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  • 06/27/14--14:32: ENERGY IS YOU


  • Photos / GIF's: Anna Wegelin / Mom 

    I’ver never been really interested in cars. I mean why should I? I almost spent my whole life living in a big city with a fine infrastructure. I’m madly in love with the subway line U3 here in Hamburg and I literally spent my teenager times dreaming and dreaming while riding the tube from A to B.

    I remember once I told my Dad I will never ever get a drivers license. Back then I thought it was cool not to have one and I only changed my mind when I was 25 years old.
    Since then, lots changed and I do enjoy driving around in a sexy car from time to time. So I was especially happy when BMW was so kind to offer theirnew i3to me and my Broffice Fabian Hart– to cruise around with and enjoy for some time. The i3 is an electrically powered car and I wasn't sure at first how different that would really be.

    After a short time of driving it, I was like – Uhh how smooth is that? Somehow I felt like a good person, some sort of double vegan. The car itself is so quiet and I enjoyed riding it a lot, even tho the battery lasted for not longer than 130km, which was fun because Fabian and I went on an energy trip to experience its efficiency to the fullest. 


    Our good energy day was packed with power activities like visiting the renewable power house bunker in Wilhlemsburg. In case you haven’t been there yet, they have a beautiful rooftop terrace cafe with a breathtaking view over Hamburg. Then we went to a new vegan food place in town called Monkey Deli.The place is heavenly good and everything on the menu is homemade. I had a cucumber soup with dill and freshly baked ciabatta – so good!  

    Last but not least we decided to drive to the restaurant‘Altes Land’ because of their excellent approach to food and ingredients. For instant they serve you only slow food from the immediate Hinterland. Fabian and I had a delicious Menu with 'Forgotten Herbs' like nettle.


    On our way back home we almost ran out of energy, luckily there a lot of power stations here in Hamburg. No doubt you won’t get bored with an e-car, as you have to think about your consumption. But changing our consciousness ain’t that bad tho. Future. Now. Let’s do this. 



    Photos / GIF's: Anna Wegelin / Mom


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  • 06/29/14--05:47: UN PETIT COUCOU DE MARRAKECH
  • Photos:Dar Kawa

    I can't believe I'm staying in Marrakech for a week. I feel like I'm in a movie, it smells like oranges everywhere, the alleys are tiny and crowded with people. My Riad Dar Kawa by Valérie Barkowski is a dream coming true and I feel like I never ever wanna leave this place. Marrakech you already blew my mind. Love.

    Follow me on Instagram and see what I'm up to here in Morocco. 



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  • 07/07/14--08:05: TAKE THE MOMENT AND RUN!



  •  Photos: Anna Wegelin / Mom

    Just got back from Marrakech and it’s been such a wonderful & magical trip. Pretty intense and mind-blowing in every way. Of course I will show you tons of pictures soon, but for now I will only share my birthday look with you folks. I turned 29 on July the 1st and somehow I think 29 is going to be damn hot! Oh yeah.

    Silk Dress-La Perla
    Pearl Thingy- Die Kleiderei Hamburg 
    Necklace- Handmade, Souks Marrakech





    Photos: Anna Wegelin / Mom


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  • 07/11/14--04:13: RUSSIAN HAIR, DON'T CARE

  • Photos: Anna Wegelin / Mom

    Russian Hair Styling at it's best.

     I love that russian Moms know how to braid plaits and I think my Mom has some pretty good braiding skills, don't you think?



    Photos: Anna Wegelin / Mom


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    Photos: Anna Wegelin / Mom

    I remember one day I got completely lost in the Souks of Marrakech and I was simply trying to find my way home back to my Riad, when I got attacked by this young fella. I could not understand a word he said, but I figured he got really pissed because I was showing my toes. At least he was pointing at them and he began to grumble.
    Perhaps he got excited to see me rocking that Yves Saint Laurent Rouge Pop Art No.1, but when he couldn't stop yelling at me I changed my mind about that.
    I was completely covered, no hair, no shoulders, I thought I was doing a good job but obviously not. That day I started layering and wearing socks in the summer heat of Marrakech. Thank god for white nike socks, I survived in style.

