Serenity Soul Style Blog 

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

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

More recipies as of 2021 only on instagram

December 10

Spicy Peruvian Corn Soup (vegan)

serves two:

1 tbsp vegetable oil

1/2 onion

1 can sweet corn

1 cup of water (2dl)

some vegetable broth powder

1 tbsp ají amarillo paste (or some chilies)

1/2 cup (1dl) coconut milk

salt and pepper

Peppermint and chilies for garnish

Heat up oil in a pot and fry onions (and chilies) for 2-3 minutes, then add corn and stir fry for another 2-3 minutes. Mix water and broth powder into the pot, let everything simmer for 15-20 minutes. Blend the soup until you get a creamy texture. Add coconut milk, ají amarillo paste and other condiments. Cook for another 5 mins and then serve hot with some peppermint leaves and chilies on top.


PS: this very spicy soup kills all germs.. and clears throat and nose!

September 19
Flatbread with Babaganoush, Beetroot&Walnut Dip and Horseradish-Carrot-Cream Cheese


220g spelt flour

1 tsp baking powder

1 tsp cummin

1 pinch of salt

180g yoghurt

Mix in a bowl and form 4-6 discs. Fry in a pan on both sides


1 large eggplant

3-4 tbsp tahini

1/2 lemon (juice)

1-2 tbsp garlic infused olive oil

salt, pepper

cut eggplant into halves, sprinkle some oil onto them and roast them in the oven at 200 or more Celsius for about 30 min. Then peel off the skin and blend the eggplant together with the other ingredients in a blender until you get a creamy babaganoush. For more creamyness, add more tahini or oil.

Beetroot and Walnut Dip

250g cooked beetroot

50g walnuts

3 tsp garlic infused olive oil

2 tsp white balsamic vinegar

salt, pepper


mix all ingredients (without the parsley) in a blender until you get a creamy dip. Decorate with fresh parsley.

Horseradish Carrot Cream Cheese Dip

150g horseradish cream cheese

100g roasted carrots

1 tbsp olive oil

salt, pepper


cut carrots, sprinkle some oil onto them and roast the carrot slices for about 30 mins at 200 Celsius. Then blend them until you get a baby-food-like mash. Add cream cheese and seasoning. Whip it up and sprinkle chives on top.

September 13
Bulgur Salad with Strawberries, Tomatos and Cucumber

Low FODMAP, serves two

100g bulgur

1/2 cucumber

150g cherry tomatos

100g strawberries

80g feta cheese

mint leaves

1/2 lemon (juice)

3 tbsp olive oil

1 tbsp balsamic vinegar

salt pepper

Boil bulgur in salty water with a drop of olive oil until it is tender, then put it aside and let it cool down.

Dice cucumber and feta cheese, cut tomatos and strawberries in halves or quarters and finely cut the mint leaves. Then marinate everything with salt, pepper, lemon juice, olive oil and vinegar and let it soak for at least 30 minutes. Then add bulgur to this summer salad and enjoy. Even tastes great the day after..

August 16
Barley Salad

serves two

50g barley

1 carrot

1/2 red pepper

1/4 cucumber

mint, parsley (or other garden herbs)

1/2 lemon

2 tbsp olive oil

salt, pepper, oregano, paprika, cummin

25g pine nuts

Cook barley until tender, remove starch with cold water. Cut vegetable into small cubes. Mix barley, vegetable, finely cut herbs, lemon juice and olive oil and condiments in a salad bowl and let them nicely soak for about one hour. Then add toasted pine nuts and serve in small bowls. This is an easy digestible, low-FODMAP meal. Enjoy!

August 13

Seedy Crackers

140g Spelt flour

50g sunflower seeds

30g flax seeds

20g pumpkin seeds

10g sesame seeds

1 pinch of salt

5 tbsp olive oil

2.5 dl hot water

Mix the flour with all seeds, add salt, then pour oil and water onto the mixture and blend well until you get a sticky dough.

Spread the dough onto a baking tray with baking paper and cut it into small squares.

Bake at 150 Celsius in the middle of the oven for about 50-60 min or until golden. Enjoy!

August 4

Vegan Coco-Choc Muffins

serves 6 muffins

100g flour

75g brown sugar

65g coconut flakes

1 tsp baking soda

4g vanilla sugar

1 pinch of salt

1,25dl water

2-3 tbsp coconut oil

50g dark chocolate

Mix all ingredients well together, chop the chocolate into chunky pieces and add them to the dough.

