cacao cranberry pancakes

 

recipe (makes about 12,serves 2 persons)

 

• 1 big cup whole wheat flour

• 1 big cup soy milk
• 1 sachet baking powder
• a handful of dried cranberries

 

directions

1. Add flour, milk, baking powder and dried cranberries into a bowl and mix until combined and no lumps are left
2. Heat olive oil in a non-stick frying pan and drop in 1/12 (a heaped tablespoon) of your batter to the pan
3. As soon as little dimples with holes show up, flip over
4. Cook on the other side until golden brown
5. Repeat until no batter is left
6. Remove last pancake from pan and serve with chia gel, hazelnut crocant, banana coins and agave syrup

 

vanilla maca hazelnut pancakes

recipe (makes about 10 pancakes)

• 1 cup whole wheat flour
• 1 cup soy milk
• 1/2 sachet vanilla sugar
• 1 tsp maca powder
• 3 tbsp crushed hazelnut
• 1 sachet baking powder
• a handful of dried cranberries

directions

1. Add flour, milk, vanilla sugar, maca powder, crushed hazelnut, baking powder and some dried cranberries into a bowl and mix until combined and no lumps are left
2. Heat olive oil in a non-stick frying pan and drop in 1/10 of your batter to the pan
3. As soon as little dimples with holes show up, flip over
4. Cook on the other side until golden brown
5. Repeat until no batter is left
6. Remove last pancake from pan and serve with cranberry-sauce, banana coins and frozen raspberries

double chocolate maca pancakes

There is nothing better then having pancakes for breakfast in the morning. In instagram (http://instagram.com/thesaltypanther) I told you about the secret ingredient I am using to get thicker pancakes. Well, the answer is super easy. It's baking powder. Normally I used 3/4 - 1 sachet of baking powder, but this time I thought 'what is gonna happen when I use more?'. The answer is: You get thicker pancakes! :)
So try it out. Try to use a little more then you normally do and look how they turn out. If there is no difference, add more baking powder the next time until they get really thick and fluffy. Happy thursday everyone!

 

recipe (serves 1 person)

• 1 cup whole wheat flour
• 1 cup soy milk
• 3 tbsp cacao powder
• 1 1/2 sachet baking powder
• 1 tsp maca powder
• chocolate sprinkles

directions

1. Add flour, milk, cacao powder, baking powder, maca powder and some chocolate sprinkles into a bowl and mix until combined and no lumps are left
2. Heat olive oil in a non-stick frying pan and drop in 1/8 of your batter to the pan
3. As soon as little dimples with holes show up, flip over
4. Cook on the other side until golden brown
5. Repeat until no batter is left
6. Remove last pancake from pan and serve with banana, fig, some vanilla yoghurt and chocolate sprinkles.

dairy free banana bread

recipe

• 200g whole wheat flour
• 3 heaped tsp baking powder
• 50g sugar
• 3 tsp cinnamon
• 2 ripe bananas, mashed
• 65g olive oil
• handful of walnuts and cranberries

directions

1. Preheat oven to 200°
2. Combine flour, baking powder, sugar and cinnamon in a bowl
3. In a seperate bowl mash bananas and add olive oil
4. Mix dry ingredients with wet ingredients, stir and refine with walnuts and cranberries
5. Bake in a greased baking dish for 20 minutes
6. Check and if bread is browning, cover with foil for another 40 minutes
7. Allow to cool before slicing

 

zucchini-accordion with beetroot-eggs

First attempt of doing this special dish and it worked out so well. I'm still stoked at how crazy these eggs look. When you're eating them, you can even slightly taste the beet.
I put my eggs in a water-and-beet-powder-mixture. Alternatively you can also cook, peel and mash real beetroot and after adding some water to it, put in the eggs. But I prefer the beetroot-powder version, just because it's so much easier. Scroll down for the recipe.

recipe (serves 1 person)

• 1 medium zucchini
• 1 slice low-fat mild cheese
• olive oil
• sea salt and black pepper
• 2 free range eggs
• hot water
• 1 tsp beetroot powder

directions

1. Preheat oven to 190°
2. Cut zucchini into regular intervals (but don't knife through)
3. Slice cheese in small cubes and add into the cuts
4. Spread olive oil, salt and pepper over zucchini
5. Put in oven on 190° for 45-50 minutes
6. In the meantime boil water in a small pot
7. Cook eggs for about 8 minutes
8. Combine hot water and beetroot powder in a small bowl
9. Peel the eggs and put in 'beet-water'
10. When zucchini ready, take eggs out and cut in half

cinnamon maca oatmeal

-good morning, have a lovely sunday-

recipe (serves 1 person)

