dinsdag 3 oktober 2017

Matcha Latte Oats

  • 30 gr oats
  • 250 ml rice-coconut milk
  • lime zest of about 1/2 lime
  • 1/2 banana
  • 1/2 tsp organic (!) matcha powder*
  • 1/2 tsp vanilla extract
  • small pinch of cinnamon
*It is quite important that you use good quality organic matcha powder since cheap varieties usually contain high percentages of pesticides

  • small hand toasted coconut flakes
  • 20 gr toasted / pecans / cashews
  • coconut yogurt
  • mint
  • 2 tsp cacao nibs
  1. In a pan, add together oats, milk, chopped banana and matcha powder.**
  2. Bring to a light boil, let it simmer for about 5 minutes until thick and creamy. It is important to add the banana from the start so that it becomes soft (and the flavour becomes better too!).
  3. Flavour the porridge with cinnamon, lime zest and vanilla (all to taste).
  4. Stir it through so that the banana is incorporated with the oats completely.
  5. Top with coconut yogurt (or low fat Greek yogurt), toasted nuts, mint, coconut and optional other fruit. 

donderdag 31 augustus 2017

Raw Pumpkin Slices with Puffed Pumpkin Seeds


  • 90 gr oats
  • 60 gr almond flour
  • 5-6 tblsp melted coconut oil
  • 1 tblsp maple syrup
  • 1 tblsp unsweetened cacao powder
  • 1 date
  • pinch of seasalt
  • 120 ml pumpkin puree
  • 75 gr dates
  • 2 tblsp almond butter / peanutbutter / cashewbutter
  • 1 tblsp coconut oil
  • 1 tsp cinnamon
  • 1/2 -1 tsp pumpkin spice / gingerbreadspice
  • 1 tsp vanilla extract
  • 3 big hands of pumpkin seeds
  1. Blend all crust ingredients until you have a sticky dough.
  2. Press it onto a grease proof paper lined baking tray and set aside.
  3. Blend all filling ingredients and pour it over the crust.
  4. Toast the pumpkin seeds in a dry frying pan until you hear them 'pop'.
  5. Throw them on top of the filling.
  6. Pop the tray in the freezer and let it set.
  7. When completely frozen, take the tray out of the freezer and cut into slices.
  8. Eat the slices on room temperature, store in the fridge or in the freezer for longer use. 

Coconut & Cashew Overnight Oats


Overnight oats:
  • 1/4 zucchini (you won't taste it, to add veggies)
  • 30 gr oats
  • 150 ml coconut milk / rice-coconut milk 
  • 1 date
  • 20 gr raw cashews
  • 20 gr dried shredded coconut
  • 10 gr toasted cashews
  • 4 scoops coconut yoghurt
  • handful toasted coconut flakes
  • 60 gr fresh coconut 
  • fresh fruit

Easy Breakfast Soufflé

  • 1 date
  • 1/2 banana
  • 1 egg white + 1 egg yolk
  • 2 tblsp unsweetened almond milk / low fat yogurt / coconut milk
  • 1/2 tsp vanilla extract (no essence)
  • 1/2 tsp cinnamon
  • 80 gr your favourite fruit
  • 20 gr pecans / walnuts / almonds etc.
  • optional: raisins / cacao nibs
  1. Preheat your oven 180-200 degrees C or get your airfryer out.
  2. Whisk the egg white using a machine until firm peaks.
  3. In another bowl: blend banana, date, egg yolk, milk or yogurt, vanilla and cinnamon until smooth.
  4. Gently fold the egg white mixture through the banana mixture, don't overbeat or you will loose the volume and fluffiness of the egg white. 
  5. Grease an oven proof dish with a little coconut oil. 
  6. Gently pop the mixture in.
  7. Pop in the fruit and nuts (and optional other add-ons).
  8. Put the dish in the airfryer for about 5-10 minutes on 180 degrees C or in the oven for about 20-30 minutes until the top is brown coloured and the inside is still moist but not entirely wet (test it with a toothpick).
  9. Eat with a little yogurt on the side. 

