all natural kid’s toothpaste, no glycerin

Are you looking for kid’s toothpaste without fluoride, parabens, sorbitol, titanium dioxide, artificial flavoring and color? You’ll find it in health store, but most all natural toothpaste for children contains glycerin. While some sources claim that glycerin protects your teeth from decay, other sources recommend avoiding glycering in toothpaste, as it prevents teeth from re-mineralizing. Well, that’s for you to decide.

Either way, this is a really easy toothpaste recipe, you can play around with flavors and ingredients, and you can make a larger batch that can last you more than a year! It works very well for any age, but especially for kids because it has a great consistency (as opposed to powedered toothpaste which is too messy for kids to use) and they can eat it, even with a spoon if they want!


Basic ingredients:  coconut oil (preferably organic and unrefined),  xylitol powder.

Aditional ingredients: essential oils of your choice, cinamon powder, cloves powder, caolin clay powder, turmeric, vitamin E, grapefruit seed extract.

Essential oils (you don’t need to use all): mint, tea tree (not a large quantity as it can be irritating), peppermint, orange, sage, thyme.


In a small jar mix the the soft coconut oil with xylitol powder. Don’t heat  the oil up or melt it, use it at room temperature. Quantity depends on the consistency you want, you can start with less xylitol and add more if you feel like. I don’t think you need a lot of xylitol in the toothpaste especially if it is ifor kids, the sweeter the toothpaste the more they will want to eat it and use unecessary large amounth of toothpaste!

Add any aditional ingredients you wish:

cinamon and cloves powder have desinfectant  and anti bacterial properties. It aslo gives the toothpaste a nice flavor.

Same goes for turmeric, but be careful, turmeric stains, so use it only for older kids and add only a tiny bit to the toothpaste.

Grapefruit seed extract works as a preservative and anti microbial. This toothpaset doesn’t go bad, but you can use it if you wish, it has benefits for the teeth and mouth as well.

Caolin clay powder, preferably white, but green can be used as well, is remineralizes the teeth, it gives the toothpaset a thicker consistency, and it can be ingested.

If you live in warm climate, or your bathroom is generally warm, you might want to use the caolin in order to keep the toothpaste thick, because the coconut oil becomes liquid in warm temperature. When the coconut oil becomes liquid, the xylitol sits at the botoom, when you dip the toothbrush in the toothpaste it drips, it becomes messy, you have no control on how much toothpaste you use. On the other hand, if you keep it in the fridge, the coconut oil becomes too hard to dip your toothbrush in it.

This toothpaste doesn’t go bad. Coconut oil holds very well over time, even if not refrigerated, and so do all the other ingredients.






Pumpkin vegan chocolate spread

Pumpkin chocolate spread , a healthy nutella alternative and relatively easy to make, the only downside is that it won’t hold for as long as porcessed food of course. You can unvegan it by using butter instead of coconut oil.
Bake squash or pumpin (boiled will be too watery).
Blend pumkin chuncks with your choice of seeds and nuts: walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, flax seeds…) and cocoa. Add brown sugar, honey or agave nectar if you wish. Melt some dark chocolate with coconut oil or butter, let it cool down and bit and add the pumpkin mix. Refrigerate. Hold for about a week.


no bake easy avocado cheesecake

Not the healthiest recipe but it’s easy to make if you like cheesecake. If you have all your ingredients ready, it will take you  no more than 20 min to make it.  If your kids don’t like avocado, this is one way to sneak it into their favorite dessert!



plain or whole wheat cookies


cream cheese

brown sugar


download (2)

vanilla flavoring (optional)

ground flax seeds (optional)


To make the pie crust, crush the cookies into a bowl and mix them with the melted butter. Press the gooey mix into the pan, make a thin layer (about half centimeter) making sure you cover all sides of the pan.

To make the cheese filling:

Blend the avocado until smooth. In  a bowl mix the cream cheese with teh avocado, brown sugar as much or as little you wish, and vanilla flavoring. Spread over the pie crust. Sprinckle ground flax seeds over the cheese fiiling and refirgerate for a few hours before serving.


