April 25, 2013 
Unfortunately we must postpone this event. The turnout was looking small, and some things came up personally for us as hosts. So we look forward to rescheduling this pampering event for later this year. Meanwhile here’s a recipe for one of the dishes we had planned to serve. I tried it out on unsuspecting guests last weekend…thanks to Liz for sharing her old Donna Hay magazines. They are such an inspiration!
Prawn Sushi with Pickled Cucumbers - Donna Hay Feb/Mar 2009
pickled cucumbers
2 tablespoons caster sugar
1/4 cup (60 ml) rice wine vinegar
1/2 teaspoon table salt
3 Lebanese cucumbers, thinly sliced
To make the pickled cucumber, place the sugar, vinegar and salt in a non-metalic bowl and stir until dissolved. Add the cucumber and stir to combine. Set aside.
prawn sushi
2 cups (400 g) sushi rice
3 cups (750 ml) water
1/3 cup (80 ml) rice wine vinegar
1/2 teaspoon table salt
400 g (14 oz) cooked prawns, peeled, tails removed, and halved lengthwise
wasabi paste and soy sauce to serve
Place the rice and water in a saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes. Remove from the heat and set aside for 10 minutes or until the rice is cooked. Place the vinegar, sugar and salt in a non-metallic bowl and stir until dissolved. Spread the rice over the base of a large, shallow non-metallic dish and sprinkle with the vinegar mixture. Stir with a spatula for 5 minutes or until cool to the touch.
Line a 20cm x 30cm tin with plastic wrap. Line the base of the tin with the prawns, (pink side down). Top with the rice and press down firmly. Place a sheet of non-stick baking paper on top and fold over the plastic wrap to enclose. Place a piece of cardboard on top and weigh down with cans. Refrigerate for 1 hour. Turn out, slice and serve with wasabi, soy sauce and the pickled cucumber. Serves 6.
Rylla Ramblings: Next time I would consider putting just a tiny bit of wasabi on the shrimp, then adding the rice, and perhaps drizzling soy sauce over the top once it is flipped over. I used a Pyrex dish to do this and it worked beautifully. I was worried it might fall apart when releasing it from the pan, but had no problems. It was so pretty coming out as a big rectangle that I served it like that, then sliced it when we were ready to eat. The variations on this are endless…and it is beautiful and lovely to serve to a crowd!
Do let me know if you try it; would love to hear how it goes!
And we will let you know when we reschedule this event. Happy cooking!
Rylla
My favorite second hand boutique in the area is Micaela’s in Riehen. I have found some lovely treasures there – and recommend it highly. Micaela now has a new location just down the street – Micaela’s Gifts, Accessories, Art, with gifts downstairs and a salon upstairs!
We get to share cocktails and pampering in her lovely new space. Art, sculpture, one of a kind scarves, colorful Italian gloves. Candles for spring and summer and more. Come and take a peek, shop if you like. Drink some tropical cocktails, eat some delectable nibbles, celebrate spring/summer with us.
And get pampered! You can make appointments for hair styling/cutting, manicures and pedicures and foot massage/reflexology (charged separately). Appointments are limited by space and time, so if you are interested, call Micaela’s as soon as possible. We will be there on May 18th from 2pm – 6pm, and appointments are available throughout. Here is the contact information. (If you want to speak English call the cell number.)
Micaela’s Gifts, Accessories, Art
061 641 08 32 – shop/salon
076 372 15 56 – cell
I am soooo ready for summer, and am eager to usher it in with you all. Hope you can join us!
Warmly,
TROPICAL TOOTSIES, COCKTAILS AND PAMPERING. DETAILS HERE.
