• Food With Love,  Recipes

    Vegan Quinoa Bowl

    I make this quinoa bowl often, it is easy, healthy, PCOS-friendly and antiinflammatoric. And of course vegan too 🙂

    Quinoa is low in calories, but high in proteins. Moreover it contains all 9 essential amino acids. By eating it every day, it is said to reduce the risk of cancer, heart disease and diabetes. As it has a low glycemic index, it is therefore very much PCOS-friendly, and of course also good for controlling the sugar level in blood. It can also help in losing weight.

  • Recipes

    Spaghetti aglio e olio

    This one, ladies and genltemen. This recipe is super easy, super simple, but super T A S T Y and 100% vegan.

    Spaghetti is something I’ve hated since birth. I think it was one of the most annoying things to eat, until I was introduced to aglio e olio. This is the perfect way of cooking spaghetti. Really 😉

    Give it a try!

  • Food With Love,  Recipes

    Rose Syrup Ice Cream – Eggless

    Okay guys, the summer is back and the sun is shining, time for some ice cream 😉

    There’s something in making your own ice cream, and thanks to my brother I tried it. He came up with the idea of making ice cream with rose syrup. We use rose syrup for making sarbath/rose milk, that is very popular in Sri Lanka and India. His idea of making ice cream of with was good, so I searched for some inspo and made some. Guess what? It’s delicious! And you need only 3 ingredients 😉

  • Recipes

    Oreo Cheesecake – Gelatine-free!

    Oreo cheesecake… Yummy! I am actually tired of cheesecakes with gelatine, and I think we need more focus on recipes WITHOUT gelatine. I mean, why put something as gelatine in a cake? 😉

    The recipe below serves 8. And it’s easy to make. And super yummy. Enjoy 🙂

    Note: You need to make this cake at least 4 hours before you serve it!

  • Recipes

    Mango Kesari

    Kesari is a dessert from India, that is popular in Sri Lanka too. My mom used to make kesari frequently when my brother and I were children. I remember how much I loved it, but later I somehow stopped eating it. Lately I came across a mango kesari recipe, that is so good. Usually it is made with milk, but I use water instead, so that you can keep the kesari for a couple of days 🙂