vegetarian

Fried Egg Sandwich

von

Fried Egg Sandwich – This is a very easy delicious healthy sandwhich full packed with lots of vegetables and healthy fatty acids! Perfect for a late breakfast or evening meal.

They are not really more things in the worls which makes me feel more happy than happy healthy animals. For me the most important thing is to respect all animals in their nature life. That is the main reason I live as a vegetarian and somtimes as a vegan. I love to eat cheese and eggs but I’m only eating these animal products when they are comming from free living happy animals. Sometimes the normal european organic Label is not enough for me because they are only a minimum of standards of the animal farming. So I try to buy as much high organic labeled animal products as I can.

This Fried Egg Sandwich is made with eggs and a lot of vegetables. You find mushrooms which are contains Vitamin D. Vitamin D is a relatively rare vitamin to find in vegetables. This essential vitamin can facilitate the absorption and metabolism of calcium and phosphorous. Mushrooms also contains levels of these two nutrients, so the combined effects of having all of these nutrients in one powerful source, mushrooms, makes it a good idea to eat them whenever possible.

You absolutely need to add Avocado to this sandwhich because I don’t add butter or something like that. The Avocado is the creamy part of the sandwhich. I eat a looooot of Avocado because Avocado is the best topping on Toast. And I love toast. Avocado is very very rich in healthy fatty acids and Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.

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Fried Egg Sandwich

Serve 2

2 whole grain buns

2 organic eggs
200g mushrooms
1 Avocado
Rucola salad
1 Tomatoe
1 Red Onion
Salt and Pepper

red pepper corns to garnish

  1. Quarter the mushrooms, slice the onion and fry them on high heat until golden.
  2. In the meantime cut the Avocado and Tomatoe in slices and wash the salad.
  3. Switch of the hob, set aside the mushrooms and use rest temperature for frying the eggs.
  4. Start to layer one half of the bun with salad, the avocado and tomatoe.
  5. Than add the mushrooms and top with the fried egg. And season with salt and pepper.
  6. Garnish with red pepper corns if you like.
  7. Enjoy!

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Acai Berry Mousse with yoghurt

von

Yes yes yes to ACAI BERRY MOUSSE!

I love adding superfoods in my breakfast to get more health benefits! My kitchen is full of superfoods. Need a second kitchen soon ;o). I also cook without but I love to have the option to add some if I like. You need less superfoods to get a high volume of health benefits. They are not that cheap but the invest worth it because you can stock them a long time. You can also pimp up your health with fresh vegetables and fruits for sure but to get an extra boost of essential nutrients superfoods are the really best decision. I add them for round about one year and I feel fitter and my skin is more healthy and my hair is stronger. My husband told me every day that my skin is so soft (maybe he only say that to make me a compliment ;o)).

Acai is one of my favorite superfoods because of the great color. The Acai Berry contains essential fatty acids like omegas-3-6 and omega-9 oleic acid. Acai berry has a super high ORAC (measure of antioxidant capacity) of 70,000 and antioxidant Vitamin E and polyphenols (that make it so purple).

I tried out different ACAI products and the best I used is the ACAI from organicburst. I love the company mentality. The products comes from co-ops of local people that collect the berries in the rainforests. It is real organic and the company is very transparent. You can see their work and cooperation’s on their homepage and on their 2 Instagram account. For more information check out my post about organicburst.

You can easy top this ACAI BERRY MOUSSE with fresh yoghurt (for vegan coconut or soy) and self-made granola. I don’t find a better recipe than my coconut granola. Still searching to add a new one. If you has an idea I’m very happy to hear about it and to test it out. My coconut granola is made with different seeds and nuts. I bake it with coconut oil and agave syrup. You find the recipe here: Coconut Granola with dried flowers


Acai Berry Mousse with yoghurt
 
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Author:
Recipe type: Breakfast
Ingredients
  • 70g blueberries
  • 50g soaked cashews (soak overnight in water)
  • 2 dates
  • Pinch of almond milk
  • 1 tsp ACAI powder
  • Topping
  • 100g Yoghurt
  • Coconut Granola
Instructions
  1. Mix all together in a high blender.
  2. Take care not using too much milk because it will turn in a smoothie and not in a mousse.
  3. Top with fresh yoghurt and granola, nuts or seeds of your choice.

