Immune Booster Smoothie

In those times when everyone around you seems to be getting sick, when it is cold outside and it's still a long way from summer, the best thing you can do is load up on fruits and veggies to nourish your immune system. 

Raw Snicker Bites

If you are looking for a super rich, but healthy treat, you have come to the right place! These raw, vegan snicker bites are a healthier replacement for chocolate. If you have a sweet tooth like me, and need your occasional chocolate fix, these will let you have it without feeling bad about it!

Vegan Waldorf Salad

This is a vegan version of the classic Waldorf salad. It's a really nice side dish and what I also liked was miking it with some lettuce- then you have a mixed salad and you don't need a dressing for the lettuce because the Waldorf salad is juicy enough!

Spicy Asian Noodle Salad

This is another recipe by Attila Hildmann. It's a spicy asian noodle salad with (almost all) raw veggies, which tastes amazing :) And it is actually easier than you would expect from the list of ingredients!

Sleep Well Smoothie

Thanks to its load of vitamins, this smoothie has a cleansing and balancing effect on your body. Mixed with some calming herbs, and consumed at night, for instance as a dessert after dinner, this smoothie can actually enhance your sleep and help you feel more relaxed.

Mango-Tofu Partyboats

These little salad boats are perfect for a party because you can easily eat them with your hands! They are a little different than your usual salad and will definitely delight!

 

 

Ingredients (about 9 boats):

• 1 chicory
• 200g tofu
• 1/2 mango
• 40g scallions (green onion)
• 90g white almond butter
• 2 tsp. curry
• 1 tsp. white wine vinegar
• sea salt
• handful of spicy potato chips (chili or red pepper)

Instructions:

1. Mix almond butter, curry and vinegar in a bowl and salt to taste.
2. Wash the green onions and cut into rings. Add almost all of them to the curry sauce.
3. Peel mango and cut into cubes. Cut tofu into cubes as well. Add mango and tofu to the curry sauce.
4. Wash and try chicory leaves. Place some of the curry sauce on top and decorate with the remaining onions as well as crumbs of the chips. Et voilà!

German recipe:

Zutaten (ca. 9 Schiffchen):

• 1 Chicorée
• 200g Tofu natur
• 1/2 Mango
• 40g Frühlingszwiebeln
• 90g weißes Mandelmuß
• 2 TL Curry
• 1TL Weißweinessig
• Meersalz
• Handvoll Paprika-Kartoffelchips

Zubereitung:

1. Mandelmuß, Curry & Essig in einer Schüssel verrühren und mit Salz abschmecken.
2. Frühlingszwiebeln waschen und schräg in Ringe schneiden. Fast alles davon in die Currysauce geben.
3. Mango schälen und würfeln. Tofu ebenfalls würfeln. Beides zur Sauce geben.
4. Chicorée waschen und trocknen. Dann die Sauce daraufgeben und mit den restlichen Frühlingszwiebeln sowie Chips-Bröseln garnieren. Et voilà!

Vietnamese Summer Rolls "Pink Mint"

Here it is! My heavily anticipated first recipe. ;)

And I chose something special. Meaning, particularly hard to make (at least when making it for the first time). I decided to make summer rolls. And I went a little crazy.

Ingredients:

For the Spicy Peanut Dip:
90g peanut butter (1/3 cup)
2 cloves garlic (I used one that was pickled in chili oil)
1cm piece of ginger
1 mini dried chili (spicy)
2 tbsp. maple syrup
2 tbsp. lime juice
80ml water (add to taste)

For the rolls (about 6):
1 package vermicelli (glass noodles)
rice wrapping paper
1/3 cucumber
1 carrot
1 avocado
bamboo sprouts
parsley
purple cress (if you can find it- makes the rolls look cooler and adds spice)
(if you like, also kale)

For "Pink Mint" rolls, add:
some beetroot juice + a few slices of pickled beet
mint leaves
(if that is too crazy for you, just use the vegetables listed above, but I would recommend you to try something new!)



Instructions:

Spicy Peanut Dip:
1. Chop the garlic & ginger, if you like sauté it in sesame oil to bring out more flavor
2. Mix all ingredients in a blender, adding water at the end until you are happy with the texture

+ as a second sauce I use the Sweet Chili Sauce you can buy at the grocery store


Summer Rolls "Pink Mint":
1. Prepare the vermicelli (soak them in boiling water for a few minutes)
2. Cut the vegetables into sticks
3. Soak the first rice wrapping paper in hot water, then spread it out on a clean surface
4. Place a handful of vermicelli in the middle, then color them with the beetroot juice, so they turn pink. Add the other vegetables and herbs to form a pile
5. Now fold the rice paper to close the roll, and it is important to roll them tight! (But be careful not to rip the paper) I first folded the lower half upwards, then the sides inwards and lastly the upper part downwards (if that makes any sense). In the end it doesn't matter, as long as the rolls are tightly closed.
6. Cut the rolls in half for easier handling. Enjoy!

My conclusion: I am not a fan of food that is hard to eat. I just don't like having to focus more on how I eat something than what I am eating. And the rice paper still grosses me out just a little too much. So I probably won't be eating summer rolls again for a little while…But maybe you like them better? If you tried my recipe, what did you think?



German recipe:

Zutaten:

Für die Erdnusssoße:
90g Erdnussbutter
2 Knoblauchzehen (ich habe einen benutzt, der in Chiliöl eingelegt war)
1 cm Stück Ingwer
1 Mini Chilischote (scharf)
2 EL Ahornsirup
2 EL Limettensaft
80ml Wasser (nach Belieben)

Für die Sommerrollen (ca. 6):
1 Packung Glasnudeln
Reispapier
1/3 Gurke
1 Karotte
1 Avocado
Bambussprossen
Petersilie
lila Rettich Kresse

Für "Pink Mint" Rollen, hinzufügen:
etwas eingelegte rote Beete & Saft
Minze


Zubereitung:

Erdnussoße:
1. Knoblauch & Ingwer hacken, eventuell kurz in Sesamöl anbraten
2. Alle Zutaten in einem Mixer pürieren, das Wasser am Ende nach Belieben hinzugeben, bis die gewünschte Textur erreicht ist

+ als zweite Soße nehme ich süße Chilisoße aus dem Supermarkt

Sommerrollen "Pink Mint":
1. Die Glasnudeln vorbereiten (ein paar Minuten in kochendem Wasser einweichen)
2. Das Gemüse stifteln/ schneiden
3. Das erste Reispapier einige Sekunden in heißem Wasser einweichen und dann auf einer sauberen Fläche ausbreiten
4. Darauf in der Mitte eine Handvoll Glasnudeln platzieren und mit Saft der roten Beete färben. Vom Gemüse und den Kräutern etwas auf die Glasnudeln legen
5. Jetzt das Reispapier falten, um die Rolle zu schließen- dabei ist es wichtig, dass ihr sie so fest wie möglich rollt, ohne dabei das Papier zu zerreißen. Ich habe zuerst die untere Hälfte nach oben gefaltet, dann die Seiten nach innen und dann die obere Hälfte nach unten.
6. Die Rolle halbieren, damit sie leichter zu essen ist. Guten Appetit!