Smoothie Sundays: Tropical Greens Smoothie w/ Lemon Balm & Mint | tuulia blog

Smoothie Sundays: Tropical Greens

Smoothie Sundays is back! It’s been a bit of a slow start to my smoothie series but I’m hoping to make up for it with this greenylicious drink I’ve got you. I’ve been needing all the extra energizers + refreshers lately, as some sort of spring exhaustion got me this past week. I feel like I’ve been mainly thinking about chocolate or naps, and literally had to force myself out of the house to eat / work out / do stuff. But with the help of some green drinks, that chocolate, and lots of naps, I feel like myself again and so ready for the summer. And as I was sipping this green goodness, I thought some of you might be in need of some Tropical Greens too!

Smoothie Sundays: Tropical Greens Smoothie w/ Lemon Balm & Mint | tuulia blog

Even though I don’t always end up making them, I think green smoothies are the bomb when you’re in need of something fresh and nourishing. In the summertime I want to have my smoothies very cold and super thick, like a milkshake. My magic ingredient to a really fresh green smoothie is frozen pineapple, which makes the smoothie a bit tropical, and along with the other frozen ingredients, veeeery cold, a.k.a. just the way I like it. We don’t have frozen pineapple chunks in the stores here in Finland, so whenever I’ve got a ripe pineapple I just chop it into small pieces and freeze in ziploc bags. That way it’s super easy to add some pineapple to any smoothie or drink I’m making!

I added some fresh mint and lemon balm to the smoothie but if you feel like making an even greener drink, you could add some dried nettle, wheatgrass powder or spirulina. My favorite add is the wheatgrass powder and it works especially well after a long night out, when you’re in need of some extra nourishment :)

Pssst. You’ll find more smoothies here!

Smoothie Sundays: Tropical Greens Smoothie w/ Lemon Balm & Mint | tuulia blog


Tropical Greens Smoothie w/ Lemon Balm & Mint

notes: I don’t usually really measure my ingredients so this is not a strict recipe. you can always add some more fruit / spinach / herbs to make it delicious for you :)

serves two

1 banana
3/4 cup frozen mango chunks
3/4 cup frozen pineapple chunks
a handful of (frozen) spinach
a few mint leaves
a few lemon balm leaves
1/4 cup coconut milk + 1/2 cup water

METHOD:

Chop the banana to a blender. Add all other ingredients and blend until smooth. Add a bit of liquid, if needed. Pour into glasses, serve, and enjoy!

Matcha Overnight Oats

Matcha Overnight Oats

When most of my friends started to drink coffee in junior high / high school, I never got into the habit. I don’t really like the taste of coffee (but the smell is so good!), so I’ve slowly become a rather passionate tea drinker. I’ve known to drink and buy lots of tea, and we usually have a pretty extent variety of different flavors at home. I love green tea (like, really love it), but in the evenings I go for herbal teas like chamomile, or make a ‘potion’ out of chaga or reishi. A couple years ago I found matcha and fell for it instantly. I love the steady buzz it gives me and finally I was able to order a latte at a cafe, yay! I make my own matcha lattes with both water and plant milk and always add a bit of vanilla. Sometimes I add a bit of coconut butter too and blend it in my blender, so that the latte becomes very frothy. If I’m looking for a sweeter drink, I add a fresh date (to the blended version), or just a dollop of honey. In the summertime I’m all about iced matcha lattes, but before I get too much into that, I wanna tell you about this new love of mine, a.k.a. matcha overnight oats!

Matcha Overnight Oats (GF + V) | tuulia blog

This recipe is pretty much your basic overnight oats recipe (+ the matcha!) but I sweeten the porridge with a mashed banana. I love adding banana to all of my porridges and besides slicing it on top, it works well as a part of the ‘base’ too. And it’s a nice way to replace your basic sweeteners :)

Besides rambling about my love for matcha, I thought I’d share a few great links that I’ve found inspiring lately! A few years back I used to share this kind of stuff monthly but then gave up on the habit, so this is my way of bringing that tradition back in a relaxed, not-regular way, which seems to be my way of working. Enjoy the porridge + the links, friends!


I’ve been daydreaming about a vegan + gluten-free summer cake for a while now and this one looks so gorgeous, that I need to come up with a recipe soon!

The 10 things to remember this week. And every week.

Do you work from home? Read this and you’ll be laughing out loud tears in your eyes, like I did. And then I read it again. (And now I’m really into New Yorker too!)

These chickpea cookies with dark chocolate, YES PLEASE!

If you live in Helsinki, I strongly recommend eating in MAT at Iso Roobertinkatu. I go there way too much and love their vegan patties, and that gluten-free buckwheat bread!

I also love being out in the sun and sunbathing, but I try to be careful with my skin. My favorite sun screen has been the Puhdas+ sun screen but now I’m trying out a spray from Algamaris, which smells wonderful and spreads really well (they’re both natural cosmetics). So with these buddies, I’m all ready for a hot and steamy summer – hope you are too!

