Carrot Cake/Banana Bread Fusion! (GF Vegan, oil free, refined sugar free)

Carrot Cake Batter

90g large carrots
60g medjool dates
3 large ripe bananas
1 tbs ceylon cinnamon
1 tsp vanilla powder/extract

Soak your dates for 5 minutes while peeling the bananas and carrots. In a food processor, blitz the carrots to a fine mince. Pit the dates and add to the food processor with your bananas, cinnamon, vanilla, and blend until smooth. You can easily make this a smoothie by adding some coconut water, orange juice, water, or non-dairy milk.


Carrot Cake/Banana Bread Baby
Serves: 2-4 | Time: 1 hour

2 cups Carrot Cake Batter
1 cup gluten-free flour*
1/4 cup organic raisins
1.5 tsp raw coconut sugar
1.5 tsp baking powder
1 tsp baking soda
1/3 cup water

* I used oat flour but brown rice also works well

Preheat your oven to 375F.
In a small mixing bowl, mix the dry ingredients. Scoop up two cups of the batter with a measuring cup and mix it in with a fork.
Add your water and fold into the batter until the consistency is cake-like.
Add half of your batter to an un-greased 8x8 ceramic or glass dish lined with parchment/baking paper. Sprinkle the raisins in. Add the rest of the batter and smooth with a spatula if necessary.
Sprinkle the coconut sugar on top. Place in the oven and bake for 45 minutes. Turn off the heat, crack the door, and let cool before cutting.
It is normal for the cake to be somewhat moist and dense, which is typical of a banana bread.

Enjoy :)

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5-Star Carrot Soup (GF Vegan)

I'm not one to brag, but this soup deserves it! I made this in an attempt to recreate a restaurant experience I had and it was definitely successful.

Serves: 1-2 | Time: 1 hour

10 large Carrots (580g)
1 Sweet Potato (250g)
1 orange Capsicum (50g)
2/3 cup Coconut Meat
3/4 cup filtered Water
1 tsp Coconut Aminos
1 tsp Curry powder
1 tsp Chili powder
1 tsp Turmeric
1 inch Ginger (optional)
Carrot leaves (optional)

Preheat oven to 425F.
Set water to boil in a steaming colander. Peel carrots, if not organic, and chop in half. Add to steamer basket and set a timer for 30 minutes.
Meanwhile, destem and deseed your pepper. Drizzle liquid aminos inside and wrap in aluminum foil. Roast in oven for 15 minutes.
Open a young thai coconut and scrape out the meat. You should have more than needed. It can be used as is, or you can simmer it for 15 minutes with 1/4 cup water.
Peel and chop your sweet potato into cubes. Add to a ceramic dish with enough water to cover the bottom. Attach lid and microwave for 4-6 minutes.
To your blender, add: water, spices, coconut meat, the sweet potato and its water, the pepper and its juices, and your steamed carrots.
Puree or blend until smooth (leave chunks if desired).
Serve with the carrot leaves (if organic) for a carrot-y kick!
Enjoy :)

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Greenery Bowl (GF Raw Vegan)

Serves: 1 | Active time: 15 minutes | Chill time: 1 hour

1 Cucumber, quartered (230g)
2 large Carrots, shredded (75g)
1 Apple, chopped (105g)
1 Avocado, whipped (102g)
7 Medjool dates, torn (100g)
Fresh Mixed Sprouts* (20g)
1/4 cup Orange Juice
1/2 Lime, juiced
1/2 tsp Turmeric
1/2 tsp Cayenne
1/2 tsp Cumin

* I used fenugreek, cabbage and alfalfa but whatever your favorites are will work

Chop all ingredients. Make sure to peel if not organic! Add to a medium-sized mixing bowl.
Half and deseed your avocado, then scoop the flesh into a small bowl. Add lime juice and spices. Mash with a fork until creamy and add to salad with orange juice. Toss.
Let marinate for 1 hour. Enjoy :)

PS: I just watched a video on Youtube by Happy Healthy Vegan about food combining. Like me, they do not have any digestive issues when mixing overt fats with sweet fruits. Some people reactive negatively to this combination, usually with stomach aches and gas. Just thought I'd mention it, in case anyone's worried!

