2014/09/22

CELEBRATION CARROT CAKE


What a month, this august! It was a crazy roller coaster of celebrations. Beginning with a hot first summer week and my boyfriends birthday, then my sisters birthday and on this day she also finished her traning, my best friends birthday and last but not least celebrating my first interview in a printed magazine. 
All this happened in a whirlwind of pleasant anticipation for our new york trip! Me finally doing the teacher training is a celebration on another level, consisting of excitement, gratitude & freedom!
A cake for that reason, oh yes please! Not that I would never approve a cake for little reason or celebration ( I mean pure existence could be reason enough to have cake every day once in a while) yet this month was so spectacular that baking was only the icing of the cake!  

There will be a whole new york themed blog post soon but to keep you updated - It has been a crazy two weeks so far, filled with so much impressions, inspiration, food ( obviously), yoga & people!


























I made a small and high cake that has this top notch look because of its layers and icing. If you're going to do something, then do it right = emphasizing the celebration!
It is a rich cake, with some hints of cardamom, cinnamon and vanilla which I love in a carrot cake.
It could almost be a breakfast when turned into muffins ( just sayin'). What makes it complete is the cream cheese icing and the roasted hazelnuts! They speak for themselves. 



















































CELEBRATION CARROT CAKE

Cake
3 cups spelt flour
1 tbsp baking powder
2 tbsp cinnamon
1/2 tsp nutmeg
1 tsp sea salt

1 tbsp cardamom
1 tbsp vanilla extract
1/2 cup applesauce
1 cup almond milk
1 cup maple syrup
1/2 cup coconut oil

1 tbsp apple cider vinegar
3 cups grated carrots 

1 cup walnuts
1 cup raisins, optional
1 cup hazelnuts

Directions
Preheat oven to 175c and prepare two 8” spring form cake pans.
In a large bowl, whisk together the flour, baking powder and spices.
In a small bowl, whisk together the applesauce, almond milk, vinegar, vanilla, syrup and oil.
Mix the dry ingredients with the wet ingredients.
Chop up the walnuts, fold in the carrots and nuts and stir until just combined.

Share the dough evenly into the two baking pans.
Bake for 40 minutes (check until a toothpick comes out clean). Place the hazelnuts on a cookie sheet, place them in the still hot oven and bake for 15 minutes. Remove some of the skins.

Let the cakes cool completely before removing from pans, then slice both cakes in half so you have four layers.
 

Coconut Frosting
2 cans full fat coconut milk, refrigerated overnight
5 tbsp powdered raw cane sugar
1 tbsp pure vanilla extract


Open the can of coconut milk and scoop the top layer of fat into a bowl (save the coconut water for other usage). Blend the coconut fat with a hand mixer on high speed for 30 seconds, add in the powdered sugar, mix until combined. Add the vanilla extract and blend on high speed until it gets creamy. Place one of the four layers on a plate and spread about ¼ of the icing, then top with some roasted hazelnuts. Add the next cake layer, followed by the icing and hazelnuts, repeat until you’ve used all four layers. Serve immediately! And enjoy!


And last but not least the most huge thing to celebrate was the moment I held the magazine in my hands which printed an article about me & heartybite! It was really a dream come true and still to this day I can almost not believe that it's actually me smiling out of that picture. I am so honored and grateful for this! The german food magazine slowlyveggie! truly is a feast for the eyes and presents its readers with high quality seasonal vegetarian and vegan recipes! It is almost like a little cookbook that you can collect over the year, adding season to season. You should check it out if you get the chance to come across an issue ( as it so happens almost every member of my family owns one now - no wonder where I got that excitement- and celebrationgene from) 

Love,
Gina

2014/08/24

RAW APRICOT TART W/ VANILLA ICE CREAM























Somewhere between a peach and a prayer,
they taste of well water
and butterscotch and dried apples
and desert simooms and lust. 

( Diane Ackerman - The Consolation of Apricots)

I like to think of apricots as the underrated best friend of big peach and nectarine, always standing in their shadows but having a whole lot to offer as well! As you might know by now I am all for taking advantage of seasons and its produce to the fullest, so august means ripe juicy apricots on everything. For weeks I had an image in my head - layers and layers of apricot halves, placed neatly in a circle. This is what came out, apricot halves on top of vanilla cream, smeared across a date dough.
The cake is tempting on its looks alone, but wait until you get a bite of it. Yes, you're welcome!

