This is for you! Another quick & cozy recipe for those winter days when all you want is a warm cookie and a nice cup of tea. Todays cookies are a healthy hippie-dippie version of my moms oat cookies from back in the day. But they still bring back memories from childhood because the taste of oats paired with a sweet and salty note is the same in both our recipes. I always liked their consistency and their flat shape. We had really cheesy christmas cookie-boxes filled with loads of cookies and next to coconut macaroons, butter cookies and chocolate goodness, the oat thins have always been my favourite. And now I created my own which soon became a new favourite. If you are in the mood for hippe-dippie cookies with delicious ingredients like vanilla, cashew butter, coconut oil and dark chocolate – these are for you! Make ’em, bake ’em!



1/3 cup coconut oil / 80 ml Kokosöl
1/3 cup rice syrup / 80 ml Reissirup
1 Tbsp water / 1 EL Wasser
1 tsp apple cider vinegar / 1 TL Apfelessig
2 Tbsp cashew butter / 2 EL Cashewmus
1/2 tsp ground vanilla / 1/2  TL Vanille, gemahlen
2 cups oats / 220 g Haferflocken
1 Tbsp chiaseeds / 1 EL Chiasamen
1/2 cup coconut sugar / 60 g Kokosblütenzucker
1/2 tsp sea salt / 1/2 TL Meersalz
2 tsp baking powder / 2 TL Backpulver
1/2 cup dark chocolate / 60 g Zartbitterschokolade

Preheat the oven to F.  Prepare a baking pan with parchment paper.
Melt the coconut oil and combine it in a small bowl with the rice syrup, water, acv, cashew butter and vanilla. Transfer oats and chiaseeds into a food processor or blender and mix. In a bowl combine the oat-chia-flour with sugar, salt and baking soda. Mix in the liquids and stir a few times. Chop the chocolate. Make sure the dough is not too warm when you add the chocolate. Spoon 14 balls of dough onto the parchment paper. Leave some space between them as they will spread a lot. Bake for 15 minutes. Let them cool a bit & Enjoy with a cup of tea.

Den Ofen auf 175 Grad vorheizen. Ein Backblech mit Backpapier auslegen.
Geschmolzenes Kokosöl in einer kleinen Schüssel mit dem Reissirup, Wasser, Apfelessig, Cashewmus und Vanille vermengen. Die Haferflocken und Chiasamen in einer Küchenmaschine oder einem Mixer zu Mehl verarbeiten. Das Mehl in einer weiteren Schüssel mit dem Kokosblütenzucker, Salz und Backpulver mischen. Die flüssige Schüssel zum Mehl gießen und gut umrühren. Schneide die Schokolade in kleine Stückchen. Achte darauf, dass der Teig nicht allzu warm ist, wenn du die Schokolade unterhebst. Mit einem Löffel 14 Kugeln auf dem Backblech platzieren, etwas Platz dazwischen lassen, die Cookies breiten sich sehr aus. Für 15 Minuten backen, danach auskühlen lassen. Mit einer Tasse Tee genießen!

I do hope you enjoy the quick winter recipes I get to share with you here.  Let me know if you give any a try by tagging your Instagram photos with #heartybite Let’s connect!


squash soup

I know, another orange soup? Especially with a squash/pumpkin involved?
But let me tell you, for the little amount of time you need to whip it up the taste holds all the aces! The only thing which takes longer is the eggplant, but you could prepare it the night before, on the day itself if you happen to have some time or leave it out of the recipe. It is good though, give it a try. If you have ”busy” written all over your week then only try the soup and a store-bought bread & voila you have made a healthy and satisfying choice. It will save some sanity, trust me!

The time thing is a new ongoing life-event that I am constantly trying to figure out. Sometimes I feel like I outsmarted it and then one second later a list of urgent-asap ”to-do’s” kind of magically lands on my door step. Do you know what I am talking about?
So to prepare for well, LIFE and all its ups and downs time-wise, you and I can at least make sure to eat a cozy dish, so our bodies have the strength to power through. Simple, cozy and quick, sounds about right, doesn’t it?

