Marlena Izdebska - Best of Bowls

HIGH-QUALITY NATIVE OLIVE OIL- Olive oil is not only perfect for salads, Mediterranean cuisine or as a marinade, but also great for frying at low temperatures (max. 160 ° C). The dark green oil gives us a strong, fruity aroma, while the yellowish olive oil tastes riper and much sweeter. The oils contain valuable oleic acid, which has a good effect on our circulation. In addition, there is a positive effect on the digestion and growth of hair and the cell regeneration of the skin.

TURMERIC- The super food, which smells slightly of ginger, but tastes bitter, sweet and spicy, is both ground and fresh, perfect for many dishes. It is very suitable for rice, pasta dishes, eggs, curry, chutney, sauces, but also for desserts such as pudding, cake or porridge.In addition, turmeric can also be used well in drinks such as teas, smoothies, juices or the so-called golden milk. In Ayurvedic medicine, the "spice of life" is used as a panacea: against cancer, but as a boost to your own immune system. Turmeric supports our airways, digestion and metabolism. As a tip: turmeric in face masks or peels can work wonders!

CROWN (CUMIN)- Cumin with its wonderful fragrance is definitely one of my favorite spices. Cumin develops a nutty and distinctive note when roasted, toasted or cooked. You can use whole grains or crush them and use them as powder. This will give you the full aroma. You can use it well in dishes such as curry, falafel, stew, soup or rice. Cumin also goes well with Shakshuka, eggs, leafy greens or pastries. The spice also has a positive effect on the body: it helps with indigestion, diabetes, inflammation and stress.

BASIL- Basil is very aromatic and has a slightly sweet taste. To emphasize this even more, it is recommended to use fresh leaves when cooking and refine with olive oil to increase the aroma. Basil is irreplaceable, above all in Italian, but also in Asian cuisine. It goes great with salads, sauces, pesto or toppings. Basil is also a big part of stews, soups or marinades.The green super plant also has a positive effect on our health; it has an antibacterial effect, strengthens our immune system, helps the body with infections, headaches and, protects our heart and circulation.

BALSAMICO- A high quality Aceto balsamico has a dark brown color, thicker consistency and an intense sweet and sour taste. Balsamic is not only irreplaceable in fine Italian cuisine but is a must-have for every home. It is perfect for salads, marinades, meat, cheese, and fruit and also goes well with desserts. Balsamic vinegar has a healing effect on our intestinal flora, stimulates our digestion, strengthens the liver, improves the burning of fat and carbohydrates and protects our heart and regulates blood sugar levels.

PARSLEY- Parsley is characterized by a spicy and nutmeg-like note. The smooth parsley has a much stronger taste than that with the curly leaves. You can use them fresh, frozen or dried for salads, dips, pesto, sauces, soups and actually for smoothies. Parsley receives more vitamin C than citrus fruits and thus stimulates our digestion, helps with colds, inflammation and has a positive effect on our eyesight. In addition, it helps us to maintain a healthy bladder, kidneys and a healthy circulation.

NUTS AND GRAINS- Sunflower seeds, cashew nuts, peanuts or coconut: they are not only very tasty, but also aromatic. To get the full flavor of the kernels, you can roast the kernels in the oven or a coated pan without fat. You have a lot of options with grains: dried, fresh, chopped, ground, as nut or oil mousse. These are perfect for pastries, desserts, as muesli, topping for breakfast, salads in sauces and soups. Nuts and kernels contain up to 60% fat, many vitamins, minerals, trace elements and a lot of protein.Studies have shown that regular consumption of nuts lowers blood lipids, especially cholesterol, and thus reduces the risk of heart attacks.

CHICKPEAS- Chickpeas have a mild, slightly nutty flavor. These are freshly cooked, canned or roasted, great for nibbling, for salads, in sauces, stews, curry, processed into humus or desserts.Ground chickpeas are perfect for vegan cuisine, pastries, omelets or falafel.

Must-haves of vegan and vegetarian cuisine

• Smoked paprika powder

• Artichokes in olive oil

• Good wine

• Dried tomatoes in

• Olive oil

• Pesto

• Parmesan

• Pickled pepper

• Olives

• Capers

• Freshly ground pepper

• Dried mushrooms

• Miso paste

• Teriyaki sauce

• Soy sauce

• Chili sauce

• BBQ sauce or powder

• Coriander

• (Fresh or ground)

• Chili

• Harisa

• Garam masala

• Curry powder or paste

• Coconut milk

• Kala namak (black salt)

• Ghee

• Coconut blossom sugar

• Cucumbers

• Berry fruits

• Lemon juice

• Yeast flakes

• Sesame

• Nut mousse

• Tahin

BREAKFAST

Mango

with „Sticky Rice“

45 min + Night

Ingredients for 4 persons

200 g sticky rice

2 tbsp coconut-sugar

2 tbsp xylitol

400 ml creamy coconut milk

Pinch of salt

1 ripe mango

Pinch black sesame seeds

1 Wash rice in a sieve thoroughly under running water.

2 Soak in plenty of water overnight and pour off the next day using a sieve.

3 Steam the rice with a sieve over a saucepan of boiling water.

4 When the rice is cooked, let it steep for another 10 minutes.

5 Heat coconut milk, sugar and salt and stir continuously until everything is dissolved and mixed.

6 Mix the steamed rice with half of the milk sugar mixture and allow cooling completely.

7 Peel the mango and cut the pulp into slices or cubes.

8 Serve the rest of the coconut milk with mango and black sesame.

9 If you want your rice to be sweeter, you can sprinkle it with coconut blossom sugar.

A little hint:

This Asian meal does not require food styling, because of the rich color of the mango, the food is automatically an eye-catcher.

Rice pudding

with caramelized bananas

25 min

Ingredients for 4 persons

2 cups water

2 cups milk

1 tbsp sugar or xylitol

5Tr vanilla extract

160 g milk rice

2 tbsp organic peanut butter

2 bananas

1 tbsp ghee or butter

2 tbsp coconut-sugar

20 g dark chocolate

1 Boil milk, water, sugar and vanilla extract in a saucepan. Stir in the rice pudding and cook according to the package instructions.

2 Heat sugar in a pan and caramelize the bananas in slices.

3 Now pour the rice pudding into cups or bowls, spread the peanut butter, caramelized bananas, chocolate and coconut blossom sugar on top and serve.