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Konjac Noodles – Hardly Any Carbs or Calories

Pasta that has almost no calories? Yes, there really should be. We are talking about so-called konjac noodles. These are extremely low in carbohydrates and calories. EAT SMARTER will tell you whether it’s worth trying the low-carb noodles from Asia!

A low-carbohydrate diet, also known as low carb, is all the rage. Bread, rice, or pasta are removed from the menu. For many “forbidden” foods, however, there are now low-carb alternatives, such as protein bread. Now fans of this diet have discovered an extremely low-carbohydrate type of pasta for themselves: the konjac noodle.

What are konjac noodles?

Konjac noodles are made from water, calcium hydroxide (a harmless stabilizer), and konjac root flour. This plant has been cultivated and consumed in Asia for centuries. The low-carb pasta is also known there as “shirataki noodles”. They resemble glass noodles in color and consistency: they are also transparent and slightly gel-like. Since konjac noodles are not made from grain, they are also suitable for a gluten-free diet.

The pasta alternative is popular mainly because of its ingredients: Konjac noodles contain only around 10 kcal per 100 grams. In addition, they are free of fat and the only carbohydrates that are in the low-carb pasta are valuable dietary fibers, the so-called glucomannan. These are said to have many health-promoting effects, but only a few of them have been scientifically proven. It is well established that glucomannan improves blood lipid levels (by lowering “bad” LDL cholesterol and triglyceride levels) and can help with weight loss (1). So far, these effects only apply to Konjac powder. It is still unclear whether these also apply to the pasta.

How to use konjac noodles?

Konjac noodles are prepared very quickly because they are sold pre-cooked. Very important: Rinse the noodles thoroughly under running water before putting them in the saucepan. Otherwise, the pasta could have a slightly fishy smell (but not taste). Then konjac noodles should be heated in boiling salted water for about two minutes.

Since konjac noodles have no taste of their own, it is advisable to refine them with sauces, herbs, and spices. The pasta absorbs the foreign aroma very easily. Therefore, the following applies: Always let the pasta soak in the sauce for two to three minutes before you eat it.

The noodles are also good as a soup ingredient or for Asian noodle pans.

But not only low-carb fans have discovered konjac noodles for themselves, but also many people who want to lose weight. The low-calorie yet filling pasta is a convenient food when looking to shed those extra pounds. However, if you are not on a diet, you should make sure that you eat energy- and nutrient-rich side dishes with the very low-calorie pasta. Otherwise, there is a risk of malnutrition.

Where can you find konjac noodles?

Konjac noodles are mainly available in Asian shops. Recently, however, many manufacturers (e.g. Slendier or Kajnok) have also been offering their products in well-stocked supermarkets – but at steep prices. Of course, fine noodles can also be ordered online, such as the ATG Konjak Noodles Shirataki “Thin Noodles” made from konjac flour.

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Otsu – The Trendy Noodle Salad from Japan

Tomatoes, lettuce leaves, mozzarella & co. have to watch out now because a Japanese noodle dish is currently conquering the world: Otsu – a salad that puts the taste buds in ecstasy and is child’s play to prepare. The hype surrounding the traditional soba noodle dish is spreading like a virus on social media. There is hardly a blogger who hasn’t tried Otsu and new fans are joining them every day.

This is Otsu:

The basic ingredients are simple: Japanese soba noodles meet coriander, cucumber, and crispy tofu – refined with oil, vinegar, soy sauce, and sesame. The result is Otsu, a vegan salad for practically every situation, because it tastes great both warm and cold, making it the perfect gift for a picnic or visiting friends.

This is why Otsu is healthy:

The main ingredient in otsu is, of course, soba noodles. The Japanese variety is made from buckwheat and is therefore gluten-free. If you want to be sure that the soba noodles in the Asian store really do not contain gluten, you should take a look at the list of ingredients on the packaging before buying.

The pseudo-grain variety contains a lot of protein as well as potassium, iron, and magnesium. The latter mineral is u. a. important for muscle relaxation and energy metabolism. Due to its high protein content, tofu is a popular food for vegetarians and vegans. The soy protein is better digestible for humans than other vegetable proteins and contains all essential amino acids.

