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14.9.2017

Pink Breakfast Pizza

You wanted recipes for lunch and dinner – I give you granola pizza!

 

What do you mean, that doesn’t look like your average everyday meal? My five-year-old ate that specific pizza as a dinner, straight from the photo background, after she’d came home from the kindergarten the other day. True story. That’s how we run things here at the Vanelja household.

 

Ok, to be honest (and boring), I have to admit that we do also eat so called normal food, every once in awhile, but that’s not on my blogging agenda today. Either. But, I give you a hint that in the near future I’m gonna launch something super exciting, that I know all you savory craving creatures will lovelovelove! So stay tuned!

 

And now back to this marvellous breakfast pizza. Such a whimsical weird creation it is. I always encourage people to play around with their food and experiment with familiar ingredients. And that is exactly what happens with this granola pizza. Your ol’ granola and yogurt breakfast, but in a new and refreshing form. Maybe not a totally new concept to all you trendy foodies out there, but something fun to try out, at least!

 

The crust is made from Vanelja’s Pink Granola (recipe below), but you can take the easy way and use whatever gluten free store-bought granola you like and stir in some berry powder or freeze dried berries to get that pretty pink hue. Then just top it with your favorite dairy free yogurt, berries, figs and flowers and cuteness overload and your favorite weekend brekkie is guaranteed. Although, I must say that this kind of a breakfast would give an extraordinary start also to a Monday morning, that’s when some extra magic and zest is usually needed the most.

 

Oh, before you run away after your granolas and yogurts, I just want to let you guys know that Vanelja is nominated at the Blog Awards Finland, in the food category – Yay! That would be my first award in my home counrty after 8 years (!) of blogging about health food. Phew – time really flies when you’re having a blast! So if you like what I’m doing, go click and leave a vote for me HERE. One more day time to vote. Only your email (Sähköposti) and your name (Nimi) is needed. Thank you, sugar – I mean, honey, raw and organic! haha!

 

V


Pink Breakfast Granola Pizza

(gluten-free, vegan, dairy free, naturally sweetened)

 

Crust:

2 cups Vanelja’s Pink Granola (recipe below) or granola of your choice with 3 tbsp pink berry powder or smashed freeze dried berries

¼ cup coconut oil, melted

¼ cup peanut butter (or tahini)

 

On top:

coconut yogurt or other dairy free yogurt

berries

figs

raw organic honey or syrup of your choice

edible flowers

 

Melt the coconut oil and peanut butter in a warm water bath. Pour all the crust ingredients into a bowl and stir well. Press the crust firmly into the bottom of a cake mold. (cover the bottom with a piece of parchment paper.) You can also press the crust firmly onto a freezer safe plate and make it about half inch thick round pizza. Freeze for about 30 minues until the crust gets solid. Remove from the freezer, spread some yogurt on and sprinkle on some berries and fig slices. Pour a bit of honey or syrup on top and finalize with edible flowers. Serve and enjoy right away. Store in a fridge.

 

Vanelja’s Pink Granola:

1 small raw beet, peeled and cut to pieces

handful of raspberries

5 fresh dates, pitted

5 tbsp coconut syrup or organic honey

4 tbsp coconut oil, melted

1 tsp vanilla extract

 

1 ½ cup rolled oats

½ cup almonds, chopped

½ cup coconut flakes

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup flax seeds

¼ cup hemp seeds

tiny pinch of salt

 

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Blend the beets, raspberries, dates, coconut oil and vanilla in a blender and blend until smooth. Mix all the dry ingredients in a bowl and pour in the beet raspberry mixture you just made. Mix until dry ingredients are evenly coated. Pour the mixture on a baking tray covered with a parchment paper and spread evenly. Bake for about 10 minutes. Stir the granola and bake for 5-10 minutes more. Take out from the oven and let cool completely.

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29.8.2017

Dreamy Blueberry Thyme Raw Cake

Hiya Honey! Look what I’ve got for you today – A dreamy and creamy blueberry thyme raw cake –  A cake that can also be found on the cover of the latest THRIVE magazine. That’s right, babe, my cake is an actual cover girl! So sooo amazing! There’s also a four page spread & a feature of me in the magazine in where I share some of my food secrets + many many other great features and recipes of super talented recipe creators.

