All posts in Breakfast

Kombucha Edible Wild Herbs Smoothie | Kombucha Wildkräuter Smoothie

Spring is back - it's time to pick some edible wild herbs for a yummy kombucha edible wild herbs smoothie.

Last year I joined a guided edible wild herbs walking-tour in the Rheinaue wetlands. It was very interesting. I've never expected so much edible greens just around the corner.

Kombucha Wild Herbs Smoothie (Recipe English version)

Kombucha Wildkräuter Smoothie (Rezept auf deutsch)

Kombucha Edible Wild Herbs Smoothie

(4 servings approximately 1 liter)

2 cups spinach, roughly chopped
10 ashweed leafs
10 dandelion leafs
½ hass ripe avocado
3 green asparagus, peeled

1 small ripe banana, roughly chopped
1 small apple, roughly chopped
1 kiwi
2 small blood oranges, filets
1 mango, roughly chopped
1 small lemon, juice

3 medjool dates
1/4 cup chia seeds, soaked overnight
1 tablespoon coconut butter
2 tablespoon ginger root, chopped

2 cups homemade kombucha
1 cup filtered water

To garnish:

1 tablespoon goji berries, dried
1 tablespoon almond flakes


How to:

Blend all ingredients in a electric blender.

Add cold water if the smoothie is to thick.

Top with some goji berries and almond flakes.



Kombucha Wildkräuter Smoothie

(4 Portionen / 1 Liter)

2 cups Spinat, grob gehackt
10 Giersch
10 Löwenzahnblätter
½ reife Hass Avocado
3 Grüner Spargel, geschält

1 kleine, reife Banane, grob zerkleinert
1 kleiner Apfel, grob gehackt
1 Kiwi, geschält
2 kleine Blutorangen, geschält
1 Mango, grob zerkleinert
1 kleine Zitrone, Saft

3 Medjool Datteln
1/4 cup Chia Samen, übernacht eingeweicht
1 Esslöffel Cocosbutter
2 Esslöffel Ingwer, grob gehackt

2 cups selbsgemachter Kombucha
1 cup gefiltertes Wasser


1 Esslöffel Goji Beeren, getrocknet
1 Esslöffel Mandelblättchen


How to:

Alle Zutaten mit einem leistungsstarken Standmixer cremig pürieren.

Falls der Smoothie zu dick sein sollte einfach noch etwas Wasser dazugeben und nochmals mixen.

Mit Goji Beeren und Mandelblättchen ganieren.

Viel Spaß beim Mixen und Genießen!


Ashweed in the Rheinaue wetlands. // Giersch in den Rheinauen.

Ashweed relief from rheumatism and gout. In addition, it helps draining the body and it has a high potassium content.

Giersch hilft bei rheumatischen Beschwerden und Gicht. Außerdem hilft es den Körper zu entwässern, da er reich an Kalium ist.


Dandelion in the Rheinaue wetlands. // Löwnenzahn in den Rheinauen.


Leafs of yarrow with her vernacular name "eyebrow of venus".

White Detox Smoothie

This white detox smoothie is a light and creamy start into the day. I’ve never had a smoothie like this.

It's asparagus season and on the local farmers market you can buy regional green and white asparagus. I love asparagus dishes, in every variation, but I’ve never had a smoothie with asparagus or read a smoothie recipe. So I thought about a white and clear detox smoothie with asparagus.

Because asparagus is one of the  top 20 foods, that detox your body. Asparagus helps your liver to drain out the toxics, for the reason that the liver is responsible for filtering out all of these.

I’ll also post a new recipe with green asparagus soon.

