Fresh - Gerolsteiner USA · • 4 ice cubes VEGETARIAN 2 SERVINGS EASY 5 MIN Preparation: 1. In a blender, puree the frozen bananas and berries, coconut flakes and milk together

© 2020 GEROLSTEINER BRUNNEN GMBH & CO. KG PAGE 1

SPRING

Fresh

RECIPES

Vegetarian

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Kiwi-Yogurt-Chia-Smoothie ..............................................................3

Spinach-Mango-Avocado-Smoothie ..................................................4

Raspberry-Blueberry-Date-Buttermilk-Smoothie ...........................5

Banana-Coconut-Berry-Smoothie-Bowl ..........................................6

Protein Pancakes ...............................................................................7

Velvety Cauliflower OR Parsnip Soup .................................................8

Sweet potato–Apple–Soup ...................................................................9

Strawberry-Avocado Salad ............................................................. 10

Glass Noddle Salad ............................................................................ 11

Asparagus Salad With Quinoa ......................................................... 12

Greek-style Quinoa salad .................................................................. 13

Falafel Bowl ...................................................................................... 14

Cornmeal Asparagus Quiche ............................................................. 15

Cauliflower Curry .............................................................................. 16

Strawberry Cake .............................................................................. 17

Blueberry Muffins .............................................................................. 18

Contents




Preparation:

1. Let the chia seeds soak in water for half an hour.

2. Place all ingredients in a blender and secure lid; blend until smooth.

3. Pour into large glass and enjoy immediately.

Kiwi-Yogurt-Chia-Smoothie

INGREDIENTS:• 4 tbsp chia seeds

• 2 kiwis

• 1/2 cup yogurt

• 2/3 cup sparkling mineral water

• 2 tsp honey

VEGETARIAN

2 SERVINGS

EASY

5 MIN

Preparation:

1. Peel mango and avocado and separate the flesh from the stone.


3. Pour into large glass and enjoy immediately.

Spinach-Mango-Avocado-Smoothie

INGREDIENTS:• 1 mango

• 1 avocado

• 2 cups fresh spinach

• 1/2 cup milk, or use dairy alternatives like almond, soy, or oat milk, if desired

• 8 cups sparkling mineral water

• Juice of half a lime

• 4 ice cubes

VEGETARIAN

2 SERVINGS

EASY

10 MIN




Preparation:


2. Pour into large glass, decorate with reserved fresh berries, if desired.

Raspberry-Blueberry-Date- Buttermilk-Smoothie

INGREDIENTS:• 1/2 cup buttermilk

• 1/4 cup sparkling mineral water

• 1/4 cup, each raspberries and blueberries, with a few extra for garnish

• 4 soft dates with stone removed (if the dates are not soft enough just let them soften in hot water)

• 4 ice cubes

VEGETARIAN

2 SERVINGS

EASY

5 MIN

Preparation:

1. In a blender, puree the frozen bananas and berries, coconut flakes

and milk together. If the mixture is too stiff, add more milk until desired

consistency is reached.

2. Pour mixture into bowl and top with fresh berries, chia seeds and coconut

flakes. But you could also add some shaved chocolate, banana slices,

or cereal.

3. Tip: Peel and cut the bananas into small pieces before freezing.

This way they will be easy to puree later.

Banana-Coconut-Berry-Smoothie- Bowl

INGREDIENTS:• 2 frozen ripe bananas

• 2/3 cup (frozen) berries

• 2 tbsp coconut flakes or shreds

• 3/4 cup milk, or use dairy alternatives like almond, soy, or oat milk, if desired

OPTIONAL TOPPINGS:• fresh berries

• chia seeds

• coconut flakes

VEGETARIAN

2 SERVINGS

EASY

5 MIN




Preparation:

1. In a medium bowl, whisk the eggs and then add the mashed banana,

protein powder and Gerolsteiner.

2. In a large skillet, heat butter or ghee over a medium heat, until melted but

not sizzling. Scoop a cup of pancake dough into a pan and fry until golden

brown, about 1-2 minutes. Flip pancake and cook the other side.

3. Remove skillet from heat and place pancake on a plate.

4. Cook remainder of pancake batter, adding a little more butter or ghee

to hot skillet if needed.

