Tropical Wonder – Glamorous and Healthy

Tropical Wonder – the freshness boost not only for the German Film Awards 2019!
Prosecco, champagne & co. were yesterday – today the stars and starlets prefer healthy power boosters, for example smoothies – exclusively developed by Metabolic Balance together with celebrity chef Jan-Philipp Cleusters.

MB 14.5.2019 (TropicalWonder)
Created exclusively for the German Film Awards 2019, the following smoothie composition is a real power booster. Whether served in a long drink glass or as a shot – this smoothie does not need sugar or other additives and is completely in line with the philosophy of Metabolic Balance.
The power couple ginger and turmeric stimulate the metabolism and help lose weight by aiding digestion and burning fat faster. Due to its high content of natural antioxidants, turmeric efficiently protects against wrinkles and premature skin aging.
Ingredients for 2:
1 mango, ripe, ready to eat, cut in chunks
1 chicory stick, ready to eat, cut in chunks
1 cube-sized piece of ginger, ready to eat
3 sprigs mint, ready to eat, plucked
1 tsp turmeric
150 ml water
2 ice cubes
Preparation:
Put all ingredients except the ice cubes one after one into a blender and puree to a fine smoothie. Add the ice cubes and mix until they dissolve. Distribute the Tropical Wonder smoothie into long drink glasses and serve immediately. Enjoy!

Glamorous and Healthy – the Fresh Detox Booster

Created by Metabolic Balance and Jan-Philipp Cleusters for the German Film Awards 2019

MB 2019-05-27

Prosecco, champagne & co. were yesterday – today the stars and starlets prefer healthy power boosters, for example smoothies – exclusively developed by Metabolic Balance together with celebrity chef Jan-Philipp Cleusters.

Created exclusively for the German Film Awards 2019, the following smoothie composition is a real power booster. Whether served in a long drink glass or as a shot – this smoothie does not need sugar or other additives and is completely in line with the philosophy of Metabolic Balance.

Boosts digestion and metabolism. Lets the complexion shine from inside out.

Ingredients for 2:
2 red beet, ready to eat (cooked), cut in chunks
1 apple, Boskop or similar, ready to eat, cut in chunks
1 cube-sized piece of ginger, ready to eat
100 ml carrot juice, natural
100 ml water
2 ice cubes

Preparation:
Put all ingredients except the ice cubes one by one into a blender and puree to a fine smoothie. Add the ice cubes and mix until they dissolve. Pour the Detox Power Smoothie in long glasses and serve immediately.

Enjoy!

Asparagus Salad with Avocado and Parmesan

This wonderful salad from our celebrity chef Jan-Philipp Cleusters is amazingly fresh and absolutely delicious:

Mb 2019-06-28

Preparation time: 12 minutes

Ingredients for 2 persons:
2 tbsp. olive oil
green asparagus
1 shallot
1 small piece of Parmesan (depending on your taste natural, in ash or with herbs and blossoms)
1 untreated lemon
1 avocado
1 small green chill pepper
2 handfuls of wild herbs salad or salad mix, ready to eat

Preparation:
Heat 1 tbsp. of olive oil in a small pan at medium heat. Rinse the asparagus under running cold water, remove the ends and peel the lower third. Then cut into bite-sized pieces. Peel the shallot and cut into very fine rings. Add the shallot rings to the pan and fry in hot oil for a few seconds while stirring, remove from the pan and set aside. Place the asparagus into the same pan and cook at medium heat for a few minutes until firm to bite. Season to taste with sea salt and pepper, remove from heat and set aside. Slice Parmesan thinly, rinse lemon under hot running water, dab dry with paper towel and wipe the yellow peel. Cut the clean lemon in halve, and juice the lemon and store in a lockable glass. Cut the avocado in half lengthwise, remove the seed and separate the pulp from the peel. Cut the avocado lengthwise into slices and sprinkle with a little lemon juice. Rinse chill pepper under cold running water, dab dry with paper towel, remove seeds and cut into very fine rings. Add the remaining olive oil, lemon zest and chili to the lemon juice in the glass. Season with sea salt and pepper and shake with closed lid to a dressing. Arrange salad avocado, asparagus, onion and Parmesan in a deep plate and baste with dressing.

Enjoy!

 

Jan-Philipp Cleuster’s Flower Butter

Herb butter with grilled meat, fish or vegetables is tasty, but boring. Our young celebrity chef Jan-Philipp Cleusters convinces us with his flower butter. Yummy!

MB (2019-06-26)

Preparation Time: 5 minutes

Ingredients:
250 g soft butter
1/2 clove of garlic, chopped finely
a splash of lemon juice
Eatable flower mix, a total of approximately 40 blossoms, chopped coarsely (e.g. begonias, violets, orchids, daisies, snapdragons, rose petals, capuchin blossoms)

Preparation:
Mix the soft butter with the garlic and lemon juice and season to taste with some sea salt. Stir the coarsely chopped flowers into the mixture, place the mixture on a surface lined with plastic wrap and bring the butter into the shape of a roll. Set the roll into the fridge for a short time. Then, cut the butter into slices the width of your index finger and arrange in a bowl.

Metabolic Balance recommends to use butter only in reasonable quantity (max. 10 g).

 

Roasted Salmon Filet with Zucchini-Carrot-Zoodles

Zoodles are an indispensable part of the health-conscious cuisine. Our young celebrity chef Jan-Philipp Cleusters loves to combine them with fish. This is his recipe for you:

MB (2019-06-18)

Preparation time: 12 minutes
Ingredients for 2 persons:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 untreated lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filet
1 tsp. olive oil
1 garlic clove

Preparation:

Place 1⁄2 l (17 fl.oz) 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. Rinse lime under hot running water, dab dry, rub the dark green peel and put aside in a small bowl. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil beating in a thin stream. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature without adding fat. Rinse salmon filet under running cold water, dab dry with kitchen towel, brush 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-zoodels briefly in a pan and then add to the dressing in the bowl. Season to taste with sea salt and pepper. Turn 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, skin side up, and garnish with lime peel.

Enjoy!

Lamb Chops, Carrot Stew and Baby Spinach

Today our young celebrity chef Jan-Philipp Cleusters recommends something very special: Lamb Chops, Carrot Stew and Baby Spinach

MB (2019-06-14 (2))

Preparation time: 9 minutes
Ingredients for 2:
5 carrots
6 – 8 lamb chops
2 garlic cloves
2 sprigs rosemary
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 handful of cherry tomato
1⁄4 l vegetable stock
1 handful of baby spinach, ready to eat

Preparation:
Peel the carrots, remove the ends and cut them lengthwise into bite-sized stripes. Pat the lamb dry with paper towel and place in a medium-sized bowl.  Peel the garlic, cut into fine slices and add to the lamb. Heat a medium-sized pan at a high temperature without adding fat. Rinse the rosemary under cold running water, pat dry, pluck the needles from the branches, chop finely and add with the olive oil and balsamic vinegar to the lamb in the bowl. Season with sea salt and pepper. Rub the lamb with the marinade, place it in the preheated pan and sear it on both sides until it browns evenly.  Then reduce the heat to an intermediate level. Rinse the cherry tomatoes under cold running water, dry with paper towel, cut in halves and place tomato halves and carrots to the lamb into the pan. Stir well, deglaze with vegetable stock, season with sea salt and pepper to taste, let the liquid boil down a little. Add the baby spinach and leave it to briefly simmer at low heat. Remove the lamb from the pan and let it rest for a short time. Evenly drape the vegetables on plates and arrange the lamb on top of it. Enjoy!