Our Superfood- and Raw Food-Recipes

Hemp milk with peeled hemp seeds


This delicious hemp milk is quick to prepare and ideal for shakes, smoothies or muesli. Ideally, you should use a nut milk bag. If you don't mind some pieces in the hemp milk, it also works without it.


  • 80g peeled hemp seeds
  • 1-2 dates
  • 1 pinch crystal salt
  • 1 liter of water

Mix all the ingredients in the blender for 1-2 minutes at the highest level, press gently through a nut milk bag into a bowl and fill into a suitable container. The hemp milk can be kept in the refrigerator for about 3 days. Shake before use.

Thyme Tea by Anthony William


This is a powerful healing drink and a valuable aid against viruses and bacteria.

Ingredients per cup:

  • 2 sprigs of fresh thyme
  • approx. 300ml hot water
  • some fresh lemon juice (optional)
  • raw honey (optional)

Put the thyme in a cup, pour hot water over it and let it steep for at least 15 minutes. Add lemon juice and/or honey if desired.

For a jug of thyme water, pour 1 liter of water over 2 bunches of fresh thyme in the evening. Leave overnight. In the morning, remove the branches and add lemon/honey if desired. Drink throughout the day.

Cedar Nut Milk


Creamy cedar nut milk with the full power of Siberian cedar nuts.


  • 100g cedar nuts
  • 500ml water
  • 1 pinch crystal salt

Crush the cedar nut kernels with 100ml water in a blender on high. Add the remaining water and mix well again.

If desired, add other ingredients such as cocoa, dates, maca powder, fruits, etc. Can be stored in the fridge for 3-5 days.

Elderberry juice


Strengthening elderberry juice made from dried elderberries.


  • 40g dried elderberries
  • 5dl water
  • juice of 1/2 lemon
  • 1-2 tbsp coconut blossom sugar (or agave juice/honey)

Cover and simmer the elderberries in 5dl of water for about 10 minutes. Pass through a sieve with cheesecloth and squeeze out the berries a little. Add the juice of half a lemon and sweeten with 1-2 tablespoons of coconut blossom sugar or sweetener of your choice. Can be enjoyed warm or cold.

Açai bowl


Ingredients for one serving:

  • 100g frozen raspberries
  • 100g frozen blueberries
  • 1 banana
  • 100ml almond milk
  • 1 tablespoon açai powder
  • 2 dates
  • cinnamon (optional)


  • Fruits, cacao nibs, coconut flakes etc.

Blend all the ingredients in a blender to a smooth cream, pour into a bowl and decorate as desired. Enjoy immediately or refrigerate.

Vitalizing sea buckthorn drink


Ingredients for 3dl:

  • 1.5dl water
  • 1.5dl oat, rice or almond drink
  • 0.5dl sea buckthorn juice
  • 1 tablespoon agave syrup or honey
  • some ground pepper

Mix all ingredients well in a shaker and enjoy.

Hemp seeds marinated in the oven


Crispy and delicious as a snack or as a garnish on salad or soup.


  • 150g whole hemp seeds
  • 1 tablespoon olive oil
  • 1 tablespoon agave juice
  • 1 tablespoon lemon juice
  • 1 tsp paprika powder
  • 1-2 teaspoons dried herbs
  • 1/2 tsp salt
  • pepper
  • garlic powder (optional)

Preheat the oven to 160°. Place hemp seeds in a bowl. Mix all other ingredients into a marinade and mix well with the hemp seeds. Spread on a baking tray lined with baking paper and roast in the oven for approx. 18 minutes. Let cool and break into pieces.

Apple Cinnamon Smoothie


The taste of this apple cinnamon smoothie by Anthony William is reminiscent of apple pie.

Ingredients per person:

  • 2 medium-sized red apples
  • 1.5 frozen bananas
  • 1 cup of water
  • 1 Medjool date
  • 3/4 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1 pinch nutmeg

Core the fruit, cut into pieces and blend with all the other ingredients into a smoothie.

Delicious Valentine's Day cookies made from oats, coconut and mesquite


Recipe for a baking sheet:

  • 30g cocoa butter
  • 30g coconut oil
  • 150g (gluten free) rolled oats
  • 60g coconut chips
  • 60g mesquite
  • 2 tbsp maca
  • 4 tbsp coconut blossom sugar
  • 1-2 tsp cardamom
  • 2 pinches of salt
  • 1 dash of vinegar
  • 1/2 tsp baking powder
  • 50-60ml of water

Carefully melt the cocoa butter and coconut oil on the lowest setting. Grind the rolled oats and coconut chips separately in a blender, then mix together with the other dry ingredients in a bowl. Add the melted cocoa butter and coconut oil along with 50ml water and the vinegar and mix. Knead with your hands to form a dough that is easy to shape. Possibly add water. Form hearts by hand (approx. 8mm thick). Bake at 180° for about 15-20 minutes. When cool, dip in melted couverture (or homemade chocolate) and leave to set in the fridge.

