Spelt gingerbread cookies

Approaching Christmas this year 2017 seems to be approaching fast, the weeks fly by and then all of sudden I notice beautiful twinkling lights on the homes and streets. A lot has happened and happening in my life in the last little while – a lot of ups and downs. I have been trying to stay equanimous through it all. Doors closing and doors opening. All the happenings have taken me somewhat away from baking but when Christmas rolls around this is the one thing I look forward to doing with the kids is baking.

I found this recipe on http://makingthymeforhealth.com/vegan-spelt-gingerbread-cookies/

The only thing I did different on this recipe is in the icing sugar. Instead of using icing sugar I used coconut milk powder and it tastes amazing and hardens quite nicely on the cookies. Coconut milk powder contains 55% organic virgin coconut oil. It is prebiotic, contains lauric acid, medium chain fatty acids and soluble dietary fibre.

This is an amazing recipe I have made about 5 batches of these cookies. Enjoy xo

Continue Reading

Vegan banana walnut muffin

Delicious banana walnut muffin made with sprouted spelt flour. The sweetness comes from the ripe bananas and little maple syrup that we use in this recipe. When we hear the word sprouted we know its good for us as vital nutrients are still in the grain. One of the major benefits is the nutrients are readily absorbed by the body. Enjoy xo



2 1/2 cups sprouted spelt flour

1 cup chopped toasted walnuts

1/4 cup unsweetened shredded coconut

1 teaspoon himalayan pink salt

1 teaspoon baking soda

1/4 cup maple syrup

1/2 cup almond milk

1 tablespoon vanilla extract

1/4 cup melted coconut oil

3 very ripe bananas



Preheat oven to 350 degrees farenheit. Line 12-cup muffin pan or brush some coconut oil. Mix the flour, baking soda, salt and shredded coconut. Mash the bananas and mix in maple syrup and almond milk. Mix batter with flour mix and fold in the walnuts.

Use an ice cream scoop to distribute the batter and bake for approximately 25 minutes.


Continue Reading

Spring fennel salad

By Mareika Muller

A fennel in the fridge; what to do, oh what to do with it? This is light and yummy salad! Fennel is crunchy in texture, refreshing in taste, slightly sweet, and excellent source of vitamin C.


1 bulb of fennel sliced thinly

1 bunch of radishes sliced

3 cups strawberries sliced

1 small bunch of dill chopped


Dressing: drizzle olive oil, drizzle apple cider vinegar, himalayan salt &        pepper to taste

Toss all together in a bowl then drizzle dressing.



Continue Reading

Yukon gold potato salad

By Mareika Muller 

This potato salad is mouth watering. With BBQ season around the corner, this a great side – or make it a meal unto itself. I love the combination of all the vegetables in this salad and the vegenaise really makes the salad exceptional.


10- 12 baby yukon gold potatoes

5 – 6 Radishes thinly sliced

6 Green onions diced

Bunch of dill chopped finely

2 – 3  Carrots shredded

2 cups frozen peas

1/2 cup or slightly more soy-free vegenaise

3 tablespoons extra virgin olive oil

Himalayan salt & pepper to taste


  1. Bring potatoes to a boil in a medium size pot. Reduce the heat to medium high and cook for about another 10 minutes or until the potatoes are easily pierced.  Drain and let potatoes cool.
  2. Once cool cut the baby potaoes in half and toss in olive oil.
  3. Add the radishes, green onions, dill, shredded carrots and frozen peas. Toss with a large spoon.
  4. Add the vegenaise and salt and pepper – toss with a large spoon.

Serves 8.


Continue Reading

Butternut squash soup

By Mareika Muller 

I love anything butternut squash – roasted, boiled, or mashed. This beautifully shaped vegetable is rich in phytonutrients and antioxidants and its sweetness and texture is delicious. This soup is made with a bit of a twist: turmeric, marsala, and lemon. I wanted to share this soup now because I make it all year round – not only in the fall, when winter squash begins to come into season.

I make a huge batch of vegetable and or chicken broth and freeze it for anytime I make soups like this. It’s always on hand and ready to go. You can also buy a good brand of broth that you enjoy.


2 table spoons Avocado oil

2 medium onions peeled and sliced (at times I will add some leeks)

1 pound (454g) butternut squash, cubed

1 head garlic peeled, chopped

1 teaspoon masala

1 teaspoon turmeric

1/2 a lemon juice

5 cups Vegetable or Chicken broth (I usually make my own broth – huge      batch and then freeze)

Himalayan salt & pepper to taste


  1. Saute Onion, leeks, garlic and squash in Avocado oil until golden.
  2. Add broth and seasoning (marsala, turmeric, lemon juice, salt & pepper).  Simmer for about 20 minutes.
  3. Place mixture into the Vitamix container in batches and secure lid. Or use a hand blender until pureed.
  4. Serve and enjoy.

Makes about 7 Cups.




Continue Reading