Bake at 180 Celsius for about 20-25 minutes.

For a more Raffaello style Muffin, exchange dark for white chocolate and use a little bit less coconut oil.


June 6

Crunchy Bread

2 coffee cups flour

1 coffee cup very warm water

1 pinch of sea salt

1 tsp granulated yeast

Let the dough rest for 3 hours.

Pre-heat the oven at 200-220 Celsius.

Sprinkle some flour on a baking paper, roll the dough on it until the flour covers it completely. Put the dough together with the paper into a cake form. Carve a line on top of the loaf and sprinkle some more flour on it. Put a lid (or a baking tray) on top of the form and bake the bread for 30 mins in the middle of the oven.

Remove the lid and the baking paper and bake the loaf for another 30 mins in its form. Enjoy the freshly baked and crusty bread with some olive oil and sea salt!

May 25

Pastel Completo

high protein/glutenfree veggie tart: 

1 small onion

1 garlic clove

Olive oil

1 small zucchini

50g spinach

10-12 cherry tomatoes

10-12 green asparagus

Juice of 1/2 lemon

200g cottage cheese or vegan sour cream

50g Parmesan cheese or Violife Prosociano

Salt, pink pepper, paprika powder

Vegan Zucchini Tart:

2 small grated raw zucchini (no extra lemon juice as zucchini are already quite watery)


100g oat flakes, finely grounded

100g spelt flour

50g olive oil

50g warm water

This dough is super quickly prepared (as there is no yeast) and once you have formed a small ball out of it, you can easily press it onto a round baking tray. Sprinkle some parmesan cheese on top. Depending on the vegetable, some might need to be cooked, blanched or stir fried before they get mixed with the cheese/sour cream mixture. Once you have spread the veggie-cheese mix onto the dough, sprinkle some more parmesan on top and bake this tart/quiche for about 25-30 mins at 220 Celsius in the lower part of the oven. Enjoy!

May 5

Apple Cake (eastern Swiss style)

This apple cake was my absolute favourite cake during my childhood...

125g soft butter

125g brown sugar

2 egg yolks

juice of 1/2 lemon

200g white flour

1 tbsp baking soda

2 egg whites

4 apples

Blend butter and sugar into a creamy mass, ad yolks, juice, flour and baking soda. Stir well, then gently add stiff egg whites. Pour the dough into a baking form.

Peel and cut apples into halves. Carve small lines into the halves and sprinkle some extra sugar on top. Press those apple halves gently onto the dough.

Bake at around 200 Celsius for about 30-35 minutes on the second lowest shelf. Enjoy and keep up with your comforting childhood rituals!

April 23

Serene Springtime Salad

200g green asparagus

250g strawberries

100g rocket salad

a handful toasted almonds

4 tbsp olive oil

2 tbsp balsamic vinegar

salt and pepper

Cook the asparagus, cut strawberries in halves or quarters, wash rocket salad, toast almonds and season with oil, vinegar, salt and pepper. What a simple, soulful and serene springtime salad. Enjoy!

April 21

vegan Snickers‘ Serenity

10-12 balls

50g peanut butter

10g coconut oil

60g coconut flakes

60g dates

10g cacao powder

1 pinch of salt and cinnamon

Blend all ingredients in a blender until you get a creamy puree. Then form 10-12 balls, roll them in some extra cacao powder or coconut flakes and cool down in the fridge for some time before you indulge yourself. Enjoy!

April 15

Trofie with lemon-ricotta sauce

This is a simple and fresh way of enjoying pasta. Quickly prepared and ist tastes yummy due to fresh thyme and a splash of lemon juice.

serves two

Trofie, Fusilli or Penne

some olive oil

1 garlic clove

1 small onion

lots of thyme leaves

125g ricotta cheese

salt and pepper, nutmeg and paprika powder

juice of 1/2 lemon

parmesan cheese

Cook the pasta al dente in a pot. Meanwhile heat up the olive oil in a frying pan and stir fry garlic, onion and thyme leaves, season with salt and pepper. Add some pasta water, then ricotta cheese and lemon juice, nutmeg and paprika. Pour the pasta in that pan, mix well with the sauce and serve with some parmesan cheese on top. Enjoy!

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, 2019
Creamy Cauliflower Soup

October 9
Carrot Coco Soup

September 26
High Protein Shakshuka

June 12
Vegan Bananabread 

May 7
Vegan Asparagus Tart

May 5
Asparagus Hummus

February 3, 2019
Protein Buns

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 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