Vanilla Lingonberry Overnight Oats

It’s finally the berry season again, and alongside with forever-favorites e.g. strawberries, blueberries, raspberries and currants, lingonberries have become my number one berry at the moment. We all know berries are super good for you, containing a massive amount of powerful antioxidants and other vitamins and minerals.

In Skandinavia lingonberries have been called the new super fruit. Since as compared to it’s perhaps better know sister cranberry, lingonberries contain a higher amount of antioxidants. Also all berries are a good source of flavonoids but lingonberries contain more flavonoids than any other berry. These red beauties also contain a wide variety of plant chemicals called polyphenols, which are powerful antioxidants. These natural ingredients help neutralize the effects of the sun’s radiation and prevent the signs of aging on your skin. I shall call it a youth-boosting wonder-berry. 

Soaking (and activating) your oats overnight makes them easier to digest, which means your body can also absorb and use all the nutrients better. Not to mention, overnight oats are so easy to pack with and take-away. Lately I’ve been attending yoga classes early in the morning, and then enjoying my breakfast afterwards before heading to work. I only hope you’ll love this recipe as much as I do!

Vanilla Lingonberry Overnight Oats

(makes 2 servings)

1 ripe banana
1/2 cup fresh or frozen lingonberries
1 cup coconut mylk
1 tsp vanilla extract
1 1/2 cup rolled oats
2 tbsp chia seeds
salt to taste

Place the banana, lingonberries, coconut mylk and vanilla extract in a blender or food processor. Blend until smooth. Add the rolled oats and chia seeds. Stir well to combine. Season with salt. Divide into two air-tight containers and place in the fridge overnight, or 12-24 hours. Serve with fresh fruit and berries. Enjoy!

Thank you for reading!

Have a wonderful week!

xx Ella

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you can also find me on bloglovin’

Gluten and Nut free Seed Bread

You’ve probably already seen an endless amount of different variations of the Life-Changing Loaf of Bread. Still I couldn’t help but make my own version and after numerous tries I finally got it perfectly right.

Besides, seeds are super good for you and you should definitely include more of them in your daily diet.

I mean, seeds are naturally packed with real goodies and are one of the natural “superfoods” you want (and should) eat more, especially if you’re living an active lifestyle. They are also a great food supplement for those (us) living to a vegan and gluten free diet.

By including seeds in your weekly diet, the natural fibre, iron, protein, good fats, vitamins, and minerals they contain contribute to a wide range of potential health benefits. Seeds are a great source of energy, can help reduce fatigue and will contribute to healthy hair and skin, muscle and bone growth and maintaining a healthy heart. They also have immune system boosting qualities.

So without further ado, here we go

Oat and Seed Bread

(makes one loaf)

1/2 cup sunflower seeds
1/2 cup pepitas
1/4 cup ground flax seeds
2 cups rolled oats
2 tbsp chia seeds
3 tbsp psyllium seed husks
1 tsp himalayan salt
1 tbsp coconut sugar
2 tbsp extra virgin olive oil
2 cups water

In a large bowl mix all the dry ingredients together. Add the water and oil, stir well to combine. Scoop into a loaf pan and push down on the dough evenly. Leave aside for one or two hours for the psyllium, chia, flax seeds and oats do their magic.

Preheat the oven to 180 celsius. Pop the loaf into the oven and bake for about 30 minutes. Remove the bread from the loaf, flip upside down and bake on the rack for another 30-45 minutes, or until golden and crispy on the outside. Let cool completely before slicing and serving. Enjoy!

Thank you for reading, have a beautiful day!

xx Ella

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you can also find me on bloglovin’

Eating Rainbows at #OurMessyBrekku

A couple weeks back, on the Pride Week, we attended to a beautiful plant-based pop-up breakfast by the incredibly talented Ida Ginman, who I had the privilege to meet during my time in Australia, and her friend, the brekku-queen Tara Junker. The breakfast pop-up took place in a cute german cafe just few steps from our door step. Our Sunday morning couldn’t have had any better start.

Here are some photos of our rainbow breakfast spread. Obviously we had to try everything on the menu.

