BASIC BREAKFAST SERIES

'LET'S KEEP IT SIMPLE'

10 MINUTES SOAKED OATS

(4 jars)

  • 1 ½  cup oat flakes
  • 1 tbsp chia seeds
  • 2 cups nut milk
  • 2 pinches vanilla powder
  • You can add as sweetener: a hand full of dried raspberries, raisins, a tbsp of maple syrup, agave...

In a big container pour the oats flakes, chia seeds and nut milk. Add the vanilla powder and the sweetener of your choice, stir with a spoon. Let it rest in the fridge for 10 minutes. 

Add some chopped fruits, nuts, nut butter or whatever topping you like!

AVOCADO & GREEN PESTO SANDWICHWAFFLE

  • Rye- seed bread 
  • 1 avocado
  • Green pesto
  • Basil leaves
  • Olive oil

Slice the bread and avocado thinly while you are heating your waffle machine. Grease the waffle machine or even the toast with a bit olive oil. Spread a tbsp of green pesto on the toast, add the avocado and some leaves of basil (optional). Place on the waffle machine, depending of the machine the time of making the sandwich will be different. Just keep it in the machine until the surface of the sandwichwaffle starts to be crispy.

EASY PANCAKES

(12-14 mini pancakes)

  • 1 cup nut milk
  • 1 ripped banana
  • ½  cup oat flakes
  • ½  rice flour
  • A pinch vanilla powder
  • A pinch sea salt
  • 1 tbsp maple syrup ( instead you can also use two fresh dates)
  • Coconut oil to fry

Add to your blender, the oats, banana, rice flour, vanilla, maple syrup, a pinch of sea salt and the nut milk. Mix until smooth. Grease a pan with a bit of coconut oil and heat. Pour a couple of spoons of the pancake mix, making small pancakes. Cook for bit until the surface starts to dry up and then flip them!

They are delicious with some coconut yogurt, coconut flakes, berries...

SAFFRON PANCAKES

'COZY CHRISTMAS MORNINGS'

(15-18 pancakes)

  • 1 cup buckwheat flour
  •  1 cup rice flour
  • ½ cup water
  • ½ cup coconut yogurt (or natural thick consistence yogurt)
  • 1 banana
  • 3 tbsp apple sauce
  • 2-3 tbsp coconut palm sugar or maple syrup
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • 1 tbsp chia seeds
  • 1 tsp arrow root
  • 1 tsp vanilla powder
  • a pinch saffron threads
  • A pinch sea salt
  • Coconut oil, to fry

I'm dreaming of a white Christmas, just like the ones I used to know.

Where the treetops glisten and children listen

To hear sleigh bells in the snow...

I'm dreaming of a white Christmas, with every Christmas card I write

May your days be merry and bright

And may all your Christmases be white

I'm dreaming of a white Christmas, just like the ones I used to know

Where the treetops glisten and children listen

To hear sleigh bells in the snow

I'm dreaming of a white Christmas, with every Christmas card I write

May your days be merry and bright

And may all your Christmases be white

Just imagine a breakfast like this while you are listening to this song... 

I wish you HAPPY HOLIDAYS!!! Wherever you are, let's share a smile with a stranger to spread some "loving vibes".

To make the pancakes, place the flours, coconut yogurt, banana, apple sauce, coconut oil and sugar, chia sees, arrow root, baking powder, all in a blender. Now add the water, the vanilla and cardamom, and a pinch of salt. Mix all the ingredients on high speed until smooth.

Heat a pancake pan greased with some coconut oil to fry the pancakes. Pour with a kitchen ladle some pancake mix in the pan, creating small kind of circular forms. Fry until the top of the pancakes start to dry and then flip the pancake to fry on the other side. Enjoy with maple or coconut syrup, fresh fruits and berries, yogurt, nut butter...

BREAKFAST TRAY

'WITH  YOGURT PARFAIT & PUMPKIN RASPBERRY MUFFINS'

 

Yogurt Parfait:

(2 jars)

  • 2 cups plant or natural unsweetened yogurt
  • ½ cup quinoa puffs
  • ½ cup gluten free oat flakes
  • 2 tbsp chia seeds
  • 3 tbsp dried mulberries
  • ½ tsp vanilla powder
  • ½ tsp cardamon powder
  • ½ cup blackberries (fresh or unfrozen)
  • A pinch lemon zest
  • Coconut palm sugar (if you like a sweeter taste)

Pumpkin Raspberry Muffins:

(12 muffins)

  • ½ medium size butternut pumpkin (peeled, deseeded and cut into cubes)
  • 1 ½ cup almond flour
  • ½ cup polenta flour
  • ½ cup buckwheat flour
  • 1 cup fat coconut milk
  • 6 tbsp unsweetened apple mousse
  • 3 tbsp coconut palm sugar
  • 2 tbsp virgin coconut oil
  • 1 tbsp arrowroot powder
  • 2 tsp organic baking powder
  • ½ tsp cardamon
  • ½ tsp ginger powder
  • ½ tsp nutmeg powder
  • A pinch lemon zest
  • A pinch sea salt
  • ½ cup raspberries (fresh or frozen)

Sometimes we can treat ourselves and the ones we love with a breakfast that is homemade, healthy and delicious. Creating a small gathering, like this breakfast tray, is a nice plan for the weekend, a present to show how much we care about a person, or to have some nice time with friends and family. All the great reasons to enjoy life! People love to sit, eat and talk. We have been doing this for ages around different scenarios. This weekend a group of women friends are coming home to share a brunch and talk about our ideas, dreams, thoughts... really looking forward to it! If you don't have any plans this weekend, why not create a nice breakfast for yourself or someone you love?

