Currently… June

Hello, hello and happy Monday!

Given I can’t deny the fact it’s already June any longer: why not chat a little about currents? It’s also been forever since I joined Katie’s Monday celebration and with some marvelous things in my life despite some hullabaloo I’m focussing on the happy happenings.

MiMM_new

 

Current book: It’s another month of two- [or even three-] timing it because there are too many books and too little time. Generally, I’ve really been into non-fiction lately and after Malcolm Gladwell’s ‘Blink!’ [read it!] as recommended by Beth I’m now reading the German author Hans-Ulrich Grimm’s ‘Die Suppe lügt’ [‘The soup lies’]. Grimm is uncovering the [dirty] truths of the international food industry and the foods we eat. I wasn’t sure there’d be much I hadn’t heard of yet but trust me: there’s a lot more. Even just a few chapters in I already know this will be foundation for an extra blog post.

Current Music:  Stolen Dance – Milky Chance

If you’re German you might roll your eyes at this one but I’ve been recommending it to people overseas left and right so if that characteristic applies to you, too: Listen to it – and thank me later.

 

Current Guilty Pleasure: Giving unsolicited nutrition advice to my roommate. Not of the kind you might guess, though. Here’s the deal: my roommate is actually one of the best examples of intuitive eating I’ve seen so far and not caring about health claims and labels. However, she feels the constant need to apologize for and explain her eating habits thereby shunning her never-ending fondness of carbs. Really, this girl would never give up on her [white] pasta, potatoes or rice – it’s awesome. Maybe my current changing attitude towards food [see current triumph] is partly thanks to her? So I’ve been doing my best letting her know she’s perfectly fine and stopping the carb worries in track. Is that even a guilty pleasure???

Current Nail Color: Essie’s Madison Ave-hue.

Essie_Madison Ave-hue
It’s my latest by Essie and I’m really fond of this shade. Actually, it was my mum’s Easter gift to me. I saw it, needed it [obviously], bought it – and let her know she wanted to gift it to me. That’s what she gets for not buying me any Easter eggs.

 

Current Drink:  Bringing out mass mounts of the bubbly [read: mineral water]. Keeping it classy over here.

Water_glass

The colder months see my intake dimple but as soon as it gets warm I’m in.for more regular arm workouts carrying 1.5 litre-bottles to my apartment. I may or may not have ‘borrowed’ one of my roommate’s bottles recently because I didn’t feel like dragging those extra weights along when I returned from the store. At least I asked?!

Current Food:
Strawberries. Is anybody else particular about where they get theirs? Having Friday off for once last week I had the only chance to attend my favourite Farmers’ Market. While there are what seems to be like 293848 stalls offering the sweet berries I had my heart set on one without even trying a berry beforehand. And I was so so right.

Strawberries
Buckwheat honey. Another Farmers’ Market find and a first for me. After Amanda had been raving about it forever and I’d searched high and low in every store around I finally scored a jar. Unfortunately, the beekeeper I got it from told me it was a rare one and almost extinct over here. Say it isn’t so because it’s awesome and unlike any other honey I’ve tried before.

Last days of May 033

Current Wish List: Could time please stop flying by at lighting speed?! That’s all I can say for now. More on that to come once I have things sorted out a little more.

Current Needs: Another domicile – in the US. Or just a ticket to Blend. Does anybody still have room left in their suitcases?

Current Triumphs: Continuously getting better in my intuitive eating process and feeling freer when it comes to spontaneously cooking without needing to calculate all nutrients beforehand. More on that in upcoming WIAWs.

Current Bane of My Existence: Fruit flies and (!) ants. Nasty little beasts and one of the few downsides of warmer weather.

As if they looked that cute. On another note: does anybody remember the movie?

Current Blessing: Blends. Yes, it’s a repeat offender but some people deserve every extra mention.

Current Excitement:Warmer weather. No matter how often I ramble about German weather I’m not giving up hopes on summer yet. Because my roommate is a lying liar who lies.

And that would be a summer roll[-up] of my currents. Hmm, rolls … Sushi anyone ;)? It’s clearly time for me to go to bed.

Enjoy your Monday!