I am sorry for the lack of posting, the blog is going through some changes right now but I can swear that there will be more recipes on a regular basis again, as well as some other amazing stuff and news... aaaand I cannot tell you more right now but I am sure you are going to love it! At least I do, so there is one so far!

The next two months I will be blogging from new york, 'cause that is where I ( lucky me ) will be. My sister and I will eat us through the city & I am going to do the STRALA Ready-to-lead Yoga training with the awesome Tara Stiles! Writing it out makes it so surprisedly real and I could not be more excited. You will definitely see a lot of food and yoga related things on my instagram, so if you are interested in this kinda entertainment feel free to follow my adventures there! 

















































Let's talk about that ice cream. It is a creamy dream come true. Simple, rich and full of flavor!
Vanilla flavor that is. Decadency in a healthy treat because why not? You're worth it!
And speaking of healthy and full of flavor, I topped the whole thing with some excellent olive oil.
Yes you read that right. Olive oil on top of vanilla ice cream is the bomb. Just sayin'. 
And here I have used the vita verde olive oil which was kindly given to me to try out. When I am convinced by a product then it has to really persuade me and has to have this special something that I have not tasted before. This oil, with a slightly fruity taste, drizzled raw on top of a salad or in this case the ice cream is kind of special. It is a raw cold pressed, certified organic oil made in greece - where the optimally aged olives are picked by hand. I love everything health related but it has to taste and has to have a deep, important background which I can proudly support and trust! Vita verde is a conscious and healthy company with a clear mission. A noble, authentic and gentle manufactory.
When you live in germany, you may have come across one of their oils in your local health food store or maybe it is new to you but take a closer look next time you want a good quality healthy raw olive oil! 


All opinions are my own, and I think vita verde rules.



RAW APRICOT TART W/ VANILLA ICE CREAM
makes 1 small tart, serves 2

Crust
1 cup almonds

6 dates, pitted
1 tbsp vita verde olive oil

1 tsp sea salt


Combine all ingredients in a food processor. Pulse until combined and forms a sticky dough. Use your hands to press the crust into a mini tart pan lined with parchment paper. Place into the freezer to set.



Vanilla ice cream/ Filling
1 cup macadamia nuts, soaked
2 tbsp lemon juice
1/4 cup raw honey (optional rice syrup, raw sugar...)
1 vanilla bean, scraped / 2 tsp vanilla extract
1/4 cup coconut oil, melted

2 cups fresh young coconut meat


Combine all ingredients in a high-speed blender, blend until smooth. Pour a thin or thick layer ( after your fancy) over the tart crust and spread evenly. Place in the fridge or freezer for a bit before serving to allow filling to become firm. When ready to serve, layer with the sliced apricots, a dollop of vanilla ice cream and a drizzle of some fine olive oil.

Topping
4 ripe apricots
2 tbsp vita verde olive oil

Love as always,
Gina

2014/07/29

THE ULTIMATE SOURDOUGH BREAD


























This is a story about bread. And me.
For as long as I can remember you were a big part of my life. I had always been a passionate girl with a big heart. You were there for me from the start - creating sweet memories, flavors of comfy mornings, romantic bonfires & dinner gatherings!
Until I got 18 we got along so good. But things got complicated and started to change that year. I changed, got very interested in alternative ways to fill my life with. And slowly realized that you won't fit into that.
We have been on separate paths for quite some time now, took a break from mutual excessive preying. It was too much to handle and it took me years to get it - it just won't work with us for the long run. I played the ignoring part, always trying, making excuses and not wanting to accept the fact that you do me no good. I went to see a doctor for feeling sick and fatigue. But I didn't get any useful help. So I started to cure myself. I went from disproportionate and unconsciousness to a clean, healthy and strict way of living. Cut you out completely, overnight! This cut turned into a deep objection and made me see the devil in you. The love vanished. I tried to convince everyone around me that you are not the miracle we all grew up believing, and what was told us.
Like all changes you strive for, mine started with a strong belief and passion. After a while you might change again, your views of life shift and the strong belief makes no sense anymore. We miss each other.
So last year I tried to convince myself it would be good for me and my surroundings, to let you back into my life. Step by step. See how it makes me feel.
I immediately felt relief of letting go for once. Letting go of this strict way to classify stuff in healthy and unhealthy. Life is too short to worry constantly! I also felt comfort by just smelling you, to see, touch and finally taste you.
I fell back completely, enjoyed you on a regular basis. At first everything seemed great, like it could actually work out after a long pause. I felt empowered and strong, like my body could take it.
You just felt so good. I had forgotten about that. I was seduced and did not understand how I would ever survive without you. I made a lot of unhealthy choices that year.

