Montag, 28. Dezember 2015


The holidays have just passed and after all the wonderful feasting many of us are looking into some more wholesome food or as I heard are preparing to start the New Year with a cleanse. Over the past days I enjoyed this oh-so-delicious yet gluten- and sugarfree vegan breakfast bowl. It carries on some of the typical holiday flavors and for me keeps my holiday spirit going.

Ingredients for 1 large bowl:

50 grams Quinoa
200 ml Water
200 ml Almond Milk
2  tsp Cinnamon
1 tsp Orange Zest
1 tsp Honey
1/2 tsp Anis Seeds
Pinch of Ground Vanilla
2 tsp Pumpkin Seeds

1. Cook Quinoa with water and almond milk for about 15 minutes.
2. Add honey and spices and cook for another 10 minutes.
3. Serve and sprinkle with pumpkin seeds.

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