Waldemar / Germany (@instagoodfood)

Waldemar / Germany

@instagoodfood

Cooking, recipes, raw ingredients, food as medicine, healthy living, fitness, sharing health&happiness 👇👇👇CHECK👇👇👇

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  • 23,850 Followers

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Jollof rice goes with almost anything. The West African staple has many versions but this one by @vegvoyeur includes lots of veggies. Add garlic, chili peppers, paprika, tomatoes and thyme  to basmati rice and you’re well on your way. Enjoy Jollof rice alone or  with a hearty stew like this African peanut stew with sweet potatoes. It will warm you up on a cool fall day.  #letscookvegan #healthycuisines #veganfoodshare #worldwideveganfood #worldofvegan #veganfoodspot #veganfoodshare qjvw9d

Jollof rice goes with almost anything. The West African staple has many versions but this one by @vegvoyeur includes lots of veggies. Add garlic, chili peppers, paprika, tomatoes and thyme to basmati rice and you’re well on your way. Enjoy Jollof rice alone or with a hearty stew like this African peanut stew with sweet potatoes. It will warm you up on a cool fall day. #letscookvegan #healthycuisines #veganfoodshare #worldwideveganfood #worldofvegan #veganfoodspot #veganfoodshare qjvw9d

Sometimes I think I couldn't live in the north coutries...The best thing I like about the place where I live is the long summer and lots bright days. Yesterday I didn't want to get out of my bed. It was dark and cold, but today there was a bit more light outside and it immediately made me more wanting to start the day😂 Maybe there was also another thing that took me out of my bedroom...? Yesterday I used a new recipe from Magda  @oatmeal_stories for overnight porridge😄 I just added one thing- superfood: aronia powder from @go_aronia 
Did you guys know that aronia is the best antioxidant amongst all plants? 😨I didn't 🙊
Here the recipe:
1/2 cup oats
1 tbsp chia seeds 
3/4 cup plant milk 
1 tbsp maple syrup 
1 tbsp tahini/ nut butter
1 tbsp coconut milk 75 % 
1/2 tsp cinnamon 
1 tsp aronia powder (I used from @go_aronia 100%organic)
Put all ingredients in a jar on the evening before, stir to combine all well, put the lid in and shake again. I had my jar on the kitchen work table. Put the overnight mixture in a new glass or jar and decorate with your favorite fruits and toppings.

Sometimes I think I couldn't live in the north coutries...The best thing I like about the place where I live is the long summer and lots bright days. Yesterday I didn't want to get out of my bed. It was dark and cold, but today there was a bit more light outside and it immediately made me more wanting to start the day😂 Maybe there was also another thing that took me out of my bedroom...? Yesterday I used a new recipe from Magda @oatmeal_stories for overnight porridge😄 I just added one thing- superfood: aronia powder from @go_aronia Did you guys know that aronia is the best antioxidant amongst all plants? 😨I didn't 🙊 Here the recipe: 1/2 cup oats 1 tbsp chia seeds 3/4 cup plant milk 1 tbsp maple syrup 1 tbsp tahini/ nut butter 1 tbsp coconut milk 75 % 1/2 tsp cinnamon 1 tsp aronia powder (I used from @go_aronia 100%organic) Put all ingredients in a jar on the evening before, stir to combine all well, put the lid in and shake again. I had my jar on the kitchen work table. Put the overnight mixture in a new glass or jar and decorate with your favorite fruits and toppings.

