brown rice + pearl barley + coconut breakfast You need 1 cup containing 1 tablespoon coconut flakes 1 tablespoon pearl barley (stimulates the break-down of fat in the cells) brown rice Transfer the dry ingredients to a pot. Add one cup of water and let the rice mixture soak for at least two hours or overnight. Add another cup of water, a pinch of salt, cook for approx. 30 minutes on low heat until the […]
buckwheat and berry smoothie 200ml almond milk1/4 cup buckwheat , soaked in the almond milk for at least 30 minutes1 ripe bananafinely grated zest of 1/4 lemon1/4 teaspoon vanilla extract3 tablespoons berries fresh or frozen(strawberries, blackberries, raspberries, blueberries) Blend and enjoy!
seed bread 140g seeds (e.g. 90g sunflower seeds, 15g pumpkin seeds, 10 g sesame seeds, 20g poppy seeds, 5g hemp seeds)90g linseeds ( can be replaced by lincake)150g rolled oats70g nuts, coarsely chopped3 tablespoons psyllium husks1 teaspoon salt1 tablespoon bread condiment 340ml water1 tablespoon honey or maple syrup80g butter or coconut oil In a bowl mix the dry ingredients thoroughly.Warm the water, add butter/oil and honey. Stir to combine.Quickly combine the wet and the dry […]
Wipfel smoothie 1 small handful fresh spruce Wipfel1 generous tablespoon cedar nuts (can be replaced by cashews or any nut butter)a few fresh mint leaves1 medjool datemango or strawberries to your liking400 ml water Blend and enjoy!
Teig-Götter 1 Tasse Weizen, Einkorn oder Kamut , wenn möglich frisch in der Steinmühle gemahlen1 Tasse kaltes Wasser1/2 Teelöffel SalzBrotgewürz nach Belieben Bereite aus 1 Tasse Vollkornweizen-, Kamut- oder Einkornmehl mit Salz, Brotgewürz und kaltem Wasser einen dickflüssigen Teig. Heize den Ofen samt Backblech auf 200°C. Gib den Teig löffelweise auf das heiße Blech und backe ihn 10-15 Minuten im Ofen.Ohne Backofen gibt man den Teig in eine flache Pfanne, die man während des Backens […]
apple date morning kichari(serves 6-8 ) 1/2 cup basmati rice1/2 cup yellow split mung beans, soaked overnight or at least a few hours4 cups water2 teaspoons sweet spice mix (recipe below)2 apples, cored and chopped4 Medjool dates, pitted and chopped1/2 teaspoon salt1 tablespoon coconut oil Rinse the rice and mung beans well. In a saucepan bring the water, rice and mung beans to a boil. Reduce heat and let simmer, uncovered for 15-20 minutes.Add the […]
porridge(yields 1) 1 generous tablespoon oatmeal1 cup of milk ( any nut or rice milk is fine)a pinch of salt1 generous piece of fresh ginger, grated1 -2 teaspoons almond butter fruit for topping roasted seeds, bee pollen to your liking
A recipe from Sara Forte’s cookbook the Sprouted Kitchen: Bowl and Spoon. The salty-sweet and slightly spicy granola becomes amazingly addictive when paired with creamy yoghurt, a spoonful of honey and fresh fruit like peaches, raspberries and blueberries. seedy olive oil granola (makes about 6 cups) 1/2 cup extra-virgin olive oil 2/3 cup pure maple syrup 3/4 teaspoon sea salt 1/2 teaspoon cardamom 1 teaspoon cinnamon 3 1/2 cups old fashioned oats 2 cups rice […]
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.
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. banana brew (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