I first created this blueberry raw cake in the spring with a collaboration with a Finnish salad and herb producer Järvikylä when I made an adaptation of their thyme blueberry cake and during the summer the cake photo has become easily one of my most shared and liked IG posts ever and it has been so much fun to see people making their own creations of it and posting them on their pages and sharing them with me. The beauty and magic of Instagram.

To celebrate my cover photo I thought to share the recipe here on my site too – So here you go, my friend, go and enjoy these blueberry filled dream bites!

V


Dreamy Blueberry Thyme Raw Cake

(gluten free, dairy free, naturally sweetened)

Base:

100 g / 3,5 oz dried, soft apricots

1 cup pecan nuts

pinch of sea salt

 

Filling:

2 cups cashew nuts (soaked for 30 minutes & rinsed)

½ ripe banana

¼ cup coconut oil, melted

5-6 tbsp raw organic honey

¼ cup oat milk or almond milk, if needed

fresh lemon juice from ½ lemon

1 tsp vanilla extract

½ cup blueberries

handful of fresh thyme leaves

 

On top:

blueberries

fresh thyme

 

Pan diameter: 18 cm / 7 inches

Place a piece of parchment paper in the bottom of a cake pan. Place all the base ingredients into a food processor or a high-speed blender and blend until moldable dough. Press the dough firmly into the bottom of the cake pan. Prepare the filling.

Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth. Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour about ⅓ of the mixture into the cake pan and smooth out the surface. Add blueberries and thyme to the food processor / blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling. Top with blueberries. Place the cake pan into the freezer for about 2-3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Sprinkle on some thyme leaves, serve and enjoy. Store in a fridge.

 

As seen on THRIVE magazine!

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18.5.2017

Deluxe Chocolate Nice Cream + Ebook news!

It is time, to get your nice cream balls rolling again, baby!

You probably remember the N’Ice Cream book by me and my co-author Tuulia Talvio that was launched exactly a year ago, first in Finland and in the US and then later in the year in 6 countries, like in France, German and Chroatia. The book has found it’s home in the arms of so many healthy ice cream lovers around the world that it is hard to even realize. So thank you! There is no better feeling than when your passion inspires people, makes an impact and is even a part of a cultural change (the ever so lovely ice cream culture), like now for example when we’ve been witnessing many big brands bringing out their vegan ice creams with better sweeteners after the last summer in Finland.

We have not been talking about an ice cream revolution for no reason! * raised fist emoji *

To give it even a stronger boost we have now launched this Deluxe Edition of the Finnish N’Ice Cream book – as an ebook – with 10 new bonus recipes in it, which means now over 90 recipes for lovely delicious vegan, gluten free and naturally sweetened ice creams. And you can get it only for 8,90 euros.

Note, that this Deluxe Edition is only available in Finnish and as an ebook and you can download it here. We’ll try to find a way to get these bonus recipes out also in English in some form asap!

But so that you international readers won’t have to return with empty hands, here’s one faaabulous nice cream flavor for you to exploit: Deluxe Chocolate Nice Cream with Peanut Butter Swirls and Raw Chocolate Cake Chunks! I came up with it by accident when I decided to blend together chocolate mousse (from my Chocolate Pizza Post) and frozen banana. So freakingly delicious. Then I also stirred in some raw chocolate cake chunks and peanut butter swirls and I honestly almost started to cry when tasting it. That’s what pure pleasures can do to you. 

When scooping balls from this nice cream a song by Barry White, Can’t get enough of your love, babe, started playing in my mind:

“I’ve heard people say that
Too much of anything is not good for you, baby
Oh no
But I don’t know about that
There’s many times that we’ve loved
We’ve shared love and made love
It doesn’t seem to me like it’s enough
There’s just not enough of it
There’s just not enough
Oh oh, babe
My darling I, can’t get enough of your love babe…”

 

That kind of sums up the whole essence of this nice cream. You just can’t get enough of it – And you don’t even have to. As good stuff makes good to you.

