Wednesday, October 16, 2013

Memories from Italy

Tuesday, October 8, 2013

Tuesday green

Another day another juice. For this one, you will need:

2 glases:
3 large handfuls of spinach
1 large carrot
1 apple
1 plum
1 lemon

Instructions: Juice and enjoy!

Monday, October 7, 2013

Sunny pumpkin soup with thyme

On fall sundays I love to cook soups. Its such a nice way to get some veggies and vitamins at the same time as it warms you up and brightens your mind.

This weekend, back from my Italian adventure, I decided on pumpkin. Easy.

To cook this completely vegan and diary free soup, you will need:

1 middle sized pumpkin of choice
2 large cloves of garlic
1 silver onion
Vegetable stock of choice
5 dl of water
Fresh or dried thyme ( I used dried from my own balcony this summer)
Olive oil, sea salt and freshly ground pepper

1. At medium temperature, sweat the onion and garlic (copped up) until lightly transparent
2. Peel and chop up your pumpkin - add to the onion mix - sprinkle with thyme
3. Add the water mixed with vegetable stock and let simmer until the pumpkin is soft
4. Mix and add more water and seasoning if needed.

A drizzle of balsamico works really well when serving the soup - enjoy!

Cooking love

Sunday, October 6, 2013

Green is back

After a glorious week of Italian goodness its oh so nice to be back in my own kitchen! I literary spent the day there today! First out was, needless to say, a green juice.

This one is with kiwi as that is packed with vitamin C.

You will need (for 2 large glasses)
4 handfuls of spinach
2 kiwis
2 green apples
1 lime
Piece of ginger

So excited to be back with my juicer, I really did miss it.

Tuesday, October 1, 2013

Happiness is...

... walk barefoot on a sunny Italian low season beach in October.

Collecting sun beams, ideas and getting my thoughts in order for the upcoming darker winter season.

Green and lovely

So I haven't completely forgotten about my green juices during my Italian break. I love this recipe, especially because it just confirms what I  concluded below - the simple is most of the time the best:

To instantly feel happy - juice:

2 handfuls of green leafs
1 stalk of celery
1 orange
1 lemon
1 handful of parsley or mint if you want

Simple is best

Italian cooking is inspiring me so much! Especially when it keeps proving that simple is always the best. In this case,  only a few simple ingredients were necessary to create a happiness moment for our first lunch of the trip - fresh vegetables, oily nice tuna and a perfect buffalo mozzarella.


Sometimes you just need to take a break and leave for Italy in the fall. Yellow leafs, sunny skies, rainy days, and croissants for breakfast instead of green juices. This is me in Bellagio, our stop on the way down to Le Marche. Tomorrow we continue to Tuscany!

Tuesday, September 24, 2013

Green Mean Inspired Juice

This morning I juiced up something that I actually think is really similar to the original Green Mean Juice from the legendary movie Fat Sick and Nearly Dead (check it out here if you haven't already!)

I used for 2 big glasses

1/2 organic cucumber
2 stalks of celery
2 handfuls of spinach
2 green apples
1 lemon
1 large piece of lemon

Started up my Tuesday pretty well!

Juicing Love

Monday, September 23, 2013

Gratinated rasberries

The perfect way to end the week! A simple and delicious desert that takes minutes to make and makes you smile.

Gratinated rasberries (original recipe from Monika Ahlberg)

400 grams of rasberries (fresh or frozen)
3 eggs
1,5 dl of sugar
1 lime, zest and juice

1. Whisk together eggs and sugar til fluffy and add the zest and juice from one lime
2. Spread out your rasberries in a nice form
3. Top up with the fluffy egg mix
4. Gratinate in the top of the oven for about 10 minutes at 225 degrees (be careful! My version above was saved just in time!)

Vanilla ice cream is a nice way to serve it. I hope you will enjoy!

Green Monday

Juicing Monday!

Today I put in the blender:

1 stalk of celery
1 red apple
2 lemon
2 handfuls of spinach
1 piece of ginger

Monday, September 16, 2013

Summer in a pie form!

