BACK TO BANANA LAND

Photos / Styling / Food : Anna Wegelin 

What can I say? Them bananas make me go bananas! 

So every night before I go to bed I have a little banana snacky. That’s right, a cold, chocolate covered banana goodie topped with whatever I can find in my fridge. Usually I simply stick with coconut flakes, but not this time. For you guys I went fancy. Check out following toppings.

Goji Berry. Gojis have been used for thousands of years in Tibet and China, both as a culinary ingredient and medicinally. On top they’re very yummy, that should be reason enough, righty?
Poppy Seeds! I love everything made with poppy seeds, especially cakes. 
Dried Mangos. Always a good idea. Almonds candied with Maple Syrup. That with the chocolate is a taste for the gods. Last but not least Smoked Sea Salt Flakes (Maldon) with dried Lavender Flower. Now I feel like stop writing. Snacky time. Oh but before I forget, I've been using 85 % dark chocolate for my icing and I leave my bananas for 15 minutes in my freezer before serving. Enjoy. 





Photos / Styling / Food : Anna Wegelin 

SMILESTORM. STOP THE HATING. WITH KINDNESS.


Photographer : Anna Rose
#Smilestorm. Stop hating. With kindness. 

A delighted campaign boosted by Glamour Magazine, Germany. And yes I can, you can, in fact we all should stop bitching and hating around. I believe in karma, love, good energy and peace and what goes around, comes around. So put your cutie, honey boo boo smile upon your face and spread some love. It's really not that hard. 
For more information check out Glamour's latest issue or enjoy #smilestorm on instagram.

YOU CAN'T TOUCH MY CABBAGE

Photos: Anna Wegelin, Helping Hand: Karina Y.

Me, myself and my cabbage. Yes you can look, but you can't touch. Seriously guys, we gotta say goodbye to some winter vegetables. So this here is the last call for savoy cabbage, cause this veggie only runs from november to april. You better get them roulades ready to be rolled. I might celebrate the end of the season with a vegan & homemade coleslaw salad made with white cabbage.Yum!
By the way, I served my leafy green cabbage with a portion of Ethel Vaughn. Trust me, this deliciousness goes with everything and it runs all year long. Fashion, looking good, eating fine.





Photos: Anna Wegelin, Helping Hand: Karina Y.

BANANA CAKE IS FOR LOVERS


Photo / Food: Anna Wegelin 

This cake here isn’t your average banana breadish loaf, nahh. What you see is a gluten free, vegan, end level cake. Oh yeah I can work them bananas like no other, I got that magical banana land power. But no worries folks, I will share that power with you. All you need to do is this, get like fifteen bananas for the ‘filling’. The more the better. I used a gluten free dough mix for my pastry and I added following ingredients- Soft dates, walnuts, almond milk, vegan butter and brandy, yes yes ya like like liquor, like like like liquor.

Mix all that in a bowl, roll out the dough to a thickness of about 5 mm and cover the baking tray with it. I ended up having a firm dough, so don’t use too much butter or almond milk. Think of a pizzaish dough, that’s what we want. Trust me, them soft baked bananas will work heavenly good with a crunchy chocolate covered dough.
Anyhow, what I did next is that I melted down the dark chocolate in a hot water bath (200 gram). 
Then simply pour it over the dough, spread them bananas, and sprinkle maple syrup on them. Leave your cake for about 45 minutes in the oven (180 degrees). Now feel free to go bananas with your sweetest taboo. Bon Appétit you guys. 

Raw ingredient guess-  400 gram of flour, 125 butter (take vegan or normal butter-your choice), 200 gram dates, 100 gram walnuts, 150 ml almond milk, 15 bananas, 200 gram chocolate, maple syrup, ohh and take as much liquor as you want. 


Photo / Food: Anna Wegelin

I GO BANANAS FOR SPRINGTIME


Photos: Anna Wegelin   Helping Hand: 
Karina Y.

Who wants to go bananas with me, huh? It's springtime y'all, everything is blooming and so is my desire for some craziness. I wanna have a good time, hanging out with my boys and my girls, going nuts on the weekends.
And I will do all that dressed in my new spring coat. Lucky me! I found the most beautiful jacket of all times. I bought it at Kleidermarkt here in Hamburg. It's made out of silk, it's quilted, quite girlish, but still pretty bad ass. 
Looking good, feeling fine, cloud 9 let's do this. Springtime, it's on! More Banana Stories up to come.

Silk Jacket- Kleidermarkt, Silk Blouse-Vintage, Skirt- & Other Stories, Bag- Nasty Gal  



Photos: Anna Wegelin   Helping Hand: Karina Y. 

PA PA POWER / ENERGY ANYONE?


photos / GIFS: Anna Wegelin


A raw, vegan, gluten-dairy-wheat-sugar free, 100 % organic energy bar anyone? Yes yes y'all I did some cray cray energy bar shopping the other day. High in energy and deliciously yummy. What more can you ask for? But you know whats even nicer than those fancy bars? A homemade nutritional power punch bar! They are so easy peasy healtheezy to make. The energy bar I created includes roasted peanuts, dark chocolate, agave syrup, pumpkin seeds and the RECIPE goes like this.

