We only got one planet – #RethinkPlastic

I want to share some thoughts with you on a topic which is a lot on my mind for some time now. Our planet, the most vulnerable and yet unpredictable, complex and most beautiful thing we know and depend on. I want to talk about the negative impacts plastic has on our earth in several ways and how we manage to increase the severity of the problem day by day without trying hard enough to go into another direction.

Source: CWF – Canadian Wildlife Federation

Source: CWF – Canadian Wildlife Federation

We are producing more than 300 million tons of plastic and the problem of plastic pollution is growing exponentially every year. Half of this huge amount of plastic is designed for single use, while each year around 8 million tons ends up in our oceans. The crucial part of this problem is to understand the danger of continuing to perceive plastic to be disposable as it is an ultimate threat to human health and our planet. Will it become your personal choice to prevent plastic waste from entering the environment?

#RethinkPlastic

First of all, I recommend you to watch the award-winning documentary called "A Plastic Ocean" which has already contributed to make an impact while creating a global movement to #RethinkPlastic in many different ways. The documentary is featured on Netflix with executive producer Leonardo DiCaprio. Before watching this film I didn't really know about the severity plastic has on our ocean, on our food chain, on us, on our planet. In the following I have put together some short videos on certain topics cut out of the documentary, although I dearly suggest you to watch the whole film.

How does plastic affect our health?

In this video it will be explained what chemicals are released by plastics and what consequences this has on human life. The question remains, how do we do the right thing to protect our children?

How does plastic get in our food?

Plastic pollution is more than just an issue for marine life. As plastic debris breaks down into smaller particles, it's ingested by fish and other animals. When they do so, they are also consuming the chemical toxins attached to the plastic. These toxins pass through the bloodstream, bio-accumulation into the fatty tissue and around organs. When animals use the stored fat, the toxins circulate around the body, interfering with reproduction, metabolism, growth, kidney and liver function. And guess what? As we consume fish and other marine life, those same toxins are absorbed to our system – thus entering the human food chain.

How much plastic are sea animals eating?

In this video you can see some of the horrible damage being done to the beautiful creatures that call the sea home. Plastic pollution is a scourge that is doing damage to our oceans, marine life and humans alike. E.g. 276 pieces of plastic were counted out of a 90 day old bird. This plastic accounted for 15% of the bird's total body mass. If this would be translated into human terms it would be equivalent to about 12 pizzas worth of food inside of your stomach. How shocking is that?

So after watching the documentary "A Plastic Ocean" you will have the facts. Often we are aware of a problem (e.g. climate change, plastic pollution etc.), we know it exists, but we don't really act on it. We don't necessarily change our behaviour even if we know it would be better. Maybe we tend to think it doesn't make a difference if we change a specific behaviour or we might be too lazy, because we're used to the way we did it ever since? I don't know what the problem exactly is, but I am convinced that everyone of us can make a difference! Yes, everyone of us – you can make a difference! The only questions is: do you want to make a difference? Do you want to give up some of your habits which are super comfy? Are you willing to walk the extra mile although you don't have to? Are you willing to be part of the solution to fight the plastic pollution in our oceans? Actually, you are already part of the problem, why shouldn't you be part of the solution?

If we all make small changes, together we can make a huge difference in the fight against single-use plastic. plasticoceans.org has put together seven different possibilities that are super easy to implement immediately, such as:

How you can help: 7 easy things you can do to reduce plastic pollution

1. Stop using plastic straws: in the US and UK 550 million plastic straws are thrown away every day.

2. Skip the plastic bottle. Drink beverages from reusable bottles or mugs. Worldwide, over 500 million plastic bottles are being used every day.

3. Take your groceries home in reusable bags, not plastic. Worldwide, up to 1 trillion plastic bags are discarded every year.

4. Use cloth diapers instead of disposables. In the US, over 27.4 billion disposables are thrown away every year.

5. Ditch the disposable razor. In the US, over 2 billion are thrown away every year.

6. Give up gum. It's made of synthetic rubber, which is a plastic. Worldwide, over 100'000 tons are discarded every year.

7. Get the plastic off your face. Over 300'000 plastic beads can be found in a tube of facewash.

Make a difference: think reusable – not disposable, refuse single-use plastics!

This topic really touches my heart and I'm trying my best to think and act reusable and to refuse single-use plastics. It's not always easy, but I'm convinced that if we try hard ourselves and start educate others about the topic, we can make a difference. In my opinion, next to lots of individual actions more efficient and effective political actions and cooperation throughout the globe need to increase in order to fight plastic pollution.

What do you think on this topic? Let me know in the comments below. 

Lots of love, Fabienne.

Facts: plasticoceans.org

Mojito Booster

We all got to know what a hot summer looks and feels like during the last couple of weeks. From Sweden to Switzerland temperatures rise up to 35 degrees or more. During these days we all thrive to get some refreshments like a swim in the lake, delicious ice creams or a refreshing drink. I have created a simple and very easy recipe for you in order to refresh and cool down a bit – my Mojito Booster. The infusion of lime, kiwi and mint is not just very refreshing, it's obviously very healthy as well and provides your body with a bunch of vitamin C. Vitamin C is a very important vitamin for your body in the summer as it helps to protect your body from the heat in many different ways.

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Vitamin C can help prevent sun burns. As vitamin C is rich in antioxidants, it can protect your body from free radical damage. Your skin can be protected from the environmental factors such as the sun's exposure. Moreover, vitamin C supports your skin to be healthy and smooth and can even speed up the healing process of sun burn or other types of summer injuries. Last but not least, vitamin C also plays an important role in helping your body adjust to the heat in your environment. So let's not wait, grab the few ingredients needed and enjoy this Mojito Booster with lots of vitamin C!

Mojito Booster

Ingredients

3 limes, chopped
2 kiwis, peeled
1 apple, chopped
15 fresh mint leaves
250ml soda water
extra lime/lemon slices for decoration (optional)

(Makes: 2 servings; Preparation time: 10min)
Put mint and limes equally into two glasses and lightly crush these with a pestle.
In a (slow) juicer add apples and kiwis and press them through. Add soda water to the fruit juices and distribute liquid into the two glasses.
Add some ice cubes, top with some fresh mint leaves, lemon or lime slices and add beautiful paper straws. Serve and enjoy!

I hope you enjoy this refreshing Mojito Booster as I do. As a beautiful eye catcher, it's perfect to impress your guests as well.

Lots of love, Fabienne.

Rooftop Yoga Treat hosted by Less is more.

Do you want to do something good for your body and soul? 

Then our upcoming Rooftop Yoga Treat hosted by the lovely Less is more. might be the perfect opportunity for you!

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With the heat creating vinyasa flow from Hanne by FlowFabrik you will explore the healing energy of heart openers and backbends. As Hanne from FlowFabrik says: "heart openers or backbends are said to be able to help heal body, mind and soul. That's what we'll explore in this rooftop yoga practice. Expect a heat creating vinyasa flow where you will practice radiating love both in to your inner world and the world around you."

After a magical, heartwarming one hour yoga session, I'll then be happy to serve you a healthy, plant-based breakfast with lots of valuable nutrients to energize your body in order to glow and shine for the rest of the weekend! The breakfast consists of avocado on my sunflower-spelt bread, a new creation of my berry-cacaonibs-muffins – which haven't been on the blog yet–, a freshly slow-juiced Clean Green Glow Juice, lots of hydrating infusion water and organic coffee with homemade cashew and almond milk. Everything is made with lots of love and of course – natural always!

On top of that, you'll be able to enjoy a lovely view over Winterthur throughout your rooftop yoga practice, relax and meet other likely-minded people in a relaxed and cosy atmosphere.

We're all totally looking forward to seeing you on 26 May!

First come, first serve. ☀

Date: Sat, 26 May 2018
Time: 10am - 12.30pm
Location: Less' Rooftop Central Winterthur, Stadthausstrasse 91, 8400 Winterthur (map)
Included: 1h vinyasa flow from Hanne by FlowFabrik (all levels welcomed), healthy plant-based breakfast
Price: 50 CHF

More details here: https://lessismore.live/event

Lots of love, 
Fabienne.

Lessismore and her lovely headbands from local lama wool

Last Saturday my dear friend Alessia from lessismore launched her beautiful headbands in the cosy tailor studio Jael Signer located in Winterthur. Jael Signer is known for her handcrafted pieces such as bow ties, cosmetic bags, backpacks and tailor-made items of clothing which are directly sewed in her atelier with lots of love. There is no better place than this unique atelier to display Alessia's handmade headbands as their philosophies of appreciating handcrafted unique pieces, supporting local businesses and using local resources merge.

