another juice experiment

After the acquisition of another juicer (Angel 5500), we performed another juicing experiment using the following three methods:

i) blending and then filtering through a nutmilk bag and
ii) using the Z-Star Plus juicer
iii) using the Angel 5500

The produce was Braeburn apples only. I prepared three samples, making sure all have parts of the same apples. Each sample was 345g (2 apples).

Three samples of apples.

Since it was not possible to prepare all juices at the same time, Luana used the Angel, while I started with with the Z-Star, then we used the blending and filter method. Note, that unlike in our first little juicing experiment here we made the blended juice last, so it will be the “freshest” one. The pulp of the Angel and the Z-Star was passed again.

Juice yield with different methods of juicing. Blender method (left), Angel 5500 (center), Z-Star (right).

Similar to our first experiment the blender juice seems much darker, even though we prepared it last. The other two have a similar green colour. The Angel 5500 and the Z-Star produced also some foam again. The taste of the blended juice reminded me of a commercial pasteurized juice and was very different from the other two, which tasted like the apples.

Overview of the yields:

Blender and filter Angel 5500
Z-Star Plus
Apples (Braeburn) 345g 345g 345g
Juice yield 266g 251g 245g
2nd pass 266g 254g
Yield in % 77 77 74
Estimated cost CHF ~0.50 CHF ~0.50 CHF ~0.50

The blended juice is quite different from the other two methods, both in terms of colour and taste. Right now I would say I prefer the juice from the Angel and Z-Star. The Z-Star has the advantage of being independt of electricity, while the Angel has generally a higher yield and is practical if a big quantity is going to be produced. For more information please also read the conclusion from the other experiment.

Littel juice experiment

Recently I compared two juicing procedures, i) blending and then filtering through a nutmilk bag and ii) using the Z-Star juicer.

The produce was Golden Delicious Apples only. I prepared two samples, making sure both have parts of the same apples. Each sample was 356g.

Two samples of apples.

Since it was not possible to prepare both juices at the same time, I started with one – the blending and filter. This method produced 282g of juice. After that I used the Z-Star to prepare the other sample. With the first pass the juice yield was 265g, but with passing the pulp a second time it increased to 278g. Passing the pulp through the nutmilk bag added another 4g, equalling the 282g from the blending procedure.

Ready to start juicing with the Z-Star.

Juice yields: Z-Star (left) and blender (right).

Visually, the juice produced with the blending procedure appears much darker, but has has left foam than the juice from the Z-Star. However, it is difficult to compare since the blended juice was produced first, with an estimated 15 minutes ahead. The blended juice had a very strong taste and reminded me of commercial apple juices, whereas the Z-Star juice tasted very much like the original apple.

To compare their stability over time I took another 3 photos, after 10, 20 and 30 minutes and tasted them at the same time.

After 10 minutes (bear in mind the blended juice on the right is around 15 minutes older).

After 20 minutes (bear in mind the blended juice on the right is around 15 minutes older).

After 30 minutes (bear in mind the blended juice on the right is around 15 minutes older).


Here again the yields in a table:

Z-Star Blender and filter
Apples (Golden Delicious) 356g 356g
Juice yield 256g 282g
2nd pass 278g
Manual filtering 282g
Estimated cost CHF ~0.50 CHF ~0.50

Both methods produce reasonable apple juice, although I prefer the Z-Star one that seems fresher and tastes more like the original apple. Maybe the blending added extra oxygen and helped to oxidise, as often described. The Z-Star produced some foam, but maybe this even helped to protect the juice from oxidising. Timewise it didn’t feel like a big differenc to produce the juices, I didn’t take the time though. For another experiment it could be wise to start with the Z-Star first and see if there is still a colour and taste difference in the same direction. The blending procedure can be a bit tricky if not a lot of produce is used, since I usually don’t add water to thelp blending. I also like that for the Z-Star we don’t need electricity and it doesn’t make that loud noise.

