├── Knitting ├── Socks_a_la_Mader.md └── Yoga_Socks.md ├── Receipts ├── Avocado_Kiwi_Linsensalat.md ├── Baumkuchen.md ├── Blumenkohl_Bolognese.md ├── Chocolate_Cake.md ├── Dampfnudeln.md ├── Filet_Wellington.md ├── Franzbrötchen.md ├── Gedeckter_Apfelkuchen.md ├── Kartoffelsuppe.md ├── Kurkuma_Inger_Shot.md ├── Lebkuchen.md ├── Pan_Cakes.md ├── Pesto.md ├── Pide.md ├── Pizza_Dough.md ├── Plant_based_baking.md ├── Scones.md ├── Semmelknödel.md ├── Vegane_Bratensauce.md ├── Veganes_Kartoffelgratin.md ├── Veganes_Moussaka.md └── Yeast_Plum_Nut_Cake.md ├── Skincare ├── Clem_Body_Oil_Moisturizer.md ├── Earshot_Facial_Oil_Moisturizer.md ├── Flooded_Face_Toner.md ├── Halfrek_Facial_Oil_Moisturizer.md ├── Hush_Massage_Oil_Moisturizer.md ├── I_Was_Made_To_Love_You_Body_Oil_Moisturizer.md ├── Il_Commandante_Massage_Oil_Moisturizer.md ├── Normal_Again_Body_Oil_Moisturizer.md ├── Oilpulling.md ├── Solid_Coconut_Deodorant.md ├── Something_Blue_Body_Oil_Moisturizer.md ├── Toth.md └── Willow_Liquid_Lemon_Deodorant.md └── Tea ├── Autmn_And_Winter_Tea.md ├── Period_Tea.md └── Spring_And_Summer_Tea.md /Knitting/Socks_a_la_Mader.md: -------------------------------------------------------------------------------- 1 | # Socks à la Mader 2 | 3 | ## Material 4 | * Regia 4-fädig; 75% Wool, 25% Nylon; 210m, 50g; 2mm-3mm; Gauge: 10cm * 10cm = 30 stitches, 42 rows; 40° 5 | * Size 2.5mm double pointed needles 6 | 7 | ## Abbreviations 8 | - bo: bind of 9 | - co: cast on 10 | - k: knit 11 | - k2tog: knit 2 together 12 | - p: purl 13 | - p2tog: purl 2 together 14 | - psso: pass the slipped stitch over 15 | - r: rows 16 | - rs: right side row 17 | - sl: slip 18 | - st: stitches 19 | 20 | ## Sizes 21 | | Size | 22/23 | 24/25 | 26/27 | 28/29 | 30/31 | 32/33 | 34/35 | 36/37 | 38/39 | 40/41 | 42/43 | 44/45 | 46/47 | 22 | | ---------------------- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | ----- | 23 | | Cast on (st) | 44 | 46 | 48 | 50 | 52 | 54 | 56 | 58 | 60 | 62 | 64 | 68 | 72 | 24 | | Heel width (st) | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 34 | 36 | 25 | | Heel height (r) | 22 | 24 | 24 | 26 | 26 | 28 | 28 | 30 | 30 | 32 | 32 | 34 | 36 | 26 | | Increase st | 11 | 12 | 12 | 13 | 13 | 14 | 14 | 15 | 15 | 16 | 16 | 17 | 18 | 27 | | Heel to toe begin (cm) | 8 | 9 | 10 | 11 | 11.5 | 13 | 13 | 14.5 | 16 | 16 | 17 | 17 | 18 | 28 | | Foot length total | 15 | 17 | 18 | 19 | 20.5 | 22 | 23 | 24.5 | 26 | 27 | 28 | 29 | 30 | 29 | 30 | ## Pattern 31 | ### Cuff 32 | * Co stitches on four needles and join the round. 33 | * Work k1p1 or k2p2 for as many rows as you like the cuff to be. 34 | 35 | ### Heel 36 | * Leave the stitches of needle 2 and 3 on hold. 37 | * Work in stockinette with needle 1 and 4 for as many rows as there are stitches, e.g. with a cast on of 60 stitches, work stockinette for 30 rows. 38 | 39 | ### Eye of Partridge 40 | * Arrange stitches of needle 1 and 4 on 3 needles. 41 | * Next rs row work on needle 1 and 2 in stockinette until last st on needle 2, * sl1, k1, psso, turn work. 42 | * Sl1 purlwise, p until last st on needle 2, p2tog, turn work. 43 | * Sl1 purlwise, k until last st on needle 2, then repeat from * until there are no more st on needle 1 and 3. 44 | 45 | ### Pick up Heel Stitches 46 | * Arrange stitches of the center needle on 2 needles. The center is the beginning of the round. 47 | * After needle 1 pick up increasing stitches by knitting into the front stitches. Then knit needle 2 and 3. With needles 4 increase stitches by knitting into the front stitches. 48 | * On needle 1 and 4 are now more stitches than on needle 2 and 3. 49 | 50 | ### Gusset Decrease 51 | * Knit stitches on needles 1 and 4. 52 | * Every third round, decrease stitches until stitches on needle 1 and 4 are the same amount as stitches on needle 2 and 3: 53 | * Needle 1: knit to the last 3 stitches, k2tog, k1 54 | * Needle 4: k1, sl1, k1, psso 55 | 56 | ### Finish the sock 57 | * Knit until toe begin 58 | * Decrease with the following pattern by decreasing, knitting 3 rounds, decreasing, knitting 2 rounds (twice), decreasing, knitting 1 round (three times), decreasing until only 8 stitches are left: 59 | * Needle 1: knit to the last 3 stitches, k2tog, k1 60 | * Needle 2: k1, sl1, k1, psso, knit the following stitches 61 | * Needle 3: knit to the last 3 stitches, k2tog, k1 62 | * Needle 4: k1 sli1, k1, psso, knit the following stitches 63 | 64 | -------------------------------------------------------------------------------- /Knitting/Yoga_Socks.md: -------------------------------------------------------------------------------- 1 | # Yoga Socks 2 | 3 | ## Material 4 | * Wolle Rödel Sport- und Strumpfwolle Color 4-fach; 75% Schurwolle, 25% Polyamid; 200m, 50g; 2.5mm-3mm; Gauge: 10cm * 10cm = 30 stitches, 40 rows; 30° 5 | * Size 2.5mm double pointed needles 6 | * 2 markers 7 | 8 | ## Abbreviations 9 | - bo: bind of 10 | - co: cast on 11 | - k: knit 12 | - p: purl 13 | 14 | ## Pattern 15 | ### Foot 16 | * Co 52 (13-13-13-13)stitches and join the round. 