LIVING KITCHEN · RECIPES BY AMY

Food that is alive
passes life on.

Colour, freshness and all the wisdom of nature — prepared so simply that it fits into your real everyday life.

Here you will find my favourite raw food recipes: from sunny gazpacho and crispy crackers from the dehydrator to a creamy chocolate cake. Every recipe tastes good pure and mild — if you like it bolder, you will find salt, spices, garlic and ginger in each gourmet version. And because so many of you ask me how to nourish yourself vibrantly through a working day, there is a large collection of its own for on the go and for work.

✦ 100% plant-based ✦ Raw & living ✦ No oil & no vinegar ✦ No oven ✦ Made for everyday life
On the go & for work Discover all recipes

On the Go & for Work

If you sit at a till all day, stand in a shop, commute or rush from appointment to appointment, you can't always live on fruit alone — and you don't have to. This collection is for everyone who wants to refuel during a short break with something filling, savoury or sweet: as naturally as with a ham sandwich, only alive.

The principle: prepare once, enjoy all week

The dehydrator is your quiet helper. At the weekend it runs overnight, and on Monday you have bread, crackers, cookies and chips for many days. Add two or three dips in screw-top jars and cut vegetables in a box — and in the morning you simply grab and go.

SaturdayCrackers, bread and banana sticks into the dehydrator, start the hemp heart cream
SundayBlend two dips, roll energy balls, cut vegetables
Mon – WedBread with spread, sticks with dip, a little something sweet
WednesdayFresh supplies: salad in a jar or lasagne for two days
Thu – FriCracker stock, ferments with hemp sauce, brownies
No fridge needed

Dehydrated bread, crackers, cookies, energy balls, nuts, fruit leather and chips keep all day in your bag. These recipes carry the label “no fridge”.

With a cool bag or staff fridge

Dips, lasagne, salads in a jar, ferments and anything creamy are happiest kept cool. A small ice pack usually lasts until lunchtime.

One-hand snacks for short breaks

When you only have five minutes: balls, bars, stuffed dates, nori rolls and sandwiches that don't crumble or drip.

Your Packed-Lunch Builder

Choose a base, something to spread or fill and a little extra. These three columns alone give you more than five hundred combinations — you won't repeat yourself any time soon.

1 · Base

    2 · Spread & filling

      3 · Extras & sweets

        Press the button and I'll put together a packed lunch for tomorrow.
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        All Recipes

        Search for an ingredient that is waiting in your kitchen, or browse the categories. A click on “Open recipe” shows you the ingredients and method.

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        The Foundations of My Living Kitchen

        Simple, pure ingredients that are allowed to speak for themselves. That keeps every dish easy to digest and delicious even without strong seasoning.

        ✦ Fermented hemp heart cream — instead of oil, cream and cheese

        Blend hulled hemp hearts without soaking with a splash of water into a smooth, thick cream, pour into a clean jar and leave at room temperature for about one day. It turns slightly tangy, fresh and delicately cheesy — and makes dressings round, dips creamy and fillings silky. Alternative: macadamia nuts, soaked for 4 hours and prepared the same way, make an especially mild, buttery cream.

        No oil, no vinegar

        Instead of oil I use hemp heart cream, avocado, tahini or almond butter. Lemon, lime or orange bring the acidity.

        Chives instead of garlic

        Chives are my standard, wild garlic the wonderful spring alternative. Fresh herbs such as basil, parsley, dill or mint always belong.

        Gourmet version

        Salt, spices, garlic, ginger, cinnamon, turmeric and tamari are listed with every recipe as an optional gourmet version. Where a dish only gets its character from them, this is noted separately.

        Dehydrating at 42 °C

        All drying times are for 42 °C, so that the ingredients keep their vitality.

        Activating & sprouting

        Soak nuts and seeds for 6–12 hours and rinse. Soak buckwheat for 30 minutes, rinse and let it sprout for 1–2 days until little tails appear.

        Measurements

        One cup is about 240 ml, one tbsp about 15 ml, one tsp about 5 ml.

        Hungry for More Than Recipes?

        In my personal nutrition consulting we find your own way together. If you sense that living nutrition wants to become a firm part of your life — with guidance that fits your everyday life, your family and your job — let's talk.

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