Kale cocktail with matcha

After a very long winter, spring has finally arrived bringing with it longest days and warmer temperatures. Some of us waited to throw off big winter coats and sweaters and starts wearing lighter clothes. Some of us waited to change meals from hearty and warming to light and healthy. Now that spring is here we can do all of that. After the winter our body is full of toxins which are a product of eating to much processed food, to much sugar, caffeine, alcohol and lack of exercise. We feel heavy and tired. We are overloaded with bad stuff and we need “Detoxification” which means, our body need to remove all that toxins. To do that we have to help our body by changing a diet and start exercising.What is a better way to start healthy living plan than full body detox? Plenty of nutritious vegetables, fruits, nuts and water. Preparing meals, we should us the best available, fresh, organic and local produce. To help us stay in a new routine we can remember this simple sentence “You are what you eat “. Drinking 2 litters of water will help flush out toxins from the body faster and also hydrate your cells and make you feel fresh and energetic.


Today I have for you simple recipe for kale smoothie which will help clean your body from toxins:-)

Kale cocktail with matcha 

75 g green kale

1 medium size mango, peeled, chopped coarsely

1 celery stalk, trimmed, chopped coarsely

1 small avocado, peeled, chopped coarsely

½ cup loosely packed fresh mint leaves

1 cup coconut water

1 teaspoon matcha green tea powder

½ cup ice cubes

Place ingredients in a high-speed blender and blend until smooth. Adjust the consistency by adding extra coconut water, if necessary. Serve immediately. You can dust with a little extra matcha powder, if you like.


Bluberry pie with fresh fruits

I love this combination of flavours and colours. I know that blueberry taste the best in Jun but sometimes is so difficult to wait till then:-). So sometimes I  buy and make delicious dessert like this one. I made a small pie and a few jar size desserts for breakfast. Yes this pie you can serve morning or evening if you like. 

The pie is 100% raw, vegan and gluten free, totally healthy type of treats, so make one for yourself and for a family:-)


Ingredients for the crust:

300 g pitted dates soaked in hot water for 30 minutes 

100 g any favourite nuts, I used peanuts 

20 g coconut oil, melted


Ingredients for the filling:

250 g blueberries

200 g cashew nuts, soaked overnight 

100 g coconut oil, melted

1 tsp vanilla extract 

2 tbs rice syrup 


Process all the ingredients for the crust in a food processor with an S-blade.

Transfer the crust mixture to a 20 cm loose-based tart tin. Using a spun press the mixture evenly into the base of the tin and half way up the side.

To prepare the filing, blend all the ingredients in a high- speed blender until smooth and creamy.

Pour the filling into shaped crust and shake the tin to even out the filling.

Put tin to a frige and refrigerate for 5 hours.

Serve with fresh fruits