Superfood Recipes from Amrei Korte (CI VITA)

We were guests at the Superfood cooking evening at Kustermann. There were heavenly delicious recipes from nutrition coach & chef Amrei Korte. The recipes were kindly made available to us. ♡
Of course we don't want to withhold these from you. More picture & impressions can be found here!

Pomegranate-ginger cocktail ingredients: 
- Ice cream (crushed or diced) 
- grapefruit juice 
- pomegranate juice 
- lime juice 
- 2-4 tablespoons ginger syrup 
- vodka 
- sparkling water 
- Optional: mint, pomegranate seeds 
Ingredients for the ginger syrup: 
- 130 gr. Honey 
- fresh ginger root 
- 10 fresh mint leaves 
Preparation: 
Bring 130 ml water, honey and the sliced ginger to the boil in a saucepan. Simmer for a few minutes, then remove from heat, add mint, cover and leave to stand for at least 15 minutes. Pass through a sieve and place in a glass with screw cap (can be kept in the fridge for about 2 weeks) or use immediately. 
Fill one glass up to half with ice, add juices and alcohol, stir, decorate with mint and pomegranate seeds, fill up with water and enjoy.   

In the picture you can see a beetroot cracker with pumpkin cream.
Unfortunately I didn't manage to photograph everything else, but everything tasted great, so we don't want to keep the recipes from you.

Grain bread ingredients for 1 bread:

• 145 g oat flakes
• 100 g sunflower seeds
• 80 g Flax seed, whole
• 25 g Hemp seed peeled 
• 20 g sesame seeds
• 70g hazelnuts
• 20 g Chia seeds
• 4 teaspoons psyllium husks (or 3EL psyllium husk powder)
• 8 g Sea salt
• freshly ground pepper
• 15 gr. maple syrup
• 30 g olive oil or liquid coconut oil
• 350 ml water

Preparation:
Mix all dry ingredients well in a bowl. Then mix the syrup, oil and water in a small bowl and add to the dry ingredients. Mix everything well together, place in a bread tin lined with baking paper and smooth the surface of the dough with a spoon. 
Leave the dough to swell for at least 2 hours.
Preheat the oven to 175°C and bake the bread for about 20 minutes.
Remove the bread from the pan and bake directly on the grid for 30-40 minutes until golden brown.
Before slicing, allow the bread to cool completely.
The bread will keep for a few days. It can also be frozen in slices and then served as toast. It tastes excellent (only the toasting brings out the aroma of the nuts even more and the edges become crispy). 
To vary, all possible spices (caraway, bread spice, aniseed, coriander, garam masala, curry, turmeric, etc. etc.) can be added and/or Kalamata olives, a grated carrot, etc. 



Buckwheat Chia Bread Ingredients for 1 Bread:

• 300 g raw, whole buckwheat
• 60 g chia seeds
• 250 ml water (half of it for soaking the Chia seeds)
• 60 ml olive oil
• 1.5 tbsp gluten-free baking powder
• 1 teaspoon salt 

Preparation 
Soak buckwheat in plenty of water for at least two hours. 
Soak Chia seeds in 125 ml water for 30 minutes, stirring repeatedly to prevent lumps from forming. 
Drain buckwheat into a sieve and wash off. Make sure that there is no excess water left. 
Crush buckwheat in Vitamix with Chia gel, 125 ml water, olive oil, baking powder and salt (approx. 3 min). The mixture should be like a dough, but still retain small pieces of buckwheat. 
Preheat oven to 160°C (circulating air). 
Pour the buckwheat dough into a bread tin lined with baking paper. Bake for about 75 minutes (test with wooden skewer). 
Note: The breads can be prepared well in advance and either freshly sliced, or frozen in slices and served as toast. 


Lifechanging Crackers (after Sarah Britton – mynewroots) 
Ingredients for 2 baking sheets:

• 135 g sunflower seeds
• 90 g linseed
• 50 g pumpkin seeds
• 40 g sesame seeds
• 150 g Oat flakes
• 2 tbsp Chia
• 4 tbsp psyllium seed shells
• 1,5 tsp salt
• 1 tbsp maple syrup
• 3 tbsp liquid coconut oil
• 350 ml water
• pink or black pepper
• Spices and dried herbs (to taste) - e.g. rosemary, thyme, oregano, zataar, or anise, caraway, coriander, etc. etc.​

Preparation: 
Mix all dry ingredients in a large bowl. Mix the maple syrup, coconut oil and water in a separate bowl, add to the dry ingredients and mix well until everything is wet and the dough becomes very thick. 
Roll out half of the dough between two sheets of baking paper until it fills the full size of a baking tray. Repeat with the other half. 
Remove the top paper and use a large sharp knife to pre-cut into the desired cracker shape (triangles, squares, rectangles, etc.). Repeat with the other half. Leave to stand for at least two hours or overnight. 
Bake in a preheated oven at 175 °C for 20 minutes. Remove from baking paper (peel) and turn over, continue baking for another 10-20 minutes until the crackers are completely dry and crispy. If necessary, let them dry in the switched off oven. 
Break the crackers into shape and store in an airtight tin.
Note: The crackers have a shelf life of at least 3 weeks. Great with: cashew cheese, normal cheese, avocado, hummus, simply with butter and sea salt flakes, etc. etc... 


