Category Archives: Recipes

Turmeric & Coconut Milk Golden Elixir

Turmeric Golden Milk

I love turmeric, it’s one of the best natural anti-inflammatory ingredients one can find! A while ago, I came across the recipe of the Turmeric Golden Elixir (or Golden Milk as it’s sometimes called) and when I tried to prepare it myself it came out absolutely amazing. I shared a picture on my Instagram before, so if you follow me there, you might have seen it already. It’s definitely a super tasty drink and it’s perfect for anyone who wants to implement more turmeric into their everyday diet.

Ingredients: for 2 cups of this drink, I used 400ml of organic coconut milk (any other non-dairy milk will do), 1 tbsp of coconut oil (apparently turmeric is best consumed with a bit of fat), 1-2 tbsp of honey and 2-3 roots of fresh turmeric (can be replaced by 1-2 tsp of turmeric powder).

Preparation: Bring the half of coconut milk to the simmer, mix it with honey. Pour another half of milk into blender, add coconut oil and turmeric. Blend till fully combined, then mix it with simmered half. Enjoy while warm!

It’s that simple to make and it’s the way more comforting drink than even hot chocolate, plus it’s more beneficial too! But please be aware that turmeric stains everything yellow, so you might need to brush your teeth afterwards! 🙂

Gluten Free Raspberry Brownies

Gluten Free Raspberry Brownies

So I am back to experimenting with gluten free and dairy free baking. I’ve made this Raspberry Brownies a while back and they came out so delicious hence I just have to share the recipe. And they are so easy to make too! To add a bit of twist, I have used raw cacao powder and a bit of baobab powder, just to add some extra antioxidants and fiber.

Raspberry Brownie Ingredients:
2 large eggs
90ml sunflower oil
100g coconut sugar (add up to 150g if you want sweeter flavour)
45ml maple syrup
1 tsp vanilla extract
45g raw cacao powder
50g gluten free flour
10g baobab powder
a pinch of bicarbonate of soda
1/2 tsp of baking powder
7-8 raspberries (I used quite large ones)


Line square baking tray (I use 20x20cm) with baking paper. Heat the oven to 190°C. Beat eggs and sugar until well combined, add maple syrup, vanilla extract, oil and beat for another minute. Sift all the dry ingredients together, then add them to the egg/sugar mixture. Mix until well combined and add fresh raspberries (I had quite large ones, so I cut them in half). Bake for 20-25 min until the top is quite firm but still soft enough to bounce. Cool down to the room temperature, then remove from the tin and cut in square pieces.

Enjoy, and don’t forget not to eat them all in one go! 🙂

Beetroot Houmous & Sweet Potato Chips

Homemade Beetroot Houmous and Sweet Potato Chips

I’ve been recently on the look out for simple yet delicious and nutritious recipes to make light lunches. I would like to share two dishes that are perfect for this purpose – sweet potato chips and homemade beetroot houmous! You can eat them together as a light lunch or use them as a side dish.

Sweet Potato Chips (2 servings):

2-3 medium sweet potatoes
2 tbsp olive oil
1 tsp salt
1 tsp coarse black pepper
1 tsp paprika
1/2 tsp turmeric
1/2 tsp onion powder

Preheat the oven to 220°C and baking tray covered with some foil. Scrub sweet potatoes really well and cut them into 1cm thick sticks, place them in the bowl, add olive oil and all seasoning. Mix well and place chips on the preheated tray. Cook for 10 min, then stir them a bit and cook for further 5-10 min (depends on your oven). Chips should be slightly caramelised, but soft inside. Once cooked, let chips cool for 5 mins and they are ready to serve! Simple as that.

Now to beetroot houmous. Again, nothing could be more simple.

Beetroot Houmous:

2 small beetroot or one medium
250g ready to eat chickpeas (I buy organic chickpeas in water)
4-5 tbsp olive oil
1/2 tsp garlic puree
1 tsp coarse black pepper
1/2 tsp salt
1/2 tsp dried parsley
1 tbsp lemon juice

Preheat the oven to 180°C. Peel the beetroot and slice them into 1cm thick rings, place them in baking tray and add 1 tbsp olive oil. Roast it for 35 mins. Let beets cool. Then place chickpeas, beets, lemon juice, garlic and remaining olive oil in the food processor. Blend until smooth, if it does not blend, add some more olive oil. Once blended, add all seasoning and mix well. That’s it!

As you can see both of these dishes are so simple to make, yet they are so tasty and packed with so many beneficial nutrients. I hope you enjoy these recipes as much as I do!