Category Archives: grocery

Pantry twists and new variations

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One of the things I love most is discovering unique foods that much of the world has never heard of. Or like her to get inspired and find new variations and twists of classic food products. Dean & Deluca are masters of having new gourmet pics on their shelfs. Lucky me from overseas in Copenhagen – they also have them online!john mccanns irish oatmeal, gourmet pics, dean and deluca, yummi package design, yummi design all about food and design, oat, oat meal, ned package design, signe boye art direcorABOVE: Oat meal – Irish? Stell cut? I have no idea why it should be 14$ worth but the can is more than lovely!

BELOW: Not sardines but octopus in olive oil, would love to taste them on toast avec crisp bubbles.Matiz Gallego octopus, octopus in oliveoil, package design, hand packed, yummi design all about food and design, art director signe boye, dean and deluca, gourmat pics, new package designPine Cone Bud Syrup, mugoloo, dean and deluca, gourmet syrup, yummi design all about food and design, art director signe boye, new package design, edible designs Italian Pine Bud syrup from the Dolomite Mountains area. Should be super tasteful on panna cotta, skyr, ice cream, or mmmm… drizzled over ricotta – just go on – yummi!

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Boat Street Pickled Figs are made from Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary and sea salt. Bring them on!

fruit spred, jam, marmelade, new package design, yummi design all about ffod and design, yummi design, art director signe boye, pears, growers and shippers, dean and deluca, pantry, oregon, hood river pears, hazelnutsHood River Valley Bartlett pears and roasted hazelnuts, with a little extra zing from cinnamon and lemon zest. On toast, ice cream, pound cake, pancakes and waffles? Oh yes. Or just straight from the jar ;o) ENJOY.

ALL products + photos from Dean & Deluca webshop.

Cold days pics

cold days pics, cold january, hot days, harvey nichols, food deaprtment, art director Signe boye, yummi design all about food and designArrghhhr very cold days are about to take over. These yummi pics will make me get through the ice cold week. Enjoy.

All from Harvey Nichols Food.

Foodie resolutions

 

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I cannot wait to get this year started. And this year is all about planning. To a certain healthy limit. I have just started on Anne Bech’s 5th Fit book and normally I drink and eat too many “no-no-goes” during my work on her book. It is like I become a 5-year-old everytime Anne writes “make-a-healthy-choice”, I go “no-no-no-way”. And I eat a ton of too-fatty-heavy-sugarcovered-carbs and forget all about healthy choices. This time it will be different. Walks. Training. Veggies. Proteins. But most importantly I have to plan. Quick solutions are always unhealthy ones to me and the result is a tired stressful me lying on the couch. I start with nr. 1: variety and green recipes. I use Sarah Britton’s site My New Roots or Green Kitchen Stories plus the danish Aarstiderne. Above will be added on my cookbook shelf in March 2015: Sarah Britton’s cookbook MY NEW ROOTS inspired plant-based recipes for every season – I can’t wait!

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Next step in 2015: make some new breakfast rituals! I always make the same for breakfast. Skyr. Eggs. Sometimes a slice of rye with cheese. Boring. I use to be very creative and full of fruity choices and hey, now it’s gone! Now I’ve found new recipes and inspiration on all kinds of foodie blogs for daily starters full of berries and crunchy alternatives to eggs. Above breakfast with blueberries and quinoa granola I found at Green Kitchen Stories – find recipe here. And I also found a nutty delicious recipe on a crunchy glutenfree granola with quinua by Gwyneth Palthrow find recipe here.

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And then some easy steps. Soup days. Comfort food. Vitamin bombe. Great for freezing for later busy days. Money saver. Most kids love soup (red colored ones are often more popular at our house!). Above is Sarah Britton’s creamy broccoli and cashew soup – find it here.

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And a last step is planning meatless mondays. And perhaps even one more day per week without meat?! Healthy choice. Learning the kids (plus adults!) more about vegetarian choices and perhaps new kinds of veggies. And those days will add even more crunch and variety to the day. And it might also be a money-saver?! I found the above salad with watermelon radish, oranges and goat cheese at Popsugar Food, get the recipe here. And for the kids I will seperate all veggies in small bowels and I actually think they will like watermelon radish. Sarah Britton has made so many yummi meatless mondays recipes – find them here.

