Spring has Sprung and there is lots here on the horizon...

Its Monday and Easter has now come and gone! It was a busy week for me here at living life...naturally! I had so much fun putting together all of the posts for the Easter holidays including craft projects, a lovely brunch menu and some great recipes for Green Thursday and Good Friday.

Life moves forward and in the spirit of spring and new things on the rise, I want to let you in on some of the great plans I have for my blog over the next few weeks - well, I won't exactly let the cat out of the bag, but I'll give you a few hints...First, I am really excited about a great project I have been planning out for quite some time now...it involves recycling, which I am a HUGE proponent of... I have managed to put a plan together in conjunction with some of my favourite design suppliers to re-use some of their product, that would normally go straight to the landfill! I can't even tell you how thrilled I am to have this opportunity and I just can't wait to share it with you...but I can't - well not yet...Soooorrrreeeeeey!

What I will elaborate on is that I have many more fantastic healthy recipes coming your way including a special tribute to spring veggies - think artichokes, asparagus, avocado, celeriac, fennel, fiddleheads - yes, fiddleheads! mustard greens, radishes, vidalia onions and watercress...

In addition, I am helping my brother and sister-in-law with their kitchen renovation and I thought I would take you along for a visit to their home and show you how they have been creating wondrous meals in their make-shift kitchen using a hot plate, a microwave oven and a BBQ...

Ok ,there is so much more I could share with you right here, right now, but I have to button my lip (or stifle my typing fingers...) because I could so easily get ahead of myself and give it all away...speaking of which - AHA!
You got it! April will include a great give-away right here on my blog ( I have a fantastic gift package that will go to one lucky viewer...).

So stay tuned, or come back and visit often and see what April has in store for you here at living life...naturally!

The Easter Tree (Osterstrauch)

Earlier in the week I blogged about Easter traditions including recipes for a special Easter Sunday Brunch,  healthy and delicious Green Thursday soup and casserole recipes, a fabulous Good Friday Brotzeit, a cute Easter Craft  project and great Table Decorating ideas for this special spring holiday.

Today I am going to share a tradition that has been in our family since I can remember. As part of our Easter decor, if you will, I always include an Easter Tree or Osterstrauch.

This tradition is popular in Germany and some other parts of Europe as well as the Ukraine, where they paint elaborate and intricate designs on the shells of hollowed out eggs. The Easter tree symbolizes new life, with budding branches and vibrantly painted eggs referring to fertility. As much as there is no more great need for fertility in this house...(hubs and I have two boys who are now in their late teens) this tradition is still happily observed.

This craft project doesn't involve rocket science of any kind, just a few unconventional tasks to ready the eggs for painting, a few supplies (usually on hand) and a visit to the garden centre or nature to obtain some budding branches on which to display your eggs. Its easy and fun, costs next to nothing and the result is a beautiful addition to your Easter decor.





For the Easter tree you will need these supplies:

Raid your childrens' art drawer for leftover school supplies like a paint box and paint brushes.

You'll need a pin, a thin metal skewer, a hot glue gun and ribbon (I used satin Christmas ornament hangers). And as many eggs as you can muster.

To hollow out the eggs, you will need to poke a hole in each end of the egg, using a pin. Carefully make the hole slightly larger by inserting the skewer and picking some of the egg shell away, while at the same time breaking the yolk inside the egg. Now...blow through one of the holes to remove the egg into a bowl (use for Easter baking later).

Here is where you can use your imagination and creativity. Paint your favourite designs onto the eggs - you can choose colours that coordinate with your home decor, or mix and match to create a rainbow of colours!

Using a hot glue gun, fasten the ribbon or hangers to the top (the rounded side of the egg), making sure the ribbons are straight - you don't want the eggs to hang crooked on the branch.

Hang the beautiful egg ornaments on the branches of your favourite twigs. I use pussywillows, but you can really use any budding branches - like forsythia, apple or cherry. Be sure to add water to flowering branches, but omit if using pussywillows, as the buds will quickly sprout and you will lose those pretty little furry catkins.


HAPPY EASTER!

Its Good Friday, Are You Eating Fish Tonight?

Its Good Friday and I am living up to my family's tradition of eating fish today. There are so many great fish recipes out there and I have quite a collection of my own, but in keeping with my plan to stay light this week leading up to the Easter Sunday Feast, I decided to make a cold plate supper which in Germany we call simply: Brotzeit, which translates into time for bread.

When I grew up in Germany we had our fair share of Brotzeit - often for breakfast and supper. Germans like to have their main meal, usually a hot entree at lunch time, unlike our culture here. It does make sense to me to not eat a big heavy meal in the evening when we tend to be less active. But cultures vary and that's what makes life interesting. One of the main things I like about Brotzeit is the ritual of taking time (Zeit means time) to sit and enjoy a meal with family or friends.

 I love to linger over a table set with a plethora of delicacies to sample: fresh fish and seafood, pickled smoked and marinated varieties; a good selection of fine cheeses; fresh and pickled vegetables, boiled eggs and fresh whole grain breads (I choose to eat Kamut and Spelt bread which is much lower in gluten and one of my favourite cow dairy-free cheeses is Sheep's Gouda). The drink of choice for this dish is always beer. Wine will work, too, but there is something really refreshing about a cold frothy beer to complement the down home flavours of a Brotzeit...well, plus I'm German, what can I say...?

Many a conversation evolved around our table over Brotzeit, ranging from what happened at work or school that day to interesting new friends recently made, to who's dating who, the next holiday plans forged and even some confessions made...taking time to enjoy a good meal in the company of my loved ones, is a memory I cherish.

Prep time is minimal for Brotzeit, as most ingredients come from the market, grocer or delicatessen - did you know that delicat essen means to eat delicately or in a fine manner? These shops, or delis as we know them evolved as the Taj Mahal of fine foods for the aristocracy in earlier days. Delis provided those with money with the finer things in life, like imported goods and  the freshest meats and cheeses, as well as sauces and condiments not available at the regular supermarket.

Clean-up is equally as easy, as there are no pots and pans to wash, which was huge for me growing up - we did not have an electric dishwasher and I certainly believed that I had far more important things to do than stick around and scrub pots after supper...







This version of Brotzeit is based on popular ingredients I savoured in my German culture, but I often prepared this type of cold platter style dinner with other ethnic ingredients as well. I will post on this again later using Mediterranean ingredients and a combination of Asian and South-East Asian goodies. Stay tuned...!






Recipes for a traditional Brotzeit


Beets are one of my favourite vegetables. With their bright red colour and sweet, earthy flavour, how can they not be good for us? Beets are a good source of vitamin C, iron, magnesium, fiber, folate, potassium and manganese. My recipe is one of the easiest you'll find for a quick pickled beet

Pickled Beets (Eingelegte Rote Beeten)
Ingredients:
3 large beets, boiled, cooled, peeled and cut into small dice
1/4 cup white vinegar
1 Tbsp pure cane sugar (unrefined)
1 Tsp sea salt
1 Tbsp red onion, chopped
Bunch fresh dill

Method:
Whisk together vinegar, sugar and salt in a small bowl until sugar is dissolved. Combine beets, onions and dill in a serving bowl; add dressing and toss to coat.; let rest for at least 1 hour. Sprinkle with additional dill before serving. Serves 4-6.

This recipe was adapted from the more commonly known 'devilled egg', except instead of making a filling out of the yolks, the eggs are simply bathed in a reduced fat garlicy green dressing. Yum!


Eggs With Green Sauce (Eier Mit Gruener Sosse)
Ingredients:
6 hard boiled eggs, cooled and halved

Ingredients for Sauce:
1/2 cup mayonnaise
1/4 cup low-fat sour cream
1 Tbsp fresh lemon juice
1/2 tsp sea salt
1/2 tsp pepper
1 clove garlic, crushed
1/4 cup dill
1/4 cup chives
1/4 cup parsley

Method:
Blend all ingredients in a blender until smooth. Arrange egg halves, yolk side up on small platter. Spoon sauce over eggs. Garnish with chopped parsley. Makes 12.


This is one of my Oma's  original recipes for a quick and easy sandwich filling or topping. In keeping things light in the dressing, the flavour of the shrimp remains the star.


Fresh Shrimp With Mayo Dressing (Krabben Salat)
Ingredients:
1 pound fresh, hand peeled shrimp (rinsed and well drained)
Half of a fresh squeezed lemon
2-3 Tbsp mayonnaise
Sea salt and pepper to taste

Method:
Place shrimp in a bowl. Add mayonnaise, lemon juice, salt and pepper. Toss to blend. Garnish with fresh dill sprig. Serve on rye bread or crackers.

To complete your cold platter supper (Brotzeit), serve an assortment of your favourite fine cheeses, smoked salmon, trout or mackerel, pickled herring, assorted pickles, a variety of mustards, such as stone ground, sweet and Dijon, fresh vegetables such as tomatoes, carrots, radishes and cucumbers, as well as an assortment of breads and buns. And don't forget the cold beer!

PROSIT!! (cheers!)

Easter Week continues with Green Thursday (Gruendonnerstag)

Green Thursday is the 5th day of Easter/Holy Week (the week beginning with Sunday). In Germany this day is recognized as the day of Jesus Christ's last supper with the 12 apostles, before his crucifiction on Good Friday. It also marks the beginning of the three day celebration of Good Friday, Easter Saturday and Easter Sunday.

On Green Thursday, it is customary in Germany to eat meals that mainly include green vegetables, like cabbage, leeks, spinach and fresh herbs. It is believed that by consuming these greens, spring is encouraged to unfold and cast wellness upon all for the forthcoming year.

In parts of Germany Easter egg hunts still take part on Green Thursday with the belief that the yummy treats have been brought by green rabbits! I have not seen a green rabbit in any part of this world, but  I am certain that if there was a green rabbit, it would at least be a very healthy one!





