Mood Food

It’s salad time: Salade niçoise 1 egg 30 g french...

Sat, 15 Jun 2013 16:11:05 +0200

It’s salad time: Salade niçoise

1 egg
30 g french beans
2 tomatoes
1/8 cucumber
1 spring onions, finely chopped
1 artichoke
20g black olives, pitted
tuna from the tin
basil leaves

For the dressing:

Pinch of sea salt
1 tsp of provence herbs
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
Black pepper

Boil the egg for 7 minutes, then cool under iced water.

Meanwhile, cook the french beans and the artichoke separately in salted boiling water until tender and decant into iced water.

Slice tomatoes, peel and cut into cubes the cucumber. Quarter the heart of the artichoke.

Toss the beans, tomatoes, cucumber, spring onion and artichoke together with the dressing and decant on to a plate. Peel and quarter the egg and arrange on top, along with the olives, tuna and basil leaves.

Sourdough Pizza with Asparagus, Rhubarb Sauce and Mint Since I...

Fri, 07 Jun 2013 11:45:18 +0200

Sourdough Pizza with Asparagus, Rhubarb Sauce and Mint

Since I started experimenting with sourdough, I thought it could be tasty to have a sourdough pizza. I just added more flour avoiding the sour taste and to much leavening. The result was very good, I love the crunchy polenta taste of the dough!

For 4-6 persons

600 g flour (I mixed sweet corn and rice flour with 1,5 tbsp of xanthan)
100 g sourdough levain
12 g salt
50 ml olive oil

500 g rhubarb
1 tbsp vinegar (raspberry works fine)
1 tbsp honey
salt
rosmary

400 g green asparagus, thinly shaved
200g creamy goat cheese
3 spring onions
a handful cherry tomatoes
10 mint leaves
lemon peel

Weigh 100g of levain in a large bowl (never use metal when working with sourdough). Dissolve it in warm water and add 600g of flour (here sweet corn and rice mix), 1,5 tbsp xanthan and oil Mix it with your hands until no dry lumps are left. Leave it covered for an hour. Add 10g of sea salt and mix it in. Let the dough rise for 2-4 hrs.

Peel the rhubarb with some rosemary, chop and cook until tender. Season with vinegar, salt, pepper and honey.

Heat the oven to 240° C. Finely cut the spring onions. Chop the mint and mix with cheese and lemon peel.

Roll out the dough on a polenta floured space into 4 pieces and bake for 5-10 Min. Cover with rhubarb sauce, shaved asparagus, tomatoes and mint cheese. Bake for about 10 more minutes.

Summer, Sun, Sea: Ceviche Tortilla Wrap Finally, here in Belgium...

Wed, 05 Jun 2013 11:22:27 +0200

Summer, Sun, Sea: Ceviche Tortilla Wrap

Finally, here in Belgium the sun is coming out. It’s time to insert some freshness, time for a simple raw fish ceviche full of herbs.

100 g very fresh perch filet, diced
1 fresh onion, finely chopped
1/8 cucumber, finely diced
1 lemon, juiced
2 cocktail tomatoes, finely diced
1 piece of fresh chili, chopped
mint and coriander, 3 twigs each, chopped
1/2 avocado, mashed
1/2 tsp cumin
corn tortilla
salt, pepper

marinate the fish in lemon juice, salt and pepper. mix with vegetables and herbs.
season the avocado with salt, pepper and cumin.
heat the tortilla and fill with the guacamole and the fish.

Hello to my all chilean friends :)

Culinaria. Brussels. Plates featured: ARABELLE MEIRLAEN + SANG...

Mon, 03 Jun 2013 23:13:00 +0200

Culinaria. Brussels.

Plates featured: ARABELLE MEIRLAEN + SANG HOON DEGEIMBRE

Abendbrot: Buckwheat-Rice-Sourdough-Bread It’s like...

