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Basics of Raw/ Bread&Crackers/ Party!/ Rawfood Cousine


Amazing crunchy tasty rawvegan flavourfull snack. Minimum effort and voila, deliciousness! 😀 I love these, cause they are so easy to make and you can play around with flavours. My favourite is this one, but you can also leave them totally plain, with salt and herbs of choice or you can go crazy and come up with different kinds of flavours! You can also work only with flax seeds, I love the mixture of seeds and colors I can get. So that´s also your choice. Instead of 2 cups of different kinds of seeds, you would use just those flax seeds and it would work exactly the same :).

When you are working with seeds, it´s better if you are gonna stick to the rawfood rule of 42°C. Problem with seeds is they are so sensitive to heat that they can go rancid really quickly, so even though you can find gazilion recipes on internet where people are using oven and they just simply bake them, don´t do it please ;D. Either bake them on the lowest heat possible and slow dehydrate them like that or use proper dehydrator :).

Another cool thing about these is the price of a final product. Cause in the store you buy 3 little crackers and in reality you can make 3 full dehydrator sheets for that same price. It´s a lot of crackers! 😀 

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By Not So Guilty Pleasures Serves: 3 dehydrator sheets
Prep Time: 30 minutes Cooking Time: overnight dehydration


  • 1/4 cup chia seeds
  • 3/4 cup flax seeds
  • 3/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1 1/2 cup filtered water
  • .
  • 2 tomatoes
  • 1/2 red bell pepper
  • 3/4 cup sundried tomatoes, soaked in 3/4 cup filtered water
  • 1 handfull fresh basil/herbs of choice
  • .
  • optional:
  • 1/4 small red onion
  • 1 clove garlic
  • 1tsp pink hymalayian salt



Soak sundried tomatoes first in order for them to be soft when you are gonna blend them together with other ingredients for sauce.


Put all the seeds together into a bowl and soak them in water. Let them sit minimally for 10 minutes.


Meanwhile prepare your tomato sauce. Mix tomatoes and red bell pepper in a blender. Then mix in soaked sundried tomatoes. And as last mix in gently chopped herbs of choice. Don´t mix it all in one paste, otherwise the sauce would have brownish color. And we want that sauce to be vibrant red :).


Last step is just mixing soaked seeds with your tomato sauce and spreading it nicely, thinly onto dehydrator sheets.


Dehydration usually lasts overnight.

Basics of Raw/ Bread&Crackers/ Rawfood Cousine


Raw vegan Almond Rosemary Tartalettes! Amazing crafty dish. When you can come up with your own fillings, deco and nice way how to plate them up. 

I am using  (activated – optional) almonds as my base but you can try to exchange them for any other nuts/seeds if you like. What is important in raw vegan cousine when you are trying to bind ingredients together … is consistency and natural food binders. I love to use flax seed flour. Cause when you mix it with any kind of liquidy texture, it´s gonna hold it together. In other times I also like chia and psyllium, but for this recipe are flax seeds perfect. They are gonna absorb the liquid from tomatoes and help create dough-like texture. 

Food processor is gonna make it all for you. Your job … and fun obviously .. is to press that mixture into tartalette molds, put them into dehydrator for few hours and that´s it. You can store these in airtight container or in a freezer. Cause sometimes you think it´s airtight and it will last forever, you open the box after two weeks and voila, they are moldy :D. So freeze these babies and just defrost them in a dehydrator few minutes before preping them up for a nice complete dish. 

If you would like to experiment and you are trying to keep it high carb or lower in calories, you can use sprouted&dehydrated buckwheat, my most favourite ingredient. It can also work with sprouted&dehydrated quinoa. In raw vegan world, always always sprout grains. Or at least soak them for 12 hours. It´s about rising nutritional value and making you to digest those foods properly. 



Raw vegan Almond Rosemary Tartalettes

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Serves: 7


  • 2 cups (activated) almonds
  • 100g tomato
  • 2 cloves garlic
  • 1 tbsp fresh rosemary
  • 1 tsp pink salt
  • 1 cup flax seed flour
  • 1/2 lemon, juiced



First prepare your fresh flax seed flour from the flax seeds. Mix them in a high speed blender.


Mix almonds in food processor into a flour.


Add all the other ingredients and mix together well.


Mixture should be like a dough and little sticky.


