Breakfast to-go

 

Have you ever woken up late? or just didn't have time to eat breakfast before going to work/school? Ending up skipping the breakfast rather than being late?
I am sure you have, just like me :) 
Well.. I have good news for you, with this breakfast to-go you will not need to skip the "most important meal of the day" again: you can just take it with you on the road. Even better news is that it only takes literally 3 minutes to prepare :) You can then assembly it at work or wherever you are, and eat it when you have time. Perfect, isn't it? :)


What will you need:
- 1/2 cups of gluten-free oats
- 1 tbsp chia seeds
- 1 tbsp of hemp seeds
- a handful of a mixture of dried fruits (mulberries, pineapple, goji berries - or whatever berries you have at home)
- 200 ml of millet milk (or any plant-based milk you like)
- 1 banana (optional)  

Method:

1. Place all dry ingredients into a glass, which can be easily sealed (oats, chia and hemp seeds, dried fruits). 
2.  Pour the milk into a smaller glass. I used an old smoothie glass for this:)
3. Pour the milk over the oats once you are ready to eat. Top the oats with the sliced banana. Wait a few minutes until the oats soak up the milk. If you need more liquid, just add a bit of water (warm if you like).  
4. Enjoy this quick and healthy breakfast wherever you go :)

Tempeh bowl

This Tempeh bowl was a result of mix & match of the leftovers from the fridge :) There were some leftover cooked potatoes, some salad, Swiss chard from the garden, and a package of Tempeh. The potatoes needed a bit of refreshment, therefore they were baked in the oven... and for the rest, check out the recipe below :)

What will you need:
Serves 3-4

- 1 package of Tempeh (usually comes in 200 grams)
- 1 kg of potato
- 1 tbsp of Provence herb mix 
- 4-5 Swiss chard leaves
- 1 head of summer salad 
- salt and pepper according to taste
- 1 tbsp coconut oil 
- some olive oil, if you bake the potatoes
- 1 onion
- 1 clove of garlic

Method:

1. Wash and cook the potatoes until soft without removing the skin. I usually eat potatoes only cooked in slightly salted water. The potatoes were from a day before already cooked, so we decided to bake them. For baking, preheat the oven to 200° and lay the potatoes onto a baking paper in a baking pan. Slightly sprinkle with olive oil, add the herb mix evenly distributed, and bake until skin becomes brown and crispy, around 30 minutes (depends on the oven). Add slices of onion, if you like.
2. To prepare the Tempeh, cut it into slim pieces. Preheat 1tbsp of coconut oil in a pan and sauté the Tempeh 2-3 minutes on both sides,  until it becomes golden brown.
3. To prepare the Swiss chard, wash and cut it into 2-3 cm pieces. Together with the garlic add it to a pan with a little bit of water and simmer for a few minutes. 
4. Wash the summer salad and separate the leaves into smaller pieces with your hands.
5. Assemble the dish on your plate by adding a portion of potatoes, Swiss chard, salad and Tempeh. We added a leftover of guacamole, for which I will make a separate recipe :)
   Enjoy :)

Summer lunch with zucchini Zoodles

Hi everyone. I don't know how is it in your country, but it is REALLY hot in Switzerland. I am enjoying the weather though, for the first time it feels like real summer here :) 
Saying that, do you as well feel, that in the hot days you don't have cravings for warm dishes? When it is hot, it is natural to crave more cooling foods, such as raw veggies :) 
So, today we prepared a dish with raw zucchini noodles. Zoodles are easy to prepare, and a great way to eat up the ever coming zucchinis from your garden (or neighbor's garden :)
After having this goodness full of veggies, you will feel refreshed and light, ready to continue your day in the high temperatures. 

Here is what you need:
servers 3 people

For the Spaghetti
- 1 bigger zucchini
- 1 smaller head of cauliflower
- 1/2 head of broccoli
- 3 carrots

For the sauce: 
- 2 medium tomatoes
- 3 dried tomatoes
- 4-5 basil bigger leaves
- 2 tbsp white almond butter
- water  
- salt and pepper according to taste

Method:

1. Spiralize the zucchini with a spiralizer. If you don't have one, don't worry, you can use your peeler to cut the zucchini into thin slices.
2. Wash and cut all other veggies (cauliflower, broccoli and carrots). Add it to the zucchini noodles
3. Place all ingredients for the sauce into a deeper bowl, where you can use the immersion mixer.  Gradually add the water as you start mixing the ingredients. Add as much water, that a fluid sauce is created.
4. Pour the sauce over the zucchini... voaallaaaaaaa , your lunch is ready :)
5. Smile, share and enjoy :)

ps: I couldn't resist to add a spoon of spelt noodles to the lunch, just to try how is it.. it was great :)

Creamy green smoothie

Here is an easy smoothie recipe I made yesterday with my friend Gabriela after practicing yoga :) It tasted delicious and refreshing :)

Here is what you need:
- 2 cups of mixed lettuce leaves (green and purple)
- 1/2 cucumber
- 1/2 avocado
- 100 grams frozen raspberries
- 1 apple
- 1 frozen banana

Method:

1. Add the lettuce and cucumber to the high speed blender and blend on high until smooth
2. Add the apples and raspberries and blend it until everything is well combined
3. Add the banana and avocado at the end to create a smooth texture
4. enjoy and share with a friend on a nice terrace :)

We enjoyed the smoothie on the terrace of my place having a nice talk :) Here is a picture to show the amazing view. I feel very blessed to live here :)

Summer Kohlrabi salad

This salad is super easy to prepare and is perfect for hot summer days :=) It only takes a few minutes to prepare, and your dinner is ready :) I used a spiralizer to cut the zucchini and the kohlrabi, but you can as well use a slicer or a shredder to get very thin pieces.
 
Serves 2:
What will you need:
For the salad: 

- 1 kohlrabi
- 1 medium zucchini
- 1 avocado
- 1 red bell pepper
 
For the dressing:
- 2 tbsp white almond butter
- juice of half a lemon
- a little mineral water



Method:

1. Peel the kohlrabi and create "snale" shape with a spiralizer.
2. Wash the zucchini and use to spiralizer to create spaghetti like shape.
3. Wash the bell pepper and cut it into small cubes.
4. Cut the avocado into small cubes. Mix everything together in a big mixing bowl.
5. Mix all ingredients for the dressing. Add some mineral water if the texture is too thick.
6. Pour the dressing over the salad, mix well.
7. Enjoy :-)

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 :)