Breakfast Banana Lumpia


  • 1 banana (not too ripe / soft)
  • 2 tsp cinnamon 
  • 1 tsp coconut sugar 
  • 2 spring roll sheets 
  • 1 tsp melted coconut oil 
  • 1 tblsp grated coconut
  • 60 gr coconut yogurt 
  • fresh mint
  • lemon zest
  • 1 tblsp peanutbutter
  • toasted nuts


1. Cut the banana in halves.
2. Sprinkle cinnamon and coconut sugar on a flat plate .
3. Pop the spring roll sheet in warm water for about 5 seconds until it has softened (not too soft or it will tear).Put the spring roll sheet in front of you diagonally, pop a banana halve onto the sheet and sprinkle with a bit of grated coconut. 
4. Roll the banana half into a lumpia shape. (Look up a Youtube video if you don't know how to roll a lumpia, it's easy though!).
5. Grease the lumpia in with a bit of coconut oil.
6. Roll the lumpia through the sugar cinnamon mix.
7. I baked the lumpia's in my airfryer, 5 minutes on 200 degrees C until the banana is soft and the lumpia paper is a bit crisp, but you can use an oven too (will take a little longer to bake) or if you are in a rush you can fry them in a bit of coconut oil in a frying pan (you use more fat this way but result is delicious).
8. For the sidedishes: mix coconut yogurt with lime zest and top with mint.
9. Eat the lumpia with coconut yogurt and peanut butter with some nuts on the side.

dinsdag 27 juni 2017

Bananaflour Pancakes with Coyo & Grilled Peach

Servings: 2 people / portions

  • 40 ml banana flour
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar or lemon juice
  • 40 ml unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 tsp coconut palm sugar or maple syrup
  • small pinch of salt
  • 1 peach
  • few scoops of  coconut yoghurt / coconut cream
  • fresh mint leaves, shredded
  • toasted (activated) almonds

  1. Put a frying pan on medium heat, grease with a bit of coconut oil, cut the peach into slices and grill them for a few minutes until golden brown on each side, in the mean time prepare the pancake batter. Also toast the almonds.
  2. Split the egg and whip up the egg white using a machine.
  3. Blend all other ingredients together, gently fold in the egg white, don't overbeat or you will lose the air. 
  4. Bake little pancakes on medium/low heat in a frying pan in coconut oil.
  5. Keep the pancakes warm in a 50 degrees C preheated oven.
  6. Top with coconut yogurt, grilled peach and toasted almonds and fresh mint. 

maandag 26 juni 2017

Golden Moroccan Oats



  • 20 gr oatmeal
  • 150 ml rice-coconut milk / unsweetened almond milk
  • zest of about 1 orange
  • juice of 1/2 orange (about 50 ml)
  • 1/4 tsp turmeric
  • pinch of cinnamon
  • 1/2 tsp vanilla bean paste / extract
  • squeeze of lemon juice 
  • 10-20 gr toasted almond flakes
  • 1/2 orange, cut 
  • fresh mint, shredded
  • low fat yogurt
  • 1 date, cut into bits
  • 1 tsp of goyi berries
  • 1 tsp of bee pollen (optional)
  • 1 tblsp tahini (optional)
  1. Put the oatmeal, milk, orange juice, turmeric, cinnamon and vanilla into a pan and bring it to a simmer.
  2. Let the oats cook on medium heat for a few minutes until thick and fluffy while stirring regularly.
  3. When it is done, take the oats of the heat and squeeze a little bit of lemon juice into it (the zing of the lemon is nice against the sweetness of the orange).
  4. Pop the oatmeal in a beautiful bowl, top it with a nice tablespoon of low fat yogurt, quark or coconut yogurt and decorate it with almonds, orange, mint, date and optional goyi berries, bee pollen and tahini.