Add a bit of pure vanilla bean and ceylon cinnamon to all sweet dishes. It simply tastes better and conveys a cozy, warm feeling from home. Cinnamon sweetens everything in a soft and natural way.
Any ingredients you love for detoxing or cleansing?
I love homemade tea with fresh verbena and lemon balm. Also, golden milk with fresh curcuma, ginger, cinnamon, green cardamom and vanilla, and green smoothies with fresh spinach, blueberries, barley grass, banana and almond milk.
How do you nourish yourself?
Cooking is my real passion. So I produce lots of food by myself, like sourdough bread and coconut yoghurt. I cook every day fresh, preferably plant-based. Eating lots of vegetables and fruit is very important to me.
What does wellness mean to you?
Wellness means time for myself. Preferably in nature with good food.
What truth do you know for sure?
Life is short and we should enjoy every minute.
Blueberry Hill Nice Cream
2 large or 4 small portions
For the nice cream:
300 g frozen blueberries
300 ml almond milk
50 g coconut butter
½ tsp vanilla powder
Blend all ingredients until smooth. Either prepare the mass in an ice cream machine or place it in a freezer friendly container and freeze for 3-4 hours, stirring it every half hour. Let thaw a bit before serving for the optimal consistency
Spelt Teff Waffles
The quantity depends on the size of the waffle machine
For the batter:
100 g wholegrain spelt flour
50 g Teff Flour
1 teaspoon baking powder
1 teaspoon ground vanilla
1 teaspoon Ceylon cinnamon
1 pinch of salt
250 ml unsweetened almond milk
50 g maple syrup
2 tablespoon melted coconut oil
Coconut oil for the waffle iron
Mix all the dry ingredients together in a large bowl. Then add the almond milk, maple syrup and coconut oil slowly, whisking well to get as smooth a batter as possible. Let rest for 5 minutes. Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked. Serve with whatever takes your fancy – such as berries, maple syrup, coconut yoghurt …
For 2–3 portions
For the fries
-750 g mixed vegetables such as yellow, pink, or violet potatoes, sweet potatoes, orange, violet or white carrots, parsnip, celeriac, turnip cabbage, butternut squash, beetroot
-3 tablespoons olive oil
-Freshly ground black pepper
-1 tablespoon dried thyme
Preheat the oven to 200 ° C. Peel all vegetables and cut into 1 cm wide strips. Put the fries in a large saucepan with cold water. Bring the water to boil and let the fries cook for a minute and drain through a sieve. The fries should be still raw and hard. Spread the vegetable pieces on a large cutting board with kitchen paper and dab dry well. The drier they are, the crisper they’ll become. Lay out two baking sheets with baking paper.
Spread the Rainbow fries and mix with olive oil, salt, pepper and sprinkle with thyme. The Rainbow fries should lie only single-layer on the baking sheet, if possible. Bake in the oven for 20 minutes. After 10 minutes of baking, turn the fries to make them evenly brown and crispy. Then increase the oven temperature to 220 ° C and bake the Rainbow fries for another 10 minutes.
Carolin Strothe is a freelance food photographer, photo designer, food-stylist, stylist, art director and cookbook author based in Hannover in Northern Germany. Being absolutely in love with food, Carolin has found a perfect way to combine all her passions into one: food, photography and (editorial) design.