Cocoa-maca cream made from cashew nuts and chia seeds


Recipe for 2 people:

  • 50g cashew nuts
  • 250ml almond or cashew drink
  • 4 dates
  • 2 tbsp chia seeds
  • 1 tbsp maca powder
  • 1 tbsp coconut blossom sugar
  • 1-2 tbsp cocoa powder (to taste)
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp vanilla powder
  • 1 pinch of salt
  • 1 tsp of lemon juice


  • goji berries
  • cocoa nibs
  • shelled hemp seeds

Blend all the ingredients in a high-powered blender to a smooth cream, pour into two dessert bowls and decorate as desired. Chill for about 1 hour before enjoying.

Immune boost smoothie with Camu Camu and Spirulina Hawaii


A real boost for cold winter days, but also very refreshing in summer!

Ingredients per person:

  • 1 apple
  • juice of half a lemon
  • 10g fresh ginger
  • 1 tsp Hawaiian Spirulina powder
  • 1/2 tsp camu camu
  • 150-200ml of water

Process all the ingredients in a blender into a smoothie and enjoy immediately.

Stuffed Medjool dates


If you have to go fast, these filled Medjool dates are perfect. They're healthy, delicious, and pretty.


  • Medjool dates
  • brown almond butter
  • Pecans
  • Couverture to melt (or make it yourself)
  • Decoration (e.g. peeled hemp seeds, berry fruit powder, dragon fruit powder, desiccated coconut etc.)

Cut the Medjool dates lengthways and remove the stone. Fill with a little almond butter and a pecan nut. Put them into the fridge. In the meantime, carefully melt the couverture (or make your own chocolate). Now dip the chilled dates halfway into the chocolate, place on baking paper and decorate as you wish. Store in the fridge.

Vegan and gluten-free gingerbread


Ingredients for a brownies tray measuring approx. 18 x 28cm:

  • 250g rice flour
  • 100g ground nuts (e.g. almonds)
  • 3 teaspoons of baking powder

Mix these dry ingredients in a bowl

  • 150g pitted dates
  • 175g apple pulp
  • 200ml plant drink
  • 65g agave syrup
  • 80g olive oil
  • 1/2 teaspoon salt
  • 2 tbsp lemon juice
  • 20g gingerbread spice

Put in a blender and mix well, add to the dry ingredients in the bowl and stir everything well together. Spread the mixture in the baking tray lined with baking paper and bake at 200 ° for about 35 minutes. After cooling, top with homemade chocolate. Yummie!

Golden Milk with fresh turmeric and ginger


This vegan golden Milk can be enjoyed warm or cold.

Ingredients per Person:

  • 250 ml almond or cashew drink
  • 1 Medjool date
  • 1 approx. 1cm piece of fresh turmeric
  • 1 approx. 1-2cm piece of ginger
  • ground pepper
  • cinammon

Mix all ingredients well in a powerful mixer. Either enjoy it straight away or heat it up briefly in a pan.

Pumpkin Spice Latte with Maca


A wonderfully warming drink for cool autumn days.
Ingredients per person:
  • 60-80g pumpkin puree (best homemade)
  • 250 ml plant-based milk (for example oatmilk)
  • 1-2 teaspoons coconut blossom sugar
  • 1 teaspoon maca
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ginger powder
  • 1 pinch of nutmeg

Heat the pumpkin puree with 125 ml of plant-based milk and the other ingredients in a pan. Mix well with a whisk. Pour into a glass. Heat up the rest of the plant milk, froth and pour on top. If you like, you can of course also add an espresso.

Blueberry Coconut Chia Pudding


Wonderful with our fruity blueberry powder made from wild blueberries.

Ingredients for 2 people:

  • 30 g chia seeds
  • 200 ml coconut milk
  • 2 tbsp coconut yogurt plus more for the topping
  • 1 heaped tbsp of blueberry powder
  • 1-2 tbsp agave syrup (to taste)
  • Vanilla powder, cardamom
  • 1 pinch of salt

Mix all ingredients in a bowl and let soak for 3-4 hours or overnight. If necessary add a little vegetable milk and stir again. Divide into 2 glasses or bowls. Top with coconut yoghurt and decoration of your choice (fresh blueberries, roasted nuts, cocoa nibs).

Chaga Latte


In Russia and Lapland, the earthy-woody tasting Chaga mushroom has been prepared as a tea and drunk as a tonic for centuries. Our wildly collected organic chaga mushrooms from Estonia are ground so finely that the powder dissolves completely and can be prepared as a delicious chaga latte.

