Radishes – root to leaf


Did you know you can eat the leaves of radishes as well?

Most supermarkets sell radishes by the bunch including the leaves. But why did noone tell me that you could eat the leaves as well? It is such a waste to cut off and throw away almost half of the product when in fact it can easily be added to my salad.

The leaves are much milder than the root and make a great addition to any type of salad.


Potato salad with radish leaves



Serves two

Nutritional value per serving 442 kcal, 25 g carb., 18 g protein, 27 g fat

300 g spring potatoes

2 eggs

1 bunch of radishes incl. the leaves

1 burrata

salt, pepper, olive oil

Boil the potatoes and the eggs for 7-8 mins. Wash the radishes including the leaves and cut them lengthwise into four peaves.

Cut the potatoes and eggs into four pieces, arrange on plates. Add the radishes and the burrata, sprinkle some oil, salt and pepper on top and enjoy.


Homemade Low Carb-Glutenfree Pizza

Who doesn`t love pizza? Hardly anyone. Apart from those of us who either have a gluten intolerance or have had a pizza overload. If you are looking for an alternative, here it comes.

Pizza a halb gegessen

Now please do not expect a fluffy heast based dough like your favourite Italian makes it. That is not what my version can deliver. But trust me, it is incredibly yummy and there are no carbs in sight whatsoever.

The star of this recipe is Kohlrabi. The yummy German cabbage that does not even translate into English. Kohlrabi is in German what Kohlrabi is in English.

First Tip: Do not throw away the leaves of your kohlrabi. They are edible, taste great and make a healthy green topping on your pizza. Apart from that, it is a great way to reduce food waste.

Second Tip: You do not need to peel your kohlrabi before you grate it. The peel is full of fiber and it saves you a lot of time in the kitchen.

Enough talk for now. Let`s get started.


400 g grated kohlrabi, 125 g grated cheese, 2 eggs, salt and pepper. Mix these ingredients with your hands, spread the “dough” on a large baking tray and bake for 20 mins. at 200 degrees celsius with the fan on.

Finger heben Teig

The “dough” is ready when it starts getting golden brown at the edges. Then take your  pizza out of the oven and add the toppings of your choice. I simply added a few salami slices and put it back in the overn for another 5 mins.

Cut the leaves of your kohlrabi into small stripes and top yout pizza with it.

Pizza close up

Bon apptit!

Hidden goodness: Crispy pizza with homemade broccoli pesto

What does a good pizza need? A base, a sauce and cheese.


I always have thin and crispy German pizza (Flammkuchen) dough in the freezer for emergencies. The dough keeps for ages and I can take it out and top it with whatever I want. Et voila dinner is served in less than 15 mins. and with the least effort you can imagine.

So the base is sorted, now what you need is the sauce. Most people swear by tomato sauce and cannot imagine there could be a pizza without. But have you ever made your own tomato sauce? It takes ages to cook and the ready made ones are packed with sugar and who knows what else. My favourite sauce is pesto. You can make it in a few minutes, the ingredients are raw and therefore keep the healthy vitamins as the green stuff is seriously healthy. I always make a jar full of pesto and keep it in the fridge for a few days. It can be used on pasta, as a base for pizza or even as dip or a bread spread.

Broccoli Pesto Recipe

My simple broccoli pesto recipe even has hidden goodness because you have smuggeled in the healthy green vegetable broccoli without it being too obvious or dominent in your meal.

Now all you need to add is cheese and …


Pomegranate cheese cake with cookie base

Do you know Swiss Biberli?

They are a soft cookie filled with a Marzipan like paste. But if you do not have it at hand you can use any other cookie and add 1/3 marzipan or butter.

Crumble it all well, cover the base of a cake spring form and make sure it sticks firmly to the ground.

Then follow the instructions from my easy cheese cake and top the base with it. Click on the picture below to get the recipe.

Cheese cake

Off it goes into the oven.

When the cake is done sprinkle it with the beautiful seeds of a pomegranate.


