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Make Your Own Scrub

Have you been invited to the Easter brunch and are you still missing an original souvenir? Perfect: why not give away a bottle of delicious Shrubs! The fruity vinegar syrup tastes great in drinks such as spritzers or cocktails, in chutneys or desserts, and as a salad dressing. In this do-it-yourself guide, we will tell you how to make your own scrub.

This is scrub

Ever heard of Shrub? It doesn’t matter, because the fruity vinegar syrup is just on the rise. The Arabic word “shrub” means “to drink” and that’s exactly what you do with the vinegar-based syrup: Mix the scrub with sparkling mineral water to make refreshing spritzers or mix it with alcohol to make exotic cocktails.

But the fruit vinegar is also ideal as a dressing for salads, chutneys, or desserts. When making your own scrub, personal taste decides whether you want your vinegar syrup to be a little sweeter or a little sourer. Of course, the variation can be based on your favorite fruits – either pure or in combination with other fruits or spices.

Make your own scrub

You only need three ingredients to make your own scrub: fruit, vinegar, and sugar. The fruits and vinegar can be varied according to personal preference. Rhubarb, raspberries, strawberries, oranges, plums, quinces, or apples can be chosen as fruit ingredients and poured with apple or white wine vinegar.

Rhubarb scrub

The ingredients for one bottle (0.5 liters):

  • 200 g rhubarb (prefer red-fleshed varieties)
  • 200 grams of sugar
  • 240 ml apple cider vinegar (or other vinegar)

The preparation:

  1. Wash and trim the rhubarb and cut it into small pieces. Then place in a large bowl, sprinkle with sugar, stir and cover with a clean kitchen towel.
  2. Leave the rhubarb must to stand at room temperature for at least two hours (preferably overnight) and stir in between.
  3. Pass the rhubarb through a fine sieve and collect the finished syrup.
  4. Pour the rhubarb syrup and apple cider vinegar into a clean bottle and store tightly sealed in the fridge. In this way, Shrub can be kept for several weeks.
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DIY: Make Your Own Yoghurt Bomb

Do you already know the yoghurt bomb? Fresh fruit, light and creamy yoghurt – this sweet dessert will delight your guests. EAT SMARTER shows you how you can easily make the yoghurt bomb yourself.

Yoghurt bomb: a perfect dessert for every occasion

Everyone loves a light dessert to eat on a hot summer day or a rainy Sunday afternoon. The yoghurt bomb is just the right dessert when guests come to visit at the weekend. It can be prepared quickly the day before – so the treatment can be served fresh the next day without stress.

That is why the yoghurt bomb is a protein bomb:

The yoghurt bomb consists mainly of natural yoghurt and cream. As a result, the protein content in the dessert is very high. The pistachio is also a source of protein and provides a fine nutty taste.

Top the yoghurt bomb with seasonal fruits, such as delicious berries, for that special freshness.

How healthy is the yoghurt bomb actually?

The berries provide us with filling fibre that is good for our intestines. The myrtillin from the blueberries ensures good elasticity of the blood vessels and thus has a preventive effect against heart and circulatory diseases. At the same time, it has an antioxidant effect and thus protects our body cells from free radicals.

The natural acidity and tannins in raspberries help our liver break down harmful substances and fight pathogens.

The green kernels of pistachios are rich in iron, which we need for blood formation. A lack of the important trace element leads to tiredness and premature exhaustion.

Make your own yoghurt bomb

The ingredients for 6 servings:

  • 500 g yoghurt (3.5% fat)
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 2 cups of whipped cream
  • 250 grams of raspberries
  • 250 grams of blueberries
  • 30 grams of pistachios

The preparation:

  1. Mix yoghurt with honey and lemon juice.
  2. Whip the cream in a bowl and fold it into the yoghurt mixture.
  3. Line a large sieve with a clean tea towel and place it in a large bowl. Then pour the yoghurt mass into the sieve and place the foil directly on the yoghurt surface.
  4. Now chill the prepared yoghurt bomb in the refrigerator for at least 12 hours.
  5. The next day, carefully remove the foil and turn the yoghurt bomb out onto a large plate. Slowly peel off the dish towel.
  6. Sort and wash the berries
  7. Decorate the yoghurt bomb with raspberries and blueberries and spread a handful of pistachios on the yoghurt bomb.

