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Delicious, diverse and easy to prepare. Our cook Michi conjured up vegan tomatoes with quinoa and spinach. In addition, this recipe can be ideal in yourJuice cure Install the preparation and follow-up and into a healthy everyday life. You can find how you can prepare this delicious meal yourself in this post. At the bottom of the post you will also find the video for the recipe. Have fun cooking!

Ingredients (2 portions):

2 large meat tomatoes

60g quinoa

100g spinach

½ garlic clove

½ handful of black olives (approx. 8 pieces)

½ teaspoon salt

½ teaspoon pepper

1 tl oregano

1 teaspoon olive oil

Grated vegan parmesan cheese

Preparation:

First heat the oven to 180 ° C.  Then cut off the lid of the two tomatoes and put it aside for later. Hard the tomatoes carefully with a knife and spoon. Rinse the quinoa under cold water and cook it on the package for 10-15 minutes. Then cut the garlic into small cubes and sweat it in a little olive oil. Carefully wash the spinach and add it to the pan. Dump the spinach over low heat until it is cooked. Occasions the olives, cut them small and then mix them well with spinach and quinoa. Now distribute the vegan parmesan cheese over it and season everything with salt, pepper and oregano. Fill the tomatoes with the mixture of spinach and quinoa. Place the tomatoes on a baking sheet covered with baking paper. A round is very suitable here so that the tomatoes do not tip over. Finally, put the lid on the tomatoes and put it in the oven for about 15 minutes.

Danger: If the tomatoes are too long in the oven, they break apart.

Nutritional values ​​(per serving):

249 kcal

25g carbohydrates

8g protein

12g fat

Recipe video:

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Are you looking for a delicious vegan summer recipe? Then we have just the right thing for you: vegan Georgian Badridschani on lamb's lettuce with pomegranate and walnut kernels. You can find out how you can easily prepare this delicious recipe here. Under the post you will find the recipe as a video together with our cook Michi.

Have fun trying!

Ingredients for the Badridschani (2 portions):

1 eggplant

100g walnuts

½ small onions

1 clove of garlic

1 small handful of pomegranate seeds

1 TL paprika powder

½ teaspoon chili powder

½ TL cumin

1 pinch of cinnamon

2 tablespoons of olive oil

1 small shot white wine

5 stems fresh leaf petersley

Preparation Badridschani:

Cut the eggplant lengthways into 5-7mm thick slices and sprinkle it with salt from both sides. Then put them on a few leaves kitchen paper. Then core the pomegranate. Heat the oil in the pan and fry the eggplant golden brown on both sides. Then put them aside to cool down.

Cut the garlic and onion for the filling small, pluck the parsley and put everything together with the walnuts, the spices, olive oil and the dash of white wine in a blender or a handlebar. Process the ingredients into a smooth cream and add some water or oil if necessary. Finally, finish about 1 tablespoon of the walnut cream on the eggplant slices. Press a few pomegranate seeds into it and roll up everything together.

Ingredients for the lamb's lettuce (2 portions):

100g lamb's lettuce

1 handful of pomegranate seeds

50g walnut kernels

80g vegan shepherd's hard cheese

2 tablespoons of lemon juice

Balsamic vinegar

olive oil

Salt pepper

Pomegranate juice (preferably from LiveFresh)

Preparation lamb's lettuce:

Set the remaining pomegranate seeds aside from the vegan Badridschani. Stir a salad dressing of salt, pepper, lemon juice, balsamic vinegar and a shot LiveFresh pomegranate juice on. Then wash the lamb's lettuce and cut the vegan shepherd's cheese. Put the pomegranate seeds with the vegan shepherd's cheese, the walnuts and the salad in a bowl and mix everything well with the dressing. Serve the salad to the vegan Badridschani.

Have fun cooking!

Nutritional values ​​(per serving):

Badridschani:

550 kcal

17g carbohydrates

10g protein

48g fat

Lamb's lettuce:

411 kcal

12g carbohydrates

13g protein

35g fat

The vegan Badridschani with lamb's lettuce is great to regularly incorporate them into a healthy dietary life. To make your diet permanently healthier, use one3, 5 or 7 days of juice cure And lay the foundation for a healthier & more conscious way of life.

 Recipe video:

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Corporation in the Lent is not always easy. For example, you are fasting sweets or in general sugar and can't do without the evening chips? Then we have just the thing for you in this post. Delicious seasoned and roasted chickpeas.

At the bottom of the post you will find the recipe video. Have fun snacking!

Ingredients (1 serving):

500g chickpeas (can)

2 tablespoons of olive oil

½ TL sea salt

1 teaspoon garlic powder

1 TL paprika powder

Preparation:

Put the chickpeas out of the can in a bowl. Then add the olive oil and the spices. Season according to your taste. We used sea salt, garlic powder and smoked peppers. Stir the contents of the bowl with a spoon so that the spices are well distributed. Now distribute the seasoned chickpeas on a baking sheet and bake it at 180 ° C for about 30 minutes. Enjoy your meal.

