Homemade almond milk

All recipes, Drinks

IMG_6630IMG_6650 IMG_6643Ingredients:
Almonds, raw and unsalted

You’ll also need a bottle or carton with a secured lid.

Soak the almonds in water over night. This willl remove the bad enzymes that naturally occur in nuts and beans, and make them easier for your body to digest.
Blend the almonds in a food processor. Add 4 times as much water as nuts. Add dates to sweeten.
Pour the mix over a thin linen cloth and into a bowl. The cloth will separate the nut “pulp” from the milk.
And you’re done!

Keep in an airtight container (glass bottles are super, if you have some!) for up to ca. 5 days.

To see an ideas for what to do with the remaining almond pulp, check out this blog post!
Helene Christine


Vegan hummus

All recipes, Food, Snacks, Spreads


Use as spread, dip or on salads! I like keeping some in the fridge for whenever I need something quick.



1 can chick peas, drained and rinsed
1/4 cup water (+ 2 tbsp if needed)
1/2 ts himalayan pine seeds
Juice of 1 lemon
1 small garlic clove
4 tbsp tahini
1 ts cumin
1/2 ts himalayan salt, to taste
Optional: a few slices of red bell pepper

Blend all ingredients in a food processor until smooth, and serve!


Do you have a good hummus recipe?

Helene Christine

Vegan apple chips

All recipes, Desserts, Food, Snacks

IMG_6502 IMG_6441

Use them in cereal or enjoy them as they are ♥


Organic apples
THATS IT! (They get sweeter than you think)

Slice up the apples, the thinner the better
Spread them out on a lined baking tray, never on top of each other
Bake at ca 150 degrees C for 45 minutes to 1 hour
They’re done when they’re completely dehydrated and crispy. Let them cool for a few minutes to stiffen up. Drizzle with cinnamon or leave them as they are.


Sweet potato fries + raw bowl

All recipes, Food, Lunch, Salads


Whenever I make sweet potato fries (at least once a week..), I devour them. They’re so addicting, it’s nuts. After waiting 25 minutes for them to bake, I don’t want to wait another second. Therefore, I usually end up eating my fries on a salad. It really seems depressingly boring, but it is my favorite way to accompany them. I don’t choose the salad just because I want food fast, I also can’t fit anything else. Back to the mentioned devouring problem. I devour the whole sweet potato when I get going. There simply isn’t space for more. Salad is the way to go.


I often make more of a traditional salad, but this time I made it raw and colorful with carrot, cauliflower, red cabbage and broccoli sprouts. Keep it creative! Raw salads are genius. Grab some of the veggies you need to get rid of and shred them. Add some clean dressing if you need and voilà – two birds with one stone. You clean out the older veggies, give your body raw (amazing) nutrients to work with, and you use only a couple of minutes to throw it together.


Raw food: amazing for your body. Means less oil to mess with your system, and more nutrients for your body in their natural form.
Sprouts: better for your body to digest. Nutrients will be easier for your body to absorb.


Bon appétit!

Helene Christine

Vegan kale chips

All recipes, Snacks


Kale is incredibly good for you. For instance, kale has more iron than beef, more calcium than milk and more vitamin C than oranges. It detoxifies, aids your immune system and alkalizes your body. The list.goes.on. Learn more about kale here!



Because kale can be a bit boring and dry on its own, I like to use it in smoothies or as chips. The chips will absorb the taste of whatever spice you season it with, so it’s suitable for everyone! Once they’re done they go feathery light and ridiculously crispy. I recommend a try!




Kale (norwegian: grønn kål)
Oil (ca 1 tbsp)
Spices (for example: nutritional yeast, salt, pepper, cayenne, paprika, garlic, cumin, oregano)

Wash, cut and remove the stems of the kale. Cover it in oil. Adding too much will make them soggy, but too little won’t do good either. Try to find a good balance. Place on a lined baking tray, never on top of each other, and bake on 150 degrees C for about 25 minutes. Flip them half way through for a better outcome.
IMPORTANT: For flawless kale chips I always follow this guide. It’s really easy to burn kale chips, so it’ll will make a huge difference.

Good luck!
Helene Christine

Vegan chocolate smoothie

Desserts, Drinks, Smoothies


Here it is, as promised; the chocolate smoothie. I’m a chocolate lover. Vegan or not, I will forever need my sweet treats. For so long I’ve been experimenting with raw cacao, trying to make good desserts that also taste good. There has been a few misses. Frankly, more misses than hits. Most of the healthy recipes I’ve found have had a few problems.

1. The cacao makes them bitter

2. They taste, or feel, too much like mashed banana.. I’ve never liked mashed banana very much

3. They predominately taste like dates.. and I don’t like the taste of pure dates that much either

A vegan that isn’t obsessed with bananas and dates.. hmm, that can be challenging. Not anymore! Finally, a milkshake-ish cacao snack that tastes DELICIOUS. This seriously gave me new hope.



