No regrets “raspberry & vanilla” jam with chia

June 28, 2015
Raw raspberry and chia jam

No regrets with this jam, really.

I have grown up on the typical jams that you can find nowadays in the supermarkets. Full of refined sugar in amounts that nowadays I just find mind blowing. With the only difference that the jam in my family was made mostly from organic harvest and the provider was not the supermarket but my beloved grandma.

Of course, I get the thing with sugar, somehow the fruit has to be preserved.

But boy, 1kg of sugar per 1kg of fruits?!

That means that in one jar there is 250 g of pure sugar. Yes, M-I-N-D  B-L-O-W-I-N-G.

Literally feeling the sugar crystals being crushed between my teeth and getting a sugar rush just because of imagining it…!

But thankfully there is an option how to make your own sweet and healthy jam. Even without cooking! It stays fresh for at least 2 weeks in the fridge (at least it did for me) and is not less tasty than the ones from the supermarket.

AND you can decide yourself about the level of sweetness.

Sure, this kind of jam will not stay preserved for years as the one from the supermarket. But seriously, who has the will power to withstand an open jar of jam?! And if you belong to the ones than can, just remember that you can also use it in your smoothies!

Raspberries jam with chia

The idea is horribly simple. Just use raspberries or any other kind of fruit (I used frozen ones) and CHIA seeds. Plus a sweetener of your choice (I used dates syrup, see below) and you are set.



Raw raspberries jam made with chia



2 cups raspberries (fresh or frozen)

1/4 tsp vanilla extract

3 tbsp date syrup (or a sweetener of your choice)

4-5 tbsp chia seeds



Simply blend all the ingredients with a hand blender and fill in a jar. Keeps in the fridge for up to 2 weeks.




Raw carrot falafel. Reuse your juicing leftovers!

June 6, 2015
raw carrot falafel

Do you own a juicer?

If you do then you will be aware of the amounts of pulp which goes to the bin in most cases.

Everytime I make a juice I can not stand the idea of the waste that is happening to all the good fibers! I have tried various ways of reusing these, like for example creating red beets powder out of it. I also tried adding the pulp to pancakes, but this technique still needs some tweaking.

This time I had masses of pulp as I went through my first ever 1,5 day juice detox. With the amounts of leftovers I just had to do something out of it. So here you go carrot falafel.

Raw falafel made of carrot pulp

The name reveals everything. So as you guessed, the base of the falafel is carrot. These little fiber masterpieces are the perfect way of adding more substance to any salad and will make you perfectly full, but still light as a feather!




Carrot falafel made of juicing pulp. Raw.


1. WHILE JUICING: Remember to keep in mind to juice always one kind of fruit/vegetable at once if you want to use them afterwards. You don’t want to mix apple and spinach if you will reuse the apple pulp for an apple cake.

2. AFTER JUICING: transfer the pulp on a plate and check it for hard left overs which may be left after the process. You don’t want to have these in your falafel. How many of it you will find depends always on your juicer. This will influence also how wet or dry your pulp will be.


– If you realize the mixture is to dry add some coconut oil (1 tbsp).

– If it is too wet add spoon by spoon some of the carrot pulp.

4. AFTER YOU MADE THE FALAFEL: Freeze your fibers or your falafel up to 4 months if you will not use them directly. 


Ingredients: (makes around 15 bites)


half a cup (125g) pumpkin seeds

2 dl tightly packed carrot pulp

1 small garlic clove, minced

1 dl tightly packed parsley

1-2 tbsp coconut oil without flavor



1 tsp cumin

1 tsp coriander

1 tsp turmeric (optional, but awesome)

½ tsp cinnamon

½ – 1 tsp salt (adjust to your taste)

Black pepper (adjust to your taste)

Sesame seeds for rolling in the falafel.



  1. Mix all ingredients in your kitchen mixer. Adjust salt to your taste.
  2. Squeze a small amount of the mixture in one hand until it sticks together. Then roll lightly between both hands until it forms a small ball and then roll them in sesam seeds. Ready to eat!

P.s.The falafel can stay in the fridge for up to 4 days, in the freezer up to 3 months. Enjoy!

