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  • 1 raw beet peeled & grated

  • 2 fresh green celery   chopped

  • 1/3 cup lightly toasted walnuts

  • 1/3 cup diced red onion

  • 1 diced green apple

  • some fresh chopped flat leaf parsley

  • sunflower seeds

For the dressing:

  • 1 orange juiced

  • 1 lime juiced

  • 1 tbsp honey

  • 1/2 cup of almond yogurt

  • 2 tbsp apple cider vinegar

  • sea salt

  • Freshly ground black pepper


  1. Blend all ingredients together. 

  2. Place apple, celery, nuts, red onion, and parsley in a mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled sprinkled with sunflower seeds. You may add some raw kale to add more green color in your salad.


Vegan Ukrainian Borscht Recipe provided by Iwona


  • 3 beets with leaves

  • 3 medium potatoes

  • small finely sliced leek

  • small parsnip

  • green beans or mixed dry beans (previously soaked)

  • small piece of celeriac (optional) 

  • 5 bay leaves

  • 3 carrots

  • 1 clove of garlic

  • 6-10 pepper corns whole

  • 4-6 allspice seeds, whole or a dash of ground allspice

  • 1 tsp salt (optional garlic salt)

  • 2 tbsp. Tomato puree 

  • lemon juice

  • About 3 tbs of fresh cut up dill or parsley


  1. Wash all vegetables thoroughly.

  2. Peeled beets and cut into halves. Place  them in a pot half filled with water. Boil on medium to medium-low heat for about 30 min (till beets are soft).

  3. Peeled potatoes and cubed into medium size cubes,  peeled whole carrots, peeled whole parsnip & celeriac place  in another pot half filled with water. Add bay leaves, pepper corns, allspice and salt. Boil on medium to medium-low heat for about 20 min (till potatoes are soft).

  4. Remove carrots, parsnip and celeriac from the potatoes. Add crushed garlic, sliced 1inch(2cm) long green beans and sliced leek to the pan, shredded beet stems and leaves, tomato puree to the potatoes and cook for another 10min

  5. Meanwhile remove cooked beets from the other pan and cut cubed them into medium size cubes. Cut the carrots into small rings.

  6. Combine beet broth and cubed beets, carrots with the vegetable pot. Cook for another 5min.

  7. Add lemon juice & season to taste.

  8. Serve with fresh dill or parsley for topping, a spoonful of sour cream (optional) and with your favorite bread.​

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Who wouldn't like to use  a bowl cozy?!?

Protect hands and furniture from hot soup, chili, and oatmeal or when you are having your ice cream.

Bowl cozies that are as cute as they are functional!

These bowl cozies were hand made by Viola, my friend and my yoga student. They come in different colors. If you desire a set or more, please reach out and they will be deliver to you. 

SQUIDGY CHOCOLATE LOG  Recipe provided by Delia Smith


This is a cake that has no flour in it - so it's extremely light and moist. It's also a bit wicked, with its chocolate mousse and whipped cream filling!


6 large eggs, separated

5 oz caster sugar (150 g)

2 oz cocoa powder (50 g)

for the filling

8 oz plain chocolate (225 g)

2 tablespoons of water

2 large eggs, separated

8fl oz double cream (225 ml)

to finish

icing sugar


Pre-heat oven to 350F (180 C), prepare tin 11.1/2 x7 (29 x 18cm) x 1 inch deep (2.5 cm) and lined with paper.

1. Begin by making the chocolate filling.  Break the plain chocolate into pieces into a basin and add the water. Place the basin over a saucepan of barley simmering water and wait for the chocolate to melt. After that, remove from the heat and beat it with a wooden spoon until smooth. Next beat the egg yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit then whisk the egg whites till stiff and fold them into the chocolate mixture. Cover the bowl and chill in the  refrigerator for an hour.