Ingredients per person:

  • 1 dl water
  • 1 dl oat milk
  • 1 tsp chaga powder
  • 2 tsp of mesquite
  • Cinnamon, cardamom, ginger powder, nutmeg as desired

Heat all ingredients together and froth up. Instead of mesquite, lucuma, cocoa powder and/or coconut blossom sugar can also be used.

Kelp noodles


This delicious raw food recipe comes from the Rohkosthüsli in Bülach.

Ingredients for 2 large or 4 small servings:

  •     1 pack kelp noodles, rinsed
  •     1/2 of a small red cabbage, thin strips
  •     2 carrots, thin strips
  •     1 green paprika, thin strips
  •     1 yellow paprika, thin strips
  •     1/2 Chinese cabbage medium, 5mm thick strips
  •     2 handfuls of mung bean sprouts
  •     1 chili pepper, finely chopped

Put everything in a bowl.

For the sauce:

  •     3 tbsp almond paste white
  •     3 tbsp lime juice
  •     1 tsp date paste
  •     2 tbsp tamari
  •     1 tbsp sesame oil
  •     fresh ginger, finely chopped, if needed

Mix all ingredients well together and toss with the remaining ingredients in the bowl.

Chocolate hemp ice cream



  •     70g hemp seeds
  •     150g dates
  •     350 ml plant drink/water (half/half mixed)
  •     2 tbsp hemp protein powder
  •     3 tbsp cocoa powder
  •     1 ripe banana
  •     vanilla, cardamom to taste
  •     1 pinch of salt

Blend all ingredients in a powerful blender until creamy and pour into ice cream molds. Freeze for a few hours or overnight. Dip in melted couverture (or homemade chocolate) before serving and enjoy. Mmmhhh delicious!

Liver cleansing Watermelon Slushy according to Anthony William



  •     2 cups fresh watermelon, cubed
  •     2 cups frozen watermelon, cubed
  •     Juice of 1 lime

Blend everything in a high-powered blender to make a smoothie and enjoy. The watermelon or melons in general should always be enjoyed alone and preferably on an empty stomach, because they are digested very quickly and it can otherwise - in combination with other foods - lead to digestive problems.

Chia Fresca


  •     1 tbsp chia seeds
  •     3 dl water
  •     juice of 1 lime
  •     agave syrup or honey to taste

Mix everything together and wait about 10 minutes until the chia seeds have swollen, then enjoy. This refreshing and healthy drink is very popular in Mexico.

Cashew coconut mulberry confection



  •     100g coconut chips
  •     150g cashews
  •     60g mulberries
  •     1 tbsp chia seeds
  •     40g oat flour
  •     30g cocoa butter
  •     4 tbsp agave syrup
  •     1 tbsp cardamom
  •     2 pinches of salt
  •     1 tbsp lemon juice
  •     1-2 tbsp water

Grind the coconut chips, cashews, mulberries and chia seeds each separately in a blitz chopper and mix together with the oat flour, cardamom and salt in a bowl. Carefully melt the cocoa butter in a small pan on the lowest setting and add it together with the agave syrup, lemon juice and water. Knead everything well together, preferably with your hands. The mixture can now either be formed into balls or pressed into praline molds. Leave to chill in the refrigerator, enjoy chilled.

Tropical coconut balls with lucuma



  •     100g coconut chips
  •     60g lucuma
  •     30g cocoa butter
  •     grated zest of an organic lemon
  •     2 tbsp agave syrup
  •     2 pinches of salt
  •     cardamom

For the chocolate:

  •     70g cocoa paste
  •     15g cocoa butter
  •     30g coconut blossom sugar

Finely grind the coconut chips in a blender or blitz chopper and gently melt the cocoa butter. Then mix all the ingredients together well in a bowl and knead by hand to form a mass. Form balls and refrigerate for at least 1 hour.

For the chocolate, first finely grind the coconut blossom sugar in a blender or blitz chopper (this makes it easier and more even to mix with the chocolate). Melt the cocoa paste together with the cocoa butter carefully in a small pan at low temperature. Then mix in the finely ground coconut blossom sugar and mix well with a fork. Dip the coconut balls in the chocolate and turn them with a fork. With the help of a fork and teaspoon, place on a tray or sheet lined with baking paper. Place in the refrigerator to set. Enjoy chilled.

Tip:   - pour the remaining chocolate into silicone molds or spread on baking paper for broken chocolate
         - dip dried fruit (apricots, mango, bananas) into the chocolate and allow to cool down.

Date almond avocado cream with mesquite


 This delicious and healthy dessert cream gets a wonderful malty, caramel note from the addition of mesquite.

