Vegan bowl 45 with conplete protein and healthy fat
(Natural tofu, lamb’s lettuce, long red pepper, chives, kale sprouts, tomatoes, guacamole, and green asparagus)
Vegan bowl 44
(200g tofu scramble, 75g green leaves mix, ½ yellow bell pepper, ⅓ tin of corn, ½ avocado, a handful of kale sprouts, 1 tbsp sunflower seeds, 1 tsp goji berries, a handful of oregano leaves)
Tofu scramble for the whole family: (180g smoked tofu, 180g natural tofu, 200g onion, 6 champignons, water,½ tsp black Kala namak salt, ⅓ tsp ground turmeric)
Vegan bowl 43
(a handful of arugula (40g), 100g yellow tomatoes, 1 small red onion (40g), green kale sauce, kale sprouts, 25g dry quinoa – cooked, 150g hummus with dried tomatoes, oregano leaves, 5 small potatoes stewed with addition of coconut extra virgin oil)
Hummus: 450g cooked chickpeas, 50g aquafaba, 3 garlic cloves, 60g tahini, 1tbsp olive oil, 1 tsp sesame seeds oil, 1 tsp ground coriander, ½ tsp ground cumin, ⅓ tsp iodine free salt, a pinch of black ground pepper) + 6 dried tomatoes)
Sauce: 1 big kale leaf without stem (40g), 3 tbsp coconut&soy yoghurt, 1 tbsp nutritional yeast, 1 tbsp oregano leaves, 1 tsp olive oil, salt & pepper to taste.
Vegan bowl 42
(75g Young leaves mix, ½ avocado, 1 parsnip, 1 carrot, 90g smoked tofu, ½ yellow bell pepper, 1 grapefruit, 1 apple)
Sauce: 150g persymona fruit, 30g walnuts, 75g coconut yoghurt, 50g water, 5g nutritional yeast, 1 tbsp olive oil, a pinch of cinnamon.
Vegan bowl 41
(50g spinach,150g yellow tomatoes, avocado DIP,1 apple, 90g smoked tofu, 100g carrot, 100g cauliflower, 3 dill pickles)
Avocado DIP: 160g avocado, 10g nutritional yeast, 75g coconut yoghurt 1 tbsp olive oil, salt & pepper to taste)
Vegan bowl 40
(40g arugula, 150g cauliflower, 150g broccoli, 180g champignons, 100g celery, 150g Hummus with dried tomatoes, spinach sauce)
Hummus: 60g tahini, 350g soaked and cooked chickpeas, 10g garlic, 10g olive oil, 5g sesame seeds oil, ½ tsp ground cumin, 1 tsp ground coriander, ½ tsp ceylon cinnamon, ⅓ tsp ground black pepper, ½ tsp salt
Spinach sauce: 50g spinach, 150g coconut yoghurt, 10g olive oil, salt & pepper to taste.
Vegan bowl 39
(230g yellow bell pepper, 70g figs, 180g spiralizer carrot,90g smoked tofu, onion with chives, 400g tomato, 80g avocado, 15g clover sprouts, green sauce: 75g baby leaves mix, 15g nutritional yeast, 10g olive oil, 1 tsp Dijon mustard, 2 pinches of salt and black pepper to taste, 35g filtered water)
Vegan bowl 38
(yellow bell pepper, ay leaf mix, 3 figs, radish plant, pak choi cabbage, vegan lentil sprouts & pear & thyme pate, broccoli sprouts,roasted pistachios nuts, guacamole with garlic)
Vegan bowl 37
(lettuce mix with chard and arugula, ½ red bell pepper, 1 stick spring onion with chives, ½ small grilled hokkaido pumpkin, 1 grilled beetroot, ½ avocado, a handful of broccoli sprouts, ½ cucumber, 3 grilled champignons, 1 small carrot, 3 tbsp corn)
Garlic & rosemary & flaxseeds sauce (1 coconut yoghurt, 1 tsp mustard , 1 big garlic clove, ½ tsp iodine free salt, ⅓ tsp ground black pepper, 2 tbsp olive oil, 1 tsp rosemary,1 tbsp nutritional yeast, 1 tbsp flax seeds)
Vegan bowl 36
Another version of a super healthy meal!
Vegan bowl 36 (½ red bell pepper, 1 small 50g red onion, a handful of arugula, 150g cherry tomatoes, a handful of spinach, 2 figs, 1 avocado with yellow sauce, a handful of almonds, a pinch of spirulina, chlorella and black sesame seeds)
Yellow sauce: (1 coconut yoghurt, 2 tsp mustard with honey, ½ tsp iodine free salt, ⅓ tsp ground black pepper, 2 tbsp olive oil, juice of ½ lime)
Vegan bowl 35
Such a meal keeps me full for half a day!