Enjoy your meal!

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Make Your Own Buddha Bowl

The smart bowl meals taste delicious, fill you up and give you power. With just a few ingredients, you can easily make your own healthy Buddha Bowl. Maybe our tips and ideas will help you conjure up tasty bowl creations. There are no limits to your creativity here!

No matter what time of year: With a Buddha Bowl you always have variety in the bowl. The ingredients can be so multifaceted and varied according to your mood. Buddha bowls score points with many fillers, vital substances, and, above all, their taste. Seasonal foods in particular are ideal for preparation.

The base

Cooked grains such as spelled, oats, millet, rice, or quinoa as well as legumes such as lentils, chickpeas, or beans form the basis of every Buddha Bowl. There is a lot of digestive fiber and blood sugar-regulating complex carbohydrates in it.

With vegetables such as peppers, sweet potatoes, carrots, broccoli, zucchini, mushrooms, eggplant, tomatoes, pumpkin, or beetroot, many vitamins, minerals, and secondary plant substances end up in the bowl. These vitamin boosters taste great raw, fried, or steamed.

The topping

As the icing on the cake, poached eggs, grilled cheese, roasted meat, fish, marinated tofu, or cottage cheese provide a good feeling of satiety and plenty of vital substances.

Components such as avocado, mango, pomegranate seeds, berries, and apples provide lots of vital substances. Nuts, kernels, and seeds provide plenty of anti-inflammatory omega-3 fatty acids, which can be sprinkled over the Buddha Bowl at the end. It’s that easy to make your own Buddha Bowl.

That certain something

If desired, the Buddha Bowl can be topped with a sauce or dip. How about a sauce made from pureed cashew nuts, a herb yogurt sauce, a turmeric quark dip, or a curry dressing made from peanut butter with soy sauce and curry powder? Sounds tempting, doesn’t it?

Create your own Buddha Bowl (ideally with seasonal foods) that will leave you feeling full and satisfied.

Still, need ideas for your next homemade Buddha Bowl? Here we have a fruity and delicious recipe for the strawberry season:

Quinoa bowl with strawberry dressing:

For 2 servings:

  • 150g quinoa
  • 1 large carrot
  • 150 g cherry tomatoes
  • 50 g leaf lettuce
  • 125 grams of strawberries
  • 2 sprigs of lemon thyme
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 1 tsp honey
  • chili flakes
  • salt and pepper

Preparation steps

  1. Rinse the quinoa and cook in double the amount of salted water for about 15 to 20 minutes over medium heat and allow to cool.
  2. Meanwhile, peel and coarsely grate the carrot. Wash and halve tomatoes. Wash lettuce, shake it dry, and tear it into small pieces.
  3. Clean, wash, and cut the strawberries into small cubes. Wash the thyme, shake it dry and pluck off the leaves. Whisk together the oil, lemon juice, mustard, and honey. Mix in the strawberries and season with salt, pepper, thyme, and chili.
  4. Arrange the ingredients in two bowls and serve drizzled with the dressing.

Enjoy your meal!

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Make Your Own Low Carb Cake

Low carb marble cake? That’s fine! Because this cake is actually low in carbohydrates and therefore has a few calories less than its classic colleague. Instead of flour, ground almonds are used here. And the result is really impressive: A light, fluffy cake that is reminiscent of childhood days. EAT SMARTER shows how to make the low-carb cake yourself.

Bake low carb

In a low-carb diet, carbohydrates are avoided completely or for the most part. Especially when it comes to low-carb baking, you are often faced with the question: Which low-carb alternatives are there?

