Virpi Mikkonen

Stuffed Gingerbread Dates

12 fresh dates, pitted⠀
¼ cup gingerbread dough (I used 1 plate of Myllyn Paras ginger bread dough)⠀
100 g dark chocolate, melted⠀

On top: ⠀
peanut butter⠀
crushed peanuts or coconut flakes⠀

Roll out the gingerbread dough until about 2 cm / 0.8 thick disc. Cut into cubes around the size of the head of the thumb. Use a sharp knife to make a lengthwise slit into the dates. Remove the pits. Place one gingerbread cube inside each date. Close glently and dip into melted chocolate. Sprinkle on peanut butter & crushed peanuts. Place into a freezer for 30 minutes to harden. Serve and enjoy. Store in the fridge and use within 3-4 days.

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12 tuoretta taatelia⠀
1 levy Myllyn Paras piparitaikinaa, laktoositon⠀
100g tummaa suklaata, sulana⠀

Pinnalle: ⠀
murennettuja maapähkinöitä⠀
maapähkinävoita⠀

Leikkaa taateleihin viilto ja poista sisältä kivi. Leikkaa piparkakkutaikinalevystä noin peukalonpään kokoisia kuutioita, tai jotka mahtuvat hyvin taateleiden sisään. Täytä taatelit piparkakkutaikinapaloilla, sulje taatelit kevyesti ja dippaa taatelit sulaan suklaaseen. Koristele maapähkinävoilla & murennetuilla maapähkinöitä. Pakasta 30 min.

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Gingerbread Sweetpotato Dream Cake

Well here’s a winter treat worth sharing. This creamy raw cake gets its surprising richness from sweet potato and gentle warmth from gingerbread spices. And lemme tell you that it is one heavenly union.

Made in collaboration with Electrolux Explore 7 blender and Asennemedia

As you may may have noticed from my previous blog post where I launched my new ebook Dreamy Season – Wholesome food for Holidays & winter, I’m kinda of a Christmas freak. Like I could actually eat Christmas related food the whole winter season and when it comes to Christmas recipes, my imagination seems to be endless.

One of my favorite nice cream recipes I’ve ever created is a gingerbread nice cream that has sweet potato in it. Homehow those two elements make a perfect match and I’ve been wanting to bring them together in some other dish too.

Gingerbread Sweetpotato Dream CakeElectrolux Explore 7 blender

The idea evolved when I got to test the new Electrolux Explore 7 blender. As the first thing I wanted to try with it was a smoothie. I’m kind of a smoothie nerd and my way to test a blender is to see how smooth it actually makes my smoothie. And I have to say I was kind of surpised. Blenders in this price group usually leave smoothies a bit grainy but this baby blended them smooth as velvet. Really nice job.

The second thing I wanted to test was a raw cake. The batter there is thicker than in a smoothie so it gives new challenges to the blender. Again, very nice, very smooth. One great feature in Explore 7 blender is that it’s designed in a way that though it makes mixtures smooth it doesn’t heat up the ingredients so it keeps everything fresh and the nutrients alive n´ kicking. It isn’t a blender for thick nut butters, raw cake crusts etc, but you can definitely make great soups, smoothies, raw cake batters, grind nuts and even make juice (!) with it. Plus it’s pretteehh.

Oh, and back to my sweet potato gingerbread matching mission. So when I challenged the blender with a raw cake I wanted to make something christmassy. Because of my christmas mania condition, you know. Then I remembered the heavinly union of the gingerbread and sweet potato in my nice cream and the idea was born. Also wanted to make a nut-free raw cake for a change, as people ask me about them constantly.

And it came one fine piece of cake, I have to admit.

Try it yourself to get yourself into Christmas mood and let me know how it resonates! And if the Explore 7 blender resonated, tune into my Instagram as I’m giving away one blender on my today’s IG post. See you there!

V

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Vegan & gluten-free gingerbread cookies

Hello love! Check this out – One thing I’m really proud of is that I get such an amazing feedback about my recipes from you guys. I also get a lot of wishes on what kind of recipes you want me to create and share. And I always listen to them very carefully, so that I can serve in the best way possible. 

Upon your wishes, I have now created a luscious collection of wholesome and delish feel-good Christmas recipes, most of them suitable for the whole winter season, not only for the Holidays.

Dreamy Season ebook

My brand new ebook is called Dreamy Season and it contains 62 recipes and 141 pages, all made with love by Yours Truly. In this book I have gathered my all-time favourite winter recipes and treats – the ones I love to pamper myself & my family during the Holidays. I have to say that this has been truly a passion project for me, as I’m a crazy Christmas lady who could eat Christmas-spirited food the whole winter. 

Dreamy Season ebook serves wholesome & delish recipes for breakfasts, dinners, desserts and drinks, all perfect for the Holiday season – or for those moments when you just feel like enjoying some deliciously comforting winter food magic.

How about for example a bowl of Pink Morning Kiss Porridge or Golden Oatmeal, a piece of Christmas Toffee, selection of plant-based Cheeses and some Christmas Wreath Pizza? Or maybe a slice of Tofu Ham, goodies from the Christmas Platter, a piece of Chai Banana Bread or few mouth-watering Gingerbread Fudge or Snickers Moon Balls with a sip of Cloudy Apple Drink? All plant-based, naturally sweetened and gluten-free, all good for your body as well as to your soul and perfect for those comfy winter moments.

You can read more about the book from here and check out also the Dreamy Season menu. Note that this ebook is in English and it has some of the same recipes that can be found from my Finnish cookbook Joulukirja.

Vegan hot chocolate

plant-based tofu ham

What’s in the ebook?

* 62 recipes

* All plant-based

* Gluten free

* Dairy free

* Refined sugar free

* Beautiful colourful images

* Breakfasts, dinners, lunches, drinks, dips/basics, treats

* Simple & easy recipes + some more challenging ones

* Book full of comfort and pleasure

Dreamy Season ebook - Plant-based Christmas platter

How can you use this ebook?

  1. Click the PURCHASE button.
  2. Apply the discount code at the checkout.
  3. Pay for the ebook safely with PayPal of with your credit card.
  4. Wait for your page to redirect you to a page with a downloadable link.
  5. Download the ebook onto your laptop, iPhone or iPad. (NOTE! the download link will be available to you for 24 hrs and then it will expire.)
  6. Open it with your preferred program such as Preview on Mac, Adobe Reader or iBooks
  7. Go and make your Christmas dreamy!

