I admit, I never was a big coffee drinker. And I still wouldn’t call myself that right now. My journey of diet styles made me easily adaptable and say farewell fast to something at the same time. So if I wanted to stay away from coffee in the future, for whatever reasons, I can.

But especially now in the summer time all I can think about is cold beverages with coffee and coffee ice cream. It all comes back to find my peace and love with coffee 2 years ago in new york. And I opened coffee season this year while visiting the city again with my sister. It was for some of the following reasons or all of them: Maybe because the city makes you tired easily, maybe because we have found the best coffee in brooklyn, maybe because the ice cream with broken coffee beans is addictive, maybe because good things happen over coffee – all of this combined! Yes and it gives you a sane piece of energy and focus which is needed when you return from vacation and suffer from a week long jet lag-fog.

A list of my favourite places to go in NYC is coming soon. For now I want to share this kick-ass kapow! amazing iced coffee with you which creates a pleasant, electric buzz spreading through the body & some weekend links.



Todays recipe contains two adaptogens. My all time favourites reishi and maca. Well+Good has ‘Everything you need to know about adaptogens.’

Earthsprout’s sweetheart Elenore made me all excited for huge bowls of summer salads. Tangy fennel kicks? YES please!

Mindful practices for cultivating compassion. By the ever inspiring Ashley Neese.

Tacos! Tacos! Tacos! Drooling over these by my friend Claire over on Vidya Living. Yum!

Always a good idea to remind yourself to get up and moving.

Thank you Teresa Palmer for doing Tez Talks. I feel you – find what it is that scares you. Growing through and with passion!

Stunning as usual! It’s strawberry season and I cannot wait to celebrate it big time!


serves 1

1/2 cup brazil vanilla nut milk (recipe below)
handful of ice cubes
1/2 tsp maca powder
1/2 tsp reishi powder
1 cup cold brewed coffee
1 tbsp coconut sugar

Combine all of the ingredients in an upright blender. Blend the mixture on high until smooth and frothy. Add more ice cubes into a glas, fill it up with the iced coffee. Enjoy immediately!

1 cup brazil nuts (soaked for 3 hours)
1 tsp vanilla powder
1/2 tsp ground cardamom
1/2 tsp salt
3 medjool dates
4 cups cold water

Strain and wash the brazil nuts. Combine all ingredients in an upright blender. Use a nut milk bag to squeeze the fresh creamy milk into a glas container. Store in the refrigerator, up to three days. Use leftover pulp in energy balls or as a face mask.