Berry smoothie & coconut chia bowl with granola 

 Makes 2 bowls 

1 ripe avocado 
1 green banana, cut in pieces and frozen 
2 dl frozen raspberries 
2 tbsp nut milk
1 fresh date, pitted 
Coconut chia pudding
1 dl coconut milk
1 dl water 
2 tbsp chia seeds 
A good pinch of pure vanilla powder 
4 dl seeds/nuts/grains (rolled oats/pumpkin seeds/sunflower seeds/hazelnuts)
1 tbsp cinnamon
1 tbsp cardamom 
1 tsp pure vanilla powder
1 good pinch Himalayan salt
1 dl water
2 tbsp cold pressed coconut oil
3 fresh dates, pitted
1 dl toasted coconut flakes
2 tbsp cacao nibs 
1 dl dried berries/fruits (raisins/blueberries/goji berries)

How to
Whisk together all the ingredients for the coconut chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps. 
Mix all the ingredients for the smoothie in a mixer until smooth. 
Divide smoothie and chia pudding in to two bowls. Top with granola and freeze dried berries 

Preheat the oven to 175 degrees Celsius. Mix your choice of seeds/nuts/grains (I used a mix of chopped hazelnuts, pumpkin seeds, sunflower seeds, rolled oats), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.

Bring water, oil and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.

Let cool. Add 1 dl toasted coconut flakes + cacao nibs + your choice of dried berries/fruits (I used goji berries + raisins).



Camellas-lloret is a beautiful home/B&B in the Languedoc, owned by Annie and Colin Moore. 
Dressed with wild plants, roses, jasmine and herbs growing all around the place, layers of whites on white, velvet, muted pinks, linen, rustic elements and pared back elegance, Camellas-lloret is a magical dream home.



Coco Rose Body Polish is a highly moisturizing and gently exfoliating blend of Virgin Coconut Oil and delicately floral Moroccan Rose. Leaves skin soft and hydrated with a light scent of coconut and rose petals.

Directions: Massage a handful of body polish onto the skin. Let sit for a minute or two for complete hydration. Rinse off.   

Virgin Coconut Oil: Rich in fatty acids, Lauric Acid, and proteins to provide intensive hydration. 
Moroccan Rose: Moroccan Rose helps increase moisture in the skin. It also smells incredible — light, floral and sweet. 
Shea Butter: Deeply moisturizing and skin softening. 
Pink Clay: In addition to providingCoco Rose with its rosy color, Pink Clay adds to its benefits by providing a gentle skin detox. 
Sugar: Gently exfoliating and skin softening. 

Truly Natural. Vegan. Cruelty-Free.  
Herbivore products are truly natural, vegan, and cruelty-free. They contain no synthetic ingredients— this includes no dyes, no fragrances, and no synthetic preservatives. Additionally, they are concentrated blends containing no fillers and using the minimum amount of ingredients necessary to achieve the maximum results.



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.