Petra Denk

Petra Denk

Website URL: http://www.thebestofrawandsuperfood.com

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.
 
 
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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.
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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.
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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.

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