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brünch Festival Season 2016

A whole summer of fun ahead with our mobile Berlin Brünch Bar!

I am super excited to announce that brünch will be at three of the best UK festivals this summer bringing you some healthy Berlin brünch treats to kick start your day.

You’ll be able to find us at Wilderness Festival (4-7 August), The Big Feastival (26-28 August) and together with Jägermeister we will be serving up a proper Berlin brünch in the Jägerhouse at Bestival (8-11 September).

We want to make a change in the Festival breakfast scene this year. 

Breakfast seems to be an afterthought at many festivals but we believe it’s time for change. We often find ourselves wandering around in the morning looking for something nutritious and healthy after a long night of dancing and probably a few too many drinks. I am usually starving in the mornings and a croissant or a pulled pork burger is just not going to cut it for me.

That is why I brought to life my mobile Berlin Brünch Bar. Together with my amazing brünch team, we will be touring some of the best festivals in the UK for the very first time this year. And who knows, if you like what we do perhaps we can come back next year 🙂

Our menu will be filled with wholesome, healthy breakie and brunch options that will make sure you start the day the best way possible. Most of the menu is vegetarian and vegan friendly though there will also be some typical Berlin sausages for those of you who like it a bit more meaty. We will confirm our final menu closer to the date but here a little sneak preview 😉

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The design of my Berlin Brünch Bar is in keeping with the look and feel of my brünch popups. It has taken me a few good months to design my stall and think it all through thoroughly. I hope you will like it. It will be rustic in design with lots of wood and greenery. The food will be vibrant and colourful and we are hoping to have a little picnic corner attached too for you to hang out with us.

Make sure to look out for us when you are there 🙂

Here is where you will find us

WILDERNESS

Exact location to be confirmed

Kicking off in August we’ll be leaving the bustle of London for Wilderness. The festival is located in the rolling Oxfordshire countryside on a stunning private estate.

‘Busyness is everywhere, in your morning, at your desk, in your home and even in your thoughts. We’re always doing and always planning: ‘more forwards’ as the saying goes. Come summer time, we feel a little time in the wilderness helps correct the balance of the busyness. Four days in a nature reserve to meet new people, new ideas and new experiences. If Wilderness had a saying, it would probably be ‘meet the world’: a world of creativity and culture, of festival and flora, of ideas and identity. Wilderness aims to slip off your shoes, settle you down and then showcase the best of who we are, where we belong and what we create. As our unofficial saying goes, come to the wilderness to meet the world.’

– Source – www.wildernessfestival.com

We love their ethos and the way they bring people together to celebrate nature, creativity, music, arts, food and life! Wilderness is really known for its quality food offering. Their feasts are amazing and include some of the biggest names in the UK – Hix, Raymond Blanc, Robin Gill, Virgilio Martinez and many more.

It is a massive honour for us to be part of Wilderness for the very first time this year and we are very excited to see you there

Jamie Oliver’s The Big Feastival

Location – Stall CS05, Gate 25

Over the August Bank Holiday weekend we will be trading at Jamie Oliver’s The Big Feastival at Alex James’ farm in Chipping Norton in the idyllic Cotswolds countryside. It is a unique weekend celebration of music, food and fun for the whole family. The programme will be packed with cookery classes and demonstrations by top chefs, a fantastic line up, lots of local producer stands, arts & crafts workshop, vintage funfair, food feasts, a Wellness Kitchen and brünch! 🙂

Based on a farm, it’s the perfect festival for laid back fun with friends and family. We love the mix of music, good food and activities for everyone to enjoy. There is a real community feel to this festival which is why we’re excited to be part of it in 2016.

Bestival at the Isle of Wright

The Jägerhaus

We’re going to be ending the UK summer festival season on a high!

We’ll be joining our friends at Jägermeister in their infamous re-vamped Jägerhaus to bring some proper Berlin vibes to Bestival. We will be serving up the best of Berlin brünch in The Loft alongside some hot DJ lineup and lots of amazing Jäger cocktails. We are seriously excited about this one and hope to see many of you there.

