Berlin, the place of constant change
Nothing is the way I have left behind but one thing remained the same…my people
They welcomed me with open arms and made me feel like home from day one.
Being in an environment that is not only loving & caring but also supportive & encouraging to keep doing my thing is a true blessing and gives me a feeling of home and belonging – especially after being constantly on the road, longing for a city, place and community to come back to.
The reason I went to Berlin originally was a NIKE Event at the Voo Store in Kreuzberg (best flat white in town by Companion Coffee) where they presented the new women’s workout collection from the Brazilian designer Pedro Lourenço as part of a workout with the amazing Nike Master Trainer Alex Hipwell who is one of the most energetic, kick-ass and fun teachers I have ever witnessed.
They wanted to provide a healthy brunch and a little nutrition session with information about pre- and post- workout foods & drinks to achieve maximum results and are easy to digest before the workout and refuelling afterwards.
Optimal supply of nutrients as well as flavour and fun eating to have energy & motivation to jump into the cute workout clothes and get moving!
To be honest, it was not difficult for me to come up with a menu that would fit those categories because it’s the way I have been eating and preparing food for about 4 years now (unless I am meeting up with one of my friends for coffee & croissant at Les Patisseries de Sebastien)
I didnt want the brunch to be “strictly vegan/raw/gluten-free” but rather give options of everything and have people try new dishes and ingredients.
For the pre-workout drink I made an energising green smoothie with organic baby spinach, local pears, ginger for some heat, lemon to detoxify the liver in the morning and rice milk for a creamy consistency.
As a snack I offered thick apple slices with a homemade cinnamon-almond butter spread, topped with chopped nuts, raw cacao nibs and coconut flakes.
After 1 hour hardcore workout I refuelled the girls with an electrolyte-rich berry smoothie made out of coconut water (Fountain Of Youth), frozen berries & banana, white almond butter and a pinch of salt.
This was one of my favourite flavour combinations and could easily be made into dessert (add less coconut water to achieve a thicker consistency and top with shaved dark chocolate and almond flakes).
I also served a Goji – Chia Pudding, the new “raw porridge” that people are raving about but not everyone seems to know how to prepare it.
Thats why I’m gonna give you a quick breakfast recipe that basically needs 5 minutes preparation time and can be assembled with pretty much any toppings you like.
This version is for:
ready to go in the morning
In a glass jar that holds about 250 ml of liquid (if you eat at home) OR 500 ml (if you take it with you) add
- 3 Tbsp of chia seeds
- 1-2 Tbsp goji berries
- 200 ml (or less if u like it thicker) milk of your choice (I used a mix of rice & almond milk but hazelnut- or coconut milk tastes great, too. just try to stay away from regular cow’s, soy or any milk that has sugar added in the ingredients list)
- any extra super foods you like (maca, lucuma, raw cacao powder, spirulina, wheatgrass powder … or some frozen berries)
Close the jar and shake it until all the ingredients are combined.
Put in the fridge overnight.
- fruits (banana, apples, pears, grapes, persimmon, mango, berries)
- seeds (hemp, pumpkin, sunflower, flax)
- nuts (chopped almonds, walnuts, roasted hazelnuts, cashews)
- specials (coconut flakes, cacao nibs, bee pollen, almond butter)
If you want to take the Chia Pudding with you, add the toppings of your choice on top of your pudding and you are ready to go!
If you eat at home and you crave something warm in the morning, simply pour some extra milk and the pudding into a pan and heat it up gently (make sure its not boiling).
Add the desired ingredients of your choice from above and serve in a bowl.
If you don’t want to make it ahead of time or you simply forgot to soak the night before, make sure you allow the chia seeds to gel for at least 20 minutes and stir occasionally.
You can heat up the milk first and pour it over the seeds, covered with cling film so it stays warm when you are ready to eat it later.
My favourite autumn version at the moment is made with hazelnut milk and roasted/chopped hazelnuts as a topping, dried cranberries, cinnamon, cashews, persimmon and maca powder.
If you need a strong boost in the morning, add a shot of espresso or some “properly prepared” matcha tea (sorry, I am super nerdy about that stuff and I think it needs that extra attention to do it properly -> here are some simple but authentic preparation techniques)
The savoury part of the brunch consisted of vegan smoked pumpkin bagels, vegetarian goats cheese wraps and little gluten-free beetroot & smoked salmon canapés.
And for the grand finale (my favourite part of course) I made chocolate covered fruits & almond butter cups
Sweet & salty bites with a dark chocolate coating, oozing center made of almond butter, coconut oil, coconut sugar, cinnamon and a pinch of salt, topped with roasted almonds and raw cacao nibs that wanted to be unwrapped and savoured immediately.
If you are lucky enough to live or visit Berlin anytime soon…check out the new place DALUMA with amazing breakfast option (yes, they have chia pudding as well), juices, smoothies, nourishing lunch boxes and a ridiculously good chocolate-peanutbutter square.