as you have probably noticed I haven’t been posting much the last weeks, as I am focussing a lot more on architecture since my studies are coming to an end. I thought about what I want my future to be like for quite a while and have decided that I want, no, need to quit food blogging in order to be able to pursue my dreams. It was a fun hobby but as all good things come to an end, this is goodbye. Also I might keep the name and website for my architectural portfolio as I am quite fond of it. So if you want to stick around, I wouldn’t mind! Hello vegan ARCHITECT.
I want to thank all of you for your many emails and messages. It was a pleasure!
Down below you can find a new recipe, that we have had quite a few times during the last weeks. It’s delicious! There is a background story though: When I was a child we didn’t travel much. We have travelled only two times. Once to Grado and the following year to Bibione. As many of you know, those places are filled with German and Austrian tourists. Bernhard Lang’s amazing Aerial Summer Symmetry Photography summed it up pretty well. What a surreal atmosphere. Today I am avoiding areas like that, but as a kid I didn’t mind. I loved the flair, the colorful parasols, collecting sea shells and what I loved the most were the milkshakes. And so here it is, my vegan version!
Italians truly know how to make desserts, and those milkshakes were divine. Back then I wasn’t a vegan and health didn’t concern me, so naturally I didn’t mind the milk, the ice cream and the sugar. In the evening I loved to take a walk with my mother and aunt at the seafront promenade and enjoy different types of milkshakes. Strawberry and vanilla were my favorites.
Today I am concerned about health issues and I am looking for alternatives. I try to be mindful when it comes to consuming foods high in sugar and fat, instead I try to keep my fruit and vegetable intake high. I am glad to be able to recreate most non-vegan foods. I used frozen bananas as ice cream basis, obviously.
– STRAWBERRY MILKSHAKE –
for 2; vegan, gluten free,
– 12 frozen strawberries
– 3 frozen organic bananas
– 300 ml of coconut milk (60% fat)
– 1 tbsp. of coconut oil (room temperature)
– 5 tbsp. of agave syrup
– finely ground vanilla
– a dash of himalaya salt
– 2 handfuls of ice cubes
1. Peel, cut in pieces and freeze bananas the night before.
2. Blend strawberries, coconut milk, coconut oil, agave syrup, vanilla and himalaya salt until smooth, now add frozen bananas and ice cubes. The coconut oil should be processed without the frozen ingredients or it will make the milkshake flaky.
3. Serve immediately and enjoy.
Strawberries contain powerful antioxidants that work against free radicals, inhibiting tumor growth and decreasing inflammation in the body. Due to their high potassium content, strawberries are recommended to those with high blood pressure to help negate the effects of sodium in the body.
Coconuts are one of the best sources of lauric acid, about 50% of the fats in coconuts is lauric acid, which has antibacterial and antiviral activities. Studies find that coconut milk increases energy expenditure and help enhance physical performance. Following exercise muscles also need plenty of nutrients, including electrolytes like magnesium and potassium that are found in coconut milk, to repair broken down tissue and grow back even stronger. Coconut is a very filling, fat-burning food.