ponedeljek, 21. november 2016

Vegan and Gluten free Chia Strawberry Rhubarb Pudding / Chia puding z jagodami in rabarbaro (vegansko in brez glutena)


“Once you have been in an earthquake you know, 
even if you survive without a scratch, 
that like a stroke in the heart, 
it remains in the earth's breast, 
horribly potential, 
always promising to return, 
to hit you again, 
with an even more devastating force.” 

Salman Rushdie, The Ground Beneath Her Feet

Earthquake. I don't follow the news, so I didn't know that major earthquakes struck our neighbour Italy. I found out only after we in Slovenia got hit by an earthquake .. because I felt it and I was scared as hell, so I searched the internet if anyone else besides me felt the earthquake! :D Potres. Novic ne spremljam, zato tudi nisem vedela, da je bil pred kratkim v sosednji Italiji močan potres. Izvedela sem šele potem, ko smo v istem tednu tudi v Sloveniji čutili potres.. ker sem ga sama čutila in me je bilo strah kot hudič, zato sem pobrskala po spletu, če je še kdo čutil potres! :D
I was scared as hell.
It was something after eight o'clock in the evening. I was working on my computer and I was doing this in silence, which is unusual for me because I always have something buzzing, so I don't feel the emptiness of my apartment. Suddenly an orchid on my desk started to rock and I could hear noise coming from the outside plus it felt like the Earth is made of pudding. Terrific feeling, so horrible! And it wasn't even a major earthquake! If it took place 10 minutes later it's very likely that I would be doing my workout and because of jumping all around and loud music, I probably wouldn't even feel it or hear it. In addition, I live on the 9th floor, which means that you can feel the building rocking back and forth even more intensely.
Ura je bila nekaj po osmi uri zvečer. Nekaj sem delala na računalniku in to sem počela v tišini, kar je zame nenavadno, ker mi vedno nekaj brni in čveka, da ne čutim praznine stanovanja. Kar naenkrat se je začela orhideja na moji pisalni mizi zibati in zunaj je nekaj začelo ropotati in občutek sem imela, da je Zemlja iz pudinga. Grozen občutek, grozen! In niti ni bil hud potres! Če bi se zgodil 10 minut kasneje bi verjetno telovadila in zaradi skakanja in muske ga verjetno sploh ne bi čutila in slišala. Poleg tega živim v 9. nadstropju, kar še bolj poudari zibanje bloka.
Suddenly an orchid on my desk started to rock.
I admit that I was panicking and like some chicken I grabbed a coat, purse, phone and phone charger and I just wanted to run out of the building. My heart pounded and I wasn't capable of clear thinking, I just wanted to run. I was afraid that this is only an initial warning and things will only get worse. I wasn't going to wait, not even for a second in the apartment where I will get buried under bricks :D. Okay, I don't know if this fear is totally nuts, but certainly this possibility existed :D.

I think the feeling was even more depressing, because I live alone and then I started to think about the scary part of living alone. Uughh .. yeah, you can't have Christmas everyday! =)
Priznam, da me je zagrabila panika, da sem kot kura začela nase vleči plašč, pograbila torbico, tel in polnilec in hotela steči ven iz bloka. Srce mi je tako razbijalo, nisem bila sposobna treznega razmišljanja, samo bežati sem hotela. Strah me je bilo, da je to začetno tresenje samo opozorilo in bo samo še hujše in tudi sekunde nisem nameravala čakati v stanovanju, kjer bi me opeke pokopale :D. Okej, ne vem, če je ta strah utemeljen, sigurno je tudi ta možnost obstajala :D.

Mislim, da je bil občutek še toliko bolj moreč, ker živim sama in sem začela potem razmišljati o teži tega. Uuhh .. ja, ni vsak dan Božič! =)
I started to think about the scary part of living alone.
Rhubarb in November? Where did I find it? I found it in June, which is normal: D and this shows that I made this  Chia Strawberry Rhubarb Pudding in the Summer. You can skip the rhubarb and replace it with the same amount of strawberries, in this period, of course, with frozen strawberries. In Summer, however, return to this page and try the original recipe =).