Matcha Overnight Oats (GF + V) | tuulia blog Matcha Overnight Oats (GF + V) | tuulia blog


Matcha Overnight Oats

notes: as I mentioned above, I use mashed banana to sweeten the porridge and it makes the porridge creamier too. if you’re not into bananas, you can use 1 to 2 teaspoons of your desired sweetener. 

serves one

1/2 cup gluten-free rolled oats
1 tbsp chia seeds
3/4 unsweetened almond milk (or other plant-based milk)
1/2 ripe banana
1/2 – 1 tsp matcha powder (depending on how strong you like it)
a pinch of vanilla powder
fresh berries, for serving

METHOD:

1. Measure the rolled oats, chia seeds, and almond milk in a bowl and mix well. Place the bowl in the fridge for a few hours, or overnight.

2. Slice the banana into small pieces and smash with a fork. Add the banana mash, matcha powder, and vanilla to the porridge and mix well. Add a little milk if the porridge feels too thick. Top the porridge with berries and enjoy!

Banana Split Deluxe + N’Ice Cream News!

Banana Split Deluxe + N’Ice Cream News!

You guys probably know that I love ice cream (as I even made a book about them!) and I know that many of you have a passion for frozen treats as well. So I’ve got great news for all you ice cream lovers out there! Today is the day we’re publishing the e-book version of our Finnish N’Ice Cream Book and it has 10 NEW RECIPES! I know I’m thrilled and I hope you are too.

Hyvän olon jäätelökirja E-KIRJA

It’s been an exciting year after our book with Vanelja came out and since it’s pub date, the N’Ice Cream Book has been published in 6 countries, which to be honest, feels pretty unbelievable. So to celebrate all of this, the upcoming summer, and our love for ice creams, we wanted to make this e-book version a bit more luxurious and ended up adding some of our new favorite recipes. All the recipes are free from gluten, dairy and refined sugars, and by replacing honey with another sweetener, they’re vegan too. If homemade ice creams are a new thing for you, I strongly recommend hopping on board right now. After making and eating plant-based ice creams for a few years, I can tell you that these are the good stuff. And there are so many options to make! Chocolate-loaded creamy delights, quick banana ice creams that only require a blender, fruit pops, or even ice cream cakes are easy to prepare in the comfort of your own kitchen. And when you get yourself into the world of homemade ice cream, things really won’t be the same. Regular ice cream begins to taste pretty boring (okay not Italian gelato) and plant-based options will become more tempting. That’s at least what happened to me, and to my husband after trying out aaallll my creations. But we’re not complaining, as this world of plant-based ice creams is just so good. Enough of me babbling about my love for ice cream, let’s get to these treats I’ve got you!

Homemade Banana Split w/ Coconut & Date Ice Cream (VEGAN) | tuulia blog

There’s only one appropriate way to celebrate the launch of our e-book, and it’s with more ice cream (clever, right?). Enter, Banana Split Deluxe with homemade Date & Coconut Ice Cream, fresh berries, shaved chocolate, and almond flakes. YESSS. The ice cream is based on cashews and coconut milk and it’s great by itself, but I very, very much love it with all the toppings. And because two is better than one,  the other festive recipe is over at Vanelja and Virpi made a very divine Luxury Chocolate Nice Cream. I strongly recommend making both and enjoying life with a big bowl of ice cream. Just because we can.

And if you’re looking for more ice cream inspiration, go ahead and get yourself our e-book with over 90 delicious recipes. The new bonus recipes are available only in this e-book and currently it’s in Finnish only. (The English version of our book can be found here.) The e-book is only 8,90 euros and you can get it from our webshop HERE.

And lastly, a huge thank you for all of you out there who have bought our book (or written about it!). It’s been truly heartwarming to see so many people find joy in our recipes. Thank you from the bottom of my heart <3

Homemade Banana Split w/ Coconut & Date Ice Cream (VEGAN) | tuulia blogHomemade Banana Split w/ Coconut & Date Ice Cream (VEGAN) | tuulia blog


Vegan Banana Split Deluxe

notes: you can make this with other ice cream flavors too and if you’re not up for waiting, I recommend this Instant Vanilla Ice Cream made with bananas. nuts, granola, fruits, and chocolate sauce would be great toppings too, so just pick the ones you like and go wild! :)

makes one huge or two smaller servings

1 banana
2-3 scoops Date & Coconut Ice Cream (recipe below)
fresh berries
shaved raw chocolate (or dark chocolate)
almond flakes

METHOD:

Slice the banana in half lengthwise and place on a plate. Scoop a few ice cream balls on top and decorate with berries, shaved chocolate, and almond flakes. Serve, and enjoy!

Date & Coconut Ice Cream

notes: I recommend using dried dates instead of fresh ones, as you want to have some structure in the fruit. I prefer the ice cream only moderately sweet, as the dates bring sweetness too. you can always add more sweetener if you think the ice cream mixture needs it. 

