Bella from The Essential Everything on cooking, healthy eating & mindfulness.

Bella, the creative mind behind 'The Essential Everything', is a mom, passionate cook with a love for healthy eating, art and nature.

As a 36-year-old mother and freelancer, Bella's daily life is full of variety. Healthy eating and her love of cooking and experimenting, cultural rituals, and her own projects are all part of her life. In this interview, she tells us how she manages to balance everything, what values ​​she follows, and what has shaped her loud, colorful, and strong personality. We look forward to more!

Photo credit: D aisy Seilern

1. Dear Bella, we're really looking forward to this interview with you! You're a mom of two, and we love your Instagram account "The Essential Everything" for its delicious and healthy recipes, kitchen hacks, daily inspiration, and your zest for life. But it's best if you introduce yourself. Who are you and what do you do?

Hello everyone! First of all, thank you so much for the invitation to this interview as part of your Namasté November . I'm so happy to be there!

Well, who am I? That's always a difficult question to answer. I'm a woman, a mother, a wife, and a passionate cook. I'm actually a trained art historian and, in my 20s, I also did quite a bit in the art world—helping to set up an online art business and curating exhibitions with young artists. Since 2010, I've "only" been archiving private art collections. For many years, a heartfelt desire has always swam alongside my chosen path in life, but I somehow always lacked the time and, even more so, the courage. Last year, I allowed myself to give this wish more time and, above all, real space. In the energy of the first lockdown, I made the impulsive decision to put it online now, immediately, as it was, and to throw The Essential Everything, and with it myself, into the virtual world. I see Instagram as a big, free, creative playground where I can let off steam and pursue all my passions. These include cooking, but also everything related to it – from regional products to techniques, the work of other chefs, good wines and cocktails, as well as the design and presentation of recipes and a beautifully set table. I have been working with essential oils, especially those from DoTerra, for the past two years. They have fundamentally improved my health, and I share these experiences and my knowledge of plant extracts in workshops. But I am also interested in all other impulses and trends – the work of artists, the thoughts of contemporary thinkers, exciting fashion, spaces, and travel. Hence the expansive, all-encompassing name: The Essential Everything.

2. How do you usually start your day and what does a typical Bella breakfast look like?

I don't usually like breakfast, but lately I've been forcing myself to eat it because I notice how good it is for me and my metabolism. The absolute best breakfast is oatmeal, or more elegantly, porridge. Sometimes with apples and cinnamon, or with frozen raspberries!

3. What's behind your breakfast nice cream?

The Breakfast Nice Cream was a response to my children's calls for ice cream for breakfast this summer. One of my credos is that you should outsmart children while you can. So I made us a healthy ice cream with frozen bananas, raspberries, and yogurt. The kids and I are happy! I love it when you manage to unite and respect everyone's interests and wishes – in our case, it leads to a lot of family harmony and happiness. Of course, it's not always possible, but something like Breakfast Nice Cream is simply fantastic!

4. Snack boxing for kindergarten and school children – what should not be missing?

For me, a good snack for a child consists of a classic packed lunch—preferably with salad or cheese, along with fruit and vegetables. We like to experiment here, too, and try new things like passion fruit or physalis. The children have a say—I think it's important to ask them about their cravings—this way, the chances of them finishing their snack are significantly higher.

5. Can you tell us a little more about KiGa Cooking?

Both my children went to and still go to a forest kindergarten. I love the concept: spending lots of time outside, the educational work in the forest, and themes like resilience and community being put into practice. As a parent initiative, cooking for the children is also part of the process. This isn't done by a caterer, but by the parents themselves. Each family has to cook for all the children about twice a year, for one week. It should, of course, be balanced and healthy, and preferably regional. But each parent cooks according to their ability and preference, which is exciting for the children! There is one clear rule: the tasting portion. Every child MUST try a spoonful, otherwise they won't get a bedside table. This ensures that the person cooking is respected, but it also helps the children overcome prejudices and learn to try something strange or unfamiliar.

