Soba noodles with beans and vegetables


Hey there! I hope you all had a wonderful start of the new year! One of the first meals that I cooked in 2017 was this soba bowl with beans and vegetables. You might be familiar with the wonderful sprouted kitchen recipe „soba bowls with tea-poached salmon“ from Sara Fortes first cookbook. The combination of soba noodles with the tahini sauce is heavenly! I changed her recipe of the sauce a bit, omitting the agave nectar and swapping the lime for a lemon.

serves 2

150g of soba noodles
1 small broccoli
1 can of  kidney beans
a handful of mushrooms
1 red onion
2 cloves of garlic
salt and pepper to taste
sesame seeds for garnish
a bit of coconut oil for the pan

for the sauce:
1 1/2 tablespoons of sesame oil
1 tablespoon of tahini
1/2 thumb sized piece of ginger, finely grated
1 tablespoon of soy sauce
juice of half a lemon plus grated zest of it
(you may add more of the juice, if you like the tangy flavour like I do)


Heat water in a pot and cook the soba noodles according to instructions. Dice the onion and garlic,then cut up the broccoli and mushroms into bitesized pieces. Heat coconut oil in a pan and sautée the onion, garlic and broccoli. I use small sips of water later on to reduce the amount of oil needed in the first place. When the vegetables are almost ready, add the mushrooms. Stir frequently, add the beans to heat them up and add salt and pepper.

Meanwhile, mix together the ingredients for the sauce, drain the soba noodles and swirl them in the sauce directly.

Assemble  everything in two bowls and sprinkle sesame seeds on top (roasting them lightly  enhances the flavour further).

spicy coconut macaroons with lemon zest


Well, hello there! It’s been a while, unfortunately. Between finishing my Master’s thesis, moving from one city to another and, well, life in general, this little blog of mine fell behind for a while. But with the season of cooking and baking ahead, I pledge to make an effort to change that! So without further ado, here comes a simple recipe for coconut macoroons with a spicy twist. Due to adding yogurt, they are quite moist and not as dry and crumbly as more traditional coconut macaroons. As always, adjust the sweetness to your liking.

Yields about 18 macaroons

100g of desiccated coconut
60g of wholemeal (spelt) semolina
40g erythritol or other sweetener of choice
1 egg
150g  of yogurt
1/2 teaspoon of Ceylon cinnamon
1 point of a knife of both cardamom and vanilla
3 allspice corns, finely ground in a morsel
zest of 3/4 of a smallish lemon

Mix all the dry ingredients first, then add the yogurt and egg to the batter. Heat the oven to 180°C (360° Fahrenheit) for about 18 minutes, keep a close watch on them during the last few minutes. They are finished when the edges start turning brown.

mung dahl


This is my version of „Hemsley and Hemsley’s“ mung dahl. Before, I had eaten mung beans only as sprouts and was very pleasantly suprised by their taste. The dish not terribly pretty, but it tasted wonderful, very spicy and full of flavour. This makes one very big portion, you might have a little bit left, depending on your appetite.

125g of mung beans
400ml of water
1 leek
1 carrot
1 splash of apple cider vinegar
about a 1 cm piece of ginger
3 shallots
2 cloves of garlic
1 teaspoon of cumin
1/2 teaspoon of cardamom
zest of half a lemon
pepper, salt and chili to taste


Soak the mung beans over night covered in water. Heat the 400ml of water and cook the mung beans for about 20 minutes. In a pan, roast the spices together with the diced shallots, garlic and ginger. Add them to the mung beans as well as the vegetables. Once the mung beans are soft and the vegetables are cooked tender, add salt, pepper, chili and a splash of rice vinegar.



ginger carrots and peas with spelt

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This recipe was inspired by Naturally Ella’s ginger brown rice with carrots, but because I had some peas and coconut milk left, I adjusted the recipe. You may use any (pseudo)grain you like, for example brown rice as in the original recipe, quinoa or spelt. The carrots and coconut milk give the dish a subtle sweetness and the ginger, rice vinegar and soy sauce add an asian inspired twist.

for 2:
4 big carrots
2 handfuls of frozen peas
2 shallots
2 cloves of garlic
3 tablespoons of coconut milk
1 tablespoon of desiccated coconut
about a 1 cm piece of ginger
a splash of rice vinegar
a splash of soy sauce
a bit of sesame oil

100gf of spelt grains
optional: two hard boiled eggs with a bit of hot sauce


Dice the shallots and garlic, findely grate the ginger. Heat water for your prefered grain and cook according to instructions. Grate the carrots. Heat a bit of oil in a pan and sweat the garlic, shallots, ginger and desiccated coconut, then add in the peas. Add a bit water to prevent burning and cook until the peas are almost done, then add the carrots, stirring frequently. Season with rice vinegar, soy sauce, coconut milk and pepper.
Serve with eggs and your favourite hot sauce.