1 cup cashews
1 (400 ml / 14-ounce) can full-fat coconut milk
2-3 tbsp organic honey (or maple syrup to keep it vegan)
1 tsp vanilla powder
2/3 cup dried dates, chopped into small pieces
½ cup toasted coconut flakes

METHOD:

1. Place the cashews in a large bowl, add plenty of water and soak overnight or for at least 4-6 hours before making the ice cream.

2. Drain and rinse the cashews and add them to a blender. Add coconut milk, honey, and vanilla and blend until smooth. The mixture should be creamy and very smooth. Taste, and add sweetener if needed.

3. Pour the ice cream mixture into the ice cream maker and prepare the ice cream according tot the machine’s instructions. Just before the ice cream is done, add the chopped dates and toasted coconut. Serve the ice cream immediately or move the freezer-safe container and place in the freezer for a few hours. Let the ice cream thaw for about 15 minutes before serving.

Preparing the ice cream without an ice cream maker:
Pour the ice cream mixture into a freeze-safe container and freeze for about 3 hours, stirring thoroughly every 30 minutes. When the ice cream is firm enough, scoop into balls, serve and enjoy!

Hyvän olon jäätelökirja e-kirja

GET YOUR COPY HERE

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

A lot of you are probably really familiar with raw cakes, as they’ve been trending for a few years already. I’ve been making them for years too and posted a couple recipe here on the blog as well. But even if it’s nothing new, I’m taking the risk and sharing this raw blueberry cheesecake with you today, as it literally is the bomb. It turned out super creamy (just how a raw cake is supposed to be) but the flavor is really fresh and totally berrylicious. One piece is enough to satisfy your cake cravings, but the second slice really does the trick. So it really hit all the spots for me, and for my friends too :)

Raw Blueberry Cheesecake | tuulia blogRaw Blueberry Cheesecake | tuulia blog

I originally made this recipe for CocoVi, as I’ve been making recipes for them this whole year (and will be making some more too!). But as it just turned out so good, I knew it needed to be posted here too. So I hope you guys like it as much as I and my hungry pals did!

And just to let you all healthy-treat-lovers know, we’ll be soon publishing an e-book version of our Finnish N’Ice Cream book with some added recipes! I’m super excited about it and will share more info soon. Until then, enjoy the cake and stay well! xx

Raw Blueberry Cheesecake | tuulia blog


Raw Blueberry Cheesecake (vegan & gluten-free)

notes: I added some acai powder to the filling to make this even more berrylicious, but you can leave it out as it’s just a bonus. I recommend tasting the filling as you make it, so you can add more lemon, blueberries, or sweetener, if you feel like it!

8-inch / 20 cm springform cake pan

Crust:
1 1/2 cup walnuts (or pecans / almonds)
1 1/2 tsp ceylon cinnamon
a tiny pinch of salt
6-8 fresh dates, pitted

Filling:
2 cups / 225g cashews (soaked overnight)
1 big lemon, juiced
3/4 cup blueberries (I use wild blueberries)
1/2 cup coconut milk
2/3 cup coconut oil, melted
3-5 tbsp organic honey (or maple syrup)
(2 tbsp acai powder)
1 tsp vanilla powder

Toppings:
blueberries and edible flowers

METHOD:

1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.

2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.

3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more honey / lemon juice / blueberries, if needed.

4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.

5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and edible flowers and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

Spring Pasta Salad w/ Lemon & Basil (GF)

Spring Pasta Salad w/ Lemon & Basil (GF)

It seems that the weather goddesses are having a hard time deciding whether it should be spring or winter, as it’s been snowing (!!) almost every day during the last week. I, however, have decided that it’s definitely spring and celebrated it by biking around the city with a smoothie in hand (let’s not talk about the fact that my fingers were totally frozen) and by buying the very first syrens of the season. They’re not nearly as pretty as the ones I steal pick up during the summer, but it brings a promise of spring to our place. As we have a new place, again! I’ve lost count on how may times I and we have moved during the last few years and hopefully won’t be doing that again in the future (fingers crossed :)). The most important thing right now is that our current place is really nice, I finally got to unpack all my kitchen stuff, and we’re just a couple minutes away from the sea and a few great parks I love to go during the summer. Yay!

This weekend we’re celebrating May Day, which marks two things for me: it’s the only tradition left from my uni times and we always celebrate with a big group of friends from school, and also, it’s the grand opening for picnic season! I think a lot of us, including me, are always on the lookout for quick and easy picnic recipes so I thought I’d share this favorite of mine: Spring Pasta Salad! I generally love pasta salads especially in the summer because they’re very easy, filling, but also fresh enough to be served with a bunch of other (unhealthier) foods, and maybe a glass of bubbles.

Spring Pasta Salad w/ Lemon & Basil (GF) | tuulia blog

This salad has a lot of my current favorites, such as asparagus, sun-dried tomatoes, and this really nice lemon and basil oil I make in my blender. The parmesan flakes balance out the lemon very nicely and roasting the asparagus on the pan leaves it really crunchy, which is just how I like my asparagus. If you’d like to make a vegan version of this, you can just skip the parmesan or try making a vegan nut-based parmesan cheese. I like to make my pasta salads heavier on the veggie side and leave the vegetables crunchy, so that the salad will look and taste good even after a few hours.