I know, I have to really WANT this. Health + planning in a busy family is difficult. And I’m NOT a good planner when I’m busy. But without planning I cannot seem to get us tuned into a healthy lifestyle. And I made up my mind it is NOT hard. It is much more hard without! It is fun. Colorful. High energy. It is a challenge (which I like!). And it is very tasteful. I think we will enjoy it.

Barcelona Fall Break

 

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I have been working this past month with some very interesting food producers and while my package design will be printed and organised to hit the stores next month I will take a Fall break! The countdown for a trip with my girlfriends next week to Barcelona can begin. Meet me at the food vendors, at the food markets, at the beach, the many delicious local restaurants and at the creative sights. I cannot wait.

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The photos by photographer Barry Michlin has a glimpse + taste and feeling of the spanish or french local yummi fresh food mmm… cannot wait to get there.

 

All photos by photographer Barry Michlin can be bought here – at Etsy!

Extra virgin healthy oils

olive oil, dean&deluca, extra virgin olive oil, olive, yummi design, healthy oils, blog about food and design yummidesign, art director signe boyeIn the last days I have been testing and researching olive oils because I want the good taste and the nutritious effect as a healthy boost for my body. I decided to share it with you.

I NEED SOME FACTS because some of the olive oil producers labels are very informative, but many are NOT. And since there is such a difference in having an extra virgin olive oil compared to what some call “lamp oil” = the normal plain olive oil – I got totally confused! I needed to find the facts about olive oil.

The area (soil, weather etc.) and the kind of plant means a lot to the olives quality and color and are influencial on the taste of the oil and the complexity of the vitamins, and all the healthy ingredients the oil contains. I found out you can almost compare choosing a bottle of wine with choosing a bottle of Extra Virgin Olive Oil. I found this very interesting. I have Never thought of that.

SO MANY NAMES
“Extra virgin olive oil” is directly from the pressed olives. Pure oil directly from the olives. Period. Which I probably thought was the same for all bottles of oil. But … oh no …
“Virgin olive oil” = pressed from the leftovers from the first bottles “extra virgin olive oil”. Sometimes mixed with thinner reduced “olive oil” mentioned below.
“Olive oil” = an ultra reduced version = a mix with all the above’s leftovers. Often a mix of oils from many different farms, regions, countries. And some calls this oil “lamp oil”.

HEALTHY CHOICE + full taste = the most nutritious choice for your body and food: avoid plain light colored olive oil in a big clear bottle. Buy the cloudy green pure olive oil = extra virgin olive oil. Buy from a single farmer (terrior – specific area).

TASTE to avoid bitter taste: good quality often gives you a more soft taste. Taste, taste and taste, we are all different and one oil suits seafoods, others veggies etc. You have to taste and compare and match with your needs and taste.

USE the oil before one month after opening. To avoid it get bitter (old!). Buy oils in a small, dark bottle – the dark glass/can protects the oil from the light + getting old too soon (it will get a dreadful bitter taste).

QUALITY not quantity: less and goooood! Small bottles.

BE AWARE OF REGION  – it not easy to find out on the labels, as mentioned before. Oils from a certain region or country, should be named “made and produced in”… not just “tapped” or “from”… Those terms on are very fluffy and then you cannot know for certain where the olive oil comes from or if it is a mix of oils. An oil “tapped in…” is often a mix with “lamp oils”! I was surpriced how clever the producers are.

A HEALTHY bottle of great extra virgin olive oil is pure good for your body and cheaper than the most trendy fancy fitness nutritionists’ oils.

REMEMBER do not heat up olive oil but use it for salad dressings etc. All the good effects in the oil breaks up in the heat. Use some canola oil, coconut oil or butter on the pan instead!

FINALLY I got a bit more vise in my search for the healthy green oil boosts and the bottles above would be in my cart if I come by Dean&Deluca. Minor detail: I’m in CPH – but one can dream of a Spring Break in NYC ;o)

Dean&Deluca’s webshop enjoy here

TOP from Italia: Santa Chiara Extra Virgin Olive Oil
MIDDLE bottle from La France: Castelas Extra Virgin Olive Oil
BOTTOM from Spain: Picual de Envero Extra Virgin Olive Oil

Enjoy!

Edible design that are so 2014

harvey nichols food store, london harvey nichols, riot of color, private label, signe boye art director, yummi design blog about food and designLove the HN Riot of Colour design mmmm… pumkin seed oil in blue, chocolate in bright tones, fruity preserves in hot combinations, nuts in berry colours and syrup with stripes! ENJOY Harvey Nichols’ food line HN Riot of Colour – here.

 

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