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This is my breakfast since years. It is very easy to prepare, nutritiously balanced, and filling until lunch time. Since it doesn’t require any plant-based milk and is very adaptable, it is easy to prepare almost everywhere in the world. … Continue reading
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Kimchi is spicy, fermented cabbage flavoured with garlic, ginger, and chillies which I learnt to love in Seoul. It is tasty with so many things like Tofu Scramble, Brown Rice, and Buddha Bowls. And it is very healthy because of … Continue reading
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Those energy balls are great as a snack. Since they are high in fat they satisfy for a longer time. I also use this recipe to make a (raw) cake base. If you can’t find Medjool dates, use maple syrup. … Continue reading
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Ajvar is a delicious roasted bell pepper and eggplant spread that we discovered with delight on our trip in Southeast Europe. Grocery stores have countless varieties. The best Ajvar we ate in a family in Bosnia-Herzegovina. It is sweet, sour, … Continue reading
This is how I imagine a balanced vegan food pyramid. Please feel free to let me know if you would add or change anything. A balanced nutrition is very important for our health as well as our well-being. Not only … Continue reading
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First time Chris joined me to a vegan restaurant. He is vegan since two months. He doesn’t really have an option though. I love to cook and he doesn’t. Lara, an enthusiastic young woman, warmly welcomed us at Moon. She … Continue reading
In addition to many vitamins, berries also contain antioxidants, which have protective and healthpromoting effects. You can use both fresh and frozen berries. a raw cake base can also be made. This can also be used for another cake. Ingredients … Continue reading
MINIMALIST TRAVELLER 