White Detox Smoothie

(2 servings approximately 400ml/serving)


3 - 5 big to medium sized white asparagus, peeled and roughly chopped
1/2 cucumber, peeled and roughly chopped
2 small ripe bananas, roughly chopped
1 sweet pear, roughly chopped
½ tablespoon fresh lemon juice
1 small lemon, filets
2 tablespoon almond cream or ¼ cup almonds
1 tablespoon agave syrup
1 teaspoon maca powder
2 cups coconut water
1 cup creamy coconut milk

½ tablespoon goji berries, dried
2 tablespoons almonds

How to:

Blend white asparagus, cucumber, banana, pear, lemon juice, lemon slices, almonds or almond cream, agave syrup, maca powder, creamy coconut milk and coconut water in an electric blender.

Blend till it’s smooth.

Top with some goji berries and almonds.

I hope you like the taste.

You will find a alternative green smoothie recipe on this blog "Nanouks Green Power Smoothie".


Green Spinach Smoothie

I love my green spinach smoothie for breakfast, after my morning meditation. For me, it's the perfect smoothie to start a new day!

Sadly my old Kitchen Aid blender is broken now. Does anybody have any recommendations for a powerful blender like BIANCO, Vitamix or Blendtec?

Green Spinach Smoothie

(2 servings approximately 400ml/serving)


2 cups spinach, roughly chooped
½ hass ripe avocado
¼ cucumber, roughly chopped

1 small ripe banana, roughly chooped
1 small pear, roughly chooped
1 kiwi
½ pineapple, roughly chooped
½ mango, roughly chooped
1 small lemon, filets

1 tablespoon almond cream or ¼ cup almonds
1 tablespoon ginger root, chopped
1 teaspoon spirulina powder
2 teaspoons barley grass powder

1 to 1,5 cups coconut water
½ cup carrot juice
½ cup filtered water

½ tablespoon goji berries, dried

How to:

Put all ingredients for the green spinach smoothie in a electric blender.

Blend till it’s smooth.

Add cold water or coconut water if the green spinach smoothie is very thick.

Top with some goji berries.



Pumpkin Pear Vanilla Jam & Pumpkin Orange Ginger Jelly

With this two recipes of a Pumpkin Pear Vanilla Jam and Pumpkin Orange Ginger Jelly I made something out of the ordinary jam and jelly recipes. Pumpkin isn’t a typical German ingredient for a jam, jelly or other sweets. I want to try somehing new with this versatile vegetable.

And by the way pumpkin is one of my favourite vegetables. Usually I make roasted pumpkin wedges (see recipe of our Chrismas Dinner with roasted pumpkin), pasta with creamy white wine pumpkin sauce, pumpkin curry, or a spicy soup with coconut cream.

Hope you’ll like the Pumpkin Pear Vanilla Jam and Pumpkin Orange Ginger Jelly!

Pumpkin Pear Vanilla Jam

(3 x jars (200ml, 1 cup) and 3 x jars (150ml, 3/4 cup))

500g Hokkaido pumpkin, small dices
500g sweet, ripe pears, pealed and diced
1/2 cup water
1/2 vanilla pod (vanilla beans and pod)
1/3 cup fresh orange juice (about one orange)
500g jam sugar 2:1 (1kg fruit to 500g jam sugar)
100 ml lemon juice

How to

Pumpkin Pear Vanilla Jam

Prepare the jam jars. Clean the jars with boiled water, also the jam funnel.
Put the jar lids in a bowl and pour with boiled water. Cover the lids completely with the hot water.


Put pumpkin, pears, water and vanilla pod in a big pot and boil them for 20 minutes, till they’re soft-boiled.

Puree with an electric blender and pass through a sieve. Put the orange juice in a measuring cup and add the puree, it should be around 750ml.

Mix the pumpkin puree with vanilla beans and jam sugar in a big pot.
Bring the mixture to boil and stir it the whole time. Take care the fruit-sugar mixture is very hot!
Cook it for 3 minutes.
Add lemon juice and cook the jam for another 3 minutes.

