Coconut-pea soup

Coconut-pea soup


For 1 person:

1 handful (frozen) peas

2 tablespoons of coconut milk

spices to taste (I only had salt and pepper, cimra worked wonders with some oregano and thyme)


Boil the peas in salted water (about 10 minutes). Add 1 tablespoon of coconut milk and mix with a hand mixer. Serve garnished with milk and spices

Cauliflower potato soup



For 2 people:

1/2 head of cauliflower

1 potato

1 onion

2 cloves of garlic

1/2 liter of vegetable broth

salt and pepper

fresh chopped chives


Chop the onion and fry it in vegetable oil until translucent. Add the garlic, mix, and simmer for another minute or two.

Add potatoes cut into pieces, simmer for a short time, and then cover with vegetable soup. Cook for 15 minutes and add the cauliflower flowers, wait another 10 minutes, stirring several times in between, and the soup is cooked.

We put it in a blender, where we mix it until smooth, put the pot back on the fire, heat it up and serve it with fresh chopped chives. Bon Appetit!

Macaroni salad with spinach pesto


For 2 people (as a separate dish):

500 g of fresh white beans

1 tablespoon of lemon juice

2 cloves of garlic

¼ cup pine nuts

2 tablespoons of edible yeast

1 tablespoon of olive oil

pasta of your choice (without eggs)

2 ripe tomatoes, cut into pieces

a handful of fresh basil

salt and pepper


We remove the woody parts of belušim. Boil the water and add the whites. Cook for 4 minutes and save the water in which to cook the pasta later. Rinse the whites quickly with cold water.

Cook the pasta and add salt if desired. Save 1 cup of the water in which the pasta was cooked (for the pesto).

Cut off 1/3 of the upper part of the whites and mix them with the pasta.

Put the lower parts of the beluš into a mixer, add basil, garlic, olive oil, edible yeast, pine nuts, lemon juice and salt. If the mass is too thick, add a little water in which the pasta was cooked.

Mix the pesto between the pasta and the tops of the white beans, add the sliced ​​tomatoes and sprinkle with pine nuts.

Fresh hazelnut cake with banana


For 2 people:

For the bottom layer:

50 g ground hazelnuts

70 g of dates

40 g of prunes

30 g of carob flour

15 g crushed pumpkin seeds

100 ml of herbal drink

For the top layer:

2 bananas

40 g of coconut flour

45 ml of coconut milk

a little lemon juice so that the banana does not darken


Preparation of the bottom layer:

Cut the dates and prunes and soak them for at least 1 hour to soften them, because they will be easier to grind. But if you don’t have time, there is no need to soak them.

First, grind the dates and prunes, and only then add the rest of the ingredients. Mix the mass again. Place the mass on the baking paper that we previously placed on the baking sheet, this is to make it easier to get the cake out. Place the cake in the refrigerator for at least 1 hour.

Preparation of the top layer:

Grind 2 bananas and coconut flour in a stick blender (I washed it in between) and add coconut milk. To prevent the banana from darkening, I added a little lemon juice. Spread the mass with the banana over the bottom layer and place it in the refrigerator for at least 2 hours (or even better overnight).

Slice the fresh hazelnut cake with banana and serve!

Grilled bananas


For 4 people:

4 large, medium-ripe bananas

100 g of vegan edible chocolate

1 tablespoon of ground cinnamon

optional vegan coconut cream


Chop the chocolate into small pieces or grate it. Leave the bananas in their skins and roast them thoroughly on a hot grill on all sides so that the skins are already black. Take them off the grill, immediately cut them lengthwise, add pieces of chocolate and sprinkle with cinnamon. Serve, and cream can be added if desired.

Baked pasta with apples


For 2 people:

200 g gluten-free pasta (or other)

4 apples

100 g cashews

1.5 teaspoons of salt

1 small lemon

1 tablespoon of edible yeast

1 teaspoon of ground cinnamon

2 tablespoons of sweetener (optional)

a handful of raisins or cranberries


Soak cashews in water for at least 1 hour.

