These recipes are for all the coffee lovers out there! I'm a big fan of a simple black coffee but these recipes are perfect if you're looking for a decadent (but healthy) alternative to the classic Starbucks favourites.

Sure, Starbucks taste great but it's expensive and full of weird additives. So It thought I would create my own versions of 3 fall drinks: Pumpkin spice latte, Caramel latte and Chocolate mocha latte.

I used "Ønsk Kaffe" for all of my recipes. It's my absolute favourite coffee brand - high in quality, amazing tast and sustainable. Check them out here!

Check out the video-recipe below

All the recipes serves 1 person


Pumpkin spice latte

Start by adding 1 tbsp pumpkin purée to a blender

(I made my own by cutting and steaming a pumpkin for 45 min, peeling it and blending it with a hand mixer. Don't add any spice or oil to the pumpking while it cooks) Check out this recipe.

Next add your "pumpkin pie spice" to the blender

(Again I made my own consisting of 1/2 tsp vanilla, 1/3 tsp carnation, 1/3 tbsp cardamon, 1/2 tbsp cinnamon, 1/3 tbsp maca powder optional)

Add 1 shot of espresso or strongly brew coffee, 1-2 tbsp maple syrup and 1,5 dl plant-based milk of your choice

Blend all the ingredients until they're smooth and heat it up over a stove or with a milk frother

Caramel latte

Start by adding 1 shot of espresso or strongly brewed coffee to your blender

Next add 1 big tbsp of homemade caramel sauce (I made my own by blending 20 medjool dates with a splash of water in a food processor).

Add 1-2 tbsp maple syrup, 1 tsp maca powder

Stir the ingredients a bit in the blender so the the caramel sauce melts

Lastly, add 1,5 dl plant-based milk of your choice

Blend all the ingredients until they're smooth and heat it up over a stove or with a milk frother

Chocolate mocha latte

Start by adding 1 shot of espresso or strongly brewed coffee to a pot

Next, add 1-2 tbsp maple syrup, 1 tbsp peanut butter, 1 tbsp raw cacao powder and 1,5 dl plant-based milk of your choice

Heat up the ingredients and stir until the peanutbutter has melted (you can froth it after the peanut butter has melted)

I hope you'll enjoy!

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This recipe is a bit out of the ordinary - and also out of my comfort zone! This delicious beet tartare with avocado creme is inspired by a dish at my favourite plant-based restaurant in Barcelona called "The green spot".

Beside it tasting amazing, it also looks pretty damn fancy (and of course it's healthy as well). So if you're looking to impress someone or just doing a bit extra for yourself - give this recipe a try!

You'll need some kind of a shape/form/dessert ring to make the tartare (like this one).

The recipe makes 1 beet tartare


1 big beet

2 ripe avocados

Salt and peber

1/2 clove garlic

1 tbsp kapers

1 tbsp lemon juice

1 tbsp olive oil

1 tsp apple cider vinegar

Garnish: chopped red onions, chives, extra kapers


Start by baking the beet in the oven at 200 degrees for about 1 hour and 20 min (the cooking time varies a lot depending on the size of the beet)

You'll know it's done when you're easily able to poke into the beet with a for

When the beet has been baked, let it cool off and then peel of the skin

Cut the peeled beet into little cubs/squares and add it to a bowl

Add olive oil, vinegar, a pinch of salt and peber and kapers to the bowl and stir

Set the beets aside while making the avocado creme

Mash the avocado and add lemon juice, a pinch of salt and peber and mashed garlic and stir

Take your dessert ring/form (see link above), place it on your plate and add the beet at the bottom - pad it down so it creates and even layer

Add the avocado creme on top of the beet, creating an even top layer

Slowly pull the dessert ring/form up and cross your fingers and hope that the beet tartare doesn't crash!

Garnish the tartare with freshly chopped chives, red onions, extra kapers and salt and peber




Here's a great fall recipe for a delicious lunch or side dish. It's roasted veggies with a maple syrup glaze, served with a beetroot hummus. I film a quick video of this recipe (link below)

I hope you'll give it a try and enjoy!


