A (Sunday’s) Feast ♡
Well, dear ones, this has been long overdue..
(I know some of you have asked a few times. So bear with me, this will be a long post!)
Here we go:
These two meals have been 2 of my favourite ways of feasting (apart from my favourite Banana smoothie that I might share in the future).
…And no, not only on a Sunday!
PANCAKES & OR SCRAMBLED TOFU
If you have looked through the other meals that I have shared with you, you would know by now, that I always choose simplicity. And simplicity is never boring to me 😉
So I hope you enjoy these two meals to make your morning or lunch a little extra special.
I suggest you choose a moment to prepare these, when you have the time to really enjoy. Maybe even with a cup of (medicinal mushrooms) tea.
Let’s start with pancakes, shall we?
These are the only kind of pancakes I like to prepare and the only ones you have seen on my instagram.
And the best part is that you can also use this recipe for some savoury wraps if you wanted to!
Are you ready for the most simplest recipe in the world?
ALL YOU NEED IS:
→ 1 cup of Buckwheat Flour
→ 1 – 2 cups of water
That is all.
Buckwheat flour is not only gluten free, but it feeds your body with cruelty free protein, too.
So, when people find it peculiar that I eat pancakes so often, is understandable, since most of the recipes are either with (plant)milk, or eggs, or backing powder, or sugar. Meaning: pancakes are seen as a dessert, rather than a healthy meal.
Of course the recipe I just gave you is so easy, that if you want to let your creativity flow, there is plenty of room for that!
IF YOU ARE FEELING SASSY, ADD:
hemp powder (for more protein)
a lot of cinnamon (for some taste)
coconut sugar (for a bit of sweetness)
if you must, a pinch of salt for the sake of tradition (but truly you don’t really need it.. haha)
spirulina or cacao powder (for nourishment & or colour)
Depending on how you are feeling, add whatever you want to add, just make sure you don’t overdo it 🙂
HOW TO PREPARE:
Get all dry ingredients into a bowl and stir them well ( if you added something extra, make sure the ingredients are mixed well! )
Now take the water and pour it in slowly while mixing the flour –
depending on the flour, sometimes a bit more than 1 cup of water will suffice and hardly ever 2, what I can definitely tell you is:
The batter should be smooth, not too runny & not too thick – REMEMBER: it is always easier to add more water, than to wish to turn back time.
Let it sit for about 15 minutes.
Really heat up a non-sticky pan and add a tiny bit of coconut oil –
the next step is to watch the batter create tiny little bubbles, ONLY THEN, it is time to turn – don’t doubt your timing, don’t wait too long for the bubbles to sit there. As soon as you see them spread all over, your pancake is ready to be turned.
Then every 2 pancakes, add a bit of coconut oil on the pan and after awhile lower the heat if you need to!
HOW TO EAT THEM:
Stack them, make a flower out of them, have one by one , roll them – whichever way you prefer they will taste delicious!
→ My favourite thing to add is my chiapudding sauce, which you can find HERE.
Coconut Yoghurt cannot miss (I like to add some spirulina powder to it)
Some fresh fruit, date/agave/maple syrup , coconutflakes & some nuts make the pancakes even fancier.
Now, let’s get down to some eggy business ( without eggs, haha )
No, I won’t call these scrambled eggs, then again, that’s how they might look like from afar.
Fact is: if you are up to ditching all your digestion rules, then this is worth it!
WHAT DO YOU NEED?
→ Kala Namak Salt or regular Salt (depends if you want it to taste like egg)
→ Garlic Powder
→ Smoked Paprika Powder
→ Nutritional Yeast
→ Mixed Herbs
→ Spring, red or white – Onion (whichever you prefer)
ON THE SIDE OR AS A BASE:
→ BREAD & AVOCADO
The first thing you do, is dry the Tofu as much as you can.
For that, place the tofu between 2 paper towels with some weight ontop (over night or aslong as you can before starting to cook)
While the tofu is being squished, cut up the tomato & chosen onion and prepare a little bowl with the dried herbs (salt, yeast, turmeric, garlic & smoked paprika powder)
TIP: Use a lot of nutritional yeast and the rest of the herbs just a dash to begin with!
Then go ahead and take the tofu and break it apart with your fingers choosing how big or small you want the pieces to be 🙌🏽
HOW TO COOK:
Use a little bit of olive oil, let it warm up and then add all the tofu.
The trick to getting it a little bit fried is to simply leave it still. After awhile, move it around!
Depending on how “dry” you want it to be, either leave it longer or start adding the onion & tomatoes –
after about a minute, at the very end add a dash of water into your herbs mixture and sprinkle it on the tofu mix.
TADAAA , that’s it!
