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Susanna
@eatsleepgreen
Writer. Plantbased cooking. Urbangardening. Healthy Lifestyle for body and planet. 🌱🌱🌱 My newest book: "Chia - Superkorn für den Stoffwechselkick"

Pineapple Beer Cocktail with Pink Peppercorn Simple Syrup

My Recipes
I think one of the underestimated vegetables is leek, maybe because it’s not at all glamorous? But I LOVE leek since I was a child. It’s delicious, easy to prepare and so versatile. Today I made this potato leek soup and it was so comforting and warming while it was snowing outside. And it’s easy to make 💚RECIPE - POTATO LEEK SOUP💚: Peel and chop 1-2 garlic cloves and pick the needles from a branch of rosemary. Fry both in a pan with some plant oil, add 1 rod of leek (cut in pieces). Season with salt and pepper and let it fry until the leek is nearly done. Peel about 5 large potatoes, cut them up and boil them separately in about 1 liter of vegetable broth. After 10 minutes add 3/4 of the cooked leek, season to taste with salt, pepper, cumin, nutmeg and maybe another spice blend of your choice like Raz el Hanout or Garam Masala. When the potatoes are soft, puree everything until creamy. If needed add more broth or water to the soup. Put the soup in 2 bowls and decorate each with a little bit of the not blended, cooked leek, 1 tsp of vegan cream and some Dukkah or spicy Granola. For the Granola I love @tastyasheck’s recipe. Enjoy your day or evening my friends! . . . . #leek #veggielove #cleaneats #eatyourveggies #potatosoup #eattherainbow #eatseasonal #plantbased #bonappetit #onthetable #vegetarisch #comfortfood #foodinspiration #soulfood #soupoftheday #feedfeed #huffposttaste #bestofvegan #foods4thought #veganfoodlover #thevegansclub #letscookvegan #happyfood #healthychoice #happyandhealthy #foodie_features #heresmyfood #gloobyfood #kartoffelsuppe #winterfood
For me these cinnamon muffins topped with pears are perfect for breakfast, not only on Sundays: they are not very sweet and full of healthy ingredients. The recipe is now on my blog (link in bio) - in German and English. I wish all of you a wonderful Sunday. What are your plans? I have to write an article about rhubarb and I also have to go for a walk - after my little leg surgery, the leg has to be activated again. . . . . #healthymuffins #healthybreakfast #kuchenliebe #healthybaking #veganfoodspot #healthyfood #plantbased #viqli #bonappetit #onthetable #thekitchn #sweettreat #glutenfree #foodinspiration #bestofvegan #ahealthynut @a.healthy.nut #beautifulcuisines @beautifulcuisines #food4thoughts @food_glooby #huffposttaste #vegandessert #thefeedfeed #LetsCookVegan #foodie_features #happyfood #dairyfree #heresmyfood @food #healthychoices #frühstücksliebe #refinedsugarfree #sundaybreakfast
Do you remember my purple puree which I made out of „ube", that root from the Philippines? It's also delicious on a slice of sourdough bread, topped with thinly sliced watermelon radishes, pomegranate seeds and @tastyasheck's fabulous spicy granola. Since this purple-pink creation was recently part of our delicious Sunday breakfast, I would like to bring it to the #dreambrekkieparty as well, hosted by lovely Ellen @ellencharlottemarie and Virpi @vanelja. Happy evening to all of you! Tomorrow I have a surgery. Wish me luck! . . . . #toasts #pinkfood #happyandhealthy #veggielove #eattherainbow #plantbased #viqli #bonappetit #onthetable #ube #vegetarisch #comfortfood #foodinspiration #soulfood #vitamix #beautifulcuisines @beautifulcuisines #feedfeed #huffposttaste #bestofvegan #ahealthynut #foods4thought #thevegansclub #letscookvegan #gloobyfood #happyfood #instaveggie #veganfoodspot #heresmyfood @food