With love, Neja
Rabarbara v novembru? Kje sem jo našla? Našla sem jo junija, kot je tudi normalno :D, kar kaže na to, da sem chia puding z jagodami in rabarbaro pripravila že poleti. Rabarbaro lahko mirno spustite in to količino nadomestite z jagodami, v temu obdobju seveda z zmrznjenimi. Poleti pa se vrnite na to stran in poskusite original recept =).

Z ljubeznijo, Neja


Recipe from: Dietitian Debbie

The Recipe

Ingredients (Serves: 2)

2 cups rhubarb stalks (1/3 inch slices)
2 cups quartered strawberries
¼ cup water
2 tablespoons maple syrup
1½ cup almond milk
¼ cup chia seeds
¼ cup shredded unsweetened coconut flakes
1 teaspoon vanilla seeds

The Process

To make the chia pudding, place milk, chia, coconut, and vanilla in a bowl. Stir well and place in the fridge to set at least 1 hour to overnight.

To make compote in a medium saucepan, add the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally for ~2 min.

As soon as the rhubarb starts to soften, add the strawberries and continue to simmer.

Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.

To serve, spoon half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.
Sestavine (Št. porcij: 2)

250 g stebla rabarbare (narezano na 1 cm velike kose)
250 g razpolovljenih jagod
60 ml vode
2 žlici javorjevega sirupa
360 ml mandljevega mleka (ali drugega, po želji)
40 g chia semen
25 g kokosove moke
1 žlička vanilijevih semen

Postopek

Za chia puding združite mandljevo mleko, chia semena, kokosovo moko in vanilijeva semena. Dobro premešajte in postavite v hladilnik, za vsaj 1 uro ali čez noč.

Za čežano v srednjo veliko ponev stresite rabarbaro, vodo in javorjev sirup. Pustite, da zavre, občasno premešajte ~ 2 min.

Takoj, ko se rabarbara začne mehčati, dodajte jagode in še naprej kuhajte.

Kuhajte približno 5-7 minut, dokler se jagode in rabarbara ne zmehčajo popolnoma in nastane gosta omaka. Pustite, da se ohladi.

Serviranje: v kozarca najprej razdelite chia puding in na vrh dodajte čežano. Dober tek!

nedelja, 23. oktober 2016

Raw Coconut Fig Slice / Presne kokosove rezine s figami


“Comparison is the death of joy.”