The Otsu Recipe:

Depending on personal taste, an otsu can of course be less spicy or prepared without coriander. Here are the ingredients and the quick six steps to Otsu Salad:

For the Otsu dressing:

  • 1 thumb-sized piece of ginger
  • Zest 1 organic lemon
  • 2 tsp honey or agave syrup
  • 1/2 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 60 ml brown rice vinegar
  • 80 ml soy sauce
  • 2 tbsp olive oil
  • 2 tbsp sesame oil

For the otsu salad:1/2 bunch coriander

  • 3 spring onions
  • 1/2 cucumber
  • 300 g soba noodles
  • 4 tbsp sesame seeds
  • 300 g firm tofu

The preparation:

  1. For the Otsu salad dressing, grate the ginger and mix with the zest of the lemon, honey (or agave syrup), and cayenne pepper. Then stir in lemon juice, salt, rice vinegar, soy sauce, olive, and sesame oil.
  2. For the otsu salad, wash the coriander, spring onions, and cucumber. Roughly chop the cilantro and set aside a handful for garnish. Cut the spring onions into fine slices. Halve the cucumber lengthways, deseed and cut into thin slices.
  3. Cook the soba noodles in plenty of boiling salted water until al dente, about 4 minutes. Then drain, rinse with cold water and drain.
  4. Toast the sesame seeds in a dry pan until fragrant, then set aside.
  5. Dry the tofu and cut it into small cubes. Then fry in a pan with a little oil until golden brown on all sides.
  6. In a large bowl, toss the soba noodles with the vegetables, cilantro, and dressing. Then add the tofu and garnish with the remaining coriander and sesame seeds.
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Make Macarons Yourself – Simply Delicious!

They’re colorful, cute, and damn delicious. And although macarons are becoming more and more popular with us, they are far from being available for purchase everywhere. We, therefore, reveal how to make macarons yourself. Et voilà!

Almond flour, egg white, and sugar – are the main ingredients for the fine Macaron dough. They are filled with fresh fruit puree, ganache, or buttercream, and there are countless macaron versions. The little delicacies are usually made red, yellow, or green with the help of food coloring. However, our two macarons variants get their color from natural foods such as matcha and cocoa. The two halves of the pastry are baked separately before they become a delicious double-decker with the filling.

While macarons aren’t as easy to make as a sponge cake, they’re worth the effort. Since macarons tend to be eaten with tea and coffee and not 10 pieces are eaten at once, the relatively high number of calories can be overlooked. After all, sometimes you have to treat yourself and enjoy something, right? If you don’t have the time to make macarons yourself, you can also order the delicious, colorful macarons online (www.feine-macarons.de).

Make macarons yourself: the recipes

Pistachio Macarons (ingredients for 35 pieces)

For the macarons:

  • 140 g peeled, unsalted pistachios
  • 2 egg whites
  • 1 tsp lemon juice
  • 150g powdered sugar
  • 1 tbsp matcha

For the cream:

  • 150 grams of butter
  • 60 g powdered sugar
  • 120 grams of cream cheese

That’s how it’s done:

  1. Preheat the oven to 120°C circulating air. Line a baking sheet with parchment paper.
  2. In a blender, grind the pistachios very finely and set aside 3 tbsp.
  3. Beat the egg whites with the lemon juice until stiff and gradually sprinkle in the icing sugar. Continue beating until you have a firm, shiny mass, then carefully fold in the pistachios and matcha.
  4. Put the batter in a piping bag with a large round nozzle. Squirt evenly distributed meringue dots onto the baking sheet and bake in the oven for about 10 minutes so that they are crispy on the outside and still soft on the inside. Take out of the oven, remove from the tray and let cool.
  5. For the filling, cream the butter with the icing sugar and gradually stir in the cream cheese and the remaining finely ground pistachios. Fill the mixture into a piping bag with a small star tip and cover half of the macarons on the flat side with it. Cover with a suitable counterpart, press down lightly, and serve.

A pistachio macaron has 92 calories and 7 grams of fat.

Chocolate Macarons (ingredients for 30 pieces)

  • 4 eggs
  • ½ lemon
  • 250 g of very fine sugar
  • 125 g ground almonds
  • 30 grams of cocoa powder
  • 100 g bittersweet couverture
  • 2 tbsp whipped cream
  • 30 grams of butter

That’s how it’s done:

  1. separate eggs. Squeeze half a lemon. Beat the egg whites with 2 teaspoons of lemon juice until very stiff (use the yolks for something else). Gradually drizzle in the sugar and continue beating until you have a smooth, shiny mass. Gently fold in the almonds and cocoa powder.
  2. Fill the mixture into a piping bag with a large, round nozzle and pipe small hemispheres (approx. 2 cm in diameter) onto a baking tray lined with baking paper. Bake the macarons in a preheated oven at 160 °C (convection oven 140 °C; gas: level 2) for approx. 25 minutes. Important: Leave the oven door slightly open.
  3. For the cream filling, chop the couverture into small pieces and carefully melt in a hot water bath. Mix the cream and butter into small pieces with a whisk. Let the mixture cool down a bit. Spread half of the macarons with the filling, then assemble with the rest.
  4. A chocolate macaron has 86 calories and 4 grams of fat.

