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MINIMALISM MINDFULNESS

  • ana degenaar

    I'm a firm believer that trying out new food causes the same level of endorphins to run through your body as traveling to a new place does. Also, the stranger the better. Of course, I'm not a scientist and that hypothesis could very well be dismissed by one – but, not offense to scientists, I've know that for a fact since I was 4.

    Growing up, my parents never gave us "kiddie" food. We were not presented with a plate of cutely chopped up fruit and nuggets at the dinner table. Instead, we were sat down in front of assortments of food, which if it hadn't been for the normality of it all, I'd have found terrifying to say the least. In my mother's repertoire there were oven baked fish (skin, bones, HEAD and all), bone broth, an assortment of seafood that ranged from raw fish to still-moving raw clams and much more. And now in my advanced age of "ahem!" those are the sorts of things I crave.

    Yes, the try-everything-once mentality I carried on from those years has gotten me into a bit of trouble. I've had the sad luck of eating some treacherous, salmonella-inducing dishes in my lifetime (all of those tried away from home)... but as many deep thinkers would say, "You gotta risk it to get the biscuit". The biscuit, in this case, is that rush I mentioned before.

    I digress.

    This ceviche was a weekend favorite in my house and I still regard it with the same awe today. I don't really know if you can call this "cooking" but for the sake of sharing some happiness with you, I’ll share my recipe for – let’s call it, "Ana's Must-Eat Cevish"… No? Ok, then.

    Leche de Tigre (say that three times) or "Tiger's Milk", is a Peruvian concoction traditionally made from the citrusy marinade of ceviche. And this is what will go into the chopped up fish:

    The Recipe

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    1/3 cup of fresh orange juice
    1/4 cup of fresh lime juice
    1/2 garlic clove
    Kosher salt to taste

    Puree all the ingredients in a blender and you're done!

    Next, you will also need:

    1/2 ounces of your favorite semi firm fish
    1/4 small red onion, thinly sliced
    1/3 cup of diced avocado
    1/2 teaspoon of chili flakes or fresh chili
    Chili oil, half a lime and some sort of springs for serving. I personally prefer coriander.

    Now for the hardest part (just kidding):

    Cut the fish in equal size cubes (it helps if everything is cooked in the tiger milk at the same time) and pour the concoction plus the rest of the ingredients you prepared earlier and toss gently to combine; let it sit for 5 minutes and add your chili oil and coriander springs. Taste to see if it needs more lime or salt and serve that with a crunchy side dish.

    I like mine with chips. The ones pictured above are sweet potato chips.

    … and just like that, you've made yourself a bowl of your next obsession. Avocado toast, who?


  • Elisabeth Heier

    When December comes and Christmas draws closer, a festive spirit starts taking over our lives—and part of that includes, of course, what we will serve our guests for Christmas dinner. I personally like to plan a menu that has everything to do with comfort and pleasure, even if the recipes I choose don't come out of the Christmas chapter of a book.

    The idea is that our guests and loved ones can have a delicious meal, a wonderful time together and leave happy and satisfied. So, below are my suggestions for a scrumptious dinner party:





    Emily Laye




    Entrée
    I know a lot of people might not be that into oysters but on this side of the boonies and in full tropical climate, a lovely assortment of fresh oysters and a glass of prosecco or champagne are very welcome. No stress and no recipe needed. It's only a matter of shucking some oysters and popping a cork.

    Along with that I always recommend a nice antipasto platter: it's a crowd pleaser and it’s nearly impossible to go wrong with something that allows people to experience an assortment of flavors in small bites.

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    Anne Sage




    Drink
    When hosting a Holiday party where the focus is food—and heaps of it—it's a clever idea to bring in drinks that are on the lighter and simpler side. I'm not a big fan of eggnog and strong drinks, especially not when I'm eating my weight in delicious food—A basic gin and tonic or the above pictured Muscat Rose are genius ones to pick.

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    Kristy Brynson




    Main and Sides
    By this time of the year you must have already attended a handful of Christmas parties and with that comes what? Food. You can be sure that so have your lovely guests... so when planning a Christmas dinner focus on things that they might not be expecting. Following the Mediterranean theme, how about this Pork cutlets, roasted pears, endives, carrots with sage and hasselbeck potatoes. I know, not much to add to that.

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    Laura Muthesius

    Dessert
    To wrap up a lovely dinner, how about a decadent dessert? This Gluten-Free Quince-Caramel Christmas Tart sounds just about the perfect thing to serve along with a warm cup of coffee or tea after a dinner as diverse and tasty as this hypothetical and drool-worthy Christmas dinner menu.





    Emily Laye




    Party Favors
    Since no amount of caramel is ever enough, how about treating your guests to some delicious homemade Salted Caramel candy? Truth be told, I don’t suffer from a sweet tooth and that’s very evident to the people following me via Pinterest. To me this candy hits the spot... BUT if that’s not enough you can also see this mini meringue recipe.

