Shop
Basket
My Account

Nav Social Icons

Looking for something?

Skip to primary navigation
Skip to main content
Skip to primary sidebar
Skip to footer

Home
Book Sessions
Testimonials
About
Contact
Food Blog

Mobile Menu Widgets

Connect

Search

Looking for something?

Ana Céline Labod

Home
About
Services

Blog
Contact
Pages

Primary Sidebar

browse by category

All Products
Artwork
Online Sessions

Looking for?

Search for:

Tarot Reading

Showing the single result

Tarot Reading
30,00 €

Follow Along

Vegan Burger 🍔 Ingredients: (4 servings) For

Vegan Burger 🍔

Ingredients: (4 servings)

For the burger patties:
2 tbsp coconut oil, divided, for cooking
1 onion, chopped
2 cloves of garlic, minced
3 tbsp ground flaxseeds
3 tbsp hot water, for the flaxseeds
75 g vegan mince (I used jackfruit & pea protein)
120 ml vegetable broth, for the vegan mince
50 g oat flour, gluten-free
400 g kidney beans, drained and rinsed
1 tbsp tomato paste
1 tsp onion powder
1 tsp smoked paprika
1 tsp cumin powder
Salt and pepper, to taste

To serve:
Homemade oat potato bread rolls (recipe on my blog)
Tzatziki (recipe on my blog)
Lettuce
Red onion
Tomatoes

Directions:
1. In a large pan, heat 1 tbsp of coconut oil and sauté onion and garlic for 2-3 minutes over medium heat.
2. In the meantime, prepare your flax egg by combining the ground flaxseeds and hot water. Set aside.
3. Place the vegan jackfruit and pea mince in a bowl and cover with 120 ml vegetable broth. Set aside.
4. Put onions, garlic, oat flour, kidney beans, vegan mince, flax-egg, tomato paste, cumin powder, smoked paprika, onion powder, salt and pepper into a high speed blender or food processor. Pulse a few times until a moldable dough forms. Make sure not to over-mix.
5. Form 4 medium-sized patties. In a large pan, heat 1 tbsp of coconut oil and cook the patties for 5 minutes on each side or until browned over medium heat.
6. Assemble your burgers with homemade bread rolls, tzatziki sauce, lettuce, tomatoes and red onion.

#veganburger #veganburgers #easydinnerideas #quickveganmeals

Just in case you’ve forgotten 🌻

Just in case you’ve forgotten 🌻

Vegetable Minestrone 🍲 Ingredients: (4 serving

Vegetable Minestrone 🍲

Ingredients: (4 servings)
1 onion, chopped
4 cloves of garlic, minced
1 zucchini, chopped
2 carrots, chopped
4 mushrooms, chopped
1 stalk of celery, chopped
100 g lentil pasta
1 tsp oregano
1 tsp basil
1 tsp thyme
2 bay leaves
500 ml vegetable broth
400 g canned tomatoes
400 g cannellini beans
Salt and pepper, to taste
Fresh parsley, to serve

Directions:
1. In a large pot, sauté onion and garlic for 2-3 minutes. Then add carrots, zucchini, celery, mushrooms and cannellini beans and sauté for a further 2-3 minutes. Add spices and mix to combine.
2. Then add vegetable broth, canned tomatoes, bay leaves, salt and pepper and bring to a boil. Reduce the heat and cook for 20 minutes or until the vegetables are soft. After 10 minutes, add the lentil pasta. The one I used only took 7 minutes to cook so check the package instructions.
3. Serve with fresh parsley and enjoy!

#easyrecipes #easydinner #easyveganrecipes #vegandinnerrecipes  #veganfood #vegancooking #quickrecipes #quickcooking #minestrone #vegansoulfood #vegansoup #veganstew

Kaiserschmarrn 🥞 Ingredients: (2 servings) 130

Kaiserschmarrn 🥞

Ingredients: (2 servings)
130 g gluten-free oat flour
30 g brown rice flour
30 g potato starch
1 tsp baking powder
1/2 tsp vanilla extract
240 ml gluten-free oat milk
4 tbsp maple syrup, divided

Toppings
Cinnamon
Fresh fruit
Apple sauce

Directions:
1. In a medium-sized bowl, combine oat flour, brown rice flour, potato starch baking powder and vanilla extract and whisk to combine.
2. Pour in the milk and 3 tablespoons of maple syrup until you get a smooth batter.
3. Place a non-stick pan on medium-high heat. Pour in the batter and spread it around the pan.
4. Cook on one side until bubbles form on the surface, about 5 minutes. Then flip the pancake and cook for another 2-3 minutes. Break the pancake into pieces and add the extra tablespoon of maple syrup to the pan. Cook, stirring often, until the pancake pieces are golden brown and lightly caramelised.
5. Serve with cinnamon, maple syrup, apple sauce and fresh fruit.