A few of my other picnic favorites include this gluten-free focaccia, savory carrot muffins, and this divine chocolate cake. With a few good dishes, a bottle of something nice (whether it’s juice, kombucha or wine), and a group of friends, I think you can never go wrong :)

Happy spring times, friends! xx


For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!


Spring Pasta Salad w/ Lemon & Basil (GF) | tuulia blog


Spring Pasta Salad w/ Lemon & Basil (GF)

notes: I like to use brown rice pasta in this but other gluten-free pastas work well too. if you’d like to add a bit more protein, you could make this with a bean-based pasta! and if the basil pesto seems like too much work (it’s really easy), you can replace it with regular pesto sauce.

serves 4

250 g gluten-free pasta
1 bunch asparagus
½ zucchini
olive oil, for frying
150 g cherry tomatoes
6-8 sun-dried tomatoes
70 g baby spinach
1/2 cup parmesan flakes
lemon basil oil (recipe below)

METHOD:

1. Cook the pasta according to the package instructions. Drain the pasta and add about a tablespoon of olive oil to prevent the pasta from sticking to each other. Let cool.

2. Rinse and peel asparagus, if needed. Remove the hard ends. Cut the asparagus and zucchini into small pieces. Add a splash of olive oil to a frying pan and fry the veggies for a few minutes until they are slightly softened and browned.

3. Cut the cherry tomatoes and sun-dried tomatoes. Combine all ingredients in a large bowl and finish with the parmesan cheese and lemon basil oil. Serve and enjoy!

Lemon Basil Oil

makes about 3/4 cup

1 1/2 cup fresh basil
1/2 lemon, juiced
3/4 cup olive oil
a pinch of salt

METHOD:

Add all ingredients to a blender and blend until smooth. Pour into a jar and store in the fridge.

Smoothie Sundays: Avocado & Almond Butter Smoothie for Glowing Skin

Smoothie Sundays: Avocado & Almond Butter Smoothie for Glowing Skin

Two things led to this smoothie: 1) I had bought a bag of avocados that were just perfectly ripe (you DO NOT want to miss that) and 2) I needed some good fats ASAP to nourish my very dry skin. I turns out, that sunburned skin and a very long flight from California to Finland are not a great combination. So as the skin of my face has literally been slowly falling off, I made this very creamy avocado smoothie with banana, almond butter, and fresh dates – a.k.a. all the good-for-you stuff to get that glow!

And with this recipe I also welcome you to my new series on the blog, called Smoothie Sundays! I tend to think that smoothies are too boring to post here, but I make smoothies so often and really love them, so I thought I’d share a few of my favorites here on a irregularly regular pace. And if you guys have any wishes around a method or a specific ingredient, leave a comment below and I’d be happy to come up with ideas for you!

Avocado & Almond Butter Smoothie for Glowing Skin | tuulia blog

Before we get to the recipe, I’ve got a tip to share as well. During our trip I noticed how a lot of the restaurants and cafes were not serving plastic straws, but paper straws instead. And knowing how bad plastic is for our environment, I felt a bang in my heart, as I tend to drink my juices, sparkling waters, or whatever cold drinks with a straw, and often with a plastic one. Giving up on that plastic use doesn’t really require much of an effort, so from now on I’m going to be sipping only through a glass straw. As a bonus, glass straws are easy to wash (you can put them in the dishwasher too!) and they’re also much prettier than the plastic ones. The straws in the photos are from Granit, and they’ve got six straws in each box, but you can get individual straws from Nature’s Design too. So cheers to glass straws and to more environmentally friendly smoothie times!

Avocado & Almond Butter Smoothie for Glowing Skin | tuulia blog

And hey, in case you didn’t notice, I’ve got a new logo, hooray! I felt like making a tiny facelift to my site, and in addition to the logo, there are other fun things, book stuff, and bonus recipes coming your way soon, so make sure you follow the blog on Facebook, Instagram or Bloglovin to be the first to know! :)

Avocado & Almond Butter Smoothie for Glowing Skin | tuulia blog


Avocado & Almond Butter Smoothie for Glowing Skin

notes: I like mine quite thick, almost spoonable, so I add about 1 1/2 cups of almond milk. If you like your smoothie thinner, add more almond milk. If you feel like making this more of a dessert, a tablespoon of raw cacao powder would be divine.

serves 2

1 ripe avocado
1 big frozen banana
1 tbsp almond butter
2 fresh dates, pitted
1/2 tsp vanilla extract
1 1/2 – 2 cups almond milk
a few ice cubes

METHOD:

Scoop the avocado to a blender. Add all other ingredients and blend until smooth. Taste, and add more dates or almond butter, if you feel like it. Pour into glasses, serve and enjoy!

