Basic Hummus

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

Basic Hummus

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.

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 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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JUMP TO VIDEO

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.

Green Pineapple Spinach Smoothie

von Kimberly | Jan. 13, 2024 | BEVERAGES, FRUITS, FRUITY, REFRESHING, UP TO 30 MINUTES, VEGAN

Green Pineapple Spinach Smoothie

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January 13, 2024 by Kimberly

Experience a burst of natural sweetness and revitalizing greens in every sip! Pineapple and spinach blend perfectly for a refreshing, nutrient-rich, and deliciously energizing smoothie.



10 MINUTES



EASY



VEGAN



INT.



177 PER 500 ml
(2 CUPS)



REFRESHING



EVERYDAY



BEVERAGES



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

The Green Pineapple Spinach Smoothie is a delightful blend of fresh flavors and nutritional goodness, offering a perfect start to your day or a refreshing mid-day boost. This smoothie combines the tangy sweetness of pineapple with the earthy tones of spinach, creating a vibrant green concoction that’s as pleasing to the eyes as it is to the palate. Rich in vitamins and minerals, it’s an excellent choice for health-conscious individuals and smoothie enthusiasts alike.

How to serve:
Pour the mixture into tall glasses and garnish with a pineapple wedge or a sprinkle of chia seeds for a visually appealing and texturally interesting finish. This smoothie is best enjoyed immediately, but it can also be a refreshing addition to brunches or as a healthy dessert alternative.

How to store:
If you have leftovers, pour the smoothie into an airtight container and refrigerate for up to 24 hours. The flavors will remain fresh, but it’s normal for the smoothie to separate over time. Just give it a good shake or a quick stir before enjoying it 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 500 ML (2 CUPS)

SMOOTHIE

1/2 apple
1/2 pear
juice of half a lemon
40g spinach (1 cup)
100g frozen pineapple (heaped 1/2 cup)
125ml cold water (1/2 cup)

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
blender

Peel the apple and pear and cut into large pieces.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Put the apple pieces, pear pieces, spinach and frozen pineapple in the blender. Add water and lemon juice.

2. Blend everything at the highest setting until no more pieces of spinach are visible and the smoothie has turned a rich green color.

3. Pour the smoothie into glasses and drink with a straw.

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

Pumpkin Coconut Soup

von Kimberly | Jan. 8, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, SOUPS, VEGAN, WINTER

Pumpkin Coconut Soup

JUMP TO RECIPE

JUMP TO VIDEO

January 8, 2024 by Kimberly

Pumpkin coconut soup is a delightful and nourishing treat! Its rich, creamy texture and the perfect blend of sweet pumpkin and exotic coconut milk is absolutely irresistible.



55 MINUTES



EASY



VEGAN



INT.



454 PER PORTION



CREAMY/
COMFORT FOOD



EVERYDAY



SOUP



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the world of flavors with my Pumpkin Coconut Soup! This dish is a perfect blend of the sweetness of pumpkin and the creamy richness of coconut milk, creating a comfort food that is both nutritious and delicious. Ideal for chilly days or when you’re in the mood for something soothing, this soup promises to warm your heart.

How to serve:
Serve this Pumpkin Coconut Soup hot, garnished with a sprinkle of fresh herbs like cilantro or parsley for an added burst of flavor. A swirl of cream or a few pumpkin seeds on top can add a delightful texture and look. Pair it with crusty bread or a light salad for a complete meal. Its vibrant color and enticing aroma make it a great starter for dinners or a stand-alone dish for a cozy night in.

How to store:
To store the leftover soup, let it cool to room temperature and then transfer it into an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in suitable portions. When ready to enjoy again, simply thaw and reheat, adjusting the consistency with a little water or broth if necessary. This soup retains its flavor well, making it a great make-ahead dish for busy days.

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

SOUP BASE

1 hokkaido pumpkin (approx. 1 kg/800g net)
2 carrots
2 potatoes
a small thumb-sized piece of ginger
1 onion
2 garlic cloves
1 tbsp clarified butter
400ml coconut milk (1 2/3 cups)
700ml vegetable broth (3 cups)

SPICES

1/2 tsp salt
1/2 tsp pepper
1/2 grated nutmeg
5 tbsp soy sauce
juice of half a lemon

TOPPINGS

parsley
a splash of coconutmilk
a splash of soy sauce
freshly cracked black pepper
pumpkinseeds

}

ACTIVE: 15 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot
hand blender (or blender)

Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
Peel and roughly chop the carrots, potatoes, onions, ginger and garlic.
Cut the lemon in half.

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.

2. Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.

3. Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.

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

Pomegranate Beetroot Juice

von Kimberly | Jan. 7, 2024 | BEVERAGES, FRUITS, REFRESHING, UP TO 30 MINUTES, VEGAN, VEGETABLES

Pomegranate Beetroot Juice

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JUMP TO VIDEO

January 7, 2024 by Kimberly

Pomegranate Beetroot Juice is a healthy, tasty drink. It’s full of vitamins, lowers blood pressure, and boosts energy. Great for heart and digestive health.



