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Recipes

Get inspired by my favourite healthy vegan recipes! I will share nutritious, healthy and plant-based deliciousness. I love to create meals that not only feed the body, but also the mind and the soul. Every single one is filled with love and soul, but I also make sure to incorporate scientific and nutrition- based research in order to make the recipes not only taste delicious but also make you healthy at the same time.

 

The recipes are a combination of smoothies, baked goods, snacks and hearty dishes. I love to create easy, simple to follow but also tasty combinations that do not require fancy or strange ingredients. All you need is staples, a few fresh goods that you should have on hand anyways and some essentials like herbs and spices.

 

No need to worry about fancy equipment for my creations. That is absolutely not necessary! Just use the ones you have or get creative! It is honestly so much easier than you think. Once you try it, you never want to nourish your body in another way.

 

Enjoy the process and do not worry about making everything perfect! There is no such thing as perfection when it comes to preparing your meals. Just try and learn for the next time. That is how I came across my favourite dishes: I just played around and adapted it over time. So be brave and get creative in your kitchen. And you will see: It’s so much fun!

carrot cake vegan healthy
Recipes

Carrot Cake with Cashew Cream

A few weeks ago I was at a birthday party of one of my favorite humans and one of the birthday cakes was this vegan carrot cake. It was so moist and delicious and I knew instantly: I had to try to bake it at home. As with all of my recipes, this one is oil free, sugar free, vegan and full of healthy ingredients. So enjoying it gets even more fun!

vegan carrot cake

What is so great about this recipe is how easy it is. After I made it for the very first time, I was so surprised how well it turned out to be. I am all about simple and quick preparation that saves me some time for my favorite activities: yoga, reading or spending time with loved ones. (That also includes my animal friends, of course!)

Since this is a carrot cake, we have quite a lot of carrots inside of it. But that’s a good thing as firstly, they are so rich in nutrients such as Vitamin C, Beta Carotene and Vitamin K1. Which are all amazing components for our brain, our eyes and our heart. Secondly, the carrot cake gets so extremely moist it is almost addictive. And thirdly: you can get carrots all year round which makes this cake a perfect dessert for all seasons.

The Cashew Cream is also super easy to make: All you need is cashews, lemon peel, vanilla extract and something to sweeten it up. So something like dates, maple sirup or stevia. I was so surprised how well it turned out!

Ingredients

This amount is for one big tin, if you want to bake it in a cake form, use half the amount

For the dough you’ll need:

500 gr oats (or any kind of flour you like)

6-8 dates (depending on how sweet you want it to be)

1 tsp of cinnamon

1 tsp of ground ginger

100 gr ground almonds

5 tsp ground flaxseeds

600 gr carrots

6 tbsp apple sauce

1 lemon

100 gr of cashews

50 ml almond milk

For the cashew cream:

200 gr of cashews

peel of a lemon

lemon juice (1 lemon)

1 tsp vanilla extract

sweetener of your choice (dates, maple sirup , etc)

70 ml almond milk

vegan carrot cake

Preparation

  1. Soak the cashews for the cream over night
  2. Mix the oats (or flour), cinnamon, dates, almonds, ginger, flaxseeds, chopped cashews together
  3. Chop the carrots and blend them up. (I used a high speed blender)
  4. Blend the carrots, apple sauce, flour mix, lemon juice and lemon peel together and add the almond milk
  5. Bake the dough for about 20- 25 minutes at 180°C
  6. Meanwhile blend the soaked cashews, vanilla extract, lemon peel, lemon juice and sweetener. Add the almond milk
  7. Refrigerate the cashew cream for about 30 minutes to thicken up
  8. Let the dough cool down after it is finished baking
  9. Cover the dough with the cashew cream and sprinkle some more cashews or lemon peel if you like

I hope you enjoy the carrot cake just as much as I did. Let me know how you like it!

Love,

Nicola

Summer Buddha Bowl vegan and easy
Recipes

Summer Buddha Bowl- vegan & easy

When you look at my Instagram account, you may think that 99% of my meals are smoothie bowls. But as much as I love them, I have to say that the main part of my meals is my delicious Summer Buddha Bowl. Well, at least this time of the year.

I love to vary my Buddha Bowls depending on what is in season, how the weather is and how I feel. Especially in the warmer months, I prefer to have bowls that include a lot of greens and “cooling” plants. Such as spinach or kale. Another favourite add on of mine is sauerkraut. Especially cold, added to my Summer Buddha Bowl- it`s the best!

Summer Buddha Bowl- an easy how-to

The great thing about Buddha Bowls is their versatility. You can basically add anything you like. The more colors, the better. So as far as my bowl is concerned, I like to mix oven roasted and fresh veggies, drizzle a nice sauce and enjoy it with the sun in my face. So feel free to mix up your bowl the way you want it, always aiming to get as many different veggies in as possible, of course.

