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Whether as a side dish or as a snack in between, sweet potato fries are simply delicious, don't you find? In addition, this snack is ideal during your preparation and follow-up of yours3, 5 or 7 days of juice cure. Find out in this blog post how you can conjure up vegan crispy sweet potato fries with avocado dip in no time. You can find the recipe video with our cook Michi at the bottom of the post. Have fun!

Ingredients (2 portions):

For the fries:

2-4 sweet potatoes (varies depending on the size)

2 teaspoons of vinegar

75ml cold water

55g corn starch

olive oil

Salt pepper

Fresh herbs to top

½ TL paprika powder

For the avocado dip:

2 avocados

40ml soy yogurt

Salt pepper

15ml orange juice From livefresh

Preparation:

Sweet potato fries:

Cut the sweet potatoes into thin strips. Bring water to a boil in a saucepan and then add salt and vinegar. Cook the sweet potato strips for 5-6 minutes and then pour them off. Mix the cold water and the corn starch in a large bowl until you get a liquid consistency. Add the cooked sweet potato strips and mix everything until the sweet potatoes are covered. Now distribute the sweet potato strips onto a preheated baking sheet and drain them with olive oil. Bake the sweet potato fries at 220 ° C for 25-30 minutes. Turn them after about 15 minutes. Get the fries out of the oven and season with paprika powder, salt & pepper and fresh herbs.

Avocado dip:

Cut the avocados and mix them with pepper & salt and the orange juice by livefresh. Mix everything with the help of a hand blender until you get a creamy consistency. Serve the dip to the sweet potato fries. Enjoy your meal!

Nutritional values ​​(per serving):

590 kcal

58g carbohydrates

7.3g proteins

34.3g fat

Recipe video:

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Summer time is cake time! Are you looking for inspiration for a fruity summer cake? Then this vegan blueberry chocolate tart is just the thing for you. All ingredients and preparation can be found in this article. Below you will find the video for baking. Have fun!

Ingredients:

For the ground:

30g chia seeds

300g chopped almonds

8 soft medjool dates

3 tablespoons of cocoa powder

½ teaspoon salt

4 tablespoons of coconut oil

300g blueberries (thawed or fresh)

250ml coconut milk (preferably the fixed part)

250ml oat milk

80ml maple syrup

2 tablespoons of corn starch

3 TL Agar-agar

1 teaspoon vanilla extract

Preparation:

Put all the ingredients for the dough in a bowl and mix them until you get a smooth dough. Spread the dough in a cake shape and bake it at 150 ° C for about 15 minutes. Put all the ingredients for the cream together in a saucepan and cook them while stirring. Spread the cream on the floor as soon as it has cooled down. Put the cake cold at least 2 hours. Then decorate according to your taste. Have fun baking.

Nutritional values ​​(per piece):

286.6 kcal

16.5g carbohydrates

7.5g protein

20.2g fat

Juice cure 

Recipe video:

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Are you looking for a vegan, fruity snack for in between, which you can prepare in a few steps? Then we have exactly the right thing for you. Find out in our contribution how you can conjure up delicious vegan energy balls with dates and raspberries from a few ingredients. At the bottom of the post you will also find the right recipe video to imitate.

Ingredients (approx. 20 energy balls):

200g dattles

100g raspberries

100g oatmeal

30g grated coconut

5G chia seeds

2 tm almondmus

Preparation:

Shatter all ingredients using a mixer. Then shape the same large balls from the mass. Finally, you can decorate them according to your taste, for example with coconut flashing.

Nutritional values ​​per energyball:

65.6 kcal

10g of carbohydrates

1.2g protein

1.9g fat

In order to maintain a healthy diet in the long term, use one3, 5 or 7 days of juice cure And lay the foundation for a healthier & more conscious way of life. Then you can perfectly incorporate this snack into your everyday life due to the great nutritional values.

Recipe video:

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Fruity, light and simple. Are you looking for a refreshing vegan summer recipe with delicious fruit and diverse possibilities? Here you will find the instructions for vegan summer rolls with fresh fruit and rice pudding. At the bottom of the post you will find the video for the recipe with our Michi. Have fun cooking!

Ingredients (2 portions):

10 leaves rice paper

100g milk rice

1 can of coconut milk

1 handful of blueberries

5 strawberries

1 kiwi

½ papaya

½ mango

1 banana

1 Passion fruit

Peanut

Soy yogurt

More fruit of your choice

Preparation:

Cook the rice pudding on the package in the coconut milk. Meanwhile, wash the fruit, dry and cut it. We recommend different shapes, such as strips and slices. Put lukewarm water on a plate or in a bowl. Put the rice leaves in the lukewarm water and briefly insert them from both sides. Put the soaked rice leaves on another plate and put them with a milk rice, fruit and toppings. Finally, roll the rice leaves with a surface and serve them with peanutism and soy yogurt. Enjoy your meal!