It's not cherry season but here you go a pink cherry smoothie bowl with blackberry jam and hemp seeds. I am at my friends house and will be tomorrow in my kitchen again. Still have a lots of inspirations and thoughts from the #veggieworld in Berlin. I have got some new products for testing, can't wait to try them in my new creations. Also went to buy a few christmas adds to my posts. It looks already a lot like #Christmas and the shops a overloaded with seasonal stuff.I tryed to get some natural ones. 
I  this bowl:
150g rolled oats 
5 dates
1/2 tsp vanila 
200ml coconut joghurt 
about 10 cherries and another 10 for decoration 
2 tbsp blackberry jam for the top
2 tsp hemp seeds 
Blend everything together till smooth and play with the toppings to get an artistical result 😀

It's not cherry season but here you go a pink cherry smoothie bowl with blackberry jam and hemp seeds. I am at my friends house and will be tomorrow in my kitchen again. Still have a lots of inspirations and thoughts from the #veggieworld in Berlin. I have got some new products for testing, can't wait to try them in my new creations. Also went to buy a few christmas adds to my posts. It looks already a lot like #Christmas and the shops a overloaded with seasonal stuff.I tryed to get some natural ones. I this bowl: 150g rolled oats 5 dates 1/2 tsp vanila 200ml coconut joghurt about 10 cherries and another 10 for decoration 2 tbsp blackberry jam for the top 2 tsp hemp seeds Blend everything together till smooth and play with the toppings to get an artistical result 😀

These are autumn fall colours from Berlin where I spent an amazing weekend on the #veggieworld meeting lots of instagram foodies. I had a great time and tryed lots of fantastic products.So I am very happy on my way to my city in the south.
In this jar:
chia pudding with spinach+coconut milk  and mango😍
In the background beautiful tea towel from @laurenruglessdesign 
Have a nice day.🙋

These are autumn fall colours from Berlin where I spent an amazing weekend on the #veggieworld meeting lots of instagram foodies. I had a great time and tryed lots of fantastic products.So I am very happy on my way to my city in the south. In this jar: chia pudding with spinach+coconut milk and mango😍 In the background beautiful tea towel from @laurenruglessdesign Have a nice day.🙋

I am just about to leave for a train to Berlin but before I do this I  want to share that glass. There are two layers:
1.Yellow one with pumpkin mouse
(you can find the recipe a few posts back in a similar combo)
2.Blue one with chia pudding + E3LiveBlue Majik from @biolovers.nl 
Hope you are going to have a great weekend.I looking forward to the #veggieworld weekend in Berlin and hope to meet lots of veggie friends there.Check my stories for the update.💚💚💚🙋🐭

I am just about to leave for a train to Berlin but before I do this I want to share that glass. There are two layers: 1.Yellow one with pumpkin mouse (you can find the recipe a few posts back in a similar combo) 2.Blue one with chia pudding + E3LiveBlue Majik from @biolovers.nl Hope you are going to have a great weekend.I looking forward to the #veggieworld weekend in Berlin and hope to meet lots of veggie friends there.Check my stories for the update.💚💚💚🙋🐭

Who wants some blueberry nicecream with seasonal fruits? 
I made  this dessert as I needed to use all fruits I had in my fridge and freezer😂. So in the glasses are:
From the bottom:
🌸puffed rice
🌸slices of figs
🌸nicecream: 6 dates, 2 frozen bananas, handful frozen  blueberries
🌸layer of red grapes
🌸pomegranate seeds
🌸whole plum on the top
🌸melted white vegan chocolate 🌸fig
Wish you a great evening🙌🐭

Who wants some blueberry nicecream with seasonal fruits? I made this dessert as I needed to use all fruits I had in my fridge and freezer😂. So in the glasses are: From the bottom: 🌸puffed rice 🌸slices of figs 🌸nicecream: 6 dates, 2 frozen bananas, handful frozen blueberries 🌸layer of red grapes 🌸pomegranate seeds 🌸whole plum on the top 🌸melted white vegan chocolate 🌸fig Wish you a great evening🙌🐭

