Archives for posts with tag: easy recipe


Lately I have been craving vegetables so much! Especially the root ones so I am trying new recipes and trying to include them into my diet in a tasty way. This is just easy recipe, steamed vegetable slices and then baked. This recipe is oil-free, low-fat and very nourishing and grounding.


  • 2 potatoes
  • 1 big beet, peeled
  • 3 carrots, peeled
  • 1 Tbsp organic shoyu
  • 1 tsp dried garlic powder
  • dash of chilli and sweet paprika


Slice all the vegetables into chips. Steam for 10 minutes and preheat oven in the meantime – at 200 degrees Celsia. Them remove chippies into a bowl and mix with soy sauce and all the seasonings you like. Place on the baking parchment and bake for about 15 minutes. Done ❤

I enjoyed this dish with some tomato sauce.


I have fallen in love with dumplings lately. I don’t eat them daily because they take longer to prepare and I like to have variety in my diet but I do them at least once a week. This time I used mashed sweet potato in the dough and it tasted wonderfully. I don’t know exact measurements, I cook intuitively and also it depends on quality and type of your flour – how much water it soaks and how well you mix and roll it!

asymetrical dumplings (ehm) with steamed kale leaves

asymetrical dumplings (ehm) with steamed kale leaves


  • 1 big sweet potato
  • whole grain flour (I used whole wheat soft flour)
  • water
  • bit of rice milk
  • sea salt, turmeric, saffron, marjoram, dried garlic – as much as you like!


Boil your sweet potato, don’t peel or anything. Just boil until very soft and mash with a little bit of rice milk (about 2 Tbsp) in a medium sized bowl.

IMG_0492 IMG_0494


Add about 1 cup of flour, I ended up using about 2 cups in total. Mix well, add a little bit of water and spices. I used dash of sea salt, 1 tsp turmeric, 1 tsp dried garlic, 1/2 tsp saffron and dash of sweet paprika. Add more water or flour and mix with spatula until you get nice thick consistency. Add more flour and roll with your hands until your dough is firm.


mixing my dough

Form balls, roll them in flour so they’re covered. Put them in boiling water and boil until they start to float on the water surface (about 3 minutes?). Strain and let them cool a little.




I served my dumplings easily – with a little canned tomato sauce, steamed kale leaves and fresh tomato. Yum! (Dumplings taste amazing eaten just like they’re actually…)



These pancakes are very very easy to prepare and need just few ingredients. I don’t eat them very often as I’m in love with my oatmeal (which is also easy to carry around) and I want them to remain special and have them on the weekends to pamper myself with something which I used to eat as a child (butter covered thin crepes with Nutella, jam and quark actually, but still this recipe reminds me of those times, haha).

easy HCLF pancakes, this time with maple purhee and fresh apple


  • 1 cup whole spelt flour (or wheat or barley works well)
  • 3/4 cup organic rice milk
  • 1 tsp baking powder
  • 1 Tbsp rice syrup (isn’t necessary)



Mix all the ingredients in a bowl. How easy is that! Let it sit for few minutes and in the meantime heat your non-stick pan to medium. Use NO oil, fat or butter (not even water). Pour small blops of batter on the hot pan and bake for about 5 minutes on first side (until the batter starts to make bubbles and it’s visibly easy to flip), much less on the other side (until it’s slightly brown from the bottom, just about 1-2 minutes). Cover your pancakes with whatever you prefer – I love maple syrup and banana slices or rice syrup and sprinkled cinnamon. This time I used just apple purhee. Enjoy ❤