Cakes based on quark or cream cheese are very suitable. But it shouldn’t always be a creamy cake. So if you want a classic low-carb cake, you can replace the flour with coconut or almond flour, for example, which is sometimes quite expensive. We simply used ground almonds for this recipe.

Of course, the normal sugar must also be left out for low-carb cakes. Examples include stevia and xylitol.

Xylitol as a sugar substitute

Although xylitol is a pure carbohydrate, Zucker is suitable for a low-carb diet. Fatty acids are mainly formed from xylitol, which is not metabolized as quickly as glucose (simple sugar). Therefore, it can be used well by diabetics.

Unlike sugar, the blood sugar level rises very little after consuming xylitol, which relieves the pancreas. Nevertheless, xylitol has no negative impact on lipid metabolism and blood lipid levels. Due to the constant blood sugar level, there are no food cravings, as these are usually caused by a drop in blood sugar levels. Therefore, xylitol is very suitable as a sugar substitute for low-carb cakes.

The recipe for the low carb marble cake

For 15 pieces

  • 100 g xylitol
  • 50 grams of butter
  • 6 eggs
  • 250 g cottage cheese
  • 1 lemon
  • 2 vanilla beans
  • 220 g ground almonds
  • 1 pinch of baking soda
  • 1 pinch of salt
  • 2 tbsp baking cocoa

Preparation steps

  1. Preheat the oven to 160 degrees. Grease the loaf tin (or Gugelhupf tin) with a little butter or oil.
  2. Set the eggs and egg whites aside. Wash the lemon in hot water and grate the zest, then scrape out the vanilla beans.
  3. In a large bowl, mix together the butter and xylitol until creamy. Gradually add the egg yolks.
  4. Now stir in the quark, lemon zest, and vanilla pulp.
  5. Add the ground almonds and baking soda to the batter and mix well to form a batter. Beat the egg whites with salt until stiff and carefully fold into the batter.
  6. Divide the dough in half and mix one half with the cocoa powder.
  7. Put the light dough in the mold and the chocolate part on top. Mix the batter with a wooden skewer or knife to create the typical marble cake pattern.
  8. Bake the cake for about 45 minutes and let it cool down a bit. Serve warm or cold.
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Make Your Own Raw Blueberry Cheesecake

These cake minis not only look good enough to eat, but they also taste super delicious! And best of all: The blueberry cheesecake is complete without refined sugar – only blueberries, dates, and agave syrup provide the wonderful sweetness of the purple cake cubes. Get the Raw Blueberry Cheesecake recipe here!

Healthy cake minis with blueberries

Hardly anyone with a sweet tooth says no to cheesecake – and certainly not with this smart variant! Because the Raw Blueberry Cheesecake contains no industrial sugar, is vegan, and is full of healthy nuts.

The cake base made of almonds and dates is spread with an alternative made of cashew nuts instead of the usual cream cheese cream – also super creamy! Blueberries in the fresh and frozen version provide the beautiful summery purple. Of course, all other seasonal berries can also be used for this raw cheesecake.

And best of all: This recipe is also great for those who don’t like baking because the blueberry cheesecake is “finished” in the icy freezer instead of the hot oven. If guests come spontaneously, you are well prepared.

The Raw Blueberry Cheesecake is so healthy!

With only 42 grams of fat per 100 grams, cashew nuts are among the relatively low-fat nuts. They are rich in vegetable protein and magnesium. The latter makes them the perfect nerve food for vegetarians and vegans.

Blueberries contain plenty of myrtillin, a natural coloring agent that is not only responsible for the deep blue color: it primarily neutralizes free radicals, which play a key role in the development of chronic diseases and premature aging processes. It also promotes the elasticity of the blood vessels and thus has a preventive effect against heart and circulatory diseases.