Sat, 01 Jun 2013 19:36:00 +0200

Abendbrot: Buckwheat-Rice-Sourdough-Bread

It’s like waiting for Christmas, opening the 24 doors of the advent calendar waiting for a special moment to come. Or is it even better? Maybe because I am grown up now, because I don’t care so much about materialistic gifts or because it’s homemade, because I invested time and my soul for the growth of this wonderful bread. I would say it’s the love for honest and good food. I often think, it is a real pity, we are loosing artisanry in food - the art of bread making for example. Many bakeries use one and the same flour mix, loaded with additives and baked with yeast. It is not astonishing to hear that people are getting allergic and don’t metabolise very well any more. The fact that fermentation helps your body to split up substances in food and furthermore supports the intestinal flora in not the only reason to go back in time. For me it’s about taste! I can really get angry - buying a bread because it smells good - when I notice that some chemical aroma fooled my nose. While preparing the levain I could already smell real bread and I can assure you - when your bread comes out of the oven - you’ll nevermore buy bread in the supermarket or from some run of the mill bakery.

You need to be patient, but it’s worth it.

Day 1: Sourdough

1. In a glass jar, mix 70g of buckwheat with 70g of purified water. Cover the jar with foil and put in some holes. Wait for 48 hours and see if any bubbles appear.

Day 3:

2. Discard 100g of the starter and replace it with 50g of flour (you can also mix buckwheat flour with e.g. rice flour) and 50g of water. Repeat every 24 hours. The starter should rise and fall in several hours after the feeding.

Day 5:

Levain
1. Take 1 tablespoon of the starter, place in a large glass mixing bowl, add 100g of flour (I used buckwheat and rice flour) and 100g of warm purified water. Leave to ferment overnight, covered in a warm place. The levain should look bubbly and porous when moved with a spoon.

Day 6:

Bread Dough
1. Weigh 100g of levain in a large bowl (never use metal when working with sourdough). Dissolve it in warm water and add 500g of flour (here buckwheat and rice mix), 2 tbsp fiber husk, 1 tbsp xanthan, 100 g sunflower seeds, linseed and 30 g butter. Mix it with your hands until no dry lumps are left. Leave it covered for 40 minutes to an hour to autolyse. Add 10g of sea salt and mix it in.

Over a period of 2 hours, every 30 minutes, grab the underside of the dough with wet hands, stretch it up and fold it back over the rest of the dough.
Then leave the dough undisturbed for another 2 hours in a warm place.

Preheat your oven to 250°C. Place a cast iron cooker or dutch oven in the oven to heat.
Place the bread in the cooker and bake for about 30 Min. Remove the lid of your cooker. Decrease the temperature to 220°C immediately. Bake for 30-40 minutes.
Wait for 1 1/2 hours before slicing if possible.

Thank you to Golubka for the inspiration: http://g0lubka.blogspot.be/2013/01/sprouted-sourdough-bread-for.html

Strawberry-Avocado-Quinoa-Salad with Feta and...

Fri, 24 May 2013 12:50:00 +0200

Strawberry-Avocado-Quinoa-Salad with Feta and Pistachio-Orange-Dressing

Arrange on plates:

200 g (mixed) Quinoa, cooked
100 g Feta, crumbled
1 Avocado, diced
150 g strawberries, diced
a handful arugula
2 tbsp chopped fresh verbena
pistachios

serve with:

Dressing

1/2 orange, zest and juice
1/2 lemon, juice
2 tbsp olive oil
2 tbsp pistachio paste
salt
pepper

Eating Stars: L’air du temps ** There is always a first...

Tue, 21 May 2013 09:43:00 +0200

Eating Stars: L’air du temps **

There is always a first time. It’s like the first kiss, you’ll never forget. But this experience is better - it is spectacular! I’m talking about the first time I had the honor to eat in a Michelin starred restaurant: L’air du temps in Belgium.

