Author: foodboogieblog

Chia pudding with Matcha Ice Cream and Cashew vanilla cream

Matcha Chia Pudding

I’m a breakfast person. I love it healthy and super tasty. So I made delicious Chia Pudding with Cashew Cream and Match Ice Cream. It’s so simple and so yum! You should give it a try. INGREDIENTS:  Chia Pudding: coconut milk, chia seeds, cinnamon Cashew Cream: soaked cashew nuts, water, vanilla Matcha Ice Cream: frozen bananas, matcha powder, ground tonka bean Topping: cacao nips, puffed amaranth    

zucchini pasta

Zucchini Pasta

I love to spend free days in Italy. It’s so close, there is mostly warm and sunny weather and the food…! The Italians really now how good food is made. So I love to make pasta and other Italian dishes at home – it always feels a little bit like holidays. And if time permits, i make the pasta by myself. For my zucchini pasta, I just put some zucchini noodles (also called zoodles) to the homemade spelt pasta and top it with some smooth parsley and grated parmesan or even better grated pecorino cheese. If you also like to go with homemade pasta, head over to the „Authentic Italian Pasta“ post to learn how it’s made. INGREDIENTS: pasta, spiralized yellow zucchini noodles, smooth parsley, parmesan or pecorino cheese, olive oil, sea salt      

cuajada spanish dessert curd

Cuajada – Spanish Dessert

Last year we traveled around in Spain during three weeks. I was an amazing road trip with lots of new impressions and new food. By chance we found a small sheep cheese farm with a small store. We bought some cheese and a so called Cuajada. And I fall for it with the first bite! Cuajada is actually just cheese curd – something I thought is quite gross. But it really isn’t. It looks and taste similar to panda cotta, but with half as much fat. You don’t put it on a plate like panda cotta, you just eat it out of the glass with some honey or whatever you like. And the best: it’s so easy and simple to make: warm some sheep’s milk up to 37 °C (98,6 °F), put the needed amount rennet in it and blend with a spoon gently just for some seconds. Don’t move the milk to much! Put the milk in small glasses and wait for 10 minutes. But don’t move the glass at all, I really mean it. You may …

authentic Italian pasta food facts

Authentic Italian Pasta

I’m a huge pasta fan! If the time permits I make pasta by myself. I made it with one of this old school small pasta machines where you put the dough through until it is perfectly thin. then put on the cutting unit to get some nice pasta out of the thin dough. It was quiet fun. But then I learn the real authentic Italian way to make pasta. It’s actually quit hard work, but it’s worth it! And after the hard work you enjoy the pasta even more 🙂 Put flour, semolina on the table, make a hole in the center to put the eggs and some olive oil in it. Now start to mix and knead until you have a nice dough. Go on with kneading for about 8 to 10 minutes until the dough is quit elastic. Wrap the dough tight in foil and put in the fridge for half an hour.     The Italians all have a wooden pasta board and a pasta rolling pin to get a perfect result. Because the wood …

New York Style Cheesecake

Cheesecake with Blueberrys

Last week we were invited for a barbecue at a friends house. I enjoy this casual evenings with good food and friends so much. Usually we divide the preparation of the food. So everyone bring something. When ever possible I go for the dessert. Even if I normally don’t eat that much sweets I really love to make desserts. A really easy put still impressive dessert is a cheesecake. It’s so simple to prepare and beside of the baking time it’s made in an instant. And everyone love it! So next time you have guests or you bring something for the barbecue go for a cheesecake and enjoy all the wows and compliments you get 🙂 INGREDIENTS Crust: wholemeal spelt crackers, macadamia nuts, coconut oil, sea salt Cake: double cream cheese, eggs, honey, vanilla, sour cream, blueberry jam Topping: tonka bean, blueberries, peppermint leaves

homemade almond milk

Almond Milk

    Almond milk is quite a hype now a days but it is nothing new. Already in Middle Ages people loved cook with or drink almond milk. It is a plant based alternativ to cow milk. It tastes pretty good but what is all about this milk?   Almond milk is actually just made out of water and almond oil. The best almond milk is the homemade. I did not find one milk that tastes as good as homemade one and the most almond milks contains stabilizers or other thing you do not really want to consume. So how to make almond milk by yourself? INGREDIENTS: peeled and soaked almonds, water. Soak some peeled almond in cold water over night or longer. Then rinse the soaked almonds and process them with some cold water in the food processor until it get’s a creamy homogen liquid. Put a sieve over a bowl and cover it with a thin cotton towel. Now put the creamy liquid on the towel filter and drain all the liquid out of …

Chickpeas Ice Cream Cones

To get the best ice cream experience you need a good ice cream cone! Have you ever head chickpeas cones? The moderate taste of the chickpeas supports the taste of the ice cream. No matter what kind of ice cream. As I’m a huge fan of cardamom I flavored the cones with it. It gives the ice cream cones a slightly oriental touch. INGREDIENTS: roasted chickpeas flour, whipped egg withes, cardamom, sugar

carrot tops pesto

Carrot Tops Pesto

I try to avoid food waste when ever possible. There is so much carrot greens on the carrots and it would be a shame to throw it away. So what can you do with a lot of it? A wonderful and tasty pesto! Pesto, especially this one, is quite more then a pasta sauce. You can use it as spread, with savory pancakes, with salads, as dip or as whatever you like. Be creative! INGREDIENTS: carrot tops, soaked cashew nuts, olive oil, garlic, sesame, cumin, honey, sea salt, water    

Strawberry Raspberry Ice Cream

Strawberry/Raspberry Nice Cream

I can’t get enough of nice cream! And there are so may ways and flavors of nice cream. They are healthy, yummy, refreshing and so easy and simple made. There is nothing else to say! 😉 Today a strawberry/raspberry nice cream with a little bit of vervain. And as all of may nice creams you can eat this one unfrozen as a delicious strawberry/raspberry pudding. INGREDIENTS: avocado, banana, strawberries, raspberries, vanilla, fresh vervain, soaked dates, soaked cashew nuts, black sesam

Power Balls

Bliss Balls

Bliss Balls are the best proof of healthy desserts. They look like pralines, they taste like pralines but they are healthy. I love them. They are perfect as a afternoon snack or take with you to the gym as snack. And they are very easy and simple made. Here you find to variations of Bliss Balls: a classic chocolate one and a fruity raspberry-acai-protein one. And there are so many other possible taste variations! Be creative and enjoy! INGREDIENTS: Chocolate Bliss Balls: roasted almonds, roasted hazelnuts, soaked dates, cacao powder, vanilla, sea salt, water Raspberry Protein Bliss Balls: roasted almonds, roasted hazelnuts, soaked dates, freez-dried raspberry powder, acai powder, vanilla protein powder, sea salt, cacao nips, water