Fancy Berry Bowl
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
- 2 tbsp berries
- ½ banana
- 1 tsp oat flakes
- 1 tsp chia seeds
- 5 g fermented orange
- Let the berry mix thaw slightly in a bowl.
- Blend the yogurt, oats, chia seeds, banana, berries, and fermented orange in a blender until smooth.
- Sweeten with agave syrup to taste and decorate with toppings.
Fancy Baguette
Ingredients for 3-4 white breads
- 3/4 kg all-purpose flour
- 1 pack dry yeast
- 2 tsp salt
- 1/2l water (lukewarm)
- 50 g fermented lemon
- Knead the dough with a dough hook first, then by hand.
- Cut the fermented fruits into small pieces and fold them into the dough.
- Place the dough in a bowl, cover, and let rise in a warm oven for 1-2 hours.
- Gently shape the baguettes, score them diagonally, and brush with water.
- Bake in a preheated oven at 240°C for about 20 minutes until golden brown.
Gnocchi Black Fruit
- approx. 300-400 g organic gnocchi
- 1 tbsp butter
- 1 pc. fermented lime or lemon
- Boil the gnocchi in salted water and drain.
- Toss them in melted butter.
- Plate the gnocchi and grate fermented lime or lemon over them as desired.
Colorful Thai noodle soup
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
- Peel and chop the garlic. Slice the spring onions. Peel and dice the sweet potato.
- Also, chop the fermented ginger and lime into small pieces.
- Halve the lemongrass and crush it with a knife to release more flavor.
- 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.
- Stir in coconut milk, miso paste, maple syrup and cashew butter and simmer for another 2-3 minutes.
- In the meantime, pour boiling water over the rice noodles in a heatproof container. Drain after about 5 minutes and set aside.
- Peel and dice the mango. Cut the cucumber into thin strips. Toast the cashew nuts in a pan without oil until golden brown.
- Before serving, add fresh spinach and herbs to the soup and season to taste – with a bit of salt and lemon or lime juice.
- 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.