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Healthier Flavored Milk, licuado, vegan, refined sugar-free, easy recipes, delicious
Healthier Flavored Milk, licuado, vegan, refined sugar-free, easy recipes, delicious

During the summer season (now, we’re in winter here) we’ve got to enjoyed strawberries to the fullest! We’ve got incredibly lucky to found an amazing stand selling delicious, beautiful strawberries at one of our favorite's farmer’s markets. And at a very fair price as well. So you can imagine my face when I saw all those strawberries at the farmer’s market…it was like Strawberry Christmas! We bought as much as we could. Thinking that we would use part of what we bought during the hot season and save the rest of the strawberries in our little fridge for later on. So we did. We used half of the strawberries we bought during summer and cleaned and froze the other half to use during the strawberry-less, cold season.

And we’ve been enjoying those strawberries like no tomorrow. On summer days we used lots of fresh strawberries and made a variety of fruit salads, also savory salads (one savory salad we never get tired on summer is spinach leaves, tomatoes, feta, and strawberries!), made these crepes with ricotta and strawberries, use it in our oatmeal for breakfast, made our quick strawberry jam lots of time, use them in smoothies and also made Licuados….lots of licuados!

Licuados are very popular from where I come from, and a must have during summery days. Licuado is not a milkshake neither a smoothie. Licuado is more like flavored milk; its texture is light and with a little froth. Is usually made with milk or water or half and a half (half milk + half water) and a combination of blended fruits or one single fruit. Some of the most famous flavors are Banana, Strawberry, Peach and Strawberry + Banana. My personal favorite, also Lia’s and J. is Strawberry and banana with homemade coconut milk

We love having this as a snack in the afternoon or after a light meal. Is super delicious, very satisfying and incredibly wholesome. You can also use almond milk, regular milk or just clean water for a lighter version.  Add a bit or a lot of ice if you’re in the other side of the hemisphere enjoying the sun :) or have it at room temperature if you’re not that lucky! 

But wherever season you are in just enjoy life, be happy, eat wholesome and of course have a large strawberry + banana licuado! 

Healthier Flavored Milk, licuado, vegan, refined sugar-free, easy recipes, delicious
Vegan flavored milk, homemade, easy recipes, refined sugar-free, glutenfree


12 Strawberries
2 Large Semi-ripe Bananas
900 ml Coconut milk, or any milk of your choice or use water for a lighter version.
Ice, optional

Add all ingredients in a blender. Blend everything together for a couple of minutes until smooth. Consistency should be light and a with a bit of froth. Serve immediately!

Super Wholesome Flavored Milk, Licuado, refined sugar-free recipes, easy, healthier recipes for busy people

Strawberry Banana Licuado/Healthier Flavored Milk (Vegan) (Gluten-Free) (Refined Sugar-Free)

Easy Pumpkin Curry for Weeknight Meals

Since the day Lia was born, I would daydream about the day she would start eating. I thought on all the different foods I would create for her and how she would react when having her first teaspoon of mashed veggie puree.

As a baby, she’d love to eat any mashed vegetable! But now that she’s going to be three years old in a few months, this little person started to be a little picky with vegetables. She loves eating a mix of mashed potatoes with mashed cauliflower, but if I add pumpkin and she get the taste of it in there is a no no. She would take the plate and pushed it far away from her while looking at me with this sweet and naughty expression on her face telling me; I’m not eating this today, Mom.

So while looking for different ways to camouflage pumpkin from Lia, I found myself making a simplify version of curry. And it was a big yes! She loved it and would eat every single bit of pumpkin covered in that aromatic, juicy curry sauce. Success…finally. Happy dancing!

It’s delicious. And you can easily put together this recipe in twenty minutes time max. I used five different spices here except chili, but if you want some heat into it, you can also add some chili powder for that extra hot punch. I use coconut cream, but you can substitute with fresh pouring cream as well. We like having this pumpkin curry, as our time saver weeknight meal for the whole family. Simply because preparation time plus cooking time is super short in this dish and we get to have some nice homemade food. Which it adds some amazing bonus points. When having little time and much to do.

