Cook the quinoa according to the instructions on the packet.

Peel and dice sweet potatoes & spread on a baking sheet with baking paper.

Then bake in a hot oven at 180 ° C for 20-25 minutes.

Put beetroot together with walnuts, sunflower seeds, olive oil and 1 teaspoon salt in a blender and mix until the consistency is crumbly and slightly sticky.

Wash the spinach and shake very well dry.

Wash kidney beans and drain.

Wash the mint, pluck the leaves and chop finely.

Remove the avocado pulp from the skin and cut into slices.

Season the quinoa with salt and pepper.

Arrange the sweet potatoes, spinach, quinoa, avocado and beetroot-walnut crumble in two bowls, then season with vinegar, lemon juice, salt and pepper and drizzle with tahini.

Cook rice according to package instructions.

Wash the zucchini and cut into slices.

Wash the leek and cut into rings.

Wash beans and cook in salted water for 6 minutes.

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

Wash tomatoes and finely dice.

Crush peanuts and fried onions in a mortar.

Peel garlic and chop finely.

Heat the rapeseed oil in a wok and steam the garlic until translucent.

Add paprika and leek and fry for 2 minutes over a high flame while stirring.

Put the zucchini, tomatoes and beans in the wok.

Season to taste with vinegar, soy sauce, sugar, salt and pepper.

Cook rice according to package instructions.

Wash the lamb’s lettuce and shake dry.

Wash the red cabbage and cut into fine strips.

Cut the beetroot into strips.

Roast the nuts and kernels in a pan without fat then chop.

Fillet half of the orange, catch the juice and squeeze the juice out of the rest of the fruit.

Whisk the oil, vinegar, orange juice and nut butter, season with salt, pepper and thyme and mix in half of the nut and kernel mix.

Arrange red cabbage, rice, beetroot, lamb’s lettuce and orange fillets in two bowls, drizzle with the dressing and sprinkle with the remaining nut and kernel mix.

Wash buckwheat and simmer in 325 ml stock for 20-25 minutes.

Peel and dice the carrots and add to the buckwheat for 10 minutes.

Peel the pumpkin and cut into 1.

5 cm cubes.

Peel the onion and cut into thin rings.

Heat 2 tablespoons of oil in a pan, fry the onion rings until translucent, add the pumpkin and fry for 5 minutes.

Deglaze with 50 ml of stock & cover and simmer for 12–15 minutes.

Clean the broccoli, cut into florets and cook for 5 minutes until al dente.

Wash the herbs, shake dry and pick off the leaves.

Chop roughly the cashew nuts, olives and capers.

Mix the lemon juice with salt, pepper, 5–6 tablespoons stock, miso paste, chili powder, honey and ½ tablespoons oil.

Place the broccoli and pumpkin on the buckwheat, drizzle with the dressing and sprinkle with the herbs and cashew mix.

Wash the rocket.

Wash the carrots and grate finely.

Wash and finely dice the cucumber.

Wash tomatoes and cut in half.

Wash and dice the zucchini.

Wash the radishes and cut into thin slices.

Wash the spring onions and cut into rings.

Wash, de-flute and quarter the strawberries.

Mix 1 tablespoon of tahini with 2–3 tablespoons of olive oil, 2–3 tablespoons of water, balsamic vinegar, salt and pepper very well.

Pour the dressing over the vegetables and mix well.

Put the washed rocket in a bowl and spread the vegetables over it, garnish with strawberries and coriander and serve.

Cook rice according to package instructions.

Wash the spring onions and cut into rings.

Wash and slice celery.

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

Wash the snow peas and cut into strips.

Fry the vegetables in the hot oil for 3–4 minutes while stirring.

Briefly toast cashew nuts with sesame seeds in a pan without oil.

Dice the tofu and add to the vegetables with the rice.

Season to taste with chili, soy and fish sauce.

Let it heat up for 1–2 minutes and divide into two bowls.

Serve sprinkled with the seeds and sesame seeds.

Peel and dice sweet potatoes, mix with salt, pepper, chili and 3 tablespoons of oil and bake at 200 ° C for 25 minutes.

Cook the lentils in boiling water according to the package instructions.

Wash the sugar snap peas and blanch in salted water for about 1 minute.

Wash, halve, core and finely dice the paprika.

Drain the tomatoes and dice them.

Mix the tomatoes and peppers with 2 tablespoons of tomato oil and vinegar.

Quarter the pomegranate and remove the seeds.

Halve and core the avocado, remove the pulp from the skin and cut into wedges, marinate with salt, pepper and 2 tablespoons of lemon juice.

Peel the garlic and onion, puree with the beans, herbs, about half of the pine nuts, 2 tbsp lemon juice and sour cream.

Mix 1 ½ tbsp lemon juice with 3 tbsp oil, salt, pepper and sugar.

Wash the oats and bring to the boil with twice the amount of water, then simmer over a low heat for 20 minutes.

Wash and chop roughly the mint.

Rinse lemon with hot water, rub dry, rub peel, squeeze out juice.

Mix the lemon zest with the yogurt and mint.

Clean, peel and cut the carrots into fine strips.

Mix 2 tablespoons of oil, salt, 1 tablespoon of lemon juice, honey and sesame into a dressing and mix with the carrot strips.

Wash the radishes and cut into thin slices.

Wash the lamb’s lettuce and shake dry.

Cut the cress from the bed.

Cook the beans in salted water for 3 minutes then press them out of the skins, season with salt and pepper.

Wash and chop the parsley and mix with the beans and remaining oil.

Drain the oats, season with salt and pepper and serve with lamb’s lettuce, carrots, radishes, beans, mint yoghurt and cress.

Cook rice according to package instructions.

Cook the eggs in boiling water for about 7 minutes until they are waxy.

Chop finelythe mustard pickles.

Clean the spring onions, remove the dark green ends and cut the rest into thin rings.

Sort the leaf spinach, wash and spin dry, mix with 2 tablespoons of olive oil and a little salt.

Whip the cream until stiff and mix with the mustard, honey and mustard pickle stock.

Mix rice, spring onions, chopped mustard cucumber, mustard seeds from the glass and 2 tablespoons of oil and season with pepper, salt and nutmeg.

Peel the eggs and place in the bowls with the spinach.

Spread some mustard cream on top.

Cut the cress from the bed.

Serve bowls sprinkled with fried onions and cress.

Rinse buckwheat under running water, bring to the boil in 500 ml salted water and then cook covered over a medium flame for 15–20 minutes.

Mix lemon juice with honey and garam masala and season with salt and pepper.

Wash the nectarine, cut in half, remove the stone and cut the pulp into 1 cm wide wedges.

Wash the zucchini and cut into thin slices.

Cut the halloumi into slices and pat dry with kitchen paper.

Heat the oil in a pan, fry the halloumi in it for 1–2 minutes, turn and fry for another 1–2 minutes.

Mix buckwheat with two thirds of the dressing.

Arrange the nectarines, zucchini, halloumi and sprouts on top and serve drizzled with the remaining dressing.