Vegan Food Archive - carinaberry.com

Erdbeer-Rhabarber Marmelade ohne Zucker

9. Juni 2019 Keine Kommentare

Der Sommer steht vor der Tür, die Erdbeerfelder eröffnen im ganzen Land, die Hollunderblüten duften und im Garten wächst schon fleißig der Rhabarber. Perfekt um den Sommer ins Glas zu packen und eine leckere Erdbeer-Rhabarber Marmelade ohne Zucker einzukochen!

Jump to Recipe

Ich habe dieses einfache Rezept für die Erdbeer-Rhabarber Marmelade erst diese Woche entwickelt und es ist wohl schon zu meinem neuen Lieblingsfruchtaufstrich am Morgen geworden. Ich habe meine drei liebsten vor-sommerlichen Zutaten zu einer leckeren Marmelade ohne Zucker kombiniert!

Erdbeeren – Rhabarber und Hollunder vereint

Ich bin ja wirklich ein großer Hollunderfan und mache mir im Juni immer gerne ein Detoxwasser mit den Hollunderblüten oder tauche die Dolden in Pancake Teig zum Frühstück. Rhabarber verwende ich auch gerne für fein, säuerliche Rezepte wie zum Beispiel meinem Wrapped Rhubarb Cake, oder verschiedenen Crumble Cakes und Becherkuchen. Ach und Erdbeeren liebe ich sowieso. Nicht ohne Grund heiß dieser Blog Carina BERRY! Es ist wohl meine Lieblingsfrucht und ich mixe sie in so ziemlich alle Rezepte im Moment mit rein.

Es war also naheliegend diese drei Zutaten zu einer herrlich, leckeren Marmelade ohne Zucker zu vereinen.

Fruchtmarmelade ohne Zucker

Der zuckerfreie Aspekt ist mir bei diesem Marmeladenrezept sehr wichtig, da ich finde, dass die herkömmlichen Marmeladen immer viel zu süß sind und das extra Kalorien sind, die niemand wirklich braucht. Früchte haben von Natur aus schon einen wunderbaren Fruchtzucker und man braucht hier gar nicht mehr viel nachsüßen um ein geschmacksvolles Ergebnis zu erzielen.

Ich verwende bei meiner zuckerfreien Erdbeer-Rhabarber Marmelade Birkenzucker als Geliermittel. Dieser hat um 40% wenige Kalorien wie gewöhnlicher Haushaltszucker. Für alle Rezepte, welche ich zu Hause mache, verwende ich Birkengold Xylit. Ich kooperiere mit dieser Firma schon über 3 Jahre und würde es nicht mehr austauschen. Birkenzucker entsteht ganz natürlich aus der Rinde der Birke in welcher Xylose zu Xylit verstoffwechselt wird. Mit meinem Code berry20 bekommt ihr im Online Shop übrigens -20% auf eure Bestellung! (Werbung) Ich kann euch die Produkte wirklich von Herzen empfehlen, da ich sie einfach jahrelang bei allen meinen Rezepten als Zuckerersatz verwende. Mein kleiner Clean Eating Küchengeheimtipp quasi 😉

Erdbeer-Rhabarber Marmelade Rezept

Das Schönste ist wirklich die Einfachheit des Rezeptes. Ich hatte es in 15 Minuten fertig. Da ich es für mich alleine gekocht habe ist die Portionsangabe für 1 Glas. Erhöht sie gerne je nachdem wie viele Gläser ihr machen wollt.

Ich finde der säuerliche Rhabarber harmoniert so fantastisch mit dem süßen Hollunder. Es ist wirklich eine einzigartige Kombination und ich bin jetzt schon gespannt wie ihr das Rezept findet. Schreibt mir gerne in die Kommentare eurer Feedback nachdem ihr es ausprobiert habt. Würde mich sehr interessieren, ob ihr es genauso toll findet wie ich!

Hier nun das einfache Erdbeer-Rhabarber Marmelade Rezept für euch:

Drucken

Erdbeer-Rhabarber Marmelade ohne Zucker

So packt man den Sommer ins Glas!

Gericht Breakfast

Keyword erdbeeren, Rhabarber

Vorbereitungszeit 5 Minuten

Zubereitungszeit 5 Minuten

Arbeitszeit 10 Minuten

Portionen 2 Personen

Kalorien 110 kcal

Autor Carina Berry

Zutaten

5 Stück Erdbeeren
100 g Rhabarber
4 Stück Hollunderblütenstiele
3 EL Birkengold Gelierzucker
150 ml Wasser
1 TL Zimt

Anleitungen

Die Erdbeeren und den Rhabarber klein schneiden. In einem Topf mit dem Wasser, Holunderblütenstiele, Zimt und Gelierzucker aufkochen. Etwa 4 Minuten unter ständigem rühren köcheln lassen. Die Holunderstiele danach wieder herausnehmen und noch im heißen Zustand in ein Einmachglas füllen.

Hast du gewusst, dass ich eine tolle Rezeptemail Liste habe? Hier sende ich per Email wundervolle, gesunde und einfache Rezepte direkt in deine Inbox – ohne zu spammen! #promise
Du kannst dich gerne dafür hier anmelden:

Hast du das Rezept nachgemacht?

Dann markiere mich mit @carina_berry auf Instagram oder verwende den Hashtag #carinaberry

Ich teile immer wieder nachgemachte Rezepte auf meiner Instastory <3

xoxo,

Pinne dieses Rezept auf dein liebstes Pinterest Board:

Dessert, Vegan Food

Vegan bagels with cranberries by Lenny

18. Februar 2019 Keine Kommentare

Welcome to this special guest blog post! Today I would like to introduce one of my super talented foodie friends. Her name is Lenny, she is 17 years old and currently lives in the US. She is a passionate vegan and tries to inspire her followers with amazing plant-based food creations. She will tell you a bit about herself and share a delicious recipe with you in the end!

