Cashew & sundried tomato spread

cashew tomato spread-2

This is  ❤ ❤ ❤


    • 60 g raw cashew nuts
    • 140 g sundried tomatoes (drained, in oil)
    • 3 – 4 small capers
    • 1/4 of tsp garlic
    • salt and lemon juice to taste
    • add water if you prefer it more spreadable
    • bunch of cherry tomatoes
    • olive oil
    • basil leaves to garnish
    • rye crackers


    1. Soak cashews for couple of hours, preferably overnight.
    2. Oven roast tomatoes: sprinkle with olive oil and salt. Bake at 200ºC vent for 30 – 40 mins.
    3. Mix soaked cashews, sundried tomatoes, salt, capers, garlic and lemon juice using a food processor.
    4. Serve with rye crackers. Garnish with roasted cherry tomatoes and basil leaves.

Chocolate, dried fruits and nuts. And it’s vegan.


Panforte di Siena: the italian medieval energy bars. That’s what I read somewhere. It really made me laugh and I said let’s give it a try.

Its origins date back to 12th century. It’s a really sweet dessert made with candied fruits, almonds and spices with couple of variations. Traditionnaly, it’s serverd at christmas time. You can read more about it here, but the site’s in italian.

Christmas or not, my recipe’s an all timer. No sugar, dates and honey instead. Dried fruits and nuts. Some spices and that’s it. Bake it, let it sit 2 or 3 days and you’ve got yourself some yummy energy bars or a great cake to serve along coffee.




  • 120 g almonds
  • 75 g unsalted peeled pistachios
  • 75 g roasted hazelnuts
  • 75 g candied orange peel
  • 75 g dried apricots
  • 120 g dates
  • 45 g agave syrup or honey
  • 25 ml vode
  • 230 g chocolate (vegan)
  • 75 g spelt flour
  • 35 g corn starch
  • 30 g coconut oil
  • peel of one orange
  • 1,5 tsp ground cinnamon
  • 1,5 tsp ground coriander
  • 3/4 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ground red pepper


  1. Preheat oven at 180ºc. Oven roast the hazelnuts for about 10 mins or until golden brown (hazelnut peels should be cracked). Let cool and remove the peels.
  2. In a bowl mix all the nuts, candied orange peels and roughly chopped apricots. Add flour, corn starch and all the spices.
  3. Make date paste by using hand mixer or a mortar: roughly chop dates, than add water and honey. Mix into a smooth paste.
  4. Melt chocolate and coconut oil over a double boiler. When melted, add date paste and orange peel.
  5. Add chocolate mixture to the nuts mixture and combine.
  6. Lin cake tin with baking paper and bake at 180ºc for 20 – 25 mins. Cool down and let sit for 2 – 3 days.
  7. Garnish with dried fruits, nuts, chocolate or cocoa.


This recipe was created as a part of a project for Spar Slovenija and their magazine Dobro zame.

Hello sunshine!


This morning I woke up with the smile on my face. I pulled up my window blinds and let the sun come in. It was bright and the colours were amazing. Birds singing. Not cold at all… Almost as if it were spring already. I went to the kitchen and made myself a cup of coffee. Cozy. I couldn’t be happier! Then I realised that a glorious morning deserves an equally glorious breakfast. I took my time. And a second coffee. I had coconut chia with roasted blood orange compote.



Ingredients (serves 1):

  • 4 big Tbsp chia seed
  • 1 big Tbsp finely grated coconut flakes
  • 100 – 150 ml coconut milk (depends on the consistency you prefer)
  • sweetener of your choice (I used sucralose)
  • 1 tsp vanilla extract
  • 2 blood oranges
  • 1,5 Tbsp rum
  • 1 tsp bee pollen


  1. Peel and cut oranges. Preheat oven at 170ºc and bake 30 – 40 mins. Turn once in between. Let cool.
  2. Mix chia, coconut milk, sweetener of your choice, vanilla extract and coconut flakes. If necessary, grind coconut flakes in a coffee grinder. Let sit. If after 10 mins the mixture does not have the consistency you prefer, add some chia, coconut flakes or milk.
  3. Using a fork, mash the cooled baked oranges, reserving one or two pieces for garnish. Add rum.
  4. Assemble in a jar, putting the compote on the bottom, topping with chia pudding and garnishing with a piece of orange and some bee pollen.
  5. And you can always multiply the ingredients and prepare couple of jars for your next breakfast (or late night snacks and desserts as I did 🙂 ).

Roasted beet and avocado dip


Lately I’ve been going nuts about beets.  It’s probably one of the most amazing vegetables. There are so many things you can do with it, be it sweet or savory. And I just love that color!

There’s more on its health benefits in one of my older post. Anyway, raw, cooked, steamed or oven baked. Everything goes. So here it is, my favorite dip/spread.



  • 1 large avocado
  • 2 medium size beets
  • 1.5 tsp coriander seeds
  • 1.5 cumin seeds (Cuminum cyminum)*
  • juice of 1/2 lemon
  • salt
  • some roasted hazelnuts to garnish


  1. Cut beets in quarters, sprinkle with olive oil and bake on low temperature (at 180ºc) until it softens. Cool and peel off the skins.
  2. Finely grind coriander and cumin seeds.
  3. Using a hand blender mix all the ingredients.
  4. Serve with corn tortillas or crackers. You can also use it like this.


