1 cup (2 1/4 dl) plant based yoghurt (I use plain unsweetened almond milk yoghurt) 1/2 a cup (1 1/4 dl) plant based milk 1 1/2 cup (3 1/2 dl) fresh mango peeled and cut in small pieces (frozen mango works too) 1/4 t ground cardamom 1/2 t turmeric powder a little honey can be added if the mango isn’t sweet enough Put all ingredients in a blender and blend on high until the drink is smooth and creamy. Continue reading Mango Lassi (serves 2)

2 medium sized carrots peeled and cut into pieces 1 orange peeled and segmented juice of 1/2 lemon a small piece of fresh ginger a handful of frozen pineapple cut into pieces 1 T chia seeds 1 T Maca powder 1 T Hemp seeds 2 cups of filtered water Put all ingredients in a high speed blender and blend on high for at least one minute. Continue reading Carrot Juice (serves 2)

Beetroots contains a lot of essential vitamins, minerals, and antioxidants. Some people claim that beet juice can lower blood pressure and reduce inflammation. What is there not to like about this drink? This recipe is Linda Nilsson’s, who I follow and get inspiration from on Instagram @plantbasedlivinglinda 3 beetroots, washed and peeled 1/4 head white cabbage 1 apple 1 orange 3 carrots, washed and peeled 1 small piece fresh ginger juice of 1/2 a lemon Put all the ingredients in a blender. Blend on high until smooth. Add water till you get the smoothness you like. I usually end up … Continue reading Beet Juice (makes about 4 servings)

We start every day with a ginger shot. Every batch tastes different, but all are equally good. 1 quart (1 l) filtered water 4-5 oz (120-140 g) peeled and grated ginger 2 cinnamon sticks 3 T honey Juice from 2 lemons Heat the water (it shouldn’t boil). Add the ginger and cinnamon sticks and leave it in for approximately 30 minutes. Strain the water and discard the ginger and cinnamon sticks. Add the honey. When the liquid has cooled off, add the squeezed lemon before pouring it into a bottle (I use a glass bottle). Put it in the fridge, … Continue reading Lemon-Ginger Shots: