X-mas, New Year’s Eve and Turmeric – a short review


Hi folks…

Are you guys still up for those snowy days? I surely am, cause they have been rare this winter in Berlin 🙂
More so my december and january where filled with dry book pages, which I have been reading for university — but they felt as many as snowflakes in a winter storm 😉
However, I wasn’t lazy on the culinary side either, and when x-mas time was near I found myself in the kitchen sourrounded by 99 vegan pralines I had created, and that where now all to send to my relatives — I have to say it was a delightful break from learning, though very time consuming. Which is the reason why I haven’t taken as many photos as I wanted to and haven’t had the time to post about them. But there soon will be one dedicated to the pralines only (with some new photos and measurement validations) — a little teaser…



Unfortunately my New Year’s Eve was also divided into book cracking and preparing ‘a little something’ for the buffet at our party…so at the end of preparing I was in such a hurry that I didn’t take a photo of the results 😦

But because it is a really delicicous recipe and a perfect hand food at a party I wanted to share it with you…
Note: this is one of the few recipes I use some (organic) processed foods in, because that makes it much faster to prepare. I use a vegan spread (most of the time something like this or this : they have a slightly sweet curry-mango-papaya flavor and make a good match with the dates and the vegan slices), but feel free to experiment with the flavors here and also a homemade spread would be pretty amazing. The second product I use are vegan slices (like these : they have a nice smoky flavor; products like them are now popping up all over the supermarkets…be sure that they are really vegan – some companies use dairy and egg white in them, and the labels are sometimes confusing – at least in Germany: there is a ‘V’ label that stands for ‘vegetarian’ and a ‘V’ label for ‘vegan’ – how intelligent is that?), but if you want a less processed product here, you could probably use somked tofu.

Dates in a Blanket (vegan version of ‘pigs in a blanket’ or ‘Würstchen im Schlafrock’ or the pretty funny vegan german interpretation of the french ‘Croque Monsieur’) 😉

You will need:
for the ‘blanket’
baguette dough (measurements doubled, prepared like described)
I think for a less extensive preparation you could also use a recipe for vegan pizza dough or a light gem or panini dough.

for the filling
ca. 1,5 cups dried dates
2 pkg (=200g) vegan slices or 200g smoked tofu sliced very thin
ca 1/2 cup vegan spread
rosemary, thyme

toothpicks to secure the dates (I think you could do it without them, but they make wrapping the dough around the filling more easy)
1. Prepare your dough.
2. Cut the vegan slices into halves. Put a teaspoon of your vegan spread on each half and sprinkle with rosemary and thyme.
3. Place a date on each half, wrap it with the slice and secure it with a toothpick.
4. When your dough is ready, form a long roll with it. Cut a fingerthick slice from it by using a sharp knife. Place one end of the slice at the edge of one wrapped date (remove the toothpick now) and wind it like a tight helix around it. Seal the end a bit and place it on a baking tray layered with parchment paper. Do the same with all the other dates one by one. Spray them with a little water with sea salt in it, and dust them with flour. Let them rest under a damp towel for 20min.
5. (Pre-heat your oven to ca 220°Celsius – normally I don’t pre-heat my oven, but pasties like these (or the baguette) need a pretty high temperature from the beginning, to be fluffy inside and crisp from the outside.) So Pre-heat your oven and insert a waterfilled ovenproof dish on the lowest track.
6. Spray your pastries one more time with some salted water and dust them with flour, and insert them into the oven. Bake them for 12-15 minutes, occasionly spraying some water into the oven. Remove them when they are golden and let them cool on a cooling tray.


So something else came up while I was writing this…I wanted to insert a photo of the process making the pastries and had to learn that our uploading limit is reached at wordpress. Judith and me will have to go Premium or something to get more space — so we’ll work on that.

Fortunately the photos of my phone camera aren’t as big as those of my other camera so I can fit in two last ones…



It seems like the whole world is into turmeric these days — and I am too! 🙂
And why shouldn’t we? This ginger-like rhizome contains a good load of healthyness and benefints while also tasting pretty nice in sweet and savoury foods. I am very happy that this new popularity of turmeric among the healthy foodies and foodists, made fresh turmeric more available in organic stores. It is a little more intense like the powder and has also fruity and earthy notes…
His benefits are really numerous and I will just name a few to not get you lost in facts…turmeric is believed to be anti-inflammatory (really benefical for you endomitiosis-warriers among us), antioxidant, antitumour, antiviral, antibacterial and antifungal. It is potentially efficent against several diseases and is used for thousands of years for medical treatment in the areas where it natuarally grows (south India and south, southeast Asia), especially by the traditional Indian medecine which is calles Siddah. There it is used to cure stomach diseases, skin conditions, wounds, … and the list goes on. Note that pepper increases the bio-availability of curcurmin – one of the strongest agents in this power-root.