#easyveganrecipes #easyveganmeals #easyrecipes #quicklunch #quickcooking #veganfood #kaiserschmarrn #medicalmedium #medicalmediumcommunity

Here is what a full day of eating looks like for m

Here is what a full day of eating looks like for me following the @medicalmedium protocols 😋

All recipes can be found on my blog! 🤍

#wieiad #whatieatinaday #healthyfood #healthyrecipes #healthymeals #dinnerideas #lunchideas

Healing sessions, healing meditations & tarot read

Healing sessions, healing meditations & tarot readings available 🤍

Today finally feels like spring 🥰🌷

Today finally feels like spring 🥰🌷

Vegetable Fried Rice 🍚 Ingredients: (4 serving

Vegetable Fried Rice 🍚

Ingredients: (4 servings)
200 g brown rice
1 onion, chopped
4 cloves of garlic, chopped
1 red bell pepper, chopped
1 zucchini, chopped
2 carrots, chopped
1/4 cabbage, finely chopped
100 g frozen peas
1 tsp turmeric
2 tsp thai allrounder spice
3 tbsp coconut aminos
1 tbsp maple syrup
salt and pepper, to taste
fresh parsley, to garnish

Directions:
Cook the brown rice according to package instructions. I recommend cooking the rice the night before and keep in the fridge.
In a large pan, sauté onion and garlic for 2-3 minutes. Then add red bell pepper, carrots, zucchini and cabbage and sauté for a further 5-10 minutes or until soft.
Add turmeric and thai allrounder spice and stir to combine.
Then add brown rice, coconut aminos, maple syrup, frozen peas, salt and pepper to taste. Stir to combine.
Serve your vegetable fried rice with fresh parsley and enjoy!

#easyrecipes #easydinner #easyveganrecipes #vegandinnerrecipes  #veganfood #vegancooking #quickrecipes #quickcooking #friedricerecipe #veganfriedrice

Heavy Metal Detox Smoothie 🫐 Ingredients: (1 s

Heavy Metal Detox Smoothie 🫐

Ingredients: (1 serving)
300 g frozen wild blueberries
1 orange, juiced
2 ripe bananas
1 tsp spirulina
1 tsp barley grass juice powder
1 tsp atlantic dulse
15 g coriander

Directions:
1. Simply put all ingredients into a high speed blender and blend until smooth.

#smoothierecipes #smoothielove #heavymetaldetox #heavymetaldetoxsmoothie #medicalmediumcommunity #medicalmediumprotocol #healingwithfood #medicalmedium

Mexican Stuffed Peppers with Guacamole 🥑 Ingre

Mexican Stuffed Peppers with Guacamole 🥑

Ingredients: (4 servings)
150 g brown rice
300 ml vegetable broth
1 onion, chopped
2 cloves of garlic, minced
1 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
400 g kidney beans or black beans, drained and rinsed
400 g canned tomatoes
salt and pepper to taste
3 bell peppers, halved and seeded
Mixed greens spinach, lettuce, rocket etc.

For the guacamole:
1 ripe avocado
1 red onion, chopped
5 cherry tomatoes, chopped
1/2 lemon, juiced
1 tsp guacamole spice
Salt and pepper to taste

Directions:
1. Cook the brown rice in vegetable broth according to package instructions. The vegetable broths gives the rice more flavour, but you can also use water.
2. In a large pan, sauté onion and garlic for 2-3 minutes. Then add smoked paprika, chili powder and cumin and sauté until fragrant.
3. Turn off the heat and stir in the rice, kidney beans and canned tomatoes.
4. Preheat oven to 220°C and cover the bottom of a baking dish with 60ml water or vegetable broth.
5. Place the halved peppers in the baking tray and fill with the Mexican rice. Bake the stuffed peppers in the oven for about 20 minutes or until the peppers are tender and lightly golden brown.
6. In the meantime, prepare the guacamole by mashing up an avocado with a fork. You can also use a blender or food processor. Then add onion, lemon juice, cherry tomatoes and guacamole spice. Season with salt and pepper to taste.
7. Serve the stuffed peppers with guacamole and mixed greens.

#easyrecipes #easydinner #easyveganrecipes #vegandinnerrecipes  #veganfood #vegancooking #quickrecipes #quickcooking #stuffedpeppers

Strawberry Banana Smoothie Bowl 🍓 Ingredients:

Strawberry Banana Smoothie Bowl 🍓

Ingredients: (1 servings)
200 g frozen strawberries
2 ripe bananas
Gluten-free granola
Banana, finely cut
Fresh strawberries, finely cut

Directions:
1. Simply put all ingredients in a blender and blend until well combined and creamy.
2. Garnish with your favourite toppings such as shredded coconut, strawberries, banana and gluten-free granola.

