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Vilma, reporting live from London

Strawberry – hazelnut – chocolate owls

These cute little chocolate owls are guaranteed to brighten up even the grumpiest of moods. Deliciously creamy and smooth, they will satisfy even the pickiest sweet tooth.

To make 12 mini owls, you’ll need:

1 silicone tray of owl moulds

2 tbsp cocoa butter

3 tbsp raw cocoa powder

2 tbsp honey

3 tbsp hazelnut butter

Garnish – 1 tbsp freeze dried – hand chopped

Start off by melting cocoa butter in a double  broiler. When cocoa butter is completely melted, add in cocoa powder, honey & hazelnut butter. Stir well and pour the mass into moulds.

Next sprinkle freeze dried strawberries on top and let the mass cool in the fridge for 30mins. Voila!


Mango dhal with cauliflower rice


Mango dhal with cauliflower rice – seriously the comfort food ever!

Dhal is so lovely & fragrant, it fills home with such a joyous fragrance. Cauliflower rice will forever remind me of my sister who introduced me to this amazing alternative to rice.

To serve 4-6 you’ll need:

Mango dhal:

2 large mangoes – cubed

2 cups of lentil

1 tin of coconut milk

3 cups of boiling water

1/2 onion – finely diced

3 cloves of garlic

1 tsp coriander

1 tsp smoked pepper

1 tsp cumin seeds

1 tbsp cinnamon

1 tsp tumeric

3 tbps curry powder

1 tbsp chilli flakes

1 thumb sized ginger – minced

Salt & pepper

Cauliflower rice:

1 cauliflower head (with leaves)

1 tbsp garlic powder

Olive oil

Salt & pepper

Start off by frying onions with olive oil, ginger & chilli flakes. When onions start to brown add all other spices and fry for about 3 mins until well combined.

Add mango and fry for few minutes, add coconut milk, lentils and boiling water. Simmer on a low temperature for about 30mins or until ready. Whilst dhal is simmering, stir it time to time so that lentils don’t burn to the sides of your pot.

Whilst dhal is simmering, place cauliflower head in a food processor and dice it until it turns to a rice-like consistency. If you don’t have a food processor, you can grate cauliflower with a box grater.

Preheat the pan with some olive oil. Add Diced cauliflower and garlic powder and lightly fry for about 10mins. This will ensure cauliflower is a bit softer and will give cauliflower rice lovely fragrance.

Garnish with sour cream, parsley and serve with some flat bread. Tuck in!





Creamy coconut muesli bircher


I made this deliciously creamy coconut muesli bircher this morning. It was so good I wanted to share the recipe with you straight away!

To serve 2 you’ll need:

1 banana

10 tbsp muesli (recipe here)

1/4 mango – cubed

1/2 cup of milk (plant based or regular)

Star fruit & toasted sunflower seeds for garnishing

Coconut cream:

1 tin of full fat coconut milk – stored in the fridge overnight

Dollop of honey

1/4 tsp vanilla powder

Start off by scraping the coconut cream straight into a bowl, leaving the water at the bottom. Then whip the cream with either a hand or stand mixer until light and fluffy and resembling whipped cream. Add honey and vanilla powder and whip for another 10 seconds until well combined. Set aside.

Take couple glasses, slice banana and line at the bottom of your serving glasses.
Next add 5 tbsp muesli in each glass and add mango on top. Then pour over milk just enough to cover the muesli.

Scoop whipped cream on top and garnish with star fruit & toasted sunflower seeds. Heaven!

Beet burger


Utterly delicious beetroot burger with lettuce, smashed lemon avocado, tomato and spicy fried mushroom. So simple, so yum!
To make 4 beet burgers you’ll need:

Burger:

1 medium beet

1 tin chickpeas

1/2 yellow onion

4 medium mushroom

2 tbsp milled flax seeds

Dollop of extra virgin olive oil 

Chilli flakes

Filling:

1 avocado – smashed with a squeeze of lemon juice

Pan fried spicy mushroom (chilli, salt)

Lettuce & tomato

Start off by cubing and pan frying beets for 20mins until they’re slightly soft.

Then lightly fry onions, diced mushroom and chickpeas until they start to brown. Add chilli flakes & seasoning.

Transfer beets, chickpeas, mushroom & onions to the food processor, add 2 flax seeds, olive oil and blend until smooth.

Take the burger mix and mould into 4 burger patties. 

Pre heat the oven to 180C. Place the burger patties in the oven and bake for 30mins or until the burgers start to crust.

When ready build your burger. I had my beet burger with lettuce, smashed lemon avocado, tomato and spicy fried mushroom.

Serve with mushroom & chips. Voila!

