Fresh Citrus Salad

Citrus Salad StraightupBananas

Here it is, ladies and gents — summer in a single salad.

Fresh, insanely easy to put together and nice and light — you can’t go wrong with serving this nice citrusy salad with any meal.

 

Ingredients:

  1. 1 grapefruit
  2. 1 navel orange
  3. pumpkin seeds
  4. fennel
  5. chili flakes
  6. watercress (arugula, baby spinach or chard works fine)
  7. olive oil
  8. sea salt
  9. mint leaves

 

How to make it:

  • First, slice the grapefruit and orange as thin as you can without chopping off your fingers.
  • Then, place on the plate you’re going to serve it in.
  • Slice the white part of the fennel onto the citrus
  • sprinkle on the watercress leaves, chili flakes, mint leaves and sea salt
  • drizzle on some olive oil and you’re good to go!

 

That’s it, you’re done! It’s gorgeous, amazingly fresh and the kick of the chili adds just the right flavor to bring this fresh salad all together!

 

Give it a try and follow me on instagram, folks: @straightupbananas

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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!

Tropical-fruit mango and turmeric vegan cheesecake

Vegan turmeric mango cheesecake

Yes, it’s yet another raw vegan cashew cheesecake, folks. And you wouldn’t be here if you didn’t like them just as much as I do, now would you?

This cheesecake is processed sugar free, colorant free and full of healthy goodness like the mega antioxidant turmeric and mangos.

Once you get the flow of these raw vegan cheesecake recipes, it’s so easy to pimp it up as much as you want. I love it, it’s like the perfect base for so many things!

Here’s what you’ll need:

For the crust:

  • 1 cup of pitted dates
  • 1 cup of almond meal
  • 1 tablespoon of melted coconut oil
  • A sprinkle of sea salt

For the filling:

  • 4 tablespoons of turmeric
  • 1 can of fullfat coconut milk
  • 3/4 cup of melted coconut oil
  • 3/4 cup of maple syrup, agave nectar or honey
  • the juice of one lime
  • 250g (a whole pack) of cashews soaked overnight and drained
  • 1 teaspoon of vanilla syrup
  • 1 teaspoon of ginger
  • 2 mangos
  • fresh fruit for topping
  • a pinch of sea salt

How to get it done:

First things first, you’ll need one of those cake or tart tins with a removable bottom.

Place all the crust ingredients into a food processor and blitz till nice and crumbly.

Put the crust mixture into the tin and press it down firmly.

Then, in a blender place all the filling ingredients EXCEPT for the turmeric, mango, and fruit for topping.

On a high speed, blend the ingredients together till creamy and no longer lumpy.

Pour half of the mixture into the cake tin and then add the mango and turmeric to the remaining mixture and blitz again till mango and turmeric are combined. (You should get a yellow shade of cashew cream)

Pour the yellow cashew cream on top of the white, and swirl around as much as you’d like to get the marbled effect.

Place in freezer for about 4 hours.

Before slicing and serving, take out of the freezer and let the cheesecake thaw out at least 20 minutes (no one wants to bite into ice. Oh and please don’t forget it out or it will collapse).

When ready to serve, add your choice of fresh fruit on top.

There you go! Easy Peasy! You’re going to love this cake. And no one needs to know that: A) It’s good for you. B) It’s not a real cheesecake. C) It’s got turmeric in it, ’cause that’ll just turn people off from the idea of having dessert for some reason.

Try this easy, quick and healthy raw vegan mango and turmeric cheesecake now! All the ingredients can be found in any regular supermarket in Dubai, it doesn’t necessarily call for a trip to the Organic Shop or whatever.

Go straight-up bananas with me and give this a try.

Oh and my Instagram account awaits a new follower in the form of you! Click this here link, matey. Aaargh.

 

Healthy avocado and yogurt mousse

Avocado yogurt mousse

So here’s the deal, I’m a sucker for a creamy sauce on my food. Two years ago, I got rid of my mayo obsession, but I’m constantly searching for ways to make a nice creamy sauce or dressing that is clean, healthy and super quick to make and that’s how I came up with this healthy, but oh-so-creamy avocado and yogurt mousse.

So far, I’ve used this sauce as a dressing for a Mexican-style salad I made, as a hollandaise sauce over some poached eggs and as a dip for my homemade roasted sweet potato fries. (You can see that in the picture up there I used not only the leftover sauce, but also leftover sweet potato fries).

I recently gifted myself one of those Braun handheld blenders and I can’t seem to stop myself from blending everything within sight.

Here’s what you’ll need:

  • 1 ripe avocado
  • 4 tablespoons of yogurt (laban)
  • a glug of olive oil
  • the juice of a lime
  • any herb that you like (I used some spring onions and cilantro)
  • sea salt and pepper to taste

The method behind my madness:

Get ready for the easiest, tastiest and creamiest sauce you’ve ever made.

Place all the ingredients in a bowl and blend well with a handheld blender (you could also put it in a regular blender…but that’ll just result in more dishes and ain’t nobody got time for dat.)

