How about a sweet treat that nourishes based on whole food and fiber?
energy balls
Ingredients:
2 tablespoons coconut oil 2 tablespoons almond butter 1/4 cup maple syrup 1 teaspoon pure vanilla extract 1/2 cup almond meal a pinch of salt 1 1/2 cups oat meal 1 tablespoon cacao nibs
2 tablespoons shredded coconut
In a large mixing bowl, combine the oil, almond butter, maple syrup and vanilla. Add the almond meal, oat meal and salt. Mix well with a fork until combined. Fold in the cacao nibs. Put the bowl into the freezer for 5 minutes to firm up. Put the shredded coconut into a wide bowl. Form little balls until you have used up all the dough. Roll each ball in the coconut to coat. Store in the fridge for up to one week.
enhance flavour with a pinch of salt or natural sweeteners (dates, honey, vanilla, cinnamon)
Almond milk 1 cup almonds soak overnight or 8-10 hours 4 cups water blend and strain through a nut milk bag
Walnut milk 1/2 cup walnuts soak 4-6 hours 3 cups water enhance flavour with a pinch of cinnamon blend and strain through a nut milk bag
Cashew milk (the creamiest) 1/2 cup cashews soak 2-4 hours 2 cups water blend it’s velvety without straining
Cedar nut milk (simple and invigorating) 2-3 tablespoons cedar nuts soak 1-3 hours or overnight – or not at all if you are in a hurry 300-500ml water blend and strain through a nut milk bag for a creamy consistency do not strain, shake before drinking, can be stored in the fridge for 48 hours
Sesame milk 1/4 – 1/2 cup sesame seed soak 2-4 hours 2-3 cups water blend must be strained through a nutmilk bag
Sunflower seed milk (mild and “neutral”) 1/2 cup sunflower seeds soak 2-4 hours 2-3 cups water blend and strain through a nutmilk bag
Pumpkin seed milk (earthy, greenish colour) 1/2 cup pumpkin seeds soak 2-4 hours 2-3 cups water blend and strain through a nutmilk bag
Oat milk 1/2 cup oatmeal 3 cups cold water blend no longer than 10-20 seconds strain immediately through a nut milk bag
Rice milk 1/2 cup raw rice soak overnight 3 cups water blend and strain through a nutmilk bag
Buckwheat milk 1/2 cup buckwheat soak 6-8 hours 3 cups water blend and strain through a nutmilk bag enhance flavour with a pinch of cinnamon or cocoa
The pulp can be used for smoothies, pancakes, bread or cookies.
once done all the chopping, slicing and grating it’s easy to prepare
no fancy ingredients needed, most of them you will find in your pantry
Borscht
ingredients:
2 celery sticks, finely chopped 1 small red bell pepper, finely chopped 1 medium onion, finely chopped 4 tablespoons ketchup (essential for the slightly sweet/sour flavor) 2 tablespoons olive oil
2 medium beets, peeled and grated (you may use a food processor) 3 medium potatoes, peeled and diced 2 carrots, peeled and thinly sliced 2 tablespoons olive oil vegetable or chicken broth
1-2 cloves garlic, pressed 3 tablespoons dill, chopped + a few sprigs for decoration 2 bay leaves salt and and freshly ground black pepper to taste
how to prepare:
peel, grate, chop, slice, dice the vegetables
heat a large pot, add 2 tablespoons olive oil and sautee the grated beets for about 10 minutes
add broth (amount depending on how thin or thick you like your Borscht, approx. 8-10 cups)
add potatoes and carrots and let it simmer for approx. 15 minutes until the vegetables are soft
while the potatoes, beets and carrots are cooking
place a skillet on medium heat
add 2 tablespoons olive oil
sautee bell pepper, celery and onion until softened
stir in 4 tablespoons ketchup
transfer to the simmering potatoes, beets and carrots
when all the vegetables are soft and the flavours have melted
add 2 bay leaves
add salt and pepper (1 teaspoon each or more to your liking)
1 pressed clove garlic
3 tablespoons chopped dill
Stir in and let the flavours combine for 2-3 minutes.
To serve top with Crème Fraiche and a sprig of dill.
Originalrezept aus der privaten Sammlung von Annelies Wagner aus Nussdorf am Inn, die über 100 Apfelkuchenrezepte aus dem In- und Ausland zusammengetragen und ausprobiert hat
3 Esslöffel Milch 50g Butter Zucker und Zimt zum Bestreuen
Einen Rührteig zubereiten. Zwei Drittel des Teigs in eine gefettete Springform füllen. Mit den Apfelscheiben kranzförmig belegen. Unter den restlichen Teig die Milch rühren und gleichmäßig über die Äpfel verteilen. Mit Butterflöckchen belegen und mit Zimt und Zucker bestreuen.
aus Maria Trebens Buch “Gesundheit aus der Apotheke Gottes”
“Mit Beginn des Frühjahrs sollte man in die Natur hinausgehen und mit dem Sammeln von Kräutern beginnen.
