thymeless.
about <3
journal, blog, thoughts
film / analogue archive, photography
conversations with / stories
projects
healing consultations
earth´s apothecary
on herbs
medicinal recipes
nutrition, recipes the taste of
safe space, mental care
body care
a collection of / recommendations of
objects
places, spaces
where to buy / taste your food produce / groceries
create / make yourself ( remedies, body care, nutrition, recipes )
body care
beautiful words
books, reads
words (.)
questions (?)
seasons elements
summer water
spring winter
earth
autumn wind
fire
energy
( produce, herb, remedy of the week / month / season )
senses
touch skin
smell scent
taste lips
sight eyes
sound tone
nature
soil
trees, leaves
shadows, light
sun(sets),(rise),(light)
moon
roots
textures, materials
cycles
women´s cycle
moon, lunar
seasons
almost...
january
february
march
april
may
june
july
august
september
october
november
december
nature´s colour palette:
brown
beige
blue
green
nutritionhigh quality produce
right preparation
emotional, mind
*link to ingredient / herb / vegetable / fruit / grain / remedy .... of the day / week / month / season*
*link to health benefits of ingredients below*
*link to what to know, consider when sourcing a specific produce*
*link to recipes / how to make your own...*
*link to SEASONAL options, variations*
*on varieties*
*link to where to shop* *who to talk to/ask*
*link to recommendations*
*books recommendations*: eg drawing lots of inspiration, truth, understanding from the book: “Nourishing Traditions - the cookbook that challenges politically correct nutrition” by Sally Fallon
*link to stories, impressions*
*coming in the future: link to consultations* * link to tailor-made recipes, food alternatives*
nutrition, recipes
growing up, I always had a deep love for nature, herbs, nutrition, and raw, organic food produce. honestly, everything high-quality, small-scale, intentionally produced, local, organic.
going to farmers markets, farms, herbal pharmacies became my passion. my ritual. a source of happiness and fulfilment. I could spend hours in these places.
for me, getting my food produce is not simply “getting groceries done”. it is about the people becoming used to you being a regular visitor, re-welcoming you with open arms, having conversations, sharing, learning and supporting each other. inhaling the scent, getting home with a big smile on my face and sparkling eyes, impatient to prepare dishes, cook, bake with all of the wonderful fresh produce poking out of my tote bags and my bike basket. what always came naturally with it, was observing what natural ingredients and herbs did with my body. how they made me feel. there is so much to learn about the effects and benefits nutrition and plants have on our body and mind. not only from university nutrition courses but most importantly by reading, trying out, experimenting, learning from others,...
when traveling, I love going on missions / treasure hunts. to find hidden locals and cottages with chickens, cows, vegetable gardens. making the person next to me stop the car mid-road when I spot a fig tree, a wooden sign saying “fresh eggs”,... on the way home. you can imagine a car drive with me in the passenger seat always taking twice the amount of time.
a collection of simple recipes to show how you can incorporate produce and herbs, modify preparations in ways that will not only bring beautiful flavour to your dishes, but that will be beneficial for your body. small changes and routines can help your body get the most nutrients out of your high quality produce.
these are not really recipes. I prefer to call it a collection of culinary thoughts/combinations/inspirations/guides. I very rarely follow recipes (no, not even when baking a cake). usually I just incorporate flavours and ingredients I love and make something out of it. whether it is a vegetable bean broth or a cake. I have always been in love with different combinations of savory, nuts, fruits and herbs and just adding these on top and combining them with something else I like. I hope this makes sense.
or sometimes I like to brainstorm / get inspiration from others people´s recipes (so many incredible cooks and recipes out there). but I usually end up looking at several recipes and then doing “mix and match”, switching out, combining.
when I fall in love with a certain dish I tasted, I love to talk to and ask the cooks, to share their secret ingredients, prep methods with me, or simply for the ingredients they used to create these flavours.
I note these impressions and inspirations in my little notebook.
cooking should be about the ingredients. taking in the colours, scents, the different shapes and old varieties of fresh produce the current season and country have to offer when going into your garden or to a farmers market. creating something beautiful out of local products of the woods and fields surrounding us. truly organic, high-quality, raw ingredients come with so much flavour, freshness and nutrients naturally. that´s why you don´t need a lot more (no need for additives).
the search for clean ingredients, making something from scratch, letting something simmer for hours - are always worth the time. you get so much in return.
inspirations from travelling, tasting, talking to farmers, small scale producers (*coming soon: conversations with cooks, farmers, restaurants, friends, creatives, people with appreciation and love for high-quality natural produce, ..* - their approach and connection to the produce they work with, them taking us on a journey back to the source / roots of the produce).
there is something about
relying on your intuition instead of weighing and setting timers (and yes something will burn once in a while but that is okay).
about using ALL (!!!) the parts of a vegetable or herb (seeds, stems, skin, buds) for multiple different uses (medical remedy, skin care, cooking,...) (link *) examples: pumpkin, quince,...)
