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

Curly Kale with Spicy Mango

Today we’re going to get you warmed up with some spicy mango and curly kale! 

What you’ll need:
1 serving vegetables (curly kale, the white part of leek, button mushrooms)
1 serving diced mango
Spices: sea salt, freshly ground black pepper, 1 clove of garlic, 1 chili pepper (to taste), 2cm (about 1″) fresh ginger root, 2 whole green cardamom pods, some coconut oil, 50 ml vegetable stock

What to do: clean, wash and coarsely chop the cabbage. Halve leek, wash and finely chop. Clean mushrooms with kitchen towel and cut in quarters. Halve the chili pepper lengthwise and remove seeds, cut into fine cubes. Peel garlic and ginger and dice finely. 

Heat the oil and gently sauté garlic, ginger and leek until translucent, add chili and cracked cardamom pods. Add mushrooms and cook for 3 minutes. Add the chopped cabbage and cook for another 3 minutes. Deglaze with vegetable stock and simmer for 5 minutes, season with salt and pepper to taste. 

Add half a serving of diced fresh mango (you can enjoy the rest of the mango as a dessert). Bring to the boil again and season to taste. Serve with the protein of your choice, e.g. legumes, fish, tofu. Enjoy!

MB 12-04 - gruenkohl

Tuna Meets Mango

Today we enjoy an exotic tuna salad with mango slices

MB 07-29-2019
Ingredients:
1 serving fresh tuna
1 serving frisée lettuce
1 serving mango
some salt, pepper and vegetable stock

Cut fresh tuna fillet into medium sized pieces, pepper, salt lightly and sauté for two to four minutes on each side, depending on thickness, just before serving. Clean, wash and dry the salad. Cut into stripes. Peel the mango and cut the fruit pulp from the core, cut into stripes. Mix both with salt, pepper and some broth. Arrange fish and salad on a plate. Enjoy your meal!

 

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!

Born to be an Exotic Queen

The mango does not only taste wonderfully exotic, it also contains a lot of vitamin A and C, a lot of potassium and some copper. Their strong color tells us that mangoes are rich in carotene. 

MB 9.7.2019

In India mangoes are used to stop bleeding, strengthen the heart and are said to have a positive effect on the brain. Their high iron content makes them valuable for anemia. Unripe mangoes have a slightly laxative effect but ripe mangoes are easy to digest.  They smell sweet and should slightly budge under pressure. Few black spots on the peel indicate that the fruit is very ripe. Mangoes harvested too early are hard, have a shriveled skin and fibrous pulp that tastes very sour and unpleasant. 

Conservation: unripe mangoes ripen at room temperature within a week, especially when kept in a bowl with apples.
Ripe fruit can be stored in the fridge for 1 to 2 weeks.

Mango stimulates the entire metabolism and is therefore an indispensable part of a healthy diet.