We are going to proceed working with Inexperienced Kitchen Tales, however Luise will after all even be focusing rather a lot on her research.
We’ve got obtained loads of enjoyable GKS issues deliberate. We’re engaged on a brand new set of tattoos, I am persevering with engaged on Inexperienced Kitchen Studios – our manufacturing firm. And we’re additionally engaged on a brand new ebook deliberate for subsequent Spring! We aren’t revealing the title but, however we’re very enthusiastic about it.
Final yr we launched our vegan complement line along with Puori and we’re persevering with working with them, creating the merchandise and searching into extending the vary. The protein powder has been out of inventory for some time however is again in warehouses now. To have a good time we now have a 20% low cost code that’s out there all by way of Might. You’ll be able to order by way of this hyperlink and use GKS_MAY21 to obtain the low cost. Might favourite product is the B12 Berry Booster so if you have not tried it but, now is an efficient alternative.
Shifting on to the actual matter of the day. The cake! It is an actual deal with. The recipe relies on a polenta cake in our Inexperienced Kitchen Travels ebook however we now have 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’s the good mashup of an Italian cheesecake and a gentle crumb cake with a taste and texture trace of polenta and poppy seeds. Magically it is extremely moist however not heavy. Additionally it is naturally gluten free and solely sweetened with honey for great floral tones. We’re utilizing ricotta cheese which makes the cake style even higher after day within the fridge.
It has been a very long time since we recorded a YouTube video however to have a good time this cake and our transferring plans, we lastly did a brand new little movie for you. Hopefully it should make the method simpler to know.