Roasted cauliflower in tomato/mustard sauce

It’s easy to prepare and it tastes great ! Have it as a side dish, or on it’s own.



one big auliflower head

one can of all natural or organic tomato sauce (or your homemade version)

one spoon of dijon mustard

one cup of olive oil

4-5 chopped and crushed with salt garlic heads

warm water

salt, pepper, parsley, oregano


Place the cauliflower head in a large pot and boil it for only 5-10 minutes, until it softens a bit, but is not really boiled.

Take it out, let it coold down a bit and break it into pieces, larger or smaller, whatever you prefer. I prefer them a bit larger. Place them in a pan.

In a bowl, combine the tomato sauce, olive oil, salt, pepper, oregano, parsley, spices and the crushed garlic heads, and pour them over the cauliflower. If the sauce is too thick, add some water to it. You want it runny, so that the whole cauliflower can be covered in it.  Toss well, but gently,  making sure that all the cauliflower is covered in the sauce.

Bake or roast for about 20-30 minutes, at 180 degrees, moving them around gently from time to time.

Serve warm.



frozen avocado chocolate dessert

Ingredients: one big ripen avocado, cocoa, 2 spoons of coconut oil, raisins, 1 spoon of raw honey, half cup or rolled oats, ground flax seeds, walnuts.

Blend everything until it becomes a homogeneous paste. Line a box or a pan with cling wrap and pour on it the avocado-chocolate mix. Freeze overnight, or keep in the freezer for up to 20 days. Cut into chunks, eat it frozen with a dollop of quipped cream,



Raw avocado brownie

DSCN0367 (5)Trying to make something vegan and raw is a real challenge. Most cookbooks will give you ingredients such as almond meal, cashews, dates, rice milk, and yes, avocado. First of all, a lot of people are allergic to almonds. Almonds, cashews, dates…all these ingredients are quite expensive in most countries, and for a raw cake you need quite a substantial quantity, who are we kidding? Most people can’t afford that. Rice milk is often very sweet and not necessary the healthiest option. Dates are quite sweet too, not everyone enjoys that kind of sweetness. Coconut oil is an amazing oil, so full of health benefits, but raw good quality coconut oil is kind of expensive too.

 I found a more affordable way to make a delicious vegan cake or call it brownie if you wish. I used walnuts, raisins, avocado and coconut oil, but not a lot of walnuts and not a lot of coconut oil. To thicken the paste, I added some oat flakes. The main ingredient is the avocado, and you can make about 10 brownies from one avocado, that’s not bad at all.

Ingredients for about 10 brownies:

1 large avocado

half cup walnuts

half cup raisins

2 spoons coconut oil

1 spoon sesame seeds

1 spoon flax seeds

2 – 3 spoons fine oat flakes

one spoon honey

3-5 spoons pure unsweetened cocoa

Preparation time: 10-15 min


blend all ingredients well until you have a creamy thick paste. Spread the paste into a cling wrap lined container, place in the fridge for a couple of hours or in the freezer for about 15 minutes. It will become harder.

For a spicy twist you can add some cayenne and grated ginger. Feel free too experiment: ground coffee, orange zest, molasses, pine nuts…

Cut into pieces and serve. Sprinkle some coconut, sesame seeds or cinnamon on top if you wish, and enjoy on it’s own, with tea or coffee!


Vegan turmeric-cinnamon-fennel-flax cake

This nutty cake goes really nice for breakfast, with coffee, cake or milk. The cinnamon and fennel go unexpectedly nice together. Using olive oil instead of butter  makes it a healthy pastry, turmeric has great health benefits, and it blends really nicely with the other flavours.


2 cups hole wheat flours, 2 cups self rising flour, ground cinnamon, ground flax seeds, sesame seeds, one spoon fennel seeds, half cup olive oil, a pinch of salt, one large spoon of turmeric powder,  half cup brown sugar, oats milk.


Mix equal amounts of self rising flour and whole wheat flour. Add 2-3 spoons turmeric, sesame seeds, ground flax seeds, fennel seeds, cinnamon powder and pinch of salt. Add some extra virgin olive oil, brown sugar and oats milk as much as you need in order to make a thick paste, not too lumpy, not too runny.

Quantities can vary, it all depends on how you like your cake, more moist – add more olive oil. sweeter- more brown sugar. Nutty – more seeds.

Grease a pan and pour the mix in the pan. Bake and medium temperature for about 40 min or until the middle is baked.

DSCN0278 (13)