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With lessismore Alessia sends the clear message that "less is more". Today, we're often overwhelmed with information, consumption and we strive to get more and more. Often we tend to forget that the essence of life lies in the little, beautiful things and in order to be happy we don't really need that much. With her handcrafted headbands she exactly underlines this message of going back to nature and honest appreciation.

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Everything began as Alessia once lost her headband. She thought about buying a new one, but then decided to make her own. As she finished her first masterpiece, she was so proud of herself and people around her started wondering where she got it from. Her first orders came from friends and family as the word has gotten around of her making these beautiful pieces. In the beginning she used conventional wool, today her headbands are only crafted from local and natural lama wool. 

Alessia obtains her wool from Christiane Leibacher located in Elgg. Christiane lives her dream by owning her six lamas called Gusko, Kiro, Nino, Nepal, Ötzi and Rosco. For her headbands she only uses the finest quality of lama wool, which guarantees a superb and delicate product. Moreover, the lama wool is naturally processed and stays in its natural condition and colour. Her headbands are lovely unique pieces with attention to detail, handmade with love from local and fair lama wool. Perfectly in harmony with my philosophy of "natural always".

Lots of people were gathering around to celebrate Alessia's launch with delicious homemade mulled wine and other delicacies.

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I love this from the bottom of my heart. Thank you Alessia for doing what you love to do and sending the strong message of how we should more appreciate the little things of nature and life. I can't wait to soon wear my own cosy headband and stay warm during the upcoming winter days! If you want to be the owner of such a lovely piece as well or need a Christmas present for your loved ones, visit Jael Signer's atelier at Neustadtgasse 2 in Winterthur. For individual orders directly contact Alessia.

Jael (on the left) and Alessia (in the middle) wearing these beautiful lama wool headbands and Christiane (on the right) happy about the purposeful use of her lama wool.

Jael (on the left) and Alessia (in the middle) wearing these beautiful lama wool headbands and Christiane (on the right) happy about the purposeful use of her lama wool.

Next to my photos, Niels Epting captured the lovely atmosphere with lots of special moments. Check the video out here:

I hope you have enjoyed my first post about a local story that touched my heart. I'm happy to read your comments below about what you think of the whole idea and story. I wish you all a happy Sunday, 

Lots of love,
Fabienne.

My Sunflower-Spelt Bread

After some cold and grey days, the sun just came back and it seems to get warmer and warmer. Springtime calls for fresh and crispy bread like My Sunflower-Spelt Bread which can be topped with fresh ingredients directly from the garden. The bread is easy to make and just so delicious. The special thing about this bread is that it contains carrots and zucchini which provide the bread with extra moisture. With only clean and fresh ingredients, this bread is very healthy, vegan and provides your body with lots of nutrients. I love to top my bread slices with some fresh avocado, halved cherry tomatoes, fresh sprouts, a little sea salt and freshly grounded pepper. What I also love to do, is a classical "Avo on Toast" with basil pesto, freshly ground pepper, sea salt flakes, some chili flake, tiny splashes of olive oil and fresh basil. Try it yourself, I'll promise you it will be very satisfiying.

My Sunflower-Spelt Bread

Ingredients
300g spelt flour
200g whole spelt flour (or any other flour)
150g carrots, grated
100g zucchini, grated

150g rolled oats (glutenfree)
1 tbsp chia seeds
1 tbsp maple syrup (or: yacon
 syrup)
2 1/2-2 tsp himalayan salt
21g fresh yeast
300ml warm water, filtered
sunflower seeds as a topping
coconut oil for greasing

Preheat the oven (200°C) and grease a baking pan with coconut oil.
Resolve fresh yeast in warm water and mix until everything is liquid. 
Add all ingredients into a mixing bowl and combine everything well. Spread some flour on a clean kitchen surface on which you knead your mixture to a dough using your hands.

Put dough into a baking pan and top with some sunflowers.
Bake dough for ca. 50 minutes in the oven (200°C).

Cool down a bit, top it with fresh ingredients and instantly enjoy!

(Makes: 1 bread; Preparation time: 1h 10min)

I wish you all a happy day and a lot of sunshine!

Lots of love, Fabienne.

Naturally Fresh – Photoshoot for Gärtnerei

Recently, I took photos for Gärtnerei. Gärtnerei is a restaurant offering fresh and delicious salads, burgers, bowls, soups, juices and a great variety of deserts with vegetarian, vegan and gluten-free options. On top of that, they don't use any additives or crystal sugar. Their philosophy is inspired by the concept of gardening. Gärtnerei uses natural, fresh and mostly organic products from local farmers, as if their ingredients came directly from their own garden. They're not only passionate about bringing the freshest and most natural ingredients onto your plate to provide your body with lots of valuable nutrients, they're also concerned about the health and beauty of our planet. Gärtnerei uses only biodegradable packaging for their take-away products, which is a great step into the direction of more sustainability.

It was a lot of fun to take photos of their beautiful and colourful meals. Below you can have a look at a selection of their vegetarian and sometimes vegan options:

On this place I want to thank Gärtnerei for the great collaboration.

For more information visit Gärtnerei's website.

Do you feel the beet?

I absolutely love Sunday mornings, because there is enough time to enjoy the morning without any rush and prepare a delicious breakfast. On Sundays I always use either my blender or my slow-juicer for preparing juices, smoothies, pancakes, açai bowls and much more. This Sunday I craved a fresh cold-pressed juice with beets, carrots, lemon and ginger. These root vegetables in combination with lemon make up a refreshing and energising juice.

Beet-Carrot-Ginger Juice

Ingredients
270g beetroots
300g carrots
1 lemon, peeled
8g ginger

Simply cut the beets, carrots and ginger. Peel the lemon with a knife and leave white layer which is very healthy. Add everything in your slow-juicer and juice everything.
Mix and enjoy!

(Makes: 2; Preparation time: 10min)

This Beet-Carrot-Ginger Juice is not only naturally delicious – its ingredients mainly containing of root vegetables are very healthy as well: 

Beetroots: are not only beautiful in color, they're incredibly rich in nutrients especially in iron and calcium. Red beetroots have already been used for medical purposes in ancient times. Overall, they're very good for your liver and are well known for building red blood cells, purifying the blood and improving circulation.

Carrots: are best known for their high level of the cancer-fighting and immune-boosting antioxidant called beta-carotene. Additionally, carrots are also good in improving liver function, reducing inflammation and acidic blood conditions. 

Ginger: as the masterpieces of all roots are good for nearly everything and my go-to remedy when I don't feel very well. Ginger stimulates digestion, promotes circulation and warmth and is widely known as a remedy against nausea. 

Besides the juice I made a beautiful bowl of cacao-pear porridge topped with plenty of raw superfoods such as cacao nibs, desiccated coconut and freshly sliced pear. The recipe for the cacao-pear porridge is already on my blog and an adapted version of the Creamy Coconut-Chia-Porridge. It was so delicious and you should try it out as soon as possible!

I wish you all a relaxing and happy Sunday!

Lots of love, 
Fabienne.

Little Vegan Santas

It's nearly end of November and December is on it's way. Christmas markets are already welcoming their guests with hot beverages such as mulled wine (called "Glühwein" in Switzerland), hot chestnuts and other delicacies. I really love the cosy atmosphere in December with magical lights, beautiful fragrances of mandarines and spices, warming teas and cosy hours with friends and family. Obviously, December as the last month of the year is also a time where overall a lot is going on, most of us are running from one place to the other to get everything done and organised before the new year. However, it's very important to take a break from all of that even if it's for a very short time. I usually take this breaks to do something good for me and my surrounding. I love walking outside in nature, reading a book, listening to some music, having coffee and tea with good friends and doing sports or yoga. Or how about baking a few handsome Little Vegan Santas?

On December 6 we celebrate "Santa's Day" in Switzerland. On this particular day, "Samichlaus" and his companion "Schmutzli" emerge from their cottage in the woods to visit children at their homes. In comparison to the American version, where Santa is flying on a reindeer-pulled sleight, our Santa walks through the snow with his dear donkey. When Santa visits the children, they are expected to make a promise to behave better in the upcoming year and recite a poem. In return, "Samichlaus" and "Schmutzli" will leave a bag full of peanuts, walnuts, mandarines, ginger breads, chocolates and of course Santas made out of bread called "Grittibänz". Based on this tradition, Swiss bakeries always sell "Santas" during this time of the year and especially on Santa's Day.

