We’ll proceed working with Inexperienced Kitchen Tales, however Luise will in fact even be focusing quite a bit on her research.
We have now 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’re not revealing the identify 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, growing 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 rejoice we’ve a 20% low cost code that’s obtainable all by means of Could. You may order by means of this hyperlink and use GKS_MAY21 to obtain the low cost. Could favourite product is the B12 Berry Booster so if you have not tried it but, now is an effective alternative.
Shifting on to the true subject of the day. The cake! It is an actual deal with. The recipe is predicated on a polenta cake in our Inexperienced 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 lovely lemon slices and lemon honey syrup. It’s the excellent mashup of an Italian cheesecake and a delicate crumb cake with a taste and texture trace of polenta and poppy seeds. Magically it is extremely moist however not heavy. It’s also 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 rejoice this cake and our shifting plans, we lastly did a brand new little movie for you. Hopefully it is going to make the method simpler to know.