Posts in Recipes
marquisette biscuits

(gf*,ve)

writer: emma ranne
picture: emma ranne

vegan marquisette biscuit recipe

The little biscuits are perfect for festivities, parties and gatherings of all kinds. They're very easy to make and require only a couple of pretty basic ingredients. A great recipe to take out if your grandma calls you in the morning to tell you she's coming over for tea in the afternoon (I would actually absolutely love it if she did).

 The recipe is by no means super healthy, which makes the the perfect special treat. They taste very good and whenever I’ve made these the party guests have just kept on wondering ’’how can these be vegan?’’. The recipe makes a batch of about 20 deliciously crispy and golden biscuits. Oh, and it’s important to mention that they pair very well with a cup of herbal tea. Just as a little bonus tip. 

 

Ingredients:

  • 100g vegan margarine (let soften in room temperature)

  • 60g sugar of choice (I used brown coconut sugar)

  • 150g flour (*works with regular GF flour too!)

  • 1 flax seed egg (1 tbsp grounded flax seed + 2 tbsp water)

  • a pinch of baking soda

  • a generous sprinkle of vanilla powder

  • 200g vegan dark chocolate of choice

 

How:

  1. Heat your oven at 180C. In a bowl whisk the margarine and sugar together (I recommend using an electric mixer and putting it on full speed). The mixture should turn out soft and fluffy.

  2. Put the mixer at a lower speed and add the flax seed egg and vanilla. Also add the flour bit by bit (use a strainer, you want to keep the batter airy).

  3. Use a piping bag with a star shaped head to shape the cookies. Bake them in the oven for about 10 minutes, until they’re golden and your kitchen smells like vanilla.

  4. Once the biscuits have cooled down, melt the chocolate and dip both ends of the biscuits in it. Ready once the chocolate has hardened.

kombucha talk

writer: Ona Rihu
Pictures: Ona rihu

I believe at this point we’ve all heard of kombucha and it’s health benefits. It’s believed to be originated from the north-eastern region of China, anywhere from 2,000 to 200 years ago. I like the idea of brewing my own, antioxidant and delicious kombucha, so I’ve been practising for a few months now.

At first, my batches of kombucha were flat, but fermented. There was not much flavor, and I had trouble finding ways to make it better. However, with the warm weather my kombucha has elevated to a whole other level! I added a second fermentation, where I add fruit juice and let the kombucha ferment in airtight bottles, opening them daily to avoid too much pressure building up. Now my kombucha is bubbly, flavorful and perfect to drink on it’s own or in cocktails or mocktails.

Now, as you can probably tell, i’m no expert. I’m here as an example of someone who is not very careful with measurements or fermentation times, but still made it work! So if you’ve been thinking about starting a little kombucha brewery in your kitchen, i’m here to encourage you.

Recipe: (3l)

Ingredients: Black tea, organic sugar, & fruit juice of your choice.
You’ll also need a large glass container (3-5l), a scoby, a breathable cloth, some yarn and a bit of patience!

step 1: Boil water and brew some strong tea. I use loose leaf tea, but if you’re using tea bags i’d say 3-8 teabags is good, depending on how strong you want it. Using flavoured black tea is also a good option since it gives the kombucha a deeper flavor profile. While the water is still hot, add your sugar. Honestly, I’m very bad at measuring ingredients but I use about 3dl of sugar in a 3l batch. And don’t worry, the scoby uses the sugar as “fuel” to ferment the drink so once it’s finished, the amount of sugar is not as high as 3dl/3l.

step 2: Important! Let your tea cool down before pouring it into your glass jar, since glass and boiling water are not a good mix (I’ve managed to make one explode, learn from me)

step 3: Pour your room temperature tea into a large (and very clean!) glass container, and add your scoby, along with a bit of kombucha from the previous batch it came with. (If you don’t have a scoby, i think you can order one online, there are also some starter kits sold in health food stores! ) I got mine from a friend. The thing about kombucha is that the scoby multiplies itself so every batch also creates another scoby, which you can use to make even more kombucha or gift it to a friend! Feel free to dm me and ask if i have any loose scoby’s in my fridge if you’re in Helsinki!

step 4: Cover the container with a breathable cloth, and tie some yarn around it to hold it in place. Place the kombucha somewhere where it’s not in the way and leave it for 2-3 weeks!

