Purple-Cabbage-Pineapple-Salad

Published in Salad

Purple cabbage meets pineapple 

 

Purple cabbage is a true vitamin bomb! Did you know that even a small portion (100 g) is enough to cover the daily requirement for vitamin C? You can read more about this here, for example: https://www.healthline.com/nutrition/purple-cabbage. With pineapple as a sweet contrast and fresh herbs such as basil, mint and coriander and a lime curry dressing, this small dish also creates a taste explosion.
 
Purple cabbage-Pineapple-salad
 
2-3 persons
 
Salad:
1/2 head purple cabbage
2 small carrots
1 red pepper
1 spring onion
200 g pineapple, small diced
1 handful of mint, minced
1 handful of basil, chopped small
1 tablespoon of sesame seeds
 
Dressing:
100 g of cashews
Juice of 3 limes
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 clove garlic, minced
1/4 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1 Msp chili powder
100 ml of water
 
 
For the dressing, finely puree all the ingredients in the blender, fill in a bottle or a jug and set aside. For the salad, cut the vegetables into thin strips, arrange with the pineapple, the sesame seeds and the herbs in salad bowls and serve with the dressing.
 
 
Read more...

Kohlrabi Salad, Asia Style

Published in Salad

Kohlrabi salad, Asia style 

 

Did you know that Kohlrabi is a great supplier of magnesium and calcium? You can read more about the most important health facts here: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-kohlrabi.html For me it is just part of the late summer or autumnal kitchen, because it is so wonderfully refreshing. And since we have a lot of chilies in the garden this year, I dare to try an asisatic version of a kohlrabi salad: with lime juice, sesame oil, chillies and mint!
 
 
Kohlrabi salad, Asian style
 
2-3 persons
 
Salad:
1 large or 2 small kohlrabi
1/2 tsp small red chilies, chopped small or 1/4 teaspoon Chilli powder
1/2 teaspoon chopped mint
Some parsley or cilantro for decoration
 
Marinade:
3 tbsp of Tamari soy sauce
2 tablespoons lime juice, 1/2 teaspoon finely grated lime peel
2 tbsp olive oil
1 tbsp. Sesame oil
1 pinch of salt
3 tablespoons water
 
 
Peel the kohlrabi and grind it with a food processor or a grater, chop the chile and the mint and put everything in a bowl. Mix the ingredients for the marinade and serve the kohlrabi salad with it. Finally decorate with mint, chili and cilantro.

 ith a spoonful of the soup insert and enjoy immediately.
Read more...

Red bell pepper Soup

Published in Soups

RAW red pepper soup - ice-cold and refreshing! 

Ice-cooled and fire-red: This soup tastes wonderfully refreshing and gives you energy on hot summer days. I like to combine this soup with fresh swiss chard leaves from the garden as a soup. You can also make this soup in a few minutes with the blender and enjoy immediately.
 
Red pepper soup
 
2-3 persons
 
Soup:
2 red peppers
2 dried tomatoes (in oil or dry)
1 tbsp of Tamari soy sauce
½ red chilli or ¼ tsp chilli powder
0.2 L of water
4 ice cubes
salt
 
Soups inserts:
1 large swiss chard leaves without medium stalk, chopped
1 tomato, ½ red pepper, diced
3-4 sprigs of parsley, finely chopped
Olive oil, salt, lemon
 
Marinate the ingredients for the soup with olive oil, salt and lemon. Blend the ingredients for the soup in the high-performance blender with the ice cubes, season with salt, fill in small bowls and decorate with a spoonful of the soup insert and enjoy immediately.
Read more...