Snickers Bliss Balls

And for the celebration of the launch I’m giving a big discount for you guys. During this week you will get the Dreamy Season only for €5,90 with the code DREAMY. (Normal price is €9,90.) So if feel good Christmas food resonates, apply the code DREAMY here and get your copy.

I really hope you will enjoy the ebook as much as I enjoyed – LOVED – creating it. And when sharing your creations from the book, remember to tag me @vanelja in so that I can see them.

Wishing you the dreamiest season, friend. 

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Gingerbread Sweet Potato Dream Cake

Piparkakkuraakakakku

(vegaaninen, pähkinätön, gluteeniton)

Pohja

2 dl kaurahiutaleita (tai esim. hasselpähkinöitä)

4 rkl vaahterasiirappia

1 rkl kookosöljyä, sulana

1 tl piparkakkumaustetta

hyppysellinen merisuolaa

Täyte

1 iso bataatti (tai 3 ½ dl valmista bataattisosetta)

1 ½ dl täysrasvaista kookosmaitoa, säilytettynä jääkaapissa

½ dl kookosöljyä, sulana

2 kypsää banaania

5-8 rkl vaahterasiirappia tai pipetillinen steviaa

1-2 tl piparkakkumausteseosta (tai 1,5 tl ceylon-kanelia, 1 tl inkiväärijauhetta + 1 tl jauhettua kardemummaa)

+ halutessa 2 rkl mantelivoita

Vuoan koko: 15 x 15 cm

Pohja

Annostele kaurahiutaleet (tai pähkinät tehosekoittimeen ja hienonna muruksi. Kaada seos kulhoon ja hämmennä sekaan vaahterasiirappi, sula kookosöljy ja suola. Koostumuksen tulisi olla nyt helposti muovailtavaa. Painele pohjamassa leivinpaperilla suojatun vuoan pohjalle.

Täyte

Kuori, paloittele ja höyrytä bataatti. Lisää bataatti, kookosmaito (valkoinen paksu osuus) ja kookosöljy tehosekoittimeen ja sekoita sileäksi. Lisää joukkoon banaani pieninä paloina, vaahterasiirappi ja mausteet. Tarkista maku ja lisää halutessasi jotain mausteista tai makeutusta. Kaada seos vuokaan pohjamassan päälle. Pakasta muutama tunti, kunnes kakku on jähmettynyt täysin. Ota huoneenlämpöön ja anna sulaa noin 15 minuuttia ennen tarjoilua.

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Gingerbread Sweet Potato Dream Cake

Gingerbread Sweet Potato Dream Cake

(nut-free, plant-based)

Serves 2

Base

⅔ cup oat flakes (or for example hazelnuts)

4 tbsp maple syrup

1 tbsp coconut oil, melted

1 tsp gingerbread spice mix

pinch of sea salt

Filling

1 big sweet potato, peeled & steamed (or 1 ½ cup sweet potato puree)

½ cup coconut milk (kept in the fridge)

¼ cup coconut oil, melted (preferably mild taste)

2 ripe bananas, cut to pieces

5-8 tbsp maple syrup or some stevia

1 ½ – 2 tsp gingerbread spice mix (or 1 tsp ceylon cinnamon, ½ tsp ground ginger, ½ tsp ground cardamom)

  • 2 tablespoons almond butter, if you like

Dish size: 15 x 15 cm / 6 inches

Base

Place the oast or nuts into a blender and blend until crust. Pour the crust into a bowl and stir in maple syrup, coconut oil and salt. The mixture should be now easily moldable so that you can create a ball from it. Cover a dish with a parchment paper and press the dough onto the bottom of the dish.

Filling

Place the sweet potato cubes, coconut milk (the white thick paste) and coconut oil into the blender and blend until smooth. Add the rest of the ingredients into a blender and blend until smooth. Taste and add some of the spices or sweetness, if desired. Pour the mixture into the dish on top of the base crust. Freeze for a few hours until solid. Take pour of the freezer and let thaw for 15 minutes before serving.

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Vanelja's healthy, easy, gluten-free and plant'based pancakes

Hello, Sunshine! So happy to see you here as I’ve got some real nice goodies waiting for you. Something I’ve created with loads of love and care and something that I hope will bring plenty of good vibes and inspiration to your mornings.

May I introduce: In Bed with Vanelja.

In Bed with Vanelja free ebook

In Bed with Vanelja – Comfy Breakfasts and Dream Food for Eternal Sundays is my brand new ebook I’ve created for all you dear followers of mine. As a thank you for your ongoing support and love. The ebook is now available for you to download – FOR FREE. 15 wholesome, plant-based, gluten free & naturally sweetened healthy breakfast recipes to make your mornings taste and feel oh-so-good.

In this ebook I share some of my all time favorite healthy breakfast recipes, like for example my go-to green juice, comfy granola, brekkie apple pie, Insta-famous blueberry crepes, pumpkin seed bread rolls, dreamy cream cheese, mocha soft serve and my updated weekend pancakes. Sooo many goodies waiting there for you!

I made this ebook as a handcraft by myself as I wanted to learn more about doing layouts an all that jazz. I got so excited about this project that in the end I had to shrink the book as it was about to become enormous. But I took it as a sign that I might be again ready for a new book project. So we’ll see if I’ll end up expanding this ebook to a bigger title or what will happen. The author in me is anyways purring again. 

Virpi Mikkonen In Bed with VaneljaEasy plant-based cream cheese recipe

In the ebook I was happy to team up with two beautiful Finnish brands, Kaslink Aito Oat Drink and Balmuir Home Textiles. Both known for their high-quality products. Kaslink’s organic oat drink, or oat milk as I say, is present in many of my recipes as I adore the mildly sweet and subtle taste of it and the fact that the oat in it is organic and locally produced here in Finland. And the luxurious linen beddings and kitchen towels and blankets by Balmuir just take the breakfast in bed experience to another level. People who follow me know that I love to eat (and shoot my food) in bed so pretty and comfy beddings are really a must in Vanelja household. Especially crazy for these sand tones linen duvet covers.

Vanelja's healthy, easy, gluten-free and plant'based pancakes

Gluten-free and vegan seed bread rolls

So go collect your copy HERE and let me know how you like the ebook and my healthy plant-based breakfast recipes. If you are listed on my newsletter you can find the ebook on your email you have given while subscribing. Just in case you don’t find it, check out your junk mail, if it has slipped there accidentally. 

