How, oh, how? All I can say is that I’m mind blown: a decadent chocolate mousse made with chickpeas and free from refined sugar? And before you even think the thought; you CANNOT taste the chickpeas AT ALL. It’s a perfect dessert to serve for guests …

Here’s the perfect summer breakfast – a bright purple smoothie bowl made with blackberries, sea buckthorn and love. It’s tasty, beautiful and loaded with antioxidants. Sea buckthorn add a hint of tanginess and boost of vitamins and minerals to the smoothie bowl. A very unique …

A fresh and healthy vegan alternative to the classic egg-salad. Tofu replaces eggs, and avocado and dairy-free yoghurt replaces mayonnaise. Perfect for sandwiches you can take with you on-the-go, and the green colour suits spring spot on!

I think vegetables are delicious as they are, but sometimes it can be fun to prepare them in a new way. If you think cauliflower or vegetables in general are boring, here’s my spicy take on baked cauliflower!

Dining Week is a food festival that started in Copenhagen back in 2011. My family and I went to try out simpleRAW’s 3 course vegan menu. You can read what I thought about the food and experience here!

Incredibly dreamy and creamy (hey, that rhymes!) pasta sauce made with butternut squash and carrot which gives it its authentic, bright, orange colour. Super comforting for a cold winter evening!

If you asked a mother what her worst nightmare would be, she’d probably give you a response similar to this: “If someone took away my baby”.

Super creamy and tangy overnight oats that are perfect to take with you for a quick breakfast on a school or work day. The orange juice adds a nice and fresh flavour while the almonds give these overnight oats a delicious crunch!

Flavourful buddha bowl with a base of quinoa and chopped kale topped with mashed sweet potato, kidney beans, avocado, caramelised red onions, sweet lemon mushrooms and an incredible Spicy Almond Vinegar Dressing.

Maca has gained a lot of popularity over the last few years, and is considered to be one of the world’s “superfoods”.  In this post I want to talk to you about what it is, and why I decided to include it in my diet.

Warm roasted butternut squash served with a fresh and crunchy kale salad. Rich in many nutrients, and perfect for fall even though it’s not a soup or stew.