Morning Motivation Cookies

1 cup almond flour
3/4 cup almond butter
1 organic egg (or 1/4 cup water + 2 tbsp chia seeds)
2 tbsp erythritol or coconut sugar
¼ cup raw chocolate, crushed into small chunks

Preheat the oven to 175 Celsius or 350 Fahrenheit degrees. Combine all the ingredients in a big bowl and mix well. Form about 10 balls with your hands and place them on a baking tray covered with parchment paper. Press the balls with your hand to create cookies that are about 1 inch thick. Bake for 10 minutes. Remove from the oven and let cool completely. Store in the fridge and use within a week.


Cinnamon Roasted Peaches

4-5 fresh peaches, pitted & sliced
2-3 tbsp organic butter or coconut oil, melted
2 tbsp erythritol (or coconut sugar)
1 tsp Ceylon cinnamon
1/2 tsp cardamom

Preheat the oven to 200 C / 400 F degrees. Place the sliced peaches on a covered baking tray. Drizzle on the butter/oil and the spices. Bake for 20-25 mins until soft and juicy. Serve for example with porridge. (Here served with oatmeal, almond butter & hemp seeds.)

Blackcurrant Tea Buns & Blackcurrant Chia Jam

1 ½ cup almond flour
¼ cup coconut flour
2 bags Clipper Blackcurrant Black Tea
5 tbsp psyllium husk
2 tsp baking powder
½ tsp sea salt

1 cup hot water
2 tbsp coconut oil (melted)
2 tbsp apple cider vinegar

On top: sesame seeds and/or poppy seeds

Preheat the oven to 175 C / 380 F degrees. Cover a baking tray with a baking sheet. Mix the almond flour, coconut flour, tea (cut the tea bags open and pour the tea mixture in the bowl), psyllium husk, baking powder and salt in a big bowl. Pour in hot water, apple cider vinegar and oil. Stir and leave to thicken for 10 mins. The dough should be now soft and easily moldable. Form 6 small balls from the dough and set them on the baking tray. Bake for 30-35 minutes, until slightly golden. Take out of the oven and let cool completely.

Blackcurrant Chia Jam:

1 cup blackcurrants, fresh or frozen
2-3 tbsp chia seeds
1 dropperful liquid stevia or 2 tbsp maple syrup
½ tsp vanilla

Measure the blackcurrants in a bowl. If using frozen berries, thaw them first. Stir in the chia seeds, sweetener and vanilla. Leave to thicken for 10 minutes. Taste and add seasoning, if needed. Store in a sealable jar in the fridge and use within a week.

Golden Choco Porridge w/ Mango Heart

1 cup oat milk
½ cup water
pinch of sea salt
½ cup rolled oats
1-2 tbsp almond butter
1 tbsp raw cacao powder
½ tsp turmeric powder
1 tbsp maple syrup (or ½ dropperful liquid stevia)
1 tsp coconut oil (or organic butter)
( + 1 local organic egg, if not vegan)

On top:

mango puree 
banana slices
almond flakes
raw cacao nibs
oat milk

Measure the oat milk & water into a saucepan. Bring to boil. Add the rest of the ingredients. Stir until fully combined. Cook covered on low heat for 5 mins. If using egg, stir it in. Add seasoning, if needed. Pour into a bowl and add toppings.

Thick Mint Chocolate Smoothie

1 banana⁣
½ cup frozen spinach⁣
½ cup chickpeas⁣
2 tbsp almond butter⁣
5 tbsp raw cacao powder⁣
Big handful of fresh mint or peppermint leaves (or ½ tsp natural peppermint extract)⁣
1 cup oat milk⁣

Place all ingredients in a blender and blend until smooth. Taste and add more cacao or mint, if desired.

Tip! For the decoration, you can use coconut yoghurt and stir in some spirulina powder & peppermint extract.

Chocolate Pancakes

1 ½ ripe banana
1 cup rolled oats
¼ cup raw cocoa powder
½ cup oat milk
1 tsp baking soda
3 tbsp raw cocoa nibs

Place all ingredients, except the cocoa nibs, into the blender and blend until smooth. Stir in the cocoa nibs and leave to thicken for 5 minutes. Heat a frying pan over medium heat. Drop about 2 heaping tablespoons of the batter onto the pan and cook until the surface looks almost dry. Flip and cook the other side too.

Baked bananas

2 ripe bananas
Ceylon cinnamon

Preheat the oven to 175 C degrees. Cut the bananas lengthwise and sprinkle on some cinnamon. Bake in the oven for 15 minutes until soft. Serve with pancakes.

