A MINIMALIST’S GUIDE to LIVING a MINDFUL LIFE
  • 04/02

    Photography © Ana Degenaar I'm part of the 99.99% of the population of the world who enjoys sweets, I think it's in our DNA and whenever I have sweet treats I enjoy them for as long as the sugar-rush lasts. I'm thankfully also a massive veggies and savory food eater and I'm not fiscally able to skip breakfast which I believe to be a great thing for my health and yes, my thighs. These savory crêpes are constantly on my weekly menu and I usually make them with a mix of wholewheat and regular flour using this recipe (minus the sugar) as the base. For the filling, I slice half a small zucchini and sauté it in olive oil with 5 whole cherry tomatoes, I season with organic indian spices and a few drops of lemon. Top it all off with avocado slices and onion flakes. It's quick, simple and I dare say, delicious.
  • 03/27

    Photography © Ana Degenaar Tempura vegetables have been my go-to appetizers for at least 4 Fridays, there's something about them that makes me so happy. You probably already know this but they're huge crowd pleasers, even for those who are not all that into vegetables. There are probably a million different ways to make this but I'll share the easiest one I know because who has time, right? Feel free to leave tips below.





    What you need:
    1 cup of rice flour
    1/2 tsp sea salt
    1/2 tsp sugar
    1 tsp baking powder
    1 cup of ice cold water
    1/2 teaspoon of sesame oil
    1 cup peanut oil for frying
    broccoli stalks
    sesame seeds


    The Process
    In large mixing bowl, whisk together flour, baking powder and sugar. Gradually and gently whisk the ice water, mixing just until dry ingredients are moistened. The batter might be lumpy and that's ok, you don't want to over-work it. I like my batter very light (like crepe batter) but if you like yours more creamy just add about a third less of water. Heat the peanut oil in a frying pan and add the sesame oil. Dip each broccoli stalk in the batter, shake the excess off and place in the hot oil very carefully with the help of tongs. Transfer the broccoli to paper towels using a slotted spoon and immediately season with a little sea salt and sesame seeds. Work in small batches and dip in your favorite sauce.



  • 03/21

    Breakfast BowlsBreakfast BowlsPhotography © Ana Degenaar I've recently found a new obsession with Neuroscience and the effects of nutrients in brain function (more on that later) so I decided to learn about it by putting some things into practice so I've completely changed my breakfast routine and have been experimenting with some delicious breakfast bowls for about a month now. If you know me personally, you know I love things that come in bowls, soups, stews and yes, breakfasts. Some of my personal faves are vegan breakfast bowls, although I'm not a vegetarian, when it comes to breakfast I aim for energy-giving and flavor-loaded foods, I eat a lot of quinoa, zucchini, coconut shavings, açai, seeds and other delicious bits. The bowl pictured above contains, cashew yogurt (find the recipe here), quinoa oats, chia seeds, protein powder, blueberries and honey. I also have this as a snack or post-workout and it is delicious and satisfying. Now, I'm very interested to know, what do you have for breakfast? and how important is breakfast for you? Do tell.
  • 02/19

    If you know me personally you know that I'm absolutely addicted to citrus. Lemon, to be specific. I've been looking for new recipes so that I can get my fix and I just found these 3 amazing recipes via Interiør Magasinet. I just want to say... If the Internet had a face, I'd kiss it right on it.

    Photo: Rosaleen Vråskar
    Styling / Food: Monica B Sjøli Track Stroke
    Assistant: Josefin Linder Team Track Stroke
    Photo Assistant: Guro Vik
  • 11/25

    Suvi Sur Le Vif
    Suvi Sur Le Vif
    Suvi Sur Le Vif
    Photography © Suvi Sur Le Vif My favorite Food Blog of the moment is "Suvi Sur Le Vif" It makes me feel all the peace one needs before getting cracking in the kitchen... Specially on the busiest Monday. Ever. Savory french toasts anyone?
  • 02/25

    instagramfood
    If you follow me on Instagram you may have already noticed I have a passion for food and 70% of my Instagram photos involve planes, airports and food. I'd probably be apologetic about it but the truth is that what I mostly do in my free-time is either cook, run errands, workout or go from point a to point b on a plane and... the prettiest most happy-making of all the previously mentioned is cooking / eating, right? (She winks).

    Photographed above:

    1/ Champions' Breakfast aka Soft boiled eggs, toasted wholewheat bread, cherry tomatoes and banana oatmeal
    2/ Cream cheese and dill on wholewheat toasted bun
    3/ Tilapia Stir fry
    4/ Wholewheat spaghetti and veggies
    5/ Honey oatmeal + Kiwi
    6/ Spicy shrimp salad
    7/ Creamy polenta, Italian sausage and green salad
    8/ Steak sandwich (not from my kitchen)
    9/ Espresso time - cause everybody needs a break
    10/ Spaghetti with fresh herbs and crumbled ricotta
    11/ Cereal with Almond milk, raspberries and bananas
    12/ Best Salad Ever  aka Grilled chicken, radicchio, pears, almonds + Tahini dressing

    What's in your instagram?

  • 01/14

    Photography © Unknown One of the things I love the most about "What Katie Ate" is the Katie is a true foodie. One that likes healthy, clean and tasty food. Times like this when I find a recipe for Tamari and Ginger Chicken with Nori Seaweed and Black Sesame Rice makes my heart go boom boom and my mouth water thinking of the time when I chow down on this... And friends, that time will be tonight. Dinner for one, yay!

    Find the recipe here
  • 11/15

    Photography © Andrey Avdeenko This amazing restaurant based in Poltava, Ukraine is the genius design of Vladimir Nepiyvoda, Dmitry Bonesko, Vitaly Ivenko, Sergey Andrienko along with graphic designers: Ilya Nepravda, Vladimir Veshtak. I'm head over heels for that bar made out of crates. The Design world would never cease to amaze me. Kudos to the people who thought of this incredible concept.
  • 08/14

    garagistes
    Photography © Garagistes
    Garagistes is a wine bar where the food we serve matters just as much as what we offer you to drink. We create a daily menu of dishes using seasonally grown and foraged local ingredients, all designed to complement our extensive international list of natural wines. We serve snacks as well as more substantial dishes so you’re welcome to drop in for a glass of wine and a taste of something delicious or to settle in for an extended evening of great food and wine... Inviting enough?
  • 05/01

    Photography © Martha Stewartm To continue with this day of showcasing the things I'm loving recently let me tell you I' loving the idea of living a healthier life. Martha Stewart's Whole Living website has a great action plan for those who want to detox and move pass icky habits. I've been having a rough time picking up weight for the past 7 months - Don't get me wrong, It don't think being on the thin side is bad but I do think that thin and unhealthy is nothing to be envious of. I started a detox yesterday and I'm already feeling better. I think putting more effort into meal-planning will pay off in happiness and pounds. Healthy living, here I come!. Those who want to lose, gain weight or simply having better eating habits, I recommend you read through darling Martha's site.

    P.S. My apologies to those Pinterest friends whose boards I flooded with recipes for juices and smoothies.
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