30 June, 2009

Copyright / Contact Me

All Text and Photography © Anja Schwerin 2009-2014, unless otherwise noted. All rights reserved. 
You may not use my work for any republishing purposes without my written permission. Please send me an email for any requests.

I am grateful for any sort of comment, input, criticism, ideas. I'll be happy to answer any questions you might have. Please contact me over the comment function on each post or via email:

anjasfood4thought (at) gmail (dot) com

33 comments:

  1. Hello. My name is Kendall Flowers. I would love to post your recipe for the Flourless Honey Almond Cake on my website (www.healthfulyou.com). I would post all of your credits and your website address with the recipe.

    Take a look at the website and let me know what you think before deciding.

    Thank you so much!

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  2. Can anyone give me the US oven equivalent to 180c/ also I had some cookies at a local German Bakery and they seem to have the same ingredients as these, but they had a sweet, (maybe egg-white wash or glaze on them) Have you heard of that?
    Thanks--Mika

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  3. Hi Anja! I am doing a blog post on sites that I have cooked from this year. I wanted to list your site of course as one of my fav's and wanted to know if I could use your pics from your site. I am of course giving you credit and linking back to your site. Let me know if this is o.k.
    Thanks!
    Gwen

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  4. @ Gwen
    I am feeling very honored!!! Of course you can use my pics.

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  5. hi there! loved ur website and the fact that everything is healthy! Big thank you!..will try out a cookie recipie today..:) keep up the great work!

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  6. Love the recipes! so scrumptiously delicious & healthy too!

    When/Are the recipes available in a cookbook???

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  7. Love the recipes.
    Very beautiful picture quality.

    May I inquire about the camera you're using the take the snapshots please?
    Thanks.

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  8. @ Diana
    I am gald you like my recipes.
    I am using a Nikon D90.

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  9. Your Lemon Coconut Cookies are Perfect. I used Almond Meal instead of flour and they are amazing. You are my kind of cook! Thank you so much for the recipes. I will be here often!

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  10. you have some great recipes! thanks for sharing :)

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  11. I just read your post on the Dubai 2011 marathon. I liked the story. It made me smile. I'm hoping to start training for my first marathon too. If you don't mind my asking, what did your training schedule look like? Were you doing long runs on the weekend with shorter to medium runs during the weekdays? You had such lovely success, I'd be interested to know what you did, and how you felt that it taught you. Would you do it differently? Or the same way again?

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  12. Hi Rachel,
    I followed a 12-week marathon training program from Runnersworld and allowed myself 13-14 weeks to do it (to give me some leeway for a cold or just a bad week). I liked that program because I could decide for myself how to spread the mileage during the week. Towards the end I didn't do any speed training anymore, just ran distances.Check here: http://www.runnersworld.com/article/0,7120,s6-238-244-255-9215-0,00.html

    The most important thing is to do the long run. So I religiously did them, whereas I wasn't as strict with the shorter runs. I did three runs over 30k (30k, 33k, 38k). It is quite a physical challenge, and most of all very time-consuming. One of the reasons I would go for another 12-week program (instead of 16 weeks). In fact, I'd do the same again. I was perfectly prepared. The program suited me. The effects of preparing for the marathon I could feel in all other races afterwards too, even months later. Improved my 10k and 21k PBs by several minutes. Send me an email if you want to know more. Good luck!

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  13. HI Anja
    I have to first of all say I LOVE YOUR STYLE! I have followed many cooking blogs, but this is way up there. Thank you for inspiration and creativity :-)
    I own a yoga studio in New Zealand and wanted to know if I can have permission to share your awesome Spiced Flax balls with my students in a newsletter? Let me know, I would be very much grateful to share the love XJESS

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  14. Hi,

    Can I get your email? I want to send you an email regarding a food event here in Dubai.