Also I don’t want to complain too much about the time thing. I manifested a versatile, busy and abundant life and I know that it can change into an even fuller life when I allow it. So it is actually a reminder to be present and grateful every single day. I guess saving some time here and there with little tricks is what makes the difference to stay fully present for the big life events when it is needed. My life is beautifully full these days. Between writing, cooking, teaching yoga, coaching and studying I attempt to carve out some time to have a social life, start a business, be there for others, exercise, meditate and do the dishes (many dishes). It is a lot. And it works and flows & grows until it sometimes doesn’t and I feel I lose it.  The first thing that suffers is ”me-time” and secondly the openness to respond and be there for others. Which goes hand in hand. To get back on track you have to start simple with little actions and keep your sanity. Enter the soup.

It’s a flavourful squash soup to give you a comfy-cozy feeling, make sure to double the recipe if you want to have leftovers for the next day and freeze the rest, just to be prepared for buys days ahead. If you are in the mood this weekend, try and bake your own bread, get the eggplants roasting and read through the weekend link-list. Enjoy the ”date-with-yourself”!

Weekend Links

I have already been in love with spiced coffee, but Elenores Super Latte (…the pictures!!) made me crave a herbal coffee alternative, so badly. Yes to frothy, warm concoctions! 

The herbal latte experiments made me like the taste of dandelion root-tea. And I am excited to make my own following this guide.  

I promised myself to slow things down in December and dive deeper into spiritual/mind work. I will read a lot about chakras, subtle energies and about the Ten bodies system

Thanks to Sophie I may finally get to make a fire cider, which has been a neglected point on my kitchen-to-do-list. 

Enjoyed reading this article

Free+Natives Lacy inspired me to rethink waste and try out a zero-waste-lifestyle.
Going to watch this channel for more ideas. Trash is for tossers! 


3 tbsp ghee
3 red onions, choped
4 garlic cloves, chopped
1 tsp sea salt + more to taste
1 medium kabocha squash
1 cup red lentils
7 cups filtered water
2 tsp tamari
1 tsp turmeric
1 tsp cinnamon
ground black pepper

In a large pan, sauté the onions in ghee. Add garlic, salt and spices. Remove the seeds from your squash, cut into dices and add to the pan.  Add the lentils and water. Cook for 20 minutes, covered. You can blend it or skip that part and eat it as a stew. Stir in tamarin and some fresh ground black pepper. Enjoy warm with a piece of sourdough bread and roasted eggplant.

2-4 eggplants
1-2 tbsp coconut oil
1-2 tbsp maple syrup
salt & pepper

Cut the eggplants lengthwise. Then Cut the flesh diagonal not all the way down so the surface stays whole. Add salt into the sides and on top. Leave them like that open-faced for 30 minutes. Preheat the oven to 200c / 400 F and squeeze out all the liquid of the eggplant. Place them face-down on a prepared baking dish with parchment paper. Add coconut oil, maple syrup, salt and pepper. Roast for 40-60 minutes.  It gets better with every minute after the 40 minute mark. You can also reduce the heat a little after that.

I do hope you enjoy the quick winter recipes I get to share with you here.  Let me know if you give any a try by tagging your Instagram photos with #heartybite Let’s connect!



Do you sometimes find yourself more drawn to certain types of music, food and company based on your feelings? It may be that I have a week when cheesy old-school R&B Music is all I need and speaks to my heart, paired with baked goods like scones and brownies and I prefer keeping myself company. And then it is encouraging music, all the veggies and greens and a deep urge to connect to people and express myself. Think of it as going with the ebb and flow of your cycle within the cycle of the year. I used to refuse those rather melancholic and deep moments. I tried to smooth over the fact what was going on inside of me. But you need to express and live all the moments. Because it can turn into an even longer phase if you are not accepting and embracing every step of the way. I experienced it a lot of times, and probably will again and again until I learn and understand how to go with the flow & listen to my body.

// Ask yourself the next time you catch yourself being in the middle of a phase: What is my body and heart telling me through these emotions and longings? Is it a process that I can guide forward? Reflect on last week, yesterday, a few minutes ago.