Feel free to share love and let your friends know about In Bed with Vanelja!

V

* In collaboration with Balmuir & Kaslink.

 

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Blueberry Dream Cake - Raw cake by Vanelja

Well hello, babes! Finally it’s happening, updated Vanelja.com has opened its doors and welcomes you to take a tour. Though it took quite some time to get this open, it has been heart-warming to notice how many of you regularly uses the recipes on my site, as I have got tons of messages from people asking when all the material will be returning. So sorry you’ve had to wait for them, but happy to know you’ve missed my treats!

Blueberry Dream Cake by Vanelja

And now when the new site is open I’m also beyond excited to launch my brand new grocery: Blueberry Dream Cake by Vanelja. It is a treat that I absolutely ah-dore and I’m just so super duper happy to start offering my all time favorite raw cake to people. I get asked almost weekly if I do catering or if I take orders for my dream cakes, and now I can finally say YES!

And this one is truly a raw cake of my dreams. If I should pick only one sweet treat to consume for the rest of my life, it would be my Blueberry Dream Cake, most def, no doubt about it. It has such a mouth-watering taste with the pecan based crust with a hint of cardamom and the rich blueberry filling. The texture is creamy and fluffy yet the cake is very fresh because of the white layer with some hints of lemon in it. I honestly start salivating even now when describing it to you, haha. And what’s lovely about this Blueberry Dream Cake is that there is no coconut flavor that pushes through, which I feel is a problem in many raw cakes.

Blueberry Dream Cake - Raw cake by Vanelja

I’ve made my Blueberry Dream Cake in collab with Green Street, a big-hearted Helsinki-based provider for raw cakes and other healthy food. The cake will be out very soon, at 15th of May to be exact, and you’ll be able to buy it from certain retailers, supermarkets and cafés in Helsinki and Stockholm. Gonna list down all the retailers here on my site soon! And if you want to have a whole cake, preordering is open NOW and the first deliveries start 15th of May. If you have some parties coming up this spring and summer, like graduation parties, family get-togethers, brunches for friends etc. you can preorder the cake HERE. It is a great thing to serve for a big bunch of people as it is vegan, gluten free and naturally sweetened, so it fits to most diets and most occasions. I prefer it as a weekend brekkie, as it is perfect for cozy slow mornings.

The decoration of these photos are not included in the cake, but it has a beautiful pattern on the surface (which you can see here) so it can be served as it is, or  you can finish it for example with some blueberries or edible flowers.

Blueberry dream Cake brekkie

At the moment the availability of my Blueberry Dream Cake is limited only to Helsinki, Finland and Stockholm, but hopefully we’ll get the cake to wider reach too. Again, gonna be updating the retailers here on my site. And if you have a café and you’d think my Blueberry Dream Cake could match your selection, throw me a message!

But in the meantime, let me know how you like my cake and my new site! There are still some new features on their way + one surprise gift for you coming before the summer, so stay tuned – especially on Vanelja’s Instagram, as that is the place where I holler most often about my moves.

xo

V

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Sweet potato slices with pink hummus

Sweet potato slices with Beet Hummus

PAAHDETUT BATAATTISIIVT PINKILLÄ HUMMUKSELLA

2 bataattia, kuorittuna
merisuolaa
mustapippuria

Lämmitä uuni 200 asteeseen. Leikkaa bataatit noin sentinpaksuisiksi siivuiksi. Levitä palat leivinpaperilla suojatulle uuninpellille. Kaada päälle oliiviöljyä ja ripottele pinnalle suolaa ja mustapippuria. Kääntele paloja niin, että ne maustuvat kauttaaltaan. Paista uunissa 15-20 minuuttia, kunnes bataatit ovat kypsiä. Ota uunista ja anna jäähtyä hieman. Annostele siivujen päälle pinkkiä hummusta, avokadosiivuja, versoja ja yrttejä ja sormisuolaa. Tarjoa ja nauti heti.

PINKKI HUMMUS:

1 tai puolikas kypsennetty punajuuri
5 dl kikherneitä, valutettuina (säästä noin 1 dl kikherneistä ylijäävää nestettä, aquafabaa)
2 rkl tahinia
1 sitruunan mehut
5 rkl oliiviöljyä
2 valkosipulinkynttä
hyppysellinen suolaa
muutama rouhaus mustapippuria

Blendaa punajuuri ja kikherneet tehosekoittimessa. Lisää loput raaka-aineet ja sekoita tasaiseksi. Lisää hieman aquafabaa, jotta saat koostumuksesta tasaisen kuohkeaa.

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Sweet potato slices with pink hummus

Sweet potato slices with pink hummus

VANELJA’S ROASTED SWEET POTATO SLICES WITH PINK HUMMUS & AVO

2 sweet potatoes, peeled
sea salt
black pepper

Preheat the oven to 200 Celsius / 400 fahrenheit degrees. Slice the sweet potatoes into half inch slices. Spread the slices onto a baking tray covered with baking paper. Pour on some olive oil & sprinkle o salt and black pepper. Bake for 15-20 minutes, until the sweet potatoes feel tender. Take out from the oven. Let cool slightly. Spread on some pink hummus and top with avocado slices and microgreens or herbs + finger salt. Serve & enjoy right away!

PINK HUMMUS:

1 or a half small beet, peeled & steamed or roasted
2 cups canned chickpeas, drained
(save about ½ cup aquafaba/liquid from the chickpeas)
2 tbsp tahini
juices from half lime
5 tbsp olive oil
2 garlic cloves
pinch of salt
ground black pepper

Blend the beets and chickpeas together in a blender or food processor until slightly combined. Add the rest of the ingredients. Blend. Add some aquafaba so that you get a smooth consistency.

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Matcha Smoothie Bowl by Vanelja

Matcha Smoothie Bowl by Vanelja

So Matcha Beauty -smoothiekulho

1 ½ pakastettu banaani
1 dl höyrytettyä, kuorittua ja pakastettua kesäkurpitsaa, paloina
1 dl cashew-pähkinöitä, liotettuna 1 tunti ja huuhdottuna
2 parapähkinää
2 kukkuraista rkl täysrasvaista kookosmaitoa, valkoinen paksu massa
1 rkl kookosöljyä
½ tl aitovaniljajauhetta
1 rkl kollageenijauhetta
1 rkl tocotrienolsia
2,5 dl maustamatonta kaurajogurttia (tai makeuttamatonta kookosjogurttia)

+1 rkl matcha-teejauhetta

Sekoita kaikki ainekset tehosekoittimessa sileäksi massaksi, paitsi matcha-jauhe. Lisää hieman jogurttia, mikäli seos on liian paksua. Kaada puolet seoksesta sivuun kulhoon. Lisää matcha jäljelle jääneeseen seokseen. Täytä kulho puoleksi vihreällä ja puoleksi valkoisella seoksella kaataen niitä yhtäaikaa kulhoon. Koristele kookoslastuilla, omenapaloilla, seesaminsiemenillä ja syötävillä kukilla. Tarjoa ja nauti oitis.