To make the yogurt parfait, in a bowl combine the cereals, yogurt, chia seeds and dried mulberries. Stir with a spoon. Add the vanilla, cardamon, lemon zest and stir once again. Let it rest for just a couple of minutes on the counter or in the fridge. While you do that, add a spoon of blackberries on the bottom of the jars that you will serve, and crush them with a spoon or fork (then you can get some mushiness and juice out of berries). Now, add some spoons of the yogurt mix on the top of the blackberries and once again some blackberries, yogurt... Top with some extra mulberries and you can also add any kind of seeds, nuts...

To make the muffins, preheat the oven to 160°C. Place the butternut pumpkin in a saucepan covered with water and cook until tender (approx.20 min). Drain and set aside. Now smash the pumpkin with a fork to create a thick purée. In a big bowl/container add the dry ingredients: flours, arrowroot, coconut palm sugar, spices and baking powder. Combine all together. Add the apple mousse, melted coconut oil, coconut milk and the cooked smashed pumpkin. Stir with a hand whisk or rubber spatula until you get a creamy dough.

Grease the muffins form with some coconut oil. Pour the creamy dough into the forms, just half way, and insert a small tea spoon of raspberries right in the middle. Once again. pour some more dough to top the muffins. You can sprinkle seeds, oat flakes, crushed nuts... as a decoration. Bake for 35-40 minutes until golden.

Remove from the oven and let them cool a bit before you remove them out of the form.

Make a nice Breakfast tray with the new baked muffins, yogurt parfait jars, some fresh fruits and perhaps a teapot with your favourite herbs. Enjoy your treat!

BREAKFAST QUINOA SALAD WITH CHIA TOFU & LEMON DRESSING

' FOR A GOOD START '

(Serves 2-3)

Salad:

  • 1 cup quinoa (soaked and cooked previously) 
  • 200g organic hard natural tofu (GMO free)
  • ¼ cup white chia seeds
  • 1 avocado
  • 4 apricots
  • A handful fresh grass onion
  • A handful fresh raspberries
  • Ruccola leaves
  • Olive oil
  • Sea salt & black pepper

Lemon yogurt dressing: 

  • 5-6 tbsp plant natural yogurt (unsweetened)
  • ½ lemon (juice)
  • 2 tbsp olive oil
  • Sea salt & black pepper

Some of those mornings when you feel that one smoothie won't be enough to boost your energy, or when you feel a bit tired of the regular porridge, there are more options... Just cook a grain, make a simple fresh dressing as the yogurt lemon one, cut some avocado, green salad, fruits, berries and add some roasted tofu or even some beans!  A tip, it is good to soak and cook a larger batch of quinoa, millet, red rice...  when you prepare them for your meals, so you can store a part in a glass containers on the fridge and have them ready for your weekly brunches!

To make the chia tofu, cut the tofu block first transversally through the middle and then into some pieces as in the photo above. Pour some olive oil on a plate and the chia seeds in another plate or parchment papper. Dip/brush the tofu pieces (both sides) into the plate with oil and then press just one side into the plate with the chia seeds. Cook in a pan two minutes (each side) until golden.

To make the dressing, add the natural yogurt, lemon juice, olive oil, salt and pepper in a bowl and combine with a spoon or fork. 

To make the salad, cut the avocado in two halves. Chop thinly the grass onions, (you can also add fresh herbs as basil, coriander, mint...). Clean the berries and cut the apricots in slices. Now add some spoons of quinoa and a handful of ruccola leaves on the plates. Place the chia tofu, avocado, fruits and spread some grass onion and herbs on the top. Pour a couple of spoons of lemon yogurt dressing, sprinkle some sea salt and black pepper on the top. And the last but better part... Get ready to eat!.

SUN DRIED TOMATO & TOFU SCRAMBLE

'JARS TO STAY OR TO GO!'

 

(Serves 6)

Sun dried Tomato Paste:

  • 1 cup cashews (soaked previously for at least 4 hours)
  • 100- 150g sun dried tomatoes 
  • 1 fresh tomato
  • 1 tsp dried oregano
  • 1 tsp garlic powder or 1 garlic clove
  • 1 tsp apple cider vinegar
  • Olive oil
  • Sea salt & black pepper

Salad:

  • Fresh spinach
  • Radishes
  • Cucumber
  • Walnuts
  • Olive oil
  • Sea salt & black pepper

Scramble:

  • 400g firm tofu (GMO free)
  • 100g sun dried tomatoes
  • 1 cup nut milk (unsweetened)
  • 1 cup chickpea flour
  • 4 tbsp sun dried tomato paste
  • 3 tbsp sunflower seeds
  • 1 tbsp apple cider vinegar
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • A pinch chili flakes (optional)
  • A handful fresh basil leaves
  • A handful fresh oregano leaves
  • A handful fresh grass onion
  • Olive oil
  • Sea salt & Black pepper

Exploring new breakfast ideas to bring to the table... This vegan scramble is an easy and tasty option to eat at home or to take away. The sun dried tomato paste gives so much flavour to the recipe, as the quantity is for making a jar, you can add the rest of it to pasta dishes, as spread for bread crackers, or eat it with some veggies. 

