Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

Start with roasting the unsalted peanuts under constant stirring for about 5 minutes. Set aside and let them cool down a bit.

Peel the sweet potatoes and parsnip and cut it into 2 cm cubes. 

Add the roasted peanuts, ginger, chili to taste, kaffir lime leave, coconut milk, salt, juice of 1 lemon and turmeric powder to a high speed blender and blend about 3 minutes or until smooth. 

Heat up the coconut oil in a large saucepan and add the sweet potatoes and parsnip. Let them take on colour for about 4 minutes and when ready deglaze with veggie stock. Add the peanut mix, bring it to a boil and then reduce heat to medium and let it simmer for 15 minutes. When sweet potatoes are soft blend with a handheld blender until smooth.

Season to taste with salt and pepper. 

Divide your soup to bowls and top with coriander, some extra coconut milk and sprinkle with coconut chips. Bon Appetit!

Wash, pad dry the radicchio and cut into bite size leafs. Wash the radishes and slice them in thin slices. Wash the fennel and slice them very thin with a mandoline. Wash and peel the carrots and also slice them thinly with a mandoline. 

Fillet the grapefruit and keep the grapefruit juice and fillets. 

For the dressing mix grapefruit juice white wine vinegar, rice syrup, dijon mustard, salt, pepper and olive oil. Stir well and put aside.

Add all of your salad ingredients to your plates and drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!

Wash the coriander, pad dry and cut roughly.

Mix the avocado, edamame, juice of a lime, olive oil and coriander in a bowl and blend with a hand-held blender until smooth. 

Season to taste with salt, pepper and dried chili flakes. Serve with crisps, taco chips or veggies or enjoy it as a bread spread.  

Wash and peel your carrots and wash the zucchini. Cut the carrots and zucchini lengthwise into stripes (julienne). Brush clean and cut the chanterelles. Wash and chop the coriander. Wash the lettuce and lay out the leafs to dry. 

Cook the rice noodles according to the package instruction. When they are ready rinse under cold water and put aside. 

Heat up olive oil in a pan and add the chanterelles. Fry them for 4 minutes and deglaze them with the juice of a lime. Turn down the heat and stir in coriander and season to taste with salt and pepper. Put aside. 

For the dipping sauce mix peanut butter, sambal oelek, juice of half a lime, grated ginger soy sauce, sesame oil and hoisin sauce together. If the sauce is to thick add a tbsp of hot water (more if needed). Put your spicy peanut sauce into a dipping bowl. Chop roasted peanuts and sprinkle over sauce. 

Now soak the rice paper sheets in water according to the package instruction. Top the rice paper sheets with chanterelles, thai basil, carrots, zucchini, lettuce and roll it up. Keep on rolling and enjoy! 

Wash and trim the fennel. Keep the fennel green and slice the fennel very thinly. Put the fennel slices in a big bowl and add 3 tbsp of white wine vinegar and a 0,5 tsp salt. Wash the tomatoes and depending on their size and shape, cut or slice them. 

Now clean the chanterelles. Brush and trim them. Wash and chop the parsley. 

Slice the Brezen in 1 cm slices. Heat up 2 tbsp of olive oil in a pan and fry them so they are golden brown. Put the Brezen slices aside and add 2 tbsp of olive oil to then pan. Quickly roast the Pfifferling. Fry them for 4 minutes and then add juice of half a lime, the chopped parsley and season to taste with salt and pepper.

Prepare the marinade. Mix 2 tbsp of olive oil, 2 tbsp of white wine vinegar, juice of half a lime and 1 tsp rice syrup. Season to taste with salt, pepper and chili flakes. 

Now arrange your Panzanella in a big bowl. Arrange the tomatoes, fennel, olives, capers, your roasted Brezen and chanterelles. Drizzle with the prepared marinade and add loads of basil. Enjoy!

Preheat the oven to 200°C. Put some baking parchment on a baking tray. 

Cut the tofu into 2 cm cubes and put it on the baking tray. In a small bowl mix together miso paste, soy sauce, rice syrup, sambal oelek, juice of a lime and sesame oil. Use 1/2 of the marinade and gently coat the tofu with the mixture so that all of the tofu is covered. Roast the tofu for 20 minutes or until crispy in your oven giving it an occasional stir. 

Meanwhile bring a pot with salt water to a boil. Wash and trim the sugar snaps, thai asparagus (or wild brokkoli) and radishes. Quickly cook the sugar snaps and thai asapragus (or wild brokkoli) in salt water and rinse under cold water. Cut the radishes into slices.

Bring another pot with salt water to a boil and cook the soba noodles according to the package instruction. When they are ready rinse under cold water and put aside.

Prepare a big bowl and add the soba noodles, your vegetables, the crispy tofu and the rest of your miso marinade. Mix together well and divide between two plates. Sprinkle with sesame seeds, add a few mint leaves and serve! Enjoy!

Wash and peel your carrots and slice the carrots with your peeler. 

Bring the white wine vinegar and 100 ml water in a medium pot to a boil and add the grated ginger, liquid smoke, fresh ground pepper, juice of a lime and rice syrup. Add the carrot slices and let it simmer for 8 minutes. 

Pour everything gently in a Weck jar, top with olive oil and close while it’s still hot. Let it marinate for at least 8 hours, or overnight. 

Top a classic cream cheese bagel with this vegan lox, capers and dill! Bon Appetit! 

Place all of the ingredients in a blender, and blend until smooth. Add the water or yoghurt a little at a time, until the smoothie has reached the desired consistency. If you want a thicker smoothie, add a handful of ice. Taste, and add a little rice syrup if you’d like it sweeter. 

Note, if you don’t like the junky bits of the raw beet in your smoothie, use a juicer to press your beets and then add the juice to the rest of the ingredients and blend. 

For the dressing mix the olive oil, vinegar, rice syrup and lemon juice and season with pepper to taste.

Arrange the Cantaloupe melon, fennel, cucumber and asparagus in layers on a large plate. Drizzle the dressing and sprinkle mint leaves and chili, season with fleur de sel and serve immediately.