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.

Wash tomatoes and cut in half.

Wash the rocket and shake dry.

Peel garlic and chop finely.

Wash the asparagus, cut off the woody ends & peel the lower third.

Cut the asparagus diagonally into 5 cm pieces.

Heat 1 tablespoon of oil in a pan, steam the asparagus in it for about 5 minutes, turning, season with salt and pepper.

Rinse the shrimp and pat dry.

Heat the rest of the oil in the pan and fry the prawns over a medium heat for about 2 minutes, turning.

Add the garlic to the prawns and fry for 2 minutes.

Season the prawns with salt and pepper and drizzle with lemon juice.

Halve and core the avocado, lift the flesh out of the skin with a spoon and cut into slices.

Arrange all ingredients in bowls and serve sprinkled with parmesan.

Toast the light sesame seeds in a small pan until golden brown.

Drain the ginger.

Halve and core the avocado, carefully lift the pulp out of the skin with a tablespoon and dice.

Season the avocado with lime juice, salt and pepper.

Mix the light soy sauce and agave syrup with 1 tbsp water.

Prepare rice according to the package instructions and divide into 2 bowls.

Top with avocado and ginger.

Drizzle with sweet soy sauce.

Sprinkle with cress, roasted and black sesame seeds.

Cut the salmon fillet into 1.

5 cm cubes.

Rinse the lime with hot water, pat dry and rub the peel off.

Peel the ginger and grate finely.

Mix the oil in a bowl with the ginger, lime zest, mustard seeds, salt, pepper and a pinch of cayenne pepper.

Add the salmon pieces and let them steep in the refrigerator for 1 hour.

Peel and divide the clementines.

Clean the fennel, pluck the greens and set aside.

Wash the fennel and cut into thin strips.

Wash the radicchio and cut into thin strips.

Wash the rocket and shake dry.

Wash the spring onion and cut into rings.

Mix salmon with radicchio, rocket, clementines and fennel.

Wash and chop the fennel greens and pour over the salad.

Drizzle the salad with the marinade and serve.

Quarter the lime and squeeze it over the salad.

Cook rice according to package instructions.

Wash the salmon fillet, pat dry and cut into 1.

5 cm cubes.

Ginger peel and chopfinely.

Mix the soy sauce, 2 tbsp sesame oil and ginger in a flat dish.

Marinate the salmon in the marinade for 15 minutes in a cool place.

Toast the sesame seeds without fat in a hot pan over medium heat.

Peel and chop the garlic.

Heat the rest of the sesame oil in a pan and steam the garlic for 2 minutes.

Halve the avocado, remove the core, lift the pulp out of the skin, cut into small cubes and drizzle with lime juice.

Wash the spring onions and cut into fine rings.

Wash the cress and shake dry.

Divide the rice in 2 bowls and add the fish cubes.

Sprinkle with diced avocado, spring onions, garlic, cress and sesame seeds.