Serenity Soul Style Blog 

~ style yourSELF serene and practise YOGA, ENJOY yummy soulfood &  TRAVEL mindfully ~ 

to read the posts, simply click on the picture / link

April 5

Springtime Spinach Lemon Risotto

1 cup (ca.150-200g) Risotto rice

150g fresh baby spinach

1 onion (or 2 spring onions)

1 garlic clove

some olive oil

1 glass of white or rosato vine

1 liter of vegetable broth

1 lemon

salt, pepper, chiliflakes

feta, parmesan or creamy goat cheese

Lightly fry onion (or the white of the sping onions) together with garlic in some olive oil. Add rice and slightly later pour the glass of wine onto it. Then add more and more broth until the risotto is almost done.

Place fresh baby spinach leaves on top and stir the spinach-rice mixture until the spinach is due.

Use the juice of half of a lemon, more salt, pepper (and chiliflakes) for seasoning. If you like to turn this light springtime meal into a creamier non vegan dish, add feta, parmesan or goat cheese. Enjoy this light and fresh meal!

April 2

Eggplant with chickpeas and cottage cheese

serves 2-3:

2 Eggplants

2 garlic cloves

some lemon infused olive oil

salt, pepper

3 tbsp tahina

2 tsp harissa

1/2 cup pomegranate seeds

1/2 lemon (juice)


1 glas of chickpeas

1 cup of cottage cheese


Cut the eggplants in halves, cut them crossways (make sure you dont harm the skin), rub oil and garlic onto them and grill at about 200 Celsius for 25-30 mins.

Take out the eggplant from its skin and blend it together with tahina, harissa, pomegranate seeds, lemon juice and some salt until you get a creamy puree.

Serve the puree in the eggplant skin, add cottage cheese and parsley and some pomegranate seeds on top. This is pure protein power. Enjoy!

March 26

Corona Carrot Soup

1 tbs olive oil

1 onion

2 garlic cloves

1 small piece of ginger

1 tsp curcuma

2-3 carrots

900 ml vegetable broth

juice of 1/2 lemon

pistachios or sesame seeds

Stir fry onion, garlic, curcuma and carrot for 1-2 minutes, add veg broth and cook for another 15-20 mins. Blend until you get a creamy texture of the soup, then add lemon juice and nuts or seeds to serve. Enjoy and stay healthy and sane!  

Parsley contains iron, might be a nice and good deco-option, too!

February 21

Vegan Brussels-Quinoa-SweetPotato-Burger with Brussels Pesto

serves 6 Burger

400g sweet potato

100g quinoa

1 onion

250g brussel sprouts

2 garlic cloves

2 tbsp olive oil

1 tbsp aceto Balsamico

1 pinch cummin

1 pinch salt

1 tbsp lemon juice

1 tbsp mustard

2 tbsp chia seeds

1 tbsp lemon juice

4 tbsp olive oil

50g almonds, pine nuts, cashew

3 tbsp water

salt, chili flakes, pepper

Boil the sweet potato until tender, them mash. Boil and simmer quinoa in salted water. Mix the sweet potato mash together with the quinoa and season.

Finely cut garlic and brussel sprouts. Add olive oil, aceto Balsamico, cummin and salt. Mix well and roast for about 10-12 minutes in the oven at 180 Celsius.

Put one half of the roasted brussels together with the quinoa-sweetpotato mash, add mustard, chia seeds and lemon juice.

The other half of the roasted brussels will be blended into a creamy pesto together with lemon juice, olive oil, the nut mix and some water. Add more salt and pepper if needed.

Make about 6 patties out of the brussels-quiona-sweet potato mash and fry them until golden. Serve with brussel sprout pesto ans enjoy!

Hint: the pesto also tastes super yummy in combination with pasta, potatoes and sweet potato fries..

