Good Morning Melon Smoothie


For this recipe you`ll need a blender and a melon of your choice. This Smoothie is very suitable as a colorful start in your day. To eat fruit in the mornings is a very good idea, because fruits are easily digested on an empty stomach. In addition to that, because of their high water and fruit sugar content, melons belong to the most easily digested food all together. That´s why it is recommended to eat melons all alone without any other food added.

Now lets blend it!

Good Morning Melon Smoothie

1 melon (I used a netted melon)
1/3 cup water
1 pinch of salt

Slice the melon in two. Remove the core and extract the melon pulp (you can use a spoon for that). Blend everything together and enjoy!
That was very fast.


A Very Green Potato Salad


So, the summer is out there. I am very happy for the sunlight. It makes everything so much brighter. As the season allows it now, it´s time to prepare some salad for having picnic outside. This potato salad comes with creamy avocado and lots of fresh green vegetables. You won´t miss the mayonnaise, I promise…

Very Green Potato Salad
serves 5

400 g small waxy potatoes
1 broccoli
1 cucumber
1 1/2 cup peas (you can use frozen ones)
1 red onion
1 avocado
1/2 cup red cabbage
big heap of chives
fresh sprouts (a very good fit, although they are not pictured above)

Wash the potatoes thoroughly and cook them a few hours before you make the salad (you can also cook them the night before). Unfreeze the peas, if they have been frozen. To prepare the broccoli, you cut of the florets and divide them until they are as small as you want them. Then you can also peel the trunk and cut it into bite-sized pieces. Steam the broccoli for 5 min. Cut the potatoes and the vegetables into similarly big pieces and mix together in a bowl. Add the peas, the chives and the fresh sprouts.


1/2 cup virgin olive oil
juice from one lemon
1/2 tsp salt

Mix all ingredients for the sauce together and pour over the salad.

Done :)


So green this salad!



Now enjoy this green and creamy potato salad adventure together with some people you love! I hope you´ll like it!


Coconut inspired Chickpeas Breakfast Bowl


It`s time to present to you the incredible coconut inspired chickpeas breakfast bowl. The name is very long, I know. And it could have been even longer, if I decided to put all the main performers of this bowl into it. But you can honor their play by looking at the pictures ;)

This bowl is full of protein and I like it especially, because it tastes hearty and sweet at the same time.

Coconut inspired Chickpeas Breakfast Bowl

1/2 cup chickpeas (sprouted and cooked, or from the tin)
1/2 banana
1 small avocado
coconut milk
2 tbsp coconut flakes
1 tbsp cacao nibs
1 tsp honey
1/2 tsp cumin
dash of salt

Slice banana and avocado into bite-sized pieces, mix together with the chickpeas and the coconut milk. Sprinkle with Coconut flakes and cacao nibs and season to your liking.



Rawliciously black forest cake


If you like fresh cherries, avocado, cacao, cashews and oats; this cake is yours! It tastes so delicious. As you may notice here or in future recipes, layering up different colors is one of my favorite activities while preparing recipes (besides using the blender).

I first made this raw version of the german black forest cake for a friend’s birthday and I tell you, it was gone very fast.
You can perfectly prepare this cake the day before you eat it and freeze it over night. Before starting to make the cake, consider to let the cashews soak for min. 4 hours. You´ll need a food processor for this recipe.


1 cup oats
1 cup dates
1 tbsp coconut oil
one pinch of salt
1 cup cherries

Mix the oats, dates and the pinch of salt in your food processor until they have a dough like consistency.
Press the dough into the bottom of whatever you use for the cake (If you have no spring form pan, you can even use a casserole). Put in the fridge.
Set aside the cherries until you are ready to start layering.

Chocolate Crème

2-3 avocado
1/3 cup cacao powder
1/4 cup agave sirup
3 tbsp coconut oil

Put all the ingredients into your blender (your food processor will do an equally good job, but it will take a little more time) and blend until it is smooth. You can add more cacao, if the crème is still green. Add more agave sirup, if you like it sweeter. Set aside

Cashew Vanilla Crème

1 cup cashews (soaked over night or min. 4 hours)
1/3 cup nut milk (you can also use any other milk of your choice)
1/4 cup agave sirup
1/4 cup coconut oil
1/2 tsp vanilla

Blend all the ingredients together until smooth. Set aside and then start layering.
Have fun with that!
For the decoration on top, I used some cherries and raw cacao nibs.
Put in the freezer and wait until the cake is stable. This can take a while (min. 3 hours).



So, the cherries and the me, we send you lot´s of love :)

Fruit loaded Buckwheat Breakfast Bowl


If you have never eaten buckwheat yet, you could try it.
In this recipe it is used in its sprouted form, but you can also cook it.

The name buckwheat is somehow confusing, because it is not really among the grains. It does not contain bran and germ, but it tastes quite like a grain. You find 15 – 20 % of protein, a good amount of fiber, B vitamins, potassium, iron, calcium, manganese and phosphorus in it.

So if you have some trouble digesting wheat or oats, buckwheat could be a good alternative.

Buckwheat Breakfast Bowl (raw)

1/3 cup Buckwheat (soaked over night for 30 min)
1 Cup Milk (I used hazelnut milk)
1/2 Apple
1 Banana

Slice the apple and banana into bite-sized pieces. Combine all ingredients and enjoy.