But the last years affected me more than I thought they had. I changed.
And so it was only a matter of time until it was too much to handle again.
I got really sick. My mood, body and heart felt like they got ripped apart. I felt unbalanced and not like myself anymore. Because I really did change. For good. I wanted you so badly, but you only made me sicker and weaker.
This time it was a different kind of heartbreak. The acceptance.
I heard and read so much about your downsides. One solace - I wasn't alone in this.

You never stop to evolve, change and find out new things about yourself.
To realize is the first step but the second and important step is to actually act it out. Cut what makes you feel miserable and to trust your inner wisdom to only do what makes you feel good.
Again I noticed that I felt lighter and better without you.
But what exactly is it that made us not get along?
When you are in a denatured state you obviously bring benefits to nobody. We both have to be as honest and natural as possible to make things work.
I started to get more into healing methods.
The truth is, my system was lacking of supporters to tolerate you. And you too have to evolve in this, get upgraded, so that I can benefit from you essentially! I treated myself by incorporating the support I needed. And created a healthy environment for them to thrive and do their magic inside of us.

It worked!

And this ultimate try was the best decision I have ever done.
Happiness and a good portion of relief spread out. 
I feel good, light, healthy and energized even though you are in my life and also because of you!
We have found a way, no breaks need to be done. It is a balanced sensible act now.
I know that this will last. My life is improved. And there is a whole lot of love.

The end.


























If you are also struggling with bread or just want to upgrade your health and try something new, I highly approve sourdough bread. You can buy it sprouted or unsprouted with rye, spelt, wheat or gluten free flours. Or make one yourself. Have you ever had the experience to taste homemade bread? The kneading and awating can be a really exciting experience. Your house will smell so wonderful caused by fresh warm baked bread. The sound of ripping it apart, and biting into the crust.
Got ya, right? Get baking!

The ultimate sourdough bread is a recipe cut down to simple, essential steps. Do not be intimidated by time details or the handling of the friendly supporters I talked about in my story -the bacteria and enzymes!
Without them it won't work. Bacteria as well as bread need to come back into our lives and out of their negative shadows. Sourdough will do exactly that by having a delicious tangy flavor and many health benefits.
Sourdough is a bread made from the natural occurring yeast and bacteria in flour.
The dough contains a Lactobacillus culture. The fermentation process of sourdough is the important part here. The longer the rise the more lactic acid it will produce, as well as an ideal pH for the enzyme phytase. This enzyme removes phytates. Phytate or phytic acid is present in the bran/hulls of all seeds ( and nuts) and blocks the absorption of minerals like iron, magnesium, calcium, copper and zinc.
To remove phytic acid we need to soak/sprout our nuts and seeds. Soaking in warm water with lemon will decrease the phytic acid, enzyme inhibitors and increases enzymes which aid in digestion, produce B vitamines and carotenes. This properly preparation makes the nuts and seeds come alive, digestible and their minerals become available for us.
Sourdough will predigest starches and breaks down the protein gluten into amino acids. This process makes it easier for us to digest the bread and helps to regulate blood sugar.

