Do you know that yearning for spring sensation…? I’m still very happy about the snow (on the mountain peaks, mainly, where I plan on going skiing next weekend again, ha). But at the moment, all I want is fresh greens and soft flowers. Blooming nature! Young sprouts! Daffodils! Peter Rabbit! And peas, wild garlic, herbs, asaparagus, strawberries, radishes… Spring is the first promise of longer days, picnics at the lake, floating down the river on a tiny make-shift boat and leisurely bbqs with friends. It will be soooo good, you dears!
Is it just me, or is this Vegan Thing suddenly everywhere..? I mean, as a food interested person, I have heard about and eaten it, and also tried it in my own kitchen often enough. But, recently, there seems to be an even bigger explosion of the topic. Maybe it’s just Switzerland. Or maybe it’s the typical post purchase (in a way) dissonance: as soon as you’re reflecting about something and thinking this migh be something for you, you start to see it eve-ry-where. And holy almond milk, yes! I do love my fair share of vegan meals, neatly incorporated into my busy and businessy lifestyle. Vegan is my friend. Yes, I mean, coconut water, you are my forever hero (especially after Bikram class)! And almond butter? We’re friends since middle school. Basically, dear Vegan, we’re close ever since my mom had her vegan phase and used to make cashew milk cheese (ouch!) for us. And yes, NO kidding about the cheese. It was the EIGHTIES, people!
Now, juice and smoothie fans have to listen to a lot of criticism… Not enough fibre! Nothing to chew! Too much fruit in one gulp! Not good for the digestion! And I know… i know!
But…! Listen to me. I’m hard working, I’m also somewhat committed to clean eating and an overall healthy lifestyle. And thus, I drink juices.
I’m all about simplification. Yes, I’m lazy, ergo I’m creative, and find ways to come up with better solutions to a problem X. And simplification is often key in life, I have found. Simple pleasures, simple processes, simple ingredients, simple life. The principle makes sense in many aspects of life (I can’t think of one where it doesn’t) – but is mostly relevant when it comes to food…
For some of you who care, Valentine’s Day is pretty close. And though I like my fare share of romantic comedies and believe in real life romance and magic, on a day to day basis, too, I only join the V-Day craze for the candy and the chocolates, natrually… #guilty. Hey, what? I’ve already got my sweetheart! So I can safely lean back and focus on the important things in life. Like… candy.
They say “eat your greens” – and God knows it’s not always easy. At least for me. Some days, I feel like healthy eating comes naturally to me. Other days… not so much. Not that I’m always just craving sugar and fat. But often times, unhealthy options are the easier choices. They’re at display, usually not more than a block away. I know that juices and smoothies are controversial, but I’m still partial to a good, freshly made green juice or vegetable based smoothie. It feels like they provide me with enough healthy pluses and vitamins to get me trough even the toughest day.
Now that the new year is adequately broken in, I can’t help but think how flawed some things are… Beautiful, but nevertheless flawed. Lately, I’ve been taking much care to be punctual, not to forget or lose anything, to take good care of my possessions, to always fold my clothes at night, to work hard, to always be polite and thankful… Scarlett, 2.0, in a way.
They say that you’re technically a grown-up at age 18… Well, I don’t know about you, but I most certainly wasn’t a grown-up at 18. To be honest, I’m still not sure wether I’d actively call myself “grown-up”, even now. First, this term leaves no room for imagination. It’s such an unforgiving term. Maybe I also kind of want to keep a bit of that childish, Peter Pan like spirit in me, forever.
To whom sourcing local ingredients is a major concern, brussels sprouts are no doubt a welcome treat during the colder weather season. I love those buddies! Their taste, first and foremost, their texture (especially when roasted, which lends it an incomparable nutty flavor) and not least their looks.
Happy New Year & welcome, 2016! May it be a year filled with light, love and lots of good food for you. They say you can make new year’s wishes until the 6th in Switzerland, so I guess I’m still on schedule. We celebrated NYE with a couple of friends in our home with a dinner party. We served something very common and traditional on Holidays (Christmas and NY) in Switzerland: Fondue Chinoise.