Make your own raw blueberry cheesecake

The ingredients:

  • 300 g almonds (unpeeled)
  • 200 g dates (pitted)
  • 450 g cashew nuts (soaked overnight)
  • 50 ml agave syrup
  • 150 g coconut oil
  • 1 tsp vanilla pulp
  • 1 lemon (juice)
  • 5 tbsp grated coconut
  • 50 g blueberries (frozen)
  • 50 g blueberries (fresh)

The preparation:

  1. For the base of the Raw Blueberry Cheesecake, place the almonds and dates in a high-speed food processor and blend to form a “crust pastry”. Depending on how sticky the mixture is, add water or plant-based milk.
  2. Place the finished dough base in a freezer-proof form (e.g. 26 x 20 centimeters) and press firmly. Put in the freezer.
  3. Now put the cashew nuts, which have been soaked overnight, together with the agave syrup, melted coconut oil, vanilla pulp, and the juice of one lemon in a food processor and mix to a creamy mass.
  4. Halve the cashew mass. Mix one half with 3 tablespoons grated coconut, but the other half back into a food processor, and mix with the frozen blueberries.
  5. Take the dough base out of the freezer and first spread it with the light cashew coconut mixture. Then spread a few fresh blueberries on top and cover with the cashew-blueberry mixture. Garnish with more blueberries as you like or add them to the serving.
  6. Now put the Raw Blueberry Cheesecake in the freezer for about 30 minutes. About 10 minutes before serving, take the blueberry cheesecake out of the freezer and top with the remaining 2 tablespoons grated coconut and remaining blueberries.
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Make Your Own Eggnog Cupcakes

These little cupcakes are really tasty – and bite again, and again… until there’s nothing left. Because this chocolaty, fluffy treat is simply delicious. The eggnog cream cheese cream gives the cakes their icing on the cake. We’ll show you how to make the eggnog cupcakes yourself.

Fine topped cupcakes

These fine little cakes have one big advantage: They are super easy and quick to make. Unfortunately, they are gone just as quickly, because they are simply too delicious.

The light cream cheese cream is the perfect counterpart to the chocolatey cake and brings a lot of freshness with it! The dough with wholemeal flour and coconut oil fills you up for a long time, so even a small tart is enough to satisfy your craving for sweets.

Although wholemeal flour contains more calories than normal wheat flour, it also has more fiber, so it keeps you full longer and supports digestion. So this sweet treat is definitely allowed – especially at Easter when you can finally snack.

If you want to make the eggnog cupcakes even lighter, you can do without the sugar in the batter – but the cupcakes will then be harder and not as well-formed.

Ingredients for 12 Eggnog Cupcakes:

  • 2 eggs
  • 100 g whole cane sugar
  • 50 ml coconut oil
  • 150 ml eggnog
  • 200 g wholemeal spelled flour
  • 2 teaspoons baking powder
  • 2 tablespoons cocoa
  • 1 pinch of salt
  • 50 g dark chocolate
  • 250 grams of cream cheese
  • 2.5 tablespoons powdered sugar made from raw cane sugar

Preparation steps

  1. In a large bowl, whisk the eggs, sugar, coconut oil and eggnog until fluffy. Mix flour with baking powder, cocoa and salt and gradually fold into the batter.
  2. Roughly chop the chocolate and mix the pieces into the batter. Pour the batter into twelve muffin cases and bake in a preheated oven at 180 °C (160 °C fan oven; gas: level 2-3) for about 20-25 minutes. Then let cool.
  3. Mix the cream cheese with 4 tablespoons of eggnog and 2 tablespoons of powdered sugar until you get a creamy mass. Place in a piping bag and pipe onto the muffins.
  4. For the topping, mix the remaining eggnog with the remaining powdered sugar to create a smooth, liquid sauce. Using a teaspoon, gently squirt a few sprinkles onto the cupcakes. Serve and enjoy!

We wish you a happy Easter and lots of fun baking and snacking!

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Make Your Own Baked Oats

Heat up the oven, put in the oatmeal mixture, and set the table – the baked oats are done! This warm breakfast made of oatmeal, walnuts, and berries will lure any late riser out of bed and provide long-lasting energy for the day. The preparation is super easy: we will show you how quickly you can make baked oats yourself!

