A warm hello,
first of all I want to thank you for being here and follow my journey even though there hasn’t been a lot going on here lately. Second, I want to share my current Warm-Tonic-Addiction with you. Another reason to be grateful: Being able to make myself such a beverage with such amazing benefits and TASTE! Matcha + a good source of fat gives me sustainable energy, optimal brain function and focus. I don’t even miss coffee (I am not totally avoiding it, but don’t feel the urge these days).

It is so perfect before or with a breakfast. My life has become full and busy, yet another manifestation to be thankful, as the fullness is actually a state of richness. My days are filled with things and people I love, but it also often means late work hours and rare moments of being at home long enough to ground and enjoy my space. So I am making the effort to get up earlier (the Spring weather helps a lot!) to really enjoy myself, my surrounding and use the extra time to just sit, breathe and be. And it is so rewarding and powerful! I had my morning rituals before, but to be honest it was a lot of the “go” and “do”-mode. My new practice is more a gateway between dreamland and life & this is when the frothy and sexy Matcha Latte recipe was created.

What I also noticed: total clarity alongside my morning meditation. I love to make myself a frothy, luxurious tonic like this Matcha Latte and drink it during Meditation. Mornings are sacred and really special to me, I like the magical quiet and alone time. Having rituals in the morning you look forward to, make it easy to stay up a little earlier to gain some important time and set the tone for the rest of the day. A delicious Matcha Drink may become one of your Morning rituals? A sweet drink for long-lasting energy without making you jittery + perfect for Meditation. Taste the sweetness of life! I hope you find some special time just for yourself today!

LOVE LINKS for Spring:

  • THIS Podcast is everything. Listened to it twice already. Recommending it to everyone, single or in a relationship.
  • I am very much into beets lately, so I am planning to make this pasta, Smoothie inspiration from Sophie and Sarah’s Beet Bowl!!
  • Enjoyed yet another wisdom-filled video of the wonderful Guru Jagat.
  • Back at producing sprouts and micro greens every week and am loving it. Must be the spring vibe and the desire for alive + green food. Earthsprout’s Elenore has a Guide if you want to try it out. So easy and good (and sometimes a jar of ready Mung Sprouts is all it takes to make me happy)
  • For my German readers: Das nächste GLORY – Yoga & Frühstück Event findet im Mai statt, mit dem Thema “Pre Summer”. Kennst du schon unsere Website? Bald geht unser erster Newsletter raus mit einem Glory-E-book for free, trag dich gerne in die-Subscribe Liste ein!
  • Der “Instagram-Vergleichs-Wahnsinn” wurde beim DailyBreadMag schön auf den Punkt gebracht. Die Perfektion des eigenen Alltags.

makes 1 Tonic
Feel free to add Honey or Stevia if you want more sweetness. 

1 tsp Matcha (high-quality)
1 tbsp Lucuma Powder
1 tsp Cashew Butter
1/2 tsp Coconut Oil
1/2 cup warm Oat Milk
1 cup hot Water (not boiling)
1/4 tsp each Vanilla, Reishi and Ashwagandha (optional)


  1. Add the Matcha Powder and hot water to your blender. Secure the top of your blender well and blend for 30 sec.
  2. Then add the Lucuma, Cashew Butter, Coconut Oil and vanilla + adaptogens if using. Blend again.
  3. In a small pot warm up the oat milk and then add it to the blender as well. Blend once again. Pour into a mug and enjoy!



Hi guys. Nothing but colds and shivers from within and all around me lately. It is freezing outside so that the one whole week of staying at home in bed wasn’t as bad as I thought it would be. In order to get rid of my ear infection, inflammation, migraine and tinnitus I had to stay home and rest. I always thought of me as quite the chilled person and everyone always tells me that I must have such a relaxed life and state of mind since I am a yoga teacher and practice so much. Mm let me get this straight, yoga is a wonderful tool to both strengthen and relax the body and mind. But “even” yoga teachers or lets say I guess everyone no matter what their job is, gets stressed out. Yes, maybe the meditation and breathing exercises shield me from little stress factors but the big ones like overworking for a long period of time, cold and rainy weather, alcohol, lack of sleep, poor food choices, conflicts etc. …they get to me. Big time! And because I thought I had figured out how to rest and recharge (=chill) I was yet too late to listen to the signs of my body. To rest accordingly is a mastery. Now that I had time to lie low and stopped fighting my sickness the healing could begin. I assume it is no wonder that I am not a fan of antibiotics and so forth so I am relying on healthy food to replenish me, lots of sleep, tea, soups, warmth, essential oils and turmeric. I love it for its anti-inflammatory actions and it adds a beautiful golden color to everything (fingers, clothes and wood boards too!).

