Tag Archives: healthy

Rose infused vinegar

8 Jul

You probably saw that I’m currently on holiday on instagram. I’m having the time of my life so far: eating well, exploring nature and learning new things (I’m currently into wild herbs and flowers and what you can do with them). This brings me to today’s post. I never forget you – even if I’m on holiday. Don’t worry. How could I?! I love to take you along! But before I show you pictures of where I’ve been and what I’ve done, I love to share a very easy recipe for rose infused vinegar with you.

how-to-rose-flavored-vinegar

All you need is:
– 2 handfuls of rose pedals
– 1 litre white wine vinegar

Put the rose pedals in bottles and top it off with vinegar.

peonie-rose-infused-vinegar-summer-salad

Let it infuse for 2 weeks somewhere bright and shiny and sieve it into sealable bottles.

homemade-rose-infused-vinegar

The rose pedals come from my moms garden and some of the tiny flowers looked like hearts. Aren’t they the cutest?

rose-pedals-for-vinegar heart-rose-pedal-vinegar

I already made a salad with this vineagar and it’s really good. The rose flavor is not overpowering but gives a nice depth and slight sophisticated flavor to the salad.

rose-infused-vinegar-recipe

Now after the strawberry vinegar this is my second endeavor in making vinegar and I love it! It’s so easy and quick and makes every salad (and in the hot months I eat lots of those) a special twist.

heart-rose-pedal-infused-vinegar

Try it yourself! It also makes a perfect gift for every foodie.

Now. Carry on!

Advertisements

Once a year.

25 Mar

If you read this blog for over a year, you probably know what day it is: it’s the best day of the year. At least for me. It’s my birthday. I can’t understand how some people can’t like their birthday. What’s not to like? People think of you, there’s chocolate and cake and you get to keep all the presents. In my book that makes a pretty good day. Like today.

Because I do want the people around me to enjoy the day as well: I made muffins for my work colleagues. I will celebrate this weekend with my friends and family but these delicious and (almost) healthy raspberry yoghurt muffins are for the people I spend most of my birthday with.

yoghurt-raspberry-muffins-recipe

If only they knew how easy and fast those muffins are…

All you need is:
– 300 g yoghurt
– 60 g oil (sunflower seed or rape oil)
– 120 g sugar
– 1 egg
– 250 g flour (I used a mix of 200 g plain flour and 50 g wholegrain)
– 1 Tbsp baking powder
– 1 pinch of cinnamon
– 50 g raspberries (I used frozen raspberries but you can also use fresh ones)

Preheat the oven to 200 ° C. Mix the yoghurt with the oil, egg and sugar in a bowl. Sieve the flour with the baking powder and cinnamon into the mixture until well combined. Pour the raspberries in and slowly work them in.

Line a muffin tray with paper cups and add the mixture into each one. Bake for 20 mins.

yoghurt-raspberry-muffins-with-tulips

I could gulp those little things in no time – and without a bad conscience. Perfect for a birthday – or actually any day. Now I’m off to have a (hopefully) great dinner with my boyfriend.

yoghurt-raspberry-muffins

Now. Carry on!

 

Fighting the cold.

19 Nov

Although it was beyond great that I had 26° C over the last two weeks, the drop of 20° C is something that my body struggles with. In order to keep me healthy I’m living of ginger lemon tea at the moment. It’s actually the hot version of this summer favourite – packed with Vitamin C and anti-inflammatory effects. Come at me, cold!

ginger-lemon-tea-with-honey-recipe

All you need is:
– juice of 1 lemon
– 2 Tbsp honey
– ginger (about the size of a walnut, cut in slices)
– 1 liter boiling hot water

Stir everything in a teapot and enjoy!

ginger-tea-health-remedy-recipe

To mix it up I add sometimes a bag of black tea as well. To get a little different taste.

Ginger-lemon-tea-cup

I’m still busy sorting all the images from my vacation but I hope to get a blog post up this week.

But for now. Carry on!

Last feeling of autumn.

12 Nov

Before I went on holiday I had this feeling that I’m going to miss autumn almost fully. It’s my favourite season (I might say that about any season once it’s here) but I tried to pack one last autumn day into my life. Of course the weather didn’t play along. The trees waved me with only a few leaves, the wind was more icy than fresh and the sun was playing shy behind the clouds. But as you know: I don’t let myself dictate by the weather! I decorated the flat seasonly appropriate (you will see this on Friday) and made me Honey Roasted Pumpkin with Feta. This is so easy to make and one of my favourite go-to recipes in autumn.

honey-roasted-pumpkin-with-feta-recipe

Now that I see the pictures I crave it once again.
All you need is:
– 1 Hokkaido pumpkin
– 2 Tbsp honey
– 3 Tbsp vegetable oil
– 1 tsp Curry powder
– 4 – 5 garlic cloves (through the roasting proceeder they become sweet and don’t make garlic breath)
– 1 tsp salt
– 200 g Feta cheese

Preheat the oven to 200 ° C. Cut the Hokkaido in sticks and peel the garlic cloves. Mix the honey with the oil, the curry powder & salt and pour it over the pumpkin. Mix it well and give it into a oven-proof dish. Roast in the oven for around 20 mins.

honey-curry-roasted-pumpkin-recipe

Crumble the Feta on top and serve with fresh Parsley and bread.

honey-curry-roaste-pumpkin

It’s so good and warms you from the inside. Not that I need that now. It still has around 25 ° C here in Tenerife. I’ll send some sun-rays along the way to you.

Now. Carry on!

%d bloggers like this: