Category Archives: Dinner

Vegan Buckwheat Pancakes (gluten free)


I am doing a Vegan Month this month and I am now trying to find alternatives to my otherwise standing egg lunches. I love salads, but eating just salads makes me super cold, and after reading a lot about my dosha type (ayurveda) I also realize that cold salads probably isn’t the best diet for me. I am totally aware that buckwheat is also considered a cooling food in Ayurveda, and maybe not recommended for a vata-body type. But I also know that buckwheat can be grounding for a hyper vata-mind.

Anyhow, I love buckwheat and feel good when I’m eating it in moderation – so I will keep doing that. I also happened to have a new bag of raw groats in my cabinet and decided to make some blueberry pancakes for lunch.

I kinda just grab whatever I found at home but since they turned out amazing, I at least wanted to share the approximate recipe.

1/2 cup buckwheat groats (or flour)
1/4 cup coconut flour
1 flax egg*
1 tsp baking powder
2 TBS maple syrup
1 tsp vanilla extract
1 cup almond milk

1. Grind buckwheat groats in blender (I usually use our coffee grinder) or use buckwheat flour. Combine it with coconut flour and baking powder in a big bowl.
2. Add rest of ingredients and whisk the batter until smooth.
3. Mix in fresh blueberries. Note: If you use frozen blueberries I think it might be better to add batter to skillet first and then top with the berries to prevent bleeding.
4. Cook in coconut oil. This mix made 6 pancakes for me.

* Flax Egg – Grind 1 TBS flax seeds into flour (again, I use the coffee grinder) and add 3 TBS water. Let stand for a couple of minutes. Note: Do not buy pre-grounded flax seeds. Flax seed oils are extremely unstable and will loose their health beneficial effects almost immediately after grinding.


Warm Butternut Squash and Kale Salad


This recipe actually once transformed me from being a non-kale-liker to a kale-lover. Worth a try then, isn’t it?

Warm Butternut Squash and Kale Salad with Quinoa

1 Butternut Squash (small, about 1 lb) peeled and cut into 0.5 inch chunks
Olive Oil
Salt and Pepper

1 bunch of Kale

0.5 cup Quinoa

2 tsp Apple Cider Vinegar
1 tsp Dijon Mustard
2 tbls Olive Oil
0.5 tsp Cayenne Pepper
1-2 Garlic Clove(s)
Salt and Pepper

Optional: Pine Nuts and/or Goat Cheese


1. Preheat oven to 225C/400F.

2. Toss squash chunks into a bowl with some olive oil, salt and pepper. Spread on a baking sheet and bake in oven for 15-20 min (until tender and slightly browned).

3. Remove the thick stems from the kale and chop/tear into smaller pieces. Gradually add the kale into a large skillet over medium-high heat, stir constantly until kale is bright green (about 5 min).

4. Cook Quinoa to preferred tenderness.

5. Combine all dressing ingredients.

5. Mix baked squash, warmed kale and cooked quinoa into a large bowl and toss with dressing. Garnish with pine nuts and/or goat cheese if preferred.



Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.

Mashed Sweet Potatoes with Coconut Flakes


Sweet Potatoes | Coconut Oil | Coconut Flakes | Salt

As simple as it sound. But amazingly good!

Cut Sweet Potato into chunks. Steam (or boil, if you don’t have a steamer rack) until soft.
Mash with a fork. Add Coconut Oil, Flakes and Salt to taste.



Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.

Roasted Butternut Squash Soup


I love to make this soup in the fall when all the pumpkins and squashes are suddenly appearing in the stores, but yesterday I invited my ladies over for dinner and couldn’t decide what to serve. I ended up with this lovely Roasted Butternut Squash Soup (which I prepared the day before) and the Quinoa Kale Salad. Some Acme Bread, Cowgirl Creamery Cheese and Napa Wine on top (support local food!) and wonderful company made the evening just perfect.


Roasted Butternut Squash Soup

1 Butternut Squash (medium size)

A bunch of fresh Garlic Cloves

1 big or 2 small onions

2 Carrots

1 Red Chili or Red Chili Flakes

4 cups Vegetable Stock

1 can Coconut Milk

Salt and Pepper


1. Heat the oven to 400F/200C.

2. Cut the Butternut Squash in half lengthwise and scope out the seeds. Cut into approximately 1 inch/2 cm thick slices (keep the skin on) and place on a baking sheet. Sprinkle some olive oil, salt and pepper on top and roast in the oven until tender and lightly browned (appr. 50 min). Halfway, turn the slices and also add some unpeeled garlic cloves (I use 5-10 cloves!!) and let them roast together with the squash.

3. Dice the onion, carrots and chili pepper into medium size pieces. Saute in a heated pan with some oil, until soft but not browned. Add the Vegetable Stock and boil on low heat for 15-20 min.

3. When the Butternut Squash and Garlic Cloves are ready, remove the skin and add the meat to the soup. Boil for another 5 minutes and then use a blender/food processor to blend smooth.

4. Add Coconut Milk and Salt and Pepper to taste.

5. Optional: Garnish with sprouts, pumpkin seeds, parsley, chives or try to add pieces of goat cheese.


Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.

Taco Spices


I don’t know how you guys are, but in this household we love our tacos – both the authentic Mexican style, and the probably a little bit more Scandinavian style with more greens and veggies and less beans and rice. We eat homemade taco at least once a week, and one day I read the ingredients on the pre-made spice mixes we usually bought, and was just horrified of all the crap (sorry!) they put in them. From that day, I have made my own Taco Spice mix and will never go back to the pre-made ones. It’s just too easy to make it yourself, and it taste thousand times better. As an important bonus, you avoid all the extra stuff that you for sure don’t want (because who wants whey, sugar, potato starch and citric acid, just to mention some of the things, in their taco?).


Homemade Taco Spices

2 tbls Chili Powder
1 tbls Cumin
1 tbls Paprika Powder
1 tbls Onion Powder
1 tbls Garlic Powder
2-3 teaspoon Oregano
0.5-1 teaspoon Sea Salt

Optional for the tough ones:
0.5-1 teaspoon Red Chili Flakes

I usually make at least a double batch when I’m on it. Store in an airtight container, but just remember that it’s no additives in it so it won’t hold until 2020. Use it as you would do with the pre-made bags (brown meat, chicken, fish or tofu, stir in spices and add a little bit of water and let it simmer until wanted texture).


Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.


Winter Quinoa Kale Salad


Kale is one of the most nutritious thing you can eat. It’s low-calorie, high in fibers and zero fat. It’s packed with nutrients like iron (more iron per calories than in a beef), Vitamin K, A and C, Calcium and antioxidants. Kale boosts your immune system, lowers your cholesterol and prevents cancer. It has an anti-inflammatory effect, helps fighting asthma, arthritis and autoimmune diseases and it is also an excellent detoxifier. Sometimes people say that if you are going to eat just one green thing – eat kale (but please don’t – variation is so much better).



Nuts roasted with Red Wine Vinegar and Honey. Just delicious and perfectly sweet. Almonds are rich in Vitamin E, Calcium, Magnesium and Potassium while Walnuts are packed with B6, Folate and Thiamin. Both contain healthy fats and fibers, prevent heart diseases and cancer and help with weight management. Nuts are also considered “brain food”, promoting brain health and could prevent depression, dementia and Alzheimer’s Disease.



Pomegranate – not only beautiful to look at but also packed with antioxidants that boost your immune system and protect your from heart disease and stroke. It’s a little hassle to get the seeds out but totally worth it when it’s done (here is one way of doing it). One pomegranate can contain more than 800 seeds, and you can store them in the fridge for later use.


Winter Quinoa Kale Salad

1 cup Quinoa

A bunch of Kale (8-10 big leaves)

1 Pomegranate

2 Apples

1 cup Almonds and Walnuts

2 tbl spoons Red Wine Vinegar

1 tbl spoon Honey



3 tbl spoons Red Wine Vinegar

3 tbl spoons Olive Oil

1 teaspoon Honey

1 teaspoon Dijon Mustard

Salt and Pepper


1. Rinse and cook Quinoa in 2 cups of water approximate 15 min or until preferred tenderness.

2. Wash and dry Kale leaves. Remove the thick stem and cut into small pieces. Tips – put them in a blender or a food processor and quickly chop into desired pieces.

3. Dry-roast nuts in a heated pan for a couple of minutes. Add Red Wine Vinegar and stir. When dry, immediately add honey and stir for another minute or so. Cool off and chop coarsely.

4. Take out the seeds from the Pomegranate and cut the apples into thin boat slices.

5. Mix everything and pour dressing on top. Stir well.



Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.

Now you can also follow the blog on Bloglovin.


Vegan Quinoa Sushi


One of my weak spots, if you can call them that, is for sure sushi. I don’t think it’s a bad thing though, to eat sushi every now and then, and here in San Francisco you can found the most creative sushi rolls that will send you to sushi heaven straight away. But last day, I decided to try to healthify homemade sushi a tiny little bit.

If you make a quick google search on Quinoa Sushi, you will get hundreds of ways of doing it. I went for the easy way, using what I already had at home. Boiled a cup of Tri-Color Quinoa (you can of course use whichever quinoa you have at home) for 15-20 min, added some japanese rice vinegar, salt and just a tiny bit of agave and let it cool down in the fridge.


The best thing about DIY is that you can fill the rolls with whatever you like. I used celery, carrots, cucumber, avocado and chives. In one of the rolls I also added the Not A Salmon Pate I made a couple of days ago. Lastly, I sprinkled some hemp seed on top (sesame seeds are also delicious on sushi rolls!). Use a sharp and clean knife to cut into preferred sizes of slices.


And lastly, a little bit about Quinoa. Quinoa is one of the most protein-rich foods we can it, and it contains all nine essential amino acids. It’s actually not a grain but a seed and is packed with fibers. For more health benefits, please take a look here (I just realize I’m running out of time).

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.