For the feet

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If you’ve been shopping for hours and your feet are so tired you can hear them yawning, treat them to this refreshing foot bath.

 

 

Lemon footbath

Ingredients:

  • 1 lemon
  • 5 drops of lemon oil
  • 3 drops of lavender oil
  • 1 tbsp soy cream

 

Preparation:

Squeeze the lemon and set the juice aside. Mix the remaining ingredients and stir into a pan of warm water.

 

Application:

Soak your feet in the fragrant oil-soy cream mixture for about 15 minutes and then dry them off. Now it’s time to add the lemon juice. Massage the fresh juice well into the skin and give your feet wings!

Sperm health

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According to a study by Professor Wendie Robbins and other scientists, young men who eat a handful of walnuts every day are said to improve their sperm health and thus also their fertility. Walnuts are rich in unsaturated fatty acids, especially omega-3 fatty acids. That must be the reason. The journal Biology of Reproduction reported that 117 men between the ages of 21 and 35 took part in an experiment for 12 weeks. One group was given 75 grams of walnuts a day, the other avoided them. Only the group of men who were given walnuts showed improved sperm health and activity after the experiment; the others showed no changes.

 

Walnut shake with cinnamon

Ingredients:

  • 500 grams walnuts
  • 1.5 liters of water
  • Vanilla powder
  • some zest of an organic orange
  • 1 teaspoon cinnamon

 

Preparation:

Soak the walnuts overnight. Drain the soaked walnuts and place in a high-powered blender with the vanilla powder, orange zest and cinnamon and gradually add the fresh water. Puree everything on the highest setting for a few minutes until a milky consistency is achieved. The walnut power potion is ready!

Vegan from now on

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Vegan from now on…more and more people are opting for this. Gabriele Lendle and Dr. Ernst Walter Henrich have written a new vegan cookbook to make it easier to live a vegan lifestyle with friends and family. 100 percent of Dr. Ernst Walter Henrich’s royalties from this book will go to PETA Germany.

 

The contents of “Vegan from now on”

With well over 100 vegan recipes, “Ab jetzt vegan” from TRIAS-Verlag in Stuttgart shows how to cook animal-free meals. The book also provides tasty and substantive arguments in favor of a vegan diet. Dr. Henrich, one of the two authors, is a doctor and vegan himself. In the book, he talks about the links between the consumption of animal foods and cancer or heart disease and is able to convince even critical family members and friends of the benefits of a plant-based diet.

 

Am I a real Italian?

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I’m currently on vacation in Naples, and I can’t pass up the chance to eat a juicy pizza. Naples is considered the hometown of pizza, so it is not surprising that there are still many traditional pizzerias that bake their pizzas according to strict rules. Luckily, the pizzaiolo at my favorite pizzeria is very flexible and always prepares my “vegan patty pizza” with love: Pizza with lots of tomato sauce, onions, corn and mushrooms, plus an antipasto with grilled zucchini, eggplant and pumpkin strips. Cover the whole pizza with the strips and enjoy: buon appetito!!! (I now skillfully ignore the indignant looks from my neighbors at the table).

Pizza

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Antipasto

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Pizza Patty

Patty’s Tip:

When making antipasto, always ask whether it is really prepared with olive oil(ital. olio d’oliva) and not still traditionally with pork fat(ital. strutto).

Lemon muffins

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Ingredients for 12 muffins

Dough:

  • 250 g flour
  • 100 g raw sugar
  • Juice 1 lemon
  • 1 apple grated
  • 1 handful of ground almonds
  • 50 g linseed oil
  • 1 pack baking powder
  • Water

Glaze:

  • Juice 1/2 lemon
  • 30 g raw sugar
  • 100 g water

 

Preparation:

  • Mix all the dry ingredients together in a bowl
  • Mix the remaining ingredients together in another bowl
  • Mix everything together and add water until a homogeneous dough forms
  • Pour the batter into muffin tins
  • Bake for 30 minutes at 180 degrees in the middle of the oven
  • Simmer the glaze ingredients over a low heat for 10 minutes
  • Remove the muffins from the oven and leave to cool for 5 minutes
  • Spread the muffins with the glaze