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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

Noodle Buddha Bowl with caramelized Tofu and Broccoli

Buddha Bowl with Tofu and Broccoli 2

Ingredients (2 servings)

  • ½ broccoli head
  • 150 g whole grain rice noodles
  • 1 tbsp tamari or soy sauce
  • 1 lime
  • 2 tbsp sesame oil
  • 250 g tofu, with brine
  • 4 tbsp coconut oil
  • 1 onion
  • ½ red pepper
  • as needed fresh coriander
  • as needed fresh chives
  • 2 tbsp corn kernels
  • 50 g cashew nuts, optional

SAUCE

  • 4 tbsp tamari or soy sauce
  • 2 tbsp water
  • 1 tbsp coconut sugar
  • 1 tsp sambal oelek

Instructions

  1. Remove broccoli florets from stalk.
  2. Prepare rice noodles according package instructions.
  3. Add tamari, juice of ½ lime, and sesame oil to noodles and mix well.
  4. Pat tofu dry and cut into cubes of about 2 cm.
  5. Heat coconut oil in a wok / pan and deep fry tofu cubes and remove from pan when crispy.
  6. Mix sauce ingredients.
  7. Peel, slice and roast onion until golden.
  8. Add sauce and let simmer for 1-2 min.
  9. Add tofu, turn down the heat and let simmer until sauce is soaked into the tofu.
  10. Bring water to the boil and steam broccoli florets with lid for about 4-5 minutes until firm to the bite.
  11. Cut paprika into strips.
  12. Chop cilantro and chives.
  13. Portion rice noodles into bowls and add tofu, broccoli florets, paprika and corn kernels.
  14. Garnish and serve with herbs and lime wedge.
  15. For a nutty taste, dry roast cashew nuts over medium heat until golden and add to the bowl.
Buddha Bowl with Tofu and Broccoli 1

Sweet Potato
Tempeh Wok
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Avocado-Banana-Chocolate-Pudding
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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

Avocado-Banana-Chocolate-Pudding

Avocado Banana Pudding 2

Ingredients (1 serving)

  • 1 ripe banana
  • 1 ripe avocado
  • 3 tbsp cocoa and/or 1-2 tsp cinnamon powder (optional)
  • 100-150 ml plant drink, e.g. coconut, oat- or almond drink (optional)
  • 20 g oat flakes and/or -oat bran (optional)
  • nut cream e.g. almond cream (optional)

TOPPINGS

  • ground flaxseeds
  • peeled hemp seeds
  • cocoa nibs
  • desiccated coconut
  • buckwheat
  • chia seeds
  • sunflower seeds
  • hazelnut
  • cashews
  • blueberries
  • goji berries
  • mulberries

Instructions

  1. Peel the banana and cut into small pieces.
  2. Halve the avocado, remove the stone and scoop the flesh out of the skin.
  3. Put both together in a tall container and puree. Optionally add cocoa or cinnamon and puree.
  4. If a more liquid consistency is desired, a plant drink of your choice can be added.
  5. If a thicker consistency is desired, oat flakes or bran and nut cream can be used.
  6. Garnish with topping of choice to serve.
Avocado Banana Pudding 1

Noodle Buddha Bowl with caramelized Tofu and Broccoli

Noodle Salad with Garlic Shrimps and Zucchini

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

Noodle Salad with Garlic Shrimps and Zucchini

Noodle Salad with Garlic Shrimps and Zucchini 2

Ingredients (2 servings)

  • 300 g zucchini 
  • 200 g shrimps
  • 100 g gluten-free noodles (e.g. rice noodles, Shiratake noodles, edamame pasta or noodles based on sweet potato or canna starch)
  • 1 red onion
  • 3 cloves garlic
  • 2-3 tbsp coconut oil
  • as needed sesame oil
  • 1 bunch Thai basil, fresh 
  • 1 pinch salt & pepper
  • 1 lime
  • 2 chili peppers

Instructions  

  1. Cook pasta according to the package instructions. Reserve some of the cooking water before draining the pasta.
  2. Peel and slice the onion thinly
  3. Mince chili.
  4. Rinse and dice the zucchini.
  5. Rinse and chop Thai basil leaves.
  6. Heat 1-2 tbsp coconut oil in a pan over medium-high heat.
  7. Sauté half of the onion and chilli with a pinch of salt until softened.
  8. Then, add the zucchini and sauté for another 7-10 mins.
  9. Meanwhile, peel and mince the garlic cloves.
  10. Transfer the content of the pan to a bowl and return the pan to medium.
  11. Heat the remaining coconut oil in the pan, add minced garlic, and then add the shrimps with a pinch of salt and pepper.
  12. Sauté for 3-5 minutes until the shrimps have changed color.
  13. Reintroduce the zucchini medley with a bit of noodle water and potentially more coconut oil if you like.
  14. Season to taste and heat through.
  15. Divide noodles onto plates or into bowls, top with the pan’s content, the remaining raw onion, a drizzle of sesame oil and seeds, chopped Thai basil, and lime wedges.
  16. Enjoy your meal!
Noodles with Zucchini and Garlic Shrimps 1

Avocado-Banana-Chocolate-Pudding
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Tofu-Veggie Stir-Fry
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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

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