Winter has broken. My bare feet no longer hurt as I put them on the grass each morning when I greet the sun. The days are warm enough for me to willingly expose my bare skin to soak up some much-needed

No more food babies, get your digestion game back on track!

by The Outer Limits of Inner Truth on The Outer Limits of Inner Truth View my bio on Vigilante.TV: “There is a special place reserved in Hell for many leaders of our Medical Establishment—who are very

I marvel at the perfection and precision, the deep and shining colours, before transforming it into living juice

We need a nutritious and healthy breakfast that will keep our body and brain working without stress. Ingredients: 1 banana 1 kiwi 1 mandarin 50 ml of vegan yogurt 4 tablespoons of homemade granola a few

Ingredients: 115 g margarine (refrigerated temperature) 25 g of powdered sugar 130 g all-purpose flour 0.5 teaspoon of vanilla extract a pinch of salt 50 g of chocolate 20 g of coconut shreds 20 g of

Goulash is a famous Hungarian dish that usually warms us up on cold days. I made it out of mushrooms, potatoes, carrots and of course loads of paprika and herbs. I served it with polenta. Ingredients:

Ingredients: 400 g of fennel 300 g of potatoes 200 g of celery root 7 dl of vegetable stock fresh celery leaves fresh parsley fennel leaves salt to taste Preparation: Clean and peel the vegetables and

I made different canned sauces made of vegetables and herbs from my garden, throughout the summer. On days when I have no time or will to cook I use a sauce along with spaghetti, rice or quinoa. In this

Ingredients: 5 dates 50 ml of hot water 4 kiwis 2 tablespoons of lemon juice 200 g of all-purpose flour 1 tablespoon of baobab powder 59 g of coconut shreds a pinch of salt 1 teaspoon of baking powder

Ingredients for the sponge: 200 g of all-purpose flour 100 g of coconut flour 60 g of sugar 1 teaspoon of baking powder 2 pinches of salt 2 tablespoons of mandarin spice 350 ml of sparkling water 50 ml

I prepared vegan filled paprika that I already prepared at the end of summer, when I was harvesting paprika. Check out for the full recipe. I used yellow bell peppers that I like the most in this recipe.

Ričet is a barley soup with root vegetables. It's known in the regions of Slovenia, Croatia, Austria and Bavaria. It's usually prepared in the fall and winter and some recipes contain meat or lure. I made

Ingredients: 150 g of nuts; cashews, peanuts, almonds 2 teaspoons of chia seeds 2 teaspoons of flax seeds 2 teaspoons of sesame seeds 50 g of black and white raisins 30 g of dried cranberries 2 dried figs

Ingredients for roasted tofu: 1 block of firm smoked tofu 1 teaspoon of yellow mustard 1 teaspoon of soya sauce fresh cherry tomatoes Ingredients for white sauce: 80 ml of vegan yogurt 30 ml of water 1

This recipe is my contribution to the ecoTrain Cooking On A Budget Competition. Yesterday we got a visit from friends that grow olives and are making their own olive oil and many other products out of