Peel your peanuts and roast them with a good amount of agave syrup for 25 minutes in the oven (200 degrees). Make sure they stick to each other. They will need time to cool down before you do the chocolate coating. Melt your dark chocolate in a water bath and pour it over the peanuts, I did the extra topping on the warm chocolate side with pumpkin seeds, but feel free to exchange the pumpkin seeds with anything you like better. 
My energy bars tasted heavenly good, I’m just mad addicted to peanuts and if they’re coming with a sweet coat, lord have mercy on me!

If you don’t have the time to make your on bars, you will find great alternatives out there. The Rawmeo balls are so good. The Mahalo bar taste like a high quality kick ass bounty. I was just WHOOP. Mind-blowing! I liked the Thumps Up packaging, but the bar itself was crazy sweet. I was in shock for a few minutes. You can find a great choice of bars in your local Veganz store. If you’re from Hamburg you should check out that cute vegan store called bevegend. Happy energy time everyone!



photos / GIFS: Anna Wegelin

I JUST LOVE IT

photos: Anna Wegelin 

YES, I really do love food. Sometimes I love food even more than I love people :) I’ve been photographing these things today, but there was no big thought or set up behind this, I just tried to capture the beauty of the food I had in my kitchen. Pistachio, white egg-plant and a Santa Claus melon. Isn’t the melon mad beautiful? Every time I work with food it just feels right, I'm not really sure where this leads me to, but my stomach signals good vibes. Eat more. Love more. Be happy. 



photos: Anna Wegelin

HARVESTING MUSSELS? OH YES WE CAN!


photos: Anna Wegelin / Fabian Hart (made with a Canon Mark II and a Contax T2) 

Believe it or not, but Kiel truly felt like foodie wonderland to me. So when I heard we will get the chance to harvest mussels from an environmentally sustainable farm called oceanBasis, I was literally the first one who jumped into those ridiculously looking orange suits, ready to earn those freshwater ‘Kieler Förde Mussels’.
It was the perfect day for this experience and I was fascinated to learn more about mussels.
Did you guys know that mussels who are freshly harvested are not foul when they're cooked but still closed? Mostly the internal muscles are just too strong. More than that you can eat them all year long! Good news, huh?

When we got back to our lovely accommodation, Hotel Birke served us what we just earned. All that made them taste even more delicious. Slow Food, organic, good, clean and local. Simply the most excellent way to eat seafood. Thank you Hotel Birke for this kick ass program, it was such a highlight! And there is so much more to say about oceanBasis, guess I will do that tomorrow, okay probably not tomorrow but soon!



photos: Anna Wegelin / Fabian Hart (made with a Canon Mark II and a Contax T2) 

BAKED SWEET POTATO CHIPS

photos / food: Anna Wegelin

I love snacking chips while watching movies. Oh yeah and you know what? I like them crunchy, hand cooked and with a thick cut. Last night I’ve been watching Anchorman 2, damn that movie was hilarious! That moment when Kanye showed up, haha so good! So the movie was fine, but the fact I had premium homemade chips next to me made the movie even better. 
Crispy thyme sweet potato chips, baked and served with smoked sea salt, crushed pepper and fresh dill. There is no need for any other words, those chips were simply MIND BLOWING.

They’re slightly tricky to make, but if you have your eye on them, everything should work out. 
I completely fucked up my first load, so I know what I’m talking about. Anyhow, get your oven ready for some sweet potato action. Heat the oven up to 150 degrees. Slice and dice them potatoes as thin as you can. They will turn out thick anyway :) Brush them tenderly with olive oil and spread the thyme. Leave the potatoes in the oven for like 30 minutes, now reduce the heat down to 100 degrees and give them  another 30 minutes. Season your chips with salt, pepper and fresh dill. 

Btw: The sweet potato ranked highest in nutritional value. That’s quite a ding ding jackpot right? 
Bon Appétit Folks! 


photos / food: Anna Wegelin

STILL VEGAN YA


photos / food: Anna Wegelin 

Yes Yes Y’all I’m still doing my vegan thingy. Mostly I stick with them veggies or pulses like chickpeas, but last night I’ve tried my very first vegan fake cheese. The texture was pretty smooth and the taste nutty. Although it was nice, those cheese, meat, fish substitutes are not really working for me. 
During my 9 weeks of eating vegan I had 3 exceptions. One of it was last weekend while I was in Kiel.
We were eating Seafood, like mussels all day long. We’ve been fishing them ourselves from an environmentally sustainable mussel farm, but I will tell you more about that tomorrow.

What you see up here, are my food highlights of the 10 past days.
1. Pomegranate salad with apple, smoked tofu, cilantro and a lemon dressing.
2. Hummus made with chickpeas & kidney beans, served with glazed red onions and smoked tofu, again. 
3. Pizza Pizza Pizza, I’m a total pizza slut. The pizza was so good, you will see more of it in another post. 
4. Eggplant ragout to the finest. Made with loads of fresh tomatoes. Served with crispy fried natural tofu, an overload of herbs and pistachio.    
5. Baked thyme sweet potato chips, with freshly crushed pepper, smoked sea salt and topped with dill. Guys, those chips were mad good. Foodgasm to the max.