1/2 banana
1/2 avocado
2 tbsp raw cacao (NOT cocoa! google the difference)
a dash of cinnamon
4 dates
2 dl almond milk (or your milk of choice)
1 tbsp almond butter, or a few nuts of choice (cashews work well)
optional: 1 ts coconut oil
blend it all together in a mixer and enjoy!

To give it a health boost, add 1/2 tbsp wheat grass/ acai powder/ hemp (protein) powder (Note: if you add a lot of powder, you should even it out with more fluids)
Top it with buckwheat grouts, chia seeds and shredded unsweetened coconut

Topping it with buckwheat grouts is almost a must. The crunchiness just makes it even more perfect!

IMG_6416 IMG_6421mmmm, I’m obsessed. In the two bottom pictures I added acai to the mix, which gives the darker color.


Helene Christine

Add some crunch

All recipes, Food


Hahaha, laughing at this lame post title. My humor might be a bit affected by the happy rush I’m experiencing at the moment. I just made the best chocolate smoothie ever! I’m in love. I guess It’s kind of terrible of me to share that now, heh.. Enough chocolate talk. I’ll be posting the recipe tomorrow!


I’m actually writing to share a tiny tip. Most americans are super used to this little wonder fruit, but I feel like a lot of Norwegians aren’t. Pomegranate! Not only does it make any meal a lot better looking, it adds crunch and tastes amazing. I am always looking for ways to add some crunchiness and punch to my my smoothies, fruit bowls or porridges. This is an all-time favorite.

TIP: Oh! You might be wondering why I have my pomegranate in a bowl of water? I do this to feel it the best way possible. Cut the fruit in half or quarters, lower them into the water and turn it inside out, until all the seeds are detached. The white “skin” will float to the surface, and the seeds will sink. Now, simply fish out the white bits, pour off the water and collect your seeds! Pomegranate wasn’t named randomly. If you try getting the seeds out without lowering it in water, the juice tends to splash everywhere. Soo, until you’ve gotten used to this drill, I recommend the water trick.IMG_5848

Add pomegranate to your cure soggy, boring oat meal


Or add it to smoothies to add some texture!

The recipe for this delicious green breakfast is coming soon! My post about exciting oatmeal you’ll find here.


Helene Christine


All recipes, Food


Who doesn’t love breakfast? I certainly do. Most of my mornings start out with either oatmeal or a smoothie, but that doesn’t mean I always eat the same. I’m also not a huge fan of plain oatmeal, or porridge. You don’t have to love porridge to love oatmeal! 


Here’s what I do.. I fill a cup with frozen berries, cover it with oat-, almond- or soy milk and add at least a handful of gluten free oats. I heat it up, and cover it with goodies!

The base:

– Gluten free, organic oats

– Oat, almond or soy milk

– Berries (I prefer a mix of blueberries, raspberries, blackberries and currants. I buy these in a huuge bag that I keep in the freezer)


– Hemp seeds

– Chia seeds

– More oats

– Bee pollen (non vegan)

– Cinnamon

– Granola (I used this one in the pictures)

– Coconut shreds, unsweetened

– Spirulina, acai or baobab powder (I used spirulina in the picture because of it’s amazing health benefits)

– Banana

– Almond butter

If you want it to be sweeter, add some maple syrup!


Another breakfast recommendation: grapefruit! I cut it in half, then slice the pulp into eight pieces, by following the white lines, before detaching it from the peel. Then I easily eat it with a fork! For some reason I find it less bitter when I eat it this way. Add a large glass of water to this meal and it’s a perfect breakfast.


Have a great morning!

Helene Christine

Bean stuffed peppers

All recipes, Food


Dinner tip: Bean stuffed peppers.

Stuff them with anything! Quinoa (or rice, if you’re not a quinoa fan) fits really well. So does veggies, and of beans are a classic. Boil the grains, fry the veggies and beans, spoon it into the peppers on a lined baking tray and bake!

Serves 2

Bakes on 375 degrees F for 45 minutes

You might want to add some water to the inside of the peppers to get a moist, rather than dry, result. The peppers in the pictures were something I simply threw together with ingredients I happened to have available in a hungry moment. A really awesome recipe (using quinoa) you’ll find here.


Helene Christine

Vegan, gluten free cookies

All recipes, Food

IMG_5673 IMG_5675IMG_5867 IMG_5910Ingredients:

2 bananas, organic

ca 1 ½ cup gluten free oats

maple syrup, organic

3+ tbsp almond or buckwheat flour (optional)

My favorite toppings:

Apples and cinnamon

Dark chocolate and coconut shreds

Warm raspberries


  • preheat the oven to 375 degrees F
  • Mash the bananas
  • Blend in the oats until you’re happy with the consistency, then add as much maple syrup as you want.
  • If you want the cookies to be more filling, add flour until you see the dough firm up a bit.
  • Spoon onto a baking tray. If you’re using apples, place them on top of the cookies.
  • bake for ca 15 minutes.
  • Drizzle with some more maple syrup and serve. If you’re using chocolate, cinnamon or coconut flakes, add that now.


vegan ♥ gluten free ♥ free from refined sugar ♥ fat free ♥ plant based

Helene Christine