Caesar Salad & Cookbooks and Sonnentor giveaway

This Blog Post is sponsored by Greenkitchenstories, Nourish Atelier & Sonnentor In Love with vegetarian Cookbooks As a Food Blogger it’s not a secret that I have a big passion for good cookbooks. I already selected a lot of vegan and vegetarian masterpieces. Last year a bough a book shelves from a cabinetmaker to arrange all … Weiterlesen

Broccoli slaw with roasted walnuts

Welcome spring! Welcome grill season! Welcome Broccoli salad! Who isn’t counting the days until it’s getting warmer? I’m happy the spring season starts here in Germany. I welcome the warmer days with a wonderful salad made from broccoli, walnuts and vegan mayonnaise. Did you know vegan mayonnaise taste similar to the dairy one? You definitely … Weiterlesen

5 min. beetroot carpaccio with basil pesto and cat whisper

Beetroot is my absolutely new superfood in my kitchen. Before I share a carpaccio recipe with you I like to tell you a little cat story and show you some cat pictures. Especially from our cute Karlo.

A wonderful little cat Story

I read the lovely story from two little kitties last week (check this post for more information) and I decided to share a little story from Karlo and some pictures from my cats as well on my blog because they are a big part of my life. And I’m sure lots of you are cat lovers too. I’m a cat lover since I was a little girl. My first cat came into my life when I was 7 years old and he was a friend during my school time until I finished my trainee program. After his passing when I was 22 I don’t want a cat that fast again. Too much pain.

6 years without a cat

So I lived 6 years without an animal around me. Only my hubby and my brother were around me every day. What was good and I don’t want to miss this time. But I often thought about having a cat again.

When I was 28 we got our Hank (found in a bush with 5 weeks), 1 year later we meet Tom in an animal center and we decided to bring him home to us as well. The “family” was complete and we decided two cats are enough. Fortunately we moved in a house in 2011 and on a romantic dinner time one night we looked out of the terrace door and saw a little red cat starring at us. We became totally nervous because our plan was never got a third cat into our home.

Hank >>

Come in

But we opened the door and the little red cat came in. Confident. Curious and too cute!
(my sneaking desire was to have a red cat one time)

That was the day we meet Karlo, our crazy little red male cat! He makes funny thing all day long and get crazy when he saw one of our other cats. He jump at Tom as soon as he came into the room and plays with my kitchen tools whenever I don’t observe him. Karlo is a really special cat. I don’t know if the red cats are always special but he definitely is. He is open-minded and always curious whatever we are doing. He talk with us when he came in or when he go out and he is so friendly to everybody who visit us.

After this short cat story I want to share my latest favorite recipe (I know all recipes are favorites, haha).

But that color! That wide range of health benefits and this sweet earthy taste!
Beetroots are really one of the healthiest food you can eat!

Since I created my Healthy Beetroot Sandwich with smoked Tofu I stock beets in my fridge constantly. I already grilled them and served them with mashed potatoes or simple make a beetroot carpaccio with basil pesto. This carpaccio is made within minutes and the perfect snack, lunch or easy dinner when you enjoy it with some fresh baked bread.


I normally use cooked beetroots because they are still full of health benefits. Beets have a wide range of health benefits. These little roots contains vitamins, minerals and compounds like carotenoids, magnesium, iron and copper. They are very low in calories, with no cholesterol, but they do have the highest sugar content of all vegetables. That’s the reason why they are so sweet.

The combination from sweet beetroots, feta cheese and the aromatic basil pesto is really special.


5 min. beetroot carpaccio with basil pesto
Prep time
Total time
Recipe type: salad
Serves: 2
  • 2 medium beetroot, cooked
  • 30g pine nuts
  • 100g feta cheese
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • salt and pepper
  • For the basil pesto
  • 60g basil leaves
  • 100g pine nuts
  • 120 ml olive oil
  • salt
  1. Preparation
  2. Mix all ingredients for the pesto
  3. Cut the beetroot in small slices
  4. Arrange beetroot slices in a plate
  5. Mix olive oil, apple cider vinegar for a dressing
  6. Sprinkle dressing over the beetroot
  7. Top with feta cheese and basil pesto
  8. Serve with fresh baked bread or baguette!

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Recipe idea for soups and stews

Here are the participant from my latest Instagram competition “#nabsoupsandstews”.
Hopefully you find some great inspirations for your next winter savory meal.
If you don’t find the recipe directly ask the Instagramer for the recipe!

Here is one of my favorites from the competition. Beetroot Potato Soup from Klara!


