Friday, 10 March 2017

Raw & Vegan Mocha Cake



  • 1 cup jumbo oats or quick oats
  • 5-6 dates (soak them in warm water if they are hard)
  • 3 tsp. cocoa powder
  • Optional: 1-2 tsp. cocoa nibs 

Vanilla Layer
  • 3/4 cup of cashews (soaked for 3-4 hours or overnight)
  • 1/4 cup of plant-based milk
  • 1/2 of vanilla pod or vanilla extract to taste
  • 1 tbsp. of melted coconut oil
  • Sweetener of your choice to taste (maple syrup, honey, date syrup)
  • Squeeze of lime/lemon juice
  • A pinch of Himalayan salt

Mocha Layer
  • 3/4 cup of cashews (soaked for 3-4 hours or overnight)
  • 1/4 cup of plant-based milk
  • A few tsp. of unsweetened coffee to taste
  • 1-2 tbsp. of cocoa powder
  • 4-5 tbsp. of sweetener of your choice or more to taste
  • 1 tbsp. of melted coconut oil
  • A pinch of Himalayan salt

1. For the crust, place oats into a food processor and process it for few seconds and then add the rest of the ingredients. Take it out and press into a tray of your choice.

2. For the vanilla layer, place all the ingredients into a blender and blend until smooth. Add more sweetener if needed. Pour it over the crust and freeze for a few hours until it gets solid.

3. For the mocha layer, wait a few hours until the vanilla layer is ready and repeat the process again. Put it into a freezer until it gets solid as well.

4. Take it out of the freezer and leave it for few minutes until it defrosts. 


Saturday, 21 January 2017

Healthy and Easy To Make Italian Quinoa Bread


  • 2 cups of white quinoa
  • 10 dried tomatoes
  • Handful of olives
  • 1/4 cup of plant-based milk or water
  • 4 tbsp. of coconut oil/olive oil
  • Herbs and spices of your choice, I added: Italian herbs, garlic, nigella seeds, fresh or fried onion, dried fenugreek leaves, black pepper, Himalayan salt

1. Soak quinoa for around 6 hours or overnight.

2. Later pour out the remaining water and place soaked quinoa and the rest of the ingredients into a blender and blend until smooth.

3. Place parchment paper on a baking tray and pour out the mixture onto it - around 1 cm height.

4. Bake for around 20 min. at 200C/390F.

5. Take out from the oven and cut into shapes of your choice. Wait until it cools down completely.

This bread is great to have for breakfast or serve with homemade dips or houmous.


Saturday, 10 December 2016

Coconut-Almond Chocolate-Peanut Butter Millet Dessert

For crust:

  • 1 cup of ground nuts (I used peanuts)
  • 1 cup of soft dates (soak them in hot water if they are not very soft)
  • 1-2 tbsp. of peanut butter (preferably from roasted nuts for extra flavour)
  • A pinch of Himalayan/sea salt

For millet cream:

  • 1 cup of millet grain
  • 3-4 cups of coconut milk/water (I used 1 can of coconut milk and some water)
  • Sweetener to taste (I used raw honey)

Optional for the cream layer:

  • Shredded coconut
  • Cocoa powder
  • Peanut butter
  • Chopped almonds

1. Rinse and roast the millet for few minutes in the pan (it gets rid of the millet's bitterness).

2. Place the millet and coconut milk/water into the sauce pan and cook until soft.

3. In the meantime, add all the crust ingredients into the food processor and pulse until everything combines together. 

4. When the millet cools down separate it into two parts (one for coconut-almond layer and the other one for chocolate-peanut layer).

5. For the first part add millet, sweetener and shredded coconut into a blender and blend until smooth. Then add chopped almonds and stir everything together. For the second part add millet, sweetener, cocoa powder and peanut butter and blend until smooth.

6. Place everything into the bowls of your choice starting with the crust and then each layer. 

7. You can sprinkle it with coconut flakes, chopped dark chocolate or carmelised nuts (click here).


Saturday, 3 December 2016

Raw & Vegan Chocolate Cherry Dessert


  • 1 cup of raw oats/oat flour (I used whole jumbo oats)
  • 5 or more soft dates (soak them in warm water if they are tough)
  • 2-3 tsp. or more of carob/cocoa powder
  • Water/coconut water
  • Optional: cinnamon, vanilla powder/extract etc.

