L'Antica Pizzeria da MicheleLONDON

Remember the movie Eat, Pray, Love when Elisabeth Gilbert (played by Julia Roberts) says she's having a relationship with her pizza? Well, this is actually THE restaurant and destination if you too feel for a slice of love.

At the opening back in February 2017 it took hours to even get in and with only two varieties on the menu (margherita and marinara, both seen above) this place witnessed about something special. If you ask me, it sure was. I had the double buffalo mozzarella and I'm telling you – I was just as mesmerized as Elisabeth. These pizzas are heavenly!

L'Antica Pizzeria da Michele

125 Stoke Newington Church St, Stoke Newington, London N16 0UH, England. 

+44 (0)20 7687 0009

Oh, and when you're in the neighborhood! 
There's a great designer consignment boutique, Strut, just a two minute walk away, well worth a visit. I'll show you what I brought to the fitting room in another post...

The Healing ElixirGOLDEN MILK

After a lazy summer with nice food and too many drinks it felt so good to finally be back in business with my workout routine again. Went to my first class on Monday so now I'm all sore and can barley move, no kidding. But as they say: No pain, no gain. Tonight I'm off again and to prep my muscles so they cope I have cuddled up in the couch with a warm cup of Golden Milk.

For centuries this beautiful yellow beverage has been used both in Chinese and Ayurvedic medicine, but here in the West there still might be some who haven't heard about it before. If so or not, it's really worth repeating due to all its amazing health benefits.

The yellow color comes from curcumin, found in the main ingredient; the turmeric. In India they call it "The Spice of Life" which sums it up just wonderfully. Turmeric is one of Mother nature's most potent anti-inflammatory with over 600(!) potential health benefits such as:

– better digestion
– liver detoxifying
– lower blood sugar levels
– improved skin
– increased memory and brain function
– more flexible joints and muscles
– stronger immune system


So, as you can see this extraordinary elixir is a real must. I try to make sure I have at least one cup a day. Here's what you need:


GOLDEN MILK

1 tsp turmeric
1/2 tsp black pepper*
1/2 tbs coconut oil*
boiling hot water
plant based milk (I use organic oat milk)

If you prefer you can always add more spices such as:

Fresh ginger
Chili
Cardamum
Ceylon cinnamon
Vanilla 

I normally just put all spices and the coconut oil in a big cup, pour boiling hot water over and then top it off with oat milk. Just as simple as that! Remember to always use organic ingredients.

*Studies have shown that by adding black pepper the bioavailability (absorption in the body) of the turmeric is increased by 2000%(!). The coconut oil also helps to increase the absorption as the turmeric is fat-soluble. Therefore, to get the most out of this super spice, it's highly recommended that you include these two in your drink.

To notice the benefits it's recommended to take at least 1 tbs a day.

And a little friendly reminder – be aware when both preparing and drinking it. This yellow wonder stains extremely easy. In India it's also used as a fabric dye... Well, I told you it was a multi-tasker.


Enjoy and happy health! xx

Organic Turmeric Powder from KIKI HEALTH and NATURE'S LAB.

ActivatedPUMPKIN SEEDS

After my hair mineral analysis, one thing I had to increase was my zinc intake. I got suggested by my nutritionist to eat pumpkin seeds. 

They contain a lot of...

Zinc (50% of your daily need in only 100 gram) are rich in protein (25g/100g) and the coveted Vitamin E (which keeps your skin young, fresh and elastic and prevents wrinkles to occure).

So, what about this activating thing?

Well, you sure can eat them as they are, but if you want to make sure your body absorbs the good stuff you have to first let them soak in salted water and then dehydrate them again. 

Nuts, seeds, grains and legumes all contain an anti-nutrient (phytic acid). It serves as their physiological protectant, a safeguard until germination. When a human eat them it binds to minerals in the gastrointestinal tract. This can cause irritation and digestive strain as we don't produce enough of the enzyme phytase to break this acid down. So, like the name tells you (ANTI-nutrient) it can contribute to nutritional deficiencies if not prepared the right way. 