Lenny and I have been supporting each other on Instagram for a while now and I love seeing her colorful dishes and yummy bowls everyday on my feed. I am impressed by the quality of photos, the creativity of each dish and the love for detail in each shot. You should totally check out her Instagram @vegamelon. She also has a lovely blog which she keeps updating with new recipes. You will find a wide range from mains, to breakfast, dessert and snack recipes. Best you have a look yourself at www.vegamelon.com.

I love that Lenny’s plant-based recipes are full of flavor, nourishment, and happiness. The fact that she keeps her recipes quick and easy to make goes hand in hand with my cooking philosophy. Also, we are both fruit addicts. Her favorite fruit is the watermelon and mine is the strawberry. So we are basically fruit sisters 😉

In today’s blog post she will be taking over and share one of her favorite dishes with you – vegan bagels with cranberries! So lets hand it over to Lenny:

Meet Lenny – a math & watermelon enthusiast

Hi, I’m Lenny! As you may have already read, I am a passionate ‘teen chef’ who loves to share her plant-based creations! I started my Instagram blog in January 2017, when I was still in grade 10. I didn’t post much in the beginning, but I truly began working on this platform in the summer, starting to share my recipes with the community. Along with my cooking adventures, I also embarked on a journey of food photography, learning how to capture my dishes in an eye-catching way. It’s been two years since my very first post, and I can hardly believe how much my skills have grown!

My recipes are generally healthy and easy! I believe that vegan food can taste amazing; it is affordable and approachable. I hope to inspire thousands (and perhaps millions) to eat more plant-based food because it is also much more sustainable for the environment than foods with meat and dairy.

Other than running this Instagram page, I find joy in reading, running, and studying math! I hope to major in mathematics in university and to teach college-level math in my future (of course, all while doing the things I love)! Although, I don’t share much about my personal life on social media, I hope to incorporate more of that this year and inspire you the way Carina does, hehe.

Now, here is my recipe for some delicious seeded vegan bagels with cranberries! These are absolutely customizable and, in my opinion, are superior to store-bought ones. I mean, commercial bagels are delicious and all, but they sometimes have all kinds of weird ingredients/preservatives that might not be so good for your body. These bagels only require 5-7 pantry ingredients, and they’ll be ready to serve in a couple of hours! Just imagine biting into a warm, fluffy bagel right out of the oven.

Vegan bagels with cranberries

Ingredients:

dough

-2 cups (240g) bread flour
-1 tsp (3g) instant yeast
-1/2 tsp (3g) fine sea salt
-1 tbsp (12g) granulated sugar
-1/2 cup + 2 tbsp (150mL) warm water

mix-ins

-¼ cup (40g) mixed seeds of choice
-½ cup (80g) cranberries, or dried fruit of choice

for boiling

-1 tbsp (12g) baking soda
-water

Directions for my yummy vegan bagels:

Mix the dough ingredients in a large bowl.
Once the mixture starts to form, transfer to a flat surface and knead into a smooth dough; about 15 mins by hand.
Shape into a ball and let the dough rise in a covered bowl for 1-2 hours, or until doubled in size.
Once risen, punch down the dough, then mix in the dried fruit and seeds. Divide into 6 equal pieces and form into balls.
Create a hole in the center of each piece using your thumb, then stretch into a ring with your fingers gradually rotating outward from the center.
Place under a damp towel and let the dough rise again, for 30 minutes.
Preheat the oven to 400°F and fill a wide pot with water. Bring to a boil, then add in 1 tbsp baking soda. Alternatively, use 1 tbsp maple syrup (or other liquid sweetener).
Drop in 2-3 bagels and boil on medium heat for 60 seconds on each side. Dry the dough and place onto a greased baking tray.
Repeat for the remaining pieces of dough, then sprinkle on more seeds and bake for 13-15 minutes (until golden brown). Enjoy warm.

I hope you try out these vegan bagels some time! They’re so fun to create and will fill your stomach with happiness. And, for more recipes, feel free to visit my Instagram page or my website. Have a lovely week, friends!

Thanks Lenny for sharing this wonderful recipe with my readers. Well, I hope you guys enjoyed meeting one of my awesome foodie friends and will check Lenny’s social channels out. If you are interested in meeting more of my talented food blogging friends you can read the guest blog post from Zoe and from Rita as well who already shared amazing dishes on my blog.

Breakfast, Healthy Food, Vegan Food

Golden Milk – super healthy turmeric tea!

8. Januar 2019 1 Kommentar

Traveling through Mexico last year gave me tons of food inspiration. One particular trend I picked up there was „golden milk.“Its a creamy, but dairy free hot drink that is filled with nutrients! Something that could be found in almost every healthy & vegan café. In this blog post I want to show you how to make the vitamin cocktail yourself!

Golden milk – a trend beverage with additional health benefits

It is said that golden milk has a ton of benefits due to all the wonderful spices used in the drink. Many studies have linked turmeric, which is the main ingredient, with wide-ranging anti-inflammatory effects. This super creamy drink will warm your heart and also bring you a soothing sleep! Rumor has it that drinking golden milk at night will help you to relax and sleep better.

The drink is packed with antioxidants and inflammatory ingredients. Let’s look at some of the ingredients and their health benefits that I researched accordingly on the internet:

Black Pepper: Is supposed to help with weight loss and should help to prevent cancer. I also found out that it should reduce memory impairment and cognitive malfunction.
Almonds: Almonds are rich in vitamin E, magnesium and filled with healthy unsaturated fats. It is also said that it helps to prevent diabetes.
Honey: I love to use honey as a sweetener because it is a good source of energy, benefits the skin and has a lot of mineral.
Ginger: There are so many health benefits to ginger I don’t even know where to start. For example I always take it when I have a cold, sore throat or a cough and it always helps me to feel better. It is also said to treat kidney infections, stimulates the digestive system and boosts the immune system.
Turmeric: Turmeric is said to be anti-inflammatory and is rich in antioxidants. Its good for your digestion and helps to detoxify.
Cinnamon: besides the fact that I simply love the taste of it cinnamon should regulate your blood sugar levels, reduce your cholesterol and relief joint pains.
Coconut: I like to use a bit of coconut cream as well because it gives it a creamy texture and makes it easier for your body to absorb the fat-soluble turmeric.

