Wednesday, 9 December 2015

Creamy Avocado Dip

  • 1 avocado
  • 1 garlic clove
  • 1 tsp. of lemon/lime juice
  • 1 tsp. of Italian seasoning/herbes the provences (optional)
  • 1/2 tsp. of wasabi/horseradish paste (optional)
  • himalayan salt to taste

Place everything into a bowl and using a blender blend everyting together.


Saturday, 5 December 2015

Raw & Vegan Energy Snack Bites

Ingredients: (For 25 small balls)
  • 1 cup of any nut flour (blended nuts - I used peanut flour)
  • 1 cup of dates (I used medium soft dates as they don't make the balls very sticky)
  • ½ cup of tahini (or any other nut butter)
  • 1 tsp. of vanilla extract or dried vanilla
  • ½ tsp of himalayan salt

1. Place everything into a food processor or a blender and blend it. 

2. Form the balls and leave them in the fridge/freezer for some time (colder taste a lot better).


Thursday, 3 December 2015

Creamy Asparagues Coconut Soup

  • 2 bunches of asparagus
  • 1 onion
  • 2-3 garlic cloves
  • Coconut milk (tinned one)
  • Coconut oil/butter (for frying)
  • 1 litre of water (or more if needed)
  • Himalayan salt and ground pepper (to taste)

1. Chop the asparagus heads off and put them away for now.

2. Chop the rest into pieces and fry them using coconut oil or butter.

3. Add chopped onion and garlic.

4. Pour water and coconut milk to make it creamier.

5. Blend everything together.

6. Add himalayan salt and pepper to taste.

7. Fry the heads for 2-3 min. using coconut oil or butter on a different sauce pan.

8. Lightly season them with himalayan salt and pepper and decorate the cream soup by putting them on top.


Saturday, 28 November 2015

Raw & Vegan Beetroot Kvass

Ingredients: For 1,5 litres
  • 1,5 litres of warm water
  • 5-6 big beetroots 
  • 1 head of garlic
  • 4 bay leaves (optional)
  • 10 allspice balls (optional)
  • 1 tbsp. of himalayan salt

1. Wash and peel the beetroots and chop them into medium squares. 

2. Peel the garlic cloves and crush them using a knife (do not chop them). 

3. Put everything into a large pot of your choice and add bay leaves and allspice balls (they make the kvass flavour a lot richer).

4. Add himalayan salt into a warm water and mix until it dissolves. 

5. Pour the mixture into the large pot and mix everything together.

If you do it with a different amount make sure the beetroots cover 1/3 of your container and add as much warm water to cover them up.

6. Leave it in the room temperature or by the radiator to ferment for few days and stir everyday (with a wooden/plastic spoon). 

After 4 days the kvass should be ready. 

Pour out the kvass into the glass jars and store them in the fridge. If it is too strong try to water it down a little.

After you pour out the kvass pour 1,5 litres of warm water again to make another kvass. The taste will be exactly the same but a bit ligher.

You can add some spices like ground ginger or turmeric.

If you see some white/grey spots on the top, just mix the kvass more often.


Friday, 27 November 2015

Quinoa and Mushroom Stuffed Peppers

  • 4-5 small peppers (red or orange)
  • 1/2 cup of quinoa  (you can change it to rice or couscous)
  • 300g of mushrooms
  • 1 onion
  • 1 egg
  • 2 garlic cloves 
  • Coconut oil or butter for frying
  • 1 tsp. of Italian seasoning/herbes the provences (oregano, thyme, basil)
  • Himalayan salt to taste 


1. Cook 1/2 cup of quinoa in 3/4 cup of water for around 20-25 min. 

2. In the meantime, fry the mushrooms and onion using a little bit of coconut oil or butter. 

3. Turn the heat off and add cooked quinoa, garlic, seasoning and himalayan salt to taste. 

4. Mix everything together and leave it for few minutes until it cools down. 

5. Add an egg and mix it again.

Make sure the stuffing cools down before you add egg, as it may get harden.

6. Cut the top of the peppers or cut out the green part with seeds (as I did - see the pictures below).

7. Fill the peppers with the stuffing. Put back the peppers' top if you did it the first way.

8. Place it in the over for around 40 min. at 170-180 C.


Sunday, 22 November 2015

Homemade Vanilla Rasberry Pudding

Ingredients (2 - 3 servings):

  • 2 cups (400ml) of milk (rice milk, soya milk, coconut milk, almond milk)
  • 2 - 3 tbsp. of potato starch
  • 1-2 tbsp. of sweetener (honey, xylitol, stevia, maple syrup)
  • Vanilla (fresh vanilla bean, dry vanilla, vanilla extract)
  • Cocoa/carob (optional)
  • Rasberries or other fruit for decoration

1. Pour 1½ cup (300ml) of milk into a saucepan and bring it into a boil. 

2. In the meantime, add the rest of the ingredients, except rasberries or other fruit of your choice, into a seperate cup and mix them well. 

3. When the milk is boiling add the mixture and stir it for few seconds. 

4. Turn the heat off, still stirring.

* You can add some natural coloring to change the colour (beetroot powder, spirulina powder etc.). You can add beetroot juice or other fruit juices, but make sure you add less milk into the saucepan.

