mango + carrot + spinach smoothie
1 cup raw spinach
1 cup carrots
1 cup mango
1 tablespoon coconut flakes
1 tablespoon chia seeds
1/2 lime, juiced
1 1/2 cup coconut water
Blitz in your blender for about 30 seconds, or until smooth.
creamy cauliflower soup with lemon and thyme
(yields 4-6 servings)
1 tablespoon butter
1 white onion, diced
2 tablespoons water
500ml milk or sugar free nutmilk
100g freshly grated parmesan
2 teaspoons fleur de sel
a few twigs of fresh thyme
1/2 lemon, peeled and diced
pink or white pepper
4-6 teaspoons extra virgin olive oil
In a saucepan melt the butter, add the diced onion, a pinch of salt and 2 tablespoons water and cover with a lid. Slowly sauté the onions until soft and translucent. Add the milk and heat it together with the onions.
In the meantime cook the cauliflower in salted water until soft.
Blend the onion/milk mixture with the cooked cauliflower slowly adding the grated parmesan and 2 teaspoons of fleur de sel. If the soup turns out too purée-like add some more water or milk. Finally season with salt and pepper.
Before serving top each bowl of soup with fresh (or dried) thyme, pink pepper, lemon cubes and a teaspoon olive oil.
You may substitute cauliflower by broccoli, salsify or zucchini.
At the foot of the Etna grow the best oranges in the world, Tarocco, Moro and Navel. The Tarocco is a half-blood orange, juicy and delicate, with a balanced sugar/acid ratio and a very aromatic flesh. It’s called half-blood because the fruit flesh isn’t as red as the other blood oranges. The colour is influenced by the temperature fluctuations in the night, because all blood oranges need night frost to develop their beautiful red colour.
Tarocco oranges with beetroot, red onions and cilantro
beetroot, cooked and sliced
tarocco oranges, peeled and thinly sliced
red onion, peeled and thinly sliced
leaves of cilantro
extra virgin olive oil, white wine vinegar, salt and pepper for the vinaigrette.
Place ingredients on a serving dish and sprinkle with the vinaigrette.
celery salad with a date and roasted hazelnut dressing
(another fresh and light recipe of my daughter Viktoria)
3 sticks celery, sliced
for the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 medjool date, finely chopped
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1 small handful hazelnuts, roasted and chopped
pinch of sea salt and freshly ground black pepper
pinch of spice mix”Ruf der Oase” by Herbaria (contains gomasio, dates, pine nuts, raisins,granulated orange, parsley, mint, garlic and hibiscus blossoms)
Makes for a perfect lunch combined with white rice and a tiny bit of harissa. Enjoy ❤️!
Nach einer wahren Geschichte
Delphine de Vigan
Die Schäferin von Yorkshire
Die Wahrheit vor Gericht
Mein letzter Seufzer
Deliciously Ella with Friends
Die Schuld der Anderen
New year, new me, new tool! Guess what, I got a nutribullet look alike and downloaded a nutribullet app.
Here’s the first recipe I tried and ❤️ it.
(yields about 500 ml)
1 frozen banana
2 tablespoons cashews
2 tablespoons rolled oats
1 tablespoons cacao powder
1 pinch ground cardamom
1/2 cup coffee
1 cup unsweetened nutmilk
The idea for this sweet began with some serious Snickers cravings and the discovery of red and purple confectioners foils. Dark chocolate, peanuts and caramel – sounds easy enough!
Snickers sea salt truffles
(yields 20 truffles)
150g high quality dark chocolate,65 to 80% cocoa
2 tablespoons brown sugar
1 teaspoon coconut oil
sea salt flakes
Surprisingly the mixture of mango and almond puree creates an entirely new flavour. You almost can’t recognize the two components. It’s neither fruity nor nutty. Instead it tastes well balanced, gentle and fresh with a hint of amaretto.
mango + almond mousse
1 ripe mango
3 tablespoons organic raw almond puree
Blend both ingredients and refrigerate.
150g fresh cranberries
4 tablespoons brown sugar
In a nonstick pan melt sugar on low heat until it starts to caramelize. Add the cranberries and cook, stirring every few minutes, until they begin to pop, turn soft and coated with caramel , about 10 minutes.
Remove from heat and let cool down.