Whole grain bread with sesame, flax and sunflower seeds

Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Do you also have these childhood memories, where your mum took you with her in that traditional bakery, in your neighborhood on Sunday morning, to buy freshly baked bread? And till you reached home, you had picked half the bread loaf? Well, you can relive those moments, by baking bread at home. It is super easy and your home will smell deliciously all day.

Did you, also, know that by using whole grain flour (or whole grain pasta, brown rice, etc.), you can improve your eating habits dramatically? Let me explain you why; non-wholegrain food (white flour, white pasta, white rice, etc.) when eaten sky rocket the circulation of glucose (sugar) in the blood, giving you a feeling of fulfillment for 1-2 hours, and energy depleting you afterwards. The feeling of exhaustion comes from the explosion in the production of insulin, that follows the one of glucose, in order to bring down the latter’s levels in the blood. Apart from the fatigue feeling, the insulin bursts can be inflammatory in long-term basis (which means, that they can create internal wounds). Whole grain food, however, increase gradually the glucose levels in blood, which keeps the insulin levels low, and release their energy slowly (keeping you content for longer than 2 hours). So now you know why whole grain food, is far more beneficial than the non-whole grain ones.

For this and many more useful tips on how to create healthier eating habits, take part in our free 14-day e-course, especially for our email subscribers. You can sign-up here (starting this Friday)!

Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Ingredients (for 1 loaf):

  • 1 kilo of whole grain flour (if not, go for white flour)
  • 1 tablespoon of yeast
  • 1 tea spoon of sugar
  • 2 tea spoons of salt
  • lukewarm water
  • 1/2 of a cup of flax, sesame and sunflower seeds
  • 4 tablespoons of extra-virgin olive oil

Procedure:

  1. In a large bowl, add all the flour. Add the salt, the seeds and the thyme (and any other spice you wish) and mix them well.
  2. On top of the "mountain" of flour, make a small hole and add the yeast, sugar and 1-2 tablespoons of lukewarm water (caution, if the water is too war, can kill the yeast.In that case the dough won't grow). Stir gently the yeast and the sugar and wait for the yeast to activate (when it starts creating bubbles in 2-3 minutes, it is ready).
  3. With your (clean) hand stir the yeast mixture to distribute it as evenly as possible inside the flour.
  4. Add the oil and the water (slowly) and begin to knead the dough. Don't add all the water at once, as the dough might get very watery, requiring more floor to be restored, which will destroy the analogies. When your dough become a ball and its walls don't stick on your hands, it is ready for the next step.
  5. Cover the bowl with a clean towel and place it next to a heater or choose the air option in the oven (at 40C-50C degrees) for 20 minutes. Wait until the dough gets double in size.
  6. Take the baking pan, and apply some oil in its walls. While you take the dough gently out of the bowl, knead it a little bit in the air by taking the ball ends and sticking them on its bottom. Afterwards place it in the baking pan. Cover the bread with the towel again, and let it "sit" for another 20 minutes in the condition you had it before (it will grow again).
  7. When ready, sprinkle its surface with a little water (do not push the dough, it will shrink), flour and extra seeds. Preheat the oven to 180C degrees in the up and down option and when heats up, put the bread inside. The baking rack should be below the oven's middle level. Bake for 40 minutes.
  8. When ready (do the trick with the toothpick: dip a toothpick/knife in the bread, and if dough doesn't stick on it the bread is baked) take it out and cover it with the towel until it cools down. Doesn't you home smell deliciously? Try not to eat half the loaf with fresh butter, it happens to me every time! :D Enjoy!
Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Credits | Texts & Photos: Despina Kortesidou

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Molletes: bruschettas alla Mexico with melted cheese, avocado, tomato and lots of coriander

Molletes: bruschettas alla Mexico with melted cheese, avocado, tomato and lots of coriander

Have you noticed that cultures with similar food habits and ingredients, and climate, tend to have similar dishes. It was huge revelation for me was, when I discovered the Mexican equivalent of bruschettas. They are called molletes, they contain melted cheese, mashed beans, tomato, avocado, coriander and ... ENOUGH! Read the recipe on your own, cause I am already drooling on my keyboard.

