Oatgurt is my take on oat based yoghurt. It’s my favorite weekday breakfast that is full of nutrition, fiber, veggies and fruit/berries depending on what you blend in. This one is pumpkin spice flavored as a hurray to October, even though I live in Southern Hemisphere. But all of us in Melbourne need a big hug with this prolonged hard lockdown so try this for breakfast to add some happiness to your day during this grim time.
Pumpkin Spice Oatgurt (GFO, Vegan) serves 1
1/2 c oats (GF if needed) 1 tsp chia seeds (or hemp seeds) 1/2 c cooked pumpkin (oven roasted or steamed) Handful frozen zucchini 1/2 frozen banana (or any mild flavored fruit/vegetable, I’ve tried fresh papaya and more frozen zucchini) 1-2 tbs vanilla protein powder (optional) 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg
Cover oats and chia with water and place to fridge for at least 1 h.
Blend all ingredients. Add protein and spices last. Add more spices or add sweetener if desired.
Serve with the maple tahini sauce, granola and your favorite fruit/berries.
Maple Tahini Sauce
1 tbs tahini 1 tsp maple syrup 1-2 tbs hot water
Mix all ingredient in a small bowl.
Poor on top of the oatgurt bowl.
You can also add maca powder or turmeric for a health boost or soak the oats in coffee/espresso to make this PSL bowl.
This is ultimate Finnish comfort food, made with love for every kid by their mums or grandmothers throughout their childhood, in my case 90s recession. In early 2000s when Finns where increasingly influenced by international cuisines and ingredients some of these everyday meals got forgotten and have reputation as a boring as everyone got into eating sushi, avocadoes and buffala mozzarella.
This dish is my hurrah to my grandmother who nourished me and my sisters through our upbringing with delicious and hearty meals. My grandmothers version included minced meat and butter but this is obviously vegetarian recipe, also a quick one as I used store-bought veggie mince. You can also make your own from mushrooms/walnuts/oats but this worked out perfect. My Australian boyfriend loves this as he is allowed to have as much tomato sauce (something that we rarely have on our dinner table) as he wishes on top of it – it’s a must!
300 g macaroni (use spelt if no need for GF, I used brown rice & millet macaroni) 400 g vegetarian minced meat (I used Veggie Delights) 1 onion, chopped small 2 organic eggs 6 dl vegetable stock (hot water + 1 cube) 1 dl oat mylk 1/4 C nutritional yeast 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp white pepper
Warm the oven to 200 Celsius.
Cook the macaroni al dente following the instructions.
In a pan cook onion in olive oil, once browned add mince and spices. Cook until brown.
In a bowl, mix the veggie stock, mylk, nutritional yeast and eggs.
Lightly oil an oven dish. After draining the macaroni, poor in the minced meat mix and combine. Poor the mix to the oven dish.
Poor the egg mixture over the macaroni mixture evenly. Sprinkle some nutritional yeast on top.
Cook in the over for 50-55 minutes. Half way through add foil on top of the dish to prevent the crust getting too brown.
Serve with loads of ketchup (it’s a must!) and with a fresh green salad or steamed broccoli on side to get your greens.
I felt like baking but had no fun seasonal ingredients and wanted to use what I have, so I decided whip something up from pantry essentials and some tired carrots and a ripe pear that I had sitting in the fridge veggie section. These turned out great, perfect midweek snacks for those home office coffee procrastination moments. Also good for kids as low in sugar and there is heaps of hidden nutrients !
Carrot Muffins (GF, DF)
2 carrots, grated 1 pear (or apple) 2 eggs (replace with flax eggs if needed) 1/2 C soy/almond/oat mylk 1/4 C coconut oil 1 tsp vanilla 1/4 C maple syrup
1 C flour (I used a mix of buckwheat/brown rice/tapioca if no need for GF use spelt or oat) 1/2 C almond meal 1/3 C coconut sugar 1.5 tsp baking soda 0.5 tsp salt 1 tsp cinnamon 0.5 tsp ginger 1/2 C rolled oats (GF if needed) 40 g sultanas (or handful of chopped dates, seeds or nuts)
1. Heat oven to 190 Celcius. 2. Place mylk, melted coconut oil, maple syrup, pear/apple chunks, vanilla and eggs in blender. Blend until smooth. 3. Mix all dry ingredients in a bowl. 4. Poor the wet mix to the bowl with the dry ingredients, mix. 5. Fold in grated carrots and sultanas. 6. Spoon the mix in a silicon muffin tray (I also used some coconut oil for oiling). 7. Mix all topping ingredients together and sprinkle on top of each muffin. 8. Bake in the oven for 15-25 minutes, depending on the size of the muffins. I used a small muffin trays, which made 12-16 small muffins and they were ready after 15 min, but if using large ones keep checking and bake for 25 min if required.
