Spiced chia seed and almond milk pudding

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Yes, another vegan chia seed pudding recipe. I love them. They’re so quick, so easy and so damn versatile. So if it’s alright with you, I’m going to be repeating them, time after time!

Ingredients:

  • 1 cup of chia seeds
  • 2 and ½ cup of almond or coconut milk
  • 3 tablespoons of maple syrup or honey
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • Any type of fruit or nuts for topping

 

 

Cooking Instructions:

  • In a container, throw all the ingredients together and mix well.
  • Close container and place in fridge overnight.
  • In the morning, pour mixture into bowl and top with whatever you like!

 

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Easy, healthy, vegan banana and oat bread

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It’s for some settling down, I reckon. I’ve been traveling and jumping from one event to the next like a headless chicken–all the while keeping my precious startup afloat and running.

I can with all the confidence in the world say that quitting my 9-6 was the best jump into oblivion I’ve ever made. I can also say with all the confidence in the world that it is NOT easy. Some days are gloriously productive and you feel like every inch in this beautiful Universe is mustering up the absolute energy to help you shine indefinitely…other days, I don’t have time to brush my teeth, the gas on my cooker finishes right in the middle of a shoot and my clients just aren’t happy with the copy they’ve gotten.

At the moment, I’m trying my best to harvest all my energy into making those seemingly ‘crappy days’ tolerable. I try to remind myself that they’re but inevitable snags in an otherwise tight-knit sweater with all the trimmings that I’ve ever wanted.

I’m not quite sure if my verbal diarrhea makes any sense to anyone that is not inside my head, but what I’m trying to get at is that I’m trying desperately to teach myself that life isn’t only about waiting and anticipating to experience one cool thing and then desperately wait for the next, it’s about taking in that exciting new trip, harvesting it, letting it soak in, letting it change you in some profound way and then channeling that energy, that change into something that translates and permeates your life so that the days of mundanity are also glorious.

At this point, you’re probably thinking, what a bunch of bull crap, where’s the recipe for the banana bread I was promised…and to that I say, hold your horses, it’s coming right up. It’s simple, quick, vegan and healthy. It’s full of fiber, no added processed sugar. From start to finish, in an hour you’ll have gloriously spiced banana bread–but more importantly, the most pivotal ingredient in this recipe is that you need overly ripe bananas. So essentially, you need something you thought you didn’t. Something that’s shelf life you thought was over. Something you no longer found importance in.

Just like everything you’ve ever had part of your life, not everything you no longer see importance in is garbage. Let’s you and I, work together, to find out what it is in our beautiful selves that is worth keeping, worth growing, and worth discarding.

Ingredients:

  • 3 ripe bananas
  • ¼ cup of organic maple syrup
  • 2 tablespoons of cinnamon
  • 1 tablespoon of ginger
  • A pinch of sea salt
  • 1 cup of almond or coconut milk
  • 1 cup of oats
  • 1 cup of oat flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 2 tablespoons of milled flaxseeds mixed with 6 tablespoons of warm water (set aside for 5 minutes)

 

 

Cooking Instructions:

  1. Preheat the oven to 150°C (approximately 300°F).
  2. In a large bowl mix together the oats, oat flour, cinnamon, sea salt and ginger.
  3. Add the mashed ripe bananas, maple syrup, flaxseed mix, milk and mix well.
  4. Add the baking powder and baking soda and mix just until incorporated.
  5. Let the mixture set for 5 minutes so the baking soda can start reacting with the mixture.
  6. Line a loaf tin with baking paper and pour the mixture into it.
  7. Bake for about 30-40 minutes or until knife runs clear.
  8. Let cool and enjoy J

Oh and since you’re here, follow me on Instagram, por favor! ❤

The easiest soba noodle salad in just 15 minutes!

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So I’m frantically packing for my last-minute trip to Jordan courtesy of Movenpick Dead Sea and Petra, but I need to fuel my body..I need to have lunch or else I won’t remember all the important things I need to pack, right?

With an almost empty fridge, I was left to rummage the cupboard to see what I could make to nourish my body and here’s what I came up with, an easy, quick and healthy soba noodle salad that I could even save in the fridge for lunch the next day!