Each tartalette weights aprox 60grams.


Press the mixture into a tartalette molds and create nice pie shaped crusts.


Dehydrate for few hours. Tartalettes need to be totally dehydrated, so check them out once in a while. Once they are ready, you can store them in a dry place. But what I found is best, is to put them in freezer and defrost them in a dehydrator few minutes before preparing.

Basics of Raw/ Rawfood Cousine


This is definitely one of my most favourite raw vegan recipes. It is simple, fresh, crunchy, fun to prepare, colorfull and most of all….tastyyyy! Base is gonna be your julienned veggies but the sauce that comes with it is gonna level it up pretty much! When I´m teaching rawfood cooking classes I encourage people to be creative with flavours so you can also play around with this one. Use home made coconut milk instead of water, add different herbs, use different spices, all up to you. I am here just to spark thirst for healthy living food!



Idea behind activation=soaking (10-12 hours in filtered water) of nuts, seeds&grains is minimalization/elimination of it´s enzyme inhibitors, phytates  (phytic acid), polyphenols&goitrogens.

Enzyme inhibitor will clog, warp or denature an active site of an enzyme (enzyme is meant to help break down food/help every biological process the body does). Untreated phytic acid can combine with calcium, magnesium, copper, iron&zinc in the intestinal tract&block their absorbtion which can lead to mineral deficiencies and bone loss.

By soaking nuts, seeds&grains you will rise absorbtion of proteins and minerals and you will overall help your body to digest all the nutrients of the nuts&seeds properly.


This doesn´t mean that if you will not gonna do this, you are gonna die ;D. Almost anybody knows about this except of health addicts and we all live, right. You can still enjoy tasty meal without thinking about soaking every nut&seed 12 hours before consumption. But if you are someone who is eating nuts, seeds&grains regularly or on daily basis, I would definitelly suggested to you to start with this “procedure”.




Pad Thai with activated Almond&Ginger Sauce

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By Not So Guilty Pleasures Serves: 2
Prep Time: 30 minutes


  • 2 carrots (julienne)
  • 1 sweet potato (julienne)
  • 2 courgettes (julienne)
  • 1 bell pepper (cut thinly)
  • 1 lemon (juiced)
  • 1 handull of coriander (options: parsley, basil, mint,..)
  • 1 tbsp sesame oil
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp pink salt
  • .
  • up to 4 portions
  • .
  • 1 cup activated almonds (soaked for 12 hours)
  • 1 tbsp sesame oil
  • 1/2 tsp pink salt
  • 2 tbsp tamari (glutenfree soy sauce)
  • 3 tbsp fresh ginger juice or grinded thumb sized ginger
  • 1 cup water



1. For activation of almonds you should start to soaking them night or 12 hours before. Best option is to have a big jar of activated&dehydrated almonds ready for any occasion.


2. Prepare your veggies for Pad Thai. Wash courgettes&bell pepper and peel carrots &sweet potato. This Pad Thai looks amazing when all the veggies exept red bell pepper are peeled with "julienne peeler", if you don´t have it at home, just slice all your veggies really thinly or use basic peeler.


3. Put all your julienned veggies in a big bowl, add lemon juice, chopped handfull of herbs of your choice, sesame oil, white&black sesame seeds and pink salt. Mix everything together nicely and set aside.


4. For the sauce mix all ingredients together in blender untill smooth. You can use juice from ginger or simple whole peeled ginger root.

Rawfood Cousine/ Sweet


Apple Strudel! The Flagship of czech cousine, THE dessert that every grandma here makes and long awaited recipe! I´ve been mastering this raw vegan version for a while, trying it for a few times before I could release the recipe into a world ;D. Cause, you know, I´m czech and this has to be minimaly perfect.

When I was starting out with this, I had to ask for a help and so my biggest “thank you” goes to Milan, the owner of bistRAW & TEA – Raw&Vegan Bistro in Prague. My favourite raw vegan place in the whole city <3. So if you will be in Prague, definitelly go check this amazing place out. The only clean eating raw vegan place in there so far. 

I loved to bake this dessert in Prague while I was dessert cheffing there. Making my own dough and the smell of baked apples with cinnamon, that was something magical. But I have to say that this version is amazing. Combined sweetness&sourness of apples itself, cinnamon, cashew cream, lemon juice and soft apple/banana raw vegan dehydrated pancake that will melt in your mouth, oh lala ;D.