Soup with yellow bell pepper and celery

Published in Soups

RAW yellow pepper soup with thyme and celery 

Yellow, cool and refreshing - at the current temperatures, I'm processing almost everything to soup. Even yellow peppers can be enjoyed fresh and cool in the high-speed mixer with a few ice cubes. Have fun with this recipe :-)
 Yellow pepper soup with thyme and celery

For 2-3 persons
2 yellow peppers
1 (2 cm) slice of celery 
1 teaspoon thyme leaves, fresh
1 tbsp olive oil
1 teaspoon curry powder
0.1 L of water
Juice of half a lemon
1 teaspoon agave syrup
4 ice cubes
 
Soup insert / decoration: celery-thyme-salsa
2 teaspoons fresh thyme leaves
olive oil
2 tablespoons of celery, chopped small
1 tbsp olive oil
salt
 
Mix the ingredients for the soup and let it pass well. Then mix the paprika, celery and the remaining ingredients for the soup in a high-performance blender with a few ice cubes until frothy, season with lemon and salt, fill in small bowls and decorate with a spoonful of the celery-thyme-salsa.

 

Yellow pepper soup with thyme and celery
Yellow, cool and refreshing - at the current temperatures, I'm processing almost everything to soup. Even yellow peppers can be enjoyed fresh and cool in the high-speed mixer with a few ice cubes. Have fun with this recipe :-)
 
 
For 2 people
Soup:
2 yellow peppers
1 (2 cm) slice of celery tuber
1 teaspoon thyme leaves, fresh
1 tbsp olive oil
1 teaspoon curry powder
0.1 L of water
Juice of half a lemon
1 teaspoon agave syrup
4 ice cubes

Soup insert / decoration: celery-thyme-salsa
2 teaspoons fresh thyme leaves
olive oil
2 tablespoons of celery, chopped small
1 tbsp olive oil
salt
 
Mix the ingredients for the soup and let it pass well. Then mix the paprika, celery and the remaining ingredients for the soup in a high-performance mixer with a few ice cubes until frothy, season with lemon and salt, fill in small bowls and decorate with a spoonful of the soup.

Read more...

Raw brown mushrooms stuffed with parsley and marinated cashews

Published in Main Dishes

Raw champignons are a new taste experience! Stuffed with fresh herbs and warmed up - you'll receive a real raw superfood main course with lots of nutrients! 

Finally, we're back to Raw Food Week, switching our diet to uncooked fruit and vegetables for two weeks. I am aware again of the importance of variety - because with raw food I rarely eat the same dish twice in a row. Today, for a change, brown mushrooms are on the program. Stuffed with the not yet frozen fresh parsley and chard from our garden and marinated cashew nuts.
TIP: It goes great with an endive salad and styrian seed oil and lemon or a colorful salad bed with balsamic dressing.
 
Super Food Facts:
Champignons: Raw mushrooms are rich in nutrients and contain an above-average amount of vitamin D - which is very important for our bodies, especially in winter. Also: biotin, calcium, protein, potassium, copper, niacin, phosphorus, selenium and a range of B vitamins.
Parsley: The vitamin C content of parsley is unsurpassed among spice herbs. It also has the highest provitamin A content. In folk medicine, it is considered purifying the blood and strengthening the immune system.


 
Stuffed champignons in a salad bed


For 2-3 persons
10 medium large, brown champignons
1 bunch of parsley
3 leaves of chard
100 g of cashew nuts
1 small clove of garlic
1 tbsp soy sauce (eg Nama Shoyu)
2 tablespoons of lemon juice
2 tbsp olive oil
Salt, freshly ground pepper
 
Remove the stalks of the mushrooms and cut off the outer edge of the hat with a sharp vegetable knife and use a tea spoon to slightly hollow out the slats. Set aside. Soak the cashew nuts in water for about 20 minutes, then drain and mince. Finely chop the parsley and chard leaves (remove the white stalk) and mix with the chopped cashews and chopped garlic clove, soy, lemon juice and olive oil. Then fill the filling in the hollowed mushroom hats and heat in a glass bowl in the oven or in the dehydrator at about 45 degrees for about 30 minutes and serve with fresh marinated salad.
TIP: The mushroom leftovers are great for a raw Bolognese sauce! Do not throw away!

 

Read more...

Pimp your salad with superfoods and rosehip dressing!

