Chocolate Gingerbread Pralines

Christmas treats are a must during Advent. In addition to all of the sweet temptations, however, we recommend a healthy snack, completely without refined sugar like these gingerbread pralines.

Ingredients:
60 g walnuts
100 g dates
30 g cocoa
1 tsp gingerbread spice (and/or cinnamon, cloves)

Preparation:
In a food processor blend the walnuts, cocoa, dates, and spices until the mixture comes together. Finally, divide the mass into small portions and shape into uniform balls. Let them dry and the pralines are ready.
We wish you a delicious Christmas season!

Pumpkin Apple Casserole

This sweet and savory casserole is perfect for a cool fall day!

Ingredients:

1 egg
1 serving of pumpkin
1 apple
Spices: cinnamon, caraway seeds, chili, curry powder, some fiery paprika powder, fresh parsley
1/3 cup (75 ml) vegetable stock
Salt and pepper

Preparation:
Wash pumpkin, remove seeds and cut into 3/4″ thick slices and halve them again. Wash the apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small fireproof casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 350°F for about 20 minutes. After 20 minutes whisk the egg, season to taste and add chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

Photo: Unsplash

Pumpkin Soup

Pumpkin soup is a real classic in fall. With this recipe you can cook a simple variation, which you can reinvent time and again with difference combinations of herbs and spices.

Ingredients:
1 serving pumpkin
1 tbsp. chopped onions
1 chopped garlic clove
Salt , freshly ground pepper
1 1/2 cups (300 ml) vegetable broth
Rapeseed oil

Preparation:
Brown the onions and garlic in oil, sauté the washed, seeded and chopped pumpkin for about 5 minutes and season with salt and pepper. Add vegetable broth and gently simmer for 20 minutes. Purée and season to taste. The soup can be enhanced with some coconut milk (suitable for later Phases). 

Depending on your liking and taste, you can add different combinations of ginger, lemongrass, rosemary, curry or other delicious herbs and spices and season with salt and pepper.

Parsnip Yogurt Soup

This soup is perfect for a cool fall day and packed full of delicious warm and earthy flavors.

Ingredients: 
1 serving of yogurt 
1 serving of vegetables (parsnips, leeks) 
Fresh ginger 
1 1/2 cups (300 ml) vegetable stock 
Paprika
Oil
Salt and pepper

Preparation: 
Wash the vegetables, clean them and cut them into large pieces. Cook the leeks and grated ginger in oil and add the parsnips. Cook for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree. Put aside approx. 2 tablespoons of yogurt (protein bites) and stir the rest into the soup. Finally, season to taste and, before serving, season the remaining yogurt with paprika and add it to the soup as a garnishment.

Tips: For extra flavor considering adding chili powder or garlic.

Pumpkin Gratin

With fall in full swing, pumpkins are in season. Give this delicious pumpkin recipe a try.

Ingredients:
1 serving mozzarella
1 serving vegetables (pumpkin, spring onions)
Curry powder
Salt and pepper

Preparation:
Wash and clean the vegetables and cut them into slices or fine rings. Cut mozzarella into thin slices. Put the pumpkin slices into a casserole dish and season to taste. Bake in the oven at 400°F (200°C) for about 15 minutes. Cover with mozzarella and bake for another 5 minutes. Sprinkle with spring onions. Enjoy it!

Beef Tenderloin with Autumn Vegetables

Are you in the mood for a delicious autumn dish? Then enjoy this wonderful recipe!

Ingredients:
1 serving beef tenderloin
1 serving of mixed autumn vegetables (pumpkin, mushrooms, cabbage turnip, chard)
Salt and pepper
Rosemary
Thyme

Preparation:
Cook the beef tenderloin to the desired cooking level, wrap in aluminum foil and season with salt and pepper. Leave to rest for at least 15 minutes. Cut the vegetables into small pieces according to cooking degree, i. e. cut the pumpkin and cabbage turnip smaller than the mushrooms and chard. For the vegetables, use the pan in which the meat was cooked to give the vegetables a pleasant brown color. Season the vegetables with salt, pepper, rosemary and thyme. Remove the meat from the aluminum foil and use the leaked jus as a sauce. Enjoy!

Pickled Mushrooms

 Pickling is a great way to use vegetables, including mushrooms!

Ingredients: 
1 serving of fresh mushrooms 
Twigs of fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt 

Preparation:
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.

Salmon Filets with Zoodles

Making noodles out of zucchini is a fun way to use this vegetable and pairs perfectly with a fish such as a salmon.

Ingredients:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filets
1 tsp. olive oil
1 garlic clove

Preparation:
Add about 17 oz of water in an electric kettle and heat. Rinse spring onions, coriander and chili under running cold water and dab dry with kitchen towel. Pluck coriander leaves from the sprigs and chop coarsely. Remove the dark green and dry ends from the spring onions and cut them diagonally into fine rings.  Remove the seeds from the chili pepper and cut into fine rings. Pour water from the kettle into a small pot and salt generously. Peel the carrots, rinse the zucchini under cold running water, dab dry with kitchen towel, remove both ends and cut into spaghetti form with a spiral cutter or into bite-sized pieces by hand with a knife. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature. Brush the salmon with olive oil on both sides and season with sea salt and pepper to taste. First fry the salmon filet crispy on the skin side for about 2 minutes. Heat the zucchini-carrot-zoodles briefly in a pan and then add to the dressing in the bowl. Season to taste with salt and pepper. Flip the salmon filet and reduce the heat to medium. Press the unpeeled garlic with your hand or the flat side of a knife and add to the salmon in the pan.  Arrange the vegetables in the center of the plate, place the salmon filet on top and enjoy!

Peach Mango Smoothie

This smoothie packed full of delicious fruits and perfect for a hot summer day!


Ingredients:
1 cup frozen mango chunks
1 cube-sized piece of ginger
1 cup frozen peaches
1 tsp turmeric
Water
Ice cubes

Preparation:
Put all ingredients except the ice cubes into a blender and blend. Add the ice cubes and blend until smooth. Enjoy!

Tips: For extra nutrition feel free to add greens such as kale or spinach.

Wild Herbs with Goat Cheese and Pomegranate

This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.

Preparation time 16 minutes

Ingredients:
4 – 5 Tbsp. of goat’s cream cheese
1 small bunch of chives
1 shallot
1 Tbsp. of hazelnuts
2 Tbsp. of pomegranate seeds
3 Tbsp. of olive oil
1 Tbsp. of white wine vinegar
1 tsp Dijon mustard, coarse-grained
Cress according to taste
2 handfuls of wild herbs

Preparation:
In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. Enjoy!