    A Christmas dinner party is a time to enjoy with the people we love, to laugh, to cry or to cry-laugh—and while we are lucky enough to count on that every single year, there are millions of people around the world who spend this day alone, who might not have food on their plates or family to be with. If you want to share so other people can enjoy a lovely and magical experience, feel free to donate to Share Our Strength, Oxfam or donate to your local Food Bank.

    What’s on your dinner menu? Do share.

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  • Tieghan Gerard

    If there was ever a perfect time for indulgence; that time is now: Today, while you and I are alive and nature still allows us wonderful, magical and divine things. Things like plump pumpkins, fragrant sage... and why not a little wheat.

    Yes, even gluten-free advocates like myself can enjoy the comforts of a bowl full of delicious pasta once in a while.

    This 2-ingredient (!!!!!) Pumpkin Pasta With Balsamic Sage Brown Butter Sauce is definitely what I want to be eating this holiday season. It’s homemade–and it goes without saying, but I have to: Freaking delicious.

    What are *you eating this holiday season?

    Dying to know.





  • Photography: Ana Degenaar

    It's a universally acknowledged truth that there’s no such thing as eating "just one chip"—that commercial was sadly right when it comes to not getting enough. These days everyone is turning everything into a chip: they vary from kale and parsnips to the unfortunate avocado chip.

    In my humble opinion, lukewarm, battered avocado slices shouldn’t qualify as a "fry" or a "chip"... but you know what should?... The mighty cassava fries—they (and I don’t say this lightly) beat the classic white potato which brings close to zero nutrients and fiber to our bodies.

    Cassava (also known as yuca or manioc) is one of my favorite paleo/gluten-free sources of starch. This root veg is well known around Asia, Africa and South America. In fact, here in Brazil, cassava is the #1 choice for starch—otherwise known as tapioca.

    I use cassava as a substitute for potatoes—and to the initial resistance of my little EP, it’s been going into our stews, soups and the occasional baked fries that we all deserve once in a while. Cassava is a little sweeter than regular potatoes and it also takes a little longer to cook but when done right, it can surprise even the staunchest potato lover.

    To be honest, I can kind of understand why this gluten-free goodness is not more often picked up at the supermarkets around the world. It isn’t the prettiest veg you’ve ever seen. It looks exactly like what it is: a root. Brown, waxy and tuber-like, so no—it won’t win the "sexiest vegetable competition" but what it doesn’t have in looks it makes up for in flavor, texture and versatility.

    For the purposes of further persuading you into giving this a try, I’ve dusted off my camera and created a recipe that’s easy and delicious.

    Here are my (I-need-a-vacation) Garlic Baked Cassava Fries With Cilantro-Lime Mayo.

    Ingredients

    For The Fries
    2 Medium cassavas
    4 smashed (skin on) garlic cloves
    2 tbsp of avocado, coconut or canola oil
    1 tsp of sea salt

    For The mayo
    1/2 cup of cilantro/coriander leaves
    2 tbsp fresh lime juice
    1 roasted garlic clove
    (from the baking pan)
    1 cup of mayonnaise
    (better if homemade)

    Instructions

    1. Preheat your oven to 425 degrees Fahrenheit or 250 celsius.
    2. In a large pot of water put 2 tablespoons of salt and set it aside.
    3. Using a large peeler, peel the cassava, taking off the brown and the pink part of it and leaving just the white flesh.
    4. Cut your cassava into batons. The thicker they are the fluffier they turn out on the inside.
    5. Add the fries to the boiling water and cook for 10-20 minutes, or until tender.
    6. Drain the fries and pat them dry.
    7. In a baking tray, place your oil, salt and smashed garlic cloves and massage to cover all of the fries with the mixture.
    8. Pop into your oven for about 10 minutes or until golden brown.
    9. While the fries are cooking, make the cilantro lime mayonnaise. Add all the ingredients, except the garlic clove (which you will take from the tray) and pulse in your mixer until combined. Once the fries are done, pick out a clove, peel it and throw it into your mixer and pulse until ready.
    10. Serve your fries with the mayo and sprinkle with a little more cilantro.

    Recipe Notes
    If you encounter any issues peeling your cassava, go to Flor for help.

    The cassava should be white on the inside with no dark spots. If it has spots you will need to discard it as it might not be the freshest.

    Contrary to what a few people believe, no, cassava is not toxic.

    Let me know what you if you want more recipes, you can leave suggestions below. Happy weekend!






  • Sarah Fennel

    I’ve been a carb lover my entire life. Since I was a tinier version of myself I would get giddy at the sound of the words "bread", "pasta" and "pizza" and, truly, who doesn’t!? The convenience that loaves of bread and the pocket friendliness of pasta represent in any parent’s life have made us all gluten addicts and I’m not full-blown ashamed to admit I am one of them.

