Light and Easy Mushroom Soup

This recipe is inspired in Pret A Manger’s mushroom risotto soup which I absolutely love. This recipe works with any type of mushrooms or even better a combination of them: wild, chesnut, portobello, white, button… Any type will work. I love using sage with mushrooms, it’s a great combination.


  • A dash of olive oil
  • 3 chopped celery sticks
  • 400g of chopped mushrooms
  • 1 chopped onion
  • 1 tablespoon of dried sage (if you can get fresh sage add a handful of leaves)
  • 1 liter of water
  • 1 chopped carrot
  • 3 chopped garlic cloves
  • Vegetable stock
  • 1 tablespoon of maple syrup
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste


Sauté de onion, garlic and carrot for 10 minutes until the onion is golden. Add the celery and mushrooms and cook for 5 minutes. At this point add the water, stock, sage, maple syrup, balsamic vinegar, salt and pepper. Cover the pan with a lid and cook on a low heat for 1h. Allow it to cool a little bit and blend with a hand blender.

Enjoy with some toast or for a creamier result you can stir in some yogurt or bechamel when serving it.

Enjoy this easy, healthy and delicious dinner.

Vegan Cashew Cheese Recipe – Nut cheese

Cashewimg_9790s are a great cheese replacement. With this easy recipe you can quickly make a delicious spread that is great with fresh bread, as a dip or with risotto.



  • 1 cup of cashews
  • 1 tablespoon of tahini
  • Juice of half lemon
  • 1 tablespoon of nutritional yeast
  • Salt and pepper to taste
  • Water (if needed)


Simply blend all the ingredients and add some water if necessary.

Pecan & Cashew Easy Banana Bread

This Banana bread is delicious and so filling. It’s also very easy to make.


  • 4 large ripe bananas
  • 1 cup of cashews
  • 2 cups of pecans
  • 1 cup of brown rice flour
  • Half cup of maple syrup
  • 3 tablespoons of chia seeds
  • 2 tablespoons of cinnamon
  • A pinch of nutmeg (optional)


Preheat the oven to 150 degrees (gas). Place the cashews and pecans in the food processor and blend until they form a flour. Add the chia seeds, brown rice flour, cinnamon and nutmeg and mix together.

In a separate bowl mash 3 bananas and save the fourth one for later. Add the maple syrup to the bowl and mix well. Add the remaining ingredients that you mixed in the food processor and mix with a fork.

Grease a loaf tin with coconut or olive oil and place the mixture in. Use the remaining banana to decorate the top of the banana bread for a shiny finish. Place in the oven until you can insert and knife and bring it back dry (it usually takes 70 to 90 minutes). Let it cool so that all the ingredients stick together (this is important).


Enjoy for breakfast, dessert or snack.

Easy and Delicious Sweet Potato & Cashew Chocolate Cake

chocolate cake veganHappy Friday! Chocolate cakes are always a winner. This is one of my favorite recipes for a healthy treat. I always have to stop myself from eating the whole batch though. I made this last year for my birthday and all my friends were very impressed.


For the Cake
500g of sweet potatoes (about 2 medium)
12 medjool dates
6 tablespoons of pure maple syrup
100g of ground cashews
2 tablespoons of melted coconut oil
a pinch of salt
100g of ground oats
6 tablespoons of raw cacao powder
For the Icing (optional)
2 tablespoons of coconut oil (melted)
2 tablespoons of almond butter
1 tablespoon of maple syrup
2 tablespoons of cacao powder


Steam the sweet potatoes until soft and peel them. Preheat the oven to 180 degrees (fan)

Mix the sweet potatoes and dates in a food processor. This mixture is delicious.

Put the remaining ingredients into a bowl, and mix with the sweet potato and date mixture. I sometimes mix them in the food processor since mine is quite big.

Place into a mould and cook until you can pierce the cake with a fork and bring it out dry. Cooking time depends on how moist the mixture is but it is usually around 40-50 minutes. Remove the tray or mould and let it cold down completely.

For the icing mix all the ingredients together and stir with a fork. Put the mixture in the fridge to cool it down. Once the cake has cooled completely spread the icing on top and you are done.

Gluten Free Sweet Potato and Ginger Christmas Cookies

Gluten free christmas cookies


  • 2 cups of brown rice flour
  • 1 cup of coconut flour
  • 1 cup of steamed sweet potato
  • 1 tbs of cinnamon
  • 1 cup of maple syrup
  • 1 cup of water
  • 2 tbs of coconut oil
  • A piece of ginger
  • A pinch of nutmeg


  1. Combine the dry ingredients and wet ingredients separately on a food processor until it forms a paste or a small ball
  2. If the mixture is too runny add more brown rice flour and if it’s too dry add some water
  3. Roll the mixture into a half inch thick layer and cut the cookies into your desired shape. Use a lot of brown rice flour to dust because the paste is hard to work with and very sticky.

Easy Sweet Potato and Butternut Squash Soup



  • 4 steamed or boiled sweet potatoes (peeled)
  • 2 boiled potatoes (peeled)
  • 1 medium butternut squash peeled
  • 1 Onion
  • 1 carrot
  • 2 tbs of olive oil
  • 1/2 tbs of rosemary, pepper,  thyme and cinnamon
  • Salt and pepper to taste (preferably Himalayan salt)
  • Roasted seeds and nuts (peanuts, barley flakes, sunflower seeds, milled seeds, oats, sesame seeds and chia seeds)


  1. Boil the potatoes and steam or boil the sweet potatoes.
  2. Dice and sauté the onion, butternut squash and carrot in two tablespoons of olive oil until soft and golden.
  3. Add the spices, salt and pepper to taste.
  4. For a crunchy finish top up your soup with roasted peanuts and seeds. We picked wheat and barley flakes, sunflower seeds, milled seeds, oats, sesame seeds and chia seeds