FOUR SWEET BREAKFAST IDEAS: YOGHURT MUESLI PARFAIT + CHIA JAM
I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I'm posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I've also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I've tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you'd use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.Read more
FOUR SWEET BREAKFAST IDEAS: CHIA PUDDING + RHUBARB/GINGER COMPOTE
Hello and Happy Sunday,
I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I’m posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I’ve also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I’ve tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you’d use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.
I’m hoping to make another video similar to this one but with savoury recipes, is that something ou guys are interested in? Would love to hear your thoughts and requests.
About the recipe:
Chia pudding is such a splendid breakfast to have on the go as it is eaten cold and you could even prepare it directly in a jar the night before simply by placing all the ingredients in a seal-able vessel and shaking them before placing the whole thing in the fridge ready to go the next morning. The chia pudding recipe in this post is very basic and you could spice it up to infinity using various spices like cinnamon or cardamom for example or you could add some desiccated coconut to the mixture. Another thing that makes a lovely variation is adding berries into the chia mixture and thoroughly blending them through to make a naturally fruit flavoured pudding. For this recipe however I decided to make a smooth rhubarb compote to celebrate that it’s coming into season as we speak here in Scandinavia. I also add some chopped almonds and fresh mint to give the combination some crunch and green freshness but you can of course just eat the pudding as is or go wild and come up with your own combos.
Enjoy! x
ps. remember to tag your creations on instagram with #mygoodeatings
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CHIA PUDDING + RHUBARB/GINGER COMPOTE
SINGLE SERVING + 1 1/2 cups compote / TIME: 20 min + soaking time (30 min – over night)
Vanilla Chia Pudding
1 1/2 tbsp chia seeds
1/3 cup plant milk
2 tbsp plant yoghurt (I like unsweetened soya or coconut)
1/3 tsp vanilla powder
Rhubarb/Ginger Compote
2 1/2 cup rhubarb, leaves removed and cut into small-ish pieces
1/2 small sweet orange, juice
2 tbsp + 2 tbsp maple syrup or other liquid sweetener
1/2 inch ginger, grated
Pinch of salt
Topping suggestion: chopped almonds and mint
Combine all the ingredients for the chia pudding, mix well and leave to set in the fridge for 30 min or over night.
Place all the compote ingredients, except the second lot of maple syrup (2 tbsp), in a pot over medium-high heat until it the liquid comes to a boil. Turn the heat down to low-medium and let simmer for 15 minutes.
Add the remaining maple syrup to the pot and blend until smooth, using a hand or standing blender (personally I use a hand blender). You can now keep the compote in the fridge in a sealed jar for about a week.
Place your chia pudding in a bowl along with a few spoonfuls of your compote and top with your favourites, I like chopped almonds and some chopped mint.
You can of course double, triple, quadruple… the recipe as you wish to feed your friends and family.
MY LONDON: A VEGAN GUIDE #2
Hello there,
As you might know Rob and I were recently in London for a few weeks and of course we ate some good food and visited some of our favourites spots that I’d like to share with you today in my second vegan guide to London.
London has been our home for a long time, I just realised that I’ve spent a fifth of my life there. Now we’re seeking greener pastures elsewhere and I’m glad we got to spend those few weeks re-exploring and enjoying the London we got to know and love in many ways.
London is always in flux and therefore you sort of have to catch your moments and savour them because you never know what tomorrow’s going to bring or sometimes even what’s going to happen within the next hour. Having said that I think my best tip for anyone visiting London is to go with the flow and enjoy the high pulse of a city with the same population as my whole home country.
It’s a great place for just being and people watching when you get tired after all the visits to museum exhibitions, restaurant explorations, concerts, theatre performances, musicals. In this short guide based on our last visit you will only find food but in my last guide I also included some of my favourite places to enjoy all that London has to offer. So don’t miss out on my initial and jam packed vegan guide to London with lots more tips and tricks, places to eat and things to do! But now I hope you enjoy this one and don’t forget to check out my YouTube video all about our London experience with locations from both guides as well. x
PS. If you’ve got some of your own London gems please share with us your favourite places in the comments and if you’re going and have questions fire away in that space too.
More vegan city guides; Cape Town, Budapest, Berlin, Stockholm and Dubai.
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Redemption Bar, Old Street.
FOOD AND DRINK
320 Old Street / 6 Chepstow Road.
This vegan restaurant and alcohol free bar opened up around the corner from my old home whilst I was away and I had to check it out of course. I enjoyed myself a lot doing so and definitely recommend you do too. Enjoy creative cocktails and fresh vegan food. I especially enjoyed the savoury as well as the sweet pancakes.
130 Wardour Street.
Want a vegan ice cream fix deluxe? I thought so. Welcome to vegan ice cream heaven. The place is also free from gluten and nuts for all of you with allergens. Try the nut-free peanut butter ice cream, it’s delicious.
398 King’s Road.
I don’t often venture to Chelsea but one day on my last visit I did just that and decided to have lunch at this popular spot serving up wholesome vegan food, juices and smoothies. I loved the Asian inspired quinoa salad as well as the kale salad, I was a little worried looking at them in the plastic containers they come in but both passed the flavour test with highest marks.
1-4, Juicebaby. 5, Oxford Street. 6, Yorica!.
22 Foley Street.
A vegetarian spot smack in the middle of London with a bunch of vegan options, including a fantastic raw chocolate brownie. Friendly staff, outside seating and nice to find a spot tucked away from the busy main streets.
382 Mare Street / 63 Dean Street.
This Ramen place was recommended to us by Rob’s brother and I decided to challenge my gluten intolerance and visit. They have one veganisable ramen dish on the menu as well as fried dumplings. Both were good but I’m now ramen expert. Extra points for having the noodle making process on display.
92-93 Chapel Market.
This place is not for the fine diners but it is for those of us who enjoy a meal in quirky vegetarian place. Food is served buffet style and it all seems rather informal. Choose between an array of raw salads including fruit salad, Indian curries, pakoras, bread and rice. You definitely get value for your money and the food is pretty tasty but I’d even come only to check out the unorthodox decor. Every wall of this place is filled with vegetarian/vegan facts and incentives.
1-4, Tonkotsu, Mare Street. 5-6, Cookies and Scream.
The Market Hall, Camden Lock Place.
I had heard about this place many a time and thought it was about time I tried one of the all vegan and gluten-free cakes from Cookies and Scream. Rob and I ended up sharing an ice cream sandwich and it was yummy, although I’m glad we shared because this place does not skimp on the sugar. Great place to get a sugar high on cookies, brownies, ice cream and other cakes.
The Boiler House, Brick Lane.
A nice place to get a vegan burger on market day on Brick Lane. They have gluten free buns and serve a pulled barbecue jackfruit burger which was good. We also tried the yummy ‘twix’ bars, but again very sweet so I’d recommend sharing with a friend.