Bestival is a four-day boutique music festival which takes place at Robin Hill Country Park, on the Isle Of Wight. From the massive music stages to the Ambient Forest to the fancy dress en-masse, the unique world of Bestival is meant to ‘inspire peace, love and dancing’.

We definitely like the sound of that! There is even a festival within the festival – Slow Motion. It is a tranquil place set at the top of the hill and a realm of calm with views across the whole festival. We know it’s going to be an wicked 4 days!

We can’t wait to begin our summer adventure. We want to bring you healthy, hearty and nutritious breakfasts to power you through glorious festival days.

I hope to see you all over the course of the summer!

Noemi x

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Michelberger Coconut Water @ brünch

There are quite a few coconut water brands out there these days and I think I have had most of them.

Coconut water isn’t a drink for everyone and it took me a while until I actually started to like it. I stuck with it at first because someone told me coconut water was really good for you so I gave it another go. Glad I did, because now I love it.

Coconut water is hydrating, refreshing, low in calories, naturally fat-and cholesterol free and provides a good nutritional boost. It is also quite filling – perfect as a small afternoon ‘snack’. Apparently, it’s also a little wonder cure for hangovers 😉

So when I held my Berlin brünch event at Jaguar Shoes in Shoreditch in March, I was introduced to this cheeky little monkey.

 

I got immediately drawn to its playful design and the taste is great!

I got really excited! Not only was ‘The Fountain Of Youth’ from my home city but also from one of my favourite hotels in Berlin – the Michelberger Hotel

 

If you have ever been to Berlin before, you might know the Michelberger Hotel. I’d say it is a one-of-a-kind hotel experience, in the centre of Berlin, Friedrichshain. The hotel is independently owned and operated and was designed by Berliner Werner Aisslinger. He wanted it to feel like staying at a friends house.

Those who know me, will know that my background is hotels and I have always been very interested in hotel architecture and design. And this one is really special. The hotel is housed in a converted factory building featuring a brick facade, high ceilings, large windows and a courtyard that acts as the social hub of the hotel.

The hotel interior uses objects sourced from local flea markets, often re-purposing them for other uses, and low-cost materials such as laminated larch. Every element of the hotel has either been custom designed and built, or selected specifically for it from furniture to hand-lettered stickers on the water bottles. The attention to detail is impressive.

 

And not only that! The best part is that the hotel has decided to throw out all big brands and faceless products in favour of a selection of crafted products from independent, family-run enterprises from near by and far away. Similar to brünch, suppliers have been chosen for their excellent quality and for the great people behind them; people who craft their products instead of companies who craft their brands.

Long story short, you can imagine it didn’t take me long until I was on the phone with those guys. I am really proud to be offering this amazing coconut water at my Berlin brünches from now on and excited to work with such great people, that share the same passion for quality and working with smaller independent brands and producers. 

More about The Fountain of Youth

How come The Michelberger came up with their own coconut water?

The story goes… ‘Whilst lazing around on the beach on holiday, someone gave us a young green coconut with a straw poking out. We fell in love and decided to bring that drink back to our bar in Berlin. So started a long journey until we found exactly what we were looking for: the most wonderful people farming the very best coconuts and finally we had found something so fresh and delicious that it felt exactly like that very first drink on that beach. In fact it felt so good we decided to call it the Fountain of Youth’

But what is The Fountain of Youth?

The Fountain Of Youth is 100% natural coconut water, with absolutely nothing added. The guys work with a collective of small farmers from a region in Thailand famed for the natural sweetness and delicate flavour of its coconuts.

And as with their hotel, every step of the process, from palm to can in hand, has been done with lots of care and in house. It’s a truly small-scale, local production.

How is it made? 

Directly after being harvested, the young coconuts are brought into the cooperative from the surrounding palm groves by the farmers who gathered them. Within hours of picking, each coconut is inspected and the husk is cut away and the top of the coconut is opened by hand, one at a time. Their precious water is then collected to be taste-tested, filtered and immediately placed into the cans and sealed. From here they are lightly heat-pasteurized with the whole process from the collection of the coconut water to the sealed can ready to be boxed up, lasting only a few hours so the water arrives here as fresh as possible.