Berries & vanilla crumble with lime and coconut cream

May 3, 2015
Vanilla berry crumble with coconut and lemon cream

I am totally new to crumble. Never ever have I had one. Until I a few weeks ago. And now crumble is running on repeat on the weekends. It is a total comfort breakfast: warm, soothing and sweet. And your home smells heavenly.  Which makes it kind of hard to wait 30 minutes until the crumble becomes ready. Uff…Berries crumble with vanilla

Crumble is definitely most delicious on a cozy weekend breakfast in the colder months. But it has easily made its way into my heart during spring time as well.


In this recipe I also used apples which are chopped into big chunks. I like adding to my food whatever I have on hand, especially if it needs to be eaten soon. No waste:) And no apples without raisins, so these had to be added in the dish too.


And do not forget the dairy free coconut & lime (cashew nut) cream, it catapults the crumble to another level of tastiness!



Ingredients: (3 pers.)


fruit mix

1 apple shredded. (NOTE: it is chopped on the pictures, but this way it does not get as soft as the rest of the fruits. So shred it.)

1 cup blackberries (I used frozen)

1 cup raspberries (I used frozen)

1/2 tsp vanilla powder

1/2 hand full raisins

1 tbsp agave


crumble topping

1 cup oats

1/2 cup fine grinded almonds (you could change to almond flour)

2 tbsp coconut oil

1 tbsp agave syrup


lime & coconut cream

1/2 cup raw cashews

1 cup boiling water

100 ml coconut milk

1 tbsp agave syrup

juice of 2 lime

+ 2 tbsp water, if the cream is to thick




1. Set your oven to ca 175°C. Combine all the fruit ingredients in a bowl. Cover the baking form thinly with coconut oil. Fill in the fruit mix.

2. Combine the crumble ingredients in a bowl and cover the fruits.

3. Bake for around 30 minutes in the oven or until the fruits start bubbling and the crumble gets crispy.


Coconut & lime cream

1. Boil water and let the cashews soak in it for at least 1/2 hour.

2. When soaked transfer the cashews together with the water into a blender. Add coconut milk, lime juice and agave and blend until creamy. This should work with the cheapest blender out there (I have one myself).

If the cream is to thick add tablespoon by tablespoon water to adjust the consistence.

Arrange crumble and cream on a plate, top with chopped mint leaves.



coconut and lime creme on berries crumble

Detox protein smoothie bowl

February 27, 2015
Green smoothie bowl

“I’m strong to the finich, ’cause I eats me Spinach, I’m Popeye the sailor man!”


Lots of people think that only smoothies that are pink or red or orange are proper smoothies (example: boyfriend). You know, made with strawberries, raspberries, pineapple and all the other romantic fruits. But guess what: there is a whole world of green veggies hoping for a chance to be included into your breakfast. Seriously!

And you know what all the nutritionists preach all the time… Eat as much green vegetables as you can. The darker the better.

So what do yo say for example about these:


Noticed something? Yep, all GREEN (don’t run away, I used just two at once, not ALL of them!). And the ones I used hardly taste anything, so if you new to the color green, this smoothie bowl is a great starting point.

Being vegan or following a raw food diet it can be pretty hard to get the amount of protein that you need. It’s always the big question from people when they discover I eat vegan AND high raw food.

So another green stuff that can be found in this smoothie bowl that helps dealing with the protein intake is HEMP PROTEIN and CHLORELLA.

Chlorella and hemp protein

Below a short explanation what they are and why they are good:


– most complete source of protein in the plant kingdom. Ca 45% protein per 100 gram
– rich in Essential Fatty Acids Omega-3 and Omega-6. These are hard to find in plant based diet and only little other plants contains these acids (flax and chia seeds, leafy greens like kale or spinach, chlorella and spirulina algae and beans).


– rich in protein (61 % protein per 100 gram)
– Omega 3 and 6 and lots of vitamins like B6, zinc, iron and phosphorus
– great for detox and cleansing your body


NOTE: of course the protein should not come only from these 2 supplements, but proteins can be found in a lot of vegetables in smaller amounts. So if your diet is balanced and varied you probably reach your protein intake through the day.

So, what do we learn from all this? Green is a good color guys. DO NOT BE AFRAID OF GREEN. Or even better: WORSHIP THE GREEN!


