Peel the carrots, grate them coarsely and season with salt and a pinch of sugar.

Wash the spring onions and cut into rings.

Clean and quarter the mushrooms.

Wash tomatoes and cut in half.

Wash the beans, cut in half and cook in salted water for 10 minutes.

Wash the herbs, shake dry and pick off the leaves.

Mix the yoghurt and cashew butter, season with salt.

Roast cashew nuts in a coated pan without fat and remove.

Heat 1 tbsp oil and fry the mushrooms until golden brown, season with salt & pepper.

Fry the mince in another pan, season with salt and pepper.

Cook the pasta in boiling salted water according to the instructions on the packet.

Heat 1 tablespoon of oil in a pan, fry the fried eggs and season with salt.

Turn the eggs over, fry briefly, remove and cut into strips.

Serve the pasta with mince, mushrooms, carrots, tomatoes, beans, spring onions and eggs in bowls, sprinkle with sauce and cashews and serve.

Cook the lentils in boiling water for about 25 minutes.

Peel, wash and cut the sweet potatoes into pieces.

Peel the onion and cut into wedges.

Peel garlic and chop finely.

Mix the onions, half of the garlic, 2 tablespoons of olive oil, a little salt, pepper and 1 teaspoon each of chili and cumin with the sweet potatoes on a baking sheet with baking paper & bake at 220 ° C for 20-25 minutes.

Wash the rocket and tomatoes.

Rinse meat and pat dry.

Heat 1 tablespoon of oil in a pan and fry the chicken, season with salt and pepper and place on the baking tray together with the tomatoes about 8 minutes before the sweet potato is ready to cook.

Cut the goat cheese into 4 slices, sprinkle with 1 pinch of chili and ½ teaspoon thyme then drizzle with 2 tablespoons of honey.

Bake the goat cheese in the hot oven for about 3 minutes.

Drain the lentils and mix immediately with the rest of the garlic, 1 tablespoon of olive oil, vinegar and 1–2 tablespoons of honey.

Cut the meat into slices and serve with the rest.

Wash and drain green spelled.

Peel onion and chop finely.

Heat 1 tablespoon of oil in a saucepan and sauté the onion.

Add the green spelled and deglaze with the broth, simmer for about 10 minutes, then let it swell over a very low heat for about 20 minutes.

Wash the meat, pat dry and season with salt.

Heat 1 tablespoon of oil in a coated pan.

Fry the meat for 6–8 minutes on each side.

Cook the egg in boiling water for about 8 minutes.

Drain, rinse in cold water and peel off the peel.

Peel the carrots, grate them roughly and season with salt and pepper.

Wash, sort and drain the spinach.

Take the meat out of the pan, turn in the flaxseed and cut into slices.

Cut the cress from the bed.

Cut the egg into slices.

Distribute the green spelled in 2 bowls.

Spread the meat, carrots, spinach, eggs and cress on top, serve immediately.

Mix the rice wine and soy sauce, mix one half with the mince.

Peel and chop finelythe ginger and garlic.

Heat the oil in a wok and fry the ginger and garlic in it.

Add Szechuan pepper and mince and fry for about 5 minutes.

Pour in the chili bean sauce, 1 liter of water and the rest of the rice wine mixture.

Stir in the stock, bring everything to the boil and simmer for about 5 minutes.

Mix the starch with 1-2 tablespoons of cold water and simmer for about 1 minute.

Wash the chives, shake dry and cut into rolls.

Clean the lettuce, wash it, drain it well and pluck it into pieces.

Cut the tofu into cubes.

Add to the soup together with the chives and heat for about 1 minute while stirring carefully.

Divide the lettuce into four soup bowls.

Pour the soup over the salad and serve.

Mix together tomato paste, apple juice, vinegar, ½ teaspoon salt and 1 tablespoon taco seasoning.

Brush the meat with marinade and let it steep for 4 hours.

Wash, halve, core and dice the peppers.

Peel the onion, cut one half into wedges & dice the rest.