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Easy Lentil Soup

von

Oh I love love love lentils!

I start to eat lots of legumes with the begin of my vegetarian journey in 2009. I read a lot of information about a healthy vegetarian diet to take care my body don’t miss anything. One of my absolute favorite legumes are lentils. Lentils are high in protein in fiber. Lentils add essential vitamins and minerals to your diet. Love your heart? Eat Lentils! Lentils are very good to protect your heart because of the high fiber. You don’t need to soak lentil before cooking. They are many different lentils for different dishes like soups, stew or falafel. Depends on what you going to prepare with lentils you need to choose the right one to get the best result. Similar to potatoes different sorts of lentils have different properties. Colors range from green, brown, black to reddish orange, coral, and gold. For this soup I use red lentils because they became creamy after the cooking.

A really delicious topping for this dish is fresh yoghurt (soy for vegan) and parsley. If you like you can also add a slice of Lemon.

Lentils

Easy Lentil Soup

serve 4

1 tbsp coconutoil or olive oil
1 Liter vegetable broth
200g red lentils
3 red onions
1 tsp ginger
2 tsp cumin
1 tsp Paprika, sweet
1/2 tsp Cayenne
400g canned tomatoe
3 garlic gloves
salt

Topping
125g yoghurt of your choice
fresh parsley
Lemon slices

Lentils

Preparation:

  1. Finelly chop the garlic and the onions
  2. Grate the ginger
  3. Heat the oil over high heat and roast garlic, ginger and onions for a few minutes
  4. Add the cumin, paprika and cayenne and stir another Minute
  5. Add the tomatoes, lentils and broth
  6. Reduce heat and simmer for 30 min
  7. Season with Salt
  8. Serve with Joghurt, Parsley and fresh Lemon

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Cherry Red Beet Porridge

von

5 portions vegetables and fruits are the best to provide your body with all he need for a strong healthiness. I start to work with these rates a few years ago and optimized my vegetable consumption a lot and the results are amazing! Smoothies are such a great way to integrate more veggies! I feel really better since I changed my diet and I meet a lot of people who have a lot afflictions like flatulence or stomachache. I am really sure they could avoid many of these afflictions by changing their diet.

When I was a child I ate so many sweets and fast food, drank a lot of cola and my dietary habits were so confused. That was the reason why I was ill every week and looked like a ghost. My skin wasn’t healthy and my hair really dry. I don’t slept well and I can’t concentrate myself very good. Everybody needs to make his own experiences to realize what’s good for him and what not. The most important thing is to hear to the own body, he tell us what he need.

I like to talk more about my lifestyle and how I changed my lifestyle in the last years. I will let you know what I’m doing to feel better.

But first I like to share this creamy red beet recipe with you and inform you about the health benefit. I don’t like a water consistency in my smoothies so I add soaked nuts, oats or yoghurt to make it more creamy. My smoothies are often my breakfast, it need to keeps me full until lunch time.

I really use a lot of fresh fruits and vegetables but sometimes I haven’t something at home or the things I need haven’t season. That’s the time I use pulverized versions like red beet powder. In that way I don’t need to miss the health benefits of the amazing vegetables and fruits. Most of the time vegetables.

Red beet is one of the healthiest food in the world! Beets are a unique source of phytonutrients called betanin. Betanin is antioxidant, anti-inflammatory and detoxifying.
Full packed with vitamins like vitamin B1, B2 and B6 as well as vitamin C red beet is a perfect source for pure healthiness.

