Spiced Energy Balls

What do you think of when you read cinnamon, almonds and dates? For us Christmas immediately comes to mind! Today we have a recipe that combines these simple ingredients into a delicious but healthy Advent treat!


70g dried dates
70g almonds
1 pinch of cinnamon
Cinnamon to garnish

If the dates are not pitted remove the pits, and cut into quarters. In a food processor, pulse the almonds, dates, and cinnamon until a uniform mixture forms. Form balls and sprinkle with cinnamon. Enjoy!

Cashew Mango Coconut Balls

Are you looking for a healthy but delicious holiday treat? If so, we have just the recipe for you today. These energy balls are easy to make, nutritious, and tasty.

70g dried mango (soak for 30 min)
70g cashew nuts (soak for 30 min)
35g coconut flakes
Extra coconut flakes for rolling

Soak the mango in water and then drain well. Process the mango with the pre-soaked cashews and coconut flakes until the mixture clumps together. Shape the mixture into small balls and roll them in coconut flakes. Enjoy!

Pumpkin Lentil Stew

This warm and comforting soup is perfect for a cold winter day!

1 serving of lentils
1 serving of vegetables (pumpkin, broccoli, leeks)
1 cup (250 ml) vegetable broth
1 garlic clove
Curry powder
1/2 Tbs. chopped parsley
Salt and pepper

Wash the lentils, soak if necessary, boil with fresh water until al dente, and drain. Wash and clean the vegetables, chop them and cook them with some oil, garlic and chili. Deglaze the pan with vegetable stock, add the lentils, and cook until soft. Add fresh parsley and season before serving. Enjoy!

Lentil Muffins

These muffins are easy to make, packed full of protein, and will keep you full!

1 serving of red lentils 
1 serving of vegetables (z. B. red peppers, zucchini) 
Chili powder
Salt and pepper
1/2 cup (125 ml) water 

Prepare the lentils (soak/boil) and process into flour using a blender. Wash and chop the vegetables, add spices and mix everything. Slowly add the water until the mixture is slightly wet. Bake in the oven 275°F (130°C), 50 minutes. 

Tip: Fill the muffin tins up to the top, as they will hardly rise.

Curry Tofu with Brussels Sprouts

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

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


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!

Autumn Vegetables with Oyster Mushrooms

Nothing says fall like a delicious combination of mushrooms, root vegetables, and aromatic herbs!

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

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. Blanch the vegetables briefly in salted water. 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.  Add a portion of the oyster mushrooms and the broth to the blanched vegetables.  Puree with a blender until smooth. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve.

Parsnip Yogurt Soup

One of the most comforting foods during the fall and winter months is a rich, creamy soup! Today we have a recipe perfect for this.

1 serving of yogurt 
1 serving of vegetables (parsnip, leek)
Fresh ginger 
1 cup (300 ml) vegetable stock 
Paprika powder
Salt and pepper 

Wash and clean the vegetables, and cut them into large pieces. Cook the leeks and chopped ginger in oil and add the parsnips. Continue cooking for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree until smooth. Put aside approx. 2 tablespoons of yogurt 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 garnish.

Zucchini-parsnip-patties with Avocado Dip

Yesterday we talked about the health benefits of parsnips and today we have a delicious recipe that uses this great root vegetable.

1 serving of vegetables (zucchini, parsnip, avocado)
1 serving of eggs
3 tablespoons of rye crispbread breadcrumbs
Freshly grated nutmeg
Lime zest
Salt and pepper

Wash and clean the zucchini and parsnips, grate coarsely and mix with the egg in a bowl. Add the rye crispbread and stir well. Mix the dough with 1 1/2 tsp. of salt, pepper and a pinch of nutmeg. Heat the oil in a large frying pan over medium heat. With a tablespoon, place four portions of dough next to each other in the pan. Cook the patties over low heat for about 5 minutes on each side until golden brown. Repeat this with eight more patties in the same way from the remaining dough and oil. 

For the dip, halve, core and portion the avocado. Add the avocado pulp, lime zests, garlic and chili to a blender and puree until smooth. Season to taste with salt and pepper. Enjoy the dip and patties together!

Carrot and Sea Buckthorn Soup

This soup is packed full of vitamins and is the perfect immune booster on a cold day!

Ingredients (4 servings):
600 g carrots 
2 shallots 
1 tablespoon of rapeseed oil 
3 cups (700 ml) vegetable stock 
2 tablespoons of unsweetened sea buckthorn pulp
1/4 cup (50 g) cream 

Wash, peel and coarsely chop the carrots. Peel and finely dice the shallots. Heat rapeseed oil in a pot and sauté the shallots in it. Then add the carrots, steam briefly and deglaze with vegetable stock. Cover and simmer for 25 minutes at low heat, stirring occasionally. Puree the carrots, mix in the sea buckthorn pulp and then add the cream. Season with salt and pepper and serve immediately. Enjoy!

Chana Dal: Chickpea Curry

Today we have a delicious Indian chickpea curry perfect for phase 3.

1 serving of chickpeas
1 serving of vegetables (carrots, white cabbage, peppers, cauliflower, zucchini. . . . ) 
Diced onion
Indian curry powder
Freshly ground pepper
Vegetable broth
Peppermint tea
Coconut milk 

Wash the chickpeas and soak them overnight in peppermint tea. Cook them for about 50 minutes the next day. At the same time, saute the diced onion and garlic, then add the vegetables. Drain the cooked chickpeas, add them and cook briefly. Season with spices and vegetable stock and deglaze with coconut milk. Cover and cook for 15 minutes. Enjoy with rice or other grains depending on your plan.