Happy Monday! I have a special recipe today: 15 minute oven baked almond feta (without food processor), the most simple almond feta recipe I’ve ever made. And I’ve made lots, because I absolutely LOVE almond feta. And nut cheese in general. They’re all so creamy, filling and versatile. Just like this almond feta, which can…
Bunch of fresh rhubarb in my hand and a strong love for buckwheat – a very solid premise for this delicious breakfast recipe. Raw buckwheat strawberry porridge with rhubarb compote is a lovely balance of creaminess and sourness, it’s ready in about 15 minutes and also kid-friendly.
It’s Wellness Wednesday and I’m happy to share the recipe for these delicious healthy blueberry pie blender pancakes. They are gluten-free, vegan, thin, crispy and perfect for breakfast when you want something extra yummy and wholesome.
Making smoothies is easy – just blend fruits and vegetables in your blender with some liquid and enjoy! But perhaps sometimes your smoothie experiments don’t go as planned, and the smoothie tastes bland, weird, too sweet, too tangy, too bitter…Here’s a delicious banana-free cashew raspberry smoothie with flavors in balance and a few tricks how…
A wholesome and delicious Mother’s Day treat: strawberry chia pudding tart with granola crust ♥ I’m making this for my Mom on Sunday and I know she will love it! The ingredient list is very clean: this tart is gluten-free, refined sugar free and vegan.
I’m kicking of May with a super delicious Nordic classic: gluten-free vegan blueberry cardamom pie. The classic version is not gluten-free nor vegan, but it is very simple to make so. The ingredient list is minimal, and you can make this in under 30 minutes.
In collaboration with Kaslink AITO. April 30 and May 1 are special days in Finland. It’s when we celebrate Vappu – the biggest country wide carnival party of the year. We celebrate Labour Day too, but for me and most Finns the party is all about the arrival of spring and start of the picnic…
I’m calling this the best taco bruschetta for two reasons: 1. it tastes amazing (obviously)! Fresh, zingy, and creamy too thanks to the avocado and cream cheese. 2. it is very simple to make! Just chop, mix and EAT. Takes about 10 minutes!
When our breakfast table looks like this, I’m happy! You can also grab these date-sweetened vegan kombucha muffins as a snack or enjoy as a healthy treat. These muffins can be made sweet or not so sweet, I’ll share the tip below! But first a few words about kombucha 🙂
The first sign of warm spring at the Berry house: eating lunch outside in the sun. Feels magical after a long and dark winter! I chose the perfect meal to celebrate this occasion: vegan spring pasta with roasted carrots and yogurt sauce.