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LiveFresh autumn recipes

The autumn time is there - the dirty weather comes back, it gets dark in the evening and you look forward to cozy coffee days. Do you want suitable and soothing recipes that are suitable for a healthy lifestyle at the same time? Then we have 4 delicious and simple ideas for you. Here you will find our new favorite recipes for the cold season. Enjoy your meal!

1. Feta pumpkin tarte flambee


Ingredients (3 portions):

150g Hokkaido
3 spring onion
1 cup of sour cream
rosemary
Parsely
Coconut blunders syrup or honey
80g feta
Pumpkin spice
Flammkuchenteig

Preparation:

Shout the feta, the spring onions and the parsley and cut the Hokkaido pumpkin into fine slices (advantage Hokkaido pumpkin: you can eat the bowl). Roll out the flame cake dough and spread it with the sour cream. Distribute the pumpkin slices, the spring onions, the parsley, the feta, the pumpkin spice and a little coconut syrup or alternatively honey on the dough. Also put some rosemary on top. The rosemary wire gives the tarte flambee an extra delicious taste (tip: Since the fresh rosemary wines are rather leathery, you can cut them in small ways beforehand or only use the leaves for 15 minutes (according to package instructions) if you want to eat them.) in the oven.

Nutritional values ​​(per serving):

517 kcal
23g fat i 58g KH I 16G protein

2. Mushroom Risotto with buckwheat

Ingredients (3-4 portions):

100g buckwheat
500g brown mushrooms & other mushrooms
1 large onion
garlic
olive oil
2 tablespoons of butter
300g risotto ice
750ml of dry white wine
500ml vegetable broth
100g Parmesan
1/2 BUND Petersilie
5-6 branches thyme
Pepper salt

Preparation:

Wash theBuckwheat in a sieve and then cook it with 300 ml of water in a saucepan over medium heat for about 6-8 minutes until the grains are soft.Cut the mushrooms into slices. Peel the onion and garlic and cut them into fine cubes. Fry the onions and the garlic with 2 tablespoons of butter into a saucepan. Add the mushrooms too. Then add the risotto ice to the pot and fry it until the grains become glassy. Delet the risotto with a little wine and vegetable broth. Let it simmer over low heat, occasionally stir around and always add wine and vegetable broth. Stir the buckwheat shortly before the end of the cooking time. As soon as the risotto is al dente you can add the Parmesan, mix everything well and mix in the chopped parsley and as well as the thyme. Season with salt and pepper as desired.

Nutritional values ​​(per serving):

585 kcal
10g fat i 85g kh i 12g protein

3. oven butternut pumpkin

Ingredients (2 portions):















Optional: vegan minced meat

Preparation:

Halve the pumpkin and core it. Reat the pulp cruciform, seasoning with salt and pepper, spread the pumpkin halves with 1 tablespoon of olive oil and bake it in the oven for about 20 minutes at 200 ° C. Meanwhile, cut the zucchini, paprika, carrot, tomatoes, spring onions, clove of garlic and shallot and mix the ingredients in a bowl. Season the mass with salt and pepper and mix 1 tablespoon of olive oil and the herbs. The cavity then spends the pre -baked pumpkin and add the pulp to the rest of the filling. If you want, you can also fry some vegan minced meat and also mix in. Now put the filling into the pumpkin halves and bake everything together for another 15-20 minutes in the oven at 220 ° C. Then sprinkle the pumpkin halves with cheese (tip: If you want the cheese to run and crispy, sprinkle it about 5 minutes before getting out on the pumpkin and bake it briefly).

500 kcal
15g fat i 55g kh i 21g protein

Here you come to the oven butternut pumpkin recipe video

4. Ginger fig porridge

Ingredients (1 serving):

1 cup of delicate oatmeal
2 cups of vegetable milk
1 teaspoon of fresh ginger (rasps)
1 cowardly
1 tablespoon of flax seeds
1 apple (rasp)
1 splash lemon
2 tablespoons of cinnamon
Toppings:
1 cowardly
1/2 banana
10g 100%chocolate
2 tablespoons of peanut butter

Preparation:

Variant in the saucepan: cook the milk together with the oatmeal, the chopped coward, the grated ginger & apple, the linseed, the cinnamon and the splash lemon in a saucepan. Let the mass cook for a few minutes with occasional stirring until the oatmeal are swollen and a beautiful porridge was created. Cut the toppings (FIEG & BANANE) nicely and set them up on the porridge together with the chocolate and peanut butter.

Here you come to the ginger fig porridge recipe video 


Would you like to lay the foundation for a long -term healthy & conscious way of life? Then start with your 3, 5 or 7 days of juice cure!

Here you come to the juice cure

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