Since I know that my digestive system gets stressed easily and is damaged, I can make choices which either harm or heal me. Being sensitive to commercial bread, yeast, wheat, general processed grains and sweeteners, I leave them out of my diet. Instead I add more probiotic rich foods, like sourdough bread, sauerkraut, fermented drinks like kombucha or kefir, plant based yogurt and tempeh. Those nutrient dense pure fermented foods can heal the digestive system, improve immunity, creates beneficial b vitamines, enzymes, probiotics and omega 3 fatty acids. And remember that a healthy gut means healthy body!
Homemade sourdough bread is minimally processed, organic,
contains no cultivated yeast or chemical leaveners like other breads.

is a dough containing a Lactobacillus culture
is a dough containing a Lactobacillus cultur


THE ULTIMATE SOURDOUGH BREAD
Prior to preparing the bread, you need to prepare a sourdough starter. Maybe you are lucky and know somebody who is already a sourdough baker and can give you a fresh batch of starter, or you are lazy and want to buy a starter package in a health food store. Either way, making the starter yourself is really simple once you get a routine and are patient.

Sourdough Starter
Basically you start with flour and water then nature takes over and after a week you'll get a mixture that contains enough yeast ( leaven) to make your bread rise. It is important not to feed your starter too much or too little. Use a wooden spoon! If your starter turns pink or red it has gone bad. You should throw it out and start a new one.

Ingredients
1 cup whole rye flour
1 cup filtered water
3 cups whole rye flour
3 cups filtered water

Directions
In a large bowl add 1 cup of flour with 1 cup of water. Cover the bowl with a cheese cloth and a rubber band. Place the bowl in a undisturbed warm place.
For the next seven days, you feed the starter everyday with 1/2 cup flour and 1/2 cup water. Stir the mixture, re-cover and allow to sit.

Over the week the starter gets bubbly which means life exists and it produces carbon dioxide. 
Then it goes through a frothy stage and it smells like sweet yeast. 
After a week the starter should smell like wine and there should be a liquid gather at the top which subsides and can be poured off.
The day before you plan to bake, feed it twice by adding 4 ounces each of flour and water. The starter should grow in size and activity level. The two feedings should be 6 hours apart, and the second feeding comes 8 hours before you begin mixing your dough. Plan ahead! 

You can also maintain it in the fridge if you are not a frequent baker ( means if you bake less than once a week). Feed it once a week by combining four ounces of starter with eight ounces each of flour and water. Place it back into the fridge for 7 days.
Three days prior to baking, take the starter out of the fridge. 
On the first day, feed it once, then let it sit at room temperature for 24 hours. 
On the next day, feed it twice, about 12 hours apart. 
On the third day, feed it once about 6 hours before you mix your dough.

Sourdough Bread
The best flours for sourdough are rye and spelt. Rye is best for you’re first starting, but you can switch to a different flour once the starter has gone through the first seven days. If you don't even tolerate regular sourdough you can make a glutenfree bread as well with flours of either brown rice, rice, quinoa, buckwheat, oat, potato and many more. 

Ingredients
1 cup sourdough starter
2 cups rye flour
1 cup spelt flour
3 tbsp enzyme ferment flour ( optional)
1 tbsp himalaya salt
1/2 cup filtered water

Directions
In a large bowl, mix the starter, water, 1 cup rye flour and 1/2 cup of spelt flour with a wooden spoon and combine well. Then add salt, enzyme flour and remaining flour ½ cup at a time, stir in the flour each time completely. Use your hands to mix in the flour. It should be a sticky dough. Continue to knead for 20 minutes.
Pour dough into your desired loaf pan. Cover it with a towel and let it sit in a warm place ( I used the top of my stove while cooking on a hotplate next to it) for at least 3 hours, until the dough is doubled in size. Take a knife and make a S form cut on the surface. Spread some flour on the uncut upper crust.
Place the loaf in a cold oven and turn the oven on to 175°c/350 F, bake the bread for 60 minutes. Let it cool for at least 1 hour.


















































Don't be afraid if your first ( or second...ahem) attempt is not successful. It will get better with time. However, once you've mastered your routine, a starter is a completely manageable and wonderful addition to your kitchen. If you end up with too much starter, don't throw it away. Give some to a friend or try mixing it in pizza or pancake doughs.
Enjoy this tangy, traditional delicious bread! And get the gut-health-happy-bacteria-party started!

