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30/09/2026

EASY CINNAMON COCOA PUFFED SPELT CEREAL 🤎 💥
Ingredients
70g puffed spelt
1 pinch salt
1/2 tsp cinnamon
3 tbsp cocoa powder
100g maple syrup
Steps
1. Preheat oven to 180°C and mix puffed spelt, salt, cinnamon, cocoa powder and maple syrup in a bowl until all spelt puffs are evenly covered.
2. Transfer coated spelt on a baking tray lined with parchment paper and bake for 5-7min until slightly toasted.
3. Let cool completely and break apart into smaller pieces. serve over some yogurt and fresh fruit or in muesli and enjoy.

23/09/2026

LAZY DUMPLINGS💗🥟
Ingredients
12-14 round dumpling wrappers (gyoza or wonton)
270 g vegan ground meat
1 bunch scallions, finely chopped
1 medium carrot, grated
1.5 tbsp soy sauce
1.5 tsp sesame oil
Salt & pepper
About 70 ml water for steaming

For the chili-sesame dip
1.5 tbsp KoRo light sesame seeds, toasted
1 large garlic clove, finely chopped
1 scallion, finely chopped
1.5 tsp gochugaru (or regular chili flakes)
1.5 tsp brown sugar
3 tbsp soy sauce
1.5 tbsp rice vinegar (or apple c***r vinegar)
5 tbsp neutral vegetable oil (suitable for high heat)
1 tsp sesame oil
1/2 bunch cilantro (freshly chopped, for garnish/stirring in)
Steps
For the dip, place the garlic, scallions, sesame seeds, chili, and sugar in a small, heatproof bowl. Heat the vegetable oil in a small saucepan until very hot, then pour it over the ingredients. Finally, stir in the soy sauce, vinegar, sesame oil, and cilantro.
In a bowl, mix the ground meat with the scallions, carrot, 1.5 tbsp soy sauce, 1.5 tsp sesame oil, salt, and pepper.
Shape the mixture into about 12–14 small balls (about the size of ping-pong balls).
Heat a little oil in a large nonstick skillet over medium heat and place the meatballs in the pan, leaving some space between them. Sauté for about 2 minutes until the bottoms are browned.
Now place a wonton wrapper on top of each meatball and gently wrap it around.
Carefully pour in the water and immediately place a lid on the pan. Steam over medium heat for about 5 minutes, until the dough is cooked through.
Remove the lid and let the remaining water boil off. Once the pan is dry, the bottoms will crisp up again. Serve the dumplings with the dip.

16/09/2026

COFFEE CHIA BREAKFAST BOWL☕ 💗
Ingredients
2 tbsp chia seeds
50ml strong filter coffee or 1 double shot espresso
1-2 tsp maple syrup (optional, to taste)
5-6 tbsp vegan yogurt
1/2 banana
1-2 tbsp freeze dried blueberries (optional)
1-2 tbsp h**p seeds (optional)
1 tbsp roasted coconut flakes (optional)
Steps
1. Prepare coffee or espresso and add chia seeds and optional maple syrup to it. let it soak for at least 10min. while preparing the remaining toppings and ingredients for the breakfast bowl.
2. Add about 5 tbsp yogurt to your bowl to create a base. then peel and chop banana and add 1 remaining tbsp yogurt to soaked coffee chia seeds and stir until combined.
3. Assemble bowl with toppings of choice and 2-3 tbsp of the coffee chia pudding per serving (you can make two servings or store leftovers in the fridge for meal prep for 1-2 days), enjoy.

09/09/2026

DOT CAKE INSPIRED LAYERED ICE CREAM DESSERT😲❤️
Ingredients
4-5 scoops of vegan ice cream of choice (store-bought or homemade version with ninja creami)
50g dark chocolate chips
1 tsp coconut oil
1-2 tsp cocoa powder
1-2 tbsp mixed soy protein crispies
Steps
1. Make your own vegan cashew ice cream with the ninja creami or buy your favorite ice cream.
2. Melt dark chocolate chips together with coconut oil and set aside to cool slightly, but not until they harden up again.
3. Now layer one scoop of ice cream each with melted chocolate and repeat 4-5 times in your glass or jar of choice. (to make sure all layers are as even as possible, you can let your ice cream thaw for 5-10mins so it’s easier to spread).
4. Place the layered dessert into the freezer for min. 2h to firm up again.
5. Once ready to serve, cover the top with mixed soy protein crispies and dust everything in cocoa powder. enjoy.

