Antioxidant turmeric smoothie

Turmeric has significant health benefits because of its biologically active component, called curcumin. A traditional part of Indian herbal medicine, curcumin is a potent anti-inflammatory and antioxidant compound that could help keep you healthy. Curcumin is a powerful antioxidant that helps protect you from free radicals.


Antioxidant Turmeric Smoothie

125ml organic yogurt
50ml almond milk (or any other milk you prefer)
1 banana (frozen if you like)
1 tsp freshly grated ginger
1 tsp honey
1/2 fresh pressed orange juice
1/2 tsp ground vanilla
2 tsp ground turmeric
4-5 ice cubes

Mix all ingredients on high speed in a blender until smooth.

Feta spinach quiche with oat flour

This Quiche is one of my absolutely favorites! I use coconut oil instead of butter and oeat for the crust.

Feta Spinat Quiche II

Feta spinach quiche with oat flour

for a 30cm quiche case

95 g oat flour (ground rolled oats in a food processor)
70 g ground chickpeas flour (or spelt flour)
3 tbsp corn starch
1 tsp sea salt
4,5 tbsp cold-pressed coconut oil (or butter)
5 tbsp ice-cold water

5 eggs
200 g feta cheese
2 tsp dried oregano
1 tsp red chilli flakes
3 tbsp olive oil
3 red onions, finely chopped
200 g frozen spinach
salt and pepper

  1. Put the oat flour, chickpea flour, cornflour and salt in a bowl. Add the coconut oil and ice-cold water.
  2. With your hands prepare the dough and form a ball to chill with transparent film in the fridge for 30 minutes.
  3. Preheat the oven to 180C.
  4. Wisk the eggs and crumble in the feta cheese. Add the oregano, chilli flakes and a pinch of salt and pepper. Set aside.
  5. Heat the olive oil in a frying pan on a medium-high heat.
  6. Add the onions and fry for few minutes.
  7. Add the spinach and a pinch of salt and put the onions and spinach to the egg mixture. Stir well.
  8. Press the dough into a 30cm Quiche case.
  9. Form the dough until the edge of the case.
  10. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C.
  11. Then throw the filling into the baked quiche case and bake for about 30 minutes until the filling is finished.

Nut and seed falafel with cashew butter

Chickpeas are very high in vegetable protein which is very valuable for vegetarian diet. One-cup serving of chickpeas provides 21% calcium, 13% vitamin C, 69% iron, 55% vitamin B-6 and 57% Magnesium.

nuts and seed falafel II

Nut and Seed Falafel with Cashew Butter

Recipe below for falafels, cashew nut butter, tomato salsa and mint dressing.
You need also salad for serving!

for 20-25 falafels

250 g pistachio nuts
50 g sunflower seeds
400-450 g canned chickpeas
½ punch of fresh mint
½ punch of fresh parsley
1 red onion
1 tsp ground cumin
2 tsp spelt flour (or other flour)
1 tsp baking powder
3 tbsp olive oil

Rinse the chickpeas and put them in a large bowl (or food processor) with olive oil, finely chopped onion, cumin, flour and baking powder. Blend this combination until it is very smooth. Chop the nuts and seeds coarsely (not to fine!) in a food processor or other kitchen machine. Chop the fresh mint and parsley finely and combine chickpeas mixture, nuts, seeds and herbs together and combine very well.

Cover a backing tray with baking paper and preheat the oven to 190 degrees. Using your hands and form 20-25 small round falafel and place them on the backing tray.
Bake for about 15 minutes.

75 g butter (room temperature)
50 g cashew nuts
big pinch of coarsely salt

Chop the cashew nuts coarsely and mix together with the butter and salt. Place in the fridge.

3 tomatoes, cut in small cubes
½ red chili, cut in small stripes
½ tsp dried oregano
3 tbsp olive oil
salt and pepper

Mix all ingredients together and place in the fridge.

250 ml yogurt
¼ punch of fresh mint, coarsely chopped
salt and pepper

Mix all ingredients together and place in the fridge.


Spread the wrap with cashew butter, place salad, 3 falafels, tomato salsa, mint dressing on it and fold it gently.

Peanut banana smoothie

Almonds are a source of high quality protein, vitamin e and magnesium. Almonds contain beneficial antioxidants which will actively cleanse and eliminate toxins and free radicals in your body Vitamin e is frequently labeled as a skin food because it nourishes your skin and makes it healthy. Further almonds are one of the only foods not derived from animals that contain a large amount of calcium.