The farmers nurture their palms in a clean, natural and traditional way, much as they have always done and the collective has taken the conscious decision not to apply for organic certification. Palms are by nature extremely hardy and pest-resistant and since they have always farmed cleanly and naturally. The Fountain Of Youth’ does not source globally and their cans are filled directly at the plantation from just opened coconuts to ensure purity and authenticity of the product.

 

palm trees

Nutrition facts (per 100ml) / Energy: 85kJ (20Kcal) / Protein: 0.1g / Carbohydrate: 4.8g, of which sugars*: 4.8g / Fibre: <0.1g / Fat: <0.1g, of which saturates: <0.1g / Salt: <0.021g. *natural, from the fruit

Heard of ‘BrotZeit’ yet? Brünch has got a little sister :)

Have I introduced you to BrotZeit yet?

After a year of successful brünch events held all across London, I have recently launched a new mobile Berlin breakfast bar called ‘BrotZeit‘ – brünch’s little sister 🙂 The German phrase is a combination of ‘Brot’ meaning bread and ‘Zeit’ meaning time.

BrotZeit is based on the Berliner ‘Stulle’, which is Berlin slang for an open sandwich and an extremely popular breakfast, lunch and dinner snack. So popular there is even a Stulle or ‘Butterbrot’ (another word for it..) day in September every year! Berliners love their bread and their Stulle!

But what is it exactly!?

BrotZeit serves this moreish Berlin Kult snack but with a twist – healthy & wholesome toppings on thick slices of rustic sourdough bread from small local artisan bread bakeries of the likes of E5 Bakehouse, The Dusty Knuckle Bakery, Brickhouse Bread and Elephant Bakehouse.

Sometimes pictures say more than words…

I change my menu whenever I have a new idea. I try to source locally where possible so my menu is very seasonal.

In the past, my menu looked something like this

Thick Slices of Rustic Sourdough with

 Goats Cheese, Fresh Strawberries/Fresh Figs, Basli & Honey

Beetroot, Avocado, toasted Sesame & wild Thyme (vegan)

Butternut Squash, Feta Cheese, Pomegranate & Rosemary

 Home-made Almond Butter, Banana, Yoghurt & home-made Granola (vegan)

Home-made Hummus, sun-dried tomatoes, toasted seeds & Thyme (vegan)

For those with a sweet tooth, I also alternate between my brünch signature amaranth & chia granola with german quark, homemade banana bread with warm Nutella and toasted coconut, fresh Buckwheat waffles and Rote Grütze, a typical German dessert.

With BrotZeit I am bringing the mobile breakfast to life – colourful and vibrant, it is definitely an eye catcher wherever it goes.

Where can you find us? 

I am working with Morning Gloryville East London at their East London after parties at Number 90 in Hackney Wick from 11am until about 3pm whenever I can. For future dates, check out my Facebook page @bruench or Twitter @bruench_popup next dates on their website.

Exciting plans ahead! I am applying to trade at festivals this summer in the UK. There is definitely a lack of healthy food options, not to mention breakfast options at festivals, and I want to change that. It’s quite a lot of paper work but I am working through them as we speak. Fingers crossed. And perhaps will see each other for a dance or two and breakfast after soon 🙂 I will keep you posted.

If you have an event and would like to get BrotZeit involved, please don’t hesitate to drop me a line at bruench@gmail.com. Would love to hear from you.

Lots of brünchlove.

Noemi x

Tasty, gluten-free buckwheat waffle recipe

Looking for your next addictive brunch treat?

As much as I love the summer, there’s something special about Autumn colours and comfort food, candle-lit romance and sweet treats to get you through the colder days. I have created a delicious and gluten-free buckwheat waffle recipe, perfect if you want to watch the waistline without saying ‘no’.

