1 cup oats
1/2 cup coconut flakes
3 tbs mixed nut butter
1 tbs coconut milk (or skim milk)
Roast the oats and coconut flakes until they smell delicious, then add 2 cups of water.
Slice the banana and add to the mix. Simmer until the liquid has evaporated and the porridge has a creamy consistency. Stir frequently and add cinnamon and nut butter.
Serve and decorate with the apricot kernels.
I usually buy the apricot kernels at my local organic food store, if you can’t get hold of them, use almonds – they’re pretty similar in taste.
Yes, we’re still talking clean eating here. We’re also talking lazy weekends. Or busy mornings. And a total of TWO ingredients. And utter deliciousness, I promise.
Heat a teaspoon coconut oil in a pan (any oil will do, but coconut oil is super heat resistant and tastes delicious). Grab a fork and mush the bananas, add the eggs, give everything a good stir until you’ve got a decent pancake batter consistency, then put small pancakes into the pan until golden.
Serve with cinnamon and a dollop of greek yoghurt.
1 clove garlic
1/2 cup cherry tomatoes
2 cups mushrooms
2 stems lemongrass
1/2 cup red lentils
3 tbs coconut milk
2 tbs coconut oil
green curry paste
Chop up garlic, ginger and lemongrass as well as the carrots, slice the mushrooms and dice the mango.
Heat the oil in a pan and add garlic, ginger and lemongrass, after a few minutes add mushrooms and carrots and let them roast for another few minutes. Add 2 cups of water, reduce the heat and stir in the curry paste and add the lentils. Let this mix simmer until the lentils are cooked, add coconut milk, cherry tomatoes and the lime juice, give it a good stir and serve with brown rice. If you want to: a dollop of carrot green pesto tastes amazing with it!
1 bunch carrot greens
1 cup olive oil
2 tbs almonds
2 garlic cloves
75g parmesan (optional – substitute with an additional tbs nuts)
If you buy your carrots from a farmers market or an organic supermarket you might get your carrots including the greens. Yesterday, I just couldn’t resist these beauties:
The greens looked so perfect that it seemed like a terrible waste just throwing these away which sent me googling for recipes. The one thing that everyone seemed to recommend was pesto and that’s definitely something that I don’t need to be told twice to make. Yum!
Chop up the greens and the garlic finely and put them into a blender, slowly add the olive oil until the right consistency is reached. Finely grate the parmesan and all right at the end with salt and pepper.
Keep refrigerated and covered with olive oil and it’ll keep for 2+ weeks.
Scheiterhaufen is one of my favourite childhood memories – it’s a sweet dish, either served as dessert or just for lunch, and I remember how excited I’d be when my mum would say that that’s what I’ll come home to from school.
It took a few years, but now it’s my turn to make it – and I’ll share my favourite recipe. Just one more note: usually Scheiterhaufen (which actually means ‘stack of (fire)wood’ – I’ll explain it later) is made in a bigger casserole dish, here it’s served in ramekins that are usually used for making delicious soufflés.
Ingredients for 6 ramekins:
1 apples, sliced and chopped
150g brioche bread
1/2 tsp salt
1/2 tsp cinnamon (or this spice mix)
optional: 2 tbs of raisins, 2 tbs rum
Preheat the oven to 200 degrees.
Mix the eggs, milk, cinnamon, salt and sugar together until the eggs are well blended with everything else.
Tear up the brioche bread into small bits and cover the bottom of the ramekins. Then add a layer of apple (and raisins) and cover with brioche again. This stacking things up gave the Scheiterhaufen its name – literally translated it’d mean ‘stack of firewood’. The original bread used was stale white bread, because it would soften up again when soaked in milk and thus would not go to waste. Thankfully those times are over – but if you happen to have a bit of hardened up white bread lying around: that’s you’re go-to recipe.
Pour the egg-milk-mix over until everything is nicely soaked.
Put a half tbs rum on top of each little form.
Bake for 45mins.
If you want, drizzle some caramel sauce on top.
Sunday was one of those spring days that already feel like summer – it’s sunny, it’s hot and the whole city is looking for a spot outside somewhere. After having brunch in one of Vienna’s liveliest spots, my friends figured we’d get out of the city as fast as possible and go for a nice little hike in the hills.
You know how they say ‘never trust anyone who knows a shortcut?’ – judging by all the scrapes and blood on my legs, I should have learned my lesson now. All the running-through-the-wilderness nonsense paid off pretty well though – I got a bunch of sweet woodruff and a crazy amount of wild garlic to take home.
So, beware of loads of recipes containing spring garlic – and don’t even try to say I haven’t warned you.
1 bunch wild garlic
1/2 bunch peppermint
8 dried sage leaves (If you’ve got fresh sage at hand: go for it)
1 tsp dried rosemary (same)
1 tsp pepper
1/2 tsp mustard seeds
1 tsp dried lavender
and if available: 1/2 tsp dried orange blossoms
Let the butter soften for about 30 minutes, finely chop the mint and wild garlic and mix everything together.
This will keep for 3+ weeks in your fridge and a lot longer if frozen.
Finally, spring has arrived in the city! It’s warm outside, the snow has finally gone away and everyone is SO excited about it. Of course, this isn’t the time for really heavy food but the season for my ‘I want salad! Now!’ cravings. Especially for lunch on Mondays after the yoga class in the morning.
Today, I decided to go the delicious France-meets-Italy way and combined the best of a cheese plate and some mediterranean dressing with fresh spring greens. YUM!
1 bunch wild garlic
1 bunch fresh basil
1 cup grapes (I love the green ones, feel free to use the dark ones too!)
3 cups fresh rocket
1/4 cup camembert, diced
1/4 cup cheddar 15month, diced
1/4 cup cashew nuts, diced
dressing: 1 tbs olive oil, 1 tbs balsamic vinegar, 1tsp lemon juice, lemon zest, 2 tbs orange juice (freshly squeezed), 1tsp sun-dried tomato pesto (recipe HERE)
Wash the greens and toss them together. Mix all the ingredients for the dressing and gently pour over the salad, mix and and garnish with cranberries and cheese.