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About


Angela, 27, Bloggerin aus München über leckeres veganes, Fair Fashion, Fotografie, ein bisschen Wohnen, Dies, Das und Katzen. Mehr?

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  • TACOS anyone!? 😍✨🍳 deciding on dinner tonight -- maybe some of these fried egg and avocado tacos - with kimchi, fresh coriander leaves, a spread of mayo, a sprinkling of sea salt, chili, and a drizzle of olive oil 👌🏻🌮 delicious!! x  #gatherandfeast
  • all the fresh fruit + granola for breakfast again this morning 🤗🍓🍊🍃 i've copied in my NEW granola RECIPE below - featuring apricot, almond + coconut ✨ you may have seen the granola on Stories the other week - my giant jar is still going strong! 👊🏻 x
•
INGREDIENTS
•
- 3 cups rolled oats
- 2 cups flaked coconut
- 2 cups raw almonds, roughly chopped
- 1/3 cup flax seeds (optional)
- 1/3 cup chia seeds
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tbs vanilla extract or paste
- 2 tbs ground cinnamon
- 1/2 tsp sea salt
- 1 1/2 cups dried apricots, finely sliced (I like to use Turkish apricots with no added preservatives - which is why they are brown in colour)
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METHOD
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1. Preheat your oven to 180C / 350F.
2. Combine the oats, coconut, almonds, flax seeds, chia seeds, coconut oil, maple, vanilla, cinnamon, and salt in a large mixing bowl.
3. Spread onto two paper lined baking trays.
4. Bake for 20 minutes, stirring the granola every 5-10 minutes to ensure it’s evenly browned.
5. Remove from the oven and add the sliced apricots.
6. Allow to cool before storing in an airtight jar.
Enjoy! Ash x  #gatherandfeast
  • spaghetti! 🍝🍃 wholewheat spaghetti bolognese with olive oil crispy sage & oregano 😍 now you'll have to trust me on the crispy herbs - they are such a delicious addition to this super simple sauce 🤗 i've copied in the recipe below👇🏻 hope you enjoy! x
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INGREDIENTS
•
- 4 cloves garlic, crushed
- Olive oil
- 500g fresh quality mince of your choice - OR - 2 x cans drained chick peas or black beans, lightly crushed with a fork
- 2 jars 'bolognese' tomato sauce - I've used @barillaaus - you could use your favourite tomato based pasta sauce
- 2 1/2 cups red wine
- Sea salt & pepper to taste
- Small bunch fresh oregano
- Small bunch fresh sage
- 380g spaghetti
- Fresh parmesan to serve
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METHOD
•
1. In a medium saucepan add 2 tbs olive oil, the oregano and sage leaves, and a big pinch of flaked sea salt.
2. Cook the herbs on high heat until crispy.
3. Remove the herbs from the pot with tongs and set aside on a plate for serving.
4. Using the same pot (don’t rinse - we want those herby flavours) sauté the garlic for a minute or two until soft.
5. Add the mince or crushed chickpeas/black beans and sauté on medium-high heat for a few minutes.
6. Add the pasta sauce and red wine and stir well.
7. Cover and let simmer for about 1 hour.
8. Cook the spaghetti as per packet instructions.
9. Serve with the sauce and top with fresh parmesan and the crispy herbs.
Enjoy!!✌🏻 x  #gatherandfeast
  • kicking the week off right! 🍑🍒🤗 summer fruits + coconut yoghurt - sprinkled with chewy raw granola made of blended oats, coconut & dates👌🏻✨ we've been making the most of the last of the summer fruits here in Australia - can't believe we're nearly into April 😱 x  #gatherandfeast
  • 🍰🍓🥥 coconut, raspberry & strawberry layer cake ✨ (RECIPE copied below👇🏻) perfect for some weekend baking! 😍 this beauty is dairy, refined sugar & grain free + SUPER delicious 🤗🙌🏻 hope you enjoy! x
•
INGREDIENTS
•
Coconut Sponge Cake
•
6 large eggs, separated
1¼ cup pure maple syrup
1 tsp vanilla (extract, powder or paste)
150g solid coconut oil, melted & set aside to cool slightly
1½ cups blanched almond meal
1½ cups desiccated coconut
¾ cup buckwheat flour
1 tsp bicarb soda
2 tsp baking powder
2 tsp apple cider vinegar
1½ cups coconut milk 
½ tsp flaked sea salt
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Filling
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500g thick coconut yoghurt OR thick greek yoghurt OR mascarpone
1 cup good quality raspberry jam
Fresh strawberries & raspberries for topping
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METHOD
•
Coconut Sponge Cake
•
Preheat your oven to 180C/350F.
Grease and line 3 x 20cm round cake tins.
Whisk together the egg yolks and maple until light and fluffy.
Add the vanilla and melted coconut oil, whisk to combine.
Fold in the almond meal, coconut, buckwheat flour, bicarb, baking soda and apple cider vinegar, until just combined.
Add the coconut milk and sea salt and fold together to combine.
Whisk egg whites until stiff and fold through the mixture.
Pour the mixture evenly into the three pre-prepared tins.
Bake for 20 minutes.
Remove from the oven and set aside to cool completely.
Remove the cakes from the tins and set aside to cool.
•
To Assemble
•
Spread the first cake layer with raspberry jam and a few dollops of coconut yoghurt.
Add the next layer of cake and repeat.
Top the cake with another layer of coconut yoghurt and a few dollops of the jam.
Swirl the coconut and jam together and then top with fresh raspberries and strawberries.
•
Enjoy & please let me know if you have any questions. Ash✌🏻 x  #gatherandfeast
  • who LOVES dark Chocolate?! 😍🍫✨ the guys from @ghirardelli just sent me their new intense dark flavour - blood orange sunset 🍊 and it's a new fav!👌🏻 a few years ago while travelling I got my hands on some of Ghirardelli's large bars for baking (and eating 🤗) and I have loved their chocolate ever since 🥰 does anyone else love a good chocolate + fruit combo? 🤗 Ash x  #gatherandfeast #GhirardelliPartner #aBiteBetter

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