For the veggies:

1 kg mixed veggies

(I used potatoes, parsnips, carrots, beetroot and brussel sprouts)

2 tbsp olive oil

Salt and pepper

3 tbsp mixed herbs (parsley, oregano, thyme)

2 tbsp maple syrup

40g pine nuts

1/2 pomegranate

For the hummus:

3 medium sized beetroots

1 can chickpeas

1 clove of garlic

1 tbsp Tahini

1 lime

Salt and pepper


Turn your oven to 180 degrees

Cut your veggies into even sized cubes (so the cook evenly)

Mix the veggies (except the beetroot) in a large bowl

Drizzle olive oil, salt and pepper and herbs and give it a good stir

Place the veggies on a baking tray and spread out the beetroots as well

The reason why I don't mix the beetroot in at the beginning is simply that all the veggies would turn pink

Let it roast in the oven for 25 min

After the 25 min take the veggies out of the oven and drizzle 2 tbsp of maple syrup over it and mix

Let it roast for an additional 5 min in the oven

When they're done roasting, decorate the veggies with roasted pinenuts and fresh pomegranate

Beetroot hummus:

Boil or bake 3 medium sized beetroots (cut into cubes) until soft 

Rinse the chickpeas and place them in a bowl with the garlic, tahini, lime juice and salt and pepper

Let the beetroot cool off and then add it to the chickpea mix

Blend until smooth with a hand-mixer or foodprocessor



So.... clouds, rain and fall weather. It's time to make some delicious comfort food for those dark stormy nights! Vegan food doesn't have to be all raw and cold - I love cooking up a spicy curry or pumpkin soup during this time of year.

This recipe is simple and doesn't take a whole lot of effort - but the result is great and a real crowd pleaser! My vegan shepherd's pie takes about an hour to make from start to finish and serves 6. It's savory, warming, filling and healthy! Enjoy it with a crisp winter slaw of kale, almonds and apples. 


2 cloves of garlic

1 onion

1 cube vegetable stock

1 kg yellow potatoes

1 bag (aprox. 500g) of frozen vegetable (broccoli, carrots, peas etc.)

600g (aprox. 1 1/2 can) of lentils

300 g mushrooms

2 tbsp mixed herbs (thyme, oregano, rosemary, parsley)

Salt and peber 


​Turn your oven to 200 degrees

Start by cutting the potatoes into cubes and boil them in a large pot with a pinch of salt (20-30 min)

Cut up the garlic and onion and brown them until golden in a large pan with a bit of oil 

Add lentils, mushrooms, veggies, mixed herbs, a pinch of salt and peber and 1 cup of vegetable stock (250 ml). 

Let it simmer in the pan over low heat for 15 min. 

When the potatoes are done, drain them and mash them with a potato-masher or a hand-blender. Add a pinch of salt and peber to the mash. 

When the veggies/lentils mix has been reduced, transfer 2 tbsp of the potatoes mash to thicken the veggie/lentil mix and stir.

Transfer the veggie/lentil mix to a baking dish and pad down. Then add the mashed potato on top. 

Bake the dish for 15 on 200 degree (preferably if you have top-heat or a grill function to golden the mash layer)




Mmmm here are my favourite chocolate cookies! They're delicious and actually not unhealthy (no butter, no sugar). My secret ingredient is aqua faba (chickpea water) and before you say "eww" just wait...

Aqua faba is amazing because you can whisk it up and you'll get the exact consistency of egg-whites! It'll make any cookie, cake or dessert extra delicious and gooey. Check out my chocolate mousse recipe on the blog if you want more inspiration on how to use aqua faba.


180 g dark chocolate

150 g flour

2 tbsp maple syrup

1 tsp baking soda

4 tbsp raw cacao powder

2 tbsp coconut oil

1 can of chickpea water


Melt 90g of chocolate and rinse the chickpeas so you're left with the chickpea water

Whisk (with an electrical whisker) the chickpea water until it's fluffy

Carefully mix in the maple syrup and melted chocolate

Add the rest of the ingredients and give it a good mix

Place the dough on a baking tray and shape them as you wish them to look like

(they won't melt, so they'll look like what you shape them as)

Bake them in the oven for 12-15 at 200 degrees


Ps. The cookie-dough can be cooled and enjoyed as raw vegan cookie-dough



I've been working and living in Barcelona for about a month now - and I absolutely love this city! For me, it's the perfect combination of culture, beach and great food! One thing in particular that I love, is how vegan friendly this city is! Everywhere I go and every place I've been will have something vegan and delicious on the menu! There's also a ton of whole food stores and health food shops to enjoy!

To be more specific here are some different vegan restaurant, whole food stores and more to check out in Barcelona

My top 3 favourite vegan restaurants:

1. The green spot

C. de la Reina Cristina 12

This place is hands down the best vegan restaurant I've ever been to. The atmosphere is so creative and hip, the music is perfect, the prices are afordable and the food.... the food is to die for (no animals needed to though). I shared different dishes with my boyfriend: Avocado and beet tartare, green curry with black rice, sweet potato tagliatelle with nut creme and truffle, rhubarb crumble and a brownie with vanilla ice cream. Amazing, romantic and gourmet.