All in all the power spice in the drink is really the turmeric and listing all its health benefits would exceed the length of this blog post. However, if you would like to read more about the health benefits and uses for turmeric I recommend you click here and check out this wonderful article explaining in great detail how one single spice can boost every facet of your health!

Functional Food

I love recipes like this golden milk because they don’t only taste great, but they also have amazing benefits for your body. Each ingredient of this delicious and creamy hot drink was carefully selected to merge this drink into an explosion of an immune boosting vitamin cocktail for you!

So, if you haven’t tried golden milk yet, you are really missing out on something big! I love it because if I drink it before bedtime I can satisfy my cravings for something sweet with it, do something great for my health and get some restful sleep in addition!
I usually watch a series at night time every once in a while and simply loved to eat something while doing that. Well, now I replaced my extra meal with golden milk, save a bunch of calories, get to satisfy my sweet tooth and dream away smoothly at night. Amazing right?!

How to make golden milk

The recipe is really fairly easy. You simply need some basic spices at home. Golden milk is made from turmeric, ginger, black pepper, cinnamon and honey.

Ingredients:

200ml unsweetened almond milk
1 tsp honey
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp fresh pressed ginger (otherwise 1/4tsp ground ginger)
1/4 tsp ground pepper
1 tsp coconut cream

Method:

Heat the almond milk in a pot.
Mix in all the other ingredients and stir well.
Pour into a glass and enjoy while warm.
Feel free to add a bit more honey if you want it sweeter!

Drinking golden milk has become a great new habit I introduced in 2019. Try it yourself and I am sure you will love it too 🙂 If you are looking for another great detox inspiration make sure to read my blog post about my recent smoothie cleanse. Hope you enjoyed the recipe! Let me know if you would like to see more of those beneficial superfood drinks in the future!

Did you make this recipe?

Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes.

xoxo,

Healthy Food, Inspiration, Raw Food, Smoothie, Vegan Food

Smoothie Detox – meine kleine Entgiftungskur

6. Januar 2019 1 Kommentar

Dieses Jahr wollte ich gleich mal mit einem Smoothie Detox startet um meinen Körper zu entgiften und neue Energien zu sammeln!
In diesem Blogpost möchte ich meine Erfahrungen mit euch teilen und euch auch meine Smoothie Rezepte, welche ich mir so gemacht habe weitergeben.

Mein Fasten Hintergrund

Seitdem ich 19 Jahre bin mache ich eigentlich jedes Jahr einmal eine Heilfasten Kur. Ich habe das schon immer bei meinen Eltern gesehen, die machen auch jedes Jahr so eine Entgiftungskur. Nur ein bisschen extremer als ich, da die dann meistens 10-14 Tage wirklich nichts essen und nur Wasser + Tee trinken. Ich mache das Heilfasten immer nur 5 Tage. Hier übrigens der Blog Post dazu vom letzten Jahr.
Auf jeden Fall wollte ich zu Beginn des Jahres auch mal wieder meinen Körper entgiften, da die letzte Fastenkur schon sehr lange her war. Komplettes Heilfasten war mir dann aber doch etwas zu viel und so habe ich mich für einen Smoothie Detox entschieden. Diesen wollte ich schon immer ausprobieren.

Ich habe mich in den letzten Tagen also ganz viel damit beschäftigt und viel darüber gelesen und möchte euch nun meine Erfahrungen weitergeben und ein paar Rezept teilen, welche ihr vielleicht auch bei eurem Smoothie Detox einmal ausprobieren könnt.

Generell möchte ich auch noch kurz dazu sagen, dass ich nun nach dem Vergleich zum Heilfasten sagen kann, dass ein Smoothie Detox wirklich viel VIEL einfacher ist als 5 Tage gar nichts zu essen. Es ist quasi die Einsteigerversion und perfekt für alle die zum ersten Mal eine Art „Fastenkur“ ausprobieren möchten.

Wie funktioniert ein Smoothie Detox?

Im Prinzip war meine einzige Regel nur flüßige Nahrung zu mir zu nehmen. Ich habe meist bis Mittags wirklich gefastet und nur Tee getrunken. In der Früh habe ich immer mit einem kleinen Morning Mineral Cocktail gestartet. Das war kaltes Wasser mit frischem Zitronensaft und Himalayasalz. Ein Tip vom bekannten Personal Trainer Aubrey Marcus.
Mittags machte ich mir dann den ersten Smoothie. Ein zweiter folgte dann gegen 15.00. Abends machte ich mir dann immer Suppe, da ich gerne einmal am Tag etwas warmes hatte. Zwischendurch nahm ich noch von Ringana täglich ein Cleansing Pack für die Verdauung und einen Detox Shot. Dies ist aber wirklich kein muss, ich hatte nur die Produkte gerade zu Hause und sie passten gut in die Entgiftungskurs mit rein. Generell ist es einfach super wichtig, dass ihr wirklich viel trinkt. Vor allem ganz viel Wasser und Tee zwischen den Smoothies 🙂

Für meine Smoothies lies ich mir auch sehr viel Freiraum und mixte zusammen auf was ich gerade Lust hatte, immer mit dem Hintergedanken Zutaten zu verwenden, welche positive & reinigende Eigenschaften auf den Körper hatten. So nahm ich zum Beispiel Grüntee als Base der auch die Fettverbrennung unterstützt, mischte Leinsamen hinein die über super gesunde Fette verfügen oder verwendete Spirulina und Moringa aufgrund des hohen Anteils an Vitalstoffen.

Ich habe euch nun untenstehend einen kleinen Smoothie Baukasten zusammen gestellt. Dieser soll euch helfen eigene Smoothies zusammen zu stellen, falls ihr auch mal einen Smoothie Detox plant!

