Long time no see!
Let’s start this new beginning with something fresh, simple, healthy, delicious and easy to prepare.
Pak Choi belongs to the Cabbage family and has many different names; bok choy, horse’s ear, Chinese celery cabbage, white mustard cabbage, Vietnamese cabbage, pe-tsai and so on… you get the idea. Everyone is in love with it 🙂
….for a good reason as it is very low in calories and a great source of various minerals, vitamins and anti-oxidants.
So next time you are in the supermarket and in need of some fresh greens think of this little hero.
Who does not know the classic “sweet and sour” dish from the Asian restaurant just around the corner??! I am convinced that everyone loves it… I know I definitely do 100%. The interesting thing is that no matter where you go in the world, where you travel and what cities you visit there is always sweet and sour to be found. However, sweet and sour varies very dramatically in color and consistency depending on where you are! I had once a PINK very watery sauce… Now I am not sure I should be telling you this ahaha. Anyways the one I am used to is orangy-brown in color and is a thick and juicy sauce. It just happens to be my father’s recipe!
How does vegan ice cream sound to you?
An ice-cream like texture can be achieved by using frozen bananas. This “ice cream” also known as “nice” cream is loved by many people all over the world. It is so special because, even though, there is no milk or refined sugar you feel like you are eating a real dessert and not as if you are on a diet.
Indulgence with 0 % regrets EVER
How do tacos sound for dinner? Good? I love love love fajitas, enchiladas and tacos
A lot of people have started talking about using cauliflower as carb substitute for their low-carb lifestyle. What have they been disguising it as? Simple, cauliflower can pretty much take the role of anything you can think of, just to name a few examples… here it goes: breadsticks, buns, pizza crust, quiche, couscous, rice, tortilla, bagels, hash browns, nachos and many more!
Isn’t it amazing?
As I am in the middle of revision week for my midterm exams I do not have a lot of time to prepare my breakfast. One of my favorite go to recipes, when I have some overripe bananas is banana bread.
It is one of the first things I learned to bake when I was a little girl. I remember my brother hearing about banana bread and his wish to try it. As it is not very common to have or make banana bread in Switzerland we did not have a recipe already in the house.
I researched, came up with a recipe and it has not been changed ever since! It’s so good!
It’s Pancakes timeeee! You know the feeling when you wake up on a lazy Sunday morning, turn on the TV for some cheesy TV show and they are eating deliciously moist pancakes?! Right in front of you?!! I mean how dare they do this to me? Clearly, I had to fix my jealousy and make myself some pancakes for breakfast.
As much as I would love to take credit for this salad recipe I cannot. I had the honor to taste this explosion of flavors at a dinner in Zurich. Being half Serbian I love my cabbage salad! To have it prepared in another way made me sceptic at first. However, one bite into the meal all I could think about it how to make the other delicious food on my plate miraculously appear on my boyfriends plate so that I could only eat this salad.
Today I made something delicious that originated in France. A galette is a much simpler approach to glazed fruit tarts. Although the term is very wide (some French cafes a galette is a whole wheat crepe) it usually means a free form tart with a crispy dough some fruit and sugar on top. No glazing or crème topping.
The biggest and hardest change when going lactose free is to find an adequate alternative to various dairy products. Especially when baking it seems impossible to replace butter, milk, buttermilk and cream at first. However, there are many possible options to use alternatively for such. Depending on where you live it might be hard to find all of the alternatives or on the contrary and you are lucky to be able to purchase even more options.
Theoretically butter has a very low dosage of lactose. In fact many lactose intolerant probably can digest small amounts of butter without any symptoms showing up.
Butter has 0.01 gram/tablespoon lactose. Cow’s milk in comparison has 13 grams of lactose per 8 ounces (236 ml) of milk.
- Olive oil
- Apple sauce
- Nut butter: peanut, almond
- Pumpkin puree
- Coconut oil/ butter
- Dairy free Margarine
- Animal fats
- Soy milk
- Nut milk: almond, walnut, cashew
- Rice milk
- Hemp milk
- Coconut milk
- Quinoa milk
- Flax milk
HEAVY CREAM ALTERNATIVES
- Tofu and soy milk: blend tofu with soy milk until smooth texture is produced
- Coconut cream
- Soy cream
- Vegetal cream
- Non-dairy cream