26/08/2026

COCONUT RASPBERRY BARS💗😍

Ingredients: 👩‍🍳

50 g coconut flour
50 g rolled oats, ground
70 g coconut oil (melted)
3 tbsp maple syrup or agave nectar
70 ml plant-based milk
1 tsp chia seeds
Pinch of salt

Raspberry layer: 🌸

200 g raspberries
2 tbsp chia seeds
1 tbsp maple syrup or agave nectar

Topping: 🍫

150 g dark chocolate

Steps: 💪

Mix the coconut oil, maple syrup, and plant-based milk in a bowl.
Add the coconut flour, rolled oats, chia seeds, and salt. Mix everything well until you have a moldable, slightly moist mixture.
Let it sit for 5 minutes so the coconut flour and chia seeds can absorb the liquid.
Press the mixture into the prepared pan, pressing down firmly so the base becomes compact.
Then refrigerate for 15–20 minutes until slightly firm.
Mash the raspberries with a fork. Stir in the chia seeds and maple syrup. Let stand for 5–10 minutes until the mixture thickens (like a quick jam).
Spread the raspberry layer over the base and place in the freezer until it’s frozen.
Melt the chocolate and pour it over the top.
Chill for at least 1 hour until everything is firm, then cut into bars.

21/08/2026

ALOE COCONUT BERRY ICE CUBES🧊🍓

Ingredients
500ml aloe vera juice
500ml coconut water
fresh berries of choice (such as strawberries or blueberries)
3-4 strings of fresh mint (optional)
roasted coconut chips (optional)
5-10 pieces of freeze-dried kiwi (optional)
2-3 tbsp freeze-dried blueberries (optional)

Steps
1. Wash and optionally chop berries and add to ice cube trays. then add other optional ingredients of choice, such as mint, coconut chips, freeze-dried kiwi or blueberries as well.
2. Fill each ice cube mold with half aloe vera juice and half coconut water. (keep maximum intake recommendation of aloe juice in mind, one small ice cube mold usually holds 20ml and one big ice cube mold about 50ml, so filling each with half aloe juice and half coconut water helps you have the perfect portion according to maximum serving recommendation every time!)
3. Add 2 ice cubes per serving to drinks or lattes and enjoy.

14/08/2026

TOMATO BASIL SUMMER LASAGNA🍅🌿

Ingredients
3-4 lasagna sheets
some olive oil
some salt
some black pepper
2 handfuls of cherry tomatoes
2-3 tbsp of pine nuts
4-6 tbsp tomato basil spread
3-4 leaves of fresh basil
2-3 tbsp dried tomatoes
50-70g vegan feta
1-2 tsp h**p seeds (optional)

Steps
Mix cherry tomatoes with olive oil, salt and pepper and bake for 20-25min at 200°C until juicy. towards the last 5-10min of baking, add pine nuts as well to slightly roast them in the remaining baking time.
Cook lasagna sheets for 10-15min until soft. in the meantime, chop dried tomatoes and crumble up vegan feta alternative.
Layer each cooked lasagna sheet with 1-2 tbsp of tomato basil spread, chopped dried tomatoes, some crumbled up vegan feta, baked cherry tomatoes and pine nuts and fresh basil.
Repeat until the last layer and top everything off with a drizzle of olive oil, some more salt and pepper to taste and some optional h**p seeds. enjoy.

05/08/2026

ALOE COCONUT MATCHA🥥💚🍵
Ingredients
15-30ml aloe vera juice
150-200ml coconut water
1 tsp matcha
1-2 tsp maple syrup (optional)
some ice cubes
Steps
Make matcha by whisking 1 tsp of matcha powder with 70°C warm water until frothy.
Add ice cubes to a glass and add 15-30ml of aloe vera juice depending on your taste preferences (keep maximum intake recommendation of aloe juice in mind, so do not add more than 30ml per serving).
Fill up the glass with coconut water and add frothy matcha shot on top. enjoy as is or add a little maple syrup for more sweetness.

02/08/2026

MINI ICE CREAM BITE SANDWICHES🍨💛

Ingredients
120g ube & black currant cashew spread
120g mango & matcha cashew spread
2-3 tsp mango puree (optional)
100g plant milk
4-5 tbsp maple or agave syrup (to taste)
90ml oat milk
95g cashew butter
2 tbsp vegan yogurt
½ tsp vanilla
1 tbsp maple syrup
50g mango puree
30g roasted coconut flakes (optional)
some mini cookies
some freeze dried mango

Steps:
in two separate bowls, combine ube cashew spread and matcha cashew spread, with each 1 pinch of salt and 2-3 tbsp of maple or agave syrup.
next, gradually stir in 50g plant milk to each of the two bowls and whisk until both reach a smooth but thick and creamy consistency and everything is well combined.
in another bowl, combine oat milk, cashew butter, vanilla and maple syrup and mix until smooth.
pour the three different ice cream bases into an ice cube tray and optionally swirl in some mango puree and vegan yogurt onto the third base as well.
place the tray into the freezer overnight until fully frozen.
once the bites are frozen, remove from the tray and create mini sandwich cookies with mini cookies or freeze dried mango pieces. enjoy.

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