Ingredients

100 grams of broccoli

200 grams of potatoes or sweet potatoes (or mix both)

100 grams of cauliflower

a handful of spinach

100 grams of chickpeas

some raw veggies (tomatoes, cucumber, carrots…)

sauerkraut

sprouts

nuts and seeds to top it

1 Teaspoon of tahini

a pinch of smoked paprika, turmeric and curry

a lemon

some nutritional yeast

apple cider vinegar

Preparation

Cut the broccoli and let sit for at least 40 minutes (to release sulforaphane)

Preheat oven to 180 ° C

Cut the potatoes and cauliflower and roast in the oven for about 20 minutes

Cook the broccoli and chickpeas for about 10 minutes

Add them to the oven veggies for about 5- 10 minutes to make them crispier

Cut your raw veggies

Mix the juice of the lemon with tahini, apple cider vinegar the spices and the nutritional yeast and spice it until you like the taste

Add all of the veggies from the oven and the fresh ones together, mix it with the sauce and top the Summer Buddha Bowl with sprouts and seeds.

I hope you enjoyed this easy and delicious recipe. Have fun creating your own version of the Summer Buddha Bowl.

Love, Nicola

Chocolate Banana Muffins
Recipes

Chocolate Banana Muffins

When I first made these, I almost had all of them by myself because they are so good! The chocolate banana muffins are so easy to make, they are ready in minutes and filled with nutrients without any nasties. So you feel good, even after eating all of them at once.

Since they are done so quickly and no fancy ingredients are required, they are the best last- minute treat for a spontaneous visit and also a great weekend breakfast idea.

The muffins taste amazing either fresh and warm straight from the oven or refrigerated, so you can easily prepare them as a breakfast on the go or as a snack.

Ingredients

  • 200 gr of oats or wholegrain flour, I usually combine various types (e.g. Rye, spelt…)
  • 5 bananas (preferably very ripe and with brown spots on the peel)
  • 5 dates, pitted
  • 2 Tbsp Flaxseeds
  • 2 Tsp Cinnamon
  • 3 Tbsp Cacao powder
  • 200 ml plant milk, I usually use almond milk
  • 2 Tsp Cacao Nibs- they are just for that extra crunch, so don’t worry if you don’t have any

Preparation

  • Preheat oven to 180 °C
  • in case you use oats as your flour, blend them to a flour
  • mix flour, flaxseeds, cinnamon, cacao powder and dates
  • peel the bananas and add to the flour
  • while mixing, slowly add the milk, you want the texture to be firm, not watery
  • transfer the dough into muffin tins
  • add the cacao nibs
  • bake for about 10 to 15 minutes


Schoko bananen muffins
chocolate banana bread – vegan, gluten free, oil free & healthy.

You see, all the ingredients are basically staples, so no need for going on a grocery haul first. And in case they are not in your pantry yet- you better get going!

I hope you enjoy the chocolate banana muffins as much as I do. Let me know if you tried them. In case you did, I would love to see how they turned out!

Happy baking,

Nicola

Mandelmilch selbst machen
Recipes

Mandelmilch selbst machen- Zero Waste

Ich liebe es, so viele meiner Mahlzeiten möglichst selbst vorzubereiten. Damit meine ich nicht nur, selbst zu kochen. Sondern auch meine eigene Milch herzustellen. Das tolle dabei ist, dass dies nicht nur viel günstiger ist, als sich eine Mandelmilch, Sojamilch, Hafermilch oder ähnliches zu kaufen. Und nicht nur das, sondern sie ist zudem Zero Waste und du kannst sie ganz nach deinem Geschmack anzupassen.

Weshalb ich meine Mandelmilch selbst mache

Wie bereits erwähnt, bin ich ein absoluter Fan von Selbstherstellen. Mir ist absolut bewusst, dass es nicht darum geht, wirklich alles und von Grund auf selbst herzustellen. Das ist oftmals nicht möglich oder auch zu aufwendig… Leider. Obwohl so ein Mango baum schon etwas tolles wäre!

Ich möchte mich lieber darauf fokussieren, das zu tun, was für mich möglich ist und zudem nicht nur Geld und Ressourcen spart, sondern auch schnell und einfach umsetzbar ist.

Und dazu gehört definitiv meine Mandelmilch! Als ich angefangen habe, sie selbst zu machen, war ich mehr als erstaunt, wie schnell es geht und wie gut es schmeckt! Und was noch toller ist: Viel zu oft sind in gekaufter milch Zusatzstoffe, die das Produkt haltbarer, cremiger oder sonstwas machen sollen. Doch das sind alles Nebenprodukte, die wir ganz einfach aus unserer Ernährung streichen können, wenn wir anfangen, die Produkte selbst herzustellen. Und genau deshalb liebe ich meine Mandelmilch so sehr.

selbstgemachte Mandelmilch im Glas

Zutaten

  • 300 ml Wasser
  • 1 EL Mandelmus
  • je nach Geschmack: Vanille, Zimt, 2 Datteln, Rote Beete Pulver oder vieles mehr

Vorbereitung

  • Gib Wasser, Mandelmus und die zusätzlichen Gewürze in deinen Mixer
  • Vermixe alles gut
  • Fülle die Milch in ein Glas
  • Genieße sie Pur, im Müsli oder für Rezepte

Wie du die Mandelmilch verwenden kannst

Das tolle an der Mandelmilch ist, dass du sie für ALLES verwenden kannst: für Smoothies, Muffins und auch herzhaftes! Probiere es aus und lass mich wissen, wie du sie findest.

Hab einen wunderschönen Tag,

Nicola