I ate a LOT of raw vegan apple strudels in my life ;D and trust me, this one has everything! Flavour is well balanced, sour&sweet ratio is amazing and the same goes for creaminess versus crispiness.

So! Let´s go!

Apple Strudel

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By Not So Guilty Pleasures Serves: 7-8
Prep Time: 1 hour 30 minutes Cooking Time: 12 hours


  • WRAP
  • 350g bananas
  • 300g apples
  • 70g lemon without peal
  • 7g cinnamon
  • 5g psyllium
  • *
  • 250g cashews
  • 1 vanilla lusk
  • 40g lemon juice (cca from 1 lemon)
  • 250g water
  • 100g coconut sugar or sweetener of your choice
  • *
  • 2 big apples (cca 415g)
  • 40g lemon juice (cca from 1 lemon)
  • 1tsp cinnamon
  • 50g rasins
  • 100g of Cashew cream filling you have just made



For this recipe you have to have dehydrated apple banana wraps ready. So if you don´t have them in stock, start day before (or at least night before).


Wrap is easy - First mix together apples, bananas, lemon&cinnamon. Once this is well mixed in mixer, add psyllium. But be carefull - psyllium is a thickener. So once you´ll add it and mix it properly in a mixer again, move the mixture asap onto the dehydrator sheet and spread it evenly.


The dehydrating will take something about 12 hours.


For the filling first prepare your apple mixture. Cut the apples on the V-cutter, place them into a bowl and add lemon juice and rasins. Combine all well and set aside.


Now the sweet cashew cream. First mix cashews, vanilla, water, sweetener of your choice and lemon juice. Now the psyllium again - same as with wrap mixture, carefull, it´s gonna thicken the cream a bit, so don´t let it sit in a mixer for a long time.


Take 100g of that cream and mix it all together with your apple filling for the strudel.


Place the rest of the cream directly on your apple/banana wrap and spread it evenly everywhere.


Now the placing of the filling. If you have ever rolled a sushi, this is gonna be easy, if not...well, learning time! ;D Place the filling in the middle of the wrap. The mixture has to be spreaded evenly from left to the right. (Fortunatelly I have pictures for you! ;D). Now take the down side of the wrap and start to roll, you should fold it over the whole mixture and end up with aprox 3 cm of extra wrap behind the filling so it will match the creamy part. Press it all well so the filling in wrap is spreaded evenly. The strudel has to be well pressed with no extra air or holes so it can be cut nicely so no parts would fell out. Now once the strudel is pressed, roll the rest of it and put it in a fridge.


Let it chill for few hours and tadaaaaaaa, it´s ready to eat. If you would hold it till the other day, the texture is 1000% better ;D.

Basics of Raw/ Sweet


I haven´t found better way how to break fast. Either if it´s just directly after I wake up or after intermittent fasting, this smoothie bowl works wonders for me! And if I add my Hazelnutt Chocolate Buckwheat Granola, haleluuuuyaaaah, I´m in heaven! ;D But, maybe I´m the only one who goes this far with spiciness ;D. Cause there´s a proper mix of hot hot hot ingredients. So this one is for sure not for everyone, I´m pretty aware of that :D. So if you are not a fan of chilli, kurkuma&pepper in the smoothies (actually, who really is? :D) you can just drop that and leave it only with ginger, aaand that´s pretty safe I guess ;).

But why I actually incorporated more spices into my meals is, and now the girly talk, it´s supposed to boost your metabolism. And who doesn´t wanna boost their metabolism, right ;D. So especially after you are fasting and you are lowering down the pace of it, this comes pretty handy ;). So cheers and give it a try!

What I also love about this smoothie is it´s exotic taste. And that´s because of the combination of kardamon, kurkuma and ginger. So if you are into asian, indian cousine and spices, this could suit you :).

You can check out my favourite YT videos from Markus Rothkranz about weightloss here: (I looooove the first 7 videos, how cute are the animations of it ;D)



Spicy Green Smoothie Bowl

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By Not So Guilty Pleasures Serves: 4
Prep Time: 5 minutes Cooking Time: 5 minutes


  • 330g bananas (3)
  • 225g apple (1)
  • 175g orange (1)
  • 80g lemon (1)
  • 85g frozen spinach
  • 30g ginger
  • 750g water
  • 3g kurkuma
  • 1/2ts pepper - optional
  • 2g kardamon
  • 4g fresh red chilli pepper or cayen/chilli powder - optional



Well, you know the deal with smoothies, right? 😀 Throw everything in a mixer and blend blend untill is everything nicely smooth.


