Recently, my mother organized a “high tea” for friends (new and old) and family. As a host gift, I brought super delicious strawberry banana muffins for which I am posting this recipe.
This recipe calls for 3 ripe bananas. I used ripe bananas that I had previously frozen and they worked just as good as “fresh” ripe bananas. I generally recommend freezing any ripe bananas that cannot or do want to use prior to their “expiration date”. Frozen bananas have multiple uses. For instance, they can be used to make smoothies, “nice cream” (frozen bananas blended up into soft serve), or, as I did in this case, thawed for baking. Continue reading “Tasty Strawberry-Banana Muffins”→
I am delighted to say that we are finally experiencing some warmer temperatures and sunshine here in Germany. Just thinking about it makes me smile. Other smile-worthy news is that it is finally berry season. Yay! The grocery stores and markets are currently well-stocked with delicious, juicy strawberries, blueberries, raspberries and other members of the “berry” family. Frozen berries simply cannot give fresh berries a run for their money. This is truly the perfect time to bake with berries.
The past week and a half have been somewhat crazy. I had a ton of prep work to do for a major presentation that I held last Friday and afterwards was rewarded with a mild cold. I rarely get sick nowadays and I credit my lifestyle for that. I maintain a balanced, plant-based diet; try to stay physically fit through Pilates, tennis and long walks with my dogs; and try to enjoy life to the fullest. It is easier said than done. I try not to be too hard on myself and occasionally give myself breaks. Honestly, life is too short to be stressed out all the time. Just breath!
I did not get to much cooking and baking this week, so my post probably won’t ignite any fireworks, but the recipe is still kind of nifty. My sister and I recently attended our annual family fondue, the ultimate meat fest. The hosts had brought a ton of veggies for us. I mean like 6 huge platters full of veggies. I think that they were worried that we wouldn’t have enough to eat. In the end, we were the only ones eating the veggies and barely managed to finish one platter. I felt like I myself had morphed into a broccoli floret, once tea and coffee was passed around.
Well, at the event, a relative of mine served homemade butter with lemon zest and sage. Although it was regular butter, I tried it anyway because I was curious how it tasted. It tasted really good, so I decided to make a vegan version for the blog. If you are invited to a potluck dinner and have little time to prepare something, I suggest bringing this butter and some baguettes. This butter is yet again an absolute crowd pleaser and only takes a minute to make. This butter takes any sandwich up a notch. Try it and be pleasantly surprised!
Instructions
Ingredients
250 g of vegetable butter
Zest of 2 organic lemons
batch of fresh, washed chives, to taste
sea salt, to taste
ground black pepper, to taste
Instructions
Add butter to a medium-sized bowl.
Chop some chives into little pieces.
Add the sage, together with the lemon zest, to the butter.
Mix all ingredients with a fork.
Season with salt and pepper. If desired, add more sage and/or some lemon juice.
Recently, my mother organized a “high tea” for friends (new and old) and family. As a host gift, I brought super delicious strawberry banana muffins for which I am posting this recipe.
belle + wild 