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Matcha Smoothie Bowl by Vanelja

Matcha Smoothie Bowls Vanelja

So Matcha Beauty Bowl

1 ½ frozen banana
½ cup steamed, peeled and frozen zucchini, cut to pieces
½ cup cashew nuts, soaked for 1 hour and rinsed
2 brazil nuts
2 heaping tbsp full fat coconut milk, the white paste
1 tbsp coconut oil
½ tsp vanilla powder
1 tbsp collagen powder (skip, if vegan)
1 tbsp tocotrienols
1 cup unsweetened oat yogurt (or unsweetened coconut yogurt or almond yogurt) +tbsp matcha powder

Combine all ingredients in a blender, except the matcha. Blend on high speed until smooth and creamy. Add some yogurt or plant-based milk if the mixture is too thick. Pour half of the mixture into a bowl. Mix the matcha with the remaining mixture. Fill a serving bowl with the green and white mixture, garnish the smoothie bowl with coconut flakes, edible flowers, apple coins and sesame seeds.

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Healthy Easy Bliss Balls

Vanelja's Easy Almond Bliss Balls

Manteliset Bliss Balls -tryffelit

(noin 15 tryffeliä)

3 dl manteleita (raakoja tai paahdettuja)

7 tuoretta taatelia, ilman kiviä

½ tl ceylon-kanelia

⅓ tl muskottia

hyppysellinen merisuolaa

+ seesaminsiemeniä pinnalle

Blendaa mantelit hienoksi jauheeksi tehosekoittimessa. Lisää taatelit ja mausteet ja sekoita muovailtavaksi massaksi. Muodosta taikinasta pieniä palloja ja pyörittele niitä seesaminsiemenissä. Laita tryffelit jääkaappiin tunteroiseksi tai hetkeksi pakastimeen, jotta ne jähmettyvät hieman. Säilytä jääkaapissa.

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Healthy Easy Bliss Balls

Healthy Easy Bliss Balls

Vanelja’s Easy Almond Bliss Balls

(makes about 15 bliss balls)

1 ½ cups almonds (raw or dry roasted)

7 fresh dates, pitted

½ tsp ceylon cinnamon

½ tsp nutmeg

tiny pinch sea salt

+ sesame seeds on top

Blend almonds in a blender until fine crust. Add fresh dates, pinch of ceylon cinnamon and nutmeg plus a tiny pinch of celtic sea salt. Blend until mouldable dough. Form tiny balls and roll them in sesame seeds. Keep in the fridge or freezer for a moment to get them nice and cool.

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Healthy Christmas Cake by Vanelja

Hello friends! I thought I’d share this oh-so delicious and christmassy Gingerbread Coconut Bundt Cake recipe that got popular on my Instagram also here on my site, so that many of you’d find it.

Gingerbread Coconut Bundt Cake - vegan, gluten free and naturally sweetened.

I created this vegan & gluten-free cake with warm notes of gingerbread and juicy chuncks of dates originally for Risenta and have been preparing it several times already, as it is just sooo good and rich and delish. I try not to think about it too much now so that the cravings won’t hit me again or else I’ll find myself baking it again and eating it tomorrow the whole day…

But you go and make this! And let me know how you liked it!

Enjoy & Have a cozy Christmas!

V

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Healthy Christmas Cake by Vanelja

Helei ystävät! Päätin julkaista täällä saitillanikin Instagramissani suosituksi tulleen vegaanisen, gluteenittoman ja luontaisesti makeutetun Piparkakku-kookos-maustekakkuni ohjeen, jotta mahdollisimman moni löytäisi tiensä tämän maukkaan herkun äärelle. Itsehän addiktoiduin tähän kakkuun niin pahasti, että valmistin sitä kolme kertaa putkeen löytäen tieni jääkaapille aina useita kertoja päivän aikana ottamaan “vielä yhden palan”.

Ettäs sitten tiedät mihin ryhdyt.

Gingerbread Coconut Bundt Cake - Vegan, gluten free and naturally sweetened

Julkaisin alunperin Risentalle suunnittelemani kakun Instassani englanniksi, mutta sain niin huikean paljon toiveita suomenkielisestä reseptistä, että copy-pastetettuani sen kymmeniä kertoja sosiaaliseen mediaan päätin laittaa sen tänne ihan kaiken kansan nähtäväksi.

Nauttikaahan ja ihanaa joulunaikaa jokaiselle!

V

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Healthy Christmas Cake by Vanelja

(gluteeniton, vegaaninen, maidoton, valkosokeriton)

Kakku:

½ dl pellavarouhetta

1 dl vettä

4 dl Risenta-mantelijauhoja

3 dl Risenta-riisijauhoja

½ dl kookossokeria

2 tl leivinjauhetta

1 tl ceyloninkanelia

2 tl piparkakkumaustetta

½ tl kardemummaa

hyppysellinen suolaa

1 tölkki (400 ml) täysrasvaista kookosmaitoa

1 dl kookosöljyä, sulana

5 tuoretta taatelia, kivet poistettuna

½ dl kookossiirappia (tai kotimaista luomuhunajaa)

1 tl vaniljauutetta

+ 5 tuoretta taatelia, paloiteltuna ja kivet poistettuna

Kuorrute:

3 rkl kookosöljyä, sulana

3 rkl sileää pähkinävoita tai vaaleaa tahinia

1 rkl kookossiirappia tai vaahterasiirappia

1 tl vaniljauutetta

Pinnalle:

kookoslastuja

hasselpähkinöitä

Kakku:

Lämmitä uuni 175 asteeseen. Öljyä noin 1,5-1,8 litran vetoinen kakkuvuoka kookosöljyllä. Sekoita pellavarouhe ja vesi pienessä kulhossa ja jätä geeliytymään muutamaksi minuutiksi. Valmista sillä välin muu kakkutaikina.

