Energy Salad



  • 100g mix of “baby” Lettuce, “baby” Red lettuce, Valerianella locusta(Corn salad), “baby” Spinach and Rocket salad
  • 1 teaspoon of honey
  • 50g of shredded walnuts
  • juice of 2 squeezed lemons(add more if needed)
  • 1 lime (chopped to slices)
  • 2 tangerines(clean and cut into equal slices, each piece)
  • 100ml olive oil
  • 1 dill twig
  • 200g  chopped rings of leek
  • 2 cans of tuna (not an option for vegans)

Mix it all together and garnish whit fresh basil leaves.

This salad is very healthy and high whit energy and protein.



Chocolate Pancakes


Dry Ingredients:

  • 2 cups of flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 cup of sugar
  • 4-6 teaspoons of cocoa powder

Wet Ingredients:

  • 4 teaspoons of malted butter
  • 2 eggs
  • 1 cup of milk

How to prepare your pancakes:

Combine all of your dry ingredients. Then separate your egg yolks from the egg whites, beat the egg whites until nice and fluffy (until  they hold stiff peaks). Then fold them gently into the batter. Add remaining ingredients and stir only until mixed.

Preheat your skillet and brush it lightly whit oil or butter. Pour pancake batter onto hot skillet. Flip once when bubbles begin to form along the edges. When they are  lightly browned on both sides, remove pancake using a spatula.

You can serve them with vanilla syrup, powder sugar, butter, whip cream and also some fruits…


Easy Vegan Brownies


Dry  Ingredients:

  • 2 cups of flour
  • 2 cups of sugar
  • 3/4 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

Wet  Ingredients:

  • 1 cup of water
  • 1 cup of vegetable oil
  • 1 teaspoon of vanilla extract


How to prepare your Brownies:

Preheat your oven to 350ºF/170ºC. Mix all of your dry ingredients,then mix the wet ingredients and then combine the wet and dry ingredients. If you like you can put some vegan chocolate and even some nuts into the batter. Coat your pan whit some coconut or vegetable oil and pour the batter evenly into the pan. Bake it for 25-30 minutes.


Halloween Candy Corn Cupcakes


The Cupcake Recipe:

125g caster sugar
125g self raising flour
2 large free range eggs
125g unsalted butter
¼ teaspoon of bicarbonate of soda
1 ½ tablespoons of milk
¼ teaspoon of vanilla extract

Buttercream Icing:

335g icing sugar
150g unsalted butter
1- 2 tablespoons of whole milk
¼ teaspoon of vanilla extract

How to prepare your Cupcakes:

Step 1:  First you have to set your oven to 170C. Then put your room temperature butter, sugar, flour, two eggs,¼ teaspoon of bicarbonate soda and 1 ½ tablespoons of milk in a large bowl. Mix them with a mixer on a low and then on a medium speed!

Step 2:  Line your cupcake tin whit your cupcake cases and fill them half way whit the mix. Put your cakes in the oven for around 20 minutes, when they look a little brown on the top. When they are done it is important to let them cool  completely!

How to make the Buttercream Icing:

Step 1: Put your butter in a bowl and beat it for around 5 minutes, until it turns in to a whitish color! When its nice and creme its time to add  the icing sugar,sift it in add it slowly! Mix it on a low speed. When its creme add your milk and vanilla extract.Mix it on a low speed and then slowly speed up.

Step 2:  Separate your icing in three separated bowls. In one bowl put a little of yellow food coloring, in a second one orange and the third one will be the white top of the candy.

Step 3:  Put your icing in the 3 separated bowls and pipe them one at a time on your cupcakes. When your done you will have 12 nicely made Halloween cupcakes.