Mark Twain
Comparison. This week I met a friend whom I haven’t seen since Summer and it's been nice chatting over a cup of my tea and her coffee. She told me how bad she felt when she was hanging with friends who are mommies (she became a mother last year), because she saw that her child doesn’t know how to do certain things that children of her friends already know. And I quoted her words of Mark Twain (I'm super proud of myself that I’ve read two of his books, and no, Tom Sawyer is not one of them): ‘Comparison is the death of joy.” Primerjava. Ta teden sem se dobila s prijateljico, s katero se nisva videli že od poletja in lepo je bilo klepetati ob skodelici mojega čaja in njene kave. Povedala mi je, kako slabo se je počutila, ko se je družila s parimi mamicami (tudi ona je lani postala mami), ker je videla, da njen otrok še ne zna določenih stvari, ki jih otroci njenih prijateljic že znajo. In sem ji citirala besede Marka Twaina (super ponosna sem nase, da sem celo prebrala dve njegovi knjigi in ne, med njima ni Toma Sawyerja): ‘Primerjava je ubijalec sreče.’
I quoted her words of Mark Twain.
And we are all doing it, I do it all the time. Everyday. It’s killing me. Of course we always compare ourselves to the best, most successful, rich, beautiful ... it’s not strange, that this leaves us feeling worthlessness. How can you feel good when you compare yourself with someone who has what you don’t have? Then you feel worse in your skin, in your life, your romantic relationship, your home. In to vsi počnemo, sama to kar naprej počnem. Vsak dan. Ubija me. Seveda se vedno primerjamo z boljšimi od sebe, lepšimi, uspešnejšimi, bogatejšimi,… Ne gre drugače kot, da te to pusti z občutki ničvrednosti. Kako se boš počutil dobro, če se primerjaš z nekom, ki ima tisto, kar ti nimaš? Potem se v svoji koži, svojemu življenju, svoji ljubezenski zvezi, svojemu domu.. počutiš slabše.
It’s killing me.
Before I made myself a cup of tea, washed my dishes, lit a scented stick, sat down in front of a laptop and started typing this post, I was listening to SuperSoul Sunday. This is a show, hosted by Oprah Winfrey. She interviewed Carole Bayer Sager, who is a very successful author of 400 songs (example: That's what friends are for), she received an Oscar, Golden Globe Award, ... Everyone would have thought that her life is perfect, how lucky she is, UGH how I envy her! In reality, she couldn’t really enjoy all this success, because she struggled with social anxiety, fear, stage fright. Preden sem si skuhala čaj, pomila posodo, prižgala dišečo palčko, se usedla pred prenosnik in začela tipkati to objavo, sem poslušala SuperSoul Sunday. To je oddaja, ki jo vodi Oprah Winfrey. Gostila je Carole Bayer Sager, ki je zelo uspešna avtorica 400ih pesmi (npr. pesmi That’s what friends are for), prejela je Oskarja, Golden Globe,… Vsak bi si mislil, da je njeno življenje popolno, kako srečna je lahko, uhh kako ji zavidam! V realnosti tudi v teh uspehih ni morala zares uživati, ker se je kar naprej borila s socialno tesnobo, strahom, tremo.
Everyone would have thought that her life is perfect.
When she was nominated for an Oscar for the first time, she silently wished that she wouldn’t won, because she couldn’t imagine her walking to the stage and giving her speech in front of so many people. And I know that feeling. It hit me in the heart, when she said: 'Do not compare your interior with someone else’s exterior.' Ko je bila prvič nominirana za Oskarja, si je potihem želela, da ne bi zmagala, ker si ni predstavljala kako bo lahko odšla do odra in pred tolikimi ljudmi povedala zahvalni govor. In ta občutek poznam. V srce me je zadelo, ko je rekla: ‘Ne primerjaj svoje notranjosti z zunanjostjo nekoga drugega.’
'Do not compare your interior with someone else’s exterior.'
In the Summer I gathered these figs in my friend’s Summer place. Mmmm figs, always beautiful, sometimes secretly rotten in the inside. They are appearing for the first time on my blog. I hope they appear again.

With love, Neja
Poleti sem na prijeteljevemu vikendu nabrala te fige. Uuu figice, vedno so lepe, včasih na skrivaj gnile od znotraj. Tokrat so prvič na mojemu blogu. Upam, da se še kdaj pojavijo.

Z ljubeznijo, Neja

Recipe from: Secret squirrel food

The Recipe

Ingredients (for 35cm x 10cm loaf tin)

Walnut Fig Base

½ cup walnuts
¼ cup almonds
2 tbsp desiccated coconut
2 tbsp flaxseeds
½ cup dried figs
½ cup medjool dates (pitted)
½ tbsp water
½ tsp cinnamon

Vanilla Coconut Cashew Cream

½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
½ tsp vanilla bean seeds
Fresh fig slices to decorate

The Process

1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.

2. Line tray with cling film.

3. Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.

4. Put into the freezer to set, whilst you make the vanilla coconut cashew cream.

5. For the coconut cream, add cashews to a food processor and process for a few minutes.

6. With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean seeds.

7. Keep processing until the mixture becomes very smooth and creamy.

8. Add desiccated coconut and pulse to combine.

9. Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.

10. Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).

11. Decorate with fresh figs, slice carefully with a sharp knife.
Sestavine (za 35cm x 10cm velik pekač)

Spodnja plast

65 g orehov
35 g mandljev
2 žlici kokosove moke
2 žlici lanenih semen
100 g posušenih fig
90 g izkoščičenih datljev
½ žlice vode
½ žličke cimeta

Zgornja plast

75 g indijskih oreščkov (čez noč namočeni v vodi)
110 ml kokosovega mleka (tistega iz konzerve, z maščobo)
50 g kokosove moke
2 žlici javorjevega sirupa
½ žličke vanilijevih semen
Sveže fige za okras