step 5: Once you feel like the kombucha has fermented enough (you can taste it!) pour it into glass or plastic bottles (a funnel is a friend here) and add your fresh fruit juice. I love to use citrus fruits and add ginger, but there really is no limits here. You can add herbs, berries, and make up the wildest combinations you can imagine! Again, I don’t really measure the fruit juice but i’d say i add about 1/2 dl per 0,5l bottle. I use glass bottles since I don’t like plastic, but here you have to be careful with the fizziness so your bottles don’t explode. Open them daily to let out the pressure and you should be fine! You can also use plastic if you want. Let the kombucha sit for 4-7 days, and once it’s ready, place it in the fridge and enjoy! There might be bits of scoby floating in the final product, so don’t hesitate to strain it before drinking.

The scoby can be stored in the fridge in a container that has some kombucha. It’ll stay good for maybe a week or two, until you’re ready to make a new batch!
If you have any questions, feel free to leave them in the comments. There’s also tons of information online, in case I left something out (which I probably did). Good luck!



gooey tahini dreams

writer: emma ranne
picture: emma ranne

tahiniresepti

Who doesn’t love creamy gooey tahini? The perfect pair to drizzle over your morning oats, mixed with lemon into a dreamy salad dressing or as the secret key to velvetiness in your hummus.

Besides its tastiness tahini is also a pretty great food from the perspective of nutrition. 2 tbsp of tahini (from unhulled seeds) counts for 195mg calcium of your daily (in Finland) recommended 800 mg. Tahini is also a source of calium and magnesium and the protein content isn’t looking too bad either. Most of all it’s of course a very yummy source of healthy fats.

This was my first go at making tahini myself and it was so easy and quick to do that I feel pretty silly for having waited so many years consuming jars of store bought tahini before giving this one a go. The end product was tastier, way more budget friendly and since I bought the sesame seeds from a bulk store it was zero waste too. Win, win, win I’d say.

I really hope you’ll give this one a go!

ingredients:

  • 240g sesame seeds (I used unhulled, for the extra calcium)

  • 40g sesame oil (could be skipped if you were to have an extra powerful food processor

  • a pinch of sea salt

How:

  1. Toast the seeds in a hot skillet for about 5 min until lightly browned. Be sure to stay close and keep an eye on the process, the seeds burn super easily. Take off the heat and let cool down for about 30 min or longer

  2. Pop all the ingredients in your blender and blizz it together. It might take a few rounds of scraping the sides of the blender with a wooden spoon to get it all nicely mixed. Also keep the oil handy and add more if you feel like it needs it.

  3. Check the taste and keep in a sterilized jar.

Can’t wait to get experimenting with other nut and seed butters! Do you have a fave?

Sources:

Calcium intake of vegans (http://vegaaniliitto.fi/www/fi/tietoa/vitamiinit-ja-kivennaisaineet/kalsium-vegaaniruokavaliossa)

cabbage miso coconut soup

(vegan & gf)

writer: emma ranne
picture: emma ranne

Red Cabbage, miso and coconut soup

Cooking Playlist:

Ok so hold on before you read any further… like we all know every recipe needs a soundtrack (or if that wasn’t a thing already, now it is). Anytime I’m cooking soup it’s Soup for One by CHIC. Heh.

Like confessed many times before I’m all about soups, especially Sunday meal prep soups. Today’s recipe is extra vibrant, very budget friendly, nutritious and most importantly super delicious. To be exact. It’s so delicious I dropped everything I was doing to get the recipe out here for you to try as soon as possible. So without further rambling here it is:

cabbage miso coconut soup

ingredients:

  • 500g red sliced red cabbage

  • 100g (frozen) cauliflower florets

  • 1 medium sized red onion

  • 2 stalks of celery

  • 1 tsp of each: coriander, ginger and mustard seeds

  • 2 tbps tamari

  • 100g coconut milk

  • a generous tbsp of miso paste (I used red miso)

  • a squeeze of fresh lemon and some olive oil

how:

  1. Cut your onion and celery, heat a sauce pan and lightly cook the onion and celery in a drizzle of oil until they start to soften (about 3 min). Add your spices and cook for a few more minutes.

  2. Add the cauliflower and about 100ml of water. Cook until the cauliflower is at let’s say medium (if you use frozen cauliflower, just wait until it melts a little).