Tangy love,

Gina

2014/07/11

SUMMER BOWL - MILLET W/ CARAMELISED FENNEL & BALSAMIC STRAWBERRIES


In between the university chaos that is life right now I am sharing a pretty decent meal with you, to knock off your summers recipe repertoire ( & socks)! Past days were filled with field trips to protected landscapes, learning about wild plants, analysing soil, laboratory, caring for a bee colony - last but not least studying here and there. These courses are fun and informative without question, yet it brought a huge change to my daily routines. I always admire people who seem to manage it 'all', because once there is time and energy consuming stuff happening in my life, I lose sight of other important things. Such as cooking, writing, meditating, cleaning, reading - all locked up and I can't find the key in all this exhausting madness. Not to speak of the neglected lonely yoga mat on the floor. Or this blog obviously!
Maybe it is just a shifting of priorities? But once you notice a shift in your body and mood, you can tell you are clearly out of balance.
So I reminded myself to stay focused and try to sneak in some activities that I love and define me!
...when this beautiful summer bowl stood in front of me, I knew I was back in the game!


















































It is yet another bowl of bliss, abundance, summer all in all healthy food tossed together!
The base is creamy millet, accompanied by peas, chickpeas, peaches, fresh basil, kale & garden salad, roasted hazelnuts, caramelized fennel and eggplant plus amazing balsamic strawberries! The sweetness of maple syrup alongside the balsamic reduction makes a perfect dressing and creates new fruit flavors!
This would be a good salad to bring to a party or picnic, even to a BBQ. Just prepare the millet and peas, marinate the strawberries in balsamic reduction and the fennel and eggplant in maple syrup and some olive oil. Then grill them for a few minutes and let them join the prepared millet salad. Simple, nourishing & colorful goodness!
























SUMMER BOWL - MILLET W/ CARAMELISED FENNEL & BALSAMIC STRAWBERRIES
makes 1 large bowl, serves 2

Ingredients
1 cup millet
1/2 cup peas, fresh or frozen
1/2 cup chickpeas, precooked
1/2 cup hazelnuts
1 large peach
2 handfuls strawberries
1 fennel bulb
1/2 eggplant
a few sprigs fresh basil
2 leaves of fresh kale
1 cup fresh garden salad

2 tbsp olive oil

4 tbsp maple syrup
5 tbsp balsamic reduction
1/2 lemon, juiced
salt & pepper

Directions
Cook the millet in 2 cups water, let it simmer for about 20 minutes, add some good quality salt at the end.
Take a small pan and roast the hazelnuts for 5 minutes on high temperature, you can also add the peas to the pan and roast them, make sure not to burn and set them aside to cool. Cut the fennel and eggplant in thin slices, add some oil to the pan and roast them on medium heat for 10 minutes, then add the syrup and let it caramelize for another 10 minutes. Set the veggies aside to caramelize on a cool plate, cut the strawberries in halves and add them plus the balsamico to the syrup pan. Roast for 5 minutes on low heat until they get mushy and a deep dark red color. Chop the peach, basil and kale leaves in very tiny pieces. Assemble the bowl with the millet, peas, caramelized veggies, strawberries, hazelnuts, chopped basil and kale. Top with some fresh squeezed lemon juice, more balsamico, salt & pepper. Add some garden salad or have it on the side. Enjoy!


























This bowl will bring some balance in your system, wether you are in a chaos situation right now or not. It is a fun alternative to most common summer salads. And leaves you feeling light & nourished on a beautiful summer day! 

Caramelized love,
Gina


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Great news folks!
I contributed to the amazing chickpea magazine again, for their summer issue.
Check out the newest issue here & you can buy the print magazine or a digital issue on their website!
Lots of beautiful pictures and inspiration for an endless summer. 
All vegan, seasonal, ad-free & high quality!