Green protein and kale smoothie bowl

Green protein smoothie bowl

So keeping in mind that you want to give your body the best nutrition, try out some raw food and prepare this seriously delicious smoothie bowl! Breakfast or not, here we go!


Ingredients: (1 pers.)

1 heaped cup spinach (or 3 kale leaves)

1 avocado

1 big banana

3 dates pitted

1 tsp grated ginger

1 flat tsp chlorella powder

2 heaped tbsp hemp protein powder

ca 1 cup plant milk (I used oat milk, but water/orange juice etc is also great)



1. Blend all ingredients in your blender until thick and creamy. If you use kale instead of spinach remove the hard stalks of the leaves.

3. Top with fruits you have on hand.

Portobello burger Asian style

February 21, 2015
Portobello burger Asian style

One of the seldom occasions when I eat bread products happens together with a hot soup or just with tomatoes on top. Or when having a burger. A vegan portobello burger to be specific.

Vegan portobello burger Asian style The huge portobello mushroom is really perfect to use as a meat substitute. It is pretty big, round and has a “meaty” consistence. Also its taste is totally adjustable depending on the seasoning. I have always been more of a “salad person”, not a “burger one”, but since I discovered portobello mushrooms I am getting into liking burgers. And as I also happen to love Asian food, this Asian Portobello Burger appeared to be a pretty great idea.

portobello mushrooms


The beautiful thing about this burger?


1. Preapare the peanut sauce

2. Chop the veggies

3. Fry the mushrooms

4. Arrange


Isn’t it beautiful?!

Asian portobello burger

The way I see it, burgers are a pretty straight forward food. And so it this post. Make it, eat it, enjoy it.

And here comes the recipe.


Ingredients: (2 pers.)


Peanut sauce

4 heaped tbsp peanut butter

4 tbsp lime juice

3 tbsp soya sauce

1 tbsp agave (or coconut sugar)

ca 3-4 tbsp water  (for asdjusting the consistency if too thick)



6 portobello mushrooms

2 chives (cut diagonally in long stripes)

1/2 cucumber (I sliced them with a veggie peeler in long stripes, but you can just chop them in slices)

2 avocados(cut in slices)

1/2 chili pepper (cut in slices)

1/4 head red cabbage (chopped thinly or shredded)

head full of cilantro for decoration


3 middle sized (ca 15 cm) ciabattas or any other bread you like

ca 3 tbsp plant oil and 2 tbsp sesame oil for frying

Sriracha sauce for seasoning the mushrooms



1. PEANUT SAUCE comes first. Blend all the ingredients in a bowl and set aside. If the consistency is too thick add spoon by spoon some water for making it thinner.

2. VEGGIES. Chop or slice all of them and set aside.

3. PORTOBELLO MUSHROOMS. Clean under running water and dry with kitchen paper. Cover with a little sriracha sauce on each side. In a frying pan make the oil and sesame oil hot. Fry the mushrooms on each side ca 3 minutes, or until they get a nice color.


4. ARRANGE. Cut in two your ciabattas. Cover in peanut sauce. Arrange on half of the ciabattas in layers the veggies, herbs and mushrooms (2 for each burger). Cover with the other halves of the bread.





Amaretto & chocolate energy truffles. Some even covered in red beets powder.

February 15, 2015
Amaretto and chocolate truffles covered in red beets powder

So yesterday was Valentines day. Obviously this post comes one day late but as I don’t care much about Valentines that’s perfectly fine. The truffles (or maybe I should call them “truffly” energy balls) can be eaten any time and without any reason. Plus they are made like in 15 minutes.

Truffles with Amaretto covered in red beets powder

Sweet, yummy goodies, covered in cocoa and red beets powder

Hey, stop right there. There must be some kind of mistake. Red beets powder, did you spell something wrong?

Red beets powder

Nope, all is good.

I have been thinking for a long time now what to do with the fruits and veggie leftovers after juicing. I really feel sorry for all the fibers and feel bad just throwing them away. So I started looking for ways of reusing. And that’s what happened with the red beets leftover fibers after the last juice.

