Vegan & Gluten-free Christmas Cookies

Christmas Tree Cookies RecipeThis is one of the oldest cookies recipe of our family. First discovered in a healthy recipe magazine, this recipe went through a lot of changes. First, I replaced the gluten flour by its non-gluten alternatives (tapioca, rice, chickpeas) using different combinations. Then, instead of butter we used coconut oil and apple mousse. Finally, we added some soft dates to make these biscuits sugar free but still sweet enough to remain my girls favorites! We use to bake them almost every weekend as they make a nice breakfast for a rushy morning week, but they also suit very well in my girl’s pocket for school :)Vegan Christmas Tree Cookies Recipe

For 30-35 biscuits:

65dl almond milk
2TbSp powdered chia/linseed
230gr gluten free flour( f.e: 75 gr oat flour+ 130 buckwheat flour+25gr corn flour)
50 gr cacao powder
1tSp vanilla power
1tSp baking soda
150 gr apple mousse/sauce
50 gr coconut oil, melted
5 soft dates
80gr dark chocolate, melted

Feel free to add some more dates if you don’t find these biscuits sweet enough.

  1. Make chia eggs by stirring 2 tablespoons chia seeds with the almond milk. Let sit for 10 to 15 minutes until a gel forms.
  2. In a separate bowl, mix together the dry ingredients: flour, cacao powder, baking soda and vanilla powder.
  3. Using a blender/mixer, mix the dates, the apple mousse, the melted coconut oil and the melted dark chocolate.
  4. Mix the wet ingredients with the dry ones.
  5. Pre-heat the oven to 180 C.
  6. Line your work surface with baking parchment. With a rolling pin, roll, between 2 sheets of parchment papers, the dough out to 5-7 cm thickness.
  7. Remove top piece of parchment paper and cut dough into different shapes (X-mas trees).
  8. Place the biscuits on a baking tray and bake for 7-8 minutes.
  9. To get these X-mas colored biscuits, cover them with some melted chocolate and drizzle some powdered pistachios over for a festive green color.
  10. ENJOY them!

Fig Ice Cream

This year I discovered for the first time in my life how full of fruits and colors the month of august can be. Especially in southern countries. I wasn’t even aware, even though I am a big fan of all sorts of fruit, that peaches can still be found end of august. This post is not about how delicious peaches are, but about how heavenly figs can be. Coming from a country where figs are eaten only during the cold season as a dry exotic fruit, I was really enthusiastic when I discovered them growing on trees during our September holiday in Croatia and Bosnia some years ago. Since then, we use to return to those regions not only because we like the sea, but also because figs are something I crave for during the whole year. Of course, I can always find them here in shops too, but this is not comparable to the real fresh ones !raw vegan fig ice creamThe taste of a perfectly ripe fig is heavenly. With its pink and purple hues and a luscious pink heart inside, this delicate fruit has lots of nutritious value. Due to our passion for figs unlike any other fruits, we ate it this year in all possible ways: shakes, ice creams, cakes…I must admit that my favorite way of eating these juicy and plush looking fruits is to eat them simply fresh. Paradisiacal fruits at its maximum!

Here is what we enjoyed during the warmest moments of the day: an easy fig ice cream which I have to wait for until next year!

Raw vegan fig ice creamServes: 2
8-10 big ripe figs(frozen overnight or at least for 5 hours)
The juice of half a lemon

Mix everything and you will get a healthy flavoured ice cream, easy to digest, sugar free and so lovely naturally coloured.

Hemp Turmeric Shake

Turmeric dairy-free shakeI wasn’t so familiar with curcuma/turmeric powder and its properties until 2 years ago. While searching for natural colorants for soaps I discovered how good it is for our health. I started to use it once in a while in some Indian dishes. But the true love for turmeric started some months ago: when browsing one of my favorite food blogs posts  I found an interesting curcuma shake recipe which intrigued me from the first moment. I had to try it immediately myself. With some small changes this shake was one of the best shakes I ever drank and since that moment it became a part of our daily life. My daughters love it too, and despite the fact that some of the ingredients used (curcuma, ginger) sound a bit strange and spicy, the combination is really good and quite exotic. A must for this summer month!