Jam jar filling

Put the jam funnel on the clean jam jar and fill to brim. Take a jar lid out of the hot water using a fork. Turn the lid on with the help of a tea towel; take care the jam jar is very, very hot!!!
Flip over the jars on the lid for 3 minutes. Than turn it back. After a while it comes to a vacuum in the jar.


The texture of the pumpkin pear vanilla jam its like seabuckthorn jam.

Few days ago I heard, about the possibility to make a pumpkin reduction from the hookaido pumpkin seeds. The pumpkin spongy centre and pumpkin (flesh) from the jam recipe above. So I used a ½ vanilla pod for this, for a lighter vanilla flavor.

The reason why I created these recipe for the pumpkin orange ginger jelly. Because I don’t want to waste food.

Pumpkin Orange Ginger Jelly

(3 x jars (200ml, 1 cup) and 1 x jars (150ml, 3/4 cup))

300-400g hookaido pumpkin seeds, the spongy pumpkin centre, s. picture
200g hokkaido pumpkin, diced
1 liter (4 cup) water
1/2 vanilla pod (only the pod from the jam above) or ½ teaspoon vanilla beans
1/3 cup fresh orange juice (about one orange)
1 teaspoon orange zests
50 ml lemon juice
2 tablespoons fresh ginger, finely grated
500g jam sugar 2:1 (1kg fruit to 500g jam sugar)

How to

Pumpkin Orange Ginger Jelly

Prepare the jam jars. Clean the jars with boiled water and the jam funnel.
Put the jar lids in a bowl and pour with boiled water. Cover the lids completely with the hot water.

Add all pumpkin inward ingredients with 1 tablespoon ginger and water in a big pot. Boil all for about 40 minutes.

Puree with an eclectic blender and pass through a sieve.
Put the orange juice in a measuring cup. Add the pumpkin puree, it should be around 750ml.

Add the vanilla pod, 1 tablespoon ginger and boil it for 5 minutes.
Mix the pumpkin puree with jam sugar in a big pot.
Bring the mixture to boil and stir it the whole time. Take care the fruit-sugar mixture is very hot!
Cook it for 3 minutes.
Add lemon juice and cook the jam for 3 minutes.
Remove the vanilla pod.

The filling is just like the explanation of the jam filling above (Pumpkin Pear Vanilla Jam/Jam jar filling)


The next recipe will be a vegan pumpkin walnut muffin with maple syrup glace.

Pretzel Rolls & BLOGST Pro

Because of my awesome Munich trip, I decided to post a recipe of a typical Bavarian and German grocery, the PRETZEL ROLL.

Last weekend I visited a friend in Munich and joined the BLOGST Pro workshop. My friend and I had dinner at MAX PETT a fine and famous vegan restaurant in Munich. The next morning I went to the BLOGST Pro Workshop.

Pretzel Rolls

Dough ingredients

  • 4 + 1/4 cups (500g) spelt flour, stiffed
  • 1 teaspoon brown sugar
  • 1 pack (20g) fresh yeast or 2 packs of dry yeast
  • 2 cups soymilk or soymilk-water-mixture
  • ¾ tablespoon (10g) salt
  • 3/4 tablespoon (10g) organic barley malt
  • ¼ cup (50g) vegan margarine, room temperature

Boiling water ingredients

  • 7 cups (about 1.5 liter) water
  • 3 tablespoons backing soda
  • 1 tablespoon salt
  • Fleur de sel (coarse sea salt)

How to

Pretzel Rolls

Combine 1/2 cup flour, 1/4 cup lukewarm water, yeast, and sugar. Let it rest for 5 minutes.

Put the rest of the flour in a large mixing bowl. Mark a hole in the center of the flour and fill in the yeast mixture. Add malt and salt. Sprinkle the margarine around the whole.

Then start kneading the dough by hand. Add nearly the rest of your soymilk or soymilk-water-mixture till you have a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes.

Cover with a floured dishtowel and allow dough to rest on a board for minimum 1 hour.

If you have enough time, prepare the dough one day before and rest the dough over night in the fridge.