You can also make this dish ahead of time, take it for lunch or reheat and serve on those days when you don’t feel like cooking. If you feel like adding some protein into it, you can add some cooked chickpeas or chicken. Or serve it with cooked lentils instead of rice. I also like having this pumpkin curry with cauliflower rice, but J. and Lia prefer brown rice. Either way is delicious.

Pumpkin Curry Easy Weeknight Meal Vegetarian and Kid-Friendly


I'm using coconut cream but you can substitute with fresh pouring cream. I'm not using any hot spice here but you can add some chili powder for some extra heat if you wanted to be hot too. 

3 C. Butternut Pumpkin, cut into cubes
1/2 Medium Onion, chopped
1 Garlic clove (optional)
1 C. Vegetable broth
1 C. Coconut cream or fresh pouring cream
1/4 C. Water
Salt to taste

Spices for this Curry:

1 1/2 tsp. Garam masala
1 tsp. Turmeric powder
1 tsp. Coriander powder
1 tsp. Cumin
1 tsp. Pimenton or paprika

Ghee or vegetable oil to cook the onions
Fresh Coriander to serve


In a frying pan over medium heat add 2-3 tablespoons of ghee or vegetable oil. Add garlic and onion and cook until onions are tender but not brown. Add pumpkin and spices and salt to taste. Cook for 2-3 more minutes stirring until onions + pumpkin + spices are well combined. Add the broth + fresh cream or coconut cream + water. Bring to a boil. Then let it simmer in medium-low heat for 15 minutes or until pumpkin is tender. And is ready!  

Serve with brown rice or cauliflower rice. And some naan bread! 

Pumpkin Curry / Super Easy Weeknight Meal for Busy People + Picky Veggie Eaters / (Kid-Friendly) (Vegetarian)

Lemons are something that always makes me feel close to my childhood. When I was a child me, my brother and my sister used to go around the neighborhood with my grandma's shopping trolley and start collecting lemons and oranges from a variety of nearby trees around the block from where we lived. Picking citrus was our favorite thing to do, and we enjoyed it so much! We could barely wait until the next day to go back to those trees and pick up some more. And my mother was more than happy since that keep my brothers and me occupied for hours!

Here in New Zealand, we're blessed to have citrus trees all around us. And this new season the two little trees that we have are loaded with lemons and little oranges. So we've been lemon picking, lemon juicing, orange juicing, drinking lots of lemonade turmeric ginger tea, making lemony salad vinaigrette and indulging ourselves with this lemon ricotta tart.

This tart is a re-making of this one here. But this version is completely refined sugar-free. You can also make the dough using gluten-free flour if you like. This tart is incredibly delicious and easy to put together too. So here's this easy lemon ricotta tart and some photos from our little citrus trees!

Lemon Ricotta Tart, Refined sugar-free, recipe, sweet, tart


For the dough:

75 g / ( 1/3 C.) unsalted butter
200 g / ( 2 C. ) self-rising flour 
50 g / ( 1/4 C.) coconut sugar, or to taste
1 egg 
Lemon zest- of 1 lemon
1/4 C. / ( 50 ml ) cold water (If needed)

Dough Preparation:

In a bowl add the flour and sugar. Rub in the butter until the mixture resembles bread crumbs, loosely gathering the mixture together in your hands without squeezing. Add lemon zest, egg and water (If dough it’s too dry). The dough should be firm, as well as moist and smooth. When ready, cool in the refrigerator for 30 minutes. Greased and floured 28 cm baking dish. Set aside.

For the filling: 

250 g / ( 9 oz ) ricotta, (full fat ricotta)
100 ml / ( 1/2 C. ) cream/pouring cream 
100 g / ( 1/2 C. ) coconut sugar, or to taste
2 egg yolks
1 egg 
Lemon zest-of one lemon-
1 Tbsp fresh grated ginger (optional)

Now, the filling preparation! Ok, in another bowl place the ricotta and star adding the rest of the ingredients- lemon zest, ginger, cream, sugar, egg yolks and egg- one by one. Mixing well each time, to prevent any lumps. 