Postopek

1. Za spodnjo plast stresite vse sestavine v multipraktik in procesirajte, dokler zmes ne postane lepljiva.

2. V pekač vstavite peki papir ali plastično folijo.

3. Dobljeno zmes stresite v pekač, zravnajte, dobro pritisnite, da bo plast črvsta in ravna.

4. Pekač postavite v zamrzovalnik, medtem pripravite kokosovo kremo.

5. Za kokosovo kremo stresite namočene indijske oreščke v multipraktik in jih par minut procesirajte.

6. Medtem, ko imate multipraktik prižgan, počasi dodajajte kokosovo mleko, javorjev sirup in vanilijeva semena.

7. Procesirajte toliko časa, dokler krema ne postane kremna in gladka.

8. Dodajte kokosovo moko.

9. Iz zamrzovalnika vzemite pekač in spodnjo plast prelijte s kokosovo kremo.

10. Pekač postavite nazaj v zamrzovalnik, za dve uri. Narezane rezine lahko prav tako hranite v zamrzovalniku. 15 minut pred serviranjem jih vzemite ven (da se krema zmehča).

11. Okrasite s svežimi figami in z ostrim nožem narežite na rezine. 

sreda, 19. oktober 2016

Kamut with Cashews-Vegan / Kamut z indijskimi orescki-vegansko


We didn't have a lot 
when I was growing up, 
and it's the best thing 
that happened to me 
because I appreciate everything. 
I developed a strong work ethic, 
and I don't take anything for granted.

- Sarah Jessica Parker

I like interviews. I enjoy listening to the dialogue, but also a monologue, this is why I like podcasts and YouTube videos. I plan on writing a blog post about my favorite podcasts. The best interviews are those that flow spontaneously, where the interviewer adapts to the situation and is not sticking strictly to the questions that he or she prepared, it feels too impersonal, mechanical, rough. Rada imam intervjuje. Uživam v poslušanju dialoga, no, tudi monologa, zato imam rada podcaste in Youtube posnetke. V planu imam objavo, v kateri bi pisala o svojih najljubših podcastih. Najboljši intervjuji so tisti, ki tečejo spontano, kjer se izpraševalec prilagaja situaciji in se ne drži strogo vprašanj, ki si jih je pripravil, to deluje preveč neosebno, mehansko, grobo.
I enjoy listening to the dialogue, but also a monologue.
Sarah Jessica Parker finally has a new show on HBO, titled Divorce. I like it! The theme is very relatable to a lot of people. I’m glad that she’s back! Because of her new show, of course, she had a lot of interviews because she was promoting it. I listened to her interviews on TimesTalks, BUILD series, Howard Stern show (I love his interviews and I listen his show very often), Celebrity Interviews ... I am totally fascinated by her! She is so calm, gracious, friendly, cultural, warm. At the same time I found myself in her, because she is also shy, doesn’t want to be in the center of attention in large groups, she is not loud, not religious, likes to read books and she doesn’t like Halloween =). Sarah Jessica Parker ima končno novo nanizanko na HBO, z naslovom Divorce. Všeč mi je! Tematika je taka, s katero se bo lahko poistovetilo veliko ljudi. Vesela sem, da je nazaj! Zaradi nove nanizanke je seveda imela veliko intervjujev, ker jo je promovirala. Poslušala sem njene intervjuje na TimesTalks, BUILD series, Howard Stern show (obožujem njegove intervjuje in ga redno spremljam), Celebrity interviews… Čisto sem fascinirana nad njo! Ona je tako umirjena, graciozna, nasmejana, prijazna, kulturna, topla. Hkrati sem našla sebe v njej, saj je tudi ona sramežljiva, v družbi noče biti v centru pozornosti, ni glasna, ni verna, rada bere knjige in ne mara noči čarovnic =).
She is so calm, gracious, friendly, cultural, warm.
I like to listen interviews while I’m doing something, for example, when I cook. Last month I threw together a few ingredients that I had at home, and the result was what you see in the photos. This dish seems pretty healthy to me. It was also delicious, this is why I’m posting the recipe. I don’t want you to suffer, therefore I post recipes I can stand behind.

With love, Neja
Intervjuje rada poslušam medtem, ko nekaj počnem, na primer, ko kuham. Prejšnji mesec sem skupaj vrgla par sestavin, ki sem jih imela doma in nastalo je to, kar vidite na fotografijah. Tole se mi zdi kar zdravo. Bilo je tudi okusno, zato tudi objavljam recept. Ne privoščim vam, da bi trpeli, zato objavim recepte, za katerimi stojim.

Z ljubeznijo, Neja



Serious Blends začimbe so 100% naravne, 
brez ojačevalcev okusa, brez glutena, 
brez konzervansov, 
ročno izdelane in to pri nas, v Sloveniji.



The Recipe

Ingredients (for 1 portion), time: 40 min

100 g kamut
1 onion
two tablespoons of cashews
1 tablespoon sesame
1 pepper
6 champignon mushrooms
curry
salt
sweet / spicy Serious Blends

The Process

1. Rinse kamut, drain and cook in a double amount of water. When the water boils, cook for another 35 minutes. Cook carrots in the same pot, together with kamut.

2. While kamut is cooking, fry all the other ingredients in a pan (cashews, onions, peppers, mushrooms, sesame seeds). Add salt, curry and Serious Blends sweet / spicy seasoning, stir.

3. Add cooked kamut and carrots to the pan, to the rest of the ingredients. Stir and serve.
Sestavine (za 1 porcijo), čas: 40 min

100 g kamuta
1 čebula
dve žlici indijskih oreščkov
1 žlica sezama
1 paprika
6 šampinjonov
curry
sol
sladko/pekoče Serious Blends

Postopek

1.     Kamut operite, odcedite in kuhajte v dvojni količini vode. Ko voda zavre, kuhajte še 35 min. V isti posodi skupaj s kamutom skuhajte korenje.

2.     Med kuhanjem kamuta v ponvi popecite vse ostale sestavine (indijske oreščke, čebulo, papriko, šampinjone, sezam). Solite, dodajte curry in Serious Blends sladko/pekoče začimbe, premešajte.

3.     Kuhan kamut in korenje stresite v ponev, k ostalim živilom. Premešajte in postrezite.

nedelja, 16. oktober 2016

Apple Cream Cheese Rose Tarts / Jabolčne vrtnice


“An apple tree is just like a person. 
In order to thrive, 
it needs companionship 
that's similar to it in some ways, 
but quite different than others.”

Jeffrey Stepakoff, The Orchard
I'm really excited about this recipe. I've set myself a mission that I will from now on walk in line with the seasons. I'll use fruits that are current in a given period.

Last weekend my mom and I picked that one small apple tree, which grows in our backyard. Although it didn’t take us long, it was still enough, to make me feel so typical autumn-ish. Autumn is beautiful, although many people don’t like it, because it's kind of sad and melancholic, it can be very beautiful.
Glede tega recepta sem pa res navdušena. Zadala sem si misijo, da bom od zdaj naprej hodila v koraku z letnimi časi. Da bom uporabljala plodove, ki so aktualni v določenem obdobju.

Prejšnji vikend sva z mami obrali tisto eno majhno jablano, ki jo imamo. Čeprav obiranje ni dolgo časa potekalo, je bilo vseeno dovolj, da sem se počutila tako tipično jesensko. Jesen je lepa, čeprav je veliko ljudi ne mara, ker je nekako otožna in melanhonična, je lahko zelo lepa.
Autumn is beautiful.
I stay away from bakeries, because I have a problem .... with pastries, cakes, bread products ... I can’t go past them without my fantasies becoming too strong. I prefer to see nothing at all! These apple roses are so beautiful and scrumptious that they would fit perfectly in a bakery. Another autumn recipe that is so worthy of trying it out! Pekarn se izogibam, ker imam težave …. s pecivi, sladicami, krušnimi izdelki… Ni mi lahko iti mimo njih brez, da fantazije ne bi postale premočne. Raje sploh ne vidim ničesar! Te jabolčne vrtnice so tako lepe in dobre, da pašejo prav v pekarno. Še en jesenski recept, ki je vreden probe!
These apple roses are so beautiful and scrumptious.
Thanks God I just started collaborating with SugarSweet natural sugar substitute with no calories, so I could avoid cane sugar because I practically don’t use it anymore. One apple rose can keep the autumn melancholy away!

With love, Neja
Še dobro, da sem začela sodelovati s SugarSweet naravnim nadomestkom sladkorja brez kalorij, da sem se lahko izognila trsnemu sladkorju, ker ga praktično ne uporabljam več. Ena jabolčna vrtnica lahko prežene jesensko melanholijo stran!