Cut one half of the lime into wedges and squeeze the other half.

Mashfinely the avocado, season with salt, pepper and lime juice.

Clean, wash and cut the lettuce into strips.

Wash and chop the coriander and mix with the onion cubes.

Place the meat slices on top of each other, quarter them crosswise and put two stacks on a wooden skewer.

Heat 2 tablespoons of oil in a large pan and fry the meat skewers all around over a medium heat for about 12 minutes.

Fry tomatoes, peppers and onion wedges with 1 tablespoon of oil for about 6 minutes.

After approx.

3 minutes add corn, season with salt and pepper.

Put in bowls, garnish with coriander mix and lime wedges.

Serve with tortilla chips.

Peel the onion and garlic and cut into fine strips.

Clean and wash the spring onions and cut into rings.

Wash the fillets, pat dry, dice and fry them in a pan with oil.

Season with ginger powder, soy sauce, sugar, salt and pepper.

Add onions, garlic, spring onions and pineapple and sauté.

Prepare rice in boiling salted water according to the instructions on the packet.

Cut the avocado into slices and drizzle with lime juice.

Chop roughlythe wasabin nuts and mix with the sesame seeds.

Mix the rice with the meat and serve in bowls with the avocado.

Drizzle with the tahini and sprinkle with the nut and sesame mixture.

Garnish with shiso cress.

Prepare pasta according to package instructions.

Pat the meat dry and cut into fine strips.

Clean the lemongrass andchop finelythe soft inside.

Peel and chop the garlic.

Mix the meat strips with lemongrass, half of the garlic, 1 tablespoon fish sauce, 1 teaspoon sugar and 1⁄4 teaspoon pepper and let steep for 30 minutes.

Chili wash, core and chopping, crushed with the rest of garlic in a mortar with 1 ½ EL fish sauce, 1 ½ EL sugars, lime juice and 3 EL stir cold water.

Wash the mint, lettuce, cucumber, radish and sprouts and cut into strips.

Peel the onion, cut into strips and sauté with the meat in a pan.

Chop roughlythe nuts.

Drain the pineapple while collecting some juice.

Peel the onion and garlic and cut or chop into strips.

Clean and wash the spring onions and cut into rings.

Wash meat, pat dry, chop and fry until golden brown, with pepper and 1 teaspoon spice sugar.

Add onions, garlic and pineapple to the meat and fry briefly.

Stir in the soy sauce, tahini and some pineapple juice, simmer for about 5 minutes.

Chop roughlythe wasabin nuts and mix with the sesame seeds.

Prepare rice in boiling salted water according to the instructions on the packet.

Squeeze the lime.

Halve and core the avocado, remove the pulp, dice and mix with the lime juice.

Serve the turkey pan, avocado and rice and sprinkle with the nut mix and the spring onions.

Peel and chop roughlythe garlic.

Puree the paprika, garlic, lime juice, almonds & 4 tablespoons of oil, season with salt and pepper.

Rinse the meat, pat dry and season with salt and pepper.

Heat 1 tablespoon of oil in a pan, sear the chicken fillet in it and fry over a medium flame for about 12 minutes, turning.

Prepare the couscous according to the instructions on the packet.

Sort the spinach, wash and drain well.

Wash, clean and roughly grate the zucchini.

Wash the cherry tomatoes and cut in half.

Crumbleroughly the feta.

Chop roughlythe walnuts.

Cut the chicken fillet into pieces, fluff the couscous with a fork; Serve in bowls with spinach, tomatoes, zucchini, some sauce, feta, olives and nuts.

Put almond milk, 1/3 of the banana, ½ pear, spirulina, 1 tbsp chia seeds and almond cream in the blender and puree.

Cut the banana, pear and apple into slices, halve the grapes.

Removecarefully the seeds from the pomegranate with a teaspoon.

Fill the smoothie into two bowls.

Garnish with banana, pear, apple, oat flakes, chia seeds, desiccated coconut, grapes and pomegranate seeds.