Week IV of Eating Raw: Fruit Skewer Boats!

Fruit BoatPic by Franzi.

Yes, I am a cheater. I cheated myself through the whole Monthly Challenge of Eating Raw. What can I say? Eating raw is just not my cup of tea… So, why should I change my “cheating” strategy in the last week of the challenge? I won’t: Fruit skewer boats may better suit a kids birthday party than as a proper “meal” … but hey, at least they are raw ;).

Recipe: Makes two boats.

Ingredients: 1 blood orange, 1 banana, 1 kiwi, 2 pears.

Preparation: Peel and cube the blood orange, the banana, the kiwi and one pear. Put fruit cubes onto skewers and peak them into the other halved pear.

Enjoy!

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Week III of Eating Raw: Goat Cheese-Stuffed Dates!

datesPic by Franzi.

Week III of eating raw. Oh, I am impossible bad at this …and maybe a cheater? This week I only made dates stuffed with creamy goat cheese. It’s delicious, maybe not a whole meal… but still delicious.

Recipe:

Ingredients: Dates, goat cheese (cream cheese).

Preparation: Simply half-cut open the dates, take out the stone and stuff with goat cheese.

Enjoy!

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Week II of Eating Raw: A Peanut Butter-Banana Dip!

DipPic by Franzi.

I know, I know … I already hear you saying that vegetable sticks and a dip is not a REAL meal. But I don’t care. We are in week two of my monthly challenge of eating raw. This was my dinner yesterday. Some days simply require fast acting …and this (raw) dip is prepared very fast :).

Recipe:

Ingredients: App. 4 TblSps peanut butter, 2 TbSp crème fraîche, 1 ripe banana, a dash of honey.

Preparation: Squeeze the banana with a fork, then mix with the other ingredients until a smooth texture is reached. Season with honey. Serve with vegetable sticks (carrots, cucumber …or crisps ;)),

Enjoy!

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Eating Raw – Week 1: A Salmon Wrap!

Salmon WrapPic by Franzi.

My first week of eating raw!! Is smoked salmon raw?! I decided it is. …And realized a big advantage of this certain diet: The preparation takes only a few minutes! Yeah, so let’s start into the second week.

Recipe: Serves 1-2.

Ingredients: 3 big salad leaves (washed and dried), 200 g sour cream, 2 TSps horseradish, 3 TSps seeds (sunflower, pumpkin, whatever you like – I used a mix), 1/2 TSp salt, pepper, 125 g smoked salmon, 1/2 cucumber (peeled and cut into sticks), 1/2 avocado (cut into sticks).

Preparation: Mix the sour cream with the horseradish. Season with salt and pepper. Spread cream onto one salad leaf, top with salmon, one cucumber and one avocado stick. Add an additional bit of cream and top with seeds. Fold into a wrap and…

Enjoy!

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Eat Something New – Week II: Smoked Salt … in a Veggie Burger!

Smoked SaltPic by Franzi.

Last weekend I had to visit some foreign supermarkets to do some research for an article. Among others, I also went to an Italian one and found…”Sale Marino Affumicato con Legno Italiano” (aka sea salt smoked with Italian wood). That’s what its description says:

“It is smoked during 8 hours with the best wood of Chestnut and Walnut without adding chemicals. It is perfect with entrecote steaks, hamburger, steaks, grilled meat, turkey and chicken.”

Since I am not a big meat lover (like you certainly already know), I decided to try the salt in my monthly challenge of eating something new with a veggie burger. The burger was delicious and it really tasted slightly smoky, but it is well possible that this was because of the patty I used and not only because of the salt. Anyway, at least the salt has a cool color 😉

Recipe: Serves 1.

Ingredients: Smoked Salt (or sea salt), one ciabatta bun, ketchup, 1 unripe spelt grain patty, 1 minced onion, fresh grounded pepper, 1 sliced gherkin.

Preparation: Simply put all your ingredients at the bun. Put it into an oven and bake for app. 10 minutes at 200 °C. Done.

Last week I tried grains of paradise!

Enjoy!

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A Monthly Challenge: Eat Something New!

Eat something newPic by Franzi.

Let’s start into the fresh year with a new monthly food challenge. During the next month I will try to eat every week a dish that contains at least one ingredient I never tried before. There are endless options for our daily meals and today’s supermarkets offer all sorts of ingredients. Nevertheless, most days I am eating the same dishes: Pasta with tomato sauce, pizza, potatoes,…  It’s time to introduce some new tastes into my kitchen. Maybe a fruit I never ate before? Or a new spice? Let’s see how this challenge will go on.

Any suggestions which ingredients I should try out?

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Week III of Eating Sustainable: Post aus meiner Küche (aka Mail from my Kitchen)!

PAMK2Pics by Franzi. Clockwise: Onion Jam, Marinated Goat Cheese Pieces, Pickled Cucumbers, Rye Bread, the ready package.

It’s already week three of the monthly challenge of eating sustainable. This week my kitchen activities were dominated yet again by Post aus meiner Küche. This time the device was to “together it tastes better”. – Meaning everything was allowed because it was such a wide topic. I decided to prepare some delicious treats for a dinner with friends and thereby I tried to have the words “local”, “healthy” and “seasonal” in my mind. Here’s what I made:

Onion Jam

Roast 500 g diced onions with 20 g butter in a small pot. Season with pepper. Add 150ml aceto balsamico and let it cook for 30 minutes on a medium flame with the lid on. Add 250 g sugar beet syrup, some cumin, cinnamon and pimento and cook for 15 minutes. Fill the hot onion jam in clean twist-off jars and immediately seal it.

