Leeksoup with smoked Tofu

Leek and again Leek. I can never get enought of leek. 

Last year I planted autumn/winter leeks and now it was finally the time for using it - before it's getting really bad by too much frost. Well the walk into the garden with snow falling in my nek - brr, but knowing soon I will enjoy a warm soup, made me even work faster. 

I harvest - late I know - about 10 leeks, so they will last for the next few days. 

Freezing as it was I needed a hearthy and stomachfilling soup. This soup was just right and warmed me from inside. 

Hmm, I felt like being in heaven! ;)

Enjoy it..

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Leeksoup with smoked Tofu

Preparation time: 15 minutes (+ cooking time)

Ingredients for 2 servings:
1 leek
1 bulb root parsley
100 g smoked tofu
1 onion
150 ml soy cream
400 ml vegetable stock
sweet paprika
Salt and pepper
some vegetable oil

The root parsley peel and cut into cubes. Heat some oil in a vessel and add the cubes and sauté for a few minutes. Then place the vegetable broth and soy cream in a mixing bowl and my high puree.

Peel the onion and chop finely. Fry until soft with a little oil in the boiler. Cut, add and fry crispy smoked in the cube. In the meantime cut the leeks into rings and wash well. Then, with give and fry in the tank.

With the vegetable deglaze, bring to the boil and simmer on low heat for about 20 minutes. Finally, season to taste with sweet paprika, salt and pepper and serve.

Filled beetroot-cucumbercups

On the third day of christmas I had my parents over for dinner. And I wanted to serve them something special and decorative. 

For the entree I wanted to make something decorative and good tasting - something not daily eaten. And so it came. 

Beside they look so great the taste do it same. The original recipe called for cream cheese, but I changed that, cause I had no natural cream cheese at home and buying one just for that I didn't wanted. As horseraddish compares very well with Beetroots and give them an additional taste, I've done so. 

My parents loved them and my mother said, that she will serve them on New Year's Day. Glad to give her an Idea.

If your still thinking what you could serve for an appetizer or snack on your New Years Day - how about these??

Enjoy them!

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Beetroot-Cucumbercups

3-4 Persons

Ingredients:
1 saladcucumber
1 small precooked beetroot
1 Tbsp. or more horseraddish
2-3 tsp. vegan soyjoghurt
agave nectar
salt, pepper

some cress for decoration

Preparation:
Wash and peel the cucumber, then cut into about 3 cm thick rolls. Hollow out the center for getting cups. 

Preheat salted water and cook the cucumbercups for 30 seconds. Then give immediately into iced waters.

For the beetrootfilling. Cut Beetroot very small and mix with horseraddish, give the soyjoghurt in and taste with agave nectar and season with salt and pepper.

Take the cucumbercubs and fill with the beetroot mixture and decorate with cress and serve on a bed of cress and  with whatever you wish so. 

NOTE: I served them along with a salad for a entree, but they goe very well for Party snack.

Crunchy Salad with Arabian impact

Since being on the vegan boat trip - I love raw food more than I could think of. Well it still depends very much on what kind of raw food I eat. 

But a salad always goes and I couldn't think of a day without a salad - either green or vegetables. 

For today I made a crunchy healthy salad for lunch break. A plate full of vitamines - just right good as I feel like I'm getting a flu with cough and running nose. 

First I was hesitating either to eat it like this or fill it in a Pitabread-bag but I wanted to get the full taste of the salad, served a slice of bread aside. 

Afterward I relaxed on the sofa with good book on hand. 

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Crunchy salad with Arabian impact 

Ingredients: 
300 g carrots 
150 g radishes 
2 pcs apples 
1 handful of raisins 
1 handful of flat parsley
1 handful of mint 
4 tablespoons sherry or red wine vinegar 
8 tablespoons olive oil 
1 tsp tahini 
sea ​​salt 
pepper 
2 tablespoons sesame roasted

Preparation: 
Cut carrots, radishes and apples into thin slices or pull on a grater. 