Middle Layer:
  • Fresh pitted sweet cherries  (or other fruit of your choice)

Top Layer (chocolate cashew sauce):
  • 1 cup of soaked cashews/3-4 heaped tbsp. of cashew butter
  • Cocoa powder 
  • Sweetener of your choice (dates, maple syrup, raw honey)
  • Water/coconut water

1. Place oats into a food processor and pulse.

2. Add dates and carob powder while pulsing, if that's possible.

3. Gradually add water until it will form a ball and all the ingredients will combine together. 

4. Place the mixture into a form lined with parchment paper or into small cups as I did it.

5. Place cut in half cherries on the crust.

6. Into a blender place soaked cashews/cashew butter, cocoa powder, sweetener and a little bit of water. You don't have to add water if you want to make an icing, but you will have to add more cashews instead. Add as much cocoa powder and sweetener as you want.

7. Pour the cashew chocolate sauce on top and place the form/cups into a fridge until the sauce harden, or you can eat straight away. 


Saturday, 19 November 2016

Gluten Free Pizza (Quinoa Crust)


  • 1 cup of quinoa 
  • 1 tsp. of apple cider vinegar 
  • 2 tsp. of Italian herbs + other seasoning (optional)
  • Salt to taste 
  • Coconut oil for the baking tray 

Toppings: (I used)

  • Passata with Italian herbs
  • Mushrooms
  • Red bell peppers
  • Red onion 
  • Fresh rosemary and thyme

1. Soak quinoa for few hours or overnight. 

2. Preheat the oven to 200C

3. Pour apple cider vinegar, Italian herbs, salt and drained quinoa into the blender/food processor and blend until smooth. 

4. Take a baking tray, pan with coconut oil and pour enough mixture to form a crust. 

5. Place into the over and bake for 15-20 min. 

6. Later, take it out from the over, put your toppings on and place the baking tray into the oven for few minutes again or eat them raw of you want. 


Friday, 30 September 2016

Peanut Butter Chocolate Energy Balls

  • Peanut Butter (I used roasted unsalted peanut butter)
  • Cocoa Powder
  • Liquid Sweetener (I used date syrup)
  • A pinch of Himalayan salt

Mix everything together and form small balls. 

*Add as much liquid sweetener and cocoa powder as you like.

*You can cover it with chopped nuts or desiccated coconut.


Tuesday, 9 August 2016

Prunes in Dark Chocolate

  • 100g dark chocolate bar
  • 1 pack (250g) of prunes 

1. Boil some water in a saucepan and turn the heat off. Place a heatproof bowl with dark chocolate over the water and let the chocolate slowly melt.

2.  Add prunes into the bowl with melted chocolate and stir it very quickly so they are completely covered with chocolate, while it's still liquid.

3. Place each prune seperately on a plate and let it cool down so the chocolate can harden. 

4. Remove each prune by sliding a sharp knife under it. 


Wednesday, 13 July 2016

Raw & Vegan Banana Almond Butter Ice Cream

  • Bananas - sliced and frozen
  • Almond butter (or other nut butter)
  • A pinch of Himalayan salt (if you have unsalted almond butter)
  • Chopped almonds (optional)

1. Put frozen bananas, almond butter and Himalayan salt into a blender or a food processor.

2. Blend everything together until smooth.

3. Decorate it with some almonds and almond butter on top.

*Add as many bananas and almond butter as you want.
* When you take out the bananas from the freezer, wait for few minutes so they can get softer and easier to blend.

*It also tastes great with peanut butter. 


Tuesday, 14 June 2016

The Healthiest Bread in the World

  • 1 1/2 cup oats
  • 1 cup sunflower seeds
  • 1/2 cup grounded linseeds
  • 1/2 cup nuts of your choice (optional)
  • 4 tbsp. phyllium seeds
  • 3 tbsp. nigella sativa seeds (optional)
  • 2 tbsp. chia seeds
  • 1 tsp. Himalayan salt
  • 1 3/4 cup water
  • 3 tbsp. melted coconut oil
  • 1 tbsp. sweetener of your choice (I use date syrup)

1. Add all the ingredients into a bowl and mix them well.

2. Leave it for 2-3 hours or overnight.

3. Pour it into a bread tin and place it into the oven for around 20 min. (175°C)

*I always use silicone bread tin.



