On this really gorgeous sunny november friday I just got the impulse to start blogging again.
It was never on my mind that my summer break would last till now, but it just happened ;-)
First I went to Thailand with C. and we had such a great time with our old and new friends; we discovered some new upcoming areas in Bangkok, made a lot of pictures, ate the best food, since we now went to dinner with our Bangkok friends who know the best places to eat out. We went to the coastal area near the Birma border, which we visited as well.
After coming back to Holland 2 of our best Thai friends came to Rotterdam and stayed with us for a week!! We had so much fun, it was their first time in Holland and seeing your own country through the eyes of a visitor is so refreshing. We had a holiday too!!
By the way, I did a Thai vegan cooking class!! I will blog about that another time.
As you can see time went by (and Blogger is doing strange things again??)
For my health I did an elimination diet for 6 weeks to find out that potatoes are triggering my immune system and develop inflammation in my joints. It was not too hard, the diet, pure vegan for 4 weeks and after that introducing all foods again. It kept me quite occupied and I fell ill rather badly after introducing potatoes. But now I am feeling much better and I want to stick as much as possible to a vegan diet. I will eat an egg, some yoghurt and a piece of salmon from time to time, because I can feel rather weak and then I know that I need a little extra.
Since 2 years I am a member of a great yoga community on the internet and just this week I started sharing recipes there as well for the members. When you're interested you can check out on YouTube where Melissa West, my yoga teacher, shares weekly free yoga videos!!
I am really excited about this new adventure. It boosts my creativity and so I am back blogging and sharing with you again.
2 Weeks ago we did an at home yoga retreat in the weekend and I contributed with these tasty vegan muffins:
3/4 cup buckwheat flour
1/2 cup almond flour
1 tsp tartaric acid baking powder
1 big tsp cinnamon
1/4 tsp sea salt
1 cup applesauce
1 large mashed banana
2 tbsp ground flax seeds in 2 tbsp water, let sit for 2 minutes
2 tbsp agave syrup or honey orother sweetener,or leave it out completely
2 tbsp extra virgin olive oil or melted coconut oil
1 tsp vanilla extract
1/4 cup chopped walnuts
Pre-heat your oven on 180 degrees C. Line a muffin pan with cupcake liners.
In a big bowl mix the dry ingredients. Set aside.
In a smaller bowl mix the wet ingredients. If using coconut oil, softly melt the oil with the cinnamon, before adding to the applesauce and banana mixture.
Scoop the wet into the dry ingredients and mix quickly and well with your spoon.
Spoon the batter/dough into the prepared muffin pan, sprinkle each one with some chopped walnuts and bake these delicious muffins into the middle of the oven for about 25 minutes. Let them cool before you remove them from the pan.
boekweit appel muffins (SF-GF-V)
3/4 cup boekweitmeel
1/2 cup amandelmeel
1 flinke tl kaneel
1/4 tl zeezout
1 cup appelmoes, vers gemaakt
1 grote rijpe banaan, fijngeprakt
2 el gemalen lijnzaad, in 2 el water 2 minuten geweld
2 el agave siroop, honing of andere zoetmaker, kan ook weggelaten worden!!
2 el extra virgin olijfolie
1 tl vanille extract
1/4 cup gehakte walnoten
Verwarm de oven voor op 180 graden C.
Bekleed een muffin pan met papieren vormpjes.
Meng alle droge ingrediënten in een grote kom. Zet even apart.
Meng in een kleinere kom de natte ingrediënten goed door elkaar en giet deze bij de droge ingrediënten.
roer snel door elkaar en schep een flinke eetlepel in elke muffin vorm.
Strooi wat gehakte walnoten op elke muffin en bak deze heerlijke herfstmuffins in het midden van de voorverwarmde oven ongeveer 25 minuten. Laat afkoelen voordat je ze uit de vorm haalt.
Geniet ervan en laat me horen wat je ervan vindt!