To make the sun dried tomato paste, place all the ingredients in a blender or food processor and mix until you get a creamy paste. Note: You can use sun dried tomatoes that come in a jar otherwise soak the sun dried tomatoes for at least four hours before you make the paste.

To make the scramble, place the tofu in a big bowl or container. Using your hands make small crumbles out of it. Chop the sun dried tomatos and the fresh herbs thinly, add into the bowl. In a jar or another bowl add the nut milk (i have used unsweetened cashew milk for this recipe), chickpea flour, apple cider vinegar, turmeric and garlic powder, combine with a fork or manual shaker. Add the liquid mix into the tofu bowl, together with the sunflower seeds, some spoons of sun dried tomato paste, chili flakes, a couple of spoons of olive oil, sea salt and black pepper. Mix with a fork. Heat a pan with some olive oil and add the scramble. Cook for a couple of minutes, stirring constantly. Remove from the stove an place on a tray or plate. 

To make the jars, it is better to let the scramble to cool down before you add the salad on the top. Enjoy the scramble with some bread crackers, seeds, nuts, fresh sprouts... at home or to go!

HEALTHY MUESLI

'Crunchy bites with arome of calendula & vanilla'

 

(1 Jar)

Base recipe:

  • 1 cup buckwheat groats
  • 1 cup quinoa puffs
  • ½ cup almond flakes
  • 3-4 tbsp coconut shred
  • 3-4 tbsp sunflower seeds
  • 1 tbsp dried calendula petals
  • 1 tsp vanilla powder
  • 1 tsp cardamon powder

Extras:

  • Sesame seeds
  • Yellow raisins, mulberries or dried apricots...
  • Chopped nuts 

Ideas of what to serve with:

  • Plant or natural unsweetened yogurt
  • Fresh fruits
  • Agave syrup or manukka honey

This is a recipe that my friends ask for, as i usually bring them a bag of it when i make a batch. It is super easy to make and if you keep it in a glass jar is preserved for a long time. This is the base recipe, you can make variations of it, adding oat flakes instead of quinoa puffs, make it with chocolate flavour, adding rose or camomile petals instead... It's gluten and sugar free, normally the muesli that we buy at the store contains many things that are not that healthy even if the packaging make it look so. The vanilla, cardamom and the petals gives the aroma to the grains but if you like it sweeter you can add some chopped dried fruits or drizzle your yogurt bowl with some agave syrup or similar. It's also perfect as a topping for smoothies and to make raw bars, combining the muesli with smashed dates.

To make the muesli, preheat the oven to 100°C. Place the buckwheat groats directly on an oven tray, sprinkle the grains with vanilla and cardamom powder, and roast for 30-35 minutes. Remove and let them cool down.

In a big container mix the roasted buckwheat with the remaining ingredients of the base recipe. Store in a clean glass jar.

Cut some fresh fruits (melon, banana, apple, pear...) to complete a nice healthy muesli bowl!

BREAKFAST JARS

'DIFFERENT MOODS, DIFFERENT JARS...'

 

Chocolate & Orange Creamy Jar:

(2 jars)

Soaked chocolate oats

  • 2 cups oat flakes
  • 2 cups nut milk
  • 1 ½  tbsp raw cacao powder
  • 1 tbsp agave or maple syrup
  • A pinch cardamom powder
  • A pinch salt

Orange cashew cream

  • 2 cups unsalted cashews (soaked for at least four hours)
  • 1 orange
  • 1 tbsp maple syrup
  • A pinch vanilla powder
  • cup water

Extras: 

  • Banana
  • Cacao Nibs
  • Orange
  • Turmeric powder

In  a bowl, combine all the ingredients for the soaked chocolate oats. Place in the fridge for at least 3-4 hours. To make the cashew cream, squeeze the orange into the blender and mix the juice with the rest of the ingredients. Place in the fridge to chill. Cut some slices of banana, orange... Make the jars by adding some spoons of soaked chocolate oats, orange cream, fruits, cacao nibs and perhaps a pinch of turmeric.

Pink Chia Jar:

(2 jars)

Pink smoothie

  • ½  mango
  • ½  cup frozen raspberries
  • 1 cup nut milk
  • 1 tsp coconut oil
  • Fresh ginger

Vanilla chia pudding

(Per jar)

  • 3 tbsp 
  • 1 cup nut milk
  • A pinch vanilla powder

Crunchy buckwheat topping

  • 1 cup buckwheat groats
  • ½  cup pumpkin seeds
  • ½  cup unsalted almonds
  • 1 tsp cinnamon powder
  • Coconut flakes
  • Dry physalis, goji berries...

