Hausgemachte Müsliriegel // Homemade granola bars

 Hallo ihr Lieben,

irgendwie erinnert mich das Bild meiner Müsliriegel gerade mehr an kaltes Herbswetter, graue Wolken und den Duft von Zimt und frisch Gebackenem in der Küche. Perfekt um sich Zuhause einzumummeln, Tee zu trinken und die Welt da draußen erstmal sich selbst zu überlassen. Daher bin ich der festen Überzeugung, dass diese leckeren Riegel bestimmt auch noch in ein paar Monaten glücklich machen. So lange halten sie nur leider nicht. Daher finden sie bei mir in der Sommerzeit eine viel bessere Verwendung: Sie sind der perfekte Proviant für Festivals. Denn wo braucht man mehr Energie? Durchgetanzte Tage im Sonnenschein, die Stimmt schon ganz rau vom vielen mitsingen und von dem ganzen Süßkram an den Ständen hat man schon genug. Dann sind sie die wahre Rettung, damit man noch mehrere Stunden zur Musik wild umher tanzen kann.

Sommer Salat mit Erdbeeren und Tofu // Summer salad with strawberries and tofu

Hallo ihr Lieben,

na seid ihr die letzten Tage auch so schön von der Sonne verwöhnt worden wie ich? Einfach herrlich! Dazu noch die frischen roten Erdbeeren, die blühenden Bäume und jede Menge gute Laune. Der Sommer kann kommen!

Ein Monat vegan II - Essen gehen

 

Hallo ihr Lieben,

in meinem letzten Post habe ich euch ja davon berichtet wie es für mich war mich Zuhause vegan zu ernähren. Heute möchte ich mit euch meine Erfahrungen teilen, die das Essen außerhalb der eigenen vier Wände betreffen. Denn das war, im Gegensatz zum Essen Zuhause, manchmal nicht ganz so einfach.

Ein Monat vegan - Erfahrungen, Tipps und Tricks - Teil I: Kochen

Hallo ihr Lieben

ich kann es ja kaum glauben, in drei Tagen kommt schon der Osterhast angehoppelt und mein Projekt nähert sich somit auch seinem Ende. Ich habe mich den gesamten März vegan ernährt, weil ich wissen wollte wie schwierig es ist vegan zu leben, wie es sich auf meine Gesundheit auswirkt und ja, ich war einfach neugierig, weil ich doch finde, dass es nachvollziebare und gute Argumente für eine vegane Lebensweise gibt. 

Normalerweise ernähre ich mich vegetarisch, also war es für mich keine derartig große Umstellung, wie es vielleicht andere treffen würde. Aber was ich in diesem Monat gelernt habe, möchte ich euch jetzt zumindest in einem kleinen Überblick näher bringen.

Vegane Zimtschnecken // Vegan Cinnamon Rolls

Hallo ihr Lieben,

ich sitze gerade grinsend vor meinem Laptop. Warum? Ich habe gerade meinen Flug für einen Roadtrip durch Kalifornien gebucht - ich bin offziell das glücklichste Mädchen in dieser Kleinstadt! Eigentlich wären das ja schon genug Endorphine, aber ich sage euch, ich habe heute so kleine, leckere Dinger gebacken - die verdoppeln euern Endorphin-Haushalt gleich nochmal.

Vegan waffles - with or without chocolate - that's the question!

Hello everyone,

As I told you, I'm living vegan for a month. So it was definitely time to try out a vegan waffle recipe. I love waffles, but actually I don't make them very often. I think the last time is 3 years ago! But I confess: When I have the decision to make to choose pancakes or waffles, 9 of 10 times I go for pancakes (Yes, definitely a pancake addict girl!)

Project: Be Vegan for one month

Hello everyone,

as you may know I live vegetarian for over than 10 years and I'm cooking a lots of vegan food. But I never managed to live totally vegan. I know about the benefits of a vegan lifestyle and also about the criticism. But trough reading a lot about it and know amazing people who live vegan, I decided to give it a try. For now, I decided to live vegan for a month. I'm curious about the effect on my body and my mind. I know, that it isn't easy to live vegan, especially when you're out for dinner or cooking together with family and friends.

It's Pancake Sunday!

Hello my lovelies,

Sunday is always a special day for me. It means a lazy day, staying in bed, reading books, the smell of coffee and talking with my family and friends. And it's always the time for a long breakfast. And most of the times, Sunday is Pancake Sunday! Actually I like every kind of pancakes, the thinner ones, like we have them here in Germany, the very thin ones, like they have it in France (yummie, I actually love Crepes!) and of course the really thick ones like they have it in North America. I think, when I'll come to Canada someday, the first thing I´m going to do is eat pancakes with maple syrup (of course while I'm wearing a lumberjack shirt - sorry for the stereotypes :D )
So I thought it is time to share with you one of my personal pancake recipes. This one is for thick ones, because I love to build Pancake Stacks!

