Wash the beans and mix with hempseed flour, soy milk, almond butter and spices with a hand blender to form a soft dough.

Stir in the oat flakes and 60 g hemp seeds, season with salt and pepper.

Shape 12 small balls with wet hands and bake in a preheated oven at 200 ° C for 15–20 minutes until golden brown.

Clean the Brussels sprouts, remove the outer leaves, wash and cut in half.

Peel the carrot and cut it diagonally into thin slices.

Steam the Brussels sprouts in a pan with 2 tablespoons of oil, add the carrots and cook for 2 minutes, season with salt and pepper.

Peel 1 orange, cut half of the pulp into fillets, press the rest.

Wash the chicory and Chinese cabbage and cut into fine strips, mix with the remaining oil and orange juice, season with salt and pepper.