Spring has finally sprung and easter is around the corner, what better way to celebrate then with a moist (that word gives me shivers) and fluffy banana bread!? Spring is one of my favourite seasons, all the colours, flowers and sun light fill my life with nothing but joy. It would honestly be my favourite season if it would’t be for my hay fever, let me tell you every spring I have to stock up on tissues and resist the urge to pull my eyes out! But all the flowers, sun rays and this banana/raspberry bread make everything well. One thing i can guarantee is…
One thing I ate a lot while being raw, was this sauce. It goes perfect with salads and raw crackers, but even if you’re not on a raw food diet u should definitely try this sauce, try using it a spread for on bread or with some zucchini noodles. Its almost embarrassing calling this a recipe, its so easy all you literally need are 4 basic ingredients. I’ve literally been eating this with all my salads!
The past two weeks I’ve been a bit under the weather so I couldn’t work on the blog or new recipes, although recipes isn’t a problem because I still got a ton in the works! Next week I’ll be working hard on some new posts and recipes. I’ve also been thinking about making some recipes especially for meal prepping and are cost effective. Who doesn’t like cheap and delicious food, right!?
The fun thing about this sauce/spread is that you can customise it however you like! you can add a tablespoon of nutritional yeast for that extra cheesy flavour or you can add some spices to give it more depth of flavour, maybe even some herbs, just do you! I’ve tried different varieties and you cant really go wrong with it so go and experiment! And let me know how you’ve made it!
I’m literally overjoyed now that spring has started, this means more outside activities, more and longer sunlight, and everything will start to flower, isn’t that the best!? Oh spring how I have missed you and welcome back.
After all the raw treats containing cacao or cinnamon I felt like having something fresh! I mean don’t get me wrong I could dive in a bath full of melted chocolate anytime a day, but since spring has finally started (only the weather still needs to receive the memo) I decided to make a more refreshing and light bliss ball, mission complete! They are really moist and almost buttery with a nice touch of lemon, my new obsession and I probably ate one to many.
These balls are filled with whole foods and good for a quick snack and energy boost! Its also another 5 minute recipe that will last you for a couple of days to a week, or even longer if you stock them in the freezer and forget about them. These raw treats have really been a life saver when it comes to time and convenience!
I rolled 1/3 of the finished balls in a mixture of coconut, chia seeds, turmeric and hemp seeds and to the other 1/3 I added raw cacao powder to the mix and the rest of the balls I rolled trough just raw cacao. You can choose to do the same or your own thing, as usual there are no rules into making these! If you feel like adding some lime zest or spirulina, you should! Or maybe you want to be a rebel and choose not to coat them at all, go ahead its your party!
Also feel free to play around with the fillings and when you’ve struck gold be sure to let me know!
Hope you’ll like these lemon bliss balls as much as I did!
For this recipe I’m keeping this very simple and basic, all you need are three ingredients and a food processor. And even more awesome is that this recipe will require only five minutes of your time, sometimes less is more! Ok you need to wait a little bit in between while you’re soaking the nuts and letting the bars set in the freezer, but its worth it, trust me.
Raw treats are the best, they are literally the easiest things to make, healthy and great as a snack. I always keep my freezer and fridge stacked.
One thing that I’d advise for this recipe is to soak your nuts. The reason I soak raw nuts is because it makes them easier to digest, the nutrients become easier to absorb and you remove some enzymes that are good for the nuts and seeds but not so wonderful for us! In some cases it also makes nuts a bit softer making it easier for them to be blended into a smooth cream. You can soak the nuts in warm water with a little bit of salt and leave them overnight. After draining the nuts you can dry them with a clean towel, bake them or use a dehydrator to remove the moisture. I dried them with a towel and kept the bars in the freezer to prevent spoiling because baking wont keep them raw and I currently don’t own a dehydrator.
Fun Fact: I’m slightly allergic to raw nuts, so even when I soak them I have to be careful not to eat to much. If I do my throat starts getting tighter. And if I eat just a few my lips start feeling itchy and I don’t even have to think about rubbing my eyes after handling raw nuts! But this will never stop me, obviously, I like to live on the edge.
My raw food challenge is almost finished but if your a raw foodie don’t be worried! I’ll keep working on raw food recipes and still have some I’m working on at the moment so stay tuned for that. And starting next week you can also expect some cooked vegan foods again. Its gonna be the best of both worlds.
Stay awesome everyone
Going raw vegan for a month comes with a lot of perks and raw desserts are high on that list. I mean who doesn’t love to indulge with delicious food without feeling guilty afterwards!? They are filled with nothing but whole foods and delicious ingredients.
These raw treats are delicious, easy to make and pack zero guilt. Whenever you make a batch you can simply keep them in the fridge for at least a week and munch on them throughout the week. They are perfect for those afternoon dips or as a snack on the go!
You can also hide little nuts or berries in the middle of the balls, like pictured above (but this is completely optional). This time I went for hazelnut, but feel free to use any other filling, in the past i’ve used dried inca berries which worked out perfectly. Fun Fact: Im allergic to hazelnuts, I like living on the edge!
When you rolled the balls you can also roll them through different toppings such as, desiccated coconut, cacao powder, chia seeds, hemp seeds, or whatever topping you desire. For these balls i went with desiccated coconut dusted with some spirulina and beet powder.
Now its your turn to make these delicious, easy and nutritious treats! If you try them and have an instagram account I would love to see your creations, so feel free to tag me in your post.
This cassava coconut cake also known as bojo is another surinamese dish that loves to make an appearance on birthdays and other festivities. Its not one of the healthiest dishes, but remember its for special occasions and sometimes you just need to indulge!