Where: |
Schmiedgasse 10
4125 Riehen |
When: |
Saturday, 18th of May, 2013, 14:00 – 18:00 |
Cost: |
25 CHF in advance, 35 CHF at the door for cocktails and appetizers. (Salon services extra – contact Micaela’s for details) |
RSVP: |
By May 12th please, expatkochen@gmail.com. Space is limited. Payment info and directions will be sent via email. |
March 8, 2013 One week after we visited the Sri Lankan kitchen we found ourselves (some of the same Basel foodies, some different) in Rocio’s warm, inviting Mexican kitchen. The counters were filled with chips, salsa, cucumber and carrot slices sitting in a bed of sea salt, sprinkled with chili powder/salt mix. Beautiful, delicious, a little different = fabulous. We all began chopping the vegetables for the veggie and chicken fajitas that were to come. Conversation flowed along with the tangy hibiscus iced tea.
In what seemed like about 5 minutes, we were all sitting round the table helping ourselves to fajitas with a creamy spicy sauce (adding the sour cream into the sauce was a brilliant touch!), topped with beautiful guacamole and pico de gallo. Once again, my mouth was happy. I think it must be the spice and varied flavors that my mouth craves.
I was struck by how simple and delicious it was. Sometimes I get caught up in doing things the hard way, but here simplicity reigns supreme. A great reminder for me. This is such an easy quick meal anytime. For me it makes a perfect Friday night dinner. After a busy week here is an easy one dish meal that pleases all, is simple to prepare and clean up. Perfect.
Here is the recipe. Try it and see how it works for you and your clan!
Creamy Mexican Fajitas (Chicken or Vegetarian)
Enjoy your food,
P.S. Special thanks to Abi and Rocio for sharing themselves and their kitchens for these Foods of the World events! Next time Tapas!
February 27, 2013 Last month a group of Basel “foodies” met in a warm, welcoming kitchen filled with intoxicating, savory smells and delicious sounding sizzles. Upon closer inspection we found beautifully colored lentils, vegetables, fruits, herbs, peppers and spices, all waiting to come together into what would be our incredible Sri Lankan feast.
Times like this I see food as art – art that is part of daily life, the palette of colors, textures, shapes, smells and flavors just waiting to be blended into today’s masterpiece. Sometimes minimalist and simple, sometimes layered and complex, always unique. Add to people who love food to the mix and voila, an amazing vernissage (literally varnishing in French; used to mean the opening of a show, often an art show) and finissage (used in German to mean end of show) all in one. No stuffed shirts however, no art snobs – only those coming together for the sake of sharing the preparation and the eating of the art in community.
Years ago my nephew Tyler had an art school assignment – create art using found objects, found people. He did some amazing portraits of people living on the streets of Chicago on pieces of broken mirror, an old suitcase, whatever he had “found.” My son was with me at the opening and was about 2 years old. He walked up to the suitcase, picked it up and started walking across the room. There was a quick intake of breaths followed by sudden silence as everyone held their breaths, waiting to see what would happen. Then the artist spoke, ”It’s a suitcase. Of course he can pick it up.” Exhalations abounded and the acceptable din of noise returned. Tyler told me he thought art was not something to be revered, to be kept away from us, on a pedestal, separate, nor was it meant to last forever. A revelation to me – art to live with, not to be careful of. I love that thought. I wonder if we are surrounded by art? Food certainly can be art to me – art to live with, to enjoy in this moment.
Back to the feast we were enjoying in that moment. It was indeed an incredible site to behold, and the flavors – pungent and spicy – made my mouth happy. Looking around, breathing it in, tasting it, listening to the happy conversations – it wasn’t just my mouth that was happy. I am indeed a fortunate woman to be surrounded by such abundance.
The recipes you say? Here they are. And please check out Ami’s Vegetarian Delicacies for lots more!
Seeni Sambol (Caramalised Onion with Ceylon Spices)
Red Lentils Curry
Coconut Sambol (Grated Coconut Salad with Chili)
This was such a hit we did it again the next week, Mexican with Rocio. Look for the post about that soon, plus join us for Spanish Tapas with Lar next month. Watch here for details!