As a more healthy breakfast alternative my gluten-free buckwheat waffles with Chia strawberry jam mean a guilt-free indulgent brunch. I recommend topping these scrumptious waffles to your heart’s delight with home-made Chia Strawberry Jam for the sweetest start to your day. Nom Nom

If you have come to one of my recent Berlin brünch pop ups before, you will have tried them – the outsides are deep, golden brown and have a crunchy texture, while the insides are fluffy and soft – so good!

Waffles with Quark Bruench (18 of 29)

 

 

 

 

 

 

 

 

I only started to experiment with Buckwheat fairly recently. Despite its name, buckwheat is not related to wheat and is a fantastic gluten-free superfood that is inexpensive to buy and versatile to use. It is perfect for making waffles and other pastries. It has definitely become a superstar in my kitchen. It has a lovely earthy flavour and fantastic nutritional benefits – high in fibre, protein, niacin, amino acids and vitamin D.

Instead of vegetable oil, which you will find in many waffle recipes, I use virgin coconut oil, which is not only better nutritionally-speaking, but it also boasts a richer, sweeter flavour that complements this dish perfectly. Did you know that coconut oil can reduce appetite and increase fat burning?

To give my waffles an extra nutritional punch, I serve my waffles with my home-made Chia Strawberry Jam – no jam sugar needed!

Chia Seeds are amazing. Naturally high in Omega-3, Protein and Fibre it provides a generous amount of Iron, Magnesium and Phosphorus. The seeds themselves aren’t too dissimilar to poppy seeds. They are tasteless and combined with water, they will swell up and build a gel-like layer making them perfect for jams as you won’t need any sugar jam. Also sprinkle a few Chia seeds into your morning orange juice for breakfast, helping you to feel energised and ready to seize your day.

So we have cut out the gluten, replaced the vegetable oil with healthier virgin coconut oil and we added an extra punch of nutrients – Bam!

Here is how you make them

Ingredients

Makes about five waffles

  • 2 cups of Buckwheat flour
  • 4 teaspoons of baking powder
  • 1 tsp of sugar or honey
  • 2 eggs
  • 1 3/4 cups of milk (full-fat milk is best)
  • 1/2 cups of melted virgin coconut oil
  • A few drops of vanilla extract

Unsalted butter for the waffle iron

Instructions

  • Mix the flour and baking powder together in a large bowl
  • Beat the egg and sugar/honey until nice and creamy in a separate bowl
  • Add the milk, coconut oil and vanilla extract to the egg mix
  • Slowly add the liquid mix to the dry ingredients to get a smooth batter
  • Get your waffle machine ready
  • Once it’s hot, coat the iron with some unsalted butter and ladle in the batter mixture
  • If you have a Belgium waffle maker, turn the waffle iron upside down to allow the batter to rise evenly
  • Waffles are cooked after about five minutes but carefully check in between to not over or under cook them. The waffles should be crispy on the outside and nice and fluffy on the inside
  • Serve with whatever takes your fancy – fresh fruits, icing sugar, Nutella or healthy home-made Chia Strawberry Spread – here is how it goes

Healthy home-made Chia Strawberry Spread

Bruench (2 of 29) strawberry jam

 

 

 

 

 

 

 

 

Ingredients

  • 500 grams of fresh Strawberries
  • 2 tsp of chia seeds  (I use WOW Chia seeds for my jam recipe)
  • 4 tsp honey, or to taste (if it’s strawberry season – May until August/September – you might not need as much as the strawberries will bring a lot of own sweetness)
  • 1 tsp pure vanilla extract

Instructions

    • Hull the strawberries using a knife to cut a cone shape into the fruit and remove the stem. Cut into halves
    • Place the fruit, vanilla and honey in a saucepan and bring to a boil
    • Sterilise your jam jars by cleaning them thoroughly and putting them into the hot oven for about 10 minutes. Remove the glasses and leave to cool on a clean towel
    • When the strawberries are boiling and little bubbles appear, mash up the mix with a potato masher or use a blender. The more fruit pieces you like, the less you need to mash up the fruit.
    • Add the chia to the mix and allow the seeds to soak up all the fruit juices and thicken it to a jammy consistency
    • Last but not least, fill the mix into your Jam Jars, close the lid and turn them upside down to create a vacuum, which makes the jam last longer