Tart Assembling: 
Roll out the dough on a floured surface and transfer to the baking dish. Pressing the dough up to the top of the sides and trimming any excess. Pour the ricotta filling. Place in the oven at 170 C / (335 F ) and bake for about 45-50 minutes. Let cool completely before serving. 

adapted from Todo Caserito 

Lemon Ricotta Tart (When Life gives you Lemons, make Lemon Ricotta Tart) (Refined Sugar-Free)

These vegetarian tacos are one of our favorite weekend meals. They’re full of flavor and just too easy to put together! We like mixing and matching all sort of different leafy greens, legumes and veggies too. But this flavor combination is by far the one we enjoy the most. Is fresh, super simple and has a quick of sweet + tangy taste in it too. Every time we make these vegetarian tacos, we love adding some fermented red cabbage (or any fermented vegetable we have in the fridge) and something sweet like mango, pear or apple to the filling to give it that extra-happy flavor. It just makes this veggie meal more delicious.

You can make as many as you want of these tacos; you can also use kale or lettuces instead of spinach or add fresh radishes, cucumbers, some delicious slices of avocado…I mean the combinations are endless, my friends. They’re incredibly perfect when we’re in a rush or feeling like craving for a lighter but satisfying easy vegetarian meal !



Corn Tortillas, or you can use taco shells 
Black beans
Spinach leaves, or any other green of your choice
Some Alfalfa 
Some chopped Parsley
Slices of green chile (optional)
Mango, cut into cubes


Heat tortillas slightly. Place tortilla on a plate or chopping board and start adding the filling. Start by adding spinach leaves, then the black beans, chopped mango, tomatoes, chopped parsley, fermented red cabbage and alfalfa. Drizzle with natural yogurt or greek yogurt and some hot sauce like sriracha if you like. Serve immediately + Enjoy!

Cabbage, Mango, Spinach Vegetarian Tacos for an Easy Weekend Meal ///

Fermented foods, Fermented vegetables, Fermented food, Fermented cabbage

Hey, Guys! Today I want to share with you this easy but delicious fermented red cabbage recipe which also happens to be an awesome natural source of probiotics. Plus incredibly budget friendly!

Also, today I start my new 'audio post series'! So I prepared an audio for this post, in case you prefer listening instead of reading!

Today I want to show you how you can make your own probiotics, just by fermenting vegetables.

The process of vegetable fermentation is super easy, and you will need some basic equipment and ingredients. You will need a glass jar, some filtered water, some salt and your vegetables.

And you can use any vegetable; you can use kale, cucumbers, carrots, onions, cauliflower, bell peppers, red cabbage, green cabbage, green beans....asparagus...just whatever vegetable you're fancy!

Now, you're maybe wondering 'How Fermented Vegetables can create Probiotics"?!...Ok I want to tell you a little bit about this and I promise you this is not going to be boring. This is for you to know how this whole process works...ok...

As soon as the process of vegetable fermentation starts; the vegetables combined with the salted water produce something called 'Lactic Acid'. And when the 'Lactic-Fermentation' begins a bacteria called 'Lactobacillus' is produce. And this is a 'Good Bacteria'...and this good bacteria starts to proliferate and multiply and starts creating 'probiotics! And this is why fermented food in general has this sour taste, because of the 'Lacto-Fermentation'. And so you know this have nothing to do with dairy or milk. This is just how the process is called; 'Lacto-Fermentation or Lactic-Fermentation' but has nothing to do with milk. So if you're intolerant to dairy or if you're a vegan, you don't have to worry about this because this is totally dairy-free, ok.

And this is pretty much it! I hope you try this recipe, I hope you start incorporating more fermented vegetables into your diet, because it can do a lot of good things for you. It can enhance your immune system, it can help you digest food better and it can keep your intestinal flora...happy + healthy... which I think its pretty good!

I hope you like it and I hope you try it. And if you have any questions just let me know at the comment section bellow.

Happy week!