Happiness inducing today: A really delicious impromtu lunch reminiscent of an old favourite I haven’t had in forever.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

 

 

Tell me your current

a) book

b) food

c) triumph

d) wish list.

 

 

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No crumbles invited [Pistachio Vanilla Granola Clusters]

Crunchy, not overly sweet, with the buttery taste of coconut oil and studded with pistachios these granola clusters make a delicious healthy snack any time of the day. 

Pistachio Granola

If you ever find yourself stuck when trying to : ask a blend! Sometimes I’m really eager to share a recipe but can’t think of a more inventive way to describe it than ‘incredibly delicious’ or ‘downright addictive’. You as readers want details though, right? Well, lucky for you said genius blend said she found writing about a dish easiest while actually eating it. No brainer when you think of it – only I hadn’t yet [and I feel it’d be a little messier with my usual casseroles, stews and the likes]. Another reasoning to grab a handful of granola obviously just for the sake of describing it, though? I’m in.

Granola clusters 3

Onto the granola! Maybe you’d guess there wouldn’t be much more to say after already letting you in on its benefits of doubling as a perfume. Then again: can we ever talk about granola too much? The buttery taste of the unrefined coconut oil is what made these clusters for me. In the depths of my ED I once tried another blogger’s granola recipe made without any oil but applesauce and banana in its place. Whether you’re trying my recipe or venture into granola-making yourself: Get however wild you want but don’t skip the oil! Just don’t. Unless you’re a fan of burnt flavourless oats that no amount of cinnamon can save. Talking about cinnamon: it’s another great flavour in this granola. I wanted to let the vanilla and coconut flavours shine so I went light on the cinnamon.

Granola clusters 2

A little story about the nuts of choice in this recipe. Did you ever notice how ridiculously expensive pistachios are?? Probably only topped by macadamias which would otherwise find their way into more of my dishes. But I digress. Pistachios aren’t exactly budget-friendly. If you purchase the shelled ones, that is. Which – needless to say – I did not  do. Yes, I’d rather shell pistachios myself and save the money. To shell it out on almond butter. Priorities.

Granola Clusters

Speaking of priorities: I’ve told you before that I’m picky when it comes to granola so with this recipe I set out for big clusters only. No crumbs [or at least minimal amounts but who’d be counting]. The chia seeds were a last minute add-in that gives the clusters a delightful chewy bite and keeps them from getting too crunchy for my taste [did I mention I’m a granola snob yet?]. Which is also great if you’d rather turn this recipe into bars because they hold up well. No crumbling issues yet – they’re not invited.

Pistachio Vanilla Granola Clusters

  • 1 cup quick [whole grain] oatmeal*
  • 70 g/ 3.5 tbsps honey or brown rice syrup [for a vegan version]
  • 2 heaped tbsps coconut oil, melted [34 g]
  • 1/3 cup crispy cereal [like crispy brown rice cereal]
  • 1/4 cup shelled unsalted pistachios, chopped [or more]
  • 1 tsp chia seeds
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • a pinch of salt
  1. Preheat oven to 300 °F/ 150°C.
    Line a small baking pan with parchment paper. Set aside.
  2. In a medium-sized bowl stir together the honey and coconut oil. Mix in the cinnamon, vanilla and salt.
    In another bowl combine dry ingredients.
    Add dry into wet ingredients and stir to combine. Make sure everything is well coated in honey.
    Transfer into the prepared pan, spread and press the mixture down.
  3. Bake on the middle rack for about 15-20 minutes until golden brown. Remove from the oven and lift the granola on the parchment paper onto a plate. This prevents it from browning further in the hot pan.

*this was all I had but I’m sure it’ll work with old-fashioned rolled oats, too.

Notes:

This recipe can be easily made gluten-free by using certified gluten-free oats.

If you’re looking for more sweet or savoury recipe inspiration pay a visit to Kierston‘s Recipe Friday, Allergy-free Wednesdays, Healthy Vegan Fridays and some Strange but good action initiated by Laura.

Happy Friday! If you don’t have any plans for the weekend yet: How about some granola-baking?! (:

 

Happiness inducing today: Some more creative tasks at work making for a welcome break from my usual routine.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

 

What is your favourite granola [flavour, add-ins, …]?

Have you ever made your own?