That’s all, folks! How easy was that? I promise you this easy, quick and healthy mousse will have you coming back for me–best thing is, you don’t have to feel guilty about it!

Follow me on Instagram since you’re here, why don’t you?

Easy & healthy spiced chocolate chia seed pudding

There’s just something about going to bed knowing that when you wake up a delicious, healthy and easy breakfast will be sitting there just waiting to greet you. It puts a little spring in my step in the morning when my alarm goes off (and by my alarm, I mean my husband’s).

Last night I whipped out one of my trusty mason jars and a few ingredients I had in my pantry and put together this oh-so-delicious and good for you spiced-chocolate chia seed pudding. It’s so ridiculously simple and good I see no reason why I can’t have it every morning!

Here’s what you’ll need:

  1. 2/3 a cup of organic chia seeds
  2. 2 cups of almond, soy or coconut milk
  3. 1 vanilla pod or organic vanilla bean paste
  4. date syrup or honey to taste
  5. 1 teaspoon of cinnamon powder
  6. 2 cloves
  7. 2 tablespoons of cocoa powder

How to get it done, son:

  • Grab yourself a mason jar or an air-tight container.
  • Dump all aforementioned ingredients in said container.
  • Mix well.
  • Shut container and throw into the fridge.
  • Leave in fridge overnight.
  • In the morning, take out of fridge, plop into bowl and add whatever the heck you feel like adding.
  • Voila! You’re good to go!

You’re going to love this recipe. I promise.

I mean:

  • Chocolate. Check.
  • Cinnamon. Check.
  • Easy recipe. Check.
  • Healthy. Check.
  • Quick. Check.

What more could you possibly want?

Go straight-up bananas with me and give this easy raw, vegan breakfast bowl of goodness a try and let me know how it goes.

Oh, and add me on Instagram!

 

 

Raw vegan spiced-chocolate tart

vegan spiced choco 4

The idea for this raw vegan spiced-chocolate tart came to me the other night, while I was sleeping. I kid you not, I woke my husband up and was like: “What if I made a spiced chocolate tart! 😐 ” Needless to say, he doesn’t remember this happening. lol

So the recipe itself has been brewing in my mind for few days now, until finally this morning I decided screw it, what’s the worst that come happen?

I soaked some cashews in water and like a mad scientist, started imagining what ingredients I should put into my tart. And I’ve got to say, I pretty damn pleased with the outcome.

vegan spiced chocolate 3

Cashew soaking time and tart setting time aside, the recipe took me 15 minutes flat to assemble. I’m not even kidding.

Here’s what you’ll need:

Crust:
  • 1 cup of pitted dates
  • 1 cup of almond mill
  • A pinch of sea salt
  • 2 tablespoons of raw cacao powder
  • 1 tablespoon of melted organic coconut oil
  • Organic vanilla extract
Filling:
  • 1 can of full fat coconut milk
  • 1/4 cup of melted coconut oil
  • 1/4 cup of date syrup
  • A pinch of sea salt
  • 3 tablespoons of cinnamon
  • 1/2 cup of raw cacao powder
  • 1 teaspoon of organic vanilla extract
  • 300 gm of soaked cashew nuts (soaked for over 4 hours)
  • Strawberries to top with

Here’s how it’s done, son:

  • First, make the crust by mixing the almond mill, dates, vanilla, seasalt and coconut oil in a food processor until it has a crumbly texture.
  • With one of those pie pans with the removable sides, press the crust mixture down until nice and firm.
  • Then, in a blender blend the rest of the ingredients together on high for 2-4 minutes until mixture is so creamy you want to bathe in it forever.
  • Pour mixture onto the crust and let set in freezer for at least two hours.
  • When you’re ready to serve, decorate with the strawberries and let it set out of the freezer for at least 20 minutes so that it has a nice chewy consistency, not still frozen.
  • Enjoy 🙂

Do you understand how ridiculously simple this recipe is? Yet, it looks, tastes and will make you feel magnificent! I see now reason why you shouldn’t go straight-up  bananas and try this raw vegan spiced chocolate tart right now! It’s friggin good and it’s got no processed crap which means it’s easy on your temple AND you get to satisfy you sweet tooth cravings! Sounds like a win-win to me! No?

vegan spiced chocolate tart 2

Go ahead, go for it. And if you’ve got any questions ask me in the comment section below.

Oh, and why don’t you follow me on Instagram?

A little part of me wants to extend my weekend and take today off as well. Feeling super lethargic, but what did I expect from an entire week of hard-core face-stuffing!

I hereby vow to be kinder to my body this week.

This morning’s breakfast is an almond milk chia seed pudding topped with some fresh fruits and maple syrup.

#organic #vegan #raw #rawvegan #veganfoodlovers #bestoftheday #bestofvegan #straightupbananas #yum #mandala #food #foodporn #foodgasm #dubaifood #dubaifoodie #foodblogger #bekind #respectyourbody #love #loveyourself #fruit #fruitporn (at Dubai, United Arab Emirates)