Archives for the month of: March, 2013



  • 1/3 cup high quality oil(melted coconut, olive oil or cold-pressed sunflower oil)
  • 1 cup unrefined raw cane sugar
  • 1/3 home-made rice milk(recipe on this site)-or use any other milk you like
  • 2 tsp cinnamon
  • 1 cup gluten-free flour(I used buckwheat/millet flour mix)
  • 1 cup gluten-free oats(you can use oats or brown rice flakes)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 tsp sea salt
  • 1/3 cup raisins
  • 2 small apples, peeled


Preheat oven at 180 degrees celsia. Chop peeled apples and cook it until soft in some water.Let it cool a little bit, strain the water and mash them with masher until soft and smooth. Melt oil and combine it with sugar in the medium bowl. Add mashed apples, cinnamon, flour, oats, baking soda and powder, salt. Mix well. Stir in raisins.

Put spoonfuls of batter into muffin paper cups. Put on the baking sheet with or without baking parchment(I rather use it). Bake for 10-12 minutes. Cool completely.

These cupcakes are amazingly sweet and they’re kinda cookie-ish. I love them with a little bit of agave syrup on the top. Just pay attention not to overeat with them, haha.

Enjoy with love ❤



I don’t like to spend lots of  money on expensive milk substitutes so I decided to make my own rice milk. This one is great for cooking, baking and even for smoothies or hot chocolate etc. When I want to have something fresh and just tasty on its own I usually make almond milk(recipe on this website as well). But this rice milk is great because it makes a LOT of milk and you basically need just one ingredient- rice! Let’s try it;)

Ingredients: for about 2 jars of thick rice milk(if you want to make more milk just double the amounts etc but keep the ratio)

  • 1/2 cup long grain brown rice(use organic if possible)-I really recommend this kind of rice, I tried it with other kinds and it didn’t have the right consistency
  • 4 cups water
  • +more water after wards

You will also need: big cooking pot, blender, strainer, big bowl and jars to put your milk in


Put rice into the cooking pot and add water (ratio 1:8- 1/2 rice and 4 cups water in this case). Bring to boil and cook on very light high for 3-4 hours! That’s very important, because the rice needs to be very overcooked.

Let it cool a little and then fill your blender half way with this mushy rice. The another half of your blender will be filled with water. I like to put a little bit of anise in this step. Blend for about 2 minutes so it gets completely smooth. Strain through a strainer(or cheesecloth) and voila you have your rice milk!(don’t forget to use the rest of your mushy rice and make rest of your milk) Now pour it into your jar and store in the fridge for 1-2 weeks. So easy!


walnut-carrot muffins2(*I can’t find a photo of this recipe again so I am using a photo of similar muffins which don’t contain cacao but they’re basically the same and SOO delicious;))

I love making muffins, trying new kinds and this one is very special. The addition of carrots makes it moist on the inside but it’s kinda crispy on the outside, the combination of cacao and carrots is unique and when you add a little bit of lemon flavor(lemon essential oil) it gets absolutely perfect! These muffins are also vegan(you can use agave syrup instead of honey, I use mixture of both) and gluten-free! It contains not much of fat and it is quite easy to do. It is definitely a perfect dessert to make on a rainy Sunday afternoon;)


  • 1.bowl – 1 med. mashed banana, 1/2 cup honey/agave syrup, 1 Tbsp high quality cacao powder, 1 Tbsp flax seeds soaked in 1/2 cup of hot water, 1-2 tsp cinnamon, 1/4 cup sunflower oil, 1 drop of organic lemon essential oil + I also used 1 small very ripe pear, mashed
  • 2. bowl – 2 big peeled and grated carrots, 1 cup buckwheat flour, 1 cup millet flour, 1/3 cup walnut flour, 1/2 tsp sea salt, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp brown sugar
  • coconut oil for greasing your muffin form(that makes about 11-12 muffins)


Preheat your oven at 190°C.

In the first bowl combine banana, honey/agave, cacao, flax-seeds, water, cinnamon and oil. Mix well with hand-mixer until it’s perfectly smooth.

In the second bowl peel your carrots, add flours, salt, baking powder, soda and sugar. Combine these two bowl and mix well until it gets compact.

Grease your muffin form and put spoonfuls of batter into it. Fill your muffin cups and bake at 180-200°C for 15-20 minutes. Cool down completely.

Serve and eat with love ❤

walnut-carrot muffins

I wanted to make a cake which will be easy for my digestion, healthy and tasty at the same time. Also I love to cook and bake gluten-free and avoid using too many animal products in my recipe so I made this vegan and gluten-free version of the cake. It is quite dryish so I topped it with tahini, bananas, more cacao and agave syrup and it was delicious! It is not very sweet and quite adaptable so you can top it with any fruit or jelly or cream you want. Enjoy!

  • 3 cups gluten-free flour ( I used 1 cup chickpea flour, 1 cup buckwheat flour and 1 cup millet flour)
  • 1/3 cup carob powder, 1/4 cup cacao powder
  • 2 tbsp baking soda
  • 2 tbsp baking powder
  • 1 tsp sea salt
  • 1/2 cup high quality oil(olive or melted coconut is the best, I had organic cold-pressed sunflower oil so I used that)
  • 1 cup unrefined raw cane sugar
  • 1 1/2 cup homemade rick milk(or use any other milk you want;))
  • 2 tsp apple cider vinegar
  • 1 tsp ground cinnamon


Preheat oven at 190 degrees Celsia. Grease your cake pan with oil(coconut is the best) and coat with corn flour so it doesn’t stick.