Cherry Red Beet Porridge nab

Cherry Red Beet Porridge

2 tbsp oats (soaked overnight in oat milk or almond milk)
1 tsp red beet powder or 1/4 fresh red beet
1 banana
50g cherries (frozen or fresh)
50 ml oat milk (or other milk of your choice)
2 Dates

Topping
Yoghurt
fresh Berries or Cherries

  1. Mix all together in a high speed blender and top with yoghurt and fresh friuts.
  2. Enjoy!

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Aromatic Tofu Bolognese

von

Every weekend I plan my week because it is very important for me to eat a healthy dish every lunch time. I hate eating spontaneously. I like to enjoy what I eat at lunch time. My lunch should give me lots of health benefit to get new energy for the other half of the day. I am really lucky because I can eat at home in my lunch time. But if I couldn’t do that I would prepare my lunch at take it with my every single day. Good planning is the base for a healthy diet. You don’t need to cook elaborate. It is only important to cook for 2 days so you have less stress at one day you don’t need to cook. I cook two times a week an during the weekend. I prepare healthy treats or soups and freeze them to have them on hand when I need them. Now it became a routine for me to have a good diet management. You can start in little steps by planning only a healthy breakfast and when you are safe with this you can start to plan lunch and so on. I will add a healthy living category soon with my tips for a healthy living.

I am really happy to share my favorite tofu Bolognese recipe with you!

I tried out different tofu Bolognese recipes and need a lot of time to find the perfect recipe for me and my hubby. Now it’s done. I don’t cook a lot with tofu but in this recipe I love love love it. This recipe is a vegan but we use parmesan for the topping. So it is on your side if you use cheese or not. For the red wine use vegan red wine if you like it vegan.

I use a lot of fresh herbs because fresh herbs because they are so good for my health. Herbs contains a lot of essential oils. That’s the reason why they are so delicious in the kitchen. Herbs also contains a lot of secondary plant products which are detoxifying for your body.

Tofu is a an excellent source of protein and contains all eight essential amino acids. You find also iron and calcium and the minerals manganese, selenium and phosphorous in tofu. Vegetarians like to eat tofu because of its high qualified protein. You find also protein in other animal products like milk or cheese. But when you don’t eat cheese that much or eat vegan tofu is a really good ingredient for your diet.

I use canned tomatoes in this recipe because canned organic (!) tomatoes are also really healthy for sure. Tomatoes are the best source of the carotenoid pigment lycopene. The cooking process with a little oil helps to carry the lycopene into the bloodstream.

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Aromatic Tofu Bolognese

Serve 4

800g canned tomatoes
1 eggplant
200g Tofu
2 tbsp olive oil
1 red onion
1 bay leaf
4 juniper berries
50ml red wine (take care of a vegan wine if you like to cook vegan)
1 tsp agave syrup
1 tsp broth
2 carrots
1/4 celery
5 tsb rosemary, oregano, thyme
10 leafs basil leafs (and more to serve)
salt & pepper

300g whole grain pasta

optional:
100g parmesan for topping

Preparation:

1. Finely chop the tofu and the eggplant (in cubes). I use my Vitamix but you can also use a fork for the tofu.
2. Fry the tofu and eggplants with the bay leaf and the juniper berries over high heat while stirring around the whole time.
The tofu may not look black only golden!
3. When the tofu is golden add chopped onion, carrots and celery and fry for another few minutes.
4. Deglaze with the wine.
5. Add the tomatoes, broth and herbs and let simmer other 5 minutes.
6. Meanwhile cook the pasta.
7. Season with salt, pepper and agave syrup.
8. Serve with fresh basil leafs and parmesan.

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Carrot Banana Smoothie

von

WOW! Another super healthy nutritious superfood to add in my smoothies: Boost Yourself Workout Superfood Blend. All our ingredients are in their purest forms, the way they should be. Nothing artificial, no added sugar, no additives, no harmful preservatives, no fillers and no bullshit. Specifically formulated for quick post-workout recovery!

I really love that healthy combination from hemp protein, brown rice protein, raw cacao, maca root, wild cranberries and baobab fruit. The flavor is really delicious, the taste is only a pinch of choclate and maca. Hemp protein contains all essential amio acids and hemp protein is similar to your Body Protein. Because of this your body can easy absorb the hemp protein.