• 125ml hot boiling water
• 125ml soy milk
• enough oats to cover the liquid
• 1 tsp maca powder
• 1 tsp cinnamon
• 100ml vanilla yoghurt
• 1 fig

directions

1. Combine water, milk and oats until you get a creamy mixture
2. Add maca powder and cinnamon and stir to combine
3. Top with yoghurt and fig. Enjoy!

herbal-broccoli-pancakes

Theeeese pancakes, oh my!
I didn't have a sweet tooth this morning, so I decided to do some savoury pancakes instead.
They were utterly delicious and in combination with vanilla apple sauce just devine.

recipes (serves 1 person)

• 1/2 cup whole wheat flour
• 1/2 cup unsweetend soy milk
• 1/2 sachet baking powder
• 4 tsp herbs
• grated broccoli florets from 1/2 broccoli

directions

1. Combine flour, milk and baking powder in a bowl
2. Add herbs (I use frozen 'garden herbs' by Iglo)
3. Grate broccoli florets and add to the mixture
4. Heat olive oil in a non-stick frying pan and turn down on medium high heat when hot
5. Drop in a small amout of your batter
4. As soon as little dimples with holes show up, flip over
5. Cook on the other side for one minute
6. Repeat until no batter is left
7. Enjoy your delicious pancakes with a soft-boiled egg and apple sauce.

 

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veggie tofu casserole

information: this dish is vegetarian, but if you want to make it vegan, you just need to substitute mozarella with some mozzarisella (germinated whole rice)

recipe (serves 1 person)

• 3/4 tofu rosso (denn's organic shop)
• 1/2 red capsicum
• 2 tomatos
• 1/3 eggplant
• 50 ml vegetable broth
• sea salt and black pepper
• grated mozarella to cover the casserole
• 1 tbsp bread crumbs
• salad herbs (parsely, onions, chives, green garlic)

directions

1. Preheat oven to 200°
2. Cut tofu, capsicum, tomato and eggplant in small cubes
3. Transfer to a baking dish and douse with vegetable broth
4. Season with salt and pepper
5. Sprinkle with mozarella until everything is reasonably covered
6. Add bread crumbs and salad herbs on top
7. Put in oven on 200° for 35 minutes or until mozarella is melted and slightly brown

It does not even look half as good as it tasted, mhh delish!

vanilla cinnamon oatmeal

recipe (serves 1 person)
 
• 125 ml hot boiling water
• 125 ml soy milk
• enough oats to cover the liquid
• 1 tbsp stevia
• 1 tbsp cinnamon
• 1/2 apple (sliced)
• 1 tsp agave syrup
• cranberries (optional)
• hazelnut crocant (optional)

directions

1. Combine water, milk and oats and stir until it becomes a creamy mixture
2. Add stevia and cinnamon
3. Heat some olive oil in a non-stick frying pan
4. Turn down to medium high heat and add sliced apple
5. Sprinkle with agave syrup
6. Turn after 2 minutes and cook for another minute on the other side
7. Top oatmeal with caramelized apple slices, cranberries and hazelnut crocant

double berry and avocado smoothie

organic - sugar free - simple - delicious

 

recipe (serves 1 person)

• 1 avocado
• 150g frozen berries
• 200 ml pineapple Juice

directions

1. Combine your ingredients in a blender and blend until it becomes a creamy thick mixture

Super simple, isn't it?

overnight chocolate porridge

I am on early shift this week, so I have to get up very early and don't have time to prepare breakfast in the morning. The perfect solution are overnight oatmeals or porridge. I just prepare them in the evening, top them with my favourite toppings and put it in my fridge.
This fresh, healthy and filling breakfast always gets me through the day.

recipe (serves 1 person)

• 125ml hot boiling water
• 125ml soy milk
• 2 tbsp organic cacao powder
• enough organic spelt flakes to cover the liquid
• 2 tbsp soy yoghurt
• 1 banana
• dried mango
• dark chocolate sprinkles

directions

1. Combine hot boiling water and soy milk and mix in cacao powder
2. Add organic spelt flakes to make it pasty
3. Top with soy yoghurt, banana, dried mango and dark chocolate sprinkles
4. Put in fridge overnight and enjoy in the morning!

açaí berry oatmeal

recipe (serves 1-2 persons)

• 125 ml hot boiling water
• 125 ml soy milk
• 120g oats
• 1 tbsp açaí powder
• 1 punnet raspberries
• 4 tbsp soy yoghurt
• 2 tbsp waldmeister syrup
• 1/3 plum
• dark chocolate sprinkles

get your ingredients together

directions

1. Mix oats with water-milk-mixture
2. Add açaí powder to oatmeal and stir to combine
3. In a separate bowl, mix soy yoghurt with waldmeister syrup
4. Serve açaí oatmeal with raspberries, yoghurt and plum and sprinkle with dark chocolate sprinkles
5. Enjoy!



laura's roasted heart potatos

If I'm not eating whole wheat pasta or rice, it has to be potato!
You can boil, roast, grill, slice or grate them and create the most amazing dishes.
Since I had sweet potato latkes the other day I decided to make heart shaped oven roasted potatos instead.

 recipe (serves 1 person)

• 4 medium potatos
• 3-4 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• freshly ground pepper
• 1 tsp caraway seeds

directions

1. Preheat oven to 200°
2. Peel potatos, slice them in thick slices and using a small metal cookie cutter, cut out hearts (keep scraps for doing another dish e.x. mashed potato)
3. Transfer potatos in a baking dish
4. Combine oil, salt, pepper and caraway seeds in another bowl to make marinade
5. Pour marinade over potatos
6. Roast for 45 minutes, turn gently after 20 minutes
7. Enjoy with some sour cream, apple sauce or a fresh salad!

 

brokkoli-cheese-hearts

recipe (serves 1 person, makes 4 pieces)

• 200g brokkoli (makes about 120g after grating)
• 2 eggs
• 1/2 cup low-fat crumbled cheese
• 1/3 cup organic bread crumbs
• salt and pepper

directions

1. Preheat oven to 190°
2. Wash and grate brokkoli until you reach the stalks (throw stalks away)
3. Combine grated brokkoli, eggs, cheddar cheese, bread cumbs, salt and pepper
4. Knead until it becomes a mixture
4. Form and put on a baking tray, lined with baking paper
5. Cook in oven on 190° for 25 minutes until golden brown

vanilla and chocolate oatmeal

That's the basic recipe to make oatmeals. Just as you like you can add some superfood powder such as maca, spirulina or beetroot powder, fruit (tastes best if you add chilled fruit to the warm oatmeal) or seeds/ nuts such as pumpkin seeds, hazelnuts or almonds.

recipe (serves 2 persons)

• 250ml hot boiling water
• 250ml soy milk
• oatflakes
• 1 tbsp vanilla powder
• 2 tbsp cacao powder
• pumpkin seeds
• 1 plum
• chocolate sprinkles

directions

1. Mix hot boiling water with milk and add oats until it becomes a creamy texture
2. Divide oatmeal in half
3. Add vanilla powder to one half and cacao powder to other half
4. Garnish with pumpkin seeds, plum and chocolate sprinkles. Enjoy!

fried potatos with oven baked cherry tomatos

I love fried potatos. They are typical german and one of my most favourite dishes. My mum used to make them for my younger sister and I when we were young.

 

recipe (serves 2 persons)

 

• 7 medium hard boiling potatos

• sea salt and black pepper

•   punnet of cherry tomatos

• olive oil

directions

1. Preheat oven to 220°
2. Peel and cut potatos in slices
3. Heat oil in a non-stick frying pan on high heat
4. Reduce to medium high heat and add potatos
5. Fry for about 30 minutes until potatos are soft and crisp on the outside (add oil from time to time)
6. In the meantime cut tomatos in half and put in baking dish
7. Sprinkle with olive oil and season with salt and pepper
8. Bake in oven on 220° for 20 minutes
9. Serve together and enjoy!

banana-blueberry and mango icecream

I haven't had icecream for breakfast in a while, so I decided to freeze some leftover fruit. Mango and banana it was. I'm super satisfied now and am going out to enjoy the sun in Berlin today.