    Thanks,

    Hattan

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  15. @ Hattan
    The email address is mentioned above. Here it is again
    anjasfood4thought (at) gmail (dot) com

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  16. LOVE your site! I am doing a 28 day "cleanse" and looking for any recipe ideas you may have that are
    Gluten, Dairy, Sugar free- low sodium, low fat. Not sure I can do it :)
    Thank you for any suggestions!
    Kristin

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  17. Hi Anja,
    what a pleasent suprise to find this site...
    yolene

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  18. Hi Anja, that was my mom's name and she was from Finland. Lovely name. Your site is also lovely. I am here from Foodbuzz. I am also going to follow you on Facebook. Cheers, Tara

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  19. Hi Anja;

    I love your site, congratulations!!! your recipes are very healthy and easy.
    I have problem with the amounts, could you tell me the equivalent in Grames= 1 cup.
    thanks

    María

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  20. Hi from Argentina.
    Love your site and recipes, we would love to share them in our spanish site with your permission.
    This is the adress of our blog: www.unavidalucida.com.ar if you want to give it a look.
    Waiting for your answer, thanks in advance.

    Tay and Martin.

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  21. Hi Anja,
    I've been following your blog for awhile now and I just love it! Your recipes are always natural and delicious.
    I'm going to Dubai in December and was wondering if you have any suggestions on places to eat, things to do, really anything. I'm also a runner (no marathons for me yet!) and would love to know if there is anything I should keep in mind about running in Dubai and if there are any places in particular you would recommend for running.
    Thanks so much!
    Carrie

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    Replies
    1. Carrie, can you send me a quick email to anjasfood4thought@gmail.com and I compile some suggestions. Anja xxx

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  22. hi
    i had learnt cookies from somewhere recently. it requires me to grease the butter paper n then put cookies. also i put an additional plate underneath so that the cookies do not get burnt.
    you'r recipe doesn't mention grasing , won't the cookies get burnt.
    do we have to use a cookie sheet n line that with butter paper. i'm a bit confused.
    i have an otg with upper n lower rods.
    can i talk to you to clear these queries?

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    Replies
    1. I never grease my baking paper. You surely have to keep an eye on the cookies, so they don't burn. Which particular recipe were you looking at?

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  23. I don't have a question, just commendations. I like the flourless cake recipes. I would also like to share an alternative to wheat flour that some readers may find helpful. It is called cassava flour and it can be used in a wide range of recipes.

    For me, it has been a great alternative to flour. I don't have any health issues with flour but the taste of regular wheat flour is not as interesting as the taste of cassava flour. Cassava flour also adds more fiber to the diet.

    Thanks for making it possible to connect you this way, or via gmail.

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  24. Hi Anja!
    I've been substituting ingredients such as coconut flour, almond meal with wheat flour ever since I started making your recipes. It's still tastes nice and my family really loves it, however, it defeats the purpose of being grain/dairy/gluten-free. I really want to make it as healthy as possible by not using alternatives.
    So my question is, where do you usually buy your ingredients in Dubai? What is the cost range?

    Thank you! I really love your recipes. :)
    -ehka.

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  25. Hi Anja, I am looking forward to making your beautiful Carrot Coconut Breakfast Loaf tomorrow morning for breakfast,would you please tell me what to do with the 4 tablespoons of coconut oil. Do I heat/melt first or use it straight from the jar. I've never used coconut oil before and really need your advice. Thank you, Nancy

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  26. Please melt it first, Nancy. I sometimes forget to mention that, as throughout the year, the temperatures in Dubai are warm enough that coconut oil is always liquid, unless I put it in the fridge.

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  27. Hi Anja. For your savory oat bar recipe, do you have any idea how many grams each bar weighs? I am using it as a base for a food science course (which you'll be credited for my reference section) and adding to it. The problem is, I have to know how much, and approx. how much the base bar is before I have a chance to make it.!

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  28. Hi Anja, I would like to know if you would like to obtain an old world eggplant recipe that my Great Grandmother, Grandmother and Mother, now myself are making. It is out of this world and it should be shared with the world. I am looking into protecting myself so if you have any good advice I would really appreciate it. I also have wonderful cookie recipes for the holidays as well. Thank you. Laura

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  29. The carrot and coconut loaf will be a treat on any day. Healthy, tasty food like that is good for everyone.

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  30. Hi Anja, great healthy recipes! Nice to see a fellow blogger promoting healthier eating. Dawn from Abu Dhabi.

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