Smoothie Baukasten

Basis: Kokoswasser, Grüntee, Fruchtsaft, Pflanzendrinks, Wasser
Früchte für die Süße: Banane, Apfel, Birne, Ananas, Mango, Kiwi, Beeren, Granatapfel, Melone,…
Gemüse für extra Chlorophyl: Spinat, Broccoli, Gurke, Salat, Avocado,…
Zum Verdicken: Mandelbutter, Haferflocken, Kokosfleisch, Chia Samen, Leinsamen
Für den Power Boost: Spirulina, Matcha, Moringa, Protein Pulver, Kurkuma, Ingwer

Einfach von jeder Kategorie eine oder mehr Zutaten wählen und ihr habt den perfekten super clean detox smoothie!

Hat man Hunger während des Smoothie Detox?

Viele von euch haben mich gefragt wie hungrig man während der drei Tage fasten ist. Hier kann ich euch wirklich beruhigen. Da man ja eigentlich ständig am trinken ist und durch die Smoothies auch einiges über den Tag verteilt zu sich nimmt ist es mit dem Hunger wirklich nicht so schlimm.
Hier und da verspürt man zwar so einen Hungerschwall, aber dann trinkt man einfach ganz schnell einen Tee oder den nächsten Smoothie und dann geht das auch gleich wieder weg.
Jedoch gehört eine gute Portion Disziplin und Durchhaltevermögen zu solchen Fastenkuren dazu. Man muss mehr als einmal stark bleiben um nicht irgendwo etwas zu essen was man nicht sollte.

Rezepte

Hier nun ein Auszug aus meinen Smoothie Rezepten, welche ich in den letzten Tagen getrunken habe. Mega hilfreich bei so einer Smoothie Kur ist natürlich ein guter Blender. Ein Pürierstab geht natürlich auch, aber ich würde euch einen Standmixer sehr empfehlen weil er einfach leistungsstärker ist. Während meiner Detox Kur habe ich den KMix von Kenwood verwendet, welcher einfach der Wahnsinn war! (PR-Sample)

Morning Mineral Cocktail – gleich nach dem Aufstehen

1 Glas kaltes Wasser
3g Himalaya Salz
1/4 frisch gepresste Zitrone

Grüner Smoothie – Mittags

Hier ein Smoothie Rezept vom zweiten Tag:

1 Kiwi
1 Minigurke
3 Erdbeeren
1/4 Mango
40g Broccoli
1/4 Honigmelone
1 TL Moringa, Matcha oder Spirulina
200ml Kokoswasser

Protein Smoothie – Nachmittags

1 TL Mandelbutter (gesundes Fett)
1/2 Banane (Energy Booster)
1 EL Proteinpulver (Eweißquelle)
200ml Mandelmilch (Mandeln helfen gegen Herzkrankheiten)
1 TL Flohsamen (Ballaststoffquelle, gut für die Verdauung)
1 TL Matcha (hoch an Antioxidantien)

Optional auch noch mit Avocado und Rohkakao.

Granatapfel Spirulina Smoothie – dazwischen

1/5 Zitrone (für das Immunsystem)
250ml Grüntee (hilft bei Fettverbrennung)
100g Granatapfelkerne (soll vor Krebs und vorzeitiger Hautalterung schützen)
1 EL Leinsamen (Omega 3 & Ballaststoffe)
1 TL Spirulina (entzündungshemmend und entgiftend, vorsicht – Geschmack ist nicht gerade lecker)

Warme Tomatensuppe – „Abendessen“

Einmal am Tag wollte ich meist was warmes essen. Deshalb habe ich mir einen Gemüse Smoothie namens Suppe gemacht 😀
Hier ein tolles Rezept meiner Lieblingssuppe währen der Detox Kur!

Zutaten:
300g Wurzelgemüse (Knollensellerie, Karotten, Lauch)
1 Kartoffel
Kräuter
Bio-Suppenwürfel
3 EL Tomatenmark

Zubereitung:

Das Gemüse in kleine Stücke schneiden und in einem Suppentopf mit Wasser kochen. Tomatenmark und Suppenwürfel unterrühren. Gekochtes Gemüse aus der Suppe abseihen und für die Aufbautage im Kühlschrank aufbewahren. Frische Kräuter hacken und als Topping auf die Suppe geben.

Ich hoffe ihr habt dieses Blogpost spannend gefunden und ich konnte euch auf für eine zukünftige Smoothie Detox Kur begeistern. Es ist wirklich toll so etwas mal auszuprobieren. Falls ihr noch genauere Fragen habe könnt ihr mir sie gerne in die Kommentare schreiben.

xoxo,

Dessert, Raw Food, Vegan Food

No-bake chocolate caramel slices by Zoe

3. Dezember 2018 2 Kommentare

Welcome to this special blog post! Today I would like to introduce one of my best foodie friends Zoe! She will tell you a bit about herself and share a delicious treat (chocolate caramel slices) with you in the end!

A wild blend

Zoe and I met on Instagram actually and are planning on meeting up in February when Zoe comes to visit her parents in Graz. She is originally from Austria, but moved to Australia a long while ago where she married and had the most wonderful wedding. I keep melting away every time she posts one of her wedding photos.
I connect with Zoe on multiple levels. She also really loves to work out and lift weights, has a sweet tooth like me and adores all kinds of natural food. I love her mantra of eating wild, natural foods that nourish the body and soul. She created her label Wildblend which transmits the love for everything that is wild & natural. Zoe’s recipes are focused on fresh seasonal ingredients, and celebrate unprocessed, healthy whole foods with a dash of superfoods. Sounds amazing, right? Thats why I love to follow this girl and her recipes on Instagram 🙂

But her blog topics go well beyond the love for fitness food. Zoe also talks about a balanced lifestyle in her blog posts, shares her photography knowledge and foodie travel tips. I especially love her food guides for Hong Kong and Shanghai!

