Sandwiches are great. Warm sandwiches are even better. And the VERY BEST: making them vegan is also possible with the best pesto in the world and a portion of well-seasoned, juicy grilled vegetables. I’m always excited about sandwiches like a child on the day before Christmas, especially about those that are creatively filled, with many different ingredients and a delicious spread or dressing. That’s why today, you get the best grilled veggie and basil pesto sandwich you can imagine.
No, it is not a vegan Fanta recipe, although it looks like Fanta. It is my secret anti flu weapon. Flu season is almost over now. Although the rainy weather here in Düsseldorf, will probably prolong it a bit. Thanks to you, Corona Virus. But you don’t know my spicy ginger orange tea yet 😉
How about a salad today? This one is a pretty famous one. It looks complicated, but it can be prepared extremely quickly. I’m sure you all know tabouleh, the delicious parsley salad from the Arabic cuisine. So, this quinoa-mint taboulé absolutely doesn’t reinvent the wheel here. Nevertheless, I would like to present my very own version with lots of mint and quinoa. Usually, taboulé is prepared with bulgur or couscous. Both contain wheat and are therefore unfortunately not gluten-free.
Good morning everyone, now we’re officially back in Germany. I was so used to telling you something about our vacation that when I sat down in front of the empty Word document here, I first didn’t know what to write. As many journalists and writers say, in case such a lack of ideas occurs, you should take a break.
Spaghetti bolognese … who doesn’t love this dish? Besides sushi and pizza I could have eaten it every day before I started paleo. Unfortunately, this means that pizza in its usual shape is passé. Sushi is of course also difficult, because it contains so much rice, as rice actually is not part of the paleo lifestyle. However, you will see that I will occasionally post a recipe with rice from time to time. When the time comes, I will explain why.
Good morning everybody! Actually, this recipe should have gone online last week. Unfortunately, this wasn’t possible, because we “unfortunately” spend the long weekend over the German Unity Day in England. Now, I’m sitting in the conservatory of our Airbnb, the west wing of a cozy, old Victorian-style cottage with exotic plants and green hedges in the garden, watching the sea changing its color every few minutes between turquoise-gray, ice blue or silvery blue.
Here comes the perfect Sunday lunch with an autumnal touch. A beautiful Asian-inspired pumpkin soup, a dish, almost everyone knows. After all, pumpkin soup recipes have literally been on everyone’s lips for at least the past ten years. So why another pumpkin soup recipe?
Actually, I had imagined the day of publication for this recipe as follows: a rainy autumn day with cloud-shrouded skies and leaves dancing in the wind, a day on which you just want to stay at home and dream of something delicious to eat, which warms you and makes you feel comfortable.
Hello and good morning dear friends! Do you know that – you have just finished gym, you are totally exhausted and are looking forward to a nice, nutritious, protein-rich meal?
Today is the day! My first cake recipe sees the light of day on Tastes Like Green Spirit 🙂 Finally something sweet. Simply prepared and very, very delicious. The most difficult part is the dough. The rest is fun and easy.