Viewing entries tagged

Youthful skin in a bowl

1 Comment

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! 


1 Comment

Raw Berry Cake


Raw Berry Cake

Spring is around the corner and with it warmer days! After this long and brutal winter here in NYC I though of sharing something more springy like this raw berry cake. 

This cake is a real crowdpleaser because it looks beautiful and tastes even better! Anyone who eats it will love you for making it :)

Making it is really easy too, you basically blend the ingredients and layer them onto a round silicone cake pan, or a springform pan with removable bottom. It's very satisfying to see it come together. 

You can serve it as a cake, or alternatively you could cut it either into bars or smaller cubes to enjoy as bite-sized treats. Amazing either way!


makes 10 slices


1 c walnuts
1 c shredded coconut
8 medjool dates, pitted
Pinch of sea salt

4 c cashews, soaked and drained
Juice of 2 lemons
Pinch of sea salt
1/2 c honey
1/2 c coconut oil
1 1/4  c water
1/2 c fresh raspberries
1/2 c fresh blueberries
1 c frozen raspberries

You will also need:
food processor
9.5" /24 cm round cake pan

Best kept in the fridge for up to 3 days. 


1. Grease a round silicone cake pan with coconut oil, making sure you do the bottom and the sides.

2. Throw the walnuts and coconut into the food processor and blitz until ground, about 1 minute. Then add the dates 1 by 1 and blitz until it becomes doughy, another minute. 

3. Transfer the base mix to the greased pan and using your hands flatten the dough evenly along the bottom creating a uniform and compact layer. Place in the freezer while you prepare the filling.

4. Throw the cashews, lemons juice, salt, water, honey and coconut oil into the blender and blend until creamy and no lumps remain.

5. Transfer 4 cups of this cashew batter into a big bowl. Add the fresh blueberries and fresh raspberries and stir them softly into the batter so they don't brake. This is your second layer. Remove the base from the freezer and pour this mix into the cake mould, forming a new layer. Return it to the freezer for at least 2 hours so its sets firmly. ** The more the layer freezes, the clearer the division between the layers. 

6. Meanwhile blend the remaining cashew batter with the frozen raspberries. This will be the pink layer. Once the middle layer is fully set, add this last layer to the cake and using a spatula spread it all along the top. Sprinkle shredded coconut along the top. Freeze again for another hour.

7. Once it is nicely set and firm, carefully pushing from the bottom release the cake out of the silicone and place it on a plate, ready to be cut and served.



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.