Immune Boosting Recipes by @nadiadamaso
Immune Boosting Recipes by @nadiadamaso
RECIPES
Simple, Nutritious & Plant-Based
NADIA DAMASO
IMMUNE BOOSTING
Recipes
Simple, nutritious & plant-based
Fo o d Fo t o s : N a d i a D a m a s o
Fo t o s N a d i a : S a r a h Vo n e s c h
CONTENT
S . 5 - A W A R M W E LC O M E
S. 6 - What exactly is the Immune System?
T I P S TO S T R E N GT H E N T H E I M M U N E S Y S T E M
S . 8 - Fo c u s o n t h e P h y s i c a l H e a l t h
S . 1 3 - Fo c u s o n t h e M e n t a l & S p i r i t u a l H e a l t h
S . 2 3 - B R E A K FA S T
S . 2 6 - Po r r i d g e & Pa n c a k e s
S. 47 - Bowls, Chia & Müesli
S. 62 - Smoothies
S. 73 - Breads & Granolas
S. 82 - Savory Breakfast
S . 9 5 - LU N C H & D I N N E R
S . 9 8 - S a l a d s & Ve g e t a b l e s
S. 123 - Heartwarming Soups
S . 1 3 2 - Po t a t o e s & P l a n t e d
S. 144 - Lentils & Rice
S . 1 5 5 - Pa s t a & F l a t b r e a d s
S. 164 - DESSERTS
S . 1 6 7 - Fr o z e n Tr e a t s
S. 172 - Cakes
S. 179 - Crumbles
S. 184 - Muffins & Cookies
S. 193 - Creams & Crunches
S. 202 - Small Bites
S. 209 - OUTRO
S. 210 - bamix Handblender Set
S . 2 1 3 - Fo l l o w m y J o u r n e y
S . 2 1 4 - T h a n k Yo u
4
A WARM
WELCOME
Finally it's here! My new winter cookbook with over 80 recipes, great for the winter season. It's the time of
the year when there’s nothing better than to wrap yourself up in blankets in front of a glowing and warm
fire, and sip a hot chocolate or snack on something home-baked.
There's something magical about the colder months of the year! But with that comes, that we also spend
less time outside. By spending more time indoors, by moving less and probably reaching for sweets or
enjoying more hearty foods, it's important to find a certain balance. A balance, where - despite less
movement - you can still fully enjoy what you eat while at the same time, taking care of yourself in a way
that makes you feel good overall - in body, mind and soul.
The physical health and nutrition play a central role, but so does what you do for your mental, emotional &
spiritual health. On the following pages you will find some tips on how to strengthen your immune system
naturally to feel more energetic, balanced and whole on all levels. First, with the focus on the physical
health and followed by that, with the focus on the mental, emotional & spiritual health. Not only in regard
of the season, but also in regard of what is going on in the world at the moment, keeping our immune
system strong and do what we can to protect ourselves, is more important than ever!
I hope you can take away something valuable and helpful on your journey from the next few pages.
Are you ready to dive in? Then let's go!
5
Time to Strengthen the Immune System
But what exactly is the immune system, simply explained? So the more unnatural things we consume, the more we loose touch with
how to heal ourselves in more natural ways. Our immune system is - or can
Our immune system protects the body against infection and from outside be - so strong to naturally fight what doesn’t serve us, if we make sure to do
invaders such as viruses, bacteria and toxins. It’s made up of different everything we can to care of it.
organs, cells, tissues and proteins that work together like a network. As the
immune system keeps sort of like a record from every germ it has ever Nowadays, especially in the main stream media, you rarely hear or read any
defeated, it can recognize and destroy the germs quicker if they enter the articles on how to strengthen your immune system naturally. There are so
body. It basically has a memory and is there for you like a protection shield. many things being advertised in our society that are not even remotely
It is activated when it recognizes antigens or toxins. It triggers a response beneficial. Actually, they are rather harmful for our health.
where the immune system develops antibodies or cells specifically to fight
the invader. If we keep our immune system strong, if we do what it takes to Our great-great grandmothers and grandfathers probably had so many
keep it functioning, it helps us to protect us from threats to our health like natural remedy recipes and rituals written down in some dusty old
viruses and it strengthens the body’s ability to fight infection. notebook or just knew about them because they were passed on from their
parents, from their grandparent. They were much more connected to the
In our current world we’ve become more and more dependent though, on healing power of nature, of plants, herbs and their own body, mind & soul,
trying to fix and prevent imbalances and weaknesses in our health with because all those pills and drugs didn’t exist back then.
external things like medicine, pills, drugs and so on. As soon as we feel a
bit sick, have a headache, a sore throat, as soon as we hear about what But with the development of our world and the rise of the Pharma industry,
might happen if we don’t take this or that, we run to the pharmacy or we’ve become more disconnected from those natural remedies and
doctor and put things into our bodies, without even really knowing what’s stopped passing them on from generation to generation. What used to be
actually in there. These drugs, pills and so on are mostly filled with the natural medicine has now become the alternative medicine. Even
chemicals and mostly, don’t have to do anything anymore with nature. though chemical medications were only discovered about 100 years ago.
6
What can we do ourselves?
As much as our current system and the norms that function within it tend to And true love, for me, is the most beautiful, the strongest and best remedy
divide us people rather than bring us together - in my opinion - it's not there is.
about being against something, but about standing for a new way of living.
It's always much more powerful to stand for something than to be against Things can only survive as long as the people give them power. If we as
something we don't like or can no longer identify with. people, as a collective, change to a more natural way of living, if we start to
stop buying and consuming the things that can bring us further away from
So let’s try to see this as a little reminder that no one can take better care of our natural capabilities and the things that can actually harm our health
yourself than you can, you yourself. It’s your responsibility to do what it rather than promote it, those big companies can no longer survive and our
takes to feel good. You are in control of yourself. If we as a collective want world can change for the better. We can change for the better.
to find our way back to a less artificial world where we don’t make
ourselves dependent on so many external factors, it’s up to each and
everyone of us to make different choices and find new ways. Ways in which
we can find our way back to our healthiest, best and strongest selves. Now let's move on to the things we can do to strengthen our immune
system naturally and to try to re-connect with more natural ways to improve
Because in this state of being, we can call forth powers and an energy our health. However, it is important to keep in mind, that the body, mind and
within us that has true healing powers on an energetic level; not only for soul are always connected. Every tip on the following pages - whether the
ourselves, but also for others. By this I mainly mean love. The more we focus is on physical or mental & spiritual health - always contributes to
show love to ourselves and are true to ourselves, the more we radiate this strengthening the body, mind & soul. The more body, mind and soul are
love to the outside. considered as equally important, the better we can feel on all levels.
7
TIPS TO
STRENGTHEN THE MOVEMENT
Adding movement to our daily routine - whether that be through running, swimming, biking, yoga,
IMMUNE SYSTEM dancing or whatever else - can help to keep our bodies in flow. It allows the immune system cells and
substances to move freely throughout the body and do their job efficiently, and it improves our
Focus on the physical health antibody response to infections. When we exercise, we also release endorphins - our feel-good
neurotransmitters - which can boost our mood.
For our emotional and mental health, exercise can also be very beneficial! Whenever I feel
overwhelmed or feel that everything is getting too much (like a river that is about to overflow), I go
outside and move my body. This also allows me to give my thoughts space to move, space to
breathe. I can sort them out and look at them from a different perspective. Our body is the house of
our soul. If we don't care for our house, our soul will feel less and less at home in our own body. This,
in turn, makes it harder for us to get in touch with the inner voice that communicates with us and tells
us exactly what we need and what we can do to feel healthier and stronger.
So use your time of movement as motivation to do something not only for your physical health, but
also for your mental and spiritual health. Use the time to let go of heavy emotions or thoughts with a
low frequency and refuel your body and mind with a flow of new and positive energy. The more in
flow you are, the easier it is for the systems in your body to function properly and protect you from
health threats.
SUNLIGHT - VITAMIN D
The human body is equipped with vitamin D receptors. Nature doesn't make any mistakes, so they
must be there for a reason.
If you want to bring more vitality, more life energy, more light, more enthusiasm and more renewed
and fresh energy into your life; if you want to sleep better and strengthen your immune system by
replenishing those vitamin D receptors with the help of the sun, then at least 20 minutes of direct
sunlight - especially in the morning - can do wonders! Try to see sunlight as a gift from Mother
Nature. And who wouldn't accept such a gift right?
8
HYDRATION & DRINKING ENOUGH WATER
The human body is made up mostly of water - about 60% on average. Our heart, brain and lungs contain
an even higher percentage of water, ranging from 75-85%. Water needs water to flow. Think of it like a
river. Without enough water, it can't flow - without enough water, we can't flow.
Water can bring balance to the body and takes care of important everyday functions like the regulation
of the body temperature through sweating and breathing, lubrication of the joints, flushing out waste of
the body and carrying oxygen to our cells, which results in keeping the systems functioning properly. It
also helps to remove toxins from the body, because drinking more water can help to prevent toxins that
could have negative effect on our immune system to build up.
I have made it a habit to drink a large glass of water in the morning right after getting up on an empty
stomach. This also boosts the digestion. And, for a better digestion, I recommend drinking before or
after your meals, rather than during meals. If you don't like the taste of water, herbal and fruit teas are
also great choices! You can make the tea the night before and put it in the fridge overnight so you can
drink it throughout the next day.
If you workout a lot, drinking more water is important to be able to recover & keep performing well.
With a proper hydration you can strengthen the immune system & keep your overall good health in flow.
9
EAT MORE NUTRIENT-DENSE WHOLE FOODS
Eating a healthy, nutrient-dense and nutritious diet also contributes greatly
to supporting a well-functioning immune system. You can start by making a
conscious decision to only eat foods that are vibrant and full of nutrients.
Foods that are juicy, filled with light, as fresh as possible and colorful like a
rainbow.
- Try to cook as many meals as you can yourself. Not only is it so much fun,
but you will know exactly what’s in the food you eat. When you prepare
your food with love and gratitude, you also nourish yourself with that
love and gratitude. And that can have a positive impact on your mood
and overall well-being.
- Add whole grains and complex carbohydrates such as brown rice, oats,
quinoa, potatoes, barley, spelt and legumes such as chickpeas, lentils
and beans to your meals. These foods are rich in nutrients and will keep
you full for longer.
10
- Then, I also recommend eating enough healthy fats like nuts and seeds or avocado. You can add
them to your smoothie, on top of your salad or add them to just about any other meal. Not only
are they packed with nutrients, but they also help you to feel fuller for longer, so you're more
likely to avoid cravings.
- Including foods with probiotics to your diet also has many benefits! Probiotics are basically
living organisms. They can be called good bacteria because they compete with harmful bacteria
in the body for space and food and prevent the harmful bacteria from settling in the gut. So
eating foods with probiotics is good for gut health. Since up to 80% of our immune system lives
in our gut, we should do everything we can to support it. The state of our gut plays a huge role
in how we feel physically and mentally. Foods with probiotics are some of the best foods for
boosting our immunity. Some plant-based foods with probiotics are fermented and cultured
foods such as sauerkraut, kimchi, tofu, miso, tempeh or tamari. I personally eat them every day.
- If you have the opportunity, I couldn't recommend shopping for fruits and vegetables at a
market more. The food is fresher, more seasonal, and most likely has less pesticides. Plus, you
can avoid plastic waste by bringing your own bags and at the same time, you can support small
local farmers, which is always a great deed.
- Last but not least, I recommend minimizing processed foods and products that contain refined
sugars, artificial sweeteners and any form of additives from your meals and pantry, or better yet,
avoiding them altogether. You can start by giving your kitchen cabinets an early Spring
cleaning; just like we do with our clothes sometimes.
If you're out and about and feel hungry, before immediately reaching for sweets or something
hearty, try drinking some water or tea first or eat a fruit like an apple or orange. Personally, I always
have an apple and a bottle of water in my bag wherever I go. Most of the time it's more the desire
for food than the actual hunger that gets the better of you. So when you're prepared, it's much
easier to make decisions that are good for you.
11
ENOUGH SLEEP AND ESPECIALLY: GOOD QUALITY SLEEP
We all know that a proper sleep makes us feel better, but we may not have considered the powerful role it plays in keeping our immune system strong and how getting
enough, and especially a proper sleep, can be so supportive in keeping the immune system functioning and ready to protect us! When we lack sleep, our immune cells
decrease and inflammatory cells increase. Certain antibodies and cells that fight infections are also reduced during times when we don't get enough sleep and we are
more likely to get sick when exposed to a virus. Sleep is also an essential ingredient in maintaining a functioning brain and body and adds a lot to how fast we can recover
from weaknesses, imbalanced & illnesses. So a good sleep results in keeping our natural immune response ready to react and act, as well as being a regenerative process.
I don’t think everyone needs the exact same amount of sleep. We all function differently and have to make our own experiences of what we need and what makes us feel
good. However, I do think the quality of sleep is something we can all improve on. Here are a few tips that help me personally for a better and more regenerative sleep
and in regards to keeping my immune cells high.
- TEMPERATURE: A cool temperature and fresh air. Research has shown that people sleep best when the temperature in the bedroom is around 18 °C/ 64 °F. This can
help you fall asleep faster and sleep better throughout the night. I recommend airing out your bedroom well before you go to bed to get enough fresh air in. Or
keeping the window open a bit at night is also a good option.
- SET THE MOOD: To prepare yourself for a restful night's sleep, it's very helpful to set the mood before you go to bed. At night, bright lights and loud noises can make
us feel very awake when we’re actually tired. By getting into the mood, we can send a signal to our body and mind that it's time to wind down, take it easy, and slowly
get ready for bed. I always dim the lights, put on some soft music (preferably at 432 hertz, which I call the healing frequency of the universe), then smoke out my
apartment with some sage or palo santo and connect with my spirit by using a singing bowl. This helps me to check in with my energy and cleanse myself of negative
and heavy energies, so that I don’t bring any of that with me into my sleep.
- NO SCREENS:. Not looking at your phone or computer right before going to bed (or right after waking up) can make a huge difference! We process so much while we
sleep and if the last thing we're looking at is a bright light and the news, social media, or a movie or show with a lot of violence, we're basically taking that information
into our sleep. This can lead to stress and anxiety, depending on what we've been watching. And when we're stressed, it's harder for the body and mind to find rest to
properly shut down and recover. So, if possible, try not to look at your phone before bed. I know it's not always easy and I also have days when I still do it.
Instead of looking at a screen, it’s very beneficial to your well-being, if before you fall asleep and after you wake up, you try to say or bring to your thoughts a few things
that you are grateful for. Starting and ending your day with gratitude can make a huge difference that can have a very positive effect on your mood.
- HYGIENE: What I do almost every night before going to bed is taking a shower. You can also take a bath, of course. I love the feeling of feeling clean in my bed because
I consider my bed a "sacred" space. A space that deserves to be treated with care and intention because it carries me throughout the night. Our minds make many
connections without us even being aware of it. The more time we spend in bed before going to sleep doing other things like watching TV or being on the phone or even
eating, the more our body gets used to being awake in bed. If you try to think of your bedroom as a space where all you do is sleep in order to rest and regenerate, you
already prepare your mind for that.
12
TIPS TO STRENGTHEN THE IMMUNE SYSTEM
Focus on the Mental & Spiritual Health
As mentioned, a strong immune system has not only to do with how we take care of our
body, but also with how we take care of mind & soul. Everything is always connected
and body, mind and soul should be considered as equally important factors.
On the following pages you’ll find a few tips with a predominant focus on the
emotional, mental & spiritual health, to support a high functioning immune system.
13
SELF-LOVE & ACKNOWLEDGMENT
When was the last time you were kind to yourself? When was the last time you showed yourself some love? We can't take care of others if we
don't take care of ourselves first. But we do have the ability to give ourselves everything we need. It all lies within ourselves. So when we
consciously take the time to be kind to ourselves more often and support ourselves to lift ourselves up, when we show ourselves that self-love
(and also mean it), then that’s a great way to become more emotionally stable and connect more deeply with our heart. This can be very healing
in many ways. To do this, I recommend working with affirmations. They can be a great mood lifter, they can help to boost the confidence and the
belief in yourself and they can remind us of our own power.
To give a few examples of affirmations you could tell yourself: I believe in myself. I am in my power. I can do this. I trust myself fully.
Today will be a good day. I am shining from the inside out. I am enough. I am valuable, I am strong. I am worthy of my own love.
MEDITATION
What really helps me to connect with my soul and stay balanced and at peace, is meditation. If you've never meditated before, it's best to find a
comfortable place in the morning after you get up, put on some quiet meditation music if desired, close your eyes and start breathing deeply. A
spiritual person or someone who can connect well spiritually, is also a person who knows how to breathe. Someone who is aware of the power
of breath. And then just experience for yourself what happens. Meditation can be different for everyone. There are no rules. It’s an individual
process that can be experienced in many ways. It's a place where peace can come in, where you can give your body, mind and soul some space
to breathe. And it doesn't have to be 20 minutes or even more. You can start with 5 minutes and then slowly increase. The inner harmony that
comes from meditation can have a positive effect on your actions and reactions, helping you feel less stressed or overwhelmed, and more
centered and in tune with yourself. If you think you don't have time for it, I like to quote a Zen saying: If you don't have time to meditate for 10
minutes every day, you should meditate for at least an hour.
