| Maja: slow mornings and intuitive life
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Maja: slow mornings and intuitive life

Maja and I hanging out in her kitchen and cooking healthy & delicious two-course lunch while talking about life, intuition, love & food.

WHO?  Maja, lawyer turned yoga teacher and authenticity coach

HER PLACES: Nova Gorica (Slovenia), Putthaparti (India), Amsterdam (Netherlands), Kuressaare (Estonia)

HER nutrisophy: mostly vegan, slow breakfast, intuitive eating

HER PASSION: supporting others with intuitive insight, meditation, yoga www.majametlicar.com

Maja´s story

When I met Maja, she seDSC_0191emed almost unreal – so tall and serene, beautiful, healthy and grounded. Our paths crossed in a most surprising way and our first face-to-face meeting in a cozy café turned out to be a three hours long talk (and would have been longer if we would have seen it coming and planned our time accordingly).

Her story is a perfect example of somebody following her intuition and passion.

Maja was born in a small town of Slovenia close to the Italian border. Having always very strong connection with her intuition, she knew that she came to this world to help ohters, but how? At first, she thought she could do this being a lawyer, so she studied law and worked in this field for seven years. Then she started to practice yoga regularly and began to understand that her intuition is trying to tell her something else. She decided to take vacation and travelled to India.

“I just had a feeling that I have to go.”DSC_0147

After two weeks of vacation Maja had to return to work but life had its own plans. Because of the heavy riots on the streets the public transport didn´t work properly, so she missed her plane, stayed longer and had some extra time to spend with her life partner Erik, who she had met just some days before she supposed to leave. He was visiting the same village of India by a chance.

When Maja finally got back from India after almost a month, she was healthier, happier, calmer and very much in love. She was feeling better physically as well as mentally. She continued with her everyday routine, but didn´t see her purpose there anymore .

“I knew I had to change my life.”

Then she finally realized that her own intuition is the key to help others. Half year after her trip to India,  she started her studies to be a yoga instructor and in addition to her yoga classes, she is now building up her intuitive adviser online business to help people make life choices more in tune with their authentic selves.

Maja feels that she finally is who she was supposed to be. One year ago, she moved to Kuressaare, a small coastal town on the biggest Estonian island Saaremaa where she loves the tranquility and the sea. She is sharing her space, energy and cooking skills with her man Erik and piggy Ossu.


Mini pig Ossu is very social and loves being around people. He likes potatoes, apples and strawberries the most. He used to love cabbage as well, but after having a bit too much of it, he doesn´t find it so appealing anymore. He certainly knows how to make intuitive choices about the food!


Maja and food

What´s your brightest childhood memory about food?

I spent my childhood in Yugoslavia (Slovenia got independent in the beginning of 1992), growing up with my 3 years younger sister. I remember having an incredibly sweet tooth! We lived close to the Italian border and therefore had a special pass to go to Italy where we could buy food we didn´t have at home. I loved sweets and I hated that my Dad always divided all the sweets between four family members. It was frustrating, I wanted to eat it all at once!

What´s your coDSC_0149mfort food?

Pizza! As living close to the Italy, our family food was incluenced by Italian food – pizzas, pastas, soups, fresh veggies and fruits etc. I bake pizza at least once a week, everything from scratch. Of course, my pizzas are quite different from the ones my granny used to make – the dough of her pizzas were about 10 cm thick! I have managed to bring it down to very thin bottom and adding much more veggies on top of it. I use vegan cheese, which I prepare with cashews or tofu, blending it with soymilk and spices.

What´s your nutrisophy now?

I have a strong connection to my intuition and have made my own food choices as far back as I can remember. I´ve always cooked a lot, trying to eat organic as much as I can.

After I went vegan in 2007, I started reading more about food. At first, I left dairy out and my thinking and intuition got much clearer. Now I´m mostly vegan, sometimes eating “regular” cookies or a piece of vegetarian cheese.

I love to have a slow breakfast! I´d rather eat less and slowly. When going to bed at night, many times I feel excited about the next days´breakfast! When I was still employed, I was waking up at 5:50 am to do my morning yoga and have a nice, slow breakfast.

Here my mornings usually start at 6:15. I drink 0,5 l water with lemon juice first thing in the morning and do oil pulling with sesame oil. Then I take a brisk walk outside and do my yoga practice. For breakfast, I have a vegan protein smoothie and then some rye bread with seeds, jam and coconut milk. The rest of the day is quite intuitive, having luch as the biggest meal of the day.


What did we cook with Maja?
Delicious vegan pizza with roasted zucchini and cashew cheese, plus amazingly tasty coconut “tiramisu” for dessert.
Find the recipes below!

Vegan Pizza






1,5 cup rye flour (340 ml)
1 tsp. of dry yeast
1 tsp. of sea salt (Maja uses pink Himalayan salt)
0,5 cup water (1 dl)
2 tsp. olive oil

– Mix the ingredients in a large bowl to have a soft mass for kneading. Add more water if needed.

– After the dough is well-kneaded make a hole in the middle and pour 1-2 tsp. olive oil into the hole. Knead until the olive oil is absorbed and it has a smooth consistency.

– Live it for at least 30 minutes in a warm place, covered.




Tomato Sauce

2 cloves of garlic
2 tbsp. of olive oil
500 g of strained tomatoes
1 tsp. of sea salt

– Heat the olive oil over medium heat in a sauce pan, add chopped garlic.

– Before the garlic starts to get brown add strained tomatoes and oregano.

– Lower the heat and simmer covered for 20 minutes.


Roasted Zucchini

1 small zucchini
olive oil
1 tsp. sea salt

– Cut zucchini to the thin rounds.

– Place on the pan and add sea salt and olive oil, mix with hands.

– Roast zucchini in the oven for about 10 minutes, until they are soft and bitter taste is gone.




Cashew Cheese

¼ cup of plain cashews (60 g)
2,5 tbsp. corn starch (or tapioca)
1 tbsp. olive oil
¾ tsp. sea salt
1 tsp. lemon juice
1 small garlic clove
1 cup hot water (250 ml)

– Blend everything together in a blender or food processor. If you don´t have a strong blender, let the cashews soak for some hours beforehand.

– Blend until there are no more pieces of cashews left.

– Heat mix in the sauce pan, stir constantly. When the cheese is thickening, lower the heat from medium to lower. It takes about 10 minutes until it´s thick.

– Let it rest for a while.

Now press the dough to the bottom of the pizza pan. Add tomato sauce, roasted zucchini and cashew cheese, some oregano on the top. Bake it in the oven with 200 °C (392 °F) for about 10-15 minutes.



Coconut Tiramisu

1 can of coconut cream (400 ml)
1 orange
200 g of ladyfingers
1,5 tbsp of honey
150 g berries

– Place the coconut cream in the fridge overnight.

– Add 1,5 tbsp of honey and prepare the whipped coconut cream with the mixer.

– Place the cream back to the fridge until you prepare the rest of the tiramisu.

– Squeeze the orange and quickly soak ladyfingers in the juice.

– Place soaked ladyfingers on the bottom of the bowl.

– Add the whipped coconut cream and decorate the dessert with berries you like!