Note – the texture will be slightly different to the one you are used to when using jam sugar but I hope you like it anyway 🙂

Enjoy and let me know how you get on x

Coconut Quinoa Porridge with Caramelised Pineapple

Yay!! Spring has arrived!!! 😀

It is yet again a beautiful morning! I love the change of the season – days are becoming longer, birds are waking me up in the morning, the sun makes me livelier and I see a lot more smiles around me. Letting this Winter Blues go now!

20141007_171714

 

 

 

 

 

 

 

 

This morning I woke up with a craving for something sweet. Something comforting but healthy to start this gorgeous day! Quinoa has become one of my favourite staples in the house and I am often experimenting what I can do with this amazing Supergrain. It is a ‘pseudocereal’ and a great source for protein.

Picture from http://www.thekitchn.com/how-to-cook-quinoa-cooking-lessons-from-the-kitchn-63344

Picture from http://www.thekitchn.com on how to cook Quinoa

 

 

 

 

 

 

 

 

 

 

As my tummy struggles with too much milk and especially warm milk, I started using coconut milk a lot more. I was never a big fan of coconuts when I was younger but over the past two years, I re-discovered its taste and texture and now I cook with it almost every day (ie coconut extra virgin oil, coconut water, coconut milk, flakes, …).

20150314_094515 cconut il

 

 

 

 

 

 

So this morning, I am making my signature Coconut Quinoa Porridge with Caramelised Pineapple in a Weck Jar It is very easy and takes about 20-25 minutes.

Coconut Quinoa Porridge

Coconut Quinoa Porridge

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Porridge

1/2 cup of Quinoa
2/3 cup of Coconut Milk out of a can (the higher the coconut extract content in %, the creamier it gets)
1 cup of Coconut Water
1/2 cup of water
2 Cloves and/or pinch of cinnamon
1 TS of Algarve Honey (as sweet as you like it but bear in mind the coconut has got some natural sweetness to it)

Note: This is a diary free recipe. If you refer the porridge to become a bit richer in texture and taste, you can replace the coconut water with milk.

Topping

Here you can really go wild but below some ideas:

2 slices of pineapple
Brown sugar to coat pineapple
Extra: Toasted seeds, mixed nuts, dried fruits, coulis, berries…

Also delicious with: dried coconut flakes, blueberries, pomegranate, poached peaches – you name it.

Preparation:

  • Preheat Grill at 220 Degrees Celsius
  • Cut the slices of peeled pineapple into five pieces each and generously coat with brown sugar
  • Place coated pineapple on aluminium foil and grill in the oven until golden brown, then leave to cool
  • Rinse the Quinoa with water and mix the water, coconut water, spices and the honey with the Quinoa in a pot and bring to simmer
  • Turn down to medium heat and allow to cook gently for a few minutes until the grain starts to soften and open up (be careful not to overcook the Quinoa at this stage to retain its nutty texture and flavour)
  • Then add the coconut milk. Continue to simmer until the Quinoa has absorbed all of the liquid and has that nice porridge-like texture
  • Add more coconut milk/coconut milk according to your liking (some like it more liquid than others)
  • Allow Quinoa to rest for few minutes
  • Assemble the dish
  • Serve hot or cold

Here is the difference between Quinoa Porridge made with Milk (left) and the dairy free version with Coconut Water (right)

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ENJOY! 🙂

About Coconut Milk (via BBC Good Food)

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat.

Coconut Milk is made from a brew of coconut meat and water. But don’t confuse it with lower- calorie coconut water. Rich and thick and more like cream than milk. (via EatingWell)

Unlike wheat or rice, Quinoa is a complete protein – containing all eight of the essential amino acids. The UN named 2013 ‘International Quinoa Year’ in recognition of the crop’s high nutrient content. With twice the protein content of rice or barley, Quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get.

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