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VEGMEALS

Lataa ilmainen aamupalakirja!

Seuraa Facebookissa

Seuraa Facebookissa

Uusimmat kirjoitukset

  • Ihanat chai-keksit suklaakuorrutteella
  • Gluteeniton kasvislasagne
  • Freesit tofuburgerit
  • Gluteeniton suklaatäytekakku
  • Vinkkejä vauva-arkeen

healthy living + good vibes

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Salaatit

Gluteeniton suklaatäytekakku

Gluteeniton suklaatäytekakku

Vegaaninen Caesar-salaatti & Kikhernekrutongit

Vegaaninen Caesar-salaatti & Kikhernekrutongit

Keväinen pastasalaatti

Keväinen pastasalaatti

Ravitsevaa arkiruokaa: Marokkolainen kikhernesalaatti

Ravitsevaa arkiruokaa: Marokkolainen kikhernesalaatti

Syksyinen salaatti + brunssitunnelmia

Syksyinen salaatti + brunssitunnelmia

Mustikka-mozzarellasalaatti x Vallila AW15

Mustikka-mozzarellasalaatti x Vallila AW15

Lomasalaatti mansikoista, avokadosta ja fetajuustosta

Lomasalaatti mansikoista, avokadosta ja fetajuustosta

Helpot ja herkulliset salaattirullat

Helpot ja herkulliset salaattirullat

Uusi vuosi käyntiin kasviksilla ja tofulla

Uusi vuosi käyntiin kasviksilla ja tofulla

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tuuliatalvio

I like food and pretty things 🌈
creating healthy snacks @puroagoods
hello@tuulia.co
Helsinki, Finland 🌾

Tuulia Talvio
Green Goddess Salad 🥬🌺 ad @puhtaastikotimain Green Goddess Salad 🥬🌺 ad @puhtaastikotimainen || Summer is finally here and so is the season of all kinds of fresh salads 🥬 Whether it’s a simple green one or something with a lot of crunch, I’m here for it 🙋🏼‍♀️ This Green Goddess Salad is a combination of lots of greens, crunchy vegetables, and a lovely creamy herb dressing. You can easily make it beforehand and it’s a tasty add to all the summer grill parties 🌞

Right now is the perfect season for all the Finnish salads, herbs, cucumbers, and tomatoes and they’re easily available in stores all over Finland 🥒 
Get the salad recipe below, and for even more veggie-packed cooking inspiration, see also my other recipes on @puhtaastikotimainen site!

Green Goddess Salad 🌱

serves 4 to 6

½ cabbage (varhaiskaalia 🥬)
200 g peas
½ cucumber
6 radishes
1 romaine lettuce
a few handfuls of baby spinach

Herb Avocado Yogurt Dressing:

½ avocado
3 tbsp (plant-based) greek yogurt
100 ml chopped baby spinach
2 tbsp chopped parsley
2 tbsp chopped basil
½ lemon, juiced
½ tsp salt
black pepper

METHOD:

1. Start by making the dressing. Add all ingredients to a blender and blend until smooth. You can also use a stick blender. Place the sauce in the fridge to chill.

2. Remove the outer leaves and stem from the cabbage. Cut the cabbage into thin strips using a sharp knife or a mandolin. Rinse the cabbage strips and dry on a towel. Transfer to a large bowl.

3. Cut the cucumber in half lengthwise and remove the soft middle part. Cut the cucumbers into thin slices. Wash and chop the radishes. Add peas, cucumber, and radishes to the cabbage in a large bowl. Mix the sauce into the ingredients.

4. Tear the romaine lettuce on the bottom of a large plate dish and add the baby spinach. Pour over the cabbage salad. Serve and enjoy!
Peach Upside Down Cake 🍑🥮 I just spotted the Peach Upside Down Cake 🍑🥮 I just spotted the first peaches at the store so this cake is a must at this time of the year. It’s gluten-free, naturally sweetened, super easy to make + you’ll only need one bowl to make it. Get the recipe below and I hope you’ll enjoy the cake! 

I originally created this recipe for @foodin, so you’ll also find it in Finnish from their site. Feel free to use my code tuulia15 for a 15% discount 🌸

One Bowl Peach Upside Down Cake 🍑
#glutenfree

2 tbsp butter or coconut oil
250 g fresh peaches or canned peaches in juice
2 tbsp coconut sugar

200 ml almond flour
150 ml brown rice flour
100 ml coconut sugar
a pinch of salt
1 tsp baking powder
½ tsp vanilla powder
2 eggs
2 tbsp melted coconut oil
100 ml full-fat coconut milk

plant-based whipped cream or vanilla ice cream for serving

METHOD:

1. Preheat the oven to 175C/350F degrees. Cover the bottom of a cake pan with baking paper and spread some coconut oil to the sides. Place the butter into the bottom of the pan and put the pan in the oven for a few minutes until the butter has melted. 

2. Cut peaches into slices (or drain the canned peaches). Sprinkle sugar on the bottom of the cake pan. Place peaches in the pan.

3. Measure the flour, sugar, salt, baking powder, and vanilla into a large bowl and mix. Add the eggs, coconut oil, and coconut milk and mix into a smooth dough. Pour the batter into the pan over the peaches.

4. Cook in the oven for about 45–50 minutes, until the cake has a beautiful golden-brown color. Let the cake cool for a while before turning it upside down.

5. Serve the cake with some whipped cream or ice cream and enjoy!
Life lately 🌸 Lots of steps, early mornings, en Life lately 🌸 Lots of steps, early mornings, enjoying spring, my boy turning five, and the best two days in Stockholm. May always feels like a new chapter starting and summer is already around the corner 🌞
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