Recipe: adapted from Green Kitchen Stories
500 ml rejuvelac/Romanian bors/water
2 full TbSp hemp seeds
1,5 frozen bananas
The juice of half a lemon
2 cm fresh ginger
2TbSp honey/agave
2TbSp curcuma powder
1 TbSp bee pollenDairy-free turmeric shake

P.S. In case you are using fresh curcuma, make sure you decrease the quantity of it, as fresh curcuma is much stronger than the powdered one.
In case you are using bors which is too sour (the bought one can sometime be very sour), make sure you dilute it with water and don’t use any lemon juice.


One of the positive things about blogging is getting in touch with people who have the same interests as yourself. Sini is of one of those bloggers. She has a beautiful blog, full of recipes for all kinds of products you would never think it’s possible to make them home like chlorella cleansing bars, hair rinse, oat cream, foundation, mascara, lipstick.
I always get amazed about everything she makes, about the ingredients she uses, about the large variety of creams/lotions/ syrups for every single problem. More than that, Sini is very preoccupied about healthy food and from time to time she also posts interesting recipes.
DSC00304 1Last month I received from her a beautiful package made of: foot bath bombs, lavender sugar scrub hearts, hand crocheted cotton pads, chocolate lip balm, a soap and a shampoo. I was so happy to discover a part of what Signe can make. I am a big fan of all homemade products but lately, due to my laziness, I didn’t make anything else than soaps, so the scrubs were the first I used the same day I received the package. I really liked them and after exfoliating, you feel your skin healthy and glowing.

The chocolate lip balm was also something I was eager to try first because I have never made/used a chocolate balm before. The nourishing blend of ingredients such as avocado oil, cocoa butter, was, dark chocolate and lavender eo sounds really good and since I received it, I use it every day. I like the subtle chocolate colour and the hint given by lavender eo.

Clays are not only one of my favorite additions to soap but Signe’s too. The soap she sent me is made of 3 different clays (green French, white and pink Argiletz) which add natural colour and plenty and silky glide. The smooth lather, the sensual scent (tangerine eo), the delicate feeling it leaves on your skin, the beautiful design …all these translate how good Signe is in making soaps. I can proudly confirm how pleased I was using this soap.DSC00301 1
Let me tell you how much I admire soapers who make their own shampoos. I have made some too, but after several months of using them, I quit and started using some other natural ways of cleaning my hair. My latest experiment is sodium bicarbonate or no-poo shampoo. I started very enthusiastically and it worked during the cold season. But with the summer, I didn’t like it anymore so I had to look for another solution for my hair. Then I received the shampoo from Finland. This shampoo really works on my hair. Maybe it is all about the ingredients ( coconut oil, olive oil, avocado oil, castor oil, cacao butter, shea butter, lemon juice, chamomile flowers, lemon eo, tea tree eo), maybe it’s about the formula used…but this shampoo is really something I have to make myself very soon. I have no words to thank Signe for this beautiful shampoo and for everything she sent me (sad that the foot bath bombs didn’t survive the journey to Belgium).
It feels so grateful, Sini, to know you through your products!

Plombir/Vegan tofu-coconut milk ice cream

We haven’t really enjoyed the sunny days this year, but we are still hoping to have a long summer without too much rain. Nevertheless, we use to make quite often ice cream home… to exercise and to be prepared in case the summer it would become too hot :).
This ice cream was made to save some old and forgotten banana’s and maybe that’s why I found it to be one of the best ice creams we have ever made home.

Serves 4 persons
Serves 4 persons
5 banana’s, cut into slices and frozen overnight
200 gr silken tofu
1 cup of coconut milk(200 ml)
1-2 TbSp lemon juice
1 Vanilla powder

Mix everything and serve!

I always use to make fruit ice cream as my daughters love colours in food, but my favourite ice cream is, without any doubts, the white one. It reminds me the one I grew up with, Plombir: the most white and the most delicious, of course. Amazing how food can bring back emotions!
Vegan tofu-coconut milk ice creamDaca e sa mi fie dor de copilarie, mi e, fara indoiala, dor de o inghetata Plombir. Cea mai alba dintre inghetate, cea mai cremoasa si cea mai delicioasa…Bineinteles ca fiecare isi are Plombirul sau. Eu insa de ceva vreme tot incerc sa gasesc imitatia cea mai buna pentru acest desert din copilarie. Mai e ceva de lucru, insa pentru moment ne delectam cu aceasta inghetata buna si atat de plina de amintiri :

