Family Visit in Malta & A New Vegan Rice Recipe

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What a week it’s been! So much going on, so many travels, business meetings, enjoyable moments, good food, and: my very first food poisoning (not so fun!!). The week started off in Zurich for a night, went on in London for two days and continued in Zurich on Thursday. It’s been rather stressful on the business front, yet thankfully also quite successful! My agenda for the upcoming months is filling up quickly and as much as I cannot wait for all the travels, meeting people and seeing new places, I likewise more and more cherish my days at home with my loved ones and spending time with Zaphira.

Thursday night started amazing! I had a busy day that ended with a lovely business dinner and then went over to a nice evening with hours of talks over a good glass of sparkling wine. Then it all turned negative: at around 3am I woke up with the worst fever and chills. Then it all took its turn, and the food poisoning fully hit me. The joy..

Friday didn’t look much brighter. What was meant to be an amazing day ended up with me feeling dreadful and wishing the day went past even faster! It started with me receiving the keys to my new apartment. What was supposed to be an amazing experience, however, ended in me barely noticing what was going on around me. Thankfully my dad was in the city and helped out with everything. I also had to skip the business meetings and spent half the day in bed. in the late afternoon however I had to get ready, off to the airport and off to Malta. I got home (family home in Malta) at around 8pm and was dead asleep an hour later.

The good news: Saturday I felt much better. Although I couldn’t eat most of the day, the nausea was more or less gone. In the evening I made a new vegan rice dish for the family. I looked at different recipes on the internet, got my inspiration and changed it up a bit. I must say: it was super delicious! The family loved it and it was decided we’ll add it more often to our monthly recipe options!

So here it is – super, super simple.

What you need for 4 people:
– 200g of uncooked rice
– 600g of spinach (frozen is fine)
– 200ml of water (boiled) with 1 tablespoon of vegetable broth
– 1 can of chick peas (including the liquid it’s in)
– 1 large onion / and one clove of garlic if you want
– 1-2 tablespoons of yellow curry paste (depending on how spicy you like it)
– 40g of yellow raisins
– 1 tablespoon of olive oil (coconut oil works just as well)
– 50g of unsweetened and unsalted cashews (for the topping, if you want)
– salt and pepper

What to do:
1) heat up the oil in the pan and add the curry paste
2) add in the chopped up onion (add one clove of garlic if you like)
3) boil the water, add in the broth and add it into the pan
4) add in everything else
5) let it simmer for around 20-25 minutes (until no more liquid is left and the rice is cooked) – eh voila – you are done!

6) if you want a topping – you can roast the cashews in a separate pan until they are golden-brown and add them on top before serving

super simple, super yummy!
the view from our balcony – always amazing!
the coast on a rather windy day
I could take a million photos of the ocean – I love how every second there is something new and exciting to see, how the image is never the same and brings about so much inspiration!

Vegan, Sugarfree & Glutenfree Waffles

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Sundays are probably my favorite weekdays. Why you ask? Simple – the week is coming to an end, I can sleep in, usually all household cleaning has been done, and I either go for brunch or make my own larger-than-usual breakfast at home! I have changed up my diet quite a bit these past few weeks – going from eating meat every day to eating completely vegan for a month. The idea behind it was to give my body a break from all the animal derived foods and seeing how my body would adjust to such a change of lifestyle. Although I have gone back to eating meat once in a while now since a week or two, I still try to eat plant-based most of the times these days. I believe everything should be done in moderation and as much as I enjoyed the vegan lifestyle I still do enjoy meat too much once in a while to giving it up completely. Perhaps that will change in the future – or not, we shall see. Either way: during my plant-based diet phase, I tried out several new recipes that were – obviously – vegan.

I am a huge fan of sunday-waffles! Previously, I would make waffles with standard recipes – which usually contained either eggs, butter or some other form of animal derived by-product. This time I went for an all vegan recipe and switched a few things up from the normal recipe I would have used earlier.

What you need (for 8 waffles)

1 large, ripe banana
1 tablespoon sunflower oil
150ml warm water
100ml almond milk with slight vanilla flavor (can use plain almond milk)
200g glutenfree flour (I used buckwheat flour)
2 teaspoons baking soda (glutenfree)

What to do

  1. get you waffle iron ready
  2. mash the banana and add it into a large bowl
  3. add all other ingredients and mix everything together until you have a smooth dough
  4. heat up the waffle iron once without any dough
  5. add two tablespoons of dough into each iron set (or however large your waffle iron is)
  6. let it bake the waffle until ready

This recipe is super easy, quickly done and barely needs any ingredients. Note that the waffles are not very sweet. If you do want it a little sweeter, I suggest adding a tablespoon of maple syrup or the like to the dough beforehand.

I topped up my waffles with some fresh blueberry “jam” which I made whilst waiting for my waffles to bake. Here I used ¾ cup of fresh blueberries, 1 tablespoon of agave syrup and 1 tablespoon of chia seeds and mixed everything up.

Et voila – time to enjoy a lovely little breakfast without having the guilt crawl up after indulging!