To start with something I want to talk you about bread and butter, something so simple but not often tasty. It’s in the french culture, so in mine to love a deliciously salty piece of butter with a fresh bread. You can laugh if you want, but kind of simple think makes me really happy - assumed that butter and bread are from gustative quality. The key is, I do not often eat bread and I do not miss it so much because it’s difficult to find good one - not to much acid, tasty like it smells. At l’air du temps I started with some little appetizers and bread with ponzu butter, olive oil and salt. Having talked to the kitchen crew about the bread’s mystery, I learned that they grow their own sourdough and add salted butter to the bread dough.

I had 8 courses in total and I was amazed to see it can change how you feel after eating if you take time for savoring. I really sat down - after having taken a picture of my plate - trying to recapitulate the ingredients and letting melt the flavors on my tongue. Additionally, I was eating with experienced cooks, there was a real exchange about taste and pleasure though.

Everything really amazed me, there was nothing I would have complained about, but I had a favorite - of nice magenta color: lobster - beurre noisette - lactofermented red cabbage - strawberry. The sweetness of the strawberry in combination with the acidic cabbage surprised my palate and was prolonged with a glass of flowery Loire wine.

And because we were special guests, we had the honor to celebrate the last dessert in a special way - prepared in front of us: carrot - white chocolate mousse - potato chips - orange and greens.

Thank you to L’air du temps at to everyone who made this unique experience happen! The stars are still dancing in my belly!

Sweet Treat for Mother’s Day:...

Sun, 12 May 2013 19:54:00 +0200

Sweet Treat for Mother’s Day: Orange-Polenta-Cake

It’s not that I don’t like baking, but I don’t like eating cake alone. Many people suppose I prefer eating salty than sweet - you’re maybe right, but it’s also about the fact that I don’t like baking and eating a cake for several days. There is something festive about sharing a cake, it’s like a little celebration of the day, the moment, the sun, a good exam….Further, I like the fact to make someone happy, to surprise with a sweet treat. I tried a polenta cake before, but I have to say that this one is even better than the first one, give it a try!

3-4 oranges
zest of 1 orange
2 tb orange blossom water
170 g butter
110 g brown sugar
3 eggs
35 g buckwheat flour
2 tbsp baking powder
200 g polenta
125 g ground almonds
120 g greek yogurt
6 tbsp date syrup or honey
greek yogurt to serve

Preheat the oven to 170C/150C fan/ 325F/gas 3. Grease a 20cm springform cake tin.
Cream the butter and sugar together until pale. Beat in the eggs, one at a time. Sift in the flour and baking powder, then fold in the orange zest, polenta and ground almonds. Add yoghurt and stir gently until combined. Let infuse for 30 Min.

Press oranges and mix with syrup, 100 ml water and orange blossom water, cook on low heat until reduced for about 15 Min. Peal oranges and slice them. Let infuse the oranges for 15 Min. in the syrup. Remove and place on the bottom of the baking tin. Cover with cake batter.

Bake for about 45 Min. Remove the cake from the oven and pierce all over with a skewer. Pour the hot syrup over the warm cake and leave to cool.

Inspired by Maria Elia’s Yogurt, Rhubarb and almond syrup cake

London. Borough Market. Sometimes life has a soundtrack. The...

Fri, 03 May 2013 15:08:11 +0200

London. Borough Market.

Sometimes life has a soundtrack. The Eurostar drove out of the tunnel, the sun shining in my face and suddenly Elton John is beginning to sing in my ear. Funny coincidence. Hello London! The must go place for food lovers in London. I had a delicious fish pie and bought original sweet corn tortillas, a real good investment, not like these industrial white flour tortillas that smell like wetting agent.

End of Winter Salad: Radicchio, Citrus Fruit and Beetroot with...

Fri, 19 Apr 2013 19:54:26 +0200

End of Winter Salad: Radicchio, Citrus Fruit and Beetroot with Roasted Chickpeas

Berlin kulinarisch: The Barn Ich bin keine große...

