Do you have some fun memories that haunt you each New Years Day like the tradition we had in Bermuda with two other large families. We would meet at 11 and stay together all day grilling outside, playing games and eating together, drink tea and watch the kids exhaust themselves in and outdoors. After a minimum of 12 hours we would part and come home truly ready for bed and this sure desire for a sincere diet and lots of excercise ... One New Years Day I asked friends of ours where we had lunch if they knew what a 'Radler' was? It is a beer mixed with sprite or any lemon soda ... They offered me mountain dew and mixed instead and that was it for me then. I never drink coffee and so I became unbearably hyper and unsettled. Everybody had their fun until I was told that mountain dew has 3 times more coffein than coke ...

Since then I stay away from drugs like these and stick to a nice bubbly glas of champaign. This year we could be outside at lunch time for drinks, unbelievably! The weather was way too nice to us and we all dreamed of snow and winter.

New Years Day has all these cheesy lines like: This is my first glas of water this year ... or I din't buy a single thing this year, so far so good - no money spent ... This year I was able to keep my resolutions until now! Thefatjewish posted on instagram: Can't believe it's been a year since I didn't become a better person ... Ok I know you and I would never say anything like that and this is going to be the year when we actually will do all the stuff we can and should. Lets start with:

Eat Better Not Less

Green Beans with Roasted Hazelnuts and Fresh Mungo Bean Sprouts

500g green beans, precooked and cooled
1/2 cup sprouted mungo beans
2/3 cup roasted hazelnuts roughly chopped
1 green onion chopped
2 tbsp. chopped fresh parsley
Dressing mix:
2 tbsp olive oil
1 tbsp champagne vinegar or sherry vinegar
maldon sea salt
1 tsp maple syrup

Place the cooled green beans in a rectangular ( … of course) serving tray, pour the dressing evenly over the beans and sprinkle the parsley and onions over the middle then the bean sprouts on top and on each side of this street of green vitality left and right the chopped nuts as brain food.

Red Bowl – Roasted Fennel with Brioche Crumbs and Fennel Greens

2 fennels, cut in thick slices
1 carrot peeld and shredded
1 cup fine brioche crumbs
Olive oil
2 tsp white balsamic vinegar
1/2 stem green onion chopped
fennel green
salt and pepper

Step by step:
Place the fennel on a baking sheet lined with parchment paper. Spirnkle evenly with olive oil and sea salt and Tunr your oven on top grill mode. Place the baking try in the lower section of your oven, if possible not all the way down right from the start before the oven has reached the maximum heat and roast under the grill at 250°C until slightly golden, this can take 20 ,imutes or more depending on your oven. You dont want eh fennel to get dark edges and you wantteh texture to be still firm but not crisp. Take the baking sheet out of the oven remove the fennel on its paper to a place where it can cool quickly, I set mine outside on the balcony.
We had left over brioche enough to dry it in the oven and finly grate it to brums mixed the fennel greens and onions under it and after we arranged the fennel it the red bowl, we crefully addes teh vinegar then we covered it with the crumb mix and sprinkled the carrots over it.

2 Ways Avocado with Crotin-Cheese Shavings

3 ripe and firm avocados
olive oil
2 tbsp fresh lemon juice and
2 tbsp fresh passion fruit juice scrape the passion fruit into a sieve and with the collect the juice in a bowl
sea salt and pepper
chives and young onions
1/4 of a crotin cheese shaved (firm strong goat cheese)

The only reason why we made it two ways is, that my sweet husband does not approvoe of fruity tastes in dressings and most fruit in salads but Edith had eaten this once at her sisters house and so we tried this combo and broadend our perspective. Yes! Avocado is happyly paired with passion fruit and stinky cheese! Assembly is, I guess easy as pie! Enjoy! We had a glass of bubbly champaign and had Spaghetti Busera for main and happyly devoured Sophie's chocolate cake with a helping of sour-cream ice cream on the side. Life is fabulous lets admit!