Therefore, even if you want to lose weight, you can dig in as much as everyone else. When we switched to a whole food plant-based diet, we all lost a few kilos in the beginning, even though we ate as much as we wanted. No calorie counting, no cutting out carbs or desserts. Sounds too good to be true? You better believe it, because it is true.

We wanted everyone to be able to cook whole food plant-based meals and that’s why we have written a cookbook. Many of the recipes are prepared in less than 30 minutes. The ingredients are clearly listed and the instructions follow immediately. Recipes that can be read and executed from top to bottom. Cooking healthily has never been this easy!

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The spaghetti Bolognese recipe serves four and we also recommend various vegetables as a side dish. The sauce is prepared in just 15 minutes. Let it simmers to let the different flavours unfold until the lentils are cooked and the pasta is al dente.

If the lentils are ready before the spaghetti, pour off the water and leave the lentils in the pan with the lid on until everything is ready to serve.

Our tip: The sauce can also be prepared the day before. The longer it simmers, the more the different flavors unfold. Yummy! Is your mouth already watering? Then let’s get started with the vegan spaghetti Bolognese recipe:

• 800 g     chopped tomatoes (2 cans)
• 4            garlic cloves, crushed
• 1            onion, chopped finely
• 4 tbsp    basil
• ½ tsp     ground black pepper
• ½ tsp     salt

Briefly sauté the garlic and onion with 200 ml water. Add the remaining ingredients and bring to the boil, then reduce the heat to low and let simmer.

• 200 g     beluga lentils (black lentils)

Heat water for the beluga lentils. When it boils, add the lentils. Cook until they still have a slight bite (takes about 20 minutes).

• 300 g     whole-grain spaghetti

Cook the spaghetti al dente (follow the instructions on the packet). Just before serving, add the lentils to the sauce, mix and pour over the spaghetti. Garnish with fresh basil leaves.

En Guetä! Fancy more delicious, healthy recipes? Check out our first cookbook and follow us on Instagram, Tiktok und Youtube.

Berry powerful fruits

Apart from herbs and spices, berries are the food with the most antioxidants. Among other things, they have anti-cancer properties that can counteract, reduce and even repair damage to our DNA caused by oxidative stress and inflammation!

Berries are therefore definitely worth integrating into your daily diet. In order to be able to enjoy berries all year round, we like to use frozen and dried berries. We fill the dried berries into jars. These are easily accessible in our kitchen where everyone can easily sprinkle a few berries over their muesli, salad or main meal.

In our cookbook you will find even more tips for a healthy diet and more interesting food facts. It’s worth taking a look!

The recipe makes 8 pancakes. If there aren’t any fresh berries you can use frozen ones. However, you should let them thaw first (I know, it’s logical, but I wanted to mention it anyway) or heat them briefly in the microwave. The berries can also be replaced with other fruits and you could add cocoa nibs for variation. The different taste possibilities are almost endless!

• 150 g        whole-grain oat flour
• 2 tsp         cream of tartar (baking powder)
• ½ tsp  baking soda
• 1 tsp         ground Ceylon cinnamon
• ¼ tsp        salt
• ¼ tsp        ground Bourbon vanilla

Mix in a large bowl.

• 2 tbsp       hazelnut butter
• 275 ml      soy milk

In a separate bowl, mix with a whisk until the hazelnut butter has dissolved.

• 2 tbsp       date sugar
• 2 tbsp       applesauce without added sugar
• 1 tsp         apple cider vinegar

Add to the hazelnut butter and stir. Add the wet ingredients to the dry ingredients and mix to form a liquid batter. Heat a non-stick pan to two-thirds heat. Pour about 75 ml of batter per pancake (gives a diameter of 10-12 cm / 4-4,5 in) into the pan. Bake for about 1 minute per side until golden brown and small bubbles form, then flip and bake for another minute.

• 200 g        berry mixture to taste
• 20 g          chopped hazelnuts

Garnish pancakes with berries and hazelnuts. And as we say in Switzerland: En Guetä!

Fancy more delicious, healthy recipes? Check out our first cookbook and follow us on Instagram, Tiktok and Youtube.

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