Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season! Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!

Noodles can NOT be made any simpler and any more delicious. This idiot proof recipe for black sauce noodles with fried garlic and spring onions is my go-to recipe for a quick lunch on busy days whe…

This raw vegan cheesecake is grain, gluten & refined sugar free. A creamy chocolate filling topped with a thick cherry layer for a black forest cake feel!

Smoked Salmon Apricot Salad with dill coated goat cheese, robust arugula, and delicious rich avocado cream-dressing is a lovely summer meal.

Make a gourmet brakfast in minutes with these Easy Lemon Blueberry Pancakes. Happy Daylight Savings time! Don’t let losing an hour of sleep this weekend be a total buzzkill. Use the extra hour of daylight as inspiration to start the day with a delicious homemade breakfast. Just a few additions to your favorite pancake mix... Read More »