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Standardby Scarlett4 Comments
today, it’s healthy desserts day again. because i’m knee-deep into this very interesting and fun project, where i get to research - and cook up - what feels like a hundred healthy dishes. ask me anything about superfoods - chances are, i’ll come up with a wikipedia-worthy reply in a whiff! still lazy as fuck on some days, i admit, but when dessert is healthy, tasty and fast - like this one here - i’d say a recipe is a winner, huh?

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dumpling soup recipe wonton vegetables
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Standardby Scarlett6 Comments
i made my own soup before i even knew how to spell it. at my montessory kindergarten, there was a proper oven and stove, one that really worked and heated up nicely. i was totally fond of the thing and volunteered in making soup for all of the kids, on every occasion.
some 30 (cough) years later, i still like making (and slurping) soups. when i know i should incorporate something healthy, for example, i’m always relying on soups to do the trick. you can pack in as many nutrient rich greens and vegs as you want and it will still taste hearty, without being to heavy.

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at sprüngli, the local confiseur, one of my favorite products is a vanilla bean coated truffle. it’s not a vanilla yellow, but a vanilla black, so much vanilla is incorporated into it. so much so, that i inofficially dubbed it “the vanilla bomb”. strangely, they’re a seasonal produce though, so i am not able to indulge in my vanilla craving whenever i feel like it. so i had to make my own cake. one that could take it up with the vanilla bombs from sprünglig. it had to be a very intense vanilla one. this cake here did the job: a double vanilla cake, that’s infused with a heavy vanilly flavoured syrup. vanilla squared, so to say. and really just so good you have to name it “the vanilla dream cake”. i think i’ll just stick to this for my vanilla addiction until, one fine day, the bombs are back at sprüngli.

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life according to my nephews would involve a serious serving of fries and chicken nuggets, all day, every day of their lives. i find it easy to pass down the nuggets (as long as they’re not made of real gold) - but i’m partial to fries. they’re my favorite guilty pleasure and one i indulge in as often as possible (or justifiable). so i found it only fair to be able to make my own; and not just the ofen fries kinda ones. these here are deep-fried, but they don’t require a deep fryer or chip pan. a simply pan will do.

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my temporarily - and now repaired, i.e. brand new - broken oven almost resulted in an oven-gate. needless to say, i knew how to ship around it. being the creative me, i dreamed up an awfully - or exquisitely - french dessert (that passes as breakfast, too). because all good things are somehow, eventually french. patisserie, perfumes, maccarons, paris, lingerie, french kisses, french fries, anyone? yup, the label “french” is sort of a guarantee and a promise that it will be really good and a little bit decadent. in this case, the decadence is emphasized by the lavender, which makes it just slightly more girly but also that much more of a thing.

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tomato chickpea curry recipe
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my “conscious” week is coming to an end and i’m making a balance. speaking of “ending it” now, i must say that i didn’t really find it hard to stick to my conscious, detox inspired menu plan. rather, it came to me naturally and i think it’s kind of the way to go and to treat ourselves: to reduce sugar to a minimum, cut out animal produce and focus on vegs (that are kept as natural as possible) and fruits instead and plant based proteins doesn’t feel like a sacrifice at all. in fact, i feel great. really strong and healthy, and my skin is actually glowing.

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i haven’t made any major, unrealistic new year’s resolutions, however, i must admit i let my workouts awfully slip these past months due to simply being in over my head with work etc. i’m now more than ready to get back into the saddle (not literrally), as in: i’m taking my beloved yoga sessions back up this week. i will probably look like a rusty elephant on a rope, but hey… you can’t have it all. plus i’ve signed up for a (grown-up, aka clumsy elephant again) ballet class! been meaning to do that in forever. i danced as a kid - both ballet and step dance, can you believe it? - and definitely have had a weakness for anything ballet-y ever since. not just the sweet tutus and blush pink, the leg warmers and the elegant ballet shoes (although they obviously don’t hurt, either) - but also because i’m really rather into the whole “strengthening while stretching” (if that makes any sense), core balance building and - most of all - the aesthetically pleasing movements, that you get from yoga and ballet alike. the major plus about ballet is the music, too. so i can’t wait to take it back up (after 25 years, haha) and see where the journey leads me.

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we were in london this past weekend, for an extensive tour of great food in buzzing, eclectic spaces and a couple (okay, a douzen of couple) of beers in various oldschool-shabby to fancy-stylish pubs. london, my food mecca. at one point, we ordered vino to go with our 10 starters (for 4 people): white wine. the (italian) waiter asked us whether we were going for red wine, later. upon which the four of us said that uhm nope, we prefer to stick to the white all night, thank you. the waiter promptly replied: “good choice, red wine is for pizza”.

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pavlova! i don’t think this ever gets boring. clouds of meringues, tart, boozy cherries on top, hints of cardamom… what’s not to like? in other words: i’m really into pavlova. i mean i wish i could be one. no! i really mean: i just really like pavlova. full stop. and i can’t wait for spring and summer to come up with new combinations.

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only recently, i’ve discovered a major secret. ground shattering. earth moving. show stopping. bing bang secret. you know, as a food blogger i’m pretty much addicted to good looking food. not limited to the good looks, of course, because the taste is just as important if not more important, sine qua non, so to speak. but as a food blogger, it goes without saying that i’m constantly seeking inspiration from other foodies, food bloggers and authorities of any kind in the food area when it comes to styling and prepping food. my inspiration comes from anywhere, really, be it online or offline, i don’t care. a lot of it, truth be told, comes from pinterest (i’m more than just a little addicted…).

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