Just peal the orange, lemon and bananas ;D. Althooough, you can put in few grams of lemon&orange zest if you have organic ones ;).

Decorations & Toppings/ Rawfood Cousine/ Superfoods & Sprouts/ Sweet


So! Hello! Let´s up this rawfood game together, shall we? Granola is usually made from oats, nuts, seeds and dried fruits. For me, granola is just something crunchy on my smoothie. I always loved to add plain dehydrated&sprouted buckwheat on top of my smoothie bowls. But for you I leveled this up a bit! 😉 Aaaaand it means hazelnutt&chocolate flavour!

This can be a new thing for those of you who never tried to sprout buckwheat. Or to those who actually never tried to sprout anything ;D. No worries, I got you. I will soon post an article for beginners with sprouting, for people who are kinda into the idea of trying a sprouting but totally haven´t a clue how to do it. It´s easy! And I will guide you through it.

With this recipe though, I will act like you already know how to generate your own buckwheat sprouts – so I would say it´s for more advanced rawfood enthusiasts! 🙂


Well, ok, little hint:

1. you soak buckwheat overnight,

2. after a soaking it for at least 6-8 hours you will drain it, put it into a sip where it can breathe and you will wash it tree times a day,

3. and tadaaaaa, after 2 days you will have a fresh home-selfgrown-sprouts!)


For it to be raw you also need a dehydrator. I´ve never tried raw vegan recipes in the oven or drying it under the Sun, but those people exist and they have succes with it :D. So again, no worries if you don´t own one, oven/Sun could be enough. Especially if you don´t care if it is gonna stay raw or not!

Again, this is what I like and I encourage you to do it your own creative way. If you don´t like hazelnutt-chocolate flavour, do your own thing, honey ;D. You can make it fruity, with nuts and seeds, levander, orange, whatever you can imagine ;). So let the buckwheat sprouts be the base and then you do whatever you like ;).

Hezelnutt Chocolate Buckwheat Granola

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By Not So Guilty Pleasures Serves: 10
Prep Time: 10 minutes Cooking Time: 12 hours


  • 500g fresh buckwheat sprouts
  • 35g hazelnutt oil
  • 100g coconut sugar
  • 10g gingerbread spice (cinnamon, anyz, kardamon, muscat nut, ginger, ..)
  • 40g raw cacao powder



Put the sprouts into a big bowl and first add oil and combine all perfectly.


Add coconut sugar and mix all together well.


Add gingerbread spice, mix, add cacao powder and mix again.


Spread it all onto a dehydrator sheet and let it in the dehydrator overnight. Or watch it during the day and take it out once you think it´s fully dehydrated so it can last forever ;D. It will not, trust me.

Basics of Raw/ Rawfood Cousine/ Sweet


Another day, another raw vegan chocolate recipe! ;D Well. We love chocolate, don´t we? I love basic recipes, cause it shows people that they don´t need to go crazy with equipment and ingredients. You can leave this totally plain or add different ess. oil. What I can deffinitelly recommend is orange essential oil. In combination with chocolate it´s totally devine!

For this recipe you just need a mixer. And it can be the basic one. I also love this recipe cause it´s super quick and it can be easily made just for 4 people or for 30 in a few minutes. So if you are home cook hosting dinner party or chef in a busy restaurant or hotel, you can all benefit from this easy deliciousness!

When I say basic, it´s really basic. There are so many variations and how to make chocolate mousse. Avocado-raw cacao-coconut oil and agave is also an option. Some people like to use aquafaba = legumes tinned water. Well. Your mousse, your choice ;D. But I would say that for people with liquid sugar sensitivity – dates are gonna be good option. But! I like it really sweet, so if you will make it and you will be like: „Wooooah, what is this!“ ;D (it can happen, I´m a sweet girl!) – Next time use avocado instead of part of dates. Or you can still fix it with adding more water and avocado (and cacao if needed). It needs to be creamy and fluffy, not watery, not super stiff. Perfectly in balance.

