Month: May 2019

Irresistible Raisin & Cinnamon Scones

Irresistible Raisin & Cinnamon Scones

I went all in for these beautiful scones: butter and milk are ingredients I rarely use but for this recipe, I went back to basics. No buckwheat flour, no coconut oil, no oat milk, just simple whole wheat, butter and milk. Through People Who Cook, my 

Chocolate Truffles

Chocolate Truffles

Are you into chocolate like I am? Like, truly into chocolate and sweet treats? Because in that case you’re very likely to like what’s coming your way. These chocolate truffles are the perfect combination of crunchy nuts, sweet dates, bitter chocolate and a hint of 

Food & Depression – a link between what we eat and how we feel

Food & Depression – a link between what we eat and how we feel

Read about how a plant based diet can protect your brain from neurotransmitter disbalance that may cause depression.

Apricot Oatmeal Bake

Apricot Oatmeal Bake

Oats for breakfast give us great fuel for the day and I usually don’t get tired of porridge or homemade granola. But I do enjoy to take my favourite ingredients and turn them into something new. Combining oats with a mashed banana, some oat milk, 

Rainbow Carrot Cake with Silken Tofu Icing

Rainbow Carrot Cake with Silken Tofu Icing

Carrot cake never gets old! Don’t you agree? These orange  fellas are perfect for baking because they are easily disguised, don’t have a super strong veggie flavour when hidden in baked goods and add a bit of colour to our sweet little treats. This time, 

Supper Club #3 – Still Not Tired Of Ottolenghi

Supper Club #3 – Still Not Tired Of Ottolenghi

We did it a third time: gather Ottolenghi’s favourite ingredients at the table featuring chickpeas, aubergines, tahini, parsley, cilantro, lemon, cumin and a shit ton of olive oil! (we only had one bottle and had to make an emergency call to one of our guests