Sekoita kuivat ainekset keskenään isossa kulhossa. Lisää kookosmaito, kookosöljy, 5 taatelia, kookossiirappi ja vaniljauute tehosekoittimeen ja sekoita sileäksi massaksi. Kaada massa kuivien ainesten sekaan. Lisää myös pellavarouheseos. Sekoita hyvin. Kuutioi vielä 5 taatelia pieniksi paloiksi ja hämmennä palat taikinan sekaan. Kaada taikina vuokaan ja paista 55-60 minuuttia. Kakku on kypsä, kun hammastikkuun ei kokeiltaessa jää enää taikinaa. Anna jäähtyä kymmenen minuuttia ja kumoa kakku pikimmiten tarjoiluvadille, jotta se ei ehdi jämähtää kiinni vuokaan. Anna kakun jäähtyä täysin, kuorruta, koristele ja nauti! Kakku on parhaimmillaan vetäydyttyään yön yli jääkaapissa.

Kuorrute:

Sekoita kookosöljy, pähkinävoi ja vanilja pienessä kulhossa tai lasissa. Mikäli seos menee liian juoksevaksi, pidä sitä noin 15 minuuttia jääkaapissa sekoittaen välillä. Käytä kakun kuorrutteena. Kuorrute jähmettyy viileässä.

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Healthy Christmas Cake by Vanelja

Healthy Christmas Cake by Vanelja

(vegan, gluten free, naturally sweetened)

Cake:

5 tbsp ground flaxseed
½ cup water
1 ½ cup Risenta almond meal
1 cup Risenta rice flour
⅓ cup coconut sugar
2 tsp baking powder
1 tsp ceylon cinnamon
2 tsp gingerbread spice mix
½ tsp cardamom
tiny pinch of sea salt
1 can (400 ml) full fat coconut milk
½ cup coconut oil, melted
5 fresh dates, pitted
5 tbsp coconut syrup
1 tsp vanilla extract
+ 5 fresh dates, pitted and cut to small pieces

Frosting:

3 tbsp coconut oil, melted
3 tbsp smooth peanut butter or white tahini
1 tbsp coconut syrup
1 tsp vanilla extract

On top:

Coconut flakes
hazelnuts

Cake mold:

0.4-0.5 gallons (1,5 – 1,8 liters)

Cake:

Preheat the oven to 350 Fahrenheit (175 Celsius) degrees. Grease the bundt cake mold with coconut oil. Mix the ground flax and water in a small bowl and leave to thicken. In the meantime prepare the cake dough.

Mix the dry ingredients in a big bowl. Place coconut milk, coconut oil, 5 dates, coconut syrup and vanilla into a blender and blend until smooth. Mix with dry ingredients. Add also the flax mixture you made and mix well. Stir in the date cubes. Pour the dough into the cake mold. Bake for 55-60 minutes. The cake is ready when a toothpick comes out clean. Take out of the oven and let cool for about 10 minutes and remove from the mold. Let the cake cool down totally. Frost and serve! The cake is at its best after one night in the fridge.

Frosting:

Mix the coconut oil, nut butter and vanilla in a small bowl. If the mixture goes too runny, keep it in the fridge for about 15 minutes, mixing it couple of times. Frost the cake and decorate with coconut flakes and nuts.

More recipes on Vanelja’s Instagram!

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Pink Golden latte by Vanelja

Hello Love! Täältä tulvahtaa luoksesi ihanaa uutta juomainspiraatiota talven varalle! Jotain mikä lämmittää ja hoivaa sekä kehoa että mieltä ja jotain mikä varmasti tuo uutta iloa kahvitauolle, aamupalalle tai iltaan.

 

Olen antanut juomille nimen Dream Latte (Tai Soul Latte – rakkaalla lapsella on monta nimeä), sillä ne todella hoivaavat sielua unelmaisella tavalla. Freesit pastellisävyt ja ravitsevat raaka-aineet muodostavat yhdessä mahtavan selviytymispaketin kylmille kuukausille ja näiden rinnalla se perinteinen kahvi- tai teekippo alkaa näyttämään kieltämättä melko vaisulta juomavaihtoehdolta.

 

Rakastan itse vaihtelua ja olenkin tässä viime kuukausien aikana kehitellyt näistä juomista jos minkälaista variaatiota. Ensin kulauttelin kurkumaan pohjautuvaa Golden Lattea eri maustevaihtiksilla joka ilta ja usein päivisinkin. Sitten siirryin Pink Latteen, johon ripsautan joukkoon punajuurijauhetta (myös maitojuomaan blendattu kypsennetty punajuurikuutio käy!). Viimeisin himon kohde on ollut juoma, jonka nimesin Smaragd Latteksi. Se on sekoitus johon tulee mm. matchaa, chlorellaa ja pieni ripaus blue algae -leväjauhetta (Sekoitus alla olevan reseptin Blue Lattesta ja Green lattesta.) Kaiken kruunaavat mahtavat rohdot, kuten kurkuma, inkivääri, ceylon kaneli ja muut ihanuudet. 

 

Juomat näyttävät kieltämättä kuin olisivat jotain vesivärisession jälkituotoksia, mutta ne ovat oikeasti kyllä melkoisia voimajuomia. Todellisia väri- ja yrttiterapiasessioita yhdessä mukissa.

 

Ja sitten tarjolla on myös ihania uutisia:

  1. Viikonloppuna sain suuren kunnian käydä pokaamassa The Blog Award Finlandissa pystin parhaasta ruokablogista. Niin käsittämättömän upeaa – Paras ruokablogi 2017! Leijun vieläkin pilvissä. Päivitykseni tapahtuvat pääasiassa Vaneljan Instagramin puolella, ja olin ajatellut että näissä skaboissa tulkittaisiin blogaamista ns. traditionaaliseen tyyliin old school -blogia tarkastelemalla, joten oli ihanan raikastavaa ja sydäntä lämmittävää huomata, että myös uudet tekemisen kanavat ja työpanos siellä huomioitiin tällä kertaa. Voit lukea tarkempia aatoksiani tunnustuksesta IG-postauksestani.  Megalomaaminen karhunhalaus kaikille teille seuraajilleni, jotka olette viipottaneet mukana menossa!
  2. Vanelja.com eli tämä saitti on uudistuksen alla ja uusi upea sivusto saa paraikaa muotoaan. Sivuni toimivat ihan normaalisti, mutta en tule tekemään tänne uusia päivityksiä ennen uuden saitin avautumista. Mutta Instagramissa touhu jatkuu yhtä aktiivisena kuin ennenkin, eli sikäli ei mitään radiohiljaisuuksia luvassa. 

