500g of golden chanterelle mushrooms

2 large carrots

1-2 pc green celery stalks

1 clove of garlic

½ large onion

1 spring onion

bunch of parsley

bunch of thyme

½ cup of fresh cream

½ cup of yoghurt

Ghee butter



chilly (optional)



I cooked this dish for the first time – but it won’t be the last that’s for sure!

It is a very simple and delicious meal for everyone in the family.

First heat up Ghee butter in the pot. Once hot, add the onion (spring & classic) and garlic. Wait till they get glassy and then add carrots and celery. Stir well and after 2 minutes add mushrooms and thyme. Stir again for another 2-3 minutes and then add the stock. Very carefully – you are not cooking soup today. Remember that the mushrooms loose plenty of water. The stock should not cover the mushrooms – better add it gradually You want to finish up with a nice semi thick sauce after all! Put a lid on the pot and steam for approx. 10-12 minutes. The mushrooms should be soft, but not soggy, just right to bite in. Add fresh parsley, cream and yoghurt into the mixture. Stire again and taste. If you feel the need for more salt or pepper – go for it. Everyone has differet tastes (but remember, too much salt is not good for your body!). If you are a “hot” person, you may add chilly as well.

Bon Appetit!



½ cup of chia seeds

1 cup of almond milk

1 mango

½ green apple

dry coconut (optional)

Pure the almond milk over chia seeds and let them “work” over the night in the fridge.

Peal mango and make a smooth pyre combined with ½ apple.

Place the pyre in to the jar and top it with chia pudding. Sprinkle dry coconut on the top.

Enjoy your breakfast J



1 ½ kg of fresh strawberries
1 rhubarb stalk (optional)

½ cup of whole chia seeds

4-5 TS coconut sugar (depending how sweet you like it)

5 sterilized jars – middle size

Mash the strawberries in a pot, add rhubarb and coconut sugar. Bring to boil on a middle heat level and then cook for 5 minutes while stirring all the time. Add chia seeds and cook for another 4-5 minutes. The mass should not be liquid, but not to thick eihter (it will get thicker while cooling down). Fill the jam in to the jars. Close them tide and turn upside down - you do not need to sterilize the jam. Leave jam cooling at room temperature. 

If you turn the jar in few minutes (aprox. 15 min) just try a little test. If you nock on the lid, you should not hear any muffled sound. You may be sure, that your jam lasts for at least 6 months.




1x pink grapefruit
1x green apple
½ lime
1 banana
1x pear
1 cup of almond milk
Agave syrup (not necessary)

And this is what I left from it….



Well HI all of you out there. What have you had for breakfast this morning? 

I can’t imagine my life without a green smoothie in the morning. It all has started two months ago, on my birthday. I got the question from my mum “Darling, what would make you really happy? What kind of gift?” I knew the answer right away…..Vitamix blender! I have done a small research on this multifunctional tool before deciding to get it. Just to be sure to make the right decision. And well yes!

Since than I cant imagine my day without a smoothie. This jar full of vitamins, nutrition a fibers, which do so well to my body! I love to enjoy my food and stay healthy in the same time. This blender will help me a lot to stay focused on what I like – good yummy and healthy food

……So let’s keep in touch friends, this is just the start!