2017 was many things for me: eventful, new, instructive, exhausting, cosy and overall quite satisfiable, I’d say. For my end-of-the-year review 2017 I collaborate with EAST END COMMUNICATIONS and therefore created my review according to the theme #MAKEMEMORIES. Find out more on Youtube and in the text below.
In today’s post I’m talking all things India, where I spent the last month doing my yoga teacher training. So, here’s a little throwback, and I am also introducing you to the basics of Ayurveda. There’s an Ayurvedic breakfast recipe for you, too – all in collaboration with Valensina!
Sometimes you have to face reality: Winter can be cruel, dark, cold and disgusting. Not even lit christmas trees, candle light and 1-m-long scarfs can help that fact. However, that is exactly where spiced hot chocolate with salted caramel sauce gets into the game. It warms our souls and has an unhealthy content of sugar, which makes us all the more happy, I am sure. Take that, winter!
I’ve been back in Germany from Goa for almost a week now, and am back in my working routine and the daily hustle. Nonetheless, India is in my heart still, and I hope I will be able to carry my wonderful experience in India around with me for a long time (at least all the way through German winter). From today on there will be weekly vlogs again every Wednesday on Youtube – next week I have a new yoga session, which I filmed by the beach, for you to join! But first things first – this week’s vlog is a wrap-up from my trip to Goa: My #Indiavlog – all about my Yoga Teacher Training and the time in Goa, India!
Hello friends! I’m back! Back from India, and back online (for those of you who missed it, I was without my laptop for the last week; I thought it was broken, but turns out my laptop just couldn’t handle the heat in India). Today calls for another recipe I created with Florette Deutschland: Linguine with carrot walnut pesto!
Hi again from Goa! It’s still not yet time for me to tell you more about my Indian experience (the wifi is too poor to be able to upload videos on Youtube). Instead, I have a few recipes lined up still which I want to share with you – starting with these roasted beetroots with lentils and goat’s cream cheese, another recipe I created for Florette.
I can’t be entirely sure but given that it’s the 6th of a new month, the latest issue of Mio magazine including my food column has probably been delivered to my mailbox back home at the end of last week. This month I have contributed a traditionally British recipe (with a healthy twist): fish cakes with parsnip mash.