 

recipe (serves 2 persons)

• 2 frozen bananas
• 1 frozen mango
• a handful of fresh blueberries
• a dash of soy milk

directions

1. Put your bananas and mango in the freezer overnight or at least 4-5 hours in advance so that they can freeze properly
2. Take them out of the freezer 10 minutes prior making the icecream so that they become more blendable
3. For bottom layer: Blend 2 bananas with a dash of milk and blueberries until you have a thick creamy mixture
4. For top layer: Blend mango with a dash of milk until creamy
5. Put icecream in a jar and top with some blueberries

zucchini-piccata with tagliatelle and veggie-sauce

 

recipe (serves one person)

for pasta:
•100g whole wheat tagliatelle
•1 litre water
• sea salt

for zucchini-piccata:
• 1/3 zucchini (cut in slices)
• 1 tsp egg replacer
• 2 tbsp water
• 1 tsp citrus zest
• a small bowl of whole wheat flour

for sauce:
• 1/2 bell pepper (cut in small cubes)
• 80g organic champignons (cut in small slices)
• 1/3 zucchini (cut in small cubes)
• 5 tbsp sieved tomatos
• sea salt and black pepper

directions

1. Sprinkle sliced zucchini (for zucchini-piccata) with salt and set aside for 10 minutes
1. Bring salt water to boil and cook tagliatelle according to package directions
2. Set aside
3. Combine egg replacer, water and citrus zest in a small bowl and whole wheat flour in another bowl
4. Roll sliced zucchini (for zucchini-piccata) first in flour and then in egg-water-citrus-mix
5. Heat oil in a non-stick frying pan and add breaded zucchini

6. Fry until lightly bown, flip over and fry for another 2 minutes
7. Set aside
8. Use the same pan and add oil
9. When hot, turn it down to medium heat and add bell pepper, champignons and zucchini
10. Fry for 5 minutes and add sieved tomatos, salt and pepper

11. Cook for another 2 minutes
12. Combine everything on a plate and enjoy

vegan açaí oatmeal

This breakfast is a pure energy booster!
The superfoods açaí and chia make sure you have enough energy for the day.

Due to it's antioxidants açaí has the following health benefits:

1. It lowers your  cholesterol levels and keeps your heart healthy
2. It promotes skin health and gives it a healthier glow
3. It helps to keep your digestive system clean and in optimal function
4. It gives you an increased level of energy
5. It helps you to maintain your weight (of course you still have to have a balanced diet and must regularly practice sport)  

recipe (one hungry person)

oatmeal:
• 250ml soy milk
• 250ml water
• 3/4 cup rolled oats
• 1 tsp açaí powder
• 1 tbsp agave syrup

topping:
• a handful of blueberries
• 1 orange
• 1 kiwi
• overnight soaked chia seeds
• amaranth crumble

directions

1. Pour milk and water in a saucepan and bring it to boil
2. Reduce heat and add oats
3. Let simmer over medium heat for about 10 minues or until the liquid is absorbed
4. Remove from heat and whisk in acai powder and syrup
5. Transfer to a bowl and top with your favourite toppings

(for overnight soaked chia seeds: combine 1 tbsp chia seeds and soy milk and allow to soak overnight)

chocolate maca pancakes

it's pancake time!

 recipe (serves 2 persons, makes about 12 pancakes)

• 1 cup whole wheat flour
• 1 cup soy milk
• 3 tbsp cacao powder
• 2 tbsp agave syrup
• 1 sachet baking powder
• 1 tsp maca powder

1. Combine all the ingredients and mix with a whisk
2. Heat some olive oil on high heat in a non frying pan
3. Turn it down to medium high heat and drop in your batter
4. As soon as little dimples with holes Show up, flip over
5. Cook on the other side for one minute
6. Remove from the pan and top with blueberries, soy yoghurt and kiwi

the breakfast club - michelberger hotel

This morning I went out for breakfast and ended up at'Michelberger Hotel'
Although I wasn't a hotel guest, I was more than welcome to have breakfast there as well.
When I stepped into the light-flodded room I could feel the soft and inviting atmosphere. Lively jazz music filled the room and candlestands made it snugly.
They had a range of vegan and vegetarian food, but omnivos get their money's worth as well.
Since I spent about 2 hours at this lovely place I tried everything from vegan lemon zest rice pudding with cinnamon over their selfmade rhubarb crumble through to rye bread with heeb butter and scrambled egg.
Everything was super delicious and I can really recommend going there if you should ever be in Berlin or are keen on going on a taste adventure.

Michelberger Hotel

Warschauer Straße 39/40

10243 Berlin