Avocado Mint Ranch Dressing

Hey there lovelies! I admit to having become slightly addicted to trying out new things in the kitchen. I actually made this avocado-mint dressing already on the weekend to top off my salads and dishes during the week – it’s all about preparing and efficient time management! I barely have time during the week to try out new recipes at home at night and once I do find time, I admit to finding myself lazily lying on the couch and watching some tv. During the week everything needs to be pre-planned and shouldn’t take longer than 20-30 minutes until I can eat. Thus, I try preparing some of my foods in advance. If all fails, there is always a restaurant right around the corner .. :)

Monday evening I actually went on a wine-tasting event with my lovely friend here in Zurich – have I mentioned that I love wine? If not, I surely do! We finished the evening off with a dinner and then I worked a little more on my studies at home. Tonight I am hoping to grill – as the weather is supposed to be fantastic – and then I can hopefully go to bed a little earlier than the past nights. I will drive down  to Düsseldorf tomorrow morning and stay there one night before, finally, leaving to Hamburg on Friday until Sunday. I haven’t seen my besties, friends and family in so long it almost hurts!  So please bare with me, should I not find much time to post – I will try my best though! Sunday night I will return to Düsseldorf to then watch my dog at my parents place for one week before then slowly coming back to Zurich – and it will already be May. Damn, how fast the time flies sometimes!

Now to the actual recipe:

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What you need

1 lime
A small handful of fresh mints
1 ripe avocado
½ cup of almond milk
a hint of sea salt

What to do

1) Pick some fresh mint (or open the package) and wash it through thoroughly 
2) place the mint leafs into a blender and blend until small
3) add the flesh of 1 avocado and the juice of one small lime; now blend
4) add the almond mild and a hint of sea salt, now again: blend
you should end up with a creamy, fresh ranch dressing

Voila, now you can

1) place it into a jar and decorate it with some fresh mint, or
2) serve it with some salad or use it for dipping in some vegetable stripes and enjoy!

Make sure to add #StylePhantomrecipes when trying out the recipe yourself and displaying it on Instagram or similar and I will surely check it out! xo

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Homemade Wild Garlic Pesto

Oh Sunday, why are you almost over already? I really wish I had a day between Saturday and Sunday sometimes – there is always so much I would like to do and so little time in the end! Today I treated myself with some gluten free pasta for lunch, I have not had that in forever! I topped it with some delicious wild garlic pesto which I made earlier this week – and quite honestly, I can barely get enough of it. So I thought I’d share the recipe with you, for those interested in making some as well. It’s not just great with pasta, but literally: on everything. I’ve had it over my rice crisp avocado breakfasts, over my asparagus, even in combination with an apple salad (so good!).

Last Monday I took a walk through the forest when I discovered wild garlic growing everywhere – everything was green; it was breathtaking and the smell.. amazing! In the midst of the garlic fields were quite a few people, already collecting this delish‘ herb, and so of course I had to join in. Now making wild garlic pesto is probably among the easiest recipes to-do, and for me, as always; gluten free and diary free.

As always, I’d love to see your versions of it – so make sure to add #StylePhantomrecipes when reposting it on Instagram or similar and I will surely check it out!

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What you need

A large handful of fresh wild garlic (measured 175g)
½ cup of cashews (measured 75g)
½ cup of cold pressed olive oil
some sea salt
extra olive oil to cover up

What to do

1) take the stems off the garlic leaves and half them
(or find the appropriate size to fit in your blender)
2) wash the garlic quickly once
(you want to make sure that the garlic doesn’t absorb too much water, to not loose taste)
3) one handful after another, blend the garlic until a thick, green paste is achieved
4) add the cashews and olive oil and start mixing again
5) once you have a soft texture, add a sprinkle of sea salt and let it mix one last round
(you can always add more oil if needed)

Voila, now you can either

1) eat it directly with some pasta or another dish
2) add some more parmesan into it if you wish
3) fill it up into a mason jar and seal the top until all of the pesto is covered in olive oil
(this is needed for the pesto to not dry out, keep its taste and most importantly, stay fresh up to 3-4 weeks in the fridge)

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Now, how hungry are you after these pictures? I really wouldn’t mind another round.. :-)

Wishing you a lovely Sunday xo

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Friday x Vacation

FriYay! Finally! This week has been filled with ups and downs like no other – I finally got my cast off on Tuesday and can finally use my wrist a little bit more. But (there’s always a but), it’s still quite stiff and I’ve got quite a bit of physiotherapy in front of me in the next weeks. The weather on the other side, has been brilliant this week – of course – only to get worse now that the weekend is approaching :'( .. It seems I have to swell in memory from my last vacation in Oman (Sifawy Hotel); ah, how much I miss the beach already!

However: surprise, surprise, surprise to me! My dad booked our next family holiday and I am SO excited! We will be flying to Cyprus for one week in October and it’s all about relaxing, relaxing and relaxing (and I will be scuba diving a bit as well)! It is a little while to go, but summer is just around the corner, which (should) normally mean great weather – especially at the lake here in Zurich. And, if I’m really lucky, there might be another vacation coming it’s way in summer – crossing fingers!

Now that I’ve been dwelling enough in day dreams, it’s time to quickly get some breakfast and then quickly jump to work. Unluckily, the weather really isn’t all too gloomy. Thankfully it’s Friday for that reason – and I wish you all a great day. xo

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TuxlI

Quinoa Summer Salad

Oh, Sunday! I can’t believe it’s already Sunday afternoon – thank god it’s a public holiday tomorrow in Zurich and I can enjoy another day off! Free time means I have time to cook and prepare meals for the upcoming week – and try out new recipes like this one! I love, love, love quinoa – it’s absolutely delicious and can be used in so many ways it’s crazy. Now that the sun is out and the weather is amazingly warm again (cross fingers that it stays!), I start having salads more often. It just feels right, so fresh, when it’s warm outside. Instead of the boring leaf salads I try mixing it up from time to time and decided on making a quinoa salad this weekend using my favorite ingredients.

As always, this recipe is gluten free and diary free – even vegan this time around!

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What you need

1 cup quinoa
1 avocado

cilantro
1 cup crushed cashews
2 lemons
4 ripe tomatos 
1 tablespoon golden syrup (you can also use agave or any other syrup you like)
3 tablespoons cold-pressed olive oil

What to do

1) cook the quinoa with 2 ½ cups of water and the juice of 1 lemon
2) cut the avocado, cilantro, and tomatoes 
3) crush the cashews if you have whole ones and place them in a heated pan
4) add the golden (or any other) syrup to the nuts and roast them for 3-4 minutes on mid-temperature until they reach a nice gold brown color
5) once the quinoa is cooked, add all the previously mentioned ingredients and mix it up with a spoon
6) add the juice of the second lemon and the olive oil – now mix everything one final time

Voila, now you can

1) eat it directly, whilst it is warm or 
2) let it cool in the fridge for an hour – it’s when the salad starts really soaking in all tastes (& tastes amazing!)

For serving purposes I like adding some fresh mint leaves on top – it not only looks great, but gives the whole salad another fresh taste kick!

As always, I’d love to see your versions of it – make sure to add #StylePhantomrecipes when reposting it on Instagram or similar!

With that, I wish you a deliciously spent Sunday. xo

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Spot that Brow

May I introduce myself? I am such a fan of Rihanna – be it her style, her music, her outfits, her amazing accent or the personality (or of the one we can assume). Regardless of the music (I admit to having every song), I always have been inspired by her magical, continous change of style – it is breathtaking, so fresh! Now I am surely not the only fan and absolutely not the biggest fan out there (no posters, haha!) but knowing that there are so many out there, one can approximately calculate how many she inspires. Given the fact that she has ever so often now, almost revolutionised fashion, inspired designers over and over and oh, has become a designer, she is one to watch for new trends. Here it goes: her brows! Looking at the new cover from Bitch Better Have My Money, I would almost bet that we will be seeing some more of these straight, in your face, bold eyebrows on one or the other upcoming runway! What do you think of the brows – yay or nay? xo

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please note: this is not my photo (click for original)