Merry Christmas

Merry Christmas, Happy Holidays -whatever you are celebrating – and even if you don’t – for whatever reason. This time of the year everything slows down, you spend time with friends and loved ones. But you are also facing the inevitable, which is another year nearing its end.

This is a time to reflect and regroup. To look back and learn, and to plan and look forward to what comes next. There is a Japanese word I like (now, I do not speak Japanese – I saw it on Pinterest – and loved the description) – the word is “ukiyo”. The description is “living in the moment – detached from the bothers of life”.

What I took from that word is, that life is never 100% perfect. We are constantly developing, life and the surroundings are in constant change. For me it means the art of enjoying a moment. To chose a positive emotion over the natural sentimentality of the past and fear of the future. It is the art of giving yourself, and your mind a break. And it means the art of creating your own, beautiful reality. Life is what you make of it. And it starts with your thoughts.

I had a lovely Christmas Morning.

How did you spend your Christmas or your Holiday time?

xo BB

Delicious Kale Salad for Summer

Happy Friday!

Finally I am back to my blog after a few weeks, I have missed all of you here. Life has been good but I had to take some time for some other projects I have been working on and I did travel a fair share as well in the last few weeks.

It is already August and it is hot in LA, which I actually love and I thought today I am sharing my delicious Kale Salad with you I made yesterday for lunch. It is healthy, yummy and super easy to do.

Here is what you need (for 2 people):

1 package fresh Kale Salad (Trader Joe’s – Organic)

2 Eggs

1 cup of Quinoa

1 Pear

Olive Oil

Balsamic Vinegar

Salt, Pepper

1/2 teaspoon Raw Brown Sugar

Wash the Kale Salad and the Pear and chop them into small pieces. (I always wash the salad – even if the package says pre-washed and ready to eat)

Put the eggs into cool water and bring them to a boil for 2 – 3 Minutes to get them to be perfectly Medium – Boiled. When finished, rinse them under cold water and peel them.

Add 1 cup of Quinoa and 2 cups of water into a saucepan without cover and bring it to a simmer until the water is absorbed.

Add the chopped Kale, Pear and Quinoa into a salad bowl. Drizzle Olive Oil and Balsamic Vinegar over it, add Salt, Pepper and Brown Sugar and mix everything through.

Serve the Salad and cut the eggs in halves and put them on top of the salad.

Voila – Lunch at BB’s is served. Enjoy!

What have you been up to? Let me know and I would love to hear about your favorite summer – lunch recipes!

Thanks for stopping by!

xo BB

Lavender-Honey Ice Cream

This post contains affiliate links – Disclosure here

Dress: BCBG(old) – similar styles here, here and here

Let’s brighten up this gloomy week with some delicious ice cream. My Favorite flavor right now is Honey-Lavender. The best one I found at Jeni’s in Calabasas, it is sooo good. I always loved ice cream and sometimes I skip lunch or dinner and have just ice cream instead… the BEST!

I found a recipe for my favorite flavor this summer. Independence Day is coming up soon and this would make the perfect desert for family and friends.

Here is what you need (makes 6 – 8 scoops)

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups whole or 2% milk
  • 1/2 cup honey
  • 2 tablespoons dried culinary lavender

Add the heavy cream, milk, honey and lavender to a medium saucepan set over medium heat. Bring the mixture to steaming. Stir occasionally.

Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Allow it to rest at room temperature for 15 minutes. Using a ​fine-mesh sieve, strain the lavender cream and discard the solids. Chill the mixture for 1 hour and then freeze it in an ice-cream maker according to the manufacturer’s instructions.

Voila – that’s it. So easy and sooo good! Let me know how it turned out!

xo BB