Pasta is always a good idea, isn’t it? In summer I love light versions like this one with a sauce out of green peas and miso and topped with crunchy roasted buckwheat. Delicious, healthy and easy to cook. And vegan of course. Try it! Pasta with Green Pea Sauce and Roasted Buckwheat Serves 4 1… WEITERLESEN
Especially for a Sunday brunch or on a rainy Sunday afternoon waffles are such a great idea! And these ones even are vegan, free of refined sugar and made with spelt flour. Roasted sesame seeds give them a special aromatic kick. You should use peeled sesame seeds for this recipe, they just taste so much… WEITERLESEN
In miso paste myriads of friendly microorganisms team up to keep us healthy and happy. That‘s why miso soup is a real staple in my kitchen. Plus: It is the fastest soup to make you can possibly imagine. If your fridge is full of veggies but there is no green asparagus – no problem: Use… WEITERLESEN
This spicy salad is inspired by a typical dish from Thailand and Vietnam: the green papaya salad. Instead of the green papaya I used kohlrabi. This veggie has a quite similar taste. Did you know that kohlrabi is considered as a very “German” veggie? That’s why even in English, Japanese and Russian the German word… WEITERLESEN
Since my childhood I love rhubarb! My mother often made a compote which we had with vanilla pudding. This special sourish taste of rhubarb is unique. And did you know that botanically rhubarb is a vegetable? Anyway a perfect combo is rhubarb with raspberries. And so I put both in my crumble here – which… WEITERLESEN
One of my all time favorites is this banana bread. I wrote the recipe for my book about chiaseeds. This cake is perfect for breakfast but also for the afternoon tea! I love it for example with vegan coconut yoghurt and berries. Vegan Banana Bread with Walnuts For a small loaf pan (ca. 20 x… WEITERLESEN
Purple veggies are a big trend! But not only because they are so beautiful, they are also more healthy: Their dark red and purple plant pigments are powerful antioxidants which help to protect the cells against all kinds of inflammation. In this stew I packed purple potatoes and blood oranges for the extra antioxidant power.… WEITERLESEN
Sometimes we all need something sweet. So what about these raw lime matcha bars – vegan, refined sugar free, glutenfree but with lots of superfoods like matcha, cocoa nibs and coconut oil? They are easy to make and you can keep them perfectly in the freezer until your sweet tooth is craving the next time.… WEITERLESEN
One of my must haves in the fridge is beetroot hummus. I love the taste, the wonderful colour and that it is so nourishing and healthy. You can add it to nearly everything. Here for example I combined the hummus with marinated persimmons but it’s also perfect on a slice of bread or any kind… WEITERLESEN
Cookies are always as good idea, not only during Christmas time. These ones I baked with two superfoods: cacao nibs and tiger nuts. The cookies are high in fiber, vegan and refined sugar free. And they are not sooooo sweet which I like. Tiger Nut Cookies Makes 15 cookies 145 g whole tiger nuts 1… WEITERLESEN