about how the ingredient was treated before it was passed into your hands and how you will treat it
about the right preparation, treatment
about flavour
combinations
about what you enjoy. so many options: fresh, preserve/in glass, grill, bake, cook, reduce, steam...
topics coming soon:
on incorporating herbs and spices. for flavour and health.
on soaking grains, beans and nuts
on sourdough and different grain varieties, wholegrains
on raw, unpasturized milk products
on bone broths, stocks, animal meats and organs
on eating roots, stems, buds of herbs. using ALL parts of a plant.
on filtered water
on sugars, on raw honey
on salt
on garlic and onions
on cider vinegar
on fats, oils
on mushrooms
on kombucha
.........
a core list of ingredients to have in your home:
you don´t need a lot more. try your best to find the highest quality option - whether it is finding an old cottage where an elderly man has ten chickens and is willing to share some eggs with you once in a while, or spotting a good wild apple tree which you cannot wait to revisit every autumn. make your own favourites list, switch out.
my “recipe” ideas are a lot about using these core ingredients. letting their potential and flavour unfold naturally and in many ways. the truth is, with clean, high-quality, unprocessed ingredients and the right preparation, cooking incrediblly-tasting, nourishing meals can be pretty simple.
herbs!!!:
thyme
sage
bay leaf
tulsi
fig leaf
....
olive oil
flour:
buckwheat
spelt
rye
wholegrain
oats
everything fermented, pickled:
artichoke
...
nuts: *recipe: soaked, roasted, crispy nuts
almonds
chestnuts
hazelnuts
...
lemon, lemon zest
orange, blood orange, orange zest,
grains:
beans
lentils
quinoa
bulgur
rice
oats
barley
...
milk products:
cheese:
ricotta, cottage cheese mild, sweet, soft
pecorino, comte hard, intenser
...
butter
milk
eggs
...
fish
meat:
meat
animal organs
bones
garlic, onions
broth
vegetable broth
bone broth
herbal tea infusions/leftovers
vegetables:
green vegetables zucchini, fennel, nettle,..
root vegetables salsify,..
bitters arugula, dandelion leaves,..
acidic tomatoes,..
sweet leek, potato, pumpkin, beetroot,...
cold: fennel, cucumber, tomatoes,..
raw fermented apple cider vinegar
miso
sourdough bread
raw honey
fruit:
pears
figs
plums
berries
blood orange
persimmon
apricots
nectarines
peaches
dates, dried figs, dried plums
salts:
sea salt
herbal salts
pepper
mushrooms
white wine
red wine
the “recipes” below are a combination of the ingredients above:
ELEMENTAL BASE RECIPES/INSPIRATIONS/COMBINATIONS:
herbal honey jams
herbal salts
herbal butter
beans
crêpes
gnocchi, pasta making
cakes
how to prepare your daily oven vegetables
roasted chicken
seasonal vegetable cream soup
seasonal vegetable, grain stews
fish
caramelizing fruit
farinata
nuts, nut milk, nut butters, nut sauces/fillings
milk drinks (hojicha, raw cocoa,..)
porridge
knödel (filled with plums, berries,...)
....
thoughts, notes:
always put thyme on top of your bread or soft-boiled egg. if you eat a soft-boiled egg or piece of bread without herbs on it you are missing out on something. or put them on cucumbers or fennel (also add lemon). basically, put thyme on everything <3.
always next to me: filter coffee / herbal tea + spoon of homemade almond butter + spoon of warm fruit / spoon of herbal honey jam.
always drinking herbal tea. all day, every day.
...
the magic of ...
wood fire cooking: grilling fish on fire, corn, bread on sticks, caramelizing figs, mushrooms, pumpkin,..
picnics.
sharing meals.
hosting, cooking for friends.
smelling your grandma´s warm, freshly baked loaf of bread.
danish strawberries.
waiting patiently for the figs to ripen. checking daily for progress.
a stew warming you from the inside out on a cold frosty day.
lying in the grass. daisies in our hair. snacking on dandelions.
the smell of freshly grounded cardamom.
the texture of almond butter.
peeling walnuts until our fingers hurt. in that old wooden treehouse. our hide away.
waking up at 5am to be the first one on the farmers market. watching them setting up and presenting the freshest treasures of the season. vegetables still dewy, still covered with soil.
your blue fingers indicating that you have been blueberry picking all day. your basket only started to fill when your stomach was full of berries already.
collecting eggs from the chicken. drinking fresh milk from the cows, still warm.
the softness of butter.
the simple joy of a warm toasted slice of sourdough bread with butter and salt (and thyme) with a cup of freshly filter coffee.
pulling out your little prepped lunch box after hiking through a forest. laying in the grass, taking your shoes off. lungs filled with fresh air, tired, satisfied and hungry.
....