Extras

  • Almond butter
  • Fresh raspberries

To make the chia pudding, mix the chia milk and vanilla in a jar, combine with a spoon a couple of times for a couple of minutes until the chia seeds star to swell up. Put the jars into the fridge for 3-4 hours. To make the smoothie, mix all the ingredients into a blender, place in the fridge.

Making the crunchy buckwheat topping... preheat the oven 100°C. Place all the nuts, seeds, buckwheat groats on a oven tray, add a pinch of cinnamon. Bake for 30-35 minutes. Remove from oven and let cool. Mix with the coconut and berries.

To make the jars, add some berries on the bottom of the jar. Then some chia pudding, a couple of spoons of almond butter. Pour the smoothie on the top, and sprinkle it with some crunchy topping and berries.

Passion- Acai Jar:

(2 jars)

  • 100g frozen acai
  • 2 frozen bananas 
  • 1 cup nut milk
  • A pinch vanilla powder
  • Plant yogurt (bottom)

Extras

  • Passion fruit
  • Crunchy buckwheat groats 
  • Pomegranate seeds

Place the frozen acai, milk, vanilla and bananas into a blender and mix in high speed until smooth. Making the jars, add some spoons of plant yogurt, (i recommend coconut yogurt) on the bottom of jar. Pour some acai over the yogurt and add pomegranates, passion fruits, buckwheat groats...

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FENNEL & TAHINI TOAST

'Another kind of breakfast'

Quick Fennel Pickle:

  • 1 big fennel bulb
  • 1 cup cup water
  • ⅓ cup apple cider vinegar
  • 2 tbsp agave syrup or honey
  • 4 tbsp orange juice
  • A pinch fennel seeds
  • A pinch mustard seeds
  • A pinch sea salt

Chia & Rice Crackers:

  • 1 ½ cup rice flour
  • ¾ cup chia seeds
  • 1 cup water
  • 6 tbsp olive oil
  • 1 tbsp curry powder (optional)
  • Sea salt

Lemon Tahini Spread:

  • ½ cup tahini (unsalted)
  • 1 lemon
  • cup water
  • 3 tbsp olive oil
  • 1 tsp agave syrup (optional)
  • A pinch sea salt

Garnish options:

  • Lettuce salad
  • Avocado
  • Yellow raisins
  • Zatar 
  • Sesame seeds
  • Parsley 
  • Black pepper

Breakfast with a different touch, to bring new flavours to our morning table. This recipe is something easy to make on a budget and delicious. You can easily store some and have it during a couple of days. It is also good as a snack or "quick dinner" perhaps next to a bowl of yogurt and fresh fruits. 

To make the quick fennel pickle: Wash and slice thinly the fennel bulb. In a saucepan, combine the water, vinegar, syrup, orange juice and salt and bring to boil. In a clean jar, place the fennel and pour the liquid, now add the fennel and mustard seeds. Combine with a spoon. (The fennel must be covered completely with liquid). Let it cool down and cover the jar. Store in the fridge overnight or at least 4-5 hours.

To make the chia and rice crackers: Preheat the oven to 200°C. In a big bowl, mix the dry ingredients. Add the oil and water and combine with your hands. If too dry, add some extra water to get a dough that sticks together. Note: the curry powder is just an option, you can add nutrional yeast, cumin powder, fresh herbs... Place the dough on a baking tray with parchment papper. Now cover the dough with another parchment papper and roll the dough to create a flat thin surface (use a round glass or bread roller. Note: the thinner you make it, the crispier the crackers will be). Remove the paper on the top and bake for 20-25 minutes. When ready let them cool down before you store them in a air seal container.

To make the lemon tahini spread: place all the ingredients into a blender and mix to smooth. If too thick add some extra spoons of water (The syrup is optional, taste the spread and check if you would like to regulate the sourness of the lemon).

Garnish the toast with some fresh salad, parsley, avocado, raisins, sesame seeds, black pepper... and even some slices of apple or pear.

MILLET PORRIDGE WITH EASY PLUM COMPOTE

´Easy & tasty, twice as good'

( 2 bowls)

Easy plum compote

  • 12 plums
  • 2 tbsp coconut palm sugar or coconut syrup
  • 4 tbsp fresh lemon or orange juice
  • A small bit of grated ginger (optional)
  • 1/2 tsp vanilla powder

Millet porridge

  • 1 cup millet flakes
  • 2 cups nut milk
  • 1/2 cinnamon powder
  • A pinch vanilla powder
  • A pinch pink or sea salt
  • Fresh figs (or seasonal fruit)
  • A handful raw almonds
  • 2 tbsp coconut flakes

Quite often at home we make porridge, especially in the winter time. We use different grains; quinoa, amaranth, buckwheat, oats... One of our favourites is millet. Millet is easily digestible and has many health benefits, we like to make salty and sweet porridges with it, pies, crumbles, bread... For the easy plum compote, you can use any seasonal fruit instead: pears, apples, berries, figs... 

To make the plum compote: Clean, cut in halves and remove the pit of the plums. Place the plums in a saucepan adding the coconut syrup, juice and vanilla. Cook in medium-low heat for about 8-10 minutes until the fruit start to tender. Remove and let it cool down.

