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Veganské

Stuffed cakes with cardamom & apples

15. October 2018

Stuffed cakes with cardamom & apples

It's been a long time since I'm going to write an article about how the whole Green Kitchen was, and I've already told that story in so many conversations, on my instagram and on the baptism of the book that I feel it all well you know. But I feel like probably not! And we are also convinced that such stories are never enough. That such a true and real story can help someone else bounce off and jump from the unknown to approach their dream. So I went into writing and probably tomorrow the article could land on the blog.

Fermented vegetables

7. June 2018

Fermented vegetables

I've been giving you fermented carrots some time ago, and since this is almost the same, it's probably useless to give you basic information, but you do not have to go back, so you have the essential points. Have you tried carrots? Or some other mixture? And how did you succeed?

Kombucha

24. May 2018

Kombucha

For a long time, I promise you an article on Kombucha.

Coconut Tapioca Pudding with Caramelized Coconut

16. March 2018

Coconut Tapioca Pudding with Caramelized Coconut

Have you met a tapioca pudding? It's a custard, like any other. So it is based on starch, but this time not potato or corn, but starch from manioc. Tapioca is therefore a starch from manioc, a healthy source of carbohydrates without cholesterol and unhealthy fats. Maniok is a larger longitudinal tuber, inside white, from outside light brown to coarse structure. He is also called Cassava, Yuka, and in Asia just Tapioka.

Fermented carrots

9. March 2018

Fermented carrots

Now the fermentation is so popular and I do not know if I'm going to list you all the superlatives. How fermented vegetables are a great source of all those beneficial bacteria that favorably affect brain, digestive and immune function. And I'm not even talking about enzymes, vitamins and minerals. The fact that such a vegetable is much more digestible for children ...: -DA just as I did. :-D

Multigrain Bread

19. February 2018

Multigrain Bread

For the last two years, I've been stuck a lot on the rye bread in the mold you find here . I bake it about once a week or two. There are always two pieces. It's terribly healthy, simple, even primitive. In form, so you do not have to stress that the loaf will not be a loaf, but a loaf ... It lasts long and is great as a toast! And so I so easily displaced the classic baking of yeast brewing in the bag. Occasionally I bought the amazing bread from Eskise or Praktika home when I had a way around, and I thought I'd bake again when I had a little more time now that it's really really wrapped up! But do you know what kicked me? Multigrain blend :-D! And suddenly the priorities have shifted!

Coconut yoghurt

15. February 2018

Coconut yoghurt

I think most people love to learn new things, tastes, habits, patterns, and cultures at all. All the people who love food are all the more traveling, because they are always opening up new colors of colors that can fill our hearts with happiness. I know that coconut yoghurt is not a revolutionary novelty, but because it is not commonly sold in our country, I have not met recently with one that would literally capture me. However, my curiosity and the likelihood of crawling racks and fridges in grocery stores, especially in foreign countries, has brought me to one amazing coconut yogurt. Then I tried another, and another, when I was dealing with a slight dependence on good coconut yogurt. And what else? Well, as a proper addict, I was wondering how I would advise at home when the resource would be on the opposite side of the globe in Bali ... So it was the development of a recipe for such a yoghurt that would resemble my one! You could watch it on Instagram in stories where I tried to share my experiments and failures in real time. :-)

Vegetarian Red Curry with Mungo Beans

7. January 2018

Vegetarian Red Curry with Mungo Beans

I found out that every kind of curry tastes much more on a legume base than with meat. And because the mungo is a very popular raw material for me, I bought it here in Indonesia when we made a big purchase right after arriving at the kitchen. Then I just combined the favorite ingredients and created this curry, which tasted so good that I did it twice in the next two weeks. At instag, you have reported a recipe, and so, even though I have completely dropped the job, perhaps as never before, I hurry to give you this recipe for this freshly.

Almond butter

5. December 2017

Almond butter

I'm giving you a quick tutorial for making almond butter just because you might want a recipe for Baskets stuffed with dates and almond butter . It's a recipe I never managed to finish. I have a few of those in my drawer. :-)

Salad from beluga and hairdresser

17. May 2017

Salad from beluga and hairdresser

I think every one of us will look at this healthier, lighter and perhaps detoxication diet at this time of year, and most of the day at work is the most sinister because we are fast-tracking something that is simple and not always completely healthy. So there was a theme to cook, prepare home for us to have something healthy, light and balanced on the second day at work. Even on instag, some of you are asking for such recipes. So I prepared two of them. They are both vegetarian, built on legumes and conceived so that they really taste great even the next day and even cold.