Nutritional values ​​(per serving)

777 kcal

70g carbohydrates

26g protein

37.6g fat

Use the Juice cure To start a more conscious lifestyle and feel better in the long term. Give your body the chance of a reset and get to know your feeling of hunger and satiety.

Recipe video:

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Do you fancy delicious, healthy pasta? We have vegan tagliatelle with tomatoes, dried tomatoes, olives and arugula for you. In addition, this warm meal is ideal for your preparation and follow-up of yoursJuice cure. Find out which ingredients you need and how you can prepare the recipe in just a few simple steps. Below in the blog post you will find the right recipe video with our Michi. Michi says: "Super quickly, simply delicious"- there is nothing more to say. Here we go!

Ingredients (2 portions):

300g tagliatelle
2-3 cloves of garlic
4 dried tomatoes
1 small handful of black olives coreless
1 handful of arugula
1 handful of fresh tomatoes
olive oil
Salt pepper

Preparation:

1. Cook the noodles on the package according to instructions
2. Meanwhile, peel and cut the garlic and crush the dried tomatoes, the fresh tomatoes and the olives
3. Wash the arugula
4. Drip the noodles when they are al dente
5. Heat some olive oil in a pan
6. Fry the chopped garlic briefly
7. Add the dried tomatoes, fresh tomatoes and olives and fry everything
8. Add the pasta into the pan
9. Choose the whole thing with salt and pepper and stir the arugula under
10. Finally: Arrange and taste it!

Nutritional values ​​(per serving):

703 kcal

101.2g carbohydrates

18.4g protein

30g fat

Recipe video:

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Just creamy delicious, quickly prepared and then vegan and protein -rich - all of this can be this healthy rice pan with mushrooms. We show you what you need for the vegan recipe and how you can prepare the dish step by step in no time. At the bottom of the post you will also find a recipe video in which our Michi shows you everything. Try it out and convince yourself of the taste!

Ingredients (2 portions):

100g rice

2 cups of water

1/2 tablespoon of salt

2 tablespoons of coconut oil

1 handful of mushrooms

100g white beans

2cm fresh ginger

1 small onion

1 clove of garlic

1 tablespoon of paprika powder noble sweet

1 teaspoon ground coriander

1/2 TL cinnamon

1/2 TL turmeric, ground

2 tablespoons of lemon juice

4 tablespoons of yeast flakes

100-200ml plant drink

Salt pepper

6 cherry tomatoes

1 small waistband fresh chives

Preparation:

1. Bring the rice with water and salt in a saucepan to boil. Then reduce the heat and let the rice simmer for 15 minutes.
2. Peel ginger, garlic and onion and roll everything fine.
3. Cut the mushrooms into thin slices.
4. Heat oil in a pan and add ginger, garlic and onion. Roast the ingredients slowly. Not too strong.
5. Stir the spices and roast briefly. Then add the mushrooms and fry them briefly.
6. Delete the whole thing with lemon juice and plant drink.
7. Farility the cherry tomatoes, cut the chives and stir both.
8. Add the yeast flakes and beans. Let everything boil briefly and then taste with salt and pepper and, depending on the taste, with lemon juice.
9. Serve with rice and enjoy. Enjoy your meal!

Nutritional values ​​(per serving):

531 kcal

96g carbohydrates

21.5g protein

5.1g fat

The vegan and protein -rich rice pan with mushrooms is great to regularly incorporate them into a healthy dietary life. The recipe is not only suitable for preparing yourJuice cure, but also ideal for follow -up.

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Spring is approaching and there is time to integrate fresh spring dishes into the menu. We have a delicious vegan spring recipe for you with lots of vegetables, rice noodles and sharp peanut sauce. The recipe is also ideal for the preparation and follow-up of a Juice cure. Below in the article you will find the video for the vegan recipe. Have fun cooking and enjoy it!

Ingredients (4 portions):

1 pack (400g) rice noodles
1 onion
1 piece of cucumber
1 carrot
1 handful of sugar pods
coriander

sauce

2-3 tablespoons of soy sauce
½ tablespoon of vegan fish sauce
1 splash lemon
4-5 tablespoons of water
1 tablespoon of Siracha
2 tablespoons of peanut butter (crunchy)

Preparation: 

Cut the vegetables small and fry it in the wok. Then cook the rice noodles in the pot at the same time. Then prepare the sauce by stirring the soy and fish sauce with water, lemon, siracha and peanut butter. Meanwhile, you can put the cooked noodles into the wok and let them boil down. Finally, you add the sauce to the wok and mix it with the vegetables. Garnish the whole thing with coriander. Finished!

Nutritional values ​​(per serving):

411 kcal

80.5g of carbohydrates

9.5g protein

5.2g fat

In order to change your diet in the long term, it is super important to get started. Our juice cure makes this change easier for you. So start with your juice cure in a more conscious way of life and feel better in the long term. ➤ 3.5 or 7 days of juice cure

Recipe video: 

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