Peel and diceroughly the bananas and place in a tall mixing bowl.

Add 100 g blackberries, 100 g blueberries and coconut yoghurt and puree finely.

Halve or quarter the remaining blackberries depending on the size.

Fill the smoothie in 2 bowls and sprinkle with the remaining berries and desiccated coconut.

Garnish with coconut blossom syrup and serve immediately.

Wash the lettuce, shake dry, pluck coarsely and place in a tall mixing bowl.

Peel the banana and cut one half into large pieces.

Halve and core the avocado and remove the pulp from the skin then diceroughly.

Wash grapes, put 10 pieces aside.

Put grapes, avocado, banana and kefir in the mixing bowl and puree finely.

Cut the rest of the banana into slices.

Halve the grapes.

Fill the smoothie into two bowls, sprinkle with the remaining fruit and chia seeds, and serve.

Chop roughlythe nuts and roast them until golden with coconut oil, spelled flakes and linseed.

Pour in 4 tablespoons of maple syrup, mix and roast briefly while stirring.

Then place on a sheet of baking paper and allow to cool.

Let frozen berries thaw.

Wash fresh berries, halve or quarter depending on size.

Chop finelyfrozen berries with coconut water in a blender.

Season with maple syrup and pour into two bowls.

Add fresh berries and streusel and serve.

Wash or peel 10 strawberries and ¾ banana and cut into small pieces.

Put together with 5 tablespoons of oat flakes, ice cubes and buttermilk in the blender and mix until creamy, season to taste with the agave syrup and then pour into the bowls.

Cut the remaining strawberries and banana into slices and garnish the smoothie bowls with the remaining oatmeal and pistachios.

Peel the mango, chop the flesh and dice.

Wash and drain the spinach.

Peel the banana and cut into small pieces.

Put the mango, banana, spinach and frozen raspberries in a blender and puree.

Pick and wash fresh berries.

Pour smoothie into bowls.

Sprinkle berries, flax seeds and muesli over the smoothie.

Peel the mangoes, remove the stone and cut the flesh into large pieces.

Peel the oranges and cut the pulp into large pieces.

Put the mango, orange and almond butter in the blender and puree finely then chill.

Peel the kiwi and cut into fine slices, then place them on the inside of the bowls.

Chop roughlythe pistachios.

Pour the orange-mango mixture into the bowls, sprinkle with the pistachios and chia seeds.

Roast the almonds without fat in a pan for about 4 minutes then let them cool.

Peel the orange and roughly dice the pulp.

Peel the kiwi fruit and use a ball cutter to cut out balls.

Quarter the pomegranate and remove the seeds with a teaspoon.

Put ¼ of the pomegranate seeds and some raspberries from the berry mix aside for garnish.

Peel the banana and break it into pieces.

Puree the banana with milk, the rest of the kiwi pulp, the remaining pomegranate seeds and the remaining berries in the blender until creamy.

Chop roughlythe almonds.

Wash the apple, quarter, core and cut into thin wedges.

Arrange the smoothie in bowls, top with the fruits and almonds.

Cook sushi rice according to package instructions.

Heat 3 tablespoons rice vinegar and 1 tablespoon mirin with 2 teaspoons of sugar and 1 teaspoon of salt until just before boiling, stirring until the sugar and salt have dissolved.

Pour the vinegar mixture over rice and let cool for 30 minutes.

Wash the cucumber, cut into very thin slices, mix with 1 pinch of salt & sugar, the rest of the vinegar & sesame oil and let it steep for 15 minutes.

Mix eggs, soy sauce & mineral water, fry in a pan with 1 teaspoon oil to make an omelette, then sprinkle with coriander & roll.

Fill a pan about 2 cm high with water, add salt &mirin and cook the prawns in it for 2 minutes.

Toast the sesame without fat in a non-stick pan.

Cut the algae leaf into very thin strips with scissors.

Rinse the salmon fillet, pat dry and cut into thin slices.

Drain the cucumber slices in a colander.

Mix the sushi rice with the seaweed strips, sprinkle with sesame seeds, and arrange the cucumber,omelette pieces with shrimp and salmon on the rice.

Grindfinely a little coriander in a mortar and mix with ½ teaspoon salt, pepper, 2 tablespoons lime juice and 2 ½ tablespoons olive oil.

Peel the sweet potatoes and cut into 1–1.

5 cm cubes.

Pour the spice oil over the potatoes, mix and let steep for 30 minutes.

Wash, quarter, core and finely dice tomatoes.

Finely dice the onion, mix with the tomatoes, 3 tablespoons oil, salt and pepper.

Spread the sweet potatoes on a baking sheet lined with baking paper and bake at 220 ° C for 20 minutes.

Halve, core, peel the papaya & cut into 1 cm wide wedges.

Halve, core and finely dice the avocado.

Wash celery and shake or pat dry.

Crush cardamom, chili flakes, pepper, cumin, coriander, oregano and cinnamon in a mortar, place on top of the prawns and fry.

Mix the yogurt with 3 tbsp lime juice and a pinch of salt.

Prepare rice according to the instructions on the packet.

Put 1 tablespoon rice vinegar, rice syrup and ½ teaspoon salt in a saucepan, heat and stir until the salt has dissolved.

Add the vinegar mixture to the rice and let cool down completely.

Cover with a damp kitchen towel until further processing.

Wash the spring onions, cucumber and radish and cut everything into thin strips or slices, marinate with the remaining vinegar and salt.

Halve the avocado, remove the stone, lift the pulp out of the skin and cut into strips.

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

Mix the wasabi paste with the soy sauce, sesame oil and 1 tbsp sesame seeds.

Chop the nori seaweed into very thin strips.

Rinse the salmon fillet, pat dry and cut into thin slices.

Place the sushi rice in 2 bowls, arrange the vegetables, avocado and salmon on top of the rice then sprinkle with strips of seaweed, sesame and coriander.