Den Anfang machen die ersten Blüten des Huflattichs, Schlusslicht sind die Rosenblätter, die man im Herbst sammelt. Die nachfolgenden Kräuter werden in der aufgezeigten Reihenfolge gesammelt und getrocknet und bilden im Herbst eine gesundheitsfördernde Teemischung, von der man täglich zum Abendessen eine Tasse trinkt.
Einen gehäuften Teelöffel der Kräutermischung auf eine Tasse mit heißem Wasser abbrühen, eine halbe Minute ziehen lassen, abseihen und schluckweise trinken.”
Die Mischung besteht aus
Huflattichblüten, später Huflattichblätter
Schlüsselblumenköpfe
Veilchenblätter und -blüten
Lungenkrautköpfe
Sauerkleeblüten
Gundelrebenblütenköpfe (nur wenige zum Würzen)
Brennesseltriebe
Frauenmantelblätter und -blüten
Ehrenpreisblätter, -blüten und -stengel
Erdbeerblätter
Brombeertriebe
Himbeertriebe
Holunderknospen, später Holunderblüten
Gänseblümchen
Lindenblüten, nach Möglichkeit in der Sonne gepflückt
Kamille
Wiesengeißbartblüten
Ringelblumenblüten
Waldmeisterblätter, -blüten und -stengel
Thymianblätter, -blüten und -stengel
Melissenblätter, -blüten und -stengel
Pfefferminzblätter, -blüten und -stengel
Schafgarbe, wenig und möglichst in der Sonne gepflückt
Königskerzenblüten, in der Sonne gepflückt
Johanniskrautblüten, in der Sonne gepflückt
Majoranblätter und -blüten (Wilder Majoran oder Dost)
Kleinblütiges Weidenröschen, Blätter, Blüten und Stengel
Fichtenspitzen
Labkrautblätter,-blüten und -stengel
Rosenblätter, alle Farben (doch nur biologisch gedüngte Gartenrosen)
Viele Kräuter fehlen in meiner Mischung, weil ich viel zu spät angefangen habe zu sammeln. Dafür habe ich noch ein paar Weißdornfrüchte, ein wenig Lavendel, zwei , drei Hagebutten und noch einige Apfelschalen dazugegeben. Schmeckt gut! Ich liebe an meinem Tee vor allem den zarten Waldmeisterduft.
150g butter 100g sugar 4 eggs, separated 120g dark chocolate, grated 1 teaspoon cinnamon 2 tablespoons rum 125g almonds, ground 125g flour 1 teaspoon baking powder approx. 700g apples, peeled and diced 150g dark chocolate glaze some walnut halves for decorating
Whip the egg whites with a pinch of salt until stiff. Set aside.
Beat butter, sugar and egg yolks until frothy. Mix in chocolate, rum, cinnamon, almonds, flour and baking powder. With a dough scraper fold in the diced apples.
Finally fold in the beaten egg whites.
Preheat the oven to 200°C. Bake for approximately 40 minutes .
For the chocolate coating melt 150g of dark chocolate glaze in a bain-marie , spread onto the cake and decorate with walnut halves.
This marmalade goes with almost everything, but something magical happens when you add it to cheese.
400g plums 400g red onions 250g brown sugar 1 tablespoon grainy mustard 100ml balsamic vinegar 1 tablespoon olive oil salt and black pepper
Chop the onions or cut into fine slices. Stone and quarter the plums.
Drizzle the oil into a pan and place over medium heat. Add the onions, cover with a lid and cook for 10 minutes or until soft, stirring occasionally. Add the sugar, plums, mustard and balsamic vinegar and continue to cook with the lid off.
Let it cook for about 20 minutes, occasionally stirring, until most of the liquid has evaporated and the mixture thickens. Add salt and pepper to taste.
Pick fresh walnut leaves, fill them into a glass jar and cover with olive oil.
Let the mixture rest for two months in a sunny place in the garden or on a window sill. No worries if there are rainy or overcast days. It’ll work anyway.
Strain the olive oil into the container of your choice, discard the leaves- that’s it. Your insect repellent is ready to use! I decided to melt a tiny amount of bee’s wax into my walnut leaf oil, as the creamy texture felt easier to apply to the skin.
The walnut leaf based repellent works well against all kind of mosquitos, wasps, bees and even ticks. It will leave a bronze glow on your skin, but be mindful that it could stain light fabrics.
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