Here’s to celebrating life. Wether it’s earth day or any other given day.
Take a moment to realise how lucky you are and then you have a reason to celebrate, with a chocolate avocado cake for example. As you probably know by now, I could exist off of only avocados, raw cacao and cashews. The three alone are phenomenal but together, just heaven on earth. And as I like to treat myself and my loved ones with rich chocolate-y goodness, this creation is no exception. The crust makes very delicious balls too & the filling can be turned into a cold mousse or even ice cream. Yes and cheers to that.

As I get older, the things I am celebrating or lets say appreciating more, are becoming simpler and subtle with each passing season. The more I learn and turn inwards, the more profound and different I see each day, event, person and gifts. It’s my “Yoga off the Mat” – to be able to witness, appreciate, worry about less and love more.
So, there doesn’t necessarily need to be a big event to celebrate. It could be just the fact that I am able to afford a nice vacation with a job I really enjoy doing. It also ha a lot to do with gratitude. And every time we are grateful, even for the smallest things, we gain so much perspective. That is to be celebrated! Are you with me?

OK, now you can go in the kitchen, search for your (hopefully) ripe avocados and make that rich chocolate yumminess of a cake. Enjoy the heck out of it, please!


1 1/2 cups dates, pitted
1/2 cup pine nuts
1 cup cashews (or brazil nuts)
1 tsp coconut oil
1 tbsp flax seeds
1 tbsp raw cacao

2 ripe avocados
2-3 tbsp raw cacao
1 tbsp cashew butter
1 tbsp liquid of a chickpea can
2 tbsp maple syrup or rice syrup
a pinch of salt + vanilla

1. Prepare a small round or rectangle  (which is able to go in the freezer) with baking paper.
2. Mix the dates and nuts together in a food processor. Add the other ingredients until it becomes a sticky, crumbly crust. Press it into the form.
3. Peel the avocado, add all of the ingredients into your food processor. Mix until a mousse-like cream develops. Adjust the sweetness and the amount of cacao, if you are into a dark rich experience. Spread the filling onto the crust.
4. Cover and leave in the freezer for 2-3 hours or over night – take it out and into the fridge, one hour before serving.
5. Top it with crushed frozen raspberries and raw cacao nibs. I added some flowers for the looks and mini coconut balls. Enjoy!


Good Morning!
There is little left from the procastination from last weeks post. On to quick blending actions in the kitchen. But that does not mean a lack in nutrition or taste, it rather expands my smoothie horizon a tad more. So this thyme infused smoothie happened and I was surprised how this little herb gave it a serious kick. Vitality just screams at you! Go and grab it ( or slurp it). 

Thought of the day: ‘Energy flows where Intention goes.’

Pineapple Thyme Smoothie

1/2 Pineapple
1 Banana
1 cup Sesame milk
1/2 lemon
1 Pear
1 tsp Spirulina powder
1 Tbsp Almond butter
1 Tbsp Chia seeds
a handful of fresh thyme
a few ice cubes

Blend away. Slurp it. Smile.

What lets your energy and vitality flow?
Tell me in the comments below or here!


Good Morning! again..
Did you ever wake up and the first thing in your mind is the upcoming breakfast? Well, since this is almost always the case in my life you  most likely get the idea how&why  this blog series has come to life.
When berries are in season I cannot wait to rush to the kitchen and create a big beautiful fruit bowl.
This one is enjoyed several times in a week as it never gets boring. Its fresh, pink, sweet and gives you tons of energy!

Thought of the day: ‘All happiness depends on a leisurely breakfast.’
– John Gunther –

Acai Bowl
1 cup frozen Berries
1/2 Banana
1 juiced lemon
1/2 tsp raw ginger
1/2 cup frozen Acai pulp

1 Tbsp Chia Seeds
1/2 cup Oats
a few Strawberries, Blueberries, Banana slices
1 Tbsp Bee pollen

Blend all ingredients together until it gets a thick creamy smoothie.
Add the toppings & enjoy!