#easyveganrecipes #easyveganmeals #easyrecipes #quicklunch #quickcooking #veganfood #healthybreakfastideas #breakfastbowl #breakfastrecipes

Peanut Pad Thai 🥜   Ingredients: (4 servin

Peanut Pad Thai 🥜

  Ingredients: (4 servings)

  For the pad thai:
 350 g gluten-free rice noodles 
1 zucchini, chopped 
2 carrots, spiralized into noodles 
1 red bell pepper, finely sliced
 1 onion, finely sliced 
4 cloves of garlic, minced
 100 g mushrooms, sliced 
1 tsp chili flakes

  For the peanut sauce:
 60 g peanut butter
 60 ml coconut milk
 60 ml coconut aminos 
1 tbsp maple syrup 
1/2 lemon or lime, juiced
 1 tbsp water only if needed

  To serve: 
Sesame seeds
 Fresh coriander

  Directions:
 1. Cook the rice pasta according to package instructions. Drain and set aside. 
2. In a large pan, sauté onion and garlic for 2-3 minutes. Add the chopped vegetables and sauté until softened but still crunchy. 
3. In the meantime, prepare the peanut sauce by combining peanut butter, coconut milk, coconut aminos, maple syrup and lime or lemon juice in a small mixing bowl or glass jar. Mix well. 
4. Combine the cooked rice noodles, vegetables, chili flakes and peanut sauce in the pan for 2-3 minutes.
 5. Serve with sesame seeds and fresh coriander.

  #easyveganrecipes #easyveganmeals #easyrecipes #quicklunch #quickcooking #veganfood #padthai #thaifood #veganthaifood

Healing sessions, healing meditations & tarot read

Healing sessions, healing meditations & tarot readings available 🤍

Red Pitaya Chia Pudding 🍓 Ingredients: (2 serv

Red Pitaya Chia Pudding 🍓

Ingredients: (2 servings)
250 ml gluten-free oat milk
3 tbsp chia seeds
2 tsp maple syrup
1/2 tsp vanilla extract
2 tsp red pitaya powder

Toppings:
Raspberries, or other berries
Shredded coconut

Directions:
1. Add oat milk, chia seeds, maple syrup, vanilla extract and red pitaya powder into a glass jar and whisk to combine. Set aside for a minute and whisk again.
2. Cover with a lid and refrigerate for at least 3 hours but I recommend leaving it in the fridge overnight.
3. Take it out of the fridge and stir through the chia pudding again. Then divide into serving glasses. Garnish with raspberries or other fresh berries and shredded coconut. Of course you can add any other toppings you enjoy.

#easyvegan #easyveganmeals #easyveganrecipes #quickcooking #quicklunch #quickdinner #healthyrecipes #dragonfruit #chiapudding #chiapuddingrecipe

Have you tried this delicious one-pot lentil pasta

Have you tried this delicious one-pot lentil pasta with kale yet? 😋🥬

Ingredients: (4 servings)
1 onion, chopped
1 clove of garlic, chopped
1 carrot, chopped
1 red bell pepper, chopped
100 g red lentils, washed and drained
400 g canned tomatoes
200 g brown rice pasta
200 ml coconut milk
250 ml water, or vegetable broth
2 tbsp coconut aminos
134 g kale, fresh or frozen
1 tsp dried basil
1 tsp turmeric
1 tsp paprika
1 tsp salt

Directions:
1. Add onion and garlic to a large nonstick pan and sauté for 2-3 minutes, using a little bit of water or oil.
2. Add the carrot and red bell pepper. Sauté for a further 2-3 minutes, before stirring in the red lentils, basil, turmeric, paprika and salt.
3. Stir to coat the vegetables, then add canned tomatoes, pasta, coconut milk, water and coconut aminos.
4. Simmer for 15 minutes, until the pasta and lentils are cooked, stirring in the kale half way through the cooking process.

#easyvegan #easyveganmeals #easyveganrecipes #quickcooking #quicklunch #quickdinner #healthyrecipes #onepotpasta #onepotrecipe #pastarecipe #pastalovers

Chili Sin Carne Rice Bowl 🍚🌶️ Ingredients

Chili Sin Carne Rice Bowl 🍚🌶️

Ingredients: (4 servings)
1 onion, chopped
4 cloves of garlic, minced
2 carrots, chopped
1 red bell pepper, chopped
400 g canned tomatoes
1 tbsp tomato paste
400 g kidney beans or black beans
500 ml vegetable broth
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp chili powder
1 tbsp coconut aminos optional
Salt to taste

To serve:
brown rice
fresh coriander
avocado
lime

Directions:
1. In a large pot, sauté onion for 3-5 minutes on medium heat. Add a bit of water if the onions start sticking to the pan.
2. Add the garlic, carrots and red bell pepper to the pot. Cook for another 3-5 minutes.
3. Add the canned tomatoes, tomato paste, kidney beans, vegetable broth, ground cumin, smoked paprika, dried oregano, chili powder, coconut aminos and sea salt.
4. Bring the mixture to a boil, then lower the heat to a simmer and cook for 15 minutes, uncovered, until the beans and carrots are soft and the liquid has reduced.
5. Serve with brown rice, a squeeze of lime juice, avocado and fresh coriander.