    It’s a tricky situation to navigate through life loving and indulging in those things you truly like and dismissing the effect that they have on your body—until you arrive at a point in your life (the exact one I’m at) and try not being so indulgent and not giving into the pleasures of entire French baguettes with butter and countless bowls of pasta topped with Parmesan—then, you arrive at the terrifying realization that while those scrumptious foods feel good in your mouth, your body feels better without them.

    Yes, I’m becoming one of those people who worry about gluten... and while I truly dislike some people excusing their true motives (weight-loss and fitness) by self-labeling themselves as "gluten intolerant", I must admit my body THRIVES when I eat less of it. It’s not only my body to be honest; it’s my energy levels. It’s the way I’m able to process things mentally and even my mood.

    The more I research about this topic and the more I try to go gluten free some days of the week, I realize my little pasta-loving monster aka EP, 9-year-old thinker and most recently beach volleyball athlete daughter, might just feel the same way. Thankfully we have an entire world of delicious food at our disposal and while our options might become a little more limited, our bodies will thank us in the end.

    These pancakes are a testament to how wide the gluten-free world is becoming and I’m ready to expand my views and invite my daughter to jump on this train with me.

    Where do you stand when it comes to gluten? Have you ever gone without it?












  • Photography ©️ Georgia Ruby

    When it comes to food, I’m almost always on the savory side. Breakfasts for us at home are all about flavor. One of my favorite combinations is a nourish bowl of scrambled eggs, curried quinoa, sauté spinach, avocado, roasted zucchini and some type of pickled veg or kimchi for gut health.

    Sadly, I haven’t been able to eat like that these days—but nothing stops a true breakfast lover from tackling a scrumptious recipe once in a while, don’t you think?

    As you may already know (and if you don’t you’re about to find out) my love for zucchinis borders obsession. Really. I’ll try not to fan-girl this time around because last time I posted about them I nearly wrote a poem about how much they mean in my life. Also, I’ve noticed their recurrent appearances on my social media.. and I do not need to give people more reasons to think I’m an isolated nerd.

    My point is, eating well is so simple. Only if we had a plethora of recipes at our fingertips, right? Oh, but we do! My latest devoured and approved recipe: Gluten Free Zucchini, Herbed Ricotta and Caper Tart by George Eats was (how can I put it without being over the top?) sumptuous, majestic… glorious. I tried.

    What it was is something you need to make and try at least once. That’s what it is.

    What I LOVED the most about this tart is the use of tapioca flour in the dough. Not only because I live in the land of tapioca but also because it gives the dough a very nice texture. The addition of that little bit of grated parmesan Georgia recommends makes the shell golden brown and oh-so-flavorful.

    Now, don’t get me started on the filling—because I cannot… Just to mention a few of the ingredients: capers, dill and of course zucchini. What else can we ask heaven for?

    Nothing I think.






    Photography ©️ Ana Stanciu

    For the next chapter of my very enthusiastic food posts, I will try a recipe by Ana (lovely name) from The Awesome Green. She has Millet Chocolate Energy Bars in her mouth watering archives that I need to put to test—and if by looking at those pictures you too don’t feel like giving those a try, I cannot help you.

    P.S. Any zucchini-related recipes are more than welcome. Feel free to drop a line.

  • Photography © Norm

    Nærvær is Copenhagen’s new wine bar and restaurant, located on the breathtaking water front framed by the city lights of Krøyers Plads. The restaurant has become a perfect gathering spot for local residents and for the many from outer lands now flocking to see it.

    The restaurant is about presence. The word Nærvær in fact means “Presence”. Isn’t that what we all long for in such busy times—to be present, closer, to be mindful and surrounded by the things that bring us more meaningful experiences?
    The team behind the interior design is no other than Norm Architects—an obvious personal favorite. If you’ve been around here for a while you might already know that.

    Norm gives Nærvær a feeling, a presence and closeness with an array of all natural stone, rich wall colors, wood, tactile upholstery and metal materials. The personal and warming space overlooks the water and has the city lights as its backdrop, making this space that much more of an experience than a mere place of meeting.

    The bar is laid-back and personal, filled with small niches where people can have an intimate chat or freely walk around the place with a glass of wine in hand.

    This thoughtful project is without a doubt one to write home about. The experience starts from their carefully crafted and unique ceramics, made by the one and only Maj-Brit Würtz.—A stunning collection, that is.

    Chef Yves Le Lay is at the helm of the gourmet restaurant. He has developed a personal style and signature with strong roots in the classic French cuisine, but with simplicity and freshness from the Nordic kitchen. Always based on the absolute best ingredients, prepared and processed with high technical precision and playful curiosity for new tastes and textures.

    That all said, I am sure visiting them will satisfy your curiosity. How about paying them a visit next time you are in Copehangen?

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