Peel the pineapple, quarter it lengthways and cut into slices.

Wash, halve, core and cut the bell pepper into strips.

Peel the onion and cut into rings.

Peel garlic and chop finely.

Wash the prawns and pat dry.

Cook the rice in 600 ml of boiling salted water.

Heat 2 tablespoons of oil in a pan and fry the paprika and onions for about 6 minutes, add the pineapple and fry for about 2 minutes while turning, season everything with salt and pepper.

Heat 2 tablespoons of oil in a second pan and fry the prawns for 2-3 minutes, then frybriefly the garlic, season with salt, add the chili sauce and bringbriefly to the boil.

Wash the basil and shake dry, pull off the leaves.

Arrange rice, prawns, pineapple and bell pepper in bowls, sprinkle with basil.

Cook rice according to package instructions.

Cook the edamame in boiling salted water for approx.

5 minutes, drain, rinse in cold water and drain.

Clean and wash red cabbage and cut into fine strips from the stalk, knead well with ½ teaspoon each of salt and sugar.

Wash the cucumber and cut into thin slices.

Wash the salmon, pat dry and cut into cubes.

Halve and core the avocado, remove the pulp from the skin and cut into thin slices.

Mix the wasabi, mirin and soy sauce, fold in the oil.

Arrange all ingredients in bowls, drizzle with the dressing.

Cut the cress from the bed, sprinkle with the sesame seeds over the bowls.

Cut the tofu into cubes and pat dry with a paper towel.

Pluck the parsley and basil leaves from the stems and chop finely.

Peel and quarter the garlic clove.

Put the tofu with parsley, basil and olive oil in a freezer bag, season with salt and pepper and leave in the fridge for at least 4 hours.

Boil pearl barley in salted water for 30 minutes.

Wash the asparagus, remove the ends and pat dry.

Wash tomatoes and pat dry.

Wash and clean the peppers and cut into small cubes.

Place the asparagus, tomatoes, paprika and tofu on a baking sheet lined with baking paper, leaving enough space between the ingredients.

Roast in a preheated oven at 200 ° C for about 10 minutes.

Divide the pearl barley into two bowls.

Top with asparagus, tomatoes, bell pepper and tofu.

Peel and halve the onion and cut into strips.

Steam the onions in a saucepan with 1 tablespoon of oil until translucent.

Add millet and curry and cook while stirring.

Pour in 250 ml of water, add salt and cook the millet according to the instructions on the packet.

Finely slice or slice the radishes.

Mix with salt, sugar and vinegar in a bowl and let steep for 5 minutes.

Wash and quarter the tomatoes.

Sort the spinach, wash and drain well.

Halve and core the avocado, remove the pulp from the peel and cut into thin slices.

Mix the tomatoes and spinach separately with 1 tablespoon each of oil, a little salt and pepper.

Loosen the millet a little with a fork and arrange in two bowls.

Arrange the spinach, tomatoes and drained radishes in groups.

Place one half of the avocado on top in a fan shape, season with salt and pepper.

Spread the yoghurt in dots on both bowls.

Cook the rice until al dente according to the instructions on the packet.

Core the pumpkin, cut into approx.

1.

5 cm thick wedges, mix with 2 tablespoons of olive oil, a little salt and ¼ teaspoon of chili flakes.

Roast on a tray in the oven at 200 ° C for 18–20 minutes.

Peel onion and chop finely.

Melt the butter in a saucepan and sauté the onions and curry powder.

Put the dripping wet rice in the saucepan, mix in and cook covered for another 10 minutes over a mild heat.

Wash the iceberg lettuce and cut into strips.

Wash the cucumber, peel it into strips, cut in half lengthways, remove the core and cut into thin sticks approx.

5 cm long.

Roast walnuts in a pan without fat, let cool & chop.

Rub the peel thinly from ½ lemon and squeeze out 3 tablespoons of juice.

Halve the avocado, remove the core, cut one half into thin wedges and marinate with 1 tablespoon of lemon juice.

Dice the other half, finely puree with yoghurt, a little salt, ¼ teaspoonchili flakes and 2 tablespoons lemon juice.

Cook the quinoa according to the instructions on the packet and season with lime juice and a pinch of salt.

Rinse the broccoli, separate the small florets from the stem and then steam briefly.

Peel and halve the beetroot and cut into thin slices.

Halve and core the avocado, remove the flesh from the skin with a tablespoon and cut into thin slices.

Cut the orange into slices and halve them again.

Rinse the radicchio and cut 2–3 small leaves into pieces.

Rinse the sprouts in a fine sieve under running water.

Arrange everything in two bowls, add the olive oil and pumpkin seeds and season with salt and pepper.

Rinse the salads and spin dry.

Rinse the apples, cut in half, remove the core and cut into thin strips.

Rinse the parsley and pluck the leaves off.

Arrange the lettuce leaves in two bowls.

Spread the apples, walnuts and pomegranate seeds on top of the salad and grate the parmesan.

For the dressing, mix the oil, lemon juice and agave syrup in a small bowl.

Then season with salt and pepper and sprinkle with the parsley leaves.

Cook the quinoa according to the instructions on the packet and season with lime juice and a pinch of salt.

Rinse the lettuce leaves and dry them in a salad spinner.

Halve the avocado, core it, remove the skin and cut the pulp into thin slices.

Wash the apple and cut into small pieces.

Peel the orange and then fillet the pieces.

Place radish sprouts in a colander and rinse, then drain.

Mix the almonds, orange and apple pieces in a bowl.

Divide the salad between two bowls.

Spread the quinoa and fruit salad on top.

Add the avocado and drizzle with a little lime juice and olive oil.

Finally, sprinkle the chia seeds on top as a topping.

Cook the quinoa according to the instructions on the packet then season with lime juice and a pinch of salt.

Peel the pumpkin and cut into small cubes.

Wash the broccoli and cut into florets, fry with the pumpkin and olive oil in a pan over a medium heat.

Wash, halve, core and cut the bell pepper into strips.

Peel the beetroot and cut into thin slices.

Wash the cucumber and cut into small pieces.

Pluck the lettuce leaves into pieces.

Arrange the quinoa, pumpkin, broccoli, bell pepper, beetroot, kidney beans, cucumber, lettuce leaves and olives on two plates.

Season everything with salt and pepper.

Add the linseed, sesame and walnut kernels and serve.

Wrap the tofu in kitchen paper and squeeze then cut into 2 cm cubes.

Peel and press the garlic.

Add the maple syrup, water, soy sauce, lemon juice, harissa, olive oil, salt and pepper to the garlic and stir everything well.

Pour in the tofu, stir carefully and let steep for 10 minutes.

Cook the Qunioa al dente according to the instructions on the packet.

Wash broccoli and cauliflower and cut into florets.

Wash parsley, shake dry and chop.

Put the tofu with the marinade in a hot pan and fry all over.

Add cauliflower and broccoli and fry.

Add the almonds, dates and lime juice and season everything with salt and pepper, then add the quinoa & parsley.