6AM MORNING ROUTINE (2024) | healthy habits & productive start of the day

6AM MORNING ROUTINE (2024) | healthy habits & productive start of the day Get 15% off your first Brooklinen order! Just click here https://bit.ly/eugeniaxdiaz. This video is kindly sponsored by Brooklinen 🌱

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I embarked on the journey to turn our abandoned land into a green haven, building my own home, living off grid and becoming self-sufficient in terms of food and energy. The goal for these first years was to create a place more in balance with planet earth, to grow my own food and life a more self sufficient life 💛🌱🌸
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►Rose Petal Jam:

3 cups filtered water
4 cups fresh rose petals
2 cups organic cane sugar
6TBSP fresh lemon juice
2 tsp pectin

1. Combine water and rose petals in saucepan and bring to boil. Let simmer for 10 minutes.
2. Add 2 cups of sugar and stir to dissolve.
3. Add the fresh lemon juice and simmer for 10 minutes on low heat.
4. Combine the remaining cup of sugar with the pectin and start adding the mixture into the jam.
5. Simmer for another 20 minutes.
6. Place the jam into sterilized bottles and keep in the fridge for 2 months or can them.

►Rose Petal Syrup:

2 cups fresh rose petals
1 cup sugar
1 cup filtered water
1tsp lemon juice

1. Combine sugar and water in saucepan and bring to boil. Let simmer for 20-30 minutes.
2. Add Rose petals and lemon juice, simmer for 20 minutes.
3. Drain the syrup and pour the syrup into sterilized bottles. Keep in the fridge for 2 months.

►Zucchini Fritters:

2 small zucchini
2 eggs
1 cup buckwheat flour
1/2 tsp baking powder
1-2 tsp salt
1-2 tsp smoked paprika
1 small onion
1/4 cup nutritional yeast

1. Shred the zucchini and drain them with a cheese cloth to remove water
2. Mix all the dry ingredients.
3. Stir the eggs in a separate bowl and then mix it in with the dry ingredients.
4. Add the shredded zucchini to the batter and mix well.
5. On a medium heat pan with olive oil, start adding 1/4 cup of the batter and cook on both sides.
6. Enjoy!

►Glute-free, dairy-free Protein Bread:

1 cup almond butter
1/2 cup almond flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1 TBSP apple cider vinegar
Poppy seeds, onion powder, garlic poder and/or sesame seeds (to top the bread)

1. Preheat oven to 180C / 350F.
2. Whisk together the dry ingredients.
3. Separately whisk together the eggs and almond butter until smooth. Then add 1 TBSP of vinegar and 1 TBSP of water to the mixture. Finish by adding the dry ingredients to the wet.
4. Pour the mixture into a loaf pan and top with seeds.
5. Bake for 20-30 minutes, remove loaf from the pan and allow to cool down in a rack.

►Gluten-free, dairy-free Cake recipe in my cookbook: https://www.eugenia-diaz.com/shop/p/farm-to-table-cookbook

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