2 cups milk of choice 1 ripe banana 1-2 tablespoons unsweetened cocoa powder 1 tablespoon my Cinnamon Bun Haní honey (get from my webshop, link in bio) OR other high quality organic honey + ½ teaspoon cardamom & 1 teaspoon cinnamon tiny pinch of sea salt
Blend everything together in a blender. In a small saucepan, heat the mixture until just simmering. Taste and add more cocoa or Haní, if needed. Pour into a mug (or thermos bottle) and enjoy warm.
⠀ 1 cup almond milk⠀ 1 tsp organic rose water⠀ 1 tsp coconut oil⠀ 1 tsp local organic honey ⠀ 1 tsp beetroot powder⠀ 1/2 tsp ceylon cinnamon ⠀ 1/4 tsp ground cardamom ⠀ pinch ground black pepper⠀
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Add almond milk with the rest of the ingredients into a small saucepan and warm over medium heat. Stir well with a spoon or with a milk frother. Pour into a mug & enjoy warm.
1 tortilla 1-2 tbsp almond butter 1 ripe banana 2-3 fresh dates, pitted 2 tbsp sliced almonds 1/2 tsp cinnamon 1/4 tsp cardamom organic butter or coconut oil for frying coconut sugar on top
Spread almond butter evenly on top of tortilla. Mash or slice the banana and spread evenly. Cut the dates into small bits and sprinkle on with sliced almonds. Sprinkle on cinnamon and cardamom. Roll tightly. Cut to 3 cm thick slices. Heat up the pan, add butter or oil and fry the rolls around 1 minute on both sides until slightly golden. Sprinkle on coconut sugar and cinnamon. Enjoy! Store the leftover in the fridge.
2 apples, chopped 2 tbsp Rajamäen Turmeric apple wine vinegar 5 cm fresh ginger, peeled
Juice the apple and ginger with a juicer. Mix in apple wine vinegar and pour into glasses. Enjoy first thing in the morning!
Tip: Prepare a bigger patch and store in an airtight bottle in the fridge and use within 3 days.
If you don’t have a juicer you can blend the ginger and apples with a small amount of water in blender and strain through a cloth, nut milk bag or a strainer.
Grilled Peach Sundaes with Peanut Butter Oat Crumble
fresh ripe peaches melted butter
For the crumble: 1 cup rolled oats ½ cup almond meal 3 tbsp peanut butter ¼ cup maple syrup + cinnamon & cardamom, if you like
vanilla ice cream
Heat the grill to medium-high heat. Cut the peaches in half and remove the stems. Grease the halves with melted butter.
Prepare the crumble: Mix all the crumble ingredients in a bowl. Pour onto a grill plate and let cook for around 15 minutes, stirring a few times in between.
Place the peaches on the grill grate with the open side down. Grill for 5 minutes. Flip the peaches and grill for an additional 5 minutes until the peaches are well done and soft. Place the peaches onto serving dishes with the open side up. Add a scoop of vanilla ice cream inside of each peach half. Sprinkle on peanut butter crumble. Serve and enjoy!
Vanelja’s Easy Cake Base
(gluten-free & white sugar free)
4 organic eggs 2 dl xylitol or coconut sugar 1 1/2 dl potato starch 1/2 dl almond flour 1 tsp vanilla powder 2 tsp baking powder organic butter or coconut oil for the cake tin
Preheat the oven to 175 Celsius /357 Fahrenheit degrees. Prepare the cake tin (springform cake pan size 21-23 cm) by brushing some butter or oil on the inner surface. Line the tin with baking paper placing a round piece on the bottom and a long paper slice to cover the sides.
Beat the eggs and sugar for 1 minute on a medium speed. Turn on the high speed and continue beating the mixture for 5-10 minutes until it’s white and fluffy.
Mix the potato starch, almond flour, vanilla powder and baking powder in another bowl. Sift the dry mixture in a bowl with the egg-sugar mixture. Stir gently to get a smooth batter without breaking the air bubbles.
Pour the batter into the cake tin. Bake on the middle rack for 35-40 minutes. Use a toothpick to check if the cake is done. Take out of the oven (Make sure that the cake is fully dry so that it won’t collapse when you take it out!) Once fully cooled, remove from the mold. Cut horizontally and gently into 3-4 layers with a sharp knife. Moisten each layer and fill as you like.
rice paper ¼ cup cooked rice (sticky) ¼ tsp turmeric powder
For cooking: Mild olive oil or coconut oil
Cut the rice paper into circular pieces of two sizes, diameters about 10 cm and 8 cm. The shapes don’t have to be perfect. Cut 5 slits in each circle for petals. Don’t cut all the way to the middle. Mix turmeric into the rice. Place a tiny scoop of rice in the center of the larger rice paper circle. Press the smaller rice paper circle into the center of the larger circle. Place another drop of rice in the center of the smaller circle.