17 | * Place marker before first stitch. 18 | * Work k1p1 for 10 rows. 19 | * Work stockinette until work measures 7.5cm from cast on edge. 20 | 21 | ### Heel Hole 22 | * Starting with a p stitch work k1p1 over the next 27 stitches, place marker, k to the end of round. 23 | * Continue k1p1 inbetween markers and k for the remaining stitches for 4 more rounds (5 rounds total). 24 | * p1, bo (in pattern) 25 k1p1 stitches, p1, k to the end of the round. 25 | * p1, co 25 stitches, p1, k to the end of the round. 26 | * Starting with a p stitch, work k1p1 over the next 27 stitches, k to the end of the round. 27 | * Continue k1p1 inbetween markers and k for the remaining stitches for 4 more rounds (5 rounds total). 28 | 29 | ### Cuff 30 | * Work stockinette for 9cm. 31 | * Work k1p1 for 10 rounds. 32 | -------------------------------------------------------------------------------- /Receipts/Avocado_Kiwi_Linsensalat.md: -------------------------------------------------------------------------------- 1 | # Avocado-Kiwi-Linsensalat 2 | 3 | ## Zutaten 4 | 5 | * 2 Tassen Belugalinsen 6 | * 4 Avocados 7 | * 2 Limetten, Saft 8 | * 4 Kiwis 9 | * Olivenöl 10 | * Essig 11 | * Salz 12 | 13 | ## Zubereitung 14 | 15 | 1. 2 Tassen Linsen nach Packungsanleitung kochen und abkühlen lassen. 16 | 2. Avocado schneiden, Kiwi schneiden. 17 | 3. Linsen mit Avocado, Öl und Kiwi mischen, würzen. -------------------------------------------------------------------------------- /Receipts/Baumkuchen.md: -------------------------------------------------------------------------------- 1 | # Baumkuchen 2 | 3 | ## Ingredients 4 | 5 | * 200g Marzipan 6 | * Juice of 3 Oranges 7 | * 400ml Soy Yoghurt 8 | * 150ml Oil 9 | * 150g Sugar (no brown sugar :/) 10 | * 1.5tsp Vanilla Sugar 11 | * 20g Baking Powder 12 | * 75g Starch 13 | * 200g Flour 14 | * Dark Chocolate 15 | 16 | ## Todos 17 | 18 | 1. Melt marzipan with orange juice in a pot. 19 | 2. Put dry ingredients together. 20 | 3. Add liquid ingredients. 21 | 4. Add liquid marzipan. 22 | 5. Preheat oven to 250°C. 23 | 6. Add a pancake thick layer in a round cake form and put it in the oven for around 4 minutes until it gets brown. 24 | 7. Repeat until dough is gone. 25 | 8. Let it cool down. 26 | 9. Add melted chocolate. 27 | 10. Let it cool down. -------------------------------------------------------------------------------- /Receipts/Blumenkohl_Bolognese.md: -------------------------------------------------------------------------------- 1 | # Blumenkohl-Bolognese 2 | 3 | ## Zutaten 4 | 5 | - 500g Blumenkohl 6 | - 1 Zwiebel, fein gehackt 7 | - 4 Knoblauchzehen, fein gehackt 8 | - 5EL Tomatenmark 9 | - 1 Stange Sellerie 10 | - 2 Karotten 11 | - 800g Tomaten in Stücken 12 | - 3TL Thymian 13 | - 2TL Oregano 14 | - Salz 15 | - Pfeffer 16 | 17 | ## Zubereitung 18 | 19 | 1. Blumenkohl in Röschen schneiden und danach klein reiben. 20 | 2. Sellerie und Karotten klein schneiden. 21 | 2. Zwiebeln und Knoblauch in Öl erhitzen. 22 | 3. Blumenkohl, Gemüse, Kräuter und Tomatenmark hinzugeben, zum kochen bringen und köcheln lassen. -------------------------------------------------------------------------------- /Receipts/Chocolate_Cake.md: -------------------------------------------------------------------------------- 1 | # Chocolate Cake 2 | 3 | ## Ingredients 4 | 5 | ### Dough 6 | * 190g Wheat Flour 7 | * 50g Cocoa Powder 8 | * 290g Raw Cane Sugar 9 | * 1,5tsp Natron 10 | * 1 Level Teaspoon Salt 11 | * 290ml Warm Water 12 | * 1 Packet Vanilla Sugar 13 | * 100ml Subflower Oil 14 | * 1,5tsp Cider Apple 15 | 16 | ### Icing 17 | * 150g Powder Sugar 18 | * 3tbsp Rum/Herb Liqueur 19 | 20 | ## Instructions 21 | - Preheat oven to 180° Celsius 22 | - Mix all dry ingredients for the dough. 23 | - Mix all moist ingredients for the dough. 24 | - Mix moist ingredients into dry ingredients. 25 | - Put it all in a springform pan (25cm-26cm) and in the oven for 45min-50min. 26 | - Test with knife if its ready. 27 | - Let it cool down and remove the springform pan. 28 | - Mix powder sugar with alcohol and pour it on the cake. 29 | 30 | ## Comments 31 | - I will try with less sugar next time. It was very sweet, especially with the icing. 