To make the millet porridge: Add the millet, nut milk, spices and salt into a saucepan. Bring to simmer on a medium to low heat, stirring constantly until the liquid is almost gone.

Crush some nuts by using a fork, cut the figs. Serve the porridge in small bowls, adding some nut milk, a couple of spoons of plum compote, crushed nuts, figs, coconut flakes...


COCOA SMOOTHIE & GRANOLA

'Yes to sweet mornings'

(2 jars)

Raspberry Cacao Jar

  • 2-3 frozen bananas
  • 3 cups nut milk
  • 2 tbsp cocoa powder
  • 1 cup raspberries (unfrozen)
  • 1 tsp maca powder (optional)
  • A pinch vanilla powder
  • A pinch pink salt

Easy Chocolate Granola

  • 1/2 cup oats (gluten free)
  • 1 cup hazelnuts
  • 1/2 cup sunflower seeds
  • 1 tbsp chia seeds
  • 3 tbsp cocoa powder
  • 2-3 tbsp maple or agave syrup
  • 1 tbsp coconut palm sugar
  • 2 tbsp cacao nibs
  • A pinch cardamon
  • A pinch sea or pink salt

Some mornings we need a sweet energy boost. Cacao, banana and maca can help with that. You can make the smoothie as sweet as you wish, but i rather like to mix two bananas and spoon of maca, keeping the sourness of the raspberries to balance the taste. The chocolate granola is a very easy recipe to make when you don't have that much time (you can use the nuts or seeds that you have at home), it is perfect as smoothie toppings. You can make a big batch, store it in a jar and keep it in your pantry, ready to enjoy!

Place the bananas, milk, vanilla, cocoa,maca and pink salt into a blender, mix until smooth. Place the unfrozen raspberries in a bowl and make some smashed them with a fork. Add some spoons of raspberry pureé on the bottom of a jar and drizzle the cacao-banana milk on the top.

To make the granola, start by preheating the oven to 150°-175°C. Place all the granola ingredients on an oven tray (except the cacao nibs) and combine them with your hands. Now put the tray in the oven and bake for 25-30 minutes (just remember that granola hardens up out of the oven so don't burn it!). Once ready, let it cool down out of the oven and add the cacao nibs.

Add some spoons of  granola on the top of the smoothie, perhaps some berries, coconut flakes... 

QUINOA-COCONUT CABBAGE BOWLS

'Some details really matter'

Serves 5-6 

Bowls:

  • 1 cup quinoa (cooked previously)
  • 2 apricots
  • 1 cucumber
  • 1/2 cup raisins
  • Fresh berries (blueberries...)
  • Fresh mint leaves
  • 2 or 3 tbsp agave or maple syrup
  • Cinnamon
  • A pinch sea salt

Homemade Coconut Milk:

  • 3 cups coconut shred
  • 6 cups hot water
  • 1 tsp vanilla powder
  • A pinch sea salt

This recipe has a little story behind it... I met Lola Giardino, Nona Bruna this summer in Barcelona. I have been in love with her ceramics for a while and finally i got the opportunity to met her at her atelier. We made these quinoa-coconut cabbage bowls as a healthy breakfast option, that we enjoyed with fresh fruits, cucumber, raisins... You can also make a salty recipe out of them, by changing the fruits for some veggies: zucchini, mushrooms, spinach... Then adding the raisins and the coconut milk, perhaps with some curry powder in it, we thought we might be delicious as well!

Clean and cut the apricots and cucumber in small pieces. Separate the cabbage leaves and rinse them under water. Chop the mint leaves. 

To make the milk, combine the coconut and hot water (you need to heat the water previously) in a blender. Let it rest for a couple of minutes before mixing. Now add the vanilla, salt and mix for a couple of minutes. Using a cheese clothe or nut milk bag, pour the milk and squeeze out the coconut. Transfer the milk into a clean jar and store in the fridge (you can keep it for 4-5 days in the fridge or place in a airtight container and frozen it).

Note: You can also make the milk out of fresh coconuts, using the meat and water of one coconut, and one and a half cup of filtered room-temperature water. Then, the process is the same as the one explained previously.

Place the cooked quinoa in a saucepan, add one/ one and a half cup coconut milk, agave or maple syrup, a pinch of sea salt and some cinnamon.Cook in medium-low heat and bring to boil stirring constantly with a spoon. Keep in mind that we are making a porridge. Add more milk if needed. Once ready, remove and let it cool.

To make the bowls, add some spoons of quinoa porridge, fresh fruits, mint, berries, raisins... For a sweeter taste drizzle them with more syrup and as a final touch, sprinkle some extra coconut shred and perhaps your favorite nuts and seeds.

