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Stir Fry Cabbage Wok

Stir Fry Cabbage Wok 2

Ingredients (2 servings)

  • 150 g whole-grain rice
  • 1 onion
  • ½ head white or pointed cabbage
  • 200g carrots
  • 2 eggs
  • 4 tbsp canola oil
  • 1.5 tbsp maple syrup
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp Sichuan pepper (optional)
  • 1 tbsp sesame oil (optional)
  • 1 pinch salt & pepper
  • as needed scallions

Instructions

  1. Cook rice according to package instructions.
  2. Whisk eggs with salt and pepper, pan fry with 1-2 tbsp oil, and set omelette aside.
  3. Slice onions, cabbage, and carrots.
  4. Chop scallions.
  5. Cut omelette into small slices.
  6. In a small bowl, combine maple syrup, soy sauce, and rice vinegar.
  7. Heat remaining oil in a pan and sauté onion until golden.
  8. Add carrots and cook for 2-3 minutes.
  9. Add cabbage and optionally Sichuan pepper.
  10. Stir in sauce and mix well.
  11. Reintroduce cut omelette slices and chopped scallions.
  12. Taste and season with salt and pepper if necessary.
  13. Optionally, drizzle some sesame oil and/or (homemade) furikake on top.
Stir Fry Cabbage Wok 1

Gluten-Free Sweet Potato Brownies
.

Brazilian Moqueca
(fish stew)
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Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet

Sweet Potato Tempeh Wok

Sweet Potato with Tempeh Wok 2

Ingredients (2 servings)

  • 150 g quinoa / whole-grain rice
  • 200 g tempeh
  • 2 cloves of garlic
  • 1 chili
  • 3 tomatoes
  • 1 orange, organic
  • 4 tbsp tamari or soy sauce
  • 1 tbsp coconut syrup
  • 500 g sweet potatoes
  • 6 tbsp coconut oil
  • 1 pinch salt & pepper
  • 100 g young spinach leaves
  • 1 pinch of ground cumin

Instructions

  1. Wash quinoa and prepare according to the instructions on the package.
  2. Cut tempeh into cubes of 1 cm.
  3. Chop the garlic and chili.
  4. Dice the tomatoes very small.
  5. Rinse the orange with hot water, rub the peel and squeeze out the juice.
  6. For the marinade, mix the orange juice and zest together with garlic, tomatoes, soy sauce and coconut syrup.
  7. Peel and cut sweet potatoes into 2 cm cubes.
  8. Heat 3 tbsp of coconut oil in a wok, add sweet potatoes and roast for 5 min. over medium heat.
  9. Roast with a slightly opened lid for another 5 min. If necessary, add a little water and stir in between.
  10. Season with salt & pepper and place in a bowl.
  11. Wipe the wok and heat the remaining oil in it.
  12. Briefly fry tempeh over high heat for about 3 min.
  13. Add sweet potatoes, spinach and marinade and let cook for 4-5 minutes.
  14. Season with salt, pepper and cumin.
  15. Mix the quinoa with the vegetables and serve.
Sweet Potato with Tempeh Wok 1

Salmon with Pumpkin and Savoy Cabbage Salad

Noodle Buddha Bowl with caramelized Tofu and Broccoli

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet

Tofu-Veggie Stir-Fry

Tofu Veggie Stir Fry 2

Ingredients (2 servings)

  • 150 g whole-grain rice
  • 15 g shiitake mushrooms
  • 250 g tofu
  • 2 tbsp tamari or soy sauce
  • 2 tsp chili sauce
  • 1 1⁄2 tbsp nut butter (e.g. cashew)
  • 1⁄2 tbsp maple syrup
  • 1⁄2 tbsp lime juice
  • 2 cloves garlic
  • 1 thumb size fresh ginger
  • 150 g white cabbage
  • 1⁄2 red bell pepper
  • 1 spring onion
  • 2 tbsp coconut oil
  • as needed mung sprouts (optional)
  • as needed lime wedges (optional)
  • as needed fresh cilantro, chopped

Instructions

  1. Prepare rice as instructed according to the package.
  2. Soak shiitake mushrooms in water.
  3. Cut tofu into cubes and add to a bowl along with 1 tbsp soy sauce and 1 tsp chili sauce. Stir to coat and set aside.
  4. Mix nut butter, 1 tbsp of soy sauce, maple syrup, lime juice, and 1 tsp chili sauce in a bowl.
  5. Mince garlic and ginger.
  6. Slice red cabbage, red bell pepper and spring onions thinly.
  7. Cut shiitake mushrooms into halves.
  8. Heat 1 tbsp coconut oil in a wok over medium heat.
  9. Add marinated tofu and fry until brown while gently flipping.
  10. Take the tofu out of the wok and set aside.
  11. Return the same wok to medium heat and heat up remaining coconut oil.
  12. Add mushrooms, cabbage, and bell pepper and sauté while stirring.
  13. Cook with the covered lid for 2-3 min.
  14. Add ginger, spring onions, mung sprouts, and garlic, stir, cover, and cook for another 1-2 min.
  15. Return cooked tofu to the pan and add sauce.
  16. Stir fry for a few minutes until all ingredients are covered with the sauce.
  17. Serve with rice, chopped cilantro, and lime wedges.
Tofu Veggie Stir Fry 1

Noodle Salad with Garlic Shrimps and Zucchini

Buddha Bowl with Paprika and Orange
.