Z ljubeznijo, Neja


SugarSweet je primeren za vsakogar, ki išče zdrav, naraven in brezkalorični nadomestek sladkorja, kajti SugarSweet je naravno sladilo brez energijske vrednosti, ki je pridobljen z procesom naravne fermentacije rastlinskega škroba.

Sugarsweet Soft je po petih mesecih ponovno v ponudbi! Pri pripravi jedi se SugarSweet SOFT obnaša enako kot sladkor v prahu in obenem daje osvežujoč okus, zaradi česar se odlično kombinira s sadjem, skuto in podobnimi "lahkimi" jedmi.

 

Recipe from: Taste made

The Recipe

Ingredients (for 5 apple roses)

1 sheet puff pastry
1/4 cup cream cheese
3 tbsp SugarSweet soft (or your choise of sugar)
cinnamon
2  apples
1 tbsp lemon juice
3 tbsp water

The Process

1. Take out the core and thinly slice the apple.

2. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes.

3. Pat dry the apple slices of excess moisture and set aside.

4. Roll out the puff pastry and cut into 5 even strips. (Well, it depends on how large your sheet is.)

5. Spread cream cheese and sprinkle on SugarSweet soft onto the puff pastry strips.

6. Arrange the apple slices and sprinkle cinnamon on top.

7. Fold the pastry puff in half lengthwise and roll them up.

8. Place in greased muffin tins. Bake for 40 minutes at 375 degrees F. Sprinkle with SugarSweet soft before serving.
Sestavine (za 5 jabolčnih vrtnic)

1 rola listnatega testa
150 g sirnega namaza Philadelphia
3 žlice SugarSweet soft (ali vaš lastni izbor sladkorja)
cimet
2 jabolki
1 žlica limoninega soka
3 žlice vode

Postopek

1. Jabolki prerežite na pol, odstranite pecelj in peške ter jabolki narežite na tanke rezine.

2. Jabolčne rezine pokapajte z limoninim sokom in vodo, premešajte ter postavite  v mikrovalovno pečico za 3 minute (na max).

3. Jabolčne rezine položite na papirnato brisačko in nanje položite papirnato brisačko, pritisnite, da se vpije odvečna tekočina.

4. Listnato testo narežite na 5 enakomerno širokih trakov. (No, to je odvisno od tega, kako veliko je vaše listnato testo.)

5. Trakove namažite s Philadelphio in potresite s SugarSweet soft.

6. Razporedite jabolčne rezine in po vrhu potresite cimet.

7. Kot vidite na fotografijah, prepognite listnato testo (da so rezine pokrite) in jih zrolajte.

8. Jabolčne vrtnice položite v namaščen pekač za mafine. Pecite 40 minut pri 150 stopinjah C. Pred serviranjem potresite s SugarSweet soft. 

četrtek, 15. september 2016

Vegan, Gluten-free Plum Crisp / Veganski & brezglutenski slivov drobljenec

“Searching for the scent 
of the early plum,
I found it by the eaves
Of a proud storehouse.” 

Matsuo Bashō, The Narrow Road to the Deep North and Other Travel Sketches

I filmed my first foodie video!