One reason I like instagram is the way I get inspired by other people. Today I saw a post from @mrsflury with pumpkin porridge...That inspired ne to do my own one (recipe below⤵)using hokkaido pumpkin and pear + spices. It was also a great occasion to use already soacked chia seeds with E3Live Blue Majik from @biolovers.nl which stood in my fridge.
ORANGE MOUSE:
1/2 hokkaido pumpkin, chopped and rosted with coconut oil and then cooked with:
1 pear 
2 tsp xylit
1 tsp cinnamon 
1 tsp fresh ginger
pinch of cardamon 
BLUE CHIA PUDDING:
400ml plant milk
4 tbsp chia seeds 
1g E3Live Blue Majik from @biolovers.nl
On the bottom of the bowl are oats cooked with coconut milk.
TOPPINGS:
red #grapes, cranberries, #khakki balls, #bilberries, #chiaseeds, puffed #quinoa, #pomegranateseeds 💚 👍 🙋
#prosperoushealthylife
#rawvanafam

One reason I like instagram is the way I get inspired by other people. Today I saw a post from @mrsflury with pumpkin porridge...That inspired ne to do my own one (recipe below⤵)using hokkaido pumpkin and pear + spices. It was also a great occasion to use already soacked chia seeds with E3Live Blue Majik from @biolovers.nl which stood in my fridge. ORANGE MOUSE: 1/2 hokkaido pumpkin, chopped and rosted with coconut oil and then cooked with: 1 pear 2 tsp xylit 1 tsp cinnamon 1 tsp fresh ginger pinch of cardamon BLUE CHIA PUDDING: 400ml plant milk 4 tbsp chia seeds 1g E3Live Blue Majik from @biolovers.nl On the bottom of the bowl are oats cooked with coconut milk. TOPPINGS: red #grapes, cranberries, #khakki balls, #bilberries, #chiaseeds, puffed #quinoa, #pomegranateseeds 💚 👍 🙋 #prosperoushealthylife #rawvanafam

This is the apple-nut cake I made yesterday (not vegan as it contains organic eggs).It's a special one to me as it's our family recipe and reminds me on my childhood 👪. It's  contains 4 big apples which make it very humid and fruity. I replaced normal flour with buckwheat's one, the suggar with xylit and oil with walnuts oil. It slightly changed the taste of it comparing that one I remember from the past but I loved it. So for all vegan followers: sorry guys, I will try to replace the eggs next time. Maybe with cheackpeas wather...? Have a nice evening.

This is the apple-nut cake I made yesterday (not vegan as it contains organic eggs).It's a special one to me as it's our family recipe and reminds me on my childhood 👪. It's contains 4 big apples which make it very humid and fruity. I replaced normal flour with buckwheat's one, the suggar with xylit and oil with walnuts oil. It slightly changed the taste of it comparing that one I remember from the past but I loved it. So for all vegan followers: sorry guys, I will try to replace the eggs next time. Maybe with cheackpeas wather...? Have a nice evening.

Hello everybody, how was your weekend? Hope you have done something healthy, no matter whether it was food, sport or just nice meet up with great people. I have managed to do all these things today. First I backed two vegetarian apple - hazelnuts cakes and took one pice to my friends. They live 10km from my place, so I went there with my bike. I didn't managed to prepare a post of that cake but it will come tomorrow. Instead of that I found another shot from my yellow- pink smoothie with wild rose flower🌹😍
THE YELLOW LAYER : 
1 mango 
4 tbsp coconut milk 75 % 
1 tbsp agave syrup 
THE PINK LAYER:
1 banana 
100g oats 
100g raspberries 
a few strawberries 
1 tbsp agave syrup
#prosperoushealthylife
#cupcakeproject

Hello everybody, how was your weekend? Hope you have done something healthy, no matter whether it was food, sport or just nice meet up with great people. I have managed to do all these things today. First I backed two vegetarian apple - hazelnuts cakes and took one pice to my friends. They live 10km from my place, so I went there with my bike. I didn't managed to prepare a post of that cake but it will come tomorrow. Instead of that I found another shot from my yellow- pink smoothie with wild rose flower🌹😍 THE YELLOW LAYER : 1 mango 4 tbsp coconut milk 75 % 1 tbsp agave syrup THE PINK LAYER: 1 banana 100g oats 100g raspberries a few strawberries 1 tbsp agave syrup #prosperoushealthylife #cupcakeproject

When you too late with your breakfast....it looks like that.😙 Haha.... couldn't post it earlier because of a busy day. Smoothie bowl: frozen blueberries with banana and  coconut milk the light pink colour is coconut milk  with raspberry powder. On the top  figs, raspberries, bilberries and pomegranate seeds 💚 
Have a nice Friday 💚 It's begining to look like weekend😂
Is anyone going to  #VeggieworldBerlin next weekend?