So you can imagine that the cake was created in another ”phase” I had a few weeks ago. But that does not mean it is a bad phase. Without judgement it is totally O.K. to crave a plum cake from time to time and especially when it is plum season. I am all about embracing and celebrate the seasonal harvest and every emotion I might have. Good or bad and everything in between. So with good old Aaliyah tunes in my kitchen, a Sunday spent alone and a storm outside, this cake was made. Nourishing on all levels as I did what I felt was best for my body, mind and soul that moment.

The cake is made of spelt-coconut dough, a layer of roasted plums and pears and a Quinoa-hazelnut-crumble topping. I always double the plums to have some extra roasted jam to store in the fridge and add it to all kinds of things like porridge or a slice of my homemade sourdough bread with almond butter. Yums!

Feel free to use any kind of music, feelings and company or no company while baking and eating the cake.

Stay warm and cozy,

with love,


sideplumpear thumb_img_5848_1024 side2plumpear


6-8 pitted plums
1 pear
2 cups spelt flour
1/2 cup coconut flour
1 tsp baking powder
1/4 cup coconut sugar
1 tsp ground cinnamon
1/2 tsp ground vanilla
1/2 tsp ground ginger
1/4 cup coconut oil
1/2 cup plant-based milk
Juice & zest of 1 lemon
pinch quality salt

handful of hazelnuts
1/2 cup cooked quinoa
a few dried prunes

Preheat oven to 170° C | 340° F.
Prepare the plums and pears, pit and cut. Store 1 plum. Add the rest to a small pan with a little water, cinnamon ( you can use sticks) ginger and vanilla. Cover and let it simmer for a while. Set aside, lastly add the lemon juice and zest.
In a bowl combine the flours with all dry ingredients. Add the milk, oil and some cinnamon. Stir into a dough. Pour the dough into a baking dish.
Top with the plum mixture and the one stored plum. Chop the hazelnuts and dried prunes. Cover the fruit with cooked quinoa, hazelnuts and prune pieces.
Bake for 25 minutes. Serve warm with some goat yogurt or vanilla sauce.



// Time to tap into a traditional and soothing recipe.
Kitchari is an ancient healing meal which balances your system and gives strength after a time of sickness, overworking and seasonal changes. It is often described as ”food for the soul” and serves our bodies with complete protein. I like to do 3-day cleanses in the fall or when I am sick, where I mono eat kitchari as breakfast, lunch and dinner. You can even do a 5 or 7-day cleanse. I plan on doing a longer one after christmas, when it gets even colder – Kitchari will make me stay warm and feel nourished. The healing can take place because it is extremely easy to digest, stables the blood sugar and helps detoxify the organs.

I caught a cold a few weeks ago, it was subtle and did not stop me from my regular schedule. Usually it wouldn’t have bothered me but as the change of the season brought colder temperatures, less sun and different needs for the body, it totally hit me. I could feel the infection spreading, I got tired, like really tired and exhausted. My immune system was begging and forcing me to stop and rest – I tried as best as I can to sleep in between, here and there, canceled what could be postponed. But it was too late. The moment I thought I was better, it got worse. I couldn’t move, the infection was stronger. It stopped me from doing anything. I decided it was time for a Kitchari weekend and a lot of resting. And even though I am able to listen to my body, every year and every season it changes and it is a whole new chapter to which you need to listen and tap into, in order to truly understand and act accordingly. With respect. In resting, the miracle of self-healing starts to occur. Autumn and Winter are 6 months in which we are supposed to be resting. Not a 10 minute nap squeezed in between.
So with this cleanse and the recipe I am sharing with you today, we have a chance to foster some clarity and groundedness in the mental, emotional and spiritual spheres.
This recipe is my favourite version, but there are so many according to season or dosha-types. Enjoy and be nourished!


