Green pancakes with quick avocado & beet spread – gluten free


I started writing this blog because I wanted to give a healthy twist to those traditional dishes. Of course, since I got diabetes, I was mostly trying to find a neat solution to avoid sugar or at least finding an alternative for it. But in the end, everything is sugar. During digestion the food we eat will eventually turn into sugars. The question is how fast? My answer to this is balance. A meal that’s rich in fiber and protein, not only carbs, will rise your blood sugar level much slower and will make you feel full longer. And protein intake can sometimes be a huge problem for vegetarians. I say chickpea, people!

Chickpea is one of those superfoods for me. It has quite some carbs, to give you the energy, but also lots of fiber and protein. Chickpea flour has around 60% carbs, 20% protein and 15% fiber whereas cooked chickpeas will have round 30% carbs, 9% protein and 8% fiber.

When I first heard of Socca that funny word immediately caught my attention. For a reason. Farinata or Cade, as it is also called, is a chickpea pancake brought from Genoa to south of France, Nice and Toulon to be more precise. It’s a street food and there are some variations between the three, but the basic recipe for socca is:

300 g chickpea flour
500 ml water
2 Tbsp olive oil
1 tsp salt

The batter is poured into a large iron skillet and than baked in the oven at a really high temperature until golden brown.

So, I mixed a bit and came up with this broccoli chickpea gluten free pancakes, that are way better and certainly way healthier than the regular ones using plain white flour. The batter is less liquid so the pancakes will be slightly thicker, but they sure look nice and make a great contrast with the beet-avocado spread.



for the broccoli chickpea pancakes:

  • 100 g broccoli
  • 75 g chickpea flour
  • 2 eggs
  • 140 ml milk of your choice (I used oat milk)
  • 2 Tbsp oil
  • 1/3 tsp baking powder
  • 1/2 garlic clove
  • salt, pepper

quick beet and avocado spread
(or if you have more time)

  • 1 avocado
  • 1 medium size cooked beet
  • 1,5 tsp coriander seed
  • 1,5 tsp cumin seed
  • juice of half lemon
  • salt

tahini sauce (optional):

  • 1 big Tbsp tahini
  • 1Tbsp olive oil
  • 1 – 2 tsp lemon juice
  • 3 – 4 Tbsp water
  • salt

handful of spinach
goat cheese
roasted walnuts or hazelnuts


  1. Put all the ingredients in the blender an mix well. Let rest in the fridge for at least an hour.
  2. Finely grind coriander and cumin seeds.
  3. Using a hand blender mix all the ingredients for the spread.
  4. Bake the pancakes at medium heat in non-stick frying pan of 20cm in diameter until golden brown. Do not expect paper thin pancakes, they should be slightly thicker.
  5. Spread the beet and avocado on half of the pancake, fill with spinach, goat cheese, tahini sauce and some roasted nuts.

Green dream smoothie


It’s a wonderful day today. I haven’t seen a sun like that for some time now. Blue sky and warm light. Looking through my window, big grayish trees. Naked. Behind them, on the other side of the street, some colorful table cloths drying on the line and playing in the wind.

I remember my life from Paris… Everything was way too often so black and white. And gray. In the metro, on the street, people… Maybe that’s why I loved so much going to the african or indian quarters. And maybe that’s why I bought some colorful african fabrics that still hang from my wall today.

Life should be colorful. One way or another. I had my smoothie blender for couple of years now, but I think it was never in use as much as it is right now. I guess this Ljubljana’s gray screams for colors.



  • 1 banana
  • 2 handfuls spinach
  • 2,5 dl coconut-rice milk
  • 1 Tbsp hemp protein (optional)
  • 2 Tbsp hemp seed
  • 2 Tbsp coconut flakes


  1. Blend. Blend. Blend. 🙂

Risotto primavera


Finally! Spring is here! … and with it all the green goodness that comes along. Plants in my garden are going crazy. It’s a damn good beginning of the season! So far, I have wonderful aromatic herbs: thyme, mint, parsley, chives, basil… All I have to do is go out on my balcony and I have a handful of freshness for my dishes.


One of the first veggies in spring are asparagus. At the market you will usually find them white or green, the difference being only in the way they are grown. Apparently the most recent thing is violet asparagus, but nothing can beat the wild ones. They have a distinct taste, but are hard to find if you don’t have a clue what to look for in the woods (like me…).
The lower ends should be removed since they are hard to eat and have much fibre. Also, white asparagus should be peeled, but I use the same technique on the green ones and eat the lower ends.


In my opinion asparagus goes best with eggs and in a classical italian risotto, but since my garden is full of fresh herbs it is just screaming to make a light and fresh herbed asparagus rice with some nice greenish pistachios.



Herbed asparagus rice

serves one as main or two as side

  • 80g integral (brown) rice
  • Tbsp olive oil for cooking
  • 1 small shallot
  • 1 small bouquet of asparagus
  • a handful of salted pistachios
  • mint, parsley, thyme and lemon thyme, chives
  • 1 Tbsp greek yoghurt
  • salt and freshly ground pepper for seasoning


  1. Precook rice.
  2. Remove the ends of asparagus and peel if necessary. Cut in small pieces and set the tops aside.
  3. Finely chop shallot. Stir it on 1 Tbsp of oil for about 2 min. Add asparagus, except the tops and cook for additional 4 mis.
  4. Add the tops, sauté for about a minute, than add rice. Season with salt and pepper.
  5. Stir in pistachios and chopped herbs.
  6. Set aside and mix in 1 big Tbsp of greek yoghurt.

zucchini fennel salad


Physalis berries (Physalis Peruviana) can be found under many different names as cape gooseberry, inca berry, aztec berry, golden berry, giant ground cherry, peruvian cherry. They are rich in vitamin C, essential amino acids, beta-carotene. They are packed with antioxidants and soluble fibre. They have a sweet taste with a sour finish.


And thyme… it needs no words. It’s an amazing herb that goes well with sweet and sour, salty and spicy. I especially like using lemon thyme that adds a hint of freshness to your dish.



Zucchini fennel salad with macadamia nut and physalis berries:

serves 1

  • 1/2 zucchini
  • 1/3 fennel
  • physalis berries
  • parmesan/feta/mozzarella (optional)
  • olive oil
  • lemon juice
  • fleur de sel
  • 5 macadamia nuts
  • mountain and lime thyme


  1. Make thin slices of zucchini using a peeler. Cut fennel as thin as possible.
  2. Roast whole macadamias in an oven at 200*c for couple of minutes, just till they get light brown. Let aside to cool. Roughly chop or using a mortar and pestle crush in big pieces.
  3. Rinse well physalis berries, you can also cut them in halfs.
  4. Compose salad by adding all listed ingredients, sprinkle with flour de del, thyme, olive oil and lemon juice.