  3. Add the cabbage and 800ml of water , bring to a simmer and let it the cabbage cook for 5 min. Turn of your heat, add in the coconut milk, give it a stir and cover with a lid. Let the soup rest under the lid for 5 more minutes before adding in the miso and lemon and giving the party a mix with either a stick blender.

  4. Check the taste, add more spice if needed and serve with some seeds and fresh herbs.

savoury beetroot waffles (g,ve)
 

(g,ve)

writer: emma ranne
picture: emma ranne

vegan and GF beetroot waffle

topped with a warm kale salad, sauerkraut
And Tahini
 

Who doesn't love the idea of having bright pink waffles for lunch? Well I do. For the past few years I've been experimenting with chickpea flour pancakes. They're pretty simple to make, require only a few ingredients and can easily be switched up by trying new spices and toppings. When my friend was out exploring the islands of Bali, I got to borrow her waffle iron and so these beetroot waffles were discovered. I used my regular savoury pancake mix but switched the pan into an iron.

 

How:

  1. Let’s start with roasting the eggplant. Heat your oven to about 200C (or 175C with fan). Cut the eggplant into discs of about 1-2cm. Sprinkle with salt and let the eggplant ‘‘sweat’’ for about 10 min before rinsing the salt off. This will help with getting a nice soft texture when roasting the eggplant in the oven. Cut the discs into chunks and top with some olive oil, salt and pepper. Roast the eggplant for about 15 min.

  2. While the eggplant is roasting we can mix our dough by starting with the dry ingredients. Mix the cumin and salt into the flour. In a separate bowl whisk together the water and beetroot juice before mixing the liquids in with the flour to create a pancake mix like dough. Let the dough rest for 5 min before baking.

  3. While the dough is resting let’s prep the toppings. Grab your frying pan and add a few table spoons of water. We’ll start with steaming the kale. Once the kale is steamed we’ll add in the garli, oven roasted eggplant and mushrooms. Spice up with salt and pepper.

  4. Bake your waffles in some good quality olive oil. Serve hot topped with the warm veggie salad, tahini and sauerkraut. Garnish with some sesame seeds.

ingredients (for 2):

  • 2 dl chickpea flour

  • 1,5 dl water

  • 0,5 dl beetroot juice

  • 1 tsp cumin

  • a pinch of salt

  • olive oil for the baking

  • kale

  • oven roasted eggplant

  • mushrooms

  • tahini

  • 1 garlic clove

  • sauerkraut

  • sesame seeds

 

 

 

our inlace christmas table

(vegan, mostly GF)

writer: emma ranne
picture: catarina böckerman

healthy christmas cookies

With only two more nights (or three for our non Scandinavian readers) until Christmas, it’s time to settle into holiday mood, dig into your recipe archives and pick what to set your table with this Christmas. We gathered a list of recipes from some of our favourite blogs and curated a little Christmas menu that we would love to try out next week. With this we want to wish you a soft and cosy Christmas - happy days, yummy food, and especially time for and from those you love. X

in the AM

  • Some extra creamy vegan rice porridge, a Finnish Christmas tradition - this one by Jenny Mustard is topped with lingonberries and baked tahini pears. After a few years of experimenting with different vegan variations I think the best result is achieved when the rice is cooked in Oatly’s Ikaffe - coconut cream is lovely too. Oh and topped with lots of ceylon cinnamon!

  • Or if you want something a little different but still in the category of rice porridge try the black rice pudding by fan of this planet.

  • Try and top the porridge with this chia and orange blossom jam , by Vanelja.

  • If you’re not into porridge you could try to make some home made coconut yogurt topped with some oven roasted plums or bilberries and gingerbread crumbs (-> see recipe for GF gingerbread down below)

at pm

and something sweet

rose coloured brekkie bowls

(vegan, GF)

writer: emma ranne
picture: emma ranne

persimon and lingonberry smoothie bowls with spicy granola

A pretty looking and even more so delicious tasting breakfast has the ability to make or break a day - an introspective fact.

These frosty cold mornings have tuned down my breakfast inspirations and most mornings I find myself cooking maca spiced oatmeal with my thoughts on auto-mode. Not that there’s anything wrong with oatmeal! I’ve been praising this comfy breakfast kind that’s one of my favourites here multiple times, but like with all things: sometimes it’s good to shake things up a little.