Let’s Party: Veggie Snack Platter & Vegan and Gluten-free Chocolate Mud Cake

Let’s Party: Veggie Snack Platter & Vegan and Gluten-free Chocolate Mud Cake

this post is in collaboration with GoGreen & Asennemedia.

I think we’ve all been there. We’ve decided to invite some friends over for a drink, throw a bigger party, or host a weekend brunch for our girlfriends. Maybe one of your friends is a vegetarian, another is gluten-free, someone’s vegan, and you’re all overwhelmed and don’t know what to serve. Trust me, I’ve been there! I’ve always loved to organize all sorts or gatherings, big and small (and cook all the food!), but there are times I get really stressed about cooking for others. It feels so tempting to just grab some apples and grapes, a couple blocks of cheese and a bag of chips from the store, but then again, do I really want to serve those again? Not really. So to keep things interesting for myself and for all the friends we’ve invited over, I’ve been trying a lot of different stuff over the years and there are a few things that have become party food staples in our kitchen. And I thought it would be nice to throw a little veggie-inspired party here on the blog and share a couple tips with you!

The Veggie Platter | tuulia blog The Best Ever Vegan + Gluten-free Mudcake w/ Cashew Chocolate Frosting | tuulia blog Healthy & Easy Party Food | tuulia blog

This party is all about colorful veggies, bean dips and a dessert, that’s one of my absolute favorites: a vegan and gluten-free mud cake, that is sinfully delicious thanks to the cashew chocolate frosting on top. The cake turned out to be so good, that I recommend inviting a few friends over just for a piece of cake, ha! And no one will ever guess that the cake is mostly made of black beans… yes, black beans! It might sound weird, but black beans and chocolate actually make a very tempting combo and give a wonderfully dense texture (hence the name mud cake) to a cake. And as my version is sweetened with only dates, it’s a real good-for-you treat – and for your guests too!

Besides making some kind of dessert, different dips and spreads are my go-to party foods, probably because they’re really easy (and very affordable) to make and I just love a good dip. A few weeks back I got to choose a couple different products from Go Green for this post and I headed straight to the legume section with the dips in mind. I always have a jar of organic chickpeas around, as they’re the key to a great hummus and hummus just happens to be great for any party.

This time I decided to try something new and made a green power hummus with avocado, spinach, and fresh basil, which make really nice and super creamy hummus. Besides the hummus, I made a sun-dried tomato and white bean dip too, and I love it on top of some bread or with some veggie sticks. And I made some rosemary fries too! They go really nicely with the dips and together with some fresh vegetables, olives and chips you’ve got yourself a wonderful snack platter, that’s both delicious and very pretty to look at. And even if you don’t have a party coming up, I strongly recommend trying out the cake, as there’s always time for a little get-together with a piece of chocolatey goodness.

Sending happy vibes to all of you out there! xo


For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!


Sun-dried tomato & White Bean Dip | tuulia blog


Oven-roasted Rosemary Fries

4 big potatoes
1 sweet potato
1/4 cup fresh rosemary, finely chopped
1/4 cup olive oil
salt & black pepper

METHOD:

1. Preheat the oven to 400F / 200C degrees. Rinse and dry the potatoes and sweet potatoes carefully. Cut both into tall slices and place in a large bowl. Add the olive oil, rosemary, salt and pepper, and mix well.

2. Cover a baking tray with parchment paper and spread the fries evenly on the tray.  Bake for about 30 minutes until the fries have a beautiful golden brown color. If you’d like to have a crispy crust, change the oven to broil for the last 5 minutes.

Sun-dried tomato & White Bean Dip

2 cans (á 285 g) organic white beans
1-2 garlic cloves
5 bis sun-dried tomatoes (in oil)
1/2 lemon, juiced
1/3 cup olive oil
a handful of fresh basil
1 tsp cumin
salt & black pepper

METHOD:

Open the cans of beans and rinse and drain the beans thoroughly. Chop the garlic and sun-dried tomatoes into small pieces. Add all ingredients into a blender and puree until smooth paste. Or you can puree the ingredients in a large bowl with a hand blender. Taste, and add more spices if necessary. Scoop the dip into a bowl and place in the fridge for a moment before serving.


Green Power Hummus w/ Spinach & Avocado | tuulia blog
Green Power Hummus

1 can (á 290 g) organic chickpeas
1 avocado
1 clove of garlic
1 tbsp tahini
1/2 lemon, juiced
1/4 cup olive oil
a handful of fresh basil
a handful of fresh spinach
salt & black pepper

METHOD:

Rinse and drain the chickpeas. Chop the avocado and garlic into smaller pieces. Add all ingredients into a blender and puree until smooth paste. Or you can puree the ingredients in a large bowl with a hand blender. Taste, and add more spices if necessary. Scoop the dip into a bowl and place in the fridge for a moment before serving.