5. Serve pancakes immediately with yogurt and your choice of fresh fruits.

Protein Pancakes

INGREDIENTS:• 2 eggs

• 1 banana, mashed

• 1 oz protein powder

• some Gerolsteiner sparkling mineral water for an extra fluffy dough

• some plain yogurt and fruits

VEGETARIAN

1 SERVING

EASY

5 MIN




This rich creamy vegetarian soup is inspired by one of Chef Thomas Keller’s

creations. You can either use cauliflower or parsnip for this soup.

Preparation:

1. In a large pot, melt butter over a medium heat. Add onion, leek, and

cauliflower/parnsip. Stir and cook until vegetables are almost tender,

about 20 minutes.

2. Stir in half and half and stock and cook for a couple of minutes over medium-

high heat. Reduce heat and simmer for 30 minutes, stirring occasionally.

3. Remove from heat and allow the soup to cool for about 5 minutes.

Pour 2-3 cups into blender and puree until smooth and velvety.

Repeat until all the mixture is pureed.

4. Return puree to pot, season to taste and keep warm over low heat.

Beetroot Chips Garnish (Optional)

1. Set a cooling rack over a baking sheet and line with paper towels.

2. In medium sauté pan, heat oil over medium heat. Working in small batches

of 4-5, fry beetroot slices, carefully turning them as the edges begin to curl.

Fry until bubbling subsides and beetroots are crispy, about 1 to 2 minutes.

Place cooked chips onto the rack and season with salt.

3. Pour warm soup in bowls and top with the beet chips.

Velvety Cauliflower OR Parsnip Soup

INGREDIENTS:• 1 large cauliflower, core and leaves removed OR 9 parsnips, peeled and chopped into chunks

• 3 tbsp unsalted butter

• 1 medium onion, chopped 1-inch pieces

• 1 leek, white and light green parts, chopped 1-inch pieces

• 2 tsp sea salt, divided

• 4 cups half and half (or 2 cups each milk and heavy cream)

• 2 cups vegetable stock

• 1 medium red beetroot, thinly sliced, for garnish

• 1-2 cups sunflower oil, for deep-frying

VEGETARIAN

6 SERVINGS

EASY

45 MIN




Preparation:

1. Peel shallots and sweet potatoes and cut them into small pieces.

2. Over a medium heat, heat butter in a large pot or Dutch oven,

and sauté shallots until translucent, about 2-3 minutes.

3. Add sweet potatoes and sauté for 2 minutes while continually stirring

to prevent burning. Once tender, remove from pot and set aside.

4. Deglaze the pot with the vegetable stock, ensuring all food bits are

lifted from the bottom of the pot.

5. Return vegetables to the pot and bring vegetable stock to the boil,

cover, reduce heat, and cook 10-15 minutes.

6. In the meantime wash and peel the apples. Cut one apple into thin slices,

removing the core, then cut slices into fine sticks. Sprinkle with lemon juice.

7. Cut the second apple into cubes, add to the soup and bring to the boil

briefly, about 1-2 minutes. Remove from heat and let cool.

8. Pour cooled soup into a blender, taking extra care to secure the lid, puree

the soup until smooth. Return to pot and reheat gently, season to taste,

and stir in the apple strips.

9. Pour soup into serving bowls and garnish with fresh basil leaves, if desired.

Serve immediately.

Sweet potato–Apple–Soup

INGREDIENTS:• 3 shallots

• 1 sweet potato, large

• 2 tbsp butter

• 3 1/4 cups vegetable stock

• 2 sour apples

• juice of 1/2 lemon

• 2 stems of basil

• salt

• pepper

VEGETARIAN

2 SERVINGS

EASY

25 MIN




Preparation:

1. Bring sugar and balsamic vinegar to the boil and cook over medium-high

heat. Reduce heat to medium and simmer uncovered for 5 minutes.

Remove from heat and let cool.

2. Clean and slice the strawberries. Cut the avocado in half, remove pit and

peel, cut flesh into thin slices. Drain buffalo mozzarella and cut into slices.

De-stem the basil leaves.

3. Arrange the mozzarella, strawberries and avocado on a plate. Season with

salt and pepper. Drizzle with reduced balsamic vinegar and oil. Garnish

with fresh basil leaves, if desired.

Strawberry-Avocado Salad

INGREDIENTS:• 2 tbsp sugar

• 1/3 cup balsamic vinegar

• 3 tbsp oil

• 3/4 cup strawberries

• 1 ripe avocado

• 1 ball of buffalo mozzarella

• 3 stems of basil

• salt

• pepper

VEGETARIAN

1 SERVING

EASY

15 MIN




Preparation:

1. In a large bowl, pour hot water over the glass noodles and let them

soak for 5 minutes. Drain and return to bowl.

2. Cut the cucumber into medium diced pieces. Cut the tomatoes into

halves and slice the onion into thin silvers. De-stem the cilantro leaves

and roughly chop.

3. Add prepared vegetables to the glass noodles. Add lime juice and

gently toss all ingredients together.

4. Serve salad in a bowl and garnish with chopped peanuts and

sesame seeds.

Glass Noddle Salad

INGREDIENTS:• 2.5 oz glass noodles

• 1/4 English cucumber

• 3 grape tomatoes

• 1 small red onion

• 1 lime, juiced

• 1 sprig, cilantro

• 1/4 cup peanuts, chopped

• sesame, to taste

VEGAN

1 SERVING

EASY

20 MIN




Preparation:

1. In a medium pot, bring 1-3/4 cups of water and 1⁄2 tps salt to the boil over

a high heat. Stir in the quinoa, lower heat and simmer for 15 minutes or

until the water is absorbed. Remove from the heat and allow to cool.

2. In a large bowl, combine lime juice and oil. Gently stir in quinoa and

season to taste.

3. Place dry heavy skillet over a high heat, when hot, toast the cashews until

lightly golden brown, about 1 minute, taking care not to burn nuts. Remove

from pan.

4. Cut asparagus in half lengthwise and then crosswise. Heat 2 tbsp of oil in

skillet, add the asparagus and sauté until tender, about 4 - 5 minutes.

Remove from heat and season with salt and pepper to taste.

5. Cut spring onions into 1-inch pieces and coarsely chop parsley.

6. Add cooked asparagus and the other prepared vegetables, mixing

thoroughly. Add raspberries and toss again gently.

7. Serve on a plate or in a bowl. Salad will keep for a couple of days in

the refrigerator.

Asparagus Salad With Quinoa

INGREDIENTS:• 1 cup white quinoa

• 4 tbsp lime juice

• 4 tbsp oil

• 1 bunch green asparagus

• 4 tbsp cashew nuts

• 1 cup raspberries

• 2 spring onions

• 1 cup of flat parsley

• 2 stalks of basil

VEGAN

2 SERVINGS

MEDIUM

40 MIN




Preparation:

1. In a medium pot, bring 1-3/4 cups of water and 1⁄2 tps salt to the boil over

a high heat. Stir in the quinoa, lower a low heat and simmer for 15 minutes

or until the water is absorbed. Remove from the heat, place in a large dish

and allow to cool.

2. Cut cucumber and red pepper into medium diced pieces. Cut tomatoes

into wedges, approx. 6 per tomato. Coarsely chop the parsley and cut

onion into thin silvers.

3. Drain the feta, and cut into 1-inch cubes.

4. In a small bowl, whisk together olive oil, red wine vinegar, honey, lemon

juice and herbs. Add salt and pepper to taste.

5. Arrange the prepared vegetables, tomatoes, black olives, and feta on top

of the quinoa. Drizzle all with dressing or serve it on the side, if preferred.

TIP: Put everything in a lunch box to be perfectly prepared for the next day.

Greek-style Quinoa salad

INGREDIENTS:• 1 cup white quinoa

• 1/2 English cucumber

• 2 tomatoes

• 1 red pepper

• 1/4 bunch of parsley

• 1 small red onion

• 2/3 cup black olives

• 1 cup feta

• salt and pepper for seasoning

VEGETARIAN

1 SERVING

EASY

35 MIN




Preparation:

1. In a large pot, cook rice in 2 cups of water, approx. for 25-30 minutes.

Drain rice when cooked.

2. In same pot, heat 2 cups of water, add a little salt and cook the eggs

until medium-soft or as you like. Once cooked, place them in cold water

to cool, before peeling and halving them.

3. Halve the beetroot and cut into strips. Cut the radishes into thin slices.

Coarsely grate the carrot. Cut radicchio into fine strips. Cut the celery

on the diagonal into thin slices. Coarsely chop the parsley.

4. In a large skillet, heat oil; fry the falafel until golden brown, turning

frequently, approx. 6 - 8 minutes.

5. In a small bowl, whisk together the tahini, juice of half a lemon, water

and a little salt until a creamy consistency is obtained. Season to taste.

6. Place cooked rice in deep bowls. Arrange the vegetables and egg

halves evenly across the top. Add the falafel and drizzle with tahini sauce.

7. Garnish with black sesame seeds and wedges of lemon, if desired.

Falafel Bowl

INGREDIENTS:• 1 cup brown rice

• 2 eggs

• 12 small falafel

• 2 beetroot, medium sized, cooked

• 4-5 radishes, washed

• 1 carrot, medium, peeled

• ¼ radicchio

• 1 stick of celery

• 1 tsp black sesame, optional

• 1 tbsp tahini

• 1 lemon, halved

• 3-4 tbsp water

• 1-2 tbsp oil, for frying

• ¼ bunch of parsley

• salt

VEGETARIAN

2 SERVINGS

EASY

50 MIN




Preparation:

1. Preheat oven to 375° F

2. In a large bowl, mix cornmeal and rice flour. Cut the butter into 1/2-inch pieces and using your fingers rub into flour mix.

3. Combine egg and cold water and stir into mix. When just combined, knead everything with your hands to a smooth dough, shape into a ball, wrap well and refrigerate for at least 30 minutes.

4. Place the asparagus on a baking tray lined with parchment paper. Brush with a little olive oil and sprinkle with salt. Bake until asparagus is tender, about 12-15 minutes.

5. Grease a 8-inch quiche dish. Remove the dough from the refrigerator and distribute evenly in the quiche dish. Gently press the dough into the edges ensuring there are no holes or cracks. Prick the dough several times with a fork. Cover with a sheet of parchment paper and weigh it down with dried legumes. Bake at 375° F until crust is lightly toasted, about 10 - 12 minutes. Once cooked remove from oven and allow to cool briefly. Keep the oven on.

6. In a large bowl, whisk together the eggs, and half and half. Add the grated cheese. Season with lemon zest, herbs, nutmeg and seasonings and stir well.

7. Spread the asparagus on the dough. Slowly pour the egg mix evenly over the asparagus.

8. Bake quiche in the heated oven at 375° F on the middle rack for about 30-35 minutes until the egg mix is set and the cheese is slightly brown.

9. Remove from oven, place on a rack to cool before removing quiche form and serving.

Cornmeal Asparagus Quiche

INGREDIENTS:For the crust:

• 1 cup cornmeal, fine (5 oz)

• 1/2 cup rice flour (3.5 oz)

• 4 oz unsalted butter, cubed

• 1 egg, medium, beaten

• 3 tbsp water

• ½ tsp salt

For the filling:

• 1 bunch asparagus, washed and trimmed

• 1-1/4 half and half

• 3 eggs, medium

• 1/4 cup Parmesan, finely grated

• 1/4 cup Pecorino, finely grated

• 1 tsp lemon zest

• 1 tbsp tarragon, finely chopped

• 1 tbsp thyme, finely chopped

• 1 dash nutmeg, freshly grated

• 1 tsp olive oil

• salt and black pepper, freshly ground

VEGETARIAN

4 SERVINGS

MEDIUM

90 MIN




Preparation:

1. Cut the cauliflower into evenly sized florets and the sweet potato into

1-inch cubes. Wash the potatoes thoroughly and cut in half or quarters,

depending on size. Cut the tomatoes into cubes.

2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add

ginger and curry powder cook briefly until aromas are released. Add the

cauliflower, sweet potato, potatoes and dried chilies; season well and

sauté briefly, 1 - 2 minutes.

3. Add water and coconut milk, and stir making sure nothing is sticking to

the bottom of the pot. Bring to the boil, cover, reduce heat and cook for

15 - 18 minutes.

4. In a medium pot, add 2 cups of water and cardamom pods; cook rice

until tender, drain and set aside.

5. Add the tomatoes and sugar snap peas to curry, season to taste, and

cook for anther 2 - 3 minutes.

6. De-stem the cilantro leaves and cut lime into quarters.

7. Scoop a large spoon of rice onto dinner plate and top with curry.

Sprinkle with cilantro and serve with lime wedges.

TIP: This curry keep well in the refrigerator.