January 13, 2020

Sweet potato pumpkin curry

serves four

1 medium sized sweet potato

300g butternut squash

1 pinch of turmeric

2 tsp coconut oil

1 tps cinnamon

1 tps cumin

1/2 onion

2 garlic cloves

2-3 tps hot curry powder

1 tps chili flakes

400 ml coconut milk

2 handfuls baby spinach


Heat up water in a pot with a pinch of turmeric. Dice the sweet potato and butternut squash, cook tender. Put aside.

In another pan stir fry oil, spices, onion and garlic. Add coconut milk, a bit of the turmeric water, sweet potato, squash and baby spinach. Simmer and season with salt.


November 1
Creamy Cauliflower Soup

Serves 2-3

olive oil

1 small onion

1 garlic clove

1 potato

400g cauliflower

200ml coconut milk

400ml vegetable broth

1 tsp mustard

salt, pepper, curry powder, chili flakes, sesame and cumin

Heat up the oil in a pot and add thinly cut onion, garlic and potato. Add cauliflower florets stir fry for some minutes, then pour coconut milk and broth into the pot. Cook for about 20-30 minutes until cauliflower florets are tender. Then blend and season the soup with salt, pepper and mustard. Serve with chili flakes, sesame seeds and cumin. Enjoy!

October 9
Carrot Coco Soup

Serves 2-3:

 4 cardamom capsules

1 tbs cummin

1 tbs chilli flakes

olive oil

4 big carrots

some ginger

60g red lentils

400ml coconut milk

400ml vegetable broth

salt, pepper, curry powder


coco chips

Toast the cardamom seeds, cummin and chilly flakes in a pot, then add olive oil, carrots and ginger. Stir fry for a while before you pour lentils, coconut milk and broth into the pot. Simmer for 20 minutes, then blend the soup until it is creamy. Decorate with cilantro and coco chips. Enjoy!

September 26

High protein shakshuka

Serves two

1 small onion

1 red pepper

1-2 cloves garlic

400g tomatoes in a can

a cup of chickpeas

2 tbs harissa paste

lemon juice

2 eggs

paprika powder, salt, zatar

olive oil

feta, parsley

Heat up olive oil, chopped onion and diced peppers in a frying pan, then add garlic and a can of tomatoes, some chickpeas and spices. Simmer for about 30 mins before you add the eggs to the sauce. Cook for another 8-10 minutes, sprinkle parsley and feta crumbles on top and serve the shakshuka straight out of the frying pan.

Its a quick, healthy, protein rich middle eastern/ northern african meal for anytime of the day (usually eaten as breakfast, but it is yummy all day long). Enjoy!

June 12
Vegan Bananabread 

60ml canola oil

140g brown sugar

1 tsp vanilla extract

100g flour

50g almond powder

1 tsp baking soda

1 tsp cinnamon

1 pinch of salt

70g walnut and pecannut bits*

3 bananas

*a salty nut mix gives that extra yumm to your bananabread...

Mix everything together, then add the smashed overripe bananas.

Bake at 180 degrees Celcius for about 40 minutes on the sevond last platform. Enjoy!

••• Yogi Style Bananabread: vegan, sugarfree and glutenfree •••

3 bananas, smashed

80g dates, finely chopped

50ml almond milk

40ml coconut oil

275g buckwheat flour

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla extract

1 pinch of salt

50g walnuts & pecannuts, finely chopped

Bake at 180 degrees Celcius for about 45-50 minutes.

May 7
Vegan Asparagus Tart

Serves four:

250g green asparagus tips

spelt dough round

vegan feta

vegan pesto

vegan ricotta*

Vegan Ricotta

100g of macadamia nuts

3-4 tbs water

juice of 1/2 lemon

salt and pepper

Spread the vegan ricotta on the dough, add asparagus, crumbled feta and some pesto. Bake at around 220 C for about 15 mins. Enjoy this light springtime meal together with a green salad.

May 5
Asparagus Hummus

Serves four:

250g steamed green asparagus

1 glass of cooked chickpeas

2 tbs lemon infused olive oil

2 tbs tahina

salt and white pepper

Mix all ingredients in a blender until you get your detoxifying spring style hummus! Enjoy!

