I Spent a Day Gathering, Cooking, and Crafting with Nature (Here’s What I Made)

Video Description

✨Turn on CC for subtitles! ✨ Join me for a cozy winter day in the countryside. From foraging vibrant berries in the frosty woods, to baking treats and cooking a delicious meal, every moment is inspired by the season's beauty. I'll also show you how to create a simple and sustainable centerpiece for the dining table 🌲 ---- *Recipes* 🍪 Chocolate Chip Cookies (recipe is from last week´s video): 150 g rolled oats 150 g brown sugar 50 g ground nuts of your choice 150 g flour and 1 tsp baking powder 80 g ground chocolate Optional: Some brittle. Mix everything well and add 150 g soft butter and 50 g milk. 1 egg optional. Bake at 180°C for 12 minutes. 🍎 Pomegranate Lentil Salad With Arugula: Recipe is for one person. Feel free to adjust the quantities as required. 1 pomegranate 50 g lentils (e.g., black beluga lentils) 1 handful of arugula 2 tablespoons lemon juice, some lemon zest ½ onion 1 small garlic clove Some olive oil ¼ teaspoon ground cumin Salt Pepper Honey or maple syrup Prepare and cook lentils as described on the package instructions. Cut pomegranate in half. Use a teaspoon and a small sharp knife to carefully hollow out the halves for later use. Remove seeds from flesh (I used the water bowl method). Put them in the fridge. Finely chop onion and garlic. Sauté on medium heat for 1-2 minutes. Add cumin, pepper, and salt. Rinse lemon in hot water, pat dry and peel off the zest in strips (or peel thin strips with a vegetable peeler and cut into fine pieces). Cut the lemon in half and squeeze out the juice. Wash and dry arugula. Chop roughly. Mix everything well and leave for 15-20 minutes. Season salad again, arrange with the pomegranate halves and enjoy. ---- 🎬 Table of contents: 00:00 Foraging In The Woods 03:42 Tea & Cookies 07:45 Pomegranate Lentil Salad With Arugula 12:16 Table Centerpiece 📷 Instagram: https://www.instagram.com/owninghills/ #simplelife #slowliving #cottagevlog