Published in Salad

Crunchy colourful lettuce with superfood berries and rosehip dressing

Cooperation Article

I know rosehips from my childhood. We drank it as tea and I also knew it as a deliciously creamy jam. Rosehips have this refreshingly slightly acidic note, which makes the taste of the "orange of the north", as the red fruits of the dog rose are also known, unmistakable. However, the vitamin C content of this coleus nut far surpasses the oranges: 100 grams of rosehip contain 1250 mg of vitamin C - which is a multiple (up to 30 times) of the vitamin content of the orange.

You can collect the rosehips yourself (they grow along fields - harvest time best in November) or buy as dried powder. Since the rosehips are not in season, I try the dried product. The rosehip powder from the company coesam, which I was allowed to test for this recipe, tastes like a pure powder, which I used as the basis for a vinaigrette and combined with a leaf salad with dry berries. The result: The salad tastes deliciously fresh and the superfood fruits goji berries and cranberries add an exciting flavor component.

TIP: I also like to use the organic rosehip powder as an additive in breakfast cereals or in smoothies. One to two teaspoons a day provide full vitamin power!

 More awesome salad recipes: here

 
 
Salad mix with goji berries and rose hip vinaigrette

For 4 people

salad

30 g of goji berries, dried
30 g cranberries, dried
250 g of lettuce mix
2 handfuls of fresh wild herbs (eg chickweed)

Rosehip vinaigrette:

2 tablespoons rosehip powder
3 tablespoons olive oil
2 tablespoons of red wine vinegar
1 tbsp mustard (or mustard powder)
1 teaspoon agave syrup
1 tbsp water
Salt and pepper

Wash lettuce, pluck large leaves into bite-sized pieces, arrange on hors d'oeuvres with other salad leaves. For the dressing mix all ingredients well (in the shaker or in the blender) and then season with salt and pepper. Soak the dried berries (goji berries and cranberries) in the vinaigrette for a few minutes and pour over the lettuce. h

Good succeed! :-)

SUPERFOODS in this recipe - they can:

Goji berries: contain a lot of vitamin A, vitamin C, vitamin E (which is rarely found in fruits), as well as considerable vitamin B levels and provide more iron than spinach.

Rosehips: 100 g contain about 1250 mg of vitamin C.

Cranberries: This small, red fruit is known as a vitamin C bomb and also contains many antioxidants and other valuable ingredients that are supposed to work well in cystitis, among other things.

Read more...

Chocolate cookie meets chia orange jelly: Delicious !!!

Published in Desserts & Cakes

Chocolate and orange - I love this couple! My last blog post before winter vacation - see you again at the beginning of march!

The result looks a bit different than I was hoping it would look like, but it tastes delicious! :-) The juicy chocolate cookies harmonize well with the orange chia jam. The only drawback, was that I had piled a bit too much of it on top and then it looked more like a cloudy mushroom than a solid and smooth layer of a cake. ;-) I would also recommend some chocolate sauce (with coconut oil, cocoa and agave syrup) either to eat or to pour over it and then let the whole thing get solid in the refrigerator. With this blog, I say goodbye for winter break and see you again in early March with hopefully fresh energy and exciting new recipes for spring!

All the best,

Petra

 
Chocolate and orange cookies

For 4 people

chocolate cake

100 g of finely ground walnuts
200 g of finely ground almonds
20 g of brown sugar
80 g date paste (from 70 g dried, soaked dates plus 1 teaspoon lemon juice)
15 g of cocoa powder
40 g coconut flakes
1 pinch of vanilla powder, 1 pinch of cinnamon powder

Orange Chia-jelly:

5 oranges, untreated
6 tablespoons chia seeds
1 tbsp of agave syrup
1 tablespoon of psyllium husk

For the chocolate cookies simply mix all the ingredients together in a mixing bowl and knead into a dough. Then press it into a few rings and set aside.

