March 16th

Today it feels like Spring, the weather is simply amazing and it feels warmer all around. The sunlight is almost blinding as it pushes in through all windows into the house, where the white furniture, walls and mosaic bathroom just intensifies in brightness. The balcony door is finally open for longer periods of time and the linen curtains flow with the breeze and I think I’ve heard over a few dozen seagulls screech across the sky and it is just past lunch time.

My current spring essentials are delicate teacups preferably with golden details, pots of fresh herbs in the kitchen, vintage perfume bottles that I bring back from holidays primarily from southern france, Emma S. “Paris in spring” body spray, large roses in circular vases, avocados and perfectly boiled 7 minute eggs for breakfast.

I’m also loving healthy spring inspired green lunches from soups to salads. Below I’ve shared a few of my current favourite recipes; a warm bean salad with a green dressing and a coconut flavoured leafy broccoli soup.

Warm Haricot bean Salad     

  • Haricot beans
  • Baby Spinach leaves
  • Dill
  • 2 garlic cloves
  • Toasted pecan nuts
  • 1 Zucchini (made into Ribbons)
  • Salt/pepper

Green Dressing: 1 red onion, 1 cup basil, 1 tablespoon honey, 1 avocado, 1 juice of lime, 1/2 cup greek yogurt, 2 tablespoons olive oil, salt/pepper ( Mix all the ingredients in a blender)

Directions: Make zucchini ribbons and chop the ends of the haricot beans. In a medium hot pan add in butter and place in the chopped garlic cloves. Add in the beans, zucchini ribbons and spinach. Stir around until cooked, add in salt and pepper. Ready to plate: Garnish with lots of dill, toasted pecan nuts and the green dressing.

Green Goddess Soup

  • 1 onion, 2 garlic cloves
  • 100g kale, 100g spinach
  • 300g broccoli
  • 1 cup coconut milk
  • 3cups chicken stock
  • salt/pepper/coconut oil/ cumin

Directions

In a medium heated sauce pan, add in the coconut oil, garlic, onion and cumin and let them cook for a couple of minutes. Add in the chopped broccoli, kale, spinach and toss around for a few min. Add in the stock and let it simmer gently with the lid on for about 15 minutes. Once the broccoli is cooked, blend it to a smooth consistency. Bring it back onto the stove and add the coconut milk and simmer for 10 min. Meanwhile, toast some almond flakes, more pan wilted spinach with garlic/butter.

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A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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