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.
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.
This recipe is actually based on an old family recipe. When I was a child my family made sometimes a contest who can eat most of the fruit dumplings. I remember my record was 15 pieces. I loved them but I didn’t get them very often because they were not quickly made and need lots of preparation upfront. My recipe is easier, quicker and so much healthier than the original version.
The times when I had 15 dumplings are over. Now I am having only 6 or 7 of them but I still like them as much I did before. The original recipe contains lots of sugar, white flour and lactose. I worked on the recipe for a while and found finally the perfect mixture that tastes as good or even better the the original recipe. You can enjoy it without feeling bad afterwards and because they are whole grain they keep you full for a while.
The tricky part about this recipe is definitvely the dough. You have to make sure that it has the perfect consistency. If it won’t work the first time, don’t give up and try it one more time, it is so worth it! I would also recommend before you cook all dumpling at one time, make first one test-dumpling and cook this one first.
Another tipp, be generous with the flour on the working area and in the dough. You will regret it later if you want to save some flour here because the dough will be sticky and it will stick at the working area and the dumplings will fall appart while you cook them.
The very last tipp is to cook the potatoes one day ahead! That way they don’t contain so much water anymore and this makes your life so much easier.
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.
Very often I find a box of blueberries in my fridge. I simply cannot resist buying them at the market. Whenever I see them for sale I have to buy a box, I simply love them! They are so healthy and diverse, you can use them for sweet or savoury recipes to be eaten as breakfast, lunch or dinner. Blueberries are so healthy and full of nutritional value, the only disadvantage I can associate with them is that they are not growing locally here in Switzerland. They have to be imported from other countries and while I prefer to buy local grown fruits and vegetables for this amazing fruit I have to make an exception.
Another food stuff I could easily make an exception for are free-range eggs. A friend of mine recently invited us to their place for breakfast. They had so many tasty things on their table, but what I fell in love with were their free-range organic eggs. You wouldn’t believe how much better they tasted in comparison to eggs I normally buy in the supermarket. I was surprised how good a pure egg can taste. Naturally I could not leave without taking some eggs home to try out on some new recipes.
Coming back to the topic, I found yesterday I had prepared a smaller lunch than planned for my work colleagues. With the Blueberries and eggs in the fridge I decided to treat them with a little light dessert recipe I have had in my head for some time.
The dish combines stewed summer fruits, apricots and blueberries, with a light fluffy topping topped with almond flakes for that little crunch I love. The desert is so light it tastes like a clould which simply melts in your month.
You can serve this dessert warm or cold. Why not combine this dish with some sugarfree banana ice cream from this recipe?
I almost couldn’t stop my boyfriend eating the second half before I even had a chance to take this picture. Believe me, I have made him many desserts but this is his favourite so far.
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!