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NATURE ENERGY JOURNALING
Nature is a great teacher in many ways! When I am Journalling a great way to process thoughts,
outside in nature, I immediately feel calm because feelings and emotions. I love to sit down outside in
I’m away from all the noise and surrounded by the morning with my journal and a pen and just start
energy full of life, love, peace and harmony. This writing. Without thinking, without judging what is
gives me time and space to go within and right, wrong, good or not good. I just let myself be
remember, that I am a divine being and part of guided by my hands and write down what my heart
nature too. It reminds me, that the more I connect wants to express through my hand. Sometimes it’s
with nature, the more I can bring nature to life 10 pages, sometimes only one. It truly helps me to
within myself. understand myself better and it's a place to feel free
and be completely honest with myself.
If you can, try to spend some time in nature every
day to connect with nature. If you listen with an Especially if you're someone who is struggling with
open heart, nature communicates with you and can stress, depression, or anxiety, keeping a journal can
give you vast amounts of strength, abundance, a be very helpful because you start to gain more
feeling of interconnectedness, gratitude and trust. control over your feelings. Not a forced control, but
One of my favorite things to do in nature is to hug a balanced control, a kind of overview from a
trees. This always gives me so much strength and different perspective.
removes all stress, doubts and worries. Or to lie on
a field of grass or on stones in the water, to merge It helps tremendously to allow some air to breathe
more and more with nature until I feel one with it, into the things that are swirling around in your
until I feel the power of nature flow through every head, creating a chaos of thoughts. Personally, it
cell of my body. Give it a try, it's truly magical and always makes me feel much better right away and I
the connection to nature can only grow stronger. can highly recommend it!
15
MINDFULNESS
Everything is energy. The energy you give yourself into and the energy you surround yourself
with, is the energy you absorb into your own field. What you have in your field has an effect
on you and essentially, is what you spread out again. The same can be said with food.
Everything we put into our bodies has an impact on our physical, mental and emotional well-
being. So in general, be careful and mindful of what you consume and where you „put
yourself into“ - whether it's through thoughts, food, fellow humans, places and so on.
I recommend that for one day you consciously observe how your thought patterns and
emotional states change, depending on where and in which environment you are,
depending on what you consume and how your energy changes through that. And then,
after that day, before you consume anything or before you put yourself in situations where
you don't feel fully comfortable, always try to first imagine a protective shield or circle of
light around you until you feel protected by the light. This will help prevent your mind and
energy field from being filled with things that can rather weaken than strengthen you.
INTENTIONS
An intention is the determination to act in a certain way. The why behind your actions. It has a
lot to do with making a conscious decision rather than doing something unconsciously. If we
live our daily lives in a way where we constantly make unconscious choices, we can start to
feel tired and exhausted without really knowing why. We are not aware of why we feel that
way because we are making all these unconscious choices.
Here I also recommend just for one day, before every decision you make - no matter how
small it may be -, to ask yourself about the intention behind it. What do I want to achieve with
it? Why am I doing this or that? Are you doing it for your heart? Or for your ego? If your
answer is not serving the purpose of learning and growing, then question what you wanted
to do again. Reminding yourself of the why, the intention behind each action is a great
exercise to give more meaning to the things you do. More depth. You will also feel like you
are more in your own power because you are now consciously making your choices. This can
help you to feel stronger mentally and give you confidence, that the choices you make are
made of your own free will.
16
GRATITUDE KINDNESS & GOODNESS
When we feel grateful, our brain releases dopamine and serotonin. The Kindness & goodness have been shown to be as effective as gratitude in
result is a positive physical and physiological response that calms us improving the health and well-being. A small act of kindness everyday can
down, lowers blood pressure, helps us breathe slower, helps relieve make such a big difference. For me personally, giving is the most fulfilling
muscle tension in the body and improves our mood. All of this will feeling. Because the feeling I receive in return is such a heartwarming and soul-
definitely help to keep our immune system strong! nourishing feeling. I see so much beauty in it.
When we feel grateful, it can also improve our relationships. In a state Acts of kindness in general are so much more powerful than we can ever
of gratitude, you generally feel more love, so you can also give love imagine, and they remind not only ourselves of the goodness in people, but
more easily. You will notice and feel much more of the good in life and also everyone who is affected by it. Not only can you raise your own energy,
be able to put your focus more on that. but you can raise the energy and well-being of the collective field in which we
all are and exist. When you give from the heart, it' s an act of love. Again, the
By being grateful and changing the hormones that flow through our more love we spread, the more healing it brings not only to ourselves, but to
bodies, we turn on the "rest and restore mode". As a result, our everything and everyone on this planet. Because the energy we radiate knows
immune system can function better and protect us from viruses and no boundaries. It enters the collective energy field in which we all live and
other threats, just as it was naturally designed to do. exist, and correspondingly has an effect on everything that lives in it and has a
consciousness.
I recommend taking a few minutes each day to focus on at least 2-4
things in life that you are grateful for. No matter how small or big they So if we try to do a kind deed every day, it can lift our spirits and spread love.
may be, there is always something to be grateful for. Just the fact that Sometimes a simple smile toward a stranger on the street can save lives.
we are able to be alive in this time and space on planet earth is a huge Imagine that person feeling so empty and lonely, seeing no way out, and you
gift. P.S. - Especially if you do it right after waking up in the morning, give that person a smile; that can give tremendous hope to keep believing in
you start the day much better and more positive. life. It can make that person feel seen and give him or her hope to keep going.
17
DE-STRESS
Stress has so many faces and is something we all know. And it doesn't feel good, does it? It can
throw us off balance and cause us to simply feel overwhelmed. On top of that, stress can also
cause imbalances in our bodies and have a negative effect on our immune system. Whenever we
are stressed - whether it's from work, our personal lives, our diet, food intolerances, not enough
sleep, or excessive exercise - we go into "fight or flight" mode and our bodies release cortisol. Too
much cortisol can make us feel weaker and suppress our immune system's effectiveness in fighting
off invaders and antigens. In a state of stress, we automatically become more susceptible to
infection. And of course, stress can also have a negative impact on our mental health. The weaker
we feel mentally, the weaker we feel physically and vice versa.
Things that help with stress relief certainly include some of the things I mentioned earlier like
meditation, journaling, and spending some time outside connecting with yourself and nature.
What also always helps me personally is to close my eyes and breathe deeply. On the inhale, I
imagine myself breathing in calm, harmonious and fresh energy and I straighten up. As I exhale
strongly, I imagine all the stress being released and "blown out" of me. Shaking the arms, hands
and the head on the exhale also helps. I do this until I feel more calm and more harmony, peace
and trust within myself.
Another exercise that I find enormously helpful and that you can always do - no matter where you
are - is the following: Stand outside or in a room for a few minutes where you are alone and listen
to a song you like. A song that calms you down and at the same time evokes something positive in
you. Close your eyes and let yourself fall into the world of the song, into the energy of the song.
Imagine that this song is a balloon filled with soft blankets that look like cotton candy. A space
where you can completely let yourself fall into. The world of this song, the balloon, holds you,
embraces you. The more you let yourself fall into this beautiful space, imagine the layers of stress
around you falling away from you more and more. Imagine them fading away more and more.
Once you feel more peace within you - without that heavy weight on your heart & mind - open
your eyes and sink into that feeling some more. Internalize that feeling. With this feeling of more
peacefulness inside you, embraced by the peaceful energy of the cotton candy balloon, give
yourself a little smile and continue doing what you were doing before.
18
STAND IN YOUR OWN TRUTH
What does truth mean in the first place? In my opinion, there is no universal truth. Truth can mean
different things to different people. We should all be able to decide for ourselves what feels right for
us, what our own truth is. We are here with a free will that also deserves to be respected, noticed and
appreciated. But the more we suppress our own truth, the more we put ourselves in the back seat,
the more it can lead to a buildup of energy that will eventually just explode. Think of it like a pressure
cooker. Every time you suppress your own truth, you throw more feelings and emotions into the pot
of feelings that you push away and don't pay attention to. Eventually there is no more room in that
pot, so the whole pot just explodes. And when it explodes, you are most likely unable to control what
or who will be affected by the explosion. Inside and outside your body.
However, if and when you speak your truth, it is important that you always leave enough room for
love. This means that you can share your own truth either in an attacking way or in a more loving way.
A way that describes how you feel in your heart, rather than communicating what you think is right
for everyone or rather than opposing the other person's opinion. In the context of contact with
another person who has a different opinion, this leaves little to no room for an argument. That means
when you make your decisions and opinions based on your feelings and share that honestly, you are
not only showing respect to yourself, but you are also stepping more into your own strength. And at
the same time, you are also giving the other person a chance to show you respect as well as share
his or her truth based on his or her feelings.
If the other person is still attacking you after you have shared your feelings, the best and most
powerful thing you can do - also to protect your own energy - is to send love to that person. Hurt
people hurt people. So it can teach compassion, and compassion is love. Love is healing, and
healing will unite us all more. Don't allow yourself to fall into a lower energy by going into defense
or into counterattack mode. It' s not always easy to send love in these situations. But if you know
what feels right for you in your heart, there is no need to defend yourself. The most important person
you need to please is yourself. The more you give to yourself, the more you will eventually be able to
give to others too.
19
RELATIONSHIPS
For our mental health and the feeling of being loved - something we all crave - it is so important to nurture the relationships that make us feel good and that lift us up. The
people who value you, who support you and build you up, the people who want you to be exactly as you are because that’s who they love you for, the people from whom
you feel that they love you from deep within their hearts (even if sometimes they can't tell or show you that), those are the people you should nurture and protect your
relationships with. If you haven't talked to or been in contact with someone for a long time who is very important to you or who has always been there for you, get in touch
with that person. Write a message, write a letter or give a call. You can't tell the people you love too much how much they mean to you and how much you appreciate
them. There is no such thing as too much love. However, in certain relationships, some distance can also help you to get closer again, to appreciate each other more. In
this case, you can also send love and good energy to the person in your thoughts. This will reach the other person - even if it is „only“ subconsciously. Deep down we are
connected from heart to heart, form soul to soul, not from body to body.
My circle of friends is not huge, but the friends I have are very close to me and incredibly important to me. Keeping in touch with them fulfills me immensely. Ask yourself
and be honest with yourself about which people fulfill you and which don't. It doesn't do much good to be attached to relationships that are almost entirely toxic or where
you feel exploited, where you always feel drained contact. If you have such relationships, I would communicate very honestly how you feel. If the other person has no
understanding for your feelings or even condemns and attacks you, then take distance or try to draw a line, for your own well-being and out of respect for yourself. After
all, often people are more attached to the illusion of a relationship than to what it really is. Take some time and ask your heart who is good for you, which relationships are
real and which are not. It's not about the quantity of people you are really close to, but the quality. Good relationships contribute to our well-being, which impacts the
health of our body, mind & spirit.
BORDERS
How often do we say yes when we really want to say no? How often do we say no, but actually want to say yes? How often do we do things we don't really want to do? The
more we do the things that don't feel right to us, the more it can affect our inner harmony, our mental health, our connection to our soul, and our physical health. Personal
boundaries are important because they set the basic guidelines for how we want to be treated. These basic guidelines determine how others around us can behave. And
setting boundaries can ensure that relationships can be mutually respectful and caring.
You attract what you tolerate. That's why people who don't have their own boundaries gravitate toward each other. Setting boundaries is one of your most powerful
spiritual powers to protect your aura and to increase the ability of your spiritual immune system; the ability to protect your body, mind and soul with the power you have
within you. But not only that; setting boundaries and saying no can remind us of our own power. It can bring us back to that inner confidence. Saying no sometimes feels
just great, doesn’t it? You’re not living your life for anyone but yourself. If you're constantly doing things you don't want to do, you'll start to feel more exhausted, less
connected to your inner power, and only show up halfway instead of in your full presence.
The next time you have to make a decision and feel like you need to set a boundary - remember your values, follow your gut and communicate that too. Communication is
key! As mentioned above in the part about "relationships", share how you feel with a good portion of love and don't be afraid to say "No" or "Yes" - depending on the
situation. Remember that the more you set personal boundaries, the stronger you become - mentally, emotionally and physically.
20
HOPE & TRUST
So the more time we take to recognize our "within" and connect consciously and deeply with
it, the more trust we can find. Trust that we are exactly where we need to be and that
everything that happens in life, happens for us and not to or against us. Everything happens to
give us new opportunities to grow and learn. Everything is a chance for us to expand our mind
and connect more deeply with our soul.
It may not always be easy to do what you do in a way that feels right for you, but it's always
worth it. Sooner or later it will pay off and most importantly, energize your soul. The more you
allow yourself to be yourself and also express that, the more you will attract things into your
life that can make you grow even more. Allowing yourself to go through this growth can also
give you a lot of confidence and hope, as you will feel from deep within yourself that you are
becoming more and more connected to who you truly are.
With a deeply rooted trust in divine unfolding, a whole new world can open up for you to grow
and expand. With access to this world full of new possibilities, it's much easier to stop
worrying, asking questions, or being afraid of whatever lies ahead, because we learn that
nothing is limited. That nothing is impossible. That everything has a reason. And with a deeply
rooted trust, it’s easier for us to see all confrontations through the lens of compassion. This
helps to be non-judgmental and thus, be able to show more love and empathy for everything
that happens. Life is a journey and we are all on this magical ride together. Learning and
growing never stop. By trusting the divine unfolding of all that is and never losing hope, we
can certainly make our journey easier, more enjoyable, more beautiful and fulfilling.
To protect your immune system and make you feel better overall, it comes down to taking care
of your body, mind and soul as one. The more you live from the heart, from a place of love -
always taking care to protect and see your own energy as your greatest supporter and
superpower - the better you will feel. Physically, mentally, and also, because you'll find a deeper
connection to your soul and the world that you can't see, but the infinite world you can feel.
21
ARE YOU READY
TO DIVE INTO THE RECIPE-WORLD?
Have fun reading through, experimenting, cooking and diving into the different worlds of flavors, colors
and spices. I created this ebook with a lot of passion from my heart for yours. I hope you can enjoy the taste
explosions - best with friends & family around the table - to the fullest!
Oh, and before you get started, I'm sending you a big and warm hug full of love
and a spark of passion to bring your own inner artist to life in the kitchen. 𖡼
BREAKFAST
P O R R I D G E | PA N C A K E S | B O W L S | C H I A | M U E S L I |
SMOOTHIES | BREADS | GRANOLAS | SAVORY
BREAKFAST RECIPES OVERVIEW
Click on the underlined part of the recipe titles to go directly to the recipes.
PORRIDGE & PANCAKES - from page 26 BOWLS, CHIA & MUESLI - from page 47
-
DALMATIAN OATS - with Cacao & Hazelnut -
BEETROOT MUESLI - with Pomegranate
-
GINGERBREAD OATS - with Almond Butter -
YOGURT BOWL - with Tangerine & Granola
-
PUMPKIN PORRIDGE - with Quinoa & Coconut -
PERSIMMON BOWL - with Pomegranate & Granola
-
BANANA PEANUT OATS - with Warm Cherries -
CARROT BIRCHER - with Lemon & Almond Butter
-
BUCKWHEAT PANCAKES - with Warm Blueberries & Roasted Almonds -
CACAO-CHAI Smoothie Bowl
-
BAKED OATMEAL - with Persimmon, Cinnamon & Cranberries -
OAT-ALMOND PIZZA - with Coconut-Almond Cream, Pear & Mint
-
SWEET POTATO MASH - with Apple, Pomegranate & Granola -
BARLEY GRASS Chia Pudding with Kiwi
-
RASPBERRY PORRIDGE - with Cashew & Quinoa
-
BAKED OATMEAL - with Raspberries & Dark Chocolate
-
PEANUT OVEN-CAKES - with Chia Jam
24
SMOOTHIES - from page 62
-
AVOCADO-APPLE SMOOTHIE - with Ginger
-
ORANGEN-COCONUT SMOOTHIE - with Cardamom
-
GINGERBREAD-VANILLA SMOOTHIE - with Hazelnut Butter
-
APPLE OAT SMOOTHIE - with Cinnamon
-
WILD BLUEBERRY POWER SMOOTHIE - with Spirulina
-
RYE BUNS - with Walnuts & Dried Figs
from page 82
-
ALMOND & HEMP GRANOLA - w i t h D r i e d A p r i c o t s
-
GINGERBREAD GRANOLA- with T h y m e , S e e d s , Wa l n u t s & A m a r a n t h -
CHICKPEA CREPE - with Cream Cheese, Mushrooms & Spinach
-
TOFU SCRAMBLE- with Curry & Mushrooms
-
SOURDOUGH-TOAST - with Cashew Spread, Honey & Pear
-
ZUCCHINI-AVOCADO TOAST - with Apple & Cashew Butter
-
CUCUMBER TOAST- with Cashew Spread & Chives
-
QUINOA BOWL - with Spinach, Avocado & Tomatoes
25
PORR
IDGE
& PAN
CAKES
28
2 0 0 ml o at mil k
6 0 g ro l l ed oat s
1 p in c h o f sa l t
2 t sp c a c a o po wder
2 - 3 ts p c oco nut su ga r o r ma p le s yr up
1 t bsp h a z el nu t butter ( o r a lm ond b utt e r)
- Add the oat milk together with the salt, cacao powder, coconut sugar and hazelnut
butter in a pan, stir well and cook on medium-high heat for 5-8 minutes until creamy.
Stir occasionally.
- Melt the dark chocolate and either use it as topping or chop it smaller and directly stir it
into the warm oatmeal.
- Pour the oats into a bowl, top with cacao nibs, sprouted buckwheat or granola of choice
and banana slices. Add a splash of oat milk and if desired, drizzle some more nut butter
of choice on top and enjoy to the fullest!
G I NG ERBR EA D OAT S
With Almond Butter
2 00 ml o at m il k
1 00 ml w ater
1 pin ch of sa l t
4 heape d t bs p ro ll ed o ats
1 ts p ginge r bread s p ic e
2 -3 t sp m ap le s y ru p
1 tbs p a lmond bu tte r, w h it e
- Add the oat milk together with the water, salt, oats, gingerbread spice, maple syrup and
almond butter in a pan, stir well and cook for 5-8 minutes on medium-high until creamy.
Stir occasionally.
- Pour the oats into a bowl, top granola of choice and sliced bananas.
- Add a dash of oat milk, drizzle some maple syrup on top and if desired, some more
almond butter. Sprinkle some gingerbread spice over the oatmeal and then enjoy to the
fullest!
PUMPKIN PORRIDGE
With Quinoa & Coconut
8 0 g q u i n oa
2 0 0 ml c oco nut mi lk, f ull-f at li ght
2 0 0 g p u mpkin puree
1 p in c h o f sa l t
1 / 2 t s p c i nn a mon
1 t bsp ma pl e sy rup
- Rinse the quinoa thoroughly in a sieve, drain and then put it in a pan with the coconut milk, pumpkin
puree, salt, cinnamon & maple syrup. Stir well, bring to a boil and then simmer over medium heat for
18-20 minutes until creamy. Stir occasionally.
- Pour into a bowl and garnish with toppings of choice such as: sliced banana, granola of choice, cashew
butter, some coconut milk or coconut yogurt as well as some maple syrup. Enjoy!
B A N A N A P E ANUT
O a t s w i t h Wa r m C h e r r i e s
3 / 4 ba n a na , ri pe
1 0 0 ml o at mil k or pla nt milk o f ch oice
1 t sp v a n i l la p a st e or ex tra ct
2 t sp pea n ut bu tte r, unsweeten ed
1 p in c h o f sa l t
4 h ea ped t bsp qui ck o ats
- Add the frozen cherries in a pan together with the water, a little bit of maple syrup if needed and
simmer on medium until soft and until the juice oozes out of the cherries.
- Mash the ripe banana well with a fork and add into a bowl together with the oat milk, vanilla, peanut
butter, salt & oats. Stir until well combined.
- Add the cooked cherries in a bowl, top with the banana-oat mixture and top with the remaining 1/4 of
the sliced banana as well as some peanut butter and granola of choice. And then close your eyes and
just enjoy mhh!
B UCK WH E AT PANC AK E S
W i t h Wa r m B l u e b e r r i e s & R o a s t e d A l m o n d s
1 40 g bu ckwh eat fl o ur
4 0 g gro und almond s , pe eled
2 ts p baking powd er
1 pin ch of sal t
6 0 g cocon u t s u gar
2 40 ml c oco nut mi l k, f u ll -f at li g h t
1 tbs p a lmon d bu tte r, w h it e
- Mix the buckwheat flour together with the ground and peeled almonds, baking powder, salt & coconut
sugar. Add the coconut milk and almond butter, stir until well combined and set aside for 10 minutes.
- In one or even better, 2 frying pans, heat up some coconut oil on medium heat. Add 1 heaped tablespoon
of the pancake mixture per pancake to the pans. Fry until the edges are slightly golden brown, flip and fry
on the other side until golden brown as well.
- Repeat with remaining pancake mixture (makes about 10-12 pancakes total).
- While the pancakes are frying, add the frozen blueberries in a pan with 1-2 tablespoons of water and bring
to a gentle simmer over medium heat. Toast the flaked almonds in a skillet over medium heat until golden
brown, directly add them into a bowl to cool down.
- Arrange the pancakes together with the cooked blueberries on the plates, top with sliced bananas and the
toasted flaked almonds. Add some yogurt (e.g. natural coconut yogurt) if desired. Finally - for the true
pancakes experience - drizzle some maple syrup on top and enjoy!
BA KED OATMEAL
With Persimmon, Cinnamon & Cranberries
1 / 2 ba n a na , ri pe
6 0 g q u i c k o ats
1 0 0 ml pl a nt m i lk o f y o ur choi ce
1 t sp ba ki ng pow der
1 p in c h o f sa l t
1 / 2 t s p c i nn a mon
1 / 4 t s p n ut meg, gro und
2 t sp ma pl e sy rup
3 / 4 p e r s immo n, ri pe
1 t bsp c ra nberr i es, dr ied
- Preheat the oven to 180 °C/ 360 °F/ 360 °F convection and line a small ovenproof dish (about 16
cm/ 6 inches in diameter) with parchment paper or brush with some coconut oil.
- Mash the ripe banana with a fork, add the remaining ingredients up to and including the
cranberries and stir until well combined. Pour into the prepared dish. Bake for about 35-40
minutes, until the top is baked golden brown.
- Remove from oven, let cool slightly and garnish with the toppings of choice.
Drizzle some more maple syrup on top if desired, sprinkle some cinnamon on top and enjoy.
- Preheat the oven to 200 °C/ 400 °F convection, prick the sweet potato with a fork and bake
on a baking tray lined with parchment paper for 1 hour.
- Put the apple in the fridge (if it’s not there already).
- Take the sweet potato out of the oven, remove the skin and put the sweet potato flesh in a
bowl. Add the almond butter, the plant milk and the pinch of salt, mix everything well with a
fork.
- Take the apple out of the fridge, peel and grate it and put it on top of the sweet potato
mash.
- Remove the seeds from the pomegranate and put them on top as well. Finally, top with
granola of your choice or roasted nuts (almonds or pecans are great) and drizzle some
almond butter on top. If you like to sweeten it a bit, a sprinkle of coconut sugar fits great!
RASPB E R RY P OR R I D GE
With Cashew & Quinoa
8 0 g qui noa
2 00 ml p lan t m il k o f c h oi ce
1 00 g raspb erri es , f roz en
1 tbs p c ash ew b u tt er
1 pin ch of s al t
1 /2 ts p v an i ll a p as t e or ex t ra ct
2 -3 t sp m ap le s y ru p
- Rinse the quinoa thoroughly in a sieve, drain and then put it in a pan together with the plant milk,
frozen raspberries, cashew butter, salt, vanilla and maple syrup. Stir well, bring to a boil once and then
simmer over medium heat for 20 minutes until creamy. Stir occasionally.
1 / 2 ba n a na , ri pe
6 0 g q u i c k o ats
1 t sp ba ki ng pow der
1 p in c h o f sa l t
1 / 4 t s p c i nn a mon
1 / 2 t s p v a nil l a pa s te o r ex tra ct
2 t sp ma pl e sy rup
1 0 0 ml o at mil k or pla nt milk o f ch oice
2 t sp a l m on d butt er, white
2 - 3 ts p da r k c hoc o late chips
8 0 ra s pber r ies, f ro zen
- Preheat the oven to 180 °C/ 360 °F convection and line a small ovenproof dish (about 16 cm/ 6 inches
in diameter) with parchment paper or brush with some coconut oil.
- Mash the ripe banana with a fork, add the remaining ingredients up to and including the frozen
raspberries and stir until well combined. Pour into the prepared dish. Bake for about 35-40 minutes,
until the top is baked golden brown.
- Remove from oven, let cool slightly and garnish with the toppings of choice.
Drizzle some more maple syrup on top if desired and enjoy.
PE ANUT OVEN-CAKES
With Chia Jam
PA NCA KE S C HI A JA M
1 banan a, rip e 20 0 g f ro z en ber rie s , y o u r c h o ice
4 0 g pean ut b utt er, u n s wee te ned 10 0 m l w at er
1 40 ml o at m il k 20 g ch i a s eed s
2 0 alm ond s , g ro u nd & pe eled 1 t bs p m ap le s y ru p
4 0 g qui ck oat s
2 ts p baking p o wd er - B a na n a, p ean u t b u tt er, n u ts , y o gu rt
2 -3 t sp m ap le s y ru p
1 ts p vanil la pa s te o r ex trac t
1 ts p cin namo n
1 pin ch of s al t
+ a li tt le coc on u t o i l
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper. Brush the
parchment paper with some melted coconut oil.
- Add the banana into a blender together with the peanut butter, oat milk, almonds, oats, baking
powder, maple syrup, vanilla, cinnamon & salt and blend until smooth. Set the mixture aside for 5-10
minutes.
- Add the frozen berries in a pan with the water, bring to a boil, add the chia seeds and maple syrup,
then simmer on low heat for about 15 minutes. Stir occasionally. Remove from the heat and let cool
slightly until the mixture thickens as the chia seeds swell more and more.
- Add 1 heaping tablespoon per pancake of the Oven-Cake mixture onto the baking tray with enough
space between them.
- Bake for 14-18 minutes until golden brown, remove from oven and let cool briefly.
- Arrange the oven cakes as well as the chia jam in plates. Top with banana slices, some peanut butter,
and if desired, some roasted nuts as well as coconut yogurt or yogurt of your choice.
The Oven-Cakes can easily be stored in the fridge or freezer for a few days and reheated in a toaster.
BEE TROOT MU ES LI
With Pomegranate
- Peel and grate the beetroot put it in a bowl. Also grate the apple and add to the bowl.
- Add the almond butter, oats, coconut milk, honey or maple syrup, salt & lime juice and
stir until everything is well combined.
- Top with the pomegranate seeds, yogurt and granola of choice and enjoy!
2 servings | 10 minutes
51
Y O GU R T B O WL
W i t h Ta n g e r i n e & G r a n o l a
1 5 0 g c o c on ut y o gurt, unsweet en ed
1 t a n ger i n e, ju ice
1 - 2 ts p ra w o rga ni c ho ney o r m ap le s yru p
2 t sp sh re dded coc o nut
- Put the coconut yogurt in a bowl, squeeze the juice of the tangerine directly into the
bowl, add honey or maple syrup and grated coconut and stir until well combined.
1 serving | 5 minutes
53
PER S I M MO N BOW L
With Pomegranate & Granola
- Cut the persimmon into smaller pieces and remove the frozen banana from the freezer.
- First put the milk into the blender, then add the fruits and cashew butter, cardamom
and nutmeg and blend until smooth and creamy.
- Pour into a bowl and garnish with granola, pomegranate and if desired, some banana
slices.
1 serving | 5 minutes
55
C A RR O T BI R CHE R
With Lemon & Almond Butter
2 l a rg e c a r ro ts ( a pprox . 240-26 0 g)
1 s ma l l G ra nny S mit h a pple
1 s ma l l s weet a pple
1 0 0 ml c oco nut mi lk, f ull-f at li ght
1 h ea ped t bsp a lmo nd butter, wh it e
6 0 g q u i c k o ats
1 / 2 t s p c i nn a mon , gro und
1 / 2 t s p c a rda mom , gro und
1 / 4 t s p n ut meg, gro und
1 p in c h o f sa l t
2 - 3 ts p ra w o rga ni c ho ney o r m ap le s yru p
2 - 3 ts p l e mo n j ui c e
- Peel and grate the carrots & apples. Put in a bowl and add the coconut milk, almond butter, oats,
cinnamon, cardamom, nutmeg, salt, honey or maple syrup and lemon juice. Stir until well
combined. If needed, add a splash of plant milk of choice.
- Either put in the fridge to cool for a bit or directly add the amount of choice into a bowl and top
with plain yogurt of choice. Also drizzle some almond butter on top and some honey or maple
syrup if desired. Finally, grate some lemon zest on the top of the bircher and then, just enjoy!
The carrot bircher can be stored in the fridge in a glass container well sealed for 2-3 days and is also great to take away!
C A C A O -C H AI
Smoothie Bowl
2 b an an a s, f ro ze n
1 2 0 - 1 4 0 m l oat m i lk o r pla nt milk of ch oice
2 t sp c a c a o po wder
2 M edj o ol dates , pi tted
1 t sp c i n na mon
1 / 4 t s p ea ch of gro und clo v e, n u tmeg & cardamom
+ 1 t bs p pl a nt - pro tein po wder (op tio nal)
- Remove the frozen bananas from the freezer slightly thaw for a few minutes.
- Add the plant milk into a blender, then add the frozen bananas, cacao powder, pitted
dates, cinnamon, clove, nutmeg & cardamom. If desired, also add the plant-protein
powder and blend to a smooth and ice cream-like consistency.
1 serving | 5 minutes
59
CR UST TO PPI NG S
6 0 g qui ck oat s 1 t bs p a lm o nd bu tte r, w h it e
4 0 g al mon ds , g rou n d 2 t bs p n atu ra l y og u rt , p lan t b as e d
1 0 g cocon u t s u g ar (o r co c on u t m il k , f ul l -f at )
1 pin ch of sa l t 1 t s p raw orga n ic ho n ey o r ma pl e sy ru p
1 /2 ts p c inn am o n 1 t s p le mo n j u i ce
1 00 ml p lant m il k , o f ch o i ce
2 ts p fla xse e ds , grou n d - 1 pear
- Mint - fresh, sprout ed buckwheat or ro asted
nu ts of choice, some honey or maple sy ru p
- Preheat the oven to 200 °C/ 400 °F convection and line a baking tray with parchment paper.
- Blend the oats together with the ground almonds, coconut sugar, salt, cinnamon, plant milk and
the flaxseeds until smooth.
- Pour onto the baking tray and spread out to a circle with a diameter of about 20 cm/ 8 inches,
bake for about 16-18 minutes until golden brown.
- Add the yogurt or coconut milk, almond butter, maple syrup and lemon juice to a small bowl and
stir until smooth.
- Remove the baked crust from the oven and let it cool down a bit.
- Spread the cream on the crust, finely slice the pear and arrange it nicely on top. Top with some
plucked mint leaves, sprouted buckwheat or toasted nuts, drizzle some honey or maple syrup on
top & enjoy!
B A R L E Y G RASS
Chia Pudding with Kiwi
4 t bsp c hi a seeds
1 0 0 ml c oco nut mi lk f ull f at or fu ll -fat li gh t
2 0 0 ml o at mil k
2 - 3 ts p ra w o rga ni c ho ney o r m ap le s yru p
2 t sp ba r l ey gra s s po wder
- Add the chia seeds in a bowl together with the coconut milk, oat milk, honey or maple syrup,
barley grass powder in a bowl and stir well with a fork until the barley grass powder no longer
forms lumps.
- Put in the fridge for at least two hours or preferably, overnight and allow to swell.
- If needed and to make the chia pudding a little creamier, add some more coconut milk or plant
milk of choice, stir and add the desired amount into a bowl.
- Garnish with toppings of choice and drizzle a little honey or maple syrup on top and enjoy!
Instead of barley grass powder, you can also use matcha powder.
AVO C A DO -APPLE
Smoothie with Ginger
1 / 2 a v o c ado, ri pe
1 / 2 G ran n y S mit h a pple
1 t h u mb - siz ed pie ce o f G inger, fres h
1 4 0 - 1 6 0 m l co c onut water
1 0 0 ml o at mil k
2 t sp ba r l ey gra s s po wder
2 M edj o ol dates , pi tted
- Add all ingredients into a blender and blend until smooth and creamy.
+ (Blending is made easier if you add the liquid ingredients to the container first).
1 serving | 5 minutes
66
ORA NG E-COCON UT
Smoothie with Cardamom
- Add all ingredients into a blender and blend until smooth and creamy.
+ (Blending is made easier if you add the liquid ingredients to the container first).
1 serving | 5 minutes
68
2 b an an a s, f ro ze n
2 0 0 ml o at mil k or pla nt milk o f ch oice
1 t bsp h a z el nu t butter ( o r a lm ond b utt e r)
1 M edj o ol date, pi tted
2 t sp gi n g erbrea d spice
1 t sp v a n i l la p a st e or ex tra ct
- Add all ingredients into a blender and blend until smooth and creamy.