Since the French candy hardens after just two days, it should be eaten quickly. The colorful delicacies are also wonderful as a souvenir or culinary gifts.

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Grilled Salmon – Tips for Extra Flavor

Have you ever tried grilled salmon? If not, then it’s about time! When grilled, the salmon fillet not only becomes particularly juicy but also develops its full aroma. We give creative grilling tips for maximum grilling pleasure

Crispy on the outside, juicy on the inside: grilled salmon

Variant 1: Grilled pure on the skin

Ask the fishmonger to give you some nice pieces of salmon with skin. Because grilling salmon on the skin has several advantages: on the one hand, the skin offers heat protection so that the fish stays nice and juicy; on the other hand, the fish, brushed with heat-resistant oil, does not stick to the grill. All you need for this easy grill dish is a fresh skinned salmon fillet, some oil, salt, pepper, and of course a hot grill. Brush the fish and grid with oil and place the salmon, skin side down, on the grid for about 2 to 3 minutes, season with salt and pepper. And leave it alone! Because it is only turned once, even if the skin burns slightly. After flipping, move the salmon to a less hot part of the grill and wait for another 1 to 2 minutes. Then comes the finger test: if the fillet gives way when you press it, it’s still pink on the inside. If you like, drizzle some lemon juice over it – done! Serve with a green salad or cucumber salad with dill.

Variant 2: “Salmon Knot”

The hearty variant of the salmon parcel: The “Salmon Knot” is grilled on the skin and is particularly crispy. For a packet of salmon, you need two decent-skinned salmon sides of the same size (if you’re grilling for more than one person, the amount will have to be multiplied, of course).

Before you tie the salmon sides together, stuff them with anything you crave: how about garlic, lemon, tomatoes, and rosemary? Tie the two salmon halves on top of each other with kitchen twine just tight enough to hold them together.

For the laced packet of salmon, the grill can be really hot, because the skin acts as a heat shield and protects the fish from drying out. Leave the salmon packet skin side down for a few minutes before turning. After a few more minutes, the salmon knot is done. If you want to be absolutely sure, use a meat thermometer: if the salmon pack reaches 55 degrees Celsius, the fish is done.

It is best to grill the side dishes at the same time: broccoli, courgettes or mushrooms taste good with the fresh salmon.

Variant 3: Salmon from the wooden plank

Our Scandinavian neighbors show us how: salmon from the wooden plank is part of the standard repertoire in Norway. And rightly so, because grilled over cedar or aspen wood, the salmon stays juicy and delicately pink on the inside and crispy on the outside. The plank gives the fish a special wood aroma.

You can get special untreated wooden grill planks, for example, from well-stocked specialist shops or from specialized online retailers. Place this wooden plank in water for one to two hours before grilling, before placing the salmon fillet on it. You can let your imagination run wild when it comes to seasoning – whether puristic with salt, pepper, and lemon or exotic with teriyaki sauce, lime and sesame – discover your favorite variant of the plank salmon!

Variant 4: Marinated salmon skewers

Quick and healthy finger food from the grill: the salmon skewers are easy to eat with your hands and are ideal for a summer party in the garden.

To prevent the wooden sticks for the skewers from burning, soak them in water for about half an hour before grilling. Meanwhile, cut the salmon fillet (amount depending on the number of guests) into bite-sized cubes. Season the cubes with salt and pepper and thread them onto the skewers, spaced slightly apart. Brushed with a little high-heat oil, the skewers can be easily removed from the grill. After just 2 minutes and frequent turning, the appetizing skewers are ready! If you like, you can soak the salmon cubes in cream for half an hour. This makes them particularly tender.