This recipe was meant to be published ages ago, but I completely forgot. But better late than never so here we go!
This is my favourite donut recipe so far – they are sweet and flavoursome at once! I know it’s one of those recipes that requires a little extra effort (with aquafaba and all) but it’s a great one for special occasions and it literally serves all dietary requirements (except there are nuts!). Also, you can freeze them with the frosting on, which makes them convenient treat to have in the freezer
Lemon and Rose Donuts (vegan, GF)
1/4 cup (60 ml) aquafaba (the liquid in a can of chickpeas)
1/2 cup (120 ml) oat milk
2 tbs melted coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
1 tsp almond extract (or vanilla)
1/4 tsp sea salt
1/3 cup unsweetened applesauce (baby food)
2 tsp baking powder
1/2 tsp baking soda
Peel of one lemon
3/4 cup almond flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
2 Tbsp tapioca starch
1/3 C cashews (soaked for few hours)
1 tbs coconut oil (melted)
3 tbs coconut cream
1 tbs maple syrup
1 tsp vanilla
1 tbs lemon juice
1 tsp rose water
Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside.
To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, lemon peel and sea salt and whisk to combine. Then add applesauce and oat milk and whisk to combine.
Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
Divide batter evenly between donut tin.
Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
In the meantime, make the glaze by blending all the ingredients. Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts.
Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
Spread the glaze when doughnuts are cool. Then top with crumbles pistachios or edible rose petals.
Best when fresh. Keep in the fridge for up to three days or freezer for a month.
I know – I have been lazy as and only doing smoothie bowl recipes lately. I said to my boyfriend that I don’t really see the point of even sharing them because there are so many amazing creative recipes out there for crabs. However, he convinced me that simple is what people like us need. And I actually agree – you know all those rainbow parfaits and unicorn toasts? I mean – they look amazing – but most of us have day jobs and time is valuable. My directors would be slightly unimpressed for me to turn up late at work due to arranging my peanut butter and jelly toast to look like a dog face.
For some reason, I only crave for a few things lately: pretty and yummy smoothie bowls, pizza or kimchi seaweed loaded brown rice bowls. Hmm. Not sure what’s going on here. However, I will post a yummy macro bowl recipe soon including homemade seaweed salad – as soon as I get a chance to cook it in daylight and take a decent photo!
Anyways – as I’m cutting down fructose to 1-2 portion of fruit a day (I hate it), I have been playing a bit more with other ingredients in a smoothie, which is great. I made a wonderful pumpkin spice smoothie earlier this week but I won’t post it before I have excelled it. However – this rose raspberry smoothiebowl was born as a star. It tastes like nothing else, creamy, sweet enough but still fresh and light. So here we go.
Rose Raspberry Smoothiebowl (Breakfast for one, snack for two)
1/2 C soaked cashews (overnight or 6 hours) 1 frozen banana 1/2 C frozen zucchini (or more banana) 1/2 C frozen raspberries 2 cubes of frozen coconut cream 1/3-1/2 C of oat mylk 1 tsp rose water 1 tsp vanilla extract or 1 tbs of vanilla protein powder
1. Blend cashews, bananas and zucchini with the oat mylk and rose water in the medium until smooth. Add liquid if needed. 2. Add the coconut mylk cubes at the end with the vanilla and blend more until smooth.
