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Festive-looking smoothie bowls! After weeks of porridge mornings I am back at craving greens! I always try to listen to my body's cravings and currently that's what it wants the most. Spinach, kale, green peas, broccoli - give me all of it!

Can you believe it's the second advent Sunday tomorrow already? I'd love to push the hold button for a little while. Despite Christmas music & decorations everywhere I really don't feel like December at all. Guess the rainy weather isn't helping.

What are you up to this weekend? I'm headed to my dear Ary's @valises_et_gourmandises birthday party today 🎉 where I'm gonna see @yolcsita_eats and finally meet @plantastybites & @ju.liciously. ❤ We'll be baking Christmas cookies together, hopefully that will help with the festive mood haha.
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#greensmoothie #smoothiebowls #breakfastinspo #kalelover #spinachsmoothie #greenpeas #persimmons #freshfigs #eatyourgreens #greenisgood #eatmoreplants #seasonalproduce #plantbasedliving #eatwellbewell #nourishingfood #organicmoments #morningslikethese #theartofslowliving #onmytable #foodspiration #foodphotographer #beautifulcuisines #thechalkboardeats #tcmlivingwell #abmlifeiscolorful #f52farmstand
Good morning everyone! 🌞 Back in Berlin again after more travelling. I'm not complaining though as I got to attend #EatingTheGap - an exciting event in Gent, Belgium, organised by @eiteu and @foodpairing / @food.unfolded.* [Werbung/ad, invitation]
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The idea behind this was to gather key people of the food scene and raise awareness about the impact of plant-based diets as well as a reduction in food waste. Many new concepts & ideas were exchanged and I am so grateful for this opportunity to connect with like-minded people all across Europe.

You guys know I already am all for #plantbased and #zerowastekitchen but maybe I'm not telling you often enough why I do this: (1) Reducing the consumption of all animal products (yes, meat - but also fish, dairy & eggs!) is the single most efficient way of reducing greenhouse gas emissions. At the moment, 80% of farmland is used to produce only 18% of our calories. We'll soon outgrow our planet to satisfy the demand for animal products, as our diets are a major driver of climate change, depletion of freshwater resources and pollution of our ecosystems. (2) Also, 35% of food is wasted along the value chain - imagine a car factory where every third car just gets dumped before making it out of the factory gate. Insane, isn't it? We need to start appreciating our produce more and challenge our thinking. There are so many ways to get more out of the food we're eating at home but obviously also (and especially) in gastronomy!

I feel like many people are overwhelmed by the possibilities. But really... you shouldn't be! Saying "nah, I'm just one person so I don't have an impact" or "it's all so complex, we don't really know what is the best way yet, so I'm not gonna change anything at all" are just excuses! Please don't feel intimidated by people leading extreme examples - instead let them inspire you to do something, anything. Baby steps are still steps in the right direction.

And if you've made it this far: thanks for reading! 🙏 What are you currently trying to change / improve? Let me know in the comments.
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📷 Picture of these beautiful pumpkins taken at #StadtLandFood Festival at @markthalleneun. ❤
Chickpea salad with lots of fermented goodies and my favourite creamy salad dressing. ❤ A very similar, yet much less photogenic version of this, is my train meal for today's trip to Zurich. 😅 Along with the very last bliss balls from my last post.

The ingredients in more detail: red lamb's lettuce (my autumn crush), cooked chickpeas, heirloom tomatoes, cucumber, pickled turmeric cauliflower and quick-pickled red onion.

Toppings include homegrown radish sprouts, lots of za'atar and toasted pumpkin seeds - used the seeds of a pumpkin I roasted. Simply toast in a pan, add some seasoning such as tamari, smoked paprika or liquid smoke, maple syrup etc.