Creamy goat cheese quinoa with tomatoes and mushrooms


I seem to go through phases with specific ingredients – a few months ago it was pumpkin, now we have the fourth recipe in a row including quinoa. This one is inspired by an Ottolenghi recipe, I added the mushrooms and decided to switch the feta for goat cheese.

125g of quinoa
about 500ml of water
1/2 vegetable stock cube
50g of soft goat cheese
a handful of basil
250g of mushrooms
250g of cherry tomatoes
salt and pepper to taste
2 big cloves of garlic
a bit of olive oil


Thoroughly rinse the quinoa. Bring 500ml of water to a boil. Add the quinoa with the vegetable stock cube and cook on low heat for about 20-25 minutes until it forms a porridge like consistency. You might want to add a bit of water to prevent sticking . Meanwhile, slice the  garlic cloves and cut the mushrooms. Heat a bit of oil in a pan and sauté the tomatoes for about a minute, then add the mushrooms and garlic. Stir frequently and use some salt and pepper. When the vegetables have become soft, sprinkle some chopped up basil on top. Once the quinoa is ready, mix in the crumbled goat cheese and stir. Also add pepper, salt and bit of basil to the quinoa.

filling salad with rice and quinoa


I love salads but oftentimes I find them not filling enough to satisfy me for lunch. Adding (pseudo)grains to the fresh leaves gives a wonderful crunch and keeps you full. I only had precooked beetroot, which saves a lot of time, I do suppose that using freshly cooked beetroot would taste even better though (one could also try out using raw grated beetroots). This makes quite a big portion, I had a bit left for dinner.

a big handful of spinach
500g of beetroot (precooked)
60g of black rice
30g of quinoa
1 shallot
2 cloves of garlic
a bit of olive oil and balsamic vinegar as dressing
salt and pepper to taste
a sprinkle of slivered almonds and sesame seeds


Rinse the rice and cook in salted water on small heat until tender, this may take up to 40 minutes.The quinoa takes about 15 minutes to cook. Dice the shallot and cloves of garlic and sweat them in some olive oil. Cut the beetroot into bite-sized pieces. Once the rice and quinoa are ready, add everything but the spinach leaves to a salad bowl and let cool until lukewarm. Wash the spinach leaves and toss everything together, add a dash of olive oil and balsamic vinegar as well as salt and pepper. Sprinkle the alomonds and sesame seeds on top.

lemon and basil ratatouille with quinoa


This meal comes together quite quickly and the fragrant and fresh lemon and basil flavour makes me dream of summer (despite the weather outside). The vegetables aren’t cooked for too long so that they retain some of their crispness.

for 2 portions:
2 big bell peppers
1 big zucchini
1 eggplant
2 tomatoes
1 big shallot
2 cloves of garlic
1 lemon
2 tablespoons of tomato paste
a bit of olive oil
a big handful of basil
1 teaspoon of dried italian herbs
a few sprinkles of chili (if you like a bit of spice)
1/4 teaspoon of cumin
salt and pepper to taste
100 g of quinoa


Thoroughly rinse the quinoa and cook according to instructions. Meanwhile, dice the onions and garlic and cut up the zucchini, bell peppers, eggplant and tomatoes into bite sized pieces. Heat a little bit of olive oil in a pan and add onions, garlic, eggplant and bell peppers. Stir frequently. I like adding a bit of water to prevent sticking and burning without needing a lot of oil. As the zuchhini takes a little bit less time to cook, add it in a bit later. Stir in the tomato paste and the spices. Grate the zest of one lemon. Add 3/4th of it to the pan, alongside with the chopped basil. Add a squeeze of lemon juice. If you like a stronger lemon flavour, add the rest of the lemon zest. About 2 minutes before the vegetables are done, add the tomatoes. Once they have become soft, the ratatouille is finished. Serve with the quinoa.