Stay young and fit with the right diet
Plant-based foods are rich in antioxidants that neutralise free radicals and can therefore slow down cell ageing. Free radicals are unstable molecules that are produced by environmental factors such as UV radiation and pollution and can cause cell damage. Antioxidants such as vitamin C, vitamin E and beta-carotene, which are abundant in fruit and vegetables, protect the cells from this damage and thus contribute to a more youthful appearance.
Skin health
A balanced vegan diet can significantly improve skin health. Nutrients such as biotin, vitamin E and zinc, which are found in nuts, seeds and pulses, promote healthy skin and can reduce skin problems such as acne and dryness. In addition, the high water absorption of water-rich fruits and vegetables supports skin hydration, which can lead to a more radiant complexion and fewer wrinkles.
27.2 g (€1,650.74* / kg)
€44.90*
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Beauty Smoothie, raw vegan by Peter Dreverhoff
A refreshing blend of wild herbs, wild blueberry powder and more. Perfect for a revitalising break that benefits your skin and health. Ideal for anyone who wants to promote natural beauty and well-being!
Equipment
Ingredients
2 handfuls of wild herbs (e.g. Nettle, goutweed, dandelion)
1tsp wild blueberry powder
20g dried pineapple
1pitted date
1tbsp hemp seeds
400-450 ml water (depending on the desired consistency)
Preparation
Blend all the ingredients in a high-speed blender and enjoy fresh.
Recipe: Keimling Naturkost
Let it glow soup, raw vegan by Peter Dreverhoff
This raw vegan soup combines fresh parsnip, courgette and celeriac in a nutrient-rich meal, ideal for a healthy diet. Perfect for every season!
Equipment
Ingredients
250g parsnip
150g courgette
50g celeriac
½ red onion
1 clove of garlic
500ml filtered water
1 tbsp tamari sauce
1 tbsp almond puree
1 tbsp lemon juice
1 tbsp dragon fruit powder
2 pitted dates
Salt and pepper to taste
For the decoration:
Dandelion flowers, chopped parsley, almond puree
Preparation
Blend all the ingredients in a high-speed blender until the soup is smooth and warm (approx. 45°C). Serve in warmed plates and garnish with a little almond puree, parsley and dandelion flowers.
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