+ (Blending is made easier if you add the liquid ingredients to the container first).
1 serving | 5 minutes
70
A P P L E O AT
Smoothie with Cinnamon
- Add all ingredients into a blender and blend until smooth and creamy.
+ (Blending is made easier if you add the liquid ingredients to the container first).
1 serving | 5 minutes
72
WI LD BL UE BE R RY
Power Smoothie with Spirulina
2 40 -2 6 0 ml oat m il k o r p l an t m il k of ch oi c e
1 heape d t bs p almo n d b utt er
1 ts p spi ruli na
1 /2 ts p c inn amon
2 00 blu ebe rr ie s, fro ze n
1 /2 ban ana , ri pe
2 Med jool date s , pi tte d
- Add all ingredients into a blender and blend until smooth and creamy.
+ (Blending is made easier if you add the liquid ingredients to the container first).
1 serving | 5 minutes
BREA
DS &
GRAN
OLAS
75
RY E B U N S
W i t h Wa l n u t s & D r i e d F i g s
4 0 0 ml w ater, l ukewa r m
7 - 8 g o f dr y yea s t
2 0 0 g w hol emea l ry e f lo ur
2 0 0 g s pel t fl our
1 0 g s o u rdo ug h p o wder ( o ptio nal)
1 0 g o f s al t
4 0 g p o ppy seeds
1 2 0 g w a l nu ts
1 0 0 g fi g s, dr ied
- Add the water & the dry yeast in a big jar, stir until well combined and let stand for 10 minutes.
- Add the wholemeal rye flour together with the spelt flour, salt and poppy seeds in a large bowl, stir until well
combined. Pour the yeast water to the dry ingredients and stir to a rather wet dough. Cover the bowl with a
damp kitchen towel and let the dough rise at room temperature for at least 2 hours.
- Chop the walnuts and cut the figs into smaller pieces. Add to the dough and carefully stir them into the dough.
- Form about 8 buns and place them on a baking tray lined with parchment paper and with enough space
between them. Since the dough is relatively moist, it is best to form buns with large tablespoons. Then cover
the buns again with a damp cloth and let them rise for another 30 minutes.
- Preheat the oven to 220 °C/ 430 °F convection and bake the buns for about 30 minutes until lightly golden
brown. Take them out of the oven, let them cool for a bit and enjoy with toppings of your choice (the buns taste
best when they’re still slightly warm mhh!)
If the buns have hardened/ become dry a bit by the next day, either heat them up in a toaster or moisten them with a bit of water and bake
them again in the oven at 170 °C/ 340 °F for about 10 minutes. Like this they will taste super fresh again!
O AT B R EAD
With Sunflower Seeds & Honey
- Add the dry yeast to the lukewarm water, stir until well combined and let stand for about 10 minutes.
- Add the spelt flour together with the oats, sunflower seeds, flaxseeds, baking powder and salt into a bowl
and stir until well combined.
- Add the oat milk, apple cider vinegar & honey to the water, stir well and pour the whole wet mixture to the
dry ingredients. Stir the dough with a spoon and stir to a homogeneous dough.
- Line a cake tin [about 28 cm/ 11 inches long] with parchment paper and add the bread dough into the cake
tin. Garnish with with the rolled oats, drizzle some honey on top and place in the middle of the cold oven.
- Set the heat to 200 °C/ 400 °F top-bottom heat and bake the bread for 1 hour. Turn off the oven, open the
oven door a bit and let the bread cool.
- Enjoy with your favorite spreads and toppings and, if desired, for a little more crunch, toast the bread slices
in a toasted before. I can highly recommend it!
1 bread | 10 minutes + 1 h
79
4 0 g cocon u t o i l, mel t ed
6 0 g al mon d bu tt er, wh it e
6 0 g raw org an i c h on ey ( e. g . Ac ac i a)
2 ts p vanil la pa s te o r ex trac t
- 1 20 g s o ur a pri c ot s , dr ie d
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper.
- Add the quick and rolled oats in a large bowl together with the hemp seeds. Chop the almonds
smaller and also add them into the bowl together with the salt. Stir until well combined.
- Melt the coconut oil in a pan on medium heat, add the almond butter & honey, give it a good whisk,
pour to the dry ingredients into the bowl and stir until well combined.
- Add the granola onto the prepared baking tray, spread evenly with your hands and bake for about
18 minutes until golden brown. After 10 minutes of the baking time, loosen up the granola a bit
with a spoon or fork so that the granola can bake evenly. Take it out of the oven and let cool
completely.
- Finely chop the dried apricots and mix into into the cooled granola. Store the granola in a large &
sealable jar and enjoy as you like with some plant milk and fruit, or as a topping for smoothie bowls
or porridge/ oatmeal.
GINGERBREAD GRANO LA
W i t h T h y m e , S e e d s , Wa l n u t s & A m a r a n t h
1 4 0 g p u mpkin s eeds
1 4 0 g s u n f low er se eds
1 4 0 g w a l nu ts, ch opped
1 0 0 g a m ara nt h, puff ed
8 0 m l ma ple s yr up
1 t bsp gi ng erbrea d spice ( a pp rox. 1 0 g)
1 t sp. c i n na mo n
1 / 4 t s p o f sa l t
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper.
- Add the pumpkin seeds to a large bowl together with the sunflower seeds, chopped walnuts,
puffed amaranth, maple syrup, gingerbread spice, cinnamon & salt and stir everything until well
combined.
- Spread out on the prepared baking tray and bake for 14-16 minutes until golden brown. Take out
of the oven and let cool completely.
- Pluck the thyme leaves from the twigs and stir into the granola.
- Store the granola in a large and sealable jar and enjoy as you like with some plant-based yogurt
or milk and fruit, or as a topping for smoothie bowls and porridge/ oatmeal.. or simply as a snack
for in between to satisfy the sweet cravings.
C R EP E FILLING
6 0 g c h i c kpea fl our 1 00 mu sh roo ms of cho ice
1 / 4 t s p o f sa l t 1 50 g c he rry t o matoe s (o pti on a l)
1 t sp c o co nut su ga r 2 ts p olive o il
8 0 m l w ater 1 tbs p w ate r
2 t sp o l i ve o i l 1 0 g basil , fre sh
8 0- 10 0 g s pin ach , fres h
s ome oli ve oil
S alt & p ep pe r
- For the crepe, add the chickpea flour together with the salt, coconut sugar, water and olive oil in a
bowl until smooth & creamy and let stand for about 10 minutes.
- Halve or quarter the mushrooms, heat up the olive oil and water in a frying pan, add the mushrooms
and fry briefly. Then - if you want to enjoy the crepe with the cherry tomatoes - add the cherry
tomatoes to the pan, as well as the spinach and basil, season with salt & pepper, cover the pan with a
lid and let steam for about 6 minutes. Remove the pan from the stove and remove the lid from the pan.
- Heat some olive oil in a wide frying pan. Pour the chickpea batter into the pan and spread it out to a
circle with the back of the spoon until it reaches the edges of the bottom of the pan. Fry until the
edges turn slightly golden brown. Flip the crepe and also fry on the other side until golden brown.
- Add the crepe to a plate, spread one half with the cream cheese, top with the vegetables and garnish
with fresh basil or herbs of your choice. Season with salt & pepper and enjoy!
T O FU S CRA MB LE
W ith Curry & Mushrooms
2 4 0 g t o fu , fi r m
1 t bsp a v oca do or o liv e o il
1 t sp c u r r y p o wder, mild
1 / 3 t s p of sa l t
1 / 2 t s p b la c k p epper
2 t bsp so y crea m or co co nut milk, ful l- fat ligh t
1 2 0 g m ushro oms
1 0 g c h i v es, f re s h
1 t sp mu s ta rd, mi ld
- fre sh C re ss
SO UR DOU GH TOA ST
W ith Cashew Spread, Honey & Pear
Microgre en s
Raw org anic or M a nu ka h o ney
Cash ew s, ro as te d
.
- black pep pe r, f ro m t he m il l
- s ome le mon or l im e j ui ce
- Prepare the cashew spread from page 92 or use store bought plant-based ricotta.
- Toast the bread slices and place them on a plate. Slice the pear finely with a vegetable peeler.
- Spread the cashew spread on the toasted bread slices, arrange the pear slices nicely on top,
drizzle with honey and with some lemon juice and top with microgreens.
- If desired, chop some roasted cashews into smaller pieces and spread them on the toasts,
finally grind some black pepper on top and enjoy!
1 serving | 5 minutes
90
Z U C C H I N I -AVO CADO
To a s t w i t h A p p l e & C a s h e w B u t t e r
- c i la n tro, f resh
- s ea Sa lt / Pepper
- l i me j uic e
- Toast the bread slice and spread the cashew butter onto the whole slice.
- Heat the olive oil in the pan, slice the zucchini into fine slices with a vegetable peeler, add to the pan
and salt the zucchini a bit. Sauté for 2-3 minutes until the zucchini slices are slightly softer. Directly add
them on the bread slice.
- Cut the avocado in half, remove the stone & peel it, cut the avocado flesh into fine slices and arrange
them nicely on the bread slice.
- Peel the apple into fine slices with a vegetable peeler and arrange next to the toast.
- Garnish the toast with finely chopped cilantro, drizzle some lime juice on top and if desired, sprinkle
with some sea salt & pepper.
1 serving | 10 minutes
92
CU CU MBER T OAST
W ith Cashew Spread & Chives
1 20 g c as h ew s 2 s li ce s o f b rea d, of ch oi c e
1 00 ml c oco n ut mi l k, f u ll -f at li g h t (whole wheat / spelt or rye sou rdough bread)
3 /4 ts p o f s a lt 1/2 c u cu m ber
2 ts p lime j ui c e C h iv es , f re s h
1 /2 ts p app le c i de r v in e ga r
1 /2 ts p c oco nu t su g a r
- s om e l emo n o r l im e j ui ce
- 2 tablespo ons nut ritional yeast, optional - s al t & bl ac k p epp er
- Preheat the oven to 180 °C/ 360 °F convection, roast the cashews for about 8-10 minutes until slightly
golden brown and then put them in a bowl. Fill up the bowl with water, let it stand for at least 1 hour.
- Rinse & drain the cashews in a sieve, add them to a food processor or blender together with the
coconut milk, salt, lime juice, apple cider vinegar and the coconut sugar and process or pulse to a
ricotta-like mixture. If desired, add the nutritional yeast flakes to give it a bit more of a „cheesy“ flavor,
blend again briefly, add the cashew spread into a bowl or glass jar and put it into the fridge.
- Toast the bread slices and place them on a plate. Cut the cucumber into fine slices with a vegetable
peeler. Finely chop the chives.
- Spread some of the cashew spread on the toasted bread slices, nicely arrange the cucumber slices on
top and sprinkle some of the finely chopped chives on top. Drizzle some lemon or lime juice on the
toasts, season with some salt & black pepper and enjoy!
The remaining cashew spread can be stored in a sealable container or glass jar in the fridge for up to 4 days.
QU INOA BOWL
W i t h S p i n a c h , A v o c a d o & To m a t o e s
1 00 g qu in oa 2 t s p ol i ve o il
2 00 ml w ater 1/2 l em on , j ui c e
1 /2 ts p o f s a lt 1/2 t s p l em on pe ppe r
1 tbs p o liv e oi l 1/4 t s p c hi l i po w de r
3 00 g c he rry t o mat oes
1 00 g kal e - 1/2 Av oc ad o
2 0 g basil , f re s h - 2 t bs p c rea m c he es e, v eg a n
- 1- 2 t b s p p in e or c ed ar n ut s , i f de s ire d
(If you pre-cook the quinoa the night before this dish will be ready in no time!)
- Wash & drain the quinoa in a sieve and put it in a pan together with the water and salt. Bring to a boil,
boil for 2 minutes, put a lid on the pan and reduce the heat to low heat. Allow to swell for 12-14
minutes, take of the lid, give it a quick stir and let it cool slightly.
- Cut the cherry tomatoes in half, finely chop the kale and chop the basil into smaller pieces.
- Heat the olive oil in a frying pan, add the cherry tomatoes, kale and basil, add a bit of salt and stir-fry
for about 4 minutes until soft. Remove pan from the plate.
- Add the cooked quinoa to the vegetables and add the olive oil, lemon juice, lemon pepper, chili
powder and if needed, a bit more salt, mix everything thoroughly.
- Add the salad into plates. Peel & pit the avocado, cut the avocado flesh into thin slices, garnish on top.
- Add some vegan cream cheese onto the salad if desired (or stir it into the quinoa salad beforehand,
which I highly recommend for a slightly creamier taste sensation).
- Finally, toast the pine or cedar nuts in a frying pan on medium heat whilst stirring brown. Add them on
top of the quinoa dish and garnish with some fresh basil and black pepper.
2 servings | 20 minutes
LUNCH/
DINNER
S A L A D S & V E G E TA B L E S | W A R M I N G S O U P S | L E N T I L S &
R I C E | P O TAT O E S & P L A N T E D | PA S TA & F L AT B R E A D S
LUNCH & DINNER RECIPES OVERVIEW
Click on the underlined part of the recipe titles to go directly to the recipes.
SALADS & VEGGIES - from page 98 WARMING SOUPS - from page 123
-
KALE SALAD - w i t h Pu m p k i n , C r a n b e r r i e s , Po m e g r a n a t e & Pe a r -
CARROT SOUP - with Ginger & Coconut
-
SPELT SALAD- w i t h O r a n g e , S w e e t Po t a t o ; B r o c c o l i & Pe c a n -
VEGETABLE SOUP - with Carrot, Leek & Fennel
-
MILLET SALAD - with Pumpkin, Persimmon & Cedar Kernels -
BROCCOLI SOUP - with Basil
-
RADICCHIO SALAD- with Fennel, Orange & Walnuts -
PEA SOUP - with Parsley & Hemp Seeds
-
TEMPEH SALAD- w i t h S e s a m e - S o y & Ta n g e r i n e D r e s s i n g
-
KALE CEASAR SALAD - with P l a n t B a s e d C h i c k e n
-
ARTICHOCKE DIP - w i t h S p i n a c h & b a k e d E g g p l a n t
-
BAKED EGGPLANT - with Herby Cashew-Pesto & G r a n n y S m i t h A p p l e
-
ZUCCHINI SALAD - with Seeds, H e r b s & A l m o n d - D r e s s i n g
-
QUINOA SALAD - with Arugula, Tempeh, Pecan & Fruits
-
LAMB'S LETTUCE SALAD - with S h i i t a k e - M u s h r o o m s & S w e e t Po t a t o
-
CARROT SALAD - with A v o c a d o & S u n f l o w e r S e e d s
96
POTATOES & PLANTED - from page 132
-
POTATO SALAD - with Dill & Pine Nut Pesto, Onion & Pear
-
TOFU NUGGETS - with Honey-Mustard Dip
-
VEGAN CORDON BLEUS - with Salad
-
SCHUPF-GNOCCHI - with Pumpkin Sauce & Fried Sage
-
NUT-MESAN GNOCCHI - mit Tomatoes & Spinach
-
PUMPKIN RISOTTO - with Lemon & „Nut-Mesan“
-
CREAMY LENTILS - mit Apple, Cashews & Kale
-
CREAMY MUSHROOMS - Stir-fry with Rice
-
BLACK RICE SALAD- with Beetroot, Pomegranate, Almond & V-Feta
-
CAULIFLOWER RICE- with Ginger, Lemon, Spinach & Artichoke
PASTA & FLATBREADS - from page 155
-
WHOLE WHEAT SPAGHETTI - with Lemon Parsley Pesto & Mushrooms
-
FLATBREAD - with Pumpkin Cream, Basil, Fennel & Pear
-
SWISS CHEESE-PASTA - with Fried Onions & Leek
-
FLATBREAD - with Figs, Onions, Walnuts & Arugula
97
SALA
DS &
VEG
GIES
100
KA LE S A L A D
With Pumpkin, Cranberries, Pomegranate & Pear
V EG E TA B LE S S AU CE
2 0 0 g kal e 3 tbs p t ahi ni, li qu id vari et y
1 p u mpk i n (a pprox . 500 g) 1 tbs p o liv e oi l
1 . 5 tb s p ol ive o i l 2 tbs p w hit e w ine v in ega r
2 t sp ma pl e sy rup 2 -3 t sp m ap le sy ru p
2 t bsp se s a me s eeds 1 /2 lime , j uic e
1 / 3 t s p c h il i pow der s ome s al t & pe ppe r
- s o me S a lt
- 1 tbs p roas t e d cas h ews, a lm on d s
1 / 2 p o me g ra n ate or pis tach ios
1 p ea r
2 t bsp c ra nberr i es
- Preheat the oven to 180 °C/ 360 °F and line out a baking tray with parchment paper. Cut the pumpkin in
half, remove the seeds and cut into strips (about 1-5-2 cm wide). Put the strips in a large bowl, add the
olive oil, maple syrup, sesame seeds, chili powder and some salt and mix everything well with your hands.