2. Teresa Carles + Flax and kale

C. de la Reina Cristina 12 + C. Tallers 74B

I would recommend anyone to check out the plant-based empire that Teresa Carles has started in Barcelona. This includes "flax and kale", "Teresa Carles", "Teresas Juicery" and "Teresa's".

Flax and kale is very popular and a great spot for brunch and lunch. The food is great but the prices are a bit steep for what you're getting.

I would personally recommend "Teresa Carles" instead. The food here is more innovative and creative (and less crowded)

3. Parking pizza

Calle Londres 98.

This trendy little pizza place is nothing like your average pizzeria. The atmosphere is so cool and hip that you'll instantly feel like you've found you're own personal pizza-gem. It's further away from the city center = less tourist. The wine is served in little vintage glasses and you'll be sitting at community tables, facing the open kitchen.

The menu isn't vegan but I asked if they could make a vegan pizza for me which they gladly did!

The pizzas here are gourmet and so delicious - and the prices are affordable!

You'll find many more great vegan places in Barcelona (or places with vegan options)

Some honourable mentions:

"Catbar" for a good cheap burger

"El café blue project" and "Petit brot" for raw vegans

"Brunch and cake by the sea" for the best cakes and brunch,

"Rasoterra bistrot vegetaria" and "El maderal" for tapas

"Bio bento", "The pans club", "Crudi", "Enjoy vegan", "Veggie garden" and so many more! Check them out on the vegan restaurant app "happy cow".

If you're looking for great organic health food stores then check out "Organic market", "Obbio" "Veganotecia", "Bio space" and "Veritas".

There's also great options for buying bulk foods in Barcelona. (where you buy by the kilo). You'll find all types of rice, quinoa, soy protein, flours, nuts and more. I love when sustainability meets tradition. Check out "Casa Perris", "Renobell" or "Granel".



A week ago I posted a recipe for my favourite crumble tarte: My mango, peach, nectarine crumble! I did a little experimenting in my kitchen and I came up with a new and improved version of it. It's completely refined sugar free and it's gluten free if you use gluten-free oats.

I made a video on my youtube channel for this recipe! Check it out at the bottom of this recipe

The recipe makes for one large crumble (6-8 people)


100g oats

150g almond flour (or whatever gluten-free flour you prefer)

15-20 (depending on size and sweetness) dates

90 g coconut oil

60g desiccated coconut

2 tbsp maple syrup or agave nectar

3 peaches

2 mangoes

5 nectarines

1tbsp cinnamon

1 tbsp vanilla powder or extract

For decoration

1 nectarine

50g desiccated coconut

30g coconut sugar


Turn your oven to 200 degrees

Pit and soak (in varm water) the dates and set aside

Cut all fruit's into bite sized cubes

Pour the mixed fruits into a large pot and turn the heat to medium

Add the cinnamon and vanilla

Let it simmer with a lit on for 15-20 min (or until the fruit softens)

While the fruit is cooking, make the crumble

Combine flour, oats, desiccated coconut

Drain the dates and mash them into a paste with a fork (add a bit of coconut oil to soften the paste)

Add the date paste to the dry ingredients

Slowly add parts of the melted coconut oil while mixing the ingredients

You might not have to use all the coconut oil if your dates are more wet

Combine the ingredients with your fingers until you reach a crumbly texture

If the mix is too dry: add more coconut oil

If the mix is too wet: add more oat and almond flour

Set the crumble aside in the fridge for 20 min

When the fruits have softened, add the to a medium/large pie tray

Add your crumble on top and bake it for 18-20 min

You don't want the crumble to burn on top (should be just golden) so if the crumble starts to darken too quickly then add a layer of foil on top of the crumble

Decorate the crumble with fresh nectarine and roasted coconut mix (simply roast coconut sugar and desiccated coconut in a pan, until golden)




Here are 3 super easy dinner ideas, using basically the same ingredients! These recipes will be short and sweet but I promise they taste delicious! They're probably more for week days and not so much for party occasions - but who am I to decide that? Do as you please with them, but please give them a try!

I'm trying to prove that it's neither expensive or difficult to eat plant-based. So to make things cheap, simple and easy these 3 recipe are gonna be based on the same dish! If you make a huge batch (double or triple) of "chili sin carne" you will have enough to make all three recipes for an entire family! Maybe freeze it down if you're not a fan of having the same ingredients days in a row - by freezing it down you'll be able to make a quick dinner on a lazy!