Ingrediente pentru 4 persoane:
5 -6 banane feliate si tinute la congelator o noapte
200 gr de tofu cremos
1 pahat de lapte de cocos(200 ml)
1-2 linguri de suc lamaie
Pudra de vanilie

Mixam totul si inghetata este gata !la vie en rawzIntr o alta ordine de idei, am primit cateva saptamani in urma una dintre cele mai frumoasa carti de bucate din sfera raw-veganismului romanesc. O carticica delicioasa, plina de culori si de savoare, a carui autor este Andreea Lazarescu. Cel mai mult m a atras la aceasta carte reteta de zacusca, pe care am facut o deja de cateva ori la cat de buna e si reteta de supa de mazare. Painica din faina de hrisca si nuci braziliene e la fel tare interesanta. Este o placere sa rasfoiesti aceasta carte, deci pentru cei pasionati de mancare sanatoasa si plina de energie – v-o recomand cu drag. Bucuria e si mai mare pentru ca la aceasta carte a lucrat si Andie (grafica), o persoana foarte draga mie (nu numai pentru ca purtam acelasi nume de familie) si a carui blog mi a fost si imi e de mare folos si inspiratie.

Raw Blueberry Cheesecake

I have this cake in my mind for several months now. First I was waiting for the berry season. This long wait was interrupted by a little holiday to a place so close to my heart. We came back but my heart is still there:Bucharest, the city I used to study in and which is, in some words, closer to me than the place I was born in…It was difficult, I cried the way back, I couldn’t find my rhythm again… I forgot , for some days, that I should be grateful for the nice moments I had there instead of regretting leaving…
This cake was made to cheer me up: my favorite colors ( blue and green) in a healthy combination.Cheesecake aux myrtilles

Servings: 8
Crust :
70 gr walnuts
2 (big) dried figs

Cheese cream :
70 gr cashews
200 gr silken tofu
1 fresh coconut meat
50 gr coconut water
2 TbSp lemon juice
2 TbSp honey/agave
1 banana
To make the crust :
1. Process the walnuts and the figs in a mixer until finely chopped and mix, with your hands, until the composition starts to hold together.
2. Press the mixture into the bottom of a mold lined with parchment paper and set aside.
To make the cheese filling:
1.Mix in a mixer all the ingredients together until the cream is homogenous.
2.Pour it over the crust and let it stiff, in the freezer for 1-2 hours. Decorate with blueberries. Optionally you can decorate with some mint leaves and a little bit of coconut powder mixed with some matcha powder.
Raw blueberry cheesecake Je pensais à cette tarte depuis quelques mois. J’ai tout d’abord attendu la saison de myrtilles. Cette période d’attente a été interrompue par des petites vacances vers un lieu qui me tient à cœur. Nous sommes revenus mais mon cœur est toujours là-bas: Bucarest, la ville où j’ai étudié et qui est, peut-être plus proche de moi que le lieu où je suis née…Ce fut difficile, j’ai pleuré au retour, j’étais incapable de retrouver mon rythme… j’ai oublié pendant quelques jours que je devrais être reconnaissante pour les moments passés là au lieu de regretter cette séparation…
J’ai fait ce cake pour me faire du bien : mes couleurs favorites( le bleu et le vert) dans une combinaison saine.

Pour la croûte :
70 gr de noix
2 figues sèches

Pour la crème de fromage :
70 gr de noix de cajous
200 gr de tofu soyeux
La pulpe d’une noix de coco fraiche
50 gr d’eau de noix de coco fraiche
2 c. à soupe de jus de citron
2 c. à soupe de miel/agave etc
1 banane
Etapes :
Pour la croûte :
1. Dans un robot culinaire mélanger les noix et les figues ensemble jusqu’à ce que le tout est bien mélangé ensemble.
2. Etaler la croûte dans le fond d’un moule à tarte.
Pour la crème de fromage :
1. Dans le robot culinaire, mélanger tous les ingrédients jusqu’à ce que la composition devienne uniforme.
2. Verser la crème sur la croûte puis réfrigérer pour 1-2 h. Décorer avec des myrtilles. Optionnellement, vous pouvez décorer avec quelques feuilles de menthe et un peu de noix de coco mélangée avec de la poudre de matcha.