Strawberry Chia Parfait


Good morning!

Chia is alongside fruit my favourite breakfast.
Keeps you full for hours and contains lots of omega 3, antioxidants, the seeds are are high in fiber and protein and low in fat. A healthy little bugger that seed is 😉

I also love how versatile it is, you can use it in smoothies, in your granola, use them as a egg substitute or make lovely chia puddings, like the one above.
Another great thing is that if you make it in the evening, you’re breakfast is almost served when you wake up. Just add fruit, berries or smoothie as in this recipe and you’re good to go!

You can use any plantbased milk you like, I used hazelnut but almond, coconut, oat, cashew will work just as fine.

Chia Parfait

Chia pudding:
2 tbsp chia seds
2 dl (0.8 cup) hazelnut milk
Pinch of vanilla
(add stevia dropps if you want it sweet)

Stir together, leave for a minute, stir again and let set in fridge overnight.

Strawberry smoothie:
Handful of frozen strawberries
1 tsp acai
2 bananas

Mix until smooth and lager with the chia. Top with berries and enjoy!


Epic Granola


Hi friends,

Long time no see. Life is crazy busy now with the opening of Open New Doors 2.0 which is happening very soon. Hopefully early February, but there’s still a lot left to happen.
Anyway, this is one of my favorite granolas, alongside buckwheat. It’s not fully raw as I’m using regular gluten free oats instead of raw. I do this for two reasons, the price and the shelf life. Apart from being very difficult to find, raw oats are very expensive. They also go bad very quickly so I rather eat something containing a little less nutrients.

There is not such a thing as a precise recipe for this as I throw in whatever I can find in my cupboards. Seeds, nuts, mulberries, gojiberries, cacao nibs, coconut.. You name it. Spices can also vary. Cinnamon, cardamon, vanilla, orange zest.. Let that imagination of your run wild. I give you the recipe for my last batch (which my man loved btw, so it’s boyfriend/husband approved 😜)

Nutty Maca Granola

2 cups gluten free oats
1 cup desiccated coconut
2/3 cups mixed nuts (I used hazelnuts and almonds)
1/2 cup pumpkin seeds
1/2-1 cup mulberries
1/2 cup maple syrup
4 tbsp chia seeds
3tbsp maca (I used Organic Burst maca)
1-2 tbsp cinnamon
1 tsp vanilla powder
pinch of salt

1-1/2 cup water

Mix all the dried stuff first in a big bowl, then add the water and stir it together with a fork, make sure to work those spices into the oats. It is supposed to be crumbly and moist.
Spread the mixture evenly on parchment paper and dehydrate overnight (8-12h) at 40 degrees celsius.
If you don’t have a dehydrator a regular oven will work fine. Put it on the lowest temperature and leave the door slightly open. I don’t have any exact time if you use a oven but I’m guessing 4-6 hours, maybe a bit longer. The granola is supposed to be all dry and crispy and the mulberries are crunchy like honeycomb. Totally delicious.
Add this on your smoothies, yoghurt or eat it straight out of the jar like I do 😉
Also goes perfectly well with some plant based milk (I love hazelnut milk with it) and a load of berries. Yum!

Enjoy lovelies and have a great week!

DIY Christmas gifts!



Good evening!

As christmas is luring around the corner I thought I’d better share my favorite DIY Christmas gift with you guys. I think its insane with the amounts of gifts being bought in our country, with the amount of money that is spent on this one day. The average swede spend over €500 per person. So in a family of five that will be €2500. Insane, huh?

So, to celebrate a more sustainable Christmas you can make your own gifts, and what will be more appreciated than something you’ve put both time and love in making?
This year I’ve made bath salts and truffles and planning on doing granola, kale chips and whipped body butter (I might post this recipe to in a few days) but today we do the salt.

Bath Salt
makes 6 good sized jars

1 kg Epsom salt
1/2 cup melted coconut oil (I use virgin but you can use non perfumed one if you don’t wan it to interfere with the essential oil)
20-30 drops essential oil
zest from 5 oranges
5 stems fresh rosemary

I divided the salt in two and used cotton flower oil for one half and orange/rosemary for the other half.
You can make small batches if you want to personalize the gifts further, like using relaxing oil (lavender) for your stressed out mother in law, energetic oil(peppermint, grapefruit, lemongrass) for your winter-tired bestie and maybe a manly sandalwood oil for the guy who has everything!
For my best friend I used a few drops of her favorite perfume (EdP, a EdT won’t work as good) and it smells heavenly.

Put in jars and decorate with dried orange slices, maybe a fir twig and a hand written card.
Simple but yet a beautiful gift!

Happy Holidays!

Gingerbread goes nuts. Literally!


Good evening friends!

