National Almond Day

Our Mandelade breakfast recipes are perfect on today`s “Almond Day” and we’d love to share two versions with you – an energy packed power breakfast and an enhanced beauty option.

For the energy packed “power” breakfast you need:
30g almonds (for female | 40g almonds as a male)
20g raw sunflower seeds (for female | 30g raw sunflower seeds for male)
½ Apple
1 pinch of cinnamon

The beauty enhancing breakfast where sensual almonds meet sunflower seeds, mango and vanilla for a wonderful start to the day. 

You need:
30g almonds (for female | 40g almonds as a male)
20g raw sunflower seeds (for female | 30g raw sunflower seeds for male)
¼ Mango
some vanilla pulpMB 02-16 - Mandeln

For both options, simply soak the almonds and sunflower seeds overnight in water and puree all ingredients in the morning. Enjoy!Mandelade

 

 

 

Also see our Video for the first recipe!

 

 

 

 

Pork and Leek Recipe with an Oriental Twist

Our pork and leek recipe with an oriental twist!

Ingredients:
1 serving pork fillet
1 serving vegetables (leek, mushrooms of your choice)
40g Pineapple
Spices: salt, ground pepper, ½  red chili pepper, ½  tsp. tamari sauce (or gluten free alternative), orange zest
40 ml vegetable broth
1 TBsp. olive oil
Herbs: 1 tbsp. chopped parsley

Preparation:
Remove skin and tendons from pork fillet, rinse, dab dry and cut into strips. Clean the leeks and cut them into thin rings. Dice pineapple, clean and slice the mushrooms. Halve chili pepper lengthwise, remove seeds, wash and chop finely. Heat oil in a wok and sauté pork strips for 3 minutes, stirring continuously. Add leek, mushrooms and chili and fry for 3 minutes while stirring. Add pineapple chunks, vegetable broth and orange zest. Season to taste with salt, pepper and tamari and continue to cook over medium heat while stirring until the liquid reduced to a third. Gently fold in parsley and serve.

MB 02-13 - Lauch

Radicchio-Tofu-Pasta

This recipe for a yummy Radicchio-Tofu-Pasta (suitable for phase 3) – it’s delicious and a very easy recipe.

Ingredients for 1 serving:
1 portion smoked tofu
1 portion radicchio
1 portion rye pasta
1 tsp. diced shallot
1 tbsp. olive oil
1 garlic clove
some coconut milk
50 ml vegetable stock
Spices: salt, ground pepper, garlic, 1 tbsp. chopped parsley

Preparation:
Cut the tofu into small cubes and sauté. Clean and wash the radicchio and cut into finger-thick stripes. Cook rye pasta until al dente (follow package description). Finely chop garlic or press through garlic press. Fry the diced shallots in oil, add the garlic and radicchio strips and steam briefly. Deglaze with coconut milk and vegetable stock. Add the tofu, rye pasta and parsley and mix. Season with salt and pepper and garnish with a sprig of parsley. 

MB 02-11 - Radicchio

Cauliflower-Onion-Fennel Skewer with Seed Mix

So yummy!

MB 02-02 - Blumenkohl

Ingredients:
your serving of pumpkin seeds
your serving of sunflower seeds
1 serving of vegetables (we take cauliflower, onion and fennel)
Spices: salt, pepper, paprika

Preparation:
Clean the vegetables, peel, dice roughly and blanch in hot water. Season to taste with salt, pepper and paprika.
Heat a pan without fat and sauté the cubed vegetables. Remove and spike the cauliflower, onion and fennel cubes onto pre-soaked wooden skewers. Keep the skewers warm.
Roast the seed mix in the pan without fat. Roll the vegetable skewers in the seed mix and enjoy!

Oyster Mushrooms with Wild Rice

Today we have a delicious vegetable protein dish for you: oyster mushrooms with wild rice on lettuce.

Ingredients for one serving:
1 portion oyster mushrooms
1 portion wild rice
1 portion Lollo Rosso lettuce (or other choice on your plan)
vegetable broth
Spices: salt, pepper, vinegar

Preparation:
Cook wild rice, rinse and chop the salad, drain and place in a bowl. Season salad with vinegar, salt and black pepper. Clean the oyster mushrooms with a (damp) kitchen towel and cut into bite size pieces. Brown oyster mushrooms gently in a hot pan, deglaze with  vegetable broth and simmer for five minutes. If the mushrooms are cooked and there is still a lot of liquid in the pan, drain carefully. Arrange the lettuce on a plate with wild rice and add the oyster mushrooms. Enjoy!