Spread on the baking tray and bake for 30 minutes until golden brown.
- Finely chop the kale and put it in a bowl. For the sauce, mix the tahini together with the olive oil, white
wine vinegar, maple syrup, lime juice and salt & pepper and add to the kale. Pour the sauce to the kale
and massage with your hands for 3-4 minutes until its consistency softens and is no longer so chewy.
- Cut the pear in half, cut out the core and finely slice the halves. Remove the pomegranate seeds from the
pomegranate and add to the kale along with the pear slices and the cranberries, mix everything together
carefully and refrigerate until the squash strips are baked.
- Arrange the salad in plates and arrange the pumpkin strips on top. If needed, you can also cut the
pumpkin strips into smaller pieces and mix them into the salad.
- Finally and as needed, add some roasted & smaller chopped nuts on top of the salad or drizzle some
more tahini on top and then just enjoy!
2 servings | 35 minutes
102
S P ELT S ALA D
W ith Orange, Sweet Potato, Broccoli & Pecan
S AL AD DR ES SIN G
1 0 0 g s pel t gro ats ( o r bulgur ) 1 tbs p s e sa me o il
3 0 0 ml w ater 1 tbs p s o y s auc e or t am ar i
1 t sp o f sa lt 2 -3 t sp m ap le sy ru p
1 /2 lime , j uic e
2 0 0 g b roc c oli ni o r bro cco li 1 ts p pepp er
1 s we e t p ot at o ( a pprox . 240-260 g)
1 t bsp se s a me o i l 4 0 g peca ns
2 c lo v e s of g a r lic 2 0 g cilan t ro, fre s h
1 - 2 tb s p wat er 2 oran ge s
- Bring the spelt groats with the water and salt to a boil, reduce the heat to low-medium and simmer
for 30 minutes. Put the cooked spelt groats in a bowl and let them cool for a bit.
- Peel & finely chop the garlic cloves. Also peel the sweet potato and cut into small cubes. Cut the
broccolini or broccoli into smaller pieces.
- Heat the sesame oil in a frying pan, first fry the garlic until glassy, then add the sweet potato cubes
as well as the broccoli and 1-2 tablespoons of water. Stir-fry for 5-7 minutes and add it directly to
the spelt grits.
- For the dressing, mix the sesame oil with the soy sauce, maple syrup, lime juice & pepper.
- Chop the pecans slightly smaller and toast them in a pan on medium-high heat, stirring for 2-4
minutes until lightly golden brown.
- Chop the cilantro smaller and peel and finely slice the oranges. Cut half of the orange slices into
smaller pieces and add to the bowl along with the cilantro, dressing and pecans. Stir together well.
- Arrange the salad in plates, garnish with the remaining orange slices & enjoy!
2 servings | 35 minutes
104
MI LLET S A LAD
With Pumpkin, Persimmon & Cedar Kernels
S ALA D D R ESS IN G
2 00 g mil le t 2 t bs p o li v e oi l
4 60 ml w ate r 1 le mo n , j u i ce
1 /2 ts p o f s alt 1 t bs p m ap le s y ru p
1 t bs p t ah i n i
4 00 g pu mpkin 1 t s p pe pp er
1 tbs p o liv e oi l 1/3 t s p c hi l i po w de r
1 /2 ts p o f s alt 1/3 t s p o f s a lt
1 /3 ts p c hil i pow de r
1 ts p cum in, grou n d - 60 g ce da r ker ne ls (o r pi ne n u t s)
1 pe rsim mon , l arg e - s om e l emo n z e s t
- m ic ro g ree ns or h erb s o f c h o ice
- Wash & drain the millet well in a sieve and then bring to a boil in a pan together with the water. Reduce
the heat and simmer, covered, over low heat for about 15 minutes. Remove the pan from the heat, let it
swell for another 5 minutes and then put the millet in a large bowl and let it cool a bit.
- Cut the pumpkin into small cubes. Heat the olive oil in a pan, add the pumpkin cubes, salt, chili powder
& cumin. Stir-fry for 6-8 minutes until golden brown, then add directly to the millet into the bowl.
- Cut the persimmon into small cubes and add to the millet and the pumpkin.
- For the dressing, mix the olive oil together with the lemon juice, maple syrup, tahini, pepper, chili
powder and salt. Pour to the bowl and carefully stir everything until well combined.
- Toast the cedar kernels in a frying pan on medium heat, stirring constantly, until lightly golden brown.
Stir 2/3 of them into the salad.
- Arrange the salad in plates, garnish with the remaining cedar kernels as well as microgreens or fresh
herbs of your choice. Add some grated lemon zest on top, a little sprinkle of salt and enjoy.
RA DI C C HI O SALAD
W i t h F e n n e l , O r a n g e & Wa l n u t s
1 6 0 - 1 8 0 g ra dic c hi o ro sso
1 fe n n e l
2 s ma l l s ha l lot s
2 o ra n ge s
2 t bsp o l iv e o i l
2 t a bl e spo o ns W hi te wine v inega r
4 t sp raw o rga ni c h oney
s o me sa l t & p epper
- 6 0 - 8 0 g w a l nu ts, ro asted
- Preheat the oven to 180 °C/ 360 °F convection and roast the walnuts for about 6-8
minutes until slightly golden brown. Remove from the oven, let cool and cut into smaller
pieces.
- Cut the radicchio into fine strips. Slice the fennel very finely with a vegetable slicer or
sharp knife. Peel, halve and finely chop the shallots. Put everything in a bowl.
- Peel the oranges and cut out the flesh. Cut into smaller pieces and add to the bowl to
the vegetables.
- Add the olive oil, white wine vinegar, honey, salt & pepper and the toasted walnuts, stir
everything together, serve in plates and enjoy!
2 servings | 15 minutes
108
T E MP EH S A LAD
W i t h a S e s a m e - S o y & Ta n g e r i n e D r e s s i n g
S ALA D D R ESS IN G
1 50 g gre en s / l ett u ce , o f ch o ic e 1 t an g eri n e, j ui c e
1 /2 pear, s m al l 1 t bs p s es a me o il
2 t s p ma pl e s yr up
1 40 g t em pe h 1 t s p s oy sa u ce o r t a ma ri
2 ts p soy sa u ce o r t a ma ri
1 ts p mapl e s yr up - 1 h an df u l p ec an s
2 ts p se sam e oi l - 2 s ma ll ki wi s
- Wash and dry the lettuce, put it in a bowl. Cut the pear in half, remove the core, cut into
slices.
- Also cut the tempeh into slices about 3-4 mm thick. In a pan, heat up the sesame oil, maple
syrup and soy sauce and lay out the tempeh slices in the pan. Fry on medium-high heat until
golden brown on both sides.
- For the sauce, cut the tangerine in half and squeeze out the juice. Add the sesame oil, maple
syrup and soy sauce or tamari and mix well.
- Pour the sauce to the salad, mix carefully and arrange in a deep plate. Arrange the pear slices
and the fried tempeh slices on top.
- Chop the pecans slightly smaller and toast them in a pan on medium-high heat, stirring for
2-4 minutes until lightly golden brown. Add to the salad, serve with small kiwis if desired and
just enjoy!
S ALA D D R ESS IN G
2 00 g kal e 60 g ca s he ws , roa s te d
2 -3 ce le ry st alks 1 t bs p a pp l e c i der v i neg ar
1 80 g pla nt bas ed c h ic ken 1 t bs p o li v e oi l
s ome oli ve oil 2 t bs p c ap ers
s alt & pepp er 1 t s p mu s t ard
3- 4 c l ov es g arl i c
CR OU TONS 1/2 t s p p epp er, f ro m t he mi ll
2 sl ice s o f w hol em eal b read 4 t bs p p la n t m il k , o f ch o i ce
2 ts p chi ve s, finel y c h o ppe d 2 t s p ma pl e s yr up
2 ts p olive o il 2 t bs p l em on j u ic e
s ome s al t & pe pp er
+ "n u t- me sa n " f ro m p a ge 143
(or st ore-bought vegan parmesan )
- Chop the kale into smaller pieces, add to a large bowl. Cut the celery stalks in half lengthwise and then
cut into fine cubes.
- For the dressing, blend the roasted cashews, apple cider vinegar, olive oil, capers, mustard, garlic,
pepper, plant milk, maple syrup & lemon juice until smooth & creamy. Pour to the kale and using your
hands, massage the dressing into the kale for 3-4 minutes until the kale softens & is no longer so chewy.
- For the croutons, toast the bread slices until crispy, cut into cubes, add to a bowl and add the olive oil,
finely chopped chives & some salt & pepper. Mix with a spoon.
- For the Plant based chicken, heat some olive oil in a frying pan and fry the Plant based chicken in it until
golden brown. Season with some salt and pepper.
- Add the celery, croutons & the Plant based chicken to the Kale, mix everything well and then arrange in
plates. Sprinkle some „nut-mesan“ over the salad and enjoy!
2 servings | 20 minutes
112
A R TI C H O KE D I P
With Spinach & Baked Eggplant
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper. Cut the
eggplant into about 1 cm thick slices and lay them out on the parchment paper. Salt thoroughly and
let sit for 20-30 minutes (this process removes the bitterness from the eggplant).
- Peel and finely chop the garlic cloves. Cut the leeks in half lengthwise and diagonally slice into thin
strips. Drain the artichokes, squeeze out some of the juice and chop the artichokes into small pieces.
- Heat up the olive oil in a deep frying pan. Fry the garlic cloves until golden brown, add the leeks and
artichokes and continue stir-frying for a few minutes.
- Add the silken tofu, mash with a fork, add the salt, honey or maple syrup, pepper and stir.
- Add the young spinach leaves as well as the plant-based cream cheese and stir well over medium-
high heat until the spinach is cooked soft. Take the pan from the heat.
- Dab the leaked water from the eggplant slices with a paper towel and drizzle the eggplants with
some olive oil. Bake the eggplants for about 35-40 minutes until golden brown.
- Reheat the artichoke dip briefly if desired, stir in the lemon juice and season with a little salt &
pepper as needed.
- Add the dip into smaller bowls, grate some lemon zest on the top and serve in plates along with the
baked eggplant slices & crackers of your choice. Garnish with fresh cress, drizzle some Crema di
Aceto Balsamico over the eggplant, season with pepper and enjoy!
2 servings | 70 minutes
114
B A K E D EG GP LAN T
With Herby Cashew-Pesto & Granny Smith Apple
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper. Cut the
eggplant into about 1 cm thick slices and lay them out on the parchment paper. Salt thoroughly and let
sit for 20-30 minutes (this process removes the bitterness from the eggplant).
- Roast the cashews in the oven for 4-5 minutes until slightly golden brown and add 60 g of them to a
blender together with the parsley, basil, lemon juice & zest, garlic, salt, coconut sugar, water & olive oil.
Blend until smooth & creamy.
- Dab the leaked water from the eggplant slices with a paper towel and drizzle the eggplants with some
olive oil. Bake the eggplants for about 35-40 minutes until golden brown.
- In the meantime, prepare the lettuce. Wash & dry the lettuce leaves.
- Cut the Granny Smith apple into very small cubes.
- Arrange the lettuce leaves on the plates, add the baked eggplants next to them, garnish with the apple
cubes and drizzle some of the herb pesto on top.
- Chop the remaining roasted cashews into smaller pieces, sprinkle them on top & enjoy!
For a slightly more filling version, serve with cooked millet, barley, spelt groats or grain of choice.
2 servings | 70 minutes
116
S ALA D D R ESS IN G
2 zu cc hin is , med i um s i ze 1 t bs p w h it e w in e v in eg a r
1 tbs p o liv e oi l 1/2 l i me, j u ic e
1 /4 ts p o f s al t 2 t bs p a lm o nd bu tte r, w h it e i n c o lo r
1/2 t s p p epp er, f ro m t he mi ll
1 tbs p s u nflo we r s e eds
1 sma ll ap pl e o r p ear - 10 g f res h cre s s
- 10 g f res h ch erv i l (p ars l ey o r ci la n tro)
- 1- 2 t b s p al m on d bu tt er, w h it e
- Cut the zucchini into very fine slices with a peeler or a vegetable slicer.
- Heat up the olive oil in a pan, add the zucchini slices to the pan, salt and saute for 2-3 minutes
whilst stirring until slightly softer. Remove the pan from heat, place the zucchinis in a plate.
- In another pan, toast the sunflower seeds, stirring over medium heat until lightly golden brown
and directly add them to the zucchini slices.
- Cut the apple or pear into about 0.5 mm thick slices, cut these into cubes and add to the zucchini.
- Add the white wine vinegar, lime juice, almond butter & pepper and mix everything carefully.
- Finely chop the chervil (or parsley or cilantro) and sprinkle on top of the zucchini salad along with
the cress. Finally, drizzle some almond butter on top & enjoy.
Q U I N O A S ALAD
W i t h A r u g u l a , Te m p e h , P e c a n & F r u i t s
S AL AD DR ES SIN G
8 0 g q u i noa 2 tbs p o liv e oi l
1 6 0 - 1 8 0 m l wat er 2 tbs p w hit e w ine v in ega r
1 / 2 t s p of sa l t 1 heape d t sp mu st ard , mi ld
1 8 0 g t empeh 2 -3 t sp m ap le sy ru p
2 t sp o l i ve o i l s alt & pepp er
2 t sp ma pl e sy rup
1 / 2 t s p l emo n p epper 1 avoca do
1 / 4 t s p of sa l t 8 0 g ar ugu la
6 0 g peca ns , roas t ed
1 s ma l l ap pl e, gol den
2 k iw i s - a litt le le mon ju ice
(If you pre-cook the quinoa the night before this dish will be ready in no time!)
- Wash & drain the quinoa in a sieve and put it in a pan together with the water and salt. Bring to a boil, boil for
2 minutes, put a lid on the pan and reduce the heat to low. Allow to swell for 12-14 minutes, take of the lid,
give it a quick stir, transfer the cooked quinoa to a bowl and let it cool slightly.
- Cut the tempeh into 1 cm big cubes, heat the olive oil in the pan, add the maple syrup salt & pepper and stir-
fry until golden brown. Add to the quinoa.
- Cut the apple into fine strips (about 0.3-0.4 mm) and then cut them into cubes. Peel the kiwis and cut them into
cubes as well. Cut the avocado in half, remove the stone, peel and cut into cubes. Chop the pecans into
smaller pieces and roast them in a pan on medium-high heat, stirring for 2-4 minutes until golden brown.
- Add the fried tempeh cubes as well as the apple, kiwi and avocado cubes, half of the arugula and 3/4 of the
toasted pecans to the quinoa.
- For the dressing, mix the olive oil with the white wine vinegar, mustard and maple syrup in a jar, add to the
salad and stir everything until well combined in. Season to taste with salt and pepper.
- Arrange the salad in plates and garnish with the remaining arugula and the remaining pecans. Finally, and for a
little more freshness, drizzle some lemon juice on top and enjoy!
2 servings | 25 minutes
120
LAM B’ S L E T T UC E S A LA D
W ith Shiitake Mushrooms & Sweet Potato
S ALA D D R ESS IN G
1 20 g l am b' s l ett u ce 1 t bs p o li v e oi l
1 80 g s hii t ake m us h ro o ms 1 t bs p w h it e w in e v in eg a r
1 sma ll s wee t pot ato ( a pprox. 1 20 g) 2- 3 t s p m ap le s y ru p
2 clo ves o f ga rlic 1 t s p al mo n d b utt er
1 tbs p o liv e oi l s om e s al t & pep p er
a litt le s alt
2 tbs p w ate r - 40 -60 g to f u -f et a o r veg an f et a
- 2 t s p he mp s eed s
C A RR O T S ALAD
W ith Avocado & Sunflower Seeds
S AL AD DR ES SIN G
5 0 0 g c a r ro ts 1 .5 t bs p avo cado or o li ve o il
1 0 0 ml w ater 2 ts p mapl e s yrup
1 / 2 t s p o f sa l t 1 lime , j ui ce
1 bun ch cil an t ro
1 a v o c a do 1 /2 ts p l emon pe ppe r
2 t bsp su nf lo w er s eeds
- 1 han dful wat e rcres s
- Peel the carrots and cut into fine strips with a vegetable peeler. Heat the water in a frying
pan, add the salt and sauté the carrot strips for 3-4 minutes whilst stirring, until the water
has evaporated. Remove the pan from the heat and put the carrots in a bowl.
- Cut the avocado in half, remove the stone, peel and finely slice the flesh.
Add the avocado slices to the carrots.
- In a clean frying pan, toast the sunflower seeds, stirring over medium heat until golden
brown and add directly to the carrots & avocado.
