Mango Popsicles
Mango Popsicles 2 cups diced fresh mango (460g) 1/2 cup coconut milk (125 ml) Blend the mango and the coconut milk in a blender until smooth Pour the mixture into the popsicle molds Freeze until solid
Month: May 2020
Vegetable Stir Fry
Vegetable Stir Fry Stir fry is a super easy meal to make and can be made with so many different ingredients. You start by heating a large pan and adding some oil. I usually like to use sesame oil when making stir fry because it …
Avocado Pasta
Avocado Pasta
- 60 g spaghetti
- 1/3 cherry tomatoes (halved)
- 1/4 cup canned corn kernels (drained and rinsed)
Sauce
- 1 ripe avocados (halved, seeded and peeled)
- 1/4 cup fresh basil leaves
- 1 clove garlic
- 1 tbsp freshly squeezed lemon juice
- Salt and ground black pepper (to taste)
- 1/4 cup olive oil
- In a large pot of boiling salted water, cook pasta according to package instructions
- drain well
- To make the avocado sauce, combine all needed ingredients in a bowl of a food processor
- Season to taste
- Mix till well combined
- In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
- Enjoy immediately
Whipped Coffee
Whipped Coffee 1/2 cup oat milk 2 tbsp instant coffee of your choice 1 1/2 tbsp organic coconut sugar ( or other raw sugar) 3 tbsp boiling water Pour milk in a glass and set aside Whisk coffee and sugar together in a large …
Oatmeal Banana Pancakes
Oatmeal Banana Pancakes 1 cup rolled oats 1/2 cup oat milk 2 tbsp maple syrup 1 ripe banana 1 tsp vanilla 1 tsp baking powder 1/4 teaspoon salt Some coconut oil (for cooking) Toppings Banana Maple syrup Fresh fruits Nut butter or jam Place all …
African Peanut Stew with Sweet Potatoes
African Peanut Stew with Sweet Potatoes
- 1 tbsp olive oil
- 1/2 medium onion (diced)
- 1 glove clove garlic (finely minced)
- 1/2 tbsp fresh minced ginger
- 1/2 tsp red chili pepper
- 200 g diced tomatoes
- 1/2 cup peanut butter
- 1 cup vegetable broth
- 1 medium sweet potato (peeled and diced)
- 1/2 can kidney or black beans (drained and rinsed)
- 1/2 cup peas (frozen)
- 1 cup spinach
- Salt and pepper
- Heat the oil in a large pot over medium heat
- Add the onion and cook until soft, about 10 minutes
- Add the garlic, ginger and chili and cook for about 5 minutes to soften
- Add the tomatoes and the peanut butter, stirring it in until smooth
- Stir in the broth and sweet potatoes
- Cover the pan and simmer until potatoes are tender, about 15 minutes
- Add the black beans, peas, spinach
- Season with salt and pepper and enjoy
A beautiful soul with Picasso hands
I would love to introduce the world to this wonderful soul called Jenna Anton. We worked together on a job in Los Angeles last year. The moment she said hi, I was amazed by her energy and love. And right after that, I fell in …
Chickpea Omelette
Chickpea Omelette 1/4 cup chickpea flour (+ 2 tbsp) 1/3 cup oat milk 1 flaxseed egg (1 tbsp ground flaxseed meal + 3 tbsp Hot Water) 1 tbsp nutritional yeast 1/4 tsp salt 1/4 cup vegetables of choice (I used onion and corn) 1 …
Vegan Crepe
Vegan Crepe
Crepe
- 1 cup all purpose flour
- 1 cup oat milk
- 1 flax egg (1 Tbsp ground flaxseed meal + 3 Tbsp Hot Water)
- Some coconut oil
Toppings
- Cinnamon
- Raw sugar
- Jam
- Coconut yogurt
- Prepare the flax egg by mixing 1 tbsp ground flaxseed meal with 3 tbsp hot Water and allowing to sit for a minute or two
- While the flax egg is sitting, sift the flour into a mixing bowl
- Add the oat milk and the flax egg and mix in well
- Heat up a frying pan with 1/2 tsp of oil and when the pan is very hot, pour in enough batter to cover the bottom of the pan once swirled around
- Flip the crepe only when it’s cooked through enough
- Cook on the other side until both sides are lightly browned
- Repeat until your batter is finished
- Serve with my topping recommendation or any of your choice