Beetroot-Crackers: Ingredients for 2 baking sheets:

• 260 g sunflower seeds
• 150 g linseed
• 5 g pink pepper
• 20 g mustard seed
• 7 g (pink) salt
• 300 g finely grated beetroot
• approx. 40 ml freshly squeezed orange juice
• juice of half a lemon
• lemon abrasion
• sea salt flakes
• sesame

Preparation:
Preheat oven to 150 °C circulating air. Mix sunflower seeds, linseed, mustard seeds, pepper and salt in a chopper to a coarse flour. 
Mix well in a bowl with the beetroot and the citrus juice. 
Put half of the dough on baking paper. Place another baking paper on top and roll out thinly. Season with lemon dust, sea salt flakes, sesame (and pepper if desired). Cover again and press lightly. 
Cut into 5x5cm pieces and put them on a baking tray. Repeat with the rest of the mixture. 
Bake for about 20 minutes. If necessary, turn the crackers over if they can already be removed from the paper so that they are baked evenly on both sides. Bake for another 20 minutes or until crispy. 
Take them out of the oven, let them cool down and break them into the pre-cut pieces. 
Keep in an airtight tin. 


Beetroot-Hummus:

• 150 g beetroot (from the oven)
• 250 g chick peas
• 40 g Tahini
• garlic
• cumin
• 30 g lemon juice
• 20 g olive oil
• sparkling water
• salt and pepper

Preparation: 
Puree all ingredients and season to taste. 

Pumpkin dip:

• Cooked pumpkin (e.g. from the oven)
• garlic
• Ginger, freshly grated
• Cayenne pods
• lime juice
• A few drops of sesame oil
• salt

Preparation: 
Fry the garlic cloves. Puree all ingredients and season to taste. 

Cod stained in beetroot, with seaweed salad ingredients for 4 people:

• 400 g cod join (must be pickled 48 h before consumption!)
• Vodka
• 2-3 beetroot
• Lemon or lime for serving
• salt

Ingredients for seaweed salad:

• 30 g Wakame algae dried
• 2 small carrots
• 2-3 spring onions
• mirin
• soy sauce
• lime juice
• Freshly grated ginger
• roasted peanuts

​Sprinkle cod join with vodka, generously salt. Peel the beetroot and plane into fine slices. Cover the fish with it, wrap tightly in foil and pour into a clean one. Weight the fish down. Keep in the fridge for 48 hours, turn every 12 hours. 
Before serving, remove from beetroot, dry and cut into very fine slices. Sprinkle with lemon or lime. 
Soak the algae in plenty of cold water for at least 15 minutes for the algae salad. Drain well. Cut the carrot into fine strips with the asparagus peeler, the spring onions into fine rings (white part). Mix everything and season with all other ingredients, sprinkle with roasted peanuts and serve (with fish).

Prawns in sesame hemp coat, vegetables, avocado ingredients for 4 people:

• 12 Black Tiger Shrimps
• 2 tbsp peeled hemp seeds
• 1 tbsp peeled white sesame seeds
• 3 tbsp flour
• 2 eggs
• sea salt flakes
• salt and pepper
• 2 tbsp coconut oil
• 1 ripe, but still firm avocado
• 50 g sugar snap peas
• 70 g Edamame
• 1 small courgette
• 2 limes
• Olivenöl
• 1 tsp maple syrup
• pink pepper berries
• red cress

Preparation: 
Peel the avocado and cut into bite-sized pieces.
Cut the zucchini into fine slices with the asparagus peeler.
Blanch the sugar snap peas and quench them.
Place Edamame in boiling water for 2-3 minutes and then peel. 
Season the sugar snap peas, Edamame and zucchini in a bowl with some olive oil, lime juice, a few drops of maple syrup, salt and pepper and carefully fold in the avocado. Sprinkle with pink pepper. 
Prepare three plates for the shrimps: one with flour, one with egg white, one with a mixture of sesame, hemp and sea salt flakes. 
Turn the prawns first in the flour, then in the egg, and finally in the hemp mixture so that they are evenly covered. 
Heat the coconut oil in a pan and fry the shrimps on both sides until they get some colour and are no longer glassy inside. 
Put on skewers and serve with vegetables, decorate with some cress.

