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

Foolproof low carb super healthy fruity nut loaf

Are you cookbook addicted as well? I’m working on a big giveaway for you. I want to giveaway some of my favorite cookbooks as well as some favorite products from on of my favorite organic brand. As you read in my latest blog post I’m a hobbyblogger and have less time to publish a new post … Weiterlesen

Autumnal butternut pumpkin soup with spicy honey sprinkle

The Autumn is still present here in Germany and I decided to complete my plan to write a post about my butternut pumpkin soup. It was my first time I tried out this amazing sort of pumpkin which is so pretty and decorative, photogenic and healthy. Have you ever cooked a pumpkin? It was really heart to damage this beautiful pumpkin.

I hold one butternut pumpkin for my pictures because the natural color and the form is perfect as a prop in my food picture.

Do you use dairy products?

Pumpkins are wonderful to use in the kitchen. They have less calories! In that case I add some whipped cream for this soup to make it more creamy. LOL. I only use organic dairy products because I don’t want to support the animal abuse. I try to buy the highest organic label I can get. I don’t eat lots of dairy products. Normally I prefer plant milk or chia seeds as egg replacer. But sometimes I like to use them as well.

What is about you? Are you using dairy products? Or are you full vegan?

I watched a in German movie about harmful additives in food products. I’m really angry who the industry hoax us. We need to check carefully what’s inside the products we buy in our stores. Sometimes harmful additives are not shown really carefully. I bought my first vegetable broth without any additives in an organic store last days and can’t be more happy to found it.

In this case this soup is free from any harmful additives and industrial sugar. Please take care of the pepper in the soup because the sprinkle already contains a lot of crushed red pepper.

pumpkin

Autumnal butternut soup with spicy honey sprinkle

Serve 4

Autumnal butternut soup

5.0 from 1 reviews
Autumnal butternut pumpkin soup with spicy honey sprinkle
 
Prep time
Total time
 
Author:
Recipe type: soup
Serves: 4
Ingredients
  • • 500 gramm butternut pumpkin (1 small)
  • • 750 gramm potatoes (starchy)
  • • 1 red onion
  • • 10 gramm fresh ginger
  • • 2 tbsp olive oil
  • • 1 liter vegetable broth
  • • 1 tsb cumin
  • • 1 tsb curry
  • • 100 mm whipped cream
  • • Salt & pepper
  • Spicy honey sprinkle
  • • 2 tbsp pumpkin seeds
  • • 0,5 tsb red pepper
  • • 0,5 tsp
  • • 1 tsp curry
  • • 1 tbsp olive oil
  • • 1 tsp honey (organic)
  • • Mortar
Instructions
  1. Pell and cut the butternut pumpkin in small cubes
  2. Pell and cut the potatoes as well in small cubes
  3. Chopp the onion and the ginger
  4. Heat olive oil in a pan and add onion and ginger
  5. Add cumin and curry and fry for 1 min
  6. Add potatoes and pumkin and fry for another few minutes
  7. Add vegetable broth
  8. Let simmer for 20 minutes
  9. Stir in whipped cream
  10. Season with salt and pepper
  11. For the spicy honey sprinkle
  12. Roghly chop the pumpkin seeds
  13. Mortal red pepper corns, curry and salt
  14. Heat olive oil in a pan and fry the pepper, salt and curry for 1 min
  15. Add pumpkin seeds and honey
  16. Enjoy

 

pumpkin

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Favorites of the week

If you are a cat lover like me you need to check out the story from Rahu und Ketu. You will find an pecan apple goat cheese tart as well on Lyndseys Blog!

kitten

Check out my absolutely favorite Instagram Account > Panaceas Pantry

You may interested in the following as well

The easiest lentil soup ever

Vegan meat balls in a creamy lentil Curry!

10 minutes mushroom ragout with oven-baked yeast buns

Welcome Autumn! Who isn’t thinking of mushrooms?

Some of you can understand my joy and enthusiasm for this really special season. I was born in Novemer when the leaves falls down and the light is magical. I love forest walks and cooking warm stews as well as light candles when we have dinner. It is a magical time.