My Little Vegan Santas are made easily and the perfect match to your favourite cup of tea and juicy mandarines. On top of that, they are vegan and a bit healthier than the usual Santas bought somewhere. For these Santas I used spelt flour (Type 630) because I love spelt a lot and you should try it too. Of course you can also use any other flour. Sometimes I also mix different types of spelt flour to have a slightly darker, more whole-grain-dough, but it depends on whatever you like. Additionaly I use coconut oil in this recipe, because of its healthy properties. As an alternative you can always use plant-based margarine, but please watch out not to buy the ones with palm oil on the ingredient list (Thanks!). But honestly, there is no reason to change this lovely ingredient in my recipe.

These little beautiful Santas were coming right from the oven. Can you imagine this incredible smell?

Little Vegan Santas

Ingredients
500g spelt flour (Type 630)
300ml soy milk (or other plant-based milk)
60g coconut oil, melted (alternative: plant-based margarine)
2 tsp himalayan sea salt

2 tsp coconut blossom sugar
20g fresh yeast

Coating:
a pinch of turmeric
some extra soymilk
dried fruits (raisins, cranberries etc.)

sugar crystals

Put the flour into a big bowl, add the coconut blossom sugar, salt and mix. Melt the coconut oil. Meanwhile dissolve the fresh yeast in the soy milk. If everything is ready, pour the coconut oil and soy milk with the dissolved yeast into the prepared bowl. Then with your clean hands knead the dough until smooth for at least 5 minutes – with a lot of love. The longer you knead, the better it will be in the end. After this exercise, put the dough back into your bowl and cover with a damp (not wet!) and warm towel. Place the dough somewhere warm, maybe in your bathroom and let it rest for about 2 hours until dough doubles in its original size.
Preheat oven to 180°C.
Mix a pinch of turmeric with some soymilk. After that, separate the dough into four eqaul-sized parts. Then use your imagination and creativity and form little beautiful Santas, using scissors to form the arms and legs. As a next step, use a brush to cover the Santas with the prepared coating (turmeric & soymilk) and decorate with dried fruits and sugar crystals. Put Santas in the preheated oven for about 20-25 minutes until dough is golden brown.
Cool Santas on a rack for a bit and serve immediately while still a bit warm.
Enjoy with love!

(Makes: 4 Santas; Preparation time: 30min; Resting time: 2 hours; Baking time: 20-25min)

On Santa's Day these Little Vegan Santas are best with some mandarines and nuts, a cup of tea and a couple of good friends – what a combination. Enjoy with love!

And remember: it's very important to take a break from stressful moments in every day life – even if it's for a very short time. So happy baking and relax.

Lots of love, Fabienne.

Creamy Coconut-Chia-Porridge

While it's getting colder outside, colorful leaves fall from the trees and days getting shorter, we definitely need to make sure to still feel at our best. On Sundays I usually treat myself with relaxation and a lot of things supporting my well-being and especially refuelling my energy for the upcoming week. Sunday mornings are made for slow starts into the day such as doing some yoga which is very relaxing and energising at the same time. My favourite breakfast on mornings like these is a bowl of Creamy Coconut-Chia-Porridge, which warms body and soul all at once. This easily and quickly made breakfast is full of goodness and can be topped and changed with whatever ingredients you have handy. I love to cuddle into my warm and comfy pullovers and blankets with a cup of tea, a nice read, some candles and this delicious bowl of porridge. Besides the cold weather, there are so many good things about cold winter days – especially on Sundays. How do you spend your Sunday mornings?

Creamy Coconut-Chia-Porridge

Ingredients
30g rolled-oats (optional: gluten-free)
200ml filtered water
4 tbsp coconut milk (or: soy-, almond-, hazelnut-, oat milk)
1 tbsp chia seeds
1 ripe banana, sliced
some pinches of spices (cinnamon, cardamom, vanilla powder – as much as you like)

1 tbsp almond butter
1 tbsp coconut oil

1 tsp raw cacao powder (optional)
1 tsp maple syrup (or not vegan option: raw honey)

Toppings: cacao nibs, bee pollen, desiccated coconut, fresh berries & fruits, goji berries, crushed nuts (almonds, pecans, cashews, walnuts) & seeds (hemp, sunflower, pumpkin, sesame), freshly grated turmeric

Try out: The combination of raw cacao-powder in the porridge mixture with freshly sliced pears and raw cacao nibs on top is heavenly delicious. Try it out as soon as possible! :)

Put the oats in a pan, add the water, coconut milk, chia seeds, sliced banana and spices. Stir under medium-high heat until everything is combined well. Cook for about 10 minutes until mixture begins to thicken and liquid is absorbed well. Add the coconut oil and almonds butter as a finish, stir to combine it well. If you prefer a chocolatey finish, add a teaspoon of raw cacao powder and stir well. For more sweetness add a teaspoon maple syrup. Take pan away from heat. Pour mixture into your breakfast bowl and add your favourite toppings. Serve, enjoy and relax!

(Makes: 1; Preparation time: 15min)

I wish you all a wonderful and relaxing Sunday.

Lots of love, 
Fabienne.

Beauty-Boosting Bliss Balls

I'm so proud to share this recipe of these Beauty-Boosting Bliss Balls with you. My mission was to create a small snack with a lot of superfoods combined together for boosting your beauty to the fullest. These Beauty-Boosting Bliss Balls are especially amazing for glowing and healthy skin due to the ingredients properties which harmonise together well. I usually make a batch of these at the weekend to have enough for the upcoming weeks, although to no surprise they don't always last until the end of the week. They're very handy when you're on the go and you suddenly feel tired, hungry or just want a healthy snack in the middle of the day. 

So you might look at these beauties and ask yourself why are they healthy and good for my skin? The answer is simple: due to amazing superfoods such as oats, almonds, flaxseeds, coconut, chia and sunflower seeds, goji berries, spices and of course the perfect anti-aging booster called raw cacao. They all support the healthy function of your body and promote glowing and healthy-looking skin from the inside out. They are gluten-free, dairy-free and sugar-free. If you replace the honey with maple syrup, agave nectar, yacon syrup or stevia powder you easily turn the recipe into vegan as well. I won't replace the honey in this recipe because it brings a special note to it in combination with the raw cacao powder. In the following I provide you with further information from a selection of this magical superfoods which are especially good for your skin:

Sunflower seeds: are high in protein and a good source of iron and calcium. Sunflower seeds are rich in vitamin E. This vitamin ciculates through your body neutralising the damaging free radicals which can threaten the health of your cells. Vitamin E helps reduce the risk of inflammatory skin conditions including acne and eczema. Due to its rich source of another great antioxidant called selenium, which assists in repairing your DNA while essential fatty acids encourage soft and smooth skin.

Flaxseeds: as the highest known plant-based source of omega-3 fatty acids, followed by chia seeds. They help reduce inflammation, strengthen your immune system, support cardiovascular health and contribute to a healthy brain function. Chia seeds are very digestible plant proteins and an excellent source of antioxidants and minerals. 

Goji berries: In Chinese medicine these superfood is known as the secret to strengthening the immune system and longevity. Goji berries contain 18 amino acids, including the eight essential ones, and an incredible amount of antioxidants. Antioxidants help lessen the damage caused by free radicals. Next to antioxidants they're packed with trace minerals, essential amino acids, vitamin C and anti-aging properties. In Asian herbal medicine these berries are being used to preserve youth and promote well-being. 

Coconut oil: is praised for it's anti-aging properties. On top of that it contains a lot of vitamin E, which is essential for healthy skin growth & repair, to keep skin smooth and to protect it agains cracking. Due to it's antioxidant properties it prevents premature-aging and wrinkling of the skin.  Coconut oil also contains many proteins. These protein keep your skin healthy and rejuvenated – from the inside out. 

Raw cacao powder: contains nearly 20 times the antioxidant content than blueberries. Next to promoting a balance in hormonal mood swings, serving as an aphrodisiac, protecting your heart and suppresses your appetite, raw cacao can prevent premature aging. The antocyanins found in raw cacao protect your cells from premature oxidation or destruction, which keeps us looking and feeling younger longer. On top of that the Journal of Nutrition (2006) found that woman who drank raw cacao a day had better skin texture, increased oxygen saturatio, improved microcirculation and improved skin hydration. 

