Fall is a romantic and sometimes melancholic season because change becomes so visible in the months from october to december. While we fetch our woolen sweaters from the back of the closet and suddenly get up in the dark, we witness the beautiful palette of reds, yellows and greens of the changing leaves. On a more delicious note, fall also presents us with a new range of vegetables and fruits: sweet pears, juicy apples and everybody´s favorite: the pumpkin. A good pumpkin soup is a fall essential that makes the waving good-bye to summer a lot easier. Here is my favorite, incredibly easy (and coconut-milk free !) pumpkin soup recipe.
Imagine everyone could eat delicious food and live a healthy life. Let me tell you what: it is possible. It’s not something only a small amount of people with the right genetic preconditions can achieve. It is something every one of us can do. At least that’s what Thea Blank claims. In our guest column she presents five thoughts that might challenge your conception of clean eating.
Happy sunday everybody!
As you might have noticed, Frieda has been absent for a while. Well, she is touring through the U.S. in search of the best burger joint in the country. Also, she will be a bridesmaid at a real American wedding. Can’t wait to see the photos! Before she’s back (hopefully with a lot of yummy recipes) I guess I will have to come up with something to satisfy our cravings for a sweet treat on a sunday afternoon.
This is what I did: I made a cheesecake out of a block of tofu. It sounds pretty gross, but I can assure you, it came out lovely! The texture is fluffy and the crust tastes like caramel melting on your lips. I made it with a type of shortcrust biscuit called Speculoos or Spekulatius, a traditional christmas cookie in Germany and the Netherlands. Speculoos are thin and crispy and they are flavoured with cinnamon, nutmeg, cloves, ginger, cardamom, brown sugar and white pepper (flavour explosion!). If you caramalize these biscuits and add a pinch of seasalt, the flavour comination really is stunning with the soft texture of the tofu filling. If you can’t find Speculoos in your country, just use digestives instead.
Hi y’all! It’s been a bit silent on here for a week but to make up for my inactivity I will share with you a stunning recipe for a fennel salad with clementine, mint, calamata olives, red onions and parsley. Did you know The ancient Greeks held parsley to be sacred?
Anyhow, I love this recipe because the ingredients themselves are not that fancy but when you mix them you get such an extraordinary, tasty and visually appealing result. As a plus, you can get all the ingredients during the cold season, but the dish tastes very refreshing and summery.