Meanwhile you can get on with the cake. First place egg yolks in a basin and whisk until they start to thicken, then add the sugar and continue to whisk until the mixture thicken slightly - but be careful not to get it too thick. Now mix the cocoa powder into the egg yolk mixture, then, using a clean whisk and bowl, beat up the egg whites to the soft peak stage. Next carefully cut and fold the egg whites into the chocolate mixture - gently and thoroughly - then pour the mixture into prepared tin.

Bake the cake on the center shelf for 20-25 minutes until springy and puffy. When the cake is cooked, remove it from the oven but leave it in the cake tin to cool (it will shrink quite a bit as it cools - that's normal).

When the cake is quite cold, turn it on an oblong greaseproof paper which has been liberally dusted with icing sugar. Peel away the tin lining paper from the bottom of the cke (which in now facing upwards), then spread the chocolate mousse filling  over the cake. Next whip the cream softly and spread it over the chocolate filling.

Finally, gently roll up the cake to make a log shape. This will serve 8 people, although it's unlikely that there will be any left, you can cover any remaining cake  and keep it in the refrigerator.

Note: during the rolling up, the cake will crack, but this is quite normal and looks most attractive.

ZUCCHINI BURGERS Recipe provided by Fran


MAKES 4/65 MINUTES We've given the veggie burger a serious upgrade, with browned mushrooms, nuts, and spices in the shredded zucchini patties, and raw zucchini ribbons on top for freshness.


3 medium zucchini (1 to 1 1/4 lbs. total)

About 1 1/4 tsp. kosher salt, divided 4

1/2 tbsp. olive oil,

divided 1 cup chopped mushrooms

1/3 cup chopped shallot

1 garlic clove, minced

About 1/2 tsp. pepper, divided

1/2 tsp. each ground coriander and cumin

1/4 cup flour

1/4 cup roasted almonds

1 1/3 cups cooled, cooked brown rice

2 large eggs

1/2 lemon

4 English muffins, split and toasted

3 tbsp. mayonnaise

1 tomato, sliced

1/2 small red onion, thinly sliced



1. Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.

2. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.

3. Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.

4. Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.

5. Toss long zucchini strips in a bowl with 1/8 tsp. each salt and pepper and V2 tbsp. oil; set aside.

6. Return nonstick frying pan to medium heat and add remaining 2 tbsp. oil. Set 1 portion zucchini mixture at a time on a wide spatula and shape into a 3V2-in. patty; slide into pan. Fry patties, turning twice, until deep golden brown and an instant-read thermometer in center reaches 160[degrees], about I8 minutes total. Squeeze a little lemon juice over patties.

7. Spread muffins with mayonnaise. Set patties on muffin bottoms and top with tomato, onion, and a loose pile of zucchini ribbons. Set muffin tops in place.

PER BURGER 583 Cal., 51% (300 Cal.) from fat; 1 6 g protein; 34 g fat (4.8 g sat.); 57 g carbo (4.5 g fiber); 61 2 mg sodium; 1 10 mg chol. V

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Vegetarian Polish Cucumber SoupRecipe provided by Iwona


  • About 1.5 quarts of  vegetable stock

  • 1 tsp salt

  • 5 bay leaves

  • 3 carrots

  • 6-10 pepper corns whole

  • 4-6 allspice seeds, whole or a dash of ground allspice

  • 3 medium potatoes

  • One jar of pickles in brine*

  • About 3 tbs of fresh dill

  • 3 tbs of flour + 1 c of cold water


  1. Peel potatoes and cube into medium size cubes and add to vegetable stock in a medium pot with, bay leaves, pepper corns, allspice and little salt. Boil on medium to medium-low heat for about 20 min (till potatoes are soft).

  2. Shred (or slice) carrots and add to soup to cook for another 5min

  3. Peel  and shred pickles on the medium vegetable shredder and add to soup. Cook for another 20min

  4. Cut up fresh dill.​

  5. In a small bowl or cup combine cold water with flour, whisk well and add to the soup to thicken. Bring to boil and turn off.

