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About this Recipe

By: Marija

Quick to prepare, this pesto can be stored in jars with a thin layer of olive oil for 1–2 weeks in the fridge, or frozen for several months in small portions.

Optional lemon🍋 juice adds extra brightness and extends shelf life. Use it to elevate sandwiches, pasta dishes, or as a gourmet topping for roasted vegetables — a simple yet delicious staple in your kitchen.🌿

• 4–5 generous handfuls fresh basil leaves (approx. 80–100 g)

• 2 small or 1 large garlic clove

• 60–70 g pine nuts (or cashews, almonds, or walnuts — lightly toasted for extra flavor)

• 100 g Parmesan or Pecorino (finely grated)

• 200–220 ml extra virgin olive oil

• Salt and black pepper to taste

• (Optional: 1–2 tsp lemon juice for freshness and longer shelf life)

Step 1

Toast the nuts
Lightly toast the pine nuts in a dry pan until fragrant (do not let them darken).

Step 2

Prepare the base
Add basil leaves, garlic, toasted nuts, Parmesan, and a pinch of salt to a food processor or mortar.

Inroduction

About this Recipe

By: Marija

Serve it chilled in small jars or bowls, garnished with herbs, lemon zest, or a drizzle of olive oil for a polished presentation.

Ideal for brunch boards, elegant appetizers, or cozy evenings with warm bread and wine — this spread brings a touch of gourmet simplicity to your table. ✨

• 200 g smoked salmon
• 200 g plain cream cheese
• 2 tsp lemon juice
• 1 tsp Dijon mustard (or regular mustard for a milder taste)
• 2 tbsp chopped dill or chives
• 1 tbsp chopped basil (optional – pairs beautifully with the rest of your dishes)
• 1–2 tbsp Greek yogurt or sour cream (for extra creaminess and a lighter texture)
• A little lemon zest (for freshness)
• Pepper to taste
• (Optional: 1 tsp capers or ½ tsp horseradish for extra flavor)

Step 1

Blend the base
Add the cream cheese, yogurt or sour cream, lemon juice, and mustard to a food processor.
Blend briefly until smooth and creamy.

Step 2

Add the salmon
Roughly chop the smoked salmon and add it to the mixture.
Pulse a few times — just enough to combine, keeping some texture (not too smooth).

Inroduction

About this Recipe

By: Marija

This simple cherry spread is a delightful and easy-to-make addition to your breakfast or snacks. Made with fresh, seasonal cherries, brown sugar, and a hint of vanilla, it captures the sweet and tart flavors of summer. Perfect for spreading on toast, topping yogurt, or adding to your favorite desserts, this cherry spread is a must-try when cherries are at their peak in Summer.🍒

• 400g fresh cherries, pitted and halved
• 80g brown sugar
• Juice of half a lemon (approximately 1 tablespoon)
• 5ml vanilla extract (approximately 1 teaspoon)

Step 1

Prepare the Cherries:

Rinse, pit, and halve the fresh cherries.

Cook the Cherries:

Place the cherries in a medium saucepan over medium heat.

Add 80g of brown sugar and the juice of half a lemon to the saucepan.

Stir well to combine.

Step 2

Simmer the Mixture:

Bring the mixture to a gentle simmer, stirring occasionally.

Let it cook for about 15-20 minutes, or until the cherries have softened and released their juices. The mixture should start to thicken.

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About this Recipe

By: Marija

Learn how to make creamy and delicious homemade peanut butter with this easy-to-follow recipe.

Roasted salted peanuts are blended to perfection with just the right amount of neutral oil, maple syrup or honey, and water for a smooth and creamy texture.

Enjoy it spread on toast, as a dip for fruits, or incorporated into your favorite recipes. Make your own batch today and savor the rich, wholesome goodness of homemade peanut butter.

🌟✨🥄

• 400g salted peanuts
• 3-4 tablespoons neutral oil (such as vegetable or peanut oil), adjust as needed
• 4-5 tablespoons maple syrup or honey, adjust to taste
• 100ml water, adjust as needed
• Salt, if using unsalted peanuts

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Spread the salted peanuts evenly on a baking sheet and roast them in the preheated oven for about 10-12 minutes, or until they’re golden brown and slightly darker for a crunchier taste. Keep an eye on them to prevent burning. Once roasted, remove them from the oven and let them cool for a few minutes.

