This month we have been on a trip, found an Indian blog, got a new best friend in the kitchen, tried both new and old recipes and been on a dance performance. Here is a list of things that we love right now.
• Last month was our sourdough month. This month has been our sprouted month. Luise has been sprouting beans, lentils and seeds with inspiration from Superfoods-For-Superhealth.
• Our Vitamix has finally arrived. And yes, it is exactly as fantastic as everyone says. So now we browse smoothie websites and apps, in search of inspiration.
• Elsa is talking more and more for each day. Popular words right now: Farlig (dangerous), Sova (sleep) and Smoothie! She says smoothie with the sweetest pronunciation.
• We love Indian food. This Indian lentil soup was actually one of the first recipes that we posted. We often return to it on cold winter days.
• If you also like Indian food you are going to love this blog. A modern take on Indian food, with beautiful photos.
• I want this book.
• The whole kombucha hype. We were never really on that train. However after trying a kombucha drink in Barcelona Luise now wants this for her birthday.
• We have rediscovered our Green Sushi Salad this month. If you haven’t tried it before, you should.
• This modern version of Swan lake by the Swedish dance group Bounce is amazing.
• We have made three different batches of these protein bars this week. We’ll share the recipe next week.
And here are some of the things that we saw in Barcelona.
Elsa loved running around in the labyrinths in Parc del Laberint d’Horta.
Early Sunday morning I saw these men on Plaça Reial carrying large albums, briefcases and bags filled with champagne caps. Apparently they meet there every weekend to show their collection and swap caps with each other. I was totally absorbed with these old men (acting like young boys) and their caps. I shot at least a hundred photos of them. I collect photos like they collect caps.
We had tea and cookies at Caelum. Far from sugar free but a super cute place.
We enjoyed buying fresh fruit and vegetables from La Boqueria.
Nice vegetarian restaurant with very good smoothies/juices.
We love artichokes. We had it at one of the restaurant in Barcelona and also prepared it ourselves in our apartment there. They are so delicate. Here is how we prepare them.
A quick guide to artichokes
Start by rinsing the artichokes under cold water. Drain upside down. Pat dry with a clean towel. With a sharp knife, trim off the bottom stem and cut about one inch off the top of the artichoke. Use a scissor to cut off the sharp points from the leaves (this step is not nessecary if you use baby artichokes).
Add artichokes to enough boiling water to cover. Cover and simmer just until tender, about 15 to 20 minutes if you use baby artichokes (time will vary depending on the size). Drain well. Artichokes are done when a toothpick or knife tip goes into the base of the artichoke with ease or when the petals can be removed easily.
Divide the artichoke by using a sharp knife, drizzle with a good olive oil (butter, mayo or other kind of dip), lemon, sea salt and fresh parsley. Sometimes we also eat it together with a creamy goat cheese.
Pull all outer petals, one at a time. The edible part of the petals is lighter in color and down at the base (where it were attached). When all petals are removed and eaten, you’ll see the choke, its hairy and prickly. Remove it with a fork and you’ll see the heart. The most delicate part of the artichoke. Eat it.