2014/06/24

SUMMER SOLSTICE - TOMATO LEEK QUICHE























To celebrate and honour the summer solstice I would always choose a big comfortable picnic outside, at best having a bonfire, invite some friends, prepare delicious food, enjoy the sun together & be present! It is a nourishing experience to eat, drink & have fun in nature. To find a good spot under a beautiful tree, to feel the grass under your feet and to create the most comfortable magical little nook in the garden or park. I try to let my life happen outside more. I believe it is important to curtail some expectations to find joy and wholeness in simpler things. To really feel & understand the meaning and love behind a gathering! It is a good practice in life to be happy & satisfied more easily. Do small things with great love! 
Despite living in the city, I have several parks or friends with gardens to choose from. But the weather is very unpredictable here in Germany, so when a good day has come I am enjoying & taking advantage of it down to the last d e t a i l and minute! 
I don't expect everyone to get as excited as I am over a gathering in nature, doing handstands and eating quiche. Maybe you enjoy it subconsciously, but it's nice to ask yourself sometimes what makes you come alive & then to go out and do that!
For me it is exactly this feeling of simplicity, gathering and sharing. To spread some love & wholesome nourishing food. 
I updated my event section on this blog to make my dream of miraculous gatherings come true & to nourish you with healthy foods that make you glow from the inside out! Take a look, a lot of exciting things will happen soon! Or maybe come over to meet to sip some magical green juice together!















































The quiche tastes good warm, cold & on the next day. I talked about abundance of fruits in my last post and here I dealt with the abundance of rich sun ripened and tasty tomatoes. I try to eat as many of them as I can in the summertime. A leek quiche is what I always connect when thinking of quiche in general and what I have always loved the most since my childhood. I remember a good friend of the family who made the best quiche and everytime my mum took me, my sister and brother to her house I asked for this quiche ( and I wanted to watch Mary Poppins every single time, I obviously sticked to what made me feel good as a kid ). Then one day she showed my how to prepare the quiche. To be in the kitchen, watching & smelling the process was really magical for me as a little girl. I value those memories and for this reason I recreated my beloved leek quiche. Somehow a dish tastes extra special when you connect it to happy memories right?
























TOMATO LEEK QUICHE
makes 1 large quiche or 6 small ones

Ingredients
Dough
1 cup rice flour
2/3 cup almond flour
4 tbsp cornflour
1 tsp himalaya salt
6 tbsp coconut oil
6-8 tbsp ice cold water
1 tbsp maple syrup

Filling
1/2 cup rice cream
1 tbsp flax seeds
1/2 tsp grated nutmeg
2-3 sprigs of fresh rosemary
1/2 tsp himalaya salt
1 tsp freshly ground black pepper
1 tbsp yeast flakes
2 generous handfuls of mixed ( sizes & colors) tomatoes
1 handful fresh spinach
1 large leek stalk

Directions
In a large bowl, sift together the flours and the salt, then mix in the water and coconut oil. Use your hands to form a dough ball, wrap it in clingfilm and let it rest in the fridge for 30 minutes.
In the meantime you prepare the veggies and filling. In a small bowl, mix together the rice cream, flax seeds, nutmeg, rosemary ( leaves chopped ), salt, pepper and yeast flakes. Stir until combined and set aside. Wash the veggies thoroughly, chop the tomatoes in halves, the spinach and leek in thin stripes. When the dough is ready, prepare the tart form with a baking sheet which covers the bottom and take some coconut oil to spread around the sides. Again use your hands to press the dough into the bottom and up the sides evenly. Add the leek, spinach and at last the tomatoes, then fill up the quiche with the prepared cream. Bake for 40 minutes at 375 F / 190°c. Enjoy!



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- You can read the recipe in german/ Auf Deutsch könnt ihr das Rezept für die vegane Tomaten Lauch Quiche bei makeyourselfmove nachlesen! 

Since the summer solstice just happened and this recipe is well suited to celebrate & honour this wonderful event, I recommend you do this! However you like. Summer solstice is the day of longest light. A time for renewal, healing, manifesting, letting go, shifts, to make bonfires, stay up late to greet the dawn, move with the cycle of nature & it lets us remember that this season is short. The truth of its passing away brings us back to be more conscious and to appreciate the seasons preciousness!

Renewed love,
Gina

2014/06/14

PANCAKES W/ SEA BUCKTHORN & ELDERBERRY SYRUP


Isn't summer just the time of total abundance? Abundance of this yummy oh so good feeling of freedom and p u r e happiness paired with the stunningly beautiful abundance of fresh ripe fruits!
Sun, fruits, good company and fresh air is what we are thriving on and personally I am the happiest when the above are given. And actually I do not need more. These limited times ( at least in germany) need to be cherished and enjoyed to the fullest! And of course my way of enjoying life is by paying attention to take advantage of seasonal fruits! Especially berries & stone fruits are a welcomed change to bananas or frozen fruits which did not grow locally and clearly did not ripen in the way they should. Everyone who ate a banana or other tropical fruit in the country where it was planted knows what I am talking about. You can taste the difference to the extent that you either wish long to live on an island permanent or an easier way to live out - you think twice before buying overly priced tropical fruits way out of season and far away from ripe. Maybe tend more towards locally grown and seasonal fruits which your country offers. There is plenty and it is worth the wait!

