INGREDIENTS: - 2 bunches of kale, stems removed, leaves shredded, - 3 garlic cloves crushed, - 1 tbsp coconut oil, - 500 g baby potatoes, guartered, - 1 tbsp olive oil, - chilli powder mild, - pinch of salt, - 50 g pine nuts, - 100 g pomegranate seeds. METHOD: Sauté the kale and garlic in the coconut oil. Roast the potatoes with chilli powder, salt and olive oil. 5-10 minutes before the end add the pine nuts, so that they turn a golden brown too. Once the kale and potatoes

Start your day with a glass of warm water with a freshly squeezed juice of half a LEMON. It will kick start your digestion, aid detoxification and boost your vitamin C levels... But remember to drink it through a STRAW so it does not touch your teeth, as high amounts of citric acid may damage the enamel. You're welcome! #Lemon #Tips #HowTo #HealthyLiving

INGREDIENTS: - 200g desiccated coconut, - 100 g sesame seeds, - 100 g pumpkin seeds, - 100 g walnuts, - 100 g hazelnuts, - 100 g almond Flakes, Or any combination of nuts and seeds... - 1/4 cup melted Coconut oil, - 4 tbsp honey/ maple syrup/ agave, - 1 tbsp cinnamon, - a pinch of salt. METHOD: Bake for about 20 min at 150C, stirring halfway through. When cooled down add prunes or dried cranberries. Delicious served on top of the porridge! #Recipe #HealthyLiving #Paleo #Vegan