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Fried bulgur with egg, asparangus, peas and scallions

Fried bulgur with egg, asparangus, peas and scallions

If you checked my latest lesson on Skillshare, you will know by now that it is ideal to combine proteins with carbohydrates in your meals, as proteins slow down the absorption of the carbohydrate, giving you the feeling of satietion for longer. Which means that you make better use of the energy of each meal and you don't crave food every 2 hours like a maniac. Ah, magical basic principles of metabolism. :D

On the recipe level, one of the easiest protein/carbs combos and one of the most favorite ones is the fried rice (carbohydrate source) with egg (protein source). However, on my case and dietery preferences bulgur comes before rice on taste and. So I though, hey girl why not exchanging rice with bulgur? And fry it with egg and seasonal green veggies? And since I have no second voices in my head apart from 'me', nobody denied this plan. ;)

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Try this: Yogurt with marzipan, poppy seeds & walnuts

Try this: Yogurt with marzipan, poppy seeds & walnuts | in Whirl of Inspiration

I have news for you, brilliant news! I may disappeared for a while from the face of the internet, but I returned with (delicious) discoveries. Take, therefore, a chair, sit down and listen to me very very carefully. I have for you a perfect-to-the-moon-and-back recipe. Well, it's not exactly a recipe, but a more how-to mix-3-ingredients kind of fancy description. When you purchase the ingredients and you try it, come back to discuss your experience. [...] Isn't the whole world's love in a bowl? Christmas in edible form?  It is, right? I know I know, with what do you think that I survive the past weeks?

Try this Yogurt with marzipan, poppy seeds & walnuts | In Whirl of Inspiration

Ingredients (for 2 servings):

:: 500 gr. greek yogurt

:: 1 tbsp marzipan paste

:: 1 tbsp of poppy seeds

:: walnuts
 

 

Procedure:

Add about 2 tablespoons of yogurt and the marzipan paste in a small saucepan. On low heat (don't the yogurt overheat or boil) dissolve the paste really well. Then add the rest of the yogurt and the poppy seeds. Last but not least, sprinkle with walnuts.

It can be eaten warm or cold, with oatmeal or not. Whatever you want. 

Bon appetite!

If you still have a sweet tooth, check this easy-peasy baked brie with strawberries and walnuts.

Credits | Author & Photography: Debbie Kortes

3 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

The Visualized-in-Omelette Brain Slice

4 omelettes visualizing the brain's lobes

Last month, I don't know if I mentioned it but, I was in a secret mission to the Hummingbird islands, trying to solve mystery around the identify of the Cheerful Dragon Gunslinger, as the locals call him. Such a long story. So in this mission, I came to be in the uncomfortable situation to impress the touchy-feline-owner of an infamous bar with something that hadn't ever tasted in his 6 previous lives. If he would licked his whiskers, he would meow me an ultra confidentia(h)azardous clue, crucial for my investigations. And as I was brainstorming, BAAM, the idea popped into my mind. The bar was called "food for thought". I thought, why not cook the "food for thought " itself? But, literally?

To understand this dish I will set up a little neurological background for you. Don't give up now, you will like the result. So, initially, the brain has four lobes and many other structures. Each of the 4 lobes controls some very basic awareness functions. All 4 are located just below the skull, all around our brain area. These lobes are:

  • the frontal lobe (the area just behind your forehead )
  • the parietal lobe (the area at the top of the head )
  • the occipital lobe (the area above the your neck )
  • and the temporal lobe (the area above your ears )

Then I chose a very basic function, adjusted by each lobe. I made a little omelet representing the shape of each lobe, which was made by ingredients that improve that function that I chose from each lobe. So each lobe- omelet is made y ingredients that improve this lobes performance if eaten, right ?

The frontal lobe is responsible for concentration and memory. So I tried to cook something that will enhance these functions. "Food for thought" for real. :) One of parietal lobe's main functions is the pain's perception regulation. So I chose ingredients that would diminish the sensation of pain. In the occipital lobe there is the primary visual center, the area that processes all visual information from our eyes. So, for this I worked with food that improves vision. And finally, the temporal lobe contains the primary auditory center, same optical center, only this process all the information coming out of our ears . As you can imagine I chose ingredients that enhance hearing.