Please excuse this headline which easily can be found to be slightly too cheerful. Nevertheless. I can not think of a better one for this lovely cake that just contains everything thats good about summer: fresh berries, blue and white china (all though I use this favorite from Le Cruset all year round), lemon curd, cream cheese and eating on the balcony

We are literary raining away in Zurich today and I am thinking summer is definitely over.

Its days like this when I you need some sunshine in the form of.... well in this case a white chocolate cheesecake with lemon curd and fresh berries?

Recipe to follow!

Sunday, September 15, 2013

My weekend

Freshly baked banana cookies and self picked flowers.

Green bit of everything juice

To make this very refreshing and slightly sour juice, simply put all the below in the juicer:

2 large handfuls of spinach
3 carrots
1 lemon
1 orange
1 plum
1 large piece of ginger

Healthy Banana & Chocolate Cookies

Sunday is baking day! Today I decided for a recipe from one of my old Elle a la Carte, both sugar and  gluten free.

2 mashed bananas
0.75 deciliter of melted coconut oil
3 dl of rolled oats
1 dl of coconut flakes
1 dl of almond flour
1/2 table spoon of cinnamon
1/2 table spoon of baking powder
50-100 grams of dark chocolate

Oven: 175 degrees.

1. Mix bananas and the melted coconut oil.
2. In a separate bowl mix together all remaining dry ingredients and add to the liquid mix.
3. Chop up the chocolate and add.
4. Click out little rounds and bake in a 175 degrees for around 15 minutes.

Baking love

Tuesday, September 10, 2013

Baking Therapy

What is it about baking that makes it the favourite activity for so many women  around the world? Baking for me is creativity in its best form. Kitchen love. A chance to breath. And sometimes it can be healing. Just for a short moment, all that matters is chopping up dark chocolate chips, creaming egg and sugar and getting the perfect crust.  Baking is something that can seam so insignificant, and that at the same time is so important. I

"Gardening is cheaper than therapy and you get tomatoes" I read somewhere recently. True. But even better, baking is cheaper then therapy and you this case saffron biscottis. And ginger snaps!

Monday, September 9, 2013

Tomato Pepper Carrot soup with fresh basil

Soup season is here and I am ready!  Soups are so much fun to great for warming your body up and feeding it some good veggies and cooking love.

This is a easy, healthy and warming soup for a rainy day:

You'll need (for 2):
1 red pepper
2 carrots
2 small shallot onions
1 large tin of chopped tomates
2 cloves of garlic
Organic Vegetable  Stock, I used Rene Voltaire's version with no artificial supplements (
Olive Oil, Sea Salt, Black pepper
Herbs to taste, I used dried thyme (from my own balcony) and fresh basil

1. Chop up all vegetables finely and gently fry til golden in a large pan.
2. Add the canned tomatoes, vegetable stock and a splash of water until it all looks like the right consistency. Let simmer for around 15 minutes until all vegetables are soft.
3. Use a hand mixer to blend the vegetables to a smooth soup.
4. Flavour your soup to taste with salt, pepper and herbs.

Kitchen Love

Sunday, September 8, 2013

Zurich Spots - Degenried Restaurant

A nice Zurich excursion is the area up by the famous hotel Dolder. With views and nice walks to offer, its a very good choice for a stop on a sunny Saturday like the one we just had.

Me and <3 drove up for some lunch and a walk before my yoga class. There is a little lovely swiss restaurant on Degenriederweg, indeed named Degenried (, that's definitely worth your time. I picked the Degenried salad with Parmesan, dried ham, pine nuts and dried apricots, a good pick! Yummy bread and yummy dressing too.

Strawberry Orange Juice

For a saturday morning, its perfect with a break from juicing (and in our house, its also important to have something that matches with our weekend treat - fresh croissants from the bakery downstairs).

To match the sunshine I tried strawberry mixed with classic orange. Success!