Workout blend is a energizing superfood blend designed to support your body after physical activity. It helps your body with recovery, boosts energy, fight fatigue and promotes lean muscle gain. It’s formulated to make your workout more efficient. When you consume carbohydrates and protein in liquid form, your body easily processes the nutrients, meaning your cells receive the nutrition expediently.

I combine this blend with carrots to reach one portion of the 3 recommended vegetables a day and soaked cashew nuts for extra creaminess. I love adding different ingredients in a smoothie to get different healthy nutrients. You can easily chop the carrot when your blender isn’t strong enough.
I often used frozen banana because I freeze them when they are ripe. You can easily peel them and freeze in small pieces and use them whenever you want.

By the way. You can learn more about this lovely Company in my blog post: Boost Yourself

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Carrot Banana Smoothie

Serve 1

1 small carrote
1 ripe Banana, frozen
1 handful cashew nuts (soaked over night)
250ml almond milk
1 tbsp chia seeds
1 tsp ground vanilla
1 tsp ground cinnamon

Optional
1 tbsp Workout Boost Yourself Super Blend

Preparation

  1. Soak the cashew nuts and chia seeds in separat bowls over night.
  2. Drain and rinse cashew nuts in the morning.
  3. Mix all ingredients in a blender until completely smooth.

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Vegan Chocolate Muffins

von

Vegan Chocolate Muffins

I am honest! I am not the biggest chocolate fan. But my hubby and my brother loves chocolate so I made these choc beauties last weekend and love them!
Normally you think chocolate can’t be healthy but that is wrong. If you use healthy ingredients and non raffinated sugar you can bake really healthy muffins which are so delicious. This vegan chocolate muffin recipe is one of the easiest I create in the last weeks. I like to make more easy food because I spend often so much time in the kitchen and sometimes I really need easy recipes.

The base of this muffins is raw chocolate powder. Raw unprocessed dark chocolate is full packed with health benefits.
The raw cacao powder is made from cacao beans. Please please please use organic cacaos because a lot of humans are in slavery because of the cacao production.
I watched a German movie about cacao slavery. I will never buy NON organic cacao or chocolate any longer!
The cacao bean is full of antioxidants and good fats. Also you find good protein in it and minerals like calcium and magnesium.

I used spelt flour for these vegan chocolate muffins but you can easily use buckwheat flour if you like.

Recipe for
Vegan Chocolate Muffins

Makes 12 Muffins

250g spelt flour
70g cacao, raw
2tsp baking powder
3 ripe banana
150g dates
250ml almond milk

Instructions:

  1. Preheat the oven on 170 degrees.
  2. Add the 3 dry ingredients into a large bowl.
  3. Mix up the bananas with the almond milk and dates.
  4. Add the liquid to the flour and mix well and remove any lumps.
  5. Share the mixture into 12 muffin forms.
  6. Bake on 170 degrees for 25-30 minutes

Vegan Choclate Muffins nab (3)

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Natural Sweetened Carrot Almond Loaf

von

Natural Sweetened Carrot Almond Loaf

As you already read I prepare my own sweet healthy treats during the weekend to have a healthy snack „on hand“ during the busy week. Last weekend I baked a carrot almond loaf with a sweet taste and enjoyed it during the week as a midday snack to give my body back energy for the rest of the day. I normally eat 4 times a day because I really love sweets. In the past I ate a lot of unhealthy stuff which contains lots of raffinated sugar. Since I don’t eat factory-made sweets any longer I feel really better. In the past I had the feeling I was hooked by sweets because I can’t stop eating them. Healthy eating is not eating no sweets. Its eating more whole grain food, more unprocessed food and the right treats.

This carrot loaf is made with healthy carrots and almonds. Almonds are a source of many nutrients a fantastic source of many vitamins and Minerals. Along with almonds contribution to alkaline levels, it also has a high content of Vitamin E, which is a powerful antioxidant. Many people think that the word “fat” is negative, but in fact, certain fatty acids are essential, and can be very beneficial for overall health. Almonds are a very good brain food! They contains riboflavin and L-carnitine, nutrients that boost brain activity.
A lot of reasons to integrate almonds more often in your diet. Right?