The Best Ever Vegan + Gluten-free Mudcake w/ Cashew Chocolate Frosting | tuulia blog


The Best Ever Vegan and Gluten-free Chocolate Mud Cake

into a 20 cm / 8-inch cake pan

2 cans (á 285 g) black beans
20 fresh dates, pitted
1/3 cup unsweetened cashew milk
1/4 cup coconut oil, melted
1 tsp vanilla extract
a tiny pinch of salt
1/2 cup raw cacao powder (or unsweetened cacao powder)
2 tsp baking powder

For decorating:
chocolate cashew frosting
fresh blueberries
coconut flakes
chocolate shavings

Chocolate Cashew Frosting

3/4 cup raw cashew nuts, soaked
1/3 cup unsweetened cashew milk
2 tbsp coconut oil, melted
2-3 tbsp coconut syrup
1 tbsp raw cacao powder (or unsweetened cacao powder)
1 tsp vanilla extract

METHOD:

1. Preheat the oven to 375F / 175C degrees and cover the cake pan with baking paper. Rinse and drain the black beans thoroughly.

2. Add the black beans, dates, cashew milk, coconut oil, vanilla extract and salt in a blender and puree until smooth. Use the tamper or mix the dough with a spoon every now and then in order to get the batter smooth. Or if you prefer, you could also puree the ingredients in a big bowl using a hand blender.

3. Scoop the dough into a bowl, add the cocoa powder and baking powder and stir until smooth. You can taste the dough and add some more cacao powder or sweetener, if you like. Spoon the mixture into the cake pan and bake for about 50 minutes. Prepare the chocolate frosting in the meantime.

4. Rinse and drain the cashews. Add all ingredients into a blender and blend until smooth. Start by adding as little liquid as possible in order to get a really thick frosting. Taste, and add more cacao or sweetener if necessary. Scrape the frosting in a small bowl and place in refrigerator for a moment to thicken.

5. When the cake is done, take it from the oven and allow to cool thoroughly. The longer it cools, the better it will be and it’s best to store in the fridge for at least a few hours before serving. Once you’re ready to serve, decorate the cake for example with the chocolate frosting, fresh blueberries, coconut flakes and chocolate shavings. Serve, and enjoy!

Savory Oven Pancake w/ Greens & Feta

Savory Oven Pancake w/ Greens & Feta

Hi from Vancouver! We flew to Seattle a bit over a week ago and started our month-long roadtrip here on the west coast. From Seattle we continued to Vancouver Island, which was a stunning place. We stayed in a small surf town called Tofino and it instantly felt like home. The vibe was just so cozy, the beaches were gorgeous, and our airbnb had a hot tub, where we relaxed staring at the stars and drinking kombucha. Now that is what I call life!

Being on vacation feels needed after spending two months without an apartment and living out of boxes. And I finally get to try all the yummy things I’ve been drooling over on Instagram for ages, like the very cool (and very expensive) superfood lattes. In a couple days we’re heading back to the States and we’ll spend the rest of month driving towards southern California. I cannot wait for the strawberries and the sunshine there. But before that there’s a billion places to see and try, as eating in great places is the best way to get to know a new city, right? So if you’ve got any tips to Portland, San Fransisco, LA, or a must-see place in between the cities, let me know!

Savory Oven Pancake w/ Greens & Feta | tuulia blog

Before we left for our trip, I made this savory oven pancake to take with us for the flight. I’m known for bringing snacks with me pretty much anywhere I go, whether the trip takes two hours or two days. I’ve been eating five meals a day as long as I remember, so I get hungry every three hours, no joking here. So snacks are a must for me. Our trip took almost 24 hours so I packed a lot of stuff with me to beat the hanger. My favorite snacks to pack are fruits (bananas, apples, grapes and mandarines are all easy to eat anywhere), gluten-free crackers, snack bars, and nuts. I always pack a few tea bags too (green and herbal tea) and for longer trips, something more filling: a salad, a sandwich or a smoothie. (One time I brought an omelette with me to the plane, which was a bit weird). When you pack the snacks into a lunchbox and rinse or peel fruits beforehand, they’re easy to eat on the road. And if you make a smoothie to go, just drink it before the security check.

This time I packed some veggie stick, a couple avocados, crackers and a few slices of this savory oven pancake, that did the job as a breakfast and snack both in the airport and on the flight. The pancake is really easy to prepare and you can use pretty much anything as a topping, so it’s a great base for any leftover veggies hiding in the fridge. You can have it as it is, or top it with some avocado and hummus, which make it more of a yummy meal already.

I hope you enjoy the pancake and for more travel stories, check out my Instagram! :)
Big hugs!


For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!