When I went strawberry picking ( more nibbling than gathering) the other day I thought about some methods to use summers abundance to full capacity ( even when living in the city...) 

- get a wild plant guide
- research what  & when it is available in your area
- walk in the woods
- walk barefoot
- meditate outside
- have picnics in nature
- look up organic farms which offer self-picking
- buy seeds, plant & grow your own food in the garden/balcony/windowsill
- ask around if somebody needs a taker of their fruit tree produce
- pick elder flowers for juice/syrup and later on pick elderberries for jam/syrup
- freeze fruit for quick ice cream, grill fruit at a bbq
- make homemade mists/deodorant/sunscreen with natural ingredients
- flavour your water/ice cubes with herbs & fruit
- flood your pancakes with fruits & fruit syrups


























Let us pay some attention to the stars of this recipe. There are obviously the pancakes which are yummy and fluffy. The apricots and blueberries, slightly sweet and sour. But literally on top of them all are the syrups. 
Sea buckthorn & elderberry syrup! 

Sea buckthorn is used for thousands of years to treat all sorts of health issues, promotes skin health, energy and vitality. The berries contain high amounts of vitamin c ( beating lemons). Further contents are 14 essential vitamins, omega 3,6,9 and the unusual omega 7 fatty acid, antioxidants, proteins, minerals,carotenes and tanning agents which are anti-inflammatory. It is also a source for vitamin B12 which is rare to get from plants.
The oil is effective on the skin by healing burns & wounds aswell as reducing red irritated skin.

Elderberries have been a folk remedy for centuries due to its antioxidant activities. It boosts the immune system, heart health and vision. Helps fighting flus, colds and also viral and bacterial infections. Again vitamin c plays an important part, also flavonoids ( protecting cell damage) and amino acids. If you feel run down, take 1 to 2 teaspoons of elderberry syrup/extract/juice! Works wonders ( at least it does for me, I am no doctor by all means...)

























PANCAKES W/ SEA BUCKTHORN & ELDERBERRY SYRUP
serves 2-4

1 cup spelt flour ( or a glutenfree flour)
1/2 cup quinoa flour
4 tbsp maple syrup
1 tbsp baking powder
2 cups almond milk
2 tbsp coconut oil

1/4 tsp cardamom powder
1/4 tsp salt
1/2 banana, ripe ( optional, can be replaced by flax or chia seeds)
2 apricots
1 cup blueberries
some lavender buds for garnish

Directions
In a large bowl, mix the flours with the baking powder and salt. Take a smaller bowl to mash the banana with a fork, add oil, almond milk, syrup and cardamom. Combine dry and wet ingredients together, stir for a few minutes or mix with a high speed blender/hand mixer. Heat a frying pan to medium - high heat, add a little bit of coconut oil and put about 3 tbsp pancake batter to the pan. Cook for 5 minutes on each side or until they are golden brown. Repeat with the rest of the batter. Serve pancakes with fresh fruit, lavender and the syrups ( recipe below)

SEA BUCKTHORN SYRUP
Prior to making the syrup: Wash fresh berries. Then freeze them for a week (this reduces bitterness). 

500 gr sea buckthorn berries
1 cup sweetener of choice ( raw cane sugar/maple syrup/ agave syrup...)
1 cup water

Directions
Bring the water to a boil add berries, cover and lower the heat. Cook simmering for 15 minutes. Mash them and strain through a cloth, extract as much juice as possible. Add the sweetener to the juice and let the mixture simmer until it reaches a syrup consistency. Taste and adjust the amount of sweetener. Transfer to a glas bottle and store it in the fridge.


