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.…
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.
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 autumn leaves are falling down, which means pumpkin spiced everything. Nothing escapes the claws of the notorious pumpkin spice, especially not the oh so delicious chia pudding.
This dish is perfect for those gloomy autumn, when the mornings are darker and colder this pudding will give you the comfort you deserve. I never thought i’d be a big fan of chia pudding, but i was wrong! The last couple of days i’ve swapped my comforting bowl of oatmeal for this delicious pudding. Apart from being scrumptious this pudding is also loaded with nutrients. Did you know that in mayan chia means…
For a while now i’ve been craving ice cream cake and since halloween is around the corner i took my chance and decided to make a recipe for vegan ice cream cake. Best, decision, ever! Now ok what makes this recipe spooky you might ask? Well it’s green, purple, orange and attracts spiders, spooky right!? And yes i know its autumn and its getting colder, but i don’t care i, this cake is so delicious i could eat it while building a snow man. Ok lets do some pros and cons.
- Ice cream cake that you could have for breakfast.
- Its raw vegan
- Its takes only 15 minutes to make. Minimal effort, maximum reward.
- A perfect dish for a warm summer day (or winter, who cares)
- You can customise it to your own liking.
- Seriously, this has no cons, its raw vegan ice cream cake.
This week i’ve been testing this recipe a couple of times (i actually just used it as an excuse to eat this for breakfast a few days in a row) and couldn’t wait to share the recipe with you! This is another dish to have on your halloween party. Just serve it as soon as you take it out of the freezer, otherwise you’ll end up with a smoothie. This recipe will give you two mini cakes and after taking them out the freezer you can easily cut them into halves or quarters.
As usual you can play around with the ingredients. For this recipe i used a mix of cinnamon, cloves, and allspice but feel free to use other flavours like cacao, vanilla or mango by adding some frozen mangoes while processing the bananas. For the purple layer i used blackberries but you can definitely swap those for blueberries or other fruit. If you don’t have spirulina you can use matcha powder, spinach or wheatgrass to make the green layer. The crust of this ice cream cake is made using raw cashews, but if you or the person you are serving this to is allergic to nuts you can substitute the cashew nuts for oats or double the coconut. Also the persimmon layer is totally optional, but since they are in season and some extra ripe persimmons broke on the way home i thought “What the heck, why not throw some super ripe persimmon jelly on top “.
Now i definitely know you’ll impress your family and friends when you make them this ice cream cake. And if they don’t like it, just give them a hug, they obviously need it!
Its October, which means its the start of the holiday season! The end of the month halloween is celebrated, so i decided to make some halloween themed recipes for your halloween party. The first dish i wanted to turn spooky was pumpkin pie and after tons of tweaking i’m finally able to share this recipe with you! This pie is gluten free, refined sugar free and cruelty free, a great dish to serve at your party (or eat by your own, like i did)
What makes this pumpkin pie spooky? well it looks green… yeah thats all. Well i think that a green pie is very scary! Of course i used this recipe as another excuse to use spirulina. Im obsessed with the colour green, also spirulina has tons of nutrients, so its a healthy obsession! And i know what you’re thinking the pie does look a bit brown on the pictures, but in real life is has a very dark green colour. Again this recipe is adjustable so feel free to tweak it to your own liking.
In all honesty, i’ve never been a big fan of pumpkin, not even pumpkin pie. I chose to go for a pumpkin pie because i wanted to give pumpkins another chance. This recipe was a lot of trial and error and i was scared i’d never like pumpkin pie, until i woke up this morning and tasted the deliciousness of this final pie, it is a winner! Its creamy, yet stiff and the crust is moist on the bottom and crunchy on the side, in my opinion, its perfect!
This was pie number three look how scary it is with the bat on top… The past week i’ve eaten so much pumpkin pie i thought i’d never be able to eat it again, until i made the final pie, i’m obsessed! And just because i made this halloween themed you should feel free to make this for your thanksgiving dinner, or just because you feel like it. And don’t throw away those pumpkin seeds! You can roast them to make a yummy and healthy snack.
Ive been working on another fun and spooky recipe which i can’t wait to perfect and share with all of you. Here is a little sneak peak of my next recipe.
Who is ready for some bloody dumplings!?