[:en] Delicious Raw Brownie [:de] Köstlicher Roh Brownie [:br] Delicioso Brownie “vivo”



This is a very successfull recipe that I learned in a one-day-Living Food-course, here in Brazil (my professor was Leo Couto). I already made it with Chris and also to a living food potluck here in Rio de Janeiro (, and everyone liked it! In fact, everyone was asking me for the recipe so they could prepare it for Christmas. Here it is then. 😉


Ingredients (for the potluck I used a bit more than it is suggested for the original recipe)

Cover (optional, but very good!!)

  • 1/2 avocado (In Brazil we have a different type of avocado, they are bigger than the ones in Europe, so if you are using a normal small european avocado, i guess you can use the whole fruit);
  • 24 prunes;
  • 1 spoon of honey (or agave syrup);
  • Strawberries for garnish.
How to Prepare (Brownie)
  1. Let the walnuts hydrate in water for 12 hours (if you are in a hurry 4 hours will do). Wash them well after that, and let them dry for 15 min;
  2. Put them in a blender (or something similar) and blend it untill you have a grainy consistency. Reserve it;
  3. Into the same blender, put the chopped dates and blend it (please, remove the seeds) untill you have a homogeneous mixture;
  4. Then whisk together the previous ingredients with the zest and the powdered cocoa nibs, and fold it with your hands until you have a well combined mixture;
  5. Put it in a plate, in a round format or in the format you prefer. It’s done!

For the Cover

  • Blend the avocado with the prunes (without seeds!) and honey, and drizzle on top of the brownie with the help of a spatula (i did it with my own hands, i like to play and feel the texture of the things i’m preparing). Then cut the strawberries and garnish the way you prefer.

Quick and delicious!


Das ist ein sehr erfolgreiches Rezept, dass ich hier in Brasilien in einem Ein-Tag-Rohkost-Kurs gelernt habe. Ich habe das schon mit Chris und für einem Rohkostpotluck hier in Rio gemacht (, und allen hat es geschmeckt! Und tatsächlich, alle fragten nach dem Rezept, um sich auf Weihnachten vorzubereiten. Hier ist es! 😉
Zutaten (für das Potluck habe ich etwas mehr als den Originalrezept verwendet)

Ãœberzug (optional, aber sehr gut!!)

  • 1/2 Avocado (in Brasilien gibt es eine andere Art von Avocado, sie sind grösser als die Avocados von Europa. Wenn du die normale europäische Avocado verwendest, kannst du die ganze Fucht verwenden);
  • 24 Backpflaumen (getrocknete Pflaumen);
  • 1 Löffel Honig oder Agavensirup;
  • Erdbeeren zum garnieren.

Zubereitung (Brownie)

  1. Lass die Walnüsse für 12 Stunden in Wasser einweichen. Danach gut mit Wasser spülen, und für 15 Minuten trocknen lassen. Gib sie in einen Mixer und zerkleinere, bis du eine körnige Konsistenz hast. Stelle die Masse danne beseite.
  2. Zerkleinere die Datteln im selben Mixer, bis du einen homogene Mischung hast. Dann mische die Zitronenschale und das Kakaopulver mit den vorherigen Zutaten, und knete es mit deine Händen, bis du eine homogene Masse hast.
  3. Richte es in runder Form (oder wie du es möchtest) auf einem Teller an. Das ist alles!

Für den Überzug

  • Mische die Avocado mit den Backpflaumen (ohne Samen!) und dem Honig, dann überziehe den Brownie damit mit Hilfe eines Spachtels (Ich habe es mit den Händen gemacht, da es mir Spass macht die Textur zu spüren); danach schneide die Erdbeeren in Stücke und garniere es so wie du möchtest.

Schnell und köstlich!


Esta é uma receita muito bem sucedida que eu aprendi em um curso (de um dia) de Alimentação Viva (com o professor Leo Couto), aqui no Brasil. Eu já fiz esta receita com o Chris e para um potluck de alimentação viva aqui no Rio (, e todos gostaram! Na verdade, todos me pediram a receita para preparar no natal. Aqui está! 😉


Ingredientes (para o potluck eu usei um pouco mais do que a receita original)

Cobertura (opcional, mas muito boa!!)