Carrot and Coriander Soup from @eatmyyythoughts
Celery Root and Fennel Soup from @madeby_danica
Roasted Butternut Squash Soup from @ichabeld
Creamy Roasted Sunchoke Soup from @carrotsandflowers
Sweet Potatoe Lentil Soup @silverliningskitchen
Creamy Beetroot Soup @lenkas_kitchn
Beetroot, Apple and Ginger Soup @frei_style
Beet Lentil Soup with Coconut Cream @smoothie_swan
Roasted Pumking Soup @hazelnuts_and_sunshine
Red Onion and Mushroom Soup @smoothieflowersylph
Pumkin Soup with roasted Aubergines @luckystaranise
Curried Red Lentil & Roasted Pumpkin Soup @birdseedtweet
Seaweed Soup @wonderlifeofsarah
Cashew Cauliflower Soup @thehealthyfoodheaven
Roasted Chickpea Soup @the_golden_hour_
Turkish Red Lentil Soup @vitalityandmore
Vegan Khao Soi Thai Noodle Soup @greensmoothiegourmet
Beetroot Potato Soup @klaraslife
Pumpkin Soup with Beetroot Puree @eatsleepgreen
Harrissa Tomatoe Soup from @voilavegan
Moroccan spiced sweet potato, chickpea and kale stew from @heavenlynnhealthy
Creamy broccoli soup from @figsforall


A christmas smoothie I discovered on one of my absolutely favorite blog (madelinelu) is this Vegan Gingerbread Shakes

Find wonderful food photography and a recipe for a Grapefruit Cinnamon Ricotta Ice Cream on Bettys Blog!


Have you ever tried sage in a soup? No. Try it out – Creamy sage soup

When I don’t have time I cook this Easy lentil soup!

Have you ever tried SOBA? Read more about this asian styled noodles – Soba Salad.

Soba (Buckwheat) Salad

Do you know the feeling when summer is coming? You feel good because of the sun and the light and you think about the kitchen possibilities you enjoy in the summer. Sandwiches, cold smoothies and soups and looooooot of salad variations.

I have been to the Maldives this year and enjoyed a traditional Japanese “Soba Salad”. Soba are ultra-healthy buckwheat noodles which are often used in the Japanese kitchen.
We have been in a Sushi restaurant and I have the pleasure to talk to the chef. He told me about the dressing he use for his Soba Salad.
I already ordered some organic Soba on the Maldives directly. I can’t wait!

So when I arrived home the noodles are waiting of me. Comfortable :o)
Great invention this internet. LOL.

Soba Salad (2)

Soba noodles are such a healthy option for wheat noodles. They are gluten free and full of Vitamin B1 and B2. They also contains more than 10% protein as well.
Take care of the quality you buy because there are many differences. I bought organic and I was satisfied directly. But I often heard about bad quality.
I rinse the cooked noodles very carefully until they get cold to make sure they have the right consistence.

It was a big highlight for me to find these noodles because I love wheat noodles and I don’t like spelt or whole grain noodles so much.
But these buckwheat ones are such a great option.

You can store this salad in the fridge for up to 3 days.

Soba Salad (1)

Soba (Buckwheat) Noodle Salad

1 tbsp rice syrup (or honey)
1 piece of ginger, grated
1/3 tsp cayenne pepper
1/2 tsp sea salt
50ml unseasoned rice vinegar
70ml soy sauce
2 tbsp sesame oil (from roasted sesame seeds)
peanut oil for frying
500g Soba-Noodles
250g Tofu cubes
4 spring onions, sliced
1 small cucumber, sliced
coriander and cocktail tomatoes to serve


  1. Cook the noodles and rinse them with cold water
  2. Marinate the Tofu in 2 tbsp soysauce, salt, pepper and cayenne pepper
  3. Fry the tofu over high heat until its crispy
  4. Mix the soysauce, rice vinegar, rice sirup, ginger, salt, sesame oil
  5. Mix up and enjoy!

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Walnut tofu salad with fried curry corn

I am not the big raw vegetable lover but it is very healthy to eat raw veggies from time to time. So I combine raw vegetables with cooked one. Clever, isn’t it? J I love this salad because of the healty mix and good fatty acids from the roasted walnuts. Very special is the dressing because is made from sundried tomatoes and good healthy walnut oil.

Walnuss Tofu Salat I

Walnut tofu salad with fried curry Corn

Serve 2

250g smoked tofu
4 tbsp walnut oil
1 tsp bell pepper powder, sweet
1 tsp bell pepper powder, spicy
80g lamb’s lettuce
1 beet (cooked)
1 small courgette
1 small carrot
100g corn (fresh or canned)
1 tsb curry powder
70g walnuts


50ml walnut oil
1 tbsp apple vinegar
80g sundried tomatoes (canned or soaked 2 hours in water)
1 tsb raw honey or agave syrup
2 tbsp paryley
salt and pepper

optional: 2 tsp cashew cream

Drain the corn and mix it with 1 tsb curry powder. Roast the walnuts without oil in a pan until golden. Set aside. Chop the tofu in small cubes and fry it on high heat 3-5 minutes in walnut oil. Add bell pepper powder and salt and pepper. Set aside.