My hubby felt totally in love with mushrooms. And I? I love to cook simple meals during the week to have a good meal on hand at my lunch time as well as cooking simple meals at the weekend to spend more time with my hubby, friends, family and my cats. Sometimes I spend more time in my kitchen but at the moment I feel a bit empty and I enjoy cooking some easier stuff. This ragout is made within 10 min. You only need to let the dough prove for the oven-baked yeast buns. If you don’t want to spend time with these buns you can easily eat this ragout with pasta or rice.

I highly recommend to use the bay leaves because they add a heavenly taste. Bay leaves are full of flavor and they are often used in the kitchen.

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Enjoy vegetarian

This mushroom recipe isn’t vegan and I don’t recommend any vegan changing because I didn’t cooked a vegan version of this meal. I use butter in this recipe. I really love butter. I often use coconut oil instead. It is much more healthy and also delicious in many meals. But I need the butter flavor in these buns and in the ragout as well. My hubby and I eat a mix of vegan and vegetarian and we are very happy with this kind of life. We both don’t want to “hurt” animals. I am sure a vegan diet is the best to protect animals but I am not on the point I can change my diet completely so I doesn’t. Changing need to be happen free from stress. It need to be happen from the inside. Maybe the time will come or not. We will see.

Special humans can change the world!

In someone’s eyes people who fight for their considered opinion are too extremely. But I think the world need people like this to open eyes and hearts. People who fight for their visions and ideas get hurt often but they don’t stop fighting. And the win fights! I am not that kind of person. I don’t have the energy to speak loud and use my voice. My idea is to share my way to life on this blog and Instagram. But there are some others out there who have a louder voice than me. One person is James.

I’m following this inspiring soul on Instagram for a while. You find him here: Instagram: @jamesaspey & http://www.jamesaspey.com.au. He was diagnosed with leukaemia when he was 17 and he changed his life and he “speaks loud”. Loud about animal suffer. To be honest. Anybody needs to do this. That‘s the way people start to think about their life and their diet. Like me. I read an article from PETA and became a vegetarian in 2009. One of the best decisions I ever made.

But no matter if you a non-vegetarian, vegetarian or vegan. You can only make your own change. Whatever you want! You need to feel good with your own decisions.

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Recipe
10 minutes mushroom ragout with oven-baked yeast buns

Serve 4

For the buns

200g spelt flour
150g whole spelt flour
25g fresh yeast
150ml lukewarm milk
1 tsp sugar (I use coconut sugar)
1 tsp salt
2 organic eggs
60g butter
40g liquid butter for coating

1 ring tin

For the mushroom ragout

2-4 tbsp butter
500g brown champignons
2 onions
1 garlic glove
1 tbsp spelt flour
400ml vegetable broth
200ml whipping cream
2 bay leaves (important!)
1 bunch of fresh parsley, chopped

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Preparation oven-baked yeast buns

  1. Add flour in a big bowl and push a pit in the middle of the flour.
  2. Mix yeast with 70ml lukewarm milk and add 1 tsp sugar.
  3. Throw in the yeast liquid over the flour.
  4. Cover and let rest 10 minutes.
  5. After resting add 1 tsp salt and stir in the 60 ml milk as well.
  6. Beat at medium speed of electric mixer.
  7. Add 60g soft butter and 2 organic eggs and knead until dough is smooth and elastic.
  8. Cover and let rest 40 minutes.
  9. Divide dough into 20 equal pieces; shape into balls.
  10. Place in greased ring thin.
  11. Brush with additional melted butter.
  12. Cover and let rise in warm for 15 minutes.
  13. Bake in preheated 200 degrees F oven for 20 minutes or until done.
  14. Remove from pan.
  15. Serve warm.

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Preparation 10 minutes mushroom ragout

  1. Quarter Champignons.
  2. Slice onions.
  3. Cube garlic glove.
  4. Heat the butter over high heat and fry the champignons until they starts to get brown.
  5. Add onions and garlic and fry for 2 more minutes.
  6. Sprinkle with 2 tbsp butter and 1 tbsp flour.
  7. Fry 1-2 minutes.
  8. Deglaze with vegetable broth.
  9. Add by leaves.
  10. Let simmer for 5 minutes.
  11. Stir in whipped cream and chopped parsley.
  12. Taste with salt and pepper.
  13. Enjoy!

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FAVORITES OF THE WEEK

I meet a young girl. Lyndsey. She is running a wonderful blog and baked this “Honey Pumpkin Pie with maple toasted pecans”. OMG!

