Vegan Banana Ginger Pancakes

Just as if Jack Johnson would have said it himself, banana pancakes truly are some delights worth waking up a little earlier for. Even more alluring is it when you know you have a spiced-up variant of the traditional pancake waiting to be eaten slowly and enjoyfully. That's what mornings should be like for everybody – a calm moment of happiness.

Vegan Banana Ginger Pancakes

Makes 4 pancakes

1 large banana

2 tbs water

1/2 cup vegan yoghurt substitutes such as oatly

2cm / 1"  piece fresh ginger, finely grated

1/2 cup (gluten-free) plain flour

1/2 tsp cinnamon

1/2 tsp baking soda

Combine banana and water in a bowl and mix using a hand-mixer until it has a silky consistency. Add in the other ingredients and mix again, this time for slightly longer – at least till you see air bubbles coming up to the surface.

Heat a saucepan with some coconut oil on middle heat and cook each of the pancakes for about a minute on each side, and you're ready to enjoy a lovely little breakfast moment!

Almond & Bee Pollen Energy Balls

Energy balls are such a lifesaver. It is perfect for any of those days when you are having quite a busy day or you are a sweet tooth, as me and just craving something sweet but that still works as a little in-between meal.  These lovely ones are always handy to have in the fridge, and they'll last for weeks – unless you are a little less disciplined and eat them all at a time! I truly are crazy about these energy balls. They are real easy to make, taste so good and really get the energy high up after an exercise session or after school and work.

Almond & Bee Pollen Energy Balls

Makes 12 energy balls

1 cup almonds

1/2 cup walnuts

1 cup medjool dates

3 tbsp coconut oil, melted

1 tsp vanilla extract

5 tbsp bee pollen + 3 tbsp for topping

3 tbsp chopped pumpkin seeds for topping

Start by throwing the almonds and walnuts into a food processor. Pulse until you see that the nuts have become a coarse flour. Add the dates, melted coconut oil, and vanilla extract and run the food processor once again, making sure to scrape down the edges every 20 seconds until the mixture is coming together. Transfer the mixture into a quite large mixing bowl and finally add the 5 tablespoons of bee pollen. Give it a good stir and form into 12 even, medium sized energy balls. To give it a nice finish touch, roll half of the energy balls in bee pollen and the other half in finely chopped pumpkin seeds. Enjoy!

Kale, Banana and Cashew Smoothie

Aren't smoothies awesome? It has the ability to fill you up and give you loads of energy for the rest of the day. As soon as I got up, I made this super energizing and delicious, creamy kale and banana smoothie with a hint of cashew flavor from the lovely cashew butter I made yesterday. For anybody who enjoys the deliciousness and beauty of simple, yet fantastic tasting smoothies, this one will be a hit.

Kale, Banana & Cashew Smoothie

Serves 1

2 large kale leafs

1 banana

1 tbsp cashew butter, homemade or bought

1/2 cup oat milk

1/2 coconut water

1 tsp organic honey

Blend all ingredients in a blender on high speed for about a minute, or at least till you see little bubbles on the surface. Serve and enjoy!

Crunchy Cashew & Walnut Granola

It seems like the days of comforting breakfasts finally has arrived. Speaking of the question "What's best to eat for such an occasion?",  nothing but a bowl of crunchy, nutty flavored granola with oat yoghurt and some drizzled honey, tops off the list. Well, there isn't much more to say about the granola itself, other than from my point of view every type of granola is the best. If an awesome jar or crunchy, sweet and nutty granola isn't something for you, then I honestly don't know what is. 

Crunchy Cashew & Walnut Granola

Makes a large jar

3 tbsp coconut oil

1/2 cup cashew butter

6 tbsp organic honey

1 tbsp cinnamon

1 tsp vanilla extract

3 cups oats

1 1/2 cup walnuts

1/3 cup flaxseeds

Preheat the oven to 180°C / 320°F. In a small saucepan, combine coconut oil, cashew butter, honey, cinnamon and vanilla extract. Heat the stove top up to medium heat, and place the saucepan on top. Stir continious until it's all smoothened out. In a large mixing bowl, add in the oats , walnuts and flaxseeds. Pour over the nutty liquid, and give it all a good stir. Line up a deep baking tray and have have the mixture inside. Spread it evenly around and place it in the oven. Let it cook for 20 minutes, but giving it a stir every 5 minutes or so. Let the granola cool, and pour over into a jar. Enjoy with some almond milk or your favorite yoghurt!