    More than that, I actually brought beautiful clothing by Lies in Layers to Morocco. Layering and camouflaging par excellence. Lies in Layers is a new fashion Womenswear brand from Hamburg andthis Thursdaythey will celebrate their very first collection Fingers Crossed. 
    I adore them already and you better make sure to check out on them.

    Jacket and Dress byLies in Layers



    Photos: Anna Wegelin / Mom


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  • 07/25/14--11:01: SPEKTRUM FESTIVAL

  • Photos / GIF: Anna Wegelin 


    Hey you Spektrumguys, I can't wait to go down next weekend. I'm so ready for this upcoming Hip Hop & Rap festival here in Hamburg . Artist like Chefket, HUDSON MOHAWKE, SSIO, Haftbefehl and many more will perform. You guys have to come, but it's actually the last day to buy tickets, so HURRY! See you next saturday, Whoop Whoop. 

    Buy your tickets here. 
    Spektrum 2nd of August 
    Hamburg


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    Photos: Anna Wegelin 

    If Marrakech would be a fruit, it would be definitely an Orange! Juicy, poppy, sophisticated color, rough on the outside, unique in the inside with a fresh twist. A fruit like no other.

    I had the most wonderful in Morocco, but it felt like I had to let it all sink in before sharing my photo diary with you guys. One thing that got stuck in my head is the smell! Marrakech smells fruity and clean, like freshly washed clothing. And that I adore! 









    Photos: Anna Wegelin 


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    Photos: Anna Wegelin 

    One of my most favorite spots in Marrakech was the Maison de la Photographie. Somehow this place felt like an oasis to me. I loved the moroccon photography that was shown, the house itself located in an old area of the medina, but mostly I liked the rooftop terrace cafe with an breathtaking view all over Marrakech. I went there several times just to enjoy a cup of mint tea while reading. The food was good there too though, try the eggplants if you're around. They're finger licking good, I promise! 




    Photos: Anna Wegelin 



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    Photos: Anna Wegelin- Mom

    The Jardin Majorelle in Marrakech is truly one of the most beautiful places I’ver seen. Yves Saint Laurent and Pirerre Bergé discovered this oasis already in the 60s. Yves would say he was able to find an unlimited source of inspiration in the Jardin Majorelle. No doubt if you have shady lanes, trees, exotic plants and pools filled with water lilies and lotos flowers around. I will show you guys more pictures of the Jardin Marojelle soon. 





    Photos: Anna Wegelin- Mom 



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    Photos: Anna Wegelin 

    Guys, I’m suffering from wanderlust. I’m checking flights to Thailand, Bali five times a day! Istanbul sounds good too though. Hope I can pack my bags soon. And talking about how beautiful and nice Marrakech was, no this is not working folks, sorry. Can’t even look at the pictures. 










    Photos: Anna Wegelin 


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    Concept, Cooking, Photography: Anna Wegelin 

    This summer has been a watermelon, so juicy, sexy, sweet and soft. I fell in love, truly, madly, deeply. But as we all know nothing lasts forever, seasons come and go and I embrace that.
    So sitting here in my kitchen with the last rays of summer sun on my neck, I’m already preparing for autumn to arrive. And you know what? I can’t wait y’all. 
    So while you’re going through your wardrobe searching for your cardigan, I warm up differently: I’m reading sexy whatsapp messages and thinking of my favorite recipe at the moment, which I’m more than welcome to share with you. 

    Gluten-free Sweet Potato-Pumpkin Gnocchi with Chanterelle Mushrooms, Sage and Chili roasted Hazelnuts. 

    The dough only needs following ingredients: Flour, Sweet Potatoes and Pumpkin. The latter you can easily prepare in the oven. Therefor roast your Pumpkin for like 25 min on 200 degree and the Sweet Potatoes for round about 40 minutes. Simply pick them with a fork, you will feel it if they’re ready.
    Now cool everything down and combine all the ingredients. Add as much flour until you
    have a smooth, not too firm dough. Watch out guys, you need to find the right amount of flour for your Gnocchi dough.
    So before you roll an army of it, test them. If they will fall apart while boiling, you might have used too less flour. They should be soft and ready to savor in your mouth.
    After your kneading exercise you can shape your Gnocchi’s the way you like them. As you can see I finished mine with the tines of a fork.