»HOW TO MAKE RED BEETS (or any other fruits or veggies) POWDER

It’s easy. After juicing just spread the fibers evenly and thin on a baking tray (use baking paper) and whether leave them for drying on the air (takes 1-2 days). Or dry them in the oven for ca 1 hour on 150 C°. In both cases rearrange and stir the fibers once in a while while drying, so it dries evenly. Use a mortar or coffee grinder to make powder out of it once it’s completely dried. Stir in air tight containers. That easy.

You can use the powders in energy bars, as colorful toppings on cakes or as a addition for your morning müsli. Lots of possibilities out there.

Amaretto truffles in red beets powder

Amaretto trufflesNow the basics are covered. If you think red beets on truffles sound crazy then just try it out anyway. You will not taste the red beets specifically but they will add a rich depth to the taste. Definitely worth trying.

And here comes the recipe.



13-15 pitted dates (1 cup)

5 flat tbsp cocoa powder

1,5-2 cups almond flour (just see how much you need to adjust)

8 tbsp Amaretto liqueur

cocoa and red beets powder for coating



1. Blend all the ingredients except cocoa and red beets powder in a food processor. The dough should be sticky, but firm enough to roll a ball between your palms.

TIP:  Roll the truffles balls between your palms one after another first before coating them in cocoa or the red beets powder. This step will help you avoid washing your hands after every truffle you rolled in one of the powders. Wash off the sticky dough from your hands after every 3-4 truffles. This will make the truffles dough not stick to your palms all the time.

2. Spread on two plates separately the cocoa and red beets powder. Roll all the prepared truffles until covered. Store in the fridge or the freezer until eaten.


Spring rolls. Or take it Zen.

January 21, 2015
Spring rolls with delicious peanut butter dip

I remember the first time I had spring rolls. It was a tragic experience. A shabby Vietnamese restaurant and tasteless rice paper rolls with tasteless shrimps inside. I did not come close to spring rolls for many years.

But as with almost everything, things deserve a second chance. And here we are today, me and vegetarian spring rolls, we are good buddies now.

Asian spring rolls with tamarind and peanut butter dips

These crunchy little things are full of energizing veggies, vitamins ad freshness. Plus they are really easy on your stomach if you should be considered about this fact. In the end, it’s just veggies.

And I am so proud of myself, because this one is a hell of a delicious peanut butter dip! It is tangy, nutty and a little bit spicy on one side and mild and soft on the other side. My best peanut butter dip so far (well, out of the three that I have ever made).

The dark tamarind dip I whipped up is also not bad ;) Fresh, zippy and fruity together with the soft peanut butter dip it makes the perfect addition for spring rolls! To die for!

Basically once you’ve eaten your first home made spring rolls in this constellation you are HOOKED.

Peanut butter and tamarind dips

Last but not least there is one more reason why you will love spring rolls. Maybe even the most important one.

You can put in them whatever you want to. Rice, tofu, chickpeas, potatoes or even fruits. Just think of using the rests in your fridge and voila. Creativity rules guys!


Vegetables spring rolls with delicious peanut butter and tamarind dip

But be aware friends, spring rolls are not something to prepare in a hurry. It is more of a relaxing and cozy evening venture. So take some time to prepare the rolls, it’s Asian food in the end. Means what? Means you will have to practise your patience skills and maybe even do some meditation on the way.

So take it Chi Gong. Or Zen.

And one more thing to remember if you are a bloody beginner: do no expect too much of your rice paper rolling skills. It takes some trials until the perfect spring roll appears in front of your eyes (the perfection comes around the last piece…). So practise, practise, practise.

And now get the things rolling. And tell me about your outcomes, especially if it was your first time ;)


Ingredients (makes 9 or more, depending on how much you stuff inside)



2 peeled carrots 

1 zucchini

1/2 cucumber

2 chives

1 cup sprouts (mung beans or others that you like)

2 avocados 

1 hand full of cilantro


Peanut butter dip

4 heaped tbsp peanut butter

5 tbsp soya sauce

2-3 tbsp water

juice of 1 lime

1 tsp shredded ginger

1/2 tsp chili flakes

1 tsp lemon grass (finely chopped)


Tamarind dip

2 tbsp tamarind paste

2 tbsp soya sauce

juice of 1 lime

1 garlic clove (pressed or finely chopped)

1 tsp agave syrup (or coconut sugar)


+ ca 9 rice paper sheets for the wraps



1. Veggies: chop them all into thin sticks and cut the avocado in ca 1 cm stripes. Put veggies, sprouts and the cilantro separate aside.