Peanut banana smoothie


1 cup almond milk (or any other milk you prefer)
1 large ripe banana (frozen if you like)
1/2 tbsp chia seeds
1,5 tbsp natural peanut butter
1/4 tsp pure ground vanilla
ice, if desired

Mix all ingrediens in a powerful mixer. Let leave for 10 min. to soak the chia seeds.

Top with coconut granola, roasted chopped hazelnuts or enjoy without topping.

Creamy cashew raspberry smoothie

This creamy raspberry smoothie is one of my absolute favorite smoothies because of the ginger and lemon flavour. It is a great combination of nutritients in this smoothies which are provides your body with lots of healthy benefits. You can enjoy this smoothie the whole year because of the frozen raspberries. It is so easy to stock frozen fruits and add in your smoothie.

Cashew Rasberry Smoothie nab (2)

Creamy cashew raspberry smoothie

for 1 person

50g cashew nuts (soaked over night)
1 tbsp hemp seed
250ml almond milk (or any other milk you prefer)
50g raspberries (frozen)
1 tbsp lemon juice
1 tbsp Lemon zest
1 date
a Piece of ginger
a pinch of salt

1tsp maca powder (I use organicburst)

Mix all ingredients together in a high Speed blender and top with fresh fruits and homemade granola.

Cashew Rasberry Smoothie nab (3)

Hemp protein bars

Healthy snacks for extra power during the day are one of the best things I enjoy every day. I prepared some healthy sweets on the weekend, stock them in the fridge for round about one week. Depends on how hungry I am. This hemp protein bars are full packed with lots of protein which is perfect before starting a yoga or fitness session. You find a great nut and seed combination in these bars. For example pumpkin seeds. Pumpkin seeds are a rich source of zinc. Zinc is important to your body, for cell growth and division, sleep, mood, your senses of taste and smell, eye and skin health. I use coconut oil instead of butter because coconut oil is a real and natural superfood which includes lot of healthy fatty acids and vitamin e. Vitamin e is THE vitamin for a good skin. LOVE LOVE LOVE vitamin e – YEAH!

DSC_0951 - Kopie

Hemp protein bars

makes 15 bars

50g hemp seed
100g ground coconut
150g pumpkin seed

80ml coconut oil (3 tbsp)
20 dates
40g raw cacao
50g rolled oats
2 tbsp poppy seeds
50g chia seeds

You need a tray or baking sheet (30x 20cm). Line it with baking paper.

Grind the hemp seed, grated coconut and pumpkin seed coarsely.

Mix the dates and cacao with the coconut oil and add the ground ingredients and rolled oats, poppy seeds and chia seeds. Knead with your hand until it is a sticky mixture.

Press the mixture on the baking sheet and chill in the fridge until you cut it into 15 bars. You can store the bars up to one week in the fridge.

Vegetable Lasagne with cashew cream

Fresh herbs from the garden, colorful vegetables and a light cashew cream are the main reasons why I love this Lasagne so much. I reduce the dairy products by using my own cashew cream instaed of the classic Lasagne Sauce. I’m reducing my dairy consumption since a few years and I really realize that the best diet is a vegan one. But for me it is important to eat cheese because I really love it.

I’m only using cheese from high qualified organic brands to make sure the animals life was species-appopriate.

Vegetable Lasagne with Cashew Cream

Serve 4-6

5 fresh tomatoes
2 carrots
1 zucchini
1 eggplants
1 red paprika
1 yellow paprika
1 large leek
400g canned tomatoes
1/2 bunch of tyme, fresh (or 5 tsb dry)
6 stems oregane, fresh (or 2 tsb dry)
4 tbsp olive oil
1/3 tsp Chili flakes
fresh basil for garnish
optional: 4 garlic gloves
optional: 100g ewe’s cheese

