The season I truly miss since living in the tropics, is autumn. When I put on my boots and trudge through streets, colorful wrapped in leaves of all shapes and sizes. The time when I crave to wear my rain coat and jump in every puddle I see. Thinking of this season I also want to soak in my bathtub, sip hot tea and warm my feet in front of the fire place. So to hover in this feeling of coziness, I made this delicious recipe which I love and I am sure you will too  (if you like pumpkins).

All you need

1 cup of pumpkin puree

1/3 cup of coconut sugar

1 tsp cinnamon powder

1/2 tsp vanilla

1/2 tsp nutmeg powder

1/4 tsp ground ginger

1 1/4 cup of water

What to do with it

Combine all the ingredients and put them in a pot.

Bring to simmer over medium heat.

Keep stirring to prevent the syrup from burning. 

When the texture gets thicker and begins to coat the spoon (after about 10-15 mins) remove from it from the heat. 

Pour it into a container (mason jar) and let it cool down.

Then refrigerate and take out whenever you need it. Lasts up to a week (not with me though) 

How to use it

Spread it on to your toast, pancakes or add it to your coffee (seriously, this is so yum!)

Here my recipe on how to make the perfect Pumpkin Spiced Latte:

Take 1-2 tbsp of Syrup (depending on how much flavor you wanna give your coffee) and mix it with 1 cup of nut milk. You can simply combine it with a frother or put in a blender. Then pour it in a mug and top it with coffee. Add some whipped cream or milk foam and sprinkle with cinnamon sugar.

Enjoy with good company or alone with a book!

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My absolute favorite right now. Especially during the rainy season which is the only kind of winter you get here in Malaysia. My first Tumeric Latte I had years back in a tiny little Coffee shop in Bali.. since then it got me. But not just me it seems. More and more this ancient recipe conquers the coffee shops all over the world.

In Southeast Asia Tumeric is long known as THE go to remedy to fight cold and other virus infections due to its high amount of antioxidants. But next to that there are some other great benefits to this little yellow (staining!) root:

♥ Anti-inflammatory 

♥ Lowers blood glucose level

♥ Uplifts your mood

♥ Makes you sleepy

All you need is:

1 cup of almond milk ( I was out of almond milk so soy is a good alternative)

1-2 tsp coconut sugar or honey

1/2 tbsp coconut oil (to soluble the curcumin)

1/2 tsp tumeric powder

1/2 tsp cinnamon powder

1/4 tsp ginger powder

A pinch of vanilla

A pinch of black pepper (to support absorption of the curcumin) 

What to do:

Slowly warm the almond milk on the stove.

Then add the rest of the ingredients.

Froth it up well.

Enjoy!

TIPP: In need of a kickstart? Then turn the effect around and add a shot in your coffee! Tastes delicious!

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I’ve been a big fan of eggplant lately so finding this awesome recipe which is a mix of Japanese sushi and Mediterranean grill party was the best that could have happen that day! It may not look like a big fussy recipe but believe me, it does fill you up! And its super easy and tasty at the same time!

Grilled Eggplants filled with Quinoa

I N G R E D I E N T S

2 eggplants

1 carrot

1 beetroot

handful baby spinach

2 tbsp olive oil

1 cup quinoa

1 tbsp olive oil

juice ½ lemon

1 tsp ground coriander

½ tsp turmeric

I N S T R U C T I O N S

Wash each eggplant properly. Cut into thin slices lengthways, spread with some olive oil and roast in the oven for about 20 minutes. 

Rinse the Quinoa thoroughly with cool water. Heat a drizzle of olive oil in a pan and add the drained quinoa. Stir for about 1 minute to let the water evaporate. Add the spices and allow some time to get the quinoa toasted. Add 2 cups of water and a pinch of salt and bring it to boil. Cook covered for about 15 minutes.

In the meantime, cut your carrots, beetroot and spinach à la julienne. Fill each eggplant with some quinoa and sliced veggies, then roll up and serve hot . Enjoyable hot or cold.

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This recipe requires only 4 ingredients and takes only about 20 minutes to finish. It’s also delicious, vegan, raw, gluten free and ridiculously close to the real thing.

Homemade raw dark Nutella spread

All you need is:

2 cups roasted hazelnuts

2/3 cup raw cacao

1/2 cup cacao butter

1/2 cup maple syrup

Almond or hazelnut milk

1 dash of sea salt

Step by step guide:

First put the hazelnuts in the blender and grind them. Melt the cacao butter on low heat (not above 40 degrees to still consider it raw) and stir in the cacao powder. Then add the maple syrup and salt. Put the chocolate texture in the mixture to your hazelnuts and blend together. Add a little bit of nut milk until it has the right texture of a smooth and creamy paste. Taste it and eventually add some more maple sirup. Fill it in jar and store in the fridge. Lasts for around 2-3 weeks.

