Baby gourmet: Veganer Milchreis mit Mangopüree


Ein all time Klassiker für ein sattes Baby und ruhige Nächte…

1/4 Tasse Rundkornreis
1 1/4 Tasse Reismilch (oder was auch immer ihr für eine Milch bevorzugt)
1/4 Tl Zimt
1/2 Mango

Reis in der Milch offen bei mittlerer Hitze kochen bis der Milchreis eine sämige Konsistenz hat (ca. 25 – 30 min). Zimt unterrühren. Obst pürrien und entweder gleich unterrühren oder für mehr Löffel-(und Patz)-Spaß danneben reichen.

One pot spinach pasta


1,2,3… go!

200 g spaghetti
200 g cherry tomatoes, sliced in half
100 g baby spinach frozen
1 small onion, finely sliced
3 garlic cloves, finely sliced
1 red chili, finely chopped
1 cube instant chicken broth
small handful of basil leaves, roughly chopped
2 tablespoons extra virgin olive oil
50 grams pecorino cheese, grated
sea salt and ground pepper, to taste

First slice the cherry tomatoes in half and then finely slice both the onion and garlic cloves. The red chili should be finely chopped up but the basil only needs to be roughly chopped. Take a large frying pan and place the pasta on the bottom center, then arrange the onions on both sides. Add in the tomatoes, spinach, garlic, and chili to both sides of the pan and sprinkle the chopped basil atop it. Drizzle on the olive oil, shake some salt and pepper on, then add 600 ml of water.
Place the pan over medium-high heat and bring it to a boil. For al dente pasta, cook for approximately 9 minutes, stirring regularly with tongs. For a more well done, softer pasta cook for a minute or two longer. Remove the pan from the stove when most of the liquid has evaporated and created a yummy sauce. Add in the pecorino cheese, a little more basil if you’d like, and salt and pepper to taste. Serve and enjoy!


10 minute Pasta with goat cheese, cherry tomatoes and basil


As a mom food has to be fast prepared, healthy and comforting. I love this recipe!

For 1 person:

125 g linguine
1 hand full cherry tomatoes, quartered
1 small garlic clove, finely diced
1 Hand full fresh basil, choped or 2 Tsp dried basil
2 Tbsp olive oil
About 2 Tbsp goat camembert or cream cheese
Salt and freshly ground pepper

Cook linguine in salted water until al dente. While pasta is cooking heat oil in a large pan and quickly sautee tomatoe, garlic and basil. Mix in cheese until melted and well combined and set aside. Add linguine with a little cookeing water and mix. Add freshly ground pepper and salt to the taste.

Quick vegan whole wheat bread without yeast for my baby


My baby loves to chew on literally everything. My mother said I should give him some bread to chew while we eat…here you go: baby friendly bruns made in a mom friendly spreed. Only problem is that my boyfriend eats them before they are cool enough for the little one…

250 g whole wheat flour
2 Tsp bakeing powder ( Weinsteinbackpulver)
1 pinc salt
1 Tsp agave syrup
2 Tbsp apple juice
125 ml water

Mix everything to a not to sticky dough, form about 6 little buns. Bake at 180°C for 20 minutes. Done. Save them from hungry boyfriends…

Amazing wholesome vegan brownies


For the 30th birthday of a very good friend on a detox tour I created these wholesome, vegan, white sugar and flour free brownies. They are amazing! Nobody believed they where actually a healthy sweet treat! You can absolutely not tell the difference to normal brownies. Sinfull without being a sin…?

2 1/3 cups spelt flour

1 cup agave syrup

1 cup maple syrup

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan lined with parchment. Bake for 40 minutes.

Moroccan Preserved Salt Lemons


This is the special flavour boost that makes not only middle eastern dishes addictive! I used it in a chicken stuffing and it was delicious!!

5 organic lemons
4 Tsp + 1 Tbsp salt
Boiling water
Twist-off glass, large enough to hold 4 lemons

Cut lengthwise creases into 4 lemons as if you would quarter them. This way the lemons are quartered but are still connected in the middle. In these creases sprinkle eacch 1/4 Tsp salt and press together. Put them into the preservation glass together with 1 Tbsp salt and the juice of the fifth lemon. Fill up with boiling water and immediately close. Marinate for 3 weeks.
For cooking use only the lemon peel and juice.




A while ago I figured I should try to minimize my milk-product intake. Firstly, because I have a mild lactose intolerance and second because studies have shown a significant correlation between breast (and prostate) cancer and milk-product consume.

So, I initially switched to lactose free milk, which only got rid of one of the problems and I am not sure if chemically produced lactase is so healthy either.

Then I switched to soy milk. I did have to get used to the taste, however, after quite a bit of research I found out that soy is even worse, due to the high concentration of so called Phyto-estrogens (a hormone produced in females and a main component of the anti-baby pill) which have been proven to lead to infertility in men and damage of the thyroid (a hormone producing organ). Apparently these phyto-estrogens are beneficial for women in the menopause though.

However, now I switched to almond milk. I was so surprised how good it tastes! There is unsweetened and sweetend versions. The sweetened almond milk with vanilla has the same amount of fat as in low-fat milk (1%) and the same amount of sugar (5%) as in normal milk. That is why the taste pretty much resembles milk with a yummy nutty twist.

Well, the most surprising thing was that it is the easiest and fastest thing to make yourself!! I did a few experiments and here is my favorite version:

For ½ liter

100 g raw almonds (the normal ones for snacking or baking), if you like take peeled ones

2 Tsp maple syrup (or any other sweetener you like…honey, agave syrup…)

½ Tsp vanilla extract


Cover almonds with water and soak overnight. Strain almonds and put into a blender together with 500 ml fresh water. Blend. The consistency will get really nice and creamy. Now pour everything into a cloth strainer (clean cloth dippers, cheese cloth or multiple layers of paper towels) and squeeze out as much milk as you can. Don’t through away the almond flakes you can make a great cake of them. Mix together the almond milk with the maple syrup and vanilla extract and refrigerate.

Oh, I can’t wait for my next cereal!




Chocolaty, mushy and sooooo good! These are the best chocolate brownies I have ever eaten and they just happen to be vegan and easy to make! Serve them warm right out of the pan with a scoop of vanilla ice-cream and your guests will forget their manners over the last remaining piece.


2 cups spelt flour

1 cup white sugar

1 cup brown sugar

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 cup water

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.


Blood orange cake


This is just a cake version of summer! ENJOY LIFE!




1 ¾ cups flour

1 ½ Tsp baking powder

¼ Tsp baking soda (Natron)

¼ Tsp salt

2/3 cup olive oil

3 eggs

1 cup brown sugar

Peel from 1 organic orange

¼ cup blood orange juice

½ cup coconut milk


Preheat oven to 180 °C. Mix all dry ingredients. Then mix in rest of the ingredients until a smooth batter has formed. Fill into an oiled and floured box form and bake for 45 minutes or until a inserted toothpick comes out clean.


cocos rolle

Low fat, quickly made and vegan…AND delicious!!




360 g spelt flour

4 Tbsp flour

½ Tbsp salt

100 g coconut flakes

160 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from 1 organic lemon

60 g neutral (rape-seed) oil

500 ml sparkling mineral water

250 g raspberry jam (vegan)

3 Tbsp sugar and coconut flakes for outside

Preheat oven to 180°C. Mix all dry ingredients and then all wet ingredients until a smooth batter forms. Fill onto a baking paper lined baking sheet and spread to cover the entire dish. Bake for 10-15 minutes. While still warm turn biscuit onto a sugar and coconut covered baking sheet. Carefully remove baking sheet from top and spread biscuit evenly with jam. Roll up lengthwise and cut into 2 cm thick rolls.