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Soups   Healthy desserts   Smoothies

Here you are going to find our free recipes. Sign up for our newletter to receive new recipe every week. We believe that little steps into healthier you is the best way to get started. Start from cooking our healthy vegan salads , nutritional smoothies or indulging desserts. Looking forward to see you on our classes to share our passion for healthy easy cooking with you.

Homemade nutella

What you need

3 cups of raw hazelnuts​

1/2 cup of coconut nectar

1/2 cup of coconut oil

2 tbsp of raw cacao

pinch of salt

1/2 tsp of vanilla extract

What to do


Blend hazelnuts in high speed blender for 3-4 minutes to make a hazelnut butter. Add 1/2 tsp of coconut oil to help the process. Then add the nectar, cacao, salt, vanilla and blend for another minute on medium speed. At the end add coconut oil and blend for another 15 seconds. Make sure your coconut oil is liquid before your add it. Keep in the warm water if required. Keep your nutella in the fridge and enjoy it as a spread or on it's own:)

Kale soup

What you need

5 cups of kale, sem removed

2 garlic cloves

1 medium sweet potato potatoes

½ large red onion

2 tbsp virgin coconut oil

Sea salt

Freshly ground black pepper

1 tbsp vegetable broth

1 tbsp of grapeseed oil to garnish

Baby kale leafs  for garnish

What to do


Minced the garlic and peel and chop the potatoes and onion. Rinse the kale in running water and drain it well. Remove the thick stems. Melt the oil over low heat in a heavy soup pan. Add the garlic, onions and potatoes to the soup pan and sprinkle on salt and pepper to taste. Stir and cook for several minutes. Add the kale and cook without the lid for about 3-4 minutes until tender. Transfer the soup into a blender and mix it for 1-2 minutes. Pour the soup back into the soup pan. Add your favorite seasoning based on your preference and serve into bowls.(I prefer turmeric). Garnish with baby kale and some grapeseed oil on top. Serve with love or slice of your favorite bread)

Chocolate Chia Seeds Pudding

What you need


1 1/2 cups (360 ml) Coconut milk (Coco Quench preferably)

1/3 cup chia seeds

1/4 cup cacao

2-5 Tbsp maple syrup

if not blending (can sub 5-9 dates, pitted if blending)

1/2 tsp ground cinnamon (optional)

1/4 tsp sea salt 1/2 tsp vanilla extract

What to do


Mix all of the ingredients together. Let i rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency). Add some fresh seasonal fruits or granola and enjoy it for breakfast)

Beetroot salad in creamy dill dressing

What you need


1-2 beetroots peeled and cut into little cubes

1 cup of cashews

1 tbsp apple cider vinegar

2 tbsp sesame oil

1 garlic glove

200 gr of walnuts

1/2 bunch of the dill

1/2 lemon juice

3 cups of any leafy greens of your choice

Salt and pepper


Creamy dill dressing:

1 cup of cashews (soaked for 6 hours prior)

1/2 bunch of dill

1/2 lemon juice

salt and pepper

1 garlic glove

What to do


Bake beetroot cubes on the baking tray, sprinkle with some lemon and sesame oil, then add some garlic, salt and pepper and roast for 30-40 minutes. Get the beetroot out and let it cool. When it's ready mix the cubes with the greens and the dressing.


Mix all of the ingredients of the dressing in high speed blender for 2-3 minutes until smooth. 


Top the salad with walnuts and sprinkle with even more dill. Enjoy;)

Chocolate Avocado Mousse 

What you need


1 fresh avocado

2 frozen bananas 

2 tbls of cacao, 

2 tbls of sweetener of your choice.

1/2 of vanilla bean 



What to do


Add pinch of love to it☺


Blend in for 2 minutes in the high speed blender and enjoy )

SHREK Smoothie

What you need


2 cups of leafy greens
1 cup coconut milk
1 cup coconut water 
2 tsp flaxseed meal
1 tbsp coconut magic oil
¼ cup frozen berries
2 tbsp of coconut flesh
A pinch if cinnamon



What to do


Blend in for 2 minutes in the high speed blender and enjoy )

Rainbow Salad

What you need


1/2 cup of peas

1 bunch of radish

1/2 cups petite corn kernels

1 chopped capsicum

1⁄2cup finely chopped red onion

1⁄4cup chopped fresh parsley

1/2 bunch chopped coriander



What to do


Blend in for 2 minutes in the high speed blender and enjoy )


1/2 cup fresh lemon juice

2tablespoons Dijon mustard

2tablespoons grapeseed oil

3⁄4teaspoon pink salt

3⁄4teaspoon fresh ground black pepper

1 glove of garlic



Raw Vegan Bounty Slice

What you need


2 cups desiccated coconut, sulphate-free is best

1/2 cup of full fat coconut cream

3 Tbsp coconut oil

4 Tbsp of 100% pure coconut syrup

1 Tsp vanilla bean paste

A pinch of Himalayan salt (important to get all the natural flavours out of the coconut milk and flakes) 



Chocolate ganache 

6 Tbsp of  organic coconut oil

3 Tbsp of raw cacao powder

2 tsp of coconut syrup or maple syrup

5 drops of vanilla essence 

Pinch of love 

What to do


Mix the the main ingredients and form the bounty slices. Put it into the fridge to settle



Mix the chokolate ganache ingredients together and dip in slices into the ganache.  Let it sit in the fridge to settle and enjoy.

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