Cinnamon: with its warm and sweet flavour has been used in traditional Eastern and Western medicines throughout history for its antiseptic properties.

Beauty-Boosting Bliss Balls

Ingredients
50g almond meal
30g rolled-oats (optional: gluten-free)
40g desiccated coconut
1 tbsp flaxseed, grounded
2 tbsp chia seeds
2 tbsp sunflower seeds
3 tbsp goji berries
3 fresh dates, pitted
2 tbsp almond butter
1 tbsp coconut oil, melted
1 tbsp raw honey (vegan: yacon/maple syrup/agave nectar)
2 tbsp raw cacao powder
1/2 tsp vanilla powder
1/2 tsp ground cinnamon
a pinch of sea salt
ca. 30ml filtered water


Combine all ingredients except the filtered water into your blender. Blend.
Slowly add some water and blend until mixture is combined together well and becomes smooth but not too wet. 
Then form balls out of ca. 1 1/2 tsp mixture. Sprinkle some extra desiccated coconut over these beautiful bliss balls. Store in your fridge for about 7 days. If you have too many, you can also freeze them for the following week. 

Enjoy!

(Makes: 12-15; Preparation time: 15min)

You will love them – as much as I and all around me do. 

I wish you all a relaxing Sunday evening and a happy new week,
Lots of love, Fabienne.

Raw Raspberry-Coconut Birthday Cake

Happy Birthday Natural Always!
It's already one year ago since Natural Always was founded. This one year was great, obviously hard work and at the same time a lot of fun and filled with lots of new experiences! I can't wait for the future to come, to share with you all the new recipes I created and still have in my mind. I'm totally looking forward to continuing my mission of showing you how to find happiness through a healthy plant-based lifestyle step-by-step and in an easy way. On this occasion I especially want to thank all my lovely subscribers and readers for sharing their love and passion with me and for reminding me of doing the right thing. I also want to thank all those of you, who believe in and support me in doing what I'm passionate about and love to do. Thank you all very much!

For this special celebration I present you this Raw Raspberry-Coconut Birthday Cake, which is my favourite desert consisting of only simple ingredients which I absolutely love such as raspberry, coconut, cashew, almonds and dates to name the main ones. Trust me, each bite will melt in your mouth, it's soooo heavenly delicious that you always want to make this cake for any occasion to come! Although there is some time needed for preparation as the base and the whole cake need to go in the freezer for some time, it's so easy to make. Moreover, this Raw Raspberry-Coconut Birthday Cake is filled with only healthy and natural ingredients – as always. 

Raw Raspberry-Coconut Birthday Cake

Ingredients
Base:
45g desiccated coconut
150g fresh dates, pitted
70g raw almonds
1 tbsp raw cacao powder

a pinch of sea salt

Filling:
250g raw cashews (soaked overnight or for 3 hours in hot water)
50ml raw honey (vegan option: agave nectar/maple/date syrup)
125ml coconut oil, melted
200g coconut yoghurt without flavour (my favourite brands: harvest or coyo)
50ml fresh lemon juice
1 tsp bourbon vanilla powder
200g fresh raspberries (if frozen raspberries are used: thaw them completely before use)
fresh raspberries or figs, sliced (for decoration)

Line the base of a springform (20cm) cake tin with baking paper.
Combine all ingredients for the base in a food processor and blend. If mixture is too dry, add a little water (be careful: only a little!). If everything is well combined, press mixture firmly into the cake tin until mixture is evenly spread and base becomes level. Then put the cake tin into your freezer.

In the meantime start preparing the filling: warm the honey and coconut oil in a water bath until well combined and liquid. Drain and rinse the soaked cashews and place them together with the honey-coconut-oil-mixture, vanilla powder, lemon juice and coconut yoghurt into your food processor. Blend on high level until mixture becomes a creamy and smooth consistency. 
Pour half (only half!) of the filling over your base using a spatula. Add fresh raspberries to the remaining half of the filling and blend again on high speed until smooth and creamy. Then gently spread the second half of the mixture on top of the first layer and level with a spatula. Place the cake tin again into the freezer for 3-4 hours. Depending on your schedule it's also possible to leave it in the freezer overnight.

Take out the cake tin from the freezer half an hour before serving. Decorate the cake with extra raspberries – sliced figs are delicious as well. 
Try to lose the cake with a sharp knife running around the edge. Before cutting the cake into slices, make sure to run a sharp knife under hot water. 

Serve, smile and enjoy because life is wonderful!

Note: Another positive thing besides its great taste is that you can store this Raw Raspberry-Coconut Birthday Cake in your freezer for up to 3-4 weeks.

(Makes: 12 slices; Soaking time: min. 3h/overnight; Preparation time: 45min; Freezing time: 3-4 hours)

Happy Birthday Natural Always and thanks a lot to all my dear readers and lovely friends – I'm so grateful and happy!

Lots of love, 
Fabienne.

 

The City of Dreams – København

I spent a wonderful time in the beautiful capital city of Denmark – Copenhagen last week. Apparently, their summer was rather cold and rainy so we didn't expect such hot summer weather as we actually got due to the general heat wave in Europe. Lucky us, we enjoyed seven full days of sun and fun – oh yeah!

I absoultely fell in love with Copenhagen from the first day on. For those of you, who have already visited the city might feel with me, the others have to experience it themselves or simply trust me. Lively, easy-going, green and hip: there are so many feel-good words that clearly describe the city and its inhabitants. The Danish people are so friendly, open and helpful. On top of that they have style - and by that I mean real style. They naturally know how to dress in a simple, individual and natural way. Not to mention their genius interior design such as HAY – designer and manufacturer of contemporary furniture. As a matter of fact, when you're in Copenhagen you definitely won't miss out on stylish design whether it's on the city streets or countryside, in their houses or on the people themselves.

Wherever they go, the Copenhageners tend to get there by bike. Can you imagine, we were able to see the whole city by bike! The only time we had to take an Uber was after a crazy shopping day because we couldn't pack all our bags on our bikes, but that was it. Just for your information, the city already has almost 400 kilometres of cycle paths, and is planning to achieve its eco-objective to be the world's first CO2-free city. How ambitious is that?

Food-wise Copenhagen has to offer a great variety of different specialities from all over the world, especially their Scandinavian delicacy such as their unique Smørrebrød – literally spread bread, or open faced sandwich. Smørrebrød is based on rye bread and can be topped with almost anything such as my favourite topping avocado, fresh herbs, sea salt and pepper. Even if you suffer from food allergies or follow a vegan or vegetarian lifestyle you won't miss out. As always when I'm somewhere abroad I had to check out all their hip vegan and raw-food restaurants and cafés.

My absolute favourite spot which I warmly recommend to all of you when you visit the city is called "Souls" founded by two Australians. They serve seriously healthy and delicious plant-based food. I admire their philosophy which also reflects the city's eco-conscious spirit: they want to put the soul back into food by offering locally sourced food of the highest quality for people who are conscious of not only what they put into their body, but also of the footprint it leaves in order to get whats on their plate. The founders keep their Australian approach of being straight forward yet laid back – they are honest about their produce and want to offer an alternative for people who want to enjoy "worry-free" food. On top of that they are so welcoming and friendly, which makes you directly feel like it's your home. By writing this, I want to thank the founders and staff of Souls for creating such a wonderful place to be, eat and relax. The world needs definitely more of such places than this – thank you very much!

We had the pleasure to enjoy their açai bowls, homemade cashew yoghurt, avocado smash on rye bread and their famous brunch plate. By the way their coffee with plant-based milk of choice such as soy, almond or coconut milk is heavenly delicious as well. Here some impressions:

My absolute favourite brekkie: the açai bowl topped with homemade granola, coconut, banana, strawberries, raspberries, kiwi and mint.

This is their homemade cashew yoghurt topped with homemade granola, coconut, passion fruit, kiwi, raspberries, strawberries and a blueberry infusion. So creamy and yummy!

Avocado smash on rye bread topped with cherry tomatoes, red pickled onions, radish, lamb's lettuce, fresh thyme, sea salt and freshly grounded black pepper.

