Stuffed Tomatoes on a bed of sprouts

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Ingredients:
3 big  fleshy tomatoes (Wo), 150 g low-salt cream cheese  (Wo),
2 little twigs of fresh thyme (F) or oregano (F), 100 g fresh spinach leaves (E),
1 garlic glove (M),
a pinch of cayena pepper (M) and unrefined salt (Wa),
150 g mixed sprouts such as alfalfa or mung beans (Wo),
50 g rucola (F),
2  little grated carrots (E),
1 tablespoon of apple vinegar

Cut the tomatoes into halves and hollow them out. Blanch the spinach shortly and mix with cheese spread, thyme leaves, Blattspinat blanchieren und mit Frischkäse, Thymianblättchen, minced garlic, cayena pepper and salt. Now pass the hollowed-out tomato mass through a sieve and add it to the cheese-spinach mixture. Stuff the tomato halves with the filling and put them onto a baking tin. Put it in the oven at 200° for aprox. 10 minutes. In the meantime mix sprouts, rucola and grated carrots and season with pepper, salt and apple vinegar. Now divide the sprout mixture to two plates and put the gratinated tomatoes on top.
The filling might be completed with 2 tablespoons of tuna fish (Wa).  
Strengthens: Wood
thermal energy:  refreshing
Vegetarian dish (alternatively with fish)

Indian eggplant mousse (Serves 2)

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Ingredients:
1 big eggplant (E),
2 little carrots (E),
2 garlic cloves (M),
1 spring onions (M),
soy sauce (Wa),
50 g tomato purée (Wo),
a pinch of grounded coriander, cinnamon, cardamom and ginger (M)

Cut the eggplant and the carrots into small cubes, the garlic and the spring onions into fine slices. Sear the vegetables with one tablespoon of virgin olive oil in a big pot. Season with the spices and soy sauce. Now mix in the tomato purée and let thicken for at least 40 minutes. Add a little bit of hot water from time to time if necessary. Mash before serving. Delicious with fresh pita bread.
Strengthens: Earth & Metal
thermal energy: neutral
Vegan dish

5 Elements pumpkin gnocchis  (serves 4 )

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Ingredients:
Gnocchis:
300 g pumpkin  (E),
2 EL butter (E),
200 g cream cheese with herbs (Wo)
2 eggs (E),
200 g whole spelt flour (Wo),
30 g grated parmesan cheese (F),
1 teaspoon unrefined salt (Wa), Pepper (M), ½ teaspoon freshly grated nutmeg (M)

Sauce:
50 g butter (E) or Ghee (E),
12-15 leaves of fresh sage (F)
Grate the peeled pumpkin and steam in the butter for 3 to 5 minutes. Drain cooked pumpkin on a sieve and let it cool off. Mix with spelt flour, cream and parmesan cheese, eggs and spices. Let the dough rest in the fridge for 30 minutes (should be soft, but not sticky...)
Cut out walnut-sized gnocchi with two wet tablespoons and put directly into a pot with simmering salted water. Let cook for more or less 5 minutes. If the gnocchis swim at the surface, remove with a  skimmer and let them dry a little bit.
Melt the butter in a pan and put in the chopped sage leaves. Add the drained-off gnocchis and toss them shortly in the butter.
Strengthens: Wood, Fire & Earth
thermal energy:  neutral
Vegetarian dish