If you would like to go all-in, use few decagrams of both melted cacao butter and 100% chocolate. I would say, 20-30g of each plus a bit more water. It´s gonna taste like chocolate truffles!

Chocolate Peppermint Mousse

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By Not So Guilty Pleasures Serves: 6
Prep Time: 10 minutes Cooking Time: 5 minutes


  • 250g water
  • 200g dates
  • 45g coconut oil
  • 50g raw cacao powder
  • 3-4 drops of peppermint essencial oil



First mix dates, water, essential oil untill is everything perfectly smooth.


Add coconut oil and mix again.


Add cacao powder and mix untill you have no pieces of powder inside.


Transfer the cream in individuall glasses and let it sit in a fridge for about 30 minutes to 1 hour.


Decorate as you like. I used cocoa nibs and soaked, sprouted&dehydrated buckwheat and mint.

Artisan/ Party!/ Rawfood Cousine/ Sweet


This raw vegan “Sesame chocolate bonbons” recipe brings me back to Malta on Amchara retreat centre where I´ve created it for my food demos there. I had to always come up with something quick and easy. First to encourage people who never heard about rawfoods that raw vegan treats could be easily made at home with almost zero equipment. Secondly. It had to be yummyyyyy.

And I think I made it with these little sasame chocolate bonbons. Plus, you can swirl in some superfoods that you like and here you are! With totally healthy and guilt free ;D chocolate treats (read it with bit of sarcasm and 60´s television advertisement voice! ;D. Giiiirl.., just don´t overeat on them, alright? :D).

I used yacon sirup in these cause it has GI 1 (glycemic index), which is amazing when you are combining fats and sugars. You can also use stevia if you are conciouss and cautiouss about sugar. Or go wild and use high sugar sweetener. Who cares that much when it comes to chocolate, right? 😀 Although each sweetener will give you a different result. So if I personally went purely for the taste, I would use maple syrup or agave cause they are neutral. Yacon, coconut sirup and date sirup will give you a bit sour-fruity taste.

TIP: For Nutella taste exchange coconut oil for hazelnutt one!

What is important – because this is simple&quickest way of homemade chocolates – making process of these bonbons doesn´t involve tempering of chocolate, so they will melt in the room temperature. So keep these yummies in the fridge or freezer. 

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Prep Time: 10 minutes Cooking Time: 10 minutes


  • 1/2 cup coconut or hazelnutt oil
  • 1/2 cup cacao butter
  • 1/4 cup yacon sirup or sweetener of choice
  • 3/4 cup raw cacao powder
  • 1 cup white sesame seeds
  • 1 tsp maca or superfood of choice
  • 1 tsp cinnamon



Slightly heat your coconut oil and cocoa butter in pot (not boil). Use double pan technique if you are not so good with not boiling it ;D. That means that you take one bigger pot, pour water in, place smaller pot with coconut oil&cacao butter inside on the warming up water in the bigger pot and wait and stir it untill are those 2 ingredients totally melted down.


Put melted coconut oil and cacao butter in a bowl and first add and mix all your liquids and then the other ingredients in.


Mix all together well. I mean, no chunks of cacao powder or your superfoods ;D. And use a silicon praline form for your chocolate bites. 


Decorate as you like and put everything in a freezer to let it sit.


For decoration use your creativity and imagination. I used pumpkin seeds, coconut chips and sesame seeds. But rose or levander petals would be also beautifull. Or any other chopped nuts and dried fruits. These chocolates are super versatile. You can also use essential oils and totally level these up! My favourite would be orange I guess. And levander ess. oil with levander petals as a deco! Wuaaaah! ;D



Thinking about going to Amsterdam and you are not sure about vegan food? Don´t worry, this city is pretty vegan friendly! It´s not vegan paradise like f.e. Berlin is, but there is still a lot to choose from!

What I have to recommend is .. plan beforehand.

  1. Look on google maps – type in “vegan restaurants Amesterdam” and just browse and get the idea,
  2. also look on HappyCow
  3. aaaaand on youtube for vegan Amsterdam vlogs.

This saved me A LOT of time and it was the first time when my looking for vegan food in a city I don´t know wasn´t finally chaotic and filled with emotional rollercoaster feelings when I was hungry ;D. So it´s a win win!