Marinated Goat Cheese Pieces

Carefully heat 500 ml olive oil. Put 8 small pieces of goat cheese into clean twist-off jars. Add one bay leaf, one garlic clove and some fresh thyme and rosemary to each glass. Carefully (The oil will cook in the glasses!) fill the jars up with the hot oil. Seal them and store the jars for several weeks in your fridge.

Pickled Cucumbers

Cut a handful fresh cucumbers into pieces, dredge them with salt and let rest for 3 to 4 hours. Then dry them with a towel and put them into a twist-off jar. Add thinly sliced horseradish, dill, some savory, some peppercorns and 3 bay leaves. Heat 1 l brandy vinegar with 1 l water. Fill up the jars with the hot vinegar-water mixture and seal them immediately. Store for some weeks at a cool place.

Rye Bread

Mix 500 g rye flour, 1 package baking powder, 1 TSp salt, 1 TSp caraway and 375 ml water in a big bowl (add some more flour until a non-sticky consistence is reached). Form a loaf and spread with some water. Bake 50-60 minutes at 175°C.

Enjoy!

P.S. Hugs to my exchange partner Annika from Schaefchenwiese. She made me the breakfast version: Strawberry-Aperol Jam, Currant Loaf, Cappuccino Balls and Strawberry-Rhubarb Compote.

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Week II of Eating Sustainable: Cucumber Time!

cucumberPics by Franzi: Left and middle: Cucumbers & potatoes in mustard sauce. Right: Braised cucumbers.

Week two of the monthly challenge and another seven days of eating sustainable (local, seasonal & healthy) are already over. Berries still play a big role in my current diet, but this week I discovered that it’s also cucumber time! Oh, and how I love my braised cucumbers! It’s a dish that reminds me always of my childhood. But you may do so much more with cucumbers – for example this delicious recipe:

Cucumbers and Potatoes in Mustard Sauce

Ingredients: 1-2 big country cucumbers (peeled and diced), 400 g potatoes (peeled and diced), 1 minced onion, 2 TblSps oil, 1TSp mustard seeds, 1 TblSp mustard, 100 g sour cream, 2 TblSps flour, 150 ml vegetable stock, salt, pepper, sugar, a handful of dill.

Preparation: Fry the diced potatoes, cucumbers and minced onions for 5 minutes in the oil. Add mustard seeds and mustard, fry for another two minutes. Mix the sour cream with the flour and add together with the stock to the vegetables. Season with salt, pepper and sugar. Boil up and let it cook for 15 minutes on a medium flame. Add the dill and season to taste. If you like, serve with (tofu-) sausages.

Enjoy!

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Recipe Round-Up! …& Result of the Monthly Challenge to Write a Food Diary!

Lately I stumbled upon a bunch of delicious looking summer recipes. With healthy dishes as well as sweet treats they are a wild mixture, but since I’m craving for every single one of them, I decided to share them with you anyway.

Okay, this was the fun part of today’s post. Now we come to the hard facts … and my Monthly Challenge of Writing a Food Diary.  I made it … for exactly one (long) week. Then I was incredibly unnerved with remembering every single bite and decided that the challenge was over. What I hoped for with this challenge was that I would realize some hidden food traps of mine and that it would support me in developing a healthier lifestyle. The problem only was that I didn’t discover any food traps and that at the end of the day I very seldom had a big epiphany about my food choices. I try to eat in a conscious way anyway – so there were no real surprises. And isn’t this a very positive outcome? –  I am aware of the my food choices. With or without a food diary.

green salad a beautiful messHealthy & yummi: Asparagus-Avocado Salad via A Beautiful Mess!

LykkeligSunny looking: Raspberry Buns via Lykkelig.

tasteRefreshing: Frozen Passionfruit Souffles via Taste.preserved_lemons_a_house_in_the_hills_2Store the summer for the harder (winter) months: Preserved Lemons via A House In The Hills.

peachsalad11Because summer means that the zucchini season has started: Grilled Summer Squash & Peach Salad with Manchego & White Truffle via Roost.

banana chips a beautiful messFancy: Sweet and Salty Banana Chips via A Beautiful Mess.

Done ;)!

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A Monthly Challenge: Write a Food Diary!

Food DiaryPic by Franzi.

Two weeks ago I wrote about Gretchen Rubin’s book The Happiness Project. One thing she recommended to achieve a happier and healthier lifestyle was to note down everything that one eats for a month. She tried this out herself and realized soon that she eliminated unhealthy food groups from her daily diet just because she did not want to write these things down and to admit to herself that she was in fact not eating as healthy as she thought. I believe that I will hate to write down everything that lands on my plate – I love to live spontaneous and this feels somehow inhibiting. But I have the strong feeling that my diet could do with a few tiny adjustments and such a ‘food diary’ would not allow me to cheat at myself anymore. Okay, let’s do it. In four weeks we will see if I mastered this challenge.

Wish me luck!

HAPPY BIRTHDAY, DAD!

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