Raw Matcha Bites

Hello everyone! We are so happy to share with you today our matcha bites! We have partnered with Soar Organics to create this recipe. They are sooo lovely 🙂

These tiny green sweet spheres of goodness are very easy to prepare. And really fast as well. All of the ingredients are insanely healthy – this makes it a guilt-free delight.

The matcha powder that we used for this recipe has a nice story. The company’s main mission is to offer fully organic and plant-based products in a respectful and sustainable manner. Soar Organics takes pride in sourcing certified organic matcha directly from a producer in Japan, as opposed to obtaining product through a wholesaler.

We recommend that you start including matcha in your daily life because it’s good for a number of things:

  • Is packed with antioxidants including the powerful EGCg
  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Prevents disease
  • Lowers cholesterol and blood sugar

It has a very interesting taste and the color is beautiful green.

You can have it with hot water, any type of milk or added to desserts, dressings, sauces, frostings etc. What we did is we added matcha powder to our energy bites with oats, hazelnuts and coconut oil – WOW!!! Have a look guys.


Here’s the recipe.

Matcha raw bites
Cook time: 
Total time: 
Serves: 10
  • 50 gr oats (or oat flour)
  • 50 gr ground hazelnuts
  • 1 tsp of flaxseeds
  • 3 g matcha powder
  • 30 gr melted coconut oil
  • 30 gr maple syrup
  • 1 tsp chia seeds
  1. Add all the dry ingredients into a bowl
  2. Add the coconut oil and maple syrup and mix everything nicely
  3. Start forming your balls, rolling them in your hands, and put in a tray
  4. If you want them to be a bit firmer, keep them in the fridge

It literally takes 2 minutes to make the mixture, and then another 5 to roll them and they are ready to eat.


We really hope that you will try them out. It’s a great snack for anytime of the day, and they bring diversity in your stomach 🙂


We would like to thank Soar Organics for partnering with us – it was a pleasure! Thank you for the delicious matcha, we will keep creating with it.

And thank you guys for being with us again – see you soon 🙂


The Wonderful Lunch Jar

Well hello there! Thanks for stopping by. You have just made a very good choice.

The thing that we have prepared for you is a lunch jar. A jar that you can fill with your favorite veggies and grains. The layers that we chose for ours are:

  1. Cous-cous with chives
  2. Pomegranate
  3. Sweet potato mash
  4. Sauteed garden peas
  5. Crunchy slaw with black sesame seeds
  6. Rainbow tomatoes

So many good things in one small jar! And it’s something that you can prepare the night before and eat it on your lunch break on the next day. Having such a huge choice in such a small space, gives every single bite that wonderful combination of all flavors at once – magical…. You can add or remove any of the layers – it’s up to you what you’re going to fill it up with. You can do it with quinoa, instead of the cous cous, you can do a broccoli mash instead of the sweet potato, you can substitute the crunchy slaw with some crunchy nuts or fresh spinach etc.

The jar is so beautiful that it will inspire you to create more and more. It’s so easy to be made and so easy to carry it with you anywhere you go. It can be a travel jar, a picnic jar or a lunch break jar or anything you can think of jar 🙂

Let me guide you through our layers.

The Wonderful Lunch Jar
Cook time: 
Total time: 
Serves: 1 jar
  • Layer 1: 50 gr cous cous, 50 ml hot water, a sprinkle of chives and a pinch of sea salt
  • Layer 2: 1 tbsp of pomegranate seeds
  • Layer 3: 1 medium sized sweet potato, salt and black pepper
  • Layer 4: 30 gr garden peas, salt
  • Layer 5: Half a carrot and the same amount of cabbage with a sprinkle of salt and black sesame seeds
  • Layer 6: A couple of cherry tomatoes
  1. To cook the cous cous, boil some water (the same amount as the cous cous) and let it cover the cous cous for a minute with a plate on top - when it's ready mix in the chives and the salt
  2. For the sweet potato mash - peel the sweet potato and boil it for 30 minutes until soft - mash it with a fork and season with salt and pepper
  3. Sautee the garden peas in some oil for 3-5 minutes and season with salt
  4. Stack up your jar and enjoy!

It’s a great idea to diversify your lunch and to enjoy your break much better. You will save some time, looking for a place to eat or what else to try from the super market. Preparing yourself will save you money as well and it’s healthy to the max!!! I really enjoyed it so I am sure that you will find it amusing.

Thanks for being with us guys – see you soon 🙂


A warm winter salad

Hello there! How is everyone?

Winter is not a salad season – but they still make it to our menus. Warm salads are a very good choice for lunch on a cold day.

Our salad today is with roasted aubergines, rainbow tomatoes, sun dried tomatoes, fresh basil, baby spinach, roasted pine nuts and balsamic vinegar. It’s awesome!

If you are one of our regular readers you would already know that we love aubergines. And if you are not, just have a look at these – avocado on toast with aubergine “bacon” and our vegan burger. They go really well with pretty much any other vegetable.

Cooking them is quite easy – the way I like them is grilled. It takes about 5-6 minutes each side.

Here’s the ingredients and the recipe.

A warm winter salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 aubergine
  • a handful of rainbow tomatoes
  • 10 gr of toasted pine nuts
  • 3 sun dried tomatoes
  • a dash of balsamic vinegar
  • 10-15 leafs of baby spinach
  • few leafs of fresh basil for a nice final touch
  1. Cut the aubergines, season them with salt and pepper and grill them on a pan for 5-6 minutes each
  2. Cut the rainbow tomatoes in half and the sun dried tomatoes into small pieces
  3. Arrange the salad starting with the aubergine - top it with the tomatoes and fresh basil and spinach leafs
  4. Go around the plate with a dash of balsamic vinegar and a sprinkle of toasted pine nuts

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese.

t is often recommended to tenderise aubergines and to reduce the bitter taste by salting it. After cutting the aubergine into the desired shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process pulls out some of the aubergine’s water content and along with it some of the bitter components. Thanks BBC Good Food for the info.

