As a kid, we often had calamari and seaweed salad on the holiday table. Back then, we used canned calamari and canned seaweed, which was delicious! Now, I make my...
This dish is elegant and full of surprises, yet very easy to make. Fresh cucumber and salty salmon with sweet and sour bitter grapefruit pulp – the combination is gorgeous!...
I’m not a big fan of pancakes for breakfast, especially with sweet toppings like honey or jam. But what can I say, everyone in our family loves pancakes and crepes....
A seemingly simple recipe reveals the flavor potential of black radish and allows you to get all of its beneficial properties as it is used in its raw form. Black...
Zucchini Chocolate Cake is a classic! We will do our own reading, of course, gluten-free and dairy-free, but more interestingly, we will even replace half of the sugar with apricots....
These are classic gluten-free cow’s milk cottage cheese pancakes, AKA syrnyky. They turn out exactly the same as those made with wheat flour. For this recipe, I use whole wheat...
All you have to do is slice zucchini and onions very thinly. You make a batter by mixing chickpea flour, buckwheat and millet flour (or rice flour), eggs and zucchini...
We already have one version of Poppy Seed Sponge Cake with Berry Cheesecake Filling, in which we use cashew cream cheese. We love this dessert so much that I created...
This Mexican classic is an absolutely delicious, super quick and super healthy breakfast! Make the Mexican sauce beforehand and the 5* breakfast will be ready in 10 minutes! Recipe for...
Poppy seed cakes are a popular late summer/early fall dessert in Austrian wine bars, AKA Heurigers. This wonderful cake is classically made without flour, but we’ll make it by adding...