I really love the flavour of raw fennel – it’s crunchy, savoury, and with just the slightest hint of sweetness, all of which making it perfect for any salad. I created a little symphony in green for this one, combining the raw fennel with a crisp Granny Smith and fresh cucumber. The mint and curry dressing though is what makes this salad so special, giving it a fresh, albeit warm and comfy flavour. Sounds odd? Just give it a try! Continue reading
Last Sunday, I decided to start this year’s outdoor running season (I use a treadmill during the winter), and of course, I ended up overdoing it. Apparently, even the combination of regular treadmill running and strength training focussing on your thighs and buttocks isn’t enough to prepare you for running up several hills in the course of one 35 minute run. Especially if it’s pretty damn windy. Since I still felt pretty spent a couple of hours later, I decided for a lunch rich in protein and carbs to help me refuel my energy so I wouldn’t just spend the rest of the day channel surfing on my sofa.
I always have a couple cans of beans or lentils in my pantry – while it is usually cheaper to cook them yourself, it often takes hours (literally) to cook them, so if you want a quick lunch or dinner, go for the canned ones. I also had an previously unopened package of buckwheat pasta that I still needed to give a try, so I decided on a quick buckwheat pasta dish with white beans and courgette, seasoned with lime juice and a little sage. This recipe takes you just about 10 to 12 minutes to prepare, and the result is a really delicious and energizing dish with a great combination of flavours – you will be surprised how well white beans, sage and lime juice work together! And the best part: After lunch I finally stopped felling worn out! This might become a regular post-workout dish for me. Continue reading
I used to be one of the biggest night owls you can imagine, and while this has remarkably changed in the past years, I’m still not quite the early bird that I would like to be. Though I did discover that I am easily bribed in getting up early – either with the promise of a nice morning run or, even better, with food! Glorious food! And preferably something hassle-free that you only need to take from a tin before you dive right in. Just like these breakfast muffins – loaded with good stuff like carrots, apples, flax seed and wholemeal flour, sweet but not to sweet, and absolutely delicious!
The best part is, these muffins freeze really well, so you can make a batch of them on the weekend and then enjoy them throughout the next week(s)! If you take them from the freezer the night before and place them in your fridge, they will defrost completely until the next morning without drying out. Do you need any more reasons to give these a try? See how easily they are made: Continue reading
To be honest, I am no fan of the whole low-to-no carb hype going on right now – carbs aren’t generally bad for you, in fact, you brain runs mostly on carbs, and you don’t really want to cut of your brains power supply, right? But what I do like about low-carb recipes, is that they offer a nice way to even out some of your culinary sins, like a huge piece of pie in your coffee break. Low-carb recipes are also a good ways to eat more greens, since the ‘carbs’ are often replaced with vegetables or fruits.
I actually created this recipe one evening when we had a small birthday celebration at uni in the afternoon and I had two servings of plum pie because it was just sooooooo delicious. So, instead of making a quick courgette-pasta dash that I had originally planned for this evening, I decided to skip the pasta and born was the idea of courgette fries! Make sure to use small zucchini, since they contain less water and therefore make the fries crispier. Admittedly, they will never get as crispy as deep-fried potato fries, but what they miss in texture you won’t miss in flavour! Continue reading
Winter is cabbage season – the vegetable section in every supermarket are bursting at the seams with with red and white cabbage, broccoli, kohlrabi, cauliflower and Brussels sprouts. And with a little luck, you can also get you hands on some more exotic kinds – like Napa cabbage, which also goes by celery cabbage, Chinese cabbage, Chinese Leaf or Wong Bok. It has a lovely, mild cabbage flavour and crunchy, yet soft leaves, so unlike some other cabbage kinds, you can also enjoy it raw. I used it to make a delicious, savoury but sweet salad with apples and cranberries, topped with a few nuts for some extra crunch. You can also use different fruits – I was thinking raisins and braised apricots – to adjust the salad to your liking. Continue reading
Potato salad is a hazard for you daily calorie count? Not this one! Instead of mayonnaise or vegan mayonnaise alternatives, I used light soy joghurt mixed with a little soy cream for a light but still delicious dressing – trust me, you won’t miss anything. I also added one of my favourite vegetables – broccoli! It’s available pretty much all year round, easy to prepare and only needs to be simmered for about five minutes – perfect even for lazy people! (Not that I am ever lazy – ok, fine, I am.)
The young potatoes and broccoli work great together, and the light thyme dressing adds the perfect creamy yet savoury flavour you want in a potato salad. Even without mayonnaise! One last point: Depending on the brand of soy joghurt you use, you might want to add a little more lemon juice than I recommend in this recipe – sadly, some brands still add quite a bit of sugar to their soy products and you will need to balance this out with something sour. Just see what works best for you! Continue reading
Beet roots have a tendency to polarize – I am pretty sure I know as many people that absolutely loath them as ones who simply love their earthy, slightly sweet flavour. I am definitely a member of the second category – especially in the winter season, I eat beet root at least once a week. They are a perfect ingredient for soups, salads, or other hearty dishes, and you can even use beet root puree to add some (natural) colour to cakes and desserts!
The only downside of beet root is the vibrant, pink colour it leaves just everywhere – on your fingers, chopping boards and – with bad luck – on your clothes. To reduce the pink mess, I usually buy precooked and already peeled beet roots, even though I mostly prefer to use fresh veggies as much as possible.
On the upside, you get brightly coloured dishes in the end, that will look just amazing on your dinner table – perfect if you want to impress someone or simply want to treat yourself! The vibrant red-pink of this risotto will pop even more if you use white plates or pair it with something in a complementary colour, which is why I served lamb lettuce with a light soy yoghurt dressing along with it. Just remember, you eat with all senses – even with your eyes. Continue reading