Ingredients for 2 servings:

  •     8 - 10 dates
  •     1/2 ripe avocado
  •     1 heaped tbsp brown almond paste
  •     1/2 vanilla bean (no need to scrape it out, just add it to the blender)
  •     1 dl water
  •     1 dl plant drink
  •     1 heaped tsp mesquite
  •     1 tbsp lemon juice
  •     some cinnamon and cardamom
  •     1 pinch of salt

Blend all ingredients together in a high-powered blender to a fine crème and divide into dessert bowls. Decorate with cocoa nibs or chopped nuts.


Liver rescue smoothie according to Anthony William



  •     2 bananas or 1 papaya (cut into cubes)
  •     1/2 cup fresh or 1 packet frozen dragon fruit or 2 tablespoons dragon fruit powder
  •     2 cups fresh or frozen wild blueberries or 2 tbsp blueberry powder
  •     120 ml water (as needed)

Place all ingredients together in blender. Blend until smooth, adding water as needed until desired consistency is reached.

Creamy salad dressing with spirulina



  •     0.5 dl olive oil
  •     0.5 dl water
  •     30 ml lemon juice
  •     50g hemp hearts
  •     1 bunch of fresh coriander
  •     1 tsp spirulina
  •     1 tbsp agave syrup
  •     1 small clove of garlic peeled
  •     1/2 tsp salt
  •     1/2 tsp paprika powder
  •     some pepper

Blend all ingredients together in a blender to make a creamy dressing. In a sealable container, this salad dressing will keep for about 1 week in the refrigerator.

Cashew Paprika Dip



  •     1 large red paprika
  •     80g cashew nuts
  •     1 date
  •     20g dried tomatoes
  •     20g olive oil
  •     1-2 tsp dried herbs de Provence (or fresh, chopped)
  •     1 small clove of garlic
  •     1 tsp lemon juice
  •     1 tsp paprika powder
  •     1 pinch of chili powder (more if desired)
  •     salt and pepper

Preparation: quarter the peppers, remove the seeds and roast in the oven at 200° for 20-30 minutes, let cool.

Blend all ingredients in a food processor (in a blitz chopper for smaller portions) until smooth. This dip is also suitable as a spread for bread or as a barbecue garnish.

Marinated Cashews



  •     200g cashews
  •     1 tbsp coconut oil, melted
  •     1 tsp paprika
  •     1/2 tsp ground cumin
  •     1 tsp turmeric powder
  •     2 tsp tamari
  •     2 tsp agave syrup
  •     1 tsp lemon juice
  •     2 tsp dried herbs
  •     1/4 tsp salt

Preheat oven to 160°.

Mix all ingredients together well in a bowl and spread on a baking sheet lined with parchment paper. Roast in the middle of the oven for about 10-15 minutes. The spices and tamari will make the nuts realtively dark. Nevertheless, be careful that they do not burn.

Banana nice cream with lucuma and almond paste


For this delicious, healthy and creamy ice cream, very ripe bananas are peeled, cut into pieces and frozen. If you have frozen bananas "in stock", this Banana-Nice-Cream is prepared in no time.

Ingredients for two servings:

  •     3 frozen bananas, cut into pieces.
  •     1 tablespoon Lucuma powder
  •     1 tablespoon almond paste
  •     approx. 0,5 dl almond milk
  •     some cinnamon and cardamom

Blend all ingredients in a blender to a cream and serve immediately.

Tip: this ice cream can be varied with peanut butter, cocoa or other frozen fruits and berries.

Overnight Oats with dried wild blueberries and chia pudding


Ingredients for one serving:

  • 40g rolled oats
  • 1 heaped tbsp coconut flakes
  • 1-2 tbsp dried wild blueberries
  • 130 ml plant milk
  • cinnamon to taste
  • some lemon juice
  • 1 pinch of salt


  • Chia pudding
  • Fresh berries
  • roasted nuts

Mix all ingredients together, pour into a jar/bowl and refrigerate overnight. The next morning, garnish with chia pudding, fresh berries and roasted nuts. Great for a quick breakfast at home or to go.

Avocado chocolate mousse


You'd never guess the exotic ingredient in this delicious, chocolatey and velvety mousse! Try it out with guests for dessert.

Ingredients for two dessert servings:

  •     1 ripe avocado
  •     1 tbsp melted coconut oil
  •     1 tsp water
  •     1 small squeeze of lemon juice
  •     2 heaped tbsp cocoa powder
  •     1-2 tbsp agave syrup
  •     1 pinch cardamom
  •     1 pinch chili (who likes)
  •     1 pinch of salt

Puree the coconut oil together with the avocado, water and lemon juice until very fine. Add the remaining ingredients and puree again. Chill for about an hour before serving.