I just arrived home, completely wet and cold, because I was riding my bicycle and got into heavy rain. So what is perfect to warm up? Exactly, soup! On the weekend I cooked a big pot of this pumpkin lentil soup and now I only had to warm it up. Yippee! In case you ask for the recipe: Usually I don’t have an exact recipe for soups like that one, I just use what I have in stock. But I will reconstruct it for you: RECIPE - PUMPKIN SOUP freestyle: Cut 3-4 onions and 1-2 garlic cloves in to pieces, pick the pins from 1-2 rosemary branches and slice a chili. Roast everything in plant oil, add 1 hokkaido pumpkin (cut in big pieces) and a handful of red lentils. Stir and let it roast another 3-4 minutes. Season with salt, lots of cumin, turmeric and optionally a spice blend like ras el hanout or quattre epices. Cover everything with water or veggie broth and let it cook until veggies and lentils are soft. Puree the soup with a blender (maybe add more water or broth) and season to taste. RECIPE - TOPPING freestyle: Roast 2 tbsp pumpkin seeds and 2 tbsp sunflower seeds in a pan with approx. 1 tsp plant oil until they start to smell. Add 2 tbsp sesame seeds (peeled), cumin or other spices and roast it for another minute. Be careful with the sesame seeds, they burn quickly. Spread the mixture on a paper towel to drip off the oil. Mix it with salt. Enjoy! Ceramics by @keramiekkantoor . . . #veggielove #cleaneats #eattherainbow #eatseasonal #plantbased #viqli #bonappetit #onthetable #thekitchn #vegetarisch #comfortfood #foodinspiration #pumpkin #kürbis #soulfood #vitamix #soupoftheday #beautifulcuisines #pumpkinlove #feedfeed #huffposttaste #bestofvegan #ahealthynut #foods4thought #veganfoodlovers #thevegansclub #letscookvegan #happyfood #healthychoice #freestylecooking
Turmeric Lentil Pumpkin Soup
I just arrived home, completely wet and cold, because I was riding my bicycle and got into heavy rain. So what is perfect to warm up? Exactly, soup! On the weekend I cooked a big pot of this pumpkin lentil soup and now I only had to warm it up. Yippee! In case you ask for the recipe: Usually I don’t have an exact recipe for soups like that one, I just use what I have in stock. But I will reconstruct it for you: RECIPE - PUMPKIN SOUP freestyle: Cut 3-4 onions and 1-2 garlic cloves in to pieces, pick the pins from 1-2 rosemary branches and slice a chili. Roast everything in plant oil, add 1 hokkaido pumpkin (cut in big pieces) and a handful of red lentils. Stir and let it roast another 3-4 minutes. Season with salt, lots of cumin, turmeric and optionally a spice blend like ras el hanout or quattre epices. Cover everything with water or veggie broth and let it cook until veggies and lentils are soft. Puree the soup with a blender (maybe add more water or broth) and season to taste. RECIPE - TOPPING freestyle: Roast 2 tbsp pumpkin seeds and 2 tbsp sunflower seeds in a pan with approx. 1 tsp plant oil until they start to smell. Add 2 tbsp sesame seeds (peeled), cumin or other spices and roast it for another minute. Be careful with the sesame seeds, they burn quickly. Spread the mixture on a paper towel to drip off the oil. Mix it with salt. Enjoy! Ceramics by @keramiekkantoor . . . #veggielove #cleaneats #eattherainbow #eatseasonal #plantbased #viqli #bonappetit #onthetable #thekitchn #vegetarisch #comfortfood #foodinspiration #pumpkin #kürbis #soulfood #vitamix #soupoftheday #beautifulcuisines #pumpkinlove #feedfeed #huffposttaste #bestofvegan #ahealthynut #foods4thought #veganfoodlovers #thevegansclub #letscookvegan #happyfood #healthychoice #freestylecooking
Recipe
What about this comforting winter salad with roasted pumpkin, bread croutons, pomegranate, baby spinach and pistachios? I made it recently and now the recipe is on my blog - in German and English. The direct links you find in my stories or in my bio. Happy day or evening my friends! . . . . . #pumpkin #pumpkinlove #kürbis #veganbowls #happyandhealthy #veggielove #cleaneats #eattherainbow #eatseasonal #plantbased #gesundessen #viqli #bonappetit #onthetable #vegetarisch #comfortfood #foodinspiration #soulfood #beautifulcuisines @beautifulcuisines #feedfeed #huffposttaste #bestofvegan #ahealthynut #foods4thought #thevegansclub #letscookvegan #happyfood #instaveggie #veganfoodspot #heresmyfood @food
Purple Root Puree
