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Tani

@boomnaminami

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Healthy energy ✧ Unapologetic indulgence ♠︎ Digital maverick ⟇ Sun + courts ☼ Dancing through life ⚡︎

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CoYo with gf oats, almond butter, banana slices, figs and berries.

Wish you all a great day! Love, Tanja ❤️ by @boomnaminami

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11 years ago

Hello good people, today's breakfast was PAPAYA BOAT filled with banana slices, fresh berries, sour cherries, RAW VEGAN VANILLA ICE CREAM leftovers and PASSION FRUIT-LIME-LAVENDER DRIZZLE

I wish you all a joyful Sunday! Lots of love, Tanja ❤️ by @boomnaminami

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11 years ago

BAKED BERRY-APPLE CRUMBLE topped with crunchy nuts and seeds. Love ❤️ #vegan #glutenfree #wholefoods by @boomnaminami

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11 years ago

La temporada de voley playa esta llegando…

dias de playa, risas y voley ☀️

este verano elige comodidad y seguridad ♥️

este verano, elige Ikaria ;)

síguenos y sé parte de nuestra comunidad 🫂♻️ taken in Barcelona, Spain by @boomnaminami

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7 months ago

Hi lovely people, today one year ago I started this Instagram account and back then I had no idea what I was doing. I had a little hope to inspire some of my friends to eat more healthier and plant-based. And now there's so many of you. Every time I see a number of my followers, it amazes me, like wow. It was and it still is an amazing feeling to be able to share my passion for healthy cooking with people from all over the world and getting to read your kind comments.
I owe this space a lot. I got a chance to connect with so many beautiful, inspiring and talented people from all over the world. There's one special, talented lady, who I have so much love and respect for @healthypieceofcake ❤️ I also gained a huge passion for food photography, I love it almost just as much as cooking. But just almost 😃

Now one year later, here I am. Busy with developing recipes, taking and editing pictures, talking with all these amazing people all over the world and having no time for anything else. It's time to take a break. This space consumes too much of my time. I decided to focus now more on my family and myself. My family needs me and family goes first always! I'll never stop to cook and eat healthy, but I'll post it only when I find the time for it.

I want to thank you all so much for making this year so special! Love, Tanja ❤️ by @boomnaminami

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11 years ago

Hi beauties! It's spring cleaning season, make sure your body and mind are on the checklist too 😉 If you need a motivation, find a picture of yourself where you felt strong, healthy and happy, then start taking steps towards achieving your goals! Avoid comparing yourself to others, we are all different, which means we all have special qualities 😊 My tips for you: wake up earlier, get moved, be ambitious, work hard, do more of what makes you happy, eat healthier, eat more raw food, drink more water, sleep enough, stop judging yourself and others and most important SMILE! Lots of love, Tanja 😘😘😘 by @boomnaminami

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12 years ago

And LEMON-NUT MOUSSE w/ PLUM-BLUEBERRY SAUCE for dessert. Hope you liked my today's three-course menu 😀

Und hier noch das Dessert, um das Drei-Gänge-Menü der Aktion GUTES ESSEN FÜR BADEN-WÜRTTEMBERG zu vervollständigen. Alle Infos über die Aktion findet man unter www.machs-mahl.de

ZITRONEN-NUSS MOUSSE mit warmer Zwetschgen-Heidelbeeren Soße

Für 4 Portionen

Zitronen-Nuss Mousse:
250g Seidentofu
200ml Sojasahne
4g Sahnesteif
100g gemischte Nüsse
1 Zitrone, Saft und Schale
1 EL Reissirup
Prise Salz

Zwetschgen-Heidelbeeren Soße:
8 Zwetschgen
250g Heidelbeeren
4 EL Reissirup
Mark von 2 Vanille-Schoten

Zubereitung
Zitronen-Nuss Mousse:
Die Sojasahne mit dem Reissirup und den Sahnesteif mit einem Rührgerät gut aufschlagen, bis sie ein luftiges und festes Volumen hat. Den Seidentofu und die Prise Salz in einem Mixer gut mixen, bis er cremig wird. Die Nüsse, Zitronensaft und Zitronenschale hinzugeben und cremig mit dem Seidentofu mixen. In die Gläser füllen, mit der Klarsichtfolie abdecken und kühlen lassen.

Zwetschgen-Heidelbeeren Soße:
Die Zwetschgen halbieren und entsteinen. Zusammen mit den Heidelbeeren in eine Pfanne hinzufügen und auf kleiner Hitze kurz anbraten. Den Reissirup und den Vanillemark hinzugeben und 5 Minuten köcheln lassen. In einem Mixer gut mixen. Dann kühlen lassen und in die Gläser über die Zitrone-Nuss Mousse gießen. Eine halbe Stunde oder länger kühlen lassen. by @boomnaminami

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11 years ago

Hi good people, I missed you all so much, but I needed a break to focus on my family and myself! Thank you so much for your lovely comments, I'm doing great 😃