I used buckwheat instead of grain flour in this loaf because buckwheat is really one of the healthiest food you can eat.
It is one of the best source of high-quality, easily digestible proteins.

Furthermore I used no raffinated sugar in this loaf. It is sweetened with rice syrup, a natural sweetener. Rice syrup is made with whole grain rice and contains all vitamins and minerals like zinc, magnesium and manganese. I have a lot of natural sweetener at home and I rice syrup is my new favorite. YEAH!

Carrots and a little bit yoghurt make this loaf moist and you can keep it in the fridge up to 5 days.
I use chia seeds instead of an egg. It is up to you if you like to make it vegan or vegetarian.

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Recipe
Natural Sweetened Carrot Almond Loaf

200g Almonds, ground
150g Bockwheat Flour
1/3 Chia Seeds (or 2 eggs)
3 carrots, grated
1 tsp baking powder
6 tbsp raisins
1/2 tsb salt
6 tbsp rice syrup
2 tbsp yoghurt (vegan: soy)
2 tbsp sunflower seeds

Preparation:

  1. Soak Chia Seeds in 50ml water for 10 mins (as egg replacement).
  2. Preheat oven on 200° degrees.
  3. Add buckwheat flour, ground almonds, grated carrots and the raisins with the baking powder and salt in a bowl.
  4. Mix the yoghurt with the rice syrup.
  5. Add the yoghurt-rice syrup with the chia seeds to the dry ingredients and stir well.
  6. Grease a mould and press the batter into the mould.
  7. Sprinkle the dough with sunflower seeds.
  8. Bake the bread for 12-15 min. until it became golden.
  9. Let cool down for 15 min. before serving.
  10. Enjoy it with Avocado, chia jam, honey or anything else.

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Buddha Bowl

von

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

Falafel
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

Preparation

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.

Falafel

  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.

Yoghurt

  1. Mix yoghurt with salt and pepper.

Arrange all your Food in 4 bowls and enjoy!

How to make Nutritious Chocolate Mousse

von

How to make Nutritious Chocolate Mousse

Nutritious healthy chocolate mousse??? Yes. That’s possible! With this recipe!

Easily use raw chocolate powder and any healthy sweetener and you got it! This chocolate mousse is unbelievable creamy and taste like heaven if you are a chocolate fan or not. I am not the biggest but I also really love that mousse. You need only to use chia seeds to make this mousse creamy and raw chocolate without any additional sugar to make it healthy. Some People often buy ready chocolate yoghurt or Pudding because they have no idea how to make a healthy Version. You can prepare a few portions in advance and keep them in the fridge for up to 4 days.

Discovering new ingredients for my meals are really exciting for me so I’m really happy to found coconut sugar as an option for
other unhealthy sweetener like raffinated sugar of agave syrup. As I read agave syrup is also not the best option. Damn!
I learn and learn and learn. But that’s ok. Otherwise life would be very boring, right?!

So back to this delicious parfait. You Need to Keep it in the fridge before serving to make sure it get solid. The chia seeds are often use as a natural binder. These seeds are not only healthy, they are very helpful for vegans to use it instead of eggs.

I took over this recipe from one of my Instagram friends. They are so many amazing girls out there who really love healthy food. It’s so amazing to share that love with them (girls, you know who I mean ;o)). Myf from deliciouslylegal is a young enthusiastic woman who loves to cook healthy, grain and dairy free recipes. I used less sugar and almond milk instead of coconut milk (because I forgot to buy it LOL).

Try out my chocolate mousse version or jump over to Myf to check her version:

Nutritious Chocolate Mousse

Serve 3 big jars

60g chai seeds
40g brazil nuts
50g raw cacao
50g coconut sugar
500ml almond milk
1 pinch salt

Topping
Coconut Yoghurt or any other sweetened yoghurt of your choice
Fresh fruits (like raspberries)
chocolate pieces (I use lovechock)

1. Add all ingredients in a high speed blender and blend until the Parfait is really creamy.
2. Top with coconut yoghurt or sweetened yoghurt of your choice.

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