  6. Finally, add chopped fresh dill.

  7. * Pickles in brine can be found at almost any Polish grocery store in the US. 

Served hot with your favorite bread.


Vegetarian Penne Arrabiata Recipe provided by Stephanie


2/3 cup good olive oil (or less)

1 cup whole peeled garlic cloves (24 cloves) 

2 (28-ounce) cans whole peeled San Marzano tomatoes  (or fresh tomatoes of your choice, pealed, seeded &  chopped)

2 teaspoons whole fennel seeds, chopped 

1 teaspoon crushed red pepper flakes (much less for milder )

1/3 cup dry red wine 

Kosher salt and freshly ground black pepper

1/4 cup julienned fresh basil leaves, plus extra for serving 

1 pound dry penne rigate, such as DeCecco  (or other pasta of your choice)

Freshly grated Parmesan cheese, for serving 


  1. In a medium (10-inch) pot  warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

  2. Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the crushed fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

  3. Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

  4. Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.​


Plant based Taco Meat Recipe provided by Viola
1. 15 oz. canned Chickpeas rinsed.
2. 4-5 cleaned mushrooms.
3. 1/2 cup soaked walnuts (soak for about 20 minutes.
 Place each ingredient in food processor individually and chop to crumble.
 Put in a bowl and repeat with each ingredient.
 4.  2 tablespoons soy sauce (optional).
 Add to meat mixture, mix thoroughly and put into frying pan.
 Cook over medium heat and brown as you would ground beef.
 Now, season with taco seasoning to taste. 
 5.  1/4 cup diced onion & 1/2 tsp mince garlic.
Cook for about 10-15 minutes if meat dries out add about 1/4 cup water or vegetable broth can be added to continue cooking.

Taco seasoning:

  • 1 tablespoon chili powder

  • ¼ teaspoon crushed red pepper flakes

  • ¼ teaspoon dried oregano

  • ½ teaspoon paprika

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

 *** optional at this point you can add some perhaps 1-1-1/2 cups green chili salsa or red salsa. If making for a larger family or group dice up a potato cut into small pieces and boil ahead of time and drained. Add to meat mixture.
If cheesy flavor is desired you can sprinkle 1-2 Tablespoons of nutritional yeast.

 Chopped lettuce, tomatoes and guacamole. Eat on warmed desired tortillas as a soft taco, or in crispy taco shells.




  • 2 large broccoli crowns (florets only), finely chopped

  • 1 1/2 cups red grapes, halved

  • 1/3 cup almonds, finely chopped  (other seeds or nuts)

  • 3/4 cup diced red onion

  • 1/3 cup dried cranberries or raisins

For the dressing:


  1. Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.

  2. Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.

  3. Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.


Enjoy Açaí bowl

Açaí  na tigela is a Brazilian specialty from Para and Amazonas. It is a dish made with frozen and mashed superfruit of the Açaí palm. I add cherries, fresh blue berries and banana as toppings on home made granola and kefir cheese.


Home made GRANOLARecipe provided by Iwona


4 cups (360g) old-fashioned rolled oats

1 ½ cup (150g) raw nuts and/or seeds (I used 1 cup hazelnuts and ½ cup walnuts)

¾ teaspoon fine-grain sea salt 

½ cup (130ml) melted coconut oil or olive oil

½ cup (200ml) honey

1 teaspoon vanilla extract

1 cup (80g) coconut flakes (to be added half way while baking)



  1. Preheat oven to 325 degrees Fahrenheit (170 C) and line a large, rimmed baking sheet with parchment paper.

  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt. Stir to blend.

  3. Pour in the oil, honey and vanilla. Mix well, until every oat and nut is lightly coated. Put the granola onto your prepared pan and use a large spoon to spread it in an even layer.

  4. Bake until lightly golden, about 30 to 35 minutes, stirring halfway and adding coconut flakes (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

  5. Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. 

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