 

Pysykää kanavalla ja testatkaa ihmeessä näitä pastellisia sulojuomiani ja kertokaa mitä tykkäätte! Tägää kuvasi #dreamlatte ja @vanelja niin näen tuotoksenne. Tudulei!

 

V

 

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Pink Golden latte by Vanelja

Hello Love! I’m here to give you some new inspiration for warm drinks – something that makes you thrive during the cold months and something super fun to try out at your coffee or tea break, at your breakfast or as your good night drink.

Pink Latte make from beet and vegan milk

I call them Dream Lattes (Or Soul Lattes – Sweet child has many names, as we say in Finlandas they sooth the soul in such a dreamy way. The happy pastel colors and nourishing ingredients make such a beautiful winter surviving combo that your average cup of coffee, tea or hot chocolate just starts to feel bo-ooring.

 

I’m a person who loves variation and I have been switching between these Dream Lattes during the last months and I love to come up with new modifications and color combos. I have never ever believed in the phrase “Don’t play with your food.” Of course you should play – Always, in every single situation you get a change! Playfulness in life is something that makes us vibrate in such a high and light level and that’s the path to true happiness and wellbeing. Through joy, you know.

Pink Latte make from beet and vegan milk

Well anyways, what I was saying about these Dream Lattes, is that few months ago I enjoyed my golden latte with different kinds of spices every evening. Then I started doing the Pink Latte, in which I incorporated beet powder (or blended cooked beet with the milk) and that was a true eye candy for me, because my color taste has stuck to what it was when I was 5, like “All pink everything”. Lately I have been doing my Smaragd Latte which is a combination Blue Latte and Green Latte, that includes matcha, chlorella and/or blue algae. And as you can see all these lattes look like some water coloring session would have just taken place – but they actually are quite potions, I tell you! Big powerful color & herb therapy session in one mug.

Then I have some news to tell!

  1. Last weekend Vanelja won the award for The Best Food Blog at The Blog Awards Finland! Yayyyyy! That was something so so miraculous, that I’m still astonished.  My updates and posts happen mainly on Vanelja’s Instagram account, and I had thought that this kind of an award is targeted mainly to more old school type of bloggers, so it was so heart-warming to notice that the jury had considered also other channels this time.  You can read my thoughts about the victory here from my Instagram post. Wanna send a HUGE warm hug to all my lovely followers for supporting me and being part of this journey.
  2. Vanelja.com is under a renovation and a new beautiful site is building up. This site functions normally until the launch, but I won’t be posting here before the new site opens. But my IG is as active as normal, so no actual radio silence happening.

Pink Latte, Golden Latte, Green Latte and Blue latte to sooth your soul

So stay tuned, my bunnies, and please do try out some of these Dream Lattes – or all of them! Tag your creations on Instagram #dreamlatte and @vanelja so I’ll see them! 

Be love and stay golden!

 

V

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Pink Latte, Golden Latte, Green Latte and Blue latte to sooth your soul

Pink Latte:

1 cup unsweetened vegan milk (such as almond milk, oat milk or hemp milk)

1 teaspoon beet powder (or a small cube of cooked beetroot)

½ teaspoon ceylon cinnamon

⅓ teaspoon ground ginger

1 teaspoon ow raw organic honey or maple syrup or agave

1 teaspoon coconut oil

 

Golden Latte:

1 cup unsweetened mylk (such as almond milk, oat milk or hemp milk)

½ teaspoon turmeric

½ teaspoon cinnamon

⅓ teaspoon ground cardamom

pinch of ground nutmeg

1 teaspoon ow raw organic honey or maple syrup or agave

1 teaspoon coconut oil

 

Green Latte:

1 cup unsweetened mylk (such as almond milk, oat milk or hemp milk)

1 teaspoon matcha powder

⅓ teaspoon chlorella

¼ teaspoon ashwagandha

⅓ teaspoon ground ginger

½ teaspoon vanilla extract

½ teaspoon peppermint extract or fresh mint leaves

1 teaspoon ow raw organic honey or maple syrup or agave

1 teaspoon coconut oil

 

Blue Latte:

1 cup unsweetened mylk (such as almond milk, oat milk or hemp milk)

¼ teaspoon blue algae powder (like Blue Majik)

¼ teaspoon ashwagandha

⅓ teaspoon ground ginger

juices of half a lemon

1 teaspoon ow raw organic honey or maple syrup or agave

1 teaspoon coconut oil

 

Pour the milk into a small saucepan and bring to simmer over medium heat. Whisk in all the ingredients – except honey, if you’re using. Cook on a low heat for about 5 minutes. Remove from the heat, let cool slightly and add the sweetener, honey or syrup. Top with ceylon cinnamon or beet powder, if you like. Enjoy Warm!

Tip 1: You can also warm the milk and then pour all the ingredients into a blender and blend until smooth and frothy.

Tip 2: If you want to play with colors, make different colors of lattes, scoop off some froth from the surface and mix the froths to different colors of lattes, like pink froth to golden latte, yellow froth to pink latte and so on.

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Pink Latte, Golden Latte, Green Latte and Blue latte to sooth your soul

Pink Latte

1 cup unsweetened vegan milk (such as almond milk, oat milk or hemp milk)

1 tsp beet powder (or a small cube of cooked beetroot)

½ tsp ceylon cinnamon

⅓ tsp ground ginger

1 tsp raw organic honey or maple syrup or agave

1 tsp coconut oil

 

Golden Latte

1 cup unsweetened mylk (such as almond milk, oat milk or hemp milk)

½ tsp turmeric

½ teaspoon cinnamon

⅓ tsp ground cardamom

a pinch of ground nutmeg

1 tsp raw organic honey or maple syrup or agave

1 tsp coconut oil

 

Green Latte

1 cup unsweetened mylk (such as almond milk, oat milk or hemp milk)

1 tsp matcha powder

⅓ tsp chlorella

¼ tsp ashwagandha

⅓ tsp ground ginger

½ tsp vanilla extract

½ tsp peppermint extract or fresh mint leaves

1 tsp raw organic honey or maple syrup or agave

1 tsp coconut oil

 

Blue Latte

1 cup unsweetened mylk (such as almond milk, oat milk or hemp milk)

¼ tsp blue algae powder (like Blue Majik)

¼ tsp ashwagandha

⅓ tsp ground ginger

juices of half a lemon

1 tsp raw organic honey or maple syrup or agave

1 tsp coconut oil

 

Pour the milk into a small saucepan and bring to a simmer over medium heat. Whisk all the ingredients – except honey, if you’re using it. Cook on a low heat for about 5 minutes. Remove from the pan, let cool slightly and add the sweetener, honey or syrup. Top with ceylon cinnamon or beet powder, if you like. Enjoy warm!