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Sharp Sweet Salad (GF Vegan, Raw Option)

Hey lovelies! I decided to make my Spicy Fruity Salad again, but added some new produce I had in the kitchen. It is sweet, spicy, refreshing, satisfying, and makes a lot. I would definitely bring this to a potluck or picnic!

Serves: 2-3 | Inactive time: 8+ hours | Active time: 45 minutes

5 cups Chickpeas, soaked and cooked (602g)
1 Jicama, peeled and diced (488g)
2 Oranges, segmented (427g)
1 Cucumber, sliced (355g)
1 red Capsicum, diced (200g)
1 Pear, diced (253g)
1 Apple, chopped (168g)
2 stalks Celery, chopped (85g)
2 large Carrots, diced (108g)
Handful Mushrooms, diced (108g)
Handful Green Beans, chopped (84g)
8 tbs Tomato Paste
Juice of 1 Lemon
4-8oz of fruit juice*
2 tsp Ginger Paste
2 tsp Curry Powder
1 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Coriander

* I used organic cold-pressed orange mango juice

I soaked my chickpeas for 48 hours with intermittent rinses. Some of them sprouted but this is just a personal preference. A minimal soak of 8 hours is recommended and the cook time should be 30 minutes either way. If you want them raw, opt for at least 24 hours of soaking.
After I prepared the chickpeas, I let them chill in the fridge while I chopped the rest of the ingredients.
Then I made my dressing, which was tomato paste mixed with fruit juice. You can add some of the spices to this.
In a large mixing or serving bowl, add all your chopped ingredients plus chickpeas and toss. Then sprinkle with spices, drizzle on your dressing, and squeeze on the lemon juice. Toss or gently stir again.

Note: Always adjust spices to your preference. Add half the cayenne and taste test before adding the rest, for example.

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Simple Spicy Pulao (GF Vegan)

Serves: 1-2 | Time: 5 minutes

3 cups cooked Basmati Rice
3 tbs Tomato Paste
1/2-1 tbs Sriracha*
1/2-1 tbs Ginger paste
1 tsp Turmeric powder
1 tsp Amchur powder
1 tsp ground Cumin
1 tsp dried Cilantro**
1/2 tsp Kalonji
1/2 tsp Cinnamon
1/4 tsp Cardamom
1 tsp Tamarind paste (optional)
1 tsp Coconut Sugar (optional)
Few ounces (3-5) of Water

* 1 tbs is very spicy, so be careful if you are not a fan of heat
** fresh cilantro is much preferable, but that's all I had; for fresh, use about 1/4 cup chopped

Every weekend I cook a batch of rice to save time. It keeps well in the fridge or freezer. To prepare it, I soak for 30 minutes and then boil for 5. I make about 4 cups dry, which triples when cooked. It lasts a week in the fridge, and months in the freezer, and it maintains its texture well when reheated.

In a mid-size pot on medium heat add water and pastes. Stir with a wooden spoon and add spices. Small bubbles should form and it will become very fragrant. Soon the sauce will thicken and reduce slightly.
Add rice and fold. I tossed gently with two wooden spoons until the rice grains were evenly coated. Your rice shouldn't be sticky so the final product will be relatively fluffy, despite the weight of the sauce.
Serve with potatoes or flatbread.

