Und wie trinkst du deinen Kaffee?

Nun ist ja mittlerweile ein halbes Jahr ins Land gezogen seit ich mich selber nach München versetzt habe, ich habe mich recht gut eingelebt und fühle wieder das Bedürfnis zu Texten und Bloggen – bin ich doch bisher nach der Küchenschicht immer recht schnell in mein Bett kollabiert. Kreativität und Motivation sind also zurück, einen Neustart bitte! Passt jetzt auch ganz gut denn vor 2 Tagen haben die Chinesen ihr Neujahr gefeiert…..

Neujahr. Ausserdem ist heute Montag. Montag Morgen. Und ich will dieses neue Kapitel fortsetzen mit ein paar Worten über Kaffee und mich, weil alle meine Morgen mit einem beginnen, meine Freundschaften und Beziehungen beginnen damit plus: ‘und, wie trinkst du deinen Kaffee?’ Meetings beginnen mit Kaffee und bevor ich mich zurücklehne und ein Buch aufschlage, stelle ich mir einen parat – Kaffee.

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Kürzlich wurde ich gefragt wie ich denn meinen trinke – das war der Kick Off für eine reflektierende Gedankenwelle.

Lange Zeit mochte ich keinen Kaffee, fand ich das blubbernd krächzende Geräusch der heimischen Filtermaschine doch recht nervig und der Geruch der entstandenen dunklen Brühe war mir viel zu herb und intensiv. Kein Kaffee für mich, danke!

Irgendwann zog ich aus in die Welt der alpinen Skiresorts um in edlen Hotels Arbeit und Erfahrung zu finden, was ich kennenlernte waren prestigeträchtige Geräte von Marken mit langer Tradition, professionelle Espressomaschinen mit schickem Design. Fertig Baustelle Kaffee und ich trank von nun an Cafe, mit viel Milch, im Glas musste er sein und 3 Zucker habe ich hinein gekippt um mich mit dem Geschmack an zu freunden. Die Zuckerei hab ich aus Vernunftgründen bald eingestellt und diesen herben Geschmack lieben gelernt.

Bin ich morgens zur Arbeit gependelt war ein ein absolutes Highlight das Benetzen meiner Lippen mit Milchschaum während das hellbraune Frühstücksgut langsam in meinen Mund tropfte.

Cafe au lait in Paris, Flat Whites in New York, Lattes in Resteuropa, bis Jamaica schaffte ich es sogar um dort Blue Mountain Cafe zu geniessen  – eine unter Kennern geschätzte Delikatesse, ein Jöbchen als Volunteer bei der Carribbean Yoga Conference hat mich dort hin geführt. Dieser Kaffee hat ein aussergewöhnliches Aroma, welches ich als ‘bunt’ beschreiben würde, vielfältig, komplett – ich habe mir ein Päckchen mitgenommen und noch immer nicht geöffnet, ich warte auf den speziellen Moment und freue mich auf das Erlebnis beim Einatmen wenn der Duft dem angestochenen  Vakuum der Verpackung entweicht. Bis dahin ziert mein Blue Montain Coffee ein Regal.

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(erste Versuche mit Filterkaffee aka Infusion do Cafe in Portugal, wo ich in einem Eco Surfcamp Yoga Klassen für Surfer gegeben habe – hier gabs keine gemauerten Wände nur Tipis und Blockhütten für Gäste und Staff, schön wildromantisch und nachhaltig gedacht. Gekocht, gegessen und geübt wurde Outdoor siehe Serviervorschlag am Bild)

 

 

 

 

Viele Soja Lattes später, nach denen zu fragen ich nicht müde wurde, über Cappuccinos mit selbst gemachter Mandelmilch, Notfall Espressos mit Red Bull aka Liquid Cocaine und Cold Brewed Cafê in Barcelona (te quiero FRED!) hab ich hier in München meine Liebe zu Filterkaffee entdeckt, wer hätte das gedacht! Ich mag den ehrlichen Geschmack, kein Gedöns, kein Schaum, keine Milch, Simplicity gewinnt hier. Ist einen Versuch/Besuch wert, wer in München ist möge vorbei schaun @ Man vs Machine.

Und dann warte ich auch noch auf ein Happy End mit Melitta und Emilio.

Filterkaffee ♥ jetzt weisst Du bescheid.

Und nun du – wie trinkst du deinen Kaffee?

Ich bin übrigens echt gespannt was auf der Veggie Planet in Bregenz für ein Kaffee, österr. Cafe serviert wird, ich hab dort nämlich am Samstag den 4. März einen kleinen Live Gig, sprich eine Kochshow zum Thema Fermentation – sauer macht lustig…..und schön.

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Happy 1st Bday cake

a big girl’s mum had this idea of a sugar free 1st birthday cake ….. she talked to me and I investigated – yesterday they celebrated completely guilt free their family life with a vegan cake by Pranakitchen – carrot loaf inspired by Oh She Glows – want a special birthday cake? order and pick it up at the ‪#‎labcuina‬

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So I was baking that cake and one of the coworkers came to the kitchen to say *hello*. I know about his need for refined, processed sugar as he told me how he eats Oreo cookies (bunch wise) plus I see him tasting the sugarfree cookies I bake with organic high quality ingredientes. They do taste different, yes, I am very aware of that and that is right like this. cos what I use for sweetening turns out being a very subtle sweetness, which simply doesn’t reach the radar of numb tastebuds.

So I told him about my client and that she wanted that sugar free cake for her baby. He would say that at least the birthay cake should taste good (what ever taste good means….) A very common idea of making exeptions for special occasions, and those exceptions might cause a unhealthy relation to sugar later in life.

It can get really hard to stop eating it! Here’s why:  it’s not just a physiological addiction. If one is addicted to sugar, there’s also an emotional component. One is craving and overindulging in sugar for a reason – you may be eating sugar to care for your emotions, to numb pain, to manage stress, or to care for your emotional, psychological or relational needs. One might link the save happy feeling to that birthday happy sweet cake with loved ones around and create a fiction of that situation with a sugary substitute.

By healing the emotional component of  a sugar addiction will give you the ability to say no to sugar. This is a key point that those who focus on the physiological component of sugar addiction can miss.

Been there.

And I know a change is possible.

#PEACE

What a nice surprise

in my mailbox today….the British Vogue featuring us in their 2016 Wellbeing Directory of the jannuary issue – for a good reason, I’m telling you, we have differents retreats scheduled for you in the new year with Martina Fink – Beauty & Life Coach

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CATALUNIA
IBIZA
SWITZERLAND
SRI LANKA
all about purity and lifestyle adjustments.
Let us assist you!
#PEACE

get in contact for detailed information

martina.wastl@gmail.com

hello@beauty-retreats.com www.beauty-retreats.com

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!)

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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)

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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!

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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

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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.

HAPPY TO SERVE

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