We will continue working with Green Kitchen Stories, but Luise will of course also be focusing a lot on her studies.
We have got plenty of fun GKS things planned. We are working on a new set of tattoos, I’m continuing working on Green Kitchen Studios – our production company. And we are also working on a new book planned for next Spring! We are not revealing the name yet, but we are very excited about it.
Last year we launched our vegan supplement line together 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 receive the discount. May favorite product is the B12 Berry Booster so if you haven’t tried it yet, now is a good opportunity.
Moving on to the real topic of the day. The cake! It’s a real treat. The recipe is based on a polenta cake in our Green Kitchen Travels book but we have tweaked it a bit to make it even more moist and turned it into an upside-down cake with beautiful lemon slices and lemon honey syrup. It is the perfect mashup of an Italian cheesecake and a soft crumb cake with a flavor and texture hint of polenta and poppy seeds. Magically it is very moist but not heavy. It is also naturally gluten free and only sweetened with honey for wonderful floral tones. We are using ricotta cheese which makes the cake taste even better after day in the fridge.
It’s been a long time since we recorded a YouTube video but to celebrate this cake and our moving plans, we finally did a new little film for you. Hopefully it will make the process easier to understand.
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