After a very long break I will start again now to add a new recipe on my blog. Please forgive you had to wait so long for it. The last weeks and months were just crazy in regards of travelling and work. It was too much and so I decided to put my blog on hold for the moment.
Additional to that I was also going to a big phase of chance for myself. As I have told you before I was eating very clean and very healthy, sugarfree, reduced carbs, no white flour, no white rice, no white bread, minimum preservatives and only good fats. In general you would think that I am a very healthy person. I was also doing lots of sport activities, I run my first half marathon and I was thinking to run a marathon…
…What I forget was my mental health. While I was pushing my body for sport activities to stay fit and eating only healthy my mind got sick. I needed to control everything I ate. I was always choosing the healthiest opion in the Restaurant, not what I actually liked. I would never follow my cravings.
The last months I started to make a change. I follow my cravings! And I mean all of them! I ate last weeks more chocolate than I had the last 5 years and I rest my body.
But guess what… even being not so healthy and doing less sport and becoming bigger I am more happy. The key is I can go again to social events without being scared about the food. If a friend baked a cake I don’t need to reject it anymore but can enjoy it and ask for another piece. If I want to eat a Hamburger I can just do it. Life is so much easier and more enjoyable than it was before. I am not longer limited on food, my bodyweight and what my body looks like. I realize that there is so much more!
However no worries, I will keep posting healthy recipes. You need all the good nutrition’s, healthy fats, good carbs and vitamines. My recommondation is only that you should also allow yourselve to have a piece of chocolate or a pizza, if you want it and not think about the calories, the sugar or the fat. Listen to your body, he knows best what you need in this moment.
But now let’s focus on this amazing recipe I made last week for catering. They loved it so much and I promised to add the recipe on my blog. So here we are and this is the recipe:
Lately I bought a big bag of grounded poppy seeds. It was a special offer and I couldn’t resist! I love poppy seeds in all variations however grounded poppy seeds can’t be stored too long because the fat they contain can turn rancid very quickly. I recommend buying whole poppy seeds and grinding them yourself if you have an appropriate mill at home. As I don’t have a mill which can handle fatty ingredients and I have to buy the seeds already ground. The poppy seed marzipan muffins recipe includes a big amount of poppy seeds but no need to worry about the addiction potential which you hear so often in association with the poppy seed. The addicting opium is mainly in the milk like sap of the poppy.
Poppy seeds are really good for your heart, muscles and brain. Poppy seeds are rich in iron, calcium, magnesium, potassium and protein. The poppy in Greece is a symbol of fertility because the ingredient papaverine in the poppy seeds benefits the blood congestion in the male’s penis and their virility.
Now the sugar-free marzipan can be a challenge to buy in a store. I recommend to buy it either online or try to make it on your own. There are multiple recipes in the internet for self-made marzipan but I have to admit that I never tried to make marzipan and just bought it. I was lucky to find sugar-free marzipan in an Irish and German shop. One was made with honey the other one with isomalt sweetener. The honey marzipan was definitely the better one and the one I would recommend.
I made this recipe and brought them to work. My colleagues loved them and couldn’t believe the health benefits. They even asked for the recipe which is always the biggest compliment. So even if your friends are not so much interested in a healthy lifestyle you just need to find the right recipes and they won’t even notice that you brought them a healthy dessert.
Here you can see the two different marzipans types I was using.
Just form little pancakes, place the chocolate in the middle and form a little ball.
Mix all the ingredients for the dough.
Fill half of the dough in your forms, place the marzipan balls in the middle and cover with the remaining other half of the dough.
When you eat them straight from the oven the chocolate is still liquid which is really tasty. You can store them in the fridge up to 2-3 days. Just take them out half an hour before you eat them otherwise the chocolate core is really solid.
After a long break I have found time to post some new recipes for the my homepage. I have been travelling a lot in the last weeks for private reasons and also for work. Additionally I have the little problem that during the week it’s always dark. In winter season the days are short in Switzerland. When I leave home in the morning it’s dark and it’s again dark by the time I come back home. As a result I can cook lovely menus and bake the nicest treats but the pictures never look appealing. To take some nice pictures I need daylight or a additional camera equipment. For now I don’t have it and as a result I can take my pictures only at the weekend.
What I want to tell you with my little introduction is sorry that you had to wait so long for the next recipes. I will try to improve in the future.
The mushroom schnitzel is a really good method to use old bread. If you can’t eat gluten, make sure it is a glutenfree bread. The mushrooms I was using were portobello mushrooms. They taste like champignons but they are bigger so you can have proper schnitzel slices. However I made this recipe before with oyster mushrooms and they were also delicious.