32 | -------------------------------------------------------------------------------- /Receipts/Dampfnudeln.md: -------------------------------------------------------------------------------- 1 | # Dampfnudeln 2 | 3 | ## Zutaten 4 | 5 | * 250g Mehl 6 | * 150ml Pflanzenmilch, lauwarm 7 | * 10g frische Hefe 8 | * 0.5TL Salz für Teig 9 | * 1TL Salz zum Ausbacken 10 | * 80ml Wasser zum Garen 11 | * 2EL Sonnenblumenöl 12 | 13 | ## Zubereitung 14 | 15 | 1. 0.5TL Salz und Mehl in Rührschüssel. 16 | 2. Hefe in Milch auflösen und in Mehl-Mulde gießen. 17 | 3. Hefeteig kneten. 18 | 4. Mindestens 1 Stunde gehen lassen. 19 | 5. 5 Dampfnudeln formen. 20 | 6. 30 Minuten gehen lassen. 21 | 7. Öl, Salz und Wasser in eine Pfanne mit hohem Rand geben und Teiglinge hineingeben. 22 | 8. Mit gut geschlossenem Deckel backen bis kein Wasser mehr in der Pfanne ist und es zischt. -------------------------------------------------------------------------------- /Receipts/Filet_Wellington.md: -------------------------------------------------------------------------------- 1 | # Filet Wellington 2 | 3 | ## Ingredients 4 | 5 | * Blätterteig 6 | * 2 vegane Eier 7 | * 2EL olive oil 8 | * 1 Zwiebel, kleingeschnitten 9 | * 2 Karotten, kleingeschnitten 10 | * 2 Selleriestangen, kleingeschnitten 11 | * 4 Knoblauchzehen, kleingeschnitten 12 | * 1TL Tymian 13 | * 1TL Salbei 14 | * 0.5TL Rosmarin 15 | * 250g Pilze, kleingeschnitten 16 | * 1.5EL Tamari- oder Sojasauce 17 | * 1 Dose Kichererbsen 18 | * 80g Walnüsse, geschrotet/gemahlen in Mörser 19 | * 30g Semmelbrösel 20 | * 2EL Tomatenmark 21 | * 1.5EL Worcestershire Sauce 22 | * 0.5TL Salz 23 | * Pfeffer 24 | * 1TL vegane Butter 25 | 26 | ## Instructions 27 | 28 | 1. Preheat oven to 200 °C. 29 | 2. Make vegan eggs. 30 | 3. Öl, Zwiebel, Sellerie, Karotten 6-8 Minuten anbraten. 31 | 4. Knoblauch, Kräuter dazugeben und 1 Minute mit anbraten. 32 | 5. Pilze dazu, 5-7 Minten anbranten bis Pfanne trocken ist. 33 | 6. Tamari dazu und eine Minute kochen lassen. 34 | 7. 10 Minuten kaltstellen. 35 | 8. Kichererbsen pürieren und Gemüse, Semmelbrösel, Walnüsse, Ei, Worcestershire, Tomatenmark, Salz, Pfeffer dazufüllen und verrühren. Würzen. 36 | 9. Formen und mit Blätterteig umhüllen, etwas einschneiden. 37 | 10. Seiten mit veganer Butter oder Milch überstreichen. 38 | 11. Im Ofen für 30-35 Minuten backen. -------------------------------------------------------------------------------- /Receipts/Franzbrötchen.md: -------------------------------------------------------------------------------- 1 | # Franzbrötchen 2 | 3 | ## Zutaten 4 | 5 | ### Teig 6 | 7 | - 500g Mehl 8 | - 65g Zucker 9 | - 0.5 Hefewürfel frisch 10 | - 1 Packung Vanillezucker 11 | - 1 getrichener TL Salz 12 | - 70g Butter 13 | - 250ml Milch 14 | 15 | ### Füllung 16 | 17 | - 140g weiche Butter 18 | - 130g brauner Zucker 19 | - 2TL Zimt 20 | 21 | ## Zubereitung 22 | 23 | 1. Backofen auf 160°C Umluft vorheizen. 24 | 2. Hefe in lauwarmer Milch und 1EL Zucker auflösen. 25 | 3. Butter flüssig werden lassen. 26 | 4. Mehl, Zucker, Vanillezucker, Salz vermischen. 27 | 5. Milch-Hefe-Mischung zu Mehl, als letztes die flüssige Butter. 28 | 6. Zu glattem Teig verrühren und 1 Stunde gehen lassen. 29 | 7. Nach einer Stunde zu Rechteck ausrollen und mit weicher Butter bestreichen. 30 | 8. Zimt und Zucker mischen und auf die gestrichene Butter streuen. 31 | 9. Teig aufrollen und in kleine Tapeze schneiden. Mit Löffelstiel eindrücken. 32 | 10. Nochmal 20 Minuten gehen lassen, dann 15 Minuten backen. -------------------------------------------------------------------------------- /Receipts/Gedeckter_Apfelkuchen.md: -------------------------------------------------------------------------------- 1 | # Gedeckter Apfelkuchen 2 | 3 | ## Zutaten 4 | 5 | ### Teig 6 | 7 | - 375g Mehl 8 | - 4EL Zucker 9 | - 0.5TL Salz 10 | - 225g kühle vegane Butter in Würfelchen 11 | - 4EL kaltes Wasser 12 | - Pflanzenmilch und Zucker zum Bestreichen 13 | 14 | ### Füllung 15 | 16 | - 1kg Apfel 17 | - 100g Zucker 18 | - 2EL Mais- oder Kartoffelstärke 19 | - 1TL Zimt 20 | - 1/4TL Muskat 21 | - 1/2 Zitrone 22 | 23 | ## Zubereitung 24 | 25 | 1. Mehl, Zucker und Salz mischen, kühle Butter mit den Händen unterarbeiten. 26 | 2. Glatten Teig in zwei gleich große Kugeln formen und im Kühlschrank für mind. 30 Minuten kalt stellen. 27 | 3. Ofen auf 180°C vorheizen. 28 | 4. Äpfel schälen und fein schneiden, mit Zucker, Stärke und Gewürzen mischen. 29 | 5. Die Hälfte des Teigs ausrollen und eine Springform damit auslegen. 30 | 6. Mit der Apfelmischung füllen. 31 | 7. Die andere Hälfte des Teigs mit Förmchen ausstechen und auf der Apfelmischung verteilen. 32 | 8. Mit Pflanzenmilch und Zucker bestreuen. 33 | 9. 