Blueberry Oats

1 cup rolled oats
1 cup water
1 cup oat milk
1 tsp fresh ginger, minced
½ ripe banana, sliced
1 cup wild blueberries, frozen

Add oats, water, oat milk, ginger and banana to a medium saucepan over medium heat. Cook stirring occasionally for about 5 minutes. Stir in the blueberries and cook for a couple of minutes on low heat. Serve with baked banana, fresh date slices, tahini, seeds & berries.

Homesoul Cookies

2 very ripe bananas
½ cup peanut butter
1 ½ cup rolled oats

Optional add-ins:

3 tbsp raw cocoa nibs
1 drop of liquid stevia or 1 tbsp local organic honey or maple syrup
1 tsp vanilla extract
1 tsp cinnamon and/or cardamom
a small handful of berries, raisins, chopped dates etc

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Mash the bananas in a bowl with a fork. Stir in the peanut butter and rolled oats. Taste and add spices or sweetness, if desired. Form cookies with your hand on a baking tray covered with parchment paper. Cook for 10-15 minutes until dry and slightly golden.

Lemon Cheesecake Chia Pudding

1 can full-fat coconut milk, kept in the fridge
juices from 1 medium lemon
1-2 tsp lemon zest
2 tbsp local organic honey or maple syrup
½ tsp turmeric
4 tbsp chia seeds

Mix all the ingredients in a bowl. Leave to thicken for 5 minutes. Taste and add more sweetness or lemon, if desired. Stir and put in the fridge for 1 hour or overnight. Serve with cake crumble and popsicles of your choice.


½ cup pecan nuts
½ cup almonds
5 fresh dates, pitted
½ tsp cardamom
pinch of sea salt

Place the nuts and almonds in a blender and blend until fine crust. Add dates and spices: Blend until you get a crumbly dough. Taste and add spices, if needed.

Summer Passion Pudding

1 cup oat milk
1 ripe banana
2 tbsp juice from lemon
4 dandelion flowers (optional)
5 tbsp chia seeds
2 passion fruits

Blend the oat milk, banana, lemon juice & dandelion flowers in a blender until combined. Pour into a jar/container and stir in the chia seeds. Leave to thicken for 10 mins and stir well. Cover and refrigerate overnight. Serve with passion fruit and for example with oat yoghurt & granola.

Vanelja’s Feel-good Blueberry Pancakes

Makes about 7 small pancakes⠀

1 ripe banana⠀
1⁄2 cup rolled oats⠀
1⁄2 cup oat milk (or other vegan milk)⠀
1 tsp baking powder⠀
1 tsp vanilla extract⠀
1⁄4 cup buckwheat flour⠀
1 tbsp coconut sugar⠀
1 tsp coconut oil, melted⠀
1/2 cup blueberries⠀

Place all the ingredients into a blender and blend until smooth. Let the dough thicken for 10 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan, drop a few blueberries in and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat. Serve with peanut butter & blueberries.

Loaded Breakfast Sweet Potatoes

Serves 2⠀

2 medium sweet potatoes, scrubbed clean

On top:

coconut yoghurt, unsweetened⠀
pecan nuts⠀
hemp seeds⠀
almond butter⠀
a few slices of banana, or for example apple⠀
+ a good dash of Ceylon cinnamon ⠀

Preheat the oven to 425 F / 220 C degrees. Place the sweet potatoes on a baking tray covered with baking paper. Prick the sweet potatoes all over with a fork (around 8 times.) Bake for 40-45 mins, until soft. Let cool. Split the tops open with a knife. Add the toppings and enjoy. Pst, PLENTY of cinnamon is not a bad idea.

Pink Apple Beet Oatmeal⠀

The Apple Beet purée:

3 apples, cut to pieces & cored⠀
1 small beet, peeled & cut to pieces⠀
1 tsp fresh ginger minced⠀

The Oatmeal:

1 cup oat milk⠀
1 cup water⠀
1 cup rolled oats⠀
pinch of sea salt⠀
½ tsp cardamom⠀

Prepare the puree by blending the apple cube, the beet cubes and the ginger in a blender until smooth. Set aside. Cook the oatmeal according to the instructions of the rolled oats package. Stir in ⅔ of the apple beet purée you’ve made. Taste and add more spices, if desired. Dose into serving bowls, top with some apple beet purée, peanut butter and seeds & nut crust of your choice and some oat milk. Enjoy warm.

Caramel Apple Smoothie Bowl


1 ripe banana
2 apples, cored & chopped
1 fresh Israeli Medjool date, pitted
½ cup rolled oats
2 tbsp sunflower seeds
½ tsp Ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp ground nutmeg
⅛ tsp ground ginger
1 cup oat milk

On top:

fresh Israeli Medjool dates, chopped
granola of your choice
apple slices (cut in shapes with a cookie cutter, if desired)
peanut butter

Place all the smoothie ingredients in a blender and blend until smooth. Continue blending until the smoothie is not super cold anymore so it is better suitable for cold winter climates. Top with chopped Medjool dates, granola, apple slices & peanut butter.

