Whole Food Plant-Based Recipes. No Oil. No Sugar. Simple and Clean.
You’d never guess the secret ingredient of this delicious vegan chocolaty tahini cheesecake, if it wasn’t spelled out for you! When I became more active on Instagram, one of the first accounts that attracted my attention was Audrey’s from Unconventional Baker, because she really creates unconventional treats that I adore. […]
As I created these buckwheat-oat bran muffins for my Candida diet, they do not contain any fruits, refined grains or sugar, gluten and by my own choice also oil. I’d been on the diet for five weeks, when I finally took the matter of muffins into my hands. I’ve always […]
Learn how to make super fibrous and therefore low glycemic oat bran-buckwheat pancakes that are gluten-free, plant-based, and oil-free. What I love about this recipe: Easy blender pancake batter. 10 grams of fibre per serving. Perfect for batch cooking. In case you’ve read my previous post about Oat Bran-Buckwheat Carrot […]
I can bravely say that I created the best porridge I’ve ever had in my life. The most surprising thing about it is that I did so while on Candida diet, i.e. there are no fresh fruits, dried fruits, berries or peanut butter involved. I’ll get more thoroughly into the […]
As you can see, I’m not done with hummus recipes! Last week I posted Black Bean-Veggie Hummus recipe and the week before Beet-Red Bean Hummus recipe. And I’ve got a few more up my sleeve, now is Chickpea Hummus with Potatoes and Bell Pepper! This time finally my hummus consists […]
If you are following my posts on a weekly basis, you probably remember my Beet-Red Bean Hummus recipe from last week. As I experimented with quite a few different variations of this heavenly spread, I’ll stick to my new favorite, hummus also this week. I’m sure you still like hummus […]
Everybody I know likes hummus; regardless of weather they are herbivores or omnivores. I guess it is the paste-like consistency and heartiness that appeals to so many, especially in my version I really like bean hummus. Hummus actually means “chickpea” in Arabic. It is a Levantine Arab dip or spread […]
It’s the time of the year when many of you start to make jams for winter — one of these I though about rhubarb fig jam. I still remember it from my childhood – there was a big pot constantly simmering on the stove top and the kitchen table was […]
It’s been a while since I last posted a muffins recipe – in November to be precise. It doesn’t mean that I haven’t been baking – in fact I have, but just the same recipes over and over again. Turmeric-Chocolate Muffins have been my favorite for a long time. When […]
I’ve been preparing a lot of lazy meals these days. Lazy or time-saving for me means skipping peeling and chopping onions and garlic and instead using onion flakes and granulated garlic as well as preparing one-pot stews and curries that take max 15-20 minutes to cook. I decided to make […]
Asparagus-mushroom curry with chickpeas makes a quick, easy, delicious and comforting meal that is also vegan, plant-based, oil-free and gluten free. I haven’t posted a savory recipe for a while, because there is always so much sweet going on. However, a few weeks back, when I needed to fix a […]
Buckwheat-Carob Cream with Chia Pudding is a great nutritious lower-glycemix-load alternative to banana ice-cream to have for breakfast or as dessert. I see so many gorgeous nicecream (read: banana ice-cream) photos on Instagram every day and I really do enjoy them a lot in terms of photo styling and source […]
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