When I’m having a creative burst my breakfast kitchen turns into a fruit powered alchemy lab. I like to always go with the something a little extra and enjoy experimenting with different flavours and spices to keep things exciting. This creation was born on one of those mornings, when the weather was grey and I was in no hurry to go anywhere. It’s quite an ambitious creation, but if you have the crunchy granola and spicy chia prepped before hand it’s put together in a minute or two.
Hope you enjoy it <3

persimon and lingonberry smoothie bowls

ingredients for 1:

  • a frozen banana

  • 1/2 of a big (preferably extra ripe) persimon or sharon

  • a big handful of frozen lingon berries

  • a pinch of cardamom and a tsp of (optional) maca root powder

how:

  1. easy breezy: pop all of the ingredients in your blender and let it do its magic. Don’t have a blender?
    a food processor or hand mixer would do the job too (*Empirically tested by me during the most of last summer when relying on an old hand mixer and big sauce pan to blend my smoothies in - requires some extra patience but works just fine)

orange blossom and chai chia pudding

ingredients for 1:

  • 2 tsp of chia seeds

  • 1 dl (100ml) of cooled down extra strong chai tea

  • 1 tsp of orange blossom water

how:

  1. measure all of the ingredients in a little bowl, whisk together and pop it in the fridge. During the first half an hour go back to give it another stir every 10 minutes or so to make sure the consistency becomes even. Ideally made the night before, but if you have an extra 30 min in the morning you could assemble this in the AM too.

ginger spiced golden granola

ingredients for a big jar:

  • 3dl millet groats

  • 2 dl Oat flakes (the bigger ones)

  • a handful of sunflower seeds

  • 1/2dl of oat flour 

  • about 1 cm of fresh ginger peeled and grated

  • 2 generous spoonfuls of turmeric

  • a tsp of cinnamon

  • a dash of cardamum and salt

  • dried figs cut into chunks

liquids:

  • 1 generous tsp of tahini

  • 2-3 tbs of hot water

  • a dash of maple syrup

  • (+ an optional tbsp of orange blossom water)

how:

  1. Measure all of the liquids in a small bowl and whisk together

  2. Mix all the drive ingredients together and combine with the liquids -> you should get a dough like mixture

  3. Form tiny cluster from the dough and spread them out on a baking sheet

  4. Bake at 150C (or 100C if you have more time) and give the granola a mix every 10 minutes until it’s all crispy and your kitchen (read whole 23 sqm apartment) is smelling cozy.

When you have all of the elements above ready it’s time to let your creative spirit loose. Make your master piece by assembling everithing in your favourite brekkie bowl and decorate it with your favourite berries. Light a candle, brew a cup of tea, put on your favourite morning tunes and enjoy slowly enjoying the cozy morning <3

green and gold breakfast jar

(vegan, GF)

writer: emma ranne
picture: emma ranne

vegan gold and green chia and smoothie jar

The summer has shifted to autumn and for many of us the past few weeks have been all about getting back to our everyday routines. Work and school or not, the autumn has always been the time of change for me as it is for many others. 

Whilst tuning back into old routines I feel like the autumn serves as a good timing to introduce some new elements to my days. During the summer you’ve had enough distance from your everyday life ways to not be so stuck with it anymore. Maybe the summer has inspired you and taught you some new ways. Whilst getting ready to tune back into the more structured days, I’ve tried to think of ways I can include a bit of that free summery feeling in my daily routines. 

One of the most important elements when it comes to how I feel on a day is what my morning felt like. If I start the day in a rush, it’s quite difficult for me to let go of that feeling and it sticks with me all day long.

I love to take my time in the mornings, to wake up a few hours before I have to go anywhere and have that time for myself. To read a little and prep breakfast with time. Speaking of breakfast…

 

HOW:

  1. Prep the chia layer preferably on the night before. Mix all the ingredients together in the jar an pop it in your fridge.

  2. The following morning check the taste of your chia pudding and adjust the amount of turmeric, milk or sweetner if needed.

  3. Add the ingredients for the smoothie layer in your blender and blend till it's smooth and creamy. If you dislike the taste of spiralina feel free to leave it out and maybe add some extra matcha to the blend.