#easyvegan #easyveganmeals #easyveganrecipes #quickcooking #quicklunch #quickdinner #healthyrecipes #chilisincarne

Apple Cinnamon Baked Oats 🍎 Ingredients: (1 se

Apple Cinnamon Baked Oats 🍎

Ingredients: (1 serving)
80 g gluten-free oats
200 ml water
1 ripe banana
1 red apple
1 tsp cinnamon
1 tsp baking soda
1 tbsp maple syrup

Directions:
1. Preheat oven to 200°C.
2. Put the oats, water, banana, cinnamon, maple syrup & baking soda into a high speed blender. Blend until smooth.
3. Cut the apple into small cubes. Pour the batter into an ovenproof dish and top with cubed apple.
4. Bake for 20-25 minutes and drizzle with maple syrup before serving.

#easyvegan #easyveganrecipes #healthybreakfastideas #quickrecipes #easymeals #veganrecipes #bakedoats #bakedoatmeal #bakedoatsrecipe #oatmeal #oatsforbreakfast #oatmealbowl #oatmealrecipe

Apple Sauce Cake 🍰 Ingredients: (8 servings) 2

Apple Sauce Cake 🍰

Ingredients: (8 servings)
2 tbsp ground flaxseeds
100 ml water
300 g apple sauce, unsweetened
170 g coconut sugar
1 tsp vanilla
200 g gluten-free oat flour
70 g brown rice flour
60 g tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg

Directions:
1. Preheat oven to 180°C.
2. In a medium-sized bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes to thicken.
3. Add the applesauce, coconut sugar and vanilla to the flaxseed mixture. Whisk until uniform.
4. In another bowl, whisk together the oat flour, brown rice flour, tapioca starch, baking powder, baking soda, cinnamon and nutmeg. Whisk until uniform and lump-free.
5. Pour the wet ingredients into the dry. Stir until evenly mixed.
6. Pour the batter into the prepared baking pan and bake for 45-50 minutes, until browned on top and a toothpick comes out clean.
7. Allow the cake to cool completely before serving.

#easyveganrecipes #easyrecipes #veganfoood #healthybreakfast #applesaucecake #healthydessert #healthydesserts #healthydessertrecipes #myvegan #plantbaseddessert #healthycake #medicalmedium #medicalmediumcommunity

Homemade Oat Milk 🥛 Ingredients: 90 g gluten-

Homemade Oat Milk 🥛

Ingredients:
90 g gluten-free rolled oats
900 ml water
1 pinch of sea salt
1 date, pitted
1 tbsp maple syrup, optional
1/2 tsp vanilla extract, optional

Directions:
1. Add oats, water, date, salt and optional maple syrup & vanilla extract into a high speed blender and blend for about 30 seconds. Don’t over-blend because it can make the milk slimy in texture.
2. Pour the mixture into a nut milk bag over a large mixing bowl.
3. Transfer to a sealed jar and refrigerate. Shake well before use.

#homemademilk #nutmilk #oatmilk #healthybreakfastideas #easyvegan #breakfastfood #medicalmedium #medicalmediumcommunity

Chana Masala 🍛 Ingredients: (2 servings) 1 oni

Chana Masala 🍛

Ingredients: (2 servings)
1 onion, chopped
4 cloves of garlic, minced
2 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
400 g canned tomatoes
350 g canned chickpeas
100 ml vegetable broth
2 tbsp maple syrup
Salt to taste

To serve:
Brown rice
Naan bread, gluten-free
Fresh coriander
Sesame seeds
Lemon or lime

Directions:
1. In a large pan, sauté onion and garlic for about 2-3 minutes on medium heat.
2. Add spices and sauté for 2-3 minutes until fragrant.
3. Add canned tomatoes, vegetable broth, chickpeas and maple syrup and bring to a boil. Put a lid on the pan and let the curry simmer for 15 minutes on medium-low heat.
4. Garnish with fresh coriander, sesame seeds and serve with brown rice or gluten-free naan bread.

#easyveganrecipes #easyveganmeals #easyrecipes #quicklunch #quickcooking #veganfood #indiancurry #chanamasala #chickpeacurry

Footer

Shop

Services
Tarot Reading
Healing Session
Mentorship Session

Info

Imprint
Privacy Policy
Medical Disclaimer
Consumer Information

stay in the know

Copyright © 2023 · Theme by 17th Avenue