When you too late with your breakfast....it looks like that.😙 Haha.... couldn't post it earlier because of a busy day. Smoothie bowl: frozen blueberries with banana and coconut milk the light pink colour is coconut milk with raspberry powder. On the top figs, raspberries, bilberries and pomegranate seeds 💚 Have a nice Friday 💚 It's begining to look like weekend😂 Is anyone going to #VeggieworldBerlin next weekend?

I am obsessed wiith this #Mocha #chocolate #protein #bars, which are good as #breakkie or #snack idea.#Yummy creamy layered bars with almond-date-cocoa base, cashew-vanila-#espresso-protein-coconut middle layer and thick chocolate top layer. Total #vegan and #healthy #sweets.The recipe is super easy so if you want it just write it in the comment.Also you can tag your #friends who would #love to enjoy them? 😀💚🐭RECIPE⤵
crust ingredients:
1 cup raw almonds (I used toasted )
10 pitted medjool dates
2 tbsp raw cacao powder
1 tbsp melted coconut oil
1/4 tsp sea salt
filling ingredients:
1 1/2 cup raw cashews (soaked overnight )
2 tsp instant espresso powder or 1 espresso
1/4 cup warm water
1/3 cup maple syrup or other sweetener
1 1/4 cup coconut cream
Top layer ingredients:
1/3 cup coconut oil (melted)
1/2 cup raw cacao powder
1/4 cup maple syrup
1 tsp vanilla or 1 tbsp almond butter
½ cup plant protein of your choice (optional) 
Place the crust ingredients in a food processor and pulse until a fine crumb consistency is formed. If your dates are a little hard you can soak them in warm water for 5 to 10 minutes.
Line a pan with parchment paper(I used 12x30cm) and dump out the crust mixture evenly in the pan. Place in the freezer while you make the filling. Drain and rinse the cashews from the soaking water and place in a food processor. Dissolve the espresso powder in 1/4 cup of warm water. Put it with all rest ingredients in food processor and mix until very smooth.
For the coconut cream, ensure you refrigerate 2 cans of full-fat coconut milk overnight so that the thick cream separates to the top of the can.
Pour this mixture on top of the crust in the pan and freeze for at least 2 hours.
After freezing prepare the chocolate topping by melting coconut oil with raw cacao, maple syrup, and vanilla in a pan over low heat. Once just melted remove the sauce pan from the heat and whisk until very smooth. Immediately pour this on top of the now frozen mocha cream layer. Let this freeze for another 20 to 30 minutes before removing and slicing into bars. Remove from the freezer about 20 min before slicing and serving.
#heresmyfood #NYTcooking