50-60 Minuten backen. -------------------------------------------------------------------------------- /Receipts/Kartoffelsuppe.md: -------------------------------------------------------------------------------- 1 | # Kartoffelsuppe 2 | 3 | ## Ingredients 4 | * 5 Kartoffeln, in Würfel geschnitten 5 | * 1 Karotte, in Würfel geschnitten 6 | * 1 Zwiebel, in Würfel geschnitten 7 | * 1 Knoblauchzehe, in Würfel geschnitten 8 | * Öl zum Anbraten 9 | * Pfeffer 10 | * 750ml Gemüsebrühe 11 | * 100ml Pflanzensahne 12 | * Petersilie 13 | 14 | ## Zubereitung 15 | 16 | 1. Öl, Zwiebel und Knoblauch glasig braten. 17 | 2. Gemüsewürfel dazugeben. 18 | 3. Gemüsebrühe dazugeben bis Gemüse bedeckt ist. 19 | 4. Pürieren wenn Gemüse weich ist. 20 | 5. Sahne, Gewürze hinzufügen. -------------------------------------------------------------------------------- /Receipts/Kurkuma_Inger_Shot.md: -------------------------------------------------------------------------------- 1 | # Kurkuma-Inger-Shot 2 | 3 | ## Zutaten 4 | 5 | * 50g Kurkuma 6 | * 100g Ingwer 7 | * 2 Orangen 8 | * 4 Limonen 9 | * Ölivenöl 10 | * Pfeffer -------------------------------------------------------------------------------- /Receipts/Lebkuchen.md: -------------------------------------------------------------------------------- 1 | # Lebkuchen 2 | 3 | ## Ingredients 4 | 5 | * 200g dates 6 | * 300g ground hazelnuts 7 | * 300g ground almonds 8 | * 100g candied orange peel 9 | * 250g marzipan 10 | * 4tbsp gingerbread seasoning 11 | * 1parcel baking powder 12 | * 120ml water 13 | * 120g flour 14 | * oblates 15 | * 300g chocolate coating 16 | 17 | ## Todos 18 | 19 | 1. Preheat oven to 180° Celsius 20 | 2. Put cooking water over the dates and let them rest for ten minutes. 21 | 3. Chop candied orange peel and marzipan. 22 | 4. Drain dates off water (exept for a some table spoons) and blend them. 23 | 5. Mix everything together and put dough pieces on the oblates. 24 | 6. Bake them for 15 minutes and let them get cold on the baking paper. -------------------------------------------------------------------------------- /Receipts/Pan_Cakes.md: -------------------------------------------------------------------------------- 1 | # Pan Cakes 2 | 3 | ## Ingredients 4 | * 200g Flour 5 | * 1tsp Baking Powder 6 | * 1 Egg 7 | * 1 Vanilla Sugar 8 | * 1 Pinch Salt 9 | * ~200ml Milk 10 | -------------------------------------------------------------------------------- /Receipts/Pesto.md: -------------------------------------------------------------------------------- 1 | # Spinatpesto 2 | 3 | ## Zutaten 4 | 5 | * 160g Blattspinat 6 | * 2 Knoblauchzehen 7 | * 25g Pinienkerne 8 | * 1 Bund Basilikum 9 | * Olivenöl 10 | * 1 Zitrone 11 | * Salz 12 | * Pfeffer 13 | 14 | ## Zubereitung 15 | 16 | 1. Pinienkerne rösten. 17 | 2. Knoblauch klein schneiden. 18 | 3. Pinienkerne und Spinat im Mörser zu Paste drücken. 19 | 4. Spinat und Basilikum mixen. 20 | 5. Zitrone, Knoblauchpaste, Öl daruntermixen, würzen. 21 | 22 | # Zucchinipesto 23 | 24 | ## Zutaten 25 | 26 | * 2 Zucchini 27 | * 25g Pinienkerne 28 | * 3 Stiele Thymian 29 | * 0.5 Punkte Basilikum 30 | * Olivenöl 31 | * 1 Knbolauchzehe 32 | * Zitrone 33 | * Salz 34 | * Pfeffer 35 | 36 | ## Zubereitung 37 | 38 | 1. Pinienkerne rösten. 39 | 2. Knoblauch klein schneiden. 40 | 3. Pinienkerne, Thymian und Spinat im Mörser zu Paste drücken. 41 | 4. Zucchini braten und mit Basilikum mixen. 42 | 5. Zitrone, Knoblauchpaste, Öl daruntermixen, würzen. -------------------------------------------------------------------------------- /Receipts/Pide.md: -------------------------------------------------------------------------------- 1 | # Pide 2 | 3 | # Zutaten 4 | 5 | ### Teig 6 | 7 | - 450g Mehl 8 | - ca. 150ml lauwarmes Wasser 9 | - 1 Prise Zucker 10 | - 1/2 Würfel frische Hefe 11 | - 1TL Salz 12 | - 2TL Olivenöl 13 | - 2EL Natur-Pflanzen-Joghurt 14 | 15 | ### Spinat-Füllung 16 | 17 | - 600g frischer Blattspinat 18 | - 3 Zwiebeln 19 | - 1TL Chili-Flocken 20 | - Salz 21 | - Pfeffer 22 | - Schwarzkümmel 23 | 24 | ### Sojahack-Füllung 25 | 26 | - Soja-Granulat, gewürzt und aufgequollen 27 | - 1 Karotte 28 | - 3 Knoblauchzehen 29 | - Knoblauchpulver 30 | - Oregano 31 | - Salz 32 | - Pfeffer 33 | - Schwarzkümmel 34 | 35 | # Zubereitung 36 | 37 | 0. Ofen mit Pizzastein auf Maximum vorheizen. 38 | 1. Hefe, Wasser und Zucker in einer Schüssel verrühren. 39 | 2. Hefe-Mischung zum Mehl geben, Salz, Öl und Joghurt hinzufügen. 40 | 3. Zu glattem Teig verkneten und mind. 2 Stunden gehen lassen. 41 | 4. In der Zwischenzeit die Füllungen zubereiten. 