So the base recipe is "chili SIN carne" (sin carne means "without meat"). You can use my recipe or use your favourite chili con carne recipe and replace the meat with more beans and veggies or try out a meat-substitute (like TVP)


1 red onion

2 garlic cloves

1 chili

2 cans chopped tomato

2 tbsp tomato pureé

1 can of black beans

1 can of kidney beans

1 red peber

1 yellow peber

1 cup of corn

(add whatever veggies you like! Try sweet potatoes, aubergine, squash or broccoli)

1 tbsp salt

2 tbsp peber

Fresh coriander (a large handfull)

1 tbsp cumin

1 tsp cinnamon


Brown the chopped onion and the garlic in a large pot

Add all the spicy and heat to bring out the flavours

Add the chopped tomatoes and tomato pureé

Add all veggies (chopped) and let simmer for min. 45 min over low heat

If your chili is too watery, then let it simmer without a lit (for the water to evaporate)

Add more spicies/salt/peber if you'd like


Classic Chili sin carne

The first option is to serve the chili sin carne in the most classic form! I cooked some rice and served it with nachos, lime, pickled onions, guacamole and more fresh coriander. Delicous and easy!


Fully loaded aked potato

The next option is to serve the chili sin carne in a baked potato! I added some nutritional yeast (very beneficial for your health!), some guacamole, fresh coriander and some salad on the side! Again, easy but yummy!


Stuffed aubergines

Last but not least, you could make these stuffed aubergine. Cut the aubergines in half, scrape out the inside "meat" of the aubergine, chop it up and mix in the pan with the leftover chili sin carne. Add the mix back into the aubergine "boats" and bake it for 20 min 200 degrees



If you're not vegan this blog-post might not be for you. In fact "bloating" might not even be something you deal with. But! If you're vegan then you know "bloating" is on a whole other level post-vegan-switch. It took me about 1 1/2 month before my body and stomach got settled with the vegan diet. I still struggle with bloating on/off and I know a lot of my vegan friends do too. My family tried going vegan and just within a couple of days they noticed the.... stomach-discomfort.

There's nothing to worry about though! It's completely healthy and whatever you're experiencing in the gut area, is due to the extra amount of fiber and you're bodies adaption to a more nutrient dense diet.

It's not very comfortable being bloated and gassy though, so here's my tips on how to minimize bloating (but please don't worry if you experience bloating in the beginning of your vegan-journey. All bodies are different and it may take time - but your body will adjust)

Here's the tips:

1. Drink 1-2 liters of water a day. But! drink it slowly throughout the day and make sure not to drink at least 30 min. before you eat. In fact, you shouldn't drink while you're eating because it disturbs the digestive system. So drink water but be aware of when!

2. Avoid processed foods. Eating "clean" is the new black but theres actually something about it. Processed foods contains so many weird additives and an excess amout if sugar, sodium (salt) and oil. These are all difficult for your digestive system to digestest, so try to minimize your intake of processed food. My rule of thumb: "If I can't pronounce it, it's probably not good for me" Go for vegan whole-foods instead!

3. Move! Exercise is so important for your body and when you move, your food moves! Sitting still can cause bloating because your body is cramped together in the same position all day. Taking the stairs or just dancing around a bit will help your gut move things around!

4. Mono-meal or juice! If your bloating is extreme and you feel a lot of discomfort then trying out a mono-meal, might be the thing for you! A mono-meal is when you only eat 1 kind of fruit/vegetable for an entire meal. Like mangoes e.g. you'd eat 4-5 mangoes at a meal to reach your caloric needs. The benefit of this is that your digestive system only needs to focus on 1 thing in your stomach which makes the job a lot easier. You could also replace a meal with a big juice (made of 100% juice, no extra sugar). The benefit of juicing is that it's super easy to digest because a large amount of the fiber has been taken out.

5. Eat dinner early! I try to eat at least 3-4 hours before i go to bed. This allows my body the proper time to digestive a meal before shutting down for the night!

6. Chew and concentrate on your food! Eating your dinner slowly and chewing all pieces well, is basically helping out your digestive system by doing it's job! The more time you spend chewing, is less time your system needs to spend on breaking the food down. Try to not watch tv or sit with your phone while eating because these things distract you and could make you eat a lot faster than you normally would.

7. Self massage! Try gently to massage your stomach in a clock-wise direction. This can literally help move things along ;)

8. Prober food-combining! Food-combining is a large topic to cover but basically: try to avoid eating raw foods after you've eaten cooked foods. So raw fruits as a dessert might not be a good idea after a cooked dinner, if you're sensitive to bloating. If you're very sensitive to bloating then maybe try to avoid beans and other legumes in the beginning of your vegan journey (these can cause excess gas).