Tip 1: You can also warm the milk and then pour all the ingredients into a blender and blend until smooth and frothy.

Tip 2: If you want to play with colors, make different colors of lattes, scoop off some froth from the surface and mix the froths to different colors of lattes, like pink froth to golden latte, yellow froth to pink latte and so on.

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Kansa janoaa oikeaa ruokaa, mutta minä se vaan tarjoan aamupalapizzaa!

 

Kyselin viime viikolla Instagramissani millaista sisältöä ihmiset toivoisivat eniten ja yksi suurimpia toiveita oli arkiruoka, ja että kertoisin mitä meillä syödään päivisin. No tässä männä päivänä tyttäreni kaapi suihinsa tarhan jälkeen kuvausalustalta tämän kukilla koristellun pinkin granolapizzan. Että sellaista arkiruokaa ja vanhemmuutta meillä harjoitetaan.

 

No okei, kyllä rehellisyyden ja tylsyyden nimissä on tunnustettava, että syödään meillä ihan ns. normiruokiakin, mutta niistä en tänään(kään) tullut kertomaan. Lupaan silti että lähitulevaisuudessa on tulossa ihanaihanaihana yllätys kaikille hyvää tekeviä ja helppoja arkiruokia janoaville! Pysy siis kanavalla pörriäiseni!

 

Mutta tämä granolapizza. Siinäpä vasta hurmaavan vinksahtanut konsepti! Kannustan aina raikkaisiin kokeiluihin keittiössä ja siihen, että tutut ainekset syödään uudessa muodossa ja uudella tapaa. Tässä täyttyvät kyllä täydellisesti ne kriteerit.

 

Pohja syntyy Vaneljan pinkistä granolasta (resepti alla), mutta voit käyttää siihen mitä tahansa kaupan gluteenitonta granolaa ja heilauttaa sekaan pinkkiä marjajauhetta tai murskattuja pakastekuivattuja marjoja, jotta saat roosaa säväytystä settiin.

 

Ja päälle kun sujauttaa syötäviä kukkia – esim. apiloita löytyy vielä kivasti tuolta ulkoa – niin eipä paljon elähdyttävämpää aamupalaa viikonloppuun voisi tehdä. Vaikka antaisi tämä melko mojovan lähdön esimerkiksi maanantaillekin. Itse arvostaisin äärettömästi henkilöä, joka kantaisi harmaana arkiaamuna pöytään kukilla koristellun pinkin granolapizzan.

 

Vielä ennen kun kirmaat kedolle pomimaan kukkasia pizzaasi, niin vinkkaan, että Vanelja on ehdolla Blog Awards Finlandissa ruoka-kategoriassa – Jihuu! Olisin kovin otettui, jos kävisit antamassa Vaneljalle ja hyvisruuille äänen TÄÄLLÄ, sikäli mikäli olen onnistunut välittämään inspiraatiota. Äänestäneiden kesken arvotaan hotelliyö hemmotteluineen ja herkkuineen, joista lisäinfoa saitilla. Näiden kahdeksan vuoden someilujen jälkeen, mitä allekirjoittanut on näiden hyvää tekevien ruokien saralla puuhastellut, moinen kotimainen meriitti olis ensimmäinen laatuaan ja siksi melkoisen ihana saada.

Kiitos, ja iloa ja suloa viikkoon!

V

pst, Ammenna päivittäistä lisäinspiraatiota hyvään ruokailuun Vaneljan instasta!

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You wanted recipes for lunch and dinner – I give you granola pizza!

What do you mean, that doesn’t look like your average everyday meal? My five-year-old ate that specific pizza as a dinner, straight from the photo background, after she’d came home from the kindergarten the other day. True story. That’s how we run things here at the Vanelja household.

Ok, to be honest (and boring), I have to admit that we do also eat so called normal food, every once in awhile, but that’s not on my blogging agenda today. Either. But, I give you a hint that in the near future I’m gonna launch something super exciting, that I know all you savory craving creatures will lovelovelove! So stay tuned!

And now back to this marvellous breakfast pizza. Such a whimsical weird creation it is. I always encourage people to play around with their food and experiment with familiar ingredients. And that is exactly what happens with this granola pizza. Your ol’ granola and yogurt breakfast, but in a new and refreshing form. Maybe not a totally new concept to all you trendy foodies out there, but something fun to try out, at least!

The crust is made from Vanelja’s Pink Granola (recipe below), but you can take the easy way and use whatever gluten free store-bought granola you like and stir in some berry powder or freeze dried berries to get that pretty pink hue. Then just top it with your favorite dairy free yogurt, berries, figs and flowers and cuteness overload and your favorite weekend brekkie is guaranteed. Although, I must say that this kind of a breakfast would give an extraordinary start also to a Monday morning, that’s when some extra magic and zest is usually needed the most.

Oh, before you run away after your granolas and yogurts, I just want to let you guys know that Vanelja is nominated at the Blog Awards Finland, in the food category – Yay! That would be my first award in my home counrty after 8 years (!) of blogging about health food. Phew – time really flies when you’re having a blast! So if you like what I’m doing, go click and leave a vote for me HERE. Only your email (Sähköposti) and your name (Nimi) is needed. Thank you, sugar – I mean, honey, raw and organic! haha!