By soaking in salt water followed by low temperature dehydration these phytates and enzymes are easily neutralized. This method increase the bioavailability of important nutrients and active helpful enzymes. 

To put it short?

If you, surprisingly, have read this far you hear there is some real science behind this. Simply explained – to avoid digestive problems, nutritional deficiencies and to make sure your body absorbs the nutrition when eating nuts, seeds, grains and legumes you should always soak before you eat them. 

This is how you do it:

Activated pumpkin seeds

Organic pumpkin seeds (or other of your choice)

Colander

Big bowl (glass or stainless steel)

Salt of your choice (I prefer sea salt or Himalaya)

Cooking pot

Food dehydrator (or oven)

~

Pour up all pumpkin seeds in the colander.

Rinse them thoroughly in lukewarm running water until water is clear.

Shake the excess water off.

Put the rinsed seeds in a bowl and sprinkle them with some salt.

Boil up water in a cooking pot and let it cool a bit.

Pour the lukewarm water over the seeds.

Let them soak for a minimum of 8 hours.

~

When the soaking is done, 

pour the seeds in the colander and rinse them thoroughly again.

Spread them out evenly on one layer.

In a dehydrator:

Dry at 41˚C/105F (to make sure all enzymes are preserved) for around 12 hours.

In a oven:

Haven't tried, but I suggest you let them dry at the same temperature.

Check a little now and then when they feel crispy and dry.

Then they are ready.

Remember! Seeds and nuts are high in fat. 

Avoid them to turn rancid – store in your fridge!

Bon appétit!

My Weekend

On Friday I bought some fresh flowers in Finland and had homemade cracker with avocado for lunch. 

Crunchy Crackers

Those who know me are familiar with my picky taste when it comes to food. I'm just not concerned about the ingredients (no e-numbers and other additives near me, please), but also there are a lot of stuff I happen to be allergic to (like nuts, almonds and soya to name the worst ones). And as if that wasn't enough... 

"Oh, Mama. She really IS a pain in the ass!", you think?

I also prefer to stay away from gluten, dairy and sugar as well. If someone, by all odds, recognize themselves (please hollah sistah!) I guess you feel me when I say that the alternatives at the supermarket aren't always the most exciting ones? Most of the times it's just crap. What looks good in the beginning can end up like a joke when reading that far too long list of ingredients – stabilisers, hidden sugar and some thickening shit that I definitely not can see why someone would need. No, thank you. And if you, by any means, are lucky to find something quite pure – no, then it's not organic. 

Did I say I was picky?

Anyway, how I solve this first land problem of mine? I make my own of course! These I made the other day, in my new kitchen baby – my Excalibur dehydrator (more about that one in another post if you're interested?). So easy, tasty and the best thing – you know what's in it. 

Seeds, nuts, almonds, grains, vegetables... Just mix together things you like. I used what I had at home at the moment:

1 dl quinoa flour

1 dl gluten free oat flour

1 dl pumpkin seeds

1 grated carrot

water

salt and pepper

Mix together and add so much water it gets moist and "dough like". Press it all out (as thin as you prefer) on a parchment paper. A trick is to wet your hands with cold water when pressing the dough out as this will prevent it from sticking to your fingers.

If you have a dehydrator just place the parchment paper with the dough on the trays and turn it on to dry. For raw food-style (to preserve all enzymes and nutrition), set the temperature not higher than 40 degrees and let dry for around 10 hours. That's what I did. To make it quicker and/or doesn't have a dehydrator just bake in the oven, on a temperature you prefer. 

Et voilà! A crispy healthy snack, at your service, to a much cheaper price than the crap crackers in the store. 

Bon appétit!

25thBirthday

Made the most delicious chocolate cake ever... 