Smurf Latte with Spirulina Hawaii


This drink was created a few years ago in Melbourne and was hailed as a great successor to Matcha and Golden Milk. Originally, it is made with the bluevalgae, which gives the drink its typical blue color, hence the name. In our recipe we use Spirulina Hawaii, which gives it a greenish color, and tastes amazing.

Ingredients for one serving:

    1.5 dl almond or oat milk
    1 tsp Spirulina Hawaii powder
    1 tsp lemon juice
    1/4 tsp ginger powder (or to taste)
    1 tsp agave syrup (if you like, with oat milk it already tastes slightly sweet)

In a small pan, gently heat the plant milk (do not boil). Add the other ingredients and mix well with a whisk (or stick skimmer). Pour into a glass and enjoy.

Tip: As a topping beetroot powder is suitable or - as in our picture - dragon fruit powder.

Raw muesli bars


Ingredients for approx. 12 pieces:

  •     80g Medjool dates
  •     40g raisins
  •     200g oat flakes
  •     2 tbsp chia seeds
  •     100g hemp hearts
  •     60g goji berries
  •     160g unsalted peanut butter (or salted if you like, then omit the additional salt)
  •     2 tsp cinnamon
  •     1/4 tsp salt
  •     2 tbsp agave syrup
  •     2 tbsp melted coconut oil
  •     4-5 tbsp. water (depending on consistency)

Process the dates together with the raisins in a blitz chopper until mushy. Mix all dry ingredients in a bowl. Add the date/raisin mix and the peanut butter as well as the agave syrup and coconut oil and knead (preferably with your hands) until combined. Carefully add a little water so that the mixture holds together but is not too wet. Line a brownie tray with parchment paper and fill in the mixture evenly and press down. Let rest in the refrigerator for at least an hour and then cut into bars.

Moonmilk - the healthy nightcap for a peaceful sleep


For one cup, mix 2dl plant milk of choice (rice or oat milk give a natural sweetness) with 1tsp Ashwagandha, some cinnamon, nutmeg and vanilla and heat gently. If you like you can add some coconut blossom sugar or agave syrup. Enjoyed in the evening, this soothing drink sets the mood for a peaceful night.

Lucuma mousse


Ingredients for one larger or two dessert servings:

  •     1 ripe banana
  •     1/2 ripe avocado
  •     3 tablespoons lucuma
  •     1.5 dl oat (rice) milk/water half/half
  •     1 heaped tbsp coconut blossom sugar
  •     1 tbsp lemon juice
  •     1 tsp maca powder
  •     1/2 vanilla pod, scraped out pulp
  •     1 pinch of salt

Blend all ingredients together and enjoy. Chill in the fridge first if desired.

Chia gel


The omega-3 rich chia seeds have an enormous swelling power and can be easily prepared as a gel, which can then be used as a base and ingredient for pudding, yogurt, muesli, smoothies, bread, as an egg substitute, etc.

Preparation Chia gel:

    1 part chia seeds
    6 parts liquid (water, plant milk).

So, for example, stir half a cup of chia seeds into 3 cups of water/plant milk and let swell for about 15 minutes, stirring in between. The gel can be stored in a sealed jar in the refrigerator for about a week.

Hot Chocolate


Ingredients per person:

  •     1dl water
  •     1dl oat milk (or other plant milk)
  •     30g cocoa paste (drops, or shaved)
  •     1-2 tsp coconut blossom sugar (to taste)
  •     1 pinch of chili
  •     1 pinch of nutmeg
  •     1/4 tsp cinnamon
  •     1/4 tsp cardamom
  •     Vanilla

Heat all ingredients together in a small saucepan until warm enough to drink. Stir with a whisk until the cocoa paste has dissolved. Pour into a cup and enjoy!

Semi-frozen parfait of cashew nuts with dragon fruit powder


This recipe is suitable for silicone muffin molds. They can be frozen and then pressed out as individual portions.

Ingredients for 6 muffin molds:

Preparation: soak 150g cashews for 3-4h

For the base:

  •     3 Medjool dates
  •     75g oat flakes
  •     1-2 tbsp coconut oil
  •     1 heaped tbsp cocoa powder
  •     cinnamon, cardamom
  •     1 pinch of salt

Blend all ingredients in a blender until slightly sticky and press into the ramekins with your hands until about 1cm thick.

