Browsing Tag

main dish

Recipes, Uncategorized

Balanced Buddha Bowl

I think that a good Buddha bowl should be a combo of several different whole food’s portions that, all together, will create a delicious nourishing meal – we’ve spoken before about the bowl concept here. It should provide balance, comfort and health to the body and soul. Some say that the term came from the tale of Buddha caring his bowl to be filled by whatever vegetarian foods villagers would offer.

Balance can be difficult to achieve. We tend to float up and down, like a roller coaster. Our journey towards balance, however, can start with small steps: improving our sleep hygiene, follow our principles, meditation, connect with people, or even minding our diet. Eating well can be seen under very scientific perspective, but it can also be incredibly simple.

Continue Reading
Recipes, Uncategorized

Zoodles with Basil sauce

Hot days require lighter foods. It’s the perfect weather for funky salads, refreshing beverages and loads of fruits. However, sometimes salads can become boring and it might be difficult to twist that and re-invent them by making them with different ingredients and flavours. Today’s recipe brings a twist to your salad making: zoodles with basil sauce. The funkiness of pasta with the lightness of a salad, and the sauce does the rest of the magic. It has popular and on-season ingredients and it is very easy and fast to do.

Continue Reading
Recipes, Uncategorized

Buckwheat with mushrooms spinach & tahini sauce

Today’s dish is incredibly simple to do: with only 7 ingredients, it is very nourishing and delicious. The main ingredient is buckwheat. Although it has wheat in its name, it doesn’t contain any wheat, nor gluten. It is often treated as a grain but it doesn’t come from grass. Instead, it is a seed of a plant, and due to the fact that it shares a lot of similar properties with cereals, it’s considered a pseudo-cereal. Its health benefits are unquestionable: amongst others, it is a great source of protein, complex carbs, fibre, iron, and vitamin B. On top of it, the taste is subtle, amazing, and its texture incredibly satisfying!

Continue Reading

Autumn Bowl with Thyme Squash, Fried Mushrooms, Quinoa and Almond/Dill Dressing

I love the cooking concept of bowls. You simply combine different delicious dishes, nicely arranged in bowls, to get an even more delicious complete meal. It is advantageous to choose components with different colors so that the bowl looks particularly beautiful. You can use all your leftovers in bowls, which is great. You can also be creative and add whatever you feel like today. The world of plant-based foods is so incredibly versatile. I am still thrilled every day. ?

Of course, I only use local and seasonal vegetables in my bowls. What Swiss nature has to offer in autumn, is fantastic. This is why I’ve decided to write down the recipe for an Autumn Bowl.
Continue Reading


Lentil Balls with Wild Garlic Sauce

Hi everybody

I hope you’re all enjoying spring. Spring is my favorite season of the year. I love how everything is starting to grow and live again. Furthermore, I really enjoy those sunny days that are not too hot yet, but still refreshing. Among others, nature offers us wild garlic that has the potential to transform any dish even if you add only a small amount thanks to its strong flavor. Today, I show you how I use it in a super creamy white sauce that tastes awesome combined with homemade lentil balls.

Continue Reading


Noodles with Japanese Sesame Sauce and Ginger Veggies

In my last article I have told you how I follow a plant-based diet while travelling. The idea for this article came spontaneously during my three-week trip in Japan. There, it was in fact not always easy to get plant-based dishes. However, I discovered and tried a lot – which was absolutely worth it. I really like the Japanese cuisine. Often, the foods such as rice, noodles, vegetables, tofu, mushrooms, etc. were not very flavorful. Crucial for the taste was the sauce. And whenever I found sesame sauce on my dish, I was very happy because it was generally really really delicious. At the same time sweet, slightly acidic, with intense sesame flavor and the Japanese touch due to the soy sauce. Once I was back in Switzerland, I tried to make it myself. My first attempt contained about 10 ingredients. Only at the second attempt, I realized that it actually requires only 5 ingredients. Like this, I absolutely loved my homemade sesame sauce. And it’s also like this that I want to share it with you now!

