Diana's kit-chen

Wild garlic— Allium ursinum or wood garlic—is a fragrant, edible plant which it’s closely related to onions, leeks and garlic.
Delicious in any food preparations and also many health property's.
Rich in vitamin C and antioxidants and a perfect gut support.

Inspiration for cooking Falafel with wild garlic and favorite hummus with wild garlic

Celery root "Fish páne" with hollandaise sauce and jasmine rice

Bagel and hummus 🌱

Quinoa Crunch Chocs: Sugar-Free Craving Fix

Recipe:
- 1 cup quinoa
- 1/2 cup peanuts, ground coarse
- 1/4 cup dark chocolate (70%+)
- 2 tbsp peanut butter
Toast quinoa, melt chocolate, mix well all the ingredients.
Shape into cookies, chill until set.
Enjoy 😃

Sourdough bread experience's

Life happens in the kitchen. I have been creating handmade soaps since 2015.
I learned with my grandmother about cooking, foraging, making home remedy's, infusions and the garden.
The old-fashioned skills of our ancestors often hold the key to a more grounded, fulfilling life.

What is natural soap:
made with olive oil and high-quality vegetable fats is one of the safest products that exist to wash, care for and nourish human skin. It contains no chemicals harmful to the skin or the environment, nor preservatives and it is biodegradable. It is also not harsh on the skin, leaving it very hydrated and balanced. It is recommended for babies and for people with skin problems or sensitive skin.
Soap is a salt (chemical definition). It is a transformed product that results from a chemical process called saponification. Soap is created by combining a fatty acid (olive oil and other oils and butters) with a sodium hydroxide plus water or infusion. At the end of this process, we have a completely new product – soap!
Sodium hydroxide is essential to form glycerin that helps to give the soap its appearance.
The quality of the soap depends on the care taken in the formulation, the completeness of saponification, and the curing process, which lasts at least 30 days. Once cured, this product contains, chemically, 1 molecule of glycerin and 3 molecules of soap, and therefore zero parts of sodium hydroxide, which has been neutralized during the process.
Our natural soaps are made with a high percentage of extra virgin olive oil along with coconut oil and other oils and butters such as, cocoa butter, shea butter, h**p oil, sweet almond oil, argan oil, sesame oil. To enhance medicinal properties, herbs, flowers, seeds, clays and essential oils are added.
Our soap is a natural product free from:
• harmful chemicals for both health and the environment
• the use of animals or ingredients of animal origin
• petroleum
• synthetic dyes and fragrances

Craterellus tubaeformis, yellowfoot, winter mushroom, the forest gold.
In the Autumn forest they grow abundantly, shining like a rays of light.
They have rich earthy taste and chewy texture.
Adding them to a stew, making creamy soup or simply frying them with salt, pepper and enjoying on a slice of bread.
Here is improvised Seitan making with Autumn Chanterelles 🍂🍄‍🟫
Ingredients:
1 cup vital wheat gluten
5 tablespoons rolled oats
1/2 cup blended mushrooms
1/2 cup vegetable broth
4 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon paprika powder
1 teaspoon smoked paprika
2 teaspoon thyme
Salt, pepper to taste
1. Mix vital wheat gluten, garlic powder, onion powder, and smoked paprika in a bowl.
2. Whisk vegetable broth and soy sauce, mushrooms in another bowl
3. Combine wet and dry ingredients, knead for 2-3 minutes until elastic and smooth.
4. Shape into a log or small pieces.
5. Simmer in broth for 45 minutes or steam for 30-35 minutes.
6. Let cool, then slice or dice for use.
I like to roast or fry in the pan for extra taste.

🍄 Wild Garlic Pesto
Ingredients
Wild Garlic Leaves: 3 cup washed
1/2cup Sunflower Seeds
1/2cup Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
Salt and Black Pepper to taste.
Toast the sunflower seeds for about 3-5 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from the pan and set aside to cool slightly.
Add the washed wild garlic leaves, toasted sunflower seeds, lemon juice, salt, pepper to a food processor, pulse the mixture a few times to start breaking down the greens and seeds. Add olive oil until the pesto reaches your desired consistency. You may need a little more oil. Adjust the seasoning by adding more salt, pepper, or lemon juice or olive oil. Transfer the pesto to a clean jar. For storage, you can pour a thin layer of olive oil over the top to help prevent browning. Enjoy your fresh, vibrant wild garlic pesto!