This is just perfect summer salad. I personally have passion for each one of ingredients in this salad. Sunshine in the bowl…

2 tablespoons chopped mint
Juice of one lime
2 tablespoons grapeseed oil
1 teaspoon agave
Mix all well in a small bowl or mug

Salad ingredients
1 cup chopped watermelon
½ cup chopped strawberries
½ cup thinly sliced fennel (for best results use mandolin)
1 cup thinly shaved cucumber (use vegetable peeler)
¼ cup crumbled goat cheese

Toss all salad ingredients with dressing in the bowl and add some chopped pistachios if you fancy. Hope you enjoy this salad as much as I do.

Everybody loves crepes, but especially when they are gluten free so that you can enjoy them without that heavy feeling in your tummy afterwards. Recently I had standard egg, flour, milk crepes made lovingly, rolled with Nutella inside and offered to me by my little nephew. I couldn’t refuse the kid because I don’t do gluten!

Sometimes you need to do things for love, unless is life threatening of course! I did enjoy them very much while eating them, they were damn good as kiddo is crepe master and I did live, but I had terrible tummy ache that I did suffer in silence for hours. This recipe here is one of my favorite and especially as is entirely vegan too. I don’t mind eggs in crepes or in general but these are great for my vegan friends! Time to stick some crepes on the ceiling! Venga vamos!

½ cup chickpea flour
¼ cup rice flour
½ cup arrowroot
1 flat teaspoon psyllium husk
1 ½ cups almond milk
2 tablespoon melted coconut oil or organic sunflower oil
pinch of sea salt
¼ teaspoon turmeric powder
1/8 teaspoon of fresh vanilla powder

Whisk all ingredients in a large bowl or give them a gentle mix in your speed-regulated blender like Vitamix. I like to cook my crepes and pancakes on coconut oil as it gives them lovely flavor and for the reason of coconut oil being high heat resistant making it healthier choice. Play with your crepe fillings and toppings! It’s a free world! But I’ll share with you my favorite that is ground walnuts mixed with little of xylitol crystals or coconut sugar, sliced banana and some cheeky chocolate sauce.

Bon appetite!

I love chia and I’m sure you do love it too and the more one uses it the more one become creative with it. This recipe is super easy and amazingly fresh and delicious. I would recommend making it before bedtime and have it ready to eat for breakfast.

1 cup coconut milk (or use one ¼ cup coconut cream and ¾ cup water)
1 cup raspberries
1 ½ tablespoon of melted coconut oil
3 tablespoon honey, agave or maple syrup
1 tablespoons hemp seeds
1 teaspoon vanilla essence or pinch of fresh vanilla bean
1/3 cup chia

Blend all ingredients apart from chia in blender. Pour in the bowl, stir in the chia and keep stirring until it starts to gel. Let it stand for 20 minutes stirring occasionally. Store in the fridge for at least an hour to thicken.

Who says raw desserts are complicated to make! Enjoy simplicity of making this lovely frozen dessert and feel free to play with fruit options.

Juice and zest of two limes, you should end up with 1/3 cup of lime juice
½ cup water or coconut water
¼ cup agave
1 cup soaked cashew (allow around 4 hours of soaking time)
4 tablespoons melted coconut oil

Place all ingredients in a blender and blend until smooth.

Place raspberry, blueberry, blackberry or any other desired, ideally berry fruit at the bottom of heart shaped silicone mold (if you don’t have heart shaped one use one you have).
Pour cashew mixture over it and lightly slam mold on kitchen surface to get any bubbles out. Freeze until solid. Before serving drizzle hearts with some Cheeky chocolate sauce.


I have lost count of how many people I have hooked on chia. I should have Lana’s Chia junkie group! Well, that makes me very happy and I hope that in case you still haven’t caught the chia grip now you will. There is no anti chia vaccine, it is so ridiculously good for you and the healthiest breakfast you can possibly have there is no other way but to get hooked on it. It is super easy to make and you can use any milk you like, but if I may suggest use rice coco milk. It is far the best combination I have ever come across. Last summer health food shops in Ibiza were scratching their heads as rice coco milk was suddenly flying off the shelves! Person responsible? Me. And my beloved Chia junkies. Rice coco milk is not raw, so if that is not an option go for almond or hemp milk. I wouldn’t suggest soya milk in general for chia as is too thick.

1⁄4 cup chia
3⁄4 cup milk of your choice
1 teaspoon raw cacao (if you want chocolate porridge)

Serves 1

So, it’s always 1 part chia and 3 parts liquid. For two people double it up or you can always prepare more and it’ll last in the fridge for couple of days. I sometime have it in the afternoon as a dessert.

Combine chia with your milk in a bowl and keep stirring until chia starts to gel.

Let it soak for 20 min at least, stirring occasionally. It is better if you make chia the night before as it really soaks liquid well. I do not add any sweetener to my chia as rice coco milk is already sweet. You can always sweeten it afterwards or with chopped sweeter fruit like banana. You can top your chia with lots of different things. Here is what I put on top of my chia; activated chopped almonds, fresh berries, hemp, goji berries, raw cacao nibs, bee pollen and drizzle of raw honey. Healthy heaven here I come!