Devices
€179.90* €169.90*
Food
200 g (€32.50* / kg)
€6.50*
200 g (€49.75* / kg)
€9.95*
200 g (€24.75* / kg)
€4.95*
Recipes from the magazine
Ingredients:
- 120 g almonds, soaked in water for 10 hours
- 120 g raw sliced almonds
- 100 g raw cashew nuts,
- soaked in water for 2 hours
- 60 g raw almond paste
- 10 tbsp agave syrup
- 1/2 tsp vanilla powder
- 80 ml water
- 8 tbsp raw coconut oil, melted
Ingredients for the chocolate:
- 8 tbsp cocoa butter, melted
- 4 tbsp raw cocoa powder
- 4 tbsp maple syrup or agave syrup
- 2 tbsp raw almond butter
Preparation:
Rinse the soaked almonds with cold water, chop coarsely in a food processor with the S-insert and mix with the sliced mix with the sliced almonds. Rinse the cashew nuts rinse with cold water and with 80 ml water in a high-performance blender into a smooth cream. Add a little more water if necessary.
Mix the cashew cream with the agave syrup, vanilla powder and almond butter until smooth. Mix the mixture with the sliced and chopped almonds. Place on a dehydrating tray and leave to dry in the dehydrator at 42°C for at least four hours or overnight. The mixture will remain tough but the liquid will still have been removed.
Then mix the mixture thoroughly with the melted coconut oil, shape into small shape into small round Florentines, place on a baking tray lined with baking paper and place in the freezer for at least one hour. For the chocolate Mix all the ingredients together with a fork. Dip the frozen Florentines with the underside in the chocolate and place back on the baking paper. Place in the freezer for another half an hour.
Tip: It is best to keep the Florentines in the freezer and remove them about five minutes before eating.
Ingredients
- 100 g courgette
- 100 g carrot
- 100 g pepper
- 100 g tomato
- 50 g vegetable onion
- 3 tbsp lemon juice, fresh
- 2 tbsp olive oil
- 1 tbsp tamari sauce
- 1 tsp salt
Preparation
Cut the vegetables into strips using a slicer or knife, or chop into coarse pieces using a blender. Pour the vegetables and all the other ingredients into the Kuvings container, stir briefly and screw on the lid with handle. Now leave in the Kuvings fermenter at 42° C for 6 to 12 hours. The time in the fermenter also depends on your preference of consistency, the longer, the softer the vegetables will be. We have determined a maximum cooking time of 24 hours. It is best to serve the vegetables immediately after removing them from the fermenter in preheated plates. Can be combined well with rice, pasta or raw vegetable crackers.
Tip: This cooked vegetable stew can be flavoured to your heart's content to make it Italian, Asian or spicy by adding the spices to the fermenter cooking container right from the start.
Ingredients for a large stock:
- 250 g buckwheat, soaked overnight or sprouted
- 200 g sunflower seeds, soaked overnight
- 75 g pistachios
- 2 pears
- 30 g chia seeds
- 6 tbsp coconut blossom sugar, ground
- 3 tbsp maple syrup
- (Raw food version: Instead of coconut blossom sugar and maple syrup,
- 6 dates (raw) soaked and pureed)
- 1/2 tsp orange powder
- 1/4 tsp cardamom
Preparation:
Rinse the buckwheat and sunflower seeds and drain well. Place in a bowl. Roughly chop the pistachios chop and add. Thinly slice the pears and then then cut into strips. Mix together with the chia seeds, coconut blossom sugar, maple syrup and the spices into the bowl. into the bowl.
Mix everything together well with your hands and spread on two sheets of cling film, not too thickly.
Dry at 42 °C for 12 to 16 hours. Store in preserving jars.
Ingredients:
- 2
- fresh organic bananas (or approx. 40 g dried baby bananas and 250 ml water
- )
- bananas and an additional 250 ml water)
- approx. 300 ml filtered water water 2
- cups wild blueberries or 1 tbsp wild blueberry powder
- Wild blueberries powder1
- tsp barley grass juice powder7
- Spirulina pure tablets1
- tbsp Dulse seaweed flakes1
- handful fresh coriander herb
Preparation:
Ingredients
- 10 -12 chopped organic onions
- 4 chopped peppers (separate from the onions)
- small cup of crushed linseed
- 2 cups linseed (soaked)
- 250 g ground almonds
- 100 g sprouted buckwheat, ground
- 100 g buckwheat sprouted whole
- 100 g sunflower seeds sprouted whole
- Tamari and spices to taste, plenty of water for mixing
Preparation
Fields marked with asterisks (*) are required.
Our products are free from animal ingredients. For the love of nature and your health.
We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.
Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.
Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.
Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.
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