Ingredients:
(for 2 persons)

1 cup oat flour (or whole wheat flour)
1 egg (or 1 flax egg)
1 cup milk of your choice
1 small ripe banana
1 tsp baking powder
1 tsp cinnamon

Oil of your choice

Directions:

First mash your banana, then mix it with the egg and the milk. In another bowl combine the dry ingredients (Flour, baking powder and cinnamon). Now combine the wet and the dry ingrendients and mix it well until everything is combined. The consistetency should be fairly thick, if  it isn't,  add more milk or more flour. If the dough is to liquid you won't get "thick pancakes".

Now heat a oil of your choice (I recommend coconut oil) in a frying pan. When the oil has heated up, pour about 4-5 tablespoons in the center of your pan and form your favorite pancake shape. Let it cook until bubbles are beginning to come up on the top of your pancake. Then flip it over and cook it for another few minutes.

Et voila, we're ready for a great pancake breakfast! I love to eat my breakfast with fresh fruits (especially blueberries of course) and yes chocolate sauce! Yummie!

My daily breakfast routine II - Overnight Chia Oats

Hello Lovelies,

Definitly another of my alltime favorites: Overnight Chia Oats. I like it during summer when I want something refreshing and cold for breakfast or on busy days when I can just grab it out of the fridge and eat it inmediatly or take it to university. Like oatmeal, the recipe is simple and you can prepare it easily the evenig before. The oats and the chia seeds need to soak a little bit, so it's the best - like the name says - to let it soak overnight.

You can vary the spices and the different ingredients: You can use any milk you like (I really love hazelnut milk, has somebody tried it yet?) and add spices like cinnamon, cloves or vanilla. And maybe on top some banana? Or apple, or maybe blueberries? Oh and don't forget some nuts - maybe almonds? Or do you prefer pumpkin seeds? ;)

Like I said you can change the recipe daily to find out "your perfect one". But to help you, here's my basic recipe:

5 Taplespoons of Oats
2 Teaspoons of chia seed
1/2 cup milk of your choice

Optional:

Cinnamon, Vanilla, Cacao
Honey, stevia or sweetener of your choice
Fruits
Nuts and seeds

Mix the oats, the chia seeds and the milk (and optional the spices or the sweetener) together and stir it again after 10 minutes. Then just put it into the fridge, go to bed, dream about your delicious, healthy breakfast, get up, cut some fruits, add it to your overnight-chia oats and enjoy!

My daily breakfast routine - Oatmeal

Hello lovelies,

who is following me on Instagram already knows that I`m kind of breakfast addict. I could eat breakfast every time - for lunch, for dinner, for a midnight snack... - So you realize, I love breakfast right?
So it's time to share my favorite breakfast recipes with you. Most of them are super easy (maybe not even worth mentioning) but I thought it would be cool to have an overview?! So here is the first part:

1. Oatmeal

It´s the perfect way to start the day. And it's so variable: You can add all kind of fruits and spices; chocolate or vanilla or just throw everything together ;) What's your favorite kind of oatmeal? Some of my favorites are: Apple-Cinnamon, Chocolate-Banana, Banana- Peanut Butter, Raspberry-Vanilla, Strawberry-Vanilla etc.

I prepare my oatmeal with water, but you can also use milk (cow, almond, soy) or coconut water.

Ingredients:

Oats (gluten free if desired)

Water

Spices (cinnamon)

Sweetener (agave syrup, honey, stevia etc.)

Fruits (everything!) 

Directions: 

Combine oats (around 1/2 cup) with 1 cup of water (or milk etc.) in small saucepan and bring to boil. Reduce the heat and let it simmer until almost the whole water is absorbed. Add spices (like cinnamon) and sweetener if you like (agave syrup or honey). 

Pour the oatmeal in a bowl and top with fruits/nuts/seeds/chocolate/peanut butter. That's it. Super simple! And perfect for a cold winter morning!

If your a little morning grouch or if you don't have the time to "cook" stay tuned for my next part: Overnight Oats! Easily prepared in the evening!

Raw Vegan Raspberry Cheesecake

 Hello my lovelies,

I did it! I made my first raw vegan "cheesecake"! Aaaand I can tell you it turned out great! To be honest, it doesn't taste like a "real" cheesecake, but maybe even better ;) I was inspired by the beautiful Lena and her Instagram account pureveganfood. Actually a few month ago I've never heard about the "Raw Lifestyle", but by discovering super good Instagram accounts, I learned a lot about the benefits of this way of eating. For me it would be hard to eat only raw, but I think it's good to integrate it sometimes in the normal meal plan.

So...back to my cheesecake: All you need is a good blender, good fruits and good nuts. It's super easy to make and perfect for a summer day, because you need to freeze it for a while, so it´s super refreshing.
You can add any fruit you want, I made two layers: One with more raspberries, the other with less, but you can add whatever you want (maybe Mango or Passion fruit?)

