My friend and her baby girl, seeing and sniffing and feeling the rapeseed fields bloom. More rapeseed photos on my photo blog.
I confess that after feeling pretty great the first three months of the year and using that energy to work very hard, this spring and the change to summer time two weeks ago has me feeling a bit tired and in need of sleep. I’ve frequently headed straight to bed after work these past two weeks, just catching up on sleep. I guess the time change plus the weather playing rollercoaster recently just throws me a bit off balance.
I’m itching to start sewing and creating again and in my head the projects are just bouncing around, not quite ready to be put into action.
I completely redid my photography website, a digital spring cleaning of sorts. How do you like the new colors and the fresh look?
My fingers are a bit raw from scrubbing to get the soil out from under my nails. I had forgotten how dirty gardening is. Or how good it feels to spend a few hours outside digging in the dirt. Time for an update on my balcony garden!
The tomato seedlings are coming along well and are in the hardening off stage already.
We (meaning person, animal and plant) have been soaking up every last bit of sunshine and warmth and the apple tree is gratefully pushing out blossoms. I take this as a very good sign that there will be more than one apple (last year’s harvest) this time.
The peas are poking their cute first leaves through the soil. Yes, I just called peas cute. Such a proud plant mama. I made them a trellis from some leftover pieces since I couldn’t find a suitable mesh but I’ll still need to hunt down some sticks in the woods to add to it.
A few early flowers are really brightening the space up while all the other plants and flowers are just getting started.
In addition to starting the tomatoes and peppers inside in my light box the more cold hardy crops have been doing well in a little foil greenhouse outside.
The salad boxes are overflowing and in dire need to be thinned out and the kale is ready to move into its own window box as well.
Hard to describe how satisfying it is to watch all these seedlings growing strong and big. A very primal feeling of content. We may be creatures of polished office work and smartphones by day but doing things by hand – be it growing food, or knitting, sewing, woodworking, building, you name it – is a need that runs deep.
In my quest for eating better it’s hard to abstain from certain favorite foods.
A staple in my diet has always been bread. I love german bread, the crunchy crusts and the rich taste (seriously, you have to try german bread!).
As a result of my changed diet however I’m trying to stay away from gluten, lactose (often added to bread) and empty carbs as much as possible.
I had already switched to grain/seed bread but I wanted to try and see if I could find a recipe for baking a nice grain bread at home. I love baking at home and it would give me full control over the ingredients. I looked up some recipes and found a winner quickly!
I deviated very little from the original recipe but since the source is in German, here’s my translation:
500ml lukewarm water
600g flour ( I used half whole spelt flour, half normal spelt flour)
200g seed of your choice (I use a mix of oats, sunflower seeds, sesame seeds and flax seeds / linseed)
1 teaspoon sugar (can be substituted with honey or other sweeteners)
2 teaspoons salt
2 packages dry yeast (in german packages that would be enough for 1000g flour)
Dissolve yeast in the warm water with the sugar. Add the flour, seeds and salt. Mix throroughly (the dough is quite wet) and let rise for 30 minutes. Form into a bread shape or fill a loaf pan with the dough and bake at 200°C (ca. 400°F) for 45-60 minutes, until the loaf sounds hollow when tapped.
Yes, it really is that easy!
Let the bread cool before cutting and enjoy a filling homemade bread!
So why is this better than storebought bread?
a. The taste of freshly baked bread is divine
b. I used spelt flour instead of wheat flour. Spelt flour is not gluten free but it is much easier to digest than wheat for most people. I also like the taste better.
c. No additives, no added lactose
d. You get to choose the seeds you like best in your bread
The recipe resulted in quite a large bread, so I froze half of it and ate the other half within 6 days. I don’t know how long it keeps but it was fine for the week.
Ultimately I want to try making my own sourdough starter but right now this recipe feels like a great start!
It seems at a certain age all your girlfriends start getting pregnant. Which in turn gives me an opportunity to think up handmade gifts for them and their babies! Cue this little star pillow I made for a friend’s baby boy:
Inspired by star pillows on Etsy I decided to make my own. It’s a nice little evening project.
Draw a star form on paper in the size you want your pillow to be, add seam allowances and cut your template. Cut two pieces from contrasting fabric. I chose some green fabric I had in my stash which also makes it gender neutral.
I also added a stitched face to make it look friendlier. The lines are drawn on with a pencil and then stitched with embroidery floss.
Sew with right sides together, leaving an opening in one of the star legs. Ahem, yes my stars were cut pretty roughly and don’t fit together perfectly. Just cut away any excess fabric once you’re done sewing. I chose to handsew because a. I love me a little handsewing on the couch and b. I couldn’t be bothered to get the sewing machine up for just a few seams.
Clip the corners and curves and turn the pillow inside out. Stuff with polyfill and handsew the opening shut. Et voilà! A sweet, handmade baby gift made in one evening.
eat less empty carbohydrates (white flour products like bread rolls, pasta, etc.), switch to whole grain products where possible and find alternatives to wheat
eat a more plant based diet, fruit and vegetables first, everything else second
continue to buy local fresh produce
grow my own salads and vegetables again on my balcony with a better plan on what I want to grow and actually need
build up a collection of tried and trusted healthy recipes that we can return to again and again
use less dairy products
What did I change?
I am eating lunch at the office where there is a variety of hot lunches to be had as well as salads, desserts and rolls. I’ve never been much of a meat eater so I usually stuck to pasta, potatoes, anything baked with cheese or fries. I also almost always got a dessert, most often pudding.
