Monday, January 26, 2015


I love headwear and think it's the one part of your outfit, besides shoes, that really makes a style statement. Plus, I like to stay warm, which is why I dream about moving to California. But that's a whole other story. Anyways, I got the opportunity to test few pieces from SUPERYELLOW, including these two featured here: The Minnie Headband and Base Beanie.

SUPERYELLOW headwear started its journey to create beanies inspired by wildlife mixed with the Scandinavian city vibe in 2007. Their collection includes unisex headwear for every season and occasion and they are manufactured with high attention to quality of products along with ethical supply chain and Finnish design. The best part is that you can get collection also on Amazon Prime meaning you could have your precious head all warm and cozy 2 days from now! How awesome is that! If you're not a Prime member, check out SUPERYELLOW's own website for FREE worldwide shipping. Yup!


SUPERYELLOW is offering one lucky reader a product of their choice from To enter to win, leave a comment below telling us which item you would pick and what's best about winter time. Let's get through this season with positive vibes! The giveaway is open worldwide and will close 1 week from today. The winner will be drawn at random and emailed directly. Good luck to you all!

Sunday, January 25, 2015



1 cup cooked, cooled brown rice
1 cup cooked green lentils
1 cup shredded beets
1/2 tsp salt (or to taste)
Black pepper to taste
1 tsp thyme (or any dried herbs of your liking)
1/2 tsp ground fennel
3 tbsp chopped onion
2 cloves garlic, minced
2 tablespoons almond butter
1/2 cup fine breadcrumbs
Oil for cooking (I used coconut oil)

Peel beets and pulse them in the food processor together with brown rice and lentils until the mixture starts looking like ground beef, without the yuck factor.

Throw into a mixing bowl and add all the remaining ingredients. Mix well, use your hands for best results. Yes, it gets dirty so just enjoy the moment. Everything should be well incorporated so take your time. Chill in the fridge for 1/2 hour or so. I kept it for 2 days and had freshly cooked patties every day.

Preheat oil in the pan over medium-high. Shape into burgers of your desired size by hand. Cook for about 12 minutes, flipping occasionally. Serve with mashed potatoes/ pasta/ noodles/ salad/ risotto/ make a burger/ on a bed of greens/ quinoa

Monday, January 19, 2015


Life lately... Tons of herbal tea, wool socks, snuggling on the couch, scented candles, sage smudging, angels, Korean stews and .... daily exercise! I accidentally found Robin Sharma's Youtube channel and listened to one of his inspiring videos talking about the "Holy Hour" and how to get up early. It resonated with me since I'm not a morning person and have hard time getting up before 8.30am. 

In his video he suggested that during the "Holy Hour" (5am-6am) you do the following: 20 mins on exercise, 20 mins on learning (read, watch lectures, Youtube videos etc.) and 20 mins journaling and planning. I am not ready to start the 5am club yet, I'll wait until it gets a little warmer and lighter, but I have started doing my 3x20. What a game changer! My mood has improved, my mind is clearer and I have much more energy. I suggest you give it a try!
If you only have 40 mins in the morning combine the #1 and #2. Listen to lectures or audio books while exercising. As my workout I've done Tara Stiles' morning yoga sequences (can be found on Youtube) as well as Hip Hop Cardio that is in our Samsung TV's hub (or whatever that thing is called). I think dance and yoga are the best forms of exercise for me now, bootcamps I'll save until spring. 

Thursday, January 15, 2015


Chia Pudding Breakfast Bowl

2 cups unsweetened coconut milk 
1/3 cup chia seeds 
1/4 cup honey or maple syrup
1 teaspoon cinnamon

Stir together all the ingredients. Chill in the refrigerator for at least 4 hours or until the chia seeds puff and expand. I normally do this the night before so I can have it for breakfast in the morning.

Pudding may be stored in an airtight container in the refrigerator for up to 3 days. Before serving, stir once and spoon into serving dishes.

Top with:

Banana Chips
Raw Cacao Nibs
Bee Pollen
Or whatever your heart desires!

Tuesday, January 13, 2015


I've been doing lots of intention and goal setting this month, anything from the big picture to the small ideas and things I want to accomplish in my personal life as well as in business. For example, we really want/have to move so new home is on the list. Somewhere warmer would be nice, like California, but Finland would also be OK for a year or so. Our home should have an office for me to have my own peace to do studying and consulting clients. Nice white kitchen. Yard to grow our own organic food. I'd love to do yoga teacher training and incorporate teaching in my business plan. Doing it in some exotic island as an intensive experience would be amazing... And if we happen to be in California I'd love to take a course at M.A.K.E. to become a Raw Vegan Chef.
I've been practicing headstands and crows daily because I'd like to get comfortable with inversions during this year. I need to work on my arm strength, but headstand is coming along the way quite nicely already. Practice is all I need. I've been slacking with physical activity for a while now so establishing a home exercise routine is top priority, until it gets warmer outside again and I'm more willing to leave the house.
I ordered the Shining Life and Biz workbook by Leonie Dawson to help me stay on track with building a business. I'm going through Institute for Integrative Nutrition's Immersion program for the next 6 months as well, so if these two combined won't create results then nothing will. Very exciting times!