February 3, 2019
Protein Buns

Protein Bagels /Buns

Super easy to make as they contain only four ingredients.

for four buns

1 cup greek yoghurt

1 cup flour

2 tbsp baking soda


Pour yoghurt in a bowl, add flour, baking soda and salt and whisk until you get a creamy dough. Then form four balls and make bagels or buns out of them.

Preheat oven at 180 C and bake the buns/bagels on top shelf for 25 mins.

Together with avocado mash and a soft egg they make my sunday breakfast perfect! Enjoy!

December 25
Merry Christmas and a happy 2019! 

December 12
vegetarian & vegan apero sticks

November 14
Buenos Aires

Oktober 22

August 28
Oriental Cawliflower with Dates and Tahina

August 27
Keeping a diary is a wonderful tool for yourSELF and a great present for your friends. Self-coaching: being ZEN and expressing GRATITUDE. 
style yourSELF serene with „the five minute journal“ each day for about 4 months... 

August 17
Bulgur with green veg pesto

August 15


July 30

Quinoa-Broccoli Burger with Muhammara

July 3

Pink Sauce with Vegan Ricotta and Pasta Pearls

May 8
Quinoto primavera

April 20
The five kleshas

April 10
Skyr Soulfood with Oranges, Dates, Figs, Pomegranate Seeds, Hazelnuts and Honey

April 1
Easter Brunch Scones with Thyme and Zucchini

December 29
Corina’s vegan peta da legums*

December 22
Pumpkin Quinoto 

November 18

November 10
Eight Limbs of Yoga

September 25
São Paulo

I choose to love you in silence…
For in silence I find no rejection,

I choose to love you in loneliness…
For in loneliness no one owns you but me,

I choose to adore you from a distance…
For distance will shield me from pain,

I choose to kiss you in the wind…
For the wind is gentler than my lips,

I choose to hold you in my dreams…
For in my dreams, you have no end.


July 25

June 17
Pizza Estiva


May 17

April 19
Mala Beads for Japa Meditation, Inner Peace and Serenity @ Serenity Style Store

I got inspired by Chelsea on Little Corn as she made these beautiful malas and remembered the good old childhood days making my own jewelry... So I had searched for gemstones and stretch magic in Nicaragua and Thailand and then made some elastic malas that can be worn around the wrist. A perfect mala for reciting your mantra while travelling... check out the different crystals and stones (lava, rose quartz, angelite, howlite, amethyst, aventurin) at the Serenity Style Store and style yourSELF serene!

April 14
Asanas, Mudras & Pranayama
I am a registered yoga teacher now! RYT 200. Get in touch with me for private classes once I am in your town...

February 10
Miami Beach

January 31
Hong Kong

December 18
Navasana (Boat)

December 16

December 11
Dhanurasana (Bow)

December 1
Veggie Curry

November 11

Garudasana (Eagle)

November 2
Matsyasana (Fish)

October 31

October 25
Style yourSELF serene!
I have styled mySELF serene by knitting a scarf: 200cm of Serenity! 

October 24
Utkatasana (Chair)

October 15
Los Angeles

October 4
New York

September 26
Coconut-Crumbles Cake

September 22
Insalata Felice

September 14
Risotto al Limone

September 11
Seven Advice of Mevlana
In generosity and helping others
be like the river.

In compassion and grace
be like the sun.

In concealing others' faults
be like the night.

In anger and fury
be like the dead.

In modesty and humility
be like the soil.
In tolerance
be like the ocean.

Either you appear as you are or
be as you appear.


September 7

August 27

August 25

August 24
Serenity Moments
This original Melitta filter in the color "Serenity" (Pantone colour of the year 2016) is a present from my friend H and each morning when I drink my beloved filter coffee from somewhere in Centroamerica I have a Serenity Moment...

Hope this blog inspires you to let Serenity rule your life, too. Style yourSELF serene!

August 21

August 15

August 10

Berlin Mitte

August 7

Sunday Serenity
Remember the past, dream of the future, but live today.

Sören Kierkegaard

August 5

Wynwood (Miami)

August 2 

San Francisco

July 28


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