I've been chosen together with a few other food bloggers to work together with Ministry of Food, Agriculture and Consumer Protection to inspire people to eat more regional and whole foods. We all got the same box of goods, without knowing what's inside. Today I'll show you my three-course menu, I made out of goods we got. All the recipes will be in German, please let me know if you want me to translate them in English. Let's start with the first course: CREAMY CHARD SOUP w/ LENTILS

Have a great Sunday! Love ❤️ Hallo ihr Lieben! Das ist das erste Mal, dass ich auf Deutsch schreibe 😃 Bin so glücklich, mit euch teilen zu dürfen, dass ich ein Teil der Aktion "GUTES ESSEN FÜR BADEN-WÜRTTEMBERG" bin. Zusammen mit ein paar anderen Foodies möchte ich Leute hier im Ländle inspirieren, mehr regionale und vollwertige Produkte zu kaufen. Wir haben alle die gleichen Lebensmittel zugeschickt bekommen, um daraus spontan ein Drei-Gänge-Menü zu kochen. Ich verrate jetzt die Vorspeise und in ein paar Stunden kommt der Hauptgang und das Dessert. Das Rezept findet man in den Kommentaren 👇 Einen wunderschönen Sonntag wünsche ich euch! ❤️ by @boomnaminami

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11 years ago

Here is the main course. If you don't know what I'm talking about, please check out my previous post. EMMER-NOODLES w/ Spicy Lupin Bean Sauce and Romanesco Broccoli Falafel

Hier kommt der Hauptgang zu meinem Drei-Gänge-Menü der Aktion GUTES ESSEN FÜR BADEN-WÜRTTEMBERG

EMMERLINGE in Lupinen-Paprika-Pfeffer Soße mit ROMANESCO FALAFEL

Für 4 Personen
Emmer-Nudeln für 4 Personen
1/2 kleine Zwiebel
1/2 Romanesco, in Röschen geteilt
160g Lupinen-Bohnen Soße mit Paprika und Pfeffer
Ein paar Cashewnüsse
Salz und Pfeffer
Etwas Olivenöl

Romanesco Falafel:

4 Zweigen Petersilie
1 1/2 Romanesco, in Röschen geteilt
2 Zehen Knoblauch
1/2 kleine Zwiebel, fein gehackt
3 EL Olivenöl
100g Kichererbsenmehl
1/2 TL gemahlener Kreuzkümmel
1 TL Backpulver
200ml kochendes Wasser

Zubereitung:
EMMERLINGE:

Öl in einer Pfanne erhitzen. Die Zwiebel hinzufügen und andünsten, bis alles leicht bräunlich ist. Den Romanesco hinzugeben und leicht anbraten. Mit Salz und Pfeffer abschmecken. Die Nudeln nach Packungsanleitung kochen und mit kaltem Wasser abspülen. Die Lupinen-Paprika Soße über die Nudeln gießen und gleichmäßig verteilen. Auf vier Teller verteilen. Die Cashewnüsse, gebratenen Romanesco und Romanesco-Falafel hinzugeben.

ROMANESCO-FALAFEL
Alle Zutaten zusammen in einen Mixer geben. Ein paar Minuten lang mixen. Eventuell gelegentlich mit einem Löffel umrühren. Der Teig soll ein wenig grob sein.

16 kleine runde Bällchen formen. Auf ein mit Backpapier ausgelegtes Backblech legen und 20 Minuten bei 200C backen. Alle 5 Minuten die Bällchen wenden. by @boomnaminami

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11 years ago

Hi lovely people!

Here's another picture of my favorite CURRANT NICE CREAM💖

We're somewhere in the mountains of Germany, absolutely enjoying our vacation here, the fresh air and good food, lots of plant based options for me, but I miss my kitchen so much.

Have a great day, everyone! Love, Tanja ❤️ by @boomnaminami

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11 years ago

Hi good people! That's me, Tanja, the face behind the camera.

Cooking has been a passion of mine since I know myself. All began when I was six or seven, when I made the candies out of edible flowers and honey, I'm sure I could think about making a plant-based version now with a maple syrup 😉 When I started this Instagram account I had small hopes that I can inspire people to eat healthier and now there's so many of you. I'm beyond thankful for all of my followers. Old, new and future ones. Big special thanks to my lovely insta friends. I'm forever grateful for your love and support.

The reason behind the name Boom Nami Nami. Well, anyone who knows me, knows two things about me for sure: I love kids and cooking. So when I was coming up with the name, I wanted to include those two things. Seven years ago I was looking after one lovely little girl. I also cooked for her. One evening she tried to explain her mother, what we did that day and she said: "Tanja boom nami nami" (Tanja cooked something delicious). I wanted my name to have a deeper meaning for myself. And here we go. Tanja Boom Nami Nami

Thank you for sticking around, liking and commenting! Love, Tanja ❤️ by @boomnaminami

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11 years ago

Happy Sunday!

We started it simply with coconut yogurt, lots of fresh fruits and homemade salted caramel. The little berries aside are fresh goji berries. So happy I found them.

Have a lovely day, everyone! Love, Tanja ❤️ by @boomnaminami

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11 years ago