    Before I started cooking my Gnocchi’s I sautéed the Chanterelle Mushrooms, with
    Sage and Garlic. I love Garlic, so I used a lot.
    Roast the Hazelnuts separately with Chilli and other hot spices you can find in
    your kitchen. Bring a large pan of salted water to the boil, get your Gnocchi’s in there and
    wait for them to rise to the surface.
    Now give them a quick sauté with the Mushrooms and serve your hell of a dish
    with your Chilli roasted Hazelnuts. Enjoy. For the love of food. 


    Ingredients

    For the Gnocchi’s:
    Pumpkin (Butternut Squash, Hokkaido, Muscat, whatever you find)
    Sweetpotato
    Gluten Free Flour
    Salt & Pepper

    For the Magic:
    Sage
    Chanterelle Mushrooms
    Hazelnuts
    Chili
    Garlic





    Concept, Cooking, Photography: Anna Wegelin 


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    Concept, Cooking, Photography: Anna Wegelin 

    Oven Roasted Vegetables, the oldest food magic trick of all times. I know I’m not suppose to disclose it, but this is how the trick goes…preheat your oven up to 200 degree. Grab an oven pan, choose your favored weapons and sprinkle your vegetables with salt and pepper. Fill up your pan with a little bit of water and gently pour olive oil over your veggies. Leave them for about 35-45 minutes in the oven….and et voila Abracadabra…Magic! 

    Trust me your outcome will taste astonishing tasteful and it is so simple. I’ve been only using eggplant, tomatoes, butternut squash pumpkin, garlic, zucchini, shallots and it tasted heavenly good. Enjoy guys. 



    Concept, Cooking, Photography: Anna Wegelin 


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    Photos, Guide: Anna Wegelin


    It’s been 8 months now, since I’m vegan and I must say I’m getting more enthusiastic day by day. It started as something to broaden my horizon and knowledge of food, but somehow it turned into one of the best thing I’ve ever experienced. Well lucky me I’m enjoy cooking to the fullest, so I wasn’t really struggling with changing my eating habits, but I know by fact that being vegan is unthinkable for most of the people out there. Every time the topic comes up, the first thoughts I hear is ‘Oh I wouldn’t know what to eat anymore’. 
    I guess my foodspiration for you folks proves you wrong, vegan food is tasteful and you can actually eat more than just carrots or broccoli. So whenDISCAVO, a hotel comparison portal asked me to create a Vegan Food Guide for the most terrific city in the world Hamburg, my young vegan heart went wild. Eating Burgers, licking Ice Cream or sipping on delicious healthy Shakes for work…my pleasure! 


    The Vegan Food Guide to Hamburg introduces you to my favorite food spots, as such as The Vegan EagleDear MatsuMonkey Deli and many more (Find a list below). It’s written in german and I hope you guys will like it, or even better maybe you will check out my suggestions…it’s worth the taste. 
    Now you have the guide and the inspiration...eating vegan has never been yummier or easier. 



    Photos, Guide: Anna Wegelin 

    Veganz
    Schützenstr. 21
    22761 Hamburg-Altona


    Vincent Vegan

    Liberty Hamburg 
    Fischmarkt 11
    22676 Hamburg 

    Monkey Deli 
    Glashüttenstraße 85a
    20357 Hamburg


    The Vegan Eagle
    Wischhöfen 4
    22415 Hamburg

    Dear Matsu
    Erikastraße 47
    20251 Hamburg Eppendorf



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    Concept, Cooking, Photography: Anna Wegelin

    Cocooning, work, music and delicious comfort food, that is all I need these days. I can already hear my friends asking me, what I have been up to all autumn long. To be honest, I’m busy making my home smell like Apple Pie. Happened last weekend. I baked an Apple Pie with apples I’ve been picking myself on a fruit farm. We have this beautiful fruit-growing region nearby Hamburg, called Altes Land, with apple fields as far as your eyes can see. Truly charming. Gosh and those apples, super tasty. So tasteful, that this Apple Pie comes simply with cinnamon and a gluten-free crunchy walnut & oat crust.
    Happy Apple Pie Cocooning!