RAW BERRY PORRIDGE

'SUMMER VIBES'

 

(Serves 4)

  • 2 parsnips
  • 1 cup almonds
  • 2-3 tbsp cashews (soaked previously)
  • 1 1/2 cup fresh nut milk
  • 1 tbsp agave or maple syrup
  • 1 tsp lemon or orange juice
  • 1 tsp vanilla powder
  • A pinch sea salt
  • Fresh strawberries and cherries
  • Dark chocolate (to grind)

This is a sweet treat for the summer mornings. I love the combination of the milky vanilla taste with the seasonal berries. I got inspired by a recipe from the book Green Sweet Treats by Erika Billysdotter, i love how she creates raw desserts with a nice balance of flavors. 

Peel and grind the parsnips. Place the soaked cashews into a blender and mix until you get chunky bites. Roast the almonds in a pan. When the almonds are roasted let them cool and then chop them into small pieces, by using a knife or food processor.

Place the ground parsnips, cashews and almonds in a big bowl and add the syrup, juice, vanilla, milk and a pinch of sea salt. Combine all the ingredients with a spoon. Place the bowl in the fridge and let it cool for about 20 minutes. When it is ready to enjoy, cut some berries and spread on the top of the raw porridge. Now grind some dark chocolate on top and drizzle some extra nut milk.

PROBIOTIC NUT YOGURT

'Healthy bacteria, happy belly'

 

(1 big jar or two small jars)

  • 2 cups cashews
  • 2 cups natural water (filtered if possible) 
  • 2 probiotic capsules
  • 1 tbsp lemon juice
  • 1 tbsp maple or agave syrup
  • A pinch vanilla powder
  • A pinch sea salt

Purplish:

  • 1 cup blueberries
  • 1 banana
  • 1 tsp vanilla powder
  • A pinch cardamom powder 
  • Maple or agave syrup (if you like it sweeter)

Yellowish:

  • 2 passion fruit
  • Small piece ginger (grated)
  • 1-2 tbsp palm coconut sugar
  • A handful coconut flakes


I love to eat a jar of this cashew yogurt in the morning. It is quite refreshing and all the healthy bacteria makes my digestion happy. You can eat it plain, or combine it with different fruits, marmalade, nuts, granola... To make it is kind of like home project, you just have to put some love into it and the result will be great. It is an option for dairy free yogurt and also for ice cream! 

Soak the cashews for at least four hours. Once soaked, drain and rinse the cashews. Place them into a blender, together with the water, lemon juice, maple syrup, vanilla and salt. *(If you can´t filter the water, you can boil the water and let it cool down). Mix until smooth. Pour the cashew cream into a clean glass jar and open the probiotic capsules, emptying the "powder" over the cashew cream. (If you use one big jar, empty both of the probiotic capsules in the jar and if you use two small ones, add half of the cashew cream with one capsule in each of them). Stir with a wooden spoon (avoid a metal one). Cover the jar with a cheese clothe or any other similar "airy" fabric and tie with a string or an elastic band. Put the jar now in a warm place (i use to place it in a kitchen cabinet). 

The fermentation will occur between 12-24 hours (it can be even sooner or later, depending of how much warm is the environment where the jar is placed). You can appreciate small bubbles int the yogurt as a sing that is ready!.  So when this happens, cover the jar with a lid and store in the fridge for up to 3-4 days (everyday that goes, it will get more acidic)

*Once the yogurt is ready, you can make different taste combinations:

Purplish: Mix half of the p-cashew yogurt (when ready) with the blueberries, banana, spices into your blender. Taste and if you like it sweeter add some maple or agave syrup. Pour the purplish cream over the other half of the yogurt and stir carefully with a spoon to create some shapes of color.

Yellowish: Pour some p-cashew yogurt (when ready) in a bowl. Add some coconut pal sugar and grated ginger. Stir. Now spread some passion fruit on the top of it and coconut flakes.

Avocado Mousse:

(3 jars)

  • 2 frozen bananas
  • 2 avocados
  • 1 lemon
  • 3 tbsp water
  • 1 tsp vanilla powder
  • A pinch sea salt

Topping:

  • 3 tbsp pistachio nuts
  • Fresh herbs (lemongrass, lemon thyme…)

Chia jar:

(3 jars)

  • 3 cup nut milk
  • 9 tbsp chia seeds
  • 3 tsp mixed spices (cinnamon, cardamom, nutmeg, vanilla)
  • 3 tsp lemon juice
  • 3 tbsp maple or agave syrup (if you like a sweet taste)

 

This is one of the things that i always store on the fridge. I use to prepare some bottles of nut milk and use one of those to make some chia jars. The recipe for the chia pudding that i made is the one that i share in here mostly, but i make different bottoms and topping all the time. I love this one because of the freshness and the texture. But other versions that you might like with it could be: raspberry chia marmalade, banana-cacao cream, mango-mint-coconut, nut butter and fresh strawberries…. just delicious!

Avocado mousse: Make a green and soft cream by mixing all the ingredients into a blender.

Chia jar: Mix in a jar the nut milk, chia seeds, lemon and spices with a spoon. Let it rest for 5 minutes, then mix again. Place in the fridge for at least four hours or overnight.

To make the jars: Add first some spoons of avocado mousse on the bottom of the jar, after this some of chia pudding. Chop some pistachios, and cut some fresh herbs as decoration and final touch of the jars.