Rainbow Tapioca Pudding (coconut vanilla spiced tapioca pudding with

rhubarb and raspberry compote)

Unicorn Toast (pea mash, pickles and flowers / pink cauliflower spread, avo stars and peas)

Summer Feels Juice (watermelon, lime, strawberry and apple) and

Galaxy Raw Porridge (blueberry cacao buckwheat porridge with nordic berries)

Everything was so dreamy beautiful and delicious. You could tell these girls love what they do. To me, it’s so inspiring to see people bravely fulfilling their dreams and doing what they love. Always make sure you follow your heart and do what you want the most. Life is what we make of it.

Thank you again for having us girls. I’m already waiting for your next pop-up…

Thank you for reading, have a beautiful day!

xx Ella

follow for more @ellalunamaria

you can also find me on bloglovin’

Mini Eggplant Mushroom Pizzas

Continuing the list of my current food obsession, next up is eggplant (or aubergine). There’s something in this vibrant purple beauty, and especially when roasted into a gooey deliciousness, that I just can’t get enough of. To twist my eggplant game a bit, I decided to turn them into pizza bites. This recipe was a success in our household and I can’t wait to share it with you guys. Please let me know how it goes, if you end up trying the recipe!

Eggplant is a good source of dietary fiber, vitamin B1 and copper. It also contains a healthy amount of manganese, vitamin B6, niacin, potassium, folate, vitamin K, and phytonutrients to support healthy brain function. Mushrooms are also super dense with nutrients but low with energy. They contain more copper, potassium, protein and selenium than either oyster or shiitake mushrooms. Champignons are also a good source of phosphorus, zinc, niacin and pantothenic acid.

This recipe is a lighter and healthier version of mini pizza bites, made with eggplant, mushrooms, tomatoes, red cabbage and topped with some fresh thyme. The preparation takes only ten minutes – dinner’s never been this easy to make!

Mini Eggplant Mushroom Pizzas

(makes approx. mini 10-12 pizzas)

1 large eggplant
2 mushrooms, sliced
1/2 cup tomato paste
8-10 cherry tomatoes
1/2 – 1 cup grated red cabbage
dried oregano and basil
fresh thyme
salt and pepper to taste

Start by preheating oven to 200 degrees. Line a baking tray with parchment paper.

Slice the eggplant into about 2 cm thick slices. Place onto a baking tray. Spread the tomato paste evenly on every slice. Sprinkle some dried oregano and basil over. Season with salt and pepper.

Add the sliced mushrooms, cherry tomatoes and red cabbage. Top with fresh thyme. Bake in the oven for about 20 minutes. Take out off the oven. Let cool a bit and serve. Enjoy!

Thank you for reading,

Have a beautiful week!

xx Ella

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you can also find me on bloglovin’

Thai Green Vegetable Curry

Spring is really late this year in Finland, and for the past weeks we’ve experienced everything from blizzards and cold wind, to icy rains and freezing fog. It has only been 15 degrees to the highest, which after an Australian summer feels like winter to me. Needless to say warming spicy stew foods and soups have been quite popular in our household. To be honest I think my love for thai curries and indian dahl doesn’t really even depend on season or the temperature.

Of all the curries, thai green curry is my favorite. This time I combined a bunch of different vegetables to create a heavenly delicious blend of all the good nutrients in vegetables and the healing spices of curry. You can make different variations by changing the vegetables or their ratio. Add fresh herbs e.g. parsley or cilantro. And for extra protein tofu or different beans.

Stews make an excellent food prep meal too, as it’s easy (and cheap) to make a big pot of curry and rice ready for the nights you arrive home after a long day on the run, hungry and tired. Because when you couldn’t be any less bothered to cook something reasonably healthy for dinner, it’s easy to end up snacking something not so healthy. And personally nothing comforts me more than knowing there is some Thai Green Vegetable Curry ready to be heated in the fridge when I finish work late and am on the way back home.

I like to serve mine with wholegrain jasmine rice and some fresh greens.