- For the dressing, mix all the ingredients and add to the salad. Stir carefully, add the salad
in plates and garnish with fresh watercress. If desired, add a little more salt and/or
season with freshly ground black pepper.
2 servings | 15 minutes
WAR
MING
SOU
PS
125
CA RROT S OU P
With Ginger & Coconut
- Peel and finely chop the onion. Peel the ginger and chop finely as well.
- Heat up the coconut oil in a deep pan, add the chopped onion, ginger, mustard seeds and
maple syrup and stir-fry until golden brown.
- Mix the water with the vegetable broth powder, pour into the pan.
- Peel the carrots and cut them into smaller pieces. Add them to the pan and simmer,
covered, for about 10 minutes.
- Add the coconut milk, stir well and cook without a lid for another 10-15 minutes.
Stir occasionally.
- Add about 200 ml more water and blend with a hand blender or transfer to a big blender
and blend until smooth and creamy. (If you like the soup a little thinner, you can add some more water).
- Serve the soup in plates, garnish with fresh cilantro, drizzle a little coconut milk on top and
garnish with roasted and smaller chopped cashews if desired.
VE GETA BLE SO UP
W ith Carrot, Leek & Fennel
- Peel, halve and finely chop the onion. Halve the leek lengthwise and cut diagonally into fine strips.
Also halve the fennel and cut into fine strips. Peel the carrots, halve lengthwise and cut diagonally
into fine strips.
- Heat up the olive oil in a deep pan, add the onions and stir-fry until glassy and slightly golden
brown.
- Add the vegetables, stir-fry briefly and then add the water, vegetable broth powder, plant milk and
chili powder. Stir everything well and cook covered for about 12 minutes. Remove the lid from the
pan, finely chop the chives, add to the pan and cook for another 2 minutes.
- Serve in plates, garnish with fresh herbs, season with pepper and enjoy.
If desired and for a more filling version of this soup, cooked barley goes great with it!
2 servings | 20 Minuten
129
B RO C C O LI SO UP
With Basil
- Cut the broccoli (with the stalk) into smaller pieces and sauté briefly with the olive oil in a deep
pan. Add the water and salt, bring to a boil and cook for about 8-10 minutes.
- Add the coconut milk, water, basil & lemon pepper, puree with a hand blender or transfer to a
big blender and blend until smooth & creamy. Keep the soup warm in the pan on medium heat.
- In the meantime, if desired, heat about 1 tbsp water & little salt in a frying pan. Add the
broccolini cut slightly smaller and steam covered until the broccolini are softer but still have a
bit of a crunch to them.
- Serve the soup in plates, top with the steamed broccolini, fresh basil, some lemon pepper and
a splash of coconut milk and enjoy.
2 servings | 20 minutes
131
P E A SO UP
With Parsley & Hemp Seeds
1 40 g peas , froz e n
1 00 ml c oco nut mi lk, f u ll f at
1 00 ml w ate r
1 /2 ts p o f s alt
2 5 g pars le y, fres h
1 /2 ts p pe pper
2 ts p he mp s e eds
2 -3 t sp l em on or l ime j u ice
- 1 ts p he mp s e eds
- le mon pe ppe r
- Add the frozen peas to a pan together with the coconut milk, water and salt, bring to a boil
and then simmer on medium heat for 10-12 minutes.
- Add the parsley, pepper, hemp seeds, lemon or lime juice and blend until smooth &
creamy. If needed, add a little more water (depending on how thick or thin you like to enjoy the soup).
- Briefly reheat in pan before serving. Add to a bowl, top with freshly ground pepper, the
hemp seeds, some fresh parsley and enjoy!
P O TAT O SALAD
With Dill & Pine Nut Pesto, Onion & Pear
- Fill a deep pan with water, bring it to a boil and add the salt.
- In the meantime, peel the potatoes, cut them into about 0.5 cm thick slices, add them to the boiling water
and cook for about 7-9 minutes so that the potatoes still have some bite. Drain in a sieve, add the potato
slices into a bowl let them cool.
- For the pesto, add the garlic, dill, olive oil, pine nuts, salt, pepper, water, lemon juice and honey to a food
processor and mix to a slightly grainy pesto. (Or, for very smooth pesto, blend all ingredients in a powerful blender)
- Peel the onion, cut it in half and slice it very thinly. Also cut the pear in half, remove the core and cut the
halves into fine slices. Add both to the potatoes.
- Pour the pesto into the bowl mix everything carefully. If desired, you can cover the potato salad and
refrigerate it for a few hours or overnight.
- Roast the pine nuts in a pan over medium heat, stirring until golden brown, immediately transfer to a bowl.
- Before serving, add the white wine vinegar and mustard and stir the salad again until well combined.
- Serve in plates, garnish with the toasted pine nuts, some fresh dill and enjoy.
T OFU N UG GE TS
W ith Honey-Mustard Dip
- 1 0- 12 le ttu ce leav es
- wh it e cabbage
- Dap the water from the tofu with kitchen paper, then cut into cubes of about 2-2.5 cm.
- For the marinade, mix the miso paste, mustard, coconut sugar, paprika, chili powder, olive oil &
oat milk in a bowl. Add the tofu and mix thoroughly with your hands until the tofu cubes are
coated with the marinade. Let them stand for about 20 minutes.
- For the crust, grind the spelt flakes with a rolling pin or in a food processor to a fine crumbly
consistency and place in a bowl. Then add the almonds as well as the salt, coconut sugar & chili
powder and mix everything well.
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper.
Toss the marinated tofu cubes in the marinade until they are completely covered and lay them
out side by side on the baking tray. Bake for about 25 minutes until golden brown and crispy.
- For the dip, mix the vegannaise with the mustard and honey and stir until creamy.
- Wash the lettuce leaves and lay them out on the plates. Arrange the baked tofu nuggets on top
- if desired, add some finely chopped cabbage as well - and enjoy together with the dip.
2 servings | 50 minutes
138
- s al t & bl ac k p epp er f ro m t he m il l
- f res h he rbs - e. g p a rs ley
- For the plant based "meat mixture", blend all ingredients in a food processor or blender to a uniform and
thick mixture. Place the mixture in the freezer (this helps for the shaping of the "Cordon Bleus").
- Preheat the oven to 200 °C/ 400 °F convection and line a baking tray with parchment paper.
- Mix all the ingredients for the breading in a bowl and stir until smooth. For the crust, put the unsweetened
cornflakes in a bag, close it well and grind it finely with a rolling pin. Add into another bowl and mix with the
wheat bran, salt, coconut sugar, paprika and nutritional yeast.
- Take the Cordon Bleu mixture out of the freezer, form into four equal sized balls and using your hands,
shape each ball into a patty - about 3-4 mm thick, about 10-12 cm long and about 6-8 cm wide.
- Place two slices or 2 tablespoons of grated plant based cheese on two of the patties and cover with the
remaining 2 patties. Press together along the edges so the cheese doesn't ooze out while baking. Use your
hands to form oval & smooth Cordon Bleus.
- First, turn the Cordon Bleus in the breading, then directly in the cornflakes crust mixture. If needed, use your
hands to press the crust onto the patties until they are completely covered.
- Place the two Cordon Bleus on the baking tray and bake for 40-50 minutes until golden brown & crispy.
- In the meantime, wash and chop the lettuce and mix the ingredients for the sauce together in a small bowl.
- Remove the Cordon Bleus from the oven and arrange them on the plates together with the salad & fresh
herbs. Drizzle the salad dressing over the salad and enjoy!
- If you prefer it more "classic" and don't have the time or desire to prepare the salad, you can of course enjoy
the Cordon Bleus with vegannaise and organic ketchup (look for a kind with natural ingredients only and one
that is sweetened with e.g. coconut sugar or agave rather than refined sugar).
You can also prepare 4 smaller "Cordon Bleus" instead of 2 larger ones. Then, however, the baking time is somewhat shortened.
Just always keep a good eye on it. The crust can be baked well golden brown - this provides more crispness.
141
- Fill a deep pan with water, add the salt and bring to a boil.
- In the meantime, peel the potatoes and cut them into about 0.5 cm thick slices. Add them to the boiling water, cook for
about 10-12 minutes until soft. Take the pan off the heat, drain the potatoes in a sieve and return them to the pan.
- Mash the potatoes with a potato masher or the bottom of a wide glass, then sift in the chickpea flour and almond flour.
Mix with a spatula to a homogeneous mixture. Form the mixture into a big ball on a lightly floured surface. Cut the dough
in half and shape the two halves into rolls that re about 30 cm long and about 2-3 cm thick using your hands. With a knife,
cut off about 1 cm thick pieces, shape them into balls with your hands. With a lightly floured fork flatten the balls a bit
- For the sauce, add the pumpkin puree in a pan together with the coconut milk, salt, coconut sugar, paprika, chili powder
and almond butter. Mix well with a whisk, bring to a boil, reduce the heat slightly and simmer for about 20 minutes until
the mixture thickens slightly. Stir occasionally.
- Finely chop the sage, peel and finely slice the garlic cloves. Heat the olive oil in a frying pan, add the coconut sugar and
the finely chopped sage and garlic and stir-fry until golden brown and crispy. Transfer to a bowl to let cool a bit.
- Fry the Schupf-gnocchi in the same pan - adding some olive oil if necessary - until golden brown on both sides. Then add
the sauce to the pan until the sauce starts boiling, mix everything carefully and directly serve in plates.
- Garnish with the fried sage & garlic as well as some fresh cress. Finally, drizzle some lime juice on the top and just enjoy!
NUT-MESAN GNOCCHI
W i t h To m a t o e s & S p i n a c h
G NO CC H I NU T- MES A N
4 0 0 g ( qu i no a ) gnoc chi 8 0 g pee le d alm ond s o r cash ew s
2 c lo v e s o f g a r lic 8 0 g Braz il n ut s
1 t bsp o l i v e o i l 2 0 g nu tri t ion al yeas t
2 t sp th y me, f re s h 1 ts p cocon u t s u gar
2 8 0 g c h er ry to mato es 1 /2 ts p o f s alt
1 / 2 t s p o f sa l t
1 / 3 t s p c h il i pow der (or 60-80 g of store bough t pla nt based parmesan)
- For the „nut-mesan“, roast the nuts in the preheated oven at 180 °C/ 360 °F convection for about 10
minutes until slightly golden brown. Take them out of the oven and finely chops them in food
processor or pulse them with a blender. Add the nutritional yeast, coconut sugar and salt, stir well,
fill into a glass jar and store it in the fridge.
- Peel & finely chop the garlic cloves. Heat the olive oil in the pan, add the garlic as well as the
plucked thyme leaves and fry briefly. Add the gnocchi ans stir-fry until golden brown.
- Cut the cherry tomatoes into quarters and add them to the pan along with the salt and chili powder.
Continue stir-frying for about 3-4 minutes.
- Also add 60 g of the „nut-mesan“ (or of the store bought plant based parmesan) as well as the spinach
leaves and the soy cream to the pan, stir until the spinach falls apart and arrange the gnocchis in
plates.
- Garnish with fresh basil, sprinkle some more nut-mesan on top if desired, season with ground black
pepper and enjoy!
P UMPKIN RI S OTTO
With Lemon & Nut-Mesan
1 60 g ri so tt o ric e - 1 le mo n , z es t
6 00 ml w ate r - h erb s o f c h oi ce o r mi cro g reen s
1 tbs p v ege t able s toc k po wd er (approx. 1 0 g) - ro as t ed wa ln u ts
- Peel and finely chop the garlic cloves and the onion. Finely grate the pumpkin with a vegetable
grater. Mix the water with the vegetable stock powder.
- Heat the olive oil in a deep pan, add the garlic, onion and coconut sugar and fry until glassy.
Add the risotto rice, continue to stir-fry on high heat for another minute.
- Add the grated pumpkin to the pan and gradually add the vegetable broth water.
Cook for 16-18 minutes, stirring occasionally until the water has boiled down.
- Finally, add the soy cream as well as the „nut-mesan“ and lemon pepper, stir well and serve in
plates. Top with some finely grated lemon zest and herbs of your choice or microgreens.
- If you like, you can add some toasted walnuts on top and/ or sprinkle some more „nut-mesan“ on
top. For more freshness, drizzle the risotto with a little lemon juice and just enjoy!
CREAMY LENTILS
With Apple, Cashews & Kale
- Peel the sweet potato and cut into approx. 0.6-0.8 cm sized cubes. Peel and chop the onion, garlic cloves and ginger.
Cut the lemongrass stalks in half and smash them a little with the back of the knife (so that the flavor can develop
better in the cooking process).
- Wash the lentils well in a sieve and drain them.
- Heat the coconut oil in a deep pan, add the onion, garlic, ginger & lemongrass and stir-fry until the onions are slightly
golden brown and glassy. Add the sweet potato cubes, fry again briefly and then add the water, salt and lentils to the
pan. Reduce the heat and simmer for about 15-20 minutes until the water is pretty much boiled down.
- Finely chop the kale and add it to another pan along with the salt and water. Cover with a lid and saute for about 6
minutes. Stir occasionally. Remove the pan from the heat.
- Once the water in the pan with the lentils has pretty much boiled down, add the coconut milk, lemon pepper as well as
chili powder, stir well and cook again for 5 minutes on high heat until creamy.
- Finely slice the apple and then cut it into strips, drizzle with a little lime juice.
- Serve the steamed kale into the plates, top with the lentils and the apple strips. If desired, serve with natural yogurt.
- Finally, chop the cashews a bit smaller and roast them in a frying pan on medium heat until slightly golden brown.
Garnish the dish with the cashews, drizzle some lime juice on top and just enjoy!
2 servings | 25 minutes
150
C RE A M Y MUSHR O O M
S t i r- f r y w i t h R i c e
2 40 g brow n rice or barley 2 00 g fre sh mush rooms
1 wh it e oni on , l arge 2 0 g mo re ls , d r ie d
2 c lov e s of g arl ic 2 5 g p orci ni mus hro oms, d r i ed
1 t bsp oliv e o il
1 /2 t sp c oc on u t s uga r
- 1 0 g c hi v e s, fr i sch
2 40 - 28 0 g pl ant ba sed chicken - 2 0 g p ar sl e y, f re sh
2 -3 tbs p white win e v in egar (or w hi te w i ne ) - 2 tb sp w hit e wi ne v ine g ar
2 50 m l soy c ream - so me sal t & pe ppe r f ro m t he m il l
2 50 m l oat mi lk
2 t sp v eg e ta bl e s tock pow der
1 t sp pe pp er
- Prepare the brown rice or barley following the instructions on the package. Place the morels and
porcini mushrooms in a bowl, add warm water until the mushrooms are covered and soak for at least
15 minutes.
- Peel and finely chop the onion and garlic cloves. Heat the olive oil in the pan, add the onion and
garlic as well as the coconut sugar and stir-fry until glassy and slightly golden brown.
- Add the plant based chicken and stir-fry briefly until it’s golden brown. Add with white wine vinegar
and the soy cream, oat milk, vegetable broth powder and pepper. Stir well and simmer on medium
heat for about 10-12 minutes.
- Cut the fresh the mushrooms into slices, rinse the soaked morels and porcini mushrooms in a sieve
under running water and drain. Add all of the mushrooms to the pan, stir well and continue cooking
on medium heat for another 8-10 minutes.
- Chop the fresh chives and half of the fresh parsley, add them to the pan together with the white wine
vinegar, stir well again and season to taste with salt & pepper. Nicely arrange it in plates with the rice.
Garnish with the remaining parsley cut a bit smaller and enjoy!
BLA CK RI CE S ALA D
W i t h B e e t r o o t , P o m e g r a n a t e , A l m o n d & V- F e t a
SA L AD D RE S S I NG :
2 00 g bl ac k r i ce ( Ri s o Ve n ere ) 2 t b s p s es a m e o il
1 /2 tsp o f sa lt 2 t b s p s o y sa u c e
1 t b s p m a p le s yr u p
1 k nob o f b ee t ro o t , m ed iu m s i z e 1 t b s p a lm o n d b u tt e r
1 p ome granat e 2 t b s p w hi t e wi n e v in e g ar
4 0 g c ranb er ri e s, d r i ed 1 /2 li m e , j u ic e
8 0- 1 0 0 g f e t a , p la n t b a se d 1 /2 t s p p ep p er
1 /2 t s p c h il li po w d er
4 0 g s li c e d a lm o n d s
5 0 g ar ug ul a + a lm o n d b u tt er, d ar k
(The black rice can be precooked the night before and this dish will be ready in no time).
- Prepare the brown rice or barley following the instructions on the package.
- Peel the beetroot with a vegetable peeler, cut off the ends and grate it and put it into a large bowl.
Remove the pomegranate seeds from the pomegranate and add them to the pomegranate as well
along with the cranberries. Crumble the feta with your hands and add 3/4 of it to the bowl as well.
- Put the sliced almonds in a pan and roast them on medium heat until slightly golden brown.
Once they’re slightly golden brown, immediately transfer them to a bowl so they don't burn.