AMARANTH CREAM WITH ROASTED PEARS

'A great combo; healthy & easy'
 

Pears:

  • 6-8 small pears
  • 1 orange
  • 2 tbsp maple or agave syrup
  • 1 tbsp melted virgin coconut oil
  • Cinnamon powder

Amaranth Cream:

  • 1 ½ cup amaranth flakes
  • 3  cups fresh unsweetened nut milk
  • 2 tbsp maple or agave syrup
  • 1 tsp vanilla powder
  • A pinch of sea salt
  • Coconut flakes
  • Pistachios (unsalted and crushed)

This is my breakfast  most of the days during the winter time. I combine the amaranth cream with different fruits, nuts and seeds. Sometimes even spreading some nut butter on the top of it, or a seasonal fruit compote. You can add to it your favorite spices like cardamom, vanilla, nutmeg, clove… and it's also delicious with some raw cacao and maca powder.

Preheat the oven to 200 °C. Peel and cut the pears into halves. In a little bowl squeeze the orange and combine the juice with the syrup and coconut oil. Place the pears on an oven tray and brush them with the orange-maple mix that we have prepared. Sprinkle some cinnamon on the top of the pears. Roast them in the oven for 20-25 minutes until they golden.

Soak the amaranth in water previously for at least 8 hours. Place the amaranth, nut milk, vanilla and a pinch of sea salt into a saucepan. Bring to boil then reduce to simmer (medium-low heat), stirring constantly with a wooden spoon, for about 4-5 minutes. Tips: You can eat the amaranth as it is at that moment (porridge) or place it into your blender and mix until smooth and become even creamier.

To serve add some spoons of amaranth cream in a bowl, place some roasted pears on the top and spread some coconut flakes and pistachios over it.

 

 

  

FREE PANCAKES

'Free from eggs, gluten, baking powder and dairy'

 

(12 small pancakes)

Free pancakes:

  • 4 bananas
  • 1 cup almond flour
  • 1 cup oat flakes (gluten free, if you like)
  • 1 cup coconut milk
  • 4 tbsp applesauce
  • 3 tbsp physillium husk
  • ½ orange
  • A small piece of fresh ginger
  • A small knob of fresh turmeric or 1 tsp turmeric powder
  • ½ vanilla bean, seeds scraped
  • ½ tsp nutmeg powder
  • A pinch of sea salt
  • Fresh fruits to serve (in this case pomegranate)
  • A handful crushed unsalted almonds
  • Maple syrup to garnish (you can also use agave, brown rice syrup…)
  • Coconut oil to fry

Cashew cream:

  • 1 cup cashews (soaked overnight or for at least 4 hours. Soak them in water together with a tbsp of apple cider vinegar or lemon juice)
  • 1 orange
  • ¼ cup nut milk or coconut milk
  • A pinch of vanilla powder and ground cinnamon

Probably a recipe that we enjoy at home at least once a week. It is easy to make, healthy and you can do different variations of it. Sometimes i add some fresh chopped spinach and they also turn out delicious by changing the turmeric for a pinch of saffron. Maybe this is something to try out during the christmas days...

Free pancakes: Squeeze the orange to make some juice. Place the oats in your food processor to make flour out of it. Add the bananas, oat and almond flour, coconut milk, applesauce and physillium husk into your blender and mix on high speed until smooth. Add the orange juice, ginger, turmeric with the rest of the spices and salt and mix one more time. (The dough should remain kind of thick but with a soft consistence, easy to stir with a spoon). Add some coconut oil with a brush in a pancake form or melt some spoons of coconut oil on a hot skillet. Take approx. one tbsp spoon of pancake mix and pour it on the hot pan (1 tbsp of mix = 1 pancake). Spread it slightly with the back of a spoon. Cook in medium-low heat. Check if the bottom had started to browned and then flip the pancake, cook it little bit more until it is ready.

Cashew cream: Place the cashews in a strainer and rinse them under fresh water. Squeeze the orange to make some juice. Add all the ingredients into a blender and mix until you get a smooth and creamy texture.* You can place it in a container and keep it in the fridge if you like to have it more as a yogurt than a room temperatured cream.

Small tips: Enjoy the pancakes with some cashew cream, fresh fruits, nuts, cacao nibs, coconut flakes… find your favourite garnish! For the ones who like them sweeter, drizzle some maple syrup on the top!



 

 

RASPBERRY CREAM WITH BUCKWHEAT CRISPIES

'Happy times with a  breakfast bowl'
 

(2 bowls)

Raspberry bowl:

  • 2 cups raspberries (fresh or frozen)
  • 2 frozen bananas
  • 2 cups coconut milk
  • 2 tsp mesquita or maca powder
  • A small bit fresh ginger
  • ½ tsp vanilla powder
  • Two pinches cardamom powder
  • Two pinches nutmeg powder

Buckwheat crispies:

  • 1 cup buckwheat
  • ½ cup sunflower seeds
  • 1 tbsp apple sauce
  • 2 tbsp maple syrup
  • 1 tsp mesquita powder
  • A pinch of cardamom and cinnamon powder
  • A pinch of sea salt

I like to test new recipes in the kitchen, combining things that i learned or i got inspired by (in this case inspired by the cooking class of My New Roots in Amsterdam ) with my own intuition. It is always very excited to see how the result will turn out, but the most important is to have a playful time while doing it. This bowl it can be make with many different fruit, spices and milk combinations... here i share with you one of my favorites.