2. Peanut sauce: In a bowl blend together all the ingredients. Add some water if the paste is too thick or if you want it more fluid. Set aside.

3. Tamarind sauce: In a bow blend all the ingredients and set aside.

4. Rice paper sheets: Prepare a board or plate on which you can prepare the rolls. Put warm water in a wide bowl or a wide deep plate. Soak one rice paper sheet for around 1 minute until it becomes soft and pliable (watch out not to make it too soft, or it will tear!). If you have never done it before some practise will be needed (there is plenty  of sheets in the package!). On about third  of the sheet from the bottom place the ingredients and fold once gently over, then fold the edges into the middle and roll the wrap until it is closed. You can store one on top of each other, they will do just fine.

Probably your first rolls gonna be heartbreaking if you are a beginner, so no offence. You will get better with each and every roll, so do keep rolling. When you’re done serve them with the dips on the side and enjoy.

P.s. These little babies are best the same and on the next day and you can storage them best on a plate under a clear film. Enjoy!

Chocolate & cardamom milk with nuts and carrots

January 6, 2015
hot chocolate and carrot milk spiced with cardamom

One of the most precious seasons to me when I was a kid was winter (well, this was before I moved to Sweden ;) We would spend the whole day outside playing  in the snow and would get home just when our toes were painfully frozen. I remember I would put my frozen feet on the radiator (not the best idea I learned later on) and our mom would bring us a hot, dark and sweet chocolate milk. The best days ever according to my memory.

healthy vegan chocolate milk

I feel like I haven’t had hot chocolate for ages now! So when last Sunday I went for a long walk in the windy and freezing but sunny Stockholm weather, a hot chocolate milk was THE THING I craved for. But this time in a new vegan, sugar-free and pimped up version!

A thick and nutritious chocolate & cardamom milk with nuts and carrots!

Hot chocolate milk with carrots and cardamom

I don’t know why I am so into carrots recently ( check my other carrot recipe) but I seem to be putting them into a lot of dishes. And so I did here as well. And the idea did not disappoint me, as it turned out to be delicious!


The milk is done in 10 minutes and the carrots and brazil nuts make this chocolate milk so much more nutritious than the over sugared one that you know from your childhood. Which means: guilt free  vegan chocolate milk!

You can skip of course all of this healthy bla bla bla and just drink it for its prettiness! Look below…

chocolate milk with carrots and cardamom



Ingredients: (2-3 cups)

chocolate milk:

400 ml oat milk (or any other milk)

20 cardamom seeds (I peeled out mine from 2 cardamom capsules)

1 heaped tbsp cocoa powder

1 tbsp agave syrup (or any other sweetener)

carrot milk:

100 ml oat milk

10 brazil nuts

1 big carrot (chopped in big chunks)

1 tbsp agave syrup



1. Start with warming up the milk for the chocolate milk first. In a pot warm up slowly milk, cardamom seeds and agave syrup to the point of boiling. Set aside.

2. While warming up the milk prepare the carrot mix. In a blender mix together chopped carrots, brazil nuts, agave syrup and 100 ml cold oat milk to a smooth cream. Add some of the warm milk from the pot if your cream is to thick. The carrot mix is supposed to have a thick smoothie consistency.

This will allow to blend into nice patterns with the thinner chocolate milk added later.

3. Rinse your blender with water and blend in it the warmed up cardamom milk and cocoa powder.

4. Pour in a high glass first one layer of the thick carrot mix. Then use a funnel and pour slowly and on the side of the glass the cocoa milk onto it.

Voila, your warming up, pretty and healthy chocolate milk is ready!

Cardamom spiced chocolate milk



Kale & Cilantro pesto. Plus an (almost) edible body scrub.

December 21, 2014
Homemade kale, walnuts and cilantro pesto

The best X-mas gifts come from the heart. And are made personally by YOU.