42 | 5. Nach dem Gehenlassen Teig in 4-6 Schiffchen ausrollen, befüllen und für circa 6 Minuten auf dem Stein backen. -------------------------------------------------------------------------------- /Receipts/Pizza_Dough.md: -------------------------------------------------------------------------------- 1 | # Pizza Dough 2 | 3 | ## Ingredients 4 | * 400g Flour 5 | * ~200ml Water 6 | * 0.5 Parcel Yeast 7 | * 1tbsp Olive Oil 8 | * 1tsp Salt 9 | * 1 Pinch Sugar 10 | 11 | ## Instructions 12 | - Knead. 13 | - Let it rest for at least two hours. 14 | -------------------------------------------------------------------------------- /Receipts/Plant_based_baking.md: -------------------------------------------------------------------------------- 1 | # Plant-based Baking Guide 2 | 3 | ## How to replace eggs 4 | To replace one egg, you can use the following ingredients. 5 | 6 | ### Replacing eggs in pancakes or cake 7 | * 2tbsp soy yoghurt and 1 Pinch baking powder/natron 8 | * 1tsp baking soda mixed with 1tsp white vinegar 9 | * 1 Pinch baking powder/natron and some plant milk 10 | 11 | Egg alternative for pancakes: 12 | * use bananas to thicken the mixture, 1 banana equals 2 eggs 13 | 14 | ### Replacing eggs in casseroles, bread, and brownies 15 | * 60g apple or banana puree and 1 shot neutral plant oil 16 | * 0.5-1 mashed banana 17 | * 50g mashed (silken) tofu 18 | * 1tbsp soy or plant root flour, sirred with 2 tbsp water 19 | * 1-2tbsp flaxseed or chia seed, soaked in water 20 | 21 | ## How to replace butter 22 | * Plant margarine 23 | * Cacao butter 24 | * Plant butter 25 | 26 | ## How to replace milk, yoghurt, curd, cream 27 | * Plant milk 28 | * Plant yoghurt 29 | * Plant curd 30 | * Plant cream 31 | 32 | ## How to replace gelatine 33 | * Guar gum: To thicken 200ml liquid, boil up liquid and stir with 1tbsp guar gum. 34 | * Carob gum: Also to thicken 200ml liquid, mix with 1tbsp carob gum. 35 | * Agar agar: To thicken 500ml of liquid, boil up liquid and stir with 1tbsp agar agar. 36 | * Pectin: Can be used for jams, gelees, or glaze. For 1kg fruit, use 15g pectin. 37 | * Wheat starch: Can be used to thicken soups. Use 1-2tbsp for 250ml warm sauce. 38 | 39 | ## How to replace cheese on pizza 40 | * Yeast Glaze: Yeast flakes, margarine, salt, pepper, mustard, flour, water; Mix under heat in a pan 41 | 42 | ## How to replace mayonaise 43 | * Soy milk, sunflower oil, vinegar or lemon juice; Mix in a bowl with a food blender 44 | -------------------------------------------------------------------------------- /Receipts/Scones.md: -------------------------------------------------------------------------------- 1 | # Scones 2 | 3 | ## Ingredients 4 | * 70g Cold Margerine 5 | * 280g Flour 6 | * 0.5 Parcel Baking Powder 7 | * 150ml Oat Drink 8 | * 100g Bittersweet Chocolate 9 | * (50g Sugar) 10 | 11 | ## Instructions 12 | - Preheat the oven to 200° Celsius. 13 | - Kneat all ingredients, but the chocolate, together. 14 | - Add the crumbled chocolate. 15 | - Roll out a ca. 2.5cm thick dough. 16 | - Cut into nine rectangles. 17 | - Bake for 15-20 minutes. 18 | -------------------------------------------------------------------------------- /Receipts/Semmelknödel.md: -------------------------------------------------------------------------------- 1 | # Semmelknödel 2 | 3 | ## Zutaten 4 | 5 | * 250-300g Brötchen und Brot vom Vortag, gerupft 6 | * 80g Zwiebeln, gewürfelt 7 | * 250ml Pflanzenmilch 8 | * frische, glatte Petersilie, gehackt 9 | * 1 Ei 10 | * 3EL Semmelbrösel 11 | * 1EL Kartoffelmehl 12 | * Frische aufgeriebene Muskatnuss 13 | * Salz 14 | * Öl zum Anbraten der Zwiebelstücke 15 | 16 | ## Zubereitung 17 | 18 | 1. Ei, Brotwürfel, Pflanzenmilch, Muskatnuss und Salz vermischen und einweichen lassen. 19 | 2. Zwiebeln glasig anbraten, Petersilie dazugeben und durchmengen. 20 | 3. Zwiebelmischung, Semmelbrösel, Kartoffelmehl zu Brotmischung geben und zu Knödelteig vermengen. 21 | 4. 10 Minuten quellen lassen. 22 | 5. 6-8 Knödel daraus formen. 23 | 6. Salzwasser zum Sieden bringen und Knödel hineingeben. 24 | 7. Circa 15 Minuten kochen lassen bis sie oben schwimmen. -------------------------------------------------------------------------------- /Receipts/Vegane_Bratensauce.md: -------------------------------------------------------------------------------- 1 | # Vegane Bratensauce 2 | 3 | ## Zutaten 4 | 5 | * 2 Zwiebeln 6 | * 300g Champignons 7 | * 3EL Rapsöl 8 | * 1TL Meersalz 9 | * 2EL vegane Butter 10 | * 2 große Karotten 11 | * 2 Stangen Sellerie 12 | * 2 Lorbeerblätter 13 | * 2 Zweige Thymian 14 | * 2TL Rohrohrzucker 15 | * 2EL Mehl gestrichen 16 | * 700ml Gemüsebrühe 17 | * 150ml Rotwein 18 | * 2EL Sojasauce 19 | * 2EL Rotweinessig 20 | * 1TL Senf 21 | 22 | ## Zubereitung 23 | 24 | 1. Zwiebel, Champignons, Karotten, Sellerie klein schneiden 25 | 2. Öl in einen heißen Topf geben, Zwiebel und Champignons scharf anbraten. 26 | 3. Hitze leicht zurück stellen, Meersalz dazu geben und unter Rühren 5 Minuten weiter braten. 27 | 4. Karotte, Sellerie, Margarine, Lorbeerblätter, Zucker, Thymianzweig in den Topf geben und weitere 6 Minuten braten. 28 | 5. Mehl unterrühren und 3 Minuten bei mittlerer Hitze unter Rühren schmoren lassen. 29 | 6. Mit Gemüsebrühe und Rotwein ablöschen, Sojasauce, Rotweinessig und Senf unterrühren. 30 | 7. Bei niedriger bis mittlerer Hitze 30 Minuten ohne Deckel köcheln lassen. 31 | 8. Sauce durch ein Sieb drücken. -------------------------------------------------------------------------------- /Receipts/Veganes_Kartoffelgratin.md: -------------------------------------------------------------------------------- 1 | # Veganes Kartoffelgratin 2 | 3 | ## Zutaten 4 | 5 | - 1kg festkochende Kartoffeln 6 | - 200ml Reissahne 7 | - 200ml Hafersahne 8 | - 4 Knoblauchzehen 9 | - 1TL Knoblauch-Pulver 10 | - 3EL Rosmarin frisch gehackt 11 | - 1TL Rosmarin-Pulver 12 | - 2TL Gemüsebrühe 13 | - 2EL Olivenöl 14 | - Pfeffer 15 | 16 | ## Zubereitung 17 | 18 | 0. Ofen auf 220°C vorheizen. 19 | 1. Kartoffeln in feine Scheiben schneiden. 20 | 2. Mit einer Knoblauch-Hälfte Form ausreiben und den restlichen Knoblauch fein hacken. 21 | 3. Sahne mit Gewürzen und Knoblauch mischen. 22 | 4. Form fetten, Kartoffeln einschichten und mit Sahne bestreuen. 23 | 5. 30-50 Minuten backen. -------------------------------------------------------------------------------- /Receipts/Veganes_Moussaka.md: -------------------------------------------------------------------------------- 1 | # Veganes Moussaka 2 | 3 | ## Zutaten 4 | 5 | ### Basis 6 | 7 | - 1kg Kartoffeln 8 | - 3 Auberginen 9 | - Olivenöl 10 | - Salz 11 | - Pfeffer 12 | 13 | ### Linsen 14 | 15 | - 600g gekochte Linsen 16 | - 450g pürierte Tomaten 17 | - 150g gehackte Tomaten 18 | - 2 Stangen Selleri 19 | - 2 Karotten 20 | - 1EL Olivenöl 21 | - 1 Zwiebel, gewürfelt 22 | - 2 Knoblauchzehen, fein geschnitten 23 | - 2 Lorbeerblätter 24 | - 2TL Thymian 25 | - 1TL Paprika 26 | - 1 Prise Zimt 27 | - Salz 28 | - Pfeffer 29 | 30 | ### Kartoffelpüree 31 | 32 | - 1kg Kartoffeln 33 | - 60ml Pflanzenmilch 34 | - 2EL Öl 35 | - Muskatnuss 36 | - Salz 37 | - Pfeffer 38 | 39 | ## Zubereitung 40 | 41 | 1. Ofen auf 200°C vorheizen. 42 | 2. Auberginen und Kartoffen in lange Scheiben schneiden und auf einem Backblech im Ofen mit Salz, Pfeffer und Olivenöl circa 20 Minuten backen. 43 | 3. Knoblauch, Zwiebel, Karotten, Sellerie in Pfanne mit Olivenöl anbraten. 44 | 4. Tomaten, Gewürze, Salz und Pfeffer dazugeben, köcheln lassen. 45 | 5. Ganz zum Schluss Linsen dazugeben. 46 | 6. Für das Kartoffelpürree Kartoffeln schälen, kleinschneiden und circa 15 Minuten kochen. 47 | 7. Wasser abschütten, Milch, Öl und Gewürze hinzugeben und mit einem Stampfer stampfen. 48 | 8. In einer gefetteten Form Auberigenen und Kartoffeln auslegen, dann Linsenmischung darüber schichten, wieder Aubergine und Kartoffeln und wieder Linsen, mit Kartoffelbrei abschließen. 49 | -------------------------------------------------------------------------------- /Receipts/Yeast_Plum_Nut_Cake.md: -------------------------------------------------------------------------------- 1 | # Plum Hazelnut Cinnamon Yeast Braid 2 | 3 | ## Ingredients 4 | 5 | ### Dough 6 | * 0.5 Fresh Yeast Cube 7 | * 600g Wheat Flour 405/550 8 | * 80g Sugar 9 | * 100g Margarine 10 | * 2 Pinch Salt 11 | * 300g Almond Milk 12 | 13 | ### Filling 14 | * 350g Plum Marmalade 15 | * 1-2tsp Cinnamon 16 | * 200g Grinded Hazelnuts 17 | 18 | ## Instructions 19 | 20 | ### Dough 21 | - Put flour and salt in a bowl and create a hollow in the middle. 22 | - Add melted butter, almond milk, sugar, and a mix of fresh yeast with warm water in the hollow and mix. 23 | - Let the dough rest for 10 minutes. 24 | - Knead together to get a smooth dough. 25 | - Let it rest for 30 minutes. 26 | - Knead together. 27 | - Let it rest again for 30 minutes. 28 | 29 | ### Filling 30 | - Mix grinded hazelnuts, plum marmalade, and cinnamon. 31 | 32 | ### Braided Yeast Bun 33 | - Roll out the dough to create a square (ca. 30cm * 40cm). 34 | - Spread out the filling on the whole dough square. 35 | - Optional for two smaller braids: cut it in two pieces. 36 | - Roll up the dough from the longer side. 37 | - Cut the dough roll(s) with a sharp knife lengthways. in two pieces and braid it. Fillling should be visible. 38 | - Let it rest for 30 minutes. 39 | 40 | ### Baking 41 | - Preheat the oven to 200°C. 42 | - Paint the braids with almond milk. 43 | - Bake for 45minutes. 