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


Aren’t they pretty, these tartlets? I’m so in love with my mini bundtcake moulds that I also had to try out a rawvegan cashew cheesecake recipe with them. And that’s why I finally wrote down the recipe for these delicious, pretty and very healthy berry tartlets. Since they are more a dessert than a cake… WEITERLESEN


Carrots? Yess!! I always have some in the fridge. Carrots are so versatile. I like them raw, cooked, ovenbaked, in soups or cakes. And I also love that here in Germany I can get carrots from the region all year around. Carrots are so very good to store, that it’s not necessary to import them… WEITERLESEN


We all love pizza, don‘t we? It‘s such a great comfort food, there are so many ways to garnish a pizza and it‘s so easy to make a vegan version. For my artichoke pizza I used fresh, raw marinated artichokes which I put only after the baking on the pizza. That way the artichoke is… WEITERLESEN


I love these vegan cinnamon muffins topped with pears for breakfast from time to time: instead of preparing my bowl with chia oats I put the ingredients in the dough – together with ground almonds, applesauce and maple syrup. That’s why I call them „breakfast muffins“. They are not very sweet and also a healthy… WEITERLESEN


In harvest and winter I have always a hokkaido pumpkin at home. There are so many ways to use it. What about the combo with bread, baby spinach, pomegranate and pistachios? Here my recipe for a delicious and comforting winter salad with my favorite pumpkin. Pumpkin Bread Salad with Pomegranate Serves 2 1 hokkaido pumpkin… WEITERLESEN