V


Deluxe Chocolate Nice Cream

Serves 3

(vegan, gluten free, refined sugar free, dairy free)

 

1/2 cup steamed sweet potato pieces

1/4 cup cashew nuts, soaked for about 1 hour

3 fresh dates, pitted

1/4 cup almond milk, or other dairy free milk

4 tbsp raw cocoa powder

1 tsp vanilla extract

1-2 tbsp coconut oil, melted

 

3-4 frozen bananas

 

peanut butter

raw chocolate cake chunks

 

Place steamed sweet potato sliced, cashews, dates, almond milk, cocoa powder, vanilla ja coconut oil into a blender and blend until smooth mousse. Add frozen and sliced bananas. Blend until soft serve. If your blender is small you can do this in two or three portions. Por the soft serve in a big freezer safe container. Mix in the raw cake crumble and spoon on some peanut butter. Freeze for about 30 minutes or until the mixture gets a bit more harder. Serve and enjoy!

 

Raw Chocolate Cake Chunks:

½ cup gluten-free rolled oats

½ cup almonds

3 fresh dates, pitted

4 tbsp raw cocoa powder

pinch of sea salt
Place all ingredients into a blender and blend until crumble. Taste and add sweetener, if needed. The dough should be quite dry but easily moldable. Roll into small chunks with your hand and sprinkle into the nice cream batter.

More Nice Cream recipes in the N’Ice Cream cookbook by Virpi Mikkonen & Tuulia Talvio

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13.4.2017

Wholesome Chocolate Pizza

When you combine the biggest food passions of our family into one creation, you get something like this:

Gluten-free and vegan chocolate pizza filled with sweet potato chocolate mousse, raspberries and peanutbutter.

Soooo heavenly. Won’t be missing the traditional Easter desserts this year!

Refreshing and luscious weekend to all you bunnies too!

 

V  


Wholesome Chocolate Pizza

Vegan, gluten free, dairy free, naturally sweetened

 

Pizza crust:

2 tablespoons chia seeds + 1/2 cup water

1 cup almond meal

½ cup potato starch or tapioca flour

2 tablespoons psyllium husk

pinch of salt

½ cup olive oil

 

Preheat the oven to 200 Celcius degrees. In a small bowl mix water and chia seeds and set aside for about 5 minutes. In the meantime put all the other ingredients into a bowl and mix. Add the chia gel and stir. For the dough into a ball and press or roll out on a parchment lined baking pan. Bake for about 15 minutes or just until the crust starts to become a very light golden brown. Let it cool down a bit before adding the toppigs.

 

Chocolate Mousse:

1 cup steamed sweet potato pieces

½ cup cashew nuts, soaked for about 1 hour

5 fresh dates, pitted

½ cup almond milk, or other dairy free milk

4-6 tbsp raw cocoa powder

1 tsp vanilla extract

1-2 tbsp coconut oil, melted

 

On top:

nut crust

raw chocolate

raspberries

peanut butter

 

Place all the ingredients into a blender and blend until smooth mousse. Add a bit more liquid if needed, so that you get a smooth mixture, but keep the mousse as thick as possible. Spread evenly on the pizza crust. Add the rest of the toppings. Serve and enjoy!

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4.4.2017

Almond Yogurt Berry Popsicles

It’s always so fun to watch how people have different ways of reacting to the first rays of spring sun here in the North. After a long and dark winter people get so cute with their excitement. Some switch immediately into their light jackets and start to trip along with their small spring shoes even though the ground is still completely frozen. (Ok, that was totally a granny thing to say, but I’m a person who just hates to freeze and keeps her pantyhoes on until June. So yeah, I’m a granny.) And some optimistic people, like my dear partner, switches the summer tires on. And then go travel with the tram or taxi when the snow suddenly decides to return. (Like it tends to happen and like it also happened last weekend.)

 

And then there are people like me, whose first thought is: Ice Cream! It really is some chemical reaction that happens in my brain: Sunrays –> Must make nice cream.

