Curry Tofu with Brussels Sprouts

This curry tofu recipe is super simple to prepare and perfect as a lunch or dinner!

Ingredients:
1 serving of smoked tofu 
1 serving of vegetables (e. g. cauliflower and Brussels sprouts)
Olive oil
Curry powder
Salt and pepper
Black sesame seeds

Preparation:

Wash the vegetables and blanch them in salted water. Roast the sesame seeds in a dry pan and set aside. Cut the smoked tofu into cubes. Heat olive oil with curry, add the tofu, and add the vegetables. Cook for a few minutes over medium heat to allow the flavors to mix. Sprinkle with sesame seeds before serving and enjoy!

Mango Turmeric Smoothie

This delicious smoothie is packed full of vitamins and antioxidants, and is great for breakfast or as a snack!

Ingredients:
1 frozen banana
1 cup frozen mango chunks
1/2 tsp turmeric
Fresh ginger
1/4-1/2 cup of milk

Preparation:
Add all the ingredients to a blender and blend until smooth. Enjoy!

Tip: Feel free to substitute the mango with other fruits such as berries or pineapple. For extra nutrition, adding spinach or kale is also a great option.

Photo: Unsplash

Goat Cheese Stuffed Mushrooms

Are you in need of a delicious appetizer to celebrate New Years Eve? Well we have just the recipe for you with these delicious stuffed mushrooms. Give them a try and let us know what you think!

Ingredients:
Small button mushrooms
Soft cheese (goat cheese or cream cheese work best)
Fresh parsley
Fresh garlic
Fresh thyme
Bread crumbs
Parmesan cheese
Salt and pepper

Preparation:
Clean the mushrooms, remove the stem, and then place the caps face up on a baking sheet. Take the stems and chop into fine pieces. Then in a pan over medium heat, saute the stems and then add the garlic and breadcrumbs and set aside. After the mushroom mixture has cooled, mix it with the cheeses, fresh herbs, and season with salt and pepper. Fill each of the mushroom caps with the mixture and then bake at 400°F for 20-25 minutes. Garnish with fresh parsley and enjoy!

Photo: Metabolic Balance Australia and New Zealand


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!

Persimmon Smoothie

Ripe persimmons are very sweet and perfect in a spiced smoothie. Give this recipe a try!

Ingredients:
1 cup (250 mL) of milk
2 persimmons
1 frozen banana
1/4 tsp cinnamon
1/4 tsp of ginger
Pinch of nutmeg
Pinch of cloves

Preparation:
Add all of the ingredients to a blender and mix until smooth. Enjoy!

Photo: Unsplash



Roasted Vegetables with Oyster Mushrooms

Are you in search of a last minute but healthy recipe for Thanksgiving? Well we have you covered with this delicious side dish!

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Roast the vegetables in a 350F oven for 30-45 minutes. Do not wash oyster mushrooms, just clean them with a brush or knife.  In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Serve the roasted vegetables alongside the stewed mushrooms and enjoy!



Homemade Chicken Broth

In the winter months nothing is better than a nice warm bowl of comforting soup. Homemade chicken broth is a great base for a number of soups and we have the perfect recipe for you.

Ingredients:
2 lbs (1 kg) chicken bones
2 tablespoons of apple cider vinegar
2 stalks of celery with leaves, diced
2 large carrots, rinsed and diced
1 large onion, diced
1 stalk of leek, of which the white part, finely sliced
3 cloves of garlic
5 black peppercorns
5 sprigs of fresh thyme
½ bunch of fresh parsley
1 bay leaf

Preparation:
Preheat the oven to 400°F (200°C).  Brown the bones on a tray lined with baking paper for about 30 minutes. Cover the bones in a braising pan with a mixture of apple cider vinegar and water and let them simmer for 30 minutes. Boil the broth vigorously over high heat, then immediately reduce the temperature to a gentle simmer. Skim off any foam that may form. Add vegetables and herbs and simmer everything for at least 6 hours or up to 48 hours. Fill up with water so that the solid ingredients are always just covered. Pour the broth through a fine sieve lined with a cheesecloth, squeezing out the solid ingredients as best you can. To cool, place the drained broth in an ice bath for 2 hours. Use the broth as you wish – delicious!

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Automatisch generierte Beschreibung

Pumpkin Apple Casserole

Happy Halloween! We are celebrating the spooky holiday this year with this delicious pumpkin apple casserole!

Ingredients:
1 egg
1 serving of pumpkin
1 apple
Cinnamon
Caraway seeds
Salt & pepper
Chili
Curry powder
Cayenne
fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2cm thick slices and halve them again. Wash apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small 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 /175°C for about 20 minutes. After 20 minutes whip the egg and season well, stir in the chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

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.