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Youthful skin in a bowl

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Youthful skin in a bowl

This amazing recipe is the result of a collaboration with a brand I want to introduce. A german skin care company, and what I like about A4 is that they believe that beauty is achieved through clean skincare products and a healthy diet. Their belief in a healthy diet ignited research on all the food ingredients that specifically nourish mature skin, blemished skin, dry and sensitive skin. 

To complement the A4 research, I created the FACE FOOD SERIES - different recipes designed specifically with the lists they provided me for every skin type. 

This is the first recipe of the series. A berry bowl made specifically to nourish maturing skin and reduce the appearance of time. 



A recipe full of antioxidants for youthful skin.


1/2 cup blueberries
1/2 cup blackberries
1 c cup raspberries
1/2 cup shredded coconut
1 tbs chia seeds
1 tbs coconut oil
1/2 cup coconut milk
1/2 cup coconut water
1/2 tsp cinnamon

More berries, coconut and bee pollen. 


1. Blend all the ingredients until smooth.

2. Serve in a bowl.

3. Optionally, top with berries, coconut or bee pollen.

4. Take your spoon and dig in! 


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Banana roll


Banana roll

Here's a fun and different way to have breakfast, or snack: Banana sushi rolls! These are quite filling so they are best when shared :) Adults and kids love them just as much so you will be sure to find someone to share with. 

banana roll

serves 2-3


1 banana
1/3 c ground almonds
3 pitted medjool dates
1 tsp maca
1 tbs coconut oil
1/4 tsp walnuts
2 tbs shredded coconut


1. Place the almonds, dates, maca and coconut oil in a food processor and pulse until everything gets mixed and it becomes like a brownish paste. Now add in the walnuts and pulse 2 or 3 times, just enough to brake down the walnuts, but not too finely as you want them crunchy.

2. Take the mix and roll it into a ball. Place it on a counter and roll it flat using a rolling pin, about 5 mm thickness. A rough measure: as long as the banana and twice as wide.

3. Place banana in the middle and roll up the layer onto the banana. Using your fingers cover the entire banana in the nut mix.

4. Finally place the shredded coconut on a plate and roll the banana roll around until all sides of your banana are covered. 

5. Freeze for 10 min (you can skip this if you are lazy, but it does help to firm up the roll so you can make sharper cuts). Then using a knife make 2 cm slices and its ready to serve.


Quinoa & Chia Pancakes


Quinoa & Chia Pancakes




1 tbs chia
4 tbs water
3/4 c quinoa flour
2 tsp maca
1 1/2 tsp baking powder
1/8 tsp himalayan salt
2 c almond milk
4 tbs maple syrup + more to serve
Coconut oil for cooking

3/4 c raspberries
1/4 c blueberries

2 tbs shredded coconut
1/4 tsp coconut oil

Vegan, gluten-free, and grain-free.


1. Start by mixing the chia seeds with 4 tbs of water in a small bowl, and let it sit while you prepare the rest.

2. Place the shredded coconut in a pan at medium-low heat with 1/4 tsp coconut oil, mix well and let it cook until it starts to brown, about 5-7 min. Turn off the heat and set aside.

3. Next, throw the blueberries and raspberries in a food processor and pulse until pureed, about 15 seconds. Set aside.

4. Now, mix the dry ingredients together in a bowl: the flour, maca, baking powder and salt. Then mix the wet ingredients in another bowl, the chia, almond milk and maple syrup, whisk to combine. Now add the dry mix to the wet mix and whisk to combine it all together into a batter.

5. Bring a non-stick pan to medium-low heat with a teaspoon of coconut oil. When the pan is hot add 1/4 cup of the batter onto the pan. When it starts to bubble on the sides and the top, carefully lift and flip the pancake. Should cook about 2-3 min per side. Repeat until the whole batter is used up adding more coconut oil as needed.

6. Now stack your pancakes onto two plates. Add 1/2 of the berry puree onto each stack. Pour maple syrup over them and top with the toasted shredded coconut.



Beet Bread with Tahini and Avocado


Beet Bread with Tahini and Avocado

If you have baked my antioxidant beet bread here is an idea to enjoy it. It can be eaten for breakfast with some coconut butter or almond butter, its also delicious dipped in almond milk. It makes a super healthy and satisfying lunch or afternoon snack too. Top it with your favourite veggies, add some guacamole, a little fermented veggies on the side, et voila you got yourself a complete meal!


Antioxidant beet bread slices


1/2 avocado

Leaves of fresh parsley


1. Spread a layer of tahini over the slices of bread.

2. Scoop out the flesh of the avocado and mash it using a fork. 

3. Divide the avocado onto your slices.

4. Top with parsley leaves. 


Apple Peanut Butter warm Mousse


Apple Peanut Butter warm Mousse




1 apple, peeled and sliced

Seeds of 1/2 vanilla bean

1/8 tsp cinnamon

1 c water

2 tbs maca powder

1 tbs raw cacao powder

2 tbs peanut butter


1. Bring 1 c of water to a boil in a deep pan.

2. Add the apples, cinnamon and vanilla, cook for 5 minutes, until apples soften.

3. Throw the apples in a blender with 1/4 of a cup of the water they cooked in.

4. Add the remaining ingredients to the blender and blend until smooth.

5. Serve warm. 


Banana Cinnamon Granola


Banana Cinnamon Granola


This is the perfect fall recipe for granola. It takes about 10 minutes to prepare and 40 to bake. Naturally sweetened with banana and dates and a hint of warming cinnamon, it doesn't need added sweeteners (unless you want it sweeter). In this recipe I used only nuts and superfoods and left out the inflammatory grains typically found granola, so its great for those in a grain-free and sugar-free lifestyles.

I like to eat it with almond milk as a healthy and tasty breakfast; with a cup of plain greek yogurt topped with berries; as a topping to a chia pudding; or simply on its own as a very satisfying snack. The yield of this recipe is not so big, since my equipment and kitchen are small I can't make big amounts, but you can increase the amounts to make bigger batches that can last for months stored in air tight containers. Its a simple, healthy and filling recipe, and I know you will love it!






1/2 c almonds, roughly chopped

1/2 c pecans, roughly chopped

1/2 tsp cinnamon

2 tbs chia seeds

1/3 c unsweetened shredded coconut

1 banana

5 medjool dates, pitted

seeds of 1 vanilla bean

3 tbs coconut oil

1 tbs almond milk

pinch of sea salt


1. Pre-heat oven at 350F/175C.

2. In big bowl mix all your dry ingredients: almonds, pecans, cinnamon, chia seeds and shredded coconut.

3. Throw all the remaining ingredients in a blender and blend until creamy.

4. Add the wet paste to the dry ingredients in the same bowl and mix thoroughly until everything is well coated. 

5. Line a baking dish with parchment paper and grease it with a touch of coconut oil. Spread the mixture evenly on the dish.

6. Bake at 350F/175C for 20 minutes. Remove from the oven, give it a stir to avoid big clumps, and return to the oven. Bake for another 20 minutes, until golden brown. When its done it may still be wet and sticky but thats normal. As you let it cool it will become crunchy. 

* Store it in an airtight container for months!

❤  Eat with almond milk (or any other nut milk).

❤  Eat with plain greek yogurt, topped with berries.

❤  Add it as a topping to a chia pudding.

❤  Enjoy it simply as a healthy snack. Pack it in little single serving bags and its the perfect on the go snack.