Sun, 14 Apr 2013 19:38:34 +0200

Berlin kulinarisch: The Barn

Ich bin keine große Kaffeekonsumentin, aber wenn, dann sollte es guter sein. In Berlin, nach einer kurzen Nacht, hab ich mich auf die Suche gemacht nach einem geschmackvollen Muntermacher. Fündig bin ich geworden in Mitte. Der Kaffee selbst hauseigen geröstet, fruchtig nach Blutorange. Frisch gepresst sozusagen - gepresst durch nichts anderes als Luft, auch Aeropress genannt.

The Barn - Auguststraße 58 10119 Berlin

Bananenbrot, Sonnenschein und GlückLINKs Ein neues Hobby: wenn...

Mon, 08 Apr 2013 13:29:00 +0200

Bananenbrot, Sonnenschein und GlückLINKs

Ein neues Hobby: wenn ich wieder in Deutschland bin, muss ich hier mal die Regale durchforsten.

Neue Inspiration im Kochbuchregal. Neue Frühstückslektüre, Bettlektüre, Kaffeetischlektüre.

“Dich kann ich gut riechen” - dufte verliebt.

Resteverwertung vor dem Urlaub. Außen kross, innen saftig, klebrig-süß. Das Bananenbrot, ohne Zucker, vegan und glutenfrei (wer will).

Für 4 kleine Förmchen

100 g Mehl (hier Buchweizen, geht nicht viel auf)
100 Kokosmehl
1 TL Backpulver
1/4 TL Natron
1 Prise Salz
2 reife Bananen
200 ml Apfelmus, ungesüßt
100 ml Milch (Reismilch, Mandelmilch)
1 TL Vanille
50 g Mandeln
50 g Kokosraspel
2 EL Rosinen
2 EL Kakaonibs
1 EL Sukkade

Umluftofen auf 160°C vorheizen.

Bananen mit der Gabel zerdrücken und mit Nüssen, Früchten, Apfelmus und Milch verrühren.

Alle trockenen Zutaten mischen und mit dem Bananenmus verrühren. Den Teig auf die gefetteten Förmchen verteilen und ca. 45 Min. backen.

Inspiration: Green Kitchen Stories

Winter Picnic: Beetroot Burger and Glutenfree Spinach Rolls I...

Fri, 05 Apr 2013 00:18:00 +0200

Winter Picnic: Beetroot Burger and Glutenfree Spinach Rolls

I was asking myself what it’s about temporary changing eating habits and preferences. These last weeks I was seeking for snacks, little bites and kind of healthy fast food snacks. Maybe I try simulate summer and picnic time. Even though it was to cold for a real picnic, I packed a little basket and went over to a friends house - indoors picnic with beetroot burgers and spinach rolls. Do you remember I wanted to try out gluten free cinnamon rolls? I found a glutenfree baking mix for bread that is elastic and works for savory rolls. I will experiment with my own mix using xanthan for finally finding a perfect recipe for a sweet variation.

For the beetroot burger

200 g quinoa or grain of choice
50 g rolled oats or quinoa
250 g grated beetroot (raw)
60 g chopped almonds
60 g dried apricots, chopped
1 onion, chopped finely
100 g pecorino cheese
1 egg
1 pinch of smoked paprika
1 tsp ras el hanout or cumin
1 tsp salt
2 tbsp coconut oil or butter for frying

Put the almonds, apricots, grated beetroot, onion, quinoa and cheese to a food processor and pulse a few times until chunky.

Season with spices and stir in the egg, mix well. Form patties.

Heat a the oil in pan on medium heat and cook the patties gently for 5 min. on each side.

Serve like a hamburger in a bread with cumin scented guacamole and leafy greens.