For the orange chia jelly, squeeze out the oranges and mix the pulp with the juice, chia seeds, agave syrup and psyllium husks in a bowl. Then rub the skin of an orange finely and also stir it into the bowl. Stir well and put in the fridge for about 2 hours. Once the fruit mass has thickened, pour it into the prepared food rings with the dough bottoms and refrigerate again for about two hours. Remove the cookies from the rings and serve! Cookies stay in the fridge for about 5 days, frozen for several weeks.

Tip: with chocolate sauce (cocoa, coconut oil, agave syrup), it might taste even better! Good succeed! :-)

Read more...

Raw bento box with quinoa-vegetable mix, oranges and fresh coleslaw

Published in Main Dishes

All in one box: Deliciously marinated and lightly dried: the crunchy vegetables harmonize perfectly with the juicy oranges and the fresh coleslaw!

I know the bento box since my daughter was in Japan for a year in 2016 and then wanted to eat Japanese at home as well. I accepted the challenge at that time - and must say that it has enriched our family culinary, since then. Lots of yummy dishes with rice and vegetables and even the modular principle with the bento box became standard for us. What I particularly like about it is that you have a mini-buffet or a multi-course menu in a small box and the various dishes not only look appetizing but also do not mix with each other.

I hope you like my today's bento menu creation. The quinoa side dish is cooked, but you could also use sprouted quinoa for a "fully raw version". Since germinable quinoa is hard to get, I cooked it. The vegetable mix I have just drizzled for two hours in the dehydrator at 45 °C to make it warm an a little softer, and so that the sauce can move well into the vegetables and they . The peanuts provide a crunchy component in the dish. I especially like the orange fillets that you can either eat as a side dish or as a dessert. Have fun with my Bento-Kreantion! :-)

 
Raw bento box with quinoa-vegetable mix, oranges and fresh coleslaw

For 2 people

Quinoa vegetable mix:

1 cup of quinoa
1/2 broccoli
1 red bell pepper
4 brown mushrooms, roughly minced
2 tablespoons chopped parsley
2 tablespoons peanuts, salted
1 handful of mung bean sprouts

Marinade:

100 ml orange juice (juice v. 1 orange)
1 tbsp sesame oil
4 tablespoons of soy sauce
2 tablespoons of vinegar
2 dates (alternatively 2 tablespoons of agave syrup)
1/2 toe garlic (optional)
1 tbsp grated ginger
1 tsp chilli flakes

Oranges:

2 oranges

Coleslaw:

1/4 cabbage head
1 tablespoon of lemon juice
1 tablespoon of Oil
1/2 teaspoon of salt
1/4 teaspoon of ground cumin, a pinch of pepper

For the sauce mix all ingredients in a small blender to a smooth sauce. You can also use 1-2 tbsp Agave sirup instead of the dates if your mixer does not handle the dates so well. For the vegetable mix, simmer the quinoa in double amount of water for about 15-20 minutes at a low level. Cut the broccoli florets from the stems so that only very small florets remain. (Tip: pick up stalks and use later for vegetable soups etc!) Cut the bell pepper into rings and then cut in half or quarter. Mix the broccoli and shredded peppers with half of the marinade and heat in the oven or dehydrator at about 45-50 ° C for 2 hours. Then add the vegetable mix together with the quinoa into the largest compartment of the bento box and top with parsley, peanuts, bean sprouts and the remaining sauce. Peel the oranges and peel off the thin orange peel so that the fillets can be removed nicely. Quarter the fillets and fill in a compartment of the bento box. For the cabbage salad, finely grate the cabbage, mix well with the salt, allow to simmer for a few minutes, then season with a tablespoon of oil, ground cumin, pepper and salt.

TIP: If you do not want to eat the Bentobox at home but on the way, it is recommended to place the marinade in a separate, well-closed container and to mix it with the vegetables just before eating. Simply warm the dried vegetables in the dehydrator to make it softer.

Good succeed!

Read more...
Subscribe to this RSS feed

Meine Rezepte findest Du in der mealy App
my healthy aperture gallery
Superfood Blogs