V

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Gluten-free & vegan Pink Granola Pizza

Gluteeniton, vegaaninen, maidoton & luontaisesti makeutettu

Pohja:

5 dl Vaneljan pinkkiä granolaa (ohje alla.) tai muuta gluteenitonta granolaa ja 3 rkl pinkkiä marjajauhetta tai pakastekuivattuja marjoja murskattuna

½ dl kookosöljyä

½ dl maapähkinävoita (tai tahinia)

 

Pinnalle:

Maustamatonta kookosjogurttia tai kaurajogurttia

marjoja

viikunoita

kotimaista luomuhunajaa tai haluamaasi siirappia

syötäviä kukkia

 

Sulata maapähkinävoi ja kookosöljy juoksevaksi seokseksi lämpimässä vesihauteessa. Lisää kaikki pohjaan tulevat ainekset kulhoon ja sekoita hyvin. Kaada pohjamuru halkaisijaltaan noin 18 cm kokoiseen irtopohjavuokaan (suojaa vuoan pohja leivinpaperilla) ja painele tiiviiksi. Voit myös painella pohjamurun noin 1,5 cm paksuiseksi tiiviiksi pyöreäksi levyksi pakastuksen kestävän lautasen tai vadin päälle. Laita pohja jähmettymään pakastimeen noin puoleksi tunniksi. Oa pakkasesta. lusikoi päälle jogurttia ja ripottele pinnalle marjoja ja siivutettuja viikunoita. Valuta päälle hieman hunajaa tai siirappia ja viimeistele syötävillä kukilla. Tarjoa ja nauti oitis! Säilytä jääkaapissa.

 

Vaneljan pinkki granola:

1 pieni punajuuri, kuorittuna ja paloiteltuna

kourallinen vadelmia

5 tuoretta taatelia, kivet poistettuna

5 rkl kookossiirappia tai kotimaista luomuhunajaa

4 rkl kookosöljyä, sulana

1 tl vaniljauutetta

 

3 dl kaurahiutaleita

1 dl manteleita, hieman murennettuna

1 dl kookoslastuja

½ dl auringonkukansiemeniä

½ dl kurpitsansiemeniä

½ dl pellavansiemeniä

½ dl hampunsiemeniä

hyppysellinen suolaa

 

Lämmitä uuni 175 asteeseen. Annostele punajuuri, vadelmat, taatelit, kookossiirappi, kookosöljy ja vaniljauute tehosekoittimeen ja sekoita tasaiseksi pyreeksi. Sekoita kuivat ainekset keskenään kulhossa ja kaada pyree niiden sekaan. Hämmennä hyvin. Suojaa uunipelti leivinpaperilla ja levitä seos pellille tasaisesti. Paista 10 minuuttia ja hämmennä seosta. Paista vielä 5-10 minuuttia. Ota uunista ja anna jäähtyä täysin.

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Gluten-free & vegan Pink Granola Pizza

Gluten-free, vegan, dairy free & naturally sweetened

Crust:

2 cups Vanelja’s Pink Granola (recipe below) or granola of your choice with 3 tbsp pink berry powder or smashed freeze dried berries

¼ cup coconut oil, melted

¼ cup peanut butter (or tahini)

 

On top:

coconut yogurt or other dairy free yogurt

berries

figs

raw organic honey or syrup of your choice

edible flowers

 

Melt the coconut oil and peanut butter in a warm water bath. Pour all the crust ingredients into a bowl and stir well. Press the crust firmly into the bottom of a cake mold. (Cover the bottom with a piece of parchment paper.) You can also press the crust firmly onto a freezer safe plate and make it about half an inch thick round pizza. Freeze for about 30 minutes until the crust gets solid. Remove from the freezer, spread some yogurt on and sprinkle on some berries and fig slices. Pour a bit of honey or syrup on top and decorate with edible flowers. Serve and enjoy right away. Store in the fridge.

 

Vanelja’s Pink Granola:

1 small raw beet, peeled and cut to pieces

handful of raspberries

5 fresh dates, pitted

5 tbsp coconut syrup or organic honey

4 tbsp coconut oil, melted

1 tsp vanilla extract

 

1 ½ cup rolled oats

½ cup almonds, chopped

½ cup coconut flakes

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup flax seeds

¼ cup hemp seeds

tiny pinch of salt

 

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Blend the beets, raspberries, dates, coconut oil and vanilla in a blender and blend until smooth. Mix all the dry ingredients in a bowl and pour in the beet raspberry mixture you just made. Mix until dry ingredients are evenly coated. Pour the mixture on a baking tray covered with a parchment paper and spread evenly. Bake for about 10 minutes. Stir the granola and bake for 5-10 minutes more. Take out from the oven and let cool completely.

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Hiya Honey! Look what I’ve got for you today – A dreamy and creamy blueberry thyme raw cake –  A cake that can also be found on the cover of the latest THRIVE magazine. That’s right, babe, my cake is an actual cover girl! So sooo amazing! There’s also a four page spread & a feature of me in the magazine in where I share some of my food secrets + many many other great features and recipes of super talented recipe creators.

I first created this blueberry raw cake in the spring with a collaboration with a Finnish salad and herb producer Järvikylä when I made an adaptation of their thyme blueberry cake and during the summer the cake photo has become easily one of my most shared and liked IG posts ever and it has been so much fun to see people making their own creations of it and posting them on their pages and sharing them with me. The beauty and magic of Instagram.

To celebrate my cover photo I thought to share the recipe here on my site too – So here you go, my friend, go and enjoy these blueberry filled dream bites!

V

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Tänään kolahti postiluukustamme sisään jotain upeaa. Nimittäin supersuositun amerikkalaisen “plant-based lifestyle” -lehti Thriven uusin numero, josta löytyy parin aukeaman haastattelu allekirjoittaneesta nimellä “The Dessert Queen” (kröhöm – *kohentaa kruunuaan*) ja mikä huikeinta, kannessa komeilee ottamani mustikkaraakakakun kuva. Kääk, miten hienoa! Minun pieni kakkuni päässyt oikeaksi ison maailman kansikuvatytöksi.

 

Kyseinen mustikkakakkukuva on noussut Instagramissa poikkeuksellisen suureen suosioon ja siitä on tullut kevyesti yksi jaetuimpia ja tykätyimpiä kuviani. Tein postauksen alun perin keväällä yhteistyössä Järvikylän kanssa tehdessäni mukaelman heidän mustikka-timjamikakustaan ja myöhemmin kesän kuluessa jakaessani oman reseptiversioni kakusta on se poikinut ties kuinka paljon uudelleen postauksia, versiointeja ja ihmisten omia testailuja ympäri maailman. Niin hienoa.

 

Tässäpä teillekin kyseinen maailmanvalloittajakakku mustikkaisia herkkuhetkiä varten, Nauttikaa! Ja jos et ole jo mukana Vaneljan Instagramremmissä (@vanelja), niin tulehan messiin – Luvassa lisää kakkuilakointeja ja muuta elämää kaunistuttavaa!

V

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