For the spinach rolls:

250 g glutenfree bread baking mix (or experiment with your flour mix yourself adding xanthan and starch, I will post a recipe soon)
20 g yeast
50 ml olive oil + 1 tbsp
200 -250 ml lukewarm water
200 g fresh spinach
1 onion, chopped
1 garlic clove, chopped
1 tbsp oriental spices (curcuma, cinnamon, cardamom, sesam, coriander…)
100 g pecorino cheese, grated
polenta for rolling out

Dissolve the yeast in lukewarm water, mix in the flour mix and the oil gradually. Knead for several minutes. Cover with a towel and leave in a warm place for 1-2 hours.

Cook onion and garlic in 1 tbsp of oil until tender, add let slightly cook the spinach for 3 min. Season with salt and pepper.

Preheat the oven to 180°C. Knead the dough on a work surface and roll out. Spread spinach, spices and cheese onto the dough and roll up. Cut in 2 cm wide rolls and bake for about 15-20 Min.

You can also form small breads instead and eat them like a burger with the beetroot patties.

Something orange fresh from the market: Carrot cake for the...

Sat, 30 Mar 2013 14:26:00 +0100

Something orange fresh from the market: Carrot cake for the easter brunch

In fact I like easter because it reminds me of these sunny sunday mornings in spring when you wake up early as a child to go for egg hunt in the garden. The grass is still wet and there is a slight of dust above the fields. You can imagine little rabbits hobble along with you. And after having spent 2 hours in the garden - because there was always an egg to well hidden somewhere we couldn’t find it - it was a huge pleasure to spend the day sitting around the kitchen table with family and friend and eat a batch of colored eggs and homemade raisin buns. Now that I can’t be home for easter every year, I love to have a brunch with friends. This year I had a particularly special and comforting day with my food design friends in Antwerp - discussing about food, taste and pleasure. After the first course with pancakes, carrot cake, scones, pains perdus, fruit salad, savory beetroot cake and a little of champagne, we relaxed on the sofa with a cup of tea for starting to eat a second and third course during the day.

80 g coconut oil
5 tbsp date syrup or maple syrup (or more if you want it sweeter)
4 tsp spices (cinnamon, cardamon, ginger …)
1 tsp vanille extract
150 g almonds, ground
60 g buckwheat flour
50 g shredded coconut
2 tsp baking powder
1 tsp soda
200 g carrots
2 eggs
1 tbsp chia seeds
1 tsp orange blossom water + 1 tsp for the topping
zest from 1/2 orange
1 pinch of salt
orange, sliced for topping
greek yogurt, cream cheese or whipped coconut cream for topping

Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an rectangular cake tin.

Grate the carrots and beat the egg whites. Soak the chia seeds in 2 tbsp of water. Melt coconut oil.

Mix the flour, bicarbonate of soda, baking powder, nuts and spices, then mix with all the ingredients. Gently fold in the egg whites and pour the batter into the cake tin.

Bake for about 35-40 Min.

Inspired by “The Green Kitchen”

When the kitchen smells can make you happy: Baked apple...

Thu, 28 Mar 2013 15:46:00 +0100

When the kitchen smells can make you happy: Baked apple porridge

I woke up today, totally reposed and immediately aware of being off this day. No work, no responsibilities at least for this morning. I need this kind of days sometimes when I am not rushed to start a productive day. It may sound contradictory but after a good warm breakfast with tea and a little bit of fresh air, I am perfectly able to start into a long working session. While my porridge unfolds its unique sweet smell in the kitchen, I jump under the shower, slip into one of my favorite dresses and let some fresh air into the room. I read some mails, check my blog feed and sit then down for an amazing breakfast - sweet apples, caramelized nuts and creamy porridge caressing my palate.

Recipe for 4-6 Portions:

2 apples, diced
2 tbsp dried raisins
300 g sprouted quinoa or other grains you like
100 g rolled quinoa or other cereal
1 tsp baking powder
a pinch of salt
2 eggs
60 ml date syrup or maple syrup
700 ml almond milk
1 tsp vanilla, cinnamon
150 g nuts and seeds (soaked almonds, coconut, poppy seed)
1 tbsp coconut oil at room temperature + for greasing

Preheat the oven to 190°C. Grease your baking dish (I used a rectangular one) with coconut oil and spread the apples and raisins in.

