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.

Wash the red cabbage and cut into fine strips, place in a bowl, season with salt and knead vigorously for 3 minutes.

Wash the cucumber, tomato and zucchini.

Halve the cucumber lengthways and cut into fine slices.

Dice the tomato and twist the zucchini into noodles with a spiral cutter.

Wash the romaine and cut into strips.

Squeeze the lemon and stir the juice together with 2 tablespoons of oil, mustard, honey, salt and pepper to make a dressing.

Chop finelythe baru nuts and add about half to the dressing.

Wash the parsley, shake dry and add to the dressing.

Fry the zucchini in a pan with the remaining oil for about 5 minutes over a medium heat, season with salt and pepper.

Arrange the salad and vegetables in bowls, sprinkle with the remaining baru nuts and drizzle with the dressing.

Peel and dice the turnip, bring to the boil with the spelled, cook both for 40 minutes over medium heat.

Clean, wash and cut the kale, red cabbage and leek into fine strips.

Clean and wash the lamb’s lettuce.

Wash, core and quarter the pear and cut across into slices.

Roast the walnuts in a pan without fat and chop them roughly.

Mix the oil, mustard, honey and vinegar well and season with salt.

Peel the garlic.

Wash the chives and shake dry.

Chop finelythe garlic and chives, stir into the yoghurt, season with salt.

Arrange everything in bowls, sprinkle with pear cubes and walnuts and drizzle the dressing, serve with the yoghurt dip.

Cover the chickpeas with water and soak for 12 hours.

Peel and chop roughly half the onion.

Wash the coriander, chili& parsley.

Puree everything together with cumin and chickpea flour.

Shape the mixture into 12–16 balls and fry until golden with 1 tablespoon of olive oil.

Cook the spaghetti in salted water.

Peel the sweet potatoes and cut into fine strips with a peeler, sauté with 1 tablespoon of olive oil for 3 minutes over medium heat and add the spaghetti.

Wash the radishes, spring onions and mint and cut into small pieces.

Mix peeled, finely chopped garlic with lime juice& sesame oil, season with salt & pepper and arrange everything on the washed rocket.

Cook rice according to package instructions.

Wrap the tofu in kitchen paper and squeeze out the liquid, remove the paper and dice the tofu into approx.

1.

5 cm pieces.

Wash the beans and cook in salted boiling water for about 10 minutes.

Heat the oil in a pan, add the tofu to the pan, fry over medium heat for about 6 minutes and then remove it from the pan.

Peel and chop finelythe garlic, then add to the pan and steam.

Wash and quarter the tomatoes and add to the pan.

Add maple syrup and soy sauce and simmer for about 3 minutes, season with sriracha and pepper.

Add tofu and simmer gently for a minute.

Divide the rice and beans on two bowls, add the tofu pan and sprinkle with black and white sesame seeds.