So, Christmas is fast approaching and I LOVE IT! I love everything about Christmas. Our Christmases always looks different, last year I spent it crossing the Atlantic but this year we will celebrate it here, in our home. It means that I will do most of the cooking and it also means that this year all of it will be vegan. I’m thrilled! My goal is to veganize, rawify and healthify all of the traditional swedish “julbord” but without putting the carnivores off 😉 They still need their traditional comforting food coma, LOL!
So I will try to make the dishes as similar as possible. It’s a challenge and it will be lots of fun.

So, we start off with the good ol’ gingerbread but instead of only making the traditional thin and crispy cookies we also go a little crazy. We will also do Gingerbread cookie dough bites and cake pops. All raw, all from the same recipe and all totally awesome!
Lets get started!

Raw Gingerbread dough
Makes about 15 cookies and 10 bites/cake pops

200gr almonds (nearly 1/2 lb)
1 tbsp ground ginger
1 tbsp cinnamon
1 tsp ground clove
pinch of himalayan salt
pinch of fresh ground nutmeg (optional)

7-8 medjool dates – pitted
2 tbsp maple syrup or sweetener of choice (optional)

Mix the almonds and spices in a high speed blender until finely chopped. Add the dates and syrup and mix again until you have a smooth, soft and slightly oily dough, the oil coming from the almonds.
So, now we have the base. From here we can go on and make it into cookies, roll it into balls, make cake name it. You can also add more flavoring to the base if you fancy. Some prefer a touch of orange (if so – use the zest from an organic orange), maybe grind in some cardamom, add more ginger – its up to you and your personal taste.

For the simple, yet so delicious little bites, just roll the dough into bite size balls and voilá – you’re done!
For a more fancy look you can make cake pops. Sounds difficult? I can assure you that it’s not! You just put those little bites onto sticks and cover them in chocolate and chopped nuts/coconut/gojis/buckinis/dust them with cacao… yeah, you get the idea, right?
For the chocolate you have two choices, you either melt store-bought raw chocolate or you make your own.

Raw chocolate coating
2 tbsp cacao butter
2 tbsp coconut butter
4 tbsp raw cacao
2-3 tbsp maple syrup or sweetener of choice
pinch of vanilla

Gentle melt the oils in a bowl over a water bath, make sure not to overheat it. Stir in the cacao, the syrup and vanilla. You should now have a smooth and creamy chocolate sauce to dip in. First put your perfectly round bites/balls onto bbq sticks (a great tip is to put them in the fridge or freezer first, this will make the chocolate set really quick.) dip them in the chocolate, make sure they’re evenly coated and then roll them in your choice of decoration. I used chopped hazelnuts, desiccated coconut and left a few with only the chocolate.

You did notice the anchor, didn’t you? Yep, hes a ships pig 😀

Now, at last – how do we make them into traditional gingerbreads?
We put the dough between to baking sheet and gently roll it out thinly. Press out figures and put them onto either teflex papers, if using a dehydrator, or baking sheets if using a regular oven.
I dried mine in the dehydrator in 40degrees for 20 hours, moving them off the teflex after 5-6 hours. I don’t know how long it would take on lowest heat in a regular oven but I’m guessing 8-10hours to get them crispy. So how do you decorate them? You tell me. For the icing/frosting I used coconut butter which I sweetened with a tiny bit of agave. If you have any great recipes on raw frosting, please let me know!

I think thats it! Hope you enjoy them!

Speak soon!
Love and Light,

Barcelona by Vegan

So, we just recently left Barcelona and wow, what a vegan paradise.
Juice and smoothie bars, raw and vegan restaurants, markets and health food stores. Many of these places organic. Wow!
I thought I should write about my favorites.

Lets start with fruit heaven, Mercado de La Boqueria, located on the very busy Las Ramblas no 91.
What an amazing place! If you can avoid the meat sections, which is kind of the majority of the market, and stick to the fruit and vegetable part you will be ecstatic. Fruit, fruit and more fruit. Ripe, beautiful and delicious. Unfortunately there aren’t any organic fruit stands that I could find but if you can overlook that you’ll find the most amazing things. Pink pitaya, mangosteen, juicy ripe local figs, some of the best mangos I’ve ever tried, papaya (if you like them – I surely do not), young coconuts, persimmons, kakis and loads of fresh juices. I didn’t try any of the juices as I found a few brilliant juice presses serving green juices, which I prefer. Do NOT miss this place but try to avoid it on a Saturday. It a huge place but on a Saturday it becomes more claustrophobic than a food elevator. Go early on a weekday and you’ll have the place for yourself – kind of!