MB 01-30 - LolloRosso

Baked Beets

Now this is a recipe you should definitely try! Sure you had red beets – how about baked red beets? 

Ingredients for one serving:
1 portion red beets
1 portion cheese (e.g. brie, mozzarella, any semi soft or soft cheese on your plan)
1 TBsp. onions
1 clove of garlic
vegetable stock
fresh ginger

Preparation:
Dice the onions finely and sauté in vegetable stock. Coarsely grate or dice the beetroot. Finely chop the garlic and ginger (quantity to taste) and add to the onions together with the beetroot. Steam briefly and mix well with the onions. Slice the cheese. Set stove to lowest setting or turn it off, spread cheese over the vegetables. Allow cheese to melt – enjoy 😊!

MB 01-27 - RoteBeete

We Are What We Eat!

This means a healthy and balanced diet of healthy food helps the whole body – inside and out. The right foods allow us to feel great and look great with clear skin and healthy hair. 

If we take apples as an example, they contain so many valuable nutrients and trace elements that can bind and neutralize damaging substances in the body such as free radicals. This results in so many benefits such as strong and healthy connective tissue aka beautiful skin!

Try this easy recipe – for a different way to get your apple a day: apple and oat streusel with walnuts (this is a Phase 3 recipe)

Ingredients for 1 serving:
160 g of tart apple (for example Granny Smith)
30 g of rolled oats
15 g of butter (or ghee)
20 g of chopped walnuts
Spices: cinnamon, vanilla bean, lemon juice (optional), a pinch of salt

Preparation:
Peel the apple, cut into thin wedges, (drizzle with lemon juice) and place in a small greased ovenproof dish. Chop the nuts, add the oats and knead them together with the butter / ghee, salt, vanilla and cinnamon to form the streusel (crumble). Spread the streusel over the apple slices and bake at 150°C (300°F) for 20 to 30 minutes.

Drink your allotment of milk as the protein portion.

MB 01-24 - HaferCrumble-Walnuesse

Breakfast with a Twist

Scrambled Eggs with Apple

Ingredients: 1-2 eggs (depending on your serving), 1 shot sparkling mineral water, salt, fresh vanilla pulp, a pinch of cinnamon, 1 apple

Preparation: Wash and core the apple and chop or grate into small pieces. Heat a good non-stick pan, without adding any fat, sauté the apple. Beat the egg with the mineral water and season with salt. Add the egg mixture to the cooked apple and heat until firm. Sprinkle with cinnamon and serve.

MB 01-22 - Apfel-Ruehrei

Asian-Inspired Sprouts Recipe

We definitely love Asian inspired dishes! How do you like these wonderful spiced soy sprouts? 

Ingredients for 1 person:
1 serving soy sprouts (use for other sprouts as well)
150 g vegetables (carrots, snow peas or green beans, fresh chive)
1 serving mango
1 TBsp. coconut oil
70 ml vegetable stock
1 TBsp. organic apple cider vinegar
Spices:
1 clove of garlic
fresh ginger
1 chili pepper
salt and fresh ground pepper
coriander leaves

Preparation:
Wash, peel and slice the carrot. Rinse the green beans (snow peas) and chop into bite size. Rinse the chives and cut. Rinse the sprouts with cold water and allow to drain. Peel the garlic and ginger and chop finely.
Wash chili, remove seeds and slice finely. Mix vegetable broth with the vinegar and fresh ground pepper.
Heat a wok with the coconut oil and sauté the chili, garlic and ginger, stirring continuously. Add the carrot slices (if you used green beans they need longer to cook, thus, add together with carrots), then sauté the snow peas, chives and last add the sprouts briefly and deglaze. Allow to simmer at medium heat for about six minutes.
Peel the mango, remove the fruit flesh and cut into cubes. Wash the coriander leaves, shake to drain and chop finely. Add the mango and coriander leaves to the vegetables. 

Enjoy!MB 01-16 - Sprossen

Fruity Sole Soup

Today’s recipe is something special – a fruity sole fillet soup!

You need:
1 serving sole fillet
1 serving cauliflower
1 serving dried apricots
vegetable stock
salt and pepper

Preparation: Wash the sole fillet, dab dry with paper towel, cut into rough chunks and lightly salt. Heat some water in a coated pan and fry the sole chunks all over. Wash and clean the cauliflower and divide into florets. Bring the vegetable broth to the boil in a saucepan, add the florets and apricots and cook at medium heat for about six minutes until soft. Remove a few florets to keep whole and puree the rest. Add the sole cubes and florets again and let the soup steep for another five minutes and season to taste. Enjoy!

MB 01-14 - getr.Aprikose