4 omelettes visualizing the brain's lobes, the ingredients

The materials for the 4 small omelets that will come together to show a culinary or visualized side section of brain are:

  • for the frontal lobe - better concentration & memory : olive oil, garlic, chilli and egg white (to unite all materials )
  • for the parietal lobe - less pain : cabbage, almonds and egg yolk
  • for the occipital lobe - better vision : sweet potato, carrot, nuts and egg yolk
  • and for the temporal lobe - better hearing : salmon, peas, red pepper, grated cheese, tomato sauce and egg white

( I know that many of the upper ingredients have multiple action, eg the salmon is great for vision too. However, I decided to use only once each ingredient to keep things clear. )

(1): frontal lobe, (2): parietal lobe, (3): occipital lobe and (4): temporal lobes

(1): frontal lobe, (2): parietal lobe, (3): occipital lobe and (4): temporal lobes

Above you see the four lobes omelets, ready and cut to resemble lobes' sections from the side. Can you guess which part is which?? Let me help you.
The pure white garlicy and chilly ( 1 ) goes to the frontal lobe for better concentration and memory. The bright green of the (2 ) reduces the sensation of pain, so the parietal. The riot of orange in ( 3 ) gives you eagle eyes, so occipital and finally the fiery red (4 ) of the temporal promises better hearing .

4 omelettes visualizing the brain's lobes, the food for though omelet

The pieces came together and if you followed the flow of my thoughts, I bet that you can definitely see a mouthwatering "food for thought" dish and a colorful brain's slice.


This was my attempt to visualize that phrase and was so fun trying too. Only the fact that I combined two of my great loves, neurobiology and cooking, gives me great satisfaction. :)

4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Bacon, Eggs & Toast Cups

Bacon, Eggs and Toast Cups (2).jpg

The classic brunch with eggs and bacon (or for lunch if you can’t bear fried food so early in the morning) can acquire a fresh and tastiest twist. They are perfect for friend gathering too, keep that in mind. Bacon, egg, melted cheese, crispy bread all in one mouthful, what else can you ask for the perfect bite?

Το κλασσικό πρωινό με αυγά και μπέικον (ή μεσημεριανό αν σας πέφτουν βαριά τα τηγανητά πρωινιάτικα) μπορεί να αποκτήσει μια φρέσκια και νοστιμότερη τροπή.  Μπέικον, αυγό, λιωμένο τυρί, τραγανιστό ψωμί όλα σε ένα, τι άλλο να ζητήσεις από την τέλεια μπουκιά πια; Επίσης, τέλεια ιδέα για μαζώξεις φίλων σπίτι.

Bacon, Eggs and Toast Cups (4).jpg

Ingredients: (makes 4 servings)

:: 4 slices white or whole-wheat sandwich bread
:: 1 tablespoons unsalted butter, melted
:: 4 slices bacon
:: 4 eggs
:: grated cheese that melts
:: green tabasco
:: salt and ground pepper

 

Procedure:

1) Preheat oven to 250 degrees. Cover 4 muffin cups with parchment cooking paper and butter it lightly.  Remove each toast’s crust with a knife, press them slightly to be a little flat and cut them in half. Then press the 2 halves into each muffin cup, make sure that they overlap slightly. Use some extra bread to patch any gaps. Brush bread with the remaining butter.

2) In a skillet, cook bacon over medium fire for 5’, until it’s almost crispy, . Remember that it will continue to cook in the oven.  Lay 1 bacon slice in each bread cup  -it’s ok for the edges to be hanging outside of the bread cup-  and crack an egg over each cup. Season with salt, pepper and grated cheese.  Add 1-2 drops of green tabasco on each bread toast as long as you like them chilly hot.

3) Bake until egg whites are just set, 20’-25’minutes.  Serve immediately, while they are hot and delicious.

Bacon, Eggs and Toast Cups (1).jpg
4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!