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.

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pumpkin-apple-mango soup



one big onion

half small pumpkin or one small squash

peeled washed and cubed

two small apples peeled and cubed

3-5 cloves of garlic

half mango peeled washed and cubed

vegetable or chicken broth

pinch of sea salt

olive oil


slice the onion, saute it in some olive oil until golden brown. Add the squash, apples, mango, garlic and salt, and saute for about 5 more minutes and then add the chicken broth. Boil on low heat until everything is soft. Let it cool down and then blend it. Add some fresh parsley and black pepper if you wish. Reheat before serving.


vegan orange-ginger-rum cake

Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light,dscn0232 and it’s absolutely delicious!

Preparation time: 10 min

Baking time: about 40 min

Level of difficulty: easy


whole wheat self rising flour (about 4 cups)

oat flakes (one cup)

one cup or less brown sugar

flax seeds (half cup or less)

grated ginger

grated orange and lemon peel

fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)


unrefined olive oil

one spoon of rum

one cup oat milk optional

Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.

Let it cool down before you cut it, otherwise it will be sticky.

Since it’s vegan, you can’t have it with a glass of milk!






Broccoli salad with avocado curry dressing


one full broccoli broken in small pieces

one sweet or red onion




raw spinach

optional: pumpkin seeds, goats cheese, tomatoes, sesame seeds, apples. No cucumber, won’t taste good in this combination!

for the dressing:

one avocado, curry (half teaspoon), cayenne pepper

, olive oil, salt, crushed garlic, lemon juice(one lemon), honey or agave nectar.


Directions: mix all the salad ingredients in a big bowl.

Crush the avocado with a fork, or mix all the ingredients except the garlic in the blender, and add the garlic at the end. (if you blend the garlic it’s flavor will become too strong and harsh on your stomach).

If the dressing is too thick, add more water.



Lentil stuffed squash


4 small squash

2 cups tomato sauce

100 grams grated cheese

1 cup boiled lentils

2 eggs beaten

half cup corn flour






black pepper


olive oil

butter optional



boil the lentils

Remove the middle of squash.

Chop onion and garlic and sautee for a little bit, add parpika, mushrooms, sautee a bit longer and add it to the lentils.

Let the mix cool down and add the beaten eggs, corn flour, half of the tomato sauce, some olive oil, black pepper. Knead with your hands, until it’s a soft paste. Scoop it into the emptied squash. Bake for about 30 min, until the aquash itself is soft. Add the rest of the tomato sauce on top, bake 10 more mintes, add the grated cheese and bake for a few more minutes till the cheese is melted.

Serve warm.


Vegan chia seeds, oat flakes and rye cookies


half cup chia seeds

one cup rice milk or oats milk

pinch of salt

brown sugar

flax seeds

one cup oat flakes

one cup rye flour

one cup white self rising flour

one cup olive oil


place the chia seeds in the milk and let them soak for about 4 hours, stirring occasionally.

Mix the dry ingredients, and add the chia seed. Mix again. Add the olive oil, knead. Adjust the consistency with milk or flour. Shape as desired and bake at medium heat for about 30 min or until golden but still soft inside. They will harden once they cool down.



chia seed and oat flakes pizza dough


half cup chia seeds

one cup  warm water or warm milk or rice milk

half cup oat flakes

two cups oat flour and corn flour

one cup olive oil or melted butter, your prefference


place the chia seeds in the water and let them sit for 2-4 hours, stirring occasionally

in a bowl, mix the flour with a pinch of salt, and the corn flakes. Add the soaked chia seeds and mix, add the olive oil and knead. If  the dough is too soft, add more flour, or if it’s too hard add more warm water.

Spread in an oiled pan and bake in the preheated oven, at medium heat, for about 15 min, until it begins to harden and is slightly golden brown but not completely baked. Add your pizza ingredients and bake more.