Enjoy your food,
February 13, 2013
AWC Tea – a Pre-Valentine’s Treat
Last week we were asked to do a presentation for the Basel American Women’s Club annual tea. This year’s tea was to raise money to build a school kitchen in a small village in Belarus through Future for Ritschow. Perfect I thought – let’s cook together here to raise money so they can have a kitchen to cook for the children there!
Next I called my friend, Joelle Martinelli, who has a catering business called Apéro Idées.
Joelle specializes in beautiful, delectable appetizers as you will see if you look at her website. Together we came up with a menu of bite size treats to serve just for your loved one, or for a small Apéro with friends. The idea – food prepared with loving care to intrigue all your senses.
Our menu, inspired by Wolfgang Puck and Tanja Grandits, consisted of Cucumber Mint Mojitos, Miso Cones with Spicy Tuna, Smoked Duck with Oranges, Bresaola with Parmesan Crisps and Arugula, and Salad on Skewers with Lemon Vinaigrette. The recipes are below, and here are a few pix. Thanks Donna!
Thank you Sarah for hosting the event in your exceptional kitchen! I felt like I was cooking in a TV studio.
 
With Valentine’s Day in mind we picked a menu made up of beautiful nibbles. The idea is to sample a little bit of lots of different flavors. Wake up your tongue and all your senses. And, for Valentine’s Day it’s perfect because you can feed each other! It can be slow and sensual, or just silly and fun. After all, one of the best aphrodisiacs is laughing together! Have some fun. Experiment with the preparation and the eating. Intimacy is bred by sharing new experiences together. Go for it!
Remember to take your time in the preparation. Put some love into your food, especially when preparing a meal to share with your sweetheart. Enjoy the process. Notice the colors, textures, smells, shapes, beauty of the food. Remember there is no “right” way to do it. Use your imagination and do what makes it beautiful for you. Make your own art out of your food. Taking time and attention when you are preparing the food awakens your senses so you can enjoy the food, and whatever else might follow!
Enjoy your food. Enjoy your loved ones. Happy Valentine’s Day.
RECIPES
Spicy Tuna in Sesame Miso Cones
Adapted from Wolfgang Puck (click here for an even more beautiful picture – thanks Just a Taste!)
Spicy Tuna Mixture
114 grams, (4 ounces) diced sashimi grade tuna
1 tablespoon diced pickled ginger
1 teaspoon chopped scallions
1 tablespoon wasabi/soy sauce dressing
2 tablespoons spicy chili mayonnaise
Miso Cones
114 grams, (4 ounces) butter
1 cup (about 240 ml) corn syrup (Read about substitutions here. Thanks Jill!)
2 heaping tablespoons miso paste
1/4 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon pepper
1 tablespoon sesame oil
1/2 cup flour
1 tablespoon powdered ginger
1/2 cup sesame seeds, black and white mixed
Soy/Wasabi mix
1/3 cup wasabi
1 cup soy sauce
Add a bit of water to wasabi, then mix in with soy sauce.
Chili Mayo
1 cup mayonnaise
1/3 cup sriracha
1/4 teaspoon sesame oil
Sprouts, masago roe, and diced pickled ginger for garnish
Preheat oven to 175 C, 350 F.
In a medium sized saucepan melt the butter with the syrup. Do not boil. Remove from heat and whisk in miso paste and sesame oil. Next sift in flour, stirring continuously. Finally stir in the ginger and sesame seeds.
Drop mix in tablespoon sized portions onto a Silpat or parchment paper and cook for 10 minutes. Remove from oven and carefully flip and cook 2 minutes longer. Remove from pan and cool slightly. As soon as you can safely lift the “cookie” from the pan do so and shape into small cones. (You may need to drape the cookies around something initially so they will keep their shape until hardened.*) Once firm place in cone holders, or alternatively in a bowl of dried black beans, lentils, or rice. (Like this!)