For the parfait:

  •     6 Medjool dates
  •     150g soaked cashews
  •     150g soy yogurt
  •     5-6 tbsp lemon juice
  •     3 tbsp freeze-dried dragon fruit powder
  •     2 pinches of salt
  •     1/2 vanilla pod, scraped out pulp

Drain and rinse the cashews and blend in a blender with all the other ingredients until creamy. Keep scraping down the edges with a spatula. If needed, carefully add a little plant milk. The consistency should be a thick cream. Fill the molds with the cream, decorate as desired and freeze. When firm, squeeze out of the mold and thaw as desired or place in the refrigerator to thaw completely.
The parfait can of course also be enjoyed as a cream - without freezing.

Smoothie bowl mango banana with Camu Camu



  •     1 ripe mango, peeled and diced
  •     1 ripe banana
  •     2 dates
  •     1 tbsp chia seeds
  •     5 tbsp plant milk
  •     1 tsp Camu Camu
  •     1 small piece of ginger
  •     Cinnamon

Soak the chia seeds in the plant milk for a few minutes and then blend together with all other ingredients in a blender. Pour into a bowl and decorate with fruit, seeds, nuts, cacao nibs, goji berries as desired.

Granola with cashews and goji berries



  •     300g coarse rolled oats
  •     150g mixed kernels
  •     100g cashews, coarsely chopped
  •     2 tbsp cocoa powder
  •     2 tsp cinnamon
  •     2 pinches of salt
  •     50g melted coconut oil
  •     50g agave syrup
  •     60g coconut chips
  •     60g goji berries
  •     100g chopped dates

Preheat the oven to 160° top/bottom heat.

Mix all ingredients up to and including agave syrup in a bowl. Spread on a baking tray lined with baking paper and place in the middle of the oven. After 15 min, spread the coconut chips on top and finish baking for another 5 min. Remove the tray from the oven and spread the goji berries and dates on top. Now let them cool down completely. Then mix everything together and store in sealable jars.

Blueberry Power Cubes



  • 50g blueberry powder
  • 75g rolled oats
  • 100g cashews
  • 100g pitted dates
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger powder
  • 1/4 tsp salt

Put the dried blueberries in a bowl and add enough water to just cover them. Then soak them for 2-3h.
Mix all ingredients including the soaking water in a food processor to a solid mass, which can then either be rolled into balls or flattened on baking paper into cubes. Store in the fridge up to about one week.

Crunchy cocoa walnut bar with maca



  •     160g dates
  •     80g raisins
  •     100g walnuts
  •     40g cocoa powder
  •     20g maca powder
  •     30g cocoa nibs
  •     30g coconut blossom syrup
  •     1 tsp cinnamon
  •     1/2 tsp cardamom
  •     1 pinch of salt

Chocolate icing (see recipe homemade chocolate)

Place all ingredients in blender or food processor and blend until crumbly and kneadable. If the mixture is too dry (not sticking together), add very little water and mix again. Shape into a ball with your hands and spread onto a brownie tray lined with baking paper to a thickness of about 1-1,5cm. Leave to rest in the refrigerator for a few hours. Then cut into the desired shape and - for the exquisite version - dip in not too liquid chocolate, place on baking paper and decorate. Store in the refrigerator.

The cocoa nibs give these bars a crunchy bite. Of course, balls can also be formed from the mixture.

Wild garlic pesto with cedar nuts



  •     60g cedar nuts
  •     80g wild garlic
  •     100ml olive oil
  •     1 tbsp lemon juice
  •     4 tbsp yeast flakes
  •     salt, pepper

Place all ingredients in a chopper and blend to a pesto.

The yeast flakes are a tasty Parmesan substitute and add some more creaminess to the pesto.

Hemp protein squares with carob and goji berries



  • 200g dates
  • 80g hemp hearts
  • 80g hemp protein powder
  • 60g carob powder
  • 100g white almond paste
  • 1 tbsp lemon juice
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • a little vanilla
  • 4 tbsp goji berries
  • 3-4 tbsp water

Mix all ingredients except the goji berries and the water in a blender or food processor until a crumbly mass is formed. Then add the goji berries and mix only briefly, they should not be chopped too small. Finally, carefully add as much water (3-4 tablespoons) until a slightly sticky mass is formed. It should be firm enough to be pressed with your hands evenly about 2cm high into a tray lined with baking paper (brownie tray). Now let it rest in the fridge for 2-3h (or longer), then cut into the desired shape. Store in the fridge up to a week.

Cashew yoghurt with chia and sea buckthorn



  •     1 Cashew Yogurt (New Roots)
  •     1 tbsp chia seeds
  •     3 tbsp rice or oat milk
  •     1,5 tbsp sea buckthorn fruit syrup
  •     1 small handful of cashews
  •     2 dates
  •     1 tsp cocoa nibs
  •     Cinnamon

Mix the cashew yogurt with 1 tbsp chia seeds and 3 tbsp oat or rice milk and let it swell for about 1 hour. Roast the cashews in a pan without fat and then chop them along with the dates and some cinnamon in a small hacker. Mix with the cocoa nibs. Pour some of the chia yogurt into a glass, cover with 1 tablespoon of sea buckthorn fruit syrup, spread the remaining chia yogurt on top and finish with a dab of sea buckthorn syrup. Sprinkle the cashew-date mixture on top and enjoy.

