Pineapple Mint Salad

von Kimberly | Jan. 22, 2024 | DESSERT & SWEETS, FRUITS, FRUITY, SALADS, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN

Pineapple Mint Salad

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January 22, 2024 by Kimberly

Enjoy a refreshing Pineapple & Mint Salad, perfect for a healthy, tasty treat. Bursting with sweet pineapple and zesty mint – it’s a delightful, energizing snack!



5 MINUTES



EASY



VEGAN



INT.



151 PER PORTION



FRESH / FRUITY



EVERYDAY



SNACK / DESSERT



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the exquisite blend of sweet and zesty with this Pineapple & Mint Salad, a delectable treat that’s both energizing and nutritious. This easy recipe brings together the freshness of mint and the natural sweetness of pineapple, creating a perfect balance of flavors.

How to serve:
Serving this Pineapple Mint Salad is a breeze and adds a refreshing touch to any occasion. For an elevated experience, serve it chilled on a summer day or as a vibrant dessert at your next gathering. Its combination of energizing fruit snack goodness and the zesty mint refreshment makes it a crowd-pleaser. Pair it with a light yogurt for a wholesome, healthy pineapple treat.

How to store:
Keep it in an airtight container in the refrigerator to maintain its refreshing mint quality. It stays fresh and flavorful for up to three days, ensuring you can enjoy the nutritious pineapple mint goodness at your convenience. Perfect for a quick and easy pineapple mint flavor boost anytime!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

SALAD

1 pineapple
a few stalks of mint

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

none

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Remove the skin from the pineapple and cut the flesh into small pieces.

2. Pluck the mint leaves from the stalks and chop finely.

3. Mix the pineapple pieces and chopped mint in a medium-sized bowl and then divide between two bowls.

NOTE: The calorie information may vary depending on the product used, country and region.

Basic Hummus

von Kimberly | Jan. 20, 2024 | CREAMY, DIPS & SPREADS, MIDDLE EAST, UP TO 30 MINUTES, VEGAN

Basic Hummus

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January 20, 2024 by Kimberly

Discover delicious Basic Hummus, a healthy, creamy snack! Perfect for dipping, it’s packed with flavor and nutrients. A must-try for all food lovers!



10 MINUTES



EASY



VEGAN



ARABIC



209 PER PORTION



CREAMY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the delightful flavors of homemade Hummus. This creamy, protein-rich spread is not just delicious, but also a healthy snack option. Made from simple, wholesome ingredients, this easy Hummus recipe is perfect for health enthusiasts and food lovers alike. Whether you’re a fan of vegan options or looking for gluten-free snacks, this nutritious dip fits all palates.

How to serve:
Hummus is incredibly versatile, making it a perfect addition to any meal. Spread it on warm pita bread for a classic experience, or use it as a dip with crunchy vegetables for a healthy treat. It’s an excellent companion and can be customized to your liking. Add a sprinkle of olive oil and a dash of paprika to enhance its flavors, making it an irresistible centerpiece for your gatherings.

How to store:
To keep your homemade Hummus fresh and flavorful, store it in an airtight container in the refrigerator. It stays good for up to a week, ensuring you have a protein-rich Hummus snack ready at all times.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

HUMMUS BASE

1 can cooked chickpeas (drained net weight: 265g or 9 oz)
2 tbsp oilve oil
juice of half a lemon
60g tahini (1/4 cup)
1 garlic clove
1/4 tsp salt
1/4 tsp cumin
4-5 ice cubes

TOPPINGS

chickpeas
parsley
paprika powder
za’atar
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
sieve
food processor

Pour the chickpeas from the tin into a sieve and rinse them with cold water until no more bubbles form from the aquafaba. You can also collect the aquafaba and use it for other vegan dishes.
Peel the garlic clove.
Cut the lemon in half.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Pour the chickpeas into the food processor. You can keep a few chickpeas for decoration. Add the garlic clove, tahini, salt, olive oil and cumin. Now blend everything well at medium speed until you have a crumbly but creamy mixture.