18 Broadway Market + 2 other locations.
We got the most amazing sourdough bread here and whilst there are queues out the door on busy days with people looking for a bread and coffee fix the service is very quick.
1-2, Pomodoro e Basilico. 3, Camden. 4-6, Exploring in Chelsea.
LINK LOVE: APRIL 2016
Good Morning and Happy Sunday,
This fine spring day, the first one of May (that rhymes!) I bring you my link loves from April. Another month that simply flew by, maybe it’s because I’m getting older that time seems to just pass me by in a giant flurry. Is it just me or can you guys feel it too?
I’m hoping time will slow down for me or that I figure out a way to do it for myself really as we are heading into spring and summer. My favourite seasons, or actually parts of all seasons are my favourites to be honest. Although there is something very special seeing the trees bloom and people too as they come out of their winter cocoons. If you’ve ever visited or lived in Scandinavia during winter you’ll know what I’m talking about when I say cocoons.
In April I visited some of my favourite Scandinavians; my parents. You can even see glimpses of them here in this post. Maybe that’s too personal, I don’t know. I share so many aspects of my life on social media but for some reason including these images of my hometown and family in this post seems a little more personal. They exist in my life though and seemed a shame not sharing with you some of the best parts of the month that passed.
Rob and I met spring in Sweden, Scandinavian spring that i; a little bit of sun and quite a bit of rain. We did get the chance to enjoy family, the fresh air and walks in the woods though and it was pretty perfect. I even rowed a little boat with friends, first I rowed in circles and then I managed to steer the way into parking it myself (after stranding us in the high grass that is).
Wither way there was a lot of spring feels and love in the air and for that I’m happy and thankful.
Now let’s get to sharing some links to get us going with this new month of May!
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AS USUAL I’m starting with a tune that sets the mood for the month to come and reflects the feeling of what has been. Unfortunately this was the only embed-able youtube clip I could find of my chosen song for April so please ignore the video and scroll along fast simply listening to George Harrison’s and The Beatles’ Here Comes the Sun. Because it sure does! Yesterday was Valborgsmassoafton in Sweden where we welcome spring and it seems the weather here in Copenhagen caught on as well with beaming sunshine today. Welcome spring!
Some cows we met, waffles and sun bathing Swedish style at my mother’s house and my Dad looking like a tough guy.
LET’S START off with three cookbooks I’d like to get my hands on right now but can’t due to living out of an overflowing suitcase (trying to be minimal with packing but it’s. just. not. working.) and the fact buy cheap diazepam india that I’m never in one place long enough that I can accumulate the ingredients needed for cookbook cooking. But maybe you’re on the lookout for new cookbooks to inspire your vegan adventures and in that case I have you covered.
– Minimalist Baker’s Everyday Cooking
– Vegan Richa’s Indian Kitchen
– The Love & Lemons Cookbook (this one is actually vegetarian but has vegan dishes and options)
Walks and meals with friends in the beautiful countryside around my hometown.
ALL THE THINGS I’d like to make and eat this May. Keeping it fresh and simple with some of my favourite bloggers and getting seriously into ferementing and kimchi. Still haven’t tried to make my own fermented goods, this has to change.
– Cucumber Kimchi by Grown and Gathered
– 30 Minute Kimchi + Vegan Fish Sauce by Cook Republic
– Thai Spring Rolls + Cashew Dipping Sauce by Minimalist Baker
– Almost Raw Banoffe Pie by Oh, Lady Cakes
Off we went to greet spring in another location: Copenhagen.
NOW TO people that have been inspiring me on social media this past month. There are so many amazingly creative people our there and I love being able to share some of my favourites here each month. These three instagram I’ve chosen because they are perfect for spring and summer with bursts of colour and plant goodness.
– Heike of @tastyasheck brings you the loveliest and most vibrant plates of food and in addition she is one of the friendliest and most encouraging people I’ve met on social media.
– For lots of raw food goodness, giant buddha bowls and cute socks you should visit Bettina of @bettinas_kitchen.
– Last but definitely not least I give you summery food guru @talinegabriel behind the Hippie Lane recipe app.
A glimpse at our first days in Copenhagen.
FOR THOSE of you in the world not actually going into spring and summer right now but quite opposite or those of you who have the travel bug as much as me here comes some links that will keep you going or keep you wanting to go, go, go.
– This lovely guide to Bolivia’s La Paz by Oh, Lady Cakes.
– Darren Brogan of @poetic_mouse shares a bunch of gorgeous travel pics on his Instagram feed.
– The YouTube duo Mike & Jay Explore share some lovely shots and scenes in their travel videos with an impressive collection of countries and cities on offer. I’ve not seen that many yet but I’ve got some queued up. Disclaimer: this duo is not vegan and you will not find vegan food inspo here, simply travel gusto.
FINALLY I’d like to share with you my second favourites video all about what stuck with me in April and some kitchen items that will stick with me for the future as well. I hope you enjoy it and that you found this post inspiring.
Until next time take care of yourselves x
VEGAN CHAT: MY APPROACH TO EATING FOOD
Image from: Holiday Nut and Lentil Roast w. Squash and Herbs.
Hello there,
Following on from my posts about how I became vegan and why I choose a vegan lifestyle I wanted to talk a little bit about how I approach eating food. I often get questions about what I eat as a vegan and whether I get enough nutrients and in addition to that I see many people around me struggling with their relationship to food and in response to this I decided that it would be worth sharing my views and thoughts regarding food and how to eat it. I’m no nutritionist and I am not a doctor or scientist but I’m hoping that my personal reflections on this topic, shared on a friendly level, and simply offering my point of view can resonate with or bring you something useful.
Within the vegan community there are many labels and ways to eat, just as there are many diets and lifestyle choices for omnivores. Personally I simply call myself vegan, meaning that I don’t eat any animals or animal derived products, and this to me is not a diet but a way I see myself approaching not just food but life in general for the rest of my life. With that said I do think there are some things to discuss when it comes to eating food and its relation to wellbeing that goes beyond just being vegan but before moving on I should share with you that I have a gluten intolerance that inhibit me from eating foods that contain it like most baked goods, bread, pasta and certain grains like spelt, barley and rye which the previously mentioned foods are usually made up of.
I don’t find being gluten free a challenge as such and since I’m not allergic I eat a little bit of gluten now and again when I encounter something I really want to eat. This is how I approach most things in life; if there’s something my heart desires I let myself have a little bit of that whether it’s a sugary cupcake or a carrot. As for gluten I don’t think I’d be completely gluten free if I didn’t have unpleasant symptoms from eating it. After having been free from gluten mostly since two years back I wouldn’t say that I’d go back to products made from white refined wheat flour though because I think this product has been somewhat abused in the Western diet and I think that too much of any one thing might end up being destructive in the long run. And there are so many other grains available like rye and spelt that still contain some gluten but to a lesser extent but seem to have forgotten by the bigger brands producing food for the mass of people in the West.
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Images from: Creamy Avocado, Mint and Lime Smoothie and Mexican Inspired Balance Bowl.