Salmon: a healthy catch

According to the German Society for Nutrition, fish should be on the menu once or twice a week, at least half of which are fatty fish species such as salmon. It naturally contains a variety of components that have a positive effect on different parts of our body. Salmon is one of the richest sources of Omega 3 in our diet. Our body does not produce omega 3 itself, it can only be supplied to the body from outside through an appropriate diet, such as salmon. Omega 3 has a positive effect on the functioning of the cardiovascular system and the brain.

The increasing demand for salmon can no longer be met by wild salmon alone. Therefore, the fish increasingly comes from aquaculture. Norway, the main producer of salmon, has completely switched to aquaculture. The philosophy behind this is not to take more from the sea than can grow back. Farmed salmon has long had a reputation for being heavily contaminated with antibiotic residues. Today, however, no antibiotics are used at all: in the same time that salmon production has grown from 50,000 tons to 1.2 million tons, antibiotic use has fallen by 99 percent. All Norwegian salmon are vaccinated, so the salmon is healthy. The cold Norwegian fjord water does the rest to ensure that the salmon grow up healthy and their meat is particularly valuable.

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Palm Oil – The Oil from The Jungle

Chocolate, margarine, detergent: there is palm oil in almost every supermarket product. But the massive cultivation of oil palms is a great danger for the rainforest and its inhabitants. We provide information about which products contain palm oil and how consumers can act responsibly without giving up products with palm oil entirely.

The number is impressive: 53 million tons of palm oil were produced in 2013, and the trend is rising. The oil, which is obtained from the kernel and pulp of the fruit of the oil palm, is a real all-rounder: it has a high melting point, which is why it gives food a creamy texture.

At the same time, it can be heated to very high temperatures; therefore it is found in frying and deep-frying fat such as palm. Cheap to produce, palm oil can be processed into biodiesel as well as cake icing, chocolate, mascara, and soap. There are thousands of products with palm oil in every supermarket.

So far, so good, one might think a fast-growing, extremely flexible natural product, this palm oil.

A look at the rainforests of Southeast Asia reveals the dramatic downside: In order to satisfy the global hunger of the industry for palm oil, rainforests are being cut down on a large scale, especially in Malaysia and Indonesia, or forest areas are simply being burned. In its place is a monoculture that offers no habitat whatsoever for flora and fauna, let alone protection from flooding or erosion. Since 1990, the area under cultivation for oil palms has doubled worldwide and even increased tenfold in Indonesia (source: WWF).

Palm oil plantations now cover twelve million hectares worldwide – that’s a third of Germany! An intact rainforest is not only important for the global climate, it is also a habitat for endangered animal species such as orangutans and tigers. The fire clearing of the forest is particularly difficult for the orangutans: the rare great apes are repeatedly killed in the flames.

You can’t do without palm oil either

But boycotting palm oil completely is not a solution either, according to environmental organizations such as the WWF or Greenpeace. In principle, palm oil is not a bad oil: It takes less space and time to grow than comparable oil plants. In this way, a large part of the global demand for vegetable oils can be covered in a relatively small area. In order to achieve a comparable yield of soybean oil, for example, the area under cultivation would have to be more than twice as large. For many small farmers in Southeast Asia, the cultivation of oil palms is also a way out of poverty.

But the cultivation of palm oil – the experts agree – must change radically. Otherwise, the green rainforests of Southeast Asia will soon be history.
Unfortunately, most palm oil producers are still a long way from an ecologically, economically, and socially acceptable standard.

The Round Table for Palm Oil (RSPO) has existed since 2008 and sets certain minimum production standards and issues a certificate. The RSPO is not an eco-label: it is about doing more for working conditions and environmental protection on the plantations than is required by the laws of the respective country. The label is also only awarded to areas for which no rainforest has been cleared since 2005.

Which products contain palm oil?

It would make more sense here to ask the opposite question: Which products actually contain no palm oil? It is found in every second supermarket product in various degrees of processing, for example in ready meals such as pizza, in chocolate, in spreadable fat, in biscuits, in muesli, in shampoos, hair treatments, creams, mascara, and concealer. This is where the various practical properties of the oil come into play again: it makes creams easier to spread, makes the chocolate pieces in the cookies you buy creamy, and lets pizza cheese spread beautifully. Since palm fat can also be used to produce surfactants, it is also contained in almost every detergent.

How do I recognize products with palm oil?

For a long time, the vague term “vegetable fat” was sufficient to declare different fats in a product. Fortunately, that changed in December 2014: Since then, every vegetable fat contained in food has to be explicitly named.

