07 / 09 / 2016
06 / 09 / 2016
It’s DAY 2 of the 10-Day Bloom Launch Giveaway and today I have a sweet-sour treat for you. Think Vitamin C sherbet. Mmmm! I fell in love with Baobab when I tried Aduna’s Baobab at one of their product launches and I’ve used it ever since. Besides using it in smoothies and desserts, my favourite way to add baobab into my food is via dressings! No need for lemon, as it will give it the right taste and add a heap of a Vitamin C content and not only. Check out below some of the benefits of today’s prize. Good luck!
05 / 09 / 2016
04 / 09 / 2016
It’s all happening and we’re celebrating in style! Bloom is officially live and we’re taking 10 days to celebrate life, food and happy moments!
Healthy living is about having fun, enjoying what you’re doing and having the least amount of negative impact on our environment. I am passionate about food, making it super tasty and good for you and for the planet. After years of creating recipes, teaching and sharing what I know about this with the world I have created this book in order to gather my best recipes and methods in one place and make them available worldwide.
03 / 09 / 2016
22 / 06 / 2016
Hope you’re amazing! I’m back in the UK and getting myself back on track with the usual routine after a week of adventures aka house moving. Never thought that moving is a dangerous sport, but in this mighty city it is. This has been one of the most stressful weeks I had in a while and I’m so glad it’s over. Phew! The one constant I had while packing, unpacking, repacking and unpacking again (yes that many times, if not more in a week!) was breakfast. I’m so, so grateful for that! It brought balance and some sort of structure to my days. You’ll love this healthy summer breakfast!
02 / 05 / 2016
You know how sometimes you’re so hungry you can’t even bear the thought of taking the food out of the fridge? First of all, if you’re ever like that, drink some warm water. Then proceed to try this recipe, which I created in one of those moments. I do love cooking and I can spend half a day in the kitchen without realising, but that’s my studio and creative place. When it comes to quick fixes, I am a queen at it.
They all have their time, but when you’re busy , it’s all about getting in and out of the kitchen with a happy plate as quick as you can. I am talking about the new fast food in town – raw food! Wait until you try this carrot pasta!
20 / 04 / 2016
I don’t know how you feel about it, but if you’re like me you could eat entire tubs of hummus and just be happy! Right? Well, there’s a reason to that
Chickpeas, together with other legumes, contain higher levels of Tryptophan, an amino acid precursor to serotonin. If you’re not familiar with it, serotonin is a neurotransmitter strongly connected to well-being and mood aka the happy chaps in our brain.
Take anxiety and depression – they’re linked to a serotonin deficiency. Some even claim that chickpeas are responsible for the evolution happening 10000 years ago in the middle eastern are. Regardless of what you think, chickpeas are delicious and make great dips, dressings, cakes, snacks, pancakes, scramble veg. You name it, whether in whole form or ground up as flour.
02 / 04 / 2016
Wild garlic also known as bear’s garlic was one of those herbs I grew up with and saw each spring in the fields as a child in the Romanian country side. Later on it was sold at the market in big bunches and we used it for salads and soups. It has a strong garlic-peppery taste and there’s no way you can miss it. The beauty of it is that it grows freely around parks and fields and it’s in season in March/April so it can be picked up on your walk.
Besides being used in salads or soups, it makes a fantastic pesto ingredient instead of basil. It’s strong, pungent and long lasting and if you pair it with the right ingredients you have an absolutely killer combination! Plus, it’s super good for you! Antibacterial, antibiotic and antiseptic makes a great addition if you’re feeling under the weather. Plus, it lowers blood pressure, so if you struggle with that, stock up on it and make some pesto!
Ollie and I went nuts for this vegan wild garlic pesto recipe and we’re already half way through the jar since yesterday!! Nuts indeed! Time to go for a walk to pick up some more this weekend. Here’s how it’s made…