For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!…
Gluten and Oil free treats with zero guilt, and no refined sugars, doesn’t sound like much of a treat right? Wrong! These squares are oil, refined sugar and gluten free and definitely hold their own. Look they’re not as moist as a oily brownie or cake, and they’re not sweet to the point that your teeth fall off, but they are delicious in their own right! Actually since making them I already at 3 pieces myself, and that was only two hours ago, yup they’re tasty my friends.
Just like these cookies, these squares use over ripe bananas, because why waste something so good? They might look disgusting with less than desirable texture, but the moment you mash them and turn them into a baked good, they turn into something magnificent.
Chia parfaits are my go to lazy breakfast meals, they require little to no prep and are convenient since they can be made ahead of time. Not only is it an easy breakfast, but it’s also a filling and healthy way to start the day. Just don’t forget to check your teeth afterwards, chia seeds love hiding away between your teeth, they love it!
For this parfait I used home-made my own chocolate cashew mylk, but feel free to use store-bought plant milks. If you can find a vegan chocolate milk just add cacao powder and a sweetener to the chia pudding, I left the measurements in the recipe below. I’ll make a post on how to make your own plant milks from scratch, it’s super easy. Feel free to adjust the recipe to your own liking, try adding different fruits or maybe topping it with some coco whip, no ones judging you, treat yo selves!
I had these with a bunch of citrus fruits and called it a breakfast. I’ll be working on more different easy and affordable breakfast ideas asap, I mean chia seeds are great for the bod, but since they’re such a “super” food not the cheapest. Always feel free to leave suggestions in the comments below.
Also I’d love to see your recreations, so feel free to tag me in your pictures on instagram.
A party just isn’t complete without a nice sweet snack/dessert, and since we’re still working towards a spooky Halloween menu why not make a spooky recipe for cupcakes!? These cupcakes are moist and rich with a decadent silver frosting that will ward off all the evil spirits, some might even say that this frosting will even protect you from werewolves. No I didn’t use any funky food colouring, just black tahini which you’ll find a recipe for over here. By now you might have figured out that black tahini will be making an appearance into almost every Halloween dish this year, so go to your nearest asian grocery store and get yourself a big bag of black sesame seeds, it’s worth it! You can also order the seeds or the tahini on-line if you don’t have any store selling these product near you.
Now to be honest even though the frosting adds a nice flare of magic it isn’t very necessary since the muffins are sweet by them selves, having said that, it does add to the presentation and might be just what you need! You can also skip the black tahini if you don’t have any on hands and still want moist and dense cupcakes, or use less like the picture below. One thing to keep in mind when using black tahini is that you’ll want to let the cupcakes cool before you eat them, cause otherwise the taste of the tahini will dominate the cacao and that’s, not, delicious! But once they’ve cooled down they’re the most delicious chocolate cupcakes ever!
These cupcakes were an instant fave for my family, they weren’t to sweet and perfectly moist, just the way they like them! I also sneaked a couple of pieces of chocolate in the batter so some cupcakes would have a chocolate core, because who doesn’t like a chocolate overdose!?
You can expect even more Halloween themed recipes during the next week so we’ll all be ready for our Halloween parties, or ready to simply indulge, parties are overrated anyway! I really hope you like these recipes and feel free to leave a comment below or to tag me in your spooky creations on Instagram and don’t forget to like my Facebook page.
Granola is one of my breakfast staples, especially when I’m craving something crisp and sweet. Now since we’re sticking with the Halloween theme we’ll be making black granola flavoured with cacao and vanilla. All we need to turn this from brown to black is, black tahini! You can of course use store-bought black tahini (if you can find it) or make it from scratch, which for me turns out to be cost-effective, all it asks for is a lot of patience and a food processor, you can find the recipe over here. I buy mine in bulk at my asian grocery store and I’m sure they sell them at most asian grocery stores around the world. Now back to the granola!
If you don’t yet know what to have for breakfast on Halloween don’t look any further, this granola has to make the menu, I mean it’s literally black and tastes like chocolate, sign me up! I even threw some super foods in the mix by adding some chia and pumpkin seeds, does this make it a health food? Don’t know, but lets pretend it does!
One of the great things about granola is that you can customize it to your own taste. If you do not like pumpkin seeds or hate having chia seeds stuck between your teeth you can obviously skip those and maybe add some sun flower seeds or dried fruits tip: if you add any dried fruits add them after the granola is removed from the oven. And don’t worry if you really can’t get your hands on any black tahini this granola will still be worth it!