Chop the carrots and courgette in small slices. Chop the beet in small cubes. Rinse the lamb’s salad.

For the dressing blend all ingredients until creamy.

Serve salad with raw vegetables and roasted corn and fried tofu or enjoy it cold on the next day.

Oat salad with blueberry dressing

I use blueberries nearly in every recipe in the summertime. I like to try out a blueberry dressing long time ago and now I have done and it is so so good. So good to share it with you ;o)

I read a very good book from Sarah Britton from mynewroots.
From her I learned to use the complete corn instean of the processed one.

Oeat are so healthy because of the high Level of iron which is important for a vegetarien and vegan diet.

In this salad I combine a lot of really healthy ingredients like kale, beans and grain oats.

Hafersalat mit Blaubeerdressing II

Oat salad with blueberry dressing

200g grain oats
1 romaine lettuce
200g savoy cabbage
125g feta cheese
400g white beans (uncooked or canned)

100-125g blueberries
2 tbsp brazil nuts
2 tbsp walnut oil
3 tbsp apple vinegar
1 date
10 tbsp water
a slice of feta

2 tbsp almonds (unsalted)
few blueberries

When you use raw beans cook them 45-60 mins until they are firm to the bite.
Cook the grained oats 30 mins until they firm to the bite.

Chop the salads into little slices.

Roast the bazil nuts for the dressing and the almonds separate for the topping.
Mix the roasted bazil nuts and the other dressing ingredients until the dressing is creamy.

Mix all salad ingredients with your Hand and top with dressing, roasted amonds and fresh blueberries. Enjoy!

Purple cabbage salad with roasted walnuts

Bring more color in your life! Looks at this purple cabbage salad with roasted walnuts – it makes me happy only looking at it. Purple cabbage is so easy to prepare in the kitchen and so full packed with health benefits. When cabbage is cooked, it lose many of its valuable minerals and vitamins. The vitamins and mineral content of raw purple cabbage is the most significant reason to consume this vegetable. I love preparing the cabbage with my hands and knead in the dressing so the cabbage gets softer.

Beside purple cabbage I use green peas and roasted walnuts in this salad to bring an excellent sources of folic acid. Folates are one of the B-complex vitamins required for DNA synthesis inside the cell.

Walnuts are a great source of plant based protein and they also contain many other vitamins. The omega-3 fatty acids are good for your brain and to lower cholesterol. The best way to profit from the healthy fatty acids is to contain nuts and seeds in your diet every day.


Purple cabbage salad with roasted walnuts

Serves 4

A small purple cabbage
300g green peas (frozen)
200g cocktail tomatoes
50g walnuts
6 tbsp walnut oil
6 tbsp cider vinegar
2 tsp granary mustard
1 tsp raw honey or agave syrup
salt and pepper

200g ewe’s cheese
fresh blackberries

Defrost the peas and roast the walnuts carefully in a pan without oil. Let the walnuts cool down.

Chop the purple cabbage finely and knead the dressing (walnut oil, cider vinegar, granary mustard, raw honey or Agave syrup, salt and pepper)
a few minutes with your hands into the salad.

Quarter the coktail tomatoes and add them together with the peas to the purple cabbage.

Let simmer the salad at least one hour or overnight.

Serve with roasted walnuts, ewe’s cheese and fresh blackberries.

Red bean feta cheese salad

This salad is so easy to prepare. I use red beans, red onions, feta cheese on lambs lettuce and top it with sprouted mung beans. Most of the time I cook raw beans and store them a few days because self-cooked beans have the maximum of fiber and good quality protein as well as no unhealthy additives.

I am a full vegetarian, sometimes vegan, living person. So I need to take care of my balanced budget on protein. Legumes are very rich in high quality protein. I love adding beans and chickpeas to my meals at any time I can.

I love to add some sprouted grains and in my salads because their nutritional value is higher than in non-sprouted grains. Sprouted grains are rich in vitamins B and C as well as folate, fiber, essential amino acids and a variety of antioxidants. You can buy already sprouted grains or sprout them yourself with a sprouting jar or a strainer. You only need to soaked them overnight in water and rinse them with water 2 times a day for 3-4 days. You can see how they starts to sprout. It is amazing.

This salad can be stored in the fridge for up to 3 days. I love to prepare food for a few days because I am a full worker and don’t have the time to cook every day.


Red bean feta cheese salad

Served 4

1200g red beans
300g feta cheese
2 small red onions
3 garlic gloves
some sprouted mung beans
lamb’s lettuce to serve


5 tbsp white wine vinegar
1 tsp granary mustard
125 ml olive oil
2 tbsp chives
salt and pepper

Drain and rinse the red beans and chop the red onions into small rings. Add both in a large bowl and press the garliv gloves in.
Crumble the feta cheese in the salad and mix all together with the dressing.