Continue Reading


Oriental Green Salad with Chickpeas and Tahini Lemon Dressing

At the beginning, there was the dressing. While preparing a quick lunch without thinking too much about how I would do it, I spontaneously mixed tahini, lemon juice and garam masala. As soon as I tried some, I was thrilled by this dressing and knew I would make it again. Next was the salad. At this time of the year, I can buy local organic salad in different colors and shapes everywhere. This is why I chose to combine the dressing with some green salad. Then, I started adding more ingredients until the dish was complete. This oriental salad has so many intense flavors that complement each other excellently. On a hot summer day, it constitutes a perfect lunch. You can prepare it in the evening before and take it to work. I recommend you to look for a suntrap and enjoy it outdoors. 😉

Continue Reading

Recipes, Tips

Cookbook Review: “Small Plates and Sweet Treats” & Quinoa Tart with Zucchini and Leek

A few years ago «Cannelle et Vanille» was the first food blog I discovered and I was immediately excited. It was my gateway to the wonderful world of the art of food photography, the creation and worldwide sharing of unconventional recipes and the stories around a way of cooking and living that is close to nature. Aran Goyoaga who is the person behind this blog inspires me a lot and is one of my favorite photographers. Her cooking style is different than mine in some significant aspects. Nevertheless, I admire her recipes and am a big fan of her cookbook «Small Plates and Sweet Treats». From this book, I made a gluten-free tart for the first time in my life. The crust containts different types of flours. The filling consists of quinoa, leek and zucchini. You’ll find this delicious springtime recipe at the bottom of this article.

Here is my review of Aran Goyoaga’s cookbook “Small Plates and Sweet Treats.

Continue Reading


Basil Carrot Lentil Sauce

We are very busy these days preparing and planning different things. Some really exciting Journey to Real Life projects are going to be realized in 2016. Stay tuned! As current news, we are happy to announce that we will give workshops in German-speaking Switzerland. Many of you told us that they would like us to organize sustainability workshops with joint cooking. So here they are! The next four workshops will be held on the following dates :

Friday, 19.02.16 – Zurich
Saturday, 20.02.16 – St.Gallen
Saturday, 27.02.16 – Olten
Saturday, 05.03.16 – Zug

Together, we will cook a totally delicious plant-based, wholesome and organic dish. Of course with dessert. 😉 Furthermore, there will be a part with tips and inspirations for a more sustainable life. More information here.

What I especially love about the workshops is that they offer a great occasion to meet you. I’m already looking forward to inspiring encounters and enriching conversations on interesting topics.

Will you take part? Workshop Registration

As we are working a lot lately, we need dinners that are easy and simple to prepare. Still, it is part of our philosophy that food needs to be tasty and healthy. Therefore, wholegrain pasta and a delicious sauce is perfect. We already ate this basil carrot lentil sauce several times, because we really like it. With some good oil, onion, herbs and high quality sea salt, the carrots that are full of vitamins and the lentils that are full of proteins and minerals develop their full flavour. They provide a harmonious combination.
Continue Reading


Coconut Curry with Chickpeas and Vegetables

Never Eat Alone. As you can read in Prospis article, this is a principle we have adopted from Keith Ferrazzi and try to implement as well as possible in our lives. Among others, this means that we regularly invite friends for dinner. We love these evenings with interesting conversations, incredibly enriching encounters and a cozy atmosphere in our living room.

Sometimes, huge amounts of food need to be prepared for these dinners. The chosen dish should be something that hopefully all the guests will like.

If you also want to invite a group of friends or family members and offer them a culinary treat, I recommend you to start with a homemade coconut curry! Our experience has always been very good with this dish. Everybody who tried it was thrilled.

In general, the taste is common to many people. Who doesn’t like curry in combination with coconut? But in this dish, the taste is particularly intense and delicious, because it contains cilantro seeds, cumin seeds and fennel seeds as well as fresh ginger and turmeric instead of a store-bought curry spice mix. Furthermore, the preparation of this coconut curry is absolutely easy!

Continue Reading