Foundation Diet and Health
Foundation
Diet and Health
Switzerland
The best perspective for your health

Inke Weissenborn

Inke Weissenborn, picture from the year 2017
Dr. med. vet.; Rezept-Autorin

Biography

Inke Weißenborn wurde 1975 in Bochum geboren. Bereits ihre Mutter legte grossen Wert auf gesunde Ernährung und kochte daher nur mit frischen Zutaten und lehnte sowohl Fertiggerichte als auch Fast Food ab. Nach dem Abitur 1994 in der Waldorfschule studierte sie Veterinärmedizin an der Justus Liebig Universität in Gießen, wo sie im Jahre 2000 ihre Approbation erhielt. Noch im selben Jahr ging sie zum Virologischen Institut der Universität Köln, wo sie im Rahmen ihrer Promotion bis zum Jahr 2004 im Bereich der Krebsforschung tätig war.

Im Jahre 2006 heiratete sie. Im Verlauf der nächsten Jahre wechselte sie ihren Wohnsitz innerhalb von Deutschland einige Male und hatte so auch unterschiedliche Anstellungen in Tierarztpraxen. 2011 zog sie mit ihrer Familie und den mittlerweile 2 Kindern nach Singapur, wo sie, mit einer Unterbrechung von 2 Jahren, insgesamt 7 Jahre lebte.

Sie arbeitete zunächst in einer Tierklinik und später beim Wildlife Rescue Center Acres (Animal Concerns Research & Education Society). In dieser Zeit konnte sie, auch bedingt durch viele Reisen in Asien, die unterschiedlichsten Esskulturen kennenlernen. In den zwei Jahren dazwischen lebte Inke Weißenborn mit ihrer Familie in der Schweiz, am Zuger See. Dort lernte sie 2015 Ernst Erb kennen und arbeitet seitdem für die Stiftung Gesundheit und Ernährung Schweiz, wo sie als Mitglied des Stiftungsrates fungiert und hauptsächlich im Bereich der Verlagskorrespondenz, Erstellung von Rezepten und Schreiben von Buchrezensionen tätig ist. Neben der Arbeit in der Stiftung ist sie Hausfrau und Mutter und Pilates-Trainerin beim PTSV Turnverein in Aachen, ihrem derzeitigen Wohnsitz.

Motivation

Gesunde und bewusste Ernährung mit dem Wohl der Tiere im Blick ist mir ein persönliches Anliegen. Als promovierte Tierärztin, mit einem Hintergrund in Krebsforschung, habe ich ein solides Verständnis der Ernährungsphysiologie. Meine langjährige Asienerfahrung hat mir einen tiefen Einblick in die verschiedenen kulturellen Hintergründe der Esskultur ermöglicht.

Ich liebe es, neue, aussergewöhnliche Gerichte auszuprobieren und selbst zu kreieren. Hierbei verwende ich auch gerne selbst angebautes Gemüse und Kräuter. Besonders gerne mag ich asiatische Gerichte, wie beispielsweise die scharfe asiatische Suppe mit Zitronengras.

Ich hoffe durch meine Arbeit einen Beitrag für gesundes Leben und einen verantwortungsvollen Umgang zwischen Menschen und Tieren zu leisten. 

Honors, awards, patents, etc

Auszeichnung:
Presentation award at the 20th International Papillomaviris Conference held at the Institute Pasteur, in Paris, October 2002.

Patent:
Transgenic animal model for the treatment of skin tumors. 
Abstract: A novel animal model for the treatment of skin tumors is described. In particular, the invention provides transgenic non-human animals comprising a recombinant nucleic acid molecule containing a nucleic acid sequence encoding at least one of the gene products of the early genes of a virus of the Human Papilloma Virus Group B1, in which the animal displays one or more clinical symptoms of a tumor. The transgenic animals can be used to screen anti-tumor agents and to identify the tumorigenic potential of compounds.