Anthony William's Heavy Metal Detox Smoothie



  • 2 Bananas
  • 2 cups wild blueberries
  • 1 cup cilantro
  • 1 cup orange juice
  • 1 tsp barley grass juice powder
  • 1 tsp spirulina hawaii
  • 1 small handful of Atlantic Dulse Flakes or 1 tsp Powder
  • Optional: water to blend

In a high speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to one cup of water.



Per person:

1,25 dl oat milk (or other plant milk)
1 tsp maca powder
1 level tsp coconut blossom sugar (as desired)

Heat all ingredients together in a small pan until just before boiling. Froth with a milk frothing wand or a small whisk and enjoy. Due to the sweetness of the oat milk, you might not want any coconut blossom sugar. However, its slightly malty flavor goes very well with the maca powder.

Gluten free Christmas Cookies with Hemp



150g hemp flour
70g hemp hearts
60g coconut blossom sugar
1-2 tbsp gingerbread spice (according to taste)
1 tablespoon chia seeds
1/4 tsp salt
1/2 tsp baking powder
1 level tsp guar gum (binding agent)
1 tbsp lemon juice + grated zest (1/2 lemon)
50g coconut oil
1 small, ripe banana
4 tbsp oat or rice milk

Mix all the dry ingredients in a bowl. Melt the coconut oil in a pan on low heat, mix it with the dry ingredients together with the mashed banana, 4 tablespoons of oat or rice milk, 1 tablespoon of lemon juice as well as the grated rind. Wait a few minutes until the chia seeds have swelled, then knead with your hands into a malleable mass. Add a little flour if necessary. You should be able to form a not too sticky ball. Let it rest in the refrigerator for 1-2 hours. The dough can now be rolled out between 2 sheets of baking paper about 7mm thick. Cut out as desired and bake in a preheated oven for 12-14 minutes.

Chocolate coating:

60g cocoa butter
30g cocoa powder
20g agave syrup

Melt cocoa butter carefully on lowest setting, stir in cocoa powder with fork until lump-free, stir in agave syrup well. Allow to thicken briefly. Now dip in the cookies halfway and place them on baking paper. Sprinkle them with hemp hearts.

Peanut-Chocolate Truffles with Maca (makes about 20 Pieces)


- 65g oat flakes
- 200g Medjool dates
- 200g peanut butter, crunchy and salted
- 40g cocoa powder
- 25g Maca powder
- 30g agave syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp cardamom

Blend all the ingredients together in food processor or high-powered blender until the mixture holds together. Form balls with your hands and roll in cocoa powder or hemp hearts. Place in the refrigerator to firm up a bit. These truffles will keep for a few days in the refrigerator.

Homemade Chocolate

- 70g cocoa paste
- 15g cocoa butter
- 25g agave syrup
- 1 pinch of salt
- 1/4 tsp vanilla powder

For the decoration as desired:
- goji berries
- cocoa chips
- hemp hearts
- various nuts
- freeze-dried berries
- chili flakes, etc.

Gently melt the cacao paste and cacao butter together in a small saucepan. Stir in agave syrup (about 2 tablespoons) along with the salt and vanilla powder and mix very well with a fork or whisk. Pour the liquid chocolate into chocolate molds, decorate as desired, and refrigerate. The chocolate can be removed from the mold after about 20 minutes.
Alternatively, the chocolate can be poured onto a baking tray lined with baking paper and broken into pieces after cooling.

Yummy Vegan Vanilla Cashew Maca Cream


This was an instant creation and it was just perfect!


  • 8 dates
  • 1 heaped tbsp cashewbutter
  • 1 tbsp coconut oil
  • half ripe avocado
  • ¼ tsp. vanilla
  • 1-2 dl water
  • kardamom optional
  • 1-2 tsp maca


Blend all ingredients in a strong blender until smooth. Put the cream in bowls and sprinkle with some vanilla powder or shredded cashew nuts or cedar nuts.


