Freshly pressed juices to-go & a boost of vitamins

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Good morning and happy October already! Time flies so fast I am struggling to keep up with it. How did we manage to get into autumn so quickly already? It’s getting colder by the day I feel and I am ready to take out my winter jackets soon. With the cold approaching rapidly, I have the feeling my body is in extra need of vitamins and all things healthy a little more than usual. I notice my skin looking duller by the day – and I ain’t liking it at all. So I decided to start  my mornings these days with an extra boost of healthy fruits and mostly vegetable juices and get in those greatly needed vitamins.

Yesterday I spent almost an hour in the kitchen only to grind through those vegetables and fruit into the juicer. And I am proud to say I am rather satisfied with the outcome – the colors of the different juices are just as I had hoped they would be. A grassy-green that makes you feel healthy by looking at it (includes mostly apples, cucumber, spinach, one orange and ginger), a wake-you-up orange (consisting mostly of oranges, carrots, ginger and apple) and a deep-loving-red (made up of oranges, carrots, apples, ginger and beet root).

I am also thinking about doing a few days of juices only and find this a great way to getting used to the tastes already. I have never really done a full juice cleanse and thought that now with autumn having kicked in and winter approaching, this may be a good time to clean up inside of myself after this wonderful summer and lots of glasses of wine. I will, probably though, order juices, as making freshly pressed juices on the daily really is a bit time consuming (don’t forget buying the groceries first). Do any of you have experiences with juice cleanses and are there any you can recommend?

With that I am wishing everyone a great Monday and kick-start into the new week! xo

Hakkaido Pumpkin and Quinoa

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Hello loves! I love autumn, I love it when the leafs change colours and everything turns yellow, orange and red around us, I love it when the sunset becomes redder than on any other time of the year and I love what nature has to offer in this season. Pumpkins are one of the seasonal’s beauties and trust me, I take full advantage of what nature has to offer these days. The great thing about Hakkaido pumpkins is that you don’t need to peel them and can eat almost everything. Moreover, you can make endless receipes with it: be it a soup, mashed pumpkin puree or placing it in the oven (sliced or halved). This recipe is, as always, super simple. The longest you will need is waiting for the pumpkin in the oven – everything else is done in about 15 minutes. It’s perfect for during the week when you don’t want to put too much effort into cooking yet aren’t satisfied with a simple pasta dish.

What you need (for two servings)

1 Hakkaido (about 800g – 1kg)
½ cup quinoa (black or white)

1 cup fresh orange juice
½ cup water
½ onion
½ tablespoon brown sugar
1 ½ teaspoons cinnamon
1 orange
1 porree
olive oil

What to do

1) pre-heat the oven to 180°C
2) cut the pumpkin in half, take out the seeds and line the cut-open part with some olive oil
(I recommend cutting a slice off the round part of each pumpkin half, so that it stays upright)
3) once the oven is heated, place the pumpkin into it and let it sit for about 30-35 min
4) cut the onion and cook them in pot (not pan) with 1 tablespoon of oil until they are see-through and glazy
5) add the water, orange juice and quinoa and stir it well – keep the stove on medium heat
6) cut the porree into slices and stir it into the quinoa, together with the sugar and cinnamon
7) let it sit until all of the juice is soaked up in the quinoa, whilst stirring it a couple of times in between
8) cut the orange into bite size pieces and add it to the quino just before all of the liquid is soaked up (keep one or two slices for decoration, if wished)
9) once the pumpkin and quinoa is ready, you can serve the quinoa in the pumpkin

Now you can
1) add some more olive oil over the whole meal (if needed or wanted)
2) serve it whilst it’s hot
3) let it cool down for later – it’s great for eating it as a cold salade served in a pumpkin bowl (especially if you add some mint leaves to it)

Was it easy or easy? Easy, I admit. I love this recipe when friends are over (we just had some old friends visit) and you don’t really have that much time during the week. It takes no effort and the guests were delighted of this ‘quick-fix’!

With that, I wish you a lovely continuing week. xo

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Breakfasts in Bed

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Happy lazy-sunday everyone! It’s really no secret: I love my lazy sundays. And even more, I love my breakfasts in bed. So after sleeping in quite long again today, I decided to make a lovely breakfast and jump right back into bed. The week has passed enormoulsy fast, again! My weekend has been pretty calm though, as the week has been really long and my calendar for the week to follow is packed with appointments. I love it, don’t get me wong, but I also really needed to just lay-back this weekend. So I did, and loved it. I went shopping yesterday, got caught up in buying new make-up and my lovely new HOME-tray in white. It’s perfect for those lazy sunday morning breakfast in bed!

I’ll get ready soon and then head out to go for a nice sunday walk: the weather is breath-taking. We have a super blue sky here in Zurich and actually stil 23°C today. I wouldn’t be surprised if that is the last amazing weekend though, before slowly but surely the autumn and winter days will hit us. So it’s only natural to go outside and enjoy the weather whilst we still have it. I’ll also need to do some sunday cleaning today, as well as watch a 3h long DVD for my divers license. Fun, fun! What are you’re plans?

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Wooden & Glass HOME tray from Depot (here).