* Decorate with fresh or frozen fruit or fruit purée.


Tuesday, 28 July 2015

Healthy Wholemeal Pizza

Ingredients: (3 large pizzas)

For a base:
  • 4 cups of wholemeal flour
  • 2 1/4 cup of warm water
  • 1/2 tbsp. of dries active yeast
  • 1 tsp. of himalayan salt
  • a pinch of xylitol or cane sugar

Tomato sauce:
  • 1 cup of pasata
  • 1 tsp. of olive oil
  • 1 tsp. of Italian herbs/herbes de provence (oregano, basil, thyme)
  • a pinch of himalayan salt
  • a pinch of sugar (xylitol, stevia, cane sugar or any other sweeterner)
  • fresh or dried garlic

Toppings: (The one I used)
  • Mushrooms
  • Mozarella
  • Onion
  • Tomato

In a small bowl put dried active yeast, 1/4 cup of warm water and sugar.

Mix until all liquid.

In a large bowl put wholemeal flour, 2 cups of warm water, himalayan salt and the yeast mixture. Mix everything together.

You can add some herbs for the base if you want.

Place the mixture in a warm place (in the oven on 30°C or by the radiator for 20-30 min.) until it rise up. Place as much mixture as you want on a tin to create pizza. Put some olive oil on your hands and the tin and form a base.

To make a tomato sauce place all ingredients in a bowl and mix them together.

Pour tomato sauce, add toppings that you like and place pizzas in the oven for around 20 min. at

Remember to leave the edges for the crust.

Place the mushrooms onto a sauce pan with a little bit of butter. Fry it for around 10 minutes on a high heat. In the meantime, add garlic, Italian herbs, himalayan salt and mix everything together.

Chop onions and slice tomatos.

Go ahead and add black olives, sweet corn, meat, pineapple, spinach or any other ingredients to make different flavours!


Friday, 15 May 2015

Dairy-Free Strawberry Ice Cream With Nut Base


Nut base (crust)
  • 1 cup of nuts (I used a mix of almonds, brazil nuts and walnuts)
  • 4 dates (soft dates)
  • 1 tsp. of vanilla extract
  • A pinch of himalayan salt

1. Using a blender blend the dates (soak them for few hours if they are not soft enough) with vanilla extract and himalayan salt. 

2. Add nuts and blend until you can form a ball.  

3. Place the nut base into a food container or any other plate of your choice. 

Strawberry ice cream:
  • 3/4 cup (175ml) of coconut milk (tinned one)
  • 1 cup of strawberries
  • 1/5 cup (40 ml) of honey/marple syrup (or any other sweeterer of your choice)
  • 1/5 cup (40ml) of coconut oil

1. Using the blender blend everything together. 

2. Pour the mixture on the nut base and place it in the freezer for few hours, until the ice cream gets harder. 

3. Take it out from the freezer and if it's very hard, wait for few minutes. 

4. Cut into pieces, add some decoration like desiccated coconut and serve.


Tuesday, 17 March 2015

Homemade Hummus

Ingredients: (For a large portion)
  • 1 tin of chickpeas
  • 1 tin of kidney beans
  • 2 tbsp. of tahini
  • 2-3 tbsp. of lemon juice
  • 1 tbsp.of Maggi or soy sauce
  • 2 garlic cloves
  • 1 tsp. of Italian seasoning or herbes de provence (oregano, basil, thyme)
  • A pinch of himalayan pink salt and pepper or more to taste
  • 1/2 cup of water

1. Using a blender blend everything together. 

2. Add more water if needed.

Serve it with boiled or raw vegetables or use it instead of butter.


Monday, 16 March 2015

How to get rid of pesticides and bacteria on fruit and vegetables

  • vinegar (of your choice - I use white vinegar)
  • baking soda
  • water

Pour some water into a bowl and add vinegar (half a cup for every litre). In the other bowl pour some water and add baking soda (1 full tbsp. of baking soda for every litre)

1. Put fruit and vegetables into the bowl with vinegar for 2-3  min. 

2. Then put them into the bowl with baking soda for another 2-3 min. 

3. Wash them in a normal water. 

Monday, 9 February 2015

Vegetarian Lecho - Vegetable Version

  • ½ of butternut squash
  • ½ of zucchini
  • 1 small aubergine/eggplant
  • 1 garlic clove
  • 2-3 green peppers
  • 1 big onion
  • Passata or tomatos
  • 1 small courgette
  • 1 tsp. (or more to taste) of each Italian seasoning (e.g. oregano, thyme, basil etc.)
  • A pinch of himalayan salt and sweetener (or more to taste)

1. In a large sauce pan melt 1 tbsp. of coconut oil/butter/olive oil and add chopped onion, green (or red) peppers and butternut squash. 

2. Stir them until tender - but not for too long as they may get overcooked.

3. Lower the heat and add zucchini, eggplant, courgette (all the soft vegetables that can overcook very quickly). 

4. Stir it for a minute and add chopped garlic, pasata (or tomatos), Italian seasoning, himalayan salt and sweetener. 

5. Stir it again and you're done.