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.

Let the frozen blueberries thaw slightly, put a handful of berries aside.

Pureefinely the blueberries, skyr, oatmeal, milk and rice syrup.

Pour the skyr and blueberry mix into two bowls.

Top with hemp and chia seeds.

The day before, peel the bananas, cut them into slices, put them in a freezer bag, close tightly and put them in the freezer.

Wash and clean the strawberries and roughly cut 150 g into pieces.

Cut the remaining strawberries into slices.

Set aside 50 g frozen raspberries.

Puree the frozen bananas, strawberry pieces, 75 g frozen raspberries, lemon juice, 1 tbsp honey, chia seeds and almond milk.

Divide the berry smoothie into bowls.

Mix cashew butter, 1 teaspoon honey and salt and drizzle over the smoothie bowl.

Garnish with strawberry slices and raspberries.

Peel the banana, kiwi fruit and pineapple.

Cut everything into large, small pieces.

Set aside some of the banana and kiwi for decoration.

Puree the banana, kiwi, pineapple, spinach, lime juice and coconut milk.

Decorate the smoothie with the rest of the finely chopped banana and kiwi fruit.

Scatter chia seeds and desiccated coconut on top.

Peel the melon and diceroughly the pulp.

Wash and clean the strawberries.

Quarter half of the berries and set aside for the garnish.

Squeeze the orange.

Wash the mint, shake dry and pluck the leaves off.

Halve the remaining strawberries and finely puree them with the melon pieces, orange juice and maple syrup in a blender.

Pour the puree into 2 bowls and garnish with oatmeal and raisins.

Chop roughlythe almonds and sprinkle over them.

Garnish with the strawberry quarters and the mint, serve immediately.

Peel the kiwifruit, cut half into thin slices and set aside for the garnish.

Put the rest of the kiwi in the blender.

Wash the spinach and spin dry.

Peel the orange and banana and cut into pieces.

Drizzle the banana with lemon juice.

Peel the pineapple, remove the stalk and also cut into pieces.

Add the spinach, fruit, yoghurt, honey and milk to the kiwis in the blender and puree.

Wash lemon balm, shake dry and pluck the leaves.

Serve immediately garnished with oat flakes, raisins, pine nuts, kiwi slices and lemon balm leaves.

Wash and grate the cucumber.

Wash and chop finelythe mint.

Peel and press the garlic.

Mix yogurt with cucumber, mint and garlic, season with salt, pepper and coriander.

Cut the pomegranate open and carefully remove the seeds with a teaspoon.

Place pomegranate seeds on top of the yogurt.