Boil water with 1 teaspoon of salt, put the pasta in it to cook – cook it according to the instructions on the package. Turn on the oven at 200 degrees Celsius.

Peel and grate the apples.

Drain the nuts, put them in a blender, add 1 dl of water, lemon juice, half a teaspoon of salt, baking powder and mix everything into a smooth cream.

Drain the cooked pasta. Put half of them in a small baking dish, put a few teaspoons of nut sour cream on top, sprinkle half a teaspoon of cinnamon and add half of the apples and arrange them neatly. If desired, add sweetener, raisins and/or cranberries.

Add the rest of the pasta, sour cream and cinnamon. Sprinkle the remaining apples on top.

Bake for 30 to 45 minutes – let the apples brown nicely. In addition, fruit compote is perfect.

*A teaspoon of sugar or sweetener can be sprinkled over the first layer.

*Raisins or cranberries can be added to the apples for more sweetness.

Creamy buckwheat porridge with cherries and chia seeds


½ cup raw buckwheat porridge (soaked overnight)
½ frozen banana
1/2 cup cherries
1 heaped tablespoon of raw cocoa
¼ teaspoon grated orange peel
1.5 dl almond milk (you can use soy or oat milk)
½ tsp almond butter (peanut butter can be used)
2 tablespoons of chia seeds


Wash the buckwheat porridge well and mix it with the other ingredients to get a smooth cream. Add chia seeds, mix and let the cream thicken a little more. Served with chopped nuts, chia seeds, granola, fruit…

Apple bread


For 2 people:

8 slices of toast bread

3 large apples (peeled, pitted and finely chopped)

juice of half a lemon

1 tablespoon of cinnamon

50 g of sugar (or maple or other syrup)

1 tablespoon of jam

1 tablespoon of powdered sugar (for sprinkling)


Peel, pit and finely chop the apples. Put them in a pan and bake them at a medium-high temperature for about 10 minutes. In between, pour water over them several times – so much that they are at least half soaked all the time.

Add the other ingredients: lemon juice, cinnamon and sugar. You can also add a ground clove or two and vanilla sugar. Bake for another 10 minutes or until the apples are completely soft and most of the liquid has evaporated.

Place apples on 4 slices of toast (leave 2 tablespoons in the pan), cover with empty slices of toast and place the bread in the toaster oven.

While the breads are baking, make the sauce. Add 1 tablespoon of jam to the pan with two tablespoons of the remaining apples and fry until the jam spreads and binds to the apples.

Sprinkle the baked apple bread with powdered sugar and serve with the sauce.

Now the sweetening can begin. Be careful not to burn your tongue on the apples or sauce!



For 3 people:

1 medium cauliflower

2 tablespoons of homemade vegeta

0.5 teaspoon of salt

1 tablespoon of garlic powder

1 teaspoon sweet paprika powder

1 teaspoon ground thyme (or 2 sprigs fresh)

1 teaspoon ground cumin

2 tablespoons of vegetable oil (or soy sauce)


Turn on the oven at 220 degrees Celsius.

Carefully cut out the hard part of the stem from the cauliflower – cut a little deeper each time and make sure that the cauliflower remains in one piece. If a flower falls off, there’s nothing wrong, we’ll just have a few smaller cauliflowers. Save the leaves for a smoothie or soup. Place the cauliflower so that the stems are at the bottom and the flowers are at the top. Cut 1 cm to 2 cm thick pieces and carefully place them on a baking sheet covered with parchment paper.

Sprinkle each piece with a few pinches of vegeta, garlic, paprika, thyme and cumin and a pinch of salt, as some of it is already in the vegeta. Better less than too much! Drizzle with oil or soy sauce and massage each piece with your fingers so that there is some spice and oil everywhere.

Place the cauliflower in the preheated oven and bake for about 30 minutes. A little earlier, we check with a fork if the thickest pieces are nicely softened and have acquired some color.

Let’s serve. As a side dish, we can prepare roasted asparagus and garlic puree.

