Easy raw strawberry fig cashew bars

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So I’ve made quite a few cashew bar posts over the years, but it’s only because I love them and they’re so utterly versatile you can make with whatever fruit you have in season–now, why wouldn’t I keep posting them, hmmm?

These easy, raw vegan strawberry and fig cashew bars could be in and around your mouth sooner than you’d think.

INGREDIENTS:

Crust:

  • ½ dates
  • ½ almonds
  • pinch of sea salt

Filling:

  • ¾ cup of raw soaked cashews
  • ¼ cup of agave nectar, maple syrup or honey if not vegan.
  • ½ the juice of a lemon
  • ¼ + 1 tbspn of full fat coconut milk
  • ¼ cup of melted coconut oil
  • 1 tspn of vanilla extract
  • Frozen strawberries
  • Fresh figs or strawberries for topping

Top with any fresh fruit you’ve got on hand. I topped some with figs.


HERE’S HOW IT’S DONE, SON:

1) Line you loaf tin with cling film so that you can easily remove the cashew bars from the mold without it crumbling into  pieces.

2) In your food processor, process the dates, almonds, and salt until it forms a crumbly crust.

3) Throw crust into the loaf tin and press down until very firm.

4) In a blender, blend all the filling ingredients for 2-3 minutes until silky smooth and poor over the crust. If you’d like to make two layers like the picture above, just blend everything except for the strawberries together and pour half of the mixture into the loaf tin, then add the strawberries to the remainder of the cashew mixture (now it should be nice and pink) and pour on top of the white cashew mixture.

5) Bang the tin on your counter top a few times to get any air bubbles (and aggression) out.

6) Top with the fresh figs or strawberries and cover with cling film.

7) Place in the freezer to set for 4-5 hours.

8) When you’re ready to have a piece, take it out at least 15 minutes before eating so that it doesn’t freeze your teeth off.


There! Easy, peasy! Please, please give it a go and let me know how you liked it.

Oh, and follow me on Instagram since you’re here @straightupbananas

Raw vegan spiced-chocolate tart

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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.

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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?

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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?

2-bean Vegan Chili

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So I love me a good bowl of chili as much as the next person, but how do you change this heavenly Mexican comfort food so that it is healthy, quick and easy to make? First, start by making a vegetarian version of it for Jamie Oliver’s famous Meatless Monday movement. Second, by making it so effing good, you won’t even mind that it’s not it’s normal fatty cheesy self.

I did just that by trying to pinpoint what it is about a good bowl of chili that I love so much. I love the creamy avocado, I love the pickled spicy jalapenos, I love the meaty, chunky flavor of the actual chili sauce–now how can I translate that to veg, low fat and all around healthy chili goodness? Well, here’s how

Ingredients:

  1. 2 cans of organic diced tomatoes
  2. 1 bunch of fresh spring onions
  3. 1 bunch of fresh coriander
  4. 4 cloves of garlic
  5. 1 cube of Kallo’s organic mushroom stock bouillon cube
  6. 1 can of organic cannellini (white beans)
  7. 1 can of black beans
  8. water as needed
  9. 1 teaspoon of cumin
  10. Sea salt and black pepper to taste
  11. 1 chopped jalapeno pepper
  12. Chopped bell peppers (whatever colors you can find)

 

Here’s how to put this bad boy together:

  • First, chop up your bell peppers and place in a large non stick skillet with no oil on a high heat and let the bell peppers get all char-grilled (let the skin get nice and black so it has a nice charred flavor).
  • Then, add your garlic and fry off until golden.
  • After that, add the rest of your ingredients and bring to a boil.
  • Once the sauce is boiling, lower the heat to a medium-high and cover so it can cook.
  • That’s it! Can you believe how simple that was?

I served my chili with some mixed quinoa, ripe avocado, more spring onions and coriander, shredded iceberg lettuce and a dollop of labneh and some nice crumbly cornbread. You can add whatever the heck you feel like adding. Make some toasted corn tortillas? Queso fresco or sharp cheddar cheese on top? All hell to the yes! Mmm…I think I’m going to try that with the leftovers right now!

Brb going to go do that.

In the meantime, go straight-up bananas with me and give this recipe a shot and let me know if you have any of your own twists to add!

Oh, and follow me on Instagram by clicking here!

 

 

 

Morocco in an afternoon cup of tea at Kif Kif – Dubai

If you’ve followed me for the past year, you’ll know how absolutely obsessed with Morocco I am. I love the people, I love the food, I love their sense of style–I love Morocco.

We’ve come across this quaint little restaurants in Jumeirah called #kifkif that offers great quality Moroccan food for very affordable prices and the decor is absolutely gorgeous. Just had some lahm wa barkouk tagine like there was no tomorrow and now we’re cooling down with some afternoon Moroccan tea. Love it!

#morocco #tea #teatime #straightupbananas #jumeirah #dubaifood #food #beautiful #weekend #lunch #arabicfood #arab #color #boho #dubai #dxb

(at Kif Kif)

Last day of #EatTheWorldDXB today and I can’t wait to get my hands on an ice cream sandwich from #miloandhectors again!

Ugghh salivating on my screen just thinking about them!

#icecream #icecreamsandwiches #dxb #dubai #dubaifood #dubaifoodfest #food #foodtruck #streetfood #peanutbutter #chocolate #chocoholic #sogood #eatwithme #burjpark (at Eat The World DXB)

Days like these are just too much for my little heart to handle.

Beautiful sunset with Master Chef Australia’s @manufeildelofficial and my new blogger friend @melangedubai at the preview of the #beachcanteen

So many wonderful foodie events this weekend!

#beachcanteen #masterchef #masterchefaustralia #straightupbananas #foodies #food #sunset #beach #happy #love #foodie #kitebeach #dubai #mydubai #dxb (at Beach Canteen)

Another really awesome food truck to look forward to this weekend at #EatTheWorldDXB is this Anglo-Indian fusion from #whatthedickens

I’ve forgotten what is was called partly because I couldn’t pronounce the name and partly because I just wanted to stuff it in my mouth and was hardly listening 😳

All I know is its smoked haddock rice with plenty of spice and an egg. Good enough? Lol

#straightupbananas #food #foodtruck #london #londonfood #foodporn #english #indian #delicious #hungry #eat #dubaifood #jonesuae #actionuae #sogood #eatwithme #foodie #love #foodgasm #happy #love #dxb #foodblogger (at Jones the grocer Al Manara Dxb)

I don’t think I’ve ever been more focused in anything in my entire life!

Live cooking class with @eatalyarabia

Today’s lunch is fresh tagliatelle tossed in a creamy butter and sage sauce with grated fresh black truffle! Instant salivation.

#dubaimall #cookingclass #fresh #eataly #eatalyarabia #food #foodporn #pasta #italian #fun #happy #ilovefood #eat #hungry #foodie #foodporn #foodgasm #mydubai #dxb (at Eataly)

There’s just something about having your family around that makes you truly see the beauty of Dubai no matter how gloomy the weather.

Look at that skyline though.

#dubai #mydubai #skyline #city #citylife #dxb #palm #palmjumeirah #straightupbananas #sea #vitaminsea #bestthingever #beautiful #view (at Palm Jumeirah)

Gloomy beach afternoons are a thing of beauty.

#goodtimes #beach #lunch #workfromhome #kitebeach #straightupbananas #family #hangingout #dubai #mydubai #dxb #happy (at Kite Beach Jumeirah Open Beach)