Step 3

If using unsalted peanuts and prefer salted peanut butter, you don’t need to add extra salt. However, if you’re using unsalted peanuts, you may want to add a pinch of salt. Rinse the peanuts briefly under cold water to remove excess salt if needed.

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About this Recipe

By: Marija

Experience the perfect blend of tangy raspberries, rich vanilla, and nutritious chia seeds in our Vanilla Raspberry Chia Jam.

Easy to make and bursting with flavor, it’s a versatile addition to your breakfast or snack time.

Store your cooked raspberry chia seed jam in sealed jars in the refrigerator for up to 2-3 weeks. Be sure to check for signs of spoilage before consuming, such as mold growth or off smells. Use clean utensils to prevent contamination.

🌟✨🥄

• 1000g frozen raspberries (thawed, with juice)
• 80g chia seeds
• 60g brown sugar (adjust to taste)
• 15g lemon juice (optional, for added tartness)
• A few drops of liquid vanilla extract (adjust to taste)

Step 1

Thaw the frozen raspberries until they’re completely defrosted, retaining the juice.

Step 2

In a saucepan, heat the thawed raspberries over medium heat. Mash them as they cook until they begin to break down and release their juices, about 5-7 minutes.

Step 3

Stir in the chia seeds and brown sugar, ensuring they’re well combined. Continue to cook and stir for another 5 minutes until the mixture thickens.

Stir in the liquid vanilla extract and lemon juice (if using), ensuring even distribution.

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About this Recipe

By: Marija

The almond tofu cream can typically be kept in the refrigerator for about 5-7 days when stored in an airtight container.

It’s important to ensure that the container is tightly sealed to prevent any contamination or drying out of the cream.

Always check for signs of spoilage such as unusual odor, mold growth, or changes in texture before consuming.

🌟✨🥄

• 200g silken tofu

• 200g almonds

• 2-3 tablespoons honey or maple syrup (adjust to taste)

• 1 teaspoon vanilla extract (optional)

• A pinch of salt

• Water (as needed for consistency)

Step 1

In a food processor, blend the almonds until they form a smooth almond butter consistency. This may take a few minutes, and you may need to scrape down the sides of the food processor occasionally.

Step 2

Once the almonds are smooth, add in the silken tofu, honey or maple syrup, vanilla extract (if using), and a pinch of salt.

Step 3

Blend all the ingredients together until you achieve a creamy texture. Add water as needed to adjust the consistency to your liking. You may need to scrape down the sides of the food processor again to ensure everything is well incorporated.

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About this Recipe

By: Marija

Elevated by a homemade beetroot spread, this sandwich is not just a flavorful delight but also a nutritional powerhouse.

Packed with vitamins, antioxidants, and plant-based goodness, it’s the perfect choice for a quick, healthy bite on the go. Embrace the taste of well-being with every satisfying crunch.

For the Beetroot Spread:

• 1 large raw beetroot, peeled and diced
• 1 large onion, chopped
• Salt and pepper to taste
• Dried basil, 1 teaspoon (adjust to taste)
• 2 tablespoons olive oil
• 1/4 cup plant-based milk

For the Sandwich:

• Sliced bread of your choice
• Homemade beetroot spread
• Arugula leaves
• Mung sprouts
• Cherry tomatoes, sliced

Step 1

Beetroot Spread:

Preheat your oven to 400°F (200°C).

In a baking dish, combine diced beetroot, chopped onion, salt, pepper,dried basil and olive oil. Roast in the oven for about 20 minutes or until the beetroot and onion are tender. Allow the roasted mixture to cool slightly. Transfer the mixture to a food processor, add plant-based milk, and blend until you achieve a smooth consistency.

Step 2

Toast your choice of bread slices.

Spread a generous layer of the homemade beetroot spread on each slice.

Step 3

Place a handful of arugula leaves on one side of the bread.

Add a layer of mung sprouts on top of the rucola.

Place sliced cherry tomatoes on the other side of the bread.

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About this Recipe

By: Marija

Opt for a bread with a good crust—sourdough or whole-grain adds extra flavor. Choose a ripe avocado for easy mashing, creating a creamy spread.

Use medium heat for a golden brown, crunchy exterior while maintaining a soft inside. Spread butter on both sides before toasting for richness and even browning.

Thin slices ensure a delicate crunch, complementing the creamy avocado. Radish micro greens add color and a mild peppery flavor, elevating the presentation.

Drizzle olive oil into mashed avocado for enhanced taste and healthy fats.

🍲🌱🥑

• 2 slices of your favorite bread
• Butter for spreading
• 1 ripe avocado
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cucumber, thinly sliced
• Radish micro greens for garnish

Step 1

Begin by toasting the bread slices. Spread butter on one side of each slice.

Step 2

Heat a pan over medium heat and add a bit of butter. Place the bread slices in the pan and fry until both sides are golden brown and crunchy.

Step 3

In a small bowl, mash the ripe avocado. Add olive oil, salt, and pepper, and mix well

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About this Recipe

By: Marija

The combination of hazelnuts and chocolate creates a heavenly spread that’s perfect for spreading on bread, toast, or as a dip for fruits. The vanilla and dates add just the right amount of sweetness to make each bite a delightful experience.🌱

Whether you prefer the added depth of flavor from sprouted chickpeas or opt for the convenience of cooked chickpeas, this recipe offers flexibility to suit your taste. If you’re short on time, using cooked chickpeas is a breeze.🌱

• 400g sprouted and cooked chickpeas
• 50g hazelnuts
• 150 ml plant-based milk (almond, soy, or oat milk)
• 200g chocolate (dark or semi-sweet, according to your preference)
• Vanilla flavor drops (to taste)
• 3-5 pitted dates (for sweetness)
• 1 tbsp. coconut oil

Step 1

For sprouting chickpeas for your Chickpea and Hazelnut Chocolate Spread, soak chickpeas for 8-12 hours, drain, and rinse.

Spread them on a flat surface, and water twice a day for 1-2 days until they sprout to your preference.

Then, boil sprouted chickpeas for around 40 minutes until tender, drain, and cool. Continue with the spread recipe.

Step 2

In a small saucepan, combine the plant-based milk and chocolate. Heat over low heat, stirring continuously, until the chocolate is fully melted and the mixture is smooth. Remove it from the heat and set it aside.

Step 3

In a food processor, add the sprouted and cooked chickpeas and hazelnuts. Process them until they form a coarse paste.

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About this Recipe

By: Marija

Delight in the nourishing benefits of Sprouted and Cooked Chickpea Avocado Hummus, where sprouting enriches the nutritional profile, while the cooking process ensures a safer choice, especially for children, by eliminating potential risks linked to consuming raw chickpeas, making it both delicious and family-friendly.

🍋🥑

• 1 cup sprouted and cooked chickpeas (See instructions below on how to sprout and cook)
• 1 ripe avocado
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice (adjust to taste)
• 2 cloves garlic, minced
• Some fresh parsley
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2-4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Water (as needed)
• Garnish options: extra olive oil, paprika, fresh herbs (parsley, cilantro), and pine nuts

Step 1

Place dried chickpeas in a bowl and cover them with water. Let them soak for at least 8 hours or overnight.

Drain and rinse the chickpeas.

Transfer the soaked chickpeas to a sprouting jar or container with a lid. Rinse and drain them twice a day, ensuring they drain completely each time. Sprouts will typically appear in 2-4 days.

Option 2, Place the soaked chickpeas on a plate or a flat surface lined with a damp paper towel. Keep the chickpeas in a warm, dark place and maintain moisture by lightly spraying or sprinkling water as needed.

Once the chickpeas have sprouted, place them in a large pot, cover them with water, and bring to a boil.

Reduce the heat to a simmer and cook for about 45-60 minutes or until the chickpeas are tender. Drain and allow them to cool before using in the hummus recipe.

Step 2

In a food processor, combine the sprouted and cooked chickpeas, ripe avocado, tahini, lemon juice, minced garlic, cumin, paprika, and cayenne pepper.

Step 3

Start the food processor and blend the ingredients. While blending, gradually add the extra virgin olive oil. If the mixture is too thick, you can also add a bit of water to achieve your desired consistency.