Wash the lettuce and tear it into pieces.

Wash and slice tomatoes.

Cut the mozzarella into slices.

Wash and chop roughly the basil.

Halve and core the avocado, remove from the skin and cut into strips.

Add the avocado, tomatoes, mozzarella and basil to the salad in the bowl.

Drizzle everything with olive oil and season the salad bowl with salt and pepper.

Hard boil eggs.

Rinse the quinoa under running water and then simmer for 5–10 minutes, then season with salt and pepper.

Wash the vegetables and lamb’s lettuce and let them drain.

Halve, core and finely dice the paprika.

Dicefinely the cucumber.

Peel and grate the carrots.

Halve the avocado, remove the core, cut into cubes and drizzle with lime juice.

Cut the Gouda into cubes.

Mix the quinoa and 1 teaspoon lime juice.

Peel shallot and garlic, dice finely and sauté in a saucepan with 1 tablespoon of oil over medium heat until translucent.

Put the lentils in the saucepan and deglaze with the broth.

Simmer over low heat for approx.

8-10 minutes; if necessary, add more stock.

Clean the mushrooms and cut them in slices.

Cut the cheese into slices as well.

Wash the chives, shake dry and cut into rolls.

Season the lentils with salt, pepper, a splash of lemon juice and a pinch of cumin.

Fold the mushrooms under the lentils and cook for 2 minutes.

Put the lentil mixture in 2 deep plates, place the cheese on top and sprinkle with chives.

Drizzle with the rest of the olive oil.

Cook rice according to package instructions.

Peel the Hokkaido and dice it.

Peel the carrots and cut them diagonally into thin slices.

Heat the rapeseed oil in a pan.

Fry the Hokkaido in a pan.

Add the carrots and fry for another 5 minutes, season with salt and curry.

Add the vegetable stock and peas and cook covered for 5 minutes.

Chop roughly the pumpkin seeds and mix with the pumpkin seed oil, lemon juice, salt and pepper.

Clean and wash the lamb’s lettuce and shake dry.

Cut the goat cheese roll into 12 slices.

Wash lemon balm, shake dry, pluck leaves.

Mix the rice and cranberries with the pumpkin and carrots.

Wash the lentils and cook covered for about 25 minutes over a low heat.

Peel the lower third of the asparagus, cut off the woody ends, halve the stalks lengthways then place in boiling salted water for 4–5 minutes.

Clean, peel, halve and cut the kohlrabi into narrow wedges, cut the leaves into small pieces and set aside.

Whisk together lemon juice, mustard, honey, oil and vegetable stock, season with salt & pepper.

Toast the sesame and sunflower seeds in a pan without fat.

Bring 1 liter of water with salt and vinegar to the boil.

Poach eggs one at a time.

Sprinkle with sesame seeds, sunflower seeds and parmesan and drizzle with the dressing.

Peel the garlic and press finely.

Wash the cucumber and grate it finely, then wrap it in a kitchen towel and squeeze it out.

Mix the quark with the grated cucumber and season with salt & pepper.

Stir the garlic, lemon juice and 1 tbsp olive oil into the quark.

Clean and quarter the mushrooms.

Heat 2 tablespoons of olive oil in a pan and fry the mushrooms.

Put 3 tablespoons of water in a saucepan, add the rice and heat for about 4 minutes, stirring occasionally.

Season the mushrooms with salt, pepper and chili then remove.

Cut the cress from the bed and wash it.

Arrange rice, mushrooms and tsatziki in bowls.

Serve sprinkled with cress.

Rinse buckwheat with water, cook with twice the amount of salted water for about 20 minutes until firm to the bite then allow to cool.

Clean and wash the red cabbage and slice into fine strips, season with salt, pepper and balsamic vinegar, knead and let steep.

Clean the broccoli, cut into florets and cook covered with the soybeans in salted water over medium heat for about 10–12 minutes until firm to the bite, then season with salt, pepper and coriander.

Mix the apricot fruit spread, soy sauce, lemon juice, sambaloelek, sesame oil and 5 tablespoons of water to a sauce.

Heat rapeseed oil in a large pan and fry 2 fried eggs in it.

Arrange the ingredients in 2 bowls, drizzle with the sauce and serve with the fried egg.

Wash the lentils under running water and place in a large saucepan.

Peel and chop finelythe onions, sauté in a pan with coconut oil until translucent.

Peel the garlic and press it through a press.

Add the ginger, garlic and spices and cook for a few minutes.

Stew the ginger and garlic with the lentils in a large saucepan, add the stock and coconut milk, bring to the boil and skim off any solids that rise up.

Reduce heat & simmer gently for 20-25 minutes until everything is creamy.

Peel and dice sweet potatoes and cook for another 10 minutes.

Soak the coconut flakes in hot water for 5 minutes, when the water is soaked, mix in the remaining ingredients and season with salt.

Serve the lentil ragout with a ladle of rice and a dollop of coconut salsa.

Cut broccoli into small florets, peel the stalk and cut into thin slices.

Peel the cucumber, wash the tomatoes and dice both finely.

Wash and chop the parsley.

Cut 2 thin wedges from the lemon, squeeze out 2 tablespoons of lemon juice.

Puree the yoghurt, tahini and chickpeas finely, season with salt and chili flakes.

Chop roughly the cashew nuts and roast them in a pan without fat until light brown.

Heat 1 tablespoon of oil in a pan, fry the broccoli and broccoli stalk over a medium heat for 3–4 minutes until al dente, season with salt, pepper and lemon juice.

Mix the cucumber, tomatoes and parsley, season with salt and chili flakes.

Divide the broccoli and cucumber-tomato mixture into two bowls.

Drizzle with chickpea yogurt and 1 tablespoon of oil.

Sprinkle with cashew nuts and chili flakes and serve with lemon wedges.

Mix the curry powder, 1 pinch of salt and 2 tablespoons of oil in a bowl.

Mix ¼ of the chickpeas with the oil and place on a baking tray lined with baking paper.

Wash and dice the eggplant, mix in the bowl with the remaining curry oil and season with salt, then place on the baking tray.

Wash the peppers, cut into 2 cm wide rings, place on the baking tray next to the eggplants and chickpeas.

Roast in the oven at 180 ° C for 15–20 minutes.

Squeeze out 2 tablespoons of lemon juice, cut the remaining lemon into wedges.

Put the rest of the chickpeas, 2 tablespoons of oil, yogurt, tahini, salt, pepper, lemon juice and cumin in a tall container.

Puree everything finely, season to taste and fill into two bowls.

Wash and chop finely the parsley.

Take the vegetables and chickpeas out of the oven, spread on the chickpea cream.

Spread the feta on the vegetables, sprinkle with parsley and a pinch of chili flakes and serve with lemon wedges.