I am obsessed wiith this #Mocha #chocolate #protein #bars, which are good as #breakkie or #snack idea.#Yummy creamy layered bars with almond-date-cocoa base, cashew-vanila-#espresso-protein-coconut middle layer and thick chocolate top layer. Total #vegan and #healthy #sweets.The recipe is super easy so if you want it just write it in the comment.Also you can tag your #friends who would #love to enjoy them? 😀💚🐭RECIPE⤵ crust ingredients: 1 cup raw almonds (I used toasted ) 10 pitted medjool dates 2 tbsp raw cacao powder 1 tbsp melted coconut oil 1/4 tsp sea salt filling ingredients: 1 1/2 cup raw cashews (soaked overnight ) 2 tsp instant espresso powder or 1 espresso 1/4 cup warm water 1/3 cup maple syrup or other sweetener 1 1/4 cup coconut cream Top layer ingredients: 1/3 cup coconut oil (melted) 1/2 cup raw cacao powder 1/4 cup maple syrup 1 tsp vanilla or 1 tbsp almond butter ½ cup plant protein of your choice (optional) Place the crust ingredients in a food processor and pulse until a fine crumb consistency is formed. If your dates are a little hard you can soak them in warm water for 5 to 10 minutes. Line a pan with parchment paper(I used 12x30cm) and dump out the crust mixture evenly in the pan. Place in the freezer while you make the filling. Drain and rinse the cashews from the soaking water and place in a food processor. Dissolve the espresso powder in 1/4 cup of warm water. Put it with all rest ingredients in food processor and mix until very smooth. For the coconut cream, ensure you refrigerate 2 cans of full-fat coconut milk overnight so that the thick cream separates to the top of the can. Pour this mixture on top of the crust in the pan and freeze for at least 2 hours. After freezing prepare the chocolate topping by melting coconut oil with raw cacao, maple syrup, and vanilla in a pan over low heat. Once just melted remove the sauce pan from the heat and whisk until very smooth. Immediately pour this on top of the now frozen mocha cream layer. Let this freeze for another 20 to 30 minutes before removing and slicing into bars. Remove from the freezer about 20 min before slicing and serving. #heresmyfood #NYTcooking

Today I have got for you an other shot of my peanut butter balls I made a couple weeks ago. I still have some muffins to eat so didn't do anything new today. It's bank holiday here and I was outside for a walk with a friend.This colours of autumn are just so beautiful and inspiring....
If you want to try these delicious snacks,  you can find the recipe a few posts back. Enjoy the rest ot the evening.🙋😘

Today I have got for you an other shot of my peanut butter balls I made a couple weeks ago. I still have some muffins to eat so didn't do anything new today. It's bank holiday here and I was outside for a walk with a friend.This colours of autumn are just so beautiful and inspiring.... If you want to try these delicious snacks, you can find the recipe a few posts back. Enjoy the rest ot the evening.🙋😘

Good morning dears. It's has been a long time since I have made muffins. Current season gives me ideas what they can be made from. So I took hokkaido  pumpkin puree and combined with other ingredients(recipe below⤵) I made them yesterday as a friend visited me and they were absolutley delicious, especially when they were warm. Today the rest will be my second  breakfast or for a snack. I am amazed every time about how hokkaido can be widly used😨 and how different it tastes in creations.
Ingredients:
1 cup (400g) buckwheat flour 
3/4 cup almond flour 
3/4 cup xylit
2 tsp cinnamon 
1 tsp ground ginger 
1/2 cup coconut oil ( melted ) 
1/2 cup plant milk
1 cup hokkaido pumpkin puree *
2 tsp vanila
1 tbsp baking powder 
1/2 tsp salt
* hokkaido pumpkin cutted in small bites and cooked till soft (15min).
Preparation :
1. Preheatthe oven to 180 degrees.
2. Combine the flour, xylit, baking powder, salt, cinnamon, and ground ginger in a medium-sized bowl. Mix thoroughly, then stir stir in the pureed pumpkin, vanilla, plant milk and coconut oil.
3. Line a muffin tin and fill each 2/3 of the way full. If desired, top with your nuts of choice and sprinkle some brown sugar on each muffin.
4. Bake for 16-20 min or until a toothpick inserted comes out clean.
5. Serve with a drizzile of melted dark chocolate.