Soon it will be christmas and some of you might look already for the menu. This is a really simple dish and might be a perfect light vegetarian starter. Or it might be even nice to make a small batch of mushrooms with the yogurt and place it on top of some lettuce leaves.
Recently I made these cookies and asked my boyfriend: “Do you like the cookies? This is one of the new recipes I developed for the Natural-Moogs Hompage.” .
You need to know, we made an agreement that he should be always honest with me at least in regards to my new recipes. I said to him that I prefer an honest opinion even if it might be disappointing for me at the first moment but I never want to post a recipe which doesn’t taste good. This was a hard school for him, because my boyfriend is Irish. There is one thing you need to know about Irish people: They are the politest people in this world!!! They would never intentionally hurt your feelings or speak badly about something. Even if they have to say that something went wrong or in my case that it doesn’t taste good or smells disgusting, the Irish would find the nicest words to say it in a really kind way.
Me, being a German, say always straight out what I think. You would always know if I like something or not. We are both born in Europe but already here we have cultural diversities. Interesting or?
However I made this cookies and asked my boyfriend:
– Do you like the cookies?
– They are rich!
– Yes okay, this is due to the cacao powder, but do you like them?
– Hmm yeahhh, they are okay.
– No honestly, do you like them or not?
– Maybe they are a little bit dry.
Okay, I think I got my answer, he doesn’t like them too much :-).
After his comment I didn’t want to post this recipe and decided that I just eat the whole batch myself and I did… I ate all 50 cookies and additional 50 cookies because I made 2 different batches to adjust the recipe. So in total I ate about 100 of these cookies.
I freezed them all and every morning I took out 5 pieces and ate them as snacks during the day. I have to say that my boyfriend is right, they are rich and a little bit dry but I loved them! I always had them along with some coffee or tea. I liked especially that they are a little bit dry. Together with the hot drink the cookie softens in your mouth and gives you a long lasting chocolaty flavor. So yummy!
I was struggeling with myself for some weeks now but finally I decided to post this recipe and let you know that the cookies are rich and a little bit dry but if you love the healthy and long lasting chocolaty flavor in your mouth these cookies are a must!
Peach is in season at the moment but I don’t like the furry skin of a peach however I love the flavor. Do you have the same problem? Now here is the perfect solution… make yourself this lovely peach smoothie bowl! You get all the benefits of the peach, including the lovely flavor but you don’t need to peel the peach or get over this furry feeling in your mouth.
This is a light and tasty refreshing summer breakfast and you can just go crazy with your toppings. I used here raspberries, coconut flakes, cacao nibs, chia and pumpkin and hemp seeds.
Close your eyes while eating… it taste just amazing. Peachy soft ice for breakfast which is just melting in your mouth. This smoothie bowl is one of my favorits and I had plenty of them the last weeks and got obsessed.
In a previous post I wrote how I love a little crunch in my breakfast bowl. It has been really warm summer and I find myself craving a fruity summer crunch. Sometimes nuts just do not cut it and store bought granola often contains quite a lot of sugar therefore a new challenge, to create my own granola!!
This crispy granola combines all the favours of summer in one bowl. The strawberries, crunchy baked coconut flakes, mulberries and all slightly sweetened fills your mouth with summer freshness. Adding pumpkin seeds for a little crunch gives a subtle hint that autumn is just around the corner.
This granola can be made using millet flakes or oats, I chose to use millet flakes thus making the ganola mix gluten free. Feel free to get adventurous with your fruit mix too, depending on what dried fruits are available. With a little creativity you could make your own favorit granola.
The summer has arrived in Switzerland!! In this heat I cannot help craving some ice-cream! However the ones you can buy in the shops are usually loaded with sugar. Of course I would enjoy them while I eat them however straight afterwards I would regret it.
This banana ice cream is the perfect solution! It’s as sweet and smooth as ice cream, really quick to make and you can add all the flavours you like. If chocolate ice cream is your thing, just add some cocoa powder. If you like something a little more adventurous, try adding peanut butter, nuts or dried fruits. It really depends on how you feel on the day.
I choose to go for a pure raw banana ice cream with a fruity sauce. Actually I first wanted to have blueberry sauce with it (you might have noticed that I love blueberries) but then I saw the blackcurrants. They were locally, organic grown fruits while here in Switzerland unfortunately blueberries are always imported. So the decision was made, to try this amazing recipe with blackcurrants, but remember feel free to vary the fruits with any other kind of berries. You might just want to taste your sauce before adding too much sweetener in. For blueberries or strawberries you probably do not need any sweetener. Feel free to change your sweetener, If you do not have stevia at home, syrup or honey are always great natural alternatives.
