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Chasing waves. 🌊
Breakfast with Bali vibes 🌴- Acai bowl, pitaya smoothie and avocado toasts 🥑. Made Acai Magic Bowl using the recipe from my beautiful friend @elsas_wholesomelife 's new book, which is packed with delicious vegan recipes and stunning photographs. Truly inspiring! 💖
The three musketeers! ⚔️ 🐶🐶🐶 Whatever you do, just don't ask me to pick (just) one! 😭#cutenessoverload #dying @obi_theblacklab
Five mins before it was gone... 😋 So many of them asked to see the "after" look of the apple pie (check the "before" scene on previous post). So here it is! Recipe will be up on my blog tomorrow. Feel free to check it out. 😋🍎✌️#whpmadewithlove
Wining and dining at one of the hottest spots in San Francisco - @leosoysterbar. How gorgeous is that custom-made wallpaper?! And those vintage mirrors? 👌😍#goals (check my Instastories for more).
It is pie o'clock! Making our all time favorite cinnamon apple pie. 🍎✌️PS: the how-to video is in the next post. 😊
Tacos are not just for Tuesdays... 🌮🌮🌮 Baked crunchy cauliflower tacos with mango guacamole, tomato salsa 🍅, more avocados 🥑 and purple cabbage. Recipe of the crunchy cauliflower: blend 1 cup of gluten-free rolled oats with until a coarse meal, similar like a bread crumbs. Then mix it with 1 tbsp cilantro (coriander), 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1tsp salt, 1 tsp ground coriander, then set aside. In a separate bowl, mix in 1 cup almond milk, 1/2 rice flour, and 1 tbsp lime juice. Whisk the batter until smooth. Dip the cauliflower florets into the almond batter first, then the spice mixture, and put on a baking sheet lined with parchment paper. Repeat until the remainder of the cauliflower. Bake the cauliflower in a preheated oven (200 C, 400 F) for about 20-25 mins or until golden and crispy. (Stir from time to time during baking).
Be fearless in the pursuit of what sets your soul on fire. 🔥🌅
What will you reach out first? 😋🤚Dinner veggie/fruit/snack platter with hummus (normal and beet). Here is my favorite beet hummus recipe (the normal version is exactly the same, just without the beet). 1 small beet, peeled, roasted and cubed 1 tbsp tahini paste 2 tbsp lemon juice 1 small clove garlic 1 tsp ground cumin 1 tsp sea salt 1 tbsp olive oil 1 can cooked chickpeas, drained Blend everything together apart from the olive oil, until smooth. Then add olive oil. If the paste is too thick, add some chickpea water to thin it.