  • 1/2 abacate;
  • 24 ameixas secas;
  • 1 colher de mel (ou néctar de agave);
  • Morangos para enfeitar.

Modo de Preparo (Brownie)

  1. Deixe as nozes hidratando na água por 12 horas (se você estiver com pressa, pode deixar apenas por quatro horas). Lave-as bem depois disso, e deixe-as secando por 15 minutos;
  2. Bata as nozes em um processador (eu usei liquidificador mesmo) até você ter uma farofa. Reserve;
  3. No mesmo liquidificador, bata as tâmaras (já picadas e sem sementes!) até você obter um creme;
  4. Então misture as tâmaras e nozes com o nibs de cacau (previamente batido no liquidificador para formar um pó – não esqueça de fazer isso com o liquidificador bem seco), e misture com as mãos até obter uma massa homogênea.
  5. Ponha esta massa em um prato, e faça o formato que você preferir (eu coloquei redondo). Está pronto!

Para a Cobertura

  • Bata o abacate com as ameixas e o mel. Despeje no brownie e espalhe com a ajuda de uma espátula (eu fiz com as mãos mesmo, pois adoro sentir a textura do que estou preparando!). E então corte os morangos e enfeite do jeito que você preferir.

Rápido e delicioso!

[:en] Delicious Broccoli Soup [:de] Lecker Brokkolisuppe [:br] Sopa de Brócolis Deliciosa


I just had this wonderful soup and it took me less than 20 minutes to prepare.

I’m in a red-green mood today, so that’s why i felt like preparing it, and also because i had this broccoli stored and i was already desiring for its soup…

Curiosity about the colors: red is known to be a warm and active color and green is a calm, sensitive and sincere color.

It serves one person (if you are hungry and will eat nothing but the soup).


– 1 Broccoli

– 1 fresh chilli (or another red peper you know)

– 1 tea spoon of Curry (or as much as you like)

– 1/2 tea spoon of Hot Paprika

– Some fresh herbs: Basilic and Thyme (you don’t need to exagerate here, it’s just to give it some taste).

– 5 Red Pear Tomatoes

Olive oil


How to prepare:

Put some water to boil (in a pan that fits all the broccoli); when it’s boiling add the broccoli in it (after deviding it in many small branches), you can add its leaves if you want to. Let them immersed for three minutes, more or less. Put the broccoli and the basilic in a blender with more or less 1 and 1/2 glasses of the water you used to cook it. Blend it for 40 seconds (you don’t want it to be too thick or too thin – check the picture above).

Now put some olive oil in a pan and add the curry, the paprika and the tomatoes (cut in pieces) and stir it a bit. Then add the broccoli cream, adding salt and the thyme leaves.

Put it in the plate, and decorate it with the chopped chilli.

Usually i don’t put that much salt, so i like to add some more “Fleur de Sel” in the end, cause it gives a nice taste and sensation. Enjoy!


Bald 🙂


Logo 🙂

[:en] Brazilian Tapioca Couscous [:br] Cuscuz de Tapioca [:de] Brasilianisches Tapioca-Couscous Dessert



This is a nice and simple (easy to prepare) dessert, very common in Brazil. Its main ingredients are coconut and tapioca (derived from Manioc). Chris and I prepared this dish to serve as a dessert when he invited some of his friends to eat at his place. The guests seemed to like it. 🙂

Time: 30min

Recipe for 15 portions:

  • 1L of milk
  • 250g of Tapioca
  • 100g Grated Coconut
  • 175g – 200g of Condensed milk (I used 175 more or less, but use it as you wish).
  • 100ml Coconut milk
  • 5 tablespoons of Sugar
  • 1 lime zest (optional – This is not part of the original brazilian recipe, but i used it last time, and it was very good)

1. In a big Pan (the Tapioca will double its size) you mix the Tapioca with the Sugar, add a little bit of milk and then stir it a bit more.