Flamed salmon on vegetable salad with miso mustard dressing ingredients for 4 people:

• 400 gr. salmon fillet
• salt
• maple syrup
• Roasted sesame oil (optional)
• 4 asparagus spears (depending on season)
• 1 courgette
• 1 large carrot
• 100 gr. sugar snap peas
• Coconut or rapeseed oil
• Optional: sesame seeds, sprouts and/or grains

Ingredients for the dressing:

• 60 g Miso Shiro
• 60 g Mirin
• 30 g lime juice
• 20 g coconut sugar
• 10 g hot Dijon mustard

Preparation: 
Peel the asparagus and cut into 5 cm pieces. Steam or blanch for 5 minutes. Peel the carrots and cut them diagonally into large slices with the courgettes. Fry on the grill from both sides until they are lightly browned and al dente. Drain on paper towel, salt and pepper. Sauté the sugar snap peas in a pan for 2 minutes. Season as well. 
Arrange the vegetable mixture on a plate.
Mix all dressing ingredients well, season to taste.
In a bowl mix some maple syrup with salt. 
Cut the salmon into approx. 2 cm thick cubes, turn in the salt-syrup mixture and flame from all sides with the Bunsen burner in a fireproof form. Sprinkle with a few drops of roasted sesame oil as desired. 
Arrange on the vegetable salad with the dressing and serve immediately, garnish as desired with sesame seeds, sprouts or grains.

Cauliflower in a spice coat, almond sauce, pomegranate, mint
Ingredients for 4 people:

• 1 cauliflower
• 50 ml olive oil
• turmeric
• Roasted paprika powder (de la Vera)
• Kreuzkümmel
• salt
• pepper
• 1 pomegranate
• fresh mint
• some sesame or roasted, chopped almonds as desired

Ingredients for the almond sauce:

• 50 g almond paste
• 40 g Tahini
• 50 ml water
• juice of half a lemon
• salt
• pepper

Preparation: 
Wash the cauliflower and cook for 10 minutes in a pot of boiling water (about 2 cm high). Leave to stand for a few minutes. Mix oil and spices, brush the cauliflower with it and bake in a preheated oven at 180 °C for 40-50 minutes. 
In the meantime for the dressing, mix all the ingredients well with the Vitamix or a blender and season to taste. 
Sprinkle cauliflower with the sauce, pomegranate seeds, chopped mint and a little sesame or almond.

Scallops with saffron coconut sauce ingredients for 4 people:

• 12 scallops
• 1-2 shallots
• butter
• 150-200 ml coconut milk
• some white wine
• Saffron in threads
• salt and pepper
• Some vegetables or bread as a side dish

Preparation:
Finely chop the shallots and fry in butter until translucent. Add a dash of white wine and bring to the boil with the coconut milk, season with salt and pepper, simmer for a few minutes until the desired consistency is achieved. Allow to cool a little and mash, then pass through a sieve and put into a pot again. 
Roast saffron in a pan without oil, then finely mortar. Add to the sauce and reheat shortly before serving. 
Fry the scallops in butter or oil from both sides, serve with vegetables and the sauce.

​Vegan raspberry "cheese" cake with crispy almond base and coconut-vanilla crunch 
Ingredients for the cake base (results in approx. 6-7 small bases):

• 80 g almonds (roasted)
• 20 g Oat flakes
• 20 g coconut flakes
• a pinch of salt
• 85 g wholemeal spelt flour
• 40 g coconut oil
• 30 g maple syrup
• some vanilla

​Ingredients for the filling:

• 210 g Raspberries
• 150 g maple syrup (or honey if it does not have to be vegan)
• 90 g coconut oil
• 300 g cashew kernels (soaked in water for at least 5 hours)
• 120 g lemon or lime juice
• Vanilla or ground tonka bean

Preparation 
For the bottom, add the grated coconut and oat flakes to the Vitamix and process into a fine flour, then place in a bowl. Also grind the almonds in the Vitamix, but they may be slightly coarser. Add to the oat flakes. Add the vanilla, salt and flour. Then drizzle the maple syrup and the melted oil over it and mix well. Pour into a cake tin (springform pan with high rim) (or individual small tin) and bake in the oven at 180 °C for approx. 15-20 minutes. Allow to cool. 
For the filling, melt the coconut oil and mix with all other ingredients in the Vitamix to a fine cream. 
Place on the cooled cake base and place in the freezer. Half an hour before serving, remove from the mould and cut into clean pieces with a sharp knife (dipped in hot water). 
Alternatively, the cake can also "falter" overnight (or for at least 8 hours) in the fridge, then simply take it out just before serving. 
Decorate with fresh berries or mint



Ingredients for the Vanilla-Coconut-Crunch:

• 140 g coconut chips
• 25 g maple syrup
• 20 g coconut blossom sugar
• 10 g agave syrup
• Vanilla (or cinnamon)
• pinch of salt

Preparation: 
Mix all ingredients except the coconut chips in a bowl. Carefully fold in the coconut chips to keep them as intact as possible. 
Place on a baking tray lined with baking paper and bake in the preheated oven at 170 °C for approx. 10-12 minutes. Then allow to cool completely (if 
they have not yet taken on much colour, they can also be dried in the switched off, still warm oven). 
Note: 
Coconut Crunch can be used in many different ways. To be stored very well in airtight containers. 
Fruit can be varied at will. Boiled plums are great, pears, mangoes, peaches, apricots, boiled cinnamon apples, etc. etc..