What is your favorite winter salad?

Thanks for being with us again – see you soon!


Bagelicious recipe!

Hello guys!

How is everybody?

I hope all went well in the first month of the new year for you. Yes… it’s already February!

I really love sharing more and more vegan recipes with you guys. If you don’t want to miss any of the action that is going on at Top Food Facts – you can follow our instagram account. We know that vegan is the way! It’s natural food without anything silly added. It’s really proper food with loads of nutrients and all the energy that you need.

Most of the people ask me if all of the vegan food that I do is tasty. It’s really hard for them to imagine a meal without meat or cheese. It’s that extra fat and salt that their brain is looking for. It’s the things they are addicted to. All of that happens unconsciously and for you it’s just a routine. The brain controls your needs. You need to teach your brain what good food is and to start taking the right decisions. If you can’t go 100% vegan – try to be at least 75%. Eat more vegetables, have a fruit for dessert, have some nuts as a snack, squeeze some fresh juice and enjoy the pure taste without all the added preservatives and I don’t know what else they put in there. You will feel the difference in less than a month – weight loss, more energy, positive feelings etc. Everything out there has a vegan version. I am not a huge fan of substitutes though. So to be honest with you – if I see something on the label of a product that I don’t know the name of – I just refuse to buy it.

So.. without anything else to say on that topic for today, it’s time for the new recipe.

Today for breakfast I had a bagel. Not just any type of bagel. It was with garlic and rosemary roasted cherry tomatoes and hummus. Wow! Guys, seriously – what a COMBO! This tastes magical – I will definitely add it to my list of favorite breakfasts alongside my avocado toast.

Hummus is a good friend of all types of vegetables – raw or roasted. It’s a great energy booster and full of flavor. You can always add it to a sandwich and what it does, it really brings all the flavors together and the whole picture in your brain, while you are eating, becomes clearer.

And here’s the recipe.

Bagelicious recipe!
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 of your favorite bagels (I chose the one with poppy seeds and sesame seeds)
  • 1 tbsp of hummus
  • 100 gr cherry tomatoes
  • a few needles of rosemary
  • 1 clove of garlic
  • a pinch of sea salt
  1. Preheat the oven to 180 degrees celsius
  2. Cut your cherry tomatoes in half and put them in a baking tray
  3. Season them with sea salt, and add the garlic and the rosemary as well
  4. Roast them for 15 minutes
  5. Spread the hummus on your bagel and spoon over the roasted tomatoes

That’s how the tomatoes look like when they are ready.

That’s something that you can prepare when you have a bit more time – it’s a Saturday’s breakfast or Sunday’s brunch. If you like it a bit spicy, because hummus goes well with chili, feel free to do it – the tomatoes will absorb it nicely.

Thank you for being with us one more time and see you soon!

My favorite roasted chili peppers

Hello everyone!

The time for a new recipe has come! I will show you how to do your own marinated chili peppers. If you are a spicy food lover – you will definitely adore this one.

It’s something that my grand mother used to prepare for my grand father – he loves chili peppers. He always eats them with the same sparkle in his eyes as probably the first time he tried them. He seriously loves them – especially when he is combining them with his favorite beans stew and fresh bread… mmmm…… When I was a child – I never even wanted to try them, but I was definitely intrigued.

Now, I am not so young anymore and the love for chili peppers grew up with me as well. I LOVE hot food. These peppers are so easy to be prepared and the result is always very satisfying.

If you don’t like chili peppers – you can do the sweet peppers version.

Let’s go through the recipe.

My favorite roasted chili peppers
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
  • 200 gr chili peppers ( I personally used 4 different types, so it's totally up to you what sort of peppers you are using - it works fine with all of them)
  • 1 carrot
  • 1 bunch of fresh parsley
  • 2 cloves of garlic
  • 150 ml olive oil
  • 75 ml balsamic vinegar
  • a pinch of salt
  • a touch of maple syrup
  1. Roast the peppers in the oven - 5-15 minutes depending on their size (they need to cook through and to become completely soft)
  2. Take them out and cover them with all of the listed ingredients and mix
  3. You want your parsley and carrots to be finely chopped


Yes, it is that simple. Spicy food opens up your appetite and it’s a natural aphrodisiac.

Chili peppers are rich in antioxidant plant compounds that have been linked with various health benefits. Most notable is capsaicin, which is responsible for the pungent (hot) taste of chili peppers.

The peppers have been associated with several health benefits. They may promote weight loss when combined with other healthy lifestyle strategies, and may help relieve pain caused by acid reflux. (Thanks to Health Line)

The way the balsamic and the maple syrup add to the flavor is that they balance out the heat, adding some sweetness to your chilies. It’s what carrots are there as well – they also add a nice crunch. The parsley freshens up the whole picture and the olive oil just blends everything in one. And about the garlic… ooohhh that smell…. it’s really beautiful. You can feel these from miles away.

If you can’t eat them all at once, which will probably be the case, you can transfer them into a jar and keep it in the fridge for weeks.


I really hope that you enjoyed this post and that you will try those lovely chilies – it’s worth it.

Have a nice day guys and see you soon 🙂

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