Dearna already published her Editing Guides for all who are interested to learn more about using Lightroom.
I’m using them and I am so satisfied! More information: Food Photography Guides

James Aspey, a 29 year old vegan from Australia protect animals 24 hours a day.
He was diagnosed with leukaemia when he was 17 years old and changed his life.
He is such a great inspiration for all who like to learn more about veganism: James.

YOU COULD BE INTERESTED IN THESE POSTS AS WELL

A fast healthy vegan sandwich with a vegan tzatziki.

A warm curry for cold days. Easy to cook: Creamy coconut curry with vegan meatballs

Autumnal! Fresh warm Naan (Yeast Bread) out of the pan: Naan

Sunflower seed tzatzki sandwich and Blog Carnival Participants

A healthy vegan sandwich and lots of fun! That’s what you find in this post.

Finished! My #healthyfastfood4 Blog Carnival is over. I’m happy about your enormous participation and I love to see so many “food” friends from Instagram as well. As promised I share the list of your delicious recipes, Websites and Instagram Accounts today and I would be totally happy if you would do the same on your social media and Website. It’s such a great way to share our passion of food. You find the complete list of all participants at the end of this post. Thank you all for your participation! I had so much fun and all participants would be really happy if you find the time to share the complete list also on your blog. To share our Passion for Blogging, Food, cooking and Food photography.

I like to introduce you to one participant who joined as well and published her eBook last week. It is Traci from vanillaandbean (@vanillaandbean).
You can find her amazing eBook here: grab-n-go snacks. I bought it and I am totally satisfied.

Be You

I want to share a little bit about my feeling to be more YOU in this life.

At the moment I’m really in a lazy mode and spend a lot of time with relaxing and slow movement. I’m thinking about what’s really important for me. I like to discover more silence, calm and awareness because I feel that I really enjoy it. I don’t like to run across my life and recognize nothing. So many people are busy and stressed from their own timeframe because they want to fulfill the expectations from others and their own. The expectations from the world and from yourself are so high. Nobody can fulfill them the whole life. Don’t fulfill the expectations means to be not everybody’s darling. And some people won’t understand you when you act like yourself but that’s the only way to find happiness in life. To find your own way.

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I recognized I need a change. I needed a break from the society to think about my truly needs. I recognized I don’t want many people around me. I don’t want to join every party or event. Instead of this I love time with myself, my cats, my food and my hubby. I love to meet family and friends from time to time but not every day and not every weekend. I enjoy to do some sports, yoga, meditation in my free time. I enjoy to cook. I enjoy to read books and watch movies. I love cuddling my cats and I love to sleep early to feel fit the next day. I’m truly happy I realized this.

What are your Needs?

Food to Go – for example a sandwich

Because I’m really lazy at the moment I don’t want to spend too much time in the kitchen. I try to find more easy recipes to relax in the evening. I am a full-time worker and be in the kitchen mean a kind of meditation but I can’t meditate hours and hours. I don’t want to spend more time than 1 hour after my work with cooking and cleaning. I discovered Sandwiches for me to have a great and healthy lunch I can easily prepare in advance. I often prepare the ingredients in the evening and put them all together in the morning for my hubby and me.

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As you already know I don’t eat animals because I love them. My base bread topping is cheese and avocado. But I try out other toppings as well like this sunflower seed tzatziki. It is so easy to made, vegan and full of healthy nutritions. For example it’s is full of Vitamin E. I love Vitamin E because it is really helpful for a good skin. Maybe I’m crazy but I recognized my skin is so much better since I eat more seeds and nuts. I eat them every day. Vitamin E also help neutralize free radicals to protect brain health.

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RECIPE
Sunflower seed tzatzki sandwich

Serve 2

100g sunflower seeds (soaked for 4 hours in water)
2 tbsp fresh lemon juice
2 tbsp olive oil
salt and pepper
2 tbsp fresh dill (chopped)
1/4 cucumber (grated, scrape out the seeds with a spoon to avoid liquid)

4 slices of whole wheat bread
6 slices of smoked tofu
salad

Preparation

  1. After soaking your sunflower seeds, drain and rinse them.
  2. Add lemon juice and olive oil and mix in a blender or with a immersion blender.
  3. Add the grated cucumber and the dill.
  4. Season with salt and pepper.
  5. Serve your sandwich with tzatski, fresh salad and smoked tofu.
  6. Enjoy.

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Participants of #healthyfastfood4 Blog Carnival

Thank you all for your participation! I had so much fun and all participants would be really happy if you find the time to share the complete list also on your blog.
To share our Passion for Blogging, Food, cooking and Food photography. I would be happy if you share this list as well on your Blog to share the food love.

Blogger Recipes

Sweet Potatoe Sandwich with beetroot cashew cheese from Tiina @myberryforest

Pumpkin Millet Burger from Klara

Pineapple Lime Coconut Parfait from Dee @greensmoothiegourmet

Golden roti, curried carrot falafel and masala corn Bo from @bos.kitchen

Spiced Fall Porridge von Lynn

Strawberry Rhubarb Tart and salted brownie cheesecake bites from Mitra @nutriholist

Healthy fast food pizza from Jo @healthyeating_jo Pumpkin millet burger from Klara @klaraslife

Vegan saitan chicken sandwich from Lauren @rabbitandwolves

Sri Lankan beetroot curry & toasted coconut sambol from Annabel

Sweet Potato and Chickpea Curry from Nattalie @healthynatty

Healthy Indian Chaat from Meghnas @meghnas_

Quinoa-Pumpkin Burger with veggie chips from Verena @frei_style

Pink dream cream parfait from Corinne @healthypieceofcake

Antioxidant Açai Chocolate Oatmeal Bowl from Brenda @crave.the.benefits Cashew cream kale Caesar sald and fried shallots with parmesan vegan from Lyndsey @lyndsey_eden

Raw vegan oreos from Sara

German

Regenbogen-Lunch: Buchweizennudeln mit Tofu und Tahini from Anna

Healthy Sushi from Steffi

Schnelle Beerenmuffins für das Wochenende from Jessi

NEWS!

One of my favorite food blogger published her eBook. Traci participate with one of her new recipes from her eBook: Almond Chocolate Coconut Bars from @vanillaandbean
Download: grab-n-go snacks

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Instagramer Healthy Fast Food Ideas

Portobello Bun Red Lentil Burger / Slider from Marisa @missmarzipancom

Cauliflower pizza crust from Chloe @the_smallseed_

Mexican taco style from Annelina @food_without_regrets

Savoury Rainbow toast on glutenfree bread from Dora @theradiantkitchen

Rainbow Veggie Open Pittas from Lorna @eatmyyythoughts

Breakfast bowl from Jenny @jenny.rai

Mango Vegan no churn ice-cream from Arzu @vitalityandmore (Facebook: https://www.facebook.com/vitalityandmore)

Potato chili fries with the best plantbased cheesesauce from @lenkas_kitchn

Spring rolls with satay and sweet chilli style sauce from Lee @vegan_naturalee

White and red quinoa from, hummus, eggplant dip, chimmichurri, vegetable stock and 4 greens pesto and Tropical Bliss Pitaya, mango, Pineapple, Banana Nicecream from Silv @minimuncherbali

Creamy Millet Porridge from Philine


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Creamy coconut lentil curry with veggie meatballs

Veggie meatballs? My hubby asked me about the association between meat and vegan / vegetarian Food. He think it’s stupid to bring vegetarian or vegan food in connection with animals. I need to think about my opinion. Vegan or vegetarian food often get names like “Veggie Tuna”, “Veggie Chicken” or something like that. For me vegetarian food has nothing to do with meat. Sure, it sometimes tasty similar but never complete equal. The reason we vegetarians or vegans call our meals sometimes like this is to show people the big range of possibilities in the vegetarian and vegan kitchen. Sometimes the meals looks like a “meat meal” but it isn’t one. I really thought about the name of this new recipe and decided to use veggie meatballs because I’m sure lots of people who haven’t ate a lot of vegetarian or vegan food in the past will take notice of this recipe when they read “meat”. The people were raised by eating meat and some people have problems to change their diet. Names like this helps people to find a way to test new ways of cooking.