*more on cumin – carvi – black cumin here.

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. 🙂

Red DETOX smoothie


After a busy end of the year and all that feasting and festivity the time has come to start a new chapter. New year – new beginnings, they say. And to start well, mind, soul and body need to be free. And clean. So, for the last couple of weeks I’ve been trying to detoxify my body, do more sports and just breathe that fresh winter air. I left out a party or two and switched from wine to smoothies. Since I’ve got this diabetes thing I learned how important it is to listen to my body. Once you do that, you start acting differently and you feel great.

This smoothie has been replacing some of my breakfast lately. It’s really boosting and nourishing. In the morning I sometimes mixed it up with oats and hemp seeds and it was definitely my favorite 5 o’clock thing.

Beet is a great source of folic acid and potassium. It also contains high level of antioxidants and supports detoxification. It has a slightly higher level of carbs than other vegetables (5g carbs/75g), but that’s not much of a problem since it is also a good source of fiber. It can be eaten raw or cooked. Also, and that is something I did not know, leaves were highly appreciated in ancient times. That’s no surprise since they contain up to 25% magnesium. They can be prepared the same way as spinach. Superfood.

Carrot A, B, C, E, K. Nuff said.

Orange is the best winter fruit. I’ve got an orange tree in my apartment and it just started blooming (don’t know how that’s possible), but the smell…it’s amazing. Of course, a super source of vitamin C that will boost your immune system in those harsh winter months and hydrate your body. Just make sure it’s heavy when buying. That means it will be really juicy.

Strawberries are a good source of antioxidants, folic acid and vitamins B and C. They have a high water content and are beneficial for digestion. They also have low glycemic index, so go for it!

Green tea is said to have more health benefits than the black tea which is most widely used. This is due to un-oxidation process which retains more antioxidants and vitamins.

Chia seed has high fiber and slows down digestion. It’s also rich in omega 3 and 6 fatty acids, minerals like potassium, calcium and iron. It has high protein content so it is perfect for balancing fruit or vegetable smoothies.

Ginger is a good source of vitamins and minerals. It is considered a medicinal plant in alternative medicine. It’s said to have beneficial effects on digestion, respiratory system and nausea, but its recommended daily amount is between 3 and 10 g. It has a nice lemony, but very sharp taste. When grated and used with fiber it will gradually become even sharper. If you want milder taste, use squeezed (grated) ginger juice only.



  • 1 carrot
  • 1 beet (raw or cooked)
  • 100 g strawberries
  • 1 orange
  • juice of 1/2 lemon
  • 2 tsp grated ginger
  • 2 Tbsp chia seed
  • 1 cup green tea


  1. Make 1 cup of green tea and let cool.
  2. Wash and peel all the fruits and vegetables and cut into bigger pieces.
  3. Put all the ingredients into smoothie maker and blend on the highest speed.



Chocolate coconut nutella


A healthier vegan nut free nutella. Coconut milk and chocolate. No added sugar. That’s about it! Love it 🙂


  • 400 ml coconut milk (emulsified, I used Vegalife)
  • 4 tsp unsweetened cocoa
  • 80 g milk chocolate (I used Balance Stevia by Klingele)


  1. Melt chocolate over water bath. Gently whisk in cocoa.
  2. Heath up coconut milk. Do not overheat. It just needs to have the same temperature as chocolate. Mix in the chocolate.
  3. Pour into jars, let cool and store in a fridge overnight. It will harden get spreadable consistency. Voilà!

Orange and chocolate avocado truffles


This are my new favorite chocolates! Rich chocolate flavor and silky texture. And some oranges for nice Christmas flavor.

Pack them in a thin foil box covered with some nice paper and you will get a truly deluxe present!



  • 1 big avocado
  • 40 g pitted dates*
  • 80 g chocolate (at least 70%)
  • 4 tsp unsweetened cocoa
  • peel of two organic oranges
  • cocoa for dusting


  1. Using a blender or food processor mix avocado, orange peel and dates into a smooth cream.
  2. Mix in 4 tsp of cocoa using a spoon.
  3. Melt chocolate over water bath and mix it in the avocado cream.
  4. Put it in the fridge for 2-3 hours to get firm.
  5. When firm enough, form balls with your hands and dust it with cocoa.

* I find this sweet enough. However, my friend who tested it said it wasn’t sweet enough. I might have lost the perception for sweetness since I don’t eat sugar anymore. Add more if necessary 😉


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Coconut butter and Macadamia spread


The most delicious things are often the easiest. And I finally understand what all this coconut fuss is all about… Homemade coconut butter. Yum on toast, great for baking and making spreads or even using it as a scrub. It’s done in less than 5 mins.

What about coconut??