500g spelt lasagne noodles
2 balls mozzarella
100g Parmesan

For the Cashew Cream:
100g cashew nuts
200-250ml water
salt and pepper


  1. Wash the vegetables and cut all (except the tomatoes) in small cubes.
  2. Dash the tomatoes with hot water and pell them. Cut them also in cubes.
  3. Pick up the leaves from the Oregano and tyme. And cut the garliv if you use garlic.
  4. Heat the olive oil over high heat and fry the vegetables a few minutes.
  5. Add the fresh and canned tomatoes.
  6. Add the herbs, Chili flakes and garlic.
  7. Reduce the heat and let simmer for 15 minutes.
  8. Taste with salt.
  9. Preheat the oven on 160 degrees.
  10. Ground the cashew nuts for the sauce and heat up 100ml of water.
  11. Add 2 tbsp cashew “flour” and stir to avoid any lumps.
  12. Add water and cashew “flour” and so on until you get a creamy Sauce.
  13. Taste with salt and pepper.
  14. Grate the Parmesan and cut the Mozzarella.
  15. Cover the ground of a baking dish (mine is 33x22cm) with tomatoe Sauce, 2 tbsp cashew cream, optional ewe’ cheese and lay 4 Lasagne noodles on top.
  16. Then again: add tomatoe Sauce, 2 tbsp cashew cream, optional ewe’ cheese and lay 4 Lasagne noodles on top.
  17. Final cover the Lasagne with tomatoe Sauce, Mozzarella and Parmesan.
  18. Bake for 45 min. until the Lasagne get golden.
  19. Server with fresh basil or tyme.

DSC_0133 - Kopie

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Walnut muffins with caramelized walnuts

There are a lot of reasons to eat more nuts during the day. For me it is an important ingretient for my muesli, smoothies, cookies, salads and other meals. You can ground them or use them complete for whatever you want. Nuts and especially walnuts are full packed with many healthy benefits, for example plant-based Omega-3 fatty acids which are anti-inflammatory. It is so easy to add nuts within the day.

I love beking Muffins for the whole week and take them with me to work to have a healthy snack on hand. This recipe can be make vegan or with yogurth and honey if you like.


Walnut Muffins with caramelized walnuts

makes 12

4 ripe bananas
10 Dates
4 tbsp coconut oil
4 tbsp applesauce or yoghurt
200g rolled oats
200g spelt flour
2 tsp baking powder
1 tsp cinnamon
1 tsb salt
100g walnuts

1tsp agave syrup or raw honey
1tsbp walnuts, chopped

Preheat the oven to 200°C. Mash the bananas with a fork and ground the rolled oats finely.
Add all ingredients together and mix carefully. Than chop the walnuts and add them to the mixture.

For the toppig dizzle the agave syrup or honey over a few chopped walnuts.

Use a Muffin tray and oil them with a bit coconut oil. Fill in the Muffin mixture and top with dizzeled walnuts.
Bake for 200min until the Muffins get golden. Enjoy!

Turmeric cashew smoothie with lemon

Turmeric cashew smoothie with lemon! This is my absolutely favorite smoothie since years!

When you starting your day what is your absolutely favorite breakfast? Mine is a turmeric lemon smoothie with soaked cashew nuts and banana topped with buckwheat granola. I check out new breakfast recipes 4 times a week. On the others I enjoy this one. I try to use a lot of different flavors in my meals to get the full range of nutrients to make sure my body gets all he needs for this beautiful life. 

Turmeric has significant health benefits because of its biologically active component, called curcumin. A traditional part of Indian herbal medicine, curcumin is a potent anti-inflammatory and antioxidant compound that could help keep you healthy. Curcumin is a powerful antioxidant that helps protect you from free radicals.

Soaked cashews brings a lot of creamyness in that smoothie.


Turmeric cashew smoothie with lemon
Recipe type: smoothie
  • 50g cashew nuts (soaked over night)
  • 1 tbsp hemp seed
  • 250ml almond milk (or any other milk you prefer)
  • 1 banana
  • Juice from 1 lemon
  • 2 dates
  • 0,5 - 1 tsp turmeric
  • pinch of ground vanilla
  1. Mix all together until the smoothie is very creamy
  2. If you like you can add more milk
  3. Top with self made granola or / and fresh fruits. Enjoy!

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Raspberry smoothie bowl

A great colorful bowl full of healthyness. You find the english Version of the recipe at the end of this post.


Raspberry Smoothie Bowl

Serve one

50g cashew nuts (soaked over night)
70g raspberries (fresh or frozen)
1 banana
150ml almond milk
1/2 tsp vanilla
1 tbsp chia seeds
1 tsp coconut oil

1 tbsp roasted almonds
fresh blueberries
fresh raspberries


1 tsp ACAI powder

Mix all together (except the chia seeds) in a high Speed blender. Take care add less milk to get a smoothiebowl and not a smootie.
Add the chia seeds and let soak for 10 mins.

Top with fresh fruits and enjoy!