Hey there, Rabab!
I would indeed be interested. :)
Let’s get in contact, please email me at [email protected]
Looking forward to getting in touch.
Ahlam
I like cake. You like cake. My husband likes cake. BUT we also need to nourish our bodies, right? Right! (Can I get an Amen? No? Okaycool.)
So what do you do when you’ve got the typical Ramadan sweet-tooth craving, but you still want to give your body good stuff during the short but oh so wonderful window of food-time during Ramadan? Why, you search the World Wide Web for healthy cake recipes of course!
And then, I stumbled upon Raw Vana’s raw, vegan raspberry shortcake. I decided to make a few twists and turns and give it a go myself.
I am so glad I did.
1- 5 cups of fresh raspberries
2- 2 cups of young coconut water
3- 6 bananas
4- 1 cup of soaked cashews (overnight)
5- 10 pitted dates
6- Digestive cookies/graham
7- ¼ cup of coconut oil
1- So first things first, I’ve had such a hard time finding a good raw vegan recipe for cake crust, so I’ve just decided to stick to the classic graham cookie one but with no butter of course.
2- In a food processor, throw a sleeve of graham/digestive cookies with ¼ cup of melted coconut oil and blitz till a fine mill.
3- Press the mill into a baking tin and bake in the oven for 7-10 minutes on medium heat until golden brown and beautiful!
4- Let the crust cool and prepare the rest of the short cake
5- For the first layer, blitz a cup of raspberries with 3-4 frozen bananas.
6- Pour the pale pink layer over the cooled crust.
7- Then, blitz 3 bananas, 2 cups of coconut water and a cup of overnight soaked cashews.
8- Pour the white creamy layer on top.
9- Then, blitz 10 pitted dates with 2 cups of raspberries.
10- Pour that layer on top
11- Layer raspberries on the top
12- Place in freezer for 4-5 hours
13- Serve only after you’ve taken it out of the freezer for at least 15 minutes.
There you go. A ridiculously good cake that’s quick and healthy! Give it a go and let me know what you think!
Oh, and follow me on Instagram please!
We all have that one friend or sister that is absolutely obsessed with chocolate. If you don’t know that person, then it’s probably you. This recipe is so delicious AND you can have it done in less than 15 minutes! It’s quick, simple, and healthy. And I promise you, no one will be able to tell the difference.
1- 1 avocado
2- 1 banana
3- 4 tablespoons of raw cocoa powder
4- 3 tablespoons of maple syrup or honey
5- 3 tablespoon of coconut oil
6- A pinch of sea salt
This is dead simple. Are you ready?
Just grab all your ingredients, throw them in a blender and blitz. Tada! You’re done! No really, you’re done.
I’d recommend refrigerating it for at least an hour before eating. This recipe is so versatile you can top it with whatever you’ve got on hand. I topped them with raspberries, coconut flakes, and more sea salt because I love the contrast!
Go straight-up bananas with me and give this recipe a shot! You won’t regret it, I promise!
And, while you’re here, follow me on Instagram please:)
What do you do when your husband’s got a massive sweet tooth and yet insists on only eating clean and healthy?
Why you make healthy desserts, of course!
Hence, the conception of this mango pudding. It’s so healthy and energizing that you can have it for breakfast–and so decadent, sweet, and satisfying that it doubles as dessert too!
1- ½ cup of Chia seeds
2- 2 ½ cups of almond milk
3- Honey
4- 2 ripe mid-sized mangoes
5- Pumpkin seeds
6- Cinnamon
7- Vanilla
1- Find yourself an airtight container, and measure out the Chia seeds and milk and place in container.
2- Then, add 3 teaspoons of honey, a pinch of cinnamon and some vanilla.
3- Mix well and close container.
4- Place in fridge, preferably overnight.
5- Separately, dice your mangoes and place in blender and blitz.
6- The next day, layer the Chia seed pudding and mango puree in a cup.
7- Top with pumpkin seeds.
8- Enjoy!
The whole thing is so simple and quick–it shouldn’t take you mare than 15 minutes to get done and your family will love you for it!
This is a healthy, quick, and easy dessert. Go straight-up bananas, try it out and let me know how it goes!
Oh, oh and follow me on Instagram please!
