Spring radish salad

Hello there ... I am back :) It has been a really long time since I have posted anything, but I had a few good reasons...I spent one amazing month in India, studying yoga and I recently got married too! :) So many new things are happening, for which I am deeply greatful for. 
I am back in my "real" life now and starting with recipes again :) 
For a starter, let's have an easy spring salad, shall we? :)

Here is what you will need:
For the salad:
- 1 head of Romain lettuce
- a bunch of mixed salad leaves
- 5 -7 radishes, cubed
- 10 - 12 cocktail tomatoes
- 1 can of kidney beans

For the dressing:
- 1 tbsp of tahini
- 1 tbsp tamari
- juice of 1/2 lime, freshly squeezed
- 1/2 tbsp maple syrup
- 2 tbsp sparkling mineral water 

1. Wash everything for the salad. Cut the radishes into small cubes and cut the tomatoes to halves.
2. Open the can of beans (this time I didn't have soaked beans, so I just used a canned one), make sure that you rinse the beans very before using.
3. Toss everything together in a big salad bowl.
4. In a small mixing bowl mix all ingredients for the dressing together. Pour it over the salad mixture and massage the dressing into the salad with your hands. It's great to feel your food, while you are preparing it:)
5. Smile and enjoy:)

Gluten-free veggie millet bowl

Hi hi hi :) What about having a super easy super healthy dinner tonight? I say yes :) And you? 
Here is some inspiration to make a quick and healthy dinner or lunch. Don't worry too much if you don't have the exact veggies at home, you can always replace the veggies to whatever you have in you fridge. That is what I love about these recipes :) Mix & Match veggies are the best :)
So let's see how to make it:

This recipe serves around 3-4 people.
What will you need:
- 1 cups dried millet
- 5 carrots
- 1 small zucchini
- 1/4 head of red cabbage
- 200 grams smoked tofu

- 1 tbsp coconut oil

Dressing:
- 1 lemon juice (freshly squeezed)
- salt and pepper
- 1 tbsp tamari soy sauce (gluten-free soy sauce)
- 1 tbsp Provence herb mix

Method:

1. Cook the millet with 2x as much water for about 15 minutes or so (until water evaporates). Add salt and home made broth, if you have. When done, rinse the millet with cold water, so the grains don't stick together. Set aside.
2. Drain and cut the tofu to small cubes.
3. Wash and slice the carrots. Wash the zucchini and cut it to cubes. Wash the cabbage and slice it as well.
4. Put some water in a frying pan and add the carrots. Cover and cook on medium for 3-4 minutes. Discard the leftover water.
5. In a different mixing bowl mix all ingredients for the dressing. Mix the millet, carrots and the other veggies in a bowl and add the dressing. Mix well.
6. Serve and enjoy :) 

Mixed bliss balls

I call these balls bliss balls, because first of all they are super easy to make, that's bliss #1, second of all they taste AMAZING, that's bliss #2, and third of all you can make a nice gift to your friends with them so they as well feel the happiness :) That's bliss #3.. enough reasons to make them right away :))
Ouh and I forgot... they are super healthy, 100% gluten free, dairy free, egg free, great to just snack on them when you have a sweet tooth, or as a post-workout snack :) ... bliss #4, 5, 6, 7... :):):)  

What will you need:
- 1 cup cashew nuts, soaked for 2-3 hours
- 2 cups dates, soaked for 30 minutes
- 3/4 cups almonds, soaked overnight
- 10 grams cocoa butter (or coconut oil)
- 60 grams wild dried apricots
- 1 tbsp chia seeds
- pinch of salt
- 1 tsp cinnamon
- 1/4 tsp ginger powder
- pinch of cardamon
- 1 tsp date syrup (or maple/agave syrup)
- coconut shred, sesame seeds, thinly cut almonds for coating

Method:

1. Rinse all soaked nuts and dates, set aside.
2. Melt the cocoa butter on a bed of hot water.
3. Place the cashew nuts, chia seeds, date syrup, melted cocoa butter together with the dates, apricots and spices to the food processor. Process until a smooth, sticky paste is formed and everything is well combined. If the paste is too dry, you can add more date syrup or a bit of water.
4. Add the almonds and pulse a few times, so the almonds are not completely processed and some coarse pieces reamin in the paste.
5. Take a small portion from the paste and form small balls between your hands.
6. Coat the balls with coconut shred, sesame seeds or cut almonds .. as you like :).

I prepared small bags with mixed bliss balls in them and gave them to my friends :) You can make them too and make someone else happy :D 

Gluten-free broccoli-cabbage-millet bowl

I have made this colorful nourishing bowl today for lunch. Hmmmmm, it was tasting amazing :) If you prepare this recipe, please use a good quality tahini, as some of them can be very bitter. I didn't know this, until a friend of mine Vanessa explained to me, that not all Tahinis are the same. I trust her, because she is really an expert ;) So I bought a different brand, and wow, I discovered a whole new world of taste :) Thank you Vanessa :):)

So here is the recipe, which serves 3-4 people.