Combine dry ingredients in the bowl(flour, carob, cacao, soda, powder, salt,sugar and cinnamon) and stir well. In larger bowl combine wet ingredients(oil, milk and vinegar). Mix with dry ingredients until smooth. Pour into pan(the batter is liquid, but don’t worry). Bake for 30-45 minutes. Cool completely(don’t cut until it’s fully cooled, because it could fall apart).

Spread with tahini, top with slices of ripe banana and sprinkle with cacao powder and raw cacao nibs. Add a little bit of agave syrup.

Enjoy with love ❤

*for some reason I can’t find a photo which I made for this recipe, so I’m going to take a new one in the future. I am including photos of a similar dishes(they include veggies,potatoes&rice milk as well but don’t look so tasty as the original recipe) without potatoes but with salad on the side;)

peas-topped-with-salad peas-and-veggies

It’s similar to my last recipe, but this tastes way mooore better! Especially because of the addition of roasted potatoes, little bit of rice milk and some more spices! Let’s go try it with me;)


  • 1/2 cup split peas + 1 1/2 cup water
  • 2 med. carrots
  • 1/2 big red onion
  • 4 cloves of garlic
  • 1/2 big red pepper/paprika
  • 1 tsp sea salt, 2/3 tsp turmeric, 1/3 tsp cayenne pepper, 1/4 tsp nutmeg, 1/2 tsp marjoram, 1/4 tsp ginger powder
  • 1/2 cup rice-soy milk
  • 2 Tbsp buckwheat flakes
  • 3 big potatoes(I used the new ones so I didn’t have to peel them;))
  • 2 Tbsp olive oil
  • 1-2 tsp sea salt
  • 1 tsp dried celery
  • 1 tsp rosemary


Soak your peas if you wish to, but it isn’t necessary. Bring to boil with 1 1/2 cup of water and let it cook on medium high. In the meantime peel carrots, clean onions, garlic and paprika and chop everything in the smallest pieces you can. Add into boiling peas and cook together for about 15 minutes.

Preheat oven at 190°C and put olive oil into baking dish, chop your potatoes into cubes and put them into the dish. Mix them well with olive oil, add salt and herbs, mix again and put into oven. Bake until it gets golden on the top and don’t forget to stir it sometimes so it won’t get burnt on the bottom.

Add milk into your peas as well as all the herbs, spices and salt. Cook for another 10 minutes. Add buckwheat flakes and cook for next 5-10 minutes.

Serve in the bowl with roasted potatoes on the top and enjoy it’s delicious taste with love! ❤

I have sweet tooth, that’s certain. I love sweet foods, but luckily I crave healthy ones(most of the times,:D). I love fruit, dried fruits, millet porridges, whole-grain or gluten-free cookies or muffins and some raw food creations. I love to enjoy my food so I try to choose something which makes me feel good- now but also LATER,haha(of course sometimes it happens that we overdo things and we lay with bloated belly in bed thinking why we have done that, but that’s the beauty of being human,lol).


So sometimes we need something satisfying but also quick, delicious and light. I usually have some bananas at home so I used them for this recipe.


  • ripe banana(s)-use as much as you want, but 1-2 are usually enough
  • 1 Tbsp (raw) tahini per 1 large banana
  • raw cacao nibs( crushed), or you can use powder


Haha this can’t be easier. Peel your banana-slice it or use it whole. Spread your tahini on the top. Sprinkle with cacao. Eat & enjoy.

I absolutely love this recipe, it’s so easy and delicious!


Mmm, I just love this food. It smells so good and the combination of peas and veggies is just so yummy, and it is also very easy to make.  It has kinda sweetly hot taste, especially when you add ginger( I am using fresh one, but just a very small piece) and I sometimes also add hot peppers:)

  • about 1/2 cup dry splitted peas – soaked  in 1 1/2 cup of water for at least 3 hours(but preferably 12hrs)
  • 2 carrots
  • 1 big red onion
  • 3 cloves of garlic
  • 1/2 big green paprika
  • about 1/2 cup sliced white mushrooms
  • 1 Tbsp coconut oil
  • 1 tsp sea salt, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, basil, oregano, marjoram + ginger(optional)
  • rice milk and buckwheat flakes for making it thicker


Bring peas with soaking water to boil and cook at medium heat for 30 minutes. In the meantime, heat the coconut oil on the pan and add chopped onion with minced or chopped garlic. Lightly stew for about 10 minutes. Take off the heat. Peel carrots and slice thm, clean mushrooms and paprika and chop into cubes. Add these veggies into peas as well as all the spices, herbs and salt. Simmer for 12 minutes and add some rice milk to make it creamier, than add about 2-3 Tbsp of buckwheat flakes(or any other thickener like corn flour etc.) and cook for another 5 minutes.

Serve with fresh veggies(I had radishes, tomatoes and fresh paprika), sprouts(watercress and broccoli in my case) and/or hardboiled egg!

Enjoy with love ❤