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.

Mix the cream cheese with lemon juice and season with agave syrup.

Wash the strawberries, remove the limes and cut in half.

Peel and slice the bananas.

Arrange both on the cream cheese and decorate with fresh mint if you like.

Simmer the spelled in 400 ml salted water over medium heat for 25–30 minutes.

Soak the peanuts in 200 ml of water for 15 minutes.

Halve and squeeze the lime.

Wash the beans and cook in the boiling water over medium heat for 7–8 minutes until they are firm to the bite, then drain, rinse and drain.

Heat the oil in a pan and stew the beans for 3 minutes over a medium heat, then season with salt and pepper.

Clean and wash baby spinach and grapes.

Halve the grapes and core if necessary.

For the dressing, puree the peanuts with the soaking water and season with salt, pepper and 2 tablespoons of lime juice.

Arrange the drained spelled, beans, spinach and grapes in 2 bowls and drizzle with the dressing.

Wash the beans and mix with hempseed flour, soy milk, almond butter and spices with a hand blender to form a soft dough.

Stir in the oat flakes and 60 g hemp seeds, season with salt and pepper.

Shape 12 small balls with wet hands and bake in a preheated oven at 200 ° C for 15–20 minutes until golden brown.

Clean the Brussels sprouts, remove the outer leaves, wash and cut in half.

Peel the carrot and cut it diagonally into thin slices.

Steam the Brussels sprouts in a pan with 2 tablespoons of oil, add the carrots and cook for 2 minutes, season with salt and pepper.

Peel 1 orange, cut half of the pulp into fillets, press the rest.

Wash the chicory and Chinese cabbage and cut into fine strips, mix with the remaining oil and orange juice, season with salt and pepper.

Rinse the quinoa and cook in double the amount of salted water for about 15–20 minutes over medium heat, then leave to cool.

Peel and roughly grate the carrot.

Wash tomatoes and cut in half.

Wash the lettuce, shake it dry and pluck it into small pieces.

Clean the strawberries, remove the limes, wash and cut into small cubes.

Wash thyme, shake dry and pick off the leaves.

Mix the oil, lemon juice, mustard and honey.

Mix in the strawberries and season with salt, pepper, thyme and chili.

Arrange the ingredients in two bowls.

Serve drizzled with the dressing.

Rinsepearl barley and cook according to package instructions.

Clean and wash the savoy cabbage and cut into large strips.

Mix with 1 teaspoon of rapeseed oil, add salt and massage in the oil with your hands so that the cabbage becomes supple.

Clean the mushrooms and cut them in slices.

Heat 1 teaspoon of oil in a pan and sauté the mushrooms over a medium heat for about 5 minutes and season with salt.

Clean and wash the red cabbage and cut into fine strips.

Mix the red cabbage with 1 teaspoon of rapeseed oil, salt and massage gently with your hands.

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

Chop the hazelnuts, mix with vinegar and honey and season with salt.

Cook the eggs in boiling water for 5 ½– 6 minutes until soft.

Peel and halve the eggs.

Arrange pearl barley, savoy cabbage, red cabbage, mushrooms and apple wedges in 2 bowls.

Drizzle the dressing over it and place 2 halves of the egg on the bowl.

Cook the pasta according to the instructions on the packet.

Wash the spinach and radishes, cut the radishes into slices.

Peel the carrots and cut into fine sticks.

Core the mango and avocado and dice the pulp.

Wash the cucumber, cut into very fine slices and squeeze out.

Mix 1 teaspoon agave syrup, 1 tablespoon soy sauce and 1 tablespoon rice vinegar, fold in the cucumber and sesame seeds.

Wash the mint, shake dry and chop roughlythe leaves.

Wash the chili pepper, cut in half lengthways, remove the seeds, chop and mix with the remaining vinegar, agave syrup and the remaining soy sauce.

Chop roughlythe peanuts, quarter the lime & place in portions with the sprouts in the bowls and serve with the cucumber salad.