Kitchen essentials.

the most amazing lemon juicer.
along with this guy here. secret weapons..

Moments.

spaghetti with garlic,
food with soul in a greek island.

School's out.

Spotted.

cool espadrille boots.

by London based Penelope Chilvers.

Breakfast spot.

great coffee and delicious donuts at the Dynamo Donut backyard, in the Mission district, SF.

Wanted.

pixie market pointy ankle straps/ spitfire london weather sunglasses/ saturday all-in-one swimsuit/ zara antique lime earrings/ zara cropped trousers

Bien cuit.

destination.

Music.

is greek punk alive?

this band will rock you out. they have their first album coming out and they are young and restless.
bazooka.

Sullivan st bakery.

 

exquisite early breakfast* at Sullivan st bakery, New york. from the famous Jim Lahey.

*especially when you're in a hurry to catch your flight

Something old, something new.

handmade knitwear made with love and gifts from grandma are paired ideally with my favorite pair of A's shoes which now have the perfect vintage feeling. 

Homemade (life-changing) bread.

this is an amazingly easy, delicious and fulfilling bread. 
so nutritional and healthy food and so great for breakfast time. 
I love it with some spoonfuls of honey..

this is the recipe (where I found it here)  

The Life-Changing Loaf of Bread
Makes 1 loaf

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

good luck!

p.s. I found flax and chia seeds as well as the psyllium husk powder at the whole foods (you can find chia seeds and psyllium husks at trader joes as well but I got them all from one place)

Music.

this is such a great song. latest super crush.
you will be addicted to it as soon as you listen to it.

the mary onettes-can't stop the aching

New books in.

the sprouted kitchen and babycakes nr.2. both seem promising.

first photo from the sprouted kitchen book, third one from the babycakes book. I visited babycakes shop in New York and loved their treats (the recipes from the book are all gluten-free if you're interested) and I've heard so many good things about the sprouted kitchen, so it was perfect timing.

* williams/sonoma had a great sale of 60% off of all books (!)-could not pass.