Personally I base my diet mainly on whole foods. This means I eat a lot of unrefined grains, pulses and legumes, vegetables, fruits, nuts and seeds. Note hat I said ‘base my diet on’, this does not mean that I never eat anything that doesn’t fit into the food groups I’ve just mentioned, it simply means that I eat mostly those things. I often eat pastas made up from whole grains such as brown rice or quinoa, I will eat foods made from flours both made from whole grains and refined grains now and again and I don’t stress about any of it. That is actually the most important message I want to give with this post and that is not to worry and stress about every food decision you make. Health is such a slippery term but I know in myself that stressing about food might lead me down an equally unhealthy path as having a few too many greasy donuts.
Instead of analysing macros, thinking about how many grams of protein I get and counting calories I focus on what nourishment I can get from food on a more intuitive level. I don’t just consider what the food can give my physical body but also what it can give me on every level of my being. Maybe that piece of cake isn’t great for sustained energy levels but if you let it, it might bring you something completely different that you need and to me that counts for something too.
With that said I don’t eat cake all day every day just because a part of me ‘needs’ it and I don’t have dessert for breakfast, lunch and dinner just because it’s made up of whole foods like fruit. Something that’s really helped me look at food in a, to me, clear way is macrobiotics. I will call macrobiotics a lifestyle movement focusing on eating whole foods in line with the seasons as well as their energetic properties. In macrobiotics energy is considered in terms of various oppositions like light/heavy, strong/mild, open/closed, upwards/downwards, crunchy/soft and the list goes on. According to macrobiotic principles these oppositions can be found in everything around us and getting a variety of them within our diet can bring us balance. This is very simplified and I’m not sure that someone immersed in a macrobiotic lifestyle would thank me for it but hey I do my best to share some knowledge with this concise explanation.
Whilst I don’t follow macrobiotic guidelines but simply gather inspiration from the teachings I do try to get a variety of foods into my diet on a daily basis. In addition I try to cook my food in a variety of ways; raw, sauteed, flash fried, slow cooked, baked, soaked, pickled, fermented, blended, chopped fine, chunky, whole, and again the list can go on into infinity. To me variety is the spice of life, and even though some people think that a vegan diet cannot offer this I would say that since becoming vegan I have had a more varied diet than ever before.
Images from: Squash Soup w. Roasted Pepper and Tomato and Mauritian Butter Bean Curry w. Dholl Puri Flatbread.
Macrobiotics taught me that just because some vegans eat fifteen bananas for breakfast every day does not mean that it is what my body needs, especially not in the middle of winter in Northern Europe. This brings me to the subject of seasonality and locality which I think often goes forgotten in the vegan online community. And before you think I’m a hypocrite I would like to mention that I am not a perfect person who only eats seasonal and local foods all the time but I’m always eager to do so as much as possible on a daily basis. It might be fantastic for a person living a very active lifestyle in a tropical climate to eat mainly fruit and high sugar foods whilst, as an example, for me hibernating in a snowy Sweden all winter or dealing with a cold and wet London this might simply drain me of energy as doing exactly that does not correspond with my environment at all. Possibly what my being really needs at that stage is something warm and comforting to power me through that challenging weather.
This is why I don’t want to add labels and restrictions on my vegan lifestyle but simply go with the flow of what I feel I need from day to day. I think we can be our own best compass. Closing our minds from all the buzz of the world and tuning into our own core and intuition can be a very powerful way of getting to know what we really need and want. Making that a habit over just doing what everyone else is doing at the moment is more important to me. Again that does however not mean that I never try anything trendy it simply means that I won’t do the trendy thing all day every day, within my vegan ways I do think that flexibility is important.
At the heart of it all there is something about being in tune with your environment and time of year that brings comfort and I also think it helps me stay energised. I think you can feel it as much as I do; in winter you often want warm soup and slow cooked root vegetable stews and in summer you want crisp colourful salads and fresh fruit. I truly believe that our bodies need different things at different times throughout the year as well as throughout our lives, that’s not to say that I think I’ll eat animal products because to me that’s a different story, but it does mean that I think that various cooking styles and ingredients go hand in hand with the weather and how we feel within it. I also think there are foods that give us specific feelings and comforts that might be needed at certain times to support us in tough times and other foods that are beneficial when we are ill or hurt.
Blueberries used in: Purple Kale and Berry Smoothie.
Seeing my relationship to food as a reflection of what is going on within and around me helps me stay grounded and connected. Macrobiotics sparked my investigation into my cravings and I now try to listen to them and consider why they exist not just on a physical plane but also mentally. Food can become a crutch for other things going on in our lives and might provide an outlet for emotions we don’t want to deal with. This can however lead to unfortunate habits in various ways and therefore I place importance on staying connected with my food and the way I choose to eat. If I am aware of why I want or do not want something I can choose to deal with the root issue instead of abusing food in one way or another. Like I said that cake might be needed at times, not just for pleasure but for comfort, but that doesn’t mean I always want it be the resort or alleviation from life.
Finally I believe that there are no universal right and wrongs when it comes to how we eat (with the exception of factory farming and animal abuse) and I believe in listening to what feels right for you in a specific moment. I feel my best when I’m in tune with myself and how I feel and equally so when I feel connected to the world and environment around me. Food should be appreciated and celebrated and every time I have a meal I consider myself lucky to have the opportunity to feed and nourish myself at all. Even more so I try to remind myself to be grateful for the opportunity to be able to eat good food that will make me feel good inside and out, and that at large does not harm anyone or anything else that occupies this world along side me.
If you’ve reached this paragraph I’d like to say a big thank you for reading this far and for giving me the chance to air my opinions and feelings on food and eating it. I hope it has brought you something or other. I wish you a happy day with various food encounters that make you feel nourished and ultimately happy.
If you would like to find out what I have been eating during my travels for the past couple of months you can check out my youtube channel where I’ve shared full days of what I eat in various locations around the world. Those days have a little bit more flare usually as I’ve been out exploring in many of them but you can get an idea of how I eat personally and also maybe get some recipe ideas too. I include the latest one here below. But remember that you are the queen/king in your castle and you know best what works for you! x
What I Ate Today: London Edition (+ tofu scramble recipe and the spring fling rice bowl in the making).
STEWED APPLE CRISP POTS
Happy Saturday and Hello from Copenhagen,
Yet again I’ve made a relocation but this time I’ll be coming to you from Copenhagen for the next month. Follow along on my adventures here but even more so on Instagram and Youtube so if you’re interested what I get up to on my travels click away and follow/subscribe. Now to the most important part of this post; the food. Today I want to share with you the beauty that is these apple crisp pots.
Instead of making a traditional crumble or crisp I decided to stew my apples for this dessert and it comes out really juicy and delicious. The flavours are very traditional with vanilla and cinnamon but the way of serving them is a little different which is fun if you want to get a little fancy at a dinner party or just enjoy eating your dessert out of a glass.
