I’m back! + Vegan Strawberry Cheesecake Recipe

Did you hear all that static noise? 😅 Sorry about that, but now I’m finally back and I can explain. My last post was almost a year ago, and my nonexistent posting afterwards came down to three reasons: inspiration, health and frustration.

As a student who doesn’t have to make all her meals (thanks mom!), it was hard finding inspiration and motivation to make food on a weekly basis. I found myself worrying over what to make each week, and I knew if I didn’t succeed I wouldn’t have the chance to make it over again (I get stressed easily). Besides that, I also wanted to eat healthier, and although the recipes posted here were mostly healthier versions, I think we can all agree that dessert is still dessert 😁. The other reason was based on my photo skills. I just couldn’t take a pretty photo with the dark winter lighting!

Now I’ve come to realize that the goal of this blog is to share healthy recipes, and I’ve decided to continue doing that. However, I might be posting once a month only and my photos might be good or bad, who knows…

Okay, now that that’s out of the way, here’s some delicious cheesecake!
Strawberry Basil Vegan Cheesecake

I’m not vegan, but Pinterest has been baiting me with mouthwatering photos of vegan cheesecakes for years, so I decided I would make just that. This recipe was slightly adapted from Nirvana Cakery’s Strawberry Basil Vegan Cheesecake (go check it out, her photos are amazing!).

Strawberry Basil Vegan Cheesecake

A delicious vegan cheesecake to make in the hot summer days. Prepare at least one day in advance.
Adapted from: Strawberry Basil Vegan Cheesecake – Nirvana Cakery
Crust layer
60 g almonds (1/2 cup)
70 g sunflower seeds (1/2 cup)
100 g dates, about 5 (1/2 cup)
¼ lemon, zest
1 tsp. maple syrup

Strawberry layer
100 g coconut butter (1/2 cup)*
2 tbsp. coconut oil
250 g strawberries (2 cups)
120 g cashews, soaked overnight (1 cup)
½ lemon, zest
½ lemon, juice
3 tbsp. maple syrup (60 g)
1 tsp. vanilla

Basil layer
35 g fresh basil (1 cup)
120 g cashews, soaked overnight (1 cup)
½ lemon, zest
½ lemon, juice
3 tbsp. maple syrup (60 g)
1 tsp. vanilla
1 can full fat coconut milk, refrigerated overnight (scoop out coconut cream)
50 g coconut oil, melted (1/4 cup)


  1. Crust layer: In a food processor, blend together almonds and sunflower seeds. Add dates, lemon zest and maple syrup, pulsing until sticky.
  2. Divide equally between three 3-inch cake pans with removable bottoms (greased and layered with parchment paper), pressing down firmly. Place in fridge.
  3. Strawberry layer: Melt the coconut butter and coconut oil together. Set aside to cool down.
  4. In a blender, blend together strawberries, cashews (rinsed), lemon zest and juice, maple syrup and vanilla. Add in the melted coconut mixture and blend until smooth. Divide evenly between the three cake pans until 2/3 full (I had some extra that I put in a ramekin). Freeze for at least 2 hours.
  5. Basil layer: Blanch the basil by putting it in boiling hot water for fifteen seconds. Immediately rinse with cold water or put it in ice water. Squeeze out excess water. In a blender, blend together basil, cashews (rinsed), lemon zest, juice, maple syrup, vanilla and coconut cream until smooth.
  6. Spoon half of the basil mixture into the cake pans and freeze overnight. The rest of the mixture goes into the fridge for frosting.
  7. When ready, whip the frosting until smooth (I had to add some coconut milk), then pipe on top of cake.
  8. Leave cake to thaw in fridge before serving.

* To make coconut butter, blend 1/2 cup coconut flakes in a food processor for 5 to 10 minutes.


The Best Chewy Oatmeal Cookies

My brother has made these cookies over and over again, and each time I  turn into a sort of cookie monster. They’re so delicious and chewy, plus they don’t crumble all. This cookie has everything you could possibly want in a cookie, and they’re all healthy ingredients (well except for the chocolate chips).