- For the dressing, add sesame oil in a jar together with the soy sauce, maple syrup, almond butter,
white wine vinegar, lime juice, pepper & chili powder. Stir until well combined.
- Once the rice is cooked, add the salt and mix well. Then add the rice to the bowl with the beetroot,
pour the dressing into the bowl and mix everything well. Either cool the salad in the fridge to enjoy
later or enjoy it right away. Before serving, carefully mix in 3/4 of the arugula and 3/4 of the toasted
flaked almonds, serve in plates and garnish with the remaining 1/4 of the feta, arugula and flaked
almonds. Drizzle some almond butter on top and enjoy!
C A U L I F L OWE R R I CE
W i t h G i n g e r, L e m o n , S p i n a c h & A r t i c h o k e s
- Finely grate the cauliflower with a vegetable grater or in a food processor to a rice-sized pieces.
Place the cauliflower rice in a kitchen towel and squeeze out the water.
- Peel and finely chop the shallot as well as the ginger.
- Heat up the olive oil in a pan and stir-fry the shallot and ginger in it for a couple minutes. Add the plant
based chicken, fry until golden brown. Add the Cauliflower Rice, stir-fry for another 5-6 minutes.
- Add the 200 ml coconut milk, the lemon pepper, salt and chili powder.
- Cut the zucchini in half lengthwise, cut the lengths into four strips and cut these into small cubes.
- Add to the pan along with the spinach and stir well and cook until the spinach has softened. Chop the
cilantro into smaller pieces and stir 15 grams of it into the cauliflower rice. Once the coconut milk is
cooked in, remove the pan from the heat and add the lemon juice and some grated lemon zest. Stir
well.
- Drain the artichokes from the jar in a sieve, press out the water a bit, cut them into quarters and stir
them in as well. If necessary, add a little more coconut milk to make the dish a bit creamier.
- Arrange in plates, drizzle some lemon juice and grate some lemon zest on top, garnish with fresh
cilantro and if desired, season with salt and pepper and enjoy!
- Preheat the oven to 180 °C/ 360 °F convection and roast the cashews for about 8 minutes until slightly
golden brown. Take them out of the oven and put them in a blender.
- Chop the parsley a little smaller, peel the garlic cloves and add both to the roasted cashews along with
the olive oil, salt, pepper, nutritional yeast, lemon juice & zest and soy milk. Blend until smooth & creamy.
- In a deep pan, bring water with enough salt to boil and cook the spaghetti al dente.
- Slice the mushrooms, heat some olive oil in a frying pan, add the mushrooms, season with salt & pepper
and fry until golden brown. Keep them warm on low heat.
- Drain the al dente cooked spaghetti in a sieve and return the spaghetti together with 2-3 tablespoons of
the pasta water back into the pan. Pour the pesto into the pan, stir until well combined, reheat briefly and
also stir in 3/4 of the fried mushrooms. Serve in plates and garnish with the remaining mushrooms as well
as some fresh parsley & grated lemon zest.
2 servings | 20 minutes
159
F LAT B R EAD
W ith Pumpkin Cream, Basil, Fennel & Pear
1 6 0 g w h ol e w heat o r spelt f lou r 2 0 g basil , fre sh
1 t bsp o l i ve o i l 1 pear
1 / 2 t s p o f sa l t 1 /2 fe nn e l
1 / 2 t s p c o con ut s uga r
8 0 m l w ater, lu ke wa r m
- 1 le mon
4 0 0 g p u mpkin - s ome raw organ ic h one y or m ap le s yr up
1 / 2 t s p o f sa l t - s ome s al t & pe ppe r
1 t sp c o c onut su ga r
1 / 3 t s p c hil i pow der
8 0 g s l i v ere d a l mo nds
1 / 2 t s p p epper, f ro m the mill
- Preheat the oven to 220 °C/ 430 °F top-bottom heat and line a baking tray with parchment paper. Add the flour in a
bowl, together with the salt, coconut sugar and olive oil and stir. Then add the water and stir well until a dough
forms. Knead on lightly floured surface to form a smooth dough and roll out thinly (about 2-3 mm thick).
- Place the dough on the parchment paper, prick a little with a fork and bake the dough in the lower 1/3 of the oven
for 16-18 minutes until golden brown.
- For the pumpkin cream, cut the pumpkin into small pieces and cook them together with the water, salt, coconut
sugar and chili powder for about 15 minutes until soft. Transfer to a big blender.
- Roast the almond slivers in the oven for 4-6 minutes until golden brown (always keep a close eye on them so they
don't burn), and take them out of the oven.
- Add 60g of them into the blender along with the pepper and blend until smooth and creamy.
- Cut the pear in half, cut out the core and cut the halves into fine slices. Also cut the fennel into very thin slices and
cut the slices into small cubes.
- Place the baked dough on a wooden board, spread the pumpkin cream on top, add the pear slices and the finely
chopped fennel. Garnish with fresh basil, grate some lemon zest and drizzle some lemon juice on top, season with
ground pepper & a little salt. If desired (highly recommended) drizzle some honey or maple syrup on top & enjoy!
SW IS S CH EES E-PAS TA
With Fried Onions & Leek
1 t bsp o l i ve o i l 8 0- 1 0 0 g pl an t b as ed g rate d c he e se
- mi cro gre e ns
2 m edi u m pot at oes, bo iled
- so me sal t & bl ac k p e pp er
(approx. 24 0-280 g. B est when cooked the da y
before & st ored in the fridge overnight )
- In a deep pan, bring enough water with about a tablespoon of salt to a boil.
- Peel the onions, cut them in half and slice them very finely. Halve the leeks and diagonally cut them
into fine strips. Heat up the olive oil in a frying pan, stir-fry the onions as well as the leeks well for
1-2 minutes, then add 1-2 tablespoons of water and fry on medium-high heat for 10-12 minutes
until soft and slightly golden brown - stirring occasionally.
- Cut the cooked potatoes into small cubes and set them aside.
- Cook the pasta very al dente, drain in a sieve and return to the pan along with 2 tablespoons of the
pasta water. Add the soy cream as well as the vegetable broth powder, pepper and plant based
grated cheese, stir well and cook on high for 2 minutes until the cheese has melted completely.
- Add the potato cubes and 3/4 of the fried onions and leeks to the pasta, mix carefully until well
combined and serve directly into plates. Garnish with the remaining fried onions and leeks, season
with black pepper (and a little salt if needed), garnish with some fresh microgreens and enjoy!
F LAT B R EAD
W i t h F i g s , O n i o n s , Wa l n u t s & A r u g u l a
- Preheat the oven to 220 °C/ 430 °F top-bottom heat and line a baking tray with parchment paper. Add the flour in a
bowl, together with the salt, coconut sugar and olive oil and stir. Then add the water and stir well until a dough
forms. Knead on lightly floured surface to form a smooth dough and roll out thinly (about 2-3 mm thick).
- Put the dough on the parchment paper, prick it a little with a fork and bake the dough in the lower 1/3 of the oven
for 16-18 minutes until golden brown.
- Cut the figs into quarters, peel the onion, cut it in half and slice it finely. Heat up the olive oil in a frying pan along
with the maple syrup, salt and water, add the onions and carefully place the fig quarters side by side in the pan. Fry
on medium heat for 10-12 minutes until caramelized. Stir occasionally & carefully.
- Roast the walnuts and the rosemary in the oven slightly golden brown for 4-6 minutes, take out of the oven, let cool.
- Spread the plant based cream cheese or sour cream on the slightly cooled dough, spread the roasted onions and
figs on top, crumble the roasted walnuts into smaller pieces with your hand and spread them on top of the flatbread
together with the plucked rosemary needles. Garnish with the fresh arugula, season with some salt and some black
pepper from the mill and to finish off, drizzle a little bit of honey or maple syrup on top and enjoy!
-
LIME CHEESECAKES - with Kiwi & Nut Crust
-
PECAN CARAMEL - Raw Cheesecake with Thyme
-
GINGERBREAD CAKE CRUMBLES - from page 179
-
BANANA CAKE - with Dark Chocolate & Hazelnut
-
ALMOND CRUMBLE - with Raisins, Apricots & Thyme
-
ORANGE-CASHEW CAKE
-
OAT CRUMBLE - on Baked Apples & Pears
CREAMS & CRUNCHES - from page 193
-
CACAO CREAM - with Pear
-
CHESTNUT CREAM - with Sweet-Salty Nut Crunch
-
LAVENDER CREAM - with Blueberries & Coconut-Sesame Crunch
-
HAZELNUT-CREAM - with Wild Blueberries, Nut Crunch & Thyme
-
CHOCOLATE BAR- Homemade
-
BLISS BALLS - with Spices & a Chocolate Cap
-
DATE SNICKERS - in a Chocolate Coat
-
LEMON MUFFINS - with Poppy Seeds & Coconut-Lemon Glaze
-
OAT COOKIES - with Coconut & Almond Cream
-
ALMOND COOKIES - with Cinnamon
-
CHOCOLATE MUFFINS - with Pear & Walnuts
FRO
ZEN
TRE
ATS
169
L IM E C HEE SE CAKE S
With Kiwi & Nut Crust
C R U ST FILLING
1 5 0 g p eca n s 2 00 g c as h ew s
1 5 0 g B ra zi l n ut s 2 50 ml c oco nut mi lk, fu ll -fat li g h t
6 0 g h e m p s eeds 8 0 m l maple s yr up
1 8 0 g p itt ed dates 1 00 ml l ime ju ice
4 0 g c o c onut o il grate d z es t of 1 /2 lime
1 t sp v a ni l la p a st e or ex tra ct 1 pin ch of sal t
1 p in c h o f sa l t
- 2 large o r 4 sm al l k iw is
- Preheat the oven to 180 °C/ 360 °F and toast the pecans, Brazil nuts & cashews for about 8-10 minutes
until slightly golden brown. Remove from the oven and finely chop the pecans and Brazil nuts in a food
processor.
- Blend the dates together with the coconut oil and vanilla to a slightly sticky and uniform mixture.
- Add the chopped nuts as well as the hemp seeds to the date-mixture and stir until well combined.
- Add the roasted cashews to a blender together with the coconut milk, maple syrup, lime juice, grated lime
zest and salt with and blend for a few minutes until very smooth and creamy.
- Put two heaping tablespoons of the crust mixture in a small bowl and set aside. Then spoon a large
tablespoon each of the nut mixture into the muffin tins, flatten & press down well with your hands.
- Pour the filling evenly into the molds on top of the crust mixture and smooth it out. Freeze the lime
cheesecakes for at least 4 hours or even better - overnight.
- Before enjoying, remove the muffin tin from the freezer least 20-30 minutes before serving and allow to
thaw slightly at room temperature for the perfect mixture of consistencies between creamy and crunchy.
Garnish the mini cheesecakes with finely sliced kiwis and crumble the set aside base mixture on top.
If desired (and highly recommended), grate some lime zest on top and enjoy!
P E CAN CAR AM EL
Raw Cheesecake with Thyme
CR UST FI L LI NG
2 20 g pe can s , ro as t ed 25 0 g s i lken t o f u
1 00 g alm ond s, ro as t ed 14 0 g c as h ew s
1 2 Me djo ol dat es (approx. 2 60 g) 10 0 m l m ap le s y ru p
1 /2 ts p o f s a lt 20 0 m l c o co n ut mi l k, f u ll f at
1 ts p cin namo n 1/4 t s p o f s a lt
1 t s p va n il la pa s te o r ex trac t
- 1 0 g th ym e, f res h
- Roast the pecans, almonds & cashews in a preheated oven at 180 °C/ 360 °F convection for 8-10 minutes
until slightly golden brown, remove from the oven and let cool.
- Add 200 grams of the pecans and all almonds in a food processor or blender and chop them into small
pieces. Pit the medjool dates, add them along with the salt and cinnamon and blend to a uniform &
slightly crumbly mixture. Put two heaping tablespoons of the crust mixture in a small bowl and set it aside.
- Line a cake pan (about 20-22 cm ∅) with parchment paper, add half of the crust mixture into the cake pan,
flatten and press down well with your hands.
- For the filling, add the silken tofu, roasted cashews, maple syrup, coconut milk, salt & vanilla to a powerful
blender and blend for 4-5 minutes until very smooth and creamy.
- Pour half of the filling to the cake pan onto the first half of the crust and smooth it out. Sprinkle 3/4 of the
plucked thyme leaves on top and place in the freezer for at least 2-3 hours until the cream is firm.
- Then add the second half of the base mixture on top, flatten it well with your hands, pour the remaining
filling cream on top and smooth it out. Place the cake in the freezer again for at least 2 hours, then
sprinkle the crust mixture set aside before on the top cream layer, garnish with the remaining 20 g pecans
as well as the remaining thyme. Either refrigerate again or get ready to serve.
- Very important - before enjoying this delicious Raw Cheesecake - remove the cake from the freezer about
45 minutes before, for the perfect consistency and mixture of cake, ice cream, creamy and crunchy.
GI N G E RB RE AD CAKE
CAK E TOP PING GLAZ E
2 8 0 spel t f lo ur 4 0 g al mon d butt er
1 2 0 g c o con ut s uga r 2 0 g cocon u t s u gar
1 5 g g i nger brea d spice 4 tbs p w ate r
1 5 g c a c a o po wder 1 ts p ginge rbread sp ic e
1 0 g b a k ing pow der
1 p in c h o f sa l t - 2 tbs p s lic ed almon ds
6 0 g c o co nut o il
2 0 0 ml o at mil k
1 h ea ped t bsp a lmo nd butter
- Preheat the oven to 200 °C/ 400 °F convection, line a baking pan (about 15 by 20 cm) with parchment paper.
(If the baking pan is larger, it’s not a problem - the dough pretty much stays in the shape you spread it out to).
- Add the spelt flour to a bowl along with the coconut sugar, gingerbread spice, cacao powder, baking
powder and salt, stir until well combined.
- Melt the coconut oil in a pan, let it cool a bit and mix it together with the oat milk and the almond butter.
Add the wet ingredients to the dry ingredients and mix everything carefully to a uniform batter.
- Pour the cake batter into the prepared baking pan and spread it out to about 15 by 20 cm.
Bake for 18-20 minutes until golden brown. Turn off the oven and let the cake cool with the oven door
slightly open.
- For the topping glaze, mix the almond butter with the coconut sugar, water and gingerbread spice and stir
to smooth consistency. Toast the almond slices in a pan over medium heat until golden brown and
immediately transfer them to a bowl so they don't burn.
- Cut the (slightly) cooled cake into pieces and drizzle some of the topping glaze on top. Finally, garnish with
the roasted almond sliced and enjoy!
The glaze is not a must - the cake also tastes great without it!
B A N A N A CAK E
With Dark Chocolate & Hazelnut
- Preheat the oven to 200 °C/ 400 °F convection, line a cake pan (24-26 cm ∅) with parchment paper.
- Add 180 grams of the ground hazelnuts to a large bowl together with the spelt flour, coconut
sugar, baking powder, cinnamon and salt, stir until well combined.
- Peel the ripe bananas and mash them well with a fork. Add them to the dry ingredients along with
the plant milk, maple syrup and flaxseeds and mix well.
- Chop 80 g of the dark chocolate into smaller pieces, add to the mixture, stir to a uniform batter.
- Pour the cake batter into the prepared cake pan. Peel the extra banana, cut it in half lengthwise
and place the halves on the cake batter, sprinkle the remaining ground hazelnuts on top - drizzle a
little maple syrup on top if needed and bake for about 40 minutes until golden brown.
- Turn off the oven, open the oven door and let the cake cool.
- Melt the remaining 20 g of chocolate in a pan on low heat and drizzle over the cake.
- Cut the cake into pieces and enjoy either just like that, or if desired, with some banana slices and
/or some almond or hazelnut butter drizzled on top.
- Preheat the oven to 200 °C/ 400 °F, grease and flour a round cake pan (20 cm ∅).
- Roast the 120 g cashews for the topping in the oven for about 6-8 minutes until lightly golden brown, remove from
the oven and add to a blender together with the oat milk, maple syrup, vanilla, cinnamon and salt until smooth and
creamy. Put the cream in the fridge and let it cool.
- For the cake, finely chop the cashews and add them to a bowl. Add the spelt flour, ground almonds, cashews,
coconut sugar, baking powder, salt and the freshly grated orange zest. Stir until well combined.
- For the wet ingredients, add the orange juice along with the coconut milk, cashew or almond butter, flaxseeds,
maple syrup, apple cider vinegar and vanilla to a blender, blend until smooth. Pour the wet ingredients to the dry
ingredients and mix carefully until to a homogeneous cake batter.
- Pour the batter into the prepared cake pan, smooth out the top with a spoon and bake at 200 °C/ 400 °F for 10
minutes. Reduce the heat to 180 °C/ 360 °F and bake for another 35 minutes. Turn off the oven, open the oven door
and let cool.
