Be careful because these run out fast!

Did you know that Chickpeas contain a huge number of antioxidants, vitamins and minerals including folate, magnesium, vitamin b6, vitamin c, iron, potassium, calcium, phosphorus and zinc? They are also high in protein so are a fantastic alternative to meat for vegetarians.

Well, I would eat chickpeas even without all these amazing health benefits just because they are so delicious! Pasta in a chickpea sauce, hummus, roasted chickpeas, chickpea curry, chickpea omelet, chickpea bread, I mean you can do anything from chickpeas. 
Few months ago I was doing groceries and I found hummus chips! Those were so goooood! Then one day, I tried them with cream cheese and omg it was so tasty! My mind started immediately processing on a new recipe idea and here it is in all it’s simpleness and deliciousness: 


Lemon essential oil is full of flavour and can be substituted in any recipe that calls for lemon juice, lemon extract, or grated lemon zest.

– hummus chips
– 120g cream cheese
– 2 drops Young Living Vitality lemon essential oil
– sliced radish
– chopped chives
– sprouts 

How to do it:
Mix two drops of lemon essential oil into the cream cheese. Put cream cheese on the hummus chips with a small spoon and decorate with sliced radish, chopped chives, and sprouts.

NOTE: if you don’t eat them immediately, I recommend putting a small piece of dry salad on the hummus chip first and then adding the cream cheese on top. This prevents the hummus chips becoming soft. 

Make it vegan by using vegan cream cheese.


These are perfect for an end of summer picnic with a glass of Ningxia Red from Young Living.


Delicious homemade raw energy bars for a healthy snack. They work well as a dessert as well!

raw, puffed oats energy bars 2

Few days ago I felt like having something sweet for an afternoon snack. I opened the cupboard and saw a bag of puffed oats I bought several months ago so that I could make some energy bars. Well, the bag of puffed oats was left sitting lonely in the cupboard until today, when I finally had the inspiration (and the time) to come up with an energy bar recipe. .
These raw energy bars have been inspired by those delicious orange flavored dates and cacao raw balls I made a few days ago (as the ones following my Instagram stories probably noticed). At the moment I’m really loving the combination of cacao and orange/mandarin, and I frequently find myself thinking about new ways in which to use this combo. The essential oil gives the food such an intense flavour that sugar or other sweeteners can be reduced to a minimum. The recipe can be found on my blog as soon as I have time to write it down and double check the quantities. Stay tuned to get the recipe for these delicious bars in the next few days.



4 dl puffed oats

1,5 dl shredded coconut

1,5 dl / 80g whole walnuts

100 g dried dates

0,5 dl dark, unsweetened cacao powder

0,75 dl virgin coconut oil

0,5 dl maple syrup

10 drops pure mandarin (tangerine) essential oil


  1. Grind the walnuts in a blender or by using an immersion blender until to create a flour.
  2. Chop the dates into small pieces.
  3. Place the grinded walnuts and the chopped dates in a bowl with the rest of the ingredients and mix well with a spoon.
  4. With an immersion blender, mix and smash the ingredients to create a thick grainy dough. You can also place all the ingredients in a food processor and pulse until ready.
  5. Cover a baking dish (about 16 cm x 24 cm) with an own paper and place the dough in the dish. Flatten the dough using a spoon to about 1 cm thick.
  6. Place the baking dish into a freezer for about 30 minutes. Cut the energy bars into pieces and store them in the fridge in an airtight jar or wrapped inside an oven paper.


raw puffed oats energy bars


I’ve been having a huge craving for hummus for days, and now I finally prepared it. And oh, let me tell you, it was so yammy.

Nimetön suunn.malli (3)

I ate a lot of it straight from the jar with a spoon just to satisfy the biggest craving so that I had enough patience to cut some veggies to dip into the creamiest hummus I’ve ever made.

Hummus works as a perfect afternoon snack together with raw vegetables or spread over a piece of fresh bread. For a more simple version, you can leave out the turmeric and parsley. If you need to have it right now and don’t have the time or patience to use dried chickpeas, you can always use canned ones (preferably in a glass jar to avoid eating any harmful chemicals that might leak into the chickpeas from the tin’s inner lining). If using dried chickpeas, I highly recommend adding one tablespoon of baking powder in the water where you boil the dried chickpeas. This makes the chickpeas extra soft giving the hummus super smooth and creamy texture.



2,5 dl dried chickpeas or 550g canned chickpeas

3 tsp tahini

2 cloves garlic

4 tbsp olive oil

3 tbsp lemon juice

1 tsp turmeric

Big handful of fresh parsley

Pinch of smoked paprika



  1. If using dried chickpeas: Soak chickpeas in water for 10 hours. Drain the chickpeas and boil them in fresh water for about an hour. To get extra soft chickpeas add one tablespoon of baking powder into the water. If using canned chickpeas: drain and rinse the chickpeas.
  2. Pour the boiled or canned chickpeas into a blender.
  3. Add the rest of the ingredients and blend until smooth.

Enjoy together with bread or use as a dip for raw vegetables.