I went running this morning. My feet again decided they like to run. Sadly this happened a bit late, because it will soon be the end of warm days and I don’t like to run when it’s cold. Forest in the morning is the most beautiful thing I have ever seen.  Danes zjutraj sem šla teči. Spet me je prijelo za tek. Škoda, ker bo kmalu konec toplih dnevov in bo mojih tekaških dnevov bolj malo. Jutranji gozd je nekaj najlepšega. 
Forest in the morning is the most beautiful thing I have ever seen.
I felt that Autumn vibe today and all I could think about during running, was how this year's Autumn will be a good time because I’m different, I’ve changed and everything will be different ... and how I will try to prepare as many Autumn recipes I can, because this makes me happy. I like everything that is nice, comfortable, …  everything they are selling us in movies, and every single person can make their life so pretty, but sadly people don’t want to put a little bit of effort into it. Why can’t I have a beautiful picnic in Autumn? Make hot chocolate? Bake pies? Do something with apples, pumpkins, chestnuts? Why wouldn’t you? Danes sem prav čutila tisti jesenski vibe in zato sem med tekom razmišljala predvsem o tem, kako bo letošnja jesen fajn in zima tudi, ker sem jaz drugačna in bo vse drugačno… in kako se bom potrudila, da bom pripravila čim več jesenskih receptov, ker me to osrečuje. Všeč mi je vse, kar deluje prijetno, vse kar nam na nek način prodajajo v filmih in si čisto vsak lahko svoje življenje naredi tako prijetno, samo ljudem to niti na pamet ne pade. Zakaj ne bi imela jesenskega piknika? Skuhala goste vroče čokolade? Spekla pite? Naredila nekaj iz jabolk, buč, kostanja? Zakaj ne bi tudi ti?
… this year's Autumn will be a good time because I’m different, I’ve changed and everything will be different ...
On the way home, I was stopped by two grannies, who were looking for a pastry shop and they asked me for directions. They were so cute and kind, that I wanted to pinch their cheeks and ask them if I can be their granddaughter. Na poti domov sta me ustavili dve babici, ki sta iskali neko slaščičarno in sta me prosili za pomoč. Bili sta tako luškani in prijazni, da bi ju najraje uščipnila za lička in ju prosila, če sem lahko njuna vnukinja.
They were so cute and kind.
I baked a crisp for the first time ... what a beautiful dessert, that is very suitable for Autumn fruits. It’s so simple to make and feels so homely as Grandma's strudel. I loved this recipe so much that I will use it many times in the future, with other fruits. I will probably use apples first.

With love, Neja
Prvič sem naredila drobljenec … to lepo sladico, ki je zelo primerna za jesenske sadeže. Pa tako preprosta je in deluje tako domače, kot babičin štrudl. Recept mi je tako všeč, da ga bom naredila večkrat in z drugim sadjem. Najprej verjetno kar z jabolki.

Z ljubeznijo, Neja

Recipe from: Eat healthy eat happy

The Recipe

Ingredients

Filling:

2 lb. plums, pitted and sliced (leave the peel on)
1/3 c maple syrup
3 tablespoons cornstarch
1 tsp ground cinnamon
pinch ground cloves

Topping:

1 cup old-fashioned oats
1/2 c almond meal (can be made from a heaping 1/2 c sliced almonds ground to meal in your food processor)
1/3 c sliced almonds or coconut chips
1/3 c maple syrup or agave
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 Tbs melted coconut oil
2 Tbs unsweetened almond milk (or your favorite milk)

The process

Heat the oven to 350. Combine the filling ingredients in a 9" x 9" or 10" x 7" baking pan and stir together well.

Combine all the topping ingredients except the oil and milk in a medium bowl and stir to combine. Stir in the oil and milk until the mixture is thoroughly damp.

Dollop the topping semi-evenly over the filling and bake for about 55 minutes.

Let rest for 5-10 minutes before serving. Serve alone or with your topping of choice.
Sestavine

Nadev:

1 kg sliv, izkoščičenih, narezanih na četrtine
110 g javorjevega sirupa
3 žlice koruznega škroba
1 čajna žlička mletega cimeta
ščepec mletih klinčkov

Posip:

110 g ovsenih kosmičev
50 g mandljeve moke
25 g mandljevih lističev ali kokosovega čipsa
110 g javorjevega sirupa ali agavinega sirupa
1/2 čajne žličke mletega ingverja
1 1/2 čajne žličke mletega cimeta
1/4 čajne žličke soli
4 žlice stopljene kokosove masti
2 žlici mandljevega mleka (ali vašega najljubšega mleka)

Postopek

Segrejte pečico na 160 stopinj C (pazite, da se ne bo na vrhu zažgalo, raje postavite na nižjo polico).

Sestavine za nadev združite v pekaču dimenzij 23 x 23 cm in dobro premešajte (tako, da bo koruzni škrob izginil).

Združite vse sestavine za posip, razen kokosovega olja. Vmešajte olje in mleko, in mešajte toliko časa, dokler niso vse sestavine vlažne.

Posip posipajte enakomerno čez nadev in pecite približno 55 minut.

Preden drobljenec postrežete, pustite, da se rahlo ohladi (5-10 min). Ponudite samega ali s sladoledom, smetano,…