Good morning dears. It's has been a long time since I have made muffins. Current season gives me ideas what they can be made from. So I took hokkaido pumpkin puree and combined with other ingredients(recipe below⤵) I made them yesterday as a friend visited me and they were absolutley delicious, especially when they were warm. Today the rest will be my second breakfast or for a snack. I am amazed every time about how hokkaido can be widly used😨 and how different it tastes in creations. Ingredients: 1 cup (400g) buckwheat flour 3/4 cup almond flour 3/4 cup xylit 2 tsp cinnamon 1 tsp ground ginger 1/2 cup coconut oil ( melted ) 1/2 cup plant milk 1 cup hokkaido pumpkin puree * 2 tsp vanila 1 tbsp baking powder 1/2 tsp salt * hokkaido pumpkin cutted in small bites and cooked till soft (15min). Preparation : 1. Preheatthe oven to 180 degrees. 2. Combine the flour, xylit, baking powder, salt, cinnamon, and ground ginger in a medium-sized bowl. Mix thoroughly, then stir stir in the pureed pumpkin, vanilla, plant milk and coconut oil. 3. Line a muffin tin and fill each 2/3 of the way full. If desired, top with your nuts of choice and sprinkle some brown sugar on each muffin. 4. Bake for 16-20 min or until a toothpick inserted comes out clean. 5. Serve with a drizzile of melted dark chocolate.

Hello!I am away from my kitchen so I would like to feature @maraswunderland posting this great seasonal picture.
Sweet halloween idea needed? What about this spooky fruits? This and more ideas are already on the blog. Simply search for „Halloween“.
- - - - -
#halloween #spooky #spooktober #fruits #obst #schokolade #chocolate #maraswunderland #foodphotography #foodstyling #foodporn #vscofood #tastemade #huffposttaste #yahoofoods #feedfeed @thefeedfeed #heresmyfood #halloweentreats - #regrann

Hello!I am away from my kitchen so I would like to feature @maraswunderland posting this great seasonal picture. Sweet halloween idea needed? What about this spooky fruits? This and more ideas are already on the blog. Simply search for „Halloween“. - - - - - #halloween #spooky #spooktober #fruits #obst #schokolade #chocolate #maraswunderland #foodphotography #foodstyling #foodporn #vscofood #tastemade #huffposttaste #yahoofoods #feedfeed @thefeedfeed #heresmyfood #halloweentreats - #regrann

Hello #Friyay 😃 and #smoothie #lovers. I have a #healthy bomb for you💚💣Layered green smoothie with mango, pomegranate seeds and raspberries😍 It's like a well earned Friday beer as it is in a beer glass🍺 something for my no alcoholic followers. For the green layer I used:
250g #spinach 
150ml water
4 tbsp #coconut milk 75 % 
1, 1/2 #banana 
1/2 #mango
Wish you a great #weekend ☺

Hello #Friyay 😃 and #smoothie #lovers. I have a #healthy bomb for you💚💣Layered green smoothie with mango, pomegranate seeds and raspberries😍 It's like a well earned Friday beer as it is in a beer glass🍺 something for my no alcoholic followers. For the green layer I used: 250g #spinach 150ml water 4 tbsp #coconut milk 75 % 1, 1/2 #banana 1/2 #mango Wish you a great #weekend

Hello everybody! Today I  share with you another shot of the tiny cheesecake I made last week. You can see better now what is on the top😂😂😂
Actually I was preaparing something different for today but it will be posted tomorrow ....😎 I get a friend coming to my place tomorrow too so I am thinking what to prepare...Do you have any  ideas? I would be very appreciate for suggestions.
Wish you a good evening or day.🙋

Hello everybody! Today I share with you another shot of the tiny cheesecake I made last week. You can see better now what is on the top😂😂😂 Actually I was preaparing something different for today but it will be posted tomorrow ....😎 I get a friend coming to my place tomorrow too so I am thinking what to prepare...Do you have any ideas? I would be very appreciate for suggestions. Wish you a good evening or day.🙋

Hello everybody 😎 As many of you asked me for the recipe of the chocolate bilberry tart, here it is. Hope you are going to remake it and will be happy with the result. Please tag me in your picture if you will post it.
Ingredients:
1 cup almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
18 dates pitted and chopped
1 tbsp coffee beans crushed
2 tbsp cacao or cocoa powder
1 1/2 cups cashews soaked overnight
1 1/4 cups almond milk
1/2 cup cocoa powder
8 dates pitted and chopped
1 tsp vanilla powder
1 tbsp maple syrup
1 tbsp coconut oil melted
1 tbsp cacao butter melted
1 handful billberies to decorate
1 handful crushed coffee beans to decorate

Preparation:
1.  For the base: Process the first six ingredients in a food processor until well combined.
2.  Line a 12,5 x 35 cm tart tin with cling film and press the dough into it. Freeze for about 20 minutes.
3.  For the filling: Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
4.  Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth.
5.  Pour into the tin and refrigerate for at least 2 hours before serving (or just put it in to the fridge). Before serving decorate with blueberries and coffee beans. Enjoy!

