Time to Glow

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I first thought, it might be a bit early for this post (as most people want to detox in spring time), but I changed my mind. It can’t really ever be too early for this!
So it’s the end of cold and freezing january and after all the holiday deliciousness and hearty savory food I enjoyed in the last 2 months, it’s time to get back on feeling-fabulous track.
Also I wanted to wait with this post, because we just saw some green drinkable something in the post before. But then I thought, the green hell with it. You can never eat or drink too many greens. And I myself love recipes that show me new ways how to increase the daily greens. Especially in the winter time…. were we sometimes forget about their existence.
The second reason is, that so many people around me these days are ill and have bad colds etc. So it is definitely time for an immune system boost!
So I thought about this warm half raw- half cooked Soup for the maximum of nutritions.
All you need is a blender (I know I’m a lucky girl with my Vitamix blender, but i believe any blender will work)

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The trick with the soup is to not cook the greens. They stay raw. For the warmth of the soup we add warm water to the blender instead of cold. And for the warmth inside us we add Garlic, Ginger, Pepper and Cayenne Pepper. Only the Peas are cooked and added while still hot.

This metabolism/immune system booster soup is full of Potassium, iron, zinc, and lots of Vitamins. Also the celery is high in sodium and gives the soup a natural salty taste, in case you don’t want to add salt.

It’s a super savory and satisfying meal and perfect for a detox or energy boost.
The preparation time is less then 10 Minutes.
Find this Recipe Here or go to “Vegan Delight Bites”

Stay healthy dear blog friends
Emily

Guest Post: Cucumber – Basil Dream Team

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Here it is, my second guest Post straight from the recipe book of Mama Lovestone.
You might think “Isn’t this cold Cucumber and Basil Soup more of a summer dish”. Well, I won’t contradict. But hey, there is an other half of the world that has summer time right now. So this is for all you people that enjoy a warm climate right now or that simply don’t care and like to enjoy some cold creamy soup when it snows – just like me.
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You can prepare it the day before and it only takes you about 10 Minutes to make this super savory soup.
It’s a great dish to serve in small glasses at the Buffet or also as an appetizer.
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That certain something comes from the Noilly Prat, a french Wermouth. If you can’t find that brand, you could also use “Martini extra dry”. Not the same taste, but it would work. The Original Recipe is with greek yoghurt, but I “veganized” the recipe (replaced with soy yoghurt) and as I have tried both ways before, I must say, there is no taste difference. This Soup is simply a taste bomb!
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Find this Recipe Here or go to “Appetizers”.
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Happy weekend to everyone with many many tasty highlights of course!
Emily

Guest post: Avocado- Tomato Dream Team

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As I promised, here my first guest post from no one less then my mother. For the new years eve dinner she prepared a beautiful Buffet for 16 hungry people. Two of the recipes I would like to share with you, as they are simple and fast to make but are a little star, when it comes to tickle your taste buds.
And…my personal opinion: Little scrumptious food combinations in small classes make me happy just to look at.
This is a great option for a Buffet or also as an appetizer.
For me there is no better cuisine then cooking with simple high quality ingredients. And the combination of sweet Cherry Tomatoes and creamy rich Avocado just scream to be eaten together….at least in my head (common, Avo-Toast with Tomatoes and cracked Pepper- who doesn’t get a kick out of this 2 Minute prep. meal)
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Find this Recipe Here or go to “Appetizers”
As a first course I would maybe make some homemade focaccia to go with it. Or what are your serving ideas?

When the Cheesecake gets it’s own category

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Good Sunday afternoon everyone

I’m just stopping by to say Hi and also to tell you that I am not sorry, but this Cheesecake-Mania on my Page will probably continue, as it is still the most wanted Dessert at every Party. I might promise though to stop making them with Raspberries, as it seems a bit uncreative…. (uncreative maybe, but freakin’ delicious!) But before I want to promise this: Here my hopefully last Raspberry Cheesecake (for a while).

Are you ready for the one and only: Raspberry – White Chocolate Cheesecake – Vol.2 – The Nutty

A layer of Coconut Cheesecake with a layer of Raspberries, with a layer of thick and creamy white Chocolate Cheesecake, topped with roasted Almonds

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Find this Recipe Here or in my New Recipe section “Cheesecakes”

A great sunday to you and until next time with two super yummie guest post recipes!