Have a lovely sunday!
Meet me here or leave a comment!



This delicate cake truly is a love declaration. To life. To its wonderful plants.
I often ask myself: Where are we going in this world? Who is left, who honestly estimates 
food and what it really means for us? Who takes time to see, taste or smell the beauty of it all? I am in a deep grateful mindset lately. It would not be amiss for everyone to take a second before eating and be conscious. And also thank yourself for making a conscious healthy choice. It really makes a difference. It feels real.
And right.

Speaking of right, I made a nut free cake, not on purpose but when I think of it now it feels right. My body maybe needed a break. No not another depriving act, rather a door opening for new dessert ingredients. Because there is so.much.more to explore. And thats what made me grateful.

So what does this beauty has to offer? A luscious coconut cream topped with a bed of roses, daisies and calendula. Spring gives one a wide spectrum of fresh plants to play with in the kitchen. Leaves, herbs and flowers. And how amazing are edible flowers?

They count as vegetables and have been a culinary ingredient for centuries. Nowadays it is not common and may seem like a trivial thing to use flowers for cooking, but adding a few rose petals to a meal can actually make you feel good. It is said this feeling is created by the delight of discovery, of being spontaneous and
adventuresome. They also say it reminds us to savor our food and our life, taken it on a deeper meaning.


1 cup Dates
1 cup Oats
1/2 cup shredded Coconut ( unsweetened)
1/2 tsp Salt

3/4 cup Coconut Meat ( from a fresh young coconut or from coconut milk)
1 Tbsp Coconut water
1/2 cup Coconut oil
3 Tbsp Rice syrup
1/4 cup Lemon juice
1/2 tsp Vanilla
1/2 tsp Salt
1 Tbsp Lemon zest

a handful of either Rose petals, Calendula ( dried) and Daisy Flowers

Blend the crust ingredients together in your food processor. Spread in a round pan.
Melt the oil slowly over a hot water bath.
Put the coconut milk in the freezer for 20 minutes to scoop out the fat easier. Seperate it from the coconut water and add 1 tablespoon water to the fat. Combine the other ingredients and pulse until its a thick cream. Spread on top of the crust. Decorate with the flowers.
Eat right away, put it in the fridge to harden a little bit or in the freezer.









Isn’t sunday just the best day to have a huge brunch with friends? In this case it was my birthday filled with amazing food. Sunshine, laughter, fresh juice, homemade dishes = treasured moments! I am still smiling and am very grateful to have these dear people in my life. To spend three days with them & enjoy delicious food, is a blessing! I made several desserts for the celebration but the Raw Cake turned out to be the most popular. Plant-based food is just striking and wins everybody over. Yay!

‘To create something beautiful together, to share nourishment, is fulfilling on levels that go far beyond fueling the body.’ 


1 cup brazil nuts (200g)
1 cup dates (200g)
1 tsp coconut oil

Cashew cream
1 1/2 cups cashews (soaked for 4 hours)
1-2 tbsp coconut oil
2-3 tsp honey
Zest + juice of one lemon
1/2 tsp vanilla powder
a pinch of pink himalayan salt

Raspberry cream
2 cups frozen raspberries
1 tbsp coconut oil
1 tsp honey

  1. Soak the cashews for 4 hours. Rinse them well.
  2. Prepare a square or round cake pan with baking paper.
  3. Melt all of the coconut oil in a bowl over a hot water bath.
  4. Blend the nuts and dates together in a food processor, add about a teaspoon of oil to it. Pulse again.
  5. Spread it on the baking paper, use your hands to press it into a flat crust.
  6. Next blend the cashew cream ingredients. Pour the cream over the crust. Leave some cashew cream in the processor.
  7. Add the raspberries, coconut oil and honey into the processor and blend until creamy. Spread it on top of the cake.
  8. Then freeze it for 2-8 hours. Let it thaw 30 minutes prior eating. Add some fresh berries as a topping. Enjoy!