Healthy Avocado Smoothie Bowl topped with Nut Granola
Delicious Vegan Chocolate Cherry Cake
Vegan Maffles with Coconut Blackberry Ice cream
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SEEDY PERSIMMON BUCKWHEAT BOWL

January 10, 2019
SEEDY PERSIMMON BUCKWHEAT BOWL (VEGAN) - BLACK MUSTARD

Buckwheat is one of my favorite foods. Besides that I love the taste, be it as flour in sweets, or cooked in savories, in bowls, granolas, or sprouted….so diverse…it is also super healthy: In comparison to grains buckwheat contains all eight essential amino acids in a much better ratio, which makes them much more suitable to cover your protein requirement. It is also said to lower the blood sugar level and blood pressure. Even healthier is sprouted buckwheat, which is rich in vital substances. You feel just awesome after eating buckwheat. If you haven‘t tried it yet, then please give it a try.

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RAW & LIGHT MANGO YOGHURT CHEESECAKE (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE)

January 8, 2019
RAW & LIGHT MANGO YOGHURT CHEESECAKE (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE) - BLACK MUSTARD

There are loads of great vegan raw cheesecake recipes out there. I have tried some, and even if they mostly taste really good I would not make them again. I think most of them contain too much fat and have a rather high footprint, when living in Europe. They are made of mainly cashews, canned coconut (only the fatty part) and even coconut oil. Of course half frozen (as they are mostly served) this tastes amazing, but afterwards my stomach has a lot to complain about with so much fat. To me this is just not healthy.

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CREAMY VEGAN ZURICH GESCHNETZELTES

January 4, 2019
CREAMY VEGAN "ZURICH GESCHNETZELTES" - BLACK MUSTARD

Growing up in Germany as an omnivorous child, you can think of many moments when you had “Geschnetzeltes”. “Züricher Geschnetzeltes” I had mostly when I stayed at my friends places, never at home, because my parents cooked mostly Portuguese food. So when my mother made a Geschnetzeltes (which is meat cut in stripes fried in a pan and served in a sauce), it was her very own style with no cream and never mushrooms, because she can‘t stand them. A German would definitely not have recognized this as a German dish though 🙂

When I began eating mostly vegan, especially in the first two months I never missed meat or any other animal products. I felt so great and was incredibly happy about the physical and mental change eating vegan brought to my life – I wasn‘t able to think of anything to miss. With time and as eating mostly vegan became part of my daily life another phase began: I started to miss what I wasn‘t having….that‘s what people are like…sadly…they often want what they cannot have! So, they say. I started to miss especially these meat dishes that reminded me of old times and triggered this warming feeling in me. Perhaps you know what I‘m talking about.

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EASY & AMAZINGLY HEALTHY BANANA BREAD (VEGAN, GLUTEN-FREE & REFINED SUGAR-FREE)

January 2, 2019
EASY & AMAZINGLY HEALTHY BANANA BREAD (VEGAN, GLUTEN-FREE & REFINED SUGAR-FREE) - Black Mustard

I have tried several banana bread recipes in my life. Banana bread is a great breakfast and also a perfect afternoon coffee cake. I am very picky in choosing a recipe 🙂 . As I already mentioned I find it very essential to start your day healthy. Most recipes contain far too much sugar, oil and only wheat flour. I like wheat flour, but I am also constantly trying to switch flours, to get as much diversity and an abundance of fibers and minerals.

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VEGAN SWEET POTATO COCONUT & FIG CAKE WITH CHOCOLATE GLAZE (refined sugar-free)

November 11, 2018
VEGAN SWEET POTATO COCONUT & FIG CAKE WITH CHOCOLATE GLAZE (refined sugar-free) - Black Mustard

Finally my new recipe is online. Here in the Algarve the circumstances are perfect for growing sweet potatoes and figs. And it’s also something which is established in Portuguese cuisine. In my opinion it is very important, especially concerning the sustainability aspect, to hold in high regard what your immediate surroundings give you. That means that we should attempt to adjust our cooking style accordingly.

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PINK BEETROOT SMOOTHIE BOWL

October 26, 2018
PINK BEETROOT SMOOTHIE BOWL (vegan) - Black Mustard

I mean, we know that smoothie bowls are super healthy. It’s an easy, quick and healthy breakfast. You just need to throw all the fruits into the blender and choose your toppings. Sometimes, when having it first thing in the morning, so much fruit sweetener can make me a bit tired. So I’m always looking for ways to make the smoothie bowl even healthier and to find combinations that still taste amazing, but also give you the perfect start to the day. Continue Reading…

AUTUMN SALAD WITH ROASTED SWEET POTATO, WALNUTS, CHICKPEAS AND RED GRAPES

October 19, 2018
AUTUMN SALAD WITH ROASTED SWEET POTATO, WALNUTS, CHICKPEAS & RED GRAPES (vegan) - Black Mustard

I love great salads, but unfortunately in most restaurants or cafés they are barely edible. They are either very boring and tasteless, consisting of a typical iceberg lettuce with some sliced cucumbers, grated carrots, diced tomatoes and a meaningless dressing. Or you get a salad that tastes better, but is not vegan and not healthy anymore, because salad is just the garnish, while meat, cheese and an unhealthy dressing are the basis.

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SPELT SEMOLINA PORRIDGE WITH HAZELNUT GLAZE CHOCOLATE & FIGS (VEGAN)

October 14, 2018
SPELT SEMOLINA PORRIDGE WITH HAZELNUT GLAZE, CHOCOLATE & FIGS (Vegan) - Black Mustard

If you’ve never had “Grießbrei”, that is semolina porridge, before, it’s really time to try it. It’s so delicious and I love it especially in the autumn and winter seasons for breakfast or for dessert. It’s warming, melts in your mouth, and at the same time brings back memories of childhood puddings. You can also put the cooked semolina porridge in the fridge and eat it cold, making it a refreshing breakfast.

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