The recipe is very straight forward and should bring you a fragrant success in the kitchen. My house smelled like how I imagine a grandmother’s home would smell like on a Sunday afternoon. This counts for something all on its own in my book!
Finally I want to include a note on alternative uses for the different components and let’s start with the apples. The stewed apples are fantastic on porridge or other sweet breakfast (pancakes for example). You could also mix them up to make a deliciously spiced apple sauce for similar purpose or to use in baking.
The crisp is great as a granola, probably the simplest granola known to man but still. Mix it up with some coconut flakes and raisins and enjoy with some yoghurt.
And finally the cream is great on all desserts, yes all! Jokes asides, I’m serious. I adapted the cream from my Baked Cardamom Pears recipe, which by the way is another great fruit dessert, but I simply changed the measurements a little to make a thicker cream here. Play around with the proportions and enjoy.
If you do make this recipe and capture it on instagram please use the tag #mygoodeatings so that I can see, it’s always a pleasure to see what you get u to in the kitchen! x
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STEWED APPLE CRISP POTS
PORTIONS: 4 / TIME: 25 min
Stewed apples:
5 medium sized sweet eating apples
2 tbsp lemon juice
2 tbsp maple syrup
1 tbsp water
1 1/2 tsp cinnamon
1 tsp vanilla powder
Pinch of sea salt
Oat crisp:
1 cup rolled oats
1/3 cup almond meal (or oat flour)
1 1/2 – 2 tbsp coconut oil, firm
2 tbsp brown rice syrup (or liquid sweetener of choice)
1 1/2 tsp coconut sugar (or other sugar), for sprinkling
Cashew cream:
Adapted from this recipe
3/4 cup cashew nuts, soaked and drained
1/2 cup plant milk
2-3 tbsp liquid sweetener (I prefer maple syrup)
2 tsp vanilla powder
Preheat oven to 175 degrees celsius.
Place all apple stew ingredients into a medium sized pot and bring to a boil.
Simmer the apples for roughly 15 minutes or until the apples become soft and ‘fluffy’.
Mix all oat crisp ingredients in a bowl until well combined.
Spread mixture onto a lined baking tray and bake for roughly 10-12 minutes in preheated oven. Flip halfway through and be careful not to burn.
Make the cashew cream simply by blending allingredients together in a high speed blender until smooth. Add milk accordingly to your thickness preference.
Layer the three components into a glass for a simple but lovely looking dessert.
(I start with cream, then apples, then cren cream again and top off with crisp).
TRAVEL: A VEGAN GUIDE TO DUBAI
This guide might not be as mighty as my Berlin or London vegan travel guides (which you can find here) but don’t fret it’s still full of my best tips for a successful time spent (eating) in Dubai.
The city is something like I’ve never seen before and it is not necessarily my cup of tea over all but I’ve been there more times than I can count on one hand as Rob’s parents live and work there. My experience has mainly been guided by Rob’s mother Agi and I’m a little ashamed to say that I’ve never really been out exploring the city on my own. This is partly because I am terrified of driving there as people who reside in Dubai have their own special style of driving where they do what they want when they want. Whilst I think this is probably a nice way to live and would encourage people to approach life like that more I’m not comfortable on the road surrounded by people with this attitude.
Another reason is that I’ve never really gotten to know the public transport system and since pretty much everyone drives there it is not always the easiest to visit places by public transport. Although I would recommend going on the tube through Business Bay because it is quite the sci-fi ride. In terms of walking around the city you can more or less forget it, unless you visit a park. Or a shopping mall.
The malls seem to form the social existence of people in Dubai and it really is a city built around shopping experiences, or at least this is my impression. I think they also have a fantastic function in the summer months as they are air conditioned and it gets veeery hot outside in the summer months.
Bottom line, if you like shopping – you will love Dubai! Although one thing I will say is that it is not a cheap place to visit, you will pay quite a lot of money for most things. One exceptions is cabs, which is actually very handy (but not so environmentally friendly, ditto the whole shopping thing).
My impression is also that there are mainly chains and big brands represented in Dubai and it can be a little tricky finding something small and local, but it’s not impossible. I share a little bit about my favourite place to get some of that in, Ripe Fresh Market, below along with a bunch of other places to keep you and your jaw busy on your visit.
In terms of food and being vegan in Dubai I don’t find it very challenging as there’s lots of choice around. This in spite of there only being two dedicated vegan place in the very restaurant filled city, to my knowledge. I usually find a handful of vegan items on most menus including salads, soups, grain and pulse dishes as well as roasted vegetables.
There is a lot of Lebanese food and lentil soup is abundant, however make sure to ask about the broth though as it can vary from place to place. Enjoy falafel and houmous galore but make sure again to ask if there’s dairy in the houmous as that seems to be a popular way to prepare it in Dubai. There’s also a fair amount of Asian food represented and you can enjoy delicious Indian, Thai, Japanese and Chinese.
The style of restaurants are also abundant; you’ll find everything from greasy food courts to fine dining and this is rather exciting I think. The finer dining experience is pretty spectacular in Dubai, especially the decor of many restaurants has a wow effect. I’ve been lucky enough to be invited to a few gorgeous restaurants and will share my favourites with you below. In terms of the food court you can find various vegan foods such as falafel, noodle dishes, Indian curries and dosas as well as sushi.
Another thing to mention regarding the food scene here in Dubai is their love of brunches and by brunch I don’t mean french toast and a bloody mary. In Dubai they go all in buffet style. This is not the most exciting thing as a vegan as the brunches are usually decadently abundant in sea food and other meats but this wouldn’t be a post about Dubai and the food there without mentioning them. The brunches are usually also rather expensive but if you do visit one you will see why.
Dubai is a city of abundance and wealth but also a place where opposites are polarised and this is something which has been very hard for me to swallow. Therefore I always recommend to people curious about visiting to make a stop over for a couple of nights on their way somewhere else (which is very easy as the airport in Dubai is now the biggest travelling hub in the world). Within that recommendation lies a wish that the person will only have time to skim over the surface and enjoy some of the lovely experiences available here without digging to deep into its reality.
Sometimes seeing the beauty of things in a wide swoop across the exterior is okay and that’s how I myself would want to experience Dubai if I could go from the beginning again. Now let me take you through my favourite Dubai spots and hopefully you’ll get to experience them yourself one day!
If you’ve been to Dubai please share with us your favourite places in the comments and if you’re going and have questions fire away in that space too.
More vegan city guides; Cape Town, Budapest, Berlin, London and Stockholm.
Comptoir 102.
FOOD AND DRINK
102 Beach Road, Jumeirah 1
A concept store and cafe with very fresh foods as well as great juices and smoothies. If I could pick only one place to eat during my whole visit this would be a strong contender. It is not a vegetarian or vegan place but always have good options. I thoroughly enjoy the vibe of Comptoir 102, it’sa bit of an oasis in the middle of this very busy desert city.
