Discovered her passion for a healthy vegan lifestyle after recovering from multiple eating disorders, on a journey to live her best life.
What is something new that you recommend us trying in the kitchen that many of us might not think of?
Rice flakes! Perfect for easy, quick and super sticky rice pudding! It only takes 15 minutes!
The magic of coconut oil:
It is pretty much the most magical thing on earth. I use it for bulletproof coffee, roasting veggies or raw vegan treats, or for my skin and hair! Since I started using coconut oil, my skin is so much better and my hair gets softer, more voluminous, bouncier and longer. IT’S MAGIC!
What does wellness mean to you?
Meditation, yoga, love and food for body and soul.
What truth do you know for sure?
Whole foods are the best medicine and better when shared with the ones you love.
Aquafaba! It’s a great egg white replacement and my secret ingredient in my super fluffy chocolate mousse.
Raw Raspberry Cheesecake
70 g dried soft apricots
40 g shredded coconut
70 g almonds
Coconut oil for baking form
230 g cashews (soaked for at least 8 hours)
200 g coconut cream
50 g coconut oil
60 g sweetener (such as agave nectar)
Pinch of salt
¼ tsp vanilla
200 g fresh or frozen raspberries, plus more for topping
Lightly grease an 18 cm round springform tin with coconut oil and line the base with baking paper. For the crust, place almonds, shredded coconut and dried soft apricots in a food processor and mix until you get the texture of crumbs. Press the mixture into the base of your baking form and pop into the freezer while you prepare the filling. For the filling, blend soaked cashews, coconut cream, coconut oil, sweetener, pinch of salt and vanilla at high speed until smooth (about 10-20 minutes). Pour half of the mixture on top of the crust and place it in the freezer for 30-40 minutes. Meanwhile, place the raspberries in the other half of the cream and blend until smooth. Pour it on top of the cheesecake layer and return to the freezer for 45 minutes. Serve with fresh raspberries.
Very Berry Poppyseed Crepes
75 g buckwheat flour
About 190 ml plant-based milk
2 tsp coconut blossom sugar
½ tsp poppy seeds
¼ tsp vanilla
100 g raspberries
Sweetener and lemon juice, to taste
¼ tsp guar gum
100 ml water
Fluffy Blueberry Crème (optional)
100 g blueberries
Sweetener and lemon juice
100 g coconut yogurt
½ tsp guar gum
100 ml water
Crepes Mix flour, milk, coconut blossom sugar, poppy seeds and vanilla. (If you prefer thinner crepes, use more milk. Use more flour if you prefer thicker ones.) Let the dough set for about 10 minutes. Heat up a pan with a bit of coconut oil and bake the crepes briefly on each side (for about 1-2 minutes). Raspberry Sauce Combine the raspberries, water, sweetener and lemon juice in a saucepan over medium heat. Bring to a low boil, stirring frequently. Slowly stir the guar gum into the raspberries. Simmer until the sauce is thick enough. Fluffy Blueberry Crème (optional) Blend blueberries, coconut yogurt, water, sweetener and lemon juice. Slowly stir in the guar gum and blend it again. Let the crème set about 10 minutes until it’s fluffy enough.