Mix the tuna, ginger, scallions, soy/wasabi mix and chili mayo together and put into piping bag (or use a plastic bag with the corner cut off). Place a couple of sprouts in the cone, then fill with tuna mixture. Garnish with diced ginger and masago roe, more sprouts if desired.
Note: For the tea we also served the cones filled with a chopped salad which consisted of fennel, red onion, avocado and tomatoes chopped and mixed with wasabi/soy dressing and chili mayonnaise. Whatever you have on hand for veggies will work – but don’t leave out the avocado as its richness is perfect for this.
*Regarding corn syrup, I didn’t find it and substituted with a sugar syrup. Note that the chemistry doesn’t quite work without the corn syrup. My cones, while very tasty, never did get hard. Consequently I had to serve them in little cups. For more information on using corn syrup and substitutes, read here.
Cucumber Mint Mojitos
Alles Klar – Im Glas Gekocht Tanja Grandits
1 cucumber
6 tablespoons mint syrup (Monin)
2 limes, zest from one, juice from both
1 green onion, finely chopped
1 handful of fresh mint leaves
2 handfuls ice
salt and pepper to taste
(lime slices, mint leaves and thinly sliced cucumber skin as garnish)
Mix all ingredients and blend, pour over a bit of crushed ice.
Bresaola with Parmesan Crisps and Arrugula
adapted from Alles Klar – Im Glas Gekocht Tanja Grandits
300 grams bresaola, thinly sliced
100 grams parmesan cheese, freshly grated
Vinaigrette
3 tablespoons white Balsamic vinegar
3 tablespoons maple syrup
1 teaspoon dijon mustard
8 tablespoons olive oil
salt and pepper to taste
3 handfuls arugula
Spoon grated parmesan in large spoonfuls onto Silpat or parchment paper and heat in 200 C oven for 5 minutes or until bubbly and golden. Remove from oven and let cool slightly. Gently remove and place on paper towels to soak up oil.
For the vinaigrette slightly warm the white Balsamic and maple syrup. Add the mustard and oil, then salt and pepper to taste. Pour over arugula to marinate.
Layer arugula, chopped hazelnuts, parmesan crisps, and bresaola in small glass finishing with parmesan crisp and nuts. Drizzle with more vinaigrette if desired.
Smoked Duck with Oranges
Adapted from Tanja Gandits – Alles Klar
2 packages smoked duck (or goose!*) I get these in France, just across the border from Basel
2 – 3 large oranges, sliced for presentation (click here for video instructions)
Small skewers (bamboo work well)
Nut oil (optional, walnut or hazelnut)
So easy – just skewer slices of duck with orange in between. Drizzle with nut oil if desired.
Ok, must confess! I thought I was buying duck for the AWC tea. I noticed some packages had smaller pieces, some larger, and opted for the larger. At the tea, Lea (fluent in French) mentioned that it was goose! Well, delicious either way! I am curious how many of you actually are reading about my cluelessness- typical part of the expat experience if you ask me. Comment below if you caught me  !
Salad Skewers with Lemon Vinaigrette
3 cucumbers sliced into rounds
3 carrots, thinly sliced
2 cups cherry tomatoes
1 red onion, chopped into bite sized pieces
radicchio, slightly chopped
romaine, slightly chopped
fennel, chopped into bite sized pieces
Other salad stuff – whatever your heart desires – chopped into bite sized pieces!
Bamboo skewers (or toothpicks)
Again, so easy! Skewer ingredients in same order or different – make it beautiful to you. Lay in a bowl or on a tray and drizzle vinaigrette overtop. This is great for picnics and also a good way to get kids to eat salad.
Lemon Vinaigrette Dressing (Serve at room temp)
1/4 cup extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic, minced
pinch of sugar
salt and pepper to taste
Feel free to add herbs – basil is a beautiful addition, cilantro so fresh. Thyme also, rosemary, whatever. Experiment please! I like to add fresh ground coriander seeds. You? Comment with your favorite addition, I’d love to hear about it.