  4. Layer in your most festive glass and garnish with some fresh berries and granola. Enjoy with time before even giving a thought to any to-do lists for the day.

the extra festive gold and green
breakfast jar

ingredients:

  • For the Turmeric Chia Layer:
    - 1.5 tbsp of chia seeds
    - 100ml of plant milk of choice
    - a tsp of turmeric
    - a drip of maple syrup

  • For the Green Smoothie Layer:
    - 1 frozen banana
    - a piece of frozen zucchini (about 1/2 of a small one)
    - a tsp of matcha
    - a tsp of spirulina
    - a few frozen mango chunks

 

cherry chocolate bliss

WRITER: ONA RIHU
PICTURE: ONA RIHU

This cacao-cherry-ice latte is sweet but not too sweet, chocolatey but not too chocolatey and definitely amazing. The added power from maca and ashwagandha give a nice boost to this delicious superlatte. Maca- known as the "sex  superfood" will give your energy levels a lift, while Ashwagandha keeps your stress levels nice and low. 
Enjoy on a hot summer day, preferably from a fancy glass to make it a little extra. 

 

You'll need (for 1 portion)

2 dl oatmilk

1 date

5 cherries

1 tbsp raw cacao

1 tsp maca powder

1 tsp Ashwagandha

handful of ice

 

Blend everything together in a blender and pour over ice (optional)
Enjoy your moment of bliss x

midsummer mocktail

writer: Ona Rihu
  Picture: Ona Rihu

mocktail

 

Endless nights, blossoming nature and vibrant colors of the sky, this is what midsummer magic is made of.  This delicious mocktail is perfect for those who love having a decadent drink every once in a while but don't necessarily enjoy the effects of alcohol.  Or to those who wish to cut down and have one less drink this midsummer. Making drinks is fun, and playing with a bar filled with fresh herbs and ingredients is a perfect way to spend time with friends. So gather your favorite ingredients and get improvising! Here's our own midsummer mocktail:

Ingredients:

Berry flavored kombucha
Lime juice, 
2 tbsp
Lemon balm
Mint
Cucumber

How:

Mix the kombucha and lime juice in a glass. Thinly slice cucumber with a grater and place a slice in the mocktail. Finely chop some lemon balm & mint and sprinkle it on top, and finally add a slice of lime. 


 

every cilantro lovers daydream

(vegan, gf, raw)

writer: emma ranne
picture: emma ranne

vegan cilantro dressing

I love cilantro. Love, love, love it. (* sorry to all the people now reading this who fall in the category of cilantro dislikers. You can still make the sauce just switch the cilantro for some fresh parsley or basil and switch the name)

I made this sauce for my birthday picnic as a salad dressign and my family loved it. It's a super easy way to take your average lunch salad to the next level. Just pop the ingredients in your blender, let the blender do it's magic and you're ready to go.

 

ingredients:

  • a big bunch of cilantro, the more the merrier
  • a handful of fresh baby spinach
  • a teaspoon of tahini
  • a few teaspoons of sunflower seeds (if you have the time you can let them soak in some water for a few hours so they're easier on your tummy)
  • some fresh chili (I love spicy so I used a whole one, but you can go easy on this one or completely leave it out)
  • a squeeze of fresh lime juice 
  • a tsp of maple syrup or a fresh date
  • a few tsp olive oil
  • salt + pepper
  • water until you fancy the consistency

 

how:

  1. You guessed it, just put everything in your blender and keep on blending till it's smooth. Check the taste and add what you think should be added to get it right for you.
  2. You can play around with the consistency. Leave it thick and you can use it as a spread or dip. Add some more water and this turns into a creamy pasta sauce or a dreamy salad dressing.


 

cauliflower x chocolate ice cream

(raw, vegan, gf)

writer: emma ranne
picture: emma ranne

raw vegan chocolate cauliflower ice cream

It's actually been hot here in Helsinki lately and thus it's time to bring back the ice cream game.  I love to experiment when it comes to ice creams (yeah ok I love to experiment when it comes to food in general, but ice cream is an especially fun experimenting field). I like to challenge myself and lately I've been trying to learn new ways of hiding raw veggies in unexpected recipes. Also in my ice creams. Are you ready to try the sweet combo of cauliflower and chocolate?

