Autumn is here - the weather is getting worse, it's getting dark earlier in the evening and you're looking forward to cozy days on the couch. Are you looking for suitable and comforting recipes that are also suitable for a healthy lifestyle? Then we have 4 delicious and simple ideas for you. Here you'll find our new favorite recipes for the cold season. Enjoy the taste! 1. feta pumpkin tarte flambée Ingredients (3 portions): 150g Hokkaido3 spring onions1 cup sour creamrosemaryparsleyCoconut blossom syrup or honey80g fetapumpkin spiceTarte flambée dough Preparation: Chop the feta, spring onions and parsley and finely slice the Hokkaido pumpkin (advantage of Hokkaido pumpkin: you can eat the skin too). Roll out the tarte flambée dough and spread with the sour cream. Spread the pumpkin slices, spring onions, parsley, feta, pumpkin spice and a little coconut blossom syrup or alternatively honey over the dough. Also place some rosemary on top. The rosemary sprigs give the tarte flambée an extra tasty flavor (tip: as the fresh rosemary sprigs are rather leathery, you can cut them into small pieces beforehand or just use the leaves if you want to eat them). Place the tarte flambée in the oven for 15 minutes (according to the pack instructions). Nutritional values (per portion): 517 Kcal23g fat I 58g KH I 16g protein Click here for the feta pumpkin tarte flambée recipe video 2nd mushroom risotto with buckwheat Ingredients (3-4 portions): 100g buckwheat500g brown mushrooms & other mushrooms1 large oniongarlicolive oil2 tablespoons butter300g risotto rice750ml dry white wine500ml vegetable stock100g Parmesan cheese1/2 bunch parsley5-6 sprigs thymePepper & salt Preparation: Wash the Buckwheat in a sieve and then boil it with 300 ml water in a pan over a medium heat for approx. 6-8 minutes until the grains are soft. Cut the mushrooms into slices. Peel and finely dice the onion and garlic. Fry the onions and garlic with 2 tablespoons of butter in a pan until translucent. Add the mushrooms too. Then add the risotto rice to the pan and fry until the grains are translucent. Deglaze the risotto with a little wine and vegetable stock. Leave to simmer over a low heat, stirring occasionally and adding the wine and vegetable stock every now and then. Stir in the buckwheat just before the end of the cooking time. As soon as the risotto is al dente, add the Parmesan, mix everything well and stir in the chopped parsley and thyme. Season with salt and pepper to taste. Nutritional values (per portion): 585 Kcal10g fat I 85g KH I 12g protein Click here for the mushroom risotto recipe video 3. oven butternut squash Ingredients (2 portions): 1 butternut squash 2 tbsp olive oil salt pepper 1 zucchini 1 carrot ½ red bell bell pepper ½ yellow bell bell pepper 125g cherry tomatoes 3 spring onions 1½ garlic cloves ½ red onion 5g parsley (1/4 bunch) 5g thyme (1/4 bunch) 50g cheese Optional: vegan minced meat Preparation: Cut the pumpkin in half and remove the seeds. Score the flesh crosswise, season with salt and pepper, brush the pumpkin halves with 1 tbsp olive oil and bake in the oven at 200 °C for approx. 20 minutes. Meanwhile, chop the zucchini, bell pepper, carrot, tomatoes, spring onions, garlic clove and shallot and mix the ingredients in a bowl. Season the mixture with salt and pepper and mix in 1 tbsp olive oil and the herbs. Then scoop out the pre-baked pumpkin and add the flesh to the rest of the filling. If you like, you can also fry some vegan mince and mix it in too. Pour the filling into the pumpkin halves and bake everything together in the oven at 220 °C for a further 15-20 minutes. Then sprinkle the pumpkin halves with cheese (tip: if you want the cheese to run and become crispy, sprinkle it on the pumpkin approx. 5 minutes before taking it out of the oven and bake for a short time). Nutritional values (per portion): 500 Kcal15g fat I 55g KH I 21g protein Click here for the oven butternut squash recipe video 4. ginger fig porridge Ingredients (1 portion): 1 cup of tender rolled oats2 cups of plant-based milk1 teaspoon fresh ginger (grated)1 fig1 tbsp linseed1 apple (grated)1 squeeze of lemon2 tbsp cinnamonToppings:1 fig1/2 banana10g 100% chocolate2 tbsp peanut butter Preparation: Variant in a saucepan: Boil the milk together with the rolled oats, chopped fig, grated ginger & apple, linseed, cinnamon and a squeeze of lemon in a saucepan. Let the mixture boil for a few minutes, stirring occasionally, until the oats have swollen and a nice porridge has formed. Cut the toppings (fig & banana) nicely and arrange them on top of the porridge together with the chocolate and peanut butter. Watch the ginger fig porridge recipe video here Would you like to lay the foundations for a healthy & conscious lifestyle in the long term? Then start now with your 3, 5 or 7 day juice cleanse! Click here for the juice cleanse