Savory Oven Pancake w/ Greens & Feta | tuulia blogSavory Oven Pancake w/ Greens & Feta | tuulia blog Savory Oven Pancake w/ Greens & Feta | tuulia blog


Savory Oven Pancake w/ Greens & Feta

notes: you can top the pancake with all sorts of vegetables, so you can adapt this recipe based on what you have at hand. you could also try adding some pesto on top or mix it to the dough! other gluten-free flour could be used as well, for example oat, teff or sorghum work well instead of the buckwheat and brown rice, but I recommend using a blend of at least two flours to get a nice flavor. 

into a 24 x 30 cm / 10 x 12 inch pan

4 organic eggs
2 cups oat milk (or other plant-based milk)
3/4 cup buckwheat flour
1/2 cup brown rice flour
2 tsp baking powder
1 tsp salt
2 tbsp organic butter (or olive oil)
cherry tomatoes
baby spinach
broccoli florets
sun-dried tomatoes
feta cheese
black pepper

METHOD:

1. Add the eggs and oat milk to a blender and blend for about a minute, until frothy. Measure all the dry ingredients into a big bowl and mix well. Add the wet mixture and mix carefully, so that there are no climbs. Let the dough sit for 15 minutes.

2. Preheat the convection oven to 400F / 200c (regular oven 215c). Grease the baking dish with butter or olive oil and set aside for a moment.

3. Chop all the vegetables into smaller pieces. Pour the dough to the baking dish and spread the vegetable evenly on top. Crumble the feta cheese on top and finish with a hint of black pepper. Bake for about 20 to 25 minutes, until golden brown. Take out from the oven and let cool for a moment. Serve as it is, or with some salad and a dip, and enjoy!

The Glow Bowl: Raw Buckwheat Porridge w/ Nectarines & Raw Cacao

The Glow Bowl: Raw Buckwheat Porridge w/ Nectarines & Raw Cacao

In the beginning of my food and nutrition awakening around five or six years ago, I had a phase with raw food. It began with smoothies and continued to raw treats, porridges and pastas. Thanks to lovely Outi, raw porridges became my favorites and breakfast staples. So there was pretty much always something soaking in my kitchen and I always packed a raw porridge with me to work. After reading so much about raw food I momentarily thought it was the one and only way to eat, but luckily I realized that living here in the coldness and having a very sensitive stomach did not match well with the raw food diet. But every now and then I miss that enthusiasm and passionate, open-minded attitude towards new things that was deeply rooted in me back then. And naturally those raw porridges are missed too, as I haven’t been making much of them lately having been more into warm and cooked bowls in the morning. But luckily I received a gentle nudge towards that old passion, as I received my copy of Anni Kravi’s new porridge book and I’m officially back in the soaking game!

The Glow Bowl: Raw Buckwheat Porridge w/ Nectarines & Raw Cacao | tuulia blogThe Glow Bowl: Raw Buckwheat Porridge w/ Nectarines & Raw Cacao | tuulia blogThe Glow Bowl: Raw Buckwheat Porridge w/ Nectarines & Raw Cacao | tuulia blog

I got Anni’s book in Finnish but it’s out in the UK and States as well under the name Porridge. The book is sweet and beautiful, and looks just like its author. There are porridges for every taste and feel: sweet warm ones, cold raw porridges, savory porridges, and toppings and other goodies. Even though winter decided to come back here with the snow, I wanted to make something fresh with all the spring vibes. So I went for the raw buckwheat porridge with nectarines and raw cacao. It definitely isn’t the season for nectarines yet, but after seeing a few ones in our grocery store, I just had to pick a few of the juicy ones. So despite being early in the fruit season, I transported myself to warmer days and lighter feels with these beautiful bowls, that literally make you glow.

But while we wait for the warmer days and tastier fruits, you can whip up a raw porridge and take a part to my giveaway! I’ve got an extra copy of the book in Finnish to surprise one of you with, so just say hello and leave a comment below and you’re in. The giveaway ends on Wednesday the 1st of March at 9 pm and is open for people living in Finland only.

Sending you light, love and good vibes! xo’s!


For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!


The Glow Bowl: Raw Buckwheat Porridge w/ Nectarines & Raw Cacao | tuulia blog


Raw Buckwheat Porridge w/ Nectarines & Raw Cacao

from Porridge: Oats + Seeds + Grains + Rice by Anni Kravi

notes: the original recipe had whole flaxseeds but I used ground flaxseed instead. I also added one fresh date to bring a bit more sweetness, so I recommend tasting the porridge while making it and adding sweetener if you feel like making this more sweet.

makes one big or two small bowls

1/2 cup raw buckwheat groats
1/2 cup cinnamon cashew milk (recipe below)
(1 tbsp leftover pulp from making the nut milk)
3 small juicy nectarines, stones removed and cut into small pieces
1 tbsp ground flaxseed
1 tsp raw cacao powder
(1 medjool date, pitted)

+ raspberries, nectarines, banana & dried mulberries for serving

METHOD:

1. In the evening, rinse the buckwheat groats thoroughly with both cold and hot water. Place in a bowl, cover with water and soak for 8 hours.

2. In the morning, rinse and drain the groats again and add to a blender. Add the cashew milk, leftover pulp, nectarines, flaxseed and raw cacao and blend until creamy and very smooth. Taste, and add one medjool date, if you’d like some more sweetness. Enjoy straight away or let cool in the fridge for a while. Serve with fruits, berries and dried mulberries, and enjoy!