44 | -------------------------------------------------------------------------------- /Skincare/Clem_Body_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Clem 2 | 3 | ## Ingredients 4 | * 50ml Almond Oil 5 | * 25ml Jojoba Oil 6 | * 25ml Olive Oil 7 | * 7 drops Cinnamon Oil 8 | * 10 drops Vanilla Oil 9 | * 3 drops Colves Oil 10 | 11 | ## Guide 12 | 1. Mix. 13 | 14 | ## Comments 15 | - I substituted 3 drops of Cloves Oil with 5 drops of Sage Oil. Smells so much better. -------------------------------------------------------------------------------- /Skincare/Earshot_Facial_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Earshot Facial Oil Moisturizer 2 | 3 | ## Ingredients 4 | * 100ml argan oil 5 | * 6 drops carrot seed oil 6 | * 4 drops lemon oil 7 | * 4 drops incense 8 | * 4 drops tea tree oil 9 | 10 | ## Guide 11 | 1. Mix. -------------------------------------------------------------------------------- /Skincare/Flooded_Face_Toner.md: -------------------------------------------------------------------------------- 1 | # Flooded Face Toner 2 | 3 | ## Ingredients 4 | * 50ml camomille hydrolat 5 | * 10 ml apple vinegar 6 | * 2 drops teatree essential oil 7 | * 4 drops tulipwood essential oil 8 | * 4 drops lavendar 9 | 10 | ## Guide 11 | 1. Mix. -------------------------------------------------------------------------------- /Skincare/Halfrek_Facial_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Halfrek Facial Oil Moisturizer 2 | 3 | ## Ingredients 4 | * 50ml Argan Oil 5 | * 10 drops Carrot Seed Oil 6 | * 5 drops Lavender Oil (or another essential oil) 7 | 8 | ## Guide 9 | 1. Mix. -------------------------------------------------------------------------------- /Skincare/Hush_Massage_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Hush Massage Oil Moisturizer 2 | 3 | For a good sleep. 4 | 5 | ## Ingredients 6 | * 50ml argan oil 7 | * 2 drops vanilla essential oil 8 | * 2 drops tulipwood essential oil 9 | * 2 drops lavendar essential oil 10 | 11 | ## Guide 12 | 1. Mix. -------------------------------------------------------------------------------- /Skincare/I_Was_Made_To_Love_You_Body_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # I Was Made To Love You 2 | 3 | ## Ingredients 4 | * 50ml Carrier Oil, e.g. argan oil, hemp oil, ... 5 | * 4 drops vanilla essential oil 6 | * 5 drops clary sage essential oil 7 | * 5 drops rose essential oil 8 | * 5 drops lavendar essential oil 9 | * 6 drops junipers essential oil 10 | 11 | ## Guide 12 | 1. Mix. 13 | -------------------------------------------------------------------------------- /Skincare/Il_Commandante_Massage_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Il Commandante Massage Oil Moisturizer 2 | 3 | For kapha and vata constitutions. 4 | 5 | ## Ingredients 6 | * 50ml sesame oil 7 | * 50ml avocado oil 8 | * 5 drops incense essential oil 9 | * 6 drops amber essential oil 10 | * 7 drops sage essential oil 11 | * 7 drops tangerine essential oil 12 | 13 | ## Guide 14 | 1. Mix. -------------------------------------------------------------------------------- /Skincare/Normal_Again_Body_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Normal Again 2 | 3 | Should help when experiencing menstrual pain and cramps. 4 | 5 | ## Ingredients 6 | * 50ml Carrier Oil, e.g. argan oil, hemp oil, ... 7 | * 2-3 drops of each essential oil 8 | * lavender 9 | * junipers 10 | * rose 11 | * clove 12 | 13 | ## Guide 14 | 1. Mix. 15 | -------------------------------------------------------------------------------- /Skincare/Oilpulling.md: -------------------------------------------------------------------------------- 1 | # Oilpulling 2 | 3 | ## Zutaten 4 | 5 | * 100ml Sesamöl 6 | * 10 Tropfen Pfefferminzöl oder Eukalyptus-Öl 7 | * 10 Tropfen Zitronenöl 8 | * 15 Tropfen Sanddornfruchtfleischöl -------------------------------------------------------------------------------- /Skincare/Solid_Coconut_Deodorant.md: -------------------------------------------------------------------------------- 1 | # Deodorant 2 | 3 | ## Ingredients 4 | * 2 heaped spoonful coconut oil 5 | * 1 teespoon salt 6 | * 1.5 teespoon baking soda (natron) 7 | 8 | ## Guide 9 | 1. Melt the coconut oil. 10 | 2. Mix with salt and baking soda. 11 | 3. Leave to cool. -------------------------------------------------------------------------------- /Skincare/Something_Blue_Body_Oil_Moisturizer.md: -------------------------------------------------------------------------------- 1 | # Something Blue 2 | 3 | Should help with PMS like bad mood, restlessness, stress, anxiety, weariness, and headaches. 4 | 5 | ## Ingredients 6 | * 50ml Carrier Oil, e.g. argan oil, sesame oil, ... 