Millet is a gluten free grain that is rich in several different minerals. In this recipe, the millet is used to make a smooth, warming porridge flavored with a homemade golden paste containing spices like turmeric, cinnamon, ginger and cardamom. Add a spoonful of chia seeds to boost the porridge with some extra protein and yummy vitamins, and to make it extra creamy. Top the dish with coconut yoghurt, fresh berries and crispy buckwheat – or have it with some frozen berries!     

1/2 dl millet flakes
2 tsp chia seeds
7 dl water or any unsweetened plant based drink
2-4 tsp golden paste*
A pinch of unrefined sea or mountain salt

Peanut butter**
Coconut yoghurt***
½ dl whole toasted buckwheat or frozen berries

Bring the millet flakes, chia seeds and golden paste to a boil together with a pinch of salt while stirring. Let it simmer on medium heat for about 2 minutes until the texture is creamy. Never stop stirring. 
Pour the porridge into two bowls and top it with peanut butter, coconut yoghurt, toasted buckwheat and berries.     

2 tbsp ground turmeric
2 tbsp ground cinnamon
2 tbsp ground ginger
1 tbsp ground cardamom
1 tsp pure vanilla powder
½ tsp ground clove
½ tsp freshly ground pepper
½ tsp unrefined sea or mountain salt
7 tbsp water

Mix everything together until you have a smooth paste. Keep it in a airtight jar in the fridge.

300g natural peanuts, peeled
1 tbsp cold pressed rapeseed oil
2 ml unrefined sea or mountain salt 

Heat the oven to 100°C. Spread the nuts over a baking sheet and toast them in the middle of the oven for about 30 minutes until they start to become golden. Let them cool. Skip this step if you want to make a raw peanut butter. 
Mix the nuts into a crumb in a food processor or high speed blender. Add salt and oil, and mix everything into a butter. Pause the machine now and then to scrape the blend off the sides. Add more oil if you feel like the butter is too dry, but remember that this makes the flavor of the cold pressed oil more noticeable.

4 dl coconut cream without additives
2 capsules of probiotics 

Place the coconut cream in a clean glass jar and add water until you get the texture you want. It will solidify slightly in cold temperature.  
Open the probiotic capsules and mix the content into the blend.
Put a lid on the glass jar. Place the coconut milk somewhere warm but out of direct sunlight for 24 hours. You can also place it in the oven with only the light on overnight. The yoghurt is done when small bubbles have formed on the surface and it smells slightly sour. Store it in the fridge. 




It’s something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen.

8 scones 
200 grams oats
100 grams almond flour
2 tsp psyllium seed husk
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt 
0.5 dl / 0.2 cups cold pressed coconut oil
0.5 dl / 0.2 cups almond butter
3 dl / 1.3 cups unsweetened almond milk 

Strawberry chia jam
2 dl / 0.8 cups frozen strawberries 
0.5 dl / 0.2 cups water
2 tbsp chia seeds

For serving
Coconut yoghurt
fresh basil 

How to
Pre heat the oven to 235 degrees Celsius / 440 degrees Fahrenheit. Cook the strawberries in a small sauce pan with the water for a couple of minutes. Remove from heat. Mix until smooth using an immersion blender. Add the chia seeds to the strawberry sauce, stir and let sit for 30 minutes, stirring every now and then to avoid clumping. 

Mix 2/3 of the oats to a flour. Mix all the dry ingredients in a baking bowl. Mix the rest of the ingredients in to a smooth mixture, pour in to the mixing bowl. Fold everything together in to a sticky batter. Form in to 8 scones and put on a baking tray. Bake the scones in the middle of the oven for 15-20 minutes, until they get lightly golden and crispy. Let cool for a bit

Serve the freshly baked scones with coconut yoghurt, strawberry chia jam and fresh basil. 



Soft raspberry ice cream with whipped coconut cream and hazelnuts

Serves 4

15 minutes

3 ripe avokados
500 g frozen raspberries
1 tsp pure vanilla powder
fresh dates, pitted (use more for a sweeter taste)

1 1/2 dl coconut cream
1 dl pomegranate seeds
1/2 dl  toasted hazelnuts, skin removed
2 tbsp cacao nibs
Fresh lemon balm

How to
Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.

Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.

Divide in to 4 small (or 2 big if you’re on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!





Serves 2

1.5 dl / 0.63 cups millet flakes
7 dl / 3 cups water
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Apple sauce
1 red apple
1 pinch ground cinnamon
1 pinch salt
1 dl / 0.4 cups lingonberries
0.5 dl / 0.2 cups dried buckwheat groats

How to
Thaw the berries.
Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge.

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste.

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool.

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top.




2 cups freshly cooked garbanzo beans or 1 16 oz. can
2 tbsp fresh lemon juice
1 tsp cumin
1 garlic clove
1 tbsp. tahini
1 tsp sea salt or more to taste
1/4 cup extra virgin olive oil
optional: 1 few tablespoons of water, ½ tsp smoked paprika


This recipe really could not be any easier. The key to smooth hummus is letting the food processor do all of the work. Throw the garbanzo beans, lemon juice, cumin, garlic, tahini, and sea salt into the food processor. Turn the food processor on for about 30 seconds and then slowly pour in the olive oil. Add a few tbsp. of water if it looks like the hummus is too thick. Alternatively you can add a little smoked paprika for a nice depth of flavor. Don’t be scared to leave your food processor on for a few minutes even after it has mixed thoroughly. The food processor really helps in creating that creamy texture we are all looking for.

For toppings toast some pine nuts or almonds in a pan. Or simmering some herbs in olive oil and pouring them on top of olives.

Store in the refrigerator in an air tight container. Homemade hummus usually lasts for about 7-10 days in the refrigerator.


Lavender Earl Gray Blackberry Ice Cream Floats


Lavender Earl Gray Blackberry Ice Cream Floats {Vegan}
AUTHOR: Sarah Menanix
YIELDS: 6 large floats
Lavender Simple Syrup
  • ¾ cups sugar
  • ½ cup water
  • 1 tablespoon culinary dried lavender*
Bitter Earl Gray Tea
  • 1½ cups boiling water
  • 5 earl gray tea bags (or 2½ tablespoons loose earl gray tea)
  • 2 cups blackberries
  • Juice of half a lemon
  • 3 cups sparkling water
  • 1½ pints vegan vanilla bean ice cream (or your favorite vanilla ice cream)
  1. Prepare the simple syrup. Head the sugar, water, and dried lavender in a small saucepan over medium heat, just until the sugar melts, about 3-5 minutes. Remove from heat and cover to let steep for 10 minutes. Strain the syrup and let cool.
  2. Brew the tea. Pour the boiling water over the tea bags and let steep for 5 minutes. Remove tea bags, pressing excess liquid from the bags, and let cool.
  3. Purée the lavender simple syrup, earl gray tea, blackberries, and lemon juice in a blender until smooth. Strain the puree to remove any seeds. You should have about 3-3½ cups of puree.
  4. In a large pitcher just before serving, slowly and carefully add the sparkling water to the blackberry puree (it should foam up a lot!).
  5. Place 2-3 scoops of ice cream in each of six large glasses and pour blackberry soda over the top. Add a splash more sparkling water to add a little foam to the top and serve immediately.


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