Mix Raisins, chopped parsley and chopped mint, tahini and toasted sesame seeds and add to the salad. 

For the dressing mix vinegar, oil, sea salt and pepper and pour over the salad and mix. 

Note: 
Serve with fresh white bread.

Filottartelettes with asian vegetable filling

During the weekends I spend more time in the kitchen than else where. During the week simply no time with a full time job and being late at home. 

Well this does not mean that I simple delete the thinking what next I could try / prepare on week ends, but I have to plan well and mostly I want to prepare too much stuff to eat as a single person. 

But today on my free afternoon I just couldn't resist the kitchen, cause I tried something on Sunday and it was more or less a failure and I wanted to retry it - changed a little bit. 

The second result just came out perfect and now ready to post. 

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Filo-Tartelettes with asian vegetable filling

4 Portions
45 min
baking: 20-25 min

Ingredients:

DOUGH 
1 tbsp.  sesame seeds 
50 g vegan margarine 
4 vegan sheets filo or strudel 

FILLING 
200 g of frozen edamame
salt 
200 g shiitake mushrooms 
250 g Mini-Pak Choi 
2 shallots, chopped
1 clove of garlic, chopped
1 red chilli, deseedes and finely chopped
2 tbsp oil 
1 bunch of coriander leaves, chopped
150 g silken tofu, crumbled
60 g vegan parmesan (or nutritional yeast or soyflour, to replace 2 eggs)
50 g pickled ginger, drained, chopped
6 Tbsp. saltless soysauce

Preparation:
Preheat over up to 180°C.

In a frying pan roast sesam until golden brown and place on a plate. 
In the same pan melt the vegan margine with the remaining heat. 

On a proper roof place a sheet of dough and spread some melted margarine on it, cover with another sheet of pastry and brush with margarine. Sprinkle with sesam seeds. Cover with another sheet and brush with margarine. Last sheet of dough and finish with margarine. 

Cut the stapled sheets lengthwise and crosswise in half, that 4 squares arises. Press dough in greased ramekins (12 cm diameter) with removable bottom that the dough triangles hang crosswise a little over. 
(If you don't have them, you can also take timbale forms, just butter them well!) 

For the filling provide edamame in boiling salted water and cook for 6 min., rinse and drain. Remove the seeds from the pods. Cut the stems of the shiitake mushrooms, cut the caps into 1 cm wide strips. 
Wash well the Pak Choi. Cut the green from the stems then cut the green crosswise into 2 cm wide strips, cut stems into 1 cm wide strips. 

Heat oil in a pan fry mushrooms until golden brown over high heat for 3 minutes. Add the pak choi stalks and fry for another 2 minutes. Add shallots, garlic and chilli and fry over medium heat for another 2 minutes. Add the pak choi leaves and let the coincide. Give in the edamame and season with salt, then turn off the heat. 

Place the chopped coriander in a mixing bowl and add the crumbled tofu and the parmesan and puree well, lightly add some salt. 

Distribute the vegetable filling into the tartlets and pour over the tofu-mixed-liquid. Put the tartlets in the preheated oven on the bottom rack and bake golden bown for about 20 - 25 minutes. 

Serve the tartlets with drained, chopped pickled ginger and soy sauce (separate). 

Bangkok Noodles

Since having my new vegetable noodle maker I'm really into preparing a lot of spiralized with it. I'm so happy about it. Before I just had a small handholder slicer and it was always so much work to get the vegetables sliced and there was always so much vegetable left I couldn't turn into noodles - really upsetting.. 

But this time is over. Lucky me!

For my todays lunch I turned back to my hand grater and own working hand to prepare the dish. I just thought that spiralized wouldn't look great or overloaded. 

If you're missing some carbohydrates in this dish, either serve some slices of whole grain bread or mix the vegetables with some asian noodles or glasnoodles. 

I kept them itself, getting the full vegetable power on foggy cool day. 

