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Fancy Berry Bowl

Fancy Berry Bowl

Start your day in a good mood & full of energy Ingredients

For the smoothie bowl

  • 200 g frozen berry mix
  • 1 banana (approx. 100 g)
  • 200 g almond yoghurt (or soy yoghurt)
  • 2 tbsp oats
  • 1 tsp chia seeds
  • 3 tsp agave syrup
  • 25 g fermented orange

For the topping

  1. Let the berry mix thaw slightly in a bowl.
  2. Blend the yogurt, oats, chia seeds, banana, berries, and fermented orange in a blender until smooth.
  3. Sweeten with agave syrup to taste and decorate with toppings.
Fancy Baguette

Fancy Baguette

The fancy way to enjoy bread

Ingredients for 3-4 white breads

  1. Knead the dough with a dough hook first, then by hand.
  2. Cut the fermented fruits into small pieces and fold them into the dough.
  3. Place the dough in a bowl, cover, and let rise in a warm oven for 1-2 hours.
  4. Gently shape the baguettes, score them diagonally, and brush with water.
  5. Bake in a preheated oven at 240°C for about 20 minutes until golden brown.
Gnocchi Black Fruit

Gnocchi Black Fruit

Quick cuisine with a wow effect!

  1. Boil the gnocchi in salted water and drain.
  2. Toss them in melted butter.
  3. Plate the gnocchi and grate fermented lime or lemon over them as desired.
Bunte Thai Nudelsuppe

Colorful Thai noodle soup

Spice up your food: fancy fruits for that extra kick!

Ingredients (for 4 servings)

  • 1 tbsp sesame or coconut oil
  • 2 garlic cloves
  • ½ bunch of spring onions
  • 1 small sweet potato
  • 15 g fermented ginger
  • 10 g fermented lime
  • 750-800 ml vegetable stock (organic or homemade)
  • 1 tbsp cashew butter
  • 2 stalks of fresh lemongrass
  • 2 tbsp light miso paste (or Tamari as an alternative)
  • 1-2 tbsp maple syrup
  • 400 ml creamy coconut milk
  • 1 handful of fresh baby spinach
  • 1 ripe mango
  • 1 small cucumber
  • 200 g rice noodles
  • fresh herbs (e.g., basil or cilantro)
  • 100 g cashew nuts
  • a bit of salt, fresh lemon or lime juice
  1. Peel and chop the garlic. Slice the spring onions. Peel and dice the sweet potato.
  2. Also, chop the fermented ginger and lime into small pieces.
  3. Halve the lemongrass and crush it with a knife to release more flavor.
  4. Heat oil in a pot. Sauté the garlic and spring onions. Add vegetable broth, fermented ginger and lime, sweet potato, and lemongrass. Simmer over medium heat for 10 minutes.
  5. Stir in coconut milk, miso paste, maple syrup and cashew butter and simmer for another 2-3 minutes.
  6. In the meantime, pour boiling water over the rice noodles in a heatproof container. Drain after about 5 minutes and set aside.
  7. Peel and dice the mango. Cut the cucumber into thin strips. Toast the cashew nuts in a pan without oil until golden brown.
  8. Before serving, add fresh spinach and herbs to the soup and season to taste – with a bit of salt and lemon or lime juice.
  9. Divide the rice noodles into bowls, pour the hot soup over them, and top with a portion of mango cubes, cucumber strips, and toasted cashews.
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