Had Pornstar Martini(s) and appetizers with Kalix roe.

Got some beautiful presents.

... and pretty pink flowers.

Thank you all for a memorable day and night.

Now I'm half way to fifty, haha!

xx

Queen of Greens

It all started with this photo I posted on Instagram (@saemlstaint) a couple of weeks ago and when I heard my sister was coming by I thought this is the perfect time to both surprise her and try it out – to make healthy crisps!

We all know those two words seldom work very well together, right?

Well, in this case it's almost better to eat much than less cause these green leaves are smacked with some real super stuff. I'm telling you, it's not for nothing its been named "the queen of greens"...

Here's why you should try it:

Gives a strong immune system (vitamin C and powerful antioxidants), keeps your bones strong (calcium), has more iron than beef(!) per calorie, boosts your IQ level (folate), maintains good eyesight (vitamin A) and detoxes and cleanse your liver (fiber and sulfur).


So, what could possibly be a better Saturday snack than this? 




Kale crisps

1/2 bunch of fresh kale leaves
extra virgin olive oil 
sea salt and/or spices of your own choice
baking sheet 


Remember to always use organic ingredients!
You get better taste, a healthier you and a happier planet.
Always act with Love.

~

Preheat the oven to 150˚C/300F.

Tear the leaves up roughly.
The stem can be saved and used in a smoothie etc.

Carefully wash the leaves under running water and then spin them until they are thoroughly dry.
It's very important you stick to this cause otherwise there's a risk they become soggy and we surely don't want that, right?

When they are all dried and ready it's time to add the olive oil.
Careful as I am, I rubbed each and every piece in by using my fingers.
Don't drench them, just a fine coat is good enough.
As you go along, one by one, you place them out on the baking sheet.
Make sure to not overcrowd. One single layer is the way to succeed.

Finally sprinkle the kale with your desired seasoning before you put them to bake.
To make sure not to burn them, I suggest you place them in the lower part of the oven.

I baked mine for 6 minutes, but next time I'll bake them for a few less.
Just watch them. You'll see when they curl up and get a nice colour.

Before digging in, let the kale cool on the sheet for about 3 minutes.
This little trick will crisp them up even more!

Bon appétit!
xx

QUINOA SALAD

ANOTHER BIG PASSION of mine is food. Both eating and cooking it. Well, those of you who know me also know that I'm very picky (I would say conscious) with what I put into my mouth, but... That's another chapter. Let's save it for next time.

To me, cooking is a kind of meditation. I totally lose sense of time. I love spending hours slicing, stirring, frying, decorating. Here you see yesterdays's dinner - my favourite quinoa salad with beetroots and chèvre! If you haven't tried that combo yet, you really should. Sooo delicious and sooo addictive! 

I hardly ever stick to a recipe. Therefore I won't, and can't, give you any exact amounts. Cooking is about using your senses. Good luck! xx

Quinoa salad with beetroots and chèvre

4 beetroots

2 dl black quinoa
4 dl water
vegetable bouillon

2 carrots 
2 garlic cloves
olive oil
cayenne pepper
sea salt

1/4 cucumber

2 red onions

lettuce of your own choice

chèvre 

liquid honey


~


Chop the beetroots in smaller pieces and then boil them soft. 

Boil the quinoa (2 dl) and bouillon with double amount water (4 dl). Instructions should be found on the package.

Slice the carrots into long thin slices. Personally I prefer to use a cheese slicer. Fry them in olive oil together with the pressed garlic. Season with sea salt and cayenne pepper.

Chop the cucumber and onion and put it in a large pretty bowl. Then add the beetroots, quinoa and carrots when ready. Serve with lettuce and top with crumbled chèvre. Don't forget a little drizzle of honey. It goes perfectly with the salty cheese! Yummy! 

(Psst! Make sure to always use organic ingredients. Greater taste and much healthier!)


BON APPÉTIT!
xx