Stay tuned, Emily

An Apple in a Cheesecake and a Bun in the Oven

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In Switzerland we actually don’t have such thing as baby shower (or bridal shower, just the normal showers you take every morning). My best friend is pregnant since 8 months. And while seeing this miracle growing I got aware that we do not at all celebrate our Mothers-to-be enough in this country. As I love hosting parties and didn’t have to reinvent the wheel, this was the perfect moment to throw my Anna and her little Baby Boy a Baby Shower. Time to shower her with love! And of course shower everyone with delicious food, what else!
One of the desserts was my Caramel Apple Cheesecake with Crumble. Click Here to see the Recipe.
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An other oldie but goldie I made, were my Marzipan Poppy Seed Cupcakes. Click Here for the Recipe.
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For the Salty Flavors I made a Pumpkin-Carrot Quiche and the Spinach-Feta Muffins with Cream Cheese Frosting I make for almost every Party.
And my newest little fun creation were my Potato Skewers. All you do is you bake the halved Potatoes with some oil and Salt, cool them off and then layer delicious toppings on them.
My Creations were: spicy Guacamole and Shrimp / Garlic Salami and Herbal Cream Cheese / Green Olive Paste and Cherry Tomatoes
It’s also a lovely glutenfree option or if you don’t eat bread for any other reason.
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For the Non- alcoholic drink I made a Ginger – Apple Lemonde. All you do is grade fresh Ginger and cut some more in to slices. Poor some hot Water over it, mix it with Lime Juice and Honey and but it aside. Then you mix it with organic Apple Juice and some bubbly Water. You can serve this Beverage cold or also warm like a Punch.

It was a wonderful afternoon with all these great woman and I can’t wait to finally meet him!

 

I wish you all a great weekend!

Emily

Light up the dark autumn night with Pink Pasta

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What a looong wordpress summer break I had….guess I was busy drinking that Watermelon-Mint juice. But with this beautiful fall arriving, I created a new Recipe. My kitchen is full of great autumn ingredients like Persimmons, Figs, Grapes, Pumpkins, Apples, Coles and Carrots and Soups and Stews are almost a daily must for dinner.
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9 years ago in Key West, Florida, I ordered a Beet Pasta Plate. I don’t exactly now the combination of the dish anymore. But what I do remember is that impressive pink pasta on my plate and I loved it.
Remembering this, I created a Beet Pesto, with 5 simple ingredients: Beet, Garlic, Sun dried Tomatoes, Cashews and Pepper.
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I have to say, I’m a little bit in love with it! And to keep my karma balanced I of course share.
Find the Recipe Here or go to “Pasta Dishes” in the Recipe Menu.

Have a colorful fall!
Emily

Watermelon Summer!

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This isn’t really about a real recipe…
It’s about the combination of two simple ingredients that match heavenly and are so addictive!
Watermelon & fresh Mint and the Summer can come!
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Blend those two things and enjoy the fresh drink with some Ice, jazz it up for a cocktail night with some Vodka or Rum or freeze it in Popsicles for yourself or the kids!
Enjoy the Summer everyone!
Sunshine love, Emily L.

A little Taste Explosion for your next Party

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In my kitchen I have 2 horse power standing! What? Yes, it’s true. (careful, this might be little surreptitious advertising) And the 2 horse power have a name: Vitamix!
I bought me this High speed Blender about 8 months ago and I have no! idea how I lived without it.
Not just that I make all my Smoothies ( and yes, I drink A LOT of Smoothies), Sauces or fine Soups in it. It’s also great for my next Recipe (not that you really need a Vitamix to make it….but if you have one, you know what I’m talking about Hashtag Vitamixlove)
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I’m in Mango heaven with this Dip and could eat it all the time. If your mixer doesn’t chop the Lemongrass fine enough or you don’t have fresh Chili etc, you can also use some Red Thai Curry Paste instead of Chili, Lemongrass, Garlic, Onion and Cumin (Vegan Info: normal Curry Paste contains Fish Sauce)
This Dip is fresh and extremely flavorful and brings me some Summer into this crazy first day of April (we had some snow this morning, then rain at lunch and now for dinner time beautiful sunshine. Make up your mind!)
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Find this Recipe Here or go to “Apéro”
Enjoy, Emily

Asparagus and Spring is the best thing!

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Heeeeello Spring! With all your beauty!
It feels so good, sun and freshness and some new old friends in the fruits and vegetable section in the stores. One of my best veggie friends is back too…..Asparagus! Mmmh in every just thinkable way!
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So today I made this simple and colorful Quiche with 3 different colored Carrots and thin Asparagus to celebrate this sunny day and my girlfriends that I invited over.
Happy Spring everyone!
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Find this Recipe Here or go to “Bread&Pies” –> “Spring Quiche”
Butterfly Hugs, Emily

Get ready for a Sweet Sweet Sin

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After I found out how easy it actually is to make Cheesecakes it’s my Nr.1 Dessert to bring to a Party (Also because of that Cheesecake Love so many people have).
Soooo once again, I present you an other sweet bomb Cheesecake Recipe:
Pecan – Chocolate Chip Cheesecake with a Butterscotch Topping
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If you enjoy these tastes you will love this Dessert! I was inspired by a book from The Hummingbird bakery (Thanks to Steffi!) The only change I made is that I added some Chocolate pieces.
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Find this Recipe Here or go to “Desserts” and enjoy!
Love, Emily