I love cream(y) soups, especially in these cold months. It is raining here in Northern Germany everyday, it’s cold and everything gray. I need warm, filling but healthy dinners, bonus if I don’t have to stand for ages in the kitchen.
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my love for vegan foods
I love cream(y) soups, especially in these cold months. It is raining here in Northern Germany everyday, it’s cold and everything gray. I need warm, filling but healthy dinners, bonus if I don’t have to stand for ages in the kitchen.
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As far as I can remember, I tried hummus first around 10 years ago. It was definitely love at first sight/taste. Since that (any kind of) hummus just seems like staying a favorite forever. So versatile, tasty and filling.
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Beetroots are definitely one of my favorite veggies. They are packed with anti-oxidants, are amazing source of vitamin A, B6 and C, iron, magnesium, potassium and many more. Plus the earthiness, sweetness….okay, I think I am in love with beets.
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Chia seeds are just so good for you. But saying this feels like as I would say water is important or vegetables are healthy. Everywhere I look people rave about these little seeds and I can’t help, but only join them.
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Sweet potatoes are an excellent source of vitamin A/beta-carotene, vitamin D, vitamin B6 and vitamin C, they contain magnesium, iron and potassium, which plays an important role in lowering blood pressure. Sweet potatoes contain twice as much fiber as other types of potatoes, so great for your digestion. The natural sugars in sweet potatoes are slowly released into the bloodstream, helping to ensure a balanced source of energy.
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Although I love the simple lemon-oil combo the most, it’s good to have something else every now and then.
Here comes a few of my favorite dressings….
The original recipe is from The Green Kitchen Stories book, so lovely. I used a bit more cauliflower, a bit less quinoa, tofu instead of feta and so on. It takes a bit of time to make, but the end result is amazing: fresh, filling, healthy and has a great combination of textures and flavors.
These are delicious served with a simple green salad and the leftover next day in a sandwich.
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Cabbage is rich in vitamin A, vitamin C, it is a great source of fiber and sinigrin, which helps in cancer prevention. Cabbage, especially steamed cabbage has some special cholesterol-lowering benefits too.
This salad will warm you up with its lovely color and autamnal/winterly taste.
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So let’s start it. And of course with quinoa! I am just so in love with quinoa, I could eat it all day long, any day. Super healthy, super tasty, super satisfying, superfood, what else you need?
Here comes a great, filling salad recipe….