbsp Chia seeds
1 Tbsp Sesame seeds
1 tsp Maca powder
2 Tbsp Coconut Sugar ( optional - maple syrup, honey...)
1 - 2 cups sesame milk ( or add water) 

+ some Sunflower seeds
   sprouted almonds
   fresh fruit 
   a pinch of salt

Directions
In a bowl mix the first 6 ingredients together with the milk. Stir for 2 minutes. Cover it up and Place in the fridge overnight. In the morning you add the toppings. When you use a syrup, add it in the morning. 
Enjoy! 

Where do you experience gratefulness for simplicity?
Tell me here or meet me there! 

Raw Tomato Pistachio Tarts + Asparagus Ribbon Salad

Oh I am so in love with these beauties. The tarts I mean of course. They came out way better than I thought while deciding what to do for lunch the other day. It was quite a spontanious act, spying tomatos lying next to pistachios and fresh herbs on my table. And I really believe in being the most creative in the times of practicing procastination. When my study books are crying for me and my time, my pantry, fridge and freezer are magically stocked and filled with the most precious food and supplies. My creativity expands wide so that I have an irresistible urge to act it out in the kitchen. It has a calming, balancing and wise effect on me.
Pleasant anticipation while chopping, blending and arranging. So much more fun and productive ( ...at least physically) than sitting infront of the books the whole day. But still, when it gets really serious you find me doing more of the second activity. And then my well prepared meals and snacks come in handy.

Along the tarts I made a fresh crisp asparagus salad. They match not only colourwise but I also like the different textures and a play with a slight sweet tomato taste versus a salty sourness of the salad. As long as there is green asparagus available I try to enjoy it as often as possible. I added a crisp apple and some maple roasted hazelnuts.

Raw Tomato Pistachio Tarts

1 cup Sunflower seeds
1/2 cup Flax seeds
2 Tbsp Olive oil
1/2 cup Dates
1/2 cup Oats
1 Tbsp Sesame seeds ( unhulled)
a handful of fresh Basil
a handful Pistachios
1 tsp salt

1 Tomato
1/2 cup juicy sundried tomatos
2 Tbsp Olive oil
1 tsp salt
1 tsp pepper
1 Tbsp tomato paste
a bunch of fresh parsley
fresh thyme
+ some extra pistachios for topping

Directions
Combine all ingredients in a food processor. The mixture should be a firm dough not crumbling. Press a ball the size of the palm of your hand into a tortelette form. Place in the fridge for 20 minutes. 

Mix all tomato filling ingredients together. Blend for 2 minutes until it gets a thick creamy consistency almost like a pesto. Put -1-2 heaping tablespoons on top of the base.
Garnish with some crushed pistachios.


Asparagus Ribbon Salad

8 stalks green asparagus
1/2 green apple
1/2 cup Hazelnuts
2 Tbsp Maple syrup
1 Tbsp Apple cider vinegar
a few mint leaves
salt & pepper

Directions
Either marinate the hazelnuts in the syrup or roast them for a few minutes prior the marinating.
Wash the asparagus, take a slicer and peel the stalks. Cut the apple in thin slices. Add the nuts, salt & pepper and dress the salad with maple syrup and cider vinegar. 
Enjoy!

Now you, make this dish wether you have the time for it or not. It will taste good either way. According to Freud, the pleasure principle may be responsible for procrastination. So I hope you only connect pleasure and love with the taste experience of this recipe.

What do you create in the kitchen while avoiding impending tasks?
Make a comment or tell me here! I am curious! 

Crispy love,
Gina

Sunday Mornings + Quinoa Breakfast Bowl

Good Morning!

The sun is here, or back or just visiting? Salute it in every possible way. Dance, laugh, slurp, eat and sing! When the sun is out, everybodys mood and senses lift up. 

And what better way is there than to start your day with a breakfast in the sun?
A quinoa bowl is such a treat and a very quick balanced meal. I always use some leftover quinoa from the day before and add in everything fresh I have at this moment. 

I think I could write a whole book about breakfasts + brunch/picnic food, since it almost happens to be the main idea behind blog post preparing and describing. And I am developing more and more recipes in my head for this topic!

Thought of the day: 'Sometimes you will never know the value of a moment until it becomes a memory.'

- Dr.Seuss -

Quinoa Breakfast Bowl
1 cup cooked Quinoa 
1 Tbsp Flax seeds
1/2 tsp salt
1 tsp lemon juice + zest
1/2 cup Hemp milk
a handful fresh berries
some raw sprouted almonds
1 Tbsp Maple syrup

Directions
Soak the quinoa, flax seeds and hemp milk in a bowl in the fridge overnight / or just add the milk and everything else to the quinoa in the morning. Choose your favourite berries.
Enjoy!



In what way does your day shine bright right now?
Tell me your crazy happy love notes here or there!