Martina in LOVE

…with Topinambur.

the other day we had a conversation. We had it before, about a billion times for sure, but than it was super acute – thanksgiving/left overs/ food waste. What to do? what is the solution? I don’t have one, but I am aware that I have to do my best to recycle and save sources where I can. So I dehydrate, I puree, I water, let’s say I experiment.

My path brought me to the organic store in my neighbour hood, veggies are expensive here, I know and I don’t mind, I want them to be as pure as possible as they will enter and nourish my organism plus this local buisness needs to be supported. Yes! So sometimes when I get there and I’m lucky they have a selection of not so super pretty products, means apples or carrots with wrinkles or soft sweet peppers (which actually have reached their zenith of vitamin content at that point!)


That particular morning I found something new, saw it before in the shop, but so far they did not really call my attention, had no idea who they were and what to do with them. Now they where here, sorted out and waiting to be taken home instead of being thrown away, I suppose many of my neighbours don’t know how to use my new favorite vegetable. Anyway i bought one of the boxes full of these ‘roots’? what are they? I had no time to search the web, and a friend coming over for lunch, so my instinct told me to simply boil them.

Here they are. Topinambur. We looked them up. And they taste AMAZING. a mix of potato (look/texture) carrot (flavor) nuts (flavor) and sorry about that fish (texture)


Foto: Lorenzo Melissari

People call them differently – Jerusalem artichoke, Sunchoke (as they belong to the family of sunflowers, Helianthus tuberosus, lat.) what seemed interesting was the diabetic potato, for it’s texture and it’s said that for it’s high content in fibers and low content in carbohydrates, can lower the blood sugar level. I will investigate on that one…

So far I have to delicious ways to prepare them, one path is in the dehydrator and will be serve as RAW chips on thursday in the #labcuina. If you are interested in new flavors come visit me in the lab, versions of topinambur my topic of the week!


and here is an interesting link to a TED talk you should see:

Pranakitchen @ the Labcuina – Thursday, 17.12 13-15.30 serving sattvic lunch

Passatge hort dels velluters, 5
08003 Barcelona

all organic – seasonal – local – vegan

sign up sign up sign up


Build a wall and break it. Now!

About Karma Yoga….

did I ever tell you story? Years ago I was ready for a complete reset of life. So I asked for it and got it. I went to volunteer in a spiritual community and felt so wise and enlightened to be able to leave everything I created and achieved behind. Don’t remember what I actually expected but not that I would be doing mountains of laundry of strangers and weeding a abandoned back yard in the rain.

Day 1 diggin weeds. Boring.

Day 2 digging weeds. Hated it, had blisters on my hand.

Day 3, 4, 5 digging weeds because I had to.

Day 6 digging weeds. No digging weeds. The master would tell me the day after a guy from the village would come with his tractor.

I raised an eyebrow and understood. Thank you I said while looking at the clouds and I moved on to the kitchen, my new *job* in the community. I learned to cook for large groups, learned how to estimate and calculate amounts.`Might cultivate this skill for later, who knows` my subconscious told my ego, and all agreed to stay open and receptive.

Karma Yoga – selfless practice and the accepting of what comes. No judging or questioning. Following my Dharma is giving me a certain sensation of PEACE.

And here I am. With this project. Having people helping me, just because they want. At the end all makes sense. Karma yoga is my practice, will stick with this one!

Pics of the Karma team of yesterdays Green Drinks meeting.

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beeing a servant

I am no master I know nothing….but I am a servant and I no something – I am no master I know something

Sometimes I cook, sometimes I teach yoga, always I learn. Massive thanks to my yoga students for coming to the #labcuina to have lunch in our open kitchen. There is always an exchange, thank you for your interest and your questions, thank you for making me think and rethink, how would I move on without the interest of students.


Sweet potatoe crumble with baked veggies. The crumble was super easy to make, mixed oats with nutritional yeast, for the cheezy flavour, oregano and oil and peacans of course, you could also use walnuts or almonds without any doubt but me, in this case I was looking forward to the pecany crunch in particular. Up to you – as always. Don’t  believe in recipes, please.

BTW I’m listening to this right now:

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Fotos by Lorenzo Melissari

what you need for that ginger dessert, perfect on a december afternoon when you don’t have to leave the house and find time to sit still with a mug of tempered hOMemade vanilla almond milk.


  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup unsweetened pumpkin puree
  • 1/3 cup coconut oil
  • 3 tablespoons pure maple syrup
  • 1/2 cup coconut sugar
  • 2 tablespoons grated ginger
  • 1 2/3 cups spelt flour
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts 

preheat your oven to 180°, meanwhile mix all ingredients and fill the dough into a muffin tray or a cake form. Bake for 20mins (muffins) to 50mins (cake loaf) and let cool down for 15mins before enjoying the outcome with your friends. #PEACE




Sending Paris Love

heart love

PranaKitchen, as always, spreads love; in the form of food, smiles, meditation, yoga…to each his own path.

As the multitude of forces that shape this maya stir, we send our Paris fans and gourmet yogis support in continuing to connect to the immense and infinite force of the heart. Because it’s what humanity needs now.

And to remind us just how many positive vibrations pulse in the city of light, we are happy to share a PranaKitchen enthusiast’s account of the recent  Paris Vegan Day:

Veggie Pride 2015: a moving experience

Saturday 10 October, along with some colleagues Patricia, Christian and Philippe, I took to the streets of Paris to celebrate the 15thFrench Veggie Pride. It started with a “vegan place” with vegan food and animal protection associations, ranging from and Animal Liberation Front to vegan burgers and ecological vegan dolls. There is a man in a cage with his son – they are curious to know what it feels like to be a caged animal. Everyone is assembling, finding their friends, taking photos; the excitement before the march is palpable and rises as the microphone starts to announce messages. Then the parade assembles behind banners, waving placards, the samba percussion group strikes up, the megaphone starts to shout slogans and a band of human animals begins a long exhilarating demonstration, lending our voices to those who cannot speak out for themselves.

vegan prode

What I like best? Being part of a huge group of people (1300 participants this year) who believe that it is wrong to exploit animals, who are willing to go out and walk the streets to defend them and to show the world that people who don’t eat meat are a fun crowd. Seeing so many young people who have joined the vegan/vegetarian movement. Being with people of so many different cultures and religions brought together to defend the animal cause. A truly uplifting experience! The broken down parade car being pushed by some very strong veggie people. There’s no stopping us. Want to join us next year?



YOGA:IBIZA – Secrets to a happy life

Yogafluss & Pranakitchen, 22. – 28. April 2016


  • vertiefe deine Yogapraxis (Yin & Yang) in der wunderbar mediterranen Umgebung Ibizas
  • verstehe, wie du ganz einfach deine eigene Praxis (Bewegung, Atem, Meditation) aufbaust
  • lerne, dass Yoga nicht nur auf der Matte passiert – lasse dich inspirieren wie du dich voll entfalten kannst – pur & ehrlich!
  • lass den Frühling rein – geniesse die wunderbare Küche von Pranakitchen

Details folgen….

Leitung: Martina Wast, PranakitchenKatharina Bogner (Yoga)
Leistungen: 6 x belebende Morgenyogapraxis, 5 x YinYoga, Chanten oder Meditation, 1 x Privatlektion von 20 Min., täglich Brunch/Abendmenü, am Dienstag steht der ganze Tag nach dem Brunch zur freien Verfügung für Ausflüge und das Abendmenü entfällt, auf Wunsch kann dann ein Kochworkshop mit anschliessendem Nachtessen gebucht werden (45 Euro)

Anreise, Transport vor Ort, Versicherungen müssen selbst organisiert werden