Friday, May 27, 2016

breakfast bowl

It's Friday and tropical weekend ahead in announcement. Frozen fruit mix for breakfast topped with seeds and berries sounds like a good idea before spending joyful sunny days outside. Refresh your body with these super fruit, colorful 'desserts' and let it become a habit.

Fruit Mix
one avocado
one banana, frozen
juice of one orange 
three table spoons of Greek yogurt
tea spoon of runny honey

Mix all the ingredients in a blender and blend it well. Top with with extra berries, granola or/and seeds..  

1/2 banana, fresh
one handful fresh strawberries
tsp chia seeds 
tsp flax seeds
tsp coco nibs
edible marigold petals 
few fresh cherries 

Sunday, May 15, 2016

lunch on Sunday

creamy garlic and potato soup.. 
2-3 tbsp vegetable oil
green garlic (spring garlic)/6 stalks (use green parts as well) - chopped finely
spring onion/3 stalks (use green parts as well) - chopped finely
one medium red onion - diced finely
5 small potatoes
cinnamon stick
one bay leave
few pinches of grated nutmeg 
about 200 ml milk
about 1 l water
salt and white pepper to taste
fresh thyme for sprinkling

Heat oil in a saucepan over medium heat. Cook garlic and onions stirring often, until soft but not browned,  about 8 minutes. Season with salt. Add cinnamon stick, nutmeg and bay leave and cook for another 3-5 minutes. Add milk, water and sliced potatoes, bring everything to boil and cook for about 35-40 minutes until potatoes are soft. Pulse everything in a food processor until smooth. Season with salt and pepper.

..and sea bass fillets with lemon-pickled red onion
sea bass fillets
olive oil
one medium red onion, halved through root end, thinly sliced
lemon, zest and juice
fresh thyme
pickled capers

Preheat the oven to 200C. Place fillets in a shallow oven dish and season with salt, pepper and olive oil. Cover with the foil and bake for 15-20 minutes (depending on the size of the fillets).
Combine onions and lemon juice in a bowl. Season with salt, toss and let sit at least 30 minutes. Drain onion before serving and toss with thyme and capers.

What did you eat for lunch today?