Hope these tips will help you and your tummy!



Mmmm who else got that sweet-tooth cravings? This crumble is perfect for sharing with friends and family. Exotic and summery yet still warming and wintery - it's the perfect crumble!


Topping crumble:

150g flour

50 g oats

40g powdered sugar (flormelis)

50g brown sugar

120g plant-based margarine ("ama") or coconut oil

20-30 almonds (chopped)


1 can of conserved peaches (500g)

2 mangos

4-5 nectarines

1 nectarines for dekorations

1 tbsp cinnamon


Combine all the ingredients for the crumble topping

Mush it around with your fingers until the batter starts to combine and forms a crumble

If you prefer a more coarse crumble, simply add more oats or almonds

Set a side in the fridge for min. 1 hour

Cut all the fruits into bit size cubes (leave out 1 nectarine for decorations)

Add the fruits and cinnamon into a pot and let simmer over medium heat for 12-15 min. or until the fruits softens. You can add a bit of the fruit juice from the can of peaches if you like the filling to be more soft and mushy.

Add the fruit to a tarte medium large pie tray

Get the topping out of the fridge and crumble it up one last time, before crumbling it over the fruit mix

Bake in the oven 200 degrees for 25-30 min or until the crumble is golden and baked

Let it cool for 5-10 min and decorate it with a nectarine and some powdered sugar

Serve with a vegan coconut ice-cream




This is a little blog post to everyone out there who is struggling with body image or the balance of being healthy.

I work in an industry that is based on appearance, so I am very familiar with the pressure of looking "perfect". When I started modeling, I knew right away that Iwas a bit bigger than some of my colleagues. I had done sports all my life so naturally I was more muscular.  Slowly, I started wishing I was skinnier and smaller because I thought this would make me a better model (and therefore a happier person because modeling was my dream). I was affected by the pressure and the competitiveness of the industry - but mostly I was affected by my own thoughts and perfectionism.

I started working out more and more (getting up before school everyday) and restricting my calories. I constantly worried about gaining weight and keeping my body fit all for my job. I was quickly consumed by this mentally of “exterior perfection” but I never managed to loose a lot of weight (thank god). It’s a dangerous path that can lead to somuch unhappiness and that’s why I think it’s important to address.

I wasted a lot of time and energy, so I hope I can inspire somebody to do it differently.

I got to a point in my life where I was so tired and exhausted from trying to be this “perfect” girl. I got tired of all the restrictions and the constant battle with my self and my body.I wanted to enjoy life to the fullest with my friends and family instead of worrying about my exterior. But this was a scary thought for me – letting go of control can be absolutely terrifying but so worth it. I was afraid of losing my job, if I let go of the control. Luckily for me, it turned out differently. 

Through the abundance of a vegan lifestyle and through a lot of working with my inner self (yoga, meditation, daily affirmations) I started to let go. It wasn't a over-night thing, I am still learning.

And that’s my point with all of this – let go of that search for the “perfect body” cause you already have it. We all have this one body that we live in, so treat it with respect, move it, nourish it daily and love it to pieces. The same goes for your mind. You're creating the world you live in through your thoughts – so make them kind, positive and loving. It doesn’t matter what shape or size you are – your body is amazing because it can carry you through your life!

Honestly, when your 80' years old and you look back at your life – would you rather have a life full of joy, good healthy food and happiness or a life where you constantly try to achieve this impossible body image?

This body image thatis portrayed through social media and the fashion industry, is not real. I’ve met many models who have achieved the "perfect body" but who ironically was deeply unhappy and depressed at the same time. Is that really the price we want to pay forhaving the “perfect body”? I would rather loose a thousand jobs as a model than being unhappy with my body and mind. 

This is not to saythat you cannot be skinny and happy at the same time – of course you can! You can be super healthy and skinny as well! Just like you can be bigger,curvier, healthy and happy! It’s not about how you look, is about how you feel on the inside.

Trust me, I’ve tried a lot of crazy stupid diets (low carb, low fat, juice cleanses, soup-diets and so on!) but non of them ever truly worked. Maybe they did work and I just didn’t realize it because the goal was so unobtainable for me. It was not my body that needed to change is was my mindset.