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Healthy Veggie Fritatta (GF Vegan)

Serves: 1-2 | Time: 1hr

1 cup Yellow Corn Meal
3 cups Water
Handful Cherry Tomatoes, chopped
Handful of Mushrooms, diced
1/2 orange Capsicum, diced
2 tsp dried Italian Herbs
2 tsp Turmeric powder
1 tsp ground Cumin
1 tsp Chili powder
1/2 tsp Cardamom
1/4 cup fresh Basil

Note: Any of your favorite veggies work! I made this again with spinach, carrots, and chickpeas :)

Prepare the polenta according to instructions. Boil water. Whisk in the meal slowly, stirring to keep smooth. Simmer for 15 minutes, stirring regularly.
Add your veggies to a non-stick pan on high heat. Cook for 10 minutes, adding water as needed to keep moist. Add spices and polenta. Cook for another 5 minutes.
Add to a small ceramic casserole dish and put in broiler for 10 minutes or until dark brown on top. You can bake for 10 minutes first, if you desire a firmer texture. The top will be crunchy with an inside similar to scrambled tofu.

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Spicy Fruity Salad (Vegan, GF, Raw Option)

Hey lovelies! I adapted a chutney recipe into this amazing salad that I just have to share. It is sweet, spicy, refreshing, satisfying, and pretty simple.

Serves: 1-2 | Inactive time: 8+ hours | Active time: 30 minutes

3 cups Chickpeas, soaked and cooked (302g)
1 Cucumber, sliced (320g)
1 orange Capsicum, diced (200g)
1/2 Mango, chopped (123g)
1 Apple, chopped (183g)
2 stalks Celery, chopped (92g)
1 large Carrot, diced (70g)
7 Dates, chopped (70g)
3-4 tbs Tomato Paste
Juice of 1/2 Lemon
1/4 cup of fruit juice*
2 tsp Curry powder
1 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Coriander

* I used organic cold-pressed orange mango juice

I soaked my chickpeas for 48 hours with intermittent rinses. Some of them sprouted but this is just a personal preference. A minimal soak of 8 hours is recommended and the cook time should be 30 minutes either way. If you want them raw, opt for at least 24 hours of soaking.
After I prepared the chickpeas, I let them chill in the fridge while I chopped the rest of the ingredients.
Then I made my dressing, which was tomato paste mixed with fruit juice. You can add some of the spices to this.
In a large mixing or serving bowl, add all your chopped ingredients plus chickpeas and toss. Then sprinkle with spices, drizzle on your dressing, and squeeze on the lemon juice. Toss or gently stir again.

Note: Always adjust spices to your preference. Add half the cayenne and taste test before adding the rest, for example.

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Fiesta Rice Bowl (V, GF, Winner Dinner)

1 cup dry Basmati or Jasmine Rice
3/4 cup Refried or Pinto Beans
1 bunch of Hearts of Romaine
1 Yukon Gold or Sweet Potato
1 red Capsicum/Bell Pepper
2 ears Yellow Corn or can
1 cup of spicy Salsa
1/2 medium Onion
Juice of 1/2 Lime
1/2 cup of Water
1 tbs Turmeric
1 tsp Cayenne
1 tsp Cumin

Soak rice for 30 minutes. Meanwhile, chop your veggies. Make sure the potato is cubed small so it cooks quicker.
In a large non-stick pan, add the potato and a small amount of water. Cover and steam for 10 minutes, stirring occasionally. Add your onions and salsa and cook over medium heat for 5 minutes.
Add the rest of your veggies to the pan. Stir and simmer until slightly soft. Add lime juice and remove from heat.
Bring a medium pot of water to boil. Add the rice and boil for 6 minutes. Drain. Set aside.
In a small pot add your refried beans, spices, and water to desired consistency. Stir over medium heat for 5 minutes.
In a large serving or salad bowl, chop your romaine. Pour rice on top and fluff. Add your veggies and refried beans. Toss now or mix as you eat (I prefer the latter).
Enjoy :)

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Quick Recipe: Beet Hummus (Vegan, GF)

A few people have been requesting the recipe for this beet hummus I shared on my Instagram. I often whip quick things up without measuring for myself, but here are the ingredients to my best estimation.

