Viewing entries tagged
coconut milk

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

Antioxidant Sweet Beet Bread


Antioxidant Sweet Beet Bread

This lovely deep magenta-coloured bread is very unusual and will definitely spark conversation! The main ingredient is beetroot, which gives it its color, taste and sweetness. It is not overly sweet and can be enjoyed with sweet and savoury foods alike. It has a very moist and soft texture, similar to that of corn bread. For an extra boost of nutrition I added açai powder, a berry native to the Amazon rainforest in Brazil. To preserve all its goodness, açai is usually freeze-dried and comes in powdered form, sometimes in capsules. This deep purple berry is incredibly antioxidant, 3 times more than goji berries and 10 times more than blueberries. The essential fatty acids and antioxidant powers of this superfood make it a beauty food contributing to a beautiful complexion. For all these reasons this bread has been upgraded to superbread! I bought my açai from OrganicBurst

This alternative to regular bread is not only much healthier because it includes a veggie and a superfood, but its also gluten-free since I used buckwheat flour instead of other glutinous flours. It is delicious with coconut butter, also great with almond butter, as a side to dip into a warm soup such as pumpkin or cauliflower soup, or even eaten on its own. It's just another fun way to get in more veggies and superfoods into your diet.



12 capsules of açai, (open them) or 3 tsp açai powder

3 beetroots

1/2 cup honey

1/4 tsp himalayan salt

1 pasture-raised egg


3/4 cup coconut milk

1 cup buckwheat flour

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing 


1. Pre-heat the oven at 450F/230C. Wash, peel and cut the beets into smaller chunks. Place them on a baking dish lined with parchment paper. Roast for 20 min. Remove from the oven and lower the oven temperature to 350F/175C.

2. In a large bowl mix the flour, baking soda and baking powder. Set aside. 

3. Add roasted beetroots, honey, açai and coconut milk to the blender and blitz until liquified.

4. Add the egg and blend again.

5. Add the beet mixture into the bowl containing the dry mix, and stir thoroughly to combine everything into a uniform dough.

6. Place the dough in a bread mould greased with coconut oil (I use a silicone bread mould). Bake for 30 min, or until a toothpick comes out dry. Remove from the oven and let it cool completely. Then carefully flip mould upside down to release your bread. 

* Store in an air tight glass container for 5 days.




This is the easiest ice cream to make and its so delicious. The recipe calls for three ingredients and the main star is the Chinese 5 spice. This is a blend of spices that encompasses 5 flavours: sweet, sour, salty, pungent and bitter. It may sound weird to use it for ice cream, but believe me, it goes really well with coconut milk, delivering a sweet and tasty flavour that will satisfy any ice cream craving. To achieve a creamier ice cream consistency, I suggest using plain coconut milk, as opposed to the 'light' version. As to the sweetener, you can add as much or little as you want it sweet. 

nice cream RECIPE

Serves 4

prep time: 4 min

cook time: 1h50

total time: 1h54


1 can coconut milk 

5 tbs natural maple syrup

1 1/2 tbs Chinese 5 spice


1. Pop all the ingredients in a blender

2. Blend until smooth

3. Pour into an ice cream machine and churn for 15 min

4. Transfer ice cream to glass container and freeze for 1 h before eating

5. Scoop and serve

Store it for 2 months in the freezer. If the ice cream has been freezing for a long time, make sure to bring it out of the freezer at least 10/15 minutes before eating it.

❤  This ice cream can be enjoyed as it is as a delicious dessert. 

❤  Or served with warm poached apples for a tasty breakfast or snack.