 

ingredients (for one)

  • a big handful of frozen cauliflower
  • 2 frozen coconut milk ice cubes
  • half a frozen banana
  • a splash of oat milk
  • a table spoon of raw cacao
  • a few drops of stevia (or a date or 2)

 

 

how:

  1. Cut your cauliflower in chunks and pop them in the freezer the night before you plan on making your ice cream. I used raw cauliflower, but if you're after an even creamier texture you could cook the cauliflower for a couple of min before freezing it. Make coconut milk ice cubes simply by freezing canned coconut milk in ice cube forms and also remember to check if you're good on frozen bananas (we've all been in that situation where you think you still had a banana in the freezer for one smoothie...)
  2. Simply pop all the ingredients in a (preferably high speed) blender or use a mixing stick to blend the ingredients together. If it's too hard on your blender you can always add some more oat milk or wait for your frozen ingredients to thaw a bit
  3. Enjoy straight away, preferably in hot sunny weather but if the sun is not around we can always pretend it to be that time of the year. 
     

Hope you enjoy this!

summer rolls

(vegan, Gf)

writer: emma ranne
picture: emma ranne

Colourful Vegan Summer Rolls

If I were to pick a favourite food I would never succeed, but Vietnamese summer rolls would be somewhere quite high up in my top foods list. I mean yummy food with a crafty factor to it when putting them together, how could I not love that? The rolling is the challenging part (check youtube for handy tutorials if you're new to this), but no matter the look the taste will pay off the effort in the end.

When it comes to summer roll fillings, you can let your imagination run wild. I went for the rainbow look this time (or in other words the ''I can't make up my mind so I'll go with it all'' -look). Experiment with your favourite veggies, herbs and sauces. Maybe go for some tofu? Or maybe something sweet to add some contrast. Try and throw in some fruit. Papaya and mango do magic!

in my rainbow rolls:

  • Rice paper (check out the Asian groceries)
  • Daikon sprouts
  • Spiralized carrots
  • Red cabbage, cut thinly
  • Avocado
  • Humus
  • Parsley

 

Tips:

  1. Try adding the sauce in the roll. Hummus works nice, peanut satay is a classic!
  2. Cut your veggies super thinly. It's also easier to roll if they're cut at about the same length.
    If you get everything cut into sticks of 7cm, I can tell your creations will look fine.
  3. Pop fresh herbs in the rolls. Maybe mint, basil or parsley like I did.
  4. Don't feel like you have to stick with the classic fillings.
    You could pretty much use anything that is either in sauce form or possible to be cut into sticks.
  5. Try this as a party food! You could ask everyone to bring some random fillings along. 
    Get crafty and creative together!

 

 

blossoming cocktails

writer: emma ranne
picture: emma ranne

kombucha and gin cocktail

We created a blossoming cocktail for the upcoming summer parties. This one would fit anything from a late night summer gathering with friends to sunny Saturday afternoon picnics. Or today's first of May picnics here in Finland. You can easily turn this one into a mocktail if you feel like it. 

Simply mix the ingredients together and serve it cold. You can adjust the amounts to fit your taste. Hope you enjoy it!

 

Ingredients:

  • a shot of gin (we used Napue)
    (you can easily switch the gin into sparkling water and more lemon juice)
  • elder flower kombucha (we used Karma Kombucha)
  • lots of ice
  • a squeeze of fresh lemon juice
  • decorate with dried flowers
banana + buckwheat biscuits

(Vegan, GF)

writer: emma ranne
picture: emma ranne

Healthy vegan banana and buckwheat cookies

These biscuits are the perfect match for your Sunday study sessions. They are simple to make and you only need a few ingredients + 20 minutes. If you don't have buckwheat flakes on hand, you can swith them to oats which will work just as fine. 

 

ingredients (for 4 tiny biscuits):

  • one ripe banana

  • 1dl buckwheat flakes
  • 1 tsp peanut butter
  • 3 drops of stevia (optional)
  • a pinch of salt
  • a sprinkle of cinnamon
     

How:

  1. mash the banana with a fork in a small bowl
  2. add the remaining ingredients, check the taste and add more spices if you feel like it
  3. shape your biscuits and bake them at 200C for about 20 minutes until golden and crispy

P.s. these would pair well with some rasperry + chia seed jam. Simply heat about 2 dl of frozen (or fresh) berries in a sauce pan. Add 2 tbsp of chia seeds, spice it up with some vanilla and voilá!

peanut butter spoons

writer:ona rihu
picture: ona rihu

(VE)                    

