Free Ebook

Subscribe us for your beautiful newsletters to inbox check out our new creations and lists.
Email address
First Name
Last Name
Your email will never be shared
Skip to main content


Buckwheat Blinis with avocado cream and smoked salmon

 Serves 8
Pre: 15min
Cook: 15min

1 tsp. dry yeast
1 tsp. sugar
1 ½ cups milk, slightly warmed
1 ½ cups buckwheat flour
1-2 eggs
EVOO, for cooking

Avocado cream
1 avocado, skin and pip removed, diced
2 tbsp. natural yoghurt
1 tbsp. lime juice (or lemon)
2 tbsp. dill, finely chopped (or other herbs)
salt and pepper to taste

smoked salmon to serve


For the avocado cream, add avocado, yoghurt, lime and dill into a blender or food processor, blend until a smooth cream like consistency has been reached. Add extra yoghurt if needed. Season to taste and set aside in the fridge.

For the blinis, combine yeast, sugar and ½ cup milk in a bowl, let stand for 5 minutes or until mixture begins to froth.

Place buckwheat and quinoa flour in a large bowl, mix well and create a well in the centre. Pour liquid yeast mixture into the well and the remaining one cup of milk, mix until just combined. Add an egg and mix together gently. Add another egg if necessary to get the right smooth consistency.

Heat a non-stick fry-pan over medium heat, drizzle olive oil and spoon 1 tbsp batter into the pan, cook on each side until bubbles begin to form.

Serve blinis topped with avocado cream and salmon.


Mango Coconut Smoothie Shots

Serves 4-6 (as shots)
Pre: 5min
Cook: n/a

2 cups coconut milk
1 cup frozen mango cubes
1 tbsp. fresh ginger, grated
1 tsp. turmeric, ground
1 tbsp. honey (adjust to suit)
2 tbsp. hemp seeds (optional)
shredded coconut, to serve


Add all ingredients into a blender and blend until smooth.

Serve in shot glasses topped with shredded coconut and hemp seeds.


Chocolate French Toast with Vanilla Yoghurt and Raspberries

Serves: 4
prep: 10min
cook: 15min

4 slices wholemeal or sourdough bread
2-3 eggs
1 tbsp. cocoa or cacao, sifted
½ cup almond or coconut milk
coconut oil for cooking

Vanilla Yoghurt
300g greek natural yoghurt
1 vanilla bean pod, seeds, removed
punnet raspberries


To make the vanilla yoghurt, mix the yoghurt and the vanilla bean in a small bowl, set aside in the fridge.

For the toast, in a medium sized bowl, mix the eggs, cocoa/cacao and milk.

Dip the bread into the egg mixture and soak until well covered.

Heat coconut oil in a frying pan over medium heat, add bread and cook on each side for a few minutes.

Remove from the heat, plate up and top with vanilla yoghurt and raspberries