In between the university chaos that is life right now I am sharing a pretty decent meal with you, to knock off your summers recipe repertoire ( & socks)! Past days were filled with field trips to protected landscapes, learning about wild plants, analysing soil, laboratory, caring for a bee colony – last but not least studying here and there. These courses are fun and informative without question, yet it brought a huge change to my daily routines. I always admire people who seem to manage it ‘all’, because once there is time and energy consuming stuff happening in my life, I lose sight of other important things. Such as cooking, writing, meditating, cleaning, reading – all locked up and I can’t find the key in all this exhausting madness. Not to speak of the neglected lonely yoga mat on the floor. Or this blog obviously!
Maybe it is just a shifting of priorities? But once you notice a shift in your body and mood, you can tell you are clearly out of balance.
So I reminded myself to stay focused and try to sneak in some activities that I love and define me!
…when this beautiful summer bowl stood in front of me, I knew I was back in the game!

It is yet another bowl of bliss, abundance, summer all in all healthy food tossed together!
The base is creamy millet, accompanied by peas, chickpeas, peaches, fresh basil, kale & garden salad, roasted hazelnuts, caramelized fennel and eggplant plus amazing balsamic strawberries! The sweetness of maple syrup alongside the balsamic reduction makes a perfect dressing and creates new fruit flavors!
This would be a good salad to bring to a party or picnic, even to a BBQ. Just prepare the millet and peas, marinate the strawberries in balsamic reduction and the fennel and eggplant in maple syrup and some olive oil. Then grill them for a few minutes and let them join the prepared millet salad. Simple, nourishing & colorful goodness!

makes 1 large bowl, serves 2

1 cup millet
1/2 cup peas, fresh or frozen
1/2 cup chickpeas, precooked
1/2 cup hazelnuts
1 large peach
2 handfuls strawberries
1 fennel bulb
1/2 eggplant
a few sprigs fresh basil
2 leaves of fresh kale
1 cup fresh garden salad

2 tbsp olive oil
4 tbsp maple syrup
5 tbsp balsamic reduction
1/2 lemon, juiced
salt & pepper

Cook the millet in 2 cups water, let it simmer for about 20 minutes, add some good quality salt at the end.
Take a small pan and roast the hazelnuts for 5 minutes on high temperature, you can also add the peas to the pan and roast them, make sure not to burn and set them aside to cool. Cut the fennel and eggplant in thin slices, add some oil to the pan and roast them on medium heat for 10 minutes, then add the syrup and let it caramelize for another 10 minutes. Set the veggies aside to caramelize on a cool plate, cut the strawberries in halves and add them plus the balsamico to the syrup pan. Roast for 5 minutes on low heat until they get mushy and a deep dark red color. Chop the peach, basil and kale leaves in very tiny pieces. Assemble the bowl with the millet, peas, caramelized veggies, strawberries, hazelnuts, chopped basil and kale. Top with some fresh squeezed lemon juice, more balsamico, salt & pepper. Add some garden salad or have it on the side. Enjoy!

This bowl will bring some balance in your system, wether you are in a chaos situation right now or not. It is a fun alternative to most common summer salads. And leaves you feeling light & nourished on a beautiful summer day! 

Caramelized love,

Great news folks!
I contributed to the amazing chickpea magazine again, for their summer issue.
Check out the newest issue here & you can buy the print magazine or a digital issue on their website!
Lots of beautiful pictures and inspiration for an endless summer. 
All vegan, seasonal, ad-free & high quality!