ELDERBERRY SYRUP

1 cup elderberries
1 cup black currants
1 cup sweetener of choice
1 cup water
1 tsp fresh ginger
1 tsp vanilla extract

Directions
Wash the berries thoroughly. Again, bring the water to a boil add berries, currants, ginger and vanilla, cover and lower the heat. Cook simmering for 15 minutes. Mash them and strain through a cloth, extract as much juice as possible. Add the sweetener to the juice and let the mixture simmer until it reaches a syrup consistency. Taste and adjust the amount of sweetener. Transfer to a glas bottle and store it in the fridge.




























To forage, plant and harvesting is an effective and important way to explore, get wild healthy nutrients and connect to nature! Celebrate the fruits your country offers right now!
Pick some berries, let them simmer ( while crazy dancing in the sun) go outside, pour the ready syrups over these pancakes, dig in! Sounds like total bliss doesn't it? What are you waiting for? Enjoy the summer in any way you want but with a full & open heart.

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- Das wunderbare und inspirierende Magazin slowly veggie! bat mich über ein Food Experiment zu schreiben, bei dem ich mich für 3 Tage nur von roten Lebensmitteln ernährt habe. Gibt es hier zu Lesen! The wonderful and inspiring magazine slowly veggie! asked me to write about a 3 day food experiment, where I only ate red coloured food. You can read about it on their blog here!

- Auf makeyourselfmove habe ich das Rezept für den beliebten Mango Chia Pudding auf Deutsch geteilt. On makeyourselfmove I shared the german recipe for my beloved mango chia pudding! + das Rezept für die Pancakes gibt es auch auf deutsch hier zu lesen!
  

Abundance of love,
Gina

2014/06/02

BLACKBERRY YOGURT POPSICLES


I would love to tell you otherwise, but it happens all too often. The stress takes over and takes me out of balance. More or less we all are always in a hurry, do too much and everything at the same time. Sometimes you get nothing done and run on adrenaline, despite the downtime on the couch. How do you connect to yourself among all the deadlines, appointments and everyday life?
How to let go, feel free and find a way to connect your body and mind?
The huge things, retreats or decisions won't lead you that way. Rather the little things, thoughts and movements. You can start during eating or cooking - blind out the stress and be in the moment!
Meditation in motion! It doesn't have to be a visit to the ashram, because small steps help to act out this technique in your daily routine. How often do we eat on the way? Snatch a hurried meal under pressure or infront of the tv?All while wasting no thought to our breath or being more present! 

You are not only what you eat, but also how you eat it! This applies for every part of your life! Attention and gratitude go a long way!
I developed the recipe to avoid time-related stress. To rush out of the house and grab something to-go cannot be changed this easily. But we can change what we have. Smoothies for example can be freezed, but it will take time to defreeze again. Turning your favourite version into a popsicle would be another possibility! Perfect for the summertime, to-go approved or just to relax and enjoy it in the sun! The popsicles are vegan, sugarfree and improved with a little hidden veggie. Like in a regular smoothie, there is the fruit & veggie action going on here too. Berries meet red beet!
Bring some stress relief in your day by preparing the popsicles, have some patience while waiting for them to freeze up and feel a great deal of gratitude! Happy & healthy indulgence!











BLACKBERRY YOGURT POPSICLES
makes 8 popsicles

Ingredients
2 1/2 cups vegan yogurt ( coconut, soy or nutbased )
1 ripe banana
5 tbsp rice syrup
1 vanilla pod, scraped
1 cup blackberries, frozen
3 tbsp lemon juice
1/2 red beet
a pinch of himalaya salt

Directions
Mix the yogurt, banana, 4 tbsp of rice syrup, vanilla and salt in a high-speed blender. Take about 2 cups of the yogurt into a bowl, leave the rest in the blender to mix it with the blackberries, 1 heaping tbsp rice syrup, red beet and lemon juice until smooth. Pour the berry mixture into the popsicle molds. Fill them halfway up more or less, then add the yogurt. To create some stains and swirls, simply add a third layer with the berry mixture or some whole berries at the top, insert the popsicle sticks and stir it up and down 1 or 2 times. Freeze for at least 3 hours. Enjoy!

Auf Deutsch zu Lesen/ read the recipe in german, head over to makeyourselfmove


























Love,
Gina