The dressing: I never measure and it always turns out a bit different - some days I crave salty, other days more acidic - but it roughly goes like this: dissolve about 2-3 tbsp tahini in vegan yogurt or sour cream. Add zest & juice of 1/2 lemon (vinegar works too, but the lemon zest makes all the difference 🍋💛), 1 tsp dijon mustard, 1 tsp light miso. Add water until creamy but not runny.
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#chickpeasalad #kichererbsen #plantbasedlunch #mealprep #zerowastekitchen #quickpickles  #forageandharvest #zaatar #tahiniaddict #vegandressing #pumpkinseeds #pickledonions #fermentedfoods #guthealth #turmeric #growwhatyoueat #radishsprouts #wholefoodplantbased #eatmoreplants #nourishingfood #seasonalproduce #f52farmstand #eattherainbow #autumncolours #tcmlivingwell #thechalkboardeats #gatheringslikethese #foodwinewomen #feedfeedvegan
December is almost here - can you believe it? And with it comes the annual overindulgence... be it in the form of gingerbread, stollen, cookies, mulled wine or just heavy meals.

Inspired by my recent travels to Stockholm - where I had kannelbullar-style date balls - I made these gingerbread bliss balls. This way you can enjoy all the lovely flavours & sweetness but in a much healthier form.

Ingredients: 1 handful of almonds (toasted in a pan until fragrant), 2 handfuls tigernuts (soaked overnight, rinsed and drained), 5-7 soft dates (roughly chopped), 1 heaping tsp hemp butter (or any nut butter), 1 tsp gingerbread spice, 1/2 tsp cinnamon, pinch of salt --> blitz until just wet/oily enough to shape little balls. If too dry, add more nut butter, if too wet add some ground nuts or chia. Decorate with something tart e.g. dried pomegranate arils or barberries. 
I highly encourage you to use your hands for measuring - you don't always need exact recipes and scales. Especially when making bliss balls go with your intuition. I use a combo of soaked + toasted nuts for optimum consistency AND flavour. Swapping the tigernuts for cashews will give you a creamier result, but I just love the tigernut flavour.

One more thing: I am not saying you shouldn't indulge during the festive season! I will definitely enjoy some less healthy foods at Christmas markets, on my birthday (which is also coming up soon) and over the holidays with my family. However, bliss balls are a staple for me so I'm just happy to have a healthier snack at hand that still tastes like Christmas. 🎄🎅❤
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#blissballs #dateballs #vegantreat #refinedsugarfree #cleaneats #nourishingfood #eatmoreplants #eatrealfood #plantbasedprotein #hempseeds #hempbutter #omega3 #tigernuts #erdmandeln #chufa #toastedalmonds #gingerbreadspice #lebkuchengewürz #cinnamonlover #staranise #festivefood #christmastreats #veganchristmas #kanelbullar #onmytable #gatheringslikethese #flatlaytoday #thechalkboardeats #feedfeedvegan
Market Saturdays are my favourite park of the weekend! 😊 Today it was really chilly for the first time this year and the smell of mulled wine & hot chocolate was lingering in the air.

I took this photo a few weeks back. Peaches and figs may be gone now... but I'm totally happy about all the lovely winter greens, root veggies & cabbages that have taken over.

Which one's your favourite vegetable at the moment?
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#markethaul #plasticfreefoodie #zerowastekitchen #wochenmarkt #kollwitzplatz #farmersmarket #shoplocal #eattherainbow #abmlifeiscolorful #f52farmstand #veggielover #freshfigs #freshherbs #heirloomtomatoes #eatyourveggies #eatyourgreens #localproduce #eatwellbewell #nourishingfood #eatmoreplants #plantbasedliving #lifeandthyme #foodwinewomen #thechalkboardeats #communitytable #flatlaytoday #flatlaynation
Good morning everyone! How pretty are my chioggia beets? 😍💕 I'm always mesmerised by the beauty one can find in nature.

I'm still harvesting beautiful produce in my garden. At the moment I got these beautiful beets, pak choi, rainbow chard, kale, potatoes, leeks and Asian salad greens.