2. Turn the stoven on low heat, and keep stiring, adding milk gradually as it gets dry.

3. Add the condensed milk and keep stiring untill it dries and then add the grated cocnut. Keep stiring 🙂

4. Add the coconut milk, increase the heat (high heat) untill it starts boiling, then you can turn off the stoven and place the Cozcus in a proper container (see the picture – rectangular is better to cut).

5. Add the lemon zest and put it in the fridge foabout an hour before serving.

6. Serve yourself and your guests if you have, and “bom apetite”!

ps.: in Brazil we eat it with condensed milk on it.


Esta é uma sobremesa simples (fácil de preparar) e muito gostosa. Seus ingredientes principais são o coco e a tapioca. Chris e eu servimos essa sobremesa para alguns amigos dele (franceses e italianos) que vieram fazer visita na casa dele, e até onde pude perceber, eles gostaram bastante! 😉

Se você for brasileiro/a, talvez já saiba esta receita, mas coloco aqui ainda assim, para quem não se lembrar.

Tempo de preparo: 30min

Receita para 15 porções:

  • 1L de leite
  • 250g de Tapioca
  • 100g de Coco ralado
  • 175g – 200g (meia lata) de Leite condensado
  • 100ml de Leite de coco
  • 5 colheres de sopa de Açúcar
  • Raspas de um limão (opcional – Como todos brasileiros sabem, este item não faz parte da receita origanal, mas resolvi colocar para dar um toque diferente, e ficou muito bom!)

1. Em uma panela grande (a tapioca irá dobrar seu volume), misture levemente a tapioca com o açúcar. Adicione um pouco de leite e continue a mexer.

2. Ligue o fogão em fogo baixo, e continue mexendo, adicionando leite conforme for secando.

3. Adicione o leite condensado, mexendo até “secar”, e depois o coco ralado.

4. Adicione o leite de coco e coloque em fogo alto até que comece a mostrar sinais de fervura (borbulhando). Desligue o fofo e derrame o creme em um recipiente próprio (exemplo o da imagem acima).

5. Para terminar, distribua as raspas de limão por cima e coloque na geladeira por 1h antes de servir.

6. Sirva-se e bom apetite!

ps.: é comum comer com mais leite condensado por cima. Eu gosto. 🙂



Das ist ein gutes und einfaches Dessert, das ganz leicht zuzubereiten ist, es ist sehr verbreitet in Brasilien. Die Hauptzutaten sind Kokosnussraspel und Tapioca (hergestellt aus Maniok). Chris und ich haben dieses Dessert zubereitet als er einige Freunde zu sich zum Essen eingeladen hatte. Die Gäste schienen es zu mögen. 🙂

Zeit: 30min

Recipe for 15 portions:

  • 1l Milch
  • 250g Tapioca
  • 100g Kokosnussraspel
  • 175g – 200g Kondensmilch (Ich habe ungefähr 175g genommen, du kannst soviel verwenden wie du magst).
  • 100ml Kokosnussmilch
  • 5 EL Zucker
  • 1 Limonenschale (optional – Dies ist nicht Teil des brasilianische original Rezepts, aber es war sehr gut als ich es ausprobiert habe.)

1. Vermische die Tapioca mit dem Zucker in einer grossen Pfanne (Die Tapioca wird ihr Volumen verdoppeln) und füge ein wenig Milch hinzu und verrühre alles.

2. Schalte die Herdplatte ein auf kleinem Feuer und rühre weiter. Füge immer wieder Milch hinzu wenn die Mischung zu Trocken wird.

3. Bei weiterem Rühren, füge nun die Kondensmilch hinzu, bis die Masse trocken wird. Gebe dann die Kokosraspel bei und rühre weiter. 🙂

4. Füge nun die Kokosmilch hinzu und bringe das Ganze zum Kochen. Schalte dann die Herdplatte aus. Nun kannst du den Couscous in eine Schüssel geben (siehe das Foto, ein rechteckiges Gefäss eignet sich besser um Stücke zu schneiden).

