Sharon and Avocado Double Delight

I combined the crisp, flavorful Sharon fruits with fresh Mint and creamy seasonal Avocados. To satisfy my desire for crunchiness, I also included a lovely, gluten-free, and grain-free cookie. If you haven’t experimented with Plantain flour yet, don’t hesitate at all. As it contains no gluten, is versatile and easy to use, plantain flour will become your trusted ally to all your healthy baking.


Sharon Cubes and Avocado Cream

  • 2-3 Sharon Fruits, diced

  • 1 big Avocado, or two small ones, pitted

  • 3 Bunches of Mint

  • 1 Tbsp Honey

  • Juice of ½ Lemon

  • ¼ – ½ Cup of cold Water

Plantain Cookies

  • ¼ Cup Plantain Flour

  • ½ Cup Water

  • 1-2 Tbsp Coconut Sugar


  1. Heat the oven to 180 degrees Celius. Boil ½ Cup of Water. Mix ¼ Cup of Plantain Flour with half of the hot water in a pan, over low heat. Keep working your mixture with a wooden spoon, add the Coconut Sugar and the rest of the hot water. In order to obtain an elastic, smooth dough, you might need to add a little bit more water and knead with your hands a bit.

  2. Place your cookie cutters on a baking sheet. With the help of a teaspoon, divide the mixture into your cookie cutters. I used two big ones, 7.5 cm in diameter, and I had enough dough for a smaller one as well. Remove your cookie cutters and put your cookies into the oven for about 25 minutes. Turn them around and bake them for 10 minutes more, until they get a nice color.

  3. In the meantime, scoop the Avocado and add it in your blender, together with the Mint, Honey, Lemon Juice and Water. Blend until obtaining a beautiful, creamy, and smooth texture. Keep in the refrigerator until needed.

  4. Cut your Sharon fruits into fine cubes and divide them into two or four plates. Add the Avocado cream and decorate with the Plantain Cookies. Enjoy!

Carrot Ribbons & Sprue Asparagus

This vegan, gluten-free and grain-free recipe is totally hassle free and convenient to make when you are tired and don’t really feel like cooking. You only need a big saucepan for steaming the Carrot Ribbons and the Young Asparagus. Steaming will take you less than 5 minutes, just enough time to slice the spring onion and the sun dried tomatoes, and crush a few cashew nuts for the topping. Serve and enjoy!


For 2 persons

* 6 Carrots, sliced lengthwise on a mandolin
* 1 Bundle of Young Asparagus, washed and woody ends trimmed
* 1 Spring Onion, sliced
* 6 Sun-Dried Tomatoes, sliced
* ½ Cup of Cashew Nuts
* Extra virgin Olive Oil, for sprinkling
* Nutritional Yeast, as topping
* Salt and Pepper to taste


1) Place the Carrot Ribbons and the Young Asparagus Shoots in your steamer for about 4 minutes, until the vegetables soften, but remain crisp.
2) Serve into 2 plates first the Carrot Ribbons, then the Asparagus. Add the Sun-Dried Tomatoes and the Cashew Nuts.
3) Sprinkle with some Olive Oil and decorate with a few Nutritional Yeast flakes. Enjoy!

Apricot and Lavender Panna Cotta


For 6 persons

Coconut Panna Cotta

* 2 Cups of Coconut Milk
* 2 Tbsp of Coconut Sugar
* 4 Cardamom Pods, crushed
* 2 Tsp of Agar-Agar powder

Apricot Sauce

* 7 Apricots, sliced
* 7 Dried Apricots, soaked in warm water for 5 minutes, drained and sliced
* Juice of 1 Orange
* 2 Tsp of Raw Honey (optional)
* A couple of Lavender Flowers, for sprinkling


1) In a small saucepan, combine the Coconut Milk and the Agar Agar powder with a whisk. Allow it to rest for 10-15 minutes.
2) Place the saucepan on low-medium heat and whisk in the Coconut Sugar and Cardamom. Continue to whisk occasionally as the mixture heats up. Let it simmer for 2-3 minutes.
3) Remove the saucepan from the heat, and pour the mixture into 6 moulds or serving bowls. When they have cooled down, place them in the refrigerator for 2-3 hours to set.
4) Put the Apricots, the Dried Apricots and the Orange Juice in your blender. Blend until obtaining a beautiful, smooth texture. Taste and add the Raw Honey if needed. Store in the refrigerator till needed.
5) Place the moulds or serving bowls with the Panna Cottas into hot water, to facilitate them coming loose. Top with the Apricot Sauce and sprinkle with Lavender Flowers. Enjoy!

