#mercuryretrograde – what’s best to do & not do ☽ ♍

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Hey guys!

I am back from an amazing and surprising weekend in Poland where we celebrated the birthday of good friend. After two days among 60 people I finally got to know a woman who vibes with me on a deep level. She’s a reiki healer and on her personal spiritual journey as well and we dived deep into topics like chakra healing, protection against other peoples negative energy (wear hats!), twin flames, self love etc!

One thing that is pretty present in my life right now is that I have to learn to be courageous enough to do what I am afraid of, because

You know your way by looking at the things you fear!

Btw, are you experiencing a rough time right know with more stress or bad luck than usual? You should know that its the MERCURY RETROGRADE in virgo right now, bringing chaos with it, and we need to be really aware and conscious and double check everything! It’s a great time to rethink actions or to finish something. DO NOT plan or make big actions, sign contracts, make agreements (not even verbal), start anything new. It is more likely to not last and it may change very quickly. The main period terminates on the 22.09.

So this is why I still didn’t sign a contract for a flat and why I’ll wait till the mercury is through the most intense phase of its retrograde!

Also, what my friend just told me, it is a good time to get rid of stuff and tidy out. Supposedly it is easier to part with stuff you don’t need any longer, so this is what I did on friday and will do today as well 🙂

It’s always nice because I find stuff I kinda forgot about and which I thought would no longer suit me, like this grey skirt I am wearing in the picture above. But then I start mixing it up with other items and find myself in an outfit I really like! 🙂

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My lunch, recipe in this blogpost ❤

Abundance on my plate (+waffle recipe)

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Started the day with a bowl of fresh local fruits (which looked so freakin juicy and yummy that I had to show you guys via pictures :D) and homemade vegan gluten free waffles with soy yoghurt and blackcurrant jam! This combo thooooo *____*

And because we like sharing I’ll share my rule-of-thumb recipe!

VEGAN + GLUTENFREE BREAKFAST WAFFLES

Pour some vegan milk (I love to use vanilla rice milk because of the flavor) in a measuring cup and sweeten with a splash of agave nectar. Then put in some spoonfulls of corn flour, so that the mixture is still very fluid. Add about 1 teaspoon of baking powder and a bit of salt and vanilla (if not already in the milk).

Then put in gf-flour mix (mine from Dr. Schär mainly contains rice and potato flour) until the mixture is thick but still pourable. Btw: you can mix any gluten free flours and just experiment. Buckwheat flour is really nice as well, giving it that grainy texture, just as ground flaxseeds or coconut shreds. Have I mentioned oat flakes instead of flour? Incredibly good! You see, so many options!!

Bananas work pretty well, too, so just try out what you like but always watch out for the thick yet pourable texture!

 

I guess, this was the most unconventional recipe of all times hahah, I basically said : take milk, baking powder, flour and some substitutes of your choice, mix until thick and smooth and bake until ready 😀

Long lives the testing (cruelty free of cooourse)!

Cheers guys, have a wonderful day!

Power Lunch (Recipe)

So basically this is what I eat for lunch everyday haha! It’s so good and satisfying, stuffing yet light!

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TOMATO-PASTA SAUCE (vegan, glutenfree, sugarfree, fatfree)

serves one person

150-200 g glutenfree Pasta
1/2 Zucchini / Courgette, finely diced
5 Mushrooms, sliced
Tomato passata (tomato purrée)
pitted olives (not the oily ones)
ground almonds / almond meal
some agave syrup or other natural sweeteners
Seasoning ( thyme, oregano, pepper, salt, balsamic vinegar)

➸cook the pasta until soft

➸in the meantime, stew the vegetable bites in a pan with the lit on -> take it off after like 2 minutes and fry the veggies (no oil required as long as there is some water left in the pan)

➸add the tomato passata and let it cook for 2 more minutes

➸ take the sauce off the hob and add thyme, oregano, balsamic vinegar, pepper + salt and the sweetener to taste

➸ add the sliced olives to the sauce and combine the pasta with the sauce

➸ put the pasta + sauce in a bowl and garnish with ground almonds —> HEAVEN!

VEGAN SCRAMBLED EGGS??

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We’ve got lovely 14 degrees celsius today, which is always so inviting to put some extra effort in the breakfast-making and taking some snaps of the result before eating it right up!

So today I made myself one of the best cheap meals I had so far… Anna discovered that the consistency of roughly mashed chickpeas is super close to the one of scrambled eggs! Like suuuuper similar! So I scrambled the chickpeas in a pan, seasoned them with some oregano, pepper and finally EGGSALT!

This one is lifechanging so keep an ear to the ground: there is an Indian black salt, called KALA-NAMAK-SALT, which actually tastes like boiled eggs!!! And that in a delicious way! You can add it to avocado toast, tofu or whatelse and get a vegan scrambled eggs experience! Woohoo! I use this one.

Besides that I was having a smoothie bowl consisting of the ingredients shown above! Now I am probably studying a bit and practice drawing! Have a beautiful day : )