Today Zoe is sharing one of her most popular recipes on my blog. Her healthy no-bake chocolate caramel slices. Delicious caramel sandwiched between a healthy chocolate and gluten-free biscuit layers will rock your taste buds. This recipe is totally guilt free since it is vegan, paleo, no bake and refined sugar free!

So lets hand it over to Zoe to guide you through the recipe:

Let’s get to know Zoe

Hi there,

My name is Zoe and I’m a blogger, recipe writer and food photographer from Brisbane, Australia. My label Wildblend is here to inspire people to create healthy dream foods that taste amazing, look amazing and are also really good for you. If looking at my Instagram feed makes you smile then I’ve accomplished my mission. I love sharing my passion for fresh seasonal ingredients, natural food colours, and unprocessed, healthy whole foods. Growing up, my mum taught me how to cook from scratch and since then I’ve been curious about turning just about every recipe I loved as a child into a healthy gluten-free and dairy-free version that anyone can enjoy.

On my blog wildblend.co I focus on simple recipes with minimal ingredients. Most of my creations are also Paleo and Vegan-friendly. I host food photography workshops in Australia and hopefully also in other places around the world during my travels next year. Moreover, I love teaching and sharing my passion just as much as I love cooking. Therefore, I hope that my journey will inspire someone else to follow their passion and turn their dream into their day-to-day job. If I can do it, then you can do it too. Instagram has enabled me to collaborate with amazing human beings such as Carina and it’s such a wonderful platform to make friends online and offline.

As I’m writing this, I’m sitting in an Airbnb in Melbourne to apply for my US visa. My husband and I are planning to go on a 12-month honeymoon/work-and-travel adventure around the world and hopefully I’ll get to catch up with Carina along the way. Today, I’m sharing an all-time blog favourite, my Healthy No-Bake Chocolate Caramel Slices. It’s a fan favourite and a huge hit in my household. The secret of this slice are the three layers, nutty base, caramel-y middle, and a chocolatey topping! Trust me, you won’t want to miss out—this is the perfect Christmas holiday treat the whole family will love. Enjoy!

No-Bake Chocolate Caramel Slices

These no-bake caramel chocolate slices is a healthy twist on classic caramel slice. The caramel made from gooey Medjool dates, soaked cashews and almond butter—is much healthier and easier to make than conventional caramel. Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. They are bigger, softer and gooier than regular dried dates. If you can’t get them, use dried dates, but be sure to soak them in water to soften them before blending.

This date caramel is so silky, rich, and sweet (everything you’d ever expect from caramel), that you’d never know it’s vegan, dairy-free, and Paleo, with zero added sugar! It’s sandwiched between a 3-ingredient chocolate layer and a crunchy almond and coconut base. I recommend using raw organic cacao powder (over baking cacao) for the chocolate layer to reap the full benefits of it. Raw cacao has more calcium than cow’s milk, over 40 times the antioxidants of blueberries, and is the highest plant-based source of iron. In other words, it’s a true superfood perfect for Vegans. I’m a huge fan of no-bake dessert because you don’t have to turn on the oven to make them. All you need is a freezer and a little bit of patience. I guarantee these decadent treats are worth the wait.

The recipe

Here is Zoe’s incredible recipe for her chocolate caramel slices:

Ingredients
(makes 16 slices)

Base

1 cups raw almonds
½ cup coconut flour
¾ cup Medjool dates (soaked and pitted)
1 Tbsp raw cacao powder

Caramel

1 cup Medjool dates (pitted)
½ cup cashews (soaked & pitted)
2 Tbsp rice malt syrup
2 Tbsp almond butter
4 Tbsp coconut oil
4 Tbsp coconut milk
1 tsp vanilla extract

Chocolate Layer

1/3 cup raw cacao powder
½ cup coconut oil
¼ cup maple syrup

Instructions:

For the base, add all ingredients to a high-speed blender and blend until a sticky cookie dough forms.
Press base into a lined (20 x 20cm) baking pan until firmly packed. Set aside.
For the caramel add all ingredients to a high-speed blender and blend until creamy and smooth.
Spread the caramel evenly onto the base and place in freezer to set.
For the chocolate top, whisk together the ingredients until smooth.
Once the caramel has set, spread the chocolate sauce evenly on top the caramel layer and smooth it with a silicone spatula.
Place it back in the freezer for 2 hours or until set.
Carefully remove from the pan, slice it up and store in an airtight container in the fridge and ready are your chocolate caramel slices.

I hope you enjoyed learning how to make these wonderful chocolate caramel slices by Zoe and will check her out on social media, she is a wonderful soul and a great friend!

If you end up making the caramel slices make sure to tag us on Instagram @carina_berry & @wilblend we would love to see your creations 🙂
For more caramel yumminess you can look up my protein caramel cheesecake.

xoxo,

Carina & Zoe

Save this to your favorite Pinterest board:

Dessert, Raw Food, Vegan Food

Avocado cheesecake – delicious raw and vegan recipe!

8. November 2018 1 Kommentar

Avocado cheesecake for dessert? Definitely something new to try, right?
I promise you will love the creamy and smooth texture of the avocado. Lime zest and just add that extra tang that makes this dessert so interesting.

Recipe Inspiration

I just recently came up with this dessert traveling through central America since we eat so many delicious avocados here. The other day we went to a local farmers market and bought three avocados. As luck had it they became ripe all at the same time and I had to find a way to quickly use as much avocado as possible. That’s by the way also how my stuffed avocado recipe came along. Yes – we were eating a lot of avocado that day 😀 Well anyways, so I had a bunch of limes laying around and I needed to make something green for my Instagram feed. Put those factors together and you get avocado cheesecake! All of a sudden it just made so much sense since the buttery avocado and zesty lime just go together so well.

Fitness Food

This recipe is free from all the bad stuff you can imagine. My avocado cheese cake is a raw, dairy-free, gluten-free, refined sugar-free dessert. Say what? Yes its possible and you will see! What I also really love about this avocado cheesecake is that it it is loaded with healthy fats. Avocado has a lot of unsaturated fats which are so good for your body! Since this is a no bake avocado cheesecake recipe you will preserve all the healthy vitamins inside the cake.