So I felt a little under the weather last week and what you see above is my attempt to kick any sicknesses’ kiester: a vitamin bombing blood orange juice (I think it where 5-6 blood oranges) with two whole fingerlong pieces of fresh turmeric and a pinch of fresh ground back pepper. Needless to say it tasted divine 🙂
But also more and more recipes of Vedic Golden Milk are popping up and I have to try this one (by Elenore of Earthsprout) as soon as possible.

I hope this quick update from my side wasn’t too mazy…and I’m really sorry about the photo problem, that kinda crushed my plans…

Have a wonderful week everyone!
❤ Lilith


Vegan Wednesday #126 – Wednesdays…


Moinsen! (for the English version please scroll down a bit)

Irgendwie hab ich es letzte Woche nicht mehr auf die Reihe bekommen meinen Vegan Wednesdaypost zu schreiben, obwohl ich schön brav alles gegessene (vor dem Essen wohlmerklich) fotographiert hatte. Daher gibts diese Woche einfach ne Mischung von dem Kram von vor mehr als ner Woche und dieser Woche 😉
Apropos diese Woche: Diese Woche sammelt Regina von mucveg.blogspot.de unsere VeganWednesday-Leckereienfotos. Vielen Dank dafür!! Checkt außerdem mal ihren Blog aus. Neben leckerem veganen Essen gibts dort auch sportliche Inspiration 🙂

Hi folks, the week before last week I didn’t manage to write my Vegan Wednesday post, even though I had been taking pictures of the food I ate that day (before I ate it though). So this week I simply share a bit of both the last two wednesdays. Regina of mucveg will collect the yummy vegan food pictures this week. Check out her beautiful blog, not only for delicious vegan food but also for some fitness inspiration. 🙂

My wednesdays started as always, with a big cup of turmeric-ginger-lemon “tea” and some instagram food porn.

Bei mir haben die letzten Mittwoche so wie eigentlich immer begonnen, nämlich mit ner großen Tasse Kurkuma-Ingwer-Zitronen Tee und Instagramgucken (den einen Mittwoch etwas später, den anderen ziemlich früh. Zu früh um Fotos davon zu machen).

Zum Frühstück gabs ebenfalls einen bewährten Klassiker: Rohe Mandarinen-Buchweizencreme.

My breakfast was another classic: raw buckwheat porridge with tangerines. This time I also added some fresh turmeric and ginger to the porridge.



Die Buchweizencreme ist ganz unten im Glas. Außer Mandarine waren da u.a. auch Ingwer und Kurkuma mit drin, für den extra Immunsystemboost. Die zweite Schicht ist gepuffter Amaranth, darüber ist Sojajoghurt (ich nehme am liebsten den von Sojadé, weil das Soja dafür in Frankreich angebaut wird (und nicht in Amazonien). Ganz oben drauf sind, wie ihr ja sehen könnt, Granatapfelkerne, Kumquats und noch mehr Mandarine.

The buckwheat porridge is at the bottom of the jar, the second layer is popped amaranth, the third is simple soy yoghurt (I prefer Sojadé brand, besides being organic they source their soy from France and the yoghurt has a very short list of ingredients).

Montag und Dienstag war ich in der Schule (ich habe eine part-time Ausbildung zum “Mitarbeiter auf einem biologisch-dynamischen Betrieb). Da meine Schule von der anthroposophischen Art ist, haben wir genialerweise auch Kunstunterricht! In dem wir Bronzeskulpturen machen!!! Wir haben zuerst unsere Skulpturen aus Knetmasse geformt, dann diese in einem Getränkekarton mit Gibs übergossen und diesen Gipsblock dann im Ofen gebacken, sodass die Knetmasse verbrannt ist und nur noch die Form unserer Skulptur im Gips übriggeblieben ist. Am Montag haben wir dann unsere Gipsformen in Eimer mit Sand gestellt und die zuvor verflüssigte Bronze hineingegossen.

Monday and Tuesday I spent at my biodynamic farming schoool. Since it’s an anthroposophic kind of school we also have arts class! How amazing is that?! And we are making bronze sculptures! The procedure goes like this: First we made a model of our sculpture from play dough, then we put it in a former juice package and filled the whole thing with plaster. Then the block of plaster was put into a special oven at a high temperature. This way the play dough in the by now hardend plaster burned away and left its mark in the plaster. This monday we filled the plaster mold with heated bronze.

Nachdem die Bronze abgekühlt war konnten wir den Gips entfernen. Und das kam bei mir zum Vorschein:

When the bronze had hardened again we could remove the plaster. This is what my “sculpture” looked like:


Da kann man jetzt natürlich noch nicht viel erkennen, denn der Gips klebt noch an einigen Stellen und die Bronze ist auch nicht ganz einheitlich verteilt, sodass ich noch einiges abfeilen oder meißeln muss. Ich werde euch das Ergebnis noch zeigen. Hat jemand schon ne Idee was es sein könnte?