The return to winter time has me waking up even earlier than usual so the extra hour gives me time to post again. 🙂 I hate that it's gonna get dark an hour earlier from now on. For food photography that means you're on an even more limited schedule. I'm definitely team summer time all year long! What do you think about the switch twice a year? Is it time to get rid of it?
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#chioggia #chioggiabeets #candycanebeets #beetroots #folicacid #alphalipoicacid #antioxidants #heirloomvegetables #urbanorganicgardener #growwhatyoueat #growyourownfood #meineernte #selbstversorger #organicgardening #beautifulfood #foodart #foodphotographer #candyminimal #acolorstory #naturescandy #petitejoys #eatmoreplants #eatyourveggies #wholefoodplantbased #plantbasedliving #onmytable #thechalkboardeats #f52farmstand
Hi peeps! Made this harvest smoothie bowl a little while ago when we still had local blueberries but other than that it's still pretty seasonal.

I used frozen zucchini for the base, added fresh kale, beetroot greens (don't toss them - the younger leaves are perfect for smoothies or salads, larger ones taste great sauteed), a small bunch of parsley, 1/2 frozen banana, some coyo for creaminess and the zest & juice of 1/2 organic lemon.

Toppings include peach & blueberries, the prettiest beetroot leaves, #beepollen, #cacaonibs, puffed amaranth, dried cornflower blossoms and more coyo.
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#zerowastekitchen #harvestbowl #growyourownfood #urbanorganicgardener #meineernte #gemüsegarten #selbstversorger #seasonalproduce #greenisgood #eatyourgreens #eatmoreplants #eatwellbewell #eatrealfood #beetroot #kalelover #greensmoothie #smoothiebowl #plantbasedbreakfast #beautifulcuisines #onmytable #greenliving #f52farmstand #organicmoments #thechalkboardeats #foodart #foodstylist #cookniche
The days may still be sunny but mornings are cold, so colorful smoothie bowls have given way for more autumnal porridge bowls!
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This one here is one of my latest obsessions: plum cinnamon chaga porridge with local walnuts, topped with seasonal goodness!

My basic recipe goes as follows: 1/2 cup grain flakes (sometimes just plain oats, sometimes a mix of oats, spelt, barley & rye, sometimes millet) + 1 tsp crushed flax seeds, a small handful of roughly chopped nuts, small mashed banana, pinch of salt.

Optional add-ins: freshly grated ginger (a must, if you ask me), turmeric and/or apple, more spices (e.g. cardamom, nutmeg), cacao, mushroom powders (chaga, reishi etc.), dried fruit.

Then add 1 cup liquids (I usually use 1/2 plant milk and 1/2 water, use coconut cream for an even richer porridge) and bring to the boil. Simmer for 5 mins constantly stirring, then turn off the heat and leave to rest (lid on) for another 5 mins while preparing your toppings.

For toppings I used banana slices, fresh figs, more plums, a good dollop of @indigo_herbs hemp butter [pr-sample], bee pollen, @original_beans cacao nibs, puffed quinoa, hemp hearts and dried cornflower blossoms.
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#porridgelover #veganporridge #oatmealporn #breakfastbowl #plantbasedbreakfast #eatseasonal #thisisautumn #seasonalproduce #autumncolours #goldenoctober #hempbutter #hempseeds #indigoherbs #beepollen #cacaonibs #originalbeans #chaga #adaptogens #freshfigs #kitchenbowl #onmytable #communitytable #lifeandthyme #foodwinewomen #thechalkboardeats #f52farmstand #organicmoments #eatmoreplants
Happy FriYay everyone! 🌞 The weekend is close, summer is back - so how about some delicious boozy popsicles?