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Bangkok Noodles

(4 servings)

Ingredients:
noodles:
400 g Zucchini
140 g carrots
120 g red chabbage
100g snow peas
60 g bean sprouts
2 spring onions
2 tbsp parsley, chopped
3 tablespoons chopped almonds,
To garnish 1 chili

sauce:
50 g almond paste
70 g of water
120 g of lime juice
60 g Tamari
60 g of sesame oil
20 g maple syrup
2 cm ginger
4 cloves of garlic
Salt & pepper

Direction:
Cut zucchini, carrots, red chabbage, snow peas and spring onions into fine strips.
You may have to drain the strips in a colander. 

For the sauce - in a bowl mix all ingredients together, set aside. 
Lightly steam the vegetable in little oil till lightly soft but still crunchy, turn of heat and let lightly cool down. 

When lightly cooled down mix the vegetables with sauce, arrange on plates and garnish with chopped almonds and chili on top. 

Damn good crunchy Edamameflutes

Finaly I got time to post. Too much going on. 

Prehead I have to say, that I really do love Edamame as a snack sprinkled with the asian togarashi salt as I eat the most of the time. 

Knowing that they can be eaten warm as well, I made a little bit of thinking how to prepare them. (In fact since a long time lays a frozen 1 kg pack Edamame in the frigde and I want to clean the fridge - eating it up) and so this Dish happend. 

A great dish I have to say, unpossible to not like it. Perfect as a side with a salad, or as a appetizer as well as a main dish served with Thai Rice. 

You can use fresh or frozen Edamame, but if you use frozen ones I would recommed to unfroze them over night. But If you don't want to wait you can use the unfrozen ones as well of course. The result - I guess will be the same. 

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Damn good crunchy Edamameflutes/ rolls

Appetizer for 4 Persons 

makes 12 rolls

Ingredients:

about 800 g frozen Edamame (pulled about 400g)

Almond-nutrional yeast-glaze instead of cheese   (recipe below) 

salt and pepper (additional spicy if wanted)

1 pack (120 g) filopastry (can't find any translated word in the web for "strudel"). 

3 Tbsp. Oil

1 Tbsp. sesam seeds

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Almond-Nutritionalyeast-sauce (cold stirred)

6 Tbsp. Almondmus

200 ml Soymilk

3 tsp. vegetable broth powder

6 Tbsp. nutritional yeast

pinches of sweet pepperpowder, curcuma and pepper

Preparation:

Mix all ingredients to a thick sauce

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Dipping-Sauce:

1 Lime

4 Tbsp. Soysauce, Tamari etc.

1 Tbsp. Mirin

Agavenectar for end-tasting (I added about 1 Tbsp.)

Preparation:

Defroze Edamame over night (you can use frozen ones as well, if you don't wanna way)

and cock for about 5-6 min in boiling water. Drain and drain with cold water. Pull (press) out the beans. Coarsely chop either shortly with your blender or by hand. Stir under Almondmus and season with spices. 

Preheat oven up to 220°C, Unfold the filo and oil between the two lays, cut each part of filohalfs into six rectangels. 

On the smaller side down give about 2 Tbsp. of edamamemus and carefully roll up. Lay on baking sheet, brush with remaining oil, sprinkle with sesamseeds and bake in the middle of the oven for about 15 min. 

Meanwhile prepare the sauce for dipping:

Finely rub limepeel and Squeeze lime juice and mix with soy sauce, mirin. Season with agavenectar.

Mango Avocado Arugula Salad with Mango-mustard-dressing

I love salad in any way and a must every day. A day without a salad isn't a perfect day. Salads and I we just love eachother. 

I knew that today I only would have a short time for lunchtime and probably even this short time would begin belated. 

I thought ahead and took something with me - very simple - a salad and a vegetable-hummus-filled sandwich. Unless the salad is kept very simple, the dressing isn't. Well, I never eaten such a dressing. 