Nut free matcha – lemon energy balls

Matcha is known for its amazing health benefits. High in antioxidants, it’s considered one of the most powerful super foods in the world.

Having just returned from Japan and enjoyed much of their beloved green tea, I wanted to make Japan-inspired energy balls.

This recipe is incredibly simple. It contains only 4 ingredients and can be whipped together in 5 minutes!

To make a small batch of 12 energy balls, you’ll need:

1 cup of dried figs

1 cup of oats

5 tsp green tea powder (matcha)

Zest of 1 lemon

Simply blend all ingredients in a food processor and roll into balls. When done, coat the energy balls in green tea powder and you’re done!

Coconut – cocoa energy balls

Whenever I travel, I love to have some healthy snacks with me. I’m jetting off to Japan tomorrow and wanted to make something nutritious and familiar whilst I’m on my way.

To make these coconut – cocoa energy balls you’ll need:

3/4 cup of desiccated coconut

1 cup of cashews

1 cup of oats

1, 1/2 cup of dates

6 tbsp raw cocoa powder

1 tbsp coconut oil – melted

Simply add all ingredients to a food processor and process until the mix starts to become a bit sticky.

Roll into bite-size balls and enjoy!

Peanut butter – lentil brownies

These lentil brownies are seriously good. So gooey, nutritious and delicious, you can’t even tell they contain lentils. The best part is that this recipe requires only few ingredients and can be whipped together in a few minutes.

To make a small tray of these brownies you’ll need:

1/2 cup of lentils

1 cup of oats

3 tbsp raw cocoa powder

3 tbsp coconut oil – melted

1/3 cup of maple syrup

3 tbsp chunky peanut butter

Pre-heat the oven to 180C.

Start off by cooking lentils. Pop them in a sauce pan, cover with water (proportions are 3 cups of water to 1 cup of dry lentils) bring to a boil, reduce heat and simmer for about 10 min until they are tender. Drain and set aside to cool for 10 min.

Next mix lentils, oats and maple syrup in a food processor (you can skip this step for a chunkier dough) until the dough becomes smooth. Add cocoa powder, coconut oil & peanut butter and mix thoroughy. If the dough is too thick, add a dash of water for thinner consistency. 

Pour the dough into a lined baking tray and bake for 20 minutes. Voila!

Nutritious chocolate milkshake

This is by far my all time favourite chocolate shake. It’s so rich, chocolatey and full of goodness. What’s more, it takes 5 mins to shake it up!

To make 2 shakes you’ll need

1 avocado

1 banana 

1 cup of unsweetened almond milk or any other plant based milk

5 pitted dates

40g dark chocolate (you can substitute this with 2 tbsp raw cocoa powder)

Garnish:

Fresh strawberries

Desiccated coconut

Fresh mint

Blend it all together, add garnish and enjoy the ultimate chocolate milkshake!

No-yeast, no-rise veggie pizza


This is literally the best pizza recipe ever. It is easy, fuss free and doesn’t take forever to make.

To make a dough you’ll need:

1 1/2 cups of flour (I used stoneground wholemeal flour)

1/2 cup of milk

3 tbsp virgin coconut oil – melted

1 tbsp extra virgin olive oil

2 tbsp flaxseed – milled

1 tbsp chia seeds – milled

salt & dried rosemary

For the tomato sauce you’ll need:

2 tomatoes – chopped

5 slices of chargrilled pepper (from a jar) – chopped

4 cloves of garlic – minced

1 tbsp tomato paste

salt & chilli flakes

For the topping:

100gr feta cheese

2 tbsp soft cheese

Handful of dried chanterelles (mushrooms)

Basil for garnish

Start off by soaking chanterelles for an hour.

Pre-heat the oven to 180C and start making the dough.

To make dough simply whisk together the dry ingredients then stir in both oils and milk until a dough forms. If the dough is too dry add more milk 1-2 teaspoons at a time until the dough comes together. Knead the dough with your hands about 10 times and then form it into a ball. Cover the bowl with a towel and let the dough rest 10 minutes.

In the meantime, simmer all ingredients for the sauce in a pan until tomatoes and pepper start forming a light, but chunky paste. Leave to cool for 15min. For smooth tomato sauce, blend it for 2 mins.

Divide the dough in half for two smaller pizzas. On a non-stick baking sheet roll the dough out into a circle, poke the dough with a fork and then bake it plain for 8 minutes.

Remove the dough from the oven, smother the top with soft cheese, tomato sauce and crumble feta cheese and chanterelles on top. Return the pizza to the oven and bake for 15 minutes. When ready, garnish with basil leaves and tuck in straight away.

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