  • coconut butter: mixing shredded coconut using a food processor, or even better a blender, you will obtain a nut butter, as you would for example with almonds or hazelnuts. Coconut butter has the same nutritional properties as shredded coconut, meaning it is rich in fibre and healthy fats. Same as coconut oil, it will harden at around 24ºc.
  • virgin coconut oil and extra virgin coconut oil: there is actually no difference between the two, it’s just a market trick. The process starts with fresh coconuts and there are two ways of extracting the oil. The first one consist of drying coconut flesh and cold extraction by mechanical means without any chemicals. The second is a “wet-milling” process without drying: coconut milk is expressed out of the wet coconut meat and oil is then further separated from the water by different means.
  • refined coconut oil or coconut fat: most commercial grade coconut oil is made from copra. Copra is dried meat of the coconut. It can be made by smoke drying, sun drying or kiln drying. The way most copra is dried is not sanitary, so the unrefined oil from copra must be purified, that is refined. That’s how in short you will get refined, bleached and deodorized coconut oil. You can also find certified organic refined coconut oil which is higher quality and presumably untreated like the rest of the coconuts in mass production.
  • coconut water: clear liquid inside young green coconuts, rich in minerals, low fat, low carb. As coconut continues to grow it will disappear.
  • coconut milk: pressed out of fresh coconut meat. It contains water and oils. Depending on the recipe, you can use two kinds: un-emulsified, where fats and water will clearly separate, and emulsified, to which emulsifiers (like guar gumi) are added to form an even mixture. Coconut milk can also be made by simmering equal parts of water and shredded coconut meat.
  • coconut cream: has less water than coconut milk. Coconut cream can also be made by simmering 1 part of water and 4 parts of shredded coconut meat.
  • coconut flour: after extracting oil from shredded coconut, what’s left is coconut fiber or coconut flour. That’s why it has low fat content and high fiber, and is also rich in protein and low-carb.
  • coconut flakes, coconut chips, shredded coconut: are made from dried coconuts. Most dried  coconut on the market is often treated with sulfites to keep them white, so check the label. Coconut flakes are bigger than shredded coconut. Coconut chips can be dried or lightly roasted (brown).


As you will blend shredded coconut, it will eventually start getting hotter, the oils will extract and you will get a pretty liquid ream in the end. Coconut butter will harden at room temperature, so put the jar in hot water or use a microwave to heat it up (this might not be the best thing to do, but if in a hurry, that’s the best solution. Check often as coconut oil melts really fast).


Once you have your coconut butter done, you can mix in some melted chocolate or some cocoa, or make a cashew, almond or macadamia spread, as I did.


Coconut butter

  • 500 g shredded coconut

Macadamia coconut butter

  • 2/3 macadamia nuts
  • 1/3 coconut butter (if starting with shredded coconut use 1/3 weight of macadamia)


  1. Put shredded coconut in a blender and pulse. Occasionally you will have to scrap down coconut from the edges towards the middle. Keep doing that until you get a liquid cream. In a blender it takes around 5 mins, in a food processor up to 20 mins.
  2. For macadamia spread mix together macadamia nuts and shredded coconut or make coconut butter first and than blend with macadamia.


Vanilla & Earl Grey fig cookies


This cookies were actually inspired by one of Sarah Britton’s recipes. She’s one of my favorite blogger and her fig newtons were the first thing that drew my attention to her blog. My recipe came out as a result of falling in love with oat crackers.


They’re really simple to make, without any added sugar since figs are already sweet enough and made out of whole grains. I tried making them both with butter and with coconut oil. The butter pastry was easier to work with, but it turned out to be more compact and dry when baked. The coconut version vas more hard to work with. It was more crumbly and there were occasional cracks. But baked, those cookies were delish. Despite those cracks, they did hold together and they looked gorgeous. So I opt for vegan. Coconut.




  • 200 g rolled oats
  • 45 g coconut oil
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 50 – 70 g water


  • 140 g figs
  • 2 tsp vanilla extract or 1 vanilla pod
  • 2 Tbsp cognac or spiced rum
  • 2 teabags of Earl Grey in 1,5 dl water
  • 3 tsp chia seeds


  1. Prepare the fig filling. Pour 1,5 dl water on 2 teabags of Earl Gray. Let infuse for 3-4 mins. Chop figs in quarters. Pour over tea and let sit for 15 mins. Using a hand blender mix well in a smooth paste. Add vanilla, chia and cognac and let infuse.
  2. Grind rolled oats in flour consistency using a food processor or a coffee grinder.
  3. Add baking powder and salt.
  4. Add coconut fat to oat mixture and combine evenly with your fingers.
  5. Add 50 g water. Add more if necessary, it depends on the oats. Mix with a wooden spoon and let sit for 10 – 15 mins. Do consider that oats will soak up and adding more water might be necessary if too dry.
  6. Kneed the pastry. Make a ball and put it in-between two sheets of parchment paper. Roll the pastry 0,5 cm thick.
  7. Make a rectangle at least 12 cm wide. Cut off excess. Generously add fig filling in the middle. Fold both sides and seal (spread some water on the pastry, it will act as a glue). If the dough cracks while folding, don’t worry, the filling will hold it together.
  8. Cut the roll on small rectangles.
  9. Bake at 180ºc for 30 mins or until golden brown.
  10. Cookies will be at their best two days later!


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