Four locations: Town centre, Jumeirah; Souk al Bahar, Dubai Mall; Souk al Manzil, Downtown Dubai; Marina Promenade, Dubai Marina
This is a great pace if your after a fresh yet filling salad. Choose from an array of inventive salads and they’ll plate it up for you. And it isn’t just lettuce leaves; you’ll find whole grains, pulses, raw or roasted vegetables and fruits like pomegranate all mixed and well presented for your choice.
Bestro
Galeries Lafayette, Dubai Mall
This is Dubai’s only raw food place and although I’m not too keen on their smoothies I really enjoy their food. I love the pizza bites and the onion burrito. It is also conveniently located at Galleries Lafayette within Dubai mall which is serviced by the underground.
Jumeirah Fish Harbor 1, Jumeirah
This place is in a quieter spot by the water and they serve some yummy raw desserts. Their salads are good too but I found on my visit that I needed to add a little seasoning to really enjoy them. It is not vegetarian nor vegan but still a nice place to visit for some tea and cake or a light lunch. The restaurant also has an interesting decor which is always appreciated.
1-4, Baker and Spice Dubai Mall. 5-6, Bestro. 7-8, Omnia Gourmet.
Jumeirah Beach Road, 27b street, Jumeirah 1.
This yoga space and cafe is a relaxing haven hidden away from the main road. Enjoy a bunch of vegan foods, smoothies and raw cakes and treats. We tried a kundalini class here and had a great time.
Burj Al Salam, 6th St.
This very trendy cafe is vegan friendly with an array of salads to choose from. Simply ask them to leave out cheeses or yogurts, they don’t mind. The juices were tasty too and the people watching was good. Also buy one of their freshly baked loaves of sourdough, it is the best in Dubai (to my knowledge).
The Beach, JBR and Box Park, Al Wasl Road
This is a fast food falafel chain with some seriously delicious food. I love the stuffed falafel here as well as the spicy potatoes but anything I’ve had is yum. A warm recommendation from my falafel loving self to all of you.
Six locations, see website linked above.
Another falafel chain which is less stylish and a little less tasty than previously mentioned Operation Falafel but definitely an option for all of us looking for a meatless meal. They make baked falafel for those of you looking for something a little healthier (the fried ones are however tastier, but maybe that’s self-explanatory in this case) and for us who can’t have gluten they offer quinoa tabbouleh which knocks this place up a peg on my preferred places to eat list.
1-6, Sum of Us. 7-8, Operation Falafel.
8 Jumeirah Beach Rd.
This is the second completely vegan restaurant in Dubai. Unfortunately on our lunch visit it seemed a little deserted but the food was tasty and nicely presented. It is mainly burgers, pizzas and curries so nothing too fancy but like most things in Dubai it is presented in style. Their baked cheesecake was delicious and their pistachio ice cream equally so!
Gate Village 106, DIFC.
Looking for a place that will impress or just want to treat someone to a spectacular night? I’d take them to Zuma. It is a very popular restaurant and it isn’t for the budget conscious but the Japanese menu with a contemporary twist never disappoints. Try the seaweed salad and the fried tofu with avocado. And don’t miss out on the sushi.
G Floor, Emirates Towers Hotel, Trade Center Area.
This Chinese restaurant is very stylish and I’d say in line with Zuma on the scale of fancy. They have a separate vegetarian menu and a few yet very delicious dishes suitable for vegans. I love the mushroom hotpot.
Park Hyatt Dubai, Dubai Creek.
This restaurant is located very close to Rob’s parents home and I’ve been lucky enough to visit on quite a few occasions. I even celebrated new year’s here last year. Enjoy the mushroom in galangal hotpot, vegan pad thai, green papaya salad as well as the pomelo salad. These are just my favourites though, there is a lot to choose from here!
Life n’One.
Umm Suqeim Beach.
Banana ice cream at the beach? Yes please! Best vegan beach snack/treat comes in various natural flavours, my favourite being peanut butter. You can also get smoothies and breakfast bowls here.
Zabeel Park.
This is a food feast happening in Zabeel park every Friday ( in the less hot part of the year) which I love. There might not be heaps of vegan food but there is enough to keep me happy and it’s nice to gather with people elsewhere than malls which doesn’t happen all that often in Dubai. Try Coco Yogo’s raw desserts, cheeses and yoghurts and their is also a raw food stall with great burritos.
Sheikh Zayed Road and The Village, Jumeirah 1.
The place to go for all your funky grocery shopping. They aren’t amazingly stocked but all the fruits and vegetables are organic and they’ll have most of the things you might want that the regular supermarket might not offer.
Waitrose in Dubai Mall
Dubai Mall, Downtown Dubai.
You won’t find many stores in Dubai catering specifically for ‘alternative diets’ like you would in most parts of the Western world. Therefore this Waitrose is fantastic! You’ll find tofu and tempeh for example along with various other Asian specialities and they have an organic section with lots of whole grains and gluten free cooking/baking ingredients. The fruit and vegetable section is always well stocked and they do have some organic options, this is something not that well looked after in Dubai though (in my opinion) so gotta take what you can get, right?
1, Wanna Banana. 2-6, Tidjoori. 7, Thai Kitchen. 8-9, Zuma.
DO AND SEE
The souks are a great place to visit to look at or buy heaps of gold, spices and incense or pashmina. You can also find a Hindu temple hidden in the souk maze as well as some shops selling Indian sweets and iconograhy. My favourite part is taking the abra (the water taxi) from the spice souk over to the textile souk. It will cost you 1 dirham and takes roughly 3 minutes. I could go back and forth for a couple of hours if my travel partners would let me.
The old town and the Dubai museum is not a must on my to do list in Dubai but if you want to learn more about traditional desert living this is where you’ll learn about the lifestyle and customs.
Abu Dhabi.
The Sheikh Zayed Mosque in Abu Dhabi is well worth a visit. You could take the bus from Dubai or drive which would take you around one hour. It is a giant white marble structure so bring your sunnies if the sun’s out because it will blind you. It is beautifully opulent and my favourite feature are the marble flowers in the floor of the court yard.
Alserkal Avenue.
Rob and I walked into this area by chance going to an event and were met by a bunch of art galleries in an old industrial complex. Seemed young and trendy, and fun. They even have hoola hoop evenings, check them out!
There are many, many, many malls in Dubai. Probably a few too many. But if you’re in Dubai you probably need to visit one at least to actually experience what Dubai is all about; shopping. Whilst I am trying not to by from chains anymore I only really window shop at the mall but Dubai is perfect for this and the Dubai mall specifically is quite a spectacular place. From here you can also go up to the ‘top’ (not actually the very top) of the Burj Khalifa where you get a panoramic view of the city. You can also see the audio synchronised fountains as in my video above.
Umm Suqeim Beach / Kite Beach
Umm Suqeim.
If you’re looking for a good track to have a walk or a run this is a great place to do just that and it’s located right along the beach. You can also squeeze in some sightseeing as at one end the track finishes at the Burj al Arab. There’s also beach volleyball nets, a kids skate park, trampolines and a variety of cafes along the stretch to keep you occupied/distracted.