Rustic Sweet & Savory Salad

It's suddenly autumn. The days are getting shorter, the coats are becoming thicker and the food is heavier than ever. Well...maybe not this dish is what you call heavy, but it certainly works for the weather. It's becoming more important then ever before to enjoy those delicious colorful plates of good food. Luckily for me, that's exactly what I'm doing now.

Rustic Sweet & Savory Salad

Serves 2

1 carrot

1 apple

1 tomato

2 tbsp finely chopped parsley

1 handful walnuts

For the dressing

4 tbsp lemon juice

1 tbsp honey

a pinch of salt & pepper

Start by grating the carrot on the largest side of the grater. Have it in a bowl. Cut the apple into small cubes, as well as the tomato. Simply sprinkle over the parsley, and mix together the dressing by combining all the ingredients in a small cup. Pour the dressing over the salad and top it off with some hand crushed walnuts.

Picking those sweet pears from the gigantic tree in the garden before they're falling down.

Gazpacho Soup

I have to admit that soups are one of the best things I like to eat. It can warm up any cold autumn evening and make you just want to sit and watch candles burning while slurping on some delicious soup – a spoon at a time. Gazpacho soup is one of my definite favorites, but as with almost any other Italian dish, it has to contain either gluten or dairy products, which is a huge letdown when it comes to us who can't eat it. Now I'm finally sharing this lovely recipe to the perfect gluten- and dairy free gazpacho soup with you, and I certainly hope that I can inspire you to enjoy soup on this lovely autumn Sunday. 

Gazpacho Soup

Serves 8 / a large saucepan

4 tbsp olive oil
6 carrots

1 red pepper

1 fennel
1 leek
4 (large) cups water, boiled
1 dried bay leaf
8 potatoes
400 g chopped tomatoes from the health store (canned)
a pinch of salt & pepper

For the topping
some chopped fresh parsley


Drizzle olive oil into a large saucepan. Cut the carrots lengthwise and then slice into medium thick half circles. Slice the red pepper into quite large chunks and place both of the prepared vegetables into the saucepan. Let it simmer for about 5 minutes on medium- to high heat. Finely chop the fennel and the top part of the leek, while slicing the bottom part of the leek about the same way as you did with the carrots. Have it all in there with the rest of the ingredients and let it simmer for another 5 minutes. Add some more oil if you see it's drying out. Add the boiled water, and throw in the bay leaf for extra flavor. Slice the potatoes into about the thickness of your little finger and have it all into the saucepan. Pour in the chopped tomatoes and season with salt and pepper before letting it all boil up. Once the soup is boiling, turn down the heat a bit and let it cook further for about half an hour. Serve with some fresh parsley on top, and enjoy this delicious gluten- and dairy free soup together with good friends and family!

Creamy Raspberry Smoothie

Creamy Raspberry Smoothie

Serves 1

1 handful raspberries

1 banana

1 tsp organic peanut butter

1 tbsp hemp oil

1/2 cup almond milk or any other plant based milk

1/2 cup coconut water (for extra vitamins)

For topping

1 tbsp whole buckwheats

1 tbsp hemp seeds

Combine all of the ingredients for the smoothie in a blender, and blend for about 30 seconds. Pour over into a glass and sprinkle over the buckwheat and hemp seeds.

Gluten Free Potato Hummus Pizza

Pizza's certainly are the best snack on a lovely Friday night. I know that a lot of people think gluten free pizza crusts can be the trickiest thing on earth, but I'm sure that with this recipe I'll convince you to change your mind! Pizza is one of my absolute favourite things – and guess what, so is hummus. So, as much as I was craving pizza this evening, but without any tomatoes in the fruit basket, I was "forced" to try and combine the two dishes.

The result was absolutely phenomenal. The incredible rich flavour of the slightly crispy crust, combined with the great-tasting and flavour-boosting hummus was such an perfect combination it's almost impossible to describe it with words. Well now I surely know what I'm going to make for dinner next Friday.

