This delicious salad is my go to to bring to BBQs or have as a main meal on a hot summer's day. It's delicious, filling and quick to make - and so colourful! :) 

Here's what you'll need:

Add the stock powder to your water and cook the quinoa in it according to the instructions on the package. It usually tells you to use double the amount of water to quinoa but I find I always need to add some more later on so just keep an eye on it :)

Finely chop all the veggies. Rinse the kidney beans and sweetcorn and add it all into a big salad bowl. Once your quinoa is done, throw that into the bowl as well and mix all together.

In a seperate bowl whisk together all the ingredients for the dressing, Add your dressing to your salad bowl as well as all the chopped parsley - trust me, the more the better -  and mix well.

This tastes even better if you've got the time to let it sit and infuse all the flavours for a couple of hours but obviously you can get in there right away :)

That's it! This protein packed, vegan and glutenfree recipe serves 4 as a main meal :)

Well, hello there May. So far, you felt a lot like your average February. Cold, windy, rainy and really, a bit miserable all in all. BUT, things are looking up! Tomorrow is meant to be 28°C over here in Bavaria. I mean, I believe it when I see it, but I'm hopeful. And just in time for that little burst of summer I wanted to share with you a quick way to make healthy-ish but 100% delicious banana popsicles. Think nice cream but covered in dark chocolate :) It's so easy and quick, you can probably get started making these right away.

Here's what you'll need:

Cut your bananas in half and make little popsicles out of them by putting the halves onto ice cream sticks.

Freeze them for at least an hour.

Once your bananas are frozen, melt your chocolate. Dip the frozen bananas into the chocolate, coating most of the banana with the dark chocolate. Then - and be rather quick about it, as the chocolate sets fast - roll the bananas in your toppings of choice until covered in all the crunchy goodness.

Put the popsicles back in the freezer for about half an hour before devouring. These will obviously keep in the freezer for a while so it's perfect to make in advance and whip out when the sun makes a sudden appearance! :)

See, I told you it was quick to make :) Let me know if you try these and leave me a comment telling me how you liked them! What are your favourite summer treats?

So, I watched the Serpent on Netflix (and loved it!)  and in case you haven't seen it, it is set mostly in Thailand but also Nepal, India and other south east Asian countries. And while it definitely isn't about food or even much about the beauty of these countries (it follows the true story of a serial killer who roamed these parts in the 70s) it definitely inspired me to create a nice vegan thai red curry dish. My recipe serves 4 hungry people and is packed full of veggie goodness. 

Here's what you'll need:

Boil your rice according to the instructions on the packaging.

In a big frying pan or wok, heat up the coconut oil until melted.

Finely dice the onion and add it into your pan to sauté. Add the curry paste and mix well.

Peel your sweet potatoes and cut them into slices. Half the bigger slices to get them somewhat even in size so they all cook in the same time. Chop the carrot into little sticks. Chop the peppers and the sugar snaps into strips. Add the veggies to the pan starting with the potatoes and carrots and fry until all the water of the onion is gone. Add the rest of the veggies as well as 1/2l of vegetable stock and coconut milk. Let the whole thing simmer for about 20 minutes then add your spices. Let simmer for another 15 minutes or until the potatoes are all soft. Add salt, soy sauce and chili flakes to taste. If you like coriander, now is the time to add this as well - personally I like to stay as far away from coriander as humanly possible.

Serve this up in a big bowl and sprinkle generously with sesame seeds and lime wedges to squeeze over the dish. If you like a bit of spice you can add some slices of chili peppers on top. Some Naan bread goes perfectly with this.

And there you go - deliciously vegan thai red curry that tastes amazing and is super filling also.

What do you think? Will you be trying this recipe? Leave me a comment to let me know how you liked it :)