Ingredients + Utensils:

1/2 Head of one medium Red Cabbage
1 Small Onion (optional)
Filtered Water ** see notes
Sea Salt or Himalayan Salt
Glass Jar ** see notes 
Small plastic bag


1- Prepare Salted water by mixing water with at least 3-4 tablespoon salt or until water taste     like sea salt. Make sure salt is completely dissolved. Set aside. *make sure salt is dry.

2- Wash cabbage.
3- Cut of and save 1 outer leaf from the cabbage. Set aside. We'll use later on.
4- Cut cabbage into stripes either thick or thin or to your liking. 
5- Cut onion if using and set aside.
6- Wash cut cabbage again. And set aside.
7-Now grab a handful of the cut cabbage into your clean glass jar (like in picture # 4 above)

6- Add onions if using any. Press down on the cabbage every so often and keep adding cabbage.

7- When you have filled most of the jar with the cabbage (like in picture # 6) start adding salted water.

8- Then press down cabbage again and add a little bit more cabbage, leaving a few centimeters gap at top. Now take the outer leaf you saved in step #3, fold it up approximately the size of the mouth jar. And cover the prepared cabbage (like in picture # 8).

9- Cover your jar with the plastic bag or a piece of cheesecloth/muslin (this is to keep oxygen out and allow proper fermentation and also to prevent dust or insects from getting into the jar as well). Close the lid of the jar and leave at room temperature out of direct sunlight.

The process of lacto-fermentation will be complete after the first 3 days and during this time you'll see bubbles going up and down the salted water. This means the 'Good Bacteria / Probiotics' from the cabbage have fermented and its ready to eat !!! But you can always leave it for longer (3-10 days max). Just give it a taste after 3 days, and see if its sour or tangy enough for your taste. 

After opening your fermented cabbage, store it in the fridge (always with the lid on). Once you put it in the fridge lacto-fermentation will continue but slower. And is ready for you to enjoy!

** Water quantity will be according to the capacity of the jar you're using. And also the kind of vegetable you're using.

** I use a jar with 1500 ml/ 50.72 oz capacity when fermenting cabbage.And for this jar size and kind of vegetable I always use about 1 Lt / 33.81 oz of filtered water.

Fermented Vegetables + Natural Probiotics Fermenting Red Cabbage (Vegan) (Raw)

Hey, people! Aldy here. Today I want to share with you this powerhouse dessert, full of flavor and also with a handful of nutrition. ‘Berries and Coconut Seeded Crumble Granola’ it’s a combination between a crumble dessert and the granola…its taste deliciously great, and needless to say it has a gooood dose of antioxidants, nutrients, minerals and fibre. Yes, I’m talking superfood dessert!

This recipe is pretty easy to put together and most of the ingredients (you probably have them at home) are easy to find as well. In this recipe, I’m using rice syrup but you can always substitute for maple syrup or agave. Or for a non-vegan version you can use honey. You can use fresh berries or frozen berries (I’m using frozen berries because we’re in autumn season here), whether you use fresh or frozen berries, just remember not to overcook the berries, when preparing the filling. It takes two to three minutes max to cook them; otherwise, they get to soft and they may lose flavor.

You can have this berries crumble granola any time of the day. For breakfast, after lunch, after dinner, as a snack…just whenever you like! We love having this after dinner, kind of our dessert of the day with a couple of spoons of natural yogurt or mascarpone cheese…it's so good (we can’t get enough of this). But if you want a more indulgent version to serve it with your favorite ice cream.

As always love hearing from you and if you have any questions just let me know!  


For the Crumble Granola

1 C. Oats
½ C. Shreded Coconut
½ C. Sesame Seeds
¼ C. Pumpkin Seeds
2 Tbsp. Coconut oil, melted
2 Tbsp. Rice Syrup
Coconut Sugar to taste

For the Filling

2 ¾ C. Mix Berries (fresh or frozen)
1 Tbsp. Water
1 Tsp. Vanilla extract (optional)
2 Tbsp. Rice Syrup or to taste


First preheat oven to 175C/ 350F.
Lightly grease baking dish or pie dish with coconut oil.Set aside

Preparing the Crumble Granola:

In a bowl add all dry ingredients, and then add coconut oil melted + rice syrup + coconut sugar. Mix until everything is well combined. Set aside.