X-mas is around the corner and as usual the crazy run for presents is on. Faster, higher, better. Not with me. I decided to hand out only hand- and homemade gifts. And in my opinion there is nothing better than food or body care, with nothing in it but organic ingredients. So this post is both about a very tasty pesto and a delicious body scrub. Which happens also to be so natural, that you actually could eat it.

But you better don’t. ‘Cause its a lot of sugar.

Lemon and ginger sugar body scrub

I chose to make body scrub and pesto because both will keep for a fair amount of time and will not get bad too fast. The pesto will keep up to 3 weeks in the fridge and the body sugar scrub makes is up to 2 months in room temperature (at least it did last year in my bathroom!).

Lemon, ginger and sugar scrub

So show your beloved ones that you really care about them and prepare by hand some delicious, healthy and totally awesome smelling gifts. You will only need a few jars, love and few hours in the kitchen. Put up some lovely carol to get in x-mas mood (like this one) and get started!


LEMON & GINGER Sugar Scrub (makes 2 x 0,2 l jars)

200 ml coconut oil

1,5 cups sugar 

zest from 2 lemons

2 tbsp grated ginger (pressed out of fluid)

1 tsp ginger powder (optionally, turns the scrub into yellow)



1. On the lowest temperature melt the coconut oil until fluid. Let cool down a little.

2. Add the sugar, lemon zest, grated ginger and ginger powder. Stir until everything is nicely blended. Fill in jars and let cool down completely. Store in room temperature up to 2 months.

Sugar scrub homemade


KALE & CILANTRO PESTO (makes 2 x 225 ml jars)

1 cup walnuts

4 middle sized kale leaves

150 ml olive oil

juice of 2 lemons

8 tbsp water

2 cloves garlic

2 handfuls chopped cilantro

1,5-2 tsp salt (depending on your liking)

1 chopped chili (optionally)

Delicious cilantro, walnut and kale pesto.


1. In a blender mix walnuts, olive oil, lemon juice, salt, garlic and chili until smooth.

2. Remove the hard stalk of the kale leaves, chop rough and add gradually into the mixer (if you have a strong mixer, you might add all at once). Add gradually water to get a nice consistence. Fill into jars and store in the fridge up to 3 weeks.

Home made kale and cilantro pesto

Hope you liked the ideas guys and have a lovely Christmas!


Chocolate & coconut granola

December 7, 2014
chocolate and coconut granola

So here it is again, I am talking chocolate. Precisely: chocolate and coconut granola. Breakfast to me is a holy ceremony and even the doctors say it’s the most important meal of the day (ha, I’ve always known it!). And because chocolate is a mood lifter, I think it’s a great idea to have it already in the morning :)

Homemade coconut and chocolate granola

Probably around 95% of the granola (but also cereals, cornflakes, etc) that can be bought in stores is over sugared, for 100 g of it there comes around 45 g sugar! So if you want to avoid sugar but still love breakfast cereals just do it yourself. It is really crazy how easy you can make granola and how fast you can enjoy this crunchy breakfast the healthy way. Not to mention the pride that fills you after you have made a whole batch all by yourself!

Healthy and crunchy chocolate and coconut granola

Chocolate granola homemade

This recipe is ready in ca half an hour, it’s a total no-brainer and before you start considering doing it, you are faster if you just do it :) Enjoy!


Ingredients: (makes a ca 2 liter jar)


3 cups whole grain oats

0,5 cup sunflower seeds

0,5 cup pumpkin seeds

1 cup desiccated coconut

0,5 cup cocoa

1 banana

5 tbsp agave syrup (or a sweetener of your choice)

2 flat tbsp coconut oil



1. Preheat your oven to ca 175 °C.

2. In a bowl mix with a spoon oats, sunflower seeds, pumpkin seeds, desiccated coconut and cocoa.

3. In a blender blend smooth the banana, agave syrup and coconut oil. Pour the sweet liquid over the dry ingredients in the bowl and mix together with a spoon until the dry ingredients are fully covered. Spread on a baking tray covered with baking paper. Bake around 20 minutes, until the mixture is dry and chunky (move the chunks 1 or 2 times while baking to make sure they get dry on all sides). Let it cool and fill in a airtight container.

Preparing of chocolate granola

Homemade and sugar free chocolate granola