2. Next, add the ice cubes in batches while the machine is running. Blend for about 1-3 minutes (depending on the model) on hightest until a creamy, smooth and airy mixture is formed. Season to taste with salt, lemon juice and garlic if necessary. If the hummus is too thick, you can add a little cold water and blend again.

3. Now pour the hummus into a deep plate and garnish with olive oil, chickpeas, herbs and paprika powder as desired.

NOTE: The calorie information may vary depending on the product used, country and region.

Skin Glowing Pineapple Carrot Juice

von Kimberly | Jan. 19, 2024 | BEVERAGES, FRUITS, REFRESHING, UP TO 30 MINUTES, VEGAN, VEGETABLES

Skin Glowing Pineapple Carrot Juice

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January 19, 2024 by Kimberly

Experience radiant skin with this Pineapple Carrot Juice! Packed with vitamins for a healthy glow, it’s a delicious, natural way to brighten your skin and mood.



10 MINUTES



EASY



VEGAN



INT.



171 PER DRINK



REFRESHING



EVERYDAY



BEVERAGES



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This nutrient-packed drink is not just a delight for your taste buds, but a boon for your skin too. Full of natural ingredients, it’s an easy juice recipe that promises a radiant, healthy glow. Perfect for those who love homemade juice for skin health, this recipe ensures you get a daily dose of vitamins in the most delightful way.

How to serve:
Best enjoyed fresh, pour it into tall glasses, and add a slice of pineapple or a sprig of mint for a fancy touch. This antioxidant juice blend is perfect for breakfast or as a midday refreshment. Pair it with a light snack or your morning toast to kickstart your day with a skin hydration boost. It’s a vegan juice recipe that fits seamlessly into any diet, enhancing your glowing skin diet plan.

How to store:
Keep it in airtight bottle and refrigerate for up to 48 hours. Remember, fresh is best for enjoying its full benefits, but if you need to store it, ensure it’s in a cool place.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 DRINK OF 400ml (1.5 cups)

JUICE

1 lemon
1 orange
3 carrots
1/4 pineapple (200g or 7 oz)

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
juicer & citrus press (or blender & fine sieve)

Wash the carrots.

}

ACTIVE: 8 min

PASSIVE: –

COOKING

PREPARATION WITH A JUICER & CITRUS PRESS

1. Cut of the skin of the pineapple and cut the flesh into sticks. Put 1/4 of the pineapple into the juicer. This equals approx. 200g (7 oz) pineapple without the peel.
2. Add the carrots to the juicer.
3. Halve the orange and lemon and squeeze with a citrus juicer.
4. Now pour all the juices obtained into a glass.

PREPARATION WITH A BLENDER & FINE SIEVE

1. We need arount 1/4 of the pineapple. This equals approx. 200g (7 oz) pineapple without the peel. Cut of the skin of the pineapple and carrots. Roughly chop everything. Put the pineapple and carrots to the blender.
2. Peel the orange and lemon and also put the flesh into the blender.
3. Blend everything at the highest setting for 30 seconds. Now pass the entire mixture through a fine sieve. If you like the pulp, you can of course skip this step.
4. Pour the juice into a glass bottle.

NOTE: The calorie information may vary depending on the product used, country and region.

Roasted Eggplant with Tahini Yogurt Sauce

von Kimberly | Jan. 18, 2024 | AUTUMN, CREAMY, DINNER, LUNCH, MIDDLE EAST, NUTTY, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

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January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!



25 MINUTES



EASY



VEGETARIAN



ARABIC



372 PER PORTION



NUTTY / CREAMY



EVERYDAY



LUNCH / DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

How to serve:
Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

How to store:
Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

EGGPLANT

1 eggplant
4 tbsp olive oil
1/4 tsp salt
1/8 tsp ground pepper
1/8 tsp dried coriander powder
1/8 tsp cinnamon
1/8 tsp oregano
1/8 tsp garlic powder
1/8 tsp chili flakes
2 cardamom capsules

TAHINI YOGURT SAUCE

2 tbsp tahini
4 tbsp cold water
2 tbsp yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
1/8 tsp salt

TOPPINGS

dates
chives
mint
lemon juice
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl
mortar

Preheat the oven to 230°C (450°F)
Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
Peel the garlic clove.
Cut the chives into fine rolls.
Roughly chop the mint.
Cut the dates into small pieces.
Crush the contents of the cardamom pods with a mortar.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.

2. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.

3. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.

4. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.

NOTE: The calorie information may vary depending on the product used, country and region.

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

von Kimberly | Jan. 17, 2024 | DINNER, FISH, OMNIVORE, SPRING, SUMMER, UMAMI, UP TO 30 MINUTES, VEGETABLES

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

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January 17, 2024 by Kimberly

Savor the zesty blend of Cod with Caper Lemon Butter, complemented by tender baked asparagus and juicy vine tomatoes. A delicious, wholesome dinner for any day!



25 MINUTES



INTERMEDIATE



OMNIVORE



INT.



466 PER PORTION



UMAMI



EVERYDAY



DINNER



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Delight your taste buds with this exquisite Cod with Caper Lemon Butter, Baked Asparagus & Vine Tomatoes recipe. This dish is a perfect blend of flavors, combining the mild, flaky texture of cod with the zesty tang of caper lemon butter. Complemented by the earthy taste of baked asparagus and the sweetness of vine tomatoes, it’s a healthy seafood dish that’s both nutritious and indulgent. Ideal for a quick, yet elegant family dinner, this recipe brings gourmet home cooking to your table with simple, seasonal ingredients.

How to serve:
To serve this delightful meal, plate the perfectly cooked cod as the centerpiece. Drizzle it generously with the aromatic caper lemon butter sauce, ensuring each bite is infused with its rich flavor. Accompany the fish with a side of tender, oven-roasted asparagus and ripe, juicy baked vine tomatoes, enhancing the dish’s freshness and color. This combination not only offers a harmonious blend of tastes but also presents a visually appealing dish, perfect for any occasion. For a complete dining experience, pair this meal with a light, crisp white wine or a lemon-infused water.

How to store:
Keep the cod and vegetables in separate airtight containers in the refrigerator. They will maintain their quality for up to one day. Reheat gently to preserve the texture of the fish and the crispness of the vegetables. Enjoy the convenience of a delicious, homemade meal, ready to be savored again.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

COD

300g cod filet (11 oz)
2 tbsp all-purpose flou
2 tbsp olive oil
1 tbsp butter

SAUCE

1 tbsp capers
1 tsp butter
juice of half a lemon

VEGETABLES

250g vine tomatoes
250g green asparagus (fresh or frozen)
2 tbsp olive oil
salt
pepper

TOPPINGS

parsley
the other half of the lemon

}

ACTIVE: 3 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
frying pan

Preheat the oven to 200°C (400°F)
Pluck the parsley leaves from the stalks and chop finely.

}

ACTIVE: 20 min

PASSIVE: –

COOKING

1. Place the frozen asparagus and tomatoes on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast the asparagus and tomatoes in the oven on the middle shelf for approx. 15 minutes until golden brown.

2. Pat the cod dry and then roll in flour. Set aside.

3. Heat 2 tbsp olive oil and 1 tbsp butter in a frying pan over a medium heat. Add the cod and fry on one side for approx. 5 minutes. Carefully flip the fish and fry for a further 1-3 minutes (depending on the thickness of the fish). At this point, the fat in the pan can be poured over the fish with a spoon so that the side that is facing up does not dry out.

4. Remove the pan from the heat and arrange the fish on plates – warm the plates in advance if you like. Put the pan back on the heat.

5. Now pour the juice of half a lemon over the remaining oil and butter in the pan. Stir briefly and allow to warm. Now add the capers, toss well and deglaze whats on the bottom of the pan. Remove the pan from the heat and stir in 1 teaspoon of butter. The sauce can now be poured over the fish.

6. Remove the vegetables from the oven and place on the plates next to the fish. Garnish with parsley and lemon slices.

NOTE: The calorie information may vary depending on the product used, country and region.

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