1-2, Ripe Fresh Market. 3-4, Me at said market with Wild and the Moon juice. 5, Rob in the old town. 6-9, Souks and abra (water taxi) across the creek.
SPRING FLING RICE BOWL + SIMMERED TEMPEH
Happy Saturday and Greetings from Sweden,
Today I’m sharing a spring appropriate Asian rice bowl with simmered tempeh which contains all my favourite flavours. I was feeling the spring vibrations in London where I made this recipe, unfortunately though I seem to have lost the spring feels here in Sweden because it’s still cold. We’ve seen some rays since we arrived but I think spring is making a much slower entrance to the motherland.
We have however seen tussilago in the garden and that is definitely my favourite sign of spring here in Sweden. I love it when the road sides turn yellow with these little flowers. Writing about this makes me curious about what your favourite signs that spring is on its way are? What does spring look like where you are? Tell me.
Now, let’s get to talking about the recipe we’re all here to engage with. It’s a simple brown rice and fresh vegetable salad dressed in a miso dressing served along with my favourite tempeh dish. I simply combine some flavour enhancers, onion, water and tempeh cubes and simmer away to make a deliciously tender and flavourful tempeh dish. If you’re not into onion you could just leave it out and same with the garlic. You can actually season the mix with anything you like and if you want the tempeh to really soak up the flavours let it sit in the pot for a couple of hours before bringing it to the heat.
This bowl is the perfect mix of raw and cooked components that I like for spring when I still don’t know whether it’s going to be warm or cold, rainy or sunny. It is also a very colourful dish with a variety of vegetables which adds to the spring feels. The components are all sorts; soft, hard, upward and downward, round, long, flat and I’ve also chosen to cut them into different shapes which I enjoy at this time of year. This dish is versatile in every way. It’s great for a lunch or dinner at the house, works well in a packed lunch and the rice salad component is a great dish to take to the park too or to a spring pot luck.
I really hope you guys enjoy the recipe and remember if you make any of my recipes and capture them on social media use the #mygoodeatings so I can see what you get up to! x
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SPRING FLING RICE BOWL + SIMMERED TEMPEH
PORTIONS: 4 / TIME: 30 min
Rice salad:
2 cups soaked and cooked brown rice
1 cup mangetout, cut into diagonal slices
1 cup cucumber, cut into chunks
1/2 cup courgette, finely chopped
1/2 cup radish, quartered
1-2 salad onions or 3-4 spting onions, chopped/sliced
1 sheet toasted nori, cut or ripped into small pieces
1 1/2 tbsp sweet white miso paste
1 tbsp tamari
2 tbsp brown rice vinegar (or 1 tbsp apple cider vinegar)
1 tbsp toasted sesame oil
1 lime, rind and juice
Black pepper
Tempeh:
200 g tempeh block, cut into roughly 36 cubes
1 1/2 tbsp tamari
1/2 tbsp brown rice syrup (or liquid sweetener of your choice)
2 garlic cloves, minced
1/2 brown onion, sliced thinly into half moons
1/4 cup water
Seame seeds, for sprinkling ones simmered
Place all the tempeh ingredients in a small pot, cover with a lid and bring to a boil.
Ones boiling turn down the heat and let simmer for 10-15 minutes or until the liquid has been soaked up/evaporated.
Either toss the sesame seeds into the tempeh int he pot or sprinkle on top ones served in the bowl.
Mix all the wet ingredients for the rice salad in a small bowl or simply shake them in a small jar.
Mix your cooked rice with all your prepared vegetables in a big bowl and pour the dressing over it. Toss to coat the rice salad.
Additions:
Handful of green leaves per person (I used pea shoots and baby spinach)
1-2 tbsp of kimchi or sauerkraut per person
Serve the salad as well as the tempeh with some greens of your choice in a generous bowl along with some fermented vegetables such as kimchi or sauerkraut.
Gluten-Free Golden Ginger Cluster Granola
Hi guys and hello Saturday,
I was hoping to post this in the morning but time ran away with me and so I’m writing this in the evening as Rob watches the new X Files. I’m completely focused on this granola post though and I’m pretty sure you guys will like this one. It’s a treat that makes breakfast and/or snack time a sunny delight. Here is my gluten-free ginger granola made into golden clusters tainted yellow by turmeric. When I posted a photo of this granola on instagram while testing the recipe I got a great response and it’s always so much fun to hear from you. I’d love to know more of what you like or would like to see here on the blog or on my youtube channel – please let me know in the comments!
Anywho, let’s talk more about the recipe. It’s full of everything I enjoy in a granola making it slightly on the decadent side. This means that maybe it’s not an everyday breakfast staple but rather a weekend treat. Although to be honest I eat it until it’s finished whether it’s Sunday or Wednesday. Saying that I think it could be the perfect Sunday morning recipe as it comes with a guarantee of a yummy smelling home as it bakes. I really hope you guys enjoy the recipe and if you try it out and share a photo on social media you can always tag it #mygoodeatings to make sure I can see it. I love to see your creations!
Now kick back, relax and enjoy my latest youtube video demonstrating this recipe.
Malin x
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Golden Ginger Cluster Granola
MAKES: 1 very large jar / TIME: 45 min
1 1/2 cup rolled oats
1/2 cup desiccated coconut
1/2 cup almond meal or oat flour (can be made simply by pulsing the oats in a high speed blender)
1/2 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup nuts of your choice (I like cashews)
1 1/2 tsp turmeric powder
Pinch of salt
5 tbsp ginger juice (either use a juice machine or see video for manual extraction)
3 tbsp rice syrup
2 tbsp hazelnut butter, or nut butter of your choice
3 large medjool dates, chopped
1/2 cup golden raisins, optional
Preheat the oven to 170 degrees celsius and line a baking tray.
Mix all dry ingredients, except for dates and raisins in a large mixing bowl.
Mix all the wet ingredients in a separate smaller mixing bowl.
Pour wet ingredients into the dry along with the chopped dates and mix thoroughly until well combined.
Start forming clusters and place onto the baking tray, or if you are not too fussed about all your granola making perfect clusters simply pour the mixture onto your baking tray and press down on the mixture making clusters where you see fit.
Bake for 12 minutes and then flip your granola before baking for another 12-16 minutes.
Let cool before mixing in the raisins and storing in an air tight container for roughly a week.
VEGAN CHAT: WHY I'M VEGAN
Hey there,
Today I’m posting the second ‘Vegan Chat’ post and it’s all about why I’m vegan. Last week I talked about how I ended up where I am today and what brought me to lead a vegan lifestyle and I thought this would be a good addition to that initial story. Like I mentioned in that post there were many reasons as to why I moved towards and finally comfortably settled with veganism and listed here are the four main reasons that really did it for me when doing so.
