udon-nudel-bowl-mangold-miso-asiatisch-champignons

Whether Italian pasta, Asian noodles or Swabian spaetzle – noodles are among my favourites in fast everyday cuisine. Moreover, noodles are absolute comfort food, aren’t they? Today we are talking about Udon noodles, the thickest noodles in Japanese cuisine. I love their thick shape! Udon noodles are made of wheat flour and you can buy… WEITERLESEN


focaccia-pizza-gruenkohl-pesto-birne-vegan-gruenkohlpesto-vom-blech

Pizza or focaccia? To be honest, I don’t really know what to call this delicious flat bread with kale pesto. Well, the focaccia is a flat bread made of yeast dough, it was originally part of the breakfast in its home country Italy. But today people also like to eat it as a snack or… WEITERLESEN


macadamia-schoko-aufstrich-vegan-gesunde-fette-nuesse

My vegan macadamia chocolate butter simply tastes heavenly. Macadamias are among my favourite nut, because macadamias are not only delicious, but also super healthy: they contain a lot of monounsaturated fatty acids and they are a top source of e-vitamins. If you don’t get unsalted macadamia nuts for the recipe, you can also buy salted… WEITERLESEN


rhubarb-diamon-pattern-tart-cake-vegan-vanilla-pudding

Rhubarb season started again and I love to make my rhubarb crumble. But now I also tested a new recipe for a rhubarb tart with a pretty pattern. I love the possibility to lay patterns with the rhubarb, but to do this, the rhubarb needs a special „treatment”. To keep the shape and the great… WEITERLESEN


roasted-vegetables-vegan-macadamia-crunch-pesto-rosso-healthy-fats

Oven roasted veggies are an all-time favorite, right? I use the vegetables which are in season and in my fridge. Here it’s beetroot, carrots, kohlrabi, onions and fennel. I served them with pesto rosso and a crunchy topping out of hemp seeds and macadamia nuts. Did you know that macadamias belong to the healthiest nuts… WEITERLESEN


vegan-avocado-mousse-au-chocolat-mango-dessert-ketogen-schichtdessert

This Avocado mousse au chocolat is one of the recipes of my new book, a guide book about healthy fats. Avocado belongs to my Top 15 of healthy and mainly plantbased fats. For my blog I changed the recipe a little bit and added mango and coco yoghurt to make a layered dessert. If you… WEITERLESEN


cookies-vegan-peanutbutter-chocolate-orange-without-flour

These peanut butter chocolate cookies get their aromatic kick with orange zest. And I baked them only with ingredients which I had in stock, even the orange. That’s one of my goals at the moment: to use up all the food I already have before I go to buy new things. It’s one of many… WEITERLESEN


karotten-nudeln-moehren-spaghetti-cashew-kurkuma-vegan-schnell-aus-dem-vorrat-purple-food-violett-lila-kamut

I have a new favorite dish! These delicious carrot noodles are vegan, quickly cooked and yet refined and the recipe is variable: if you want it to be more healthy, just increase the carrot percentage, if you want comfort food, take more noodles instead of carrots. I cooked the recipe with purple carrots, but of… WEITERLESEN


vegan-risotto-pumpkin-hokkaido-comfortfood-gingerbreadspice-sesame

One of my favorite comfort foods during the cold season ist oven baked pumpkin. And another favorite comfort food is risotto. That’s why I combined the two – I think more comfort on a plate is just not possible! Or maybe yes: I caramelized the pumpkin with sesame seeds and a ginger bread spice mix.… WEITERLESEN


Finally the berry season is starting here! The first ones are always the strawberries and for me, regional berries always taste so much better. And: strawberries are also a perfect superfood like all red and dark berries. Their red plant pigments are powerful antioxidants which strengthen the immune system and protect our cells against damage… WEITERLESEN