How to froth mylk without an espresso machine + the Turmeric Latte.

Everywhere I went around Edinburgh, the Turmeric Latte seemed to be all the rage. Possibly because of the types of places I went, but it is definitely enough to make a girl intrigued. After some snooping around I realised it is basically the same as the Golden Mylk, but with frothed milk.

Now I have only ever used turmeric sort of as a side-kick to whatever else is going on. It has been standing on the spice shelf but I have only reached for it in times of like wanting to add a yellow tone to rice or a curry. As it turns out turmeric has an impressive resume which includes its soothing of inflamation, detoxing effect on both liver and gallbladder, as well as improving digestive issues.

Besides that, how beautiful and vibrant is not the colour of this?

TURMERIC LATTE (or ‘Golden Mylk’)

→ 1 tbsp grated fresh turmeric, or 2 tsp turmeric paste*
→ 1 tbsp grated fresh ginger, or 1 tsp ground ginger
→ 1 tsp ground cinnamon
→ 1,5 dl mylk of choice
→ sweetener of choice, like maple syrup
→ pinch of ground black pepper (opt.)
→ 2 tsp coconut oil (opt.)
→ a pinch of cayenne (opt.)

Gently heat your mylk in a saucepan. Add turmeric, ginger and cinnamon, then coconut oil (if using) and let it slowly simmer together until oil has melted. Pour into a large mug, then stir in sweetener of choice.

*Turmeric paste: Combine 2 parts ground turmeric and some freshly ground black pepper, with one part boiling water. Store in air tight container in the fridge for up to a week. The black pepper helps to increase the benefits of your turmeric consumption.


How to Froth Mylk without an Espresso Machine:

To make my coffees or hot chocolates feel a little more luxurious I like to froth the milk a little. Of course, I do not have a milk steamer available in my teeny kitchen but for some reason I have no less than three (!?!) coffee presses.

— You can easily froth your milk in these. Step one is to pour your heated mylk in, then rapidly moving the plunger up and down and voila – froth is created. It works better with plain mylk, so it is an idea to do this before adding your cocoa powder, turmeric und so weiter.

— Another version is to pour your drink into a high speed blender to create a creamier drink.



Easy Cocktails for the Festive Season | Pomegranate and Persimmon.

The new year is approaching at a rapid pace. All in style with how quickly 2016 has rushed passed. Personally I will be working for New Year’s Eve so I shall probably stick with my chamomille tea the evening of the 31st.

However, for those of you looking for something colourful to toast with, I did make these two for x-mas. A sweeter mojito with Persimmon puree and a fresh ginger beery (it is now an adjective ok!!) one with Pomegranate.

Of course, the alcohol can easily be omitted.


And if you lack the “necessary”, fancy cocktail tools – solely do a Pippi Longstocking and use what you have at hand. For instance a balloon whisk and a coffee plunger will surely do the job!


→ 1-2 ripe persimmon fruits
→ a pinch each of cinnamon, ginger, cloves + nutmeg
→ 1 tsp vanilla sugar
→ ½ dl sugar

→ 3-5 fresh mint leaves
→ 25 cl rum (opt.)
→ ½ lime, juice of
→ soda water

Dice the persimmon and add to saucepan with spices + sugar; fill up with water just to cover to near cover the fruit. Bring to simmer for 5-or-so minutes until the fruit is softened. Pulse in food processor to smooth puree.

In large glass, muddle fresh mint with lime wedges. Add persimmon puree, lime juice and rum; give a stir before finishing off with ice cubes and fresh mint leaves. Top off with soda water. Decorate with fresh mint leaves, lime wedges and persimmon slices.

For this one you can use a lightly spiced rum or a white one; or simply skip it for a sweet mocktail!



→ 2 tbsp pomegranate juice
→ ½ lime, juice of
→ 1 tbsp bourbon
→ 2 tsp vanilla syrup
→ ginger beer

Muddle pomegranate seeds then strain + keep the juice. Mix with lime juice, syrup and bourbon before adding to a glass prepared with ice cubes. Pour over desired amount of ginger beer. Decorate with thinly sliced lime and pomegranate seeds.


dsc_0288Alike cooking, I prefer to taste as I go along to see reach an ideal combination of sweet and sour to match my tastebuds. As a rule of thumb you may however start with the double amount juice/puree to your amount of booze – then top up with diluter of choice.

What are you all planning, or not-planning, for new years eve?

Månadens Gröna: Rhubarb Mojitos | with Ginger Beer.

FullSizeRender (1)A bunch of inspirational Swedish bloggers have started this vegetarian food challenge. Each month a host blog picks a produce in season for anyone to participate and create new fab-tastic veggie recipes!

This month Rhubarb is the star of the show, which I was really excited to read as it gave me a push to finally try out this recipe that I have been meaning to make since just about 4ever… Namely, Rhubarb Mojitos!
I was pondering whether I should add a bit of ginger to the rhubarb puree, for a nice sting you know, but decided to incorporate it via Ginger Beer instead and opt out the common club soda.
I am not really a big drinker but when I do, I am almost certain to go for rum. However, you can easily enjoy this as a refreshing mocktail by simply skipping the alcohol.

You’ll need (per drink):

→ ½ dl rhubarb puree*
→ 10 fresh mint leaves
→ ½ lime, sliced in wedges
→ rum
→ ginger beer
→ ice cubes

*Recipe listed below.
1. Muddle the mint leaves with the lime juice in the bottom of a drinking glass.
2. Add in some ice cubes.
3. Add the rhubarb puree, rum and ginger beer.
4. Stir to combine and then serve immediately.
Rhubarb puree:

→ 2 stalks rhubarb
→ 3 dl water
→ ½ dl sugar

1. Trim and chop the rhubarb stalks.
2. In a small pot, add water, rhubarb and sugar. Bring to boil for about 10 minutes, until rhubarb has softened.
3. Add to blender and process until you have smooth consistency.
I am so looking forward to seeing what the other participants are gonna come up with! x

Hot Chocolate Emergency.

This month has certainly been in the sign of the Hot Chocolate; as the evenings have started getting darker, I have gone through numerous litres of soy milk to satisfy my cravings. Today it felt especially needed, seeing as I received the feedback of my first assignment (that I had failed miserably, that’s 10% of the mark to wave good bye to!) and then That Time Of The Month came around to drop off her kids Period Pain and Nausea… Certainly calls for a case of emergency hot chocolate.
IMG_1023I have started using the recipe from Rachel Brathen’s, or Yoga Girl’s, book. It goes like this:

    • 350 ml milk of choice
    • 2 tbsp cacao
    • 1 tbsp agave syrup
    • 1 tsp maca powder

    • 1/2 tsp ground cinnamon

Maca is supposedly full of vitamin B, C and E and thus great for hormonal balance in menstruating times.  Win-win!


Good news – I’m with food processor! Since last week when I found this baby (half price FYI, this relationship was meant to be!) at our local supermarket. I have actually felt a little disabled the past months, I mean – a vegetarian without a decent food processor??? It sure complicates things. Anywho, I’ve been making this old favourite to stay fuelled between studies. It’s like drinking chocolate pudding (aka yum!) 
 For the 6 dollar shake you need: 
  • Half an avocado
  • 2 tbsp cacao
  • 5-6 pitted soft dates
  • Plant based milk of choice (I use almond)
  • A few thumps cayenne pepper
  • A pinch of salt
  • Vanilla powder
 Simply mix everything together in the blender et voila! Enjoy a heavenly smooth drink.