Anyway I did want to share this dish to you, especially the dressing. So go ahead, try it yourself and be astonished. 

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Mango-Avocado Arugula Salad with Mango-mustard- dressing

2 Person

Ingredients:

Salad:

1/2 ripe Mango

1 ripe Avocado

125 g Cherrytomatoes

100 g Arugula

0,5 Tbsp. lemonjuice

Dressing: (makes about 500 ml)

150 ml Mangopuree

1 vanilla bean

1 Tbsp. oil

5 Tbsp. white balsamic vinegar

3/4 - 1 tsp. pepper

2/3 tsp. salt

3 tsp. or 1 1/2 Tbsp. mustard

4- 6 Tbsp. water (depending on how thick you want the dressing)

Preparation:

Start with the dressing: Combine Mangopuree with the rest ingredients, remove the seeds from the vanilla bean and add as well, then mix well through (mixing is easier than by hand..). 

Wash arugula, pat dry and give in a salad bowl. Cut mango into pieces, half cherrytomatoes and give to the arugula. Half avocado, remove the stone, dizzle with oil and cut into cubes. Give to the salad bowl and pour the Mangodressing over all. 

Serve with a good slice of wholewheat bread or what ever like with ;)

Avocadocutles on a bed of salad

Can you remember when you have eating a special kind of food for your first time? I do with Avocados - but the first touch was not a really good one - not that the avocado was bad or so, no we ate mexican and made our own Guacamole and after eating it I had such heartracing that for many many years I avoided Avocados. Curiously since then I disliked it for real. 

Years after I gave the avocado another change - and tatata everything was good, still I had to get in touch with the taste of it again. . If I like avocado or not is very much depending how it is prepared. 

To tell you ahead the dish below I really do LOVE! Crunchy on the outside and soft inside and all this together with a salad. A perfect lunch or entree for dinner. 

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Avocadocutles on a bed of salad

4 Persons

Ingredients: 
2 pink grapefruits (or half a Pomelo) 
Salt and pepper 
6 tablespoons oil 
1 romaine lettuce heart 
1 radicchio 
75 g field salad 
200 g light vegan cream (such as soycream or selfmade cashewcream), spiced up
4 tablespoons sweet and sour asian sauce
100 g Panko breadcrumbs
water, salt
2-3 tbsp. nutrional yeast
5-7 tbsp. flour
2 ripe avocados 
3 tablespoons lemon juice 

Preparation:
Peel the grapefruit and remove the fleshs from the white skins. Cut fleshs into slices - collect the juice! Season the juice with salt and pepper, add 2 tbsp.oil and wisk well.
Clean, wash and drain salads, cut the romaine lettuce cut into strips, pluck radicchio into pieces. When cleaned mix with the grapefruit vinaigrette.

For the creamy dressing take the soy or cashewcream and stir in the asiansauce, season with salt and pepper.

For the breading pour some water in a deep dish, add some salt and about 2-3 tbsp. nutritional yeast. Wisk till smooth, then add the flour about 5 -7 tbsp.and wisk again. The breading should be plump. In another dish give the breadcrumbs. 

Now halve the avocados lengthwise and remove the core. Solve flesh from the shell and cut each half into 3 columns. Drizzle with lemon juice and season with salt and pepper. Dip the avocado columns first in the wet flour mixture, then into the panko breadcrumbs. Lightly press the breading to the avocados.  

Heat 3 tablespoons oil in a large skillet and fry avocado columns around until golden brown on both sides over medium heat. Then drain on a kitchen paper. 

Distribute salad on four plates. Arrange the grapefruit-slices and the avocadocutles on top and dizzle over some of the asian-mixture-sauce. 

Pumpkin Columns with Apple Vinaigrette

Yes Pumpkin season had started. It's not that I have waited for it nervously, but glazing at the shelf in the supermarket I couldn't stop myself and got one. Especially after I've been sick for at least one week with stomach-digest-problems and worst such horribly stomachpain. 