Since doing my research I felt I could now make some informed choices and plans for lunch. I especially liked the5 a day campaign by the WHO (in the US it’s called fruits & veggies – more matters). It basically tells you to eat 5 hand fulls of fruits and veggies a day, ideally 3 helpings of veggies and 2 of fruits. One fruit portion can be substituted by a hand full of nuts.
True to my resolution I am now trying to stay away from the carbs and especially the fries and the foods drowned in cheese (saturated fats). Instead I pick whatever veggies are offered and fill my plate with them. Since I have no say on the menu this is easier on some days than others. I still eat pasta or potatoes when they come with a veggie side or sauce. I try to stay away from fatty sauces and I eat fish whenever it’s on the menu. Often I have a little bowl of salad with my hot meal.
With the salad I choose organic olive oil and balsamic vinegar as a dressing instead of heavier premade dressings. Instead of dessert I get a glass of freshly pressed orange juice with my lunch, which serves as one portion of fruit for my 5 a day plan.
I realize these choices are highly dependent on the environment and may not be possible for everyone but I think we all need to work with what’s there and make the best food choices available to us.
I also always take a 20-30 minute walk after lunch. I need to get out to breathe a bit of fresh air and stretch my legs before sitting down at the desk again. It’s refreshing and especially in spring gives your body a chance to soak up some sunshine and much needed vitamin D.
How did it work?
Man, staying away from fries and cheesy gratins was hard! When you get there hungry those hot, fatty foods look mouthwatering. The veggies and salads look much less appealing and filling.
But I promise once the withdrawal period is over it gets so much easier! It took about two or three weeks for me not to crave fatty foods any more and I now easily and happily choose the veggies. It helps to tell yourself how much better you’ll feel when you make the right choice and how proud you will be of yourself!
Sure I still have days when I crave a certain thing on the menu and sometimes I get weak and give in (it’s ok, we need to love ourselves).
When you switch from fatty foods and lots of carbs to a veggie based diet at first you feel like those still leave you hungry, like they are not as filling. I found that too subsides after a few weeks as your body adjusts to it. Instead I now feel pleasantly full after a meal whereas when I eat fries or heavy foods now they make me feel tired and bloated.
I used to have an afternoon low after lunch when I would get very tired and sleepy and concentration was impossible. Changing my eating habits has made this afternoon slump disappear almost completely!
Overall I feel much better with this diet and that’s enough encouragement to stick to it.
Honestly I think lunch is fine for me like it is now. I could say I planned to do more home cooking to take to work but I know myself and it ain’t happening any time soon ;)
I’ve found what works for me and the challenge will be sticking with it. It’s a choice to make every single day and while it gets easier and easier with time the temptations are still there. I’m looking at you, chocolate pudding dessert with cherry compote.
Stay tuned for the next part which will be afternoon snacks!
Spring is here and as always, I am so excited to get out and grow things! We’ve had unnaturally warm and sunny weather in the past few weeks and the balcony is already coming alive – sorry US readers, I’m just telling it how it is. We had the never ending winter last year!
My seed order has arrived and I’ve started most of them. This year I will be growing tomatoes (a personal variety from a friend of a friend’s garden in Spain), peppers, lots of salads, sugar snap peas, spinach and kale. That’s the plan anyway. The hardy herbs, mints and strawberries are waking up from their winter sleep too.
New on the list this year are flowers, I will be trying violets, nasturtiums and snapdragons to brighten up our little space. The calendula seeds I mixed in here and there last year have survived the winter and this little guy was the first splash of color to surprise us a week ago.
To start seeds I have three ‘classes’ of plants: Some are started indoors and kept inside until the end of May. These are the delicate tomatoes and peppers as well as some flowers. I have set up my DIY light box again, which has served me very well in past years.
There’s also a little poly greenhouse on the balcony (just a shelf with foil cover) which acts as a cold frame where I grow the salads, kale and some flowers. Others such as the peas and spinach can be started our in the open directly.
There’ll be updates on this little balcony garden frequently throughout the growing season.
What are you growing this year?
What to snack on when you want to eat healthy? Quitting snacks (which used to be chocolate and pastries in my case) has been one of the hardest parts of eating better.
Until I discovered oat cakes! After a bit of experimenting I found the perfect recipe for me that is both healthy and super tasty.
Using this recipe as a base I first tried a batch with dark chocolate mixed in. It was ok, but rather bitter. For the next batch I just started adding things I thought would taste nice.
Here’s my recipe:
ca. 200g chopped almonds
ca. 150g raisins
60g whole grain spelt flour (can be substituted by wholewheat flour if you have no spelt flour on hand)
1/2 tsp bicarbonate of soda
60g butter (melted)
1 tsp salt
2 tbsp honey (can be substituted with agave nectar if you want no sugar at all)
60-80ml hot water
between 1/2 and 1 tsp cinnamon
a pinch of cardamom
Mix together all dry ingredients, then add the honey, melted butter and hot water. Mix with a spoon until it has formed a dough, then roll out on a floured surface (I roll it out between a piece of saran wrap so it doesn’t stick).
I used glasses to cut the cakes (some of these photos are from my chocolate batch, hence the dark color)
Bake at 190°C for about 20-30 minutes, until the cakes are starting to brown.
The cakes are very filling due to the oats and the whole grain flour. The spices and almonds add a nice taste and the raisins add sweetness. I think I’ll substitute the honey with agave nectar the next time and see how that turns out.
PS: If you have some tried and true healthy snack recipes do share in the comments!