Beautiful day with a smoothie filled with energy.
– 1 banana
– 1 cup blackberries
– 100 ml rice milk
Place all the ingredients in the blender and process until smooth. Enjoy!
This is the first time I used Coconut flour to bake a dessert, so I was ready to fail. After reading about the flour, I was happy to use it, because is so healthy, but in the same time hoping to make something eatable. My cakes taste so good and I love the texture. It’s something so different from the classical bundt cake, refreshing and, of course, very healthy.
– 6 eggs
– 1/4 cup coconut oil, melted
– zest from 2 lemons
– juice from 2 lemons plus enough milk (coconut,rice or almond) to equal 1 cup
– 1/3 cup maple syrup
– 2/3 cup coconut flour
– 1 heaping teaspoon baking soda
– 2 tbsp coconut oil
– 2 tbsp maple syrup
– 2 tbsp almond milk
– zest and juice from 1 lemon
– 1/2 tsp pure vanilla extract
– 2 tbsp cacao
Preheat oven to 180 degrees Celsius. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.
While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes – 1 hour until they firm up a bit.
Keep leftovers in the refrigerator. Enjoy!
I was happy to be nominated for A Very Inspiring Blogger Award, by Wendi and Ani from Addicted to the sweet life. I am so happy that I can help and inspire people to cook and take good photos of food. So thank you so much for your nomination.
Rules for winning
So here it goes:
7 facts about myself
1- I love food so much and taking photos of food became like a second nature to me.
2- I don’t like fish soup. Never tried it and never will even I love to try new food.
3- Love chocolate.
4- I love traveling. Love seeing new places, hear new stories.
5- One of my dreams is to go in a safari in Africa.
6- I don’t like too much broccoli
7- I always look for inspiration. You can find it everywhere.
The nominations for this award will be:
Those sites are an inspiration for me. Check them out and you will not regret. We all have something to learn from each other.
Only in recent years have I come to appreciate the sublime joys of seafood. Being born in the middle of land, far away from sea, it is very difficult to have fresh seafood. After working and traveling around the world and coming in contact with seafood recipes, I discovered another amazing food experience. Lobster is expensive to order in a restaurant and lacking in the nourishing qualities of more sturdy seafood fare, but you live only once and consuming lobster once or twice a year is a must if you love it.
Bisque is a French soup very smooth, creamy and highly seasoned , classically based on a strained broth of crustaceans. Is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
Julia Child said: “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.”
– 1 tablespoon butter
– 1 tablespoon olive oil
– 6 cloves garlic, smashed
– 2 carrots, chopped
– 2 ribs celery, chopped
– 2 red onions, chopped
– 6 cups vegetable stock
– 1 cup tomato sauce
– 1/2 teaspoon fresh peppercorns
– fresh cracked pepper
– sea salt
– 2 cooked lobster
– 2 bay leaves
– 1 handful parsley
– 1 teaspoon thyme
– 1 teaspoon nutmeg
– 1 cup heavy cream
– 1/2 teaspoon saffron
Chopped the cooked lobster carcasses and separate the meat.
Heat a large soup pot on medium and add butter, olive oil, garlic, carrots, celery and onions. Add some freshly cracked pepper, sea salt and saute for about 10 minutes. Add the vegetable stock, tomato sauce, peppercorns, lobster carcasses, bay leaves, parsley, nutmeg and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered for 1 hour.
Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add heavy cream and saffron and mix. Let reduce on medium-low heat another 15 – 20 minutes. Add the meat when is done. Decorate the plates with the carcasses for a huge impact.
Look at this wonders in the photos and tell me if I need to bake. My mother and mother in law made those for Easter and they were delicious. Even if I wanted to do it, they wouldn’t let me because it’s their pleasure and in the last 30-40 years, they manage to make them perfect.
My mom told me that there is no Easter without baking our traditional sweet bread , cheese and chocolate cake, even you can buy something similar at the shops. So my purpose was to take photos of those beautiful desserts and show everything to you (and eat everything with my family). My time will come and I will try to fill their shoes as good as I can.
Let’s talk about stress. Why? Because we need to talk about the elephant in the room. Just kidding. April is Stress Awareness Month so I thought to write a few words about it.
I am not an expert in stress, but in the last years I decided that I want to live my life in my own tearms. Stressing very much was one of my problems, but in time, I managed to claim control of some things in my life and forget about stress. You can do it, too. Small steps, like babies, but on long term, big steps in improving your life. So let’s start our journey about how to actually live your life without stress.
Managing stress is all about taking charge: of your thoughts, emotions, schedule, and the way you deal with problems.
Stress management starts with identifying the sources of stress in your life. This is not as easy as it sounds.
Don’t get so caught up in the hustle and bustle of life that you forget to take care of your own needs. Nurturing yourself is a necessity, not a luxury.
You can increase your resistance to stress by strengthening your physical health.
How you feel and the way you deal with a situation is a choice. You cannot control others’ actions, but you can be responsible for your reactions.
If the situation cannot be changed, accept it for what it is. Accepting does not mean giving up.
Relax, relax, relax. Sometimes we forget to take care of ourselves. If we do not help ourselves, how can we effectively help others? Relaxation rejuvenates the body, mind, and spirit. Try to find something that you enjoy and do it every day.
Healthy ways to relax and recharge:
– Go for a walk
– Spend time in nature
– Do a sport you love
– Write in your journal
– Read a book
– Watch a movie
– Take a long bath
– Take photos
– Play with your kids
– Play with your pet
– Work in your garden
– Listen to music
– Get a massage
– Savor a warm cup of coffee or tea
To help you feel better try positive statements such as these:
When stress makes you feel bad, do something that makes you feel good. Doing things you enjoy is a natural way to fight off stress.
I love to take photos, play with my boy, take a walk, ride a bike and so many more. I am selfish. I am trying to be happy, to live a healthy and stress free life. You can do it. It’s time you start to live your life.
Getting so much messages about my blog as being inspiring, thoughtful or creative makes me put more thought and energy into making it better.
Five Facts About Me
My Nominations (in no particular order)
Welcome spring! I was waiting for you for a long time. This is one of my favorite smoothie, because has strawberries. Love them. Great taste, very healthy, smooth drink.
– 1 banana
– 1 cup strawberries
– 100 ml water (rice milk, soya milk)
– mint leaves for decoration
Place the strawberries and banana in the blender in this order. Process until smooth and then add the water. Leave it for 1 or 2 hours and then serve it. Decorate it with mint leaves.Enjoy!
Mood in food photography (or really anything) would be set with different tools. Today I am gone show you how white or black background can change the feeling of an image, the mood.
Will backgrounds enhance the look of the food, or distract from it? You will be the judge of that. I always say that we are subjective when it comes to art. So, let me say that I start loving so much dark background. I am not saying that I hate white backgrounds, just that I love using more the dark ones. Gives me the mood that I really feel in that right moment.
With the same food is easy to see the difference in the mood, or at least, try to see what you like best.
When you take photos for a client, you need to consider what the client wants, but when you take photos for yourself, you can play around with backgrounds and choose the one you like more. Some food looks better on darker backgrounds, other on white. Some bloggers choose to take photos with a single background, other are playing around. If you are not decided on the background try different ones. Sometimes, you will be surprise about the result.
Good luck and good light, and, don’t forget to make time for your food photography.