 

Avtivity on our site

Recipes

Sweet and Tart Morning Smoothie with Grapefruit and Ginger
Fiery Butternut Squash Soup with Ginger and Coconut Milk
Heavenly Kaiserschmarrn with Cranberries
Vegan Broth
Carrot Gratin with Fresh Herbs
Chocolate Chia Cupcakes with Fruit
Asparagus Salad with Radishes
Vegan Almond “Cheese” with Garlic Powder
Potatoes in Brava Sauce
Stuffed Onions with Hazelnuts and Broccoli
Making Vegan Stock with Celery, Leeks, Fennel, and Carrots
Ravioli Wedges with Porcini Mushroom Filling
Papaya a la Mexicana with avocados
Tzatziki with Garlic Mustard
Red Sorrel Soup
Golden Carrot Cake with Walnut Crust
Raw Chili with Mushrooms and Wild Garlic
Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese”
Thai Salad with Kohlrabi, Cilantro, and Mint
Cucumber Rolls with “Goat’s Cheese” and Mint Sauce
Mushroom Pâté. Apricots. Mustard Herb Crackers.
Market Fruit. Sweet and Spicy Mustard Seeds. Fennel Crisps.
Beet. Grapefruit. Turmeric. Romaine.
Zucchini Spaghetti with Hemp Pesto and Almond Parmesan
Quinoa Bowl with Chickpeas and Corn
Red Bell Pepper Soup with Coconut, Chia, and Ginger
Mango and Pineapple Salsa with Cilantro and Parsley
Zucchini Boats Stuffed with Quinoa and Tomato
Green Soup with Coconut Water
Zucchini Pasta with Vegetarian Quinoa Meatballs
Nori Rolls with Ginger Almond Paste and Raw Vegetables
Brussels Sprouts with Chestnuts and Fennel Seed
Apple Bread with Nuts and Cranberries
Apple Chia Pudding with Cinnamon and Cardamom
Apple Lentil Dal with Turmeric and Cumin
Sniffle Soup — with Lentils, Celery, and Rosemary
Pumpkin Cappuccino Soup with Curry, Ginger, and Oat Cream
Pear Chutney with Raisins, Cinnamon, and Orange Peel
Quick Pumpkin Seed Pesto with Pumpkin Seed Oil
Cress Soup with Potatoes and Garden Cress
Okara and Radish Stir-Fry with White Cabbage
Fruit Balls with Raisins, Nuts and Rolled Oats
Peas in Coconut Curry
Vegetables in Luxurious Royal Sauce
30-Minute Rice Dosas
Chilled Kohlrabi Soup with Mint and Lime
Herb and Caper Dumplings with Carrot Puree and Wine Sauce
Sweet Potato Satay with Spicy Peanut Sauce
Asian Pear and Avocado Salad
Shaved Celery Root Linguini, Mushrooms, Pumpkin Seeds, Sage
Black Fall Quinoa with Radicchio, Fennel, and Mushrooms
Wheat Berry, Baby Kale, Grape, and Orange Salad
Sweet Summer Corn Soup with Cayenne Pepper and Paprika
Hearty Beet Soup with Fennel and Coriander Seed
Colorful Energy Wraps with Quinoa and Beets
Mung Bean Rice Bowl with Carrots, Peppers, and Turmeric Dip
Stuffed Tomatoes with Millet, Sun-Dried Tomatoes, and Olives
Portobello Sausage with Eggplant and Umeboshi Paste
Raw Potato Salad
Mango Coconut Basil Wraps with Vegetables and Herbs
Sweet Potato Dal with a Low-Sodium Vegetable Broth
Pear & Arugula Salad
Cajun Cornbread Casserole with Kidney Beans and Bell Peppers
Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread
Red Beet Cake with Walnuts and Sunflower Seeds
Apricot Cream Cake with Cashews or Macadamia Nuts
Apple and Thyme Chocolate Cake with Cocoa Butter
Spelt Bread with Spelt and Lupine Flour
Mushroom Burger with Lupine Flour and Grits
Coconut and Raspberry Muffins with Coconut and Lupine Flour
Vegan Meringues Made from Aquafaba
Moringa Smoothie with Passion Fruit and Kiwi
Glowing Strawberry-Mango Guacamole with Cilantro and Lime