This smoothie combines some of my favourite ingredients – cashews, vanilla and turmeric. Trust me it does your body and tastebuds good. Stay healthy & meet me on the instaverse!


Serves 1

1 ripe banana
1 cup cashew mylk
1 tsp coconut oil
juice of half an orange
2 pitted medjool dates
1 tbsp cashew butter
1 tsp bee pollen
1/2 tsp vanilla extract
1/2 tsp turmeric powder
a small pinch of sea salt + black pepper
amaranth pops and coconut chips (optional, for garnish)

Place all of the ingredients in a blender and blend on high speed until completely smooth and creamy, fill in a glas or bowl and enjoy!



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!




Bom dia!
Writing from an inspiring little place in Portugal, surrounded by all kinds of succulents, plants in every green shade and fig trees everywhere. I am in paradise! My better half and I have been living off of sun ripened/spoiled tomatoes, juicy melons and all kinds of stone fruit – enjoying summers harvest to the fullest. It is a whole new world eating it all ripe and local! Now slowly the first figs start to show up and I have been adding them to our park or beach picnics and recently adding them to my summer lassis. Lassis are a great way to cool down on a hot summers day, as a snack or breakfast. This balancing drink has ripe mango, coconut yogurt, turmeric, green figs to transfer you to another level of satiated cells vibrating with vitamins, hormone support, plant protein, minerals for a surge of energy & support of hormones. A celebration and praise of the second half of summer. Cheers to that with creamy good fat fig + mango lassi glasses – travel on sun beams!




makes 1 glas

1/2 ripe mango
2 frozen figs
1 cup coconut yogurt
1 tbsp raw honey ( liquid sweetener of choice)
1/2 – 1 tsp turmeric powder ( more for garnish)
1 tsp tocotrienols ( optional)
a pinch of pink himalaya salt
1 tbsp lemon juice
1 tsp calendula flower petals ( garnish)

Combine coconut yogurt, lemon juice, mango and figs in a high speed blender. Add the rest of the ingredients and blend until completely smooth. Garnish with some turmeric and calendula flower petals & enjoy!

Excuse me now as I am going to soak up this places nature and sun, singing an ode to a successful late summer. I sincerely hope you do too!

Rewilded love,


Good Morning!
Did you ever experience the overwhelming feeling of change? The immense speed and relentlessness? Mixed feelings of fear, pleasant anticipation & excitement? So much is about to change in my life and every time something new begins one senses that another door closes. In this case it will be the door to my new home that opens and a whole new chapter in my life will begin. So change – it is constantly happening all the time, but when a big shift is coming I myself rather try to hide so that it won’t affect me. I am definitely not the one to jump in at the deep end, but change could also bring something good. I will grow, learn and eventually accept that nothing will stay the same.
So to turn my whole life completely upside down I continued changing some other things too. Breaking some old habits, cutting my hair, eating lemon cake for breakfast, learning a new yoga pose. And starting to see that sometimes change is good. Yes uncertain & thrilling but important! 

The lemon bread is all plant based and a qualified breakfast or snack dish. It’s juicy, lemony and rich. Without the topping it acts as a sweet bread and tastes good with a savory topping like avocado. And with the icing on top it is the perfect piece of cake. Try it out both ways. Change up the experience of eating lemon cake. Sweet or hearty.

Thought of the day: ‘If there is no struggle, there is no progress.’
– Frederick Douglass – 

Lemon Bread/Cake 
2 cups Oat flour
2 cups Almond flour
1 cup Rice flour ( Spelt would work too)
1 tsp Salt
2 Tbsp Baking powder
4 Lemons, zest

1 cup Maple syrup
1/2 cup Coconut oil
3 Tbsp ground Flax seeds + 6 Tbsp Water
1/2 cup water
4 Lemons, juice

+ 1 Lemon, zest+juice
   3/4 cup Coconut sugar ( powdered)

Mix the flax seeds with the water and stir for at least 1 minute. Set aside.
Grind the oats and almonds separately in a food processor until they turn into fine flour. Put the flours in a large mixing bowl, add in the salt, powder and lemon zest.
Melt the coconut oil in a bowl over a pot with hot water, let it cool down a bit and add the rest of the liquid ingredients. + the flax egg gel.
Mix the dry with the liquid. If it is not slushy enough, feel free to add more water or lemon juice.
Bake for 40 minutes at 175° c.
Let it cool down for 5 minutes, grind the sugar in a coffee grinder or a good food processor. Mix with the lemon juice+zest to get a icing sugar. Spread it on top of the bread cake.

What do you think about change? Do you need it or hold it back?
Join me in the process of making friends with it.
Here or there!
Love & lemons,