Combine sprouted quinoa, rolled quinoa, baking powder, salt and cinnamon. In a separate bowl, beat eggs, add milk, vanilla and syrup.

Put the grains into the baking dish to cover the apples and the pour the egg mixture over it so everything is soaked. Sprinkle everything with nuts, syrup and coconut oil or butter and bake for about 35 Min.

By the way, sprouted grains are full of good minerals and have less carbs!

Recipe inspired by “The Green Kitchen”

Between Winter and Spring: Chioggia Beet Carpaccio with Blood...

Wed, 27 Mar 2013 10:20:00 +0100

Between Winter and Spring: Chioggia Beet Carpaccio with Blood Oranges

It’s (nearly) springtime but unfortunately the temperature isn’t rising so much. It’s quite frosty outside. But this week the sun came out changing me into spring time mood. With Hanna, a friend of mine, we did a beautiful springlike carpaccio. Mild chioggia beets in a fruity and slightly sweet vinaigrette paired with creamy hummus, fresh mint and juicy blood oranges of this season. The sprouted chickpeas has plenty of health benefits and give the hummus a kind of herby taste. While preparing I was constantly tasting and couldn’t stop to dip my fingers into the fruity vinaigrette.

Ingredients for 2

Carpaccio

2 chioggia beets
2 organic blood oranges
mint and sesame

Hummus

65 g de (sprouted) chickpeas
65 g de goat fresh cheese
2 tbsp tahin
1 lemon
2 tbsp olive oil
2 tsp cumin
a pinch star anis powder
salt and pepper, freshly ground

Vinaigrette

2 tbsp olive oil
2 tbsp pumpkin seed oil
3 tbsp raspberry vinegar
orange zest from 1 orange
salt and pepper

Cook the sprouted chickpeas for about 15 Min. Drain and mix in a blender with lemon juice, tahin, cheese, olive oil and spices. Season with salt and pepper.

For the vinaigrette mix salt, pepper, oils, vinegar and orange zest.
Wash and peel the beets, cut them into thin layers and marinate in the vinaigrette. Peel the orange and slice finely.

Assembly the beetroot and orange slices on a plate and decorate with hummus, mint and sesame.

Little Spinach and Chèvre Cakes: “Il faut se faire...

Sun, 24 Mar 2013 18:37:00 +0100

Little Spinach and Chèvre Cakes: “Il faut se faire plaisir”

Yesterday - the sun was shining - I wanted to do a picnic but hadn’t the time for it. Today - it’s snowing - have I missed the chance for this weekend? I went to a new indoor market in Saint Gilles, Brussels and found amazingly fresh spinach. Earthy, crunchy and even with roots. And because everyone here is complaining about this horrible weather I want to prove that the contrary is the case. If you want to, you always can - it’s kind of a my favorite sentence in this last time. You can go out. You can have fun. You can do sports. It’s not the weather which should inhibit. It’s about attitude, it’s in your hands so. Normally I had packed a little picnic basket with my fresh from the oven cakes - warm, moist, nutty and slightly acid - and a sweet and spicy apricot-sunflower-avocado spread, fresh herb tea and juicy blood oranges. But finally I was so hungry I couldn’t wait, so I did a picnic in bed - quite enjoying a cold “spring” day.

Recipe for 6 muffins

200 g flour (I used gluten free sprouted flour + 2 tbsp arrowroot starch)

2 eggs

150 milk (here not sweetened almond milk)

1 tsp baking powder

1 tsp baking soda

125 g fresh spinach

60 g goat cheese

1 tbsp sunflower butter or other nut butter of your choice

2 tbsp sunflower oil

1 tsp sea salt

pepper

Wash, blanch and let drain the spinach. Heat oven to 180°C (160°C convection).
Combine flour with baking powder and soda. Mix eggs, oil and nut butter, milk and add to the flour mix. Add the spinach and the crumbled cheese. Season with salt and pepper.
Bake for about 15 Min. and serve warm.