This purple puree I made out of „ube“, this is the original name of this root from the Philippines. Many people call it purple sweet potato which is not really correct because „ube" belongs to the yam roots, another plant family. Anyway: this deep natural color is just amazing and it also means that this food is extra full of healthy secondary plant dyes. For the puree I didn’t cook the roots in water but I steamed them to preserve this deep purple. To give a special flavor I steamed the roots together with lemongrass and garlic. Topped with dear @tastyasheck's spicy granola, accompanied by slices of orange and lamb’s lettuce it was a perfect winter dish. And since there is this radiant purple in this winter dish I would like to offer it to lovely @sculptedpilates who is hosting her #sculpted30for30 party. Congrats Sarah! Love your colourful feed, your always interesting facts and your beautiful soul. Happy day to all of you! . . . . #tahgranola #happyandhealthy #veggielove #cleaneats #eattherainbow #eatseasonal #plantbased #gesundessen #viqli #bonappetit #onthetable #ube #vegetarisch #comfortfood #foodinspiration #soulfood #vitamix #beautifulcuisines @beautifulcuisines #feedfeed #huffposttaste #bestofvegan #ahealthynut #foods4thought #thevegansclub #letscookvegan #happyfood #instaveggie #veganfoodspot #heresmyfood @food
Pastaaaaaa!! Today with vegan walnut saffron pesto. The recipe is out of my book about superfoods where I also wrote about local superfoods like walnuts - local superfoods meaning that they grow in Germany or at least in Europe. Walnuts contain more antioxidants and omega-3 fatty acids than any other nut. Which local superfood grows in your area? And which nuts do you like most? . . . . . #walnuts #superfoods #veggielove #plantbased #gesundessen #viqli #bonappetit #onthetable #thekitchn #vegetarisch #comfortfood #foodinspiration #soulfood #beautifulcuisines #italianfood #huffposttaste #healthyfood #letscookvegan #happyfood #bestofvegan #feedfeed #gloobyfood #foods4thought #pastalovers #pasta #veganfood #nourishingfood #hereismyfood @food #veganworldshare #thrivemags
Green Pea And Roasted Buckwheat Pasta
We all love pasta right? What about this light summer version: linguine with a sauce out of fresh peas and miso topped with roasted buckwheat and fresh mint out of the garden. Today I had a lot to do in the garden but on the next rainy day I will write down the exact recipe and put it on my blog, ok? Happy weekend my friends. . . . . . #veggielove #plantbased #gesundessen #viqli #bonappetit #onthetable #thekitchn #vegetarisch #comfortfood #foodinspiration #beautifulcuisines #thechalkboardeats #wholefoods #italianfood #huffposttaste #vegangermany #healthyfood #letscookvegan #happyfood #bestofvegan #feedfeed #gloobyfood #foods4thought #pastalovers #pasta #thrivemags #HealthyCuisines #eatyourgreens #thevegansclub
Recipe
Tepache
Maybe this will be my favorite summer drink: Tepache. You remember the little video from my Mr. G @hansgerlach about this Mexican drink made out of fermented pineapples which I posted recently? So many of you asked for the exact recipe. So, here it is ??RECIPE TEPACHE??: Wash a large organic pineapple, trim both ends, then cut into 2 cm slices. If it‘s organic don‘t peel it. Slice 50 g of fresh ginger. Lightly crush 1 tsp. of allspice. Break a piloncillo of 100 g into pieces – that is a mexican kind of very natural brown sugar cone. You can chop it with a heavy knife or with a mallet (you can also use normal raw cane sugar). Put everything in a large jar, fill up with 2 l of water and loosely cover with something like a cheesecloth. If you put a little weight on top of the pineapple to keep it submersed, chances are that no surface mold will develop – but on the other hand this white mold is harmless, just a kind of yeast, you can just skim it of later. Ferment for 3 days at room temperature – then transfer it into the fridge and drink in the following weeks. Enjoy!! This recipe is not very sweet, that is how Mr. G and I like it, but in Mexico you would add more sugar. Keep the fermented fruit, it tastes nice and refreshing too. I would love to hear about your experiences in case you prepare your own Tepache.
Recipe