Green noodles 💚

 Hi everyone!

In summer I am always inspired by all those lovely smelled herbs. And I love to rub those into my hands only to smell their fragrance! 🙈 and my all time favorite is basil! I love how it looks and smell! I like it roasted with tomatoes, to strawberrys or in my homemade pesto but the list goes on and on…

Today I thrown some vegetables into my pan and it turns out SUPER DELICIOUS!!  My mum was so jealous because I only make a portion for one 😁 So I decided to share the recipe with you ASAP!!! It’s so refreshing – and so good for you‘! And of course it is gluten free, dairy free & vegan!

For one portion you will need:

🌱3 hands of uncooked buckwheat noodles (you could also use spelt or wheat – but then it’s not gluten free)
🌱 2 hands of fresh basil
🌱 a half zucchini
🌱 3 mushrooms
🌱 half a shallot
🌱 2 big hands of fresh baby spinach
🌱 tbsp native olive oil
🌱 15g pine nuts
🌱 bit (I used a half a knob) of garlic
🌱 3 tbsp almond milk
🌱 half a lemon
🌱 salt & pepper

Directions: first heat up a pan with enough water to cook your noodles. When it’s cook, give some salt into the water & place the noodles in the pan (cook to your directions on the package). Then chop your vegetables -shallots into small cubes, zucchini & mushrooms into slices- heat up another pan to medium high heat and place the pine nuts into it. When they starts to get brown place them in your food processor. After this, heat up a tablespoon of oil into that pan. Sauté your shallots and put your vegetables to your shallots. To make the sauce give your basil to the pine nuts as well as the almond milk, one tbsp of olive oil, the juice of half a lemon, salt and pepper.  Blend until everything is well combined. When noodles are cooked al dente, drain them and give them to the vegetables and pour over your sauce. Now turn of your heat and give the spinach to your noodles and let them rest for 1-2 minutes. Now it’s ready to serve and to enjoy ☺️


Kale salad with avocado & pomegranate / Grünkohlsalat mit Avocado & Granatapfel

Oh god, I absolutly fall in love with this super salad! It’s a perfectly healthy lunch/dinner on the go!

Ingredients for one:
For the dressing:
– 1 tablespoon of pumpkin seed oil
– 1 and 1/2 teaspoon of tahini
– 1 1/2 tbsp raspberry or apple vinegar
For the salad:
– three big handfuls of kale
– 1/4 of a cup of pomegranates
– 1/2 ripe avocado
– a handful of pumpkin seeds
Directions: First you have to wash your kale and to tear pieces off the stems. Then add the Tahini, soy sauce and lime. Mix everything together by massaging the kale ‚till the leaves soften (sounds weird but it works :b). Then add your pumpkin seeds, avocado and pomegranates. You will love this! PS: if you take this salad to go, the leaves getting softer and softer and it tastes more better.

Love, Kathrin.
Anhang 1
Oh mein Gott, ich liebe diesen Salat so sehr! Es ist das perfekte Essen zum mitnehmen!

Zutaten für einen Salat:
Für das Dressing:
-1 EL Kürbiskernöl
-1 1/2 TL Tahini
-1 1/2 TL Himbeer- oder Apfelessig
Für den Salat:
-drei große Hände Grünkohl
-2 El Granatapfel
-1/2 Avocado
-eine Hand voll Kürbiskerne
Anweisung: Zuerst muss man den Grünkohl waschen und von den Stämmen trennen. Dann kommt das Olivenöl, Tahini, die Sojasauce und der Limettensaft über den Kohl und wird vermengt. Jetzt wird der Kohl massiert (hört sich komisch an aber ist wichtig!) bis die Blätter etwas weicher werden. Dann kommt der Granatapfel, Avocado und die Kerne drüber und ihr könnt den Salat verzehren. PS: wenn der Salat mitgenommen wird, werden die Blätter noch weicher und der Salat schmeckt noch besser! 🙂

In liebe, Kathrin 🙂
Anhang 2