First pumpkin for this year..... and probably not the last one. Pumpkins are healthy and with lots of vitamins and not much calories. 

My first "normal" dish since a week. (The past week I've only eaten rusk dipping in vegetable broth and rice slime. Breakfast helds millet gruel lightly sweetend). 

So you see I've been graving for normal food and VEGETABLES AND FRUITS. But I wanted to keep it low, not overstressing my stomach too much for first. 

Anyway, guess you never appreciate a dish in from of you more than being after sick. And everytime I remind myself that there are so many people out there in the world not having the opportunity to choose what to eat. So be allways gracefull what you got in front of you on your plate......

LOVE, PEACE AND HAPPINESS TO EVERONE

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Pumpkin Columns with Apple Vinaigrette



4 Portions

Ingredients:
1 Hokkaido-Kürbis (1 kg)
1 El Öl
rough Seasalt
some grounded pepper
1  red  Apple
4 Tbsp. Lemonjuice
2 Tbsp. Agavesauce
Salt
3  spring onions
2 Tbsp. Pumpkin seed oil or normal oil

Direction:

Halve the pumpkin, core, and cut into 8-10 columns. Brush the columns with oil, place on a baking tray with baking paper and season with sea salt and pepper. Put in the preheated oven up to 200 C° on the 2nd track from the bottom and bake 25 to 30 minutes.

From the Apple remove core housing, cut into slices, then into cubes. Mix 4 tbsp lemon juice, Apple juice, water, salt, pepper. Brush spring onion, and cut white and light green in discs and stir in.

When done remove the Pumpkin columns out of the oven. Into the vinaigrette stir in pumpkin seed oil and serve with the pumpkin columns. Or sprinkle the vinaigrette right over the columns and serve it then.

Carrot-Pasta with creamy garlic-tahini sauce

Already one week pasted since back from croatia. 

Still I'm very inspired by the trip, I'm up to prepare food, I would have probably not eaten before or tried to. 

While standing in the kitchen my parents suddenly passed by and brought me some stuff they don't needed anymore such as a old chest and some pictures from myself being a child. About the chest I'm really glad about - though the colors does not really fit into my apartment (green as grass), but the chest is a old childhood memory and wasting? NEVER! For now the chest's up on my screed, ready to filled up with stuff still having in boxes from my moving into the apartment 5 years ago.  

After they left, I finished my lunch.  A crunchy carrot salad with a creamy sauce. Topped with fresh herbs some nuts - great and so fresh. Perfect on this hot day and ready go back for work in the garden ;)

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Carrot pasta with a creamy zesty garlic-tahini sauce

Total time: 15 min

Serves: 1

Ingredients

For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:

1 full Tbsp tahini

1 Tbsp oil 

3 Tbsp fresh lemon juice

1 tsp tamari

1 tsp grated ginger

1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy for.

Instructions

Mix all the ingredients for the sauce until you get them all combined.

Cut your carrot into noodles and pour sauce over the carrots and gently mix them by hand to coat.

Top with parsley, sesame and pine nuts and serve fresh.

Keeps well in the fridge overnight.

Sprouting cucumbar salad

I have started my day with a fast but heahlty breakfast and my second dish - lunch had to be healhty aswell!

My breadmachine-bread was done and after household work it was already lunchtime, my stomach said hungry,.

I hadn't the time yet to go for groceries, but there is always something in your refridge you can produce something of. 
So did I. A cucumber and sprouts - perfect for a healthy salad with the selfmade bread.

The good thing about Sprouts - they are so healthy with full of vitamines and protein. I just love them, never a salad without........ I'm really addicted to it!!

A salad that comes completly without any kind of green salad. Health pur.

Loaded with so much of energy your ready to start a afternoon with hard work  - such as garden work, fitness, or or or. 

If you miss some green salad - add some if you feel like. 

