The past two month my stomach couldn't handle fruit. I suffered quite a strong acid reflux. Since I actually love fruit so much and it's tangerine season I tried several things. One thing which I did not feel sick for hours after were smoothies. Before being pregnant was preferred to eat my food, but now I had to make some changes, and it helped. So at the moment I'm trying all kind of different combinations. Add some spices to your smoothies and they will taste even better. I like to add a bit of papaya since it's renown to handle the absorption of the proteins in your body. It also improves your digestion and can help to reduce your acid reflux. 
ingredients: 
+ 1/2 cup coconut water + 1/2 freshly squeezed orange juice + 1/4 tea spoon bourbon vanilla + 1/2 frozen banana + 1 tangerine +  tea spoon yoghurt of your choice (I go for a protein rich  Skyr ) + 2 tea spoons hemp hearts if you like: add some papaya (1 table spoon ish). 
Put all the ingredients into your blender and blend till smooooooth.. 
 

I wish my cup would have stayed full forever. It was that delicious. BBB just oppened it's doors recentl. A five minutes walk from Stauffacher away you get to enjoy speciality coffee on fleek. The baristi seem to be experienced in their handwork and created a welcoming atmosphere from the time I entered the shop. The interior design is kept minimal - exactly as I like it. I ordered a flat white, and it was completly worth the almost CHF 6.- 
I'll come back - that's for sure.. 
 

+ 1 table spoon sesame seed oil + 1 pinch cinnamon + 1/2 tea spoon cumin seeds + 1 pinch turmeric + 1 pinch cardamon + 1 pinch pepper + 1 sliced onion + 1 garlic clove (chopped) + 1 chilli (or more/less) cut into pieces + mushrooms + firm tofu + edamame (I tried some  Swiss Edamame , which I ordered from Farmy.ch) + 2 table spoons soy sauce (gluten free) (from Soyana) + 1 table spoon tamari + cashews (from  Pakka ) + soy bean noodles (or other whatever noodles you like) + 1 egg firstly prepare the edamame beans as directed. Let cool them and then shell the beans.  then heat the oil in a pan. Ones hot toss the spices with the onions, garlic and chilli. Add then the mushrooms and tofu. Stir for a little while and then pour the soy sauce and tamari over the mixture. stir well and cook for a few minutes.  In another pan you can already cook the noodles of your choice. (I used some soy bean noodles from  Edamame Pasta  - honestly I like them because the noodles are high in proteins and low in fat).  Ones the noodles are done, add the egg and combine well. The egg should stick to the noodles.  Put the noodles on a plate, add the tofu-mixture, top with cashews and the shelled edamame beans.  Enjoy! 

so now there's fall in the air. and I like the change. maybe because of the fact, that I got to spend two weeks in Greece before completely diving into the fall/winter season. I really am a summer child. but since living in Los Angeles I know that season changes are a wonderful thing.. the smell of chestnut in the air, the colourful leaves and... mushrooms :) before heading to Greece I want to share my "let's celebrate the beginning of fall" recipe! there's beauty in every thing, it's all about perspective... 
 

polenta + 1 cup polenta + peri peri seasoning (1-2 tea spoons) + 1/2 vegan mozzarella (I used  Veganella ) + 1 table spoon oil for frying cook polenta as described on the package, spice up with your favourite seasoning (one of mine at the moment: peri peri from  spicelab ), add as much vegan mozzarella (or you can surely just use regular one) as you like. ones the polenta is done, let it sit for a little while. Fry in a pan with an oil of your choice.  mushroom ragu + garlic oil (I used a  garlic oil  from spicelab) + 1 onion (cut in rings) + 3 tomatoes (cut in tiny cubes) + 4-5 mushrooms (cut in slices) + 1 tea spoon mushroom seasoning (I used the one from  spicelab ) + 2 table spoons tomato paste + 2 table spoons dairy free milk + 1 teaspoon potato starch + parsley + arugula heat the oil in a pan, add the onions and then after around a minute add the other vegetables and stir fry for a while. after another minute add the seasoning, tomato paste, and dairy free milk and let cook till everything is soft, add the potato starch.  serve with the fried polenta, arugula and parsley. 
facts + you shouldn't wash mushrooms, actually you should finely brush them. heavy dirty ones you can shortly rinse off. soaking mushrooms in water will lead to flavour loss.  + mushrooms hardly contain fat and carbs. but on the other hand lots of mineral nutrients and trace elements. They contain vitamin D, which is especially needed during winter month. Since the sun is needed to build vitamin D. 
by the way: you can get the amazing spice lab spices in the brand new restaurant "Smith and the Luma". The guys from the wine company  "Smith and Smith"  are now collaborating with  "Luma Delikatessen"

overnight oats + 1 cup oats + 2 cups dairy free milk + 1/2 table spoon cacao powder + 1 tea spoon maple syrup + 1 tea spoon banana powder from  frooggies  (optional) add all the ingredients to an air tight container and put into your fridge (over night). In the morning you may want to add a little bit milk to the mixture. you can also add a squeeze of lemon juice, which makes it taste even more fresh!  fig / plum jam + 1 cup cooked figs & plums (I did more plums than figs) + 1/2 lemon (juiced) + 1 tea spoon cinnamon + 1 table spoon chia seeds + 1 tea spoon raspberry powder from  frooggies  (optional) + 1 tea spoon apple molasses (in case you don't have that at home, use honey / stevia or Birnel).  cook the fruit in a little bit of water for about 15 minutes (lower / middle heat level), once the cooked fruit are soft place them with the rest of the ingredients into your blender, blend till smooth, pour into a jar and let it completely cool down. consume within 1-2 weeks (since the recipe doesn't contain any sugar it won't last too long).  top with nuts, seeds and fruit of your choice.