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet

Bamboo Shoots Wok

bamboo shoots wok 2

Ingredients (2 servings)

  • 300 g whole grain rice
  • 25 g dried Shiitake mushrooms
  • 1 onion
  • 2 garlic cloves
  • 1 thumb size piece of ginger
  • 2 carrots
  • 250 g French beans
  • 200 g mung bean sprouts
  • 140 g bamboo shoots in stripes
  • 10 g sesame seeds
  • as needed green onions
  • as needed cilantro and/or chives
  • 1 cucumber
  • 2 tbsp rapeseed oil
  • as needed sesame oil
  • 2 eggs (optionally)

SAUCE

  • 1 tbsp starch
  • 4 tbsp tamari or soy sauce
  • 2 tbsp water
  • 1 chili pepper or 1 tsp sambal oelek (optional)

Instructions

  1. Cook rice with 2x the amount of water.
  2. Soak shiitake mushrooms in hot water for 15 min.
  3. Peel and slice the onion.
  4. Peel and chop garlic and ginger finely.
  5. Slice the carrots.
  6. Remove the ends of the French beans and cut them in half crosswise.
  7. Wash and drain mung bean sprouts and bamboo shoots in a colander.
  8. Cut shiitake mushrooms into halves or quarters.
  9. Mix ingredients for the sauce.
  10. Dry roast sesame seeds over medium heat for 4-5 min.
  11. Chop green onions and cilantro.
  12. Slice cucumber.
  13. Roast onions and ginger with rapeseed oil
  14. Then add carrots and French beans and roast for 1-2 min.
  15. Add shiitake mushrooms and bamboo shoots for another 1-2 min.
  16. Add mung bean sprouts along with the garlic and mix well.
  17. Turn the stove down to low heat and slowly pour the sauce into the wok while stirring. Mix everything well.
  18. Optionally, mix in the eggs or fry an omelette seperately.
  19. Turn off the stove, baste generously with sesame oil and add green onions.
  20. Garnish the wok vegetables with herbs and serve with rice and cucumber.
bamboo shoots wok 1

Crispy Salmon with Swiss Chard
.

Buddha Bowl with baked Tofu and Edamame

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet

Tofu cooked in Tomato Stew

bamboo shoots wok 2

Ingredients (2 servings)

  • 150 g whole-grain rice
  • 25 g Shiitake mushrooms, dried
  • 250 g tofu
  • 4 tbsp coconut oil
  • 1 onion
  • 500 g tomatoes
  • 2 tbsp canola oil
  • 100 g ladyfingers (optional)
  • 1 pinch salt (or fish sauce) & pepper
  • as needed cilantro
  • as needed green onions

SAUCE

  • 1.5 tbsp coconut sugar
  • 3 tbsp tamari or soy sauce
  • 3 tbsp rice wine vinegar
  • 2 tbsp water

Instructions

  1. Cook rice according to package instructions.
  2. Soak Shiitake in hot water for 15 minutes.
  3. Pat tofu dry and cut into cubes of approximately 1.5 cm and deep fry them in coconut oil until golden. Remove from pan and set aside.
  4. Slice onion.
  5. Dice tomatoes.
  6. Cut ladyfingers into bite-sized pieces.
  7. Chop herbs finely.
  8. Combine sauce ingredients in a small bowl.
  9. Cut mushrooms and place them in the bowl.
  10. Sauté onion in canola oil.
  11. Add tomatoes and simmer on medium heat for approximately 5 minutes, stirring occasionaly.
  12. Add fried tofu into tomatoe puree with a generous pinch of salt (or fish sauce) and pepper. Simmer for 3 minutes.
  13. Add ladyfingers or steam seperately for 2-3 minutes.
  14. Serve tomato tofu (garnished with chopped herbs) with rice, Shiitake mushrooms, and ladyfinges.
Tofu cooked in tomatoes 1

Buddha Bowl with Cauliflower Sauce
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Buddha Bowl with Beetroot and Zucchini Cream

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet

Broccoli Shrimps Wok

Broccoli Shrimps Wok 2

Ingredients (2 servings)

  • 150 g whole-grain rice
  • 12g shiitake mushrooms, dried (optional or white mushrooms as alternative)
  • 1 onion
  • 1 garlic clove
  • 1 chili
  • 1 broccoli head
  • 200 g shrimps
  • 3 tbsp canola oil
  • 1 pinch of salt & pepper
  • as needed scallions

SAUCE

  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tsp corn starch

Instructions

  1. Cook rice according to package instructions.
  2. Soak shiitake mushroom in a bowl with water.
  3. Remove broccoli florets from stem.
  4. Dice onion.
  5. Chop garlic and chili.
  6. Chop scallions for garnish.
  7. Combine soy sauce, water and corn starch in a small bowl.
  8. Cut shiitake mushrooms in half.
  9. Heat a part of the oil in a wok or pan.
  10. Roast chili and garlic for 1-2 minutes.
  11. Add shrimps, season with salt & pepper, and roast for another 1-2 minutes.
  12. Remove from wok as soon as shrimps turn red.
  13. Add the remaining oil and fry onion.
  14. Add broccoli florets to the wok and cook for 2-3 minutes.
  15. Add shiitake mushrooms and sauce.
  16. Reintroduce shrimps and season with salt & pepper if needed.
  17. Top with scallions and serve with rice.
Broccoli Shrimps Wok 1

Cinnamon Sweet Potato Salad with Rosemary Pecan Nuts

Sweet Potato Curry Soup
.

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet