All posts tagged: Vegan

Spicy Butternut Squash Soup

An early-autumn evening, round the equinox. Nights are getting longer, colder, and we’re all gathered round that large wooden table, tastebuds quivering, waiting for dinner to be served. The yoga retreat vibes were high, sharing laughs, heart-warming chats, positivity and love round. In a slow and delicate dance, our hosts started to place large plates under our nose – filled with an orange liquid, crowned with a dash of olive oil and radish sprouts, a mouth-watering, oriental and spicy smell coming out of them. Eager to taste it, we digged our spoons like one man – and there, replacing the joyous noise, a complete silence settled. The sound of happiness and contentment. The squash’s sweetness coupled with some delicious lemongrass, spicy ginger and creamy coconut milk – a game-changing soup. I had to ask for more. And I had to recreate it at home. So here you are. Enjoy! Yoga Retreat Inspiration: Spicy Butternut Squash Soup Portions: 4 people. Preparation time: 25 minutes. Cooking time: 45 minutes. Ingredients For one portion of curry paste: 2 …

Almond, Chocolate & Sweet Potato Blondies

Necessity, they say, is the mother of invention. And when you need to reduce your sugar intake, well, you come up with the most delicious ideas. Because (healthy!) sweets truly are bare necessities in one’s life. For someone that usually eats energy balls on reg, that prepare choc brownies when invited for a dinner party or just because he fancies it, that has a love/hate relationship with honey, maple, dates and so many more healthy sugars, it truly was a great challenge to bring new twists to my regular desserts and snacks. As I was preparing some sweet potato puree for the fam and our “Buddha Bowl” evening, I wondered if I could use this sweet-tasting puree for dessert purposes. Knowing that it was working with brownies, why wouldn’t it with blondies?! It took me some time to define the right ingredients and to pair the nicest flavours together but I guess I have found my happiness so far.       Those blondies are THE absolute best when it comes to eating sweets. They …

Raspberry Mousse No-Cheesecake

Since January 5th (yes because the day of my arrival in the US was quite horrific), I have been living the dream. Living in an entire beach house by myself; opening my eyes to the bright coloured sunrise every single morning; practicing yoga, meditation and studying at university in the most enchanting and dreamy environment of all. However, there is one thing that I miss and realised I would never be able to live without (apart from my cats, mum and friends – still a human after all): a decent food processor. The one I’ve unearthed from a hidden cupboard is good enough to make smoothie bowls and matcha lattes – but that’s it. I thus realised how much my sanity was depending on energy balls, juices and mousse cakes, like the one I have prepared for you today. A slice of dream, a marvellous delight, all fresh, fruity and fluffy. A instant of surrender, where we let ourselves go and float in-between spiritual worlds. Even better than a yoga lesson (okay, well I am …

Cashew Cream Filled Gingerbread Cookies

Those that have been sticking round with me for a while know how fond I am of winter, its comfort, silence and amazing flavours. Even though I now am on the West Coast of the United States for a little while, it is just as if my soul lingered back in the snowy mountains, smelling those scents of hot cacao, crispy fires, cinnamon cookies and gingerbread mixes. There is nothing like novelty and freshness, adventure and new horizons, but no matter my love for the sun, the sand and all those new discoveries within easy reach, my heart still belongs to my home country, Switzerland, to all those I left, those I love.         It is in this very happy and bright melancholic mindset (yes, I have never been merrier and more grounded!) that I am sharing today a recipe that I have created a while ago, just before leaving. And this is when you tell me gingerbread is a Christmas and winter thingy – well, not for me! Just like there’s …

Ras-el Hanout Carrot Soup with Crushed Pistachios & Coconut Milk

Ras-el Hanout is a North African spice blend that is traditionally made out of the merchant’s best spices. It is usually added to savoury dishes, meat or fish, stirred into couscous or rice, but I believe it to be delicious with all the things, especially soups and winter or spring vegetables. There is no definitive composition of spices that makes up ras-el-hanout, but it actually is up to every family, shop and merchant to choose from all their spices; however, if you’d fancy a little precision and do not like the unknown, here are the fourteen usual spices it consists of: cardamom, cumin, clove, cinnamon, coriander seed, ginger, allspice, chill peppers, nutmeg, mace, peppercorn, paprika, fenugreek and turmeric. It’s a red-gold powder, which actually is quite sweet but can really be sprinkled on top of everything. If you do not know what to do with a few rotting vegetables, a pumpkin or even some Kale

Easter Almond Scones w/ Coconut Yogurt & Raspberry Jam

I feel like I’ve kind of always been sensitive, not in an emotional way (of course, but that’s not the point here), but more in way of being affected by change, and that from very early in life. Whatever may the change be, related to the seasons, the temperatures or the weathers, just as well as environmental changes in general, I am so deeply affected by it that my emotions, mood and energy levels are all topsy-turvy. I do love change, which helps us break away from our own routine, from our habits, which makes us do things we would never have done, take risks, put ourselves in question. But as much as I love it, those emotions, mood and energy rollercoasters that come with it are very much tiring. For instance, since we’ve passed the Spring Equinox, I’ve been feeling either on a high or very tired and drained energy wise, as if this astronomic event has changed something in me. I do not know how you feel about that, but what I know …