Furthermore this cake is super low carb actually. My boyfriend is currently on a very strict diet, as he is training for the Mr.World competition in January. So all the recipes I am currently making need to be 100% clean. If you might remember my Instastory from that day – he ate half of the cake at once!

How to make it avocado cheesecake

Its is a really easy avocado cheesecake recipe as most of it comes together quickly in a blender or food processor. Its a no-bake cake so it also won’t take you a long time to make it.
You will start by making the crust. Combine all ingredients and then press them onto the bottom of a silicon mold. After that you will be blending all the ingredients for the filling in a food processor and simply pour it over the crust. Next you will want to freeze your cake for 2 hours and its ready to be enjoyed. Yes, its as easy as that!

Decoration Tips

You might want to decorate your avocado cheesecake a bit. I sliced some limes and lemons and put them on the cake. It also looks super beautiful if you grate some lime zest and sprinkle that over your cake. Since kiwis also have a really nice green color I used them for decoration as well. If you have tiny little cookie cutters you can cut out stars or hearts from an avocado and place that on top of the cake as well.

The recipe

Raw Vegan Avocado Cheesecake

2018-11-08 01:53:30

Serves 3

A raw, dairy-free, gluten-free, refined sugar-free dessert.

Write a review

Save Recipe

Total Time

20 min

Total Time

20 min

Ingredients

2 large avocado (ripe)
1 tsp lime zest
Juice of 2 limes
30g of Xylit or Erythrit or a couple Flavdrops
2 tbsp full fat coconut cream

Crust

100g fine oats
3 tbsp peanut butter
1 tbsp honey
1 tsp cinnamon
50 ml water

Instructions

For the crust, mix all ingredients into a crumbly mixture.
Press on the bottom of a small silicon mold.
In a blender, finely puree all the ingredients for the filling.
Fill the mass in the silicone mold and place in the freezer for 2 hours.
Remove the frozen cake from the mold and decorate with lime slices, zest and kiwis.

Notes

I made this recipe with a SMALL silicon mold. If you only have a big one I recommend you double to ingredients. You can also make the same recipe in little muffin molds.

By Carina Berry

carinaberry.com https://carinaberry.com/

Looking for more inspirations?

If you are looking for more vegan cakes I can really recommend my raw vegan cashew cheesecake. It is one of my all time favorite recipes! Another interesting dessert idea are my vegan pineapple cups. Maybe also worth a try.
Also you can head over to my YouTube for more recipe videos or my food blogging online course for more foodie tips and tricks.

Free Fitness Cookbook

Today I would also love to share my Clean & Lean E-book with you! It’s my own E-book which I published last year filled with delicious, healthy recipes. Sign up for my fit food tribe and receive it for free!

Did you make this recipe?

Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes.

xoxo,

Pin this raw avocado cheesecake recipe:

Low Carb, Lunch/Dinner, Vegan Food

Stuffed Avocado – Israeli Style

5. November 2018 Keine Kommentare

Today I wanted to show you a healthy stuffed avocado recipe. Something savory for a change!
Avocado is simply such a wonderful invention. There are so many different things to make with it.

To start off this is actually a vegetarian stuffed avocado version. Now that I think of it, it is actually completely vegan! As I am writing this it is actually World Vegan Day. So what a perfect coincidence for such a healthy recipe.

My inspiration for this recipe

I got inspired for this recipe on my trip to Tel Aviv, Israel last year. We ate a lot of the famous typical salad there! Israeli salad is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. It has been described as the „most well-known national dish of Israel“, and is a standard accompaniment to most Israeli meals. What I really love about this salad is the unique Cilantro taste. You will learn how to make it in a bit. It is super easy and inexpensive to make.
Since I am here in Panama now and there are avocados around every corner I wanted to try this recipe with a slightly new twist. I know there are a lot of bakes stuffed avocado recipes, but I have tried baking them and honestly I am just not the biggest fan of it. So I came up with this salad dish thats perfect for a side of your lunch or dinner.

Israeli Salad

First we start by making the salad. You really just need a couple of very basic veggies. The only exotic ingredient you need – and that is a must for this recipe – is the Cilantro. Because of this it gives the salad this very specific aroma!

Next you take your veggies and chop them up super thin. Little cubes work best for the tomatoes and peppers. I used an orange and a yellow pepper because like this I got so many different colors for the salad. To be honest I am not sure why, but I somehow forgot to put the cucumber on the picture. Therefore, you will also need a cucumber!

Once you chopped up everything and have a nice rainbow of colors you can throw them all together into a big bowl and mix them up. After that it is time to season your salad. This is super simple, since the Cilantro will give it most of its taste. Finely chop up the Cilantro and mix under the veggies. Next take the juice of a lime and mix again well. Add salt and pepper and ready is your Israeli salad.

The rest is pretty simple. Take your avocado and carefully cut it in half. Take out the big seed. With a spoon take out a bit more of its flesh to fit more of the salad in there. Now fill it up with your Israeli salad and its all ready to be served. As simple as that 🙂
Now I know you will be left with a lot more salad than you can fit into the avocado. They avocado really just serves as the eye catcher. You can always fill it up again with the remaining salad or just keep snacking out of the bowl!

Fitness Food

Most importantly the recipe is really healthy. It is filled with so many important vitamins for you and on top of that totally low carb. This is even a keto stuffed avocado recipe! If you eat this with some chicken breast it is the perfect fitness meal. Just be careful with the avocado as it obviously does have a lot of fat. Healthy fat though 🙂

I really hope you enjoyed this savory recipe. If you are looking for another great low carb recipe I can really recommend my zucchini pasta. In case you are in the mood for something sweet why not check out my carrot cake bars. Also you can hit up my YouTube for more recipe videos.

Stuffed Avocado Salad Recipe

Stuffed Avocado Salad - Israeli Style

2018-11-02 02:26:04

Yields 2

A low carb salad.

