Sunday was all about snow. The whole city was white and pretty so we decided to walk around in the City Park and take winter photos.
City Park (Városliget) is a public park in Budapest, close to the city centre. It is located in the 14th district of Budapest. Its main entrance is Heroes’ Square (Hősök tere), one of Hungary’s World Heritage sites. The first trees and planified walkways were established in 1751 and after the public park was created in the first decades of the 19th century the present-day name, Városliget was accepted and it became the first public park in the world.
City Park was the main venue of the 1896 millennium celebrations of Hungary, by which time Andrássy Avenue, Millennium Underground and the Grand Boulevard were built. City Park has the largest artificial ice surface in Europe; and it is also the home of the Vajdahunyad Castle, the Gundel Restaurant, the zoo and grand circus and the famous Széchenyi Thermal Bath.
The park was calm and quiet. We could only hear the snow crackling under our feet. I don’t know why but I love this sound.
Our mission was (in addition to take photos) to visit the city park lake and feed the ducks. The lake has warm thermal water so during winter it is the home for these cute birds. I knew that feeding the ducks with bread, chips, crackers or popcorn can lead to excessive weight and malnutrition for the birds as well as many other problems. To avoid this you can buy proper duck food from a machine next to the lake.
It was so much fun to feed the birds who were brave enough to come out of the lake and get closer to me.
Back to the superfood breakfast… This is a ‘must try’ porridge. I have to tell you… you can’t live without trying to make and eat it. It’s so healthy, nutritious, delicious and a good source of antioxidants. And something else… it is not only sugar-free and vegan, it’s gluten free and paleo too.
Don’t miss it! I promise, you will love me for this recipe!
Vegan Sugar-Free Almond Cashew Walnut Coconut Porridge
(Recipe inspiration: Against All Grain)
Ingredients (serves 2)
– 1/3 cup walnut
– 1/3 cup almond
– 1/3 cup cashew
– 1 ripe banana, peeled, cut into slices
– 1 cup coconut milk (or any other non-dairy milk)
– 2 tablespoons desiccated coconut
– 1 teaspoon cinnamon
– 1 teaspoon salt + pinch of salt
Place the nuts in a bowl, add 1 teaspoon salt. Fill the bowl with water until the nuts are completely covered and soak overnight on the kitchen counter.
The next morning drain the nuts and rinse them a couple of times until the water is clear.
Place the drained nuts into a food processor, add sliced banana, coconut milk, desiccated coconut, cinnamon and pinch of salt. Blend all together until it is smooth (about 8-10 minutes). If you find it very thick, you can dilute with a bit more coconut milk. You can serve as it is or put the porridge in a pot and heat over medium heat for 5-6 minutes. Sprinkle with chopped almond, cashew and coconut chips.