Wednesday, 1 June 2016

Vegan Savory Spread a'la Lard Spread

  • 2 cups (300ml) extra virgin coconut oil + 2 tbsp. for frying
  • 2 large white onions
  • 1 apple
  • 2 tbsp.dried marjoram
  • 1 garlic clove
  • Salt and pepper to taste

1. Pour 2 tbsp. of unrefined coconut oil into a pan, add chopped onions and fry until golden brown.

2. In the meantime, peel one apple, grate it using a grater, press the garlic clove and add into the pan. Fry for 2-3 min.

3. Add marjoram, salt, pepper and other spices of your choice into the pan.

4. Stir everything together and turn off the gas.

5. Pour 2 cups of extra virgin coconut oil and let it melt. 

6. Cool it down and stir every now and then.

7. When it hardened a bit (still soft) pour the mixture into the containers.

*Store it in a room temperature so it will be soft and easy to spread on a piece of bread.


Monday, 2 May 2016

My Everyday Morning Green Juice

  • 1 apple
  • 1 orange 
  • Handful of greens (I usually use kale) 
  • 1 celery stalk (optional)
  • 2-3 carrots (optional)
  • Fresh ginger

1. Add everything into a slow juicer.

* I add kale together with apple or carrot to push it through.

* I always add carrots or celery at the end to push the remainings inside the slow juicer.


Thursday, 28 April 2016

Raw & Vegan Snickers Ice Cream


Nougat Layer
  • 3-4 frozen bananas 
  • Peanut butter
  • Dates or other sweetener (optional)

Caramel Layer
  • Dates
  • Himalayan/sea salt
  • Vanilla extract (optional)

Chocolate Layer
  • Avocado 
  • Cocoa powder
  • Dates or other sweetener 
  • Peanuts for decoration

1. In a high speed blender, mix bananas and peanut butter together. 

*If you want to have more peanut butter flavour add more peanut butter.

*Add sweetener if you want it sweeter.

2. Blend dates with a pinch of salt and some water.

3. Mix avodaco, cocoa powder and sweetener of your choice with some water.

 I didn't give you the measurements for the ingredients as it depends on how many and how big you want the layers to be.


Sunday, 24 April 2016

Raw & Vegan Strawberry Banana Ice Cream

  • 2-3 frozen bananas
  • 1-2 handfuls of strawberries (fresh or frozen)
  • 2-3 dates or other sweetener of your choice (optional) or more to taste

1. Blend everything together using a blender. (If you don't have a powerful blender leave the bananas for few minutes before blending).

2. Topped it with sliced bananas, chopped strawberries or dates.


Friday, 8 April 2016

Caramelised Nuts


  • 1 cup of nuts of your choice
  • 2-3 tbsp. of liquid sweetener (maple syrup, honey, date syrup)
  • Pinch of himalayan/sea salt (optional)

1. On a hot, dry pan place the nuts and roast them for 2-3 min. by moving the pan every now and then.

2. Add some sweetener and move the pan all the time for 30 sec. so the nuts can be covered with it.

3. Turn off the heat and separate each nut so it doesn't touch the rest.

4. When the nuts cool down place them into an air tight container and store in a cool place.


Thursday, 7 April 2016

Chocolate Peanut Butter Pudding

  • 1 avocado
  • Dates or other sweetener of your choice (to taste)
  • 1 tbsp. of cocoa powder (more to taste)
  • 1 tbsp. of peanut butter or any other nut butter (more to taste)
  • A pinch of himalayan/sea salt (optional)

1. Mix everything together using a hand blender.

You can spread it onto your buckwheat waffles, dairy and gluten free pancakes or use in your chia pudding.

Try to do a Raw & Vegan Milk Chocolate Pudding and Raw & Vegan Dark Chocolate Pudding.