(spinach guacamole,150g cooked red kidney beans, ½ red bell pepper, 2 handfuls of blueberries and a handful of blackberries, 1 big tomatoe, ½ spiralized yellow zucchini, ½ bunch of parsley, ½ small onion, 1 glutenfree pita with dried tomatoes and garlic)
Spinach guacamole (180g avocado, 90g spinach leaves, 5g garlic, 25g nutritional yeast, 2 pinches of salt and pepper, 15g olive oil, 15g lime juice, ⅓ tsp spirulina & chlorella)
Rice pita with dried tomatoes and garlic – 14 pieces (250g sushi rice, 100g quinoa, 50g parboiled & wild rice, 35g gold flaxseeds, 15g hulled hemp seeds, 160g tapioca starch, 25g Plantago ovata husk, 1 tsp iodine free salt, 2 tbsp dried oregano, 100g dried tomatoes, 35g garlic cloves, 3 tbsp nutritional yeast, 30g yeast, 100g oat milk, 450-500g filtered water, 15g brown sugar, 20g olive oil)
Vegan bowl 34
with green sauce ( 250g red cabbage, 200g broccoli florets , 1 avocado , ½ cucumber , 1 carrot in stripes, a handful of broccoli sprouts)
Green sauce: 40g soaked tigernuts, juice of one orange, 3 handfuls of spinach , ½ cucumber, 2 tbsp olive oil, 3 tbsp nutritional yeast, salt & pepper to taste.
Vegan bowl 33
with white sauce (5 celery stalks, 1 big apple, 1 avocado, 2 handfuls of arugula, 30g walnuts)
White sauce with mustard: 3 tsp olive oil,1 heaped tsp french mustard,
juice of 1/2 lime, 1/2 coconut yoghurt,40g oat milk.
Vegan bowl 32
with green parsley sauce (1 avocado, 1 cucumber, 1 yellow bell pepper, 2 spiralized carrots, 1 grapefruit, 5 dried tomatoes, 1 passion fruit)
green parsley sauce: a handful of parsley, 1 coconut yoghurt, 2 tbsp nutritional yeast, 1 tbsp olive oil, salt & pepper to taste.
Vegan bowl 31
(1/2 zucchini, 1 tomato, 2 spiralized carrots, 10 strawberries, 1 apple, 1 avocado, 160g sprouted broad beans hummus with spinach)
Green broad beans hummus (60g raw tahini, 10g sesame seeds oil, 10g extra virgin olive oil, 3 big garlic cloves, 10g nutritional yeast, 350g sprouted, cooked and peeled broad beans, 1/2 tsp iodine free salt, 1 tsp ground cumin, 1 tsp ground coriander, optionally 1/3 tsp chilli, 3 handfuls of spinach leaves.)
Vegan bowl 30
with green sauce (1 cucumber, 4 cauliflower florets, 1/2 avocado, 1 red bell pepper, 100g blueberries, 1 apple, some spinach leaves)
sauce: 1 coconut #vegangurt, juice of 1 orange, 1 tsp olive oil, 2 heaped tsp nutritional yeast, 3 big handfuls of spinach leaves, salt & pepper to taste.
Vegan bowl 29
Vegan bowl 29 with orange dressing (a handful of spinach, noodles of 1/2 zucchini, 1/2 red bell pepper, 4 cauliflower florets, 1/2 cucumber, 1/2 red onion, 1/2 avocado, a handful of almonds.
sauce: 1 tbsp olive oil, 1/2 coconut yoghurt, juice of half orange, 2 tbsp nutritional yeast, salt and pepper to taste.
Vegan bowl 28
(insalatina, vegan pate, dill pickles, guacamole with onion pieces and dried tomato sprinkle, yellow bell pepper, cucumber, chives, cauliflower)
Vegan bowl 27
(arugula, red cabbage, spring onion with chives, zucchini, carrot, Hummus with olive oil and nutritional yeast, cucumber, bell pepper, broccoli sprouts)
Vegan bowl 26
green sauce (50g arugula, some chives or small onion, 1 mango, 20g nutritional yeast, 30g walnuts, juice of half lime, 1/2 tsp chorella, 1/2 tsp spirulina, 1/2 tsp matcha, 2 pinches of salt, 1 pinch of ground black pepper), fat free baked potatoes and sweet potatoes with curry spice, fresh thyme, sesame seeds.
Vegan bowl 25
a handful of arugula, 1/2 avocado, a nahdful of walnuts, 2 celery stalks, 1 apple, 1 grapefruit, sunflower leaves, kale sprouts, 1 tsp olive oil.
Vegan bowl 24
Soaked cashews cottage cheese with spring onion and dill pickles, sunflower and kale sprouts, spinach, grapefruit, lettuce mix, yellow pepper, arugula.