I´ve visited 4 restaurants in 5 days, plus 1 bonus one (but I just went in cause I saw they are looking for a rawfood chef/kitchen staff, so I had to obviously check it out ;D), which is for me a record amount of visited restaurants in such a short time cause when I travel, I am usually going for a grocery shopping like a normal person ;D. But this time I wanted to experience something new and also ..when you are a rawfood chef, it´s important to taste what you can in a foreign country. Sometimes you can get inspired and sometimes it can unfortunatelly boost your ego pretty much (I will tell you about this in a bit ;D).

So! Here we go! Places I´ve visited were: Vegabond, Vegan Junk food Bar, Meatless District, Zest for life Rawfood Café&Juice by Nature.



This cozy bistro/shop was the first place foodwise I visited after browsing around streets of the city centre. I read so many good reviews on it and it seemed like a every single vegan who has ever been to Amsterdam was in there! ;D So. Obvious food bucket list tick off.

Vegabond is conviniently located in a city centre near Ann Frank House. It is a small place and you will feel like sitting in your living room checking out what food others are enjoying and what yummies at shop they are buying ;D. But I count it as a plus cause even though I was travelling alone it definitelly didn´t feel like it ;D. You can also choose to sit outside and be checking out all of the beauty of this street while enjoying your delicious food.


I didn´t wanna loose control right away from the start so I went for healthy options at a beginning of my food journey ;D. Although when I was leaving this city in a few days after, I totally went for glutenfree brownies (the gooyest ones I´ve ever tasted!) aaaaand raw vegan snickers bar ;D. Ehm. So I ordered veggie juice and summer rolls with peanutt butter sauce. Oh my god. De-li-cious! Definitelly recommending the rolls ;). Although for juice time I would save it for Vegan Junk Food bar, paradox, isn´it? ;D


Vegabond – Summer rolls with peanutt butter sauce&Carrot juice


If you are into vegan&raw vegan snacks, you will be in heaven there, cause their shop is packed with them, plus with vegan cheeses (Brie, really?!), ice creams, chocolates, chips, just generally with a LOT of goodies. They have also coconut bowls so you can finally become instagram smoothie bowl pro ;D (I´m using mine as a deco in my room so I don´t know when this is gonna happen to me ;D). I have also found kefir mushrooms, so you can prepare your own probiotic water at home, how cool is that! You will also find a wide range of healthy oriented books&cookbooks, vegan accesorries and bit of a drogerie ;).

It is a bistro, so expect more like a “to-go” food and quick fixes (foccacia, rolls, overnight oats, sandwiches, cakes,..). It is a simple food, but delicious with a fair prices.




Original VJFB – Plant-based beef, cheddar, lettuce, tomato, red & spring & fried onion mix, pickles, VJFB sauce


After Vegabond and walking through an another part of the city I´ve decided that I deserve a burger! ;D This place was recommended to me by my friend in Berlin, who works in one really nice&hipsterish café, as a vegan baker, as a “MUST VISIT AND TELL ME HOW IT WAS” thing ;D. So even though I have burgers like once in a year, I decided the time is now!

Vegan Junkfood Bar which I´ve been to (they have 3 restaurants already) is located little bit outside of the main touristic areas, but in a walkable distance. One thing. This place is BUSY! Like hell yeeeeah for veganism, but expect to wait a bit. For a seat and for a food ;D. This place feels little bit like fusion of fine hipsterish dining and fast food as people come and go quite fast. Interior is super nice, neon signs, sprayed walls, overall cool design and open kitchen in a middle, so you can see how is everybody sweating over the grill and friteza ;D. Ahahaha. But still pretty cool though!

There is a quite wide range of foods you can order. From nuggets, bitterballs, loaded fries, spring rolls, onion rings, tortillas, salads to double burgers. And if you are into unicorns, you can have this! ;D I am not into meat substitutes but I went for plant-based beef burger anyways, well.. you have to right! ;D It was quite nice but what I enjoyed like on gazilion percent were truffle fries with spicy-sweet majo. Oh my, oh my! I am still dreaming of them sometimes ;D. So, listen´ to me, you have to try them, for love of God, you have to! (No I´m kidding, I´m atheist, but they were really good! ;D). And their juices are top also!