150g Chickpeas, soaked
2 cloves roasted Garlic
1 small Shallot
1 oz Beet Juice
1 tsp Maple Syrup
1 tsp ground Cumin
1 tsp sweet Paprika
1/2 tsp Cayenne
Half a Lemon, juiced
Water to desired consistency

Soak your chickpeas for 8-12 hours (or more). Drain and add to a small pot of water. Bring to a boil. Cook for 30 minutes or until soft. Strain.
Add all ingredients to a food processor. Hot chickpeas and water helps everything blend smoother.
Adjust spices to your desires. Enjoy :)

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Napa Cabbage Salad with Creamy Edamame Dressing (V, GF, Foodgasm)

This post is really all about the dressing. It is the most refreshing and delicious I have ever had. It is creamy and tangy...perfect balanced between acidity and sweetness. Give it a try!

Serves: 2 | Yields: 3 cups | Time: 15 minutes

1 head of Napa Cabbage
1 package Edamame, shelled (150g)*
1 can Sweet Corn (drain and reserve liquid)
1 tbs Apple Cider Vinegar
15g fresh Cilantro/Coriander
6 oz Water (liquid from corn)
50g Dulse or Sea Kelp flakes
1 tbs Nutritional Yeast flakes
1 tsp Onion Powder
1 tsp Paprika
Juice of 1 Lime
Juice of 1/2 Lemon
Optional: dash of coriander, cumin, cayenne, turmeric

* life is easier if you buy pre-shelled - salted or not is your choice

I followed the package directions and microwaved the edamame for 5 minutes. Meanwhile, chop your cabbage and fill two large bowls.
When the edamame is done, rinse with water to cool. Add everything except the cilantro and lemon juice to a blender or food processor. Puree.
Taste and add spices or salt if desired. Add in the cilantro and pulse a few times.
Pour half into each bowl. Toss with salad spoons and squeeze the lemon on top.
This salad was so simple and addictive. If you want to get fancy, try adding orange slices or pomegranate seeds. Enjoy :)

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Warming Pumpkin Kale Soup (V, GF, Low-fat)

Try this simple and delicious soup to warm up in winter. The creamy texture with just enough bite from the kale is sure to win your tastebuds over alongside the health benefits.

Time: 1-2 hours | Yields: 3 bowls | Serves: 1-2

29 oz Pumpkin Puree
4 cloves roasted Garlic, minced
239g Lacinato Kale, massaged
1 (14.5 oz) can of diced Tomatoes
2 tbs + 1tsp raw Coconut Sugar
1/2 Sweet Onion, finely chopped
1 inch fresh Ginger, grated
2 tsp ground Cinnamon
1 tsp ground Cumin
1 tsp Kelp Granules
1 tsp ground Turmeric
1/2 tsp Garam Masala
1/2 tsp Cayenne
Dash Coriander
Juice half lemon
4 cups Water

Peel and chop your garlic and onion, then add to a soup pot. Turn heat to medium and cook in the juice from your can of diced tomatoes. Stir for a few minutes until fragrant.
Meanwhile, wash and de-stem your kale. You can use any type of kale. You may want to rip or chop it into small pieces. Mine was pre-cut to the size of baby spinach. Massage for a minute or two.
Add to pot with the rest of the tomatoes and cover with a lid to wilt for 5-10 minutes. Stir.
Add your spices and water. Stir and let reduce for 5 minutes.
Add pumpkin puree and lemon juice. Stir and reduce heat to low. Let cook for 1 hour or more.
Spoon into bowls and allow to cool before serving. Fresh cilantro is a nice addition.
Enjoy with a flatbread or bowl of rice and feel free to reheat the next day!

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Ruby Revelation Smoothie & Healthy Snacks (V, GF, Low-fat)

Ring in the new year with this superb smoothie and some yummy snacks!