The whole thing is not done yet. I’ll have to remove the last bits of plaster and then I’ll have to use a rasp and other tools in order to remove bits of bronze that have gotten into the wrong places. I’ll show the result to you over a few weeks. Any guesses what my sculpture will look like?

Back to the wednesday food: One of the wednesdays I took my lunch with me to work, because I had to stay there late. I had a container with a millet-quinoa mix, mixed salad of massaged kale and some young turnip tops (namenia) with orange piecs, oven roasted pumpkin, big white beans, everything topped with roasted almonds and pistache nuts and pomegranate seeds. The dressing had mustard and tangerine juice in it. The whole thing was inspired by this recipe.

Nach, bzw. davor meinem morgentlichen Tee (je nachdem auf welchen Mittwoch mensch sich bezieht) gings zur Arbeit. Habs sicher schonmal erwähnt, ich arbeite in nem Bioladen und versorge da am liebsten die Obst- und Gemüseabteilung 🙂
Da ich vorletzten Mittwoch zwar nicht so früh anfangen musste, aber dafür bis abends arbeiten musste hatte ich mir als Mittagessen Reste vom Vorabend mitgenommen. Das sah dann so aus:

In dieser Dose befinden sich Hirse und dunkles Quinoa (die hatte ich der Einfachheit halber einfach zusammen gekocht, da das dunkle Quinoa eh einen Tick länger kochen muss als das Weiße und Hirse ja etwas länger ziehen muss als helles Quinoa. You get the point 😉 ), Grünkohlsalat und frische Stielmusblätter, ofengerösteter Hokkaido Kürbis, große weiße Bohnen, Orangenstückchen, Granatapfelkerne, geröstete Mandeln und Pistazienkerne. Dazu gabs ein leckeres Dressing mit u.a. Senf und Mandarinensaft. Das ganze war durch dieses Rezept inspiriert.

Regina asked for some winter pictures. Well…

Regina wollte ja auch gerne ein paar winterliche Bilder sehen…


Mit viel Schnee können wir hier in Amsterdam allerdings nicht aufwarten. Es hat zwar ein bisschen geschneit, aber liegen geblieben ist so gut wie nichts. Wenn man ganz genau hinschaut sieht mensch, dass die Dächer der Hausboote noch ein ganz klitzekleines bisschen weiß sind.

As you can see, there’s not much snow in Amsterdam. We had a little snowfall, but it melted away pretty soon. Still, if you look closely you might see a few leftovers on the tops of the houseboats.


Viel winterlicher dagegen war (zumindest für mich) dieser frisch gepresste Saft, den ich mir mittwochs nach der Arbeit gemacht habe, als ich die Frühschicht hatte.

Drin sind: 4 Blutorangen, 1 pinke Grapefruit und jeweils ein Stück frische Kurkumawurzel und Ingwer. Ne ziemliche Bombe (mein Kerl hätte den vermutlich nicht runter bekommen), aber ich mag die Schärfe vom Ingwer total gerne und bin, seiner Aussage zufolge, schon ziemlich abgehärtet 😉

Much more wintery (to me) was this bomb of a juice that I made this week on wednesday when I got home after an early workshift. It had: 4 bloodoranges, 1 pink grapefruit and each a piece of fresh turmeric and ginger. It was pretty strong, but I like it that way 😉
Now onto dinner…
Damit das hier nicht zu lang wird, noch schnell zum Abendessen:


Das sieht jetzt zwar nicht ganz so chic aus, war aber schön einfach und echt lecker! Auf der linken Tellerhälfte sind Vollkornreis mit grünen Linsen, gemischt mit schnell in der Pfanne gebratenem Chinakohl, Porree und Pastinakenstückchen. Gewürzt habe ich das ganze mit Thymian, Rosmarin, Salz, Pfeffer, ein paar Chiliflocken, grobkörnigem scharfem Senf und etwas frischem Zitronensaft. Auf der rechten Tellerhälfte ist frischer Winterportulak mit selbstgemachtem rotem Sauerkraut, darunter versteckt sich noch eine gewürfelte Avocado. Den Portulak habe ich einfach nur mit etwas Hanföl und ein paar Spritzern Zitronensaft gemischt, bevor ich Avo und Kraut darauf verteilt habe. Oben drauf gabs dann noch etwas Tahin.

Not really a beauty, but it was pretty darn tasty and quick to prepare. On the left side of the plate is a mix of brown rice with lentils, pan-fried leeks, parsnip and napa cabbage. I seasoned the stuff with thyme, rosemary, salt, pepper and hot pepper flakes, grainy mustard and lemon juice. On the right side of the plate is winter purslane that I very simply dressed with a little hemp oil and lemon juice. I topped it with avocado cubes, homemade purple kraut and tahini.

That was it so far. Have a great the weekend!

So, das wars auch schon. Ich wünsche noch ein schönes Wochenende!