Cinnamon Cashew Milk

notes: I sweetened this with a fresh date but you can use the coconut syrup as well. I don’t usually strain cashew milk but it can be strained and the leftover pulp is great in raw porridges or in smoothies. 

1 cup raw cashews
3 cups water
1 tsp ceylon cinnamon
a small pinch of salt
1-2 tsp coconut syrup or 1 medjool date, pitted

METHOD:

1. Place the cashews into a big bowl, cover with plenty of water and soak for at least 4 hours, or overnight. Then rinse and drain thoroughly and place to a blender.

2. Add water, cinnamon, salt and the coconut syrup or fresh date to the blender and blend until very smooth. Depending on your blender, this might take 1 to 2 minutes. Use a nut milk bad or a sieve and drain the milk. Squeeze the nut milk bag so that all the milk is pressed out and the pulp is left in the bag. Save any leftover pulp for the porridge.

3. Store the milk in the fridge in a glass bottle or jar for up to 3 days.

Savory Carrot & Zucchini Muffins (gf + v) + exciting news!

Savory Carrot & Zucchini Muffins (gf + v) + exciting news!

Last week I got so excited about returning to blogging, that I totally forgot my manners. You see, I meant to say a huge thank you for all the great comments on my giveaway a few weeks back. You gave me SO many ideas that my mind is just spinning with all the things I wanna make for you! So thank you sweet friends for letting me know what you like!

This post is all about answering those desires and announcing some very exciting news. From this past Monday onwards I‘m teaming up with a London-based food delivery service Statera Foods, which means that you’ll be able to order 12 of my favorite recipes straight to your home! In short, Statera is a superfood recipe kit service on a mission to enable healthy balanced living. They partner with food bloggers (like me!) & chefs to deliver the exact ingredients required to make your chosen meals. I’m beyond excited about this new project and for being able to serve all you readers living in London, as this is something I would definitely use daily if I just lived there :) Currently Statera delivers in West London with free delivery when you spend £45 or more and you should order by midnight Wednesday for Saturday delivery. Let me know if you end up ordering some of my meals, I’d love to know about your experience!

Savory Carrot & Zucchini Muffins (gf + v) | tuulia blogSavory Carrot & Zucchini Muffins (gf + v) | tuulia blog
Now, onto the recipe! A lot of people wished to have more recipes for savory snacks and it got me intrigued instantly, as snacks are essential for me. I usually go for the sweet snack, like a smoothie, chia pudding, or just fruit, so making something savory is a welcomed change. I came up with the idea of making savory muffins, as they’re easy to take to work / school, they store well in room temperature, and you can make a bigger batch, which will save you from multiple hanger attacks. So here they are, my latest crush: the savory carrot and zucchini muffins!

I wanted to make these both gluten-free and vegan, so that they would cater to a big bunch. Besides the veg, I added some sun dried tomatoes and fresh thyme, which make them really delish and if you’ll have cheese, I imagine some crumbled feta would be great too. And I also like to top these with some very big chunks of avocado to bring some added flavor to the picture :)

This recipe will be available to order in Statera next week, but in the meantime there are 12 other good ones waiting for you! Cozy times and happy vibes to all of you out there! xo


For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!


Savory Carrot & Zucchini Muffins (gf + v) | tuulia blogSavory Carrot & Zucchini Muffins (gf + v) | tuulia blogSavory Carrot & Zucchini Muffins (gf + v) | tuulia blog


Savory Carrot & Zucchini Muffins

notes:the chia seeds can be replaced with ground flaxseed, they’re both great vegan replacements for eggs. you can try adding some chopped olives, pesto and other herbs in these too, if you like! 

makes 6-8 muffins

2 tbsp chia seeds + 6 tbsp water (or two eggs)
1 cup grated carrot (3 big carrots)
2/3 cup grated zucchini, (4-inch / 10 cm piece)
4-5 sun dried tomatoes
3 tbsp fresh thyme, chopped
4 tbsp olive oil

2/3 cup buckwheat flour (or other gluten-free flour)
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp salt

+ 1/4 cup pumpkin and / or sunflower seeds

METHOD:

1. Preheat the oven to 400°F / 200°C. Mix the chia seeds with water and set aside for a few minutes to thicken.

2. In a big bowl, mix the grated carrot, zucchini, sun dried tomatoes, thyme and olive oil. Add the chia gel (or the eggs) and mix well.

3. In another bowl, mix all the dry ingredients. Pour the dry ingredients over the wet ingredients and stir until combined.

4. Grease a muffin pan or muffin tins with oil and spoon the batter into about 6 to 8 muffins. Sprinkle the seeds on top. Bake for about 20 to 22 minutes until a toothpick inserted in the middle comes out clean. Let cool and then enjoy! Store leftovers in the fridge for up to 2-3 days.


Statera Recipe Kit Service

Take a look on my recipes at Statera HERE and order by midnight Wednesday for Saturday delivery!
I hope you enjoy the service!