I tried this recipe a while ago, and I’m eager to try it again. Summer will bring along the fresh raspberries. Until then, I’m using the raspberries from the freezer, which I've stored especially for these winter days!

• What do you need to have for 2 portions?

For the dessert base

250g gluten-free oat flakes

3 teaspoons of Caju Fresh from NoMoMoo

250ml plant-based milk

60g raspberries

60g almond flakes

30g agave syrup

70g honey

For the raspberry sauce

160g raspberries

20g coconut sugar

20ml water

• How to make it?

In a bowl, mix the oat flakes, Caju Fresh, vegetable milk, raspberries, almond flakes, agave syrup, and honey.

Let it rest in the fridge overnight.

The next day (for us, it was perfect at breakfast), I took the dessert out of the fridge and divided it into two smaller bowls. I then made the raspberry sauce.

Let the raspberry and coconut sugar sit for 10 minutes; then, add the water. Boil on low heat until it thickens. Pour it over the dessert. Savour it.

It is a filling and healthy dessert! Plus, it’s so easy to make!

Here we are again undergoing our detox. This porridge helps with hunger, while it is also perfect for breakfast.

For 2 portions:

120g amaranth

360ml water

a pinch of sea salt

1 tbsp of coconut oil

2 fistfuls of blueberries

+honey or agave syrup

How to make it?

Boil the amaranth until it soaks up all the water.

At the end, add the sea salt and the coconut oil, then the blueberries (even frozen) and stir.

Let it cool, then pour honey or agave syrup over it.

You’ll find it so filling!

I had some almond flour left (bought for this cake). I had forgotten how sticky the almond flour batter is!

The ingredients?

2 eggs

65g almond flour

30g tapioca powder

3g baking powder

salt

a banana

+1 teaspoon of coconut oil

+some honey, some ground walnuts

for 4 pancakes (Φ 14 cm)

Mix the eggs, the almond flour, the tapioca powder, the baking powder, and the salt. Add the banana that you mashed.

Fry them in a teaspoon of coconut oil. They are ready when you see bubbles form in the batter.

To end in glory, serve them with honey and ground walnuts.

Honestly, they were even tastier than I expected them to be! That’s why they’re on this blog! J

This year felt overwhelming. I gave bits of my time in all directions so as not to neglect the beings dear to my heart or the activities that I was engaged in. Even the gogoşari were pickled late in the game.

It was difficult, but I feel that things are going to settle.

Speaking of beings dear to my heart, I have this recipe from Ms Geta, whom I love a lot. She cooks very well and she supported me while preparing the ingredients for the pickled gogoşari, which Marcel ended up preparing.

I share it with you. I hope it will be of use. Of course, you can adapt the amounts based on the quantity of gogoşari used.

For 6 kg of gogoşari (1 of which is lost through seeds and cores, as my father said to me)—

350g honey

750ml wine vinegar

2 tbsps of coarse salt (you can also add sea salt; just don’t use iodised salt – more about it here)

18-24 bay leaves (we had some from our dear Pauli, the daughter of Ms Geta)

6 teaspoons of peppercorns (you can also add mustard seeds, we didn’t have any)

200g horseradish (cleaned and cut into pieces)

+6 x 900g jars

Method:

Wash and clean the gogoşari.

Cut them into pieces in a large bowl.

Add the honey, the vinegar, and the salt.

After 5 hours, mix, then cover the bowl with plastic film.

In the morning, mix again and then cover the bowl again.

Place the gogoşari into jars only after 24 hours, together with the horseradish (which Marcel wanted to add) and the peppercorns. Only this way will the gogoşari leave sufficient juice. They will soften and more will fit into a jar.

Taking Ms Geta’s advice, Marcel left the jar lids slightly open to add more ’juice’ so that the gogoşari are fully covered.

The surprise? In addition to the fact that the gogoşari are terrific, some ’juice’ remained. Marcel pickled some 600g of gogoşari more. J

As I have been a vegan for 4 weeks – that’s another story, one that I will share –, I am on a constant search for varied and healthy breakfasts.

I sometimes miss what I used to eat in Brazil. Açaí ended up being one of my favourite food-related memories. For two portions, you’ll need—

250ml almond milk

+ the almond meal

2 tbsp açaí powder

2 tbsp agave syrup (or honey)

a banana

2 tbsp sunflower seeds

Blend the almond milk, the almond meal, the açaí powder, and the agave syrup or the honey. Pour the mix into two bowls. Serve with banana slices and sunflower seeds after leaving them cool for at least 10 minutes in the fridge.

I hope that you enjoy them! ♥   

Makes 2

So, I made a chia pudding today – because I love chia seeds so much! You’ll need—

250ml almond milk (or any other plant-based milk)

3 tbsp chia seeds

2 tbsp cocoa powder

2 tbsp honey

Mix all the ingredients and let the pudding settle for 20 minutes. Then, transfer it into two cups and let them sit in the fridge for at least 3 hours.  

I served the chia puddings with raspberries – but you can use any fruit. J

One of my all-time favourite desserts. And Marcel's. :-)

We first discovered it in a Lebanese restaurant in our hometown and I tried several recipes, but this one's delivering the real experience—

(makes 3)

240ml whipping cream

120ml milk

15g flour

15g cornstarch

5 teaspoons sugar

a drop of rose water

a drop of orange blossom water

+ 1 large banana

+ 9 tbsp honey

Bring the cream/milk/flour/cornstarch/sugar mix to a boil.

Add the rose water and orange blossom water.

Let the ashta cool for 1 hour in the fridge.

Divide into 3. Cut a banana into slices and add them to the small bowls of ashta.

Serve with honey.

When your week is really hard (and you’re like me), you will crave some comfort food.

I made fried bananas, for 2, as follows:

50g flour

2 teaspoons of sugar

a pinch of salt

1 teaspoon of cinnamon

2 tbsp of cornstarch

zest from half a lemon

60ml milk

2 medium-large bananas

6 tbsp honey

+oil for frying

Mix the flour, the sugar, the salt, the cinnamon, the cornstarch, and the lemon zest. Add the milk.

Cut the bananas into larger pieces and roll them through the batter.

Fry them until brown when the oil is hot.

We ate them with honey... yum!

…hoping for a better week ahead! ☼