I am a travelling Vegan Chef and Yoga Teacher. I live mostly between Bali and Norway. My Food Philosophy is expanding along with my inner growth. I am seeing an important connection between both the physical and emotional bodies to be healthy through nutrition. Emotional nourishment through food plays such an important role in ones wellbeing.

Moisty Blueberry-Poppy seed cake

Moisty Blueberry-Poppy seed cake


A perfect cake for Autumn days. After a long walk in the forest, that is beautifully coloured with red and yellow leafs, with blueberries everywhere.

½ cup Coconut oil
1 ½ cup Vegan Milk
½ teaspoon Cardamom powder
3 cups flour
1 cup Agave syrup
½ teaspoon Vanilla seeds
1/3 cup Poppy seeds
2 teaspoons Baking powder
1 ½ cup Blueberries
1 cup Orange juice plus the peel of one Orange

  • Mix all the dry ingredients together, add coconut oil, milk, agave syrup, orange juice and orange peel and blend together. Once its thoroughly mixed into a thick batter, add blueberries and lightly fold the berries into the batter.
  • Cover a 25 cm round cake-tin with baking paper and pour the batter into the tin.
  • Cook for 30-40 minutes at 180º Celsius.

Coconut frosting
1 ½ cup Coconut Cream (the thick part on the top of the can)
1 cup Vegan yoghurt
½ teaspoon Vanilla seeds
Juice of one Lime, plus the peel
1 cup Blueberries

Make the coconut frosting by mixing all ingredients together, except blueberries. If the frosting is too liquid, try placing it into the fridge for a while, until it hardens a bit. Pour it on top of the cake when the cake has cooled down. Decorate with blueberries.


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