Making this granola is super easy, it might take a bit of time baking in the oven, I turned down the heat after 30 minutes which is optional and does increase the baking time.
note: I used a very low temperature which increased the baking time, which insured no burnt granola. Just do something else in the mean time, I painted some back drops!
You can eat this as a snack, throw it in a bowl with some plant-based milk or add it on top of a smoothie, it’s up to you what you do with it.
Now lets start cooking! And as usual feel free to leave a comment below or to tag me into your recreations on Instagram, I’d love to see you’re spooky creations. Bon Appetite!
Since we have entered October it is time to share some Halloween themed recipes! For some reason Halloween has to be one of my favourite times of the year, probable because I am a huge fan of horror movies. So to celebrate this spooky holiday I’ve decided to…
There are all types of dietary restrictions, wether it is gluten, refined sugars, gmo’s, processed foods or oils, it always comes as a nice surprise when you find dishes that fit your dietary needs at a party, restaurant or any other occasion where there is food. Since I’m celebrating my one year anniversary I wanted everyone to celebrate it with me, I’ve already uploaded a recipe for blackberry bars but for those who are gluten and/or refined sugar free I’ve made another recipe for blueberry/raspberry coconut bars, oh and did I mention they are raw as well! Whenever it comes to food I want everyone to enjoy, and yes even if you’re not vegan I’ll make you enjoy these vegan treats with me, because they are just as tasty!
These bars are quite simple to make, the only time consuming thing is soaking the cashew nuts (this will make them nice and soft) and letting it all solidify in the freezer, but all of this won’t cost you any effort, the making of the recipe though takes about 10 to 20 minutes depending on how fast you work. Minimum effort, maximum reward, these are the types of recipes are the most convenient, of course I like spending hours in the kitchen and don’t mind getting my hands dirty, but not everyone has the time, or patience, so this one is for you!
You can have these bars with a cup of tea, on a smoothie bowl like I did or just eat them as they are.
You could also try adding toppings before they are solid like fresh fruits, such as berries, figs or mango, or maybe you want some hemp seeds on top!? They are your bars so make them however you like.
These bars will stay good for a while if stored in the freezer, which is what I would recommend. If you want to have one just take it out of the freezer and let them come to room temperature a little. Or take some out and keep them in the fridge, this way you’ll never have to wait for them to get soft.
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.
One of my favourite breakfast items has to be chia pudding, its incredible easy to make and keeps me full during the morning, I love it! Another reason that makes chia pudding so amazing is that there are so many variations on making these, you can totally customise them to your own taste. This time I felt like having some cacao and mango with my chia pudding, if you want to try a pumpkin spiced chia pudding click here.
Theres not much to say about this recipe, its extremely…
One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some…
The title says it all! Who doesn’t want a slice of ice cream pizza that you can eat for breakfast, lunch and dinner without feeling guilty!? Not only is this dish completely raw, it is also super easy and fast to make, all you need to do is throw some things in a food processor and voila, ice cream pizza. No kneading of dough, cooking and baking involved, it’s the simplest thing ever. Also did you know this recipe is gluten, nuts and refined sugar free, besides being raw and vegan, awesome right?
Now that spring has arrived and the days are getting warmer, I’ve started craving more and more cold and raw foods, making this dish perfect for these warmer months! I would have never thought I’d be eating frozen “pizza” for breakfast. Fun fact: Did you know that growing up I hated pizza, ugh they disgusted me. Oh how the tides have turned.
Assembling the pizza
I decided to go for a chocolaty crust by adding some cacao powder, but feel free to skip the cacao and add cinnamon instead, or add nuts to the crust. You can also keep it plain and just stick with the coconut.
As for the ice cream filling I went for strawberry/beet so it would be red like tomato sauce (fail). You can choose to follow my recipe and go for the same or go your own route and try something different.
The basic ingredient is banana and to that you can add whatever you like. You can add cacao and make it a chocolate ice cream, or add mango and passion fruit to make it more tropical. If you want to make it extra healthy you can even decide to add some Spirulina and turmeric to make it bright green and the most healthy ice cream you have ever had.
Now lets talk toppings! You can literally top this with whatever you like. For this particular pizza I went with, mango, kiwi, blueberries, goji berries, mulberires, raspberries, coconut and sesame seeds. But feel free to use whatever you liked and try topping it with things like:
- edible flowers
- passion fruit
- dragon fruit
This recipe is simply a guideline, have fun with it and create something beautiful!
This is your pizza party
Who knew eating fruits could be this much fun? If you have trouble eating enough fruits you should definitely try this fruit pizza! Cut some slices and share them with your friends!