Kids to Michelle Obama: you can stop this!

This is becoming a staple dinner. Beetroot & carrot crunchy noodles with pak choi and lots of seeds.

This is becoming a staple dinner. Beetroot & carrot crunchy noodles with pak choi and lots of seeds.

Pineapple & Strawberry Smoothie
Today I had the cutest breakfast ever! Pineapple boats filled with strawberry & pineapple smoothie {250g of frozen strawberries, 1 medium pineapple & 200ml of almond milk} ✿

Pineapple & Strawberry Smoothie

Today I had the cutest breakfast ever! Pineapple boats filled with strawberry & pineapple smoothie {250g of frozen strawberries, 1 medium pineapple & 200ml of almond milk}

Banana & Dark Chocolate Easter Cupcakes
I couldn’t let this week pass without a Easter recipe. After all, this season is all about candy. 
Would you like some banana & dark chocolate cupcakes? I was very happy to be invited by Rachael Campbell to make this delicious recipe as a guest post. I promise they are as good for you as they taste.
Recipe available here.

Banana & Dark Chocolate Easter Cupcakes

I couldn’t let this week pass without a Easter recipe. After all, this season is all about candy. 

Would you like some banana & dark chocolate cupcakes? I was very happy to be invited by Rachael Campbell to make this delicious recipe as a guest post. I promise they are as good for you as they taste.

Recipe available here.

To celebrate this beautiful sunny day, I’m having a beautiful breakfast as well. My nuts & seeds granola with fresh strawberries & soy yogurt ❤️

To celebrate this beautiful sunny day, I’m having a beautiful breakfast as well. My nuts & seeds granola with fresh strawberries & soy yogurt ❤️

The vast majority, perhaps 80 to 90 percent of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented, at least until very old age, simply by adopting a plant-based (vegetarian) diet.
T. Colin Campbell, Ph.D., M.S., Professor Emeritus of Nutritional Biochemistry at Cornell university and best-selling author of the China Study.
Plant powered ♥

Plant powered

Sweet potato gnocchi
I’ve had my share of failed attempts at doing gnocchi so far. However, although this recipe is not perfect, it is getting pretty close.
I use only two ingredients: sweet potato and rice flour. But the thing I’ve learned so far is that you should always bake your potatoes. Yes, it takes longer, but it’s the best way to achieve the desired consistency (meaning, not too watery and soft).
As far as for the amount of flour, I also have the opinion that the less flour you add, the better. I always start with 1/2 cup and add as I go. Sometimes I need more, sometimes that is the perfect amount. It depends on your potatoes.
So stay tuned because I’m about to rock this recipe! :)

Sweet potato gnocchi

I’ve had my share of failed attempts at doing gnocchi so far. However, although this recipe is not perfect, it is getting pretty close.

I use only two ingredients: sweet potato and rice flour. But the thing I’ve learned so far is that you should always bake your potatoes. Yes, it takes longer, but it’s the best way to achieve the desired consistency (meaning, not too watery and soft).

As far as for the amount of flour, I also have the opinion that the less flour you add, the better. I always start with 1/2 cup and add as I go. Sometimes I need more, sometimes that is the perfect amount. It depends on your potatoes.

So stay tuned because I’m about to rock this recipe! :)

fighting-for-animals:

Every supermarket should do this. 

Parsnip sushi rolls with avocado & smoked tofu
Today, I finally decided to try making sushi with parsnip, instead of rice. The recipe was inspired by Vegan for fit and I really liked the combination of flavours.
Although I will not share with you the full recipe (because it’s not mine), I can tell you what was my seasoning for the parsnip, which worked out really well. It was a mix of cashew butter, olive oil, maple syrup, and rice vinegar.
If you are looking for a simpler and lighter version of veggie sushi, this is definitely for you. 

Parsnip sushi rolls with avocado & smoked tofu

Today, I finally decided to try making sushi with parsnip, instead of rice. The recipe was inspired by Vegan for fit and I really liked the combination of flavours.

Although I will not share with you the full recipe (because it’s not mine), I can tell you what was my seasoning for the parsnip, which worked out really well. It was a mix of cashew butter, olive oil, maple syrup, and rice vinegar.

If you are looking for a simpler and lighter version of veggie sushi, this is definitely for you.