These are the four things that motivate me to continue leading a vegan lifestyle. To me that motivation was important especially in the beginning as I was transitioning and I’ve heard many people say the same thing. It is easy not to reach for a piece of dairy cheese when keeping the reasons for your choice to be vegan close to your heart and clear in your mind.
Whilst what I’ve written in this post is brief and sometimes simplified it is spoken from my heart with all the information that’s on my mind daily. I’ve listed at the end as well as dotted throughout the post some resources where you can find more extensive information about the things I will be discussing which I hope will help filling in the blanks where I’ve left off.
I really hope that this can give you some insight into what goes on in my head as I make the lifestyle choices I do and I’m also hoping that these ‘Vegan Chat’posts will eventually provide some of you guys with the motivation and support that I got from various blogs as I made my way to veganism.
Anywho, here goes; my four reasons as to why I’m vegan.
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‘The Best Speech You’ll Ever Hear’ by Gary Yourofsky
ANIMAL WELFARE
The way all types of animal products are being brought to us today through what is now called ‘animal agriculture’ is nothing less than brutal. And this applies to all types, I really don’t put much belief in whether it says ‘organic’ or ‘local’ on your packet of meat or eggs or not. Animal rights may vary from country to country but the fact that one of the most influential countries in this world, the United States of America, classifies animals raised for the purpose of food are not considered animals under the animal rights act is really an indicator of how far the exploitation of animals for human pleasure has been taken. This classification means that those animals have very little protection at all and are not considered in any other way than for their worth as a monetised product. This happens all over the world today and personally I think it’s disgraceful to think that we as humans have the right to take and use as we please from the earth and it’s inhabitants in the way that we do today without considering the impact it has on others and the planet as a whole which leads me into my next point.
Another note on this subject before I move on though; I’ve only touched on one aspect of the way we as a society mistreat animals , and very briefly at that, and it might it’s important to give some thought to other places where animals are kept against there will to please human beings such as water parks, zoos, testing facilities in everything from science projects to hygiene products, bullfighting and the list can go on. I know it’s a lot but that’s the whole point. I think it can be very sobering to consider the many ways in which exploitation of animals occur in our day to day life.
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Maybe you guys would consider taking a moment to think about this and actually investigate how this makes you feel. So often we simply close our eyes and ears to the reality in which we live, and this is for many reasons and I can completely understand why – I used to do exactly this in many aspects of life. I do think however that my life has become much richer from opening myself up to the world and what happens in it. It has made me wiser and brought on passions within me that I didn’t know existed. The pain of considering certain aspects of life can broaden our span of understanding and the way we interact with other beings and the world around us, and it is worth the ugly feelings for the other beautiful feelings and thoughts of change for the better.
The ‘Earthlings’ Trailer
BE AWARE OF GRAPHIC CONTENT
ENVIRONMENTAL IMPACT
Now leading on from what I just touched upon of taking for granted as a human right to take what we want , or think we need, from this earth without considering the consequences. Our environment is undergoing huge changes, and if you are a non-believer of this I urge you to reconsider and do some reading and soul searching into why you are denying a detrimental fact. Now you might think what has being vegan got to do with the environment? I will not be able to touch on every aspect of this issue in this short post but here comes a few things I think about often regarding this subject .
One resource that I’d like to draw some information from right here and now is a documentary called Cowspiracy, it is has had a great impact on many people since it was released in 2014 and this is why; the film presented some very ugly facts about the animal agriculture industry’s impact on the environment, something that is criminally unrepresented in the environmental debate due to its potential to have a ‘negative effect’ on the heaps of money made within the animal agricultural sector every day.
In broad strokes the film talks about the fact that it takes 56% of the United States’ fresh water to grow feed crops for live stock and that 18-51% of Greenhouse Gas Emissions are the result of animal agriculture. These are numbers that simply cannot be ignored in the world we live in today as climate change is a major issue concerning all of us and will have more direct impacts on our lives in the future.
These are just a couple of numbers in a sea of other issues like deforestation for making more space for grain crops to feed live stock and space to keep live stock or the facts that our waters are being poisoned by animal feces coming from animal agriculture. The list can go on and if you are truly interested I’d suggest you check out Cowspiracy to start and go from there.
The Official ‘Cowspiracy’ Teaser/Trailer
HEALTH BENEFITS
In my personal experience being vegan has done wonders for how I feel physically and mentally. I used to have terrible indigestion which lead to aches and constipation which I do not suffer from anymore. I might have an occasional upset stomach when travelling as it brings irregularity to my eating habits and often brings unfamiliar bacteria to ones system but other than that I am completely symptom free. I also feel that my energy levels have become higher and I also feel more positive in general, probably due to my increased energy levels and living without constantly putting stress on my digestive system.
In addition to personal experience there are many scientific studies showing that the most beneficial way of eating for us humans is plant based. One of my favourite sources of inspiration for this subject is ‘The China Study’ by Colin and Thomas Campbell which was a large study carried out in China which proved that in areas where people ate less meat, poultry, fish, eggs and dairy products there was also less disease. Especially so in the areas of cancer and cardiovascular disease. This is huge and it is important to understand these correlations because no bacon can be worth risking a chance of a long and healthy life free from disease. And the fact that we can prevent such common diseases means that we can lighten the load for our health centres and leave space there for people who really need them.
We can take charge of our own health and that is a very powerful thing, think about it!
The Official ‘Forks over Knives’ Teaser/Trailer
KARMA AND SPIRITUAL WELL BEING
Consider the fact that when you eat an animal today that animal was born to die for you after having been manipulated and mistreated it’s whole life. Consider that when you drink milk or eat cheese it comes from a cow which has been continually impregnated by a forceful human hand and each time she gives birth her calf has been taken away and she has to return to a narrow space where she simply gives and gives with nothing in return. Consider that when you eat an egg that egg comes from a chicken who probably doesn’t get to see the light of day and is crowded by other chickens in small spaces and all she does is also simply giving with nothing in return. Not to mention the male chicks who are born but not needed for egg production who simply get milled alive.
There is really no need to subject animals to such cruelty, science proves it, and I truly believe that ingesting such pain and suffering cannot be healthy on a spiritual level. Energy is real and in my book the energy of what we eat somehow gets transferred into our systems and contributes to who we are and how we act. If you believe in karma in any way you must know that eating animals and animal derived products will bring you a lot of bad juju.
Being vegan gives me a clear conscience and eating vegan food helps me attain a clear energetic mind and a healthy body. Living a compassionate life where I do the least amount of harm to other beings is beneficial for others for sure but it’s also beneficial for me. This makes being vegan easy. Many people seem to think it isn’t but when you know why you’re doing something it comes easily and naturally. All you need to do is open your mind and then your heart to the truth and they will tell you what way is a good way.
Meditating on top of the world; Table Mountain, Cape Town
The points I’ve been putting out here today are very simplified and limited due to the size of this post, for more scientific texts, speeches and films I have included a resource list below for your continued research. This post simply reflects how I reason around the life choices I’ve made concerning my vegan diet and I hope my reasoning can provide you with inspiration and little nuggets of information.
