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 50-60 min. (175°C) 

*If the bread is still soft after that time take it out from the tin and put it into the oven for few more minutes.

*I always use silicone bread tin as it is a lot easier to take it out. If you don't use it spread some coconut oil on it.



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)
  • Cinnamon (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.


Thursday, 24 March 2016

Healthy and Sweet Candied Orange Peels


  • 4-5 oranges (peels only)
  • 1 cup of sweetener (Maple syrup, xylitol, honey etc.)
  • 1 1/4 cup of water
  • 3 tbsp. of alcohol (vodka etc.)
  • 1/2 lemon (juice only)

1. Thoroughly scrub the oranges' skin. Put the oranges in a bowl with water and vinegar and then in water with baking soda to get rid of the pesticides. 

See how to do it step by step. Try to use it for all your not organic fruit and vegetables before you eat them.

2. Peel the oranges (try do to it nicely so you have long peels) and cut them in long stripes or other shapes of you choice.

3. Place the peels into a boiling water for 2-3 min. to blanch them a little and then pour out the water from the saucepan. 

4. In the saucepan pour 1 1/4 cup of water, alcohol and sweetener of your choice and mix until everything is melted together. 

5. Add orange peels and stir them in the mixture. 

6. Cook the peels for around 1-1.5 hour until the syrup dissolves. Make sure to stir it every few minutes so each peel is coved with the syrup. 

7. When the syrup almost dissolved add lemon juice and stor 

8. Take out the orange peels and place them on the plate or a parchment paper. Make sure they don't touch each other as they would stick together.

When they cool down you can cut them into small cubes and use as a decoration for cakes. You can also melt some dark chocolate and pour it in a bowl with the orange peels and stir until every one of them is covered or you can dip each one seperately.  


Sunday, 6 March 2016

Rafaello Millet Cake


  • 1 cup of millet grain
  • 4 cups of liquid (I used 2 cups of coconut milk and 2 cup of water)
  • 1 cup of shredded coconut
  • Sweetener to taste
  • 1 cup of nuts (I used mix of cashews, walnuts and brazil nuts)
  • 1 cup of dates
  • Pinch of salt (or more to taste)

1. Rinse the millet under the water and pour it into a saucepan with 3 cups of liquid of your choice (the creamier the liquid the creamier the filling)

2. Cook until the millet absorbs the liquid and then add another cup of liquid, 3/4 cup of shredded coconut and sweetener to taste (if you use honey add it when the millet cools down so it will not lose its health benefits).

3. In the meantime, using a food processor or a blender blend nuts, dates and salt together. Add more salt to make the crust salty if needed.

4. When the millet it cooked pour it into a blender and blend until you will get a smooth consistency. Add more sweetener if needed.

5. Pour the filling onto the crust and sprinkle the rest of the shredded coconut on top.

6. When it cools down place it into a fridge to make it more solid or eat it as it is.


Saturday, 27 February 2016

Homemade Coconut Milk


  • 1 cup of coconut
  • 2-3 cups of water (depending on how creamy you want it to be)
  • Sweetener of your choice (optional)

Pour all the ingredients together and blend (make sure you don't blend it too long as you will create a coconut butter instead of a milk). Using a cloth napkin or a towel pour the liquid in there and squeeze it so you will get the milk out if it. You can put the coconut flesh back into the blender, add some water and repeat it if you want. 

Cut the coconut into small pieces and pour them into a slow juicer at the same time when you add water, so they can mix together. When the coconut milk is done add some sweetener if you want.

Pour all the ingredients together and blend it for few seconds so the coconut pieces get smaller and mix with water a little. Pour the mixture into a slow juicer. 

*Don't throw out the coconut pulp. Place it onto a paper and dehydrate in a dehydrator or oven on the low temperature to make coconut flour. If you do it the third way don't blend it too long as the coconut pieces will not be fully blended and once you dehydrate it you will get a shredded coconut.

You can store it up to 3-4 days in a fridge. Shake before each use as the coconut milk can get separated.

You can add it to your chocolate banana smoothie, chia pudding or waffles