vegan lunch – a hot summer day


Recipe: Spread some green kale and plum tomatoes on a baking tray and sprinkle over a pinch of seasalt, olive oil, one crushed garlic and tofeta (vegan “feta” cheese, made of tofu). Leave it in the oven for 7-10 minutes on 200 degrees (celsius). With that we had a few beetroots that we cooked earlier today, and to drink; LEMON water. It’s so tasty and refreshing a hot summer day. This is a light lunch packed with vitamins and minerals that keeps you going all day.



This blogs goal is to inspire you to maintain an healthy vegan lifestyle, where I will write about plant based food, natural, organic skincare and makeup and also give you ideas on how you can manage to eat vegan when visiting friends, traveling or even on the go. Hope you’ll all enjoy!

But first, I may introduce myself. Matilda is my name, I’m a student at the university of UmeĆ„ in Sweden. I live in the north of Sweden with my husband and our four year old son. I’v been an vegetarian for twelve years, and vegan for about six months. I love researching for natural, cruelty free skincare and try on new things, but my goal is also to be more thoughtful about what I buy and how often I buy new things. I already love second-hand and vintage shops when it comes to investing in new clothes or furniture.