Take a small frying pan or skillet and add oil of your choice, approx 0,5 inch deep. Heat it over medium heat. To test if the oil is warm enough, drop a small piece of rice paper into it. The rice paper should turn white and crispy just in a few seconds. Be careful not to heat the oil too much to prevent the rice paper from browning. Now, use a spatula or tongs to place the rice paper flower into the oil. It will puff in 3-5 seconds. Lift it up and place upside down on a plate or paper towel to drain. Prepare the rest of the flowers in the same way. Finally, sprinkle salt over the flowers and a small amount of black pepper in the center of each blossom. Enjoy on its own as chips or with your favorite dip, such as guacamole.
12 fresh dates, pitted and soaked (instructions below)
2 tbsp rolled oats
2 tbsp almond meal
2 tbsp raw cocoa powder
2 tbsp protein powder
Heat up ½ cup water in a small saucepan. Place the pitted dates in the water and let soak for 15 minutes. Discard the water. Place the dates in a blender or food processor and add in the cocoa powder and protein powder. Puree until combined. You may have to stop and stir a couple of times. The dough should be easily moldable. Add a bit more powder, if needed. Roll the dough into small balls. Coat with chopped nuts. Place in a sealable container and store in the fridge. Use within 2 weeks.
3 dl water 2 dl Rajamäen Spirit Vinegar 3 tbsp local organic honey
1 big cucumber 1 tsp mustard seeds ½ tsp sea salt ½ red onion, sliced
Pour water and vinegar into a small saucepan. Bring to a boil. Stir in the honey. Wash the cucumber, slice or cut them into sticks. Put the vegetables in a glass jar and pour the cooled broth on top. Place into the fridge for 1 hour or overnight. Store in the fridge and use within 2 weeks.
TIP! You can use this method for other vegetables too. Depending on what veggies you are using, wash and peel them (e.g. carrots and root vegetables) and chop, cube, and slice the vegetables to your liking.
2 Ingredient Nut Banana Cookies⠀
⠀ 1 1/3 cup nut mixture (like pecans, pistachios & walnuts)⠀ 2 very ripe bananas⠀
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+ spices: ⠀ 1/2 tsp cinnamon⠀ 1/2 tsp cardamom⠀ pinch of sea salt⠀ optional: raisins or chopped dates⠀
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Preheat the oven to 350 F / 175 C degrees. Place the nuts in a blender and blend until coarse crumble. Mash bananas in a bowl with a fork, stir in the nut crumble and the spices. Stir well. Take about 1 tbsp of the dough and pat into cookie (about 1/4 inch thick) on a baking tray covered with baking paper. Prepare the rest of the cookies. Bake for 20 minutes, flip and bake another 10-15 minutes until golden. Let cool & enjoy. Optional: Dip in melted chocolate and sprinkle on some crushed pistachios or other nuts.
10 organic gelatin leaves (+ cold water for soaking) 2 cups mango juice (unsweetened) juices of one orange juices of half a lemon 2 vitamin C capsules 2 bags of Oslo Skin Lab collagen powder 1-2 tbsp local organic honey
On the surface: edible flowers such as pansies and chamomile flowers coconut flakes
Tin size approx. 20 x 20 cm (or use silicone molds)
Place the gelatin leaves to bloom for 5 minutes in cold water. Add about ¼ cup mango juice to a saucepan and bring to a boil. Squeeze out any excess water from the gelatin leaves and place the leaves in a saucepan. Stir until the leaves have melted. Take off the heat. Add the rest of the juice (¾ cup). Squeeze in the juices of orange and lemon. Stir in vitamin C and honey. Cover the tin with parchment paper and pour the mixture in (or in silicone molds). Allow the jellies to cool in the refrigerator for about 5 hours, or until solid. After 2 hours, before the jellies are fully solid, press some edible flowers and coconut flakes on the surface. Store in the refrigerator until served.
Full Bloom floral kombucha strawberries fresh mint edible flowers, like violets
optional: local organic honey
Fill about 4:5 of the popsicles molds with Full Bloom floral kombucha. Cut strawberries in slices and put several slices into each mold. Add edible flowers and mint leaves inside the molds placing them on the sides where they show. You can also leave some petals to the prim so that they create a sort of a skirt. Stick in the popsicle stick. If you’re using honey, scoop about 1 tsp honey onto the stick before inserting it. Freeze for 4 hours or overnight, until fully solid. Enjoy!
