Category Archives: Blog

Creamy beetroot soup

INGREDIENTS:

• 3 big beets (peeled and cubed)
• 1 large carrot (chopped)
• 5 potatoes (cubed)
• 2 cups water or vegetable broth
• 1 tsp cumin
• ½ tsp chilli pepper
• 1 tsp sea salt
• ¼ tsp black pepper
• 1-2 tbsp hemp seeds
• 1 tbsp extra virgin hemp seed oil


INSTRUCTIONS:

VII. Add all the chopped vegetables to a large pot, cover with water and bring to the boil.
VIII. Turn down the heat and simmer until the vegetables are soft and cooked (around 15-20
minutes).
IX. Add in all the spices and herbs.
X. Let the vegetables cool down a bit, then use an immersion blender to blend it smoothly inside
the pot. If you haven’t got an immersion blender, then transfer to a regular blender and blend
until smooth.
XI. Serve with some nutritious hemp seeds, red bell pepper, rucola and hemp seed oil.

Exceptionally crunchy salted caramel granola

INGREDIENTS:

• 2 cups rolled oats
• ½ cup raw buckwheat groats
• 1 cup nuts (I used almonds, hazelnuts and cashews this time)
• 2 tbsp sesame seeds
• ½ cup coconut flakes
• 2 tbsp flour (the key ingredient to make it even more crunchy, I used buckwheat and rice flour)
• 1 tbsp tahini
• 2 tbsp almond butter
• 1 tbsp coconut oil
• 1 tsp sea salt
• 3 tbsp pure maple syrup
• 3 mashed dates

INSTRUCTIONS:

I. In a large mixing bowl, combine first 6 ingredients and mix well.
II. Melt coconut oil, tahini, almond butter and maple syrup, mix in dates and salt.
III. Combine both mixtures together and toss to coat every grain, nut and seed.
IV. Transfer into a baking tray lined with a silicone mat (or parchment paper) and spread the
mixture evenly.
V. Bake until golden about 20-30 minutes at 180°C, stirring every 10 minutes.
VI. Let it cool down before eating or touching (it will make the granola even more crunchy).
VII. It can be stored in your pantry for about 4 weeks (but I can guarantee that you’ll eat it sooner).
VIII. Enjoy with some fruit, coconut yogurt or oat milk.

Banana buckwheat porridge with quince and apple compote

INGREDIENTS:

For the porridge:

• ½ cup raw buckwheat groats
• 1 cup non-dairy milk
• 1 ripe banana (mashed)
• 1/2 tsp cinnamon
• a pinch of salt
• 1 tbsp chia seeds
• toppings of your choice

For the compote:

• 1-2 medium apples (sliced)
• 1 cup quince (chopped)
• ½ cup of water
• 1 tsp cacao butter
• 3 tbsp raw coconut sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon


INSTRUCTIONS:

I. Soak the buckwheat overnight.
II. Heat the milk, stir in your buckwheat.
III. Let it simmer for about 15-20 minutes (until it gets creamy and all the liquid is absorbed).
IV. Mix in all the remaining ingredients (except the toppings).
V. In the meantime, place apples, quince, cacao butter, coconut sugar and water in a saucepan.
VI. Simmer for 15 minutes until the apples and quince are tender.
VII. Add the flavourings (spices and vanilla) at the end of cooking.
VIII. Turn off the heat and let it sit covered for a few more minutes while you’re preparing the
toppings.
IX. Serve in a beautiful bowl and do not ever forget your delicious toppings (this time I added some
hemp seeds and black currants)

Blueberry superfood smoothie

INGREDIENTS:
• 1-2 ripe bananas
• 2 soft dates
• ½ cup frozen courgette
• 1 cup blueberries (frozen or fresh)
• ½ cup spinach or other greens
• 1 tbsp hemp seeds
• 1-2 tbsp hemp protein powder (optional)
• 1 cup non-dairy milk
• 1 tbsp flax meal
• ½ tbsp cinnamon
• 1 tsp maca powder
• 1 tbsp nut or seed butter (I used crunchy peanut butter)


INSTRUCTIONS:
I. Blend up everything until very creamy dreamy.
II. Enjoy you super quick and easy but equally tasty and nutritious meal!

High protein chocolate dessert

INGREDIENTS:
• 1 cup legumes of your choice (I used white beans)
• 1-2 tbsp cacao powder
• ½ ripe banana
• 3 soft dates
• a splash of non-dairy milk
• 1 tbsp flax meal
• a pinch of each cinnamon and salt
• 1 tbsp nut or seed butter (I used creamy almond butter)
• 1-2 tbsp hemp protein powder (optional)
• toppings of your choice


INSTRUCTIONS:
I. Blend up everything until very creamy.
II. Top it with something delicious (this time I added some cacao nibs, hemp seeds and banana).
III. Couldn’t be easier. Enjoy

Warming millet and apple porridge

INGREDIENTS:
• ½ cup millet
• 1 cup non-dairy milk
• 1 ripe banana (mashed)
• 1 apple (chopped)
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• a pinch of salt
• toppings of your choice

INSTRUCTIONS:
I. Soak the millet overnight.
II. Heat the milk, stir in your millet and apple.
III. Let it simmer for about 15-20 minutes (until it gets creamy and all the liquid is absorbed).
IV. Mix in all the remaining ingredients (except the toppings).
V. Turn off the heat and let it sit covered for a few more minutes while you’re preparing the
toppings.
VI. Serve in a beautiful bowl and do not ever forget your delicious toppings (this time I added some
sesame seeds, tahini, more cinnamon, mango and blueberries)

Creamy pumpkin soup with coconut milk

INGREDIENTS:
• 9 cups (1kg) pumpkin (peeled and cubed)
• 1 large carrot (chopped)
• 3 potatoes (cubed)
• a can (400 ml) coconut milk
• 1 tsp dried oregano
• ½ tsp turmeric
• ½ tsp chilli pepper
• 1 tsp sea salt
• ¼ tsp black pepper
• 1-2 tbsp hemp seeds


INSTRUCTIONS:
I. Add all the chopped vegetables to a large pot, cover with some water and bring to the boil.
II. Turn down the heat and simmer until the vegetables are soft and cooked (around 15-20minutes).
III. Pour off the majority of the water (but don‘t throw it away, save it for later and use it as a
homemade broth or drink it as it is – you‘ll be surprised how tasty that vegetable water actually
is).
IV. Add in the coconut milk, all the spices and herbs.
V. Let the vegetables cool down a bit, then use an immersion blender to blend it smoothly inside
the pot. If you haven’t got an immersion blender, then transfer to a regular blender and blend
until smooth.
VI. Serve with some nutritious hemp seeds and parsley.