Note to self: never go grocery shopping while you’re fasting or you’ll come home with a cart-filled with the most random things ever just because they looked delicious to you. I mean seriously, I bought 5 cans of kidney beans because all the possibilities had my head spinning!*
*Side note: I already had a dozen at home from a previous Ramadan-grocery rampage.
So what do you do when you’ve got a beautiful watermelon that’s this close to going to waste? Well, you try to use it in a way you’ve never used it before. I was trying to take a nap when the thought hit me…Hmm…maybe a salad? I sprang out of bed and rummaged through my fridge searching for all the different tastes that would satisfy my starving taste-buds and this baby was born.
1. 3 slices of watermelon, diced
2. 3 slices of feta cheese, diced
3. 1 spring onion, sliced
4. Half an avocado, diced
5. A handful of mint leaves
6. A handful or greens (I had lettuce on hand, so that’s what I used)
7. Freshly ground black pepper
8. A generous squeeze of lemon
I can’t tell you how easy this salad is to put together and how utterly delicious, healthy, and hydrating it is–especially if you’ve been fasting for 12+ hours.
You literally just throw all the ingredients onto a plate and top with a generous amount of ground pepper and a good squeeze of lemon.
I decided to only dress it with lemon to keep it light and summery. Didn’t want the oil weighing it down. I would have probably drizzled some balsamic vinegar on it, too–I just didn’t have any. Hey, you deal with what you’ve got, right?
Why don’t you go straight-up bananas with me and give this recipe a chance whenever you’ve got the ingredients? You won’t regret it. I promise.
Follow me on Instagram!
Bye!
So I got back from an amazing trip. Add Morocco to your list! Oh my gawd, what a place, what a trip!
And as is customary to hear from anyone who’s got back from Morocco–the food there is ridiculously delicious! I. Can’t. Even. begin to explain!
I had this delicious chicken, olive, and preserved lemon tagine and the taste has been in my mouth ever since. Naturally, I decided to try and give it a go at home and I must say, I was pleasantly surprised with the outcome and so was the hubsters!
1- 2 Chicken breasts
2- 1 preserved lemon
3- 1 sliced onion
4- 3 cloves of garlic, chopped
5- 1 cup of pitted green olives
6- Ras al Hanout spice which consists of: powdered cumin, cinnamon, ginger, and turmeric.
7- A drizzle of olive oil
8- A cup of water
9- A handful of almonds
10- Chopped parsley
1- Put some olive oil in a skillet, and sautee the chicken for 10-15 minutes or until golden brown
2- Add the onions and garlic to the chicken and sweat out for another 5 minutes
3- Add the spices and cook out for 2 minutes
4- Add the cup of water, cover, and let simmer for 30 minutes until chicken is tender
5- Toast the almonds in a separate skillet with some olive oil
6- Top the chicken with the chopped parsley and toasted almonds
7- Serve on fresh cous-cous or brown rice
8- Enjoy!
This recipe was an absolute winner in my house. I think you should give it a go!
I know…I know…before you think I’m crazy for making a watermelon pizza, bear with me, please.
I found myself unexpectedly home for the week and decided to seize the opportunity and teach my younger siblings all about healthy eating.
This recipe was the perfect way to introduce healthy eating to them. I feel like Ramadan is the perfect time to teach them about clean eating–all the fruits were a wonderful way to keep them hydrated while getting some extra fiber in their little bodies. It was so much fun to make and it looked and tasted absolutely gorgeous.
1- Go to your local grocer and buy yourself a nice and plump watermelon.
2- Cut the watermelon in half.
3- Cut one slice off the top of one of the watermelon halves.
4- Cut the slice of watermelon into 8 slices (pie style).
5- Layer the “pizza slices” with sliced bananas, kiwi, strawberries, goji berries, blackberries and sprinkle with mint leaves and shredded coconut.
6- Easy, peasy!
The good thing about this recipe is that you can pimp it up or down depending on what ingredients you’ve got lying around. You can drizzle on some rose water, honey, or balsamic vinegar. You can even sprinkle on some nuts! You could literally put whatever you feel like putting on it! My parents had some berries in the backyard and that’s why I put some on. It’s totally up to you!
Who says healthy eating has to be boring and can’t involve your kids, right?
Go straight-up bananas with me and give this recipe a go and tell me what you think!