Creamy Vegetable Curry with Ginger and Cashews
Homemade Yolos (Caramel Pralines) with Medjool Dates
Broad Bean Stew with Dill Sauce and Turmeric
Aubergine Mousse with Tahini, Parsley, and Pomegranate
Orange and Coriander Relish with Lime and Pomegranate Seeds
Nutty Quinoa and Cherry Salad with Pecans and Lemon Juice
Apple Slaw with Kale and Goji Berry Dressing
Creamy Squash and Apple Soup with Nutmeg and Cinnamon
Vegetable Strudel with Frankfurt Green Sauce
Colorful Fall Salad with Nasturtium, Pumpkin, and Spinach
Sun-Dried Tomato and Garlic Super-Seed Crackers
Loaded Sweet Potatoes with Avocado Cilantro Crema
All-Purpose “Cheese” Sauce with Potatoes and Carrots
Greek Kale Salad with Chickpeas and Olives
Cashew Soba Noodle Salad with Cashew Ginger Dressing
Sweet Potato Sage Raviolis with Sautéed Walnuts and Sage
Fruity Carpaccio with Melon, Mango, and Carambola
Sauerkraut Salad with Carrots and Apples
Baked Savoy Cabbage with Spelt, Carrots, and Tomatoes
Bohemian Apple Cake with Semolina, Nuts, and Vanilla
Coconut and Pumpkin Noodles with Mushrooms and Broccoli
Sweet Potato Coconut Poppers with Mango Salad
Zucchini and Onion Quiche with a Cashew Sauce
Mango “Mozzarella” Tartare with Avocado and Cherry Tomatoes
Raw Creamy Jerusalem Artichoke and Parsnip Soup
Coconut Curry Bowl with Summer Squash and Kale
Simple Tostada with Fresh, Delicious Toppings
Spirulina Sesame Bars with Bananas and Shredded Coconut
Chilled Pea and Herb Soup with Almond Foam
Smoked Cashew Croquetas with Port-Glazed Red Beetroot
Walnut Tortellini with a Red Wine Mushroom Reduction
Vegan Bolognese with Carrots, Mushrooms, and Rhubarb
Schawarma Salad with Millet, Pistachios, and Fresh Mint
Cash-Mi Soup with Cashews, Algae, Ginger, and Turmeric
Raw Ketchup with Dates and Sun-Dried Tomatoes
Seaweed, Wild Rice, Tofu, Sesame, and Spring Onion Salad
Sweet Potato and Coconut Soup with Toasted Pumpkin Seeds
Pho with Pak Choi, Edamame and Brown Rice Noodles
Instant Vegetable Broth with Carrots, Celery, and Leek
Party Potato Salad with Sugar Snap Peas and Soy Yogurt
Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce
Blueberry Smoothie Bowl with Bananas and Coconut Flakes
Salted Lime Plantain Tacos
Watermelon Jicama Salad
Christmas Eve Salad with Red Beets, Arugula, and Jicama
Oil-Free Vinaigrette with Walnuts and Orange Juice
Aromatic Thai Salad with Pomelo and Pomegranate
Raw Sprouted Salad with Red Cabbage and Red Beets
Som Tam Salad — Green Papaya Salad with Yardlong Beans
Banana-Nut-Bread Pancakes with Flaxseed and Walnuts
Homemade Tomato Paste Made From Fresh Tomatoes
Healthy Stuffed Mushrooms with Almonds and Dried Tomatoes
Healthy Cauliflower with Oranges and Cashews in Tahini Sauce
Healthy Vegan Teriyaki Shish Kebabs with Sunflower Seeds
Healthy Stuffed Eggplant with Nut and Pomegranate Filling
Moroccan Pilaf with Pomegranate, Walnuts, and Chickpeas
Autumnal Chestnut and Carrot Bisque with Garam Masala
Sunday Brunch Rolls (Raw) with Almond Pulp and Flaxseed
Dehydrated Raw Vegan Oat and Buckwheat Crunch with Flaxseed
Sun-Dried Tomato Tart with Zucchini Hummus
Irresistible Risotto with Kale and Macadamia Nuts
Tom Yum Soup with Mushrooms and Water Chestnuts
Rogan Bosh! With Cardamom and Eggplant

Ingredients

Homemade Tomato Paste