Nutritional values ​​(per summer role without a dips):

171kcal

18.3g carbohydrates

1.9g protein

9.7g fat

The fruity vegan summer rollers are perfect to integrate them into a varied healthy menu. When entering a healthier & more conscious lifestyle, you canJuice cure well support.

Recipe video:

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Delicious, diverse and easy to prepare. Our cook Michi conjured up vegan tomatoes with quinoa and spinach. In addition, this recipe can be ideal in yourJuice cure Install the preparation and follow-up and into a healthy everyday life. You can find how you can prepare this delicious meal yourself in this post. At the bottom of the post you will also find the video for the recipe. Have fun cooking!

Ingredients (2 portions):

2 large meat tomatoes

60g quinoa

100g spinach

½ garlic clove

½ handful of black olives (approx. 8 pieces)

½ teaspoon salt

½ teaspoon pepper

1 tl oregano

1 teaspoon olive oil

Grated vegan parmesan cheese

Preparation:

First heat the oven to 180 ° C.  Then cut off the lid of the two tomatoes and put it aside for later. Hard the tomatoes carefully with a knife and spoon. Rinse the quinoa under cold water and cook it on the package for 10-15 minutes. Then cut the garlic into small cubes and sweat it in a little olive oil. Carefully wash the spinach and add it to the pan. Dump the spinach over low heat until it is cooked. Occasions the olives, cut them small and then mix them well with spinach and quinoa. Now distribute the vegan parmesan cheese over it and season everything with salt, pepper and oregano. Fill the tomatoes with the mixture of spinach and quinoa. Place the tomatoes on a baking sheet covered with baking paper. A round is very suitable here so that the tomatoes do not tip over. Finally, put the lid on the tomatoes and put it in the oven for about 15 minutes.

Danger: If the tomatoes are too long in the oven, they break apart.

Nutritional values ​​(per serving):

249 kcal

25g carbohydrates

8g protein

12g fat

Recipe video:

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Are you looking for a delicious vegan summer recipe? Then we have just the right thing for you: vegan Georgian Badridschani on lamb's lettuce with pomegranate and walnut kernels. You can find out how you can easily prepare this delicious recipe here. Under the post you will find the recipe as a video together with our cook Michi.

Have fun trying!

Ingredients for the Badridschani (2 portions):

1 eggplant

100g walnuts

½ small onions

1 clove of garlic

1 small handful of pomegranate seeds

1 TL paprika powder

½ teaspoon chili powder

½ TL cumin

1 pinch of cinnamon

2 tablespoons of olive oil

1 small shot white wine

5 stems fresh leaf petersley

Preparation Badridschani:

Cut the eggplant lengthways into 5-7mm thick slices and sprinkle it with salt from both sides. Then put them on a few leaves kitchen paper. Then core the pomegranate. Heat the oil in the pan and fry the eggplant golden brown on both sides. Then put them aside to cool down.

Cut the garlic and onion for the filling small, pluck the parsley and put everything together with the walnuts, the spices, olive oil and the dash of white wine in a blender or a handlebar. Process the ingredients into a smooth cream and add some water or oil if necessary. Finally, finish about 1 tablespoon of the walnut cream on the eggplant slices. Press a few pomegranate seeds into it and roll up everything together.

Ingredients for the lamb's lettuce (2 portions):

100g lamb's lettuce

1 handful of pomegranate seeds

50g walnut kernels

80g vegan shepherd's hard cheese

2 tablespoons of lemon juice

Balsamic vinegar

olive oil

Salt pepper

Pomegranate juice (preferably from LiveFresh)

Preparation lamb's lettuce:

Set the remaining pomegranate seeds aside from the vegan Badridschani. Stir a salad dressing of salt, pepper, lemon juice, balsamic vinegar and a shot LiveFresh pomegranate juice on. Then wash the lamb's lettuce and cut the vegan shepherd's cheese. Put the pomegranate seeds with the vegan shepherd's cheese, the walnuts and the salad in a bowl and mix everything well with the dressing. Serve the salad to the vegan Badridschani.

Have fun cooking!

Nutritional values ​​(per serving):

Badridschani:

550 kcal

17g carbohydrates

10g protein

48g fat

Lamb's lettuce:

411 kcal

12g carbohydrates

13g protein

35g fat

The vegan Badridschani with lamb's lettuce is great to regularly incorporate them into a healthy dietary life. To make your diet permanently healthier, use one3, 5 or 7 days of juice cure And lay the foundation for a healthier & more conscious way of life.

 Recipe video:

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A post shared by LiveFresh (@livefreshjuice)