    Filling                                                              Crust
    6-8 big Apples                                                  1 cup of gluten-free flour
    1/2 cup of water                                               1 cup of gluten-free oats
    2 tea spoons of cinnamon                               1/2 cup of walnuts
    1/3 cup of sugar                                              1/2 cup of sugar
    1 tea spoon vanilla                                         125 gram margarine (or use coconut butter instead) 
                                                                           A few spoons of water
                                                                           Pinch of salt 

    Preheat your oven to 180 degree.
    For the Crust-Chop the walnuts and mix them with the flour, oats, sugar and salt. Add the margarine and some water. Press the mixture into a springform pan.
    For the Filling- Slice as many apples, as you can fit in your springform pan. Pureé two apples with the water, cinnamon, sugar and vanilla and pour it over the apple layering.
    Bake your Apple Pie for 50 minutes and serve it hot with ice cream or enjoy your pie simply with a cup of tea.

    Concept, Cooking, Photography: Anna Wegelin


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    Concept, Cooking, Photography: Anna Wegelin

    Bread what? I know! From the gluten-free Apple Pie straight to the Bread Salad. I do eat bread from time to time though, but then it’s the handmade, whole wheat, organic bread from the energy-efficient bakery Effenberger. A super fine bakery chain from Hamburg.

    I must say since I’m vegan, I noticed that people around me simply don’t know whats in their bread. None of them know, not the cook, the waiter or the shop assistant…all I hear is that they get the bread delivered. Sometimes I ask, but then it’s because I wanna see them sweat. I know, so bad. Anyhow it seems like people don’t care what's in their food, as long as it tastes good, fair enough. But know what tastes good and brings you all the energy you need? That's right, it's this Crunchy Bread Salad up here. 
    We got the beans and the bread with a high amount of fiber, the tomatoes with their antioxidant benefits, vitamin C and beta-carotene, tasteful shallots, freshly chopped parsley, pumpkin seeds and soft feta-ish tofu with dried tomatoes. So simple, but so good. 

    Ingredients
    Toasted Bread
    Sliced Tomatoes & Shallots
    Big Haricot Beans
    Pumpkin Seeds
    Parsley
    Tofu with dried Tomatoes  
    Salt & Pepper
    And a good amount of fruity Olive Oil 

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  • 10/15/14--03:54: ALL EYES ON COMFORT FOOD

  • Concept, Cooking, Photography: Anna Wegelin
    Hi Autumn, how is you? It’s nice to see you again. My wardrobe missed you and so did I. But why are coming with this massive feeling of tiredness, huh? 
    Seriously guys I’m so sleepy these days, I feel like ready for hibernation. The only reason to stay awake for me is…Comfort Food! And this comforting hot Pumpkin-Parsnip Soup with a cold herbed sage, parsley, thyme cream was so delicious, I almost forgot about my hideaway plans.

    Ingredients
    Pumpkin (I’ve been using Blue Hungarian, excellent in taste)
    Parsnip
    Shallots, Garlic
    Carrots
    Nutmeg
    Thyme, Parsley, Sage
    Salt & Pepper, Olive Oil 
    Pumpkin Seeds
    Soy Yogurt 
    Water / Veggie Stock

    Instructions
    1. Roast the pumpkin, parsnip, shallots, garlic, a few twigs of thyme and the carrots in a large saucepan.
    2. Cook gently for about 10 Minutes and then add water to it. Let it boil for another 20-30 Minutes. 
    3. Mix all that with a hand blender until you have a smooth pureé.
    4. Season the soup well with salt, pepper and nutmeg, to bring out the nutty and sweet flavours of the pumpkin and parsnip. 
    5. Blend the soy yogurt with a good amount of parsley, sage, thyme, olive oil, salt and pepper.  
    6. Enjoy

    Notes
    Garnish your creamy and luscious Pumpkin-Parsnip Soup with pumpkin seeds, nutmeg and fried sage leaves if you like. I also had freshly baked bread to it, delicious!



