The Japanese food is another reason, that Tokyo is one of the best city of the world. I experienced that strange thing, that I didn’t find bad food there. Of course it’s not a problem, but how it can be?
Japan is famous of its focus on details, as well the on the quality. You go to one of the food court of a mall, and you have the best food of your life. I didn’t have this experience so far too many times…but finally here we go.
I already mentioned that there are tons of interesting or at first sight weird places to eat, but I encourage everyone to experience more and more places, you can’t go too wrong with that. Don’t forget the size doesn’t matter if we talk about Japanese eateries.
I guess it’s hugely my fault, that i needed 27 years to finally test myself for food allergies. I felt before that something is not kosher, but i had the feeling is the wheat causing problems. Now I can tell, i have a primary lactose allergy and based on this a gluten sensitivity.
What it means?
I can not eat any kind of diary or food contains diary, and the doctor said i needed to follow a strict gluten free diet for a whole year. No wheat and his friends. I can already see i need to pay a lot of attention. It’s not enough anymore to search for fresh ingredients, but i need to know if anything is contaminated with something i’m not allowed to eat.
I love the butternut squash, boiled, grilled, as a side dish, with rice, in a soup, with curry, and who knows how also.
I adore banana bread too, so it came to my mind to mix these two bastards. I like this recipe because it’s so easy and the smell in the kitchen is just amazing.
0,2 – 0,3 kg pumpkin
2 ripe bananas
4 tbs honey
1,5 tbs cinnamon
5-6 tbs coconut flour
5-6 tbs oat flour
2 tbs shredded coconut
1 pinch of baking soda
Boil the pumpkin for 10-15 minutes until you can remove the puree with a spoon. Mix the eggs with the honey, cinnamon and smash the bananas with a fork and the puree together. Add the flours, coconut and the baking soda. You can lay the dough for some minutes until the flours absorb the moisture. If it’s not thick enough you can always add some coconut flour.
Put the dough in a cake form and bake for 50-55 minutes on 170°C, until the cake doesn’t stick to the fork :).
Have you heard about zoodles? Using vegetables as a noodles, maybe for the first time it sounds crazy. But give a try, maybe you will enjoy it as much i do.
The secret is, after using the spiralizer and having the zoodles, put them into a hot pan with some olive oil and let’s cook a bit, put some salt, pepper, and some sesame oil if you have it. It gives a good taste to your zoodles. Cook it under a cover for some minutes and you’re done honey! Put some sauce on it, maybe some cheese and enjoy!
The last time i made with two carrots and one little pumpkin, the sauce was avocado pesto.
It’s easy to make it:
2 cloves garlic
10 basil leaves
3 tbs olive oil
2 tbs fresh parsley chopped
Put them together and use your blender to make your pesto. Mix with chopped cherry tomatoes in a pan and cook for 2 minutes, Serve and enjoy!
Photo taken from http://mywholefoodlife.com/
You can use carrot, pumpkin, zucchini, sweet potato, whatever do you like, be creative!
31 years old girl who's traveling around the world with her man. I have one suitcase and I'm always thinking about the next place to go. I eat, think a lot and not afraid to share. Follow my journey and be part of it!?
We are currently in Scotland...