Smoothie and juice bars, there is a few to choose from but my favourite one is Mother, Calle Joaquim Costa 26. Located in El Raval, my favorite area of Barcelona, this little gem offers organic and cold pressed juices and the most delicious smoothies. I went there a few times and tried all their green juices and also their smoothie, Mother 31, with almond milk, almond butter and banana. Best dessert ever and when speaking of desserts, try their quinoa brownie. It’s free from gluten, refined sugar and vegan of course. Yum!!!

Another great place is Teresa’s Juicery. which has the same owner as Flax&Kale and Teresa Carles, another two favourite spots in Barca, also these located in Raval. Flax&Kale brands themselves as a flexitarian restaurant, while Teresa Carles is vegetarian but both with both vegan and raw options. I’ve tried the lasagna, the kale salad, the zucchini blossoms and a pumpkin salad and it was all to die for. Amazing food.

For a great, organic, fresh and huge lunch for under €10 (salad bar, maincourse and caka) you must visit Biocenter, on Pintor Fortuny 25, also this located in Raval. This organic and vegetarian restaurant serves food all day but during lunch they have a fresh and delicious salad bar where you serve yourself and then you pick a main course from the today’s soecial board. They always offer one macrobiotic option and all their wines are organic. I don’t know how about they’re vegan or not as I didn’t have any myself.

For awesome vegan burgers (they had like 5-6 different kinds) and local and Scottish craft beer you should definitely go to Cat Bar on Calle Boria 17. This place don’t have a website but its open all week from 18 apart from Sundays. Cat bar is kind of dark and rough – but in a good way. The staff is very friendly and the burgers are amazing. I had mushrooms, rocket, a miso mayo and onion on a veggie burger. Neither low fat, low salt or gluten free but hey, life’s about balance, right? 😉

On the same street as Cat bar, the street might shift name but its just straight on, there’s a small but really good organic little shop selling fruit, veg and food. Their chocolate with cinnamon is a must. Delicious. They also sell the best organic fresh figs (when in season) and things like tempeh, seitan and also gluten free pasta vegan milk alternatives others than soya.

Another great organic food store with many vegan options is Veritas, a chain found in varies place in Barcelona. They have a bakery selling organic sourdough bread and vegan croissants. Didn’t try these but they looked beautiful.
Google them to find the location suited you the best.

There’s also a raw food restaurant, El Café, but they’re only open for lunch so we missed them unfortunately. So that’s just another great reason to go back.

That’s the places I can recommend after trying them, but if you just walk around in the quarters Raval and Gothic you’ll find lots of vegan, vegetarian and organic places. I was just there for a week, working the whole time so I didn’t have more time to explore than during my lunch break and my evenings. I’m definitely going back soon, bringing that amazing husband of mine.

Hope this is helpful!
Much vegan love from a cloudy Palma, Mallorca 💚

My favorite Chia recipes



I’m sorry I’m not very active here ATM but I’m just too busy when I’m out on the ship.
As promised, I’ll here share my favourite chia puddings.
The best thing about chia puddings is that they require no time in the morning, provided that you have prepared the base the evening before, and are therefor the best breakfast ever when in a hurry. Apart from that its also delicious and filling. A win, win, win! 😉
So here we go, and you, don’t be afraid to experiment with these recipes and add whatever you fancy. It can’t go that wrong, I promise.

Plain almond chia
2 tbsp chia seeds
200ml almond mylk (I always make my own but store bought is ok to, just not as good)
Pinch of vanilla bean
Mix the chia, vanilla and mylk using a fork or small beater, leave for a minute or two and mix again. This is to prevent the seeds to become lumps and sink to the bottom. Set in fridge overnight (or at lest 1 hour if you’re in a hurry)

This chia you can decorate and flavour with whatever you like; cacao, blueberries, maca, pomegranate, nut butters, carob, fresh fruit, nuts, seeds, mulberries – you get the point, right?
A weekend fave of mine is adding 1-2 tbsp of cacao and 1 tbsp maple syrup to the chia and then top it with peanut butter and fresh berries.

My all time favourite chia:
coconut, cardamon & mango
2 tbsp chia seeds
200ml of coconut mylk (image my own but once again, you can use store bought)
Pinch of vanilla bean
Freshly ground cardamon (I have a pepper mill for only cardamon, priceless!!!)
1 very ripe mango, cut in small cubes

Mix the chia with the coconut mylk and the vanilla, using a fork or a small beater. Leave for a minute, then mix again. Let set in the fridge over night. If the pudding feels to thick in the morning, just add some more mylk or water if you want it “lighter”.
Layer the chia with the mango and add a lot of ground cardamon, decorate with fresh mint.