"Kleiner Tipp am Morgen. Frühling hin oder her. Schnee - ja oder nein. Wunderbar, wenn die Sonne..."

Thu, 21 Mar 2013 19:06:43 +0100

“Kleiner Tipp am Morgen. Frühling hin oder her. Schnee - ja oder nein. Wunderbar, wenn die...

Falafel with beetroot and goat cheese University. Work. Going...

Wed, 20 Mar 2013 21:21:00 +0100

Falafel with beetroot and goat cheese

University. Work. Going out. Being creative. Sleeping? Find the mistake in the row. It’s time for energy boosting! Enjoy - it’s really good and I’m so happy to have found out that sprouting is the key to a peaceful gut.

For 1 Portion:

Falafel

100 g (sprouted) chickpeas
1 tbsp flour
1/2 tsp baking powder
1 tsp cumin seeds
1 tsp chopped parsley
1/2 onion
1 garlic clove
2 tbsp coconut or olive oil
1 tsp wheatgrass powder (optional)

Beetroot Sauce

1 cooked beetroot
1 tbsp tahin
1 tbsp apple cider vinegar
1/2 tsp fennel seeds
1/4 tsp cardamom
salt
pepper

To serve

goat cheese
radicchio leaves

Cook the sprouted chickpeas for about 15 Min. Rinse and put them into a blender with flour, baking powder, cumin, parsley, onion, garlic and oil. For a healthy twist add wheatgrass powder. Form balls and bake for 15 Min. on 200°C in the oven.

Mash beetroot and mix with the rest of the ingredients. If you want, you can add goat cheese to your beetroot sauce, it gives a creamier texture and connects very good with the earthy beetroot taste.

Serve your falafels in radicchio leaves and sprinkle with cheese.

About planting seeds and sprouting: Soba with sprouted hummus,...

Thu, 07 Mar 2013 16:58:00 +0100

About planting seeds and sprouting: Soba with sprouted hummus, avocado, beetroot and tuna

Life is like nature. Weather changes from snowy to sunny, from cold to warm; there are rainy days but also sunny ones, you plant seeds and see them grow. It’s the same with us. Without water you won’t have a good harvest, so just take the (rainy) days as they are and be happy when the sun comes out again. By the way, I also love dull days because I can stay at home, being creative, reading and working on lifelong plans :) It’s just like this I am exceedlingly happy when I see the spring getting up from hibernation. I even transformed my room into a “greenhouse” with sprouting glasses, flowers and herbs making me smile every day when I can observe their growth. This weeks little wisdom: “Don’t judge each day by the harvest you reap but by the seeds that you plant”.

For One

100 g soba noodles
1 cooked beetroot
1/2 avocado
a small tuna tin
2 tbsp sprouted hummus (see recipe below)
sprouts for topping
1 tsp olive oil
1/2 lemon
salt
pepper

Cook soba for about 7-10 Min. Rinse well under cold water!
Dice the beetroot and the avocado.
Mix soba with olive oil and hummus, top with avocado, tuna, beetroot and sprouts.
Season to taste with lemon juice, salt and pepper.

Sprouted Hummus

200 g dried chickpeas
1 big glass jar
muslin
5 tbsp tahin
2 tbsp sesam oil
juice of 1 lemon
3 garlic cloves
1 tsp cumin
salt and pepper

Soak your chickpeas over night.
Drain the water away and close your jar with a piece of muslin. Prop the jar with the open in facing down at a 45° angle allowing to drip of water.
Rinse your jar 2 times a day.
Wait 3-8 days for your peas to sprout.
Top the chickpeas with water and cook them for about 15 Min.
Place them in a blender with the rest of the ingredients and mix until smooth.