Raspberry bowl: Place all the ingredients into a blender and mix in high speed until smooth. Taste and adjust with the spices or sweetness as desired.

Buckwheat crispies: Preheat the oven to 175°C. In a big bowl add the dry and wet ingredients and stir well to coat. Now pour the wet ingredients on an oven tray covered with parchment paper. Bake for 35-45 minutes stirring every 5 minutes after the first 20 minutes, until the buckwheats golden and crisp. Remove from the oven and let them cool down. Store in a container.

 

 

 

 

 

APPLE & CARROT CRUMBLE

                                                 'Autumn has arrived'
 

Crumble topping:

  • 1 ½  cup oat flakes
  • ½  cup rye flakes
  • ½ cup almond or coconut flour
  • ¼ cup maple syrup
  • ½ cup fresh orange juice
  • 5-6 tbsp coconut oil
  • 6 tbsp pumpkin seeds
  • Two pinches of vanilla powder
  • A pinch of cinnamon powder
  • A pinch of sea salt

Filling:

  • 6-7 apples
  • 3-4 carrots
  • 2 tbsp maple syrup
  • 4 tbsp fresh lemon or orange juice
  • A handful fresh rosemary, chopped previously
  • A pinch of vanilla and cardamom powder

Something easy that i like to prepare, smell and enjoy are crumbles. Autumn has arrived and it's harvest season for apples in Sweden, so i thought i'd combine them together with a touch of carrots.

Preheat the oven to 175°C.

In a big bowl, mix all the flakes and flour. Combine it with the maple syrup, orange juice, coconut oil, seeds, salt and and vanilla powder. Mix with your hands.

Peel the apples and carrots. Cut the apples in thin slices and shred the carrots. Put the fruits in a bowl and mix with rest of the filling ingredients. Now place them on the bottom of an oven tray and after this, pour the crumble evenly on the top of the fruits. Bake in the oven for approx. 20-25 minutes until the top starts to get golden.

Tasty options for enjoying the crumble: some spoonfuls of a creamy yogurt, plant milk, berries or fresh juice.

 

SWEET POTATO & VANILLA GRANOLA

'A sweet smell in the kitchen'
 

(One large jar)

  • 1 ½ cup buckwheat (soaked overnight)
  • ¾  cup oat flakes
  • ½ cup sunflower seeds
  • ½ cup unsalted raw almonds
  • ½ cup flax seeds
  • 1 cup coconut shred
  • ½ cup sweet potato pureé ( approx. 1 cooked and smashed sweet potato)
  • ¼  cup maple syrup
  • 8-10 soft dried apricots
  • 3 tsp vanilla powder
  • 2 tsp coconut oil
  • 2 tsp cinnamon powder
  • 1 ½ tsp cardamom powder
  • A pinch of sea salt

I like to make breakfast recipes, specially on the weekends, i have the time to pay more attention to the details while cooking and enjoy the stillness of the morning. Tell me, how do you enjoy these moments?

Preheat the oven to 200°C. Rinse the soaked buckwheat thoroughly under natural water, until all the jelly disappears. Chop the apricots in small pieces. In a big bowl, place all the ingredients and massage with your hands combining the different seeds, grains, nuts… as if you wanted to make a crumble. Cover an oven tray with some parchment paper and place the granola crumbles on the top of it. Bake for approx. 30-35 minutes, stir every 5-7 minutes with a spatula, making sure that all the parts are getting baked evenly, (we want to keep some small chunks of granola, so keep this in mind while stirring) Remove from the oven and let it cool down. This granola matches perfectly with any kind of milk, as a topping for your smoothies or with a bowl of fruits and creamy yogurt.  

Small tips: I like to add some extra coconut shreds and a couple spoonfuls of raw cacao nibs after the granola has been removed from the oven and cooled down. If you like your granola sweeter, you can always add one or two more spoons of maple syrup as well. 

 

MILLET & ALMOND BREAKFAST CAKE

'Something baked with a touch of summer'
 

(6-8 Servings)

  • 2 ½ cup millet flakes
  • 1 ½ cup almond flour
  • 2 ½ cup natural water
  • 1 ½ cup coconut milk
  • 1 lemon and ½ lemon zest
  • 3 tbsp maple syrup
  • 2 tsp coconut oil (and some extra to cover the oven form)
  • A pinch of sea or mountain salt

For decoration:

  •  ½ cup almond flakes
  • Fresh fruits ( cherries, berries, apricots…)

Preheat the oven to 250°C. Grind the lemon zest and squeeze it to make some juice. Place all the ingredients in a saucepan, cook in medium- low heat stirring with a wooden spoon constantly for about 6-8 minutes. Pour the cream into an oven form covered with some coconut oil and bake for 20-25 minutes. Meanwhile prepare the fruits by rinsing and chopping them. Remove the cake from the oven and let it cool down. Spread the almond flakes and fruits on the top and serve together with natural yogurt or plant cream.