Sunsplash Tomato Cheesecake


For 4 Cheesecakes of 75 mm diameter


* ½ Cup Sunflower Seeds
* 8 Dates, soaked for 5 minutes in warm water, then drained
* ½ Tsp Dried Oregano
* Pinch of Salt


* 1 ½ Cup Cashew Nuts, soaked for 4 hours, then drained
* Juice of one small lemon
* ½ Cup of Water
* 2 Tbsp Nutritional Yeast
* Salt and Pepper to taste


* Tomatoes of your liking, sliced
* Basil Leaves
* Crushed Salt
* Some Olive Oil


1) Place the Sunflower Seeds in your food processor and process into small pieces. Add the remaining ingredients and process until obtaining a sticky consistency that holds well together.
2) Line a chopping board that fits in your freezer with parchment paper. Place your four cookie cutters on it. Press the crust mixture inside your cookie cutters, so as to create the crust for your cheesecakes. Put your chopping board in the freezer while you’re making the filling.
3) Place all the filling ingredients in your food processor and process until getting a beautiful, delicious cream. Divide the cream on the four crusts and place your cheesecakes back into the freezer to set.
4) Your cheesecakes don’t need more than half an hour to set. Remove them from the cookie cutters, add the toppings, allow them to come to room temperature and enjoy!

Note: You can keep your Tomato Cheesecakes in the freezer longer, but remember to remove them from the freezer and allow them to thaw for at least an hour in room temperature before eating them. This way you will enjoy their creaminess to the fullest!

Black Forest Tortini

This recipe is not the quickest one, but trust me, the luscious look and the mouth-watering taste is worth the effort. If you want to speed up the process why not make one Black Forest Torte, instead of several tortini? Use a spring-form pan and make one Chocolate sponge cake. Cut it lengthwise, and proceed with the layers as described below. You will get a yummy Black Forest Torte that is super healthy and tastes divine!


Makes 12-15 medium sized Tortini

Mini Chocolate Sponge Cakes

* 80 ml Honey
* 3 Tbsp Extra Virgin Olive Oil
* 3 Big Eggs
* 2 ¼ Cup Almond Flour
* 1 Tsp Bicarbonate of Soda
* 3 Tbsp Cacao Powder

Cherry Sauce

* 6 Dates soaked in warm water for 5 minutes, then drained
* 1 Cup Cherries, pitted
* 3 Tbsp water from the dates

Coconut Whipped Cream

* 1 Can of Coconut Milk, refrigerated during 24 hours
* 2-3 Tbsp of Coconut Sugar
* 1 Tsp Vanilla Extract


* Dark Chocolate Shavings
* Cherries, pitted and quartered


1) Heat the oven to 175 Degrees Celcius. Pour the Honey, the Olive Oil and the Eggs into the bowl of your food processor. Process until combined.

2) Measure out the Almond Flour and Bicarbonate of Soda into another bowl and mix them together. Add to the wet ingredients little by little. Process on a medium speed, then add the Cacao Powder. Process until all the dry ingredients have been mixed in.

3) Spoon the mixture into your muffin cases until about half full. Bake in the oven for about 20-22 minutes, without opening the oven door. Take your little Chocolate Cakes out of the oven and insert a sharp knife in the middle of a couple of them. If your knife comes out clean, they are ready. Allow your Chocolate Cakes to cool down.

4) Make the Cherry Sauce by simply combining the three ingredients into your blender. Blend until obtaining a smooth, delicious cherry sauce. Keep in the refrigerator until needed.

5) Put a big bowl and the whiskers into your freezer for about 5 minutes. Open the Coconut Milk Can upside down and place in your big bowl the creamy part of it. Keep the Coconut Water for your smoothies. Add the Coconut Sugar and the Vanilla Extract. Whisk until obtaining a fluffy whipped cream.

6) With the help of a sharp knife slice your Chocolate Cakes lengthwise. Put a teaspoon of Cherry Sauce on top of the Chocolate Cake. Continue with a teaspoon of Coconut Whipped Cream. Assemble your Black Forest Tortini. Decorate with Dark Chocolate Shavings and little pieces of cherries. Enjoy!

Chilled Zucchini Cappuccino

Chilled Zucchini Cappuccino is an elegant, vegan recipe, easy to make and very healthy. Zucchinis, or courgettes, have an extremely high water content – more than 95% – which makes them ideal ingredients for recipes on a hot summer day. They are rich in nutrients, while being very low in calories. Zucchinis are good sources of vitamin A and anti-oxidant vitamin C, as well as minerals like potassium, manganese, iron and zinc.
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Perfect Peach and Pecan Birthday Cake

OK I admit it, I love birthdays! When there’s a birthday in the family, I feel elated for the whole day and I have a permanent smile on my face. What is better than celebrating a loved one’s birthday with good company and a gorgeous birthday cake? This year I decided to make the Perfect Peach and Pecan Birthday Cake to celebrate my favorite day of the year.