This cake is so good that its always the first thing to disappear, growing up …
One of my favourite quick meals are noodles dishes, they take a minimum amount of time to create without compromising in flavour. Apart from chopping the onion, garlic, mushrooms and boiling the noodles you don’t really need to prep anything else. This dish is perfect for when you’re tired and don’t feel like spending to much time making food but still want to eat something thats healthy and yummy!
For this dish I used broccolini which is a mix of broccoli and Chinese broccoli, but feel free to use other vegetables like this alien like Romanesco pictured above. But seriously look at the geometry, its a piece of art! I almost feel bad eating it.
You can also choose to use fresh spinach instead of frozen, I just like to keep my freezer stacked with lots of prepped fruits and veggies so i can make some quick meals, like this one. For some extra creaminess i added the tahini. You can always play around with flavours, like adding sesame oil at the end, or using some hot peppers like adjuma or habanero.
I’ll be working on some more quick and affordable dishes, and always feel free to leave suggestions over here or on Instagram.
My birthday is coming up soon and since a surinamese birthday just isn’t complete without a delicious pom i decided to veganise one of my favorite dishes ever. Pom is a traditional surinamese dish that is a staple on most surinamese birthdays. Traditionally pom isn’t vegan because they put chicken in the dish and use the sauce to top the pom. I tried to make it using tofu and was scared i’d ruin the dish, but it turned out amazing! So if you’re looking for a new exotic dish to try don’t look any further, i’ve got you covered.
The main ingredient in pom is pomtayer also known as yautia or malanga, which is a tuber found in south america. Pictured above is the pomtayer i used for this recipe, which you can find in most freezer sections at a surinamese toko or asian grocery store when you’re in the Netherlands and Suriname. Outside of the Netherlands and Suriname it might be challenging to find this frozen grated pomtayer or pomtayer in general, don’t worry as you could use grated taro as a substitute.
When this dish was first introduced by the Portuguese/Jewish plantation owners it was made with potato, but potato wasn’t commonly available in Suriname so they started making it using pomtayer instead.
Pom is great served with rice and vegetables or you can make a “broodje pom” by putting the pom on a bread roll with some sambal and pickled cucumber. I simply love this dish and ate a lot while testing the recipe (win) even my nephew couldn’t resist! This dish is definitely birthday approved.
If you’re gonna make this dish or ever ate it before i’d love to know how you liked it. I’m working on more surinamese dishes which i’ll be sharing in the near future, so stay tuned cause more tropical dishes are coming your way!
Spring rolls are one of those foods that really lets you be creative and play around with fillings and dips. They are a vietnamese delicacy that are basically rice papers filled with ingredients like carrots, tofu and other delicious goodness! Apart from being delicious and nutritious, they are also pretty easy and quick to make. I’ll be sharing some ideas for fillings and add a recipe for pulled 5 spice jackfruit to this post.
There are hundreds if not thousands of ways to fill spring rolls, this is one of the things that make them even more awesome in my opinion! Some of my favourite fillings for spring rolls are:
- Herbs: cilantro and basil.
- Vegetable: carrots, bean sprouts, lettuce, beets, pepper, spring onions and purple cabbage.
- Fruits: mango, avocado, jackfruit and strawberries.
- Other: tofu, tempeh, rice noodles and seitan
these are just a few of the many ingredients you can use to fill your spring rolls, you can really use your imagination and fill it with whatever you like! I like to eat my spring rolls with satay sauce or sriracha, but feel free to use other dips and sauces.
To make a simple satay sauce you just take some peanut butter, add a splash of soy sauce and season with some garlic (powder), onion powder, sambal (optional) and thin it out with a little bit of boiling water and maybe add pinch of sugar and a splash of lime juice. Voila you just created your own delicious satay dipping sauce.
This time i decided to try and add some 5 spice pulled jackfruit to the rolls and i really liked how they turned out! Jackfruit is an extremely big fruit that when ripe is delicious and sweet and almost tastes like bubble gum, but thats not what i used in this recipe, in this recipe i used unripe jackfruit. Green (unripe) jackfruit has a fibrous meat like texture and can take on almost any flavour, which makes it a great substitute for pulled pork. You could also just eat it on a tortilla or with some rice.
The rice noodles you can keep as is or toss with a bit of sesame oil and soy sauce.
When i’m making spring rolls i’m always trying to get as many colours in as i possibly can, i always like to eat the rainbow! But honestly there are so many ways to make spring rolls, there are no rules! the one pictured above has falafel and edamame, the only thing that matters for me is that its gonna be tasty, so pack it with whatever you like!
These are delicious while eaten fresh, but don’t be scared to store them for a later munching session. You can wrap them to keep from drying out and store them in the fridge, keep in mind that you don’t want them to really touch each other otherwise they’ll likely rip when you pull them apart. And when they are to dry when u want to eat them just rub them with a little warm water to rehydrate the rice paper.
Show me your spring rolls on instagram, i’m curious to know what you put in them!
Happy New Year! Its the time of the year we start our new years resolutions and try to eat a little bit healthier than during the holidays. For me this means i’ll be having tons of smoothies and lots of salads, but still have some snacks on the side. And even snacks can be healthy! This mushroom spread or dip can be a healthier way to have a midday snack, it is low fat and has many uses. You can spread it on some toast or use it as a pasta sauce, you could even have it over rice (i tried an highly recommend!) You can store leftovers in the fridge and it’ll keep for a couple of days.
Not only is it really delicious it is also really easy and quick to make, it literally took me only 10 minutes to whip this up. This savoury spread is a winner!
This dish holds a deeper message, never judge a book by its cover. Its not the most appealing thing to look at but it tastes delicious! If you are serving this to someone else just top it with some spring onions and ground chilli, or something else to make it look a bit more appealing.
Ill be using this spread in some other recipes so stay tuned for that.