Enjoy on some toasted bread, on fruits or straight out of the jar 🙂

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As I stopped eating meat (4 years ago) and fish (3 years ago) I first thought this is now the end of awesome barbecues but this was before I knew how many veggies you can actually grill and how tasty they all are!! I got more and more creative and started to put all different kind of veggies and fruits on screwers to grill them like a champ. From potatoes to zucchini to eggplant, over fennel to mango and pineapple.. I had it all. And all tasted uniquely yummy! So this time I tried Brussel sprouts! Since I hated them cooked as a child I thought why not giving it a try in different version.. and I tell ya, they taste delicious! Grilled veggies together with some dip are a super easy option for any garden party or barbecue beach party, not just for Vegeterians 😉

Grilled Brussel sprouts with 5 minute Magic Green sauce

I N G R E D I E N T S

I N S T R U C I O N S

Wash the brussel sprouts properly, cut off the stem and remove any yellowish outer leaves. Put the brussel sprouts into a large bowl and marinate them with olive oil and lemon juice.

Skewer 4 to 8 brussel sprouts onto each wooden or metal skewer with the stem ends facing in the same direction, leaving at least 1 cm between each one.

Place them on a tray and grill them for 20 – 30 minutes on 200 degree until they are golden brown.

In between prepare the sauce. Pulse all ingredients in a blender and mix until smooth. Add some more water or oil if you want to have it smoother.

Enjoy all together with a group of friends in your garden!

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Tamarind also called Indian date. Originally coming from Africa, this fruit is now also widely spread in South East Asia. I truly don`t know any fruit which has a similar taste like Tamarind, but it`s next to coconut my absolute favorite refreshment on hot summer days!

Tamarind also provides some serious health benefits like relieving sunstroke, distributing sore throat or improving digestion. It lowers cholesterol and is an ideal source of calcium, iron, zinc, magnesium and potassium.

What you need:

500g fresh tamarind pods

6 cups of water

1-2 tbsp Honey

1 Lemon

Ice cubes

How to make it:

I prefer using fresh Tamarind pods, even peeling them is kind of a mess. But if you don`t have the optio to go fresh, check out the next Asian store – they might sell Tamarind paste or even ready made sirup.

If you do it from the start, peel and rinse them properly. Since they are really sticky this will take a while.

Then put them into a pan, add the amount of water needed and let them shimmer for around 10-15 minutes. Always stir in order to loosen the kernels.

After a while the water will turn into a thicker brownish liquid. Then pour the liquid through a drainer to separate it from the kernels.

Fill the juice into a jug and add some honey while it’s still warm (depending on how sweet you want it).

Let the juice first cool down, then add a bit of lemon juice. Be careful, since Tamarind is already quite sour by itself!

If necessary put the juice in a blender to make the texture even smoother.

Best served chilled, so fill your glass with some ice cubes and ready is your yummy tamarind lemonade 🙂

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It`s summer time. Which means lots of picnics and beach time and even best when tied together. Turn on some Hawaiian music, swing through the kitchen and allow your tastebuds to dance! Serve this ultimate plant-based sandwich best with some fresh tomato salad on the side.

I N G R E D I E N T S

I N S T R U C T I O N S

First peel your pineapple and cut it in rings. You will need 2 slices for 2 Ciabattas. Place your pineapples into a pan and fry them together with some olive oil until soft.

In between wash your salad and let it dry a bit so that it will not soak your sandwich.

Cut your tomatoes in half, marinate with some apple cider and olive oil and set aside.

Cut the onion in rings. Keep some for your sandwich and add the rest to your tomato salad.

Take the avocado and cut out some junks (the more the merrier).

Now divide the ciabattas in half and toast them for 1-2 minutes. Coat with some Mayo on the bottom and add your first layer of salad leaves.

Place the fried pineapple on top and add the onion and avocado.

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Make your own veggie stock without MSG, coloring or any other kinds of preservatives. I tried to buy all the spices as organic as possible but some like onion & garlic powder were quite difficult to get. So in this case read the ingredients on the label and pick the best one you can find. This mix actually doesn’t provide lots of veggies but has definitely a rich flavor which makes it a great base for sauces and soups or anywhere else you would normally use broth.

Veggie Soup Powder

3 Tablespoon onion powder

1 Tablespoon garlic powder

1 Tablespoon sea salt

1 teaspoon black pepper

1 teaspoon dried parsley

1 teaspoon dried chives

1/2 teaspoon thyme

Mix all ingredients together and store it in an airtight container.

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