3. Taste. If you prefer it sweeter – add a teaspoon of xylitol or maple syrup.
4. Top with few raspberries and your favourite granola/seeds. I went with some chopped brazil nuts and shredded coconut.
One of the reasons that Australia is such a great place to live is the pumpkin culture. I don’t think I’ve ever been to a restaurant or coffee shop without a pumpkin salad option (other one is beetroot). It is all-year everyday vegetable – unlike in Europe where pumpkins are available for autumn only. Just saying, missing out… So this is me justifying my new spring favorite breakfast – pumpkin pie overnight oats (just kidding an hour will do)!
This is not only the most delicious thing ever but also now my everyday saver. I make a batch of this and have it a t work after my run or barre class (hence the ugly photos). Most convenient thing ever! I used to make oatmeal and have it with banana and PB – but as spring is coming this is more fresh but still as filling and delicious and creamy. Nothing like some slimy overnight chia puddings, yuk.
Btw, if you want to go crazy – add some sultanas and chopped walnuts as well as a small crated carrot – and you got yourself pumpkin pie – carrot cake hybrid oats.
Pumpkin Pie Overnight Oats
½ – 1 C butternut or kent pumpkin 1/3 C oats 1t tbs chia ¼ C oat mylk (1 tbs vanilla protein) ½ tsp nutmeg ½ tsp gingerbread spice ½ tsp cinnamon ½ tsp turmeric
Dry roast or steam pumpkin (25-30 minutes in 200 C will do for a half pumpkin as a whole – with peel on). Let cool and chop to pieces. You can do this when ever and use the pumpkin later (one should always have roasted pumpkin in fridge to add to salads, pasta sauces, pizza toppings, smoothie bowls or sandwiches).
Blend pumpkin, banana and oat mylk until smooth (also the pumpkin peel, it’s good for you).
Add rest of the ingredients in blender and pulse to mix everything.
Potentially add a dash of more mylk if too sticky.
Put in a container and let sit in fridge for at least an hour.
Something fresh, yet filling, satisfying and warming? Here is a Moroccan spiced salad for any occasion – in my case for dinner. I have a feeling I will be making this a lot this summer to bring with me to barbeques!
Moroccan Salad (for two as main or four as a side)
1 fennel 4 carrots 1 can of chickpeas Spinach (150 g) Orange Cumin Turmeric Himalayan Salt Pepper 2 tbs Tahini Lemon 1/2 tbs Apple Cider Vinegar Olive oil Bunch of Coriander
Heat the oven to 200 Celcius.
Cut the fennel (Trim off the fennel stalks. Cut the bulb in half. Cut the halves into quarters. Peel off any wilted outer layers. Slice the fennel crosswise. Fronds can be used as a garnish later). Season fennel with cumin, salt and 1 tbs of olive oil. Move to an oven dish.
Cut carrots to sticks. Season with 1 tbs of olive oil, turmeric and cumin. Place in the oven in a dish.
Wash and drain chickpeas. Season with Himalayan salt & cumin. Place into the oven.
Meanwhile, peel the orange and chop to pieces.
Wash the spinach.
Cut the orangeinto bites.
Make the sauce by mixing tahini, 1/2 tbs of olive oil, 1 tsp of apple cider vinegar, juice of 1/2 lemon and salt&pepper.
Hi there I am here to save you with your afternoon sweet cravings or mid morning blood sugar drops! Making these balls, along with my baobab and orange ones, are my every weekend routine for the coming week to make sure I stay away from naughty snacking at work. The problem is though that they are bit too good and I eat them already in the morning and end up hangry in the afternoon anyway haha!
Once again peppermint, but it’s just so delicious with nutty buckwheat and spirulina, try yourself!
Peppermint Power Balls (about 12)
5 Medjool dates
1/2 C buckwheat kernels
1/2 C pepitas (or any seeds)
3 tbs of almonds
2 tbsp vanilla protein powder (I use Prana on Vanilla Creme)
1 tbs of super greens powder (or spirulina powder)
2 tbsp peppermint essential oil
1-3 tbs blended oats (optionally more protein powder or almond meal or if you don’t want mat finishing just leave it out)
Soak pitted dates for a minimum of 5 minutes in water.
Use a food processor to grind buckwheat, pepitas, and almonds to rough even flour.
Add in five dates. Save the date infused water.
Blend dates with the mixture in the food processor until it is evenly chopped.
Add in protein powder and green powder.
Infuse 2 drops of essential oil to one tablespoon of date water. Sparkle it around the mixture in food processor.
Blend one last time with a food processor.
If the texture is not sticking together add another tablespoon of date water. Careful though not to put too much water.
Move mixture to a bowl and add a tablespoon of blended oats to mix and start rolling mixture into balls.
I used this product called Puhtikaura (which is basically powdered pre-cooked oats) to roll these balls to give them powdered finish. This is optional though and like I said before, you can use blended oats or almond meal or even cacao for this.
I was raised and born in Finland but I have lived last four years in Australia. People often ask what the Finnish food is like and I mumble something about basic food, being embarrassed about Finnish cuisine not being known as an inventor of macarons, avo toast or poke bowls.
Truth is that Finnish food is traditionally survival food. For eight months of the year, the entire country is more or less covered in snow and nothing grows and can be harvested. For my ancestors, it was all about having root vegetables, pickled vegetables, grains, dried fish and meat stored to eat throughout the year. Leafy salads and fruits in Finland were luxuries that followed fridges and international trade. Obviously when I grew up our food was modern and plentiful but the everyday dishes we had were still practical, simple and inexpensive, yet still tasty.
This particular dish is something I never touched as a kid, because it looked ugly and I knew it had cabbage in it (which sounded yak). However, when I grew older I learned to love it. When I stopped eating meat, I stopped cooking it for a while, until I got inspired by few recipes that used TVP mince. However, I don’t like eating TVP, it makes my tummy ache and it seems artificial and dodgy so I made up my own recipe just with mushrooms, and it came out heavenly and has been loved by both, Finns and foreigners who I have fed with it.
Finnish Mushroom Cabbage Casserole (serves 6)
1 cabbage 1 onion 2 big carrots 500 g of mushrooms (any kind will do) 3 gloves of garlic 1 C of brown rice (uncooked) rosemary (fresh preferred) 1 tbs of paprika 1.5 vegetable stock cubes 1 C almond mylk (or oat) 2 tbs o maple syrup salt pepper 2 tbs of balsamic vinegar Olive oil
Cook the rice following the instructions on the package.
Chop onion, mushrooms, and carrots to small cubes. Crush garlic and rosemary.
In a pan heat 2 tbs of olive oil and add onion and garlic. After 1 minute, add diced mushrooms and carrots. Add 1 dl of water and 1 stock cube, balsamic vinegar, paprika, and rosemary. Season with salt. Let cook for 10-15 minutes.
Cut cabbage as small as you prefer (I do 2 cm x 2cm squares, roughly).
Heat 2 tbs of olive oil in a wok pan or big pot. Add the cabbage and keep mixing. When cabbage starts to soften, add maple syrup and 1/2 vegetable stock cube (potentially a 1-2 tbs water). Let cabbage soften about 10 minutes.
Add mushroom mix and rice in the pot with cooked cabbage and mix all together. Taste if you need more salt and add some pepper.
Poor mix in an oven tray prepared with olive oil.
Pour 1 C of plant-based milk and 1/2 C of water on top of the dish.
Cook in the oven in 175 C for about an hour.
Traditionally enjoyed with lingonberries or lingonberry jam. But as an expat, I have it with pickled beetroot and fresh chopped parsley on top.
This dish is perfect because it serves a household of two three times. So basically I cook it on Sunday and it saves many busy weeknights. This is also a great side for game or fish if you that is part of your diet. Believe me, it tastes much much better than it looks haha!
Accidentally nailed it. These are too good to keep in your office drawer.
Lemon meringue protein bites 1/3 C buckwheat kernels (oats or more cashews work too) 1/2 C cashews 8medjool dates (soaked soft) 1 scoop vanilla protein powder 1 tbs of lemon zest Juice of 1/2 lemon 1/2 C coconut shavings 1-2 drops of peppermint essential oil
Use a food processor (or blender) to grind cashews and buckwheat. Add coconut. Mix until not fine but small pieces. Remove from the processor.
Mix soft dates until mushy in the food processor.
Add remaining incredients.
Blend until even. Remove with spatula to a mixing bowl and add 1-3 tbs water until the mixture is sticky and easy to roll.