(Don’t let the tomato & onion overcook! Enjoy it warm and fresh ♡)
I thought that now, that it’s getting colder I would share one of my go to green Smoothies that I like to have.
Starting off with the fact that when it gets colder most of the times our bodies need something warm, rather than a big salad.
I’m still not a fan of combining vegetables and fruits,
but with spinach I love to make an exception,
since it’s the fastest and best way of getting my greens when I don’t feel like eating salad during the day.
The best combination with Spinach is a fruit that is sour and for the taste balancing it out with a neutral one.
Most of the times I like keeping it simple, so this is pretty much it.
This smoothie is light and refreshing.
You will need :
Half of a Lime
A handful of Spinach
Spirulina, Maca & Lucuma ( optional )
Add Spirulina, Maca and Lucuma on top and then add coconut water .
If you don’t wanna lose all the vitamins,
try creating as less heat as you can by mixing it with short times until it’s ready,
instead of just letting the mixer swirl around.
Wishing you a lovely start of fall!
Chia here , Chia there, Chia everywhere.
I feel like nowadays Chia seeds are included in everything…
But I do get why – after all, those magic seeds not only are rich in calcium, potassium, magnesium and fiber,
but they also contain 20 % of protein and 20 % of omega 3!
( Plus – they come close from where I’m from and they mean ‘strength’ haha )
It’s just that, allowing them to absorb water first is the only way to truly receive the benefits.
I usually care more about how I eat things in a way that my body absorbs the ingredients well,
rather than focusing only on what tastes delicious –
so I try to adapt things to food combination, instead of confusing my body each time I eat, so:
Here is a simple ( and kind of a fancy ) one that I’ve been liking the most for the past year.
You will need :
Chia seeds ( surprise )
almond milk ( I used rice, too, since I don’t like such a thick texture )
matcha & cinnamon
any nut cream ( I used a dairy free nougat like)
- place about 1 to 2/4th Chia seeds of what you would use liquid in your bowl and add milk
- Mix your Chia seeds ( using a whisk works the best ! ) & slowly add 1 – 2 teaspoons of matcha
- Let it sit about 20 mins ( if you like it cold place it in the fridge )
- Put a hand full of frozen berries in a pan using low heat and a tiny bit of water
- Allow the berries to warm up and add about a spoon of nut/nougat cream
- Serve your berries/nut sauce on top of your Chia seeds and sprinkle cinnamon & sunflower seeds
– Stay hydrated –
oh and can you count how many times I wrote down the word Chia ?
Pictures taken by the lovely Carolina Auer
Actually one of my favorite combinations.
Something crunchy, something green and something warm.
Perfectly balanced between a light and filling meal.
So here it goes, you will need :
Salad leaves ( I used romain salad )
Herbs ( I used an Italian mix. )
Sesame Oil ( Optional )
Simplicity in the kitchen is my way to go,
so this dish is based on a salad “bed” and the warm veggies on top.
prepare your buckwheat as you would prepare rice ( the double amount of water and add a little bit more liquid if you want it a bit softer )
Wash your salad, cut the leaves in small pieces and place them in your bowl. Sprinkle some lime, herbs and if needed some oil.
Cut your veggies and add the broccoli a few minutes before the buckwheat is ready, so it stays crunchy and filled with vitamins.
Add Zucchini and Scallions in the mixture and keep a part of the zucchini aside for the end.
Meanwhile you can warm up the rest of the Zucchini, Scallions and Asparagus ( using a little bit of oil if needed ) and flavor them with salt and herbs on the pan.
Serve your buckwheat as you like it. I like it rather dry than mushy. Place the rest of your veggies on top and if you like it sour, sprinkle some more lime juice and top it with herbs again
If you like it simple and delicious,
share some love 🙂
( Shots by beautiful Carolina )
Simplicity has become a must for me in the kitchen.
Food combining while keeping it simple,
has become my everyday way of preparing meals in a way that I have developed my taste.
I find that nourishing the body and enjoying the actual taste of food is a lovely way of allowing yourself to feel good.
Here is a little and quick Quinoa Inspiration ♡
all you need is :
- red Quinoa
- browned ( almond ) Tofu
- ( canned ) Chickpeas
- Sunflower seeds
- Soy sauce
prepare the Quinoa as you’d prepare rice ( add a little bit more water than the double amount & as you desire a bit of vegetable broth )
cut Broccoli, Celery & Tofu
when the Quinoa is almost ready and a bit of water is left, put in the Broccoli ( so it keeps it’s vitamins and remains a bit crunchy )
allow the Quinoa to dry a bit, then add the Tofu, Chickpeas & Celery ( optional: with Olive Oil )
sprinkle a bit of Lime juice & soy sauce on top
decorate your plate with your favourite herbs and sunflower seeds 🙂