1 cup mung beans / 1 Tasse Mungbohnen
1 cup basmati rice / 1 Tasse Basmati-Reis
3 tbsp ghee / 3 EL Ghee
1 tbsp cumin (both whole & grounded), turmeric, coriander, ginger / 1 EL Kreuzkümmel (ganz & gemahlen), Kurkuma, Koriander, Ingwer
1 tsp cinnamon, fennel seeds, pepper / 1 TL Zimt, Fenchelsamen, Pfeffer
2 handful of chopped vegetables ( I used fennel & carrots) / 2 Handvoll Gemüse ( Ich habe Fenchel & Karotten benutzt)
1 tbsp himalayan salt / 1 EL Himalaya Salz
Fresh herbs as a topping / Frische Kräuter als Topping 

Wash the mung beans and rice well. Let them soak over night.
On the next day, rinse them well. Fill a large pot with about 4 cups of fresh water, turn on the heat.In a pan heat the ghee. Add all the spices and sauté carefully. Maybe add a little bit more ghee. Add rice, mung beans and the spiced ghee into the water pot. Stir well.
Bring to a boil, uncovered. Add 2 cups more water, salt and the chopped vegetables.
Cover and simmer for 40 minutes. Serve warm, garnish with herbs – be nourished.

// Mungbohnen und Reis gut waschen und über Nacht in Wasser einweichen.
Am nächsten Tag nochmal waschen. Einen großen Topf mit 1 Liter Wasser aufsetzen.
In einer Pfanne das Ghee mit den Gewürzen vorsichtig erwärmen.
Nun die Mungbohnen, Reis und das gewürzte Ghee in den Topf geben. Gut umrühren. Offen zum kochen bringen. Gemüse, Salz und etwa 400 ml Wasser hinzugeben.
Zugedeckt für 40 Minuten köcheln lassen. Warm servieren, mit Kräutern garnieren & Genießen.



I am sitting on my balcony in a golden afternoon light as I write this. It has been my preferred place lately. Cuddled up with blankets, looking at the big tree that stands in our frontyard and reaches all the way up and beyond our balcony. With all the fuzz going on in everyday life I need my little quiet sanctuary where I can sit and meditate, or draw and write, do some stretches, eat a home cooked meal or just lay flat on the ground, feet in the air, looking at the sky. Little things add to my happiness. They also recharge me and keep me sane when all I do is jumping from one place and one thing to the next throughout the week.  Do I love the yang and all it’s adventures and possibilities? Yes! But there needs to be a good amount of yin in order to create a balance and a sense of wholeness. I guess we are all figuring it out, day by day, year by year and in the midst of a moment of total balance and harmony there is an understanding and total awareness – Your body, mind and breath speak the same language and can tell you what you need – more rest time or more activity and expression. Cycles within a cycle. It’s a process of softening, a process of expanding, a process of learning.

What brings me to the recipe of delicious goodness. Pumpkin Porridge suits best to tune into the new season of mostly ”orange-colored and warm pureed food in cups”. As soon as the mornings feel colder I switch from smoothies and other cold breakfasts to warm ones. They make you feel good and hugged from the inside. The cozy autumn feeling you are beginning to strive for after summer. Imagine a cinnamon porridge, enhanced with coconut oil and pumpkin puree & topped with the first of autumns juicy apples. This can be you grabbing that spoon and indulge yourself with a jar of warm and nourishing pumpkin porridge. Enjoy!



// The recipe can be easy & fast, if you happen to have some pumpkin puree, maybe from making last years recipe of the rose & fig granola, the pumpkin-walnut butter or you got a store-bought puree. If not – It is a fun and finger licking yummy activity to whip it up. Got a squash in the kitchen? Cut in half and just roast it for 30 minutes with coconut oil on 200°F, then blend until buttery.

3 handful oats
1 tsp chia seeds
1/4 tsp ground cinnamon
a pinch of each salt, cardamom and vanilla
1/4 cup nut milk
1 tsp coconut oil
1/2 cup pumpkin puree
1 tbsp maple syrup
1 tbsp almond butter
1 crisp apple

Place oats, chia seeds and spices into a blender and pulse a few times.
Heat up the nut milk, coconut oil, half of the pumpkin puree and maple syrup in a small pan. Once the water is boiling, add the oat mixture and reduce the heat. Let it simmer for 5 minutes. Cut the apple in small pieces. Add the rest of the puree to the pan. Stir with a wooden spoon until all of the ingredients have blended together and the porridge thickens to your liking. Transfer to a bowl and top with apple and a dollop of almond butter. Enjoy warm.

Let’s meet in the Instaverse – Show me your Pumpkin Porridge creations!

Some new & exciting events will happen soon:
Be sure to check out my upcoming Workshops in Cologne via the Event Page!