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.

Key-lime Pie

Key-lime Pie


It was such a treat serving this Key-lime pie to a group of yogis here in Shambala Gatherings. Autumn is slowly rolling out it´s colorfull carpet and we have been gifted with some incredible days, filled with sun, swimming in the Lake, blended in with sauna and kirtans. Life is so unique here. Every day is a special day. Every day you do something that you love and you learn to take care of your body, mind and heart living here. A time for healthy food, pure and clean nature, along with a yogic lifestyle.



1 cup cashew nuts
1 cup shredded coconut
8 dates (soaked 1 h) 
1 1/2 tablespoon cacao powder
1/2 teaspoon vanilla seeds  
A pinch of sea salt
1/2 cup coconut oil  

1) finely grind cashews, then grind shredded coconut into flour consistency (I recommend doing it separately). Mix dates in a mixer until smooth. Place all dry ingredients in a bowl and mix. Add coconut oil and dates and mix together.
2) place the battery into a cake-shape and press it into the bottom with your fingers. 

Avocado-cream filling
1/2 cup coconut oil  
2 ripe avocados
1/2 cup lime juice
The peel of one lime
4 tablespoons Agave syrup  
4 tablespoons coconut cream
A pinch of vanilla seeds
A pinch of salt

Sliced lime + lime peel for decoration  

1) place all the ingredients into a food processor or blender and mix until smooth and creamy. 
2) pour the crew on top of the crust and place into the freezer for 2-4 hours (or more if you want to prepare in advance). 
3) take the cake out of the fridge before serving. If it's frozen, either keep it in room temperature for a while or place in the fridge. Decorate withe lime peel and sliced lime.

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