5. Jetzt kannst du Limonenschale darüber raspeln wenn du magst. Stelle das ganze dann für ungefähr eine Stunde in den Kühlschrank um es kalt servieren zu können.

6. Bediene dich und deine Gäste, falls du welche hast – “bom apetite”!

PS.: In Brasilien essen wir den Couscous mit Kondensmilch oben drauf.

[:en] Curry Zucchini with Cheese [:br] Abobrinha ao Curry com queijo [:de] Curry Zucchini mit Käse


I just invented this recipe and it is as simple as the name and as good as every other recipe we post here. 😉

Timing: 15 min

It serves 1 person


Olive oil / or kitchen oil

– One medium/big Zuchini

– 1/3 of an Onion

– Some Olives

– 1 tea spoon of Curry (or as you wish)

– Pinch of Dry Rosmarin

- Salt (as you like)

- Black Pepper (as you like)

– Slices of Italian Mozzarela (Originally, i used another cheese, a brazilian one called Queijo Canastra, but I guess the italian Mozzarela should do, for it’s also a bit neutral and salted).

How to prepare it:

Chop the onion in small pieces; cut the zucchini in cubes (devide it in four, then cut it). Heat the oil and add the curry and some pepper, adding the onions afterwards. After one minute or two, add the zuchinni and the olives, stir it a bit and wait untill it’s soft. Remember to add the salt and perhaps more pepper, if you feel like.

Put the slices of the cheese on the plate and then cover it with the zucchini. It’s done! Guten Apetit! 😉


Acabei de criar esta receita que é simples como o nome e gostosa como qualquer outra receita que vc vai encontrar nesse blog! 😉

Tempo de preparo: 15 min

Ingredientes para uma pessoa:

- Azeite de Oliva ou Óleo de Cozinha

– Uma Abobrinha média ou grande

– 1/3 de Cebola

– 1 colher de chá de Curry (ou o quanto você quiser)

– Algumas Azeitonas verdes ou pretas (eu usei verdes)

– “Pitada” de Alecrim seco

- Sal (o quanto achar adequado)

- Pimenta do Reino (à gosto)

– Tiras de queijo Canastra, de Minas Gerais, ou o da Serra da Estrela, de Portugal (Caso você não tenha acesso a esses queijos, servirá também a mozzarela italiana  ou uma mozzarela brasileira de boa qualidade, ou se não, tente com outros queijos e me diga se ficou bom!).

Como preparar:

– Corte a cebola em quadrados pequenos, corte a abobrinha em cubos (divida-a em quatro e corte). Esquente o azeite na panela, adicione o curry, pimenta e a cebola, deixando ela amolecer por um tempo. Depois de um minuto ou dois, acrescente a abobrinha e as azeitonas, e mexa para que ela entre em contato com o tempero. Quando ela estiver macia, já está pronta para ser retirada do fogo. Lembre-se de adicionar sal e mais pimenta, caso queira.

– Disponha as tiras de queijo no prato e cubra-o com a abobrinha ainda quente, para que ele amoleça. É isso! Guten Apetit! 😉



Ich habe dieses Rezept soeben kreiert. Es ist einfach zuzubereiten und so köstlich wie alle Rezepte hier. 😉

Zeit: 15 min

Für 1 Person


Olivenöl / oder Bratöl

– Eine mittelgrosse/grosse Zucchini

– 1/3 einer Zwiebel

– Einige Oliven

– 1 Teelöffel Curry (oder je nach Geschmack)

– eine Prise getrockneter Rosmarin

- Salz (je nach Geschmack)

Schwarzer Pfeffer (je nach Geschmakck)

– einige Scheiben italianischer Mozzarelas (Tatsächlich habe ich einen brasilianischen Käse namens Queijo Canastra verwendet. Aber ich denke Mozzarela ist ebenso gut, da er auch eher neutral und leicht salzig ist).


