The love is real, the love for Noe Valley and our new apartment. Today, to be exact, we have spent 6 weeks in San Francisco. I'm amazed with how fast time has gone by. 

The first few weeks we dedicated to finding ourselves a new home. We viewed at least 10 apartments until we found our favorite. Located just off 24th street in Noe Valley. It's smaller than our flat in Dublin, but more than enough room for us both and with lots of sunshine. 

It's the first time that we decorate our home from the ground up. Best investment so far has to be this mattress from Casper. Catching up on some deep baby sleep lately. 

I love how changing jobs, apartments or country (or all at the same time) gives you a fresh look at your life and the routines you have established. It's the perfect opportunity to change it up a little (or a lot), eating more wholesome lunches, getting up earlier, be more tidy at home, or trying a new exercise routine.

One such change I've been looking to make is to stay productive without coffee. Yes fellow Swedes reading this, you heard me right. My mum loves it, my grandmother loves it even more. My dad calls it fox poison, but drinks it anyway. The Local explains it quite well here. The thing is, I'm not particularly fond of the highs and lows that comes with it. Or the headache that creeps up on you a day without it. 

For this reason, I've been trying to change out my daily cuppa for a matcha latte. Matcha is packed with antioxidants, detoxifies your body, rich in fiber, chlorophyll and vitamins, and provides steady long lasting energy. 

The secret to a lump free and frothy matcha latte is to mix the tea with a little water or honey until it creates a thick green paste. Once you have your paste, slowly add your warm milk and stir it up. I find that this creates the perfect creaminess and smooth matcha beverage. 

The Perfect Matcha Latte
For one person

1 tsp organic matcha tea (I use this brand)
1 tsp honey (or maple syrup for a vegan option)
1 cup (240 ml) plant milk (I use unsweetened almond milk)

Add the matcha tea powder and honey to your favorite tea or coffee cup. Mix together until a smooth paste forms. Depending on the thickness of your honey you may need to add a few drops of milk.

Warm up one cup of plant milk in a saucepan over medium heat. Here you can also use an electric or hand whisk to create some extra frothiness. 

Once the milk is warm enough to release some steam. Remove from the heat and pour one third of the milk into your cup. Stir until the paste dissolves. Add the rest of the milk and any extra froth. 

Devour slowly while snacking on some dark chocolate, dried coconut chips or pumpkin seeds. Enjoy!

Last year I shared some of my favourite breakfast ideas, you can find them here. I also promised to write a follow-up post with more ideas but then I got sort of hung-up on this green smoothie which is my total favourite morning boost,

Finally, I have collected some more breakfast ideas that are both a delicious and healthy start to the day.  

Mango orange lemon smoothie with ginger
Serves 1-2

1 mango
2 oranges
1 lemon, juiced
1 tbsp chopped fresh ginger
a pinch of cayenne

Mix all ingredients in a blender with some ice and enjoy! 

Raspberry chia pudding
Serves 2

1/4 cup chia seeds
1 cup (240 ml) unsweetened almond milk
1 tsp cinnamon
1/2 tsp vanilla essence
1/2 cup (50 g) fresh or defrosted raspberries
a handful of pumpkin seeds

Add chia seeds, cinnamon, vanilla and almond milk to a glass jar or small bowl. Give it a good stir and leave to stand for at least 10 minutes in room temperature or let set in the fridge overnight. If using a glass jar, cover the jar with its lid and shake vigorously for a few seconds until the contents are well mixed. The benefit with using the jar is that you can easily remove it from the fridge and shake it a few times so that the ingredients blend well together. This prevents the chia seeds from clumping upon expansion.

The pudding is best enjoyed after an hour of soaking or when left in the fridge overnight. This way, the chia seeds have time to absorb all the liquid. At serving, top with raspberries and pumpkin seeds and enjoy!

Black coffee and fresh fruit another hot morning in Madrid last summer. Le Pain Quotidien never dissappoints. 

Granola and homemade almond milk in bed.

Layered greek yoghurt and sliced strawberries topped granola and coconut.

Warm porridge on a cold morning topped with sliced nectarine and rice milk.

Black organic coffee with a tablespoon of coconut cream. Yum!

The first few days of my yoga teacher training I struggled to rise at 6.15am. It is two hours before I normally wake up and in addition I had to try and eat something before our two hour long morning yoga session finished around 11 am.

Then one morning I looked at the leftover rice and almond milk in the fridge and got the idea to make the simplest rice pudding possible. I stirred some precooked rice and unsweetened almond milk together in a pan with a bit of cinnamon. It was perfect. Simple to make, easy to digest and a little bit warming. Some of the SF mornings happened to be quite chilly. 

Since we are back in Dublin, I have been making a saffron version with my homemade almond milk. 

It goes something like this

Saffron rice pudding
Serves 1

1/2 cup cooked rice
3/4-1 cup almond milk, unsweetened
5-8 saffron threads
1 tbsp boiling water
pinch of cinnamon
pinch of salt (optional)
raw almonds, chopped

Put your saffron threads in a bowl. Add the hot water and start to crush the saffron with the back of the spoon to release the flavour and the beautiful sunny colour. After one minute, place aside. 

Add the rice and almond milk to the pan. Stir it gently over medium heat until it has a creamy consistency. Add the saffron and cinnamon and mix carefully. Serve in a bowl and decorate with a few chopped almonds. 

Sunshine in a bowl!