Peanut butter and chocolate spoons

Peanut butter and chocolate were a match made in heaven, we all know this. We wanted to give you a way to have a healthier spoonful (or 100) of this magical combination. 

you need:

1dl raw cacao
0.5dl coconut oil
1tbsp liquid sweetener of choice
pinch of himalayan salt
pinch of vanilla
organic peanut butter or nut butter of choice
+ dried rose petals (optional)

how:

1. Mix together all the ingredients to make your raw chocolate. Add coconut oil or raw cacao if your consistency is too dry or too runny. (Alternatively you can just melt a raw chocolate bar)

2. Pour some chocolate on each spoon to make a thin base layer and place in the fridge for a few minutes to firm up.

3. Place a small amount of peanut butter on each spoon and top with more chocolate. If you want to play around you can make a marble pattern on the wet mixture with a toothpick. Place in fridge to firm up. 

4. Store in the fridge and serve with dried rose petals if you're a little extra like me.
 

RecipesInlace mediaRecipes
lover smoothie

WRITER: CATARINA BÖCKERMAN
PICTURE: Ona rihu

(vegan, love booster)

Vegan Raw Chocolate Smoothie

Valentine’s day is right around the corner and we wanted to treat you with something special you can enjoy by yourself or with your lover. This cacao smoothie is packed with all the goodies to support the sensual side of yourself.  Enjoy this magical liquid by yourself, with some self love action, or with your partner to fill yourself with with the lust of love. 

 

You'll need (DOUBLE for 2 lovers to enjoy)

a frozen banana

1 tbsp cacao powder (for getting the natural high)

2 cardamon pods for stronger flavour, but 1 tsp of cardamon powder will do too

1 tsp maca (for the extra boost of sex drive)

2tsp chia gel

Add plant based milk of your choice, for desired thickness

Sprinkle a little bit of good quality salt after blending and mix it with a spoon

 

Extra goodies to add up

baobab powder for extra thickness 

1 tl licorice root powder for stress relief 

a sprinkle of ashwagandha for an extra boost of happiness 

You can also half the amount of the plant based milk with crystal infused water. Leave your favourite crystal in water jug overnight and you're good to go with super charged goddess water. 

top with coconut whip or cacao sauce for extra messiness 

 

Blend your lover smoothie and enjoy the love you'll be filled with. ♡

 

tara's butternut squash toast

(vegan)

writer: Tara Junker
picture: Tara Junker

Tara Junker Breakfast recipe

This is a recipe by our lovely friend Tara Junker, who also happens to be a food magician (no but seriously, you should check out her insta feed!). We are so eager to give this one a go, but now let's give Tara the word:

At first glimpse this toast may look like so much work, but both the fennel and cashew butter can be made days in advance. I always have some pickled vegetables ready in my fridge to make any meal of the day feel a bit more fancy.

ingredients:

  • 2 slices of sourdough bread
  • 1/2 small butternut squash
  • 2 tsp sumac
  • 1 pinch of salt
  • Olive oil

Cashew butter:

  • 2 dl cashews
  • 1/2 tsp of chili powder
  • 1 garlic clove
  • salt to taste

Pickled Fennel:

  • 1 fennel

  • 1 dl white wine vinegar
  • 3 dl water
  • 3 tablespoons sugar
  • 2 tablespoons organic lemon zest

Decoration:

  • Seeds e.g. hemp and sesame
  • Rucka sprouts 

 

How:

  1. Pre-heat the oven to 175 degrees. Place the nuts on a baking sheet and toast for 10 minutes. Place the cashews in a food processor and process for about five minutes, scraping down the sides when necessary. Chop the garlic. Ad the spices and blend for another five minutes.
     
  2. Turn the oven up to 200 degrees. Slice the butternut squash (save the seeds, and toast them as a snack) and pour over some oil, sumac and salt. 
     
  3. Slice the fennel into thin slices. In a small pott, ad vinegar, water and sugar. Bring to a boil. Add lemon zest and fennels into a glass jar and pour over the vinegar mix. Let it sit for at least 10 minutes.
     
  4. Toast the bread. Spread the butter on the toasts, ad the fennel and then the butternut squash. Garnish with seeds and sprouts.
     

P.S. We met up with Tara a couple of weeks ago to have a chat + brekkie date
and oh my it was  probably the pretties brekkie anyone has ever made me!
You can read the interview here.