Thinking of all the things that have happened in last two years since I got diabetes kinda makes my head spin. And it actually did turn my life upside down. I guess it was ment to be. As that happened I decided to only do things I enjoy doing. Life is too short to waste it on things that are not important. Since, I have never been happier.
If you want changes in your life, you have to get out of your comfort zone. Act differently as you normally would. And follow things you love. And basically this is how the idea for a new culinary magazine Radegunda started, according to Polona Klančnik.
I couldn’t be happier meeting people who have decided to take control over their life, leave all the burdens behind and start something new and exciting. Creative, happy and satisfied looking towards the new adventures.
Creating a new culinary magazine will most definitely be very interesting and exciting adventure. As thing are set, I am sure that the stories it will write and the people it will present, will get the readers hungry for more.
Polona, Mateja, Kristina, Tamara, Polona, of course, Radegunda, I wish you all the best!
Now get your magazine, where besides this recipe you will find all sorts of interesting and delicious stories!
- 40 g pitted dates
- juice of 2 oranges
- 80 g ground rolled oats
- 200 g almonds
- 2 Tbsp ground chia
- 2 Tspb coconut flour
- 1 kg greek yogurt
- 150 g coconut butter
- 300 g raspberries
- grated dark chocolate
- mint leaves
- 6 tsp sucralose or stevia
- peel of 3 organic lemons
- Drain greek yoghurt: put a cheesecloth into a strainer and place over a large bowl into which you will collect excess water from yoghurt. Pour in your greek yoghurt, put into the fridge overnight. The longer it drains the firmer it gets.
- Coconut butter: blend shreded coconut (at least 400g) until they turn into a liquid and smooth coconut butter. You can use coconut oil instead. For details check here.
- Using a cofee grinder, grind rolled oats and chia seeds into a flour consistency.
- In a food processor mix dates and almonds. Add rolled oata, chia coconut flour and juice of two oranges. Mix once more to combine all the ingredients.
- Line a 24cm cake ring with baking paper. Add the crust mixture and press well to form an even bottom.
- Mix drained greek yogurt, peel of three organic lemons and a sweetener of your choice. Than add liquid coconut butter or coconut oil while mixing.
- Spread two tablespoons of yogurt mixture over the cake crust. Evenly add a layer of raspberries and greated chocolate. Pour over the rest of the yogurt mixture
- Let set in the fridge for at least 6 – 7 h, the best overnight.
- Decorate with raspberries, chocolate chunks and mint leaves.
Last weekend was the official barbecue season opening at our house. And we had a good reason for it. We were celebrating the release of a new album of a band my dad plays at. Demolition group. I was growing up with the band and their music, but never considered them like big stars. They were more of a family. I think it was not until I’ve grown up (hope my dad won’t be reading this. lol) that I realised how significant actually is what they are doing.
It was a lovely day, we had great time and we ate well.
Usually there’s a lot of meat when you organise a barbecue. Luckily I was not the only vegetarian and there was abandonce of meat free dishes. As far as I’m concerned, the best concept for a barbecue is to follow the mezze principle, as I call it. Small, fresh, colorful sides that accompany the main thing, so that everyone is satisfied, veggie and meat lovers. I was thinking, what would go best with grilled vegetables and came up with these three easy and delicious dips:
Greek yoghurt with lemon, mint and black olive paste
- 1 kg greek yoghurt
- peel of 5 organic lemons
- 1 – 2 tsp salt
- mint leaves
- 80 g black olives
- 6 Tbsp olive oil
For this recipe you will need a cheesecloth
- Drain greek yoghurt: put cheesecloth into a strainer and place over a large bowl into which you will collect excess water from yoghurt. Pour in your greek yoghurt, put into the fridge for at least a day. The longer it drains the firmer it gets.
- The next day, mix drained yoghurt with salt and peel of 4 organic lemons.
- Mix olives and olive oil and grind into a paste using a mortar or food processor. You can also leave larger pieces of olives.
- Put the lemon yoghurt into a larger bowl, garnish with black olive paste. Grate zest of 1 lemon and sprinkle with fresh mint leaves. Sprinkle with olive oil.
Chickpea, roasted red peppers and walnut dip
- 10 -12 long red peppers
- 1 can chickpea
- 2 handfuls of walnuts or pecans
- 1 garlic clove
- 6 Tbsp lemon juice
- 2 tsp ground coriander
- 1 – 2 tsp salt
- garnish: feta, coriander or parsley leaves, olive oil
- Oven roast peppers at 200°C until soft and well grilled. You can also barbecue them. Let cool and remove the skins.
- Put skinned peppers, drained chickpeas, walnuts or pecans, garlic, lemon juice, ground coriander and salt into a food processor and mix into a smooth paste.
- Garnish with crumbled feta, fresh herbs and sprinkle with olive oil.
White bean and almond butter hummus
- 1 can white beans
- 3 big Tbsp almond butter (you can also replace it with 3 handfuls of almonds)
- 1 small tsp salt
- 6 Tbsp lemon juice
- 3 – 4 Tbsp water
- ½ garlic clove
- 1 tsp cumin (Cuminum cyminum) – optional
- garnish: avocado, olive oil, cranberries or pomegranate, sesame
- Make almond butter: you will need at least 400 g almonds. Mix them in a food processor or a blender at highest speed until oils get to separate and grounded almonds turn into a smooth butter. You can substitute almond butter by 3 handfuls of almonds, but the consistency will be less smooth.
- Put all the ingredients into a food processor and mix into a smooth paste at the highest speed. Add water according to the thickness you prefer.
- Garnish with slices of avocado, pieces of cranberries or pomegranate, sesame and sprinkle with olive oil.
Be good! Enjoy in sunny days!
DG – U tvojim očima