4/5 (cause I´m “health addict” type of vegan, if I were a normal person it would have been like 1000/5 ;D)

So, let´s move on to my most favourite one, shall we!



Zest for Life – Raw vegan Tacos with Avocado salsa and Wallnutt meat


I had to skip in timeline cause I don´t wanna write about the dissapointment in the other restaurant right now, so I will with all my passion write about this amazingness! ;D

This place is little peacefull oazis. I ended up here so randomly when I saw it on the street from a tram and I said to myself: “Huh, raw vegan place? I have to come back!” So I did the other day after spending half of my day in Van Gogh Muzeum, which is located like 500 metres from it.




Everything in there was perfect. Personal incl. bar tender, chef&manager.

  • I got super tips for another places to visit in Amsterdam,
  • got little inside view on all that touristic-sold out soul city thing I was feeling,
  • got into a conversation about shrooms and other psychedelics and opening mind this way (was I really thinking I would had left the Amsterdam without this conversation? ;D)
  • and met an amazingly kind rawfood chef from Poland who leads kind of a similiar life as I do, which was really refreshing and it left me with a feeling like I´m not alone ;D.
  • Food was amazing, beautifully presented and taste was exactly how I like it.
  • Plus I had a view on little garden.
  • I was there also not in the peak so I had almost all restaurant space just for myself ;D.

If you are into rawfood, this place is a must go to. There are apparently not so many raw vegan restaurants, so you will end up there anyway ;D.




So! Here we go. Before I will tell you about food, let´s spill some positive vibes in here! The place itself is nice, spacious, trendy, with kind of a designish interior. Personal was super friendly&helpfull.

I didn´t want to go for burger, cause you know.. Vegan Junk Food Bar happened and that withdrawed my burger bank acc ;D. So I went for the healthy option, well the healthiest I saw. The noodles with veggies (it had fancier name :D) . What I have to say that the dish looked perfect, nicely presented and everything. But for that price (it was hiiiiiiigh read it with the chorus of the attached song ;D) I  would have expected at least some proper flavourings instead of dipping noodles just into a soy sauce. Just a tiny bit of nutbutter dip or whatever as a side and it would have made a HUGE difference.

I saw some youtube videos where were people super happy and satisfied with burgers. So I guess it was just a wrong picking of the dish for me. So I will probably give it another try next time.




I was there just for a few minutes as my travel hostel buddy that day convinced me to go in after he saw me hypnotized by paper sticked to the window saying “We are hiring kitchen staff”. (Well the thing is that I didn´t like the vibe of Amsterdam and I don´t wanna work in restaurants anymore, but I went in anyways ;D, who knows, maybe it´s gonna change one day). 

The place is nice, they have wide range of healthy options for you, cold pressed juices, raw veg cakes, salads, raw veg dishes. It´s in the city centre with all that touristic vibe, so prices are little bit higher I guess cause of that, so don´t get shocked ;D.



Oh yeah and this!!!! They have Vegan Ben&Jerry´s ice creams even in supermarkets! It was supposed to be my first time, so I went all in and for the moooost guilty pleasure flavour I could have – Cookies&Peanut butter. And it was divine! Ooooh yum yum, but maybe it´s for better that I live in such a tiny german village right now without any posibility of buying that again cause..I think I would be pretty much addicted to this ;D. Do you know That Sugar Film? Yeah, sugar is 8 times more addictive than cocain, so yeah. I love my tiny village with tiny supermarket with limited options right now ;D. Sometimes you are health addict not by a choice I guess ;D.



If you are into a raw veganism

  •  go for Zest for Life

If you are into a proper junkfood

  • go for a Vegan Junk Food Bar

And if you are somewhere in between

  • go for Vegabond

Or all of them ;).


Here you have my ESSENCE VLOG with all those tips in motion :).

And tell me for sure in comments down bellow your experience with vegan food in Amsterdam!



Glutenfree over 42°C


Well, well, weeeeell! Somebody likes chocolate here! ;D Yeah, it´s me. And probably you too! ;D But no worries, I got you! I can promise you this will fulfill your chocolatey dreams cause these brownies are super indulgent and decadent. Almond butter gives these extra decadency, but if you wanna keep them little bit low key and not soooo “guilty pleasure” style (well at least they are vegan ;D), you can try to play with ingredients, leave almond butter out and maybe add more chocolate ;). It should work out.