Another great breakfast place is GRØD which means "porridge" in Danish. This café only serves porridge for breakfast but in several varieties with lots of different toppings and superfoods. Some of the toppings are: fresh fruits, berries, almonds, hazelnuts, cacao nibs, bananas, peanut butter, apple & berry compote and skyr. Additionally, it's possible to chose the porridge to be gluten- and diary free made with almond milk, such as the "acai-chia porridge" we decided to try. Porridge might sound boring, but this will never ever compare to the ordinary porridge only made out of milk and water. You definitely have to try them, as well as their coffee with almond milk and freshly made juices. We went for the "carrot-apple-lemon-ginger" and "beetroot-apple-lemon" juice, which were absolutely to die for.

This city trip to Copenhagen was so relaxing and at the same time very inspiring. I can't wait to reinterpret these dishes in my own way and soon present you new recipes with a maybe more Nordic touch. I warmly recommend you to check out Souls and GRØD when you visit Copenhagen.

The world definitely needs more of such wonderful places.

Kærlig hilsen,
Fabienne.

Pure Hydration

Hot summer days call for pure hydration! Here's the perfect summer drink which is easy to make, hydrating and providing your body with lots of vitamins. On top of that, this pretty and refreshing drink is perfect for your summer party while it will satisfy your guests for sure – I promise. 

Pure Hydration-Refreshing Drink

Ingredients
1/2 cucumber, sliced
Citrus fruits of choice (grapefruit, lemon, lime, orange): one half per fruit, sliced
6 strawberries, halved
10-15 mint leaves
a pinch of himalayan salt
1 litre water/organic coconut water
a few ice cubes (optional)

Combine all ingredients in a large jar and mix.
Let it stand for at least half an hour for infusion before serving.
Enjoy and hydrate your body!

(Preparation Time: 10-15min)

Lots of love, 
Fabienne

Raw Carrot-Hazel Dreams

The last couple of weeks I spent a lot of time in my kitchen experimenting and creating wonderful new recipes. As I want my recipes to be perfect I take my time and the time they need to be completed to perfection. 

My recipes not only need to be delicious, I strive them to be healthy and good for your body at the same time. Most of the time I try to include magical superfoods with lots of different properties. Today I present you my Raw Carrot Hazel-Dreams which you need to try out because they are simple to make and so delicious. On top of that they give you energy which lasts long and prevents sugar cravings.

Raw means they haven't been heated at all and its ingredients still contain their natural properties. The recipe consists of the main ingredients such as carrots, almonds, hazelnuts and cashews. A special ingredient is the yacon syrup. You might have heard of or come across it in other recipes of mine. Yacon is a large plant that is mainly grown and cultivated for its roots. Yacon syrup is commonly used as healthy replacements for sugar as sweeteners in various recipes. At the same time this sweetener is a real wonder elixir because of many reasons:

Yacon syrup regulates sugar levels, helps with weight loss, improves liver health, lowers "bad" cholesterol and blood pressure and is known to prevent certain types of cancer. On top of that it boosts digestive health and strengthens the immune system. The majority of the carbohydrate sugars contained in yacon syrup cannot be digested by the body, which results in a very low calorie intake and low sugar level coming into the bloodstream. It also helps the body to absorb vitamins and minerals of other foods while it's rich in potassium, calcium and phosphorous.

You're crazy about your health? Go nuts – seriously! 

Cashews: are packed with vitamins, minerals and antioxidants. Vitamins such as E, K and B6 come along with minerals like copper, phosphorus, magnesium, iron, selenium and zinc. These components are all very important for maintaining good health and are required for the body to function properly. According to research, eating more nuts such as cashews can lower your risk for cardiovascular disease by reducing blood pressure and "bad" cholesterol levels while potassium, vitamins E and B6 help to fight heart disease. The copper and iron work together to help the body form red blood cells which in turn keeps blood vessels, nerves, bones and the immune system healthy and functioning properly. Replacing the animal fats and proteins with the mono-and polyunsaturated fats found in cashews is an excellent way to manage your weight and reduce stored fat in the heart.

Hazelnuts: contain as cashews as well heart-healthy fats that can protect the health of your heart. Hazelnuts have a high amount of vitamin E in addition to B vitamins and folate. Vitamin E is especially important in maintaining healthy skin, hair and nails, while B vitamins are important in energy metabolism. Hazelnuts as a rich source of minerals such as potassium, calcium and magnesium, provides many health benefits such as regulating a healthy blood pressure. 

Raw Carrot-Hazel Dreams

Ingredients

Filling:

2 organic carrots, peeled and grated roughly
30g flax seeds, grounded
140g almond meal
450g fresh dates, pitted
2 tbsp psyllium husk
50g desiccated coconut
1 tsp cinnamon
a pinch of cardamom

Icing:
200g raw cashews, soaked before about 3 hours
1 1/2 tbsp lemon juice
3 tbsp yacon syrup (other option: maple syrup; non-vegan option: raw honey)
1 1/2 tbsp coconut oil, melted
ca. 80-90ml water
a handful of hazelnuts, chopped and toasted
a handful of shredded coconut, toasted


Combine all ingredients into your blender. Blend until mixture is combined together well.
Then pour the mixture into your muffin tins with a spoon. Pay attention that the mixture sticks together in the muffin tins by pressing down the mixture with a spoon. Depending on the size of your muffin tins you will get about 12-18 muffins out of the mixture. After this step you should put the tins into the freezer while you prepare the icing.

For the icing you only need to blend all ingredients listed above until mixture becomes smooth. While blending, pour the water at the same time into the mixture to be distributed evenly. Take the muffin tins out of your freezer and spread the icing over the muffins. Sprinkle the toasted hazelnuts and desiccated coconut over these little beauties. Then freeze them again for about half an hour until the icing sets on top of the muffins.
Serve and enjoy these Raw Carrot-Hazel Dreams!

(Makes: 12-18 depending on size of muffin tins; Preparation time: 60min)

I wish you all a great weekend and stay happy & healthy!

Lots of love,
Fabienne.

Clean Green Glow Juice

Goodbye rainy days, hello summer!

In celebration of this wonderful sunny day I share with you my absolute favourite juice at the moment. This Clean Green Glow Juice is the perfect cleanse to say goodbye to the grey and rainy days. Refresh your body with this elixir to kick off the summer to shine and glow everyday. 

While the juice bursts of goodness, at the same time it refreshes your body and opens your mind for everything new to come. This Clean Green Glow Juice washes out all the toxins stored in your body and restores your cells to be all fresh and prepared for great summer adventures.

To get the best results for your juices I recommend investing in a "slow juicer" because the advantages are just outstanding and more than worth this once-a-lifetime-investment. As the word says, it juices your fruits and vegetables slowly, which means all the nutrients won't get damaged and remain in its original shape. Additionally, the final juice will contain its nutrients up to 48 hours after juicing. This is especially great when you want to prepare some juice for the following day. But don't worry if you don't have a slow juicer, juicing with an ordinary juicer is absolutely fine as well. As with a lot of things, there is always space for improvements as time goes by and your expectations might grow. 

Apples: Apples are high in fiver and vitamin C. Apples are high in polyphenols, which function as antioxidants, which are found in both the skin of the apples as well as in the meat. So be aware to always eat the skin of your organic apples. Apples may mitigate the effects of asthma, Alzheimer's disease, assisting with weight management, bone health and much more. Often called a "miracle food" or a "nutritional powerhouse" an apple a day really may keep the doctor away. 

Lemons: Although lemons have a very acidic taste, they are the most alkaline-forming foods, which makes them great for balancing a highly acidic condition in the body. Lemons are also rich in vitamin C which helps you fight a flu or cold. Additionally your liver loves lemons because it's a wonderful stimulant and a dissolvent of toxins in your body. A great way to keep your liver at its best is besides adding lemons to your juices, adding fresh lemon juice to a glass of warm water in the morning as a liver detoxifier. 

Fennel: Fennel contains vitamins A and C, which protect your body from free radicals damaging your cells. This pale green bulb works as a great digestive relief, maintains proper body functions and prevents inflammation and cancer.

Ginger: Traditionally used in Chinese medicine to treat colds and digestive problems, today this spice is commonly used for its healing powers in a wide range. Researchers have found that daily ginger consumption reduces muscle pain caused by exercise. Moreover, it helps reduce the risk of certain cancers, heart attacks and thrombotic strokes.