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Ingredients:

Noodles:

  • 1 pack of soba noodles
  • 1 spring onion, chopped
  • Chopped coriander
  • 1 cup of toasted cashews (in a pan with no oil)
  • 1/2 cup of toasted sesame seeds
  • 2 red chilis (depending on how hot you like it)
  • Almost 2 cups of chopped mushrooms (whatever kind you have), cooked in a pan with no oil
  • 3 cloves of garlic cooked in sesame oil till nice and golden and crispy

Dressing:

  • 1 large tablespoon of creamy peanut butter
  • 1 thumb of ginger, grated
  • Soy sauce to taste
  • The juice of 1 lime
  • Rice vinegar to taste
  • About 3 tablespoons of sesame oil
  • About 1/2 cup of warm water from the soba noodles (adding a little bit at a time)

 

Here’s how it’s done:

  1. First, you need to toast the cashews, sesame seeds, garlic and garlic in pans individually (do not put them together in one pan because you’re lazy, they can and will burn)
  2. Then boil a pan of water and when the water comes to a boil, cook the soba noodles for 5 minutes (or read pack) and then drain and wash with cold water
  3. In a large bowl, mix all the dressing ingredients. Add some of the hot water from the noodles a little bit at a time and keep mixing till the dressing is nice and creamy
  4. Add all the ingredients into the bowl and toss till the noodles are mixed with the dressing
  5. ENJOY!

 

Please give this recipe a shot, it’s even easier than it sounds, I promise. Plus it’s perfect for lunch the next day!

It’s healthy, quick and easy! Go Straight-up Bananas with me and give this recipe a shot. Also, please follow me on Instagram by clicking this link 🙂

 

 

Vegan, healthy and quick pasta primavera

Primavera means spring in Latin. And a pasta primavera is quintessential for any Italian spread during the spring–filled with everything green and plenty of cream, it makes for the ultimate comfort food.

Fortunately for me, my newly-started vegan diet to atone for the food that I ate during the weekend, forced me to come up with my new plantbased spin on the famous Italian dish.

Ladies and gentlemen, I bring to you a foolproof, quick and easy vegan pasta primavera.

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Ingredients:

Sauce:

  • 1 ripe avocado
  • 1 chopped garlic
  • 1 grated zucchini
  • 2 tablespoons of olive oil
  • 1/4 cup of warm water
  • 2 sprigs of spring onions
  • The juice of 1 lime
  • Sea salt and pepper

Pasta:

  • Buckwheat pasta
  • 3 cloves of garlic, fried till golden in a pan
  • 1 handful of spinach roughly chopped
  • 1 handful of baby asparagus, grilled
  • Zucchini ribbons (you can make these by peeling off the skin of the large zucchini with a peeler)
  • Red chili flakes
  • Sea salt and black pepper

 

How to make it:

  • Make the sauce by mixing all it’s ingredients together and blending with a handmixer till smooth and creamy
  • Cook the buckwheat pasta according to the instructions
  • In a pan, sautee the asparagus first (because it needs more cooking time), then cook down the spinach for a minute.
  • Turn off the heat, and add the zucchini ribbons
  • Remove the veggies and cook the garlic until nice and golden brown
  • Once the pasta is cooked, add it to the pan along with the fried garlic and veggies
  • Turn off the heat, and add the pasta to a plate with the avocado sauce and mix well
  • If you allow the avocado sauce to touch the heat, it’s vibrant green color will fade
  • Enjoy!

Super simple and super good for you, this plant-based vegan avocado pasta primavera is packed with vitamins and is crazy easy to make. Also, it tastes AMAZEBALLS!

It’s really versatile as well . The beauty of this recipe is that you can use whatever green ingredients you have in your fridge on that day: peas, green string beans…

Go Straight-up Bananas with me and give this recipe a shot! And also, since you’re here, maybe check out my Instagram by clicking this link here? Thank you!

Vegan veggie tortillas in 15 minutes

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Last weekend was filled with yummy food and I’m not going to lie and say I held back. At all. I so did not. First I had a food review at LeTen, Dubai Mall then I had another at Fume, Pier7 Marina and the food was exceptional at both places and I ate like an absolute pig!

So now, I shall try to atone for my piggie sins and make amends with my Temple by nourishing it back to health.

For breakfast I made these wholewheat tacos that are filled with quite literally whatever I had in my fridge.

