Crispbread with seeds

The crispbread we are talking about today behaves like a really good friend should: it goes very well together with others (like people – or in this case: spreads) but is delicious just by itself without being boring at all. Tonight I didn’t sleep so well so I got up and snuggled on the sofa … Continue reading

Feed your inner hippie: self-made Granola

The recipe I want to share with you today is a variation of a Granola that is served at the Tassajara Zen Mountain Center. This is a year-round Japanese Buddhist monastery deep in the wilderness close to Big Sur/California, one of my most beloved places in the world. It was founded in the 1960s and … Continue reading

Shockingly easy sunday brunch: Carrot-zucchini-bread

You think being lazy on a sunday morning and standing in the kitchen, making your own bread is not a perfect match, right? Because making your own bread from scratch is time-consuming and complicated? No offense, but you’re wrong. Please forgive me the lame joke, but in fact baking bread is just a piece of … Continue reading

Once in Rome – cookies for breakfast

Once in Rome I had breakfast at the apartment of a German friend in Trastevere. Me and my friend Caro were having a real German breakfast with cereals, fruits, yoghurt and much more … When we were about to pitch into our breakfast, Caros Italian flatmate entered the kitchen, made a funny sound when spotting … Continue reading

Getting grounded with Swiss Roeschti

Some days I wake up, drink a tea, write an e-mail, walk the dog, start working on a design for one of my clients, drink more tea and next thing I realize it’s 12 pm and I didn’t have breakfast yet. For many people it might be pretty common to miss a meal, though not … Continue reading

Sweet awakening: vegan Pancakes

"pancake" "Pfannkuchen" "Crepes"

A favorite recipe for everyone, including me, who likes to eat something sweet and indulging for breakfast without feeling guilty at all – because it’s soo good for you. Ingredients (serves 2): 1 cup flour: either a ready-to-use gluten-free mixture (without any added baking powder or salt) or spelt or wheat flour 2 tablespoons baking … Continue reading

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