Gluten Free Potato Hummus Pizza

Makes 1 large pizza

For the pizza dough
4 small potatoes, boiled until soft
1/2 cup brown rice flour
a pinch of sea salt
1 tbsp extra virgin olive oil
about 1/2 cup water

For the topping
1 tin chickpeas
2 garlic cloves
4 tbsp extra virgin olive oil
1 tbsp tahini
4 tbsp lemon juice
a pinch of salt & pepper
10 kalamata olives without stone
1/3 red onion
a small handful spinach, chopped
a handful alpha sprouts


Preheat the oven to 200°C / 390°F. Once the potatoes are ready cooked, mash them well with a potato masher. Transfer the mash into a mixing bowl, add the brown rice flour and salt, and stir in the olive oil. Finally pour in the water a little by little until the dough is coming together. Line a baking tray and spread the dough into a circle till you've reached the wanted thickness of the crust. Place in the oven and let cook for 25 minutes.
Meanwhile make the hummus. Combine chickpeas, garlic, olive oil, tahini, lemon juice and salt & pepper, and run through a hand mixer to make it into a smooth paste. Finely dice the onion, and cut the olives in half.
Once the pizza crust is out of the oven, slather on some hummus and spread out. Sprinkle over the olives, onion, spinach and alpha sprouts, cut into pizza triangles, and enjoy!

Almond Cake

Cakes are (according to me) the best thing to be rewarded with at any remarkable situation you happen to be in. I found the recipe to this soft and rich-flavoured almond cake in a norwegian magazine, tweaked and bended it a bit to make it suit my taste preferences, and all of a sudden I ended up with a cake I couldn't get enough of! This cake recipe requires very few recipes, and it takes a short while to make. I first have to warn you that this cake is extremely addictive, and probably won't last long in the fridge, so it may be a good idea to either freeze some of it or throw a come-together dessert party and let your friends taste this beautiful, delicious gluten- and dairy free cake!

Almond Cake

Makes a cake tin (20cm x 30cm / 8in x 12in)

400g almond meal (important that it's not ground too finely)

1 organic orange

2 tbsp demerara sugar

1 tsp vanilla extract

1 tsp cinnamon

4 eggs

For topping

1 dark chocolate bar (100g)

1/2 cup almond flakes

Preheat the oven to 175°C / 350°F. Have the almond meal in a mixing bowl, rasp the peel off the orange and press the juice out of it. Blend all of this together in the bowl, add the demerara sugar, vanilla, cinnamon, and blend. Separate the eggs in two bowls. Add the egg yolks into the mixture, and then whip the egg whites using a mixmaster. Give the cake mixture a good stir with a wooden spoon, and then add the whipped egg whites a little by little. Softly knead the mixture with your hand until it's all smooth and nice, and then pour over into a lined cake tin. Place in the bottom of the oven for 25 minutes. Meanwhile, rougly grate the chocolate bar, and as soon as the cake comes out of the oven, drizzle the chocolate evenly around the warm cake. Sprinkle over the almond flakes, and your cake is ready to be served!

Sweet Potato and Carrot Soup

To me, a main dish for any busy week day is all about simplicity and good flavour. This concept is exactly what this lovely and easy peasy soup recipe is based on! So I really hope you enjoy this soup with conscience because it's a real vitamin boost – which means it's super healthy, it tastes fantastic and takes the shortest time to make! Cheers!

Sweet Potato & Carrot Soup

serves 4

2 small sweet potatoes

6 carrots

6 cups water

1 tsp cinnamon

2 tsp turmeric

1 tsp powdered vegetable broth

For topping

1 pinch chilli flakes

some fresh parsley

Peel the carrots, cut in half and add into a sauce pan filled with the 6 cups of water. Bring to boil, and let cook for 25 minutes.

Peel the sweet potato as well, and cut into small chunks. About half way through the cooking of the carrots, add in the sweet potato chunks and let it all cook into the vegetables are soft.

Add in the cinnamon, turmeric and vegetable broth, and let all of this cook for another 5 minutes or so.

Finish of by running a hand mixer through the soup, so that it's all smooth. 

Serve with some chopped parsley, and sprinkle over some chilli flakes. Enjoy!