The ingredients must also be listed in a standardized manner throughout Europe on all cosmetics packaging, but unfortunately not necessarily in German. If palm oil is found in cosmetics and there is no German translation, then there are terms such as palm stearine, palmitate, palm olein, or palm kernel oil. Some suppliers, especially from the natural cosmetics sector, also label in German. Some providers such as Dr. Hauschka and Annemarie Börlind never use palm oil.

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Radishes – 10 Times Different

Crunchy, healthy, and simply delicious: radishes are used to beautify Japanese and Chinese gardens as ornamental plants. Nowadays, however, we not only enjoy their appearance but also their unique taste. It is reminiscent of radish but is much finer and pleasantly hot. And best of all: You can buy radishes fresh all year round, as they also thrive well in greenhouse cultivation. One more reason to present you with ten radish recipes that are simply brilliant!

1. Wholemeal Bun with Radish Cottage Cheese and Pear

Oh, that looks delicious! These crunchy wholemeal rolls with radish cottage cheese and pear are the ideal start to the day and are rich in many valuable vitamins and nutrients. And best of all, you can easily prepare the dish at home and enjoy it in the office. We wish you a good appetite!

2. Radish smoothie

Attention smoothie fans: It doesn’t always have to be the green version. This buttermilk drink with garden cress and lemon also tastes great! Ice cubes give the radish smoothie a special freshness, so you can enjoy the drink even when the temperature is warm. Let yourself be surprised by the spicy aroma. We are sure: you will love the smoothie!

3. Potato salad with asparagus, radishes, and peas

Now it’s getting colorful! This potato salad brings variety to the table and is not very healthy with asparagus, radishes, and peas. Among other things, the dish provides the body with a good amount of proteins.

4. Potato and radish salad

Rounded shapes, hot taste: radishes also cut a fine figure in potato salad! The plants contain mustard oil, which provides a wonderfully spicy aroma and also spices up salads. Incidentally, mustard oil has an antibacterial effect and can counteract gastrointestinal upsets. So get to the veggies!

5. Radish Potato Soup

The highlight of this soup? Quite simply: radish leaves are processed here, which ensures a unique taste. Do not you believe? Then give it a try and prepare the soup yourself. We promise you: It is rich in valuable nutrients and a taste experience that is second to none.

6. Asparagus Salad with Raspberry Dressing

Colorful and tasty, white asparagus is combined with baby spinach, radishes, cress, and pistachio nuts – fresh raspberries provide the fruity extra. And best of all, this salad is guaranteed not to get on your hips, because one serving has only 165 calories.

7. Crisps with cucumber curd

Crispy and crunchy at the same time: This crispbread with cucumber quark and radishes is just right for the calorie-conscious and anyone who wants to eat a healthy and balanced diet. The hearty snack can be prepared in no time and, thanks to the radishes, is bursting with important minerals such as potassium, calcium and iron, and vitamins A, B1, B2, and C.

8. Carrot and radish salad with goat cheese

For the slim figure, there is little that is as cheap and at the same time as delicious as radishes. And the vegetables are also excellent in this wonderful carrot salad with goat cheese. By the way: Radishes should not be left in the fridge for longer than two to three days. So it’s best to eat the red balls as soon as possible.

9. Soup with shiitake, spring onions, and radishes

Soup with shiitake, spring onions, and radishes – does that taste good? Yes! And how… With this dish, a touch of Asia lands on your plate. The soup warms you up wonderfully on cool, rainy days and is also ideal as a starter at a dinner with friends or family. The radishes also provide the necessary pep for this dish!

10. Glazed radishes with leaves in the sauce

Visually stunning – and also great in terms of taste: These glazed radishes are a real eye-catcher and provide a real wow effect on the plate. How about relying on this culinary masterpiece at the next party and presenting glazed radishes to your guests? In any case, it’s worth a try.

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Pedaling Fast or Slow – Which is Better When Cycling?

Among cyclists, there is both the fast and the slow pedal camp. Both are of course convinced that their driving style is better. But which variant is really more economical and healthier?

In cycling, for a long time it was the duel between Jan Ullrich and Lance Armstrong: while Ullrich pedaled more “thump”, Lance Armstrong pedaled at a faster rate and sometimes eluded Ullrich with a quick start on the mountain stages of the Tour de France.

But how is it on a comfortable city bike or Dutch bike: is fast pedaling the trump card here? Because pedaling more slowly and therefore in a higher gear definitely looks more casual than kicking.