Oatmeal breakfast from the oven

Eating a balanced breakfast is not difficult or time-consuming at all – in addition to muesli and porridge, this is now also proven by homemade baked oats! In 30 minutes the warming morning meal is on the table. So you should make a note of this dish for cold days.

A handful of ingredients, including oatmeal, walnuts, almond milk, berries, and Greek yogurt, are quickly stirred together and finished in the oven until golden. Of course, the fruit can be changed depending on the season and preference. You can also vary the nuts or combine several with each other. A dab of yogurt provides that extra portion of creaminess!

Baked oats are so healthy

As the name suggests, baked oats are based on oatmeal. They are rich in fiber and minerals, vitamins, and vegetable protein. It is above all its high fiber content that keeps you full for a long time and has a positive effect on your health. The soluble dietary fiber beta-glucan has a positive effect on cholesterol levels from consumption of three grams per day and reduces the blood sugar increase after eating.

The walnuts in the baked oats also have positive nutrients in their luggage: 30 grams of the nuts already cover the daily requirement of linoleic acid, a polyunsaturated fatty acid that is essential for the body. They are also a good source of vitamin E, which also protects fats from spoilage within the body and thus prevents disruptions in fat metabolism.

Make your own baked oats

The ingredients:

  • 200 grams of rolled oats
  • 1 pinch of salt
  • 50 g walnuts (or other nuts)
  • 200 grams of berries
  • 180 ml almond milk
  • 1 vanilla pod (Mark)
  • 1 tsp coconut oil (melted)
  • 1 tbsp honey
  • Greek yogurt to taste

The preparation:

  1. Preheat the oven to 180 degrees. Place the rolled oats in a large bowl and pour 400 milliliters of boiling water over them. Add a pinch of salt, stir and leave to soak for ten minutes.
  2. In the meantime, roughly chop the walnuts and wash and sort the berries. Now add almond milk, the pulp of a vanilla bean, walnuts, and berries to the oat flakes – stir well.
  3. Grease a casserole dish (approx. 26×20 cm) with the melted coconut oil and spread the oatmeal and berries mixed in it. Drizzle everything with honey and bake in the oven for about 20-25 minutes.
  4. Serve the baked oats hot. If you like, you can enjoy your breakfast with Greek yogurt and other berries.
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Make Your Own Low-Carb Waffles

Waffles are something fine – especially when they come freshly baked from the hot iron and exude their wonderfully sweet scent. If you are looking for an alternative to the otherwise carbohydrate-rich treat, you should definitely try our homemade low-carb waffles!

High in protein and wonderfully crispy

Sure, no other waffle recipe comes close to Grandma’s, but you should definitely try this one for low-carb waffles! The waffles consist of only five ingredients, which are one thing above all: rich in protein! And so you can treat yourself to the low-carb waffles in the evening without a guilty conscience because they fill you up for a long time and do not have a negative effect on fat burning – on the contrary: the little protein hearts even boost them!

Choose low-carb toppings so you don’t miss out on the benefits of low-carb waffles. Low-sugar fruits such as berries (also frozen goods) or grapefruit, natural yogurt, and pure cocoa powder still ensure a lot of waffle fun on the plate. If you prefer something savory, you can upgrade the waffle batter with grated seasonal vegetables, small cheese slicers, and spices – whatever tastes good is allowed! Here is the recipe for making low-carb waffles yourself!

Make your own low-carb waffles

The ingredients:

  • 50 grams of butter
  • 100 g low-fat quark
  • 4 eggs
  • 2 tbsp canola oil
  • 6 tbsp protein powder (vanilla or chocolate)

The preparation:

  1. Preheat the waffle iron. Melt the butter in a saucepan and set aside.
  2. Using a hand mixer, mix together the butter, low-fat quark, eggs, and rapeseed oil.
  3. Now stir the egg white powder into the batter and bake the waffles in the waffle iron until golden brown – serve with your choice of toppings.
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Make Your Own Crunchy Chocolate Pralines

You can easily make these crispy chocolate pralines yourself and without baking! They are also great as a gift – even for yourself. Because you might not want to share them as delicious as they are. Do it quickly and enjoy!

