Est. 2009
“Kaloreita ei kannata tuhlata sellaiseen mistä ei tykkää.”
- isoisäni
All in Brunch
I fell in love with this type of buns in cafés around the city, because of the sweet and perhaps even a bit herbal taste of the cardamom in it. It’s so simple to make and adds a touch of something special to the regular ol’ buns.
I've been using quinoa more and more often, because it adds fiber and protein to the salad, but the main reason seems to be its magical ability to "tie" the salad together. Quinoa also has such a neutral taste on its own that it goes well with any vegetable. This salad tastes absolutely amazing and I just love the colors! It’s a crowd pleaser so make a large batch and ask some friends over :)
This beautiful Barbie pink smoothie bowl, decorated with edible flowers, packed with plant-based protein, strawberries, and lime, is the perfect way to kickstart your day on a vibrant note. So, grab your blender and join me on this journey to create a bowl of goodness that will leave you feeling energised and refreshed.
This recipe is a great way to use up overripe bananas, but in reality, I've intentionally been buying more bananas than necessary lately just so I can make more banana bread.
This salad has fiber, veggie protein, flavor, and texture. It stays crisp even if you take it to work! The dressing is made with arugula and adds a nice touch of gorgeous green color and flavor to the salad. It’s also a fantastic way to add even more greens to your diet!
One of the best things about mornings is indulging in a visually beautiful breakfast that will just make you happy throughout the day. Today, I made this blueberry "whipped porridge" (a Scandinavian style porridge) topped with some homemade coconut yogurt and blueberry-ginger chia jam.
This Vegan Coconut Waffles recipe is based on one of the delicious breakfast recipes in my first cookbook Aamupala (= Breakfast). The recipe is super simple to make and the waffles taste amazing!