Divide dough into 9 equal pieces. Fold each dough edge from outside to the inside approximately 6 times. You have to do this to get a fluffy pretzel roll.

Place on a lightly floured surface, cover, and let the rolls rest for 30 minutes, rising about halfway and becoming slightly puffy.

Meanwhile, fill a large cooking pot with 7 cups of water. Add the baking soda and salt.  Bring water to boil.

Preheat oven to 200°C (400°F). Line a large baking sheet with baking parchment and set aside.

Line two other baking sheets with a kitchen towel. Set near your stove. Reduce boiling water to simmer and cook 3 rolls at a time. Simmer rolls for about 1 minute. (It’s similar to making bagels.)

Lift out the rolls with a sifter spoon and drain them before you place them carefully on the baking sheet.

Cut a cross on each roll with a sharp knife. Sprinkle with fleur de sel.

Place in the pretzlel rolls into the hot oven. Bake for about 15 to 20 minutes. Transfer pretzel rolls to wire rack to cool.


BLOGST Pro Munich…

…was great and inspiring!

Ricarda from 23qm Stil and happy Igor from happy interior blog, were the hosts of BLOGST Pro Workshop in Munich.

They did a really good job, great presentations, helpful information, and a nice venue, the co working space COMBINAT, for their BLOGST Pro Workshop.

Every participant gave a short introduction about their blog, personal interests and describing themselves in three hash tacks.
Then Ricarda and Igor started their talks and discussions about time management, marketing for blogger, media kit, blog optimizing, media dashboards, and furthermore.
Two sentences from Igor are still in my mind, when he talked about time management:




Time flies! After the BLOGST Workshop we went to a new and rustic restaurant in Munich. Where we had some more time to meet each other and keep on networking!

I had a great and inspiring day with:

Annette from blick7, Anette from look! pimp your room, Bea from Demoiselle Libellule and sieben machen, Bea from Fräulein Etepetete, Bente from Miss Matthes, Bridgee from LittleStarBlog, Christina from Gourmet Lady, Claudia from frauLIEBSTES, Eleanor Mayrhofer from e.m.papersWahlmünchnerin and Steal This Process, Emma from Frühstück bei Emma, Friederike from FREISEINDESIGN, Lilian Kura from Textzicke, Mona from ansteckend anders and sieben machen, NETTE from regenbogenbuntes, Nicola from Verrueckt nach Hochzeit, Sandra from Lila-Lotta, Simone from frauKaeptn, Sophie from cucina piccina, Stefanie from krambeutel and sieben machen, Susi from texterella and Tina from Türtier.

Everybody got a nice goodie bag.

Thank you BLOGST family!

I hope to see you soon - stay in contact and keep on networking!

Green Power Smoothie form Nanouk

After so many sweet Christmas cookie recipes, I need some heathy stuff like Nanouks green power smoothie. No sugar for some detox days!

Nanouks Green Power Smoothie

Ingredients Green Power Smoothie:

(2 servings)

  • 2 cups kale, roughly chooped
  • 1 cup spinach leaves
  • ½ hass avocado
  • 1 small ripe banana, roughly chooped
  • 1 small pear, roughly chooped
  • 1 small apple, roughly chooped
  • 1 orange, filets
  • 1/3 cup cashew nuts
  • 2-3 cups coconut water
  • 5 mint leafs
  • 2 dried dates
  • 1 tablespoon chia seeds
  • 1 teaspoon maca powder

Blend kale, avocado, banana, pear, apple, oranges and cashew nuts with coconut water in a electric blender.

After 5 short pulses, add mint leafs, dates, chia seeds and maca powder.

Blend till it’s smooth. Add cold water or coconut water if the smoothie is very thick.

Enjoy Nanouks green power smoothie!

Just another smoothie recipe with kombucha and wild herbs or with white asparagus the white detox smoothie.

Enjoy, your smoothie! (: