Starting the journey …
Still hesitating if I should go for it or not – to document the 21 Days Vegan Challenge which has just started on Wednesday. You might be wondering „How come that you are doing that? What’s the reason for? Isn’t that a bit too much?“ Well, some of our group DMB & friends have just started our course Kickstart Your Health with Chef Kamila. For me the main purpose of this course was to learn more about healthy nutrition, especially since my dad got sick with cancer and sadly passed away. So this is my main motivation: to learn more about a healthy lifestyle and to pass on the most important information and learnings to my lovely daughters. So for the time being it’s absoutely not my goal to become vegan as such … but the vegan challange is part of the course and why not taking the challenge? So here we go …
Just had our regular breakfast with bread and jam but substituted the butter against peanut spread, you could also use almond or cashewnut spread which you can find at dm for example.
Lucky us our course takes place from 10.00 – 13.00 o’clock and part of it is that Chef Kamila demonstrates how to cook different dishes. She discusses why and which ingredients are good for what and gives hints how to do things properly when cooking and where to buy the required ingredients or how to store them best.
So for lunch we got Chickpea Salad with Orange Miso Dressing, Mushroom Pancakes & American Pancakes with strawberry jam as dessert.
Lately my in-law had made super delicious marinated fennel. I had already tried this recipe with success and thought why not just taking the same ingredients, but instead of marinating the fennel mixing everything together and putting it into the oven.
Ingredients: fennel, white onion, garlic, raisins, honey, lemon juice, veggie broth, white wine, salt & pepper. Marinate the fennel with everything except the veggie broth & white wine which should be added after 10mins. Put in the oven with 220 degree, top and bottom heat, for approximately 25-30mins.