- Once the cake is cooled down, top the cake with the cream and if desired, garnish with smaller chopped cashews
as well as some grated orange zest and enjoy!
The cream keeps well in the fridge in a sealable container for up to 2 to 3 days and also
tastes very good with the Crunch from p. 97 or with the Oat Crumble from p. 183.
ALMON D CR UM BL E
With Raisins, Apricots & Thyme
- Preheat the oven to 180 °C/ 360 °F and line a baking pan (approx. 15 by 20 cm ∅) with parchment paper.
- In a bowl, mix the oats with the sliced almonds, sunflower seeds, flaxseeds and salt.
- In a small pan, melt the coconut oil, add the almond butter, maple syrup and vanilla, whisk until smooth
and pour to the dry ingredients and stir everything until well combined.
- Cut the apricots into smaller pieces, add them to the bowl together with the raisins, stir well.
- Add the crumble mixture into the baking pan, flatten & press down well with your hands (about 1 cm
thick) and bake for 22-24 minutes until the top is golden brown.
- Remove from oven, let cool and break into slightly smaller pieces with your hands.
- Serve in plates and add yogurt of choice or vegetable sour cream if desired. Finally, garnish with fresh
thyme and drizzle a little honey or maple syrup over the yogurt or vegetable sour cream. For a little more
freshness, you can drizzle a little lemon juice over the top if desired and then it's just a matter of enjoying!
The crumble lasts in a sealable jar for at least 1 week and is also great as a topping for porridge or smoothie bowls!
O AT C RUMB LE
On Baked Apples & Pears
4 0 g c o co nut su ga r
4 0 g c o co nut o il
4 0 g a l m on d butt er BA NAN A I CE -C RE A M
- Preheat the oven to 180 °C/ 360 °F and line a baking tray with parchment paper.
- Cut the pears and apples in half and cut out the core, lay them out on the parchment paper.
- Melt the coconut oil in a pan on medium heat, remove the pan from the heat and add the rolled
oats, coconut sugar, almond butter, salt, cinnamon, cardamom & nutmeg and stir until well
combined.
- Spoon a heaped tablespoon of the oat-mixture onto each of the apple and pear halves and bake for
about 30 minutes until golden brown. Take out of the oven and let cool for a bit.
BANANA ICE-CREAM: Just before serving the crumble, blend the frozen bananas with your choice of
plant milk and vanilla or cinnamon, pitted Medjool dates or some maple syrup & nut butter to an ice
cream-like consistency. Serve with the crumble, garnish with cinnamon & enjoy!
LE MON M UFF I NS
With Poppy Seeds & Coconut-Lemon Glaze
- Preheat the oven to 180 °C/ 360 °F convection and line the muffin tin with muffin paper cups.
- Grind the oatmeal in a blender to a fine flour and put it in a bowl.
- Add the baking powder, salt, coconut sugar and poppy seeds and stir until well combined.
- Add the coconut milk to a blender together with the lemon juice, grated lemon zest, flaxseeds, apple
cider vinegar, maple syrup and almond butter and blend until smooth and creamy. Pour the wet
ingredients to the dry ingredients and mix thoroughly.
- Fill the muffin cups with the batter and bake for about 25-30 minutes until golden brown. Turn off the
oven, open the oven door a bit and let cool.
- If desired, serve with the topping cream. For the cream, mix the coconut milk with the lemon juice,
maple syrup and almond butter and serve with the muffins as a dip or pour some of the cream on top.
O AT C OOKI E S
W ith Coconut & Almond Cream
CO O KIE S CR EA M
1 2 0 g q u ick oat s 4 0 g al mon d butt er, wh ite
6 0 g s h re d ded coc o nut 3 tbs p c oco nut mi lk
1 p in c h o f sa l t 1 -1 .5 tb sp raw organ ic h o n ey o r m ap l e s y ru p
1 0 g b a k ing pow der 1 ⁄4 ts p H imalaya n o r sa lt
8 0 g c o c onut su ga r 1 ⁄2 ts p v an ill a pas t e or ex t ra ct
6 0 g a l m on d butt er, white
1 2 0 ml c oco nut mi lk, f ull-f at li ght
- Preheat the oven to 180 °C/ 360 °F convection and line a baking tray with parchment paper.
- Add the oats in a bowl together with the shredded coconut, salt, baking powder, coconut sugar, almond
butter and coconut milk and stir until well combined. Let the mixture stand for about 8-10 minutes.
- Spoon one tablespoon per cookie - with enough space in between the cookies - onto the baking tray and
bake for 12-14 minutes until golden brown. Remove from oven and let them cool.
- For the topping, if desired, blend the almond butter, coconut milk, honey or maple syrup, salt & vanilla
until smooth and creamy and serve with the cookies as a dip or drizzle some of the cream over the
cookies.
For the more classic & slightly lighter version, the cookies also taste great dipped in plant milk!
ALMON D COOKI ES
With Cinnamon
1 60 g alm on d s, g ro un d
1 0 g bakin g p o wd er
1 pin ch of s al t
6 0 g al mon d bu tt er
8 0 g cocon u t s u g ar
2 ts p cin na mo n
- Mix the ground almonds with the baking powder, salt, almond butter, coconut sugar and
cinnamon, form into a dough and place the dough in the freezer for about 60 minutes.
- Preheat the oven to 170 °C/ 340 °F convection and line a baking tray with parchment paper.
- For each cookie, form a heaping teaspoon of the dough into a ball between your hands,
place on the baking tray and press down slightly with your thumb.
- Bake for about 14 minutes until golden brown, remove from oven, let cool and enjoy with
some almond butter drizzled on top and/or dip the cookies in plant milk before each bite.
CHOCOLATE MU F FIN S
W i t h P e a r & Wa l n u t s
1 00 g w al nu ts
1 00 g dark ch oco late
(sweetened with cocon ut sugar)
- Preheat the oven to 180 °C/ 360 °F convection and line the muffin tin with muffin paper cups.
- Mix the flour together with the ground almonds, baking powder, coconut sugar, cacao powder,
cinnamon and salt in a bowl until well combined.
- Chop the walnuts as well as dark chocolate smaller and stir into the dry ingredients.
- Add the oat milk together with the almond butter, apple cider vinegar & flaxseeds in a blender
and blend until smooth. Let the mixture stand for about 10 minutes.
- Cut the pear in half, cut out the core, quarter the halves lengthwise and cut the quarters into
cubes. Add to the dry ingredients along with the wet ingredients. Mix everything thoroughly.
- Fill the muffin paper cups with the batter and bake for about 30 minutes until golden brown.
Turn off the oven, open the oven door a bit and let the muffins cool for a bit.
- Top with some melted chocolate if desired and enjoy as you please!
C A C A O CR E AM
With Pear
C R EA M TOP PING
1 a v o c a do, r ipe 1 pear
4 0 m l ma ple s yr up
4 0 m l c o c onut mil k, f ull-f at light - s ome cac ao powd er
1 0 g a l m on d or ha z elnut butt er - cacao ni bs
2 0 g c a c a o po wder - almon ds or Braz il nu ts ,
1 t sp v a ni l la p a st e or ex tra ct ro ast e d & fin el y cho ppe d
- Cut the avocado in half, remove the stone and blend the flesh together with the maple syrup,
coconut milk, almond or hazelnut paste, cacao powder and vanilla until very smooth and
creamy. Put the the cream in the fridge for at least an hour.
- Halve the pear, cut out the core and finely slice the pear halves.
- Arrange the cream in bowls or deep plates, top with the pear slices. If desired, garnish with
cacao nibs and roasted and slightly smaller chopped almonds or Brazil nuts and sieve a little
cacao powder on the top. Enjoy this creamy-dreamy chocolate heaven to the fullest!
For a lighter version, you can prepare the cream without the nut butter.
CHE ST NU T CR E AM
With Sweet-Salty Nut Crunch
CR EA M C RU N CH
1 00 g c ooke d c h es t nu t s 10 0 g h az e ln u ts
1 40 ml s o y crea m 10 0 g a lm on d s
4 0 g cocon u t s u g ar 60 m l m apl e s y ru p
1 ts p vanil la pa s te o r ex trac t 3/4 t s p o f s a lt
1 ts p cin namon 1/2 t s p c in n am o n
1 /3 ts p o f s alt
1 /3 ts p n ut meg, grou n d + nu t me g , g rou n d
+ 1 00 ml pl ant m i lk o f ch o ic e
- For the crunch, preheat the oven to 180 °C/ 360 °F, line out a baking tray with parchment paper.
- Chop the hazelnuts & almonds into smaller pieces in a food processor or with a knife and place
in a bowl. Add the maple syrup, salt & cinnamon and stir until well combined. Spread the nut
crunch mixture out on the baking tray and bake for 14-16 minutes until golden brown. Remove
from oven and allow to cool completely.
- For the cream, add the cooked chestnuts together to a powerful blender together with the soy
cream, coconut sugar, vanilla, cinnamon, salt & nutmeg and blend until smooth and creamy.
Add the 100 ml milk plant milk of choice (e.g. oat milk) and stir the cream until smooth.
Refrigerate for at least an hour.
- Arrange the cream in plates, top with the crunch, sieve some ground nutmeg (or cinnamon) on
top and enjoy!
The crunch can be stores in a closable glass jar and tastes great as topping
for oatmeal or smoothie bowls or just as a snack for in between.
4 servings | 20 minutes + 1 h
199
LAVEN DER CR EA M
With Blueberries & Coconut-Sesame Crunch
CR EA M C RU N CH
2 00 g w ild b lu eb erri es , f ro z en 10 0 g c oc o nu t ch i ps , u n sw eet en ed
1 00 g c as h ew s 60 g s es am e se eds
7 0 m l maple s y ru p 60 m l m apl e s y ru p
2 00 ml c oco n ut mi l k, f u ll -f at li g h t 1 t s p va n il la pa s te o r ex trac t
1 ts p vanil la pa s te o r ex trac t 1/4 t s p o f s a lt
1 pin ch of s al t
+ so m e b l ue ber rie s , f roz en
+ 4 - 6 dro p s o f la vend er esse nt ial o il .
( W h en b uy i ng , ma ke su re t hat you ca n al so use it for
c o o k i ng . Ot h er wi se repl ace w it h 1 t sp dr ied l ave nder ) .
- Preheat the oven to 180 °C/ 360 °F convection oven and roast the cashews for the cream for
about 8-10 minutes until slightly golden brown. Remove from the oven, let cool completely.
- For the crunch, mix the unsweetened coconut chips together with the sesame seeds, maple
syrup, vanilla and salt in a bowl, spread on a baking tray lined with parchment paper and
bake for about 12 minutes until golden brown. Remove from the oven and let cool
completely. (Once the crunch is cooled down it gets super crispy.)
- For the cream, blend the roasted cashews together with the blueberries, maple syrup,
coconut milk, vanilla, salt & lavender oil or dried lavender until super smooth and creamy.
It is best to refrigerate the cream for at least an hour before serving.
- Serve the cream in bowls, top with the crunch, garnish with some frozen and slightly thawed
blueberries and enjoy!
H A Z EL NU T CR E AM
With Wild Blueberries, Nut Crunch & Thyme
C R EA M CR UN CH
2 0 0 g h a z eln ut s 1 50 g h aze ln ut s
1 0 0 ml c oco nut mi lk, f ull-f at li ght 5 0 g peca ns
1 0 0 ml w ater, c old 6 0 m l maple s yr up
8 0 m l ma ple s yr up 3 /4 ts p o f s alt
2 t sp c i n na mon 1 /2 ts p c inn amon
1 / 4 t s p n ut meg, gro und
1 / 4 t s p c a rda mom , gro und 2 00 g blu eb erri es , frozen
1 t sp v a n i l la p a st e or ex tra ct 2 -3 t bsp wat er
1 p in c h o f sa l t s ome maple s yr up, a s n eed ed
- t hym e, fre s h
- 1 lime
- Preheat the oven to 180 °C/ 360 °F convection and roast the hazelnuts for the cream golden-brown for
about 12 minutes. Remove from the oven, let cool slightly and blend in a powerful blender together with
the coconut milk, maple syrup, cinnamon, nutmeg, cardamom, vanilla and salt until very smooth and
creamy. Refrigerate the cream.
- For the crunch, chop the hazelnuts and pecans smaller in a food processor or with a knife. Place in a bowl,
add the maple syrup, salt, and cinnamon, and mix until evenly combined. Line a baking tray with parchment
paper, spread out the nut-crunch mixture and bake for 14-16 minutes until golden brown. Remove from the
oven and let cool completely.
- Cook the blueberries with the water and a little maple syrup in a saucepan over medium heat until soft.
Keep warm on low heat.
- Arrange the cooled cream in bowls, top with some of the warm blueberries and add some of the crunch on
top. Finally, garnish with fresh thyme, drizzle some lime juice on top for a little more freshness and enjoy!
CH OCOLATE BA R
Homemade
- Melt the chocolate in a pan over medium heat, stir until smooth and pour onto a sheet of
parchment paper (I fold it up a couple times beforehand so it's a little thicker). Spread into the
desired shape and garnish with toppings of choice.
- Allow to set in the fridge and enjoy a piece whenever you feel like it.
Homemade chocolate bars are also great as a gift for family & friends!
206
B LI S S B ALL S
With Spices & a Chocolate Cap
- Preheat the oven to 180 °C/ 360 °F, roast the almonds and hazelnuts for about 10 minutes until
slightly golden brown. Remove from the oven, finely chop in a food processor, place in a bowl.
- Pit the Medjool dates and blend in a food processor together with the almond butter, coconut
oil, cinnamon, vanilla paste or extract, nutmeg, cardamom & orange zest until a uniform and
slightly sticky mixture forms.
- Add the date mixture to the chopped nuts and use your hands to mix everything together.
Form into approximately 20-24 Bliss Balls with your hands.
- Melt the dark chocolate in a pan over medium heat, reduce heat and dip the Bliss Balls in the
chocolate. Refrigerate until the chocolate is firm and enjoy as desired.
For the slightly lighter and less sweet version, you can also prepare the bliss balls without the chocolate.
DAT E S N I CKE R S
In a Chocolate Coat
me d jo o l dat es
pea n u t butt er cr unchy, unsweet en ed
pea n u t s, roa s t ed
c ac a o n i bs
da r k c h o c olat e (pre fe ra bl y s w e e t e n e d w i t h c o c o n ut sug a r )
- Cut the Medjool dates open, remove the stone, fill each with about 1/2 a teaspoon of peanut
butter and close it gently.
- Melt the chocolate in a pan over medium heat, stir well and keep it warm over very low heat.
- Using a fork, turn the filled Medjool dates in the melted chocolate, let the chocolate drip off a
bit, and then place them on a parchment paper. Immediately top with some cacao nibs and
roasted peanuts chopped a little smaller while the chocolate is still warm.
- Place the Date Snickers in the freezer until the chocolate is set and then enjoy a Date Snickers as
a snack whenever you feel like eating something sweet but yet nourishing.
Store the date Snickers in the freezer and take them out of the freezer about 5 minutes before enjoying.
STILL LOOKING FOR
A NEW COMPANION IN THE KITCHEN?
Those who have been following me for a while now, know how often I like to use my big and
powerful blender. But since it has its price and needs quite a bit of space, I can recommend the
very versatile hand blender set from bamix. More about it on the following pages.
A TRUE
ALL-ROUNDER
My new companion in the kitchen
SLYCESY
With the SliceSy - a small food processor - you can chop, shred, grate or slice
in a matter of seconds. With the five included attachments, you can get just
about any vegetable into the desired shape - from cucumbers, tomatoes,
leeks, carrots, potatoes, onions and much more. Extremely practical!
The Processor also handles the chopping or grinding of nuts, coffee beans,
herbs, chocolate and much more. Especially for recipes where certain
ingredients need to be finely chopped and not completely blended, it’s ideal.
CUTTER
The Cutter - or you could call it the „Universal Chopper“ - grinds both dry and
wet foods. For herbs and spices, the powerful processor is almost a must.
Spices like freshly ground cinnamon, nutmeg or chili taste even more intense!
And it's just as easy to use it to prepare small amounts of pestos, spreads or
dips in no time and without much effort.
The whole set is compact, doesn't take up much space and is ready
for a quick and efficient use for dishes of all kinds in no time.
DISCOUNT CODE
For those of you who are interested in the bamix set, I have a discount code ready
for you, which you can redeem once at the checkout. Just click on the following
link and then you can see for yourself if and what interests you. If you have any
questions, you are of course welcome to send me a message.
@nadiadamaso_
facebook.com/eatbetternotless
nadiadamaso.com
C O N S C I O U S Po d c a s t w i t h N a d i a D a m a s o
[email protected]
THANK YOU
I hope you enjoy the recipes and would like to thank each and every
one of you for the support! I wish from the bottom of my heart, that
my passion for cooking and for a conscious lifestyle - to feel great in
body, mind & soul - can also have a positive impact in your lives.