15 MINUTES



EASY



VEGAN



INT.



289 PER LITER
(4 CUPS)



REFRESHING



EVERYDAY



BEVERAGES



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the vibrant and nutritious blend of Pomegranate Beetroot Juice, a delightful concoction that promises both health and taste. This refreshing beverage merges the sweet, tangy essence of pomegranate with the earthy, rich flavors of beetroot, creating a perfect symphony for your taste buds. Not only is it a visual treat with its deep ruby color, but it’s also packed with essential nutrients that benefit your overall wellbeing.

How to serve:
Serve this Pomegranate Beetroot Juice chilled for a refreshing experience. It’s perfect as a morning energizer or a mid-day revitalizer. Enhance its appeal by garnishing with a slice of lemon or a sprig of mint. For a fun twist, add a splash of sparkling water to transform it into a fizzy delight. This juice pairs wonderfully with light breakfast items or as a standalone drink.

How to store:
For optimal freshness, store the juice in an airtight glas bottle in the refrigerator. It’s best consumed within 2-3 days. If you notice any separation, simply shake it well before serving. Freezing is not recommended as it can alter the flavor and texture of the juice.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR APPROX. 1 LITER (1 qt)

FRUITS & VEGETABLES

4 carrots
2 apples
2 beetroots
3 oranges
1 pomegranate

}

ACTIVE: 5 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

juicer & citrus press (or food processor or blender)
sharp knife
chopping board
funnel
measuring cup
fine sieve

Wash the apples, carrots and beet thoroughly.
Halve the pomegranate and oranges.

}

ACTIVE: 10 min

PASSIVE: 0 min

COOKING

PREPARATION WITH A JUICER & CITRUS PRESS

1. Depending on the model, cut the apples, carrots and beetroot into large pieces and place in the juicer. Pass the juice through a fine sieve and pour into a glass bottle.
2. Squeeze the pomegranate and oranges using a citrus juicer and also pass through a fine sieve. Then pour into the glass bottle with the other juices.

PREPARATION WITH A FOOD PROCESSOR OR BLENDER

1. Peel and roughly chop the apples, carrots and beet. Now put everything in the food processor or blender.
2. Remove the orange flesh from the peel and add to the other fruits and vegetables. Scrape out the pomegranate and add the seeds to the food processor or 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.

Basic Vegetable Broth

von Kimberly | Jan. 5, 2024 | CLASSICS, COMFORT FOOD, OVER 120 MINUTES, SOUPS, VEGAN

Basic Vegetable Broth

JUMP TO RECIPE

JUMP TO VIDEO

January 5, 2024 by Kimberly

Vegetable broth is a delicious, nourishing base for soups and stews, made by simmering fresh veggies and aromatic herbs. It’s easy, versatile, and full of flavor!



3.5 HOURS



EASY



VEGAN



INT.



126 PER LITER
(4 CUPS)



COMFORT FOOD



CLASSICS



SOUP



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of homemade vegetable broth! This simple, yet flavorful liquid gold is crafted by gently simmering a medley of fresh vegetables and aromatic herbs. Not only is it a healthier and most clean alternative to store-bought ones, but it also infuses your dishes with a depth of flavor that can only come from fresh, natural ingredients.

How to serve:
Vegetable broth is incredibly versatile. Use it as a rich base for soups and stews, adding layers of flavor to each spoonful. It’s perfect for deglazing pans, lending a savory note to sautéed dishes. Alternatively, enjoy it as a warm, comforting drink on its own, especially during chilly evenings. Mix in a dash of your favorite herbs or a squeeze of lemon for an extra zing!

How to store:
Vegetable broth keeps well in the refrigerator for up to a week in a sealed container. For longer storage, the broth can be preserved in boiled jars. This way, you’ll always have handy, homemade broth ready for your next culinary adventure!

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 LITERS (3.2 qt)

VEGETABLES

400g carrots (14 oz.)
2 onions
200g celery root (7 oz.)
100g leek (3.5 oz.)
2 garlic cloves

HERBS & SPICES

1 bay leaf
1 stem thyme
1 large bunch of parsley
5 cloves
1/4 tsp coriander seeds
1 tsp black peppercorns
22g salt (approx. 2 1/2 tsp)
1 tsp clarified butter

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot with lid
large bowl (or a medium-sized pot)
fine sieve (or a kitchen towel)

Wash the carrots, celery root, leek and parsley thoroughly and chop everything roughly.
Halve the onions and leave the skin on.

}

ACTIVE: 20 min

PASSIVE: 3 hrs

COOKING

1. Heat 1 tsp clarified butter in a large pan and fry the onions, carrots, celery root, leek and garlic cloves until they are browned.

2. Fill the pot up with 3 liters of cold water and add the bay leaf, 5 cloves, 1 teaspoon of black peppercorns and 1 bunch of parsley.

3. Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pan with the lid on for 2 hours.

4. After the 2 hours, remove the pot from the heat. Now remove the overcooked vegetables, herbs and spices from the broth.

5. Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. Add between 5g and 7g of salt per liter of broth, depending on taste.

6. Allow the broth to cool completely.

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

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