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    Cooking, Photography: Anna Wegelin 

    Bread that is actually good for your body? I know I couldn’t believe it myself, but it’s true. This bread recipe here is gluten-free, vegan, high in protein, rich in fiber, healthy and delicious as fuck. It seriously blew my mind the first time I’ve tried it. Plus it's ridiculously simple. There is no way I will ever go back to any other bread, but see for yourself and let me know what you think of it.
    Thank you Fabian and Philipp for showing me a whole new world with this recipe. 

    Ingredients
    135 g sunflower seeds
    90 g flax seeds
    60 g raisins
    60 g dried plums
    65 g hazelnuts or almonds 
    145 g rolled oats or buckwheat
    2 tbsp. shia seeds
    4 tbsp. psyllium seed husks
    1 tbsp. sea salt 
    1 tbsp. maple syrup
    3 tbsp. melted coconut oil
    350ml water 

    Instructions
    1. Combine all dry ingredients in a loaf pan. 
    2. Whisk together maple syrup, coconut oil and water and add this to the dry ingredients. Mix well until the dough becomes thick.
    3. Let the mixture sit for at least two hours, all day or overnight.
    4. Preheat your oven 175 degree.
    5. Bake the bread for 20 minutes, then remove the bread from loaf pan and bake for another 40 minutes. 
    6. Let your bread cool down, before slicing. 

    Notes
    The psyllium husk is essential, the bread won’t bind without it. Maybe you will  try a version with olives, dried tomatoes, herbs, pines, macadamia, chestnut, peanuts, chickpeas, pistachio, you name it! Happy healthy baking. 




    Cooking, Photography: Anna Wegelin



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    I must say I’m super picky if it comes to sushi or any other Japanese food, luckily I’ve found some really good spots here in Hamburg. Today for instance I had sushi at Japan Feinkost, it’s actually a Japanese supermarket, but they also serve food during opening times. I had miso soup, inari & avocado sushi and it was so delicious. The rice man, on point, like the best sushi rice I had in a while. 

    I am also a huge fan of Daruma andMatsumihere in Hamburg. Daruma feels like home to me and Matsumi is king if it comes to high Japanese cuisine. Matsumi also has a vegan menu, but you have to ask for it. Happy Japanese eating everyone! 




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     Concept, Cooking, Photography: Anna Wegelin

    Oh baby that cream, those crackers…movie night…it’s on! 

    Ingredients - Cream 
    A bag of edamame
    Vegan cream cheese (150 g)
    2 tbsp. soy yogurt
    1 lemon
    1 avocado
    1 shallot, 3 garlic cloves
    Salt & Pepper
    A bunch of parsley

    Ingredients - Cracker
    2 cups of gluten-free flour
    1/2 cup of water
    Salt & Pepper
    3 tbsp. soy sauce
    A tsp. of wasabi
    1/2 tsp. dried fennel 
    1 stick of vegan butter (room temperature)
    1 tbsp. wakame

    Instructions 
    1. Preheat your oven to 200 degree. 
    2. Mix the edamame, cream cheese, soy yogurt, avocado and lemon with a hand blender, until it’s slightly creamy. 
    3. Chop the parsley, saute the garlic & shallots and add it to the cream. 
    4. For the crackers, mix the water, salt & pepper, soy sauce, wasabi and wakame together. Let it rest for about 10 minutes. 
    5. Now add the flour and butter to it and knead it until you have a firm dough. Add more flour or water to your dough, if necessary.  
    6. Roll the dough out very thinly. I rolled mine on baking paper to avoid a mess. 
    7. Slice the dough into pieces.  
    8. Bake your crackers for 20-25 minutes until they're golden. 

    Notes
    For some extra shimmy shimmy, crash a hand full of wasabi peanuts and work into your cracker dough. 


    Concept, Cooking, Photography: Anna Wegelin


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  • 11/12/14--04:39: HAMBURG ON FILM


  • Photography: Anna Wegelin

    My Analog is your Prada. 

    Hamburg 2014
    Contax T2


    Photography: Anna Wegelin 


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