Write a review

Save Recipe

Prep Time

15 min

Prep Time

15 min

Ingredients

1/2 red pepper
1/2 orange pepper
1/2 cucumber
1 onion
1 big tomato
1 lime
1 avocado
Salt & pepper
Cilantro

Instructions

Chop up all the veggies into little cubes.
Mix together in a bowl.
Squeeze the juice of one lime and add to the salad.
Chop the Cilantro and add to the salad.
Season with salt and pepper, mix well again.
Cut the avocado in half and take out the seed.
Fill the hole with the Israeli salad.

Notes

You will be left with quite some salad, since you won't be able to stuff it all inside the avocado.

By Carina Berry

carinaberry.com https://carinaberry.com/

Did you make this recipe?

Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes.

xoxo,

Breakfast, Dessert, Healthy Food, Protein Food, Vegan Food

Feigenporridge mit AdeZ Amazing Almond

29. Oktober 2018 Keine Kommentare

Werbung – Kooperation mit AdeZ

Wo sind meine Porridge Liebhaber? Heute möchte ich euch meinen super leckeren Feigenporridge zeigen, den ihr ganz leicht zu Hause nachmachen könnt.

Bevor wir beginnen möchte ich euch erzählen wie ich zu diesem Rezept gekommen bin.

AdeZ Blogger Brunch

Anfang August hat AdeZ einen Blogger Brunch in einem Fitnessstudio organisiert. Hier lag der Fokus auf veganer Ernährung, Fitness und Nachhaltigkeit.
Begonnen hat der Workshop mit einer Yogastunde. Danach gab es einen Ernährungsworkshop bei welchem wir die Einzelheiten einer pflanzenbasierten Ernährung uns angesehen haben. Zum Abschluss gab es dann noch ein Fingerfood Buffet und die leckeren Drinks von AdeZ.

Welterschöpfungstag

Im Zuge des Ernährungsworkshops habe ich dann von dem Welterschöpfungstag erfahren. Dieser war am 1. August in diesem Jahr. Der Welterschöpfungstag markiert den Tag an welchem wir die Resourcen der Erde für das bestehende Jahr aufgebraucht haben. Also mehr als die Erde bis zum Ende des Jahres wieder nachproduzieren kann. Im Moment brauchen wir beinahe 1.7 Planeten.

Das zu hören hat mich tief betroffen. Wir zerstören uns den Planeten selbst. Das Streben nach immer mehr wird uns irgendwann einholen. Ich habe dann auch erfahren, dass die Fleisch- und Milchproduktion einen großen Anteil an der schlechten Gesundheit unserer Erde hat.

Ich dachte mir dann ich möchte hier einfach etwas unternehmen um das Datum nach hinten zu verschieben. #MOVETHEDAY

Wisst ihr, dass wenn wir den globalen Fleischkonsum allein um 50% reduzieren und diese Kalorien durch eine vegetarische Ernährung ersetzen würden, würden wir den Overshoot Day schon um ganze 5 Tage verschieben.

Deshalb habe ich mich dazu entschieden die Bewegung #VEGANMONDAYS ins Leben zu rufen

#VEGANMONDAYS

Seit August ernähre ich mich also jeden Montag vegan. Somit kann ich auch meinen, auch wenn nur kleinen Teil, für eine gesündere Erde beitragen.
Ich habe dies auf meinem Instagram kommuniziert und mittlerweile nehmen jede Woche schon ganz viele meiner Follower an dem Movement teil und markieren mich in ihren Stories und Posts, in welchen sie mir ihre veganen Köstlichkeiten zeigen.
Ganz vegan zu gehen ist für mich im Moment noch nicht vorstellbar, da ich Fleisch schon gerne esse. Jedoch habe ich mich fest entschlossen Fleisch- und Milchprodukte ab jetzt viel bewusster zu genießen und auch immer nach der Herkunft dieser Produkte zu fragen.

Wenn ihr nun auch Lust bekommen habt, dann versucht doch auch einmal einen Tag vegan zu essen. Ihr werdet sehen, es ist gar nicht so schwer!

Rezepte mit AdeZ

Aus dieser Motivation heraus ist nun auch dieser Feigenporridge entstanden. Es war mal wieder ein Montag und ich wollte trotzdem meinen leckeren Frühstückshaferbrei essen.
Hier muss ich gestehen sind die alternativen Pflanzendrinks von AdeZ wirklich perfekt. Die Drinks sind nämlich komplett vegan, ohne zugesetzten Zucker, schmecken aber trotzdem durch das natürliche Stevia leicht süß!

Was ich auch noch kurz herausheben möchte ist die Flasche in der die alternativen Pflanzendrinks kommen. Ich stehe ja Plastikflaschen unglaublich kritisch gegenüber und setze im Moment alles daran meinen eigenen Plastikmüll so gut es geht zu reduzieren. Die Flasche von AdeZ ist eine PlantBottleTM. Sie besteht bis zu 30% aus pflanzlichem Material und ist zu 100% recyclebar! Die PlantBottleTM ist umweltfreundlicher als Tetrapack. Perfekt also um mich bei meinem Vorhaben den Welterschöpfungstag nach hinten zu verschieben zu unterstützen.

Amazing Almond

Für den leckeren Feigenporridge habe ich AdeZ Amazing Almond verwendet. Dieser Geschmack begeistert mich besonders. Ich liebe die süßliche Note der fein gemahlenen Mandeln und mag wie cremig dieser Drink ist. Außerdem, bin ich der Meinung, dass er sich deshalb so gut für süße Frühstücksrezepte eignet.

Zubereitung Feigenporridge

Zutaten:

150ml AdeZ Amazing Almond
30g Hafermark
20g Xylit
1 Brise Zimt
25 g veganes Proteinpulver (optional)
2 Feigen
1/2 Banane
15g Walnüsse
1 EL Maple oder Dattel Sirup
15g Frühstückgranola

Zubereitung:
In einem Topf den Hafer unter ständigem Rühren in dem AdeZ Drink aufkochen.
Xylit, Proteinpulver (optional) und Zimt hinzu geben. Umrühren, bis alles gut vermischt ist. Porridge in eine Schüssel füllen. Banane schneiden und auf den Porridge legen. Erdnussbutter über den Porridge geben und noch mit dem Granola, Maple Sirup, Feigen und Nüssen dekorieren.