The Best Chewy Oatmeal Cookies

This is definitely a recipe to save, and it is one that makes the house smell deliciously warm and comfy.Read More »

Vegan Chocolate Cake with Figs and Pistachios

Vegan Chocolate Cake with Figs and Pistachios

Vegan Chocolate Cake with Figs and Pistachios

The Crossroads Cookbook has been sitting in my shelves for quite a while now and I decided to take a look at it recently. It’s a vegan cookbook with lovely recipes such as homemade pasta, soups, and this decadent chocolate cake. I did modify the recipe a bit because I was too lazy to make all those different components at once. The figs and pistachios add an extra flair to the once simple chocolate dessert, and it tastes wonderful.Read More »

Berry Almond Quinoa Porridge

Berry Almond Quinoa Porridge

My brother recently took out a big stack of cookbooks we had stashed in a cabinet to find some creative ways to make breakfast and lunch. I think he gave up pretty quickly, as usual, but he never moved them back into the cabinet. Since the stack of books was right in front of me, I rifled through them and was intrigued by the concept of quinoa porridge in The Hungry Student Vegetarian Cookbook. This cookbook was gifted to me by a friend, and the recipes are quite easy and interesting to make.
Berry Almond Quinoa Porridge

The next morning, I made it and changed a few things, such as replacing the milk with almond milk, switching the sugar with maple syrup or honey, and changing the toppings.Read More »

Rhubarb Almond Ginger Cake

Rhubarb Almond Ginger Cake

Along with the Coconut Lavender Ice Cream recipe I shared with you guys, I also made this rhubarb almond ginger cake for my mom’s birthday. It is a simple recipe to make and is healthier than you might’ve thought.
Rhubarb Almond Ginger Cake

This is a moist and fluffy cake that has a mixture of the tartness from the rhubarb, the sweetness from the coconut sugar and the healthy addition of ginger. Instead of sour cream, I used Greek yogurt with great success.
Rhubarb Almond Ginger Cake

Also very easy to make and clean up since it’s a one-bowl recipe! I love one bowl recipes.

Read More »

Banana Acai Smoothie Bowl

Banana Açai Smoothie Bowl

Açai has been everywhere on Instagram so when I saw a packet of açai puree at Trader Joe’s, I jumped at the chance to finally make my own açai bowl. First of all, for those of you who wonder what açai is, it’s a berry that comes from Brazil and it contains a lot of antioxidants. I’m not sure about the rest of the claims, such as preventing diseases and weight loss, but açai sure is delicious.
Banana Acai Smoothie Bowl

I always thought it was pronounced a-KAY, but it’s not! The real spelling is açai, with a c-cedilla, so that means the ‘c’ is said softly and the ‘i’ is not silent. The correct pronunciation is ah-sah-EE. You’ll thank me in the future when you’re faced with the prospect of ordering something with açai and don’t want to embarrass yourself pronouncing it.
Banana Acai Smoothie Bowl

I added 1/2 cup almond milk in my açai bowl, which was a bit too much because it doesn’t have the consistency of scoop-able ice cream, so I revised the recipe and cut the milk down to 1/3 cup to make it thicker.
Banana Acai Smoothie Bowl

Banana Açai Smoothie Bowl

  • Servings: 2
  • Difficulty: Easy
  • Print

A smooth and delicious bowl of creamy goodness. Made with bananas, blueberries, açai and spinach, this is sure to subside the sweet cravings for the day.
2 bananas, peeled
1 packet of Trader Joe’s açai puree, put under warm water for 5 seconds
1/4 cup blueberries
1/4 cup spinach, washed
1/3 cup almond milk


  1. Put all the ingredients in the blender and blend until smooth and thick. It should have the consistency of ice cream. Divide smoothie into two bowls and enjoy right away with toppings such as berries, granola and coconut flakes.

