Good Morning Melon Smoothie

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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.


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Rawliciously black forest cake

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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.


Base

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).


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

Fruit loaded Buckwheat Breakfast Bowl

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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
Raisins
Mulberries

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


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Zucchini Spaghetti Aglio E Olio

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I made this recipe some time ago for a beloved friend and me. We had a great time measuring the length of the spaghetti and of course eating them.
This recipe is very simple, all you need is a zucchini, some olive oil and garlic.
You can add basically every vegetable you adore. I suggest carrots and tomatoes.

If you don`t have a spiralizer, you can just use your potato peeler to make the noodles. They will look more like vermicelli then though.

Buon Appetito!


Zucchini Spaghetti Aglio E Olio (raw)
serves 2

2 zucchini
3 carrots
4 dried tomatoes
2 garlic gloves
4 tbsp olive oil
juice from 1/2 lemon

pine nuts
basil leaves
salt

Make the spaghetti using your spiralizer or your potato peeler.
Chop the garlic, the dried tomatoes and the basil leaves. Mix with the spaghetti. Mix olive oil, lemon juice and salt to taste with the spaghetti. Crumble the pine nuts with some salt and sprinkle over the spaghetti.

Enjoy!


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