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You shouldn't miss out on this - wellness from the inside!

Wellness starts in the belly! Start the new year with delicious and light recipes.

Matcha coconut smoothie

Recipe: Germany is(s)t vegan

Matcha coconut smoothie
| Ingredients and preparation

Matcha coconut smoothie

Refreshingly exotic smoothie with a matcha kick

Ingredients:

1 ripe banana
200 ml coconut milk
½ tsp Matcha Classic from Keimling natural food
1 tbsp agave syrup from Keimling health food
½ lemon 1 handful of ice cubes

Preparation:

Place all the ingredients in the Vitamix high-performance blender and blend until creamy using the smoothie function.

Matcha cappuccino variations

according to Winfried Holler

Matcha Cappuccino and Matcha Cappuccino Cocoa

Winfried Holler, founder and managing director of Keimling Naturkost, recommends two of his own delicious Matcha variations for you to drink: Matcha Cappuccino and Matcha Cappuccino Cocoa.

Ingredients Matcha Cappuccino:

1 tsp Matcha Classic
1 tsp almond puree
1 tsp agave syrup
160 ml water 80°C

Preparation:

Stir the Matcha Premium with a little water until lump-free. Add the remaining ingredients to the Matcha and stir with a bamboo whisk until frothy . Serve the Matcha Cappuccino preferably in an espresso cup.

Ingredients Matcha Cappuccino Cocoa.

1 tsp Matcha Classic
1 tsp almond puree
1 tsp cocoa powder
1 1/2 tsp agave syrup
160 ml water 80°C

Preparation.

Stir the Matcha Premium with a little water until lump-free. Put the cocoa powder in a separate bowl and stir it with a little water until lump-free.

Now add all the ingredients together and stir with a matcha bamboo whisk until frothy. Serve the matcha cappuccino cocoa in an espresso cup.

The whole Keimling team wishes you lots of fun trying it out and enjoying it.

Almond ricotta

Recipe: Boris Lauser

Almond ricotta
| Ingredients and preparation

Almond ricotta

Homemade vegan cheese: ferment almond-based "ricotta" with this simple recipe from Boris Lauser.

Ingredients:

185 g almonds (soak for at least 12 hours, then peel)

100-125 ml water

¼ tsp salt

½ tsp rice syrup

½ probiotic pill, ½ tsp probiotic powder or ½ tbsp inoculant

Preparation:

Puree all ingredients except the probiotics in a high-speed blender with the pusher at the highest speed until completely creamy. The mixture should be slightly warm but not overheated, so process quickly at the highest speed.

Then add the probiotics or vaccine mixture and mix everything well again.

Pour into a nut milk filter bag, tighten and place in a sieve suspended in a bowl . Weigh down from above (e.g. with a flat suitable plateand a heavy object placed on the plate) and ferment for 4-16 hours (depending on the desired acidity and whether powder or inoculant was used.

Once fermented, remove from the nut milk bag into a bowl, cover and store in the fridge for further consumption or processing. Process sweet or savoury as required.

Tips:

I usually put the filter bag and its contents in the fridge for at least 8 hours after fermentation before I remove the ricotta from the bag, as it firms up nicely by then and is then very easy to get out of the bag.

You can of course make the ricotta with raw shelled almonds. To do this, soak the almonds for at least 12 hours and then peel them individually with your fingers. After soaking, this is usually very easy to do by rolling each almond between your thumb and forefinger and pulling the skin off with it.

Application tip: Ricotta balls

A great quick way to use ricotta is simply to make ricotta balls. You can simply season some of the ricotta with a little salt and a little olive oil if necessary, then form small balls and roll them in a mixture of spices or herbs. Here are a few examples:

Chopped chives
Edible dried flower mixture
Lavender - pepper - lemon peel
Freeze-dried, crushed berries
Chopped wild herbs
Smoked salt and camomile blossom
etc.

These ricotta balls are simply wonderful on a platter at dinner and with fresh bread or raw vegetable crackers and are also great as a soup garnish, e.g. in a tomato cream soup or beetroot soup.