 

During the last week I have managed to make nice cream from many different kinds of ingredients, for example from purple yam aka Ube. The color was so amazing so it just yearned to be blended into a nice cream. Check it out from my Instagram

 

The same thing happened a few days ago when I received a box of smoothies and breakfast bars from Semper. Naturally they started a new life as a nice cream. Well, some of them. Most of the bars ended up in the “quick snack stash” in our car and the smoothies in our refrigerators “panic shelf”, which is our family’s life saver. We are just so bad in routines, meal planning and all that wise adult stuff and the mealtimes manage to surprise us almost every time. Plus we usually move with super short notices so everything that is healthy and easy to grab along is totally needed in our household.

 

One of our favorite snacks are nice creams that can always be found in our freezer. Either we make nice cream from frozen bananas with frozen berries or fruits or almond butter or then we enjoy smoothie popsicles. It’s fun to have the familiar breakfast/snack, as in yogurt with berries and granola, in a form of an ice cream. The kiddo loves it and I don’t have to feel guilty for giving her ice cream or two as a evening snack. Win/Win. 

 

Oh, and all the nice cream lovers in Finland – or people who understand Finnish – the Finnish version of the N’Ice Cream book by me and Tuulia Talvio is coming out as an ebook in a month with some new bonus recipes. So stay tuned, if you wish to download a huge package of nice cream recipes into your phone or computer. In the meantime you can start your Summer of N’Ice Cream with these popsicles!

 

V

 

In collaboration with Semper 

 


Almond Yogurt Berry Popsicles

 

Almond Yogurt:

2 cups raw almonds (soaked overnight or 3 hours)

2,5 cups water

2 tbsp raw organic honey or maple syrup

1 probiotic capsule OR 1 package vegan yogurt starter OR 3 tbsp unflavored vegan yogurt with active bacterial culture

1 – 3 ts agar agar (if you want your yogurt to be thicker)

 

Blend the soaked and strained almonds, water, and sweetener in a blender until smooth. Strain the mixture with cheesecloth on top of a bowl, so that you get a nice white almond milk. You can use the leftover almond pulp for example in crackers or bread rolls. If you want your yogurt to be thicker, add agar agar and boil the almond milk in a pot carefully for about 5 – 7 minutes. Take the pot from the stove and let it cool  down (to a body temperature). Pour in the probiotics and mix. Pour the yogurt into a sealable clean (boiled or washed in a dish machine) and dry glass jar. Close the jar with a lid or cover with a cheesecloth and a rubber band. Turn the oven light on, but do not heat the oven. The oven light should keep the oven warm enough for the yogurt. Place the yogurt in the oven with the light on and leave the yogurt to set for about 8 – 12 hours. The longer you let the yogurt ferment, the stronger and more sour the flavor will be. Store the yogurt in an airtight container/jar in the refrigerator.

 

Berry mixture:

-Blueberries, apple, fresh mint leaves and rolled oats OR Semper Fruit & Oat Blueberry, Apple, Mint Smoothie 

-Raspberries, pear, rolled oats OR Semper Fuit & Oat Raspberry, Pear, Aronia Smoothie

 

Add a big handful of berries, handful of rolled oats and a sliced fruit into a blender and blend until thick and smooth smoothie. Add a drop of water, if needed.

 

Oat Crumble:

1 cup rolled oats

3 fresh dates or ¼ cup organic raisins (soft and moist, not dry and hard)

1 tsp dried berry powder

OR 2 Crumbeled Semper Soft Oat Bars 

 

Blend the rolled oats and dates or raisins in blender into a crumble or puree with a stick mixer.

 

Assembly:

Pour some almond yogurt into a bowl and add a few tablespoons of berry mixture. Stir few time gently so that you get nice swirls. Slice in some fresh berries if you like. Pour the mixture into a ice pop molds but leave a small space for the oat crumble. Fill the molds with the oat crumble or crumbled oat bars, add sticks and put into a freezer.

In collaboration with Semper.

 

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