Restaurant La Salle in Hardbrucke in Zurich is my and <3's favorite and we have clearly decided to save the visits there: its only for special occasions. Like anniversaries.

They have a starter that I just have to order each time Im there: Scallops with avocado and mango.
Pure perfection. When its still too long to the next visit, I have tried to recreate it at home, which actually was not too far off from the yummy original.

For 2 you can use:

8 scallops
Olive oil
Balsamic vinegar

1 avocado
1 mango
Some green leafs
1 lime

Simply sear the scallops 1-2 minutes per side (that's actually the only part that actually is not super simple as they need to be perfect).

Finely chop avocado and mango and blend together with some sea salt and fresh black pepper to taste. Add a splash of lime, and if you are in the mood, some fresh red chili and/or cilantro.

Split over 2 nice plates (this is my Mateus beauty I got for my 30th birthday) and top with the scallops and a drizzle of creme de balsamico.

Kitchen Love

Friday, September 6, 2013

Classic Green

Ten points for juicing this week! This is another one of my green creations to kickstart the day. 

You'll need ( for 2) 

3 handfulls of spinach
1 large piece of ginger 
1 lemon 
2 green apples
1 carrot 

Cut up - juice - serve and wake up!

Juice love 

Simple and beautiful

Does eating (or life) get any better than this ? Simplicity meets flavour perfection and summer!

This is not so much a recipe as a reminder of how amazing a caprese salad can be. But. There are so many variations of this classic out there that defiantly not is worth my attention. There is a lovely quote by Nigella Lawson along the lines of "the thought of wasting a meal on something I don't want to eat is to horrible for me to even consider". This can sometimes be the case for this dish. Sour tomatoes and rubbery mozzarella.

My version is slightly better.

For 2:

Carefully split a dozen or so of cherry tomatoes. Good ones. Put them on a beautiful plate (Important) and gently pull a part 3-4 pieces of buffalo mozzarella (the better the cheese, the better the dish). Add beautiful leafs of fresh fragrant basil. Sprinkle with your best olive oil, balsamic vinegar, sea salt (Fleur du Sel is yummy) and freshly grounded black pepper. If you made it all with love it will be one of the nicest things you'll eat all summer.

Kitchen greetings

Sunshine Juice

The battle between my double personality of gourmet baker  and veggie-loving yogi continues. During the weekdays I try my best to stay to the later one. A part of that plan is to move all the creativity I want to spend baking to create other and more heathy juicing!

My number one trick when it comes to actually using you juicer is very simple. Give it a place on your kitchen counter. I have even moved away my Nespresso maker in order to make space! 

Yesterday I made a sweet and yummy creation to match the lovely weather - Sunshine Juice!

You'll need: 
3 large handfulls of spinach 
2 apples (I picked sweet and red ones) 
1 handful of blueberries
1 large carrot
Half a lemon 

Instructions (do you need them?): Put all ingredients through your juicer and enjoy immediately!

Monday, June 3, 2013

Vegan Vanilla Rasppberry Cupcakes

Oh dear, you can tell you have not been blogging in a while when you simply cant think of a better headline than "Vegan Vanilla Cupcakes"! But thats indeed what I did bake this evening, actually for the simple reason that I did not have anything else to do... Cold and raining Zurich.

So for these little yummy bakes, please follow these basic steps and you are in happy baking bliss...even its only monday!

1. Mix 1 cup of flour with 1/2 cup of sugar, 2 tea spoons of baking soda and a pinch of salt. 
2. Add 2/3 cup of soy milk (or milk product of choice), 1/3 cup of natural oil, 1 table spoon of pure vanilla extract and half a teaspoon of apple cider vinegar. 
3. Mix together until no lumps.
4. Top with 3-5 fresh raspberries
5. Prepare 8-10 cupcake forms and fill each with 2/3 of the batter. 
6. Bake in 180 degrees for about 20 minutes.

Set to cool and frost as desired. Lemon would be my pick!

Friday, May 31, 2013