Tag Archives: healthy

Radio Alice: the best pizza in London

9 May

What is special about pizza in London?

Not so much in the first place. I have seen fast food pizza places, pizza trucks and candle-lit Italian restaurants. No doubt about that: You will find a decent slice of pizza in London.

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I want to share a little story from my last night’s stroll around Shoreditch to celebrate my friend Birte’s birthday. A funny coincidence brought me to organic pizza and Radio Alice pizzeria as I bumped into the restaurant’s manager at the convenience store just around the corner on Old Street and ended up having a wine & chat at the restaurant.

Organic pizza, why is that supposed to be special? You can buy almost any food item organic these days. But will you also get served an organic meal in the restaurant? In 90% of the cases probably not. Cheap flour, products containing sugar and canned groceries can be found in almost any chef’s kitchen. What comes on your plate looks nice and tastes good most of the time but you will never ask what is inside. Think about it!

If you don’t trust the source and quality of the meat being served, you might go for a vegetarian meal. If you feel like you barely eat out, you might allow yourself to eat a meat dish.

If you had the choice, would you go to a restaurant that cooks with organic produce only?

This brings me to Radio Alice pizzeria: It has a strong passion for pizza made the proper way with the proper ingredients. All ingredients used come from Italy and are of organic quality. Even the wine served is organic. What is most impressive is that it doesn’t even cost more. I tastes better and is better for you though. Plus, the venue looks super nice, it is an open space loft-like restaurant with the pizza oven and an open kitchen in the middle, and plays fun tunes from the DJ pult. It has just recently been awarded Italian restaurant of the year by Gambero Rosso.

Definitely plan this one in on your next trip to London and don’t forget to book a table: http://www.radioalicepizzeria.co.uk/bookings. The restaurant crew will be happy to serve you what is London’s healthiest and tastiest pizza!

Not from London? Not a problem: Berberè is this pizzeria’s sister in Italy with branches in Milano, Firenze, Bologna, Torino and Castelmaggiore, following the same philosophy.

Tartine breakfast

26 Jun

tar·tine

(tär-tēn′)

n.

A French open-faced sandwich, especially one with a rich or fancy spread.

 

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Rich or fancy spread, that is the question here. I tend to go with fancy and colorful. And most important of all: Tartine sounds nice (better than bread breakfast). You will find lots of varieties of tartine bread or sandwiches in countries where bread is part of the daily food plan.

A few that I can think of are:

Brotstulle – Germany

Sandwich – UK/US and other English speaking countries

Chlebíček – Czech Republic

Smørrebrød- Sweden and Denmark

Bocadillo – Spain

Tartines are allrounders: They are great for breakfast, lunch and dinner. All you need is bread and a topping of your choice. I prefer colorful toppings and try to make my tartines healthy. As you can see in the picture, I used avocado, radish, tomato and egg. When I made this tartine I immediately had a good start into the day.

Two tipps that I have for you:

  1. Toast the bread before you put the topping on it (unless you use very fresh and fluffy bread)
  2. Use an oily base like butter, olive oil or sour cream

Next time you make your own tartine, do not forget to include colorful and healthy ingredients and you will see how happy this tartine will make you :)

Wishing all of you a good start into the week!

Kraut salad with red beet

31 May

The BBQ season is on and a salad always makes a good side dish. I tried to find a substitute for green leaves as most salads will be green in a way and made this red creation for you:

Ingredients (serves 2-3):

1/2 cabbage head (white cabbage)

1/2 onion

1 apple (peeled)

2 red beets (cooked)

salt, pepper, red wine or cider vinegar, olive oil

Preparation:

1) Cut the cabbage, the onion, the apple and the red beets into thin slices respectively thin sticks.

2) In a cup prepare the vinaigrette: 1 tablespoon olive oil, 1 tablespoon vinegar, 2 tablespoons water, a pinch of salt and pepper.

3) Mix the veggies and the vinaigrette in a salad bowl.

Tip: Tastes better when prepared a day in advance. Also, the salad can be kept in the fridge for a couple of days.

Spinach cake with home made tomato sauce

2 Mar

Sometimes you have those days when you open your fridge or freezer and hope for something tasty to come out. This especially happens when you know that your fridge is empty because you didn’t have time for grocery shopping. You then wonder what could be made out of butter, eggs & co. I had this moment this week and look what came out. Doesn’t even look that bad, right?