Who doesn’t love them, the small, crunchy chocolate treats? But why not do it yourself? The homemade, crunchy chocolate pralines simply taste good without any baking and are super quick to prepare.

And they are healthier than the original: they only contain natural ingredients and are lower in fat. Besides, you know exactly what’s in it.

Ingredients for 30 crispy chocolate pralines:

  • 200 g dark chocolate
  • 40 g muesli flake mixture
  • 100 g spelled flakes
  • 25 g cherries (dried, unsweetened)

Preparation steps:

  1. Fill a pot with water, bring to a boil and then turn the stove to the lowest setting.
  2. Finely chop the dark chocolate and place about two-thirds of it in a bowl. Place the bowl in the saucepan and gently melt the chocolate in a water bath. Stir occasionally.
  3. Once the chocolate is completely melted, remove the bowl from the heat and add the remaining chocolate, stirring slowly until melted.
  4. In a large bowl, carefully combine the granola mixture, spelled flakes, dried cherries, and melted chocolate so everything is coated in chocolate.
  5. Form about 30 chocolate pralines with two teaspoons and place them on baking paper. Then let it dry in a cool environment for about 2-3 hours.

This recipe is so easy you could actually make it every day. Of course, you don’t do that…or do you? Because the small chocolate pralines are also great as gifts or for parties. Enjoy your meal!

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Make Your Own Bean Brownies

From kidney beans, avocado and nuts we conjure up – no, not chili con carne, but – super juicy brownies! Thanks to dates, almond milk, coconut oil, and cocoa, the small squares taste wonderfully sweet and chocolaty. The simple recipe follows immediately: make bean brownies yourself.

Bean power in brownie form

Baking fairies have already discovered a very special ingredient for their creations from the hot oven: vegetables. It makes many baking classics even juicier than the original and you can save a few calories when baking with vegetables. This is because some of the flour that is otherwise used can be replaced with zucchini, sauerkraut, or – like here – beans, thus creating more volume.

Like all legumes, kidney beans provide a large portion of vegetable protein and fiber, which keeps you full for a long time. In addition, the tiny ones contain around 150 milligrams of magnesium per 100 grams and thus ensure strong nerves and healthy muscles. These chocolaty bean brownies prove that kidney beans can not only end up savory on the plate!

Make your own bean brownies

The ingredients (for 16 pieces):

For the bean brownie:

  • 20 soft dates (soaked in hot water for 10 minutes)
  • 180g kidney beans
  • 120 ml canola oil
  • 130 ml almond milk (or other plant-based milk)
  • 3 eggs (size M)
  • 50 g rolled oats (tender)
  • 50 almonds (ground)
  • 50 grams of cocoa powder
  • 1 teaspoon Baking powder
  • 1 pinch of salt
  • 5 tbsp walnuts (chopped)

For the frosting:

  • 1 ripe avocado
  • 3 tbsp coconut oil (melted)
  • 3 tablespoons of espresso
  • 3 tbsp cocoa powder
  • 5 tbsp maple syrup
  • Crumbles or coarse sea salt to taste

The preparation:

  1. Preheat the oven to 180 degrees top/bottom heat. Process the dates together with the kidney beans into a pulp using a hand blender or a food processor.
  2. Now add rapeseed oil, almond milk, eggs, oat flakes, ground almonds, cocoa powder, baking powder, and salt to the date and bean mush and mix to form a brownie batter.
  3. Now fold the chopped walnuts into the batter and pour the whole thing into a casserole dish (approx. 26×20 centimeters) lined with baking paper and bake for 30 minutes. Then let it cool down completely.
  4. Now process all the ingredients for the frosting with a hand blender or a food processor until you get a fine chocolate cream and spread it over the bean brownie using a spatula. Refine with toppings as you like, cut them into 16 pieces, and store them in the fridge.
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