Cauliflower Curry

INGREDIENTS:• 1 cauliflower, medium

• 2-3 tomatoes, medium

• 1 sweet potato, small, peeled

• 4 small yellow potatoes

• 1-2 dried red chilies (to taste)

• 1 tbsp oil

• 1 fresh ginger, grated

• 3-4 tbsp curry powder

• 1 cup water

• 1 cup coconut milk

• 1/2 cup sugar snap peas

• 2-3 stems of cilantro

• salt and pepper, seasoning

• 1 cup of basmati rice

• 2-3 cardamom pods

• 1 lime

VEGAN

2 SERVINGS

EASY

60 MIN




Preparation:

1. Set a rack in the middle of the oven and preheat the oven to 300°F.

Grease an ovenproof baking dish (approx. 22 cm) with a little butter

and dust with flour. Knock out the excess flour and set aside.

2. In a large bowl, whisk the eggs, sugar and salt until light and creamy

using an electric mixer.

3. Add the liquid butter, vanilla, and lemon zest and blend well, taking

care not to over beat the mixture.

4. Sift one-third of the flour over the mixture. Using a rubber spatula, gently

fold in the flour, making sure to scrape the bottom of the bowl. Repeat

with the second third and finally whip in the final third.

5. Pour the batter into the prepared baking dish and smooth the top.

6. Dust the strawberries with a little flour and place them in the batter.

Sprinkle the coconut on top.

7. Bake the cake for approximately 35 - 45 minutes, or until the top is a

golden brown and firm to the touch. Test by piercing the center of the

cake with a toothpick, if it comes out clean your cake is baked. Remove

from heat, turn out onto a wire rack and let cool.

8. Before serving, sprinkle the cake with white chocolate shavings and

sieve a little powered sugar. Freshly whipped cream goes well with it.

Strawberry Cake

INGREDIENTS:• 1 cup sugar

• 2 eggs

• ¼ tsp salt

• 1 stick butter (4 oz), melted and cooled

• ¼ tsp vanilla extract

• 2 tsp lemon zest, approx. 1 medium lemon

• ¾ cup flour

• 1 cup strawberries, washed, trimmed and quartered (about 8 berries)

• ¼ cup coconut shreds/shavings

• Optional garnish: White chocolate shavings and powered sugar

• Extra butter and flour to grease and dust baking dish

VEGETARIAN

1 CAKE

EASY

90 MIN




Preparation:

1. Preheat oven to 350°F. Line 12-cup muffin tin with paper liners (liners help

prevent muffins edges from burning and are be easier to remove from tin),

or generously grease the muffin tin.

2. In a medium bowl, mix the flour, baking powder, almond flour, and sugar.

3. In a large bowl, finely mash the banana with a fork, then add the oil and

milk. Blend all together well.

4. Fold the flour mix into the banana mix and stir to create smooth batter.

Add Gerolsteiner and fold in the blueberries.

5. Using a large ice cream scoop or spoon full the muffin tin.

6. To Make Streusel Topping: Combine sugar, flour and almond flour. Using

a pastry blender or fork cut in the butter until crumbly. Sprinkle on top of

muffin batter.

7. Bake for 20-30 minutes or until golden brown and firm to the touch. Let

cool a little before removing muffins from the tin and place them on a

rack to fully cool.

Blueberry Muffins

INGREDIENTS:• 1 ½ cup flour, plus a little extra.

• 2 tsp baking powder

• 1 cup ground almonds

• ½ cup sugar

• ¼ tsp vanilla

• 1 very ripe banana

• ¼ cup (2 fl oz) sunflower or other vegetable oil

• ⅔ cup (5 fl oz) milk, use dairy alternatives like almond, soy or oat milk, if desired

• 1 pint blueberries (approx. 1 ½ cups), washed and dried, and dusted in flour

• ¼ cup of Gerolsteiner sparkling mineral water for a particularly airy batter

Streusel Topping (Optional)

• ½ cup sugar

• ¼ cup flour

• ¼ cup almond flour

• ¼ cup butter, softened

VEGAN

12 MUFFINS

EASY

60 MIN



Documents

Fresh - Gerolsteiner USA · • 4 ice cubes VEGETARIAN 2 SERVINGS EASY 5 MIN Preparation: 1. In a blender, puree the frozen bananas and berries, coconut flakes and milk together