Vegan Overnight Oats (Gluten free options: Millet or Quinoa flakes)

Vegan Overnight Oats are the busy person’s breakfast secret weapon, since they take just a couple minutes to make at night before bed. When you mix together rolled oats, chia seeds, and almond milk, the chia seeds absorb the milk and the oats soften, creating an effortless no cook porridge. Place it in the kitchen counter and forget about it until morning, when you’ll wake up to creamy bowl of oats that’s just perfect any time of the year. Soaking oats increases its digestibility. The same goes for superfood powders. If you soak them overnight in liquid and then add the other ingredients for a smoothie, for e.g., your body will be able to absorb the nutrients much more easily, so you are taking more advantage of the super nutrients of these powders. Please see our blog article “Are you getting the most out of your superfoods and herbs?“ for a more detailed explanation of how soaking helps increase assimilation of the nutrients.


  • 2 tablespoons chia seeds
  • 1/4 teaspoon cinnamon
  • 1/2 cup rolled oats or millet/quinoa flakes
  • 3/4 cup almond or rice milk
  • 1/4 teaspoon pure vanilla powder or cardamom powder
  • 1 Tbsp Coconut sugar

 Suggested Toppings:

  • Fresh fruit
  • Coconut flakes
  • Honey
  • Grated raw cacao paste or cacao nibs


In a small bowl or jar, stir the chia seeds, coconut sugar and the almond/rice milk with the cinnamon, vanilla and cardamom until combined.

Cover and keep it in the kitchen counter overnight, or a minimum of 2 hours.

In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

Add your favourite toppings and enjoy and delicious super healthy and easily digestible breakfast!

Goji Lemonade

Put a handful of Goji berries in a glass of water and let them soak for some minutes up to one hour. Sieve them. Add the juice of half a lemon and ½ tsp. of raw honey to the Goji water.

Use the Goji water also to drink like that or as base for smoothies. It’s a very hydrating drink.

You can use the soaked Goji berries for other recipes.


Macuccino (Video)

The Macuccino resembles a bit of a Capuccino, but uses raw Maca powder and almond butter instead of coffee and cows milk.

Put about a tablespoon of Maca powder and Almond butter in a mixer, add a pinch of Cinnamon or Cardamom, plus about a tablespoon of a sweetener of your taste, like Yacon or Agave syrup (also Xylitol or Maple syrup is possible). Add 2.5 dl of cold or warm water. Mix all ingredients in the mixer until the liquid is creamy and foamy. Pour into two cups and enjoy!


Put in a glass of water (still or with gas) half a tsp. of Camu Camu and a sweetener to your taste (e.g. Agave or Yacon syrup). Mix it.

Sweet Green Juice

Make a juice with apples, pears, carrots, fresh ginger and lemon. Mix in a tsp. of wheat grass or barley grass powder. Enjoy the green energy.

BioSamara‘s Pesto with hulled hemp seeds/cedar nuts

  • 2 bunches of  Basil, finely choped
  • 1 to 2 gloves of garlic, pressed
  • 5 tbsp. hulled hemp seeds and/or cedar nuts
  • Sea salt, pepper or cayenne pepper, to your taste
  • 1 to 2 dl olive oil
  •  1 to 3 tbsp. hemp oil

Mix all ingredients in bowl and let them marinate for half an hour.

Energy balls

  • 1 cup almond puree
  • ¼ cup hulled hemp seeds
  • ¼ cup Lucuma powder
  • 1 pinch of vanilla powder
  • ½ tsp. cinnamon, nutmeg, cardamom und ginger

 Mix all ingredients by hand and form balls. Roll the balls in hulled hemp seeds or carob powder.

BioSamara’s raw cacao pralinés

  • 1 cup raw cacao powder (or freshly ground cacao beans or nibs)
  • 1 cup raw agave syrup (you can also use a bit of stevia or xylitol and then reduce the amount of agave)
  • 1 cup raw carob powder
  • ½ cup raw coconut oil
  • 1 cup raw cashews, ground
  • 1 tbsp. superfood of your choice (e.g. maca, spirulina, suma)
  • ½ tsp. Spices (e.g. cinnamon, cardamom, vanilla)

Warm the coconut oil lightly (not above 42° C / hand warm) in a pan.

Add all other ingredients and mix them well. Let cool down the mixture so it hardens a bit. Form balls with the help of teaspoon and keep the balls in the fridge for a while.

Take the balls out of the fridge 15 minutes before serving.

Maca-Camu Camu-squares/balls

Use a strong kitchen machine, mixer or a Champion juicer to prepare these dried fruits sweets.

  • 150g walnuts, ground
  • 125g dried apricots, blend them, adding few water if needed.
  • 125g raisins
  • 1tsp. cinnamon
  • 1tbsp. maca powder
  • 1tsp Camu Camu powder

Mix all ingredients well until the mixture is smooth. Then you pour the mixture on a backing paper. Spread until it is 1cm thick and cut it into squares or roll it into balls. These you can keep in the fridge. To preserve them for longer, dehydrate them in a dehydrator or in the oven at 40°C.