Vegan bowl 23
spiralized carrots with dried tomatoes, kale sprouts and green sauce: (arugula, avocado,1/2 cucumber, 1 celery stalk, 50g sunflower seeds, 20g nutritional yeast, 1 spring onion with chives, 1cm ginger, 2 fresh dates, juice of half lime, salt, pepper, 1/2 tsp clorella and spirulina)
Vegan bowl 22
with cashew mayonnaise (red cabbage, spinach, carrot, avocado, red & yellow pepper, celery stalk, sunflower leaves – sprouts, cucumber, spring onion with chives, black sesame and sunflower seeds)
Vegan bowl 21
(figs, kale sprouts, tomatoes, green pesto: arugula, spring onion, papaya, apple, walnuts, nutritional yeast, garlic, spirulina, chlorella, lucuma, salt, pepper )
Vegan bowl 20
(lettuce mix, sunflower leaves, perilla leaves, alfalfa sprouts, cucumber, avocado, figs, red currant, provence herbs, avocado oil)
Vegan bowl 19
(green hummus (chickpeas, tahini, cilantro, nutritional yeast, sesame seed oil, garlic, salt, pepper, coriander seeds, chilli, black sesame seeds), black olive, alfalfa sprouts, lettuce mix, tomatoes, spring onion, olive oil)
Vegan bowl 18
(green pesto(arugula, walnuts, mint leaves, nutritional yeast, olive oil, water, apple cider vinegar, garlic clove, salt and pepper), cherry tomatoes, spring onion, apples)
Vegan bowl 17
(spinach, nutritional yeast, zucchini, cherry tomatoes, avocado, spring onions, peaches, blackberries, redcurrant and blackcurrant, sunflower seeds, olive oil, provence herbs, powdered maqui berries, hemp protein)
Vegan bowl 16
Easy dinner idea: baked potatoes with rosemary + red kidney beans + lettuce with coconut yoghurt, chives, salt and black pepper.
Vegan bowl 15
(papaya, kiwi fruit, forest blueberries, flaxseeds)
Vegan bowl 14
(cooked green lentil sprouts, coleslaw: 200g carrot, 400g savoy cabbage, 1 big apple, 50g onion, a bunch of dill, 1 heaped tsp iodine free salt, 1 tsp ground black pepper, 10g natural apple cider vinegar, 20g extra virgin olive oil; baked beetroots: slice 5 large long beets, put on a baking tray and pour with 20g apple cider vinegar with salt, black pepper, garlic, oregano, marjoram, thyme and 100g water. Bake until tender)
Vegan bowl 13
(Sunday breakfast: tofu scramble with green leaves (tofu, red onion, coconut oil, champignons,, curry spice, black Kala Namak salt, rucola , spinach, avocado, black sesame seeds))
Vegan bowl 12
(salad with rucola, sunflower sprouts – leaves, apple, celery stalk, orange, walnuts, lemon balm & mint leaves)
Vegan bowl 11
(salad with arugula and olive oil, black rice, raw cucchini fries sprinkled with provence herbs, grilled champignons, vegan cutlets, sunflower sprouts – leaves, brasil nuts and walnuts)
Vegan bowl 10
(vegan cuttlets (millet-red lentil + sunflower seeds + powdered beetroot), grilled champignons, black & sushi rice, celery stalk, carrot and salad with arugula)
Vegan bowl 9
(cooked red kidney beans, butterhead lettuce, tomato with basil leaves, kale sprouts, avocado with lemon juice and chieves)
Vegan bowl 8
(cooked green lentil sprouts, spinach, tomato with fresh basil leaves, avocado, radish sprouts, purple radish leaves, passion fruit dressing, black sesame seeds)
Vegan bowl 7
(Hummus, cucumber, sweet red pepper, radish sprouts, cuckooflower, black sesame seeds)
Vegan bowl 6
(Kiwi fruit,fresh dates, strawberries)
Vegan bowl 5
Vegan bowl 4
(rice pasta & blended beetroot + kale +ginger + mango & sunflower sprouts & blueberries & walnut butter with cardamon and nutmeg & black sesame seeds)
Vegan bowl 3
(red pepper, vegan pate, spinach, peas leaves, cucumber, coriander leaves – cilantro, kale, radish, alfalfa sprouts, passion fruit & av0cado oil dressing)
Vegan bowl 2
( raw cauliflower + broccoli + apple + red onion +dill + lemon juice + olive oil salad, peas leaves, alfalfa, radish, kale sprouts, green lentil)
Vegan bowl 1
( rice pasta, kale + spinach + garlic + avocado + spirulina + chlorella + walnuts + sunflower seeds + olive oil + lemon juice + salt & pepper sauce, tomatoes, lemon balm leaves, inactive yeast flakes)
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