Achim Schmidt from the German Sport University in Cologne advocates a high pedaling frequency. “When cycling, it’s important to pedal continuously instead of letting yourself roll all the time,” said Schmidt in an interview with the Hamburger Morgenpost. A high cadence in an easier gear not only has a better training effect but also protects the joints.

Professional cyclists often cycle at a high cadence of up to 100 revolutions per minute, while untrained cyclists often only do 50 revolutions. However, this not only impedes the optimal blood flow in the leg but also puts more strain on tendons and joints than necessary. Even amateur cyclists should pedal at a frequency of at least 70 revolutions per minute. The cardiovascular system is also positively influenced by the high pedaling frequency.

The easiest way to measure the cadence is with a bike computer that has a crank sensor.

Adjust the bike correctly

In order to achieve a higher cadence, the saddle must not be set too high. First, having to stretch your legs too much isn’t comfortable, and second, over-stretching puts stress on your muscles and joints.

You can easily determine the correct saddle height: Sit on your bike and place your heel on the lower vertical pedal crank. The saddle is at the right height when the heel with the leg pushed through is just touching the pedal.

Cycling makes you fit and happy

Regardless of whether you want to adapt your riding style or continue to be one of the slow movers: Cycling is good for your body and your mind. Just cycling a quarter of an hour to work is enough to prevent cardiovascular diseases.

Even now, when the days are getting shorter, try to cycle as much as possible: because the daylight that your body absorbs while cycling is good for the psyche and can help to escape the winter blues.

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10 Cute Ideas with Strawberries – a Spring Treat!

It’s finally that time again: The strawberry season has started! Reason enough to use the aromatic fruits for spring desserts and cakes. We have put together for you 10 cute ideas with red fruit that will definitely delight you!

Bright red and wonderfully sweet: Take advantage of the strawberry season and add variety to your selection of strawberry recipes. Try our delicious strawberry dishes and discover the seasonal pleasure in a new way!

1. Chocolate cake with vanilla cream

This delicious cake convinces every guest: wonderfully chocolaty thanks to the chocolate base and chocolate chips and filled with wonderfully airy vanilla cream. The strawberries, which are used here as a cake topping, make it even more aromatic.

2. Strawberry ragout on rice pudding

Milk, lemon, rice, salt, strawberries, pistachios and maple syrup – this creamy dessert proves that a successful dessert doesn’t need many ingredients. Perfect for a spontaneous visit or as the crowning glory of a delicious summer meal!

3. Sweet Strawberry Banana Wraps with Peanut Butter

Wraps with a difference: This healthy snack is great for in-between meals. But the sweet wraps are also ideal for breakfast or as a dessert: Thanks to fruity strawberries, pleasant sweetness, and creamy peanut butter, they are simply convincing at any time of the day!

4. Creamy rhubarb and strawberry ice cream

Whipped cream makes this fruity ice cream particularly creamy, but thanks to the yogurt content, the dessert becomes a figure-friendly treat. The fresh berries and sour rhubarb round off the summery refreshment perfectly.

5. Rhubarb Strawberry Crumble with Apple

Everyone knows this classic dessert – so how about a particularly fruity variant with strawberries, rhubarb, and apple? During the strawberry season, this delicacy simply crowns every menu!

6. Sweet Spinach Pancakes with Strawberry Sauce

Initially, nobody would associate spinach with pancakes. But the leafy greens also cut a fine figure in the sweet version – for example, like here with delicious strawberry sauce.

7. Pink berry coconut drink with silken tofu

The bright pink color of this delicious drink puts you in a good mood and provides you with an extra portion of protein. The light coconut note also gets us in the mood for summer – what more could you ask for?

8. Fruit salad on quark cream with vanilla

Everyone knows quark cream – this delicious version with vanilla is a very special treat thanks to the aromatic, fruity, and sour accompaniment. A crunchy topping in the form of chopped pistachios completes the delicious dessert.

9. Poppy seed pancakes with strawberries

Whether as an unusual breakfast at the weekend, as a dessert, or as an alternative to cake – the poppy seed pancakes with whipped cream, strawberries, flaked almonds, and powdered sugar are a hit with every strawberry fan.

10. Strawberry cake with the shortcrust pastry base

A classic strawberry cake should not be missing with a summer coffee, right? This delicious variant convinces with a crispy shortcrust pastry base, a creamy layer of cream cheese, and bright red strawberries.