Strawberry Rhubarb Upside Down Almond Cake

Strawberry Rhubarb Upside Down Almond Cake

I made this cake to clear out the very ripe strawberries in our fridge and use up the last stalks of rhubarb. This is a gluten-free almond cake with strawberry and rhubarb and it is so delicious. It’s also healthy because it has fruit, coconut sugar (which is better for you than white sugar), and almond flour. I have to admit, the cake won’t win any beauty contests, but I have high regards for the taste.
Strawberry Rhubarb Upside Down Almond Cake

This recipe comes from a combination of an almond cake recipe from Well Plated by Erin and my own mixture of fruit on the bottom. The most famous upside down cake is probably the colourful pineapple one, but I would choose this one over the pineapple one any day.Read More »

10 countries in Europe

10 countries in Europe

So I’m finally back after 6 weeks in Europe and I have loads to write about and share. There are so many places we went to, which is why I’m going to divide this post into countries. And of course, the recommended restaurants need to be noticed, so I bolded those. I was going to divide this post into two parts, but I’ve decided to put everything in one, even though it’s 4000 words in total.


We started out in a popular tourist spot in Gothenburg, Sweden. The temperature was colder than I expected, but I liked it because it was relaxing. First off in the morning, we did a canal tour that went through and around the beautiful city.

Afterwards, since our luggage was delayed at the airport, we managed to do a bit of shopping in the town and then we went to the cool Fish Church where there was really good cheap food inside (it’s not the restaurants but a takeaway counter). We each bought a box and ate at the picnic benches just outside. After lunch, we visited Haga, a cute little area with nice restaurants and local stores. We also went to an amusement park, Liseberg, and in my opinion, it was the best one I’ve ever been to. For dinner we ate at Smaka and the food was pretty good! The prices in Sweden are really expensive though.Read More »

Healthy Coconut Lavender Ice Cream

Healthy Coconut Lavender Ice Cream

Okay, I promise my vacation post will be up soon, but while I finish it up, I’m leaving you guys with an ice cream recipe. And it’s not just any ice cream recipe. This one is:

  • Dairy-free
  • Vegan
  • Healthy
  • Naturally sweetened
  • Flavoured with lavender and blackberry
  • No churn

Healthy Coconut Lavender Ice CreamWhen summer is hot, ice cream is the perfect way to cool yourself down. I really wanted to make something healthier than the normal ones, so I did! We have a bunch of lavender in the garden which dried out due to the heat, so it was perfect for the recipe. There’s also a lot of wild blackberries around our neighbourhood, so my brother and I always go out with a container in hand to pick them all. Well, all that we can take. There’s always this annoying little group of perfectly ripe blackberries just a bit too high and deep in the bush for us to pick.Read More »

Kohlrabi and Zucchini Fritters with Wasabi Mayo

Kohlrabi and Zucchini Fritters with Wasabi Mayo

I didn’t even know kohlrabi existed until a few months ago. It was my brother’s birthday, and someone decided to give him seeds to plant in the garden. I looked at the package, frowning at the foreign name, and that was my first encounter with kohlrabi. Fast forward to the present, and the seeds have transformed into lovely green bulbs with leaves on top. These fritters are the first time I used the vegetable, so I was quite surprised by how hard of an effort it took to cut into it! I also recognized a smell but couldn’t put my finger on what it was. Of course, my mind needed to know, so one online search later and I came up with Martha Stewart’s definition of kohlrabiit’s like a cross between a radish, jicama, broccoli, and collard greens. And that was it! My nose had detected the radish smell. But when the kohlrabi’s cooked, it doesn’t really taste like radish but more of a mixture between broccoli, zucchini and potato. Strange, huh?
Kohlrabi and Zucchini Fritters with Wasabi Mayo

These fritters are a wondrous combination of the strange veggie named kohlrabi, zucchini, egg, breadcrumbs and spices. It’s crunchy and soft (oxymoron point in English class!) plus the fritters smell so good when they’re cooking in the pan. It’s excellent with the wasabi mayo, which gives it an extra pop that I love.Read More »