Warmest wishes for a beautiful weekend lovelies!❤

Raw Key Lime Pie



Hello friends,

Hope you’re all well. Autumn has arrived to Sweden and it’s so amazingly beautiful.
Autumn is definitely my favorite season, which is yours?
This weekend is our last at Open New Doors for this year and it’s with mixed emotions we’re closing.
I will miss it. Miss all our sweet customers, the cooking and the atmosphere.
But at the same time it feels great, I really need a break. I need to rest, to have more time with my lova and to get the training back in my life.
Anyway, today I’m sharing the recipe of a raw vegan Key Lime Pie with you guys, it’s easy to make and it’s delicious!

Have a great Sunday ❤

Key Lime Pie

1 cup pitted dates
1 cup unsweetened desiccated coconut
Mix in a high speed blender until it starts to crumble,
press out in a round springform. Wrap the bottom “plate” in cling film for easy removal.

1 1/2 cup meat from young coconuts (can be replaced with the solid part of chilled coconut milk)
2 ripe avocados
zest from 3 limes
juice from 2 limes
1/2 cup agave syrup
1/3 cup coconut oil
Mix all above in a high speed blender until all smooth and creamy, pour over the crust and chill in fridge for minimum 3 hours. You can keep any leftover (as if that would happen ;)) in the fridge for up to 5 days.

Indian Lentil Stew



Sorry for the lack of posts lately, I hope to be able to update more frequently soon.

Anyways, yesterday I fancied some indian and came up with this spicy and quite tasty recipe, I hope you´ll like it. Make sure to notice I use a very little both oil and salt and this recipe, feel free to add more if preferred.

Indian Lentil Stew
Serves 4-6

150gr of red split lentils
1 cup of beluga lentils

1 onion
3 tomatoes
1/2 tbsp of a good quality EVOO
2 tbsp ground cumin
1 tsp yellow curry
Pinch of cayenne

2 garlics (solo) or 6 cloves
1 thumb of fresh ginger
2 tbsp sriracha
salt and pepper to taste

200gr fresh spinach
2-3 handfuls fresh coriander/cilantro
1 1/2 cup of water

First rinse and cook the lentils separately as the two varieties have different cooking time,
instructions will be on the package.

Chop the onion and tomatoes. Grate the ginger and garlic and mix into a paste together with the sriracha, I do this in my huge mortar (Which i also use for making hummus – It´s such a great and versatile kitchen gadget.) Finely chop the spinach and coriander/cilantro. Heat a large skillet and add the oil, onion and tomatoes. Fry for a few minutes while stirring, don’t let it burn, only get slightly golden and until onion is soft. Add the cumin, curry and cayenne and let cook for another minute. Add the garlic/ginger paste, the spinach, cilantro, the water and salt and pepper as preferred (i use non – but I’m trying to keep my food low sodium. You do however you like). Drain the lentils and toss them in. Let cook on low heat for 20 minutes, stirring occasionally. If it gets to dry simply add more water.
Serve with puffed basmati rice, a large crunchy salad, mango chutney and sambal oelek or sriracha.

Raspberry & Lime Cheesecake Pie


As I’m running a challenge on Instagram where the challenge is to remake this recipe I thought it would be easier to post it here. And you don’t have to participate to remake this 😉


“Raspberry & Lime Cheesecake Pie”

1 1/2 cups pecan nuts
1 cup pitted dates (I used Deglet nour)
Pinch of pink salt

First mix the dates until finely chopped, add the pecans and salt and pulse until crumbly.
Press into a square pan (20x30cm) lined with a baking sheet and put in the freezer to set.

2 cups soaked cashews

Juice from 2 lime
Zest from 3 limes
Teaspoon of vanilla
1/2 cup coconut oil (melted)
1/3 cup Agave or sweetener of choice
Water (this is hard to say how much as it depends in the nuts. I used about 1/2 a cup)
2 cups frozen raspberries

Mix all except the raspberries in your blender, adding the water a little at a time until smooth and creamy. This might take some time, so be patient. And be careful not to overheat the filling or the blender. Pour the mixture over your base, spread evenly and cover with the raspberries. Put back in freezer while doing the cookie dough-like crumble.

1 cup pecans
1 cup juicy medjool dates (soak them if they’re dry)
Pinch of pink salt
1 cup raw oats (any oats will do if you cant find raw, just make sure it’s not instant ones, rolled are fine)

First mix the dates till a paste, add the nuts and salt and mix until nuts are completely chopped, take aside in a bowl and add the oats. Combine well and add more oats if it’s to sticky. It should be crumbly. Crumble over your cake and freeze for 4-5 hours. Take out 30 minutes before serving. Any leftovers you can keep in the fridge for a few days, or put back in the freezer! There’s never been any leftovers when I’ve been making this. Although I’m running a raw café so that may be the reason 😜