Schlussendlich noch warm genießen und einfach schmecken lassen!

Ihr könnt auch gerne noch meinen Blogpost vom Juni auschecken falls ihr an mehr Infos zu AdeZ und den tollen alternativen Pflanzendrinks interessiert seit.

Hast du das Rezept nachgemacht?

Dann tagge mich mit @carina_berry und @adezaustria auf Instagram verwende den Hashtag #carinaberry

Ich teile immer wieder nachgemachte Rezepte auf meiner Instastory <3

xoxo,

Breakfast, Healthy Food, Protein Food, Uncategorized, Vegan Food

Overnight oats with yoghurt and carrots

22. Oktober 2018 Keine Kommentare

Overnight oats – the perfect, easy and super quick breakfast recipe for a healthy start into the day!

On-the-go breakfast

What I love about these healthy overnight oats is that you can prepare them already the day before and simply need to take them out of the fridge the next morning and off you go. That is why this recipe is perfect for an on-the-go breakfast. You can carry it with you in a nice glass jar and eat it on your way to work or university.

Overnight Oats Variation

The basic overnight oats recipe can be adapted in different directions, depending on your liking, season and flavor cravings that special day. In todays recipe I am showing you a delicious variation of overnight oats with yoghurt and carrots. I like the carrots because I feel they fit perfectly to the fall harvest. The yoghurt just gives it a nice soft texture. If you can make these overnight oats with greek yoghurt. It has a thicker consistency which makes the taste experience even better in my opinion.

You will see these simple overnight oats will melt your heart and give you a nice reason to wake up to delicious breakfast in the morning.

Vegan options

So this basic oat recipe is actually perfectly suited for vegans. You can make this 100% vegan my replacing normal milk with almond/rice/oat or any other kind of alternative milk. The greek yoghurt can be substituted for coconut or soy yoghurt and it will work just as fine. You know how much I like to add protein powder to my recipes. Also here there are so many different vegan options for you. I love to use sunflower seed protein or hemp protein. Moreover, rice protein also works really nice.

Filled with complex carbs

I love to use oats for my recipe because they are made out of a lot of complex carbs. These will slowly release energy for your body to use over a longer period of time than for example just a plain wheat breakfast roll. Oats are actually gluten-free and a great source of vitamins, minerals and antioxidants. they also have quite a high amount of fiber, which is always good for your digestion.
Oats really are one of my favorite fitness food ingredients and I make almost all my breakfast dishes with them.

Overnight oats with yoghurt

2018-10-23 17:58:20

Serves 1

A quick but healthy on-the-go breakfast.

Write a review

Save Recipe

Total Time

15 min

Total Time

15 min

Ingredients

30g oats
100ml milk (vegans use milk alternative)
100g greek yoghurt 0% (vegans use coconut/soy yoghurt)
25g protein (vegans use rice/soy/hemp/sunflower protein)
1tbsp grated coconut
1 grated carrot
1/2 tsp cinnamon
15g Erythrit or Xylit or Honey

Instructions

Mix everything together in a bowl and stir well.
Put the jar into the fridge.
Let soak in the fridge overnight.

By Carina Berry

carinaberry.com https://carinaberry.com/

If you are interested in more healthy breakfast recipes you can check out my pancakes made out of oat flour or the vegan version of them. I also recommend you to check my YouTube channel for more healthy recipe videos.

Did you make this recipe?

Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes.

Breakfast, Protein Food, Smoothie, Vegan Food

Pumpkin Spice Latte – Protein Style

13. Oktober 2018 1 Kommentar

Okay I just need to say it again: I ADORE PUMPKIN! Literally these days everything I eat contains pumpkin. So why not also my drink? Let me show you in this recipe how you can make a delicious pumpkin spice latte for yourself.

So, since I don’t really drink coffee I am always looking for other yummy alternatives that I can enjoy in the morning. Usually I drink tea, but in the fall pumpkin is just way too yummy to not make a delicious, creamy drink with it. That is why I came up with my own favorite pumpkin spice latte recipe.

You know what really surprises me? They also have a ton of pumpkin here in Costa Rica. I have seen everything from a Hokaido pumpkin to Muscat to butternut squash! So happy about this because it means I don’t have to miss out on more awesome fall food the next weeks!

Regarding your choice of protein you can either make this pumpkin spice latte totally vegan by using rice/pea or sunflower protein. Of course you can also use whey protein. Here I recommend the flavors cookies & cream as well as plain vanilla.

The recipe

So for this special pumpkin photoshoot I made a super fancy dark chocolate decoration around the jar. You don’t need that though really. I just thought it looks cool 🙂

Pumpkin Spice Latte

2018-10-07 05:22:39

A warm and creamy drink for cold autumn mornings!

Write a review

Save Recipe

Ingredients

200ml almond drink
50g pumpkin puree
1/2 tsp pumpkin spice
1 tbsp protein powder
20g Xylit
40g dark chocolate if you want the jar decoration
Optional: low fat whipped cream for topping

Instructions

If you want the beautiful jar decoration, melt the chocolate in a water bath.
With a spoon, run the chocolate down the rim of the glass.
Then put the fridge.
Mix almond milk with pumpkin puree in a saucepan over low heat.
Stir in pumpkin spice, protein and Xylit.
Pour pumpkin beverage into the chocolate glass.

Notes

If you want you can top the drink with low fat whipped cream.

By Carina Berry

carinaberry.com https://carinaberry.com/

Looking for more amazing pumpkin recipes? Then I would recommend you check out my all time favorite pumpkin spice porridge breakfast bowl!

Did you make this recipe?

Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes.

xoxo,

1 2 Weiter »