Ingredients (serves 2):

Frozen spinach (300 g)

4 eggs

flour

butter

5 tomatoes

1 garlic clove

1 small onion, chopped

a fresh chili, a spoon of chili sauce or some all’arrabiata pasta sauce

salt, pepper, ground nutmeg

Preparation:
1) Preheat your oven and defrost the spinach.
2) Mix the spinach with 4 eggs and season with salt, pepper, and nutmeg.
3) Mix the flour with salt in a separate small bowl, add the soft butter and with your hands process the ingredients to a small dough.
4) Boil the tomatoes for about 10 min, then peel their skin off and cut in small dice.
5) Now chop up the onion and the garlic.
6) In a small sauce pan mix the tomatoes with the garlic, onion and the chili sauce. Season with salt and pepper to taste.
7) Pour the spinach-egg mix in a small, round glass or ceramic pan (mini casserole) and bake for about 20 min (at 200 degrees Celsius).


Carrot Cream Soup

25 Jul

This recipe works as a snack or meal, it’s yammie and quickly prepared. You can substitute the carrots with pumpkin or squash.

Ingredients:

6 carrots

1-2 onions

veggie broth

2 cups of milk

handful of grated cheese (I usually use Gouda or Emmental/Edam, Gruyère or goat cheese would give the soup more kick)

nutmeg

salt, pepper

(roasted) pumpkin seeds for decoration

 

Preparation:

1) Dice the onions and sauté until they are glassy

2) Peel the carrots, boil them in the veggie broth for about 10 min until they are soft and slice them afterwards – keep some of the broth for later

3) Purée the onions and carrots, seasoned with ground nutmeg, salt and pepper, with the milk.

4) Put everything into a pot and bring to a boil, add some of the broth to make the puréed mix more liquid

5) Add the cheese and season to taste

6) Serve and decorate with pumpkin seeds

 

Getting to know: Natattacks’ smoothies

19 Jun

Natattack stands for: Natalie Attacks A Balanced Life. I met Natalie when we were in New Zealand. She took me to one of her Bikram Yoga classes (intense and great experience) and that was how we started talking about food and what we like to eat. Recently, I found out about Natalie’s blog:

http://natattacks.wordpress.com

The blog treats her ideas and tips about what we can do to eat healthy, info about which foods our body needs and doesn’t need, her favorite recipes and her sports program. Let me put it this way: Natalie is a tough nut, she does 30 day Bikram Yoga marathons and runs a lot, I find that very impressive! Iron discipline :)

I am not a big pro with smoothies and shakes yet. I bought myself one of those nice Osterizer blenders with numerous programs and an ice crushing function but so far I haven’t experimented too much beyond a standard banana milk shake. Let’s start with one of Nat’s recipes first I thought. Here we go:

Green Smoothie

 

 

 

 

 

 

Ingredients:

Frozen or fresh Banana Chunks (1 banana)

2 handfuls of fresh Spinach

½-1 cup of Soy Milk

1 tsp. Chia Seeds

2-3 scoops Vanilla Protein Power

1 scoop of AmazinGrass Super Food Powder

1 tsp. Vanilla Essence/Coconut Essence

2 or 3 Ice Cubes

Pinch of Xanthan Gum (for thickening)

Additional Add ins: Frozen Berries, Peanut Butter (SO GOOD), Pureed Pumpkin, Frozen Avocado, Strawberries, Oranges, Kiwi fruit, Kale or any other fruit or vegetable you are keen on.

Preparation:

  1. First I put 1 or 2 ice cubes at the bottom of the blender.
  2. Add the spinach
  3. Then I add the banana chunks on top of the spinach to weigh it down
  4. I put in the protein powder, amazing grass powder, xanthan gum, and essence of choice.
  5. If I am feeling adventurous or want to mix up the flavor I add in my favourite additions usually frozen berries or peanut butter.
  6. Blend and Enjoy
The end result is a very thick smoothie and usually makes about 2.5 cups. You can’t taste the spinach in the smoothie at all! Adding your daily greens adds many nutrients including Vitamin A, Manganese, Folate, Magnesium, Iron, Vitamin C, Vitamin B2, Calcium, Potassium and dietary fiber.

Ratatouille

3 Jun

Ingredients:

1-2 red or white onions,

sliced garlic (half a bulb, min. 3-4 cloves),

1 egg plant,

2 zucchinis,

1-2 bell peppers (red, yellow or green),

4 big tomatoes,

1 fresh rosemary bouquet,

1 glass of red wine,

olive oil

Preparation:

You can’t do much wrong about the Ratatouille, only remember to cook the ingredients separately. That means:

Onions and garlic first, then egg plant and zucchinis, add the pepper to that after the egg plant/zucchinis have gotten a little softer, tomatoes last!

My tip: Boil the tomatoes for a few minutes and peel the skin off, before dicing.

Add some of the red wine to the onion/garlic mix and keep the rest for the end. After you have mixed everything together, let it cook for about 5-10 min, don’t forget to add the rosemary!

Buon appétit!

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