Vegan broccoli pesto

Pasta and pesto is my favourite comfort food. But did you ever wonder what the food industry puts into the jars of pesto you buy at the supermarket? To keep it clean and make sure I know exactly what goes into my food I like to prepare it myself.

This broccoli pesto recipe is super easy and quick, but the best thing is you can make a bit more and keep it in your fridge for a few days to eat it later.


Serves 4

500 g broccoli

100 ml oil

40 g ground almonds

Juice from half a lemon

Salt and pepper

Put everything into a blender and mix until smooth. You might have to add 100 ml water in case the blender is struggling.

Homemade fat free chicken nuggets

Did you ever find yourself sitting in a restaurant thinking: ” I could never cook like this!”? I certainly have. But apart from that I also usually think: “Does this really have to be fried?” Also, you probably would be amazed my the poor quality of food most restaurants, especially fast food restaurants, serve you. Or maybe you already know …

The best way to control the quality of the food and the amount of fat you are eating, is to prepare your own meals. To help you with that I created this recipe for chicken nuggets. Best of all? The nuggets area baked and won’t need a single drop of oil!


Serves two

250 g chicken breast

100 g flour

1 egg

100 g cornflakes, sugarfree

Salt and pepper

Preheat the oven to 200 degrees Celsius,

Cut the chicken in small stripes and season well with salt and pepper.

Prepare three plates. Fill one with flour and the second on with the egg (beat the egg and season with salt and pepper). Now crush the cornflakes into small crumbles. I put then in a bag and smashed them with the back of my knife. The put the crushed cornflakes in the third plate.

Now follow the three steps like in the pictures:

Distribute the chicken nuggets on a cookie tray and bake for about 20 mins.

Of course I had to serve ketchup with it, but the thought of these nuggets being fat free and therefore healthier did not spoil the fun. Plus, they were heavenly crunchy.

As a side dish you can serve the coleslaw from my previous post…


Homemade coleslaw

This little side dish is my favourite choice when desperation drives me to a famous fast food chain that I do not want to name, but when I say chicken you know what I mean 🙂

Apart from that, believe it or not, that one particular fast food chain has only one single restaurant in Switzerland (opened recently) and that is more than a three hour drive away from where I live…

Long story short. I had to get creative and make my own coleslaw.


Serves at least 4 side dishes

500 g white cabbage

1 carrot

1 apple

1 carrot

2 table spoons vinegar

3 table spoons oil

Salt and pepper

Cut cabbage in very thin slices and grate carrot and apple.

Add the remaining ingredients and mix well. The best way is to knead the ingredients with your hand.

That is it! Did you think it can be so easy to make a coleslaw? I didn’t. Apart from that it is much healthier than with mayonnaise and nothing tastes better than the taste of a homemade dish like this. No fast food chain can keep up with that.

Easiest cheese cake in the world

Cheese cake is probably the worlds most popular cake. I mean there is New York cheese cake, cheese pastry, Bavarian cheese cake and many many more. The one I like most is the Bavarian version.

The first thing I ever made was Bavarian cheese cake. 18 year old me found herself living with her parents outside of a small village somewhere in the South of Bavaria. I was bored. Who can blame me. There is not much going on there. Cows, lakes and mountains are lovely, but at that age it did not interest me much. So to be able to travel and get away I needed to get money. The restaurant that gave me a job as a kitchen help thought me how to make cheese cake. 20 years later, it is still my favourite cake recipe.


For 12 slices

250 g Butter

1000 g cream cheese (quark) (you can use Philadelphia, but might have to add a little bit more sugar)

6 eggs

100 g brown sugar

100 g selmolina

Preheat the oven at 180 degrees (EU oven).

Melt the butter in a pan on slow heat.

Mix eggs, selmolina, sugar, cream cheese and butter until smooth.

Then pour the cheese mix into a baking form and bake for 50-60 mins.

You can add some chocolate when melting the butter. But trust me, it is delicious even without.