Indoor athlete’s Chickpea Curry

Cold, rainy, windy …Yuck!  It is simply nasty at the moment.  But good food always can improve my mood, so instead of going out for a run and work on my fitness I go to the kitchen and work on my waistline:)

Chickpeas provide protein, spinach contains iron and potatoes make you feel full – a perfect dish for a rainy day indoor athlete.

Recipe: Chickpea-Spinach-Potato Curry

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Cranberry or Preiselbeere: Who cares, let’s JAM it!

That sour red thingy  – is it a US cranberry or a German Preiselbeeere?

Well, there are differences between them, like their size and how they grow.

But hey – those are all just outward appearances. What counts are the inner values! And  here, they are very similar. Both offer a lot of antibacterial benefits, help against cold and bladder infections; and both are  best enjoyed cooked as a nice cranberry jam (or Preiselbeerkonfitüre).

So here comes a quick recipe, but be warned, there is a lot of sugar in it:)

Recipe: Cranberry Jam

joanna-kosinska-488793-unsplashPhoto by Joanna Kosinska on Unsplash

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From Black Eye to Green Soup: Peas, Mint & Coconut

Sometimes the stimulus to cook a new recipe comes from an unexpected direction.

Cleaning up the uppermost shelf of my wardrobe, trying to tighten und lash up our winter blankets while standing on a wobbly stool (Attention: DO NOT TRY THIS!) I managed to give myself a full blown punch on my left eye. It really hurt and my eye started to swell (well, at least I did not knock myself out). My husband sprinted to the kitchen and came back with a bag of frozen peas to put on. You see, a green diet improves health:)

But what to do with those half-defrosted peas? Helene Holunder has a wonderful recipe in her book “Meine Familie isst vegan” (My family eastes vegan), to make good use of them.

Recipe: Pea-Soup with Mint and Coconut

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Foursome of pasta with a touch of Seabreeze

Most of us love the sea. The salty air, this light “fishy” breeze makes us feel happy and recharged. We walk the beach,  watch the fishes happily swim along and if hungry we thoughtfully gaze at the seaweeds – could we, should we, can we dare to eat 🙂

If you are missing a bit of sea breeze in your life right now ( or if you try to go vegan, but love a fishy taste)  this pasta- salad is a good start. I recently did discover  Seamore, a company selling algae products. Some of my “former-fish-addicted-now-vegan” friends can’t get enough of their algae pasta and bacon which I did use for this recipe.

Recipe: Foursome Pasta Salad with a touch of Seabreeze

(after a recipe from Nicole Just – La Veganista Superfood)

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True friends bake cakes:)

Every single year my friend Bea bakes a vegan birthday cake for me and also one for my husband’s birthday. Every single time a different one. Every single time her cakes are not only super-tasty, all vegan and organic, but they always are true eye candies. I even have  created a Facebook album just for all her creations.

This year’s cake was especially pretty with it’s blueberries, coconut topping  – and a filling of avocado, peanuts and raspberries.

Bea’s Birthday Cake for Daniela – 2017

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Bloody Morning: Beetroot-Blueberry Smoothie

Green Smoothies do not always have to be green. Depending on what you throw into your mixer you can end up with some interesting colours. Blueberries and Beetroots will make this smoothie turn out a very bright bloody red. Yes, vegans are mean hunters – poor little beetroots  and blueberries better hide from us:)

Recipe: Beetroot-Blueberry Smoothie (for 300 ml)

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