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Thank you by the way

Lots of people leave a comment on my last Blog Post about “How to grow your Instagram Following“. I hope people who didn’t use Instagram aren’t upset I talked about this topic as well. For me Instagram is a big part of my life and I want to share my experiences with all these lovely people who supports me at any time. I had the feeling to give something back. So this food blog is more than food and sharing recipes. This blog is a place where I share my experiences about my food journey and Instagram is a big part of this.

I definitely will write down a second blog post about the details of my (food) Instagram growing. Lots of you asked my about the details as well. These details are more about the food Instagram in a special niche. But I’m sure the most of my follower are food lover as well. Not a surprise right. Haha.

About the recipe and veggie meatballs

Back to the recipe. This creamy coconut centil curry with veggie meatballs was a spontaneous creation from me because I need to use my leftover I have at home when I was hungry. I always stock some lentils in my kitchen as well as coconut milk or cream. So it was easy to prepare a coconut lentil curry with some spices. It is such a fast and healthy meal. As you maybe know I’m still experimenting with tofu in my kitchen. By the way you find the best tofu scramble on my friends blog. In this way I also have some different kinds of tofu in my fridge. Herbs in the garden are a standard base as well. I got the preparation tip for these aromatic veggie meatballs from a good friend and decided to try them out as well. Really good stuff ;o).

This meal is full vegan and really healthy because of the high quality fatty acids from the coconut milk. Lentils are such a big source of protein. They are quick and easy to prepare when compared to other dried beans and you can stock them always in the kitchen for a long time to have them on hand when you need them.

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RECIPE
CREAMY COCONUT LENTIL CURRY WITH VEGGIE MEATBALLS

Serve 4

For the veggie meatballs

400g Tofu (natural one)
200g breadcrumbs (I use whole grain)
1 red onion
1 bunch of fresh parsley
1 tsp mustard
1 tsp paprika powder
1 tsp Italian herbs (dried)
2 tsp salt
Black Pepper
Coconut Oil

Preparation
veggie meatballs

  1. Pick up the parsley leaves
  2. Roughly cut the onion and the tofu
  3. Mix all ingredients in a blender or with a immersion blender
  4. Form 12-15 small balls
  5. Heat coconut oil in a pan
  6. Fry the balls over medium heat for 2-3 min each side
  7. Set aside

For the creamy lentil curry

800g canned tomatoes (I use cocktail tomatoes)
400ml coconut milk
120g red lentils
100g cherry tomatoes
2 tsp grated ginger
2 tsp ground turmeric
1 tsp cayenne pepper
1/2 bunch chopped cilantro
2 garlic gloves
2 tsp salt
Black Pepper

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Preparation

  1. Press garlic and fry in coconut oil over high heat
  2. Rinse lentils
  3. Add canned tomatoes, grated ginger, turmeric and cayenne pepper
  4. Bring it to boil and cook for 5 min.
  5. Add red lentils and 700ml of water
  6. Reduce heat and let simmer for 35 min.
  7. Chop the cilantro (save a few leaved for decoration)
  8. Once the lentils are soft, add the cherry tomatoes and coconut milk
  9. Simmer for 2 min.
  10. Add chopped cilantro (save a few leaved for decoration)
  11. Taste with salt and pepper
  12. Serve with veggie meat ball
  13. Enjoy

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Fast Naan for everybody

When I ate Naan the first time I can’t believe the bread is made within minutes. You only have to let the dough rise and then bake the Naan simply in a pan for minutes. It’s one of the delicious things I ever ate. Sure, in this version it is not the healthiest food I eat but I don’t want to change anything. I have some meals I know they aren’t the healthiest in the world but I don’t want to miss them in my life. I try to bake this Naan in the oven first but I don’t get the right result I get in a pan after frying it in butter. Yes, it’s not vegan, it’s vegetarian.

Vegetarian or Vegan

If you want to make a vegan version it’s really simple as well. You only need to replace the honey in syrup, the butter in coconut oil and the yoghurt in soy yoghurt. I prefer the vegetarian version because I really love love butter so so much. I often replace butter but in some meals or for this bread I really need the unique butter flavor. You can enjoy this Naan with some Dips, serve it with a chickpea stew or eat it as a garnish to a salad. We enjoyed it to Harissa Eggs. OMG! Soooo good. I promise you! Best combination ever!