Thai Green Vegetable Curry

(makes 6 servings)

2 cups low-sodium vegetable stock
2-3 teaspoons thai green curry paste*
1 small sweet potato
1 small eggplant
1 head of broccoli
1 medium-sized zucchini
1 red bell pepper
1-2 cups coconut milk
2-3 kaffir lime leaves
3 cm knob of fresh ginger, grated
juice of a lime
2-3 tbsp coconut aminos
salt and pepper to taste

+ wholegrain jasmine rice for serving

*choose one without fish or shrimp sauce/paste

In a large pot bring the vegetable stock to boil. Add all the chopped vegetables, kaffir lime leaves, grated ginger and enough coconut milk to cover the vegetables. Let simmer covered for 20-30 minutes, stirring occasionally.

Check the vegetables. Season with salt and pepper. Let simmer covered for another 5-10 minutes or until the vegetables are fully cooked. Take the pot off from the heat. Add the lime juice and coconut aminos, stir to combine. Serve with some wholegrain jasmine rice. Enjoy!

Thank you for reading!

Have a beautiful day!

xx Ella

follow for more @ellalunamaria

you can also find me on bloglovin’

Positano Photo Diaries

In late April we spend two days and one night in the stunning Amalfi Coast small town called Positano. The place was an absolute dream come true and I still need to pinch myself when I look through the photos taken there. We still have loads of photos in store hence I wanted to share some of the unseen magic with you.

So here’s our dreamy day in photos.

Majority of the photos taken by @veraolivias 

They say dreams come true here, but this was the dream I never even dared to dream.

Thank you for stopping by,

Have a beautiful day!

xx Ella

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Turmeric Coconut Oats

Some time ago I finally returned from my travels and found my way to a place I shall call home for the next three-or-so months. After almost twelve months spent more or less on the road, living out of a suitcase in different surroundings, some of which have been more of a home to me and some less. It’d be an understatement to say I’m happy to be home at my own place for now. I have unpacked all my belongings, hanged my clothes in the closet, set my plant babies on the window sill together with my crystals and the books I carried with me all this time have a place on the bookshelf.

I have started in a new job, started working on my blog and creating recipes again. I have found a new yoga studio to start doing yoga regularly again and am in the process of creating a routine where work, personal life and well-being are in balance. Sometimes life gets busy, but your health is the most valuable treasure you have, it’s not worth  sacrificing for something temporary.

The past weeks I’ve also paid more attention to my diet again. During traveling it’s sometimes hard to find the optimal nutrition your body and mind need, even though in my opinion I ate quite healthy on the road as well. At the moment my diet consists of foods that are rich in nutrients and easy to digest, easy for your body to absorb and use. For me this means dark green smoothies, big green salad bowls with rice, sweet potatoes and hummus(!), rich and spicy curries and dahl, oatmeals of all kind and multiple cups of herbal teas.

I’ve been really loving turmeric in all forms; lattes, soups, dahl, porridge… you name it. And when it comes to nutrition, if I could give you one advice to always go for, it’d be

Your body is wise and it knows what it needs hence you should always listen to your body.

Turmeric is the vibrant golden yellow powder that comes from the root of the perennial Curcuma longa plant. It has been used for centuries in Asia and is widely known for its multiple health benefits. Turmeric is known to have a particular affinity for the blood and is thereby able to circulate its positive health benefits throughout the body. It is also known to promote digestion, support the brain and nervous system, support healthy blood sugar levels and proper liver function, nourish the heart and circulatory system and boost the immune system. Food truly is your medicine.

Adding turmeric to your oatmeal not only gives it an amazing golden color but also adds all the health benefits to start your day right. Give your body some loving, and try these creamy Turmeric Coconut Oats for brekky.

Turmeric Coconut Oats

(makes 2 servings)

1 cup whole oat groats
1/4 cup rolled oats
2 1/2 cups coconut milk
2 cm knob fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground cloves
pinch of saffron
1 tsp pure vanilla extract
1-2 tbsp coconut sugar or pure maple syrup
pinch of salt and black pepper

Place the coconut milk into a pot and bring to boil. Add the oat groats and all the spices, and let simmer covered about 20 minutes, stirring occasionally. Add the rolled oats and let simmer for 10 minutes or until the oats are fully cooked.

Pour into bowls, serve with coconut milk, freshly grated coconut and some fruits and berries. A dollop of coconut yogurt would go perfectly with this one as well. Enjoy!

Thank you for reading!

Have a beautiful day!

xx Ella

follow for more adventures @ellalunamaria

you can also find me on bloglovin’