7 | * 2-3 drops of each essential oil 8 | * orange 9 | * amber 10 | * ylang ylang 11 | * peppermint 12 | 13 | ## Guide 14 | 1. Mix. -------------------------------------------------------------------------------- /Skincare/Toth.md: -------------------------------------------------------------------------------- 1 | # Toth Gesichtscreme 2 | 3 | ## Zutaten 4 | 5 | * Emulgator: Montanov 68 (75°C Schmelzpunkt) 6 | * Konsistenzgeber 7 | * Basisöl 8 | * Konservierung (Menge ausrechnen) 9 | * D-Panthenol 10 | * Ätherische Öle 11 | * Milchsäure 12 | 13 | ## Zubereitung 14 | 15 | ### Fettphase 16 | 17 | 1. Emulgator, Öl, Konsistenzgeber schmelzen bei 75°C. 18 | 2. Wasser auf 75°C erhitzen. 19 | 3. Zusammen mixen bis es kalt ist. 20 | 4. D-Panthenol, ätherische Öle und Konservierung hinzumixen. 21 | 5. PH-Wert messen und ggfls. mit Milchsäure anpassen auf 5,5-6,0. 22 | 23 | ## Ätherische Öle 24 | 25 | * Lavendel: sensible Haut, beruhigt, gegen unreine Haut 26 | * Rosmarin: rosiger Teint, gegen Falten 27 | * Orange: antibakteriell, strafft die Haut, trockene Haut, Mischhaut 28 | * Teebaum: gegen unreine Haut, Mischhaut 29 | * Zitrone: gegen unreine Haut, Mischhaut 30 | * Wildrose: trockene Haut -------------------------------------------------------------------------------- /Skincare/Willow_Liquid_Lemon_Deodorant.md: -------------------------------------------------------------------------------- 1 | # Willow – Spray Deodorant 2 | 3 | ## Notes 4 | * 100g H2O lösen bei 25 °C 10,3g Natron 5 | * 30drops = 1ml 6 | 7 | ## Ingredients for 100ml 8 | * 10g Natron 9 | * 100ml Cooked And Cooled Down Water 10 | * Essential Oils for Willow I 11 | * 6 Drops Essential Lemon Oil (High Note) 12 | * 2 Drops Essential Orange (High Note) 13 | * 2 Drops Essential Teetree Oil (Heart Note) 14 | * Essential Oils for Willow II 15 | * 2 Drops Lime Oil (High Note) 16 | * 6 Drops Bergamot Oil (High Note) 17 | * 2 Drops Lavender Oil (Heart Note) 18 | * 2 Drops Cedar Essential Oil (Base Note) 19 | * Essential Oils for Willow III 20 | * 8 Drops Sage Oil (High Note) 21 | * 2 Drops Lavender Oil (Heart Note) 22 | * 2 Drops Vanilla Essential Oil (Base Note) 23 | 24 | ## Guide 25 | 1. Heat water to 25°C-30°C. 26 | 2. Liquidate natron with stirring. 27 | 3. Fill it in a glass spray bottle. 28 | 4. Add the essential oils. 29 | 30 | # Willow – Gel Deodorant 31 | 32 | ## Ingredients for 100ml 33 | * 10g Natron 34 | * 100ml Cooked And Cooled Down Water 35 | * 8TL Xanthan Gum 36 | * 5g Clay (Australische Tonerde Washed Blue) 37 | * Essential Oils for Willow I 38 | * 6 Drops Essential Lemon Oil (High Note) 39 | * 2 Drops Essential Orange (High Note) 40 | * 2 Drops Essential Teetree Oil (Heart Note) 41 | * Essential Oils for Willow II 42 | * 2 Drops Lime Oil (High Note) 43 | * 6 Drops Bergamot Oil (High Note) 44 | * 2 Drops Lavender Oil (Heart Note) 45 | * 2 Drops Cedar Essential Oil (Base Note) 46 | * Essential Oils for Willow III 47 | * 8 Drops Sage Oil (High Note) 48 | * 2 Drops Lavender Oil (Heart Note) 49 | * 2 Drops Vanilla Essential Oil (Base Note) 50 | 51 | ## Guide 52 | 1. Heat water to 25°C-30°C. 53 | 2. Liquidate natron with stirring. 54 | 3. Add Xathan Gum 55 | 4. Add Clay 56 | 5. Fill it in a glass bottle with roll-on lid. 57 | 4. Add the essential oils. -------------------------------------------------------------------------------- /Tea/Autmn_And_Winter_Tea.md: -------------------------------------------------------------------------------- 1 | # Spring and Summer Tea 2 | 3 | For luteal phase. 4 | 5 | ## Ingredients 6 | * Mugwort 7 | * Lady's mantle 8 | * Passion flower 9 | * Rose bloom 10 | * Herb louisa 11 | 12 | ## Zutaten 13 | * Beifuss 14 | * Frauenmantel 15 | * Passionsblume 16 | * Zitronenverbene 17 | -------------------------------------------------------------------------------- /Tea/Period_Tea.md: -------------------------------------------------------------------------------- 1 | # Period Tea 2 | 3 | ## Ingredients 4 | * Silverweed 5 | * Lady's mantle 6 | * Yarrow 7 | * Rasberry leaves 8 | * Herb louisa 9 | * Ginger 10 | 11 | ## Zutaten 12 | * Gänsefingerkraut 13 | * Frauenmantel 14 | * Schafgabe 15 | * Himbeerblätter 16 | * Zitronenverbene 17 | * Ingver 18 | -------------------------------------------------------------------------------- /Tea/Spring_And_Summer_Tea.md: -------------------------------------------------------------------------------- 1 | # Spring and Summer Tea 2 | 3 | For follicular phase and ovulation. 4 | 5 | ## Ingredients 6 | * Lady's mantle 7 | * Rasberry leaves 8 | * Verbena 9 | * Angelica root 10 | * Basil 11 | * Rosemary 12 | * Peppermint 13 | 14 | ## Zutaten 15 | * Frauenmantel 16 | * Himbeerblätter 17 | * Eisenkraut 18 | * Angelika Wurzel 19 | * Basilikum 20 | * Rosmarin 21 | * Pfefferminze 22 | --------------------------------------------------------------------------------