Turmeric: This small little root is one of the planets most powerful healers. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions such as heart disease and obesity. The medical properties of this spice are due to the presence of the antioxidant curcumin. Curcumin may also help preserve memory and the risk of Alzheimer's disease. It's no wonder, that India has the lowest incidence of Alzheimer's in the world. To get the most out of turmeric I recommend you buy the whole root and freshly grate them into your juice. Last but not least, it's very important that you add a small amount of freshly ground pepper into your juice. Otherwise, your liver won't be able to absorb any nutrients from the turmeric, which would be a pity. And trust me, you won't taste the pepper. 

Wheatgrass Powder: This trendy green grass called wheatgrass is another powerful ingredient. It has twice the amount of Vitamin A as carrots and is higher in Vitamin C than oranges. It contains the full spectrum of B vitamins, as well as calcium, phosphorus, magnesium, sodium and potassium in a balanced ratio. Furthermore, wheatgrass is a complete source of protein, supplying all of the essential amino acids, which is especially good for active people who train a lot. The protein found in wheatgrass is in the form of poly peptides, simpler and shorter chains of amino acids that the body uses more efficiently in the blood stream and tissues. Additionally, wheatgrass is also a powerful detoxifier, especially of the liver and blood. It helps neutralize toxins and environmental pollutants and cleanses the whole body of any toxins that may be stored in the body.

Clean Green Glow Juice

Ingredients
4 apples
2 lemon
1 fennel
2 cm cube of fresh ginger
2 tsp wheatgrass powder (or: fresh if available)
freshly grated turmeric
little bit of freshly ground pepper

Simply cut the apples, lemons, fennel, ginger and wheatgrass (if fresh) and put them in your blender. Blend.
Add wheatgrass powder if you don't have the fresh wheatgrass, great the turmeric, ground pepper and mix everything. Enjoy!

(Makes: 2; Preparation time: 10min)

Enjoy this energising juice and while cleaning your body embrace the sun and cheer with me to this wonderful beginning of warm and sunny days!

By the way, did you know that sunlight is the easiest and healthiest way to get sufficient vitamin D?

Happy juicing my friends!
With lots of love, Fabienne.

Raspberry Chia Jam

Today I introduce you to the simple and incredibly delicious Raspberry Chia Jam. This beautiful jam doesn't only burst with its amazing colour, its deep and soft flavour rounds perfectly off your breakfast or dessert. I absolutely love to spread it on the Heart-Warming Banana Breadmixed into my Good-For-You Granola, added to plant-based yoghurt or on top of my legendary chia puddings to whom I will introduce you sometime soon. Last but not least: guess what! – It''s super-healthy and good for you.

The raspberries play the major role as they not only add this wonderful pink colour, but are real superfoods. Obviously the other main ingredient are chia seeds – my favourite superfood, I try to consume on a daily base. Seriously, I recommend warmly to all of you to eat one tablespoon of these magical seeds a day, and you certainly won't need to see any doctor for a long time. 

Raspberries: Bursting with colour and flavour, raspberries not only taste delicious, they're also considered as a "superfood". Berries in general contain some of the highest levels of antioxidants of all fruit and vegetables. Moreover, they're an excellent source of vitamin C, which is needed for healthy immune function, collagen production and to promote healing. 

Chia Seeds: Chia seeds are among the healthiest seeds on earth, wherever you use these powerful seeds you won't go wrong. Hands down this powerful seeds are amazing due to its great range of use in the kitchen and their ability to transform your dish into a great health booster. How my mom used to say with apples, I say: "1 tbsp chia seeds a day keeps the doctor away!". In fact, chia is the richest plant source of omega-3 fats containing around 32% omega-3-fats, which are essential for cardiovascular health, needed for healthy brain and nervous system function, and for soft, supple and youthful looking skin. With chia seeds you will glow from the inside out, and who doesn't want that?

Agave Nectar: Agave nectar is a natural sweetener and a good alternative to traditional sugar as it contains some fantastic health benefits. Agave has anti-inflammatory and immune boosting properties, which was already used by the Aztecs some time ago to treat wounds because of its antibacterial benefits. Additionally, agave nectar contains inulin – a type of fiber – which is known to support weight loss due to its low impact on blood sugar and its ability to decrease appetite. Reducing the risk of certain cancers and increasing the ability to absorb nutrients are further advantages of agave nectar. In nearly all recipes you can easily replace sugar with this magical sweetener. The only important thing you need to consider when replacing sugar in recipes is to reduce the amount of agave nectar by one third, as agave nectar is liquid instead of dry.

Raspberry Chia Jam

Ingredients
500g raspberries (fresh or frozen)
1 tbsp agave nectar (or: maple/yacon/raw date syrup)
1 tbsp freshly squeezed lemon juice
1/2 vanilla bean
pinch of cardamom (optional)
3 tbsp chia seeds

(Makes: 600ml of raspberry jam; Preparation Time: 30 minutes)

Combine raspberries in a saucepan, add lemon juice, agave nectar and simmer on medium-high heat while stirring frequently until everything is combined well. Reduce heat to low and simmer for 5 minutes. Meanwhile, mash raspberries with a fork, but leave some whole pieces for extra texture.
After 5 minutes, stir in the chia seeds and cook while stirring frequently until mixture thickens for about 10-15 minutes.
When mixture has become thick in consistency, remove saucepan from heat. Stir in preferred spices such as the inside of a vanilla bean (equals 1/4 tsp of real bourbon vanilla powder) and cardamom. If you have a very sweet tooth, add more agave nectar to your taste.

Let mixture cool down. Then fill jam into small sealable jars and store these lovely pots in the fridge for up to 1-2 weeks.

Tell me where you'll spread your jam on. I can't wait to hear about your inspiring ideas.

I'm sure you will find half an hour sometime soon to try out this health-boosting Raspberry Chia Jam.
Happy Sunnday!

Lots of love,
Fabienne

Heart-Warming Banana Bread

These days the weather is quite grey, wet and not very welcoming to going outside into the cold. Nevertheless fresh air is always a good idea, especially in the morning hours. On top of this, it's always a great feeling to return into a cosy and warm home, especially when there is something special waiting for you. Or can you imagine anything better than coming home to the overwhelming smell of freshly baked banana bread after a morning run in the forest? I can't, and that's exactly why I share this wonderful recipe with you in order to feel with me, smell it yourself and treat yourself to something special on a cosy Sunday.

This recipe is completely vegan, therefore doesn't contain any eggs. The chia seed mixture serves as an egg replacement and adds as a real superfood some fabulous health boosting properties.

As another great thing the banana bread is absolutely gluten-free, but could be adapted the other way round if you prefer to use an other particular flour which contains gluten (see Other options). I experimented a lot until I have found the right flour mixture which consists of buckwheat, almond and a little coconut flour. For the dates I used fresh Medjool dates, which provide together with the grated apple an extra touch of moisture and softness to the dough.

Heart-Warming Banana Bread

Ingredients
120g buckwheat flour & 30g coconut flour (*see Other options)
100g almond flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp bourbon vanilla powder (or content of one vanilla bean)
1-2 tbsp sesame seeds

2 tbsp chia seeds + 7 tbsp water
80g walnuts, roughly chopped (or a mixture of nuts to your taste, e.g. macadamia, almonds)

3-4 mashed ripe bananas (ca. 375g)
1 big apple, chopped or grated (for a special texture I like to cut them into small chunks)
65g chopped dates (fresh if possible)
6 tbsp coconut oil

A little more coconut oil: to grease cake pan

*Other options: if you don't have coconut flour handy, just add up the buckwheat flour to 150g. I just love the bread to have a hint of coconut flour in it, but feel free to experiment according to your personal preference. Moreover, if you prefer and don't mind the bread to contain gluten you can also use any other flour such as whole wheat or spelt flour. However, I would still recommend to stay with the 100g almond flour for sure and adapt the remaining 150g using another flour of your choice.
(Makes: 1 loaf; Preparation Time: 1.5 hours)

Preheat oven at 150 degree Celsius. 
Line a loaf pan with baking paper or grease it with some coconut oil.

Mix chia seeds with water, stir well and leave it aside until mixture is gooey.
In a  bowl mash the banana and grate/chop the apple.
In a separate big bowl combine dry ingredients without walnuts (flour, baking powder, cinnamon, cardamom, bourbon vanilla, salt) and mix everything together. Add the chopped dates and stir well until the dates are separated evenly. I usually use a spatula to mix everything together. Now add the prepared chia seed-water mixture, mashed banana, chopped/grated apple and coconut oil. Finally add the roughly copped walnuts to the mixture. If all ingredients are combined together well, leave the dough-mixture as it is and don’t stir for too long. The dough should be smootly and not at all liquid, so don’t add any additional water.

