Plant-Based Flow

A delightfully refreshing grapefruit salad with beetroot, basil, pear, maple syrup, olive oil, pepper and a pinch of salt 🥰

Have a bowl of quinoa next to it, that's a full meal. Alternatively a wonderful starter. Simple.

Till now, my workshops were only available in Berlin. Very soon, they'll be available online from anywhere!
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In my live cooking and fermentation classes we'll be talking about
- how to accelerate your cooking at no cost to flavor with natural plant-based ingredients
- cook more intuitively, unlocking freedom and flexibility
- principles on understanding the core of a regional cuisine and be able to improvise in it
- fermenting for more convenience in the kitchen
- how to let plant-based food shine through deeply understanding flavor pairing

And more of course
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Different cultures have come up with differen ways to preserve the crunch of cucumbers. Here, I coldbathed them and added grape leaves.
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I'm making pickles with mustard seeds, garlic, pepper corns, dill and vine leaves. What do you like to add?

After preaching the speed, flexibility and deliciousness! of fried rice I've finally finished up my post on Whole food plant-based fried rice!

WFPB fried rice is perhaps the easiest and most flexible fast meal there is in whole food plant-based cooking.

That’s why it’s a great way to start to learn how to master your cooking flow because you’ll be able to apply these principles across the board in your cooking.

When you select meals that regularly delight you for years, you don’t want to be thinking in terms of recipes but recipe frameworks. A recipe framework is a whole collection of recipes that can provide you with the flexibility for flavor diversity, the four seasons and your moods.

But once you stop seeing it as just a way to use up yesterday’s rice and start viewing it as a framework, something clicks.

You’re not just making a throw-together meal—you’re building a go-to system for fast, satisfying, and surprising restaurant-quality eating. Hey, and I mean good restaurants 😀

Continue reading the post through the link my Bio 🍃

I had a lot of fun last week running a 5-day workshop on building your Plant-based Flow in the community college. 🤸🏽‍♂️
What's Plant-based Flow?

It’s that state where you feel like you got this when it comes to food — where making convenient, quality meals with whole, plant-based ingredients feels natural and easy. No stress, no confusion, just flow ~

I've been giving numerous workshops over the past year and the feedback was incredibly helpful, especially last week — thank you to everyone who joined and shared! I'm now deep in refining the content so I can keep creating what actually helps — both in what I teach and how I teach it 💚

This bowl is a perfect example of my SmartBatch food prep method: simple, versatile ingredients that can mix and match for endless meal possibilities. Prepping a batch of millet, blanched green beans, and wild herbs means I have a base for quick, nourishing meals when I want. 🍃✨

SmartBatch is different than conventional meal prepping because you don't have to eat the same thing or need to prep for a few hours for the whole week. It's a modular type of cooking allowing you to be flexible and lazy 👌🏽

No more repetitive meals—just wholesome ingredients ready to become salads, bowls, or wraps. With a few smart choices, meal times feel fresh, easy, and grounded in nature’s goodness. 🌱🥄

Millet congee - Chinese millet porridge - is one of my go-to's. It's quick, super nutritious and so delicious. Here, I added a simple seasonal salad with a lemon vinaigrette 😋😋

Just came home, super hungry? Grabbing a piece of fruit is the perfect way to bridge the 5-15 minutes you need for preparing a wholesome meal ⏳🥭
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When you find good vegetables a simple veggie plate sometimes all you need 💚♥️💚

Wild purslane on summer veg, with a sauce made of pomegranate molasses, shoyu (soy sauce) and a dried grape 🌞

This is exactly the challenge I'm addressing with my workshops.
In my upcoming workshop, on 25 August in Berlin Mitte, I'll be teaching plant-based flavor pairing.
What is it that makes plant-based food shine?

We will cover and go beyond the basics that you hear about everywhere. I will give you a mobile, searchable list of combinations that will actually be useful in those critical moments. And contrary to most introductions to flavor, we’ll talk about aroma because it makes out 80% of our flavor perception.

All of my workshops are helping busy professionals optimize their cooking habits. I guarantee they’re the most insightful and habit-changing workshops you’ll find.

You can reserve your spot now with the Link on my Bio 🌞

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I'm a food educator, combining my experiences at world class restaurants with my relentless drive to optimize plant-based cooking habits for busy professionals.
I've worked at 3-Michelin star and 5x World’s Best Restaurant Noma. Moreover, I'm certified in Plant-Based Nutrition by the Center for Nutrition Studies and Cornell University.