I guess my vegan food life is a pretty good one, righty

photos / food: Anna Wegelin 

BODY STOP

photos: Fabian Hart  / Post: Anna Wegelin 

Have you ever had the chance to visit Kiel up here in North Germany? Well I did. I spent my whole weekend in this beautiful harbor town. My Broffice Fabian & I followed the invite of a food & spa pleasure trip provided by the lovely Birke Hotel. 

To be honest, when we came there, this place felt like a greyish small town hotel to me. SO WRONG! Don’t judge a book by its cover, what a major mistake. I ended up being in love with this resort. 
Hotel Birke is over generations in family hands, the way they work is delicate, the food they offer is seasonal, freshly prepared and fair. They put so much love, thought and devotion in everything that I felt people there want the best for my body and mind. A body stop as its best. 

Dress - Monki
photosFabian Hart  / Post: Anna Wegelin 

HERE COMES THE SUN / HI YA SPRING

photo by lovely Katja Hentschel

How do you like my "Getting Some Lunch" look, huh? It felt so good to kick off the belly top season last weekend. We had lovely weather in Berlin & Hamburg. Reason enough to pull out some fine & shiny glitter stuff to celebrate the first spring days while hangin' with my friends. Speaking of spring, I'm the happiest person ever these days, full of energy and ready to let them butterflies fly. 

Trench - Stine Goya
Skirt & Jacket - Monki 
Bag - Nasty Gal
Sunnies - Mykita
Thug Life Top - Weekday

LAX WITH...TARA DOUGANS / MÖHRIAH CURREY


photos / food: Anna Wegelin & Fabian Hart


Hi Guys! Welcome to my brand new category LAX WITH...This one is all about cooking and drinking with lovers & friends. For a super kickoff I’ve cooked for Tara Dougans in the magnificent Gorki Apartments while I was staying in Berlin over the weekend. Even though it's located in the heart of Berlin Mitte, it's a great escape for retreat and relaxation.

Tara is a Berlin-based illustrator and digital artist from Canada. I got to know her when we both lived in Amsterdam. She is mad talented, she did collaborations with Showstudio, Nowness and many other great names. She is a total babe and I’m very happy to have her as a good friend. 
Me & my buddy hubby Fabian Hart, who was traveling with me, decided to serve her a dish, that makes her go banana. We created a vegan curry based on buckwheat, carrots (or "Möhren" as we name them in Germany) and tofu. We called our creation Möhriah Currey, clearly influenced by writing magician & Dreamlover Fabian Hart.

The Recipe goes like this: Cook the buckwheat, fry it afterwards and deglaze it with banana juice.
Oh yeah that’s right I said banana. Add shallots, garlic, lime juice, curry powder, smoked tofu, chili and fresh bananas. For even more freshness we put a crispy carrot tatar flavored with dill on top. Our choice of final finishing were crushed peanuts. Sounds like Banana Land, righty? It was truly good, sweet, but still savory. You have to try it. 

Do not forget to top it with glitter, otherwise you won’t make it through the rain, if not don’t worry you always will be my baby, honey. Thank god I found you and now touch my body, cause I’m that chick tonight.
I'm wearing a Fade to W Jacket by Weekday
and breathtaking Jewellery by Bjørg
Tara wears Jewellery by Bjørg and Sabrina Dehoff


photos / food: Anna Wegelin & Fabian Hart  

LET'S DISCO Y'ALL / MONKI KNOWS HOW TO GLITTER

photo/gif: Anna Wegelin / Karina

Check out my fancy new skirt ya. I bought it last weekend at MONKIwhile I was djing at the store here in Hamburg. I think it's the perfect bottom to disco all night long. So YES SIR, I CAN BOOGIE BUT I NEED A CERTAIN SONG!
Skirt-MONKI 
Top-Nasty Gal

KITCHEN MADNESS / SOME VEGAN FOOD


photos / gif / food: Anna Wegelin

I love getting touchy with food and it sounds ridiculous to me that some people feel uncomfortable preparing their food. I know folks who are bitching around eewww this and eewww that all the time. 
For me, food is so much more than the taste. It's about texture, colors, shape, the smell, structure and the touch. I think it's crazy pants not noticing the beauty of a vegetable or fruit. You guys don't have to be on LSD for that, just open your eyes and use your senses. Trust me, it's so much nicer to have a healthier relationship with something you're doing at least three times a day. Just sayin'. 
But what you see up here wasn't just a touchy & colorful celebration of food magic. It was also a mad vegan & delicious dish you should all try. 

You need several veggies like carrots, broccoli & snow peas. Start frying the carrots, with loads of garlic on a high heat. Give them a few minutes and then deglaze it with rice vinegar and teriyaki sauce. After that I added broccoli, the snow peas, lime juice, leek, zucchini, cilantro, parsley and Szechuan tofu to it. That already sounds pretty good right? I felt like serving them veggies with rice noodles and I topped my dish with pistachio nuts for some nutritional power. BOOM! Enjoy.


photos / gif / food: Anna Wegelin