A few days ago, the amazing guys behind Our Food Stories, Laura & Nora, were kind enough to list me as one of two bloggers they wanted to introduce to their readers! I mean, what??? Their blog is like my biggest inspiration since I discovered it a couple of months ago! So you can imagine how honored this made me feel :D The reason for this was a “blog hop”, initiated by photographer Christina Greve, where the idea basically is that you get the chance to introduce yourself a little bit better to your readers by answering 4 questions, and then pass this on to two other blogs you would like to share with your readers : ) Considering last week’s “theme” of me trying to get out of my comfort zone and speak more about myself, this landed in my lap at precisely the right time. SO! Here we go:
Why do I write?
I guess the reason I started food blogging about 1,5 years ago steams from a unique constellation of random events occurring that particular month in that particular year. I had just decided to drop out of Art School because I didn’t want to work in that way or in that environment. At the same time I came across Green Kitchen Stories and fell in love with their blog (I didn’t read any food blogs by then). Around that time I also heard of a University course called “from local resources to global consumption” to which I sent in a late registration request for the autumn semester. That combination of lots of free time, a newfound interest in food blogs and inspiring course literature on sustainability and food production and such made me start experimenting with new plant based recipes (although I had been a vegetarian for several years), photography and writing on environmental issues. I found that blogging was a great way to collect everything I had done so far, to keep track of my development and actually make myself finish every recipe, text or photo and package it into a final blog post. I also thought it would be a great way to reach out about sustainable ways of eating and living and to hopefully inspire people to make those choices. As you who read this blog might have noticed, the aesthetic side of food and photography is what’s most striking about this site nowadays. Perhaps my former arty self has finally caught up with me and is yet again competing for my attention ; )
What am I working on?
Mostly I’m just trying to get better at food styling and photography! At the moment I’m challenging myself to only cook from what I already have at home and let the creativity come from restriction rather than endless possibilities. I do have some exciting plans for the future, but I will leave that unspoken for now :) And of course I have my thesis (that the local resources-course eventually led to…) due in March which is keeping me pre-tty busy at the moment.
How does it differ from others in its genre?
Eh. I would like to say I have a pretty distinct aesthetic expression? At least I strive for my pictures to be recognizable as Cashew Kitchen even if found outside the blog. I want to create a unique narrative from my particular environment, way of writing, props and type of food. Actually I think that’s what we’re all trying to do, isn’t it? : ) Another thing that I’m trying to create here that I sometimes think is lacking in many plant based recipes is using regular, everyday ingredients that most people recognize even if they’re not food nerds or vegans or health nuts. Like oats, honey, common grains, beets. In other words I’m not so trendy. Accessibility is more important to me. But you will have to let me know if you still think I’m using too many obscure and expensive ingredients!
What is my writing process?
First I have a recipe in my head that I want to try. Or I stumble upon something while experimenting or just “throwing something together”. Either I style & photograph the food at once if the time allows it, or I plan a day to do it. Sometimes a recipe has to be tried and adjusted several times. Other times I nail it at once |8-) (that’s a cool smiley wearing sunglasses). Then I edit the photos and insert into a blog post. THEN I start writing, without really knowing what to write. Mostly it’s just a messy stream of what I happen to be thinking about at the moment. Quite often I have a draft lying around for several days before I actually insert the recipe and write the directions. I hate writing directions. If I could get away with only posting photos and list of ingredients I would!
The two stunning food and photography blogs I want to introduce to you and pass this blog hop on to is:
Molly Yeh of my name is yeh. Besides shooting the most cute and funny cakes, her writing is hearty and hilarious. I love reading about the slight craziness in her life on the farm, and I can’t help but being soo jealous of all her friends and family that I imagine must stick around all the time to eat her cakes, cause I must say she’s impressively productive. And she makes more things than cakes! I’m also curious on her story which is why I’m hoping she want to answer these 4 questions too :)
The second one is Lindsey of Dolly and Oatmeal, a mainly gluten-free food blog with lots of inspiring photography and a nice and clean blog design right up my alley :) I started reading this blog quite recently so I’m very curious about how and why Lindsey came to blog about food. I love the simplicity of the recipes and I’m planning on making the mini granola and pear scones this weekend :D If you’re not already familiar with her blog, go check out!
With that said, here’s my FAvorite breakfast recipe that I’ve been making for at least a year. This is always always what I eat in the morning. Unless I’m recipe testing something breakfasty only so you guys would have something other than oatmeal to look at here on the blog and on instagram. Not the most aesthetic food if ya know what I mean. Ok now I’ve used the word “aesthetic” enough times already.
Oatmeal can be the best, quickest, most filling and satisfying breakfast ever. If I could chose, I would eat this for the rest of my days. I love the addition of coconut milk as it keeps me full longer and completely diminish all possible sugar cravings during the day. I’m also a little bit sensitive to eating too much grains, so I like to reduce the oats and add almond flour and desiccated coconut instead. Almond flour adds the most incredible nuttiness and the vanilla pairs beautifully with the creamy coconut. I find this bowl the most delicious when I add something sour on top. You know, to cover the sweet, sour, salty, bitter (and umami) spectrum. Are you one of those who think of oatmeal as this gooey salty disgusting mess that grows in your mouth? Then this is precisely what you need to change your mind!
You can put whatever topping you like. I’m a big fan of topping, so I often completely bury the oatmeal with fruit, berries, granola, hemp seeds, coconut shavings, nut butter, chia seeds, date syrup if I’m feeling adventurous, and oat milk. Current favorite is blood oranges (!!!) and raspberries. M-mm.
This recipe is vegan and can be made gluten-free if using gluten-free oats : )
Coconut & Vanilla Oatmeal
4 tbsp rolled oats* (use gluten free if you’re sensitive)
2 tbsp almond flour
2 tbsp desiccated coconut
ca 1,5 dl / 1/2 cup + 1 tbsp water**
3 tbsp full fat coconut milk
ca 1/3-1/2 tsp himalaya salt (use less if table salt)***
1/4 tsp pure vanilla powder
Berries, fruit, seeds, nuts and coconut shavings for topping + plant milk
Notes (to the art of Oatmeal):
*This serving is pretty small. That’s because the coconut milk makes it very filling, and because I like to add lots of topping hehe :) You can of course use more oats if you like! Just add a little bit more water, salt and vanilla then.
**Adjust the amount of water to your desired consistency.
***Season to taste with salt, as different kind of salt has different levels of “saltiness”. Himalaya salt is less intense than for example table salt.
(((1 tbsp equals 15 ml. Good to know so we’re using the same size of spoons :) )))
Add all ingredients except topping to a sauce pan. Let simmer on low heat while stirring until liquid has reduced to desired consistency (around 3 min). Transfer to a bowl. Add fruits, berries, nuts etc. and finish off with some ice cold plant milk. Enjoy!
All photographs, recipes and content is Cashew Kitchen originals, unless otherwise indicated. Please link back to me and credit Cashew Kitchen when sharing. Thanks!