Friday, January 9, 2015


 I received this cookbook from my IIN classmate just in time for Christmas and love the easy-to-make, no fancy ingredient- recipes that are all gluten-free and vegan. Get yours here. Also, make sure to ead her amazing survival story and how she healed herself with nutrition.
After Thanksgiving I picked up a box of clementines from Whole Foods and we've been totally addicted ever since. My husband eats about 8 per day, I probably around 4-5. Clementines are a sweet yet healthy snack option filled with vitamin C. One clementine has more than half of your daily value for vitamin C. They also contain tons of fiber, magnesium, potassium and some B vitamins. Bring them to work, yoga studio or whenever you're on the go and need a quick, portable snack.
 This is one beautiful book. My goal is to become a DIY domestic goddess and this book will get me there. I just know it. Buy it here and follow my lead.
 I've been testing these high-quality supplements for about a month now and can happily say that I approve! I love the conveniency of the HealthPaks (packed in AM and PM pouches, easy to grab and go, to deliver optimal nutrients the right time of the day), as well as their Hepasil DTX to assist in my daily detoxing efforts (liver cleanser) and Proflavanol C to keep me healthy during these winter months when everyone around me is sick. I've been drinking USANA's water soluble probiotic in the evening before going to bed and that has gotten things moving fast. Love it. Check them out in my store and contact me if you have any questions.
I'm in love with this planner. I've noticed increased productivity and lessening of procrastination just by planning and scheduling my weeks, days and hours ahead of time. Huge helper. Wish I did this years ago, could be way ahead of the game by now. :) Get yours here.

Sunday, January 4, 2015



1.5 tbsp ground flax + 3 tbsp water, whisked (or egg replacer)
3/4 cup all-purpose flour
1.5 cups almond flour 
1/2 cup cocoa powder (I used raw cacao powder) 
1/2 tsp salt 
1/4 tsp baking soda 
1/4 cup non-dairy butter substitute (I used coconut oil) 
1/2 cup + 1/4 cup dark chocolate 
1 cup sugar 
1/4 cup + 2 tbsp almond milk 
1 tsp vanilla 
1/2 cup chopped walnuts 

1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside. Or use egg replacer. 

2. In a large bowl, whisk together the dry ingredients (flours, cocoa/cacao, salt, soda). 

3. Melt the chocolate and butter/oil. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk. 

4. Pour wet mixture over dry mixture and stir well. Add in the walnuts and remaining 1/4 cup chocolate chips/pieces. 

5. Scoop batter into prepared pan and spread until smooth and even. 

6. Bake for 30-35 minutes at 350F and allow brownies to cool for about 1 hour. Do not remove or try to cut until completely cool or they will crack. Store in air-tight container 3-4 days.

Wednesday, December 31, 2014


2014... What to say about you. It definitely wasn't the most fun year. There was one huge change in family life concerning finances, I graduated from IIN, started studies with Dr. Colin T. Campbell to become certified in Plant-Based Nutrition, worked a lot at my day job, made some new connections and became a small business owner as well!

We celebrated New Year in absolutely freezing Montreal. It was so cold that I didn't even take many photos. Next time I'll visit Canada will be strictly during the summer time. My year 2014 started off on a high note with a trip to Finland where I spent 3 wonderful weeks eating a lot, hanging out with fam and friends and just enjoying the quiet city life. Need to do this way more often. I also did a light 30-day Spring Cleanse and eliminated all sugar (including fruit), gluten, most starches, alcohol and caffeine from my diet. What a great way to spring to summer. And to celebrate the beginning of the summer we spent Memorial Day in Philly adoring this beautiful old city.
I haven't met too many celebrities despite working in Manhattan, but got the chance to meet with one celebrity vegan during her book tour in Jersey. We also felt the need to leave the city (need for this is more frequent now than ever before) and took a little midweek getaway to the countryside.
Summer was filled with fun events like the Night of renewal and we even managed to squeeze in one Picnic in the Park into this summer despite the hectic work schedules, as well as a little Midsummer celebration. This year I also started seeing homeopathic practitioner which has been very helpful in taking a total holistic approach to my health. I've had nutritional and supplement counseling with her on top of our regular sessions and feel confident I'm heading to the right direction for optimal health. 

Minimum one beach vacation a year is a must and we decided to take a short flight just over the border to Mexico and that trip inspired me to write about my Healthy Travel Essentials, because I get issues with my stomach every single time I fly. Otherwise Mexico was gorgeous (and extremely hot) and we spent most our time in the water and driving around the island with our little golf cart just admiring the nature.
October we did our "traditional" Pumpkin picking and carving party and I also attended Healthy Cooking Club in NYC which was fun.
2014 I also found a little more inspiration for cooking and whipped up a few really nice dishes. Here's some of my favorites:
Now off to the New Year! Let's make it fun and eventful!