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Sprouting Cucumber Salad 

A salad full of loaded power

Serves 6

Fort the salad
250 g baby plun tomatoes, chopped
200 g radishes, topped, tailed and finely sliced
1/2 cucumber, deseeded and finely diced
A buch of spring onions, finely sliced
40 g coriander, chopped
2 cm ginger, peeled and finely cut
250 g sprouted mung beans and mixed pulses

For the dressing
2 tbsp. oil
1 tsp salt
1 tsp. sugar
2 tbsp. mustard
Juiche of 1/2 lemon

Preparation:
Toss all the chopped and diced salad ingredients together into a bowl. 

Prepare the dressing by combine all the ingredients in a separate bowl. Wisk with a fork and dizzle over your salad just before serving. 


Note:
If you plan to take this salad with you for lunch or to a party, pour the dressing into a container and dizzle over just before eating.  

Grilled Millet rounds with Mango-Dip and Salad

There is nothing better than grilling on a warm summer early evening. Mostly you roast Tofu, Seitan and vegetables, fruits on the grill (or whatever else), but beside grilling wrapped Potatoes or Filo-packets there are not much possibilities to roast grains - exept you prepared patties out of them. 

And so did I. Grilled Potatoes and flatbread - I defenetly had done it much, but not ofter patties on the grill (always afraid they will fall apart). 

Today I tried it again and I don't know what I have done wrong the last times - but this time just perfect. 

Defenetly "a making again"-dish! If you miss a sauce for the patties I would recommend a Mango-Dipping Sauce (recipe below).

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Grilled Millet rounds with a summer salad

30 min
4 Persons

Ingredients:
4 dl vegetable broth
150 g of millet
150 g carrots, finely grated
150 g zucchini, finely grated
1 shallo, finely chopped
80 g nutritional yeast (instead of cheese)
1 egg-replacer
4 tbsp. tarrangon, finely chopped

Salad:
Salad of your favorite

Asia-Style Dressing:
3 Tbspl wine-vinegar
2 Tbsp. rice-vinegar
2 Tbsp. soysauce
1 clove garlic, finely chopped or grated
1 cm gingerknob, finely chopped or grated
2 Tbsp. sesamoil
5 Tbsp. oil

Mango-Dipping Sauce:
1 ripe Mango
1 ripe Avocado
1/2 small jalapéno pepper

Preparation: Mango Dip
First make the dip by peeling the mango and avocado, removing their stones and placing in the flesh into the processor along with the de-seeded jalapéno pepper. 
Blend until smooth and then pour into a bowl for dipping. Set aside. 

Preparation: MIllets-patties
In a cooking pan bring water to a boil and stir in the millet, cook covered over low heat (simmering) about 20 min. When the time is over, remove from the heat and set aside. 

Add the carrots and all ingredients and mix well. The mash should make about 16 portions. Take some with wet hands and shape a ball, then flatten slightly into patties. Set on a grill aluminum shell.

Place the aluminum plate on the hot grill - with lid closed over high heat. Roast the patties about 4 min on each side. 

While the patties are roasting prepare the salad and the dressing. Then mix the salad with the dressing and serve the patties with the salad and the dipping sauce. 

NOTE: If you miss the vegetables (such as zucchini, peppers, corn, eggplants a.s.o - grill some on the grill as well.

Salad with spicy soymedaillons

Finaly summertime has come. Perfect to start with a fresh, healthy lunch. 

Lately I'm really up to clean my cupboards from all the stored stuff, well once it had to be eaten. Mostly I've just waited for the right time - moment for guests - to serve the stuff. Yesterday, on no special occasion - was the time to open up the dried soymedaillons. 
I found a new and simple marinade I wanted to try. Delicious!!!!! AND so simple...

I made a bunch of medallions, some for the next day and some had to be eaten right away. 

The marinade can be used for any kind of "meat". The sauce is also well for just dipping it, for example tofu-nuggets. Just try out.