Pour into the greased loaf pan and smooth the top. Sprinkle sesame seeds on top.
Bake until it’s well risen and golden on the outside. Baking time depends on your oven, mine takes about 45-50 minutes. Make sure to check bread regularly after 30 minutes. The bread is cooked when a toothpick inserted in the centre comes out clean.

Cool down the bread or enjoy when it's slightly warm with a cup of your favourite tea!

You'll believe me how good this Heart-Warming Banana Bread is, the latest you have tried it yourself and your neighbours are start knocking on your door. Happy tea time!

With lots of love, Fabienne.

Going Nuts: How To Make Your Own Nut Milk

There is only one way to top the Good-For-You Granola with this heavenly delicious nut milk! This recipe shows you how to do this in a quick and easy way. Just soak your nuts overnight, and you will be able to quickly do your own nut milk the next morning without any hassle. The only thing you need is the nut you love, water, a blender and a sieve. As a sieve you can even use an old t-shirt, of course a cheesecloth or even a nut milk bag is the luxurious way to go, but anything similar will do a great job as well. So everyone can be the creator of her/his own nut milk according to its personal choice and taste. You can even delicately sweeten and flavour your milk with some dates, agave nectar and natural spices. It will never ever compare to the one you might have bought in a shop. You’re in full control of the ingredient list, so your nut milk will be free of any bad stuff and totally raw, additive-free, preservative-free and sugar-free. This creamy nut milk with its wonderful rich flavour will be full of goodness and the best choice for your body and soul – natural always.

The nut milk is especially lovely with my homemade Good-For-You Granola, to pour over porridge, to use in smoothies, for baking or to drink on its own.

Today I'm happy to show you my first video. I’m excited about your feedback, so please feel free to use the comment section below to tell me how you like it and what I can do better for the next video.

My love for nut milk evolved when I started to find out about my lactose-intolerance and was therefore looking for alternatives. Some years ago I was only familiar with soy milk, which was perfectly fine for me at the time as I have found an alternative to diary milk. As I educated myself more and more about food and its properties I came across a more natural and healthy substitute of soy milk, namely nut milk. For a while I was trying different store-bought brands with different variations in nuts and flavours. The one thing which disturbed me the most was the endless list at the back of most packages. I don’t understand why you put sugar in a natural product such as almond milk, when it doesn’t need any or could be substituted by a natural sweetener? Not to mention adding any additives and preservatives. Well, for me it was clear this wouldn’t be a longterm solution, so the obvious step was to create my own nut milk. Although I imagined it to be quite time-consuming and difficult, I was surprised how easy and quick it all went. Even better, you can decide what will be in your nut milk and vary the taste according to your taste butts.

When you do your own nut milk it’s very important to soak the nuts with a pinch of salt. And here’s why: Raw nuts contain substances which lock up all of its nutritions inside to prevent the nuts from sprouting and becoming a plant. Two of these substances are called phytic acid and enzyme inhibitors. If we consume phytic acid it binds to minerals in the digestive system which makes it impossible for our body to absorb the valuable minerals inside the nuts. Moreover, phytic acid can even cause mineral deficiencies. While enzyme inhabitors prevent our bodies enzymes from breaking down the food we are eating. In order to absorb the minerals, vitamins and proteins containing in nuts you should always soak the nuts in warm water with added salt to get rid of these substances.

Almonds: Out of all nuts, almonds are the highest in calcium and fibre. Countless studies have proven that almonds are the perfect source for weight loss, regulating blood sugar and lowering cholesterol. Because almond milk doesn’t contain any cholesterol or saturated fat at all, it’s the perfect daily choice for people who are looking after their heart.

Cashews: Cashews are bursting with vitamins, minerals and fibre. In a vegetarian diet, cashews serve an excellent choice as they contribute a good level of protein and are a useful source of minerals such as iron and zinc. They’re also rich in magnesium, which improves brain function and is important for good health and vitality. As a special property, cashews are very high in the heart-healthy monounsaturated fat named “oleic acid”, which helps to reduce bad LDL cholesterol and increase the good HDL cholesterol.

Hazelnuts: Hazelnuts are a good source of vitamin B and E, as well as a good source of folate, which prevents heart problems and conditions such as Parkinsons.

Brazil Nuts: are highly nutritious nuts with a rich source of selenium, which helps prevent cellular damage from free radicals that contribute to the development of chronic diseases such as cancer. The brazil nut is a rich source of calcium and magnesium, needed for healthy nerve and heart function, iron for red blood cell production, and zinc for a strong immune system. They’re also a good source of vitamin E and vitamin B needed for energy production. 

Homemade Nut Milk

Ingredients
180g raw nuts (almonds, cashew nuts, hazelnuts, brazil nuts or pecans etc.) or 150g whole oat groats
1 litre water
pinch of fine sea salt
1 tsp spices you like (as whole pieces or grounded: cardamom seeds, cinnamon sticks, vanilla bean etc.)
Sweetener to your taste: 2-3 pitted fresh dates or a couple of spoonfuls of agave nectar
Equipment
1 large jar
1 litre sealable bottle
1 piece of cheesecloth or a fine sieve
(Makes: 1 litre; Preparation time: 10min; Soaking time: 6-8 hours or overnight)

The process of soaking the nuts in advance is crucial and absolutely essential for doing nut milk. Put the nuts in a container, cover with water and add the right amount of salt depending on the nuts you soak (see note below). Soak for 6-8 hours or overnight .
Drain the nuts and rinse well. Add the nuts to a blender with 1 litre of fresh water, add dates if you wish, blend on high speed for about a minute until milk becomes smoothly. 
Place the cloth or sieve over a jar. Strain the milk until only pulp is left and squeeze the rest of the liquid out with your hands.
Pour the strained milk into a sealable bottle. Add a punch of fine sea salt. If your using the ground spices and extra sweetener such as agave nectar add them to the milk and shake the bottle. Another option is to just add the whole spices to the milk bottle before placing into the fridge. Store in the fridge for 3-4 days.

Note: Salt amount for soaking the nuts: Soft nuts such as cashews, walnuts, pecans require 1 tsp of fine sea salt, while hard nuts such as almonds and hazelnuts need 1 1/2 tsp of fine sea salt.

Watch my video for inspiration and have fun creating your very own nut milk!

Stay happy and healthy.
With lots of Love, Fabienne.

Good-For-You Granola

Did you know where the word “breakfast” is coming from? The word literally refers to breaking the fasting period, as it’s the first meal taken after a night’s sleep. As the body needs energy to powerfully start into the new day after resting, it’s very important to eat breakfast every morning. Skipping breakfast means not fuelling your body for performance, which automatically results in lack of energy and concentration and discomfort. Nourish your body in the morning, when new energy is most needed. Eating breakfast is also one of the best and fastest ways to boost your metabolism and to avoid over-eating during the day. A great way to prevent you running out of the house without eating breakfast is to plan your meal the night before you’re going to bed. Your breakfast should be healthy, nutritious and delicious in order to perform, glance and shine at your best during the whole day.

And here’s exactly where the Good-For-You Granola steps in. This Good-For-You Granola saves you the morning, when you don't have enough time to prepare or just want something simple and delicious. Grab the jar of goodness, fresh milk, smile and you start perfectly and full of energy into the new day. This delicious granola is vegan, gluten-free, sugar-free and only packed with ingredients which are truly good for you. 

You don't need more than 15 minutes to prepare and another 15 minutes to bake everything. The only thing you need to do for this masterpiece is putting all the ingredients together and mix, put them in the oven, add the dried superfoods after roasting and let them cool or still enjoy while warm. It's so simple and easy.

Goji berries: In Chinese medicine these superfood is known as the secret to strengthening the immune system and longevity. Goji berries contain 18 amino acids, including the eight essential ones, and an incredible amount of antioxidants. Antioxidants help lessen the damage caused by free radicals. Superfoods are obviously quite pricey, but it’s totally worth it from what you get out of these superheroes. Only a small amount can provide you with a huge shot of nutrients.

Mulberries: Dried mulberries are a great source of protein, vitamin C and K, iron and fiber. Moreover, they’re a great source of antioxidants and support the immune system.  

