Ice cream for dessert is a no brainer, but today we’re spicing it up a bit with hints of cardamom and cloves. And yes, we will be using rice as a fluffy and filling vehicle to add some carbs to our fat. This indeed will not be a “light” dessert. Making it perfect for the winter time when we can use a bit of extra comfort.…
There are many types of rice and even more ways of preparing them, infusing the rice with delicious flavours is one of my favorites, so of course I’d have to share one of these recipes with you. This will be a nice change from your regular plain rice.
In many countries spiced rice dishes are a staple, and in Suriname it is no different. Although this dish isn’t a traditional Surinamese dish, it still draws inspiration from its diversity in cuisines (especially the indian) and bold flavours, to create this delicious and comforting dish. …
Here in the Netherlands it’s still winter, even though for some unknown reason I’ve created the illusion that winter comes to an end after December. As much as I’d like to fool myself, January and often February the temperatures are at an all time low, so we’re not done with the comforting and warming dishes.
Now don’t get me wrong, I adept quite well, so I don’t mind the colder temperatures that much, gives me even more reasons to eat pepper soup or warming breakfasts like this.
Since I’ve been doing some major indulging lately I’m planning to do a massive cleanse to reset my body. We’re still in the middle of the holiday season I’m giving myself a pass, meaning I’ll start my cleanse in January! Since I’ve still got two weeks of indulging ahead I thought why not try some more “healthy” versions of super indulging recipes to prepare myself for detoxification. So here it is a gluten and nut free recipe for brownie bites.
Fun fact: this recipe was actually a fail that I tried saving, and thus turned into a win!
This recipe asks for only three ingredients and no baking. Yes you read that good, no nuts, wheat flour and dates were used, just plain Ol’ dark chocolate. You might ask yourself “How is this not indulgent?”, well they are indulging treats, but a lot healthier than regular brownies that have tons of oil and extra sugar. Now is this as moist and rich as a regular brownie? No it’s not, but considering the facts, it’s a damn good brownie!
Since you can top it with whatever your heart desires these are perfect if you want to make something festive for the holidays!
I added ground cardamom to the batch, but keep in mind that cardamom has a very distinctive taste, that’s not very subtle. So you might want to leave it out, it’s totally optional. Also go wild with whatever toppings you like. I went with:
- Desiccated coconut
- Crushed Pistachio
- Dried strawberries
- Dried Mango
- Goji Berries
- Dried Figs
- Golden Chrysanthemum Flower
You can also choose to add other dried fruits, dried flower petals, nuts and seeds of choice. Also if you do not like cardamom but do want to spice it up you can add cayenne pepper, chai spices, cinnamon or maybe some pumpkin spice. Go wild and do your thing!
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…
One of the things I try to avoid at all cost is spoiling food, so dishes that use leftovers and kitchen scraps are high on my list of favorites. Vegetable fried rice is one of those dishes that allows you to use your imagination when it comes to vegetables and spices, you can really use whatever vegetable scraps you’ve got stashed in your fridge. Besides using scraps you can also use your leftover rice to make this dish. Often I catch people throwing away their leftover rice, which makes me gasp, because its perfect for making fried rice, and a ton of other dishes.
Growing up fried rice used to be one of my favorite meals, I loved the spices and didn’t mind eating all the vegetables, ofter I didn’t even notice them, this was awesome because I was kind of a picky eater. Luckily I grew to absolutely love vegetables and dishes like this always surprise me because of the amount of vegetables you can stuff in them.
These are the vegetables I used, but feel free to try different kinds of vegetables. I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination. Some other options are broccoli, mushrooms, cauliflower, bamboo, jackfruit, and whatever else floats your boat!
I made my own spice blend, you can make the one I used or make your own. Everyone loves different things so if you want it to be less spicy, make it less spicy. You can use store bought spice blends or just keep it plain and simple, again this is your dish, so customise it to your own liking. To make things even more easier you can cheat and use store bought satay sauce, just make sure it’s vegan.
I’ll work on more dishes and ideas for saving your kitchen scraps and leftovers, because I like to keep the spoiling of food to a bare minimum. Now you know what to do with your leftover rice, if you’ll try this recipe let me know how it turned out by leaving a comment below or tagging me on Instagram. Have an awesome day and bon appetite!
New years eve is around the corner and who doesn’t like a good snack!? With these noodle swirls you’re sure to please a major crowd. They are quick and easy to make and of course fun to eat, i mean 30 minutes to make some delicious snacks, sounds like a good deal right?
This recipe is inspired by onion bhaji, an indian side dish made from onions and a gram batter which is deep fried to perfection. Whenever i go out to eat at an indian restaurant i always have onion bhaji as a starter, they are one of my favourites! Since i like to do things a little different i though “why not combine two of my favourite things” and so i did. I combined rice noodles with the spicy onion bhaji batter, jackpot!
The fact that these little bundles of joy are free from most allergen makes them an ideal party snack. In this recipe i’ve substituted onion and garlic for asafoetida powder, which is also known as food of the gods, stinking gum and devils dung, to name a few. Its not called stinking gum and devils dung without a reason, this stuff smells! But this “food of the gods” is a great onion and garlic substitute as it has the same kind of taste once cooked, and a little bit goes a long way. You can find this flavour enhancer in most asian or indian grocery stores.
Also note that you shouldn’t be a rebel and taste the batter before its cooked, cause if you do, you’ll be filled with regret. Chickpea flour is amazing and has many uses, but raw it’ll taste like dirt, don’t be scared of though cause as soon as its cooked or toasted it will taste delicious. You can eat these as is or with a dipping sauce or chutney, this time i ate them with a home made satay sauce which ill post a recipe for later.
Now its up to you to snack yourself to a new year!
Chocolate chip cookies and almond milk, yes vegans can have it all! I really love chocolate chip cookies, but many store bought cookies either have unnecessary ingredients, are not vegan or are too expansive. I found myself (as usual) standing in the kitchen thinking what to make and then i thought “let me just look at what ingredients i have by hand, bake some cookies and hope for the best” one word, success! This recipe is super easy and quick to make, i mean fresh chocolate chip cookies in less then 20 minutes, sign me up!
These cookies are really thick, crisp on the outside, cakey on the inside with an exotic twist, they are magical. I found that the combination of peanut butter, cinnamon and cardamom works extremely well in this recipe, but if you dislike cardamom you can definitely leave it out.
Another thing (or ingredient) that makes these cookies the bomb is peanut butter. Because peanut butter is naturally fatty this recipes doesn’t require extra oils or butter. If you are allergic to peanut butter you can also try to make these using other nut butters, maybe even sunflower seed butter? if it works let me know. I also used applesauce as an egg replacer. Also note that you can take any vegan chocolate, chop it up and use it as chocolate chips (this is actually what i did).
Take a look at this beauty, i topped it with coconut whipped cream and spirulina chia pudding, heaven! I love to eat these by dunking them into some non dairy milk or, as pictured above, have them with coco whip.
Coconut whipped cream is so easy it doesn’t even need a recipe. Just take a can of full fat coconut milk (not the low fat kind, this will not work) and refrigerate it overnight so the fat can separate from the liquid. Once chilled flip your can of coconut milk and scoop the cream into a bowl, now with a whisker you need to fluff it up a bit and you are done. You could also add a sweetener of choice, this time i used agave.
If you make these cookies and let me know if you liked them!