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Cold Brew Coffee – The Latest Coffee Trend

A few years ago, the latte macchiato was the coffee drink of the moment. Then he faced competition from filter coffee, the preparation of which was celebrated in all its facets. And now? Let’s drink cold coffee. But not as ice coffee, but as cold brew coffee.

What is Cold Brew Coffee?

While with iced coffee the coffee is first boiled in a conventional way and cooled before consumption, cold brew coffee differs in its production. As the name suggests, the caffeinated drink is made with cold rather than hot water. Leave the coffee in the water for at least 12 hours. This type of preparation means that cold brew coffee has less acidity and bitterness than conventional coffee. It is therefore also suitable for people with a sensitive stomach.

It is lighter in color than espresso or filter coffee and has a brownish tint. Due to the gentle way it is prepared, the cold brew coffee is full of flavors ranging from berries to chocolate to roasted nuts. Connoisseurs also taste chocolate or citrus aromas.

In the US, cold brew coffee has been pretty hot for a while. There you can buy the trendy drink in stylish brown glass bottles, but now also in Tetra Pak or as a concentrate for home use. In Germany too, more and more coffee shops are selling cold coffee, mostly in glass bottles. A bottle costs around three euros and upwards. If you want it cheaper, you can simply test Cold Brew Coffee at home.

Make your own cold brew coffee

You don’t need a complex machine or anything similar for this – a simple French press is enough.

For a pot (about 0.25 liters) you need about 40 grams of ground coffee. Of course, not the cheapest brand from the supermarket should be used, but aromatic high-quality coffee. Pour the coffee into the pot, pour in 250 milliliters of water, and let it steep overnight. Press the stamp down in the morning and the cold brew coffee can be enjoyed.

Connoisseurs drink it purely because of the aromas. If you want, you can also mix the coffee with cold milk. If you want to learn more about special coffee trends, also read our Bulletproof Coffee article!

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Turmeric – Silver Bullet for Health

Whether as tea, lemonade, or smoothies. The stars swear by turmeric. Why is the yellow spice so healthy? We reveal it!

Whether in the metropolises of New York or Los Angeles or in the surfing mecca of Bali. You can buy “Tumeric Tonic” everywhere at the moment. This is a kind of lemonade made from water, turmeric, and maple syrup. The drink is said to be particularly healthy. Goldenseal, as turmeric is also called, is also used for turmeric latte or as a face mask. Because it is said to help against acne and other skin impurities due to its anti-inflammatory properties.

Turmeric has played an important role in the traditional Indian healing art of Ayurveda for thousands of years. As mentioned, turmeric is known for its cleansing and healing properties. That is why turmeric is also known as the “magic tuber” or “spice of life”.

Goldenseal has an anti-inflammatory effect and a digestive effect. The liver is stimulated by the ingredients to release more bile acid. This binds dietary fats and makes the fat easier to digest. This effect can relieve flatulence and feelings of fullness.

Researchers from the Universities of Kiel, Frankfurt, and Jena have looked into the medicinal effects of turmeric and were able to discover that the root has anti-cancer properties. Turmeric can also make a contribution in relation to Alzheimer’s. In other experiments, the plant substance prevented the deposit of certain protein complexes in the brain. These complexes, in turn, may be involved in the development of Alzheimer’s. In practice, however, turmeric has so far only been used medicinally for digestive disorders.

Where is turmeric in?

Turmeric goes in all curry mixes and in all masalas except the red one. In the Middle Ages, goldenseal was also called “Indian saffron”. Like saffron, turmeric gives all dishes an intense yellow color.

A positive side effect: turmeric is significantly cheaper than saffron because it is obtained from a dried and ground root of a plant that is closely related to ginger.

If you want to buy turmeric, you should go for organic goods because of the low price. So you can be sure that it does not contain any harmful substances or has been irradiated.

Make Tumeric Tonic yourself

If you want to make Tumeric Tonic yourself, you only need the following ingredients:

  • 1 medium stick turmeric root (or 2 teaspoons turmeric powder)
  • 1 medium piece of ginger root (or 1 tsp ginger powder)
  • juice of 3 lemons
  • 1 pinch of cayenne pepper
  • 4 cups coconut water or water
  • Agave nectar, maple syrup, or honey to sweeten as needed

Put all the ingredients in a high-performance blender or juicer and blend until you get a homogeneous liquid. The resulting lemonade will keep in a closed jar in the fridge for 3-4 days, as lemon acts as a natural preservative.

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