Out now: my June food column for Mio magazine by Globus! As always you can find my column on page 18, the magazine is available for free in all Globus supermarkets. Have a look here to find all the recipes I created for my food column over the last years. Whether you’re searching for a recipe for your BBQ this weekend, or want to get into the summer holiday spirit, or are just looking for a cold recipe which suits the hot, sunny days: my ceviche with mango avocado and tomato salad is just right! Enjoy your weekend! Love, Lea Lou Summer soul food: Ceviche with mango avocado and tomato salad For four servings. 400 g very fresh white fish, such as sea bass or halibut For the marinade: 1 garlic clove 1 small red onion 1 red chili 1 green chili 2 large limes 1 handful coriander, leaves only…

After my sister sent me a photo of herself in a book store on Friday morning at 10am, in her hands a copy of “Happily Healthy“, I suddenly realised what it means to actually have a book which is available in the stores. It’s certainly very overwhelming, but obviously it also makes me a very happy Lea Lou, too. Instead of thinking about the next steps and planning ahead, as I tend to normally do, I simply enjoyed “my“ publication day to the fullest. I had planned a launch party at M.Bassy, a private arts club in “Grindelviertel“ in Hamburg, with Aurélie Barennes who made delicious sweet and savoury snacks for the guests: macarons, petits fours, quiches and profiteroles. My friend Johanna made the carrot cake and peanut butter cups from my book “Happily Healthy“, and on top of all that we were blessed with sandwiches and bread by Zeit für Brot. It…

Personally, I can’t actually decide what the bast part of this vegan meal is: the crunchy carrots, fried in sesame oil and tossed with sesame seeds? The soy- and maple-glazed tofu, also fried in sesame oil? Or is it the creamy and spicy peanut sauce, made wit chillies and garlic? Actually, hang on a second. I’ve got the answer: It’s the combination of all three things, which make this quick and simple vegan meal so delicious! You’ll need a spiraliser to prepare the carrots – if it’s of any help, I personally own the simplest and possibly cheapest model which is out there, and I’m totally happy with it. Have fun cooking, and enjoy this plant-based meal! Love, Lea Lou Vegan carrot noodles with peanut dressing and glazed tofu For two servings. For the dressing: 1 garlic clove 2 tbsp sesame oil 1 tbsp white wine vinegar 1/2 lemon, juice…

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