Preparing the Filling:

In a saucepan over medium heat, add berries + water + vanilla (if using) + rice syrup.
Cook for 2-3 minutes. Set aside.

Assembling the Berries Coconut Crumble Granola:

In prepared baking dish spread half of the crumble granola mixture, then add half of the berries. Repeat with the rest of crumble mixture and berries. Bake for 15 minutes. And it’s ready!

Berries and Coconut Seeded Crumble Granola (Vegan) (Refined Sugar-Free)

Today I have the pleasure to introduce to you someone very special, sweet and super talented. Her name is Lora, and she’s the creative behind CraftivityDesigns. Her blog if full of beautiful, inspiring home décor ideas, home organizing tips, and plenty of resources to help you create a lovely home. I’ve met Lora throughout the Solidarity Sisters group and over the past two months we chat a lot back and forth about blogging and also give each other encouragement and happy thoughts. And I couldn’t be happier that she’s here today sharing some amazing tips on home and décor. Enjoy + 

We all have different visions for our homes, but many of us could agree that we desire a cozy home. We hope for a home that feels welcoming and warm, makes hospitality simple, and everyday life relaxed.

My name is Lora, and I blog at Craftivity Designs. These are some of the ways that I'd describe the vision for my home. Your personal style might be vastly different than mine, but when it comes to creating a home it's not so much style that matters. Instead, I've found that the home's story trumps its style.

What do I mean by a home's story?
 A home is created by the people who live and visit within it. It’s created by the stories of its homeowners and the families who raised them. Similarly, when we consider how our homes reflect who we are, "cozy" will be a natural result.


Have you ever looked at a beautifully accessorized nightstand and thought "well that's lovely; but where do you actually put anything at night?" Our homes aren't magazines. We need spaces that actually work and function well for our family. Even though our home may look and feel cozy to a guest; we also want it to be a cozy, relaxed everyday space. Find pretty pieces that offer function in your home.

The buffet that sits at the end of our dining room acts as a serving space during parties. However, inside the buffet, we store board games, card decks, puzzles, and office supplies. Why? Even though we use our dining room to eat, we also use it to play games at the table. My husband works in here when he is paying bills. Don't get stuck on the original purpose of furniture -- or even an entire room -- use it in the way that functions best for your family.


Texture adds depth, interest and warmth a room. When you walk through a store -- what do you want to reach out and touch? For example, when I'm in a furniture store, it's the rustic, worn wood finishes that I want to run my hands over. Maybe you love soft, thick, knitted blankets... or are drawn to crisp linens. Pull those textures into your home.

I didn't want our master bath to feel like a cold, white box so I hung an aged wood shelf. Plus, it's full of more textures which I'm drawn to; such as knitted baskets, soft towels, and stoneware.


I love vintage items. I'd rather buy furniture from a flea market, than new, most any day. Even if you aren't interested in thrifting, still consider a few key pieces that have a history. When a few aged pieces are mixed in with new itemsyou start to create a more collected, cozy home. We don't typically feel cozy on a showroom floor. Why? Everything is new, everything is perfect and it all feels untouchable.

In contrast, the dresser in our entryway has been beaten up. It has dings and scratches. The kids can touch it... they can run into it... and I don't have to stress about it. Furniture that has been "pre-loved" allows us to breath a little easier and creates a relaxing, cozy home.


Rome wasn't built in a day... and neither is a home. You've got belongings that have been collected throughout your life -- and that is a good thing. Embrace a variety of styles, finishes, and colors. If your family loves an item, keep it, even if it doesn't match. Homes with items collected over a lifetime feel natural and not staged.

Our bedroom breaks all the old rules about matching. I am a recovering match-aholic. Never could I have mixed shades of navy, or cream with white, or varying wood tones; but now I do it in every room -- and I love it.  We are surrounded by pieces that we love, not pieces that match.