Nectarine Breakfast Popsicles

Chia milk:

1 cup rice milk
4 tbsp chia seeds
1 tsp coconut syrup (or organic honey)
⅓ tsp vanilla powder

3 nectarines


5 tbsp almonds
5 tbsp pecan nuts
2 fresh dates
½ tsp cardamom
pinch of salt

Add rice milk, chia seeds, sweetener and vanilla in a bowl. Mix and leave to thicken for about 15 minutes. In the meantime prepare the granola.

Remove the stones from the dates. Puree the dates, almonds, nuts and spices into a crumble with a blender.

Cut the nectarines into thin slices and drop them into ice pop molds (2-3 slices each). Fill the molds with chia milk mixture leaving some space for granola. Sprinkle some granola in each mold, add the sticks and freeze for about 4 hours or until frozen.

Vegan Chocolate Pudding

1,5 cups oat milk (or coconut milk)
6 tbsp chia seeds
3 fresh dates (pitted)
2 tbsp nut butter
5 tbsp raw cacao powder
1 tsp vanilla extract

Put the ingredients into a blender and blend until smooth. Taste and add more sweetness if desired. Pour into jars and let the magic happen in the fridge overnight.

Oat Chia Porridge

2 cups oat milk
1 tbsp cashew butter
1 cup rolled oats
1 tbsp chia seeds
1/2 tsp lemon zest

Place the oat milk and nut butter in a pot and bring to boil. Add the rolled oats and cook in low heat for 10 minutes. Take the pot from the stove and stir in the chia seeds and the lemon zest. Let thicken for a couple of minutes. Serve with fresh blueberries, nut butter and oat milk – Enjoy!

Apricot Strawberry Bars

0,5 cup almonds
1 cup rolled oats
1 cup almond flour/almond meal
4 tbsp organic honey
50 g organic butter (or 5 tbsp coconut oil)
½ tsp cardamom
pinch of salt

5 apricots
1 cup strawberries
juices of a lemon
4 tbsp organic liquid honey

Tin size: 20 x 20 cm / 8 x 8 inches

Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Put the almonds into a blender and pulse until rough crumbs form. Pour the crumb into a bowl and add rolled oats and almond meal. Stir in honey, melted butter or oil and spices. Mix. Take out about 5 tbsp of the mixture and press the remaining dough into a greased tin covered with parchment paper slices.

Cut the apricots into slices and remove the stones. Cut also the strawberries into pieces. Add strawberry and apricot pieces into a bowl and add lemon juice and honey. Mix. Pour the mixture into the tin on top of the crust. Crumble the rest of the dough on top of the strawberries and apricots. Bake for about 30 minutes or until golden. Take out and let cool. Store in a fridge and cut into pieces when totally cooled. Serve for example with ice cream.

Fresh Start Smoothie Bowl

1 frozen banana
½ mango
juices of half a lemon
big handful of baby spinach leaves
1 teaspoon grated fresh ginger
½ teaspoon grated fresh turmeric
a handful of fresh mint
a handful of fresh lemon balm

On top:

kiwi fruit
nuts and golden raisins

Cut the banana and mango into pieces and place them into a blender. Add the lemon juice, spinach, ginger, curcumin and fresh herbs. Add so much water that you get the consistency you like. Blend until smooth. Pour into a bowl. Top with blueberries, kiwi fruit, pineapple and nuts and golden raisins.

Flatbread with almond butter & banana

0,5 cup hazelnuts
0,5 cup walnuts
5 tbsp pine nuts (or some seeds)
5 tbsp oat flour (or almond flour)
1–2 tsp cardamom powder
2 tsp baking powder
tiny pinch of salt
4 organic eggs
5 tbsp oat milk (or almond milk)
1 tbsp olive oil
2 tbsp water

For serving:
almond butter
organic raw honey or coconut syrup
cocoa nibs, if you like

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Grind the nuts and seeds into a fine crust, for example in a blender. Mix in the flour, seasoning, baking powder and salt. In another bowl mix the eggs with oat milk and mix well. Add in the dry ingredients and mix. Pour in the oil and the water. Stir well. The consistency should be now like thick porridge. Cover a baking tray with a baking sheet and pour the dough on the sheet. Spread with a spoon. Bake for about 30 minutes. Take out of the oven and let it cool. Enjoy with almond butter and banana. Top with honey or syrup!