Roasted Vegetables with Mustard Horseradish Dressing

By 6

My work as a freelance food photographer and healthy recipe writer makes me browse for inspiration among hundreds of recipes weekly, and I often find myself cooking and eating the same thing every day because I don’t have the time to think about or make some proper food for myself. Most of the time it is a salad or a stew, and although it’s always something healthy, I often crave for some diversity. When I realize that, I try to …

Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin

By 20

After the incredible hot temperatures in the beginning of September, autumn finally settled in my neighborhood, right after the equinox. The light suddenly faded and a sort of airy fog took the place of the bright summer sun. All of a sudden, I noticed there were so many yellow leaves already, maybe because of the contrast with the gray in the sky. Plump pumpkins and merry plums are lazily lying in twig baskets on my balcony, and every two days I go to the farmers’ market to buy fresh grapes and sink into …

Alkaline Green Soup

By 16

Last month I traveled a lot, and often, there were times when I didn’t manage to keep my diet on the usual path. The meal hours were changed, the quality of ingredients differed, and sometimes I indulged in some refined sugar treats – all these confused my body and it reacted with an acidic environment. After I came home and switched back to my normal routine and whole ingredients based diet, everything started to go back to normal. I drink a lot of lemon water, eat a lot of fresh vegetables, and …

Superfood Chia Pudding

By 20

The first days of autumn still found the farmers’ market stalls abounding with berries, the last chance to have them fresh and in their full nourishing splendor. While sea buckthorn and rosehip slowly replace the red and pink colors of forest fruits with yellow tones, I decided to give a last chance to blueberries, and pair them with the intense green of spirulina in a detoxifying, yet delicious …