I wanted to make an epic birthday cake to mark this special date. I dare say that I succeeded! The cake not only looked amazing, but it also tasted divine. Our guests were surprised to find out that the cake had no gluten, no grains, no eggs, no butter, and no sugar in it. Everyone wanted to get the recipe. The recipe that you’ll find bellow is very easy to make, as it needs no baking, and of course it is very healthy.

I made the Crust out of Pecan Nuts and Dates. I added a little bit of cinnamon and a pinch of salt to enhance the flavor and it turned out amazing. I had to discipline myself not to eat the crust mixture straight out the food processor. Next time I want to make some energy balls, I will use the same mixture, for sure.

For the Creamy part of the birthday cake, I wanted to make two creams: the first one would be made of soaked cashew nuts, bananas and vanilla, and the second one would need to have peaches in it, my favorite summer fruit in France.

Currently I’m staying in Roussillon, France and the peach trees are in full glory. Peaches have been cultivated here since more than 250 years. Between the Mediterranean Sea and the Pyrenees Mountains, the Roussillon is fully warmed up by the sun for more than 300 days per year. The know-how of the Peach Producers, coupled with the exceptional geographic situation gives birth to peaches of high quality. These peaches are sweet, juicy, and full of delicate flavor, in a word, luscious.

Here’s the recipe for the Perfect Peach and Pecan Birthday Cake!


For 26 cm diameter Birthday Cake

Pecan and Date Crust

* 1 ¾ Cup of Pecan Nuts
* 1 ½ Cup of Dates, soaked in warm water for about 5 minutes and drained
* 1 Tsp of ground Cinnamon
* Pinch of Salt

Cashew and Banana Cream

* 2 ¾ Cup of Cashews, soaked for about 4 hours, rinsed and drained
* 4 ripe Bananas, sliced
* ½ Tsp of Vanilla Extract

Peach Cream

* ¼ of the Cashew and Banana Cream that you’ve already made
* 6 Yellow Peaches, sliced
* ½ Cup of Dates, soaked in warm water for about 5 minutes and drained
* 1 ripe Banana, sliced


* 1 Cup of Coconut Milk, refrigerated for about 12 hours
* 2 Peaches, thinly sliced, one for the side decoration and one for the top decoration
* A few Pecan Nuts for the decoration


1) Add the Crust Ingredients, Pecans, Dates, Cinnamon and Salt, in your food processor. Process until obtaining a sticky consistency which holds together. Apply the mixture in your spring-form pan and create your crust. Keep in the freezer.

2) Add the Cashew and Banana Cream ingredients, Cashews, Bananas and Vanilla, in your food processor. Process until you get a beautiful, rich cream.

3) Slice one Peach and place the slices on the edges of the spring-form pan, to create a side decoration (see above picture). Add ¾ of the Cashew and Banana Cream to create a thick layer of cream on top of the crust. Place in the freezer.

4) Add all the Peach Cream ingredients to the remaining Cream in your food processor and process until you get a flavorful, rich cream. Place the Peach Cream in your refrigerator for a couple of hours. When the Cashew and Banana Cream has solidified, add the Peach Cream on top, to create another layer on your cake and place it back in the freezer.

5) Finally, when the Peach Cream has solidified, add the topping. Put the Coconut Milk in a big bowl and whip it to make a Coconut Whipped Cream. Ice your cake with the Whipped Cream and put it back in the freezer for about one hour.

6) Decorate the Perfect Peach and Pecan Cake with Pecans and slices of Peaches. Defrost the Cake in the fridge for about 3 hours, or half hour in room temperature before serving. Enjoy!

Greek Summer Vegetable Pie

Few things are better in life than visiting Greece in summer time. Sunshine, crystal clear sea and glorious food. When in Greece, don’t forget to stroll along the picturesque fresh produce market of your area. You’ll find an abundance of fresh seasonal fruits and vegetables, the basic ingredients to every Greek recipe. As I’m currently in my home country, visiting my family, I decided to make a vegan, gluten-free and grain-free veggie pie to savor the succulent summer vegetables. Below you’ll find the recipe for my (big fat) Greek Summer Vegetable Pie.
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The Healthy Cherry and Coconut Cheesecake

Do you ever close your eyes and imagine a succulent Cherry Cheesecake? I know I do, but I quickly dispel the image, because I automatically think of the heaviness and richness that comes with an ordinary cheesecake. What if you could have a super healthy version of the yummiest Cherry Cheesecake? Here’s the recipe for The Healthy Cherry and Coconut Cheesecake, it’s dairy-free and gluten-free.
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Very Vegan Stuffed Mushrooms

Last week we had some friends coming over and I wanted to make something special for the occasion, something that would be easy to eat (preferably without knives and forks) because we would be standing most of the time. Of course, it had to be healthy and tasty as well. I came up with these Very Vegan Stuffed Mushrooms and everybody was happy with the result, there was nothing left!
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