Hacke die Zwiebeln in kleine Stücke; Schneide die Zucchini in Würfel (längs vierteln und dann stückeln). Dann das Öl erzitzen und Curry und Pfeffer  und dann die Zwiebeln hineingeben. Nach einer oder zwei Minuten die Zuchini und Oliven beifügen, rühren und weiterbraten bis die Zucchini weich sind. Dann Salz und eventuell noch ein wenig nachpfeffern.

Verteile die Käsescheiben auf einem Teller und verteile dann die Zucchini darauf. Fertig! Bom apetite!



[:en] Pasta from the Swiss Alps [:br] Massa dos Alpes Suíços [:de] Älplermagronen


500g potatoes
250g makkaroni (if not available penne will do)
2.5dl cream
200g mountain cheese
2 onions
2 tablespoons of flower
pepper, salt, nutmeg, sweet paprika

Peel the potatoes and chop them into cubes of about 2 cm. Add them to a pan of boiling and salted water and cook them for about 10 minutes, then add the pasta and cook them until “al dente”. In parallel, cut rings from the onions and mix them with the flour, then fry them in in hot butter, stir well until the onions and flour mixture is brownish. After discarding the water from the pasta and potatoes add cream and cheese and half of the onions and mix well. Also add some pepper, nutmeg and sweet paprika. That’s it. Use some of the fried onions as decoration upon serving.

Alternatively, mix the pasta and potatoes with the cream and seasonings and put them in layers alternating with cheese in a gratin bowl, finishing with cheese. Put it in the oven for a few minutes until the cheese is melted. Decorate with onions.


500g de batatas
250g de makkaroni (caso nao tenha, pode ser Penne)
250ml de creme de leite
200g de queijo suico (o idea seria o queijo das montanhas suicas, mas como nao e’ tao facil de encontrar, pode ser gruyere, parmesao, ou outro queijo que derreta bem e seja gostoso)
2 cebolas
2 colheres de sopa de farinha de trigo
pimenta, sal, noz-moscada, paprica doce.

Descasque as batatas e corte-as em cubos de 2cm. Adicione-as em uma panela com agua fervente ja salgada, cozinhando as por 10 minutos. Acrescente a massa e aguarde ate que fique al dente. Em paralelo, corte a cebola em aneis, misture-as com a farinha de trigo e frite-as na manteiga; mexa bem ate que as cebolas fiquem bem douradas. Apos descartar a agua da massa e batatas, adicione o creme de leite, o queijo e metade das cebolas, mexendo bem. Adicione tambem, pimenta do reino, noz-moscada e a paprica. Esta pronto! Use o resto das cebolas como decoracao ao servir o prato.


500g Kartoffeln
250g Makkaroni (falls nicht vorhanden Penne)
2.5dl Rahm
200g rezenter Bergkäse geraspelt
2 Zwiebeln
2 Esslöffel Mehl
Pfeffer, Salz, Muskatnuss, Paprika edelsüss

Die geschälten Kartoffeln in 2cm grosse Stücke schneiden und anschliessend in kochendes Salzwasser geben. Nach 10 Minuten die Pasta hinzugeben und bis “al dente” kochen. Zeitgleich die Zwiebeln in Ringe schneiden und sie mit dem Mehl vermischen. Dann in Butter rösten. Nachdem Kartoffeln und Paste fertig gekocht sind, Wasser abgiessen und mit den Gewürzen (Pfeffer, Muskatnuss und edelsüsse Paprika), dem Käse, dem Rahm und der Hälfte der gerösteten Zwiebeln mischen. Die restlichen Zwiebeln zur Dekoration verwenden.


Welcome! Willkommen! Bem Vindos! Bienvenue!


This is a place where we share our cooking experiences, exploring diverse dishes from many cultures, focusing on tasty and vegetarian ones!

Our secret we will share right now with you: we are a very happy couple and we make everything with great pleasure and Love!


Este é um espaço onde compartilhamos nossas experiências gastronômicas, explorando pratos de diversas culturas e mantendo sempre o foco em receitas gostosas e vegetarianas!

Nosso segredo dividiremos agora mesmo com vocês: somos um casal muito feliz e adicionamos Amor em todas as nossas receitas!