Thank you all for reading this, I’m incredibly happy to have you guys to share my vegan journey with and if you have any questions or want advice on vegan matters you can always leave me a comment or shoot me an e-mail! x
Here is a list of resources I’ve found useful in my own education as to why veganism is important:
Cowspiracy (+ https://www.youtube.com/watch?v=KpmTiHjUEBU)
Earthlings
Forks over Knives
Foodmatters
The Best Speech You’ll Ever Hear by Gary Yourofsky
Mic the Vegan
Bite Size Vegan
nutritionfacts.org
GOLDEN CHAI LATTE
Happy Sunday Everyone,
I thought I’d hurry to post a hot drink before spring is moving into summer and everyone opts for chilled drinks so here comes my golden chai latte. This has been an obsession of mine this winter and leading into the new spring season. I never really had a good one until I visited Sweden in January and since I’ve been working on making a similar version to share with you all. And now it’s here!
It is a very easy drink to put together and is perfect for those of you who are trying to slow down on the coffee but still want a comforting hot drink. Due to the fact that I use a black chai tea in this recipe it does contain caffeine but you could of course use a chai spiced tea without tea leaves like this yogi tea or this pukka tea, these are by the way my favourite tea brands that have been available in many places I’ve visited.
You can also tweak the flavour by adding more or less of all of the ingredients. You might also want to check what the appropriate soaking time is for the specific tea you choose to use and let that guide you time wise. If you’d like to go for a more creamy version you might want to try it with coconut milk. And if you are into the sweet chai of India you will obviously need to add A LOT more sweetener than I do here. The choices and adaptions are endless.
This is what I’ll be drinking this Sunday with the tea brewed strong into the latte and dusted with heaps of cinnamon. Whether it’s raining or not. And probably every Sunday to follow until I am sick of this potion, haha. I really hope you guys give it a go, make it your own and most importantly enjoy it. Much love to you all on this first April Sunday!x
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GOLDEN CHAI LATTE
SERVES: 2-3 people / TIME: 10 min
1 cup water
2 cups plant milk, I like oat- or almond milk
2 tsp maple syrup
1 tbsp turmeric powder
2 tsp loose leaf chai tea or two chai tea bags
1 tsp cinnamon
1/4 soya milk (for frothing), optional
Pour water and milk into a pot over medium heat to start warming through.
In the meantime fill a seal-able tea strainer with the chai tea.
Pop the tea strainer into the pot as the liquid is starting to get warm along with the turmeric and cinnamon. I use the tea strainer to mix the powders into the milky base.
Just before the concoction boils take it off the heat and let it sit for three or four minutes before stirring in the maple syrup and serving.
If you have a frother of some sort I like to froth roughly a quarter cup of soy milk (in my experience soya milk froths the best) and add on top of the smooth milk before dusting with cinnamon.
LINK LOVE: MARCH 2016
Hello guys,
Another month has passed and oh my, it happened so fast. Spring has come, I’m back in Europe and I’ve started the second quarter of my life by turning 26 years just the other day. What have you guys been up to?
I have made my way from Dubai to London and been planning where to head next. It’s been decided that in a week roughly we’ll be heading to see my family in my home town and if you’re lucky I’ll show you around a little on youtube. After that we’ll be spending a month in Copenhagen followed by three summer months in Berlin. Phew.
I’m taking life step by step and trying not to worry about the future at the moment and as spring and summer slowly awakens I think this gets easier. That’s not to say I’m not making plans and goals though, it’s important to know where you’re going but I’m trying to accept that the road there might not be as straight as it is in my mind.
That was a little bit of an update on what’s happening in my life at the moment but now let’s take a look at what March brought!
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AS USUAL I’m starting with the soundtrack of the month and March has without a doubt been all about Carole King’s album Tapestry. Rob and I were staying with his parents for the most part of this month which has inspired this choice as Agi, Rob’s mother, loves this album. We’re now in London but still listening away to Carole’s 70s voice! Here is one of my favourite songs on the album Beautiful.
Starting the month in Dubai with lots of blue skies/water and sunny lunch at the Sum of Us.
LET’S START off with a bit of vegan inspiration. I’ve been getting into YouTube a lot (!) since starting to post my own videos and who knew there was so much great information to find there?! No one told me anyway, haha. Here are three resources I found as I browsed YouTube that provide lots of facts about a vegan diet.
– Great Website for Learning about Vegan Nutrition by M.D. Michael Greger
– The Bite Size Vegan explains everything you want to know about veganism on YouTube
– Mic the Vegan follows suit and give us informed vegan break downs
Easter lunch with the lovely Nicky Clinch and family; a Mediterranean feast followed by a vegan take on banoffee pie.
AND SINCE I’m a sucker for social media and love food here are a few instagram accounts I’ve been loving this month as well as some recipes I wouldnt mind trying soon.
Starting with instagrammers:
– Sara of @shisodelicious is my new idol, I even got to try her bento boxes at a market here in London (see pictured).
– For gorgeous travel images with a vintage feel check out @alexreyto.
– In my eyes a rising instagram star for plantbased food is @ritaserano so if you haven’t checked out her creations yet go on over there.
And a few recipes to inspire us for April:
– Skillet potato socca w. spring greens by Faring Well
– Beluga lentil caviar two ways by Nourish Atelier
– Swedish gubbröra on toast by Cashew Kitchen
Sara’s bento boxes and surrendering to the rain.
NOW TO a slightly different topic that I’ve been getting more and more passionate about over the last year or so; ethical fashion. Not just vegan but ethical in terms of production as well as being environmentally sustainable. Getting to grips with what to buy and thereby support and not as a vegan can be difficult enough to tackle, which is something I’m still working on and learning about every day, but caring about the people that produce what you’re wearing is to me as important as caring about animals, the planet and yourself. Here are some links to resources relating to this issue.
– Check out documentary The True Cost to learn more about what happens in our current fashion climate
– Vegan Kristen Leo speaks about ethical/vegan/sustainable fashion on her YouTube channel
– Kristen’s inspiring List of Ethical Fashion Brands/Shops
– My new fashion crush Reformation
Back at our local farmer’s market and in the giant soft box that is grey London.
AS YOU MIGHT know it was my birthday at the end of this month and as I’m still a child I made a wish list. It’s very short and does not include world peace or eternal love which are of course at the top of my list but here are some more earthly wants including a couple favourites from just mentioned Reformation.
– This striped top would be very welcome this spring
– More stripey tops because stripey tops
– And a linen shirt so I can get dressy too
– Finally something shoulder flaunting and tight for a bit of subdued glam
FINALLY this month I made a ‘my monthly favourites’video for YouTube as I think this a rather YouTube thing to do and hopefully you guys can get some ideas from it. If you’re into this type of content feel free to press the play button and I’ll share a few more things I’ve been getting excited about this month.
Until next time swim easy friends x