Ingredients:

  • Brown beans
  • Chickpeas
  • Kidney beans
  • 1 tablespoon of tahini
  • Olive oil
  • Lime
  • Zucchini ribbons
  • Grilled beef tomatoes
  • 2 wholewheat tortillas
  • Spinach
  • Avocado
  • Baby asparagus
  • Cherry tomatoes
  • Sea salt and pepper

 

Here’s how to make them:

– Toast the tortillas
– Mix the brown beans, chickpeas, tahini and olive oil together and mash together
– Layer the bean mixture on the bottom of the tortillas so the rest of the ingredients stick
– Place the rest of the veggies whatever way you want
– Top with some sea salt and pepper and a squirt of lime
Crazy simple and very filling, these tortillas were just the thing I needed to help myself get back on track!
Go Straight-up Bananas with me and give this recipe a shot! And since you’re here, I think you should follow me on Instagram by clicking here 🙂

 

10-minute coconut healthy ice cream

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So I’m sure you’ve seen ‘nice cream’ photos plastered all around Instagram and were wondering what the heck it is. Well, it’s basically a healthy alternative to ice cream using frozen fruit and a plant-based milk. You can add whatever your heart desires, top with some fresh fruit, nuts or any super seed and you’re on your way to healthy body and a satisfied sweet tooth!

It couldn’t be simpler to make, the only prerequisite is ripe frozen bananas. And I know for a fact, you’ve thrown out black bananas because you thought they’re time was over. If you’ve got black and bruised mushy bananas lying around…ever…just stick them in ziploc bag and put them in the freezer and you’re one step closer to ice cream for breakfast.

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Here’s what you’ll need:

  • 2 frozen bananas
  • 1 can (or a cup and a half) of organic coconut milk (almond or soy milk work as well)
  • 2 tablespoons of maple syrup ( date syrup or honey work just as well)
  • 1/2 cup of oats (to give it body, this is optional)
  • 1 teaspoon of milled flax seeds (also optional,  but a good boost of omega for your body in the morning)
  • 1 tablespoon of grated fresh ginger
  • 1 teaspoon of cinnamon powder
  • 1 papaya (also optional)

So the concept for this tropical nice cream served in a fresh papaya boat is an ode to my Puerto Rican grandmother, Heidi–who always used to prepare papaya, cinnamon and coconut milk smoothies for us.

Here’s how it’s done:

  • Grab all the ingredients (except the papaya) and place in a food processor or blender and blend together till creamy.
  • Scoop out the seeds of the papaya with a spoon and place the nice cream inside the papaya.
  • Top with whatever you feel works that day. I added toasted coconut, goji berries, chia seeds.

I think it’s worth mentioning that the good base to ANY nice cream is frozen bananas, milk and a sweetener–the rest is alllllll you. Add whatever you want, the possibilities are endless: peanut butter, chocolate, strawberries, blueberries…

Go straight-up bananas with me and give this dead simple recipe a shot! I’d love to hear from you! Oh, and since you’re here…why don’t you follow me on Instagram by clicking this link.

Easy and healthy beetroot hummus

Easy beetroot hummus - Straight up bananas

Now he’s a recipe that’ll have your Arab grandmother pulling out her hair!

Like any other patriotic Palestinian, I heart hummus–unconditionally and eternally. If it were up to me, I’d probably have it on the table for breakfast, lunch and dinner. No joke. But alas, this crazy little thing called life doesn’t always go as planned *cue dramatic music

Sometimes, to trick myself and my husband into not realizing that we’re having hummus (yet again), I like to mess with the color and taste of it.

Ladies and gents, I give to you a two-dish, 15-minute beetroot and hummus recipe that is so good, you’ll be licking your fingers after it. Plus, it’s pretty as heck!

Here’s what you’ll need:

  • A can of chickpeas (preferably an organic brand)
  • Half a clove or garlic
  • The juice of one lime/lemon
  • 3 tablespoons of tahini sauce
  • Some olive oil
  • Sea salt
  • Slices of pickled beetroot (until you get the pink that you like)

And here’s how to get it done, son:

  • Stick everything in the food processor and blitz till nice and creamy
  • Arrange nicely in a plate or bowl and top with some olive oil
  • Serve with some toasted pita bread and you’re good to go!

 

Now how simple was that?!

Give this recipe a shot, please. You won’t regret it.

Oh, and since you’re here…I reckon you should follow me on Instagram by clicking this here link…and maybe Snapchat (Ahlam.al1)  while you’re at it?