Whole Food Plant-Based Recipes. No Oil. No Sugar. Simple and Clean.
Discover delicious and satiating whole food plant-based recipes. Enjoy comforting and energizing food without regrets!
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 […]
In Spain it was Mother’s Day already on May 1 and I decided to make a festive pancake stack. My kid is only six, so I need to wait a bit before he starts to treat me on Mother’s Day. Although, he already has his own recipe ideas he’d like […]
It was my birthday on Monday (I can’t believe how fast the time flies!) and so I thought to post a festive cake recipe to celebrate. Raw vegan cheesecake recipe using cashews is one of the first raw cakes I made four years ago when my family made the transition […]
Delicious and easy quinoa buckwheat crackers with pumpkin that are vegan/plant-based, oil-free, sugar-free, flourless and gluten-free. After making buckwheat crackers with sun dried tomatoes, olives, smoked paprika and sunflower seeds last week, I was eager to try a plainer combination with fewer ingredients. However, I wanted to use two grains […]
Learn how to make yeast-free and oil-free buckwheat crackers that will satisfy that crunch cravings in a healthy way. What I love about this recipe: Made of wholesome ingredients. Perfect batch cooking item. So delicious with homemade hummus. My buckwheat crackers are plant-based and vegan, oil-free, gluten-free, flourless, soy-free, peanut-free […]
Imagine that it’s Sunday morning and you are not in a hurry having all the time you need to prepare a comforting and delicious breakfast. Usually pancakes and waffles come into mind, don’t they? However, generally comfort foods go hand in hand with guilt as the conventional versions (even plant-based) […]
Welcome spring with coloured layer’s Ricotta Chocolate Sponge Cake. That is vegan, gluten-free and oil free, but above all delicious! Spring is about colours. What I love about living in Spain is that you actually get spring when it’s March 20 or even before. In Tallinn there are still blizzards […]
Learn how to make fermented buckwheat bread that uses no starter and is also gluten-free and sugar-free. One of the greatest things I discovered after adopting plant-based diet was raw buckwheat – you can make boiled porridge, raw buckwheat porridge or ricotta, ricotta creams for cakes or to eat as […]
Every year when the pumpkin season begins I start cooking it in any way I can – I make pumpkin puree to add to muffins, cakes and cookies, cook stews and curries, make soup and risottos, add to pancake batter or just oven-bake and add to salads or use as […]
I’ve made pumpkin stew with chickpeas, cauliflower, tomato sauce and spinach before, but never tried with just two main ingredients. I actually got inspired by the best vegan buffet I’ve ever encountered – Miobio Vegan Buffet in Valencia where we had several great lunches. On one occasion a deliciously sweet […]
I don’t make cakes very often – I’m more of a bread and muffin person, because they are easier to divide into portions and freeze. However, sometimes I come out of my comfort zone and make the effort to create festive bakes. This vegan chocolaty chocolate cake is definitely something […]
It’s Valentine’s Day on Sunday – I think you’ve noticed all the heart-shaped food, decorations and much more in shops, supermarkets, cafés etc. In my version, I will deserve chocolaty valentine’s day oat-banana cookies. I guess people usually don’t reflect on history of Valentine’s Day – sadly, it has turned […]
Guide to Transitioning to Healthy Whole Food Diet
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