top of page

Creating Wholesome Vegan Food Free From Refined Sugar, Gluten and Unhealthy Fats

Anina Gepp


Instagram: @aniahimsa


The Vegan Food Community on Instagram

I stopped eating meat at the age of three, and became completely vegan one and a half years ago when I started my food blog Aniahimsa on Instagram. The community inspired and helped me a lot. I just love to eat the rainbow and all the wholesome food.

Have You Tried This?

Everyone loves avocado on toast, but have you ever tried toast with peanut butter and avocado? Such an amazing combination.

Cooking Essentials

Fresh herbs. It makes such a difference to have homegrown organic herbs from the garden. It also allows you to reduce the amount of salt in your dishes since they are so full of flavor.

Secret to the Perfect Smoothie

I love green smoothies. I have one every single morning. It’s the best thing you can do for your body. The secret is to use at least ¹⁄³ of the ingredients frozen. This makes your smoothie super creamy. My go-to recipe contains 1½ frozen bananas, ½ frozen avocado, a handful of baby spinach, a handful of zucchini, the zest and juice of ½ lemon, a slice of ginger and some maca powder.

Wholesome Rainbow Buddha Bowl Recipe


2 handfuls of leafy greens (for example, baby spinach)

1 large sweet potato

½ stalk broccoli

200 g smoked tofu

200 g mushrooms, sliced

2 shallots, chopped

1 clove garlic, chopped

1 mango

1 avocado

½ cucumber

1 tsp sesame seeds

1 tomato

1 lime

½ pomegranate

Some fresh basil

Pinch of cinnamon

2 tsp tahini

5 tbsp soy sauce

1 tsp maple syrup

1 tsp coconut oil

½ tsp turmeric

Some salt


Preheat the oven to 430°F/ 220°C. Chop up the sweet potato into pieces and cover it with 1 tsp tahini, 1 tsp coconut oil, a pinch of maple syrup, ½ tsp turmeric and some salt (if you’re not salt-free). Bake in the oven for 20-25 minutes until the pieces get golden and crunchy. In the meantime, heat some coconut oil in a pan and roast the chopped garlic and shallots. After a few minutes, add in the sliced mushrooms and some salt. Let simmer for another 5 min, then put aside. Cook the broccoli in water or steam until firm to bite. Take 2 large bowls and start filling them with all your ingredients. I suggest to start with some leafy greens as a base and then top it with all the colorful stuff. This way you’ll end up with a really lovely rainbow bowl. For the dressing, combine 5 tbsp soy sauce, a pinch of maple syrup, 1 tsp tahini and the juice of ½ lime in a bowl. Stir well. Drizzle the sauce over your bowls and squeeze some extra lime juice over the avocado.


Put some roasted sesame seeds over your avocado for extra flavor. Serve lukewarm or even cold as a salad.

Healthy Swiss Bircher Muesli with a Twist


1 banana, mashed

1 apple, grated

Handful of frozen blueberries and raspberries (or other seasonal fruits of your choice)

1 cup rolled oats, gluten-free

2 tbsp chia seeds

Around 7-8 dates

Handful of chopped almonds

Pinch of cinnamon

Zest of ½ lemon

Juice of 1 lemon

Pinch of chili powder

2 cups vegan yogurt (I prefer coconut)


Mash the banana using a fork and mix it up with the juice and zest of the lemon. Grate the apple, and combine with the banana. Chop up all your other fruits into little pieces and put them together with the mass in a big bowl. Now, also chop the dates and almonds. Put all the remaining ingredients in your bowl and stir well using a big spoon. Let set in the fridge for a few hours or overnight. Decorate with some fresh fruits before serving and enjoy cool.


Prepare some coconut whipped cream as a topping if you want to serve it as a dessert instead of a breakfast.

bottom of page