They're super easy to make! All you need is a nice dry gin, some tonic water and cucumber slices.
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[Werbung / Ad, unpaid] I used a fantastic gin called GINseng from @dr.jaglas - that's a small fine spirits start-up run by my dear friend Christina. She has an apothecary background and uses botanicals of the highest medicinal quality only. Hence the name & the gorgeous brown bottles. (I collect those as decoration, by the way.) The product design is so incredibly beautiful - it's easily one of the most special packagings I've ever come across. 😍 To me a bottle of GINseng is the perfect gift for friends who like things out of the ordinary. 🎁 In the post images you can see the miniature bottle but check @dr.jaglas Instagram for a full picture.
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#popsicles #friyay #indiansummer #altweibersommer #goldenoctober #boozypopsicles #popsicleweek #drjaglas #independentdrinks #drjaglasgin #drygin #GINseng #germangin #ginoclock #ginandtonic #lettheeveningbeGIN #gincreations #juniperberries #botanicals #afterworkcocktails #veganicecream #cucumberpopsicles #eisamstiel  #eatmoreplants #greenliving #lifeandthyme #foodwinewomen #abmlifeisbeautiful #tcmlivingwell
Plums galore! I just finished another bowl of these beauties from our trees in the family garden. Love using them in my porridge together with cinnamon & walnuts (also from our garden). But they're also great for baking, making chutneys etc.

Luckily my family has been keeping our tradition to make plum butter / jam ("Pflaumenmus") every year. We use large wood-fired cauldrons where the plums reduce down for hours and hours, no sugar or additives whatsoever!

This year our trees were heavy with enormous amounts of fruit so we got new plum butter to last us forever - and enjoy all year around. I also froze a few bags of fresh plums to use in smoothies. What's your favorite plum recipe?
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#plumseason #pflaumenmus #zwetschgenernte #purplefoods #bluefoods #keepingtraditionsalive #traditionen #plumbutter #plumjam #nosugaradded #sugarfree #plantbasedliving #eatmoreplants #f52farmstand #organicmoments #lifeandthyme #uglyproduceisbeautiful #growwhatyoueat #growyourownfood #brandenburg #foragebyfolk #foraging #preserving #preservetheharvest
What are your favorite meals for busy weeks? Currently I'm obsessed with potato salad made from my very own harvest with @meineernte.de [Werbung / Ad]. Sometimes I just make it very simple using diced apples, onions & pickles with a creamy dressing (a family favourite). For this bowl here, I threw together a bunch of farmer's market goodies such as fresh corn, heirloom tomatoes, radishes, cucumber, random salad greens from my garden and onion rings.

The dressing is made with vegan sour cream (I love the unpasteurised one from @soyana_lebensmittel*), dijon mustard, white balsamic vinegar, a little miso paste (@mimiferments*), loads of fresh dill, a little extra virgin olive oil, salt & pepper. [* Werbung / ad, paid for the products myself.]
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#veganpotatosalad #plantbaseddinner #weeknightdinner #potatosalad #growyourown #kartoffelsalat #farmersmarket #freshcorn #heirloomtomatoes #freshdill #vegansourcream #misopaste #eatlocal #farmfresh #seasonalproduce #organicmoments #urbanorganicgardener #sustainableliving #growwhatyoueat #eatwellbewell #eatmoreplants #nourishingfood #foodstylist #thechalkboardeats #mycommontable #abmlifeiscolorful #f52farmstand #lifeandthyme #foodwinewomen
Smoothie bowls are always better when shared - don't you think? Had a wonderful Saturday morning at the market - as per usual - followed by a super green breakfast!

Ingredients: 1/3 large zucchini, 4 young kale leaves, 1 pear (all own harvest), a handful of organic spinach and a small bunch of parsley fresh from the market, 1 frozen banana (to add a little sweetness), juice & zest of 1/2 organic lemon, 1 tsp flax seeds, 2 tsp hemp hearts, a little oat milk to blend

Toppings: fresh figs, walnuts from the family garden, coconut flakes, edible flowers, puffed quinoa, cacao nibs
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#eatyourgreens #greenisgood #greensmoothie #smoothielovers #smoothiebowls #breakfastbowl #seasonalproduce #eatlocal #autumnfoods #freshfigs #eatwellbewell #nourishingfood #eatmoreplants #greenliving #theartofslowliving #onmytable #abmlifeiscolourful #f52farmstand #tcmlivingwell #thechalkboardeats #feedfeedvegan #thekitchn #lifeandthyme #foodwinewomen #organicmoments #foodstylist