Ruby Revelation | Serves: 1

13 oz Orange Juice

415g frozen Strawberries

90g frozen Blackberries
1 large spotty Banana
1 fresh Mango (300g)

Add everything to your blender and mix. Add more or less liquid to desired consistency. Enjoy :)
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Kickin' Potato Wedges | Serves: 1-2 | Total Time: 45 minutes

4 medium Gold Potatoes

1/2 tsp Cumin powder

1/2 tsp Onion powder

1/2 tsp Garlic powder

1/4 tsp Cayenne

Rinse and scrub potatoes. Cut in half lengthwise. Cut in half once more. Then turn on side and cut down along the potato to create wedges. Repeat for all potatoes.

Fill two small ramekins with water and put them in different racks within the oven. Preheat oven to 425F.

In two non-stick baking sheets add your potatoes and sprinkle with spices. Bake for 35 minutes.

Mix equal parts Ketchup and Sriracha for a quick and kickin' dip!

Enjoy :)

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Zesty Zucchini Chips | Serves: 1 | Total Time: 25 minutes

2 small Zucchini, peeled
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder

Preheat oven to 430F
Wash and roughly peel zucchini. Thinly slice with a sharp paring knife or mandolin. Pat dry with a clean tea towel.
Line two baking sheets with parchment paper. Place your zucchini in rows and sprinkle with spices.
Bake for 18 minutes. Peel off tray and serve immediately. Enjoy :)

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Veggie Supreme Pizza (Vegan, GF-option, Low-fat, Low-Sodium)

A supremely stacked pizza for one or two tummies!

Prep time: 1h 15 minutes | Cook time: 25 minutes

Dough:

3 cups of Flour

1 packet of Active Dry Yeast

1 tbs of Coconut Sugar

1.25 cups of warm Water

Optional add-ins:

1 tbs minced dry onion

1 tbs dried Italian herbs

Toppings:

1 medium-sized can of Tomato paste

1 small Onion, chopped

2 cloves of Garlic, minced
1 stalk of Celery, chopped

1 small Zucchini, sliced

1 large Carrot, diced
1 Apple, chopped

1 ear of Sweet Corn
Handful of Mushrooms
Handful of Grape Tomatoes
1/4 head of Cauliflower
1/4 head of Broccoli
1/2 Avocado, mashed
10 sprigs of Cilantro

1 tsp of Cumin powder

1/4 tsp of Cayenne

To make the pizza dough I mixed equal amounts of corn, white wheat, and bread flour in a mixing bowl. In a measuring cup I added warm water, then stirred in the sugar and yeast. Let it activate for 5 minutes until foamy. Make a well in the flour bowl and pour in the liquid mixture. Combine by stirring with a wooden spoon. Oil your hands and knead for about 5 minutes. Return to bowl and cover with a wet tea towel in a warm place and let rise for 1 hour minimum.

Preheat oven to 400F. Punch down your dough and knead it a few more times. Toss the dough to stretch it, then roll it out with a pin. This may require a light dusting of flour. Sprinkle corn meal onto a pizza stone and finish shaping your pizza dough. Place in oven for 10 minutes to partially bake.

Meanwhile, in a small pan, mix your tomato paste with water to desired consistency. Add cumin, cayenne, and half your cilantro. Stir occasionally over a medium heat. Add your minced garlic and half the chopped onions to your sauce. While this warms, wash and chop your toppings. I used whatever I had in the fridge. Use as many or as little of your favorite veggies, but if you come for dinner here you have to go big or go home ;)

Remove the pizza base from the oven. Mash your avocado and smear it on the pizza, then cover it with sauce. Sprinkle on onion, apple, corn, mushrooms, and cilantro. Then add your carrot, zucchini, tomatoes, cauliflower and broccoli. Stack it high!

Return to oven for 15-25 minutes. The cooking time depends on how firm or soft you like your veggies. I love a nice crunch but some people prefer softer vegetables. One easy way to achieve this is to pre-cook them in a microwave or sauté pan, but who has time for that? :P

Let cool for 5 minutes, slice, and serve :)

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Here are photos from the first time I made this pizza. I have since perfected/updated the above recipe for maximum enjoyment and simplicity!