January 21, 2013 
Let’s step into the kitchens of some Basel Foodies and learn about the foods of the world, beginning with Sri Lanka and Mexico! Abi and Rocio have graciously invited us to come cook, learn, and lunch together. Space is limited so please respond as soon as possible!
| Where: |
Abi’s kitchen first, then Rocio’s. We’ll send directions when you RSVP |
| When: |
Friday, 1st of February, 2013 at 10:30 with Abi for Sri Lankan food, then Friday, 8th of February 2013 at 11:00 with Rocio for Mexican food |
| Cost: |
20 CHF per class in advance, 30 CHF at the door |
| RSVP: |
expatkochen@gmail.com, by January 30th for Sri Lankan lunch, by February 6th for Mexican lunch |
We’ll send addresses, directions and payment instructions to you via email. We hope to see you soon!
December 30, 2012 
Because I love food and it inspires me so, I often am snapping pictures of it just because I can’t resist. Plus, I love remembering my experiences through food. While some of these photos end up in a post for this blog, many never make it; they aren’t good enough perhaps, or more likely I just don’t get around to posting as often as I aspire to. And so as we close out the year 2012 I leave you with my leftovers, the pix that didn’t make it to the blog, but inspire me just the same.
I started this blog with a couple of friends because I heard expats complaining about cooking in Switzerland, how it wasn’t like “home.” Well, no of course not. It isn’t like wherever we came from. It is all its own, and it is amazing. Heart of Europe and all that! This blog is to celebrate what we do have instead of complain about what we don’t. Hope these pix inspire you to keep on cooking, wherever you find yourself in 2013!
Thanks and Happy New Year!
xo,
November 20, 2012 
What an inspiring event! Above is a picture of my salad the next night. I was compelled to use lots of color thanks to Krista; this salad has lettuce, carrots, red cabbage, fennel, pomegranate seeds, and for dressing, a pomegranate vinaigrette. Thank you Krista, such inspiration!
It was a rainy Saturday afternoon when we gathered in the lovely home of Krista Kiley to learn all about food and its relationship to the health of our skin. Upon arrival we found healthy snack stations all over; the living room, dining room and kitchen filled with yummy, healthy treats for our sampling pleasure. Next came tons of information, demonstrations, recipes and beautiful, tasty food.
One of my favorite Krista quotes was “eating fat does ≠ becoming fat!” Here’s to that! Good fats are good for us, especially for our skin!
“All the cells in our body (including skin) are surrounded by a membrane that is made of fat. So, we need good fats in our diet–like vegetable fats from avocado, nuts seeds, and olive oil as well as fatty fish like salmon and mackeral–that will keep those membranes flexible and allow nutrients to penetrate in. Eating good fats at the start of each meal is probably one of the very best things you can do for your skin and the rest of you, too.”
Krista Kiley
Krista suggested shopping by color, and fixing meals including many different colors. She also said to merchandise our cupboards and refrigerators. What does that mean?
- Prepare ingredients as soon as you get home to make them easy to use, and then put them in clear containers so you can see what you have and be inspired to use it.
- Organize your shelves so you won’t be overwhelmed by your larder, but instead inspired. Merchandise it – easy to see and beautiful!
- Put healthy snacks in a visible place so you’ll go for them first and maybe skip the junk food.
Below find some recipes from Krista. Be inspired, and let us know the results in the comments below. Also as you find places to purchase super healthy ingredients, please share with us all. Thanks again Krista; you provided such a warm, enriching space on that rainy afternoon. We’re all looking forward to Skin Food II!
You Have to Seed It To Believe It!
What is it?
1/2 avocado, completely peeled, rolled in a variety of seeds & salts (chia, sesame, sunflower, and flax, for example). In the hole of the avocado is salmon (fresh, cooked and shredded or smoked, chopped in little pieces).