Swiss chard wraps with potatoes


a few large chard leaves

Swiss chard



yellow or red pepper


dandelion or arugula

parsley or chives (optional)


Boil water and put cut potatoes and carrots into it. Let it cook slowly.

Boil the Swiss chard quickly (so much so that it softens).

Meanwhile, cut the tomatoes and peppers into small pieces.

When the potatoes have softened, mash them together with the carrots and boiled Swiss chard into a not-too-smooth puree.

When the puree has cooled a little, mix in the tomatoes and peppers. Add chopped chives or parsley if desired.

Let’s prepare chard leaves, on which we place piles of mashed potatoes, which we shape with a spoon – they should be big enough that you can still grab the edge of the leaf and wrap it from all sides. A dandelion or arugula leaf can also be placed on each pile. You take the wrap in your hands and serve it.

8 trumps of lettuce for better health

In ancient Rome, athletes could not imagine a meal without salad, the Egyptians believed that salad was an aphrodisiac, the Greeks studied its healing properties … Although salad contains 90 percent water, it still contains many vitamins and minerals. It has the most vitamins A, C, the whole complex of B, E, K, but this is only a small part of why you should eat a salad every day.

  1. 100 g of lettuce contains only 50 J (12 calories) and has 0.3 g of fat
    Due to the low energy, you can enjoy the salad in large quantities. You won’t find such nutritious food that doesn’t breed blindly.
  2. Lettuce is a fodder plant
    What does that mean? Lettuce is rich in fiber, which is very important in weight management, and even more so in removing toxins and especially excess cholesterol from the body. Lettuce is therefore highly recommended for people with diabetes.
  3. Improves heart function
    Lettuce is one of the vegetables that helps improve the functioning of the cardiovascular system. It provides the body with the necessary potassium and beta carotene, which cleanses the blood of harmful radicals.
  4. Faster metabolism
    Lettuce leaves have a lot of folic acid, which regulates metabolism. Remember this the next time you are locked up.
  5. Against insomnia
    If you sleep poorly at night, eat more salad. It contains the substance lactucaria, which relieves pain, relaxes and is a very important antioxidant.
  6. Cough salad
    Lettuce is soothing, is a mild diuretic, and also contains many expectorants that facilitate expectoration, increase mucus secretion and salt secretion.
  7. Magnesium
    Magnesium strengthens and regenerates muscle tissue, strengthens the brain, nerves … There is a lot of it in lettuce leaves.
  8. Protects the thyroid gland
    Lettuce is also an excellent and healthy source of iodine, which is very important for thyroid function. Lettuce is the best natural remedy for a better thyroid.

Wheat meat – seitan


For 6 people:

2 kg wheat flour (type 500)

1 liter of water


Mix flour and water and knead into a loaf.

Fill a larger container with water. We put a loaf in it, which we will slowly rinse. Squeeze the loaf in water gently: gently press it against the bottom of the bowl (as if kneading it). When the water becomes cloudy, drain it and pour fresh water into the container. Repeat the process of squeezing the loaf and changing the water until the water is no longer cloudy. At the beginning of the wringing, we must be careful that the loaf does not fall apart. We try to keep it in its original form. During wringing, the loaf will become more and more compact and gradually its size will decrease. When the loaf is completely washed, we are left with pure gluten – seitan.

In a large bowl on the stove, boil water, salt it, add bay leaf and spices as desired (one teaspoon of smoked pepper, one teaspoon of curry, etc.). Place the seitan in boiling water (you can leave it in the shape of a loaf or cut it into smaller pieces). If the seitan is cut into smaller pieces before cooking, cook it in water for about 25 minutes. However, if we leave the seitan in the form of a loaf, the cooking time will be longer, between 45-60 minutes. Once the seitan is cooked, take it out of the water and prepare as desired. The possibilities for preparation are enormous. It can be fried, breaded and fried, used in sauces, etc. It is important to marinate the seitan well (with soy sauce and spices as desired) before preparation.