Kraftvoller Start

Transparentes Platzhalter Bild für die Struktur des Elementes

Creamy lemongrass dressing

Eine Glaskaraffe mit grüner Sauce steht auf einem weißen Tuch und einem Holzbrett. Daneben liegen zwei Stängel Zitronengras und einige verstreute Hanfsamen.

Ingredients:

100 g hemp seeds, peeled
½ medium courgette, peeled
1 stalk of lemongrass
1 tbsp lime juice
2 tbsp raw agave syrup
½ clove of garlic
150 ml water
1 pinch of sea salt

Preparation:

Place all the ingredients in the blender jug. Now use the smoothie programme to blend a fine, creamy, lemony dressing. Once the blending process is complete, the appliance switches off automatically.

Velvety beetroot soup

Eine Schale mit roter Rote-Bete-Suppe steht auf einem karierten Tuch. Die Suppe ist mit weißer Mandelcreme und grünen Kräutern garniert. Im Hintergrund liegen eine Zwiebel, Orangenscheiben, Tomaten und Sellerie.

Ingredients:

½ onion, peeled and roughly diced
1 tbsp Raggia di San Vito olive oil
4 beetroot
1 orange
2 stalks of celery
1 garlic clove
3 tomatoes
1 tbsp raw apple cider vinegar
250 ml water
salt
pepper

Also for the almond cream :

4 tbsp raw almond puree

1 tbsp lemon juice

150 ml water

1 pinch of salt

Preparation:

Peel and roughly dice the beetroot and the orange.

Also roughly dice the celery and tomatoes and blend with the remaining ingredients in a large blender jug to make a lukewarm soup.

Season to taste again with salt and pepper and divide into soup bowls.

Then blend the ingredients for the almond cream in the small blender jug until frothy and pour on top of the soup.

Finally, garnish with chives and serve immediately.

Swabian pumpkin potato dumplings on mushroom bacon cabbage

Schupfnudeln aus Hokkaido-Kürbis liegen mit Sauerkraut und Pilzen auf cremiger Sauce. Eine essbare orange Blüte sowie gehackte Kräuter dekorieren das Gericht.

Ingredients:

For the Schupfnudeln

500 g Hokkaido pumpkin
165 g cashews (soak for 4 hours)
70 g rapeseed oil
1 tsp salt
½ tsp nutmeg, freshly grated
18 g psyllium husks, ground

For the sauerkraut

250 g fresh sauerkraut
200 g rose or oyster mushrooms or shiitake mushrooms
4 tbsp olive oil
6 tbsp tamari soya sauce
4 tbsp yacon syrup
1-2 cloves of garlic, finely pressed or grated

Optional: liquid smoked salt or other smoked salt

Preparation:

1. peel and finely dice the Hokkaido pumpkin. Rinse the cashews after soaking.

2. place the pumpkin cubes, cashews, rapeseed oil, salt and nutmeg in the large Vitamixcontainer and puree everything at maximum speed with the blender for at least 2 minutes until the mixture is completely creamy.

3. then add the psyllium husks and blend again until everything is well combined. Pour the mixture into a bowl and leave to stand briefly so that the psyllium husks can thicken.

4. Using 2 tablespoons, cut off dumplings and place them on dehydrator sheets.

5. dry the noodles in the dehydrator at 42 degrees for approx. 20 hours. After approx. 8 hours, remove from the dehydrator film and, if necessary, reshape with your hands to create proper Schupfnudel shapes.

6 After drying, store the Schupfnudeln in the fridge. This will give them even more of the right Schupfnudel consistency. Warm to room temperature before eating.

For the sauerkraut:

1. Finely pluck the rose or oyster mushrooms with your hands along the fibres or cut the shiitake mushrooms into slices .

2. whisk together the olive oil, tamari, yacon and garlic to make a marinade. By adding a liquid or solid smoked salt, you can achieve a nice smoky effect.

3 Mix the mushrooms well with the marinade so that they are well coated all over.

4 Spread them out on dehydrator sheets and dehydrate in the dehydrator for at least 6 hours, or preferably around 15 hours, turning them occasionally so that the marinade is evenly absorbed.

5. Mix the finished bacon mushroom pieces with the sauerkraut.

To serve, arrange the sauerkraut on plates and arrange the potato noodles on top. Garnish with chopped parsley and black cumin oil.

Optionally, serve with caramelised onions (from the book 'Go Raw Be Alive') or a creamy mushroom sauce (e.g. cashew-based).

Hanfsamen geschält

Der vitalstoffreiche Energielieferant

450 g (€33.22* / kg)

€14.95*

More Details

Olivenoel Raggia di San Vito mit Siegel 2020

Olive oil Raggia di San Vito

0.5 l (€45.90* / 1 l)

€22.95*

More Details

Organic almond butter

Zweistufiges Mahlverfahren mit Wasserkühlung für cremigste Rawfood Qualität!

250 g (€39.80* / kg)

€9.95*

More Details

Cashew nuts without skin

Really raw - highest natural quality

200 g (€37.50* / kg)

€7.50*

More Details

Nama-Bio Tamari

The unique, unpasteurised soy sauce from Japan

0.35 l (€32.86* / 1 l)

€11.50*

More Details

30 days return policy
Free shipping from 75 €
Payment by instalments possible

Enjoy every day with a clear conscience.

1

VEGAN QUALITY: PURELY PLANT-BASED

Our products are free from animal ingredients. For the love of nature and your health.

2

RAW FOOD: GENTLE PRODUCTION

We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.

3

PURE NATURE: FREE FROM ADDITIVES

Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.

4

WITHOUT PALM OIL: FOR THE SAKE OF THE RAINFOREST

Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.

5

ORGANIC FARMING: FOR 100% ORGANIC QUALITY

Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.

#keimlingnaturkost

follow us on instagram

Subscribe to our newsletter and get a €10 voucher!

Subscribe to the free newsletter and never miss any news or promotions again - register now and get a €10 voucher!

By clicking continue you confirm that you have read our data protection information and have accepted our general terms and conditions. *

Fields marked with asterisks (*) are required.