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Salad with spicy Soymedaillons

2-3 Persons
45 min

Ingredients:
100 g field salad
1 bunch arugula 
1 red pepper 
2 small spring onions 
6 brown mushrooms 
10 cherry tomatoes 

Vinaigrette dressing:
2 Tbsp. balsamico vinegar
3 Tbsp. good oil
1 tsp. herb mustard
1/2 onion, chopped
Salt and pepper 

herbs
some splash of soymilk

10 Soymedaillons
vegetable broth
2 Tbsp. oil

Marinade:
4 Tbsp. Ketchup
1/4 - 1 tsp. chili or cayennepepper (depending how spicy you want them)
1 Tbsp. paprika powder
1/2 salt
1/4 pepper
1/4 - 1/2 tsp. worcestershiresauce

Preparation:
Give the medaillons into a bowl and cover with enough vegetable broth and let them sit and soak for at least 30 min. 
When time is over, drain into a swiefe and squizze out the left liquid. Depending about the size, cut into half. 

In the empty same bowl mix together the Marinade, taste and give in the drained soymedaillons. Stir well under, till all medaillons are well covered. Add the oil and shortly stir.

Preheat a frying pan with enough oil and shortly roast the medaillons on high heat then lower the heat - otherwise they will burn and turn black and let gently cook. After about 5- 8 min, the medaillons are good and the heat can turned off. 

Stir together the dressing and dizzle over the salad and top with the soymedaillon. 
Meanwhile wash the salads, chop the vegetable, and spring onion. Stir together the dressing and dizzle over the salad and top with the soymedaillon. 

NOTE:
For those who like can serve some ketchup or better the marinadesauce (made fresh again) for dipping in the soymedaillon. I just ate it like that with a piece of baquette. 

A perfect lunch or light early summer side dish. 

Wildherb salad "Druid" with a superfood dressing and Matcha croutons

Sometimes your body just calls for something like a "superfood" to get back the strenght it needs. AND I defently need strenght lately. Can't even tell why - maybe overworked myself - the weather changing, my lately being sick days - or whatever...

Yesterday was a bright and sunny day and after cleaning and groceries I went into the garden to plant my last week bought seedlings (such as pro specia rara yellow cherry tomatoes, special red tomatoes, thai-basilicum and ginger-mint). Finished I draged the pots up into the second floor to my balcony. Last year I only had the tomatoes on my balcony and they came very good, but "the left in the backyard" basilicum and mint - died after season. To bad, cause mint is a all year-season herb.

After all this work, I was frosting, having headache and fever again - like the days before. Shit (sorry) guess, I overloaded myself too much. 

But what cures a body more than some rest, sleep and a healthy dish? Maybe just love, care and medicine. 

Anyway, this salad defently gave back some strenght - at least till dinner time.

NOW, however you feel like in the mood for a healthy superfood dish or suffering recovering illness. This salad is good in every occasion. 

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Wildherb salad "Druid" with a superfood dressing and Matcha croutons

2 Persons
30 min

Ingredients:
120 g peppers (red) 
1 clove of garlic 
50 g dried tomatoes (in oil) 
110 g almond paste (White) 
4 pinches Matcha 
2 pinches Acai powder 
1 teaspoon mustard
2TL rice syrup 
4 pinches turmeric 
20 ml lemon juice (freshly squeezed) 
2 Tbsp. linseed oil 
20 ml Oat milk
Sea salt 
black Pepper from the mill
140 g wholemeal bread 
2 1/2 Tbsp. olive oil 
200 g Wild herb salad


Preparation:
For the dressing; wash and remove seeds from the bell peppers and chop coarsely. Peel the garlic. Puree them up along with the oat milk in a blender and season the dressing with salt and pepper. 

For the croutons cut the bread into small cubes and mix with turmeric and Matcha. Heat the olive oil in a pan, fry the croutons about 3 minutes, till they will turn slightly brown.

Wash the lettuce, spin dry and mix with olive oil and 1 pinch salt. Then distribute the dressing over and top with croutons.