What will you need
- 1 1/2 cup dried millet
- 500 grams broccoli
- 1 1/2 cups cooked chickpeas
- 1/2 head of smaller red cabbage
- 1 tbsp sesame seeds 
- 1 medium onion
- 1 tsp coconut oil
- salt and pepper
 
For the dressing: 
- 1/4 cup lemon juice

- 1/4 cup Tahini (high quality)

- 1 tbsp maple syrup

- 1 tbsp water
- 1 tbs Tamari (gluten-free soy sauce)

1. Cook the millet according to instructions on the package. I add as well my mom's vegetable broth, which gives it an even finer taste.
2. In a saucepan heat the coconut oil on medium heat. Add the onion and sauté until translucent. 
3. Add the broccoli, cabbage and chickpeas and sauté for about 3 minutes. Add salt and pepper.
4. Meanwhile, in a small mixing bowl combine all ingredients for the dressing. 
5. Add the dressing to the saucepan with vegetable mix and cook for more 2 minutes. Turn off the heat.
6. Add the cooked millet and combine well.
7. Serve hot and sprinkle with sesame seeds 

Enjoy :)

Mango avocado salad

This salad is absolutely on the top of the list of my favorite salads! I love it and make it at least once a week :) It is super easy to make, satisfying as a separate dish or as a starter. I hope you will start making this salad too, it really worth to give it a try ;)

Serves: 2-3

What will you need:
Salad:
- 2 avocados
- 1 ripe mango
- 3 cups of mixed salad
- 2 tbsp sunflower seeds

Dressing:
- 1 tbsp olive oil
- 1 tbsp hemp seed oil (if you don't have, use another oil, which you like)
- 1 tsp maple syrup
- salt, pepper
- 1/2 freshly squeezed lemon or lime juice  

1. Cut the avocados and mango into small cubes. 
2. Wash and drain the salad.
3. Toast the sunflower seeds on a nonstick pan until golden brown.
4. Mix all ingredients for the dressing and massage it into the salad.
5. Serve and enjoy :)

Purple lentil quinoa

Hello everyone. This time I have an interesting recipe for you, which actually came out of my partner's head :)  The recipe is very easy and can be varied. I hope you will enjoy it as much as I did:)
Yields to 3-4 servings.

What will you need: 
- 300 g quinoa
- 750 ml water for quinoa
- 2 tbsp mom's vegetable broth
- 1/2 head of a red cabbage
- 5 tbsp sunflower seeds
- 2 ripe avocados
- 1 cup of brown lentils, soaked overnight
- 2 tbsp white almond cream
- 50 ml water
- salt and pepper

Method:

1. Cook the quinoa according to the instructions on the package. I like to add 2 tbsp of my mom's vegetable broth, which makes the quinoa tasting even better :)
2. At the same time rinse the lentils and cook them in a separate pot according to the instructions on the package.
3. Next, add the cabbage into a pan which is filled with water up to about half a centimeter. Cook the cabbage on medium heat with a closed lid, until the water is gone. 
4. Meanwhile, in a separate mixing bowl mix almond cream with water, salt and pepper. Pour it over the cabbage mix. Turn off the heat.  
5. Add the cut avocados to the cabbage. 
6. In a separate pan toast the sunflower seeds on a little oil until they become golden brown. Add a little salt on top. Pour it over the cabbage mix.
7. Serve the cabbage mix on the top of the quinoa, or mix everything together. 

Enjoy :)

Valentines day raw cake

Do you celebrate Valentines day?  We don't really make it a special day, as we think that we should express our love not only on one particular day, but whenever we feel like giving a nice love gesture or a little gift to each other :) And that is certainly more often, than only one day in a year :):):)
Nevertheless, it was a good excuse to make another raw cake, this time with less nuts and more avocados :)

What will you need:
For the crust:
- 1.5 cups of dates
- 2 cups of walnuts
- 1 tsp vanilla
- pinch of salt
- 1 tbsp coconut oil
- 1 tsp cocoa

For the filling:
- 0.5 cups of dates 
- 1 cup of cashews 
- 3 avocados
- 1/2 cup of melted coconut oil  (or 12 tbsp)
- 200 grams frozen berries
- 1 tbsp psyllium husk 
- 1/2 cup or rice milk (or more, if needed)
- 2 tbsp agave nectar
- 2 tbsp raw cocoa powder
- pinch of vanilla 
- pinch of salt


Method:

1. Melt the coconut oil by simply putting the whole jar in a pot filled with hot water. Wait until the coconut oil melts. 
2. Crust: Place the dates and the coconut oil in a food processor and process until a smooth paste is formed. Add in the walnuts, salt and vanilla and pulse a few times, so the walnuts stay chunky. Press the dough firmly into the bottom of either a cake or pie form. Put the crust to the freezer to set for approximately 30 minutes.  
3. Meanwhile, prepare the filling. Place all ingredients into a high speed blender but LEAVE the cocoa out. Blend on high until a very smooth and creamy batter is formed. If you need, add more rice milk (or liquid sweetener for a sweet tongue :) to the paste. If you don't have a blender you can as well use a food processor. 
4. Take about 3 tbsp of the batter in a separate bowl for decoration.
5. Add the cocoa powder to the blender, and process until everything is mixed well together.
6. Pour the filling over the crust, distribute evenly using a spatula or by shaking the form side to side.
7. Take the paste for decorating, which you have previously separated (in step 4). Put it into an icing kit, and decorate your cake following your own fantasy :)
8. Place the cake to the fridge and refrigerate at least for 3-4 hours. The best is to refrigerate overnight, covered.
9. Serve the cake immediately after taking out from the fridge.