Month: March 2016

Raspberry Chia Seed Pudding

Chia Seed Pudding 3-Ways

I love chia seeds. As mini powerhouses packing lots of protein, calcium, antioxidants and omega-3, not only are one of my favorite things to add to overnight oats, but I really love using them to create a delicious chia seed pudding. Chia seeds have this amazing ability to thicken and “gel up”, making them the […]

gluten-free roasted almond butter bread with banana, cacao nibs and unsweetened flaked coconut

Roasted Almond Butter Bread (Gluten-Free)

My new favorite bread. A grain-free gluten-free roasted almond butter bread with banana, cacao nibs and unsweetened flaked coconut. First of all, what I think makes it so special is the homemade roasted almond butter. Which by the way, is super easy to make yourself. Not only is homemade almond butter cheaper than the store-bought […]

Lamb Paella with Fennel, Artichokes and Tomato and brown rice

Lamb Paella with Fennel, Artichokes and Tomato

It’s easy to be inspired by Yotam Ottolenghi. And this lamb paella recipe was definitely inspired by his cookbook Plenty which is a compilation of Ottolenghi’s recipes from the Guardian. Admittedly, this is a loose adaptation of his multi vegetable paella. Yes, this is far from being vegetarian. Ottolenghi himself is not vegetarian, but this […]

Spring Freekeh Salad with asparagus, peas, edamame, mint and lemon

Spring Freekeh Salad with Asparagus, Peas & Edamame

Freekeh has been waiting a couple of thousand years for its moment in the spotlight, and it’s finally arrived — at least in my home! Yes, I’m currently grooving on this ancient grain as my new go-to healthy carb. Nutty and slightly chewy, this grain have an amazing flavor and texture. L-O-V-E it! So here’s […]

Spelt Pasta with Mixed Mushroom Ragu

Pasta with Mixed Mushroom Ragu

The great thing about cooking for yourself is that you can basically do whatever you want in your own kitchen. There are no hard, fast rules. You whip up a work of art or prepare something simple, experiment with unlikely combinations, try new cuisines, whatever you like. Cooking is your own personal canvas and who’s […]

Braided Chocolate Spelt Bread

Braided Chocolate Spelt Bread

Easter is coming and I was asked to make a Züpfe (Swiss braided bread) or Dreikönigskuchen (Secret Surprise Bread, as I like to call it). Yes, it is full of surprises. The “three kings cake” is a traditional sweet bread roll that has a special hidden treat (heatproof of course) baked inside one of the […]

Roasted Sweet Potatoes and Chickpeas with Millet and Herbed Yogurt

Roasted Sweet Potatoes and Chickpeas with Millet and Herbed Yogurt

I have a confession: I have an absolute obsession with sweet potatoes and sadly this obsession of mine isn’t shared with open arms at home. But slowly, one dish at a time, I am building up a gradual win for sweet potatoes. They may never get as far as hearing the “L” word or “oh […]

Green Beans, Edamame Freekeh in a Miso Dressing

Green Beans & Edamame Freekeh in a Miso Dressing

This is what I call a green, non-greens salad. Not a side, but a salad. Only because I ate this dish of green bean edamame freekeh as a main. As I often do with these sorts of dishes. Without being too Socratic, because I know it doesn’t really matter, but what exactly is the definition […]

Citrus Salad with Pistachios and Mint

Citrus Salad with Pistachios and Mint

This, my friends, is a beautiful tasting winter citrus salad. It’s full of the bright colors and the refreshing taste of liquid sunshine — the combination of blood oranges with pink grapefruit, cara cara and navel oranges, together with sweet red onion, mint, pistachios and my personal favorite – something I have been crushing on […]

Chinese Cabbage Shiitake Noodle Bowl

Chinese Cabbage Shiitake Noodle Bowl

Here my friend’s is a noodle bowl. It’s sort of a half soup, half noodle bowl. More noodle, than soup. One made with ramen noodles, the one thing that brings me back to my 20’s, when half my packed lunches comprised of salads made from ramen noodles — cooked, drained, then tossed with that little […]