6. Your top 3 no-waste kitchen hacks?

No-waste should really be a basic principle, but I know how difficult it can be sometimes. My first tip would be to store all the ends and trimmings of vegetables and herbs in a sealable glass container in the refrigerator and use them in a soup or broth once a week. When I notice that various unused vegetables are starting to go bad, I make a quick, delicious oven-baked vegetable dish—I always enjoy it, and that way I save all my vegetables. I think a little planning helps prevent waste—I roughly think about which dishes I want to cook that week and shop accordingly, but then I also let my mood guide me.

7. On the topic of harvesting and gratitude, what comes to mind? Do you perhaps have any autumn rituals that you use to prepare for winter and the cold season?

The topic of harvesting is very important to me, and I've written a long text about it. I'm convinced that in today's fast-paced, media-driven consumer world, it's essential for us humans to practice certain things that remind us of slowness, mindfulness, patience, and calm. This could be a daily walk in the woods without a cell phone, drawing or pottery, but also gardening – growing edibles, harvesting them, and processing them teaches you patience, humility, and perseverance. In late summer and autumn, I love making jams, chutneys, or syrups from whatever fruit is available here. These accompany me through the dark, cool season and always remind me a little of summer.

The other thing I try to stick to as much as possible is a seasonal, regional diet. When we eat the fruits and vegetables that are available in our area at a certain time of year, we automatically attune our bodies to the different seasons. And vice versa—if you really listen to your body and its cravings, it will usually tell you what would be best for it at that time.

8. Speaking of rituals, a nice mini DIY for autumn is smudge sticks – what's your favorite combination?

Smudge sticks are wonderful—they smell wonderful, look incredibly pretty, and preserve certain herbs and flowers over the winter. I love the combination of lavender, rosemary, and sage. Lavender is a tonic for the nerves, helping to combat stress and restlessness. Rosemary promotes a clear mind and creativity. And sage is such a wonderful ancient medicinal herb with a cleansing effect—for the mind, but also for spaces. Sage promotes harmony and clarity.

9. Regardless of cooking, how do you relax in your everyday mom life?

Exercise is one of the most important pillars of my daily routine – I do yoga and Pilates twice a week, and on the remaining days I do a short HIIT workout or go for a run. Exercise helps me reduce stress, clear my mind, and keep my body healthy and flexible. Thanks to our small, chubby dog, I also go for a walk in the forest every day. And when I need a mini break, I grab an essential oil (I prefer bergamot or rose), inhale it deeply three times, ground myself through my feet, place one hand on my chest, and breathe into the heart space. It's amazing how quickly such a short breathing exercise can help us find calm.

10. Do you have any tips for cooking with children?

Cooking with children is great—but it can also be exhausting. Over the years, I've learned that it doesn't have to be a whole meal—it's enough to involve the children briefly and with small tasks. That means, for example, cutting chives with scissors, chopping vegetables, holding the mixer, turning on the food processor, stirring the risotto, and repeatedly licking the spoon! It's also really important to take the children shopping with you every now and then, let them choose, and ask them what they feel like eating. Even as babies, I shoved everything under my children's noses—freshly peeled cucumber, lavender, oranges—hopefully this way they develop a natural interest in food. One important tip: don't give up! Even if a child seems to only eat pasta with butter, you should offer fruits and vegetables or herbs of all shapes and sizes again and again, every day and without fail. Children should learn that these elements are part of a meal. At some point, they will eat the vegetables, even if it's just a piece of one kind.

11. Last but not least – what is your favorite mara mea product?

I love your stroller accessories and sometimes almost wish I had a smaller one so I could use them. But the pretty little bags also look great in a "grown-up" bag. I discovered you through your unusual masks , and I love wearing them because they're comfortable and pretty!

Thank you very much, dear Bella, for the wonderful interview.