Hokkaido pumpkins are a typical autumn vegetable. The skin is edible but very hard, so I prefer to cook the pumpkin as a whole before cutting it into pieces. The Hokkaido gives the soup a wonderful taste and creaminess. The combination of the spices ginger and coriander are essential and give the soup a very…
Sugar-free Oil-free Vegan Banana bread is an absolute favorite of mine. The goal for this recipe was to create a delicious, but still healthy banana bread which can be enjoyed as breakfast, desert or snack. It is free of refined sugar, oil and butter. Sweetness is added by the bananas (chose very ripe one’s) and…
This curry dish is super easy to make and an ideal comfort food for cold weather. The variety of vegetables creates a delicious taste and contains high amounts of vitamins and minerals! Roasted cashews not only taste really good but add healthy fats and proteins to this dish. The curry is great to be served…
The colder the weather gets the more I enjoy warm, hearty and creamy meals for lunch and sometimes even for dinner. Dahl is a traditionell Indian dish mainly consisting of legumes cooked until they reach a very smooth texture. By adding coconut cream, the Dahl becomes creamier and vegetables, spices and even fruits add delicious…
As the pumpkin season just started, here is a recipe to a hearty salad with a lot of flavor! Squash, especially red kuri squash, also known as Hokkaido squash, is one of my favorite vegetable as it has a wonderful texture, tastes really delicious and contains heaps of vitamin b1, b2, b6, vitamin c, vitamin…
These little sweet and sticky balls are made out of dried fruit, oats and nuts. The consistency and taste reminds me of the raw cookie dough I used to eat as a child during baking. Depending on the dried fruits used, the taste of the balls varies and the pineapple-apricot-combination literally tastes like summer. The…