I’m already working on my next Blog Post about dietary change because I made my own experience in the last years I like to share with you. I hear about dietary change very often. Lot of people try to change their diet in a suffer way. They want to much in a short time. But dietary change is hard work, learning and listen to your body really carefully. You can learn more in my next Blog Post. Can’t wait!

This bread remember me on this Post because it isn’t completely healthy but I’m sure it isn’t that bad for me because 90% of my diet is really really healthy. Life is enjoyment and this bread is a part of mine.

So let’s see what’s inside and how to prepare this unbelievable warm fried Naan Bread:

Naan (1)

Fast Naan for everybody

Ingredients

480g spelt flour
1/2 tsp salt
2 tsp baking powder
1 tsp honey
60ml water
1/2 tsp dried yeast
120ml Yoghurt
90ml Almond Milk
Butter for Frying

Preparation

  1. Combine yeast in warm water and stir around until the yeast is dissolved.
  2. Add flour, salt, baking powder and honey to a large bowl.
  3. Add almond milk and yoghurt to the yeast water.
  4. Use your hands to mix a soft ball.
  5. Cover the bowl with a towel and let sit on a warm place for about 1 hour.
  6. Form 8 Balls from the dough.
  7. Roll each ball into an oval shape.
  8. Warm a pan over medium heat and give in a piece of butter.
  9. Brush the oval Naan with Butter and fry 1-2 minutes each side.

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The Breakfast Basis: Cashew Cream

I prepare my breakfast in the evening to have less stress in the morning very often. A light Cashew Cream is the base of my favorite breakfast variations. This cream is season independent. You can enjoy it in the summer months with cold fruits or in the winter months with baked banana or hot berry sauce. Whatever you want. The possibilities are amazing! You can store this cream up to 3 days in the fridge in a closed container.

For my it is always really special to discover new diet ideas like this Cashew Cream. You only can discover new ones when you release old habits. Sometimes it is really difficult to release them but it worth it. Trust me. Change is often a possibility to grow in your own way.

Healthy Nuts

Nut are a big component in my daily diet since years. Nuts have such a high nutrient content on a small size. You get lots of vitamins and minerals when you enjoy such a small amount of nuts a day. They are also really filling and a perfect ingredient to make you full for longer. This is really important for me because I’m a 4-times eater and don’t eat between breakfast and lunch. Cashewnuts are used very often in my kitchen. Not only for breakfasts. They are perfect for soups as well or smoothies because you get such an amazing creaminess by adding them. My absolutely favorite smoothie with Cashewnuts is this one: http://nutsandblueberries.com/turmeric-cashew-smoothie-with-lemon/

The fat rate of 40% in Cashewnuts is low by comparison with other nuts like Walnuts (60%). They also contains healthy high valuable protein, vitamin B and folate.

Fresh Fruits

I love to add cherries in my Cashew Cream. I’m so happy cherry season began here in Germany. They are perfect when they are really cold and fresh so take care to use them within a few days. To avoid an attack from bacteria keep the stalk. It protect the cherry.

Favorite Topping

One more high recommendation is use almond butter as a topping. Have you ever made your own one? It’s so easy and bring you to another level of enjoyment. Trust me! I eat it nearly every day. I use almond butter as topping on smoothies, smoothie bowls or simply eat it together with apple slices. I added the recipe as well if you like to try it out. Give it a try. Please!! You won’t be sorry about it. I make mine with ground vanilla and nothing more. You don’t need to add other sweetener because the almonds are sweet itself.

Cashew Cream (3)

Recipe
The Breakfast Basis: Cashew Cream

Serve 1

50g cashew nuts, soaked overnight
30g buckwheat, soaked overnight
2 dates
1 tsp ground vanilla
pinch of nut milk (I use my self-made walnut milk)

My favorite Topping
handful of fresh cherries
Almond Butter (Recipe below)

Instructions

  1. Rinse the cashew nuts in the morning
  2. Mix them together with the dates, the vanilla and a pinch of nut milk
  3. You can mix it completely or not if you prefer a crunchy structure

Cashew Cream (1)

Recipe
Vanilla Almond Butter

Serve 1 Jar

500g raw almonds
2 tsp ground vanilla

Instructions

  1. Add the almonds and vanilla in a high speed blender
  2. Mix it until you get a creamy nut butter
  3. The time dependds on how strong your blender is (I need 7-10 minutes with my Vitamix)

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