Hello everybody 😎 As many of you asked me for the recipe of the chocolate bilberry tart, here it is. Hope you are going to remake it and will be happy with the result. Please tag me in your picture if you will post it. Ingredients: 1 cup almonds 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 18 dates pitted and chopped 1 tbsp coffee beans crushed 2 tbsp cacao or cocoa powder 1 1/2 cups cashews soaked overnight 1 1/4 cups almond milk 1/2 cup cocoa powder 8 dates pitted and chopped 1 tsp vanilla powder 1 tbsp maple syrup 1 tbsp coconut oil melted 1 tbsp cacao butter melted 1 handful billberies to decorate 1 handful crushed coffee beans to decorate Preparation: 1. For the base: Process the first six ingredients in a food processor until well combined. 2. Line a 12,5 x 35 cm tart tin with cling film and press the dough into it. Freeze for about 20 minutes. 3. For the filling: Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth. 4. Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth. 5. Pour into the tin and refrigerate for at least 2 hours before serving (or just put it in to the fridge). Before serving decorate with blueberries and coffee beans. Enjoy!

How are you doing my #friends🙋 I hope the season inspires you as it does to me. I made today baked #eggplants with #pomegranate seeds, #goat #cheese and fresh + dryed #herbs.
This dish amazed my every time I do it. So simple ingredients and such a fantastic meal....I love eggplants anyway but the juicy pomegranate seeds made them tasting even better. What did you have for #dinner or #lunch?

How are you doing my #friends🙋 I hope the season inspires you as it does to me. I made today baked #eggplants with #pomegranate seeds, #goat #cheese and fresh + dryed #herbs. This dish amazed my every time I do it. So simple ingredients and such a fantastic meal....I love eggplants anyway but the juicy pomegranate seeds made them tasting even better. What did you have for #dinner or #lunch?

Hi guys! I made these funny mummified apple and banana🍎🍌today. They are very easy to do. I had puffed pastry suitable for vegetarian in my fridge and fresh apple + banana. Just wrapped the fruits with cutted in ribbons puffed pastry and put it in to the oven at 200 degree for about 30 min. I added some cinamon for the apple mummy😆. It was so good as I managed to try both of them. 🐭Herman has got a day off today-so I had to do everything on my own😉
Have a nice Sunday💚

Hi guys! I made these funny mummified apple and banana🍎🍌today. They are very easy to do. I had puffed pastry suitable for vegetarian in my fridge and fresh apple + banana. Just wrapped the fruits with cutted in ribbons puffed pastry and put it in to the oven at 200 degree for about 30 min. I added some cinamon for the apple mummy😆. It was so good as I managed to try both of them. 🐭Herman has got a day off today-so I had to do everything on my own😉 Have a nice Sunday💚

Friday smoothies here....😁 which one woud you want. 🅰-figs raspberry- coconut milk and banana+ xylit or 🅱-strawberry, frozen blackberries- cocnut milk+ xylit? I am curious which one would you want as a drink if you would visit me😁 They have slightly different colours but the tastes are defined by the dominant main fruits.... Have a nice weekend guys!

Friday smoothies here....😁 which one woud you want. 🅰-figs raspberry- coconut milk and banana+ xylit or 🅱-strawberry, frozen blackberries- cocnut milk+ xylit? I am curious which one would you want as a drink if you would visit me😁 They have slightly different colours but the tastes are defined by the dominant main fruits.... Have a nice weekend guys!