Ingredients:

For the crust:

1,5 cups almonds
1 cup figs (soakes for at least 3 hours)
1/2 cup shredded coconut
1tbsp coconut oil

Cheesecake:

4 cups cashews (soaked for at least 3 hours)
3 frozen bananas
8 dates (soaked for at least 3 hours)
2 cups raspberries
1 lemon juiced
Sweetener if necessary (stevia, agave etc.)

Directions:

Add the almonds to your blender and pulse them a few times, then add all other ingredients for the crust. Blend well until everything is well combined. Press the mixture in a form.
Then just blend all the ingredients for the filling (be careful, don't overheat your blender!) and add a sweetener of your choice, if it's not sweet enough. Now just pour the filling over the crust and put in the freezer for at least 3 hours.
Top with fresh fruits and enjoy <3

P.S. If you try the recipe, let me know how you liked it!

Sweet braided yeast bread with carrots and cinnamon

Hallo everybody,

not much to say: This was delicious! Try it out - Tell me that it was awesome ;)
You can also make a vegan version, just use margarine instead of butter and a flax egg (1 tsp flax meal + 3 tsp water)

Here comes the recipe:

Ingredients:

2 carrots
150 ml milk of your choice
40 gr butter or margarine
2 tsp Coconut Oil
1 Package dry yeast
50 gr brown sugar
1 egg yolk (or a "flaxseed egg")
420 gr flour
1 tsp corn starch

3 tsp soft butter (or margarine)
5 tsp cinnamon
5 tsp brown sugar

Instructions:

Peel the carrots and cut them into little pieces. Bring water to boil and cook the carrots until they´re very soft. Remove them from water, let them cool down und puree them.

Heat the milk with the butter in a pan until the butter is melted. Remove it from heating and add the oil. Let it cool down until it´s lukewarm. 

Sprinkle it with the yeast and wait for 5 minutes.

Combine the sugar, the egg yolk and 250gr of the flour, the carrot puree with the "yeast milk". Combine it well, then add the rest of the flour and the corn starch. Knead together for at least 5 to 10 minutes until it´s smooth and elastic.

Place the dough in a greased bowl, cover with tea towel and leave 60 - 90 minutes to rise.

Afterwards punch the dough down and knead it well, roll it out in a square form. Butter the dough and sprinkle with sugar and cinnamon. Roll the dough up. Now cut the "dough roll" in the middle and braid the two ends. Leave for rising another 30 minutes.

Preheat the oven and bake at 175C° for 30 minutes.

Enjoy <3

P.S. This recipe was inspired by the beautiful Jeanny from Zucker, Zimt, Liebe

Carrot and sweet potato soup with ginger and coconut milk

Hey my lovelies,

what´s your favorite comfort food? Soup is definitely one of mine. It´s warming and perfect for rainy and cold days. And another great thing about soup is, that you can always use the freshest produce available in season. You can experiment with the ingredients and give every soup a little twist. That´s what I did with my carrot soup. Now it´s full of healthy ingredients and spices. So here´s my recipe:

Ingredients:

500 gr carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 medium onion, chopped
4 tbsp fresh ginger, chopped
2 tbsp lemon grass paste
1 chili, chopped
4 cups vegetable broth
1 cup coconut milk
coconut oil
Juice of 1 orange

Curry
Salt
Cayenne Pepper

Instructions:

In a big stockpot, add the coconut oil and onions and cook until the onions soften. Add some curry powder, the carrots and the sweet potato. Cook for about 5 minutes.
Then add the vegetable stock, the fresh ginger and half of the coconut milk. Bring to simmer and cook for 20 minutes (or until the carrots and sweet potato are tender).
After this time add the spices (chili, salt, pepper, lemon grass paste) and the juice of 1 fresh orange. Then puree everything well (If you don´t have an immersion blender you can add the soup to your blender and puree it there).
Add the rest of the coconut milk and some water is the soup is too thick. Add more spices to taste.

I used half of my sweet potato as "topping". You just need to put the peeled and chopped potato, mixed with coconut oil, salt and curry to your oven and bake it until it´s crispy (200 C° for about 20 minutes)

Enjoy <3

Raspberry-Banana Smoothie Bowl with Pomegranate

Today I want to share with you one of my favorite ways to start the day: A perfect, creamy smoothie bowl! So easy and fast to make! Perfect for hot summer days, because it´s super refreshing. 

Of course you can add or skip some ingredients, but I swear, this combination is super delicious.

You need:

1 frozen Banana

1 cup of frozen raspberries

Milk of your choice (I used almond milk)

Pomegranate

Goji Berries (optional)

Physalis (optional)

Put the frozen banana and the raspberries in your blender and add a little bit of milk (Don´t add to much, otherwise the smoothie gets to liquid). Blend it for a few seconds (If the banana is to hard to blend, just wait a few minutes). And actually that´s it. The Smoothie Bowl should have a creamy consistency, almost like ice cream. Then add some topping: Pomegranate, Physalis, Goji Berries..(this list could be endless)