Serve the salad on lamb’s lettuce. Enjoy!

You can prepare the salad easily on the previously day.

Caramelized pears and red wine onions on lamb’s lettuce

Paers are all over right now and I love enjoy them together with blue cheese. The savoury cheese in combination with the sweet pears are such a tasty dream. You can also make the onions without the red wine if you don’t like it. The red wine only gives a soft taste to the onions.

Pears are very rich in fiber who keeping you full for longer. They have approx. 80% water which helps to flush out toxins from your Body.

I try to eat more whole meal products like whole grain rye bread because this bread contains more minerals than non-whole meal bread. Best way is to bake it by yourself from the whole grains. But when you have less time you can buy it fresh from the baker and asked for the ingredients.

caramelized pears and redwine onions on lambs lettuce nab (2)

Caramelized peas and red wine onions on lamb’s lettuce

Serve 4

200g lamb’s lettuce
600g red onions
2 tbsp olive oil
2 tbsp balsamic vinegar
200ml red wine
1 tbsp honey
1 bay leaf

2 pears
1 tbsp honey
2 tbsp olive oil
100g almonds

200g blue cheese (Roquefort)

toasted rye bread


Chop the onions into small rings and fry them for about 2 minutes in the olive oil.
Deglaze with red wine an balsamic vinegar. Let them simmer for about 7 minutes over medium heat.
Caramelize with 1 tbsp honey.

Divide the pears into eights and fry them for a few minutes over high heat from both sides until golden. Add the almonds and the honey and fry for another 2 minutes.

Serve the pears and onions on the lamb’s lettuce and melt the cheese for 1 minute in the warm pan before you add the cheese to the salad.

Garnish with cress and enjoy with some toasted rye bread and red wine.

caramelized pears and redwine onions on lambs lettuce nab (3)


Buddha Bowl

What a nice name? Isn’t it? I saw so many Buddha bowls and think about to make my own. No its done and I am so happy to share the recipe with you.
I am sure it’s an new food trend to serve different delicious food in one bowl. The name comes from the round stomach from the Buddha. That’s so cute.

You can add what you want in that bowl and serve with nice dips and sauces. I use a simple yoghurt dip because it fits to all ingredients I use and I really love potatoes with avocado and yoghurt dip. Buddha bowls are also often served with hummus or tahini sauce. You can get creative in any way!

I decided to prepare some falafel and baked potatoes because they are really easy to make. I don’t want to have a lot of work. The falafel and potatoes are easily baked in the oven so you only need to fry the smoked tofu. If you won’t fry it you can eat the smokes tofu non fried in that bowl. It works as well. I really love fried smoked tofu and it works in seconds.

The combination of warm and cold ingredients in that bowl and the mix of soft and crunchy ones are so mouthwatering. Use Romaine Lettuce Leaves because this salad is really crunchy and works good together with the falafel and yoghurt dip.

All the ingredients I used in this buddah bowl are very healthy and digestible. The perfect mix for a lunch or dinner. Fresh herbs and spices are a big benefit to get a special aromatic flavor. Furthermore these ingredients are full of essential oils and anti-oxidants to provide your body.

Buddha Bowl nab (2)

Recipe for 4 Buddha Bowl

400g canned Chickpeas
1 big bunch parsley
1 big bunch mint
1 tsp baking powder
1 red onion
2 gloves garlic
1 tbsp flour
4 tbsp olive oil
1 tsp cumin
1 tsp turmeric

Baked Potatoes
8 midsize potatoes
1 tsp turmeric
1 tsp paprika
3 tbsp olive oil

500g Yoghurt (use soy for vegan)

200g Smoked Tofu
2 Avocados, cut in slices
8 Romaine Lettuce Leaves
20 Cocktail Tomatoes
200g Baby Spinach
Salt and Pepper


Baked Potatoes

  1. Line a baking tray with paper.
  2. Preheat the oven on 200 C.
  3. Cut the potatoes into wedges and mix them together with the spices and olive oil in a large bowl.
  4. Place them on the baking sheet.
  5. Bake them for 30 minutes until they get crunchy.


  1. Drain and rinse the chickpeas. Pick up the herbs leaves.
  2. Line a baking tray with paper.
  3. Add all Falafel ingredients in a mixer and mix until you get a creamy mixture.
  4. Form 12 balls and place them on a baking try with baking paper.
  5. Bake them 15 minutes together with the Falafel on 200 C.

Smoked Tofu

  1. Fry Tofu over high heat for 2-3 minutes.


  1. Mix yoghurt with salt and pepper.

Arrange all your Food in 4 bowls and enjoy!