1. Hi guys! Something amazing has happened today and I need to talk about it because I’m actually pretty stoked πŸ˜„
    My coworkers have always been quite interested in my lifestyle and most of them already live vegetarian or at least very consciously. I have been asked several times where I would do another 14 days raw again and today I said I would do it any time soon. 3 of the ladies I work with are going to join me now! They decided to do that to help their bodies calm down, detox and make new experience. I am so proud of them because I can tell from my own experience going completely HCLFRV from being omnivore is quite a step. I made a list with dos and don’ts and shared my experience from last time. Thursday will be the day and who knows what kind of progress will start then - for me it was the last bit of going fully vegan.
    Spread the word, people. Live as bright example. People will follow you as soon as they see what it all changes and how you feel.
    Yes, I’m proud of those ladies!
    Oh, and yes, this is dinner tonight. Whole grain spelt pasta with marinara - one of the last cooked meals.

     
  2. The other day I made a vegetable soup. Also known as “Minestrone” 🍲
    My version is made of tons of veggies, cut and diced in perfectly bite sized pieces:
    Carrots, potatoes, kohlrabi, celery, green beans, onions, leak, parsley, basil, fennel (including the greens!) and filtered water. I don’t like using any store bought broths because there is usually too much nutritional yeast in there but I found one from @alnatura which is completely “free from” crap so I added a tablespoon of the broth powder to my soup just to enhance a bit. The other spices were sea salt and black pepper. That’s it. Since I used so many herbs, stems included, onions, leak and the greens of the veggies, this soup speaks for itself 😊
    Good Sunday night, folks!

     
  3. Good morning weekend smoothie on the rooftop πŸ’š
    This huge 2 liter smoothie was made of mache, red and green grapes, nectarine, apple, oranges, carrots, cucumber and filtered water. Great way to start the day 😊 happy weekend everyone out there!

     
  4. Mocca bliss bars πŸ˜πŸ˜›
    It’s the same recipe I used for the apricot bliss balls but added ground coffee (approximately 1 tbsp) to the dough. Love love loooooove it 😍

     
  5. I know I have been absent for a while but work is keeping me busy. Here’s an impression of my hotel food which has actually been pretty good! The hotel we stayed at had many vegan dishes on the menu. Not dishes you could transform, actually real all vegan dishes. This is my lunch today: a falafel burger with rocket and a sauce that resembled ayvar. Very very yummy!

     
  6. Sooooo. I needed some wine tonight and decided why not pour it into my chanterelle sauce… πŸ˜„
    No recipe since I just threw stuff together but I fried chanterelles and shallots in a bit of water, added chives and some Sauvignon Blanc, soy cream, sea salt and fresh cracked black pepper. Yummeronyyyy!!!
    Lucky me, I made enough so I can take some for lunch tomorrow!

     
  7. Hello you beauties, already working on what to do with you πŸ…πŸ…πŸ…
    Nature is doing pretty things!

     
  8. Our fridge broke down, now we have to eat everything up that needs to be cooled. Good thing my freezer and my blender still work, so after all the salad haul the last days, I’m having a peach-nana ice cream bowl tonight. And it’s HUGE!
    Next days will be filled with eating up stuff and buying only foods that don’t need to be put in the fridge… #firstworldproblems remind me how lucky we are that we worry about having to eat up food instead of worrying where to get the next meal if ever getting one.
    Cherish how lucky we are, people!

     
  9. Not my prettiest shot but this was so so good!
    Basmati rice with roasted veggies. No oil added, just the veggies and spices!
    I cut up zucchini, carrots, tomatoes, onions and corn, set in a bowl, seasoned with chimichurri and chakalaka and roasted for approx. 30 minutes at 200 deg C. Omnomnom!

     
  10. A very close close-up of today’s raw lunch salad:
    πŸƒromaine lettuce, tomatoes, avocado, mushrooms
    🌱along with fresh chives, basil and parsley,
    πŸ‹in a ground pepper and lime dressing
    🌰topped with seeds (sunflower, pine, pumpkin).
    Now preparing oven roasted veggies for dinner and tomorrow’s lunch πŸ˜›