A few weeks back I had the pleasure of meeting Albana from Amazonian who sell organic and fair trade açai in Switzerland. I’d tried açai before in restaurants/cafés but never at home so I was delighted to give it a go myself.
It almost seems a bit silly to write a recipe on how to do it as it’s actually so simple and there are so many different combinations possible, and no right or wrong way.
I’m super lucky because I have friends who love food as much as I do. So when we get together it is always a main topic as well as what we do when we’re together – eat.
Many of you might know Nadja as @mylifeisdelicious on Instagram as she has stunning photos of vegan food she makes. And I’ll let you in on a little secret: her food is as good as it looks! Today she’s sharing her vegan oat-chocolate chip cookies with us.
As summer has officially ended I stood on my balcony the other day looking at my little herb garden and wondering what I should do with all my basil…
I was pretty sure it was not going to survive the cold temperatures and I was going to have to eat a lot of tomato mozzarella salads to get through it!
Instead I decided to make my own pesto which I could stir into pasta, quinoa, couscous, onto bread etc. Definitely a more varied option!
As fall is slowly upon us and the mornings are darker and colder, warm breakfasts are perfect. Regular porridge is nourishing, warm and packed with fibre, perfect to kick start your day. However, I do feel like it’s a very wintery dish and sometimes it’s a bit too much.
And this is where quinoa porridge comes in.
I’m super lucky as I’ve grown up in a family that loves and appreciates good food.
We’ve always had home cooked meals and it was always important for us to eat together.
Now that we’re older and both my brother and I don’t live at home anymore, when we all see each other it’s usually over food. And I love and appreciate that.
Especially that they enjoy testing out new places with me and patiently wait while I take my food photos.
Thank you family! <3
This crazy heatwave in Switzerland has been leaving most of us spending as much time as possible outside and as little time as possible in time .
And cooking would require me to be inside…
Hence, I make sure all my meals are quick and easy and I make enough to eat the next day (gives me one extra session outside!).