Connection to Skin:
Salmon–high in omega-3 essential fatty acids that block the body’s production of nasty little inflammatory chemicals–like arachidonic acid, so you minimize chances of allergies and skin disorders that are more likely during stressful times.
Avocado–contain the anti-oxidant combo of Vitamin C and E, a powerful skin anti-aging duo fighting free-radical damage. Avocados are also high in omega-3 essential fatty acids which keep the skin nice and lubricated.
Seed Mix–seeds are little tiny wonders! Here we have flax seeds (rich in omega-3 fatty acids, especially alpha linoleic acid (ALA which the body does not product itself), chia seeds (The word “Chia” comes from the Mayan language and means strength. Chia seeds are a balanced blend of protein, carbohydrates, fats and fiber), and sunflower seeds (replete with vitamin E — a powerful antioxidant that decelerates the aging of skin cells; Vitamin E is also known for its ability to diminish the appearance of scars).
Enjoy! Knowing that your cells are being bombarded with the right fats to allow nutrients in and keep the harmful stuff out
Wrap It Up, Baby!
What is it?
A hand-held wrap “sandwich” made of nori superfood (same wrapping as in sushi rolls), white meat chicken breast, spinach, red cabbage, sprouts and a little bit of sesame dressing. Under 300 calories and super low-glycemic index!
Connection to Skin:
Nori Superfood–this roasted seaweed is high in minerals that the skin lacks when you only eat foods grown on land. This one has the highest protein content of any sea veggie and is high in Vitamin A to help with skin’s moisture retention & promotes wound healing.
Spinach–contains mega-doses of various mineral salts (like potassium, calcium, magnesium and zinc) and Vitamins (A, B, C, E, K, folic acid). Notably, Vitamin B, which helps with skin firmness and controlling insomnia. Plus, it calms the nervous system, which helps under stress.
Sprouts–have an alkalizing effect on the body. Cancer cells, bacteria and viruses have a hard time living in an alkaline environment.
Red Cabbage–has wonderful internal cleansing properties, and when you’re clean as a whistle on the inside, you’ll also be clear on the outside!
Enjoy! Knowing that your cells are being wrapped in amazing anti-oxidants, lying down their electron lives to save and protect your face!
November 11, 2012 
Adjusting to life as an expat requires flexibility, and what is better for maintaining or improving flexibility than yoga? That is why I am happy to announce that over the next 5 weeks I will be leading a do-it-ourselves yoga class on Wednesday mornings from 9 – 10 am at the art room at the ais Bilingual School. While this may not be a food based event, I ask for your indulgence in offering it through Expat Kochen. With all the amazing food here in Switzerland, I know I need my yoga!
Melissa West offers a free yoga podcast each week via her website or youtube. We will use Melissa as our long distance teacher and do her hour of yoga together.
If you have practiced yoga before and are interested in getting out and doing some yoga, please join us. The ais Bilingual School (a division of academia Sprach und Lernzentrum) will collect 20 Chf as a donation for their charity, Stiftung Theodora. That 20 Chf covers all classes, so you are welcome to come to 1 session or 5. Just let me know which sessions you will attend.
Additionally I will have a guest teacher on November 21 November 28; (his travel schedule changed!) my nephew, Tyler McCoy. He is an incredible yoga instructor who has taught yoga all over the world, and is currently working at Black Swan Yoga in Austin, Texas, U.S.A. I am thrilled to have him teach us.
So, how does this work? First email me that you want to come at expatkochen@gmail.com. Then show up at the ais Bilingual School art room with 20 Chf for Stiftung Theodora, and bring your own yoga mat. If you have a strap (even a bath robe strap or long piece of fabric works) bring that as well. Let’s do some yoga together. After we can take ourselves out for a cup of tea (and maybe a treat? ) to chat and congratulate ourselves for doing an hour of yoga!
Thanks to ais Bilingual School for donating the space for us. Note that the room is small, so please respond to me soon via email so I can let you know if we have room. If we end up getting a good turnout for this, I will consider finding a larger space for us!
Hope to see you on a Wednesday morning soon!
November 8, 2012 
It was during my last business trip for my old corporate job that I discovered Slow Food. This was in Torino back in spring 2007. The weather was fine and I was hungry (as usual.) The smell of pizza tomato sauce dragged me to the market place where I ate the best pizza ever! It had a crusty crust with a tangy sauce and gooey mozzarella cheese. This pizza was especially made with fresh organic ingredients by the hand of an artisan baker… and prepared ever so slowly. Too slow for our bosses!! Anyway, it was so tastily delicious we went back for dinner. And lunch. And dinner again. We couldn’t get enough. I’m still dreaming about this pizza.
The Slow Food Movement
The concept combines ethics with taste. They call it organic-gastronomy. Understand… it’s not your basic organic foods you buy at the store, but food prepared with love and attention that will excite a food connoisseur’s taste buds and eyeballs! Think organic, bio-diverse, local/regional, cultural, beautiful and yummy delicious. This food has meaning. It all got started when they wanted to put a McDonalds near the Spanish Steps in Rome. Read more here.
Introducing the Slow Food Market Event
9. – 11. November 2012 | Messe Zürich
The Slow Food Market in Zurich is modeled after the “Salone del Gusto” in Torino, Italy. The idea is to meet, discover, taste various food products created with the “slow movement” mentality in mind. This weekend some of Switzerland’s best local and regional products will be presented so that you will have the chance to make personal contact with the producers themselves – finally giving a name and a face to people who are growing/producing your food!
Besides tasting, eating and shopping, the market offers presentations and lectures around food combinations, how to train your own sense of taste and other Slow Food topics presented by the profi’s themselves. For example: matching Swiss Cheeses to wine from the Piemont region… mmmnn! Remember our Piemont Wine tasting event?
It’s an experience of the senses!
More information:
The Slow Food Market Zurich | 9-11 November 2012
Check out their website for details at http://www.slowfoodmarket.ch/
The Slow Food Movement | Wikipedia
http://en.wikipedia.org/wiki/Slow_Food
The Book | In Praise of Slow
If you want to enhance your relationship with time and understand why we are on this productivity kick… check out this book. The author had his own wake up call when he started reading one-minute bedtime stories to his two-year-old son in order to save time! In Praise of Slow: How a Worldwide Movement is Challenging the Cult of Speed
I hope to make it to the event this weekend. Sorry for posting so late about it… I just realized that it’s on NOW.
Enjoy!
Vanessa Gatelein
Certified Health Coach
Food Changes Everything
October 16, 2012 
Skin Food??
I had to put question marks after that because for me those words don’t seem to go together so well. But why is that I wonder? Don’t we eat to nourish our bodies, and isn’t skin the largest organ of our bodies?
Plenty to consider and learn about, and that is just what we will be doing on a Saturday afternoon in November. We are happy to have Krista Kiley leading us in a discussion and workshop on skin and food. Now some words from Krista.
Your diet = your skin type.
Yes, we all know that “we are what we eat”, but perhaps we’re unaware of just what a difference our food choices make on this cutaneous part of our being. Let this Skin Food tutorial enlighten your prospects for daily nutrition choices that don’t add up to more time in the kitchen, or more expense for your budget. And while it takes about 6 months for your body to completely rebuild its liver, your skin is renewing itself every month….that’s a lot of opportunity for positive change to take place!”
Krista Kiley
I am intrigued. If you are as well, then please join us for this enlightening, enriching afternoon with Krista!
| Where: |
Schweissbergweg 19A
4102 Binningen |
| When: |
Saturday, 10th of November, 2012, 14:00 – 16:00 |
| Cost: |
20 CHF in advance, 25 at the door |
| RSVP: |
By November 6th please, expatkochen@gmail.com. Limit 12 people. We’ll send payment info and directions via email. |
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