Blackcurrants have their season between June and August. Their nutritional values are the best of the local grown fruits. These berries have anti-inflammatory characteristics, they can obscure cancer and regulate your blood pressure and support your immune system. They also contain lots of vitamin C and flavonoids. This combination creates an anti-oxidative protection for your whole body from free radicals.
The blackcurrants are cooked in my recipe and thus loose most of their vitamin C in this process. If you want to benefit from all their nutritious values you should eat them raw.
If you have some leftover sauce or if you cook double the quantity you can add later another tablespoon of chia seeds and make an amazing marmalade. However it’s not as long lasting as normal marmalade and needs to be eaten in the next days.
Even if it looks like we won’t have a real spring this year, I want to bring the spring to your table. This morning at the market I found some rhubarb. The best way to keep rhubarb after buying is to wrap it in a moist towel and place it in the vegetable draw in your fridge.
Did you know that rhubarb is actually a vegetable? So this is essentially a vegetable cake. Rhubarb belongs to the knotweed family and is related to sorrel. You need to cut of the leaves and the end off the stemp. Inside the leaves of the rhubarb is oxalic acid. Oxalic acid, is toxic and in large doses it can cause a feeling of sickness and circulation problems. Note that in the stems are smaller volumes of the oxalic acid.
Thicker stems should be peeled before slicing as the peel contains most of the acid. The riper the rhubarb when picking the higher the amount of the oxalic acid. That’s why you shouldn’t rhubarb after June. In your body the acid combines with calcium and can cause kidney stones or damages at your teeths or bones. However you don’t need to worry if you have a balanced diet. Your body will exude the acid with all the liquids you are drinking. So please eat it anyway! Rhubarb has many more advantages than disadvantages. It contains numerous vitamins, especially vitamin C and potassium, which are good for your immune system and digestion. In the chinese medicine rhubarb was used for detoxification.
Now that it is clear why this cake is just amazing (in regards to taste and health), we come to the part of the preparation. The cake is really easy to make and it takes about 1,5 hours. My cake form is by the way 24 cm. If your form is bigger, just buy a little bit more rhubarb and prepare more of the cake base. The vanilla filling is also sufficient for a bigger form, it will be a little bit flatter.
I ate my cake in 2 meals (1x breakfast and 1x lunch). Luckily the rhubarb season is not yet over and I can make it again within the next days. Hope you will eenjoy it as much as I do.
Often I come home late in the evenings, usually I am very hungry and want a healthy dinner which can be quickly prepared. Tonight being no exception, on the way home I thought about what ingredients were left in the fridge. There wasn´t a lot, only 2 eggplants. Recipes involving eggplants are time consuming, from extracting the water by salting for half an hour before even starting the cooking process. Not being one for waiting around when I´m hungry a fast-food eggplant solution was required- the solution is called “eggplant spaghetti”.
This is a quick dish and did not taste like an emergency solution but surprisingly rather tasty. We liked that this “fast-food approach” really retained the eggplant flavour.
Recently I have experimented with this dish substituting the coconut oil for sesame or peanut oil. Both work very well, but the flavors of these oils are stronger than the flavour of the eggplant and the dish loses some of the intense eggplant flavour.
I admit, I love breakfast and especially the sweet versions. My boyfriend once in a while enjoys his traditional Irish breakfast of bacon, sausages, beans, scrambled eggs and toast. I myself rather prefer a big portion of fruits with yoghurt and granola or a self-made Bircher-Muesli. Smoothies alone do not satisfy my morning hunger, they can be great for people on the go but I am a breakfast person and smoothies always leave me looking for something more, something I can chew. For this reason I love to add some crunchy ingredients into my breakfasts, topping like nuts, granola or nuts are great!
Usually I get up very early in the morning (also on weekends). On weekdays I have breakfast around 7.00, at weekends I like to eat breakfast with my boyfriend and so resist waking him for breakfast until 07:30.
During the week we have to leave the apartment early in the morning. Therefore it’s practical to prepare a breakfast that you can just grab and eat on the way. Satisfying on the go solutions can always be found in muesli, muffins or chia-pudding are all perfect for that purpose.
With this dessert come breakfast the “Pear Belle Helene” is one of my favourites. I love the combination of pear and chocolate! Not forgetting to add some “crunch” in goes some caramelised walnuts along with cocoa nibs or small sugar free chocolate pieces.
The pear belle Helene Dessert for breakfast. Can life be better? Only with a little cream topping!