Thank you to Sadie’s Nest for nominating me for the Starlight Blogger Award. I am flatter and happy you find my posts inspiring. This Award is created to highlight and promote Inspiring Bloggers. The Starlight Blogger Award is the nomination and award in itself, it is the recognition of bloggers by bloggers.

The rules of this award are:

1. Thank the giver and link their blog to your post.

2. Include the logo of the award in a post or on your blog please never alter the logo and never change the rules.

3. Answer the 3 questions given to you.

4. Please pass the award on to 6 or more other bloggers of your choice and let them know that they have been nominated by you.
You are not required to participate. If you choose not to participate, no worries.

My answers for Sadie’s questions.

1.What is your favorite dessert?


2. What’s one thing you now would tell your teenage self if you could?

Life is short. Enjoy it every day.

3. What was the message in the last good book you read?

If you are down, just get up and move on. It’s just a bad day.


The questions for my nominees:

  1. What do you think is your best quality?
  2. What is your favorite place to relax
  3. Are you happy with your life?

My nominees:

  1. The pink rose bakery
  2. Farah mahbub
  3. Dinner for none
  4. Food fu lifeCheryli’s Hungry
  5. Retrolillies
  6. Nothymetowaste





Raspberry milkshake

raspberry milkshake

My mom has raspberries in the garden. They smell so good and taste amazing, so I couldn’t wait to make my milkshake. Such an aroma!


– 1 cup raspberries

– 100 ml soya milk

– 1 frozen banana


Put everything in a blender. Serve it immediately or  leave it in the fridge for 1 hour in a hot day. I decorated with mint leaves and wild strawberries. Enjoy!

raspberry milkshake

Spring green onion


Spring onions are very young onions, harvested before the bulb has had a chance to swell, also known as scallions or green onions. Everything is edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.

These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. They are planted as seedlings in the late fall and then harvested the next spring, thus the word “spring” in the name.

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

Spring onion is available all year round, and easy to grow in a vegetable patch from seed.

Spring onions don’t last as long as onions, so use within four or five days.






Parsley is the world’s most popular herb and one that I have for breakfast almost every morning. I make a juice with parsley, cucumbers and other seeds and I have energy for all day.

Highly nutritious, parsley can be found year round in your local supermarket.

Parsley is a popular culinary and medicinal herb recognized as one of the functional food for its unique antioxidants, and disease preventing properties. This wonderful, fragrant rich biennial herb is native to the Mediterranean region.

Health benefits of Parsley

  1. Parsley keeps your immune system strong, tones your bones and heals the nervous system, too.
  2. Helps flush out excess fluid from the body.
  3. Regular use of parsley can help control your blood pressure. The folic acid in this herb is like a tonic for your heart.
  4. Parsley essential oil, when massaged into the scalp, may reduce hair loss.
  5. Parsley is rich in many vitamins, including Vitamin C,  B 12, K and A.
  6. The herb has anti-inflammatory properties so use parsley daily
  7. Parsley tea relaxes stiff muscles and encourages digestion.
  8. Studies indicate that parsley—especially its essential oil—may have a role in inhibiting cancerous tumors.

Wild strawberry milkshake

wild strawberries

For me, heaven is a cup of wild strawberries. They have an amazing flavor, especially the ones in the forest. I have in the garden, but the flavor is not so strong. Anyway, they are heaven on earth, so eat them as much as you can : fresh,  in milkshakes, in cakes, with sour cream, etc. I know you have lots of recipes in which you can use those amazing fruits. This recipe is so simple, so healthy, gluten free, vegetarian and taste amazing.



– 1 cup wild strawberries

– 100 ml rice milk

– 1 banana


Put everything in a blender. Serve it immediately or  leave it in the fridge for 1 hour in a hot day. I decorated with mint leaves and wild strawberries. Enjoy!


Sweet, hot and spicy soup



A few days ago I managed to make a very nice sweet soup. In our country we don’t have sweet soup. Most of our soups are sour, so to eat a sweet soup is something new and very interesting. Having a sweet potato in my fridge, I decided to try a sweet soup. So I used what I had in the fridge and this is my sweet soup.


– 1 sweet potato

– 2 red onions

– 250 g peas with pods

– 1 big carrot

– salt

– pepper

– red chili

– 1 teaspoon nutmeg


Put the the vegetables cut in pieces in a pot to boil them. When they are done, use a blender and mix everything. Put the pot back on the stove and add the spices. I love a spicy food, so I will put lots of chili. I served very hot and it was really great. Enjoy!


Summer drinks


We had a wave of heat for a few days which killed me. I am not a big fan of the heat, so I had to do something to get me fresh all through the day. It is a simple recipe, healthy and makes  your day easy to  survive.


– 1 litter water

– 2 lemons

– 5 strawberries

– 5 mint leaves



Add the fruits and the mint in the water. Keep the water in the fridge or use ice. Make it 3 hours before serving. Enjoy!



Fish and family


Today my dad would have been 69 years old. We lost him November last year, but I feel most of the time he is with us all the time. We are missing him so much, so today we will try not to be sad, but to celebrate him and his good heart.

Those fish in the photos are caught by him, and those photos mean so much to me. Let me share them with you today and try to remember all the good persons that you lost.


Mini lemon bundt cakes


This is the first time I used Coconut flour to bake a dessert, so I was ready to fail. After reading about the flour, I was happy to use it, because is so healthy, but in the same time hoping to make something eatable. My cakes taste so good and I love the texture. It’s something so different from the classical bundt cake, refreshing and, of course, very healthy.


– 6 eggs

– 1/4 cup coconut oil, melted

– zest from 2 lemons

– juice from 2 lemons plus enough milk (coconut,rice or almond) to equal 1 cup

– 1/3 cup maple syrup

– 2/3 cup coconut flour

– 1 heaping teaspoon baking soda

Chocolate glaze

– 2 tbsp coconut oil

– 2 tbsp maple syrup

– 2 tbsp almond milk

– zest and juice from 1 lemon

– 1/2 tsp pure vanilla extract

– 2 tbsp cacao


Preheat oven to 180 degrees Celsius. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.

While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes – 1 hour until they firm up a bit.

Keep leftovers in the refrigerator. Enjoy!