I can say with 100% confidence that I love food and I can eat a lot (and I am not ashamed of it ;)  By shifting my mindset to being kind towards my body and treating it with respect, I learned to listen to it’s natural signs and give it all the nutrients that it needs now. I eat when I am hungry and stop when I am full. I exercise to relief stress and to feel strong not to loose weight. This is not to say that I am perfect - I have bad days. The only difference is that now I am actually okay with it. I indulge when I am with myfamily and friends or whenever I feel like it. I never restrict because I know it won’t do me any good and I don't punish my body for being what it is. 

My bodt is pretty awesome... just like yours.

Ironically, after letting go, my body has never been stronger or healthier than it is now (the power of plant-based food and a healthy mindset is amazing).

Please share this messageand remember:

Be kind to yourself

Love the skin you are in

Treat your body with respect

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This is seriously the easiest recipe I'll ever share! And it's delicious (and semi healthy)

It's made with "aqua faba" - and if you're like me and thinking "what the hell is that?" Don't worry, it's chickpea water. You just buy a can of chickpea and instead of draining the chickpeas in the sink just drain it in a cup or bowl! And there you have your Aqua faba aka. chickpea water! You can use it for mousses, meringues, whip cream and so much more

Here's the recipe!

Makes 4 small servings or 2 big servings


1 can of chickpeas water (aqua faba)

120 g dark chocolate

2 tbsp vanilla extract or maple syrup


Melt the chocolate and stir in the sweetner (vanilla or maple syrup)

Make the chocolate as sweet as desired

Whisk the aqua faba in a clean bowl with an electrical whisker (aprox. 10-13 min on full speed)

Whisk it until it thickens, becomes white and forms spikes (like whipped cream or egg whites)

Wait until the chocolate has cooled and then carefully whip in the chocolate with the aqua faba mix with a spatula

Place the mousse in little bowls and cool for 15-30 min

Decorate with it with your favourite toppings like pomegranates, mint, chocolate or coconut




"Isn't it difficult being vegan?"... This is by far the most asked question I get when discussion diet and health with other people. And the answer is simple! It's only as difficult as you decide to make it. I have a bunch of tips on the blog on how to make the plant-based life easier but I thought I would prove to you exactly what I mean.

Sunday night, we celebrated my friend Cecilie's 22nd birthday! It was such a lovely night and it was mix of family and friends (and vegans and non-vegans). Actually, we were only 3 vegans (including the birthday girl) and we decided to create a vegan menu for the night!

Everyone was so open and curious about the food and it ended up being a huge succes!

We started of with coffee and tea and a huge selection of our favourite cakes! Including a peanutbutter/homemade jelly cake with fresh strawberries, peach tarte with coconut crisp, chocolate ganache with forrest berries and a banana cinnamon cake with raisins. We also created a beautiful fruit platter for snacking!

For dinner we made a pizza and pasta menu! Italian is super is to make vegan - actually pizza or pasta are both save options when we're dining out - just remove the cheese and meat and you're good to go!

The pizza had all different delicious toppings!

We made an aubergine pizza with a tomato base and roasted walnuts, a cherry tomato and carmalized onion pizza with homemade pesto and pinenuts, a potato pizza with homemade pesto and extra garlic and sea salt, and last but not least a butternut squash and mushroom pizza with a tomato base and cashew cream. We topped them all with fresh basil and arugula.

On the side we served 2 different kinds of pasta with the rest of the toppings from the pizza's. One with cashew cream and butternut squash and another with cherry tomatoes, homemade pesto and arugula.

It's not difficult eating plant-based and it's certainly not boring! All the guests agreed that the menu was delicious and tasty beyond compared. Give it a try next time your hosting a party or an event - or just for dinner tonight ;)




I made this recipe yesterday for a quick dinner! I wanted something "light" yet satisfying so I tried this cold raw pad thai recipe with a delicious peanutbutter and soy sauce

It's a very simple recipe but you need a spiralizer


2 Zucchinis (spiralized)

2 bell peppers (thinly sliced)

1/2 small red cabbage (thinly sliced)

5-6 carrots (spiralized)

150g bean sprouts

150g edamame beans

2 spring onions (chopped)

2 tbsp sesame seeds

For the sauce:

2 tbsp Maple syrup

2 cloves Garlic

Pinch of chili

1 tbsp lime

2 tbsp soy sauce

2 tbsp sesame oil

1 avocado

1 tsp minced ginger

Coriander and peanuts for topping (optional)

If you prefer a non-raw version then feel free to add tofu or noodles


Spiralize the zucchini and carrots

Thinly slice the peppers and cabbage

Chop the spring onions

Mix all the veggies in a big bowl

In a separate bowl, mash the avocado, mash the garlic and mix in all other ingredients for the sauce

Taste-test the sauce to see if you like the taste

Add the sauce to the veggies and give it a good mix

Add sesame seeds

Add toppings if desired




I get a lot of questions on where I get my food inspiration and how I come up with ideas for breakfast, lunch and dinner :) So I thought I would do a small series of food inspiration beginning with breakfast - My favourite meal of the day!

Here are some ideas for a healthy nutritious breakfast!

Smoothies or smoothie bowls

I love smoothies because they're quick and easy to make and you can pack a lot of nutrients in them! My favourite is banans, dades, strawberries, raspberries, blueberries, spinach, spirulina powder, maca powdser and fresh orange juice or almond milk! You can do any combo of fruits and veggies - it's an easy way to "hide" greens in your breakfast!

If you don't like "drinking" your breakfast then try pouring your smoothie in a bowl and top it with your favourite granola, muesli, fruits, nuts and chia.


Porridge/oatmeal is a warming breakfast that keeps you full for a long time! I love making my porridge with rice milk or oat milk, dades, and cinnamon. I'll top it with banan, frozen blueberries, peaunutbutter, chia and shredded coconut.

If you don't have time to make porridge in the morning, then "overnight oats" or "chia pudding" are perfect options. You basically just place the oats or chia in a container, pour the liquid/milk over, add any flavours of your choice and let it sit overnight - then all you need is toppings in the morning and you're good to go :)


If you prefer bread in the morning then choose your favourite vegan bread or bun and toast it - top it with some avocado, nutbutters, jam or fruit. You can pensel it with a bit of oil for that brown/golden crisp.


When the weekend comes around, I l love to make more of a brunch style breakfast! Maybe some toast with scrambled tofu and avo-toast, a smoothie and last but not least... PANCAKES!

My favorite pancakes are these banan blueberry pancakes by "Delicously Ella"


In my family we used to eat yoghurt everyday during the week for breakfast - and if you're a yoghurt fan as well, then don't worry, cause there's a lot of good vegan alternative on the market now. "Alpro" is the dominant vegan yoghurt in Denmark, which can be found in Meny, SuperBrugsen, Føtex, Kvickly, Bilka, Netto, Lidl, Rema 1000, Kiwi, Irma. Add fruits, granola, seeds and nuts for flavouring

If you wan't more inspiration or more detailed recipes then go to Google or Pinterest and type in whatever you're looking for :) I guarantee that there'll be a ton of recipes for every desired breakfast dish



I'm back in Denmark after an amazing vacation in Malaga! I've enjoyed so many fresh exotic fruits and just totally relaxed on the beach. But now that I'm back, the weather here in Copenhagen makes me crave something warm and creamy (it's basically already autumn here).

So I thought this recipe for a creamy mushroom risotto would be perfect!


Serves: 4

1.3 L Vegetable stock/broth

300 g Risotto rice

1,5 Tbsp Olive oil

500 g Brown mushrooms (White, Portobello, Oyster or Porchini)

110 ml White wine

 Salt and pepper to taste


1 Onion

2 Cloves of garlic

(Optional) 1 Tbsp Nutritional yeast

(Optional) 2 Tbsp Vegan butter

(Optional) Green peas


Add olive oil to a pan and brown the finely chopped onion and garlic

Add the mushroom and let cook for a few minutes (to release some of the water)

Add the rice and white wine and stir until golden

Add salt and pepper

Add half of the of the vegetable stock and stir, then let simmer for 20 min on low heat

Add half of what is left of the vegetable stock and stir, then let simmer for 10 min on low heat

Add the rest of the vegetable stock an stir, then let simmer for 5-10 min on low heat

The risotto is ready when all liquid is absorbed

Add the (optional) nutritional yeast (for a cheesy taste) or a vegan butter/cheese if desired

Add the (optional) peas and chopped parsley




Who doesn't love pizza? Pizza is such an easy food to veganize and it never gets boring. I wanted to try something new instead of my standard pizza dough recipe so I decided to try out this quinoa pizza dough. Super healthy (high in proteins), easy to make and delicious! Give it a try if you want a different kind of pizza (with thin crust)


200g quinoa

1 tbsp applecider vinegar

2 tbsp oregano

1 tbsp baking powder

1 tsp salt

1 tsp pepper

Flour of choice (I used quinoa flour but wheat, almond, rice or chickpea flour works as well)

Whatever toppings you prefer on your pizza


Soak the quinoa in water for min. 8 hours

Drain the quinoa and blend all ingredients in a food processor until you reach a smooth runny consistency

Add the mixture into a bowl and start adding the flour of your choice while whisking the mixture

You've added enough flour when you've reached a "normal" dough consistency which isn't sticky

Divide the dough into as many pizza's as desired and roll them out as you usually would

Bake in the oven for 5-7 min at 200 degrees (until the edges are golden)

Add topping of choice

Bake (or grill on pizza stone) the pizza's for an additional 5-7 min

I made three small pizza's with tomato sauce, mushrooms, grilled peppers, homemade pesto, sugar peas, eggplant, onions and arugula



Exfoliation is key to glowing healthy skin! Especially if you live in a colder climate like Denmark...So I thought I would share my favorite homemade bodyscrub recipe!

The recipe is super simple and easy to whip together before a shower! I use it after I shampoo my hair and while my conditioner is still in my hair. All you'll need is an oil of your choice (I prefer olive oil or coconut oil) and some coffee scrubs.

I love coffee and I'm definitely a bit of a coffee snob - and I think that you should be too and here's why: by buying cheap coffee you're supporting a horrible industry where farmers are paid unfair wages and working conditions are fare less than acceptable. And besides, who want's bad tasting coffee?? If you're like me and you like to start your day with a delicious cup of coffee then look into other brands than just the regular cheap store-bought coffee. It truly makes a difference. I get my coffee from Ønsk , who import premium fairtrade organic coffee directly from Nicaragua. They have a range of different speciality coffee which are simply delicious.

Back to the recipe!!! After I make my morning coffee, I simply save the coffee grounds which are left over after brewing. If you don't have any coffee grounds, ask your local café for some


Mix 50g of coffee grounds with 3-4 tbsp oil of choice in a clean jar/bowl

Optional: mix in 2-3 tbsp of cane sugar or sea salt for extra exfoliation

Take a warm shower and apply the mixture all over your body and face in circular motions

Massage the mixture into you skin for 3-5 min before rinsing off with warm water

The scrub is excellent for cellulite and exfoliation because it removes dead skin cells. Actually, cellulites number one enemy is caffeine - caffeine tightens and provides antioxidants when applied to the skin! Hello to glowing summer skin!

Enjoy 1-2 times a week



This recipe is an absolute coconut dream!!! So if you're nuts for coco then you need to give these a try!

And yes... only 4 ingredients needed and they're a much healthier alternative than regular "Bounty's" 


200 g desiccated coconut flour

1 can of full fat coconut milk (only the hard part not the watery part)

2 tbsp of maple syrup (substitute for any vegan sweetner)

200 g dark chocolate (70% or more)


Mix the coconut flour, coconut milk (separate the hard part from the watery) and the maple syrup in a food processor

Blend until you have a fine mixture

Shape the mixture in your hands so they come to look like little bounty bars

Let them rest in the fridge or freezer for 1 hour

Melt the chocolate and cover the bounty bars with the melted chocolate

Let them rest in the fridge for 15 min before serving

Serving ideas: banana ice cream, mint leaves, homemade caramel sauce




During the week I love easy recipes with minimum effort required. Sometimes I'm super busy and I try to order out as little as possible so it's crucial to me to have some staple recipes for easy lazy dinners.

These stuffed peppers are so delicious, super easy (because you can substitute any ingredients and tailor make the recipes to suit your preferences) and of course they're healthy!

If you're missing any ingredients or want to add more greens, that's perfectly good! This recipe is just a base recipe for any stuffed pepper filling of your choice!

Give them a try!


4 red peppers

2 dl Quinoa

1 dl yellow corn

1 dl green peas

1 chopped zucchini

1 can black beans

1 red onion

2 cloves garlic

1 can chopped tomato

1 can tomato purée

1 1/2 tbsp Oregano

1 1/2 tbsp Chili

1 1/2 tbsp Cumin

1 1/2 Pepper

1 1/2 Nutritional yeast (optional)






Cook the quinoa and set aside (follow instructions on the label)

Finely Chop onions, garlic and zucchini and rinse the black beans

Add a bit of water to a large pan (I don't cook with oil but feel free to use oil) and brown the onions and garlic

Add pepper, chili, cumin and oregano

Add the can of chopped tomato and tomato purée

Add zucchini, peas, corn and beans and let it simmer for 8-10 min

Add the Nutritional yeast and the quinoa and mix well

Rinse the red peppers and cut them diagonally (so you get 8 half)

Place them on a baking tray and fill the pepper "cups" with the quinoa filling

Bake in the oven at 180 degrees for 15-20 min (depending on how soft you wan't the peppers)

Add the toppings of your choice