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

follow for more @ellalunamaria

you can also find me on bloglovin’

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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

follow for more @ellalunamaria

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’

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’

Matcha Waffles

Goood morning babes! how are you doing today?

There’s no better way to start Sunday than with fresh homemade waffles, right? At least when they are super healthy, vegan and gluten free – yeah i got all those allergies covered up!

I’ve shared a good basic recipe for gluten free waffles ages ago, and think it was about a time to up my waffle game a bit. Also I’m currently staying at my parents’ where the waffle iron is at, so it’s only reasonable to treat yourself and others in the house with some heavenly vegan goodies.

Made with naturally gluten free buckwheat flour and sweetened with bananas and low GI coconut sugar, these Matcha Waffles are the best healthy treat for your Saturday or Sunday morning – sometimes for Monday morning too!

I served mine with homemade dark chocolate sauce, berries, banana slices and cacao nibs. Feel free to customize your toppings according to your preferences 😉 hope you love them!

Here are the instructions, happy baking!

Matcha Green Tea Waffles
(makes 4-5 waffles)

1 heaping cup buckwheat flour
2 tbsp coconut sugar
1 tsp matcha green tea powder*
1 tsp ground cinnamon
½ tsp ground cardamom
1 tsp baking powder
pinch of salt

1 ripe banana, mashed
1 cup plant mylk
1 tbsp virgin coconut oil
1 tsp pure vanilla extract

In a large bowl mix all the dry ingredients together, stir well to combine. Add the mashed banana, plant mylk, melted coconut oil and vanilla extract. Stir well and let sit for couple of minutes.

Meanwhile turn on your waffle iron. Start with a lower level, as the waffles might burn easily. Grease the iron with a bit of coconut oil. Add a couple tablespoons of the batter, let set for a little while and close the lid. The waffles will need 2-3 minutes to bake. Check on them regularly. Open the lid carefully and detach the waffle from the grid with a fork. Set aside and repeat.

Serve and ENJOY!

*matcha green tea powder gifted from YourTea

Thank you for reading, have a great day! 🙂

xx Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Matcha Green Tea Nice Cream

Hello lovelies! How’s it going today?

Sometimes it’s hard to make sure you get enough greens during the day. Lately I’ve been loving my post-workout green nice cream combo made with frozen banana, mango, iron-rich baby spinach and a splash of coconut water. Adding in a teaspoon of matcha green tea powder however, was a game changer. The matcha powder makes the nice cream taste even creamier, and I really love the fragrant flavor of matcha anyways!

Matcha green tea powder comes with multiple health benefits and also works as a natural detoxifier. Coconut water hydrates your body efficiently and from baby spinach you’ll get a good dose of iron and proteins. So this mean green nice cream bowl, packed with antioxidants, vitamins and minerals, makes the perfect, extra-nourishing breakfast or post-workout snack!

Here are the instructions, hope you like it!

Matcha Green Tea Banana Ice Cream
(makes 1 serving)

1 frozen banana
½ frozen mango
A big handful of baby spinach leaves
1 tbsp chia seeds
½-1 cup coconut water
1 tsp green tea matcha powder*

Add all the ingredients into blender/food processor and blend until smooth. Scoop into your favorite bowl, top with fresh berries, fruits and/or coconut flakes. Serve and ENJOY!

*matcha green tea powder gifted from YourTea

Thank you for stopping by, have a beatiful weekend! 🙂

xx Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Matcha Green Tea Chia Muffins

Hey there! How are you doing?

Fall is coming fast and it’s time to get back to work and school again. However the hectic schedule doesn’t mean you have to give up your healthy eating routines. Keeping healthy, wholesome snacks available is the key to keeping your energy levels up and figure lean. Made with naturally gluten free buckwheat flour and sweetened with low GI coconut sugar, these matcha green tea muffins will keep you going through the fall rains.

Matcha tea has a huge amount of health benefits and is loaded with antioxidants. Like mentioned in my previous post, it is said to have a calming and relaxing effect on mind. Also the caffeine in matcha tea is different to the caffeine found in regular coffee, and it can sustain energy levels without the adverse effects of regular caffeine.

These muffins make a great breakfast too, with a warming cup of coffee or tea aside!

Here are the instructions, happy baking!

Matcha Green Tea Chia Muffins
(makes 6 muffins)

1 cup buckwheat flour
3 tbsp coconut sugar
1 tbsp matcha green tea powder
2 tbsp chia seeds
1 tsp baking powder
2 small ripe bananas
½ cup plant mylk
1 tsp vanilla extract

Preheat the oven to 180°C and grease a muffin tray with a bit of coconut oil or use paper liners.

In a large bowl mix the buckwheat flour, coconut sugar, matcha powder, chia seeds and baking powder, stir well to combine. Peel and mash the bananas and add into the bowl with plant mylk and vanilla extract. Stir well to combine. Pour the batter into the muffin tray and bake in the oven for about 15-20 minutes, or until golden and tooth pick comes out clean.

Drizzle some melted vegan dark chocolate over, serve and ENJOY!

Thank you for stopping by, have a great day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’