I have also one unpleasant tip for you. These brownies are getting better with a time. And that time is 1 day minimum ;D. So try to save at least half a tray and you will see I was right ;D.

These are amazing just like that, but if you wanna up this game, you can serve them with ice cream, caramel sauce, fruit sauce or whatever comes to your mind and you love it.

So! Enjoy! 😉

Almond butter Glutenfree Brownies

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By Not So Guilty Pleasures Serves: Depends how many pieces does a tray means to you ;D. 1?
Prep Time: 30 minutes Cooking Time: 10 minutes


  • 40g chickpea or buckwheat flour (or mixture)
  • ½ tsp baking soda
  • ½ tsp pink salt
  • 50g dark chocolate
  • 120g cacao powder
  • 145g coconut sugar
  • 1tbsp chia seeds + 55g water to soak
  • 245g almond butter
  • 200g plantbased milk
  • 1 tsp vanilla extract or 1 vanilla lusk
  • 50g chopped hazelnuts for deco



Preheat oven – 180 °C + medium grill mode


Soak your chia seeds in a small bowl in a water and put them aside.


Melt your dark chocolate (I used 100% chocolate) in a plantbaset milk of your choice and add coconut sugar. Try not to boil it. You can either add almond butter and stir it in or you can mix it all together in a blender.


Put glutenfree flour, bakind soda, salt, vanilla extract and cacao powder into a foodprocessor and let it mix well.


Add the previous liquid into a foodprocessor to your flour and combine it all well.


Now add soaked chia seeds and mix it all together on the lowest speed.


Bake for aprox 10 minutes, but watch it. It should be crunchy on the top but soft in the inside. If it´s fully baked in the inside. Congratulations, you have just made a normal yet delicious sponge cake ;D.

Glutenfree over 42°C


Hello there! This is my so far most favourite vegan glutenfree bread recipe. I love all the flavours, spiciness and structure. When I´m about to make and eat bread, I think it should be extraordinary! So I refuse to do simple boring bread doughs! ;D This recipe was created on Gozo, Malta when I was working in Amchara retreat&detox centre where we were „forced“ to cook only glutenfree even for us as a staff members. So back then I learned how to get really creative with ingredients that were given to me.

Vegan glutenfree baking (and over all vegan baking) can be tricky and for some people intimidating. I will surely make a blog post about how to do it right! But now I will share with you some basic tips. You don´t have to use eggs for baking at all, honey bun, you just need to think how to make it fluffy! Of course I´ve failed in this maaaany times in my carreer and I had to bin few cakes or breads cause they were like a rocks or the doughs didn´t raise at all. So I know what it´s like ;D. It will take some time and effort…and patience to master this, but in the end it´s quite simple.

In this recipe I used oil, chia seeds and psylium. That is what it will hold it together. Chia seeds are perfect egg replacement btw. For fluffiness I used tomatoes and baking powder. Everything else is just for the taste. I also love the almonds in the dough. But they are not so important if you would like to make it nutfree.

I think that combination of chickpea and buckwheat flour is perfect for starting with the vegan baking.

So! Enjoy it and definitelly tell me how it went! 😉


Almond Rosemary&Black Pepper Glutenfree Vegan Bread

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Serves: 16
Prep Time: 30 minutes Cooking Time: 35-45 min


  • 50g almonds
  • 2 cloves garlic
  • 2 tsp salt
  • 15g rosemary
  • 120g chickpea flour
  • 200g buckwheat flour
  • 1 tsp baking powder
  • 1tsp soda
  • 1 tbsp ground pepper
  • 15g chia+55g water
  • 60g olive oil
  • 1tbsp psylium
  • 280g tomato (4pc)
  • 135g onion (2pc)



Preheat oven – 180 °C + medium grill mode


Place almonds, salt, garlic and rosemary into a food processor and ground all into a flour.


Soak your chia seeds into a water and put aside.


Add chickpea and buckwheat flour, baking powder, soda, ground pepper, psylium to a food processor and combine well with previous mixture you already have in there.


Cut your tomatoes into pieces and add them to a food processor and mix well.


Add olive oil to your soaked chia seeds, combine well and add them to the mixture in food processor and pulse.


Cut onions into pieces, add them to your mixture and pulse shortly – leave the mixture with chunks of onions.


Bake 35-45 minutes.