In keeping with German tradition for Easter week, I am preparing two delicious and nutritious recipes for a light Green Thursday supper. I have included a wonderful spinach soup with its powerhouse of vitamins and minerals (calcium, folic acid and iron; vitamins C and  K; fiber and carotenoids, lutein and bioflavenoids) as well as an easy  leek casserole, which is high in vitamins C, B6 and K and help keep your blood vessels healthy, reduce inflammation and have high anti-oxidant properties.

For the main course I have combined leeks, shallots, onion, scallions and garlic, all part of the allium family for another healthy green dish. I am a huge fan of Chevre (goat cheese) and feel its the perfect complement to anything onion. Add in some nitrate free black forest ham and low-fat Gouda and you are going to have some green heaven in a pan!

Spinach and Dill Soup

Ingredients:

1 Tbsp olive oil

1 Tbsp unsalted butter

2 shallots, minced

2 garlic cloves, minced

1 onion, chopped

3 bunches fresh spinach, washed, stems intact

6 cups low sodium chicken stock

1 1/2 (organic) chicken boullion cubes

1 ounce Pernod

1 bunch fresh dill, chopped

1 bunch fresh parsley, washed

Method:

1. In large saucepan, heat olive and butter over medium heat until butter is melted. Add onions, shallots and garlic and cook until onions are translucent, about 10 minutes. Add spinach at once andreduce heat to medium-low; simmer covered for 10 minutes or until spinach is wilted. 2. Add Pernod, chicken stock and boullion cubes and simmer for an additional 20 minutes. 

3. Let soup cool slightly, then puree in batches in blender. Return to pot and keep at a low simmer. Place parsley and dill bunches in blender and add about 1/2 cup of soup stock. Blend parsley and dill until well combined, but not pureed, you still want to see some texture. Add mixture to soup pot and stir to combine. 

4. Serve immediately to retain bright green colour, garnished with a dollop of creme fraiche, fresh spinach ribbons and garlic croutons*. Serves 6.

To make garlic croutons:

4 slices stale foccacia bread, cut into small cubes

1 tbsp unsalted butter

1 Tbsp olive oil

1 tsp garlic pepper

Heat oil and butter over medium heat in saute pan. Add croutons and stir to coat.Sprinkle with garlic pepper; reduce heat and fry croutons until golden brown. Reduce heat to low and continue to roast croutons until dry and crisp, about 15 minutes.

Cheesy Baked Leeks

Ingredients:

4 large leek stalks

8 black forest ham slices (nitrate free)

150g Gouda, grated

150g Chevre (goats cheese)

4 scallions, thinly sliced

Fresh dill for garnish

Method:

1. Trim outer leaves from leeks and soak in cold water to remove sand. Cut in half to make 8 pieces. Place in steamer basket and steam covered, over medium-high heat until leeks are soft, about 10 minutes (longer for thicker stalks).

2. Drain leeks and let rest until cool enough to handle.

3. Butter an 8" square casserole dish; set aside. Wrap each leek stalk in a slice of ham and place in the casserole dish. Top evenly with grated Gouda, crumbled Chevre and scallions.

4. Bake in 350F oven for about 15 minutes, or until cheese is melted and golden brown. Garnish with fresh dill. 

Serves 4-6.

Easter Table Setting

Now that you have your Easter Brunch Menu, how will you set your table?

I love to decorate - well, its what I do for a living, so naturally I like to surround myself with beautiful things. When I entertain, I not only spend time planning the menu and preparing healthy food, I also make sure my table looks equally as beautiful as the food I am going to serve my guests. The key in setting a great table is to combine bits and pieces that will come together to create a unique, cohesive look.

Having great pieces for your table doesn't have to break the bank. I love scouring thrift stores for odd pieces of silverware and interesting dishes as well as quirky plates and bowls, sugar bowls, vases...the list goes on (my props bin is beginning to overflow)!





I don't fixate on everything matching, either - there is something quite charming about a table that doesn't quite match (for me its about rescuing those pieces that have been tossed out and given to the goodwill, then sit on a shelf calling my name: "Please take me home..." so by cohesive, I don't mean everything matchy-matchy - as long as the overall colours and style of the pieces go together, you are off to a great start. I also like to think outside the box - re-purposing items and using them in unexpected ways - like sugar bowls as dessert nappies; small platters as chargers; bud vases for egg cups...you get the idea, right?


I find that guests feel particularly special when they have a specific place allocated at the table. You can arrange the place cards so that people who normally always sit beside each other are put next to someone new and this will definitely stimulate conversation (as long as everyone is on good terms, the mood will be light...).

There is no right or wrong way to set a table - it should feel like a reflection of you, so use the pieces that resonate with you to create a look you really love. Whether its a romantic theme as in dinner for two, or a fun birthday gathering for eight, or even an ethnic dinner, just have some fun with table setting, using quirky colours in table cloths, napkins and dishes and unique pieces - which will always generate fun table conversation. 

And finally: USE THE GOOD CHINA!!! There is no point in leaving it in the buffet hutch to collect dust - it is meant to be used - you don't have to use the entire set, just pull pieces out like the dinner plates and then mix and match with other pieces to reinvent your precious set over and over again!