Sunday, December 28, 2014


This was another delicious meal from Blue Apron. I love it because it is completely different from what I would normally cook. It is very lemony which is why it is so refreshing.

Ingredients: (for 2)

2 Cloves Garlic 
1 Bunch Lacinato Kale 
1 Bunch Parsley 
1 Head Cauliflower 
1 Lemon 
1 Shallot 
4 Tbsp Butter (or butter alternative)
1 Tbsp Capers 
¼ Cup Panko Breadcrumbs 
¼ Cup Grated Parmesan Cheese (or vegan alternative)
Oil for cooking
1. Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and thinly slice the garlic and shallot. Cut out and discard the kale stems. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Cut out and discard the root of the cauliflower; cut the head into medium florets. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Roughly chop the capers.

2. Roast the cauliflower:

Place the cauliflower on a sheet pan; drizzle with olive oil and season with salt and pepper. Arrange the seasoned cauliflower in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until golden brown.

3. Make the Parmesan breadcrumbs:

While the cauliflower roasts, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until golden brown and toasted. Remove from heat and add the Parmesan cheese; stir until well combined. Transfer to a paper towel-lined plate and set aside. Wipe out the pan.

4. Cook the kale:

In the same pan used to cook the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until wilted. Stir in the lemon zest and season with salt and pepper to taste. Transfer to a plate and set aside. Wipe out the pan.

5. Make the meunière sauce & plate your dish:

In the same pan used to cook the kale, melt the butter on medium-high heat. Cook, 1 to 2 minutes, or until the bubbles have subsided and the butter is browned and nuttily fragrant. Remove from heat and stir in the capers, parsley and the juice of all 4 lemon wedges; season with salt and pepper to taste. To plate your dish, divide the roasted cauliflower, cooked kale and Parmesan breadcrumbs between 2 plates. Top each plate with a couple spoonfuls of the meunière sauce. Enjoy!

Friday, December 26, 2014


I have mentioned earthing a few times before, but in short, here's the drill. Earth is a giant magnet with an endless supply of electrons. Every day we are exposed to stresses and toxins that leads to a buildup of free radicals in our bodies. These free radicals attack healthy cells and cause inflammation - the root of almost all medical ailments. By placing copper dots in shoes, electrons are absorbed from the earth to cleanse your body of free radicals, just as if you were barefoot. Because copper is a conductive metal, you’re able to go about your day and experience the relief of earthing on the go. 

My Kama shoes are light and equipped with memory foam footbed = super comfortable. They fit like a glove since the first use, no "break in" needed. I've tested them at work where I stand and walk 8 hours and my legs are not tired at the end of the day. So together with my yoga and meditation practice, these shoes play a role in keeping me calm, grounded and balanced in this life of constant ups and downs. Check out all the beautiful styles of Juil shoes here!

Thursday, December 25, 2014


Hope you are all enjoying the holidays! I have couple of days off and the plan is to hit the yoga studio, drink green smoothies and tea, take a walk or two and get some studying done too. Here's a few tips to make the best of your holidays and staying on your game despite all the sweet treats around you.

-Drink warm lemon water first thing in the morning to stimulate digestion and give your body a metabolic boost. Also drink a glass of water 15 minutes before every meal. This will prevent overeating and keep you properly hydrated. 

-Give your family and friends something that's new to them and healthy. Matcha Green Tea, Pink Himalayan Salt in a nice glass jar or a pretty package of Yerba Mate is a great gift to give instead of sugary sweets

-Get outdoors, even if it's cold! Take a quick walk around the block or hike it. This will energize you more than you think and clear your head at the same time.

Sunday, December 21, 2014


Blueberry and chocolate raw cake

1 cup walnuts 
1 1/2 cups dates

2 cups cashews (preferably soaked in water for 4 hours or so) 
1 tsp vanilla extract 
Juice from 1/2 lemon 
1/4 cup maple syrup 
1/4 cup coconut oil 
1 cup water 
2-4 tbsp raw cacao powder

2 cups blueberries

The crust: Pulse walnuts into powder in a food processor, add the dates and keep processing until it starts sticking together. Press into the bottom of a springform cake pan, or adjustable pan. Put in fridge.

 The creme: blend everything, except the blueberries, until smooth, thick and creamy. If too watery add more dates, coconut oil or nuts. If too thick add more water or maple syrup. Pour half the mixture onto your crust. Mix the rest of the filling with blueberries, blend well and pour on top of the cacao creme to layer. Let set overnight in the fridge (or for at least 10 hours). Decorate with walnuts, blueberries, cacao nibs or coconut flakes.