We will proceed working with Green Kitchen Stories, however Luise will after all even be focusing rather a lot on her research.
We have gotten loads of enjoyable GKS issues deliberate. We are engaged on a brand new set of tattoos, I’m persevering with engaged on Green Kitchen Studios – our manufacturing firm. And we’re additionally engaged on a brand new ebook deliberate for subsequent Spring! We are usually not revealing the title but, however we’re very enthusiastic about it.
Last yr we launched our vegan complement line along with Puori and we are continuing working with them, developing the products and looking into extending the range. The protein powder has been out of stock for a while but is back in warehouses now. To celebrate we have a 20% discount code that is available all through May. You can order through this link and use GKS_MAY21 to obtain the low cost. May favourite product is the B12 Berry Booster so if you have not tried it but, now is an effective alternative.
Moving on to the actual subject of the day. The cake! It’s an actual deal with. The recipe relies on a polenta cake in our Green Kitchen Travels ebook however we’ve tweaked it a bit to make it much more moist and turned it into an upside-down cake with stunning lemon slices and lemon honey syrup. It is the right mashup of an Italian cheesecake and a tender crumb cake with a taste and texture trace of polenta and poppy seeds. Magically it is extremely moist however not heavy. It can be naturally gluten free and solely sweetened with honey for fantastic floral tones. We are utilizing ricotta cheese which makes the cake style even higher after day within the fridge.
It’s been a very long time since we recorded a YouTube video however to have fun this cake and our transferring plans, we lastly did a brand new little movie for you. Hopefully it would make the method simpler to know.