This is where the coziness really starts to exude in a home, I think. Fill your home with items that are meaningful. Your walls are an especially simple place to do this.

The walls in our stairwell are filled with photos, scripture verses, antiques, and heirlooms that have significance. The art throughout our home is representative of who we are, which results in a place that feels personal, comfortable and lived-in.

Have you gotten some ideas on how to make your space feel cozy? Focus on incorporating your family's personality into a room, and less on defining your style. The style will develop naturally as you collect meaningful, beautiful, functional pieces over time.

I have to mention one more bonus tip for a cozy home -- the delicious aroma of food being prepared in the kitchen -- which is what Aldy has already nailed. Thanks so much to Aldy for having me here -- it's been such a blessing to get to know her over the last two months!

5 Tips to Create a Cozy Home // Beautiful + Inspirational Tips from The Craftivity Designs Blog //

Hey, Everyone! Superfoods are very popular right now, and I bet you heard a lot about them lately. They're incredibly powerful and they can do a lot for your health and well-being.

Today I'm talking about ''Superfoods'' over Lora's blog from craftivity designsI'll be sharing my favorites superfoods, their properties, health benefits and some recipes on how you can incorporate these into your everyday eating.

So I invite you to head over her blog 'craftivity designs' and get to know more on superfoods! 

Happy Weekend!


Talking About Super Foods! ///

I’m loving this week so far! And let me tell you that I can't wait for this upcoming weekend to begin. Weekends are the most precious days of the week, right?... For us mean to slow down and to do things one step at a time. Waking up late and have a nice late breakfast in our pajamas!

While preparing our breaky-lunch (I think it sounds cheerful than brunch, don’t you think so too?!) on weekends, we enjoy food that can satisfy our taste buds but also foods that are load with nutrients, that way we know will get the energy our body need to feel great throughout the day.

Trust me simple + wholesome ingredients can make a huge difference to feel nourished inside and out! But “Simple Ingredients” with a 'kick' of power, full of rich nutrients that can be delicious too.

Chickpea Crepes! Protein rich, fibre, iron, potassium…just to name a few amazing properties of chickpeas. Plus completely gluten-free and a great substitute for all-purpose flour and wheat flour. We love preparing these on weekends with sauteed tomatoes, vegetables and adding natural or Greek yogurt, ricotta or pesto. But you can also serve these crepes with a fresh or warm salad too. They’re extremely satisfying and so good! 


1 C. Chickpea Flour (aka garbanzo flour or Besan flour)
1 tsp. Salt
1 1/2 C. Water
1 Tbsp. Olive oil

To Cook the Crepes:

To cook the crepes you can use coconut butter, olive oil or unsalted butter.


> In a bowl add chickpea flour and the teaspoon of salt. Mix well.

> Add the tablespoon of olive oil to the water. Now, start by slowly adding the water + oil to the flour and mix vigorously.

> Heat an 20 cm frying pan over medium-high heat, add butter or oil and swirl around until frying pan is evenly coated with it. 

> Add scoop /pour 1/4 cup batter into the pan and with a circular motion coats the surface of the pan evenly with the batter. Cook (one side) for about 20 seconds or until lightly golden, then using a spatula turn over and cook the other side for a further 20 second. Transfer to a plate and repeat with the rest of the batter

For The Sauteed Cherry Tomatoes and Spinach:

Cherry Tomatoes or Regular Tomatoes 
Spinach Leaves
1 Garlic clove, optional
Olive oil
Salt to taste
Pepper to taste, optional

In a frying pan heat oil over medium high heat, add tomatoes and season with salt and pepper to taste. Saute shaking frying pan frequently or using a wooden spoon. After a couple of minutes add chopped garlic and cook for a couple more minutes, until tomatoes are soft and skin start to wrinkle. Add spinach leaves and cook briefly (no more than 30 seconds). And is ready! 

Chickpea Crepes with Sauteed Cherry Tomatoes and Spinach /// (Vegan) (Gluten-Free)