Hemp Seeds: contain a high amount of omega-3 fatty acids and are a great alternative for vegans and vegetarians as this tiny seeds contain a very high amount of quality protein. (If you are interested in how to use this protein source in a very efficient way check out my "Powerful and Energizing Protein Bars".)

Walnuts: are a wonderful wholefood packed with nutrients needed to maintain good health, including protein, healthy unsaturated fats, and important vitamins, minerals and dietary fibre. Not only because of their "brain-shaped" appearance, but also because of their excellent source of omega-3 fats they are called "brainfood". In order to function properly, our brain cells need these healthy fats. As omega-3 fats can't be produced by our body we need to make sure to guarantee a regular flow of these into our body. Eating walnuts can improve your cognitive function and memory. Moreover, walnuts are rich in antioxidants which have anti-cancerous properties and help support the immune system.

Good-For-You Granola

Basic Ingredients

275g gluten-free rolled oats
100g buckwheat
2 tbsp chia seeds
100g almonds, roughly chopped
75g walnuts, roughly chopped
20g cashews, roughly chopped
60g quinoa
60g pumpkin seeds
40g sunflower seeds
10g hemp seeds
30g coconut flakes
1 tsp spices (cinnamon, cardamom, nutmeg, clove)

Liquits For Roasting
6 tbsp coconut oil (melted)
5 tbsp maple syrup (alternatives: apple, agave or date syrup)

Dried superfoods (after roasting)
80g mix (unsweetened: goji berries, aronia, mulberries, evtl. cranberries/raisins)
4 tbsp edible dried flowers

(Makes: 1 big jar; Preparation time: 15min; Baking time: 15min)
Note: Pay attention, you should only add the dried superfoods after roasting the basic ingredients, otherwise they will get burnt.

 

Preheat the oven to 180°C. Line a baking tray with parchment paper.
Combine all the basic ingredients in a large bowl. Pour the liquid ingredients over and use your hands to toss until everything is well mixed and the dry ingredients are coated. Spread the granola mixture out in the baking tray and roast in the oven for 15-20 minutes. Stir with a wooden spoon a couple of times during roasting to keep it from getting burned.

Remove from the oven and leave to cool before adding the dried superfoods. Add some extra spices if needed.

Store the granola in a sealed glass jar at room temperature. Keeps for at least a month. Enjoy!

To top everything my next post will be my first video where I show you how to do your own nut milk. Trust me, it will be so easy and heavenly delicious!

Stay healthy and perform, glance and shine at your best during the whole day!
With lots of love, Fabienne.

Beetroot Seduced Dark-Chocolate Muffins

Who doesn’t love chocolate? Who doesn't love beetroots? The combination of beetroots and dark chocolate fulfils these muffins with so much more flavour than ordinary chocolate muffins. There is no reason to be in doubt because of the beetroots as an extraordinary ingredient for baking. You won’t even recognise them if you don’t know the ingredient list. They might just add a little splash of red colour which is so beautiful. I did the test with some great friends I cooked for the other night. There was especially someone who normally doesn’t eat beetroots at all. Well, exactly this sceptic was the one who in the end couldn’t stop indulging on those lovely pieces. In fact, the beetroots seduce the dark chocolate in a very special way and add a deep flavour and moisture to the muffins without being dominant in taste.

These “Beetroot Seduced Dark-Chocolate Muffins” are simply delicious and at the same time very good for you as they are not only gluten-free, but also sugar-free and if you prefer vegan as well. Whenever you want to surprise some lovely people with something special, which is quick and easy to make, this is the recipe to refer to. Don’t judge before you tried them, my guests loved them! So, yours will too!

Beetroots: I love the color of beetroots, its taste, variation and lots of different possibilities to use it in cooking and obviously BAKING. When I buy beetroots on the farmers market I always look out for beetroots with their green leaves still on them to make sure they are fresh and healthy. This good-looking root vegetable is a real superfood and packed with lots of health-promoting antioxidants and other essential vitamins and minerals needed for good health and as a prevention of disease. Varies studies show that beetroots have anti-cancerous properties. Powerful antioxidants help protect cells in the body from free radical damage, preventing the risk of heart disease and certain cancers. Beetroot is highly nutritious and a good source of vitamin C which is needed for a healthy immune function. It’s also high in iron and folate, which promote and support the production of red blood cells. Additionally beetroot helps promote bowel health and lower cholesterol levels. The green leaves of beetroots are also highly nutritious and can be eaten, steamed with other vegetables or added to soups. 

Raw cacao powder: I guess we all love chocolate once in a while. The chocolate which is generally known is the highly processed product of raw cacao. Cacao is the queen of deserts. In its raw form it hasn’t been toasted, roasted or cooked and still preserves all its original health benefits. Cacao is one of the most antioxidant-rich foods on the planet, and at the same time one of the best plant-based sources of magnesium. Magnesium has a calming function and helps to keep us relaxed.
Dark chocolate: I used 85% dark chocolate as I really love chocolate to be as dark as possible. It’s up to you which percentage you use, I just recommend you everything starting from 75%. 

Eggs: For baking these muffins I actually used real organic eggs from the farmers market. As eggs are difficult to substitute I stick with them in this recipe. Concerning eggs it’s very important for me that they’re from a local farmer and organically grown. With eggs you will really taste whether they’re organic or not. 

*Flax egg: If you want the muffins to be vegan you can make a flax seed egg replacement, usually referred to as “Flax Egg”. However, it’s not a 100% substitution of an egg, given that it doesn’t bind as good as an egg does during baking. Instead of using grounded raw flaxseeds you can also use chia seeds with similar effects. I love both versions and usually switch from the one to the other. In the end it really depends on what works better for yourself. Nevertheless, it’s the way to go for vegan baking and cooking. After experimenting a bit with "Flax Egg" I can recommend it especially in muffins, cookies, brownies, bread loafs and pancakes. (Mhmm... more recipes will come soon in future posts).

Almond flour: Out of all nuts, almonds are the highest in calcium and fibre. Countless studies have proven that almonds are the perfect source for weight loss, regulating blood sugar and lowering cholesterol. With almond flour as the ideal gluten-free version, you get an extra nutritional boost into your muffins without any loss of taste or texture. If you don’t mind the muffins containing gluten, you can use whatever flour you like the most (e.g. spelt flour). Almond flour can be homemade with a powerful high speed blender or bought in various health food stores. 

Coconut oil: After I discovered this magical oil, I could never ever go back to cooking, baking – yes even doing some beauty treatments – without it. From maintaining a healthy heart and fighting infection, to improving digestion and metabolism and even promoting healthy skin and hair, coconut oil is simply amazing. It’s one of the best oils to cook and bake with as it won’t turn into harmful transfats when heated at high temperature.

Beetroot Seduced Dark-Chocolate Muffins

Ingredients
250g raw beetroots, grated
3 organic eggs (60+) / or Flax Eggs* (vegan option; see details in this post)
150ml coconut oil, melted
120ml agave nectar (or raw date syrup)
50g dark chocolate (mind. 75% cacao, I used 85%)
200g organic almond flour
5 tbsp raw cacao powder
2 tsp baking powder
Some pinches of desiccated coconut
Pinch sea salt

*3 Flax Eggs
Ingredients
3 tbsp grounded raw flaxseeds
7 1/2 tbsp water

Note: To grate the beetroots I recommend you wearing gloves and not the most delicate clothes!

(Makes: 14 small muffins; Preparation time: 30min; Baking time: 20min)

Preheat the oven to 180°C. 
Warm the coconut oil in a saucepan on a very low heat. Add the agave nectar and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroot and stir to combine.
Non-vegan option: In a small bowl beat the eggs.
Vegan option: In a small bowl combine the grounded flaxseed with the water and stir. Leave the mixture for 5 minutes to thicken. 
Add either the beaten eggs (non-vegan) or the Flax Eggs (vegan) into the saucepan. 

In a separate bowl mix the flour, baking powder, cacao powder and salt together and stir into the beet mixture. 
Sprinkle the bottom of each muffin tray with a pinch of shredded coconut. Divide the batter into the muffin trays. Bake for about 20 minutes or until slightly dark and cracked on top and still a little sticky inside. Mine took exactly 20 minutes. When you’re not sure if the muffins are baked enough check with a wooden stick, whether batter still sticks on it or not. Leave to cool.

They taste amazing while warm, but can be cooled and kept in an airtight container in the fridge for 2-3 days.

Well, I love chocolate. And beetroots. Have fun and happy indulgence!
With lots of love, Fabienne.