Tropic Fruit Rolls with a Yogurt-Turmeric Sauce

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I’ve got a real issue when it comes to fruit–I love ’em, but sometimes that sad little old orange could sit in the fruit bowl for days on end without me touching it only because I can sometimes, sorta be a lazy bum. If it’s washed, cut and ready in front of my face, I’ll have at it, if it’s not, I procrastinate until the poor little old orange whithers away and dies. Morbid…I know.

With Ramadan right around the corner, and plenty of Ramadan menu tastings happening, I’m trying my best to eat clean (especially the days I work from my home office).

Ladies and gentlemen, I give to you these beautifully satisfying healthy Tropic Fruit Spring Rolls–TADAAAA!

Here’s what you’ll need:

For fruit rolls:

  • Any fruit you’ve got on hand, sliced very thinly. I used bananas, kiwis, orange and strawberries
  • Rice paper

For sauce:

  • 1/3 a cup of cultured yogurt
  • Organic maple syrup (to taste)
  • 1 tablespoon of organic turmeric powder

 

How to make ’em:

  1. Fill up a big ol’ bowl of hot water and leave to cool down just enough for you to be able to put your hands in it and not boil your fingertips
  2. Grab your rice papers and submerge in the water for about 30 seconds or until the edges start to curl up a bit
  3. Carefully take the rice paper out of the water and place it on a plate
  4. Layer your fruits on to the rice paper
  5. Start rolling by bring in the sides and roll
  6. For the sauce, dump all the sauce ingredients into a little bowl and mix
  7. Serve, grab and dunk in sauce–good times..

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?

Simple, chunky vegan Mexican tomato soup

Here’s my rendition of a very easy, very quick and healthy Mexican tomato soup that J.O. did in one of his episodes of ’30 Minute Meals’. This recipe is my go-to recipe when I’m craving a soup that is easy to make, yet super hearty. You throw a few ingredients in a pot, boil them for a few minutes and puree them and you’re good to go!

I know this has been said way too many times in the history of food, but without Jamie Oliver and my abuelita, I honestly do not think I would’ve ever grown to love cooking as much as I do. I’ve got distinct memories of being 11 years old and having my eyes glued to the screen of what was then called ‘The Naked Chef’. It goes without saying that till this day, 15 years later, I am still constantly inspired in the kitchen by the both of them.

The thing I love most about this recipe is that it’s super versatile. You could use it as a base for pretty much anything. Make the soup a bit chunkier and you’ve got a killer salsa for your tortilla chips, substitute cilantro for basil and voila it’s an Italian version of the soup–you really cannot go wrong with this recipe in your repertoire.

Vegan Mexican tomato soup

Here’s what you’ll need:

  1. 2 cans of organic crushed tomatoes
  2. 2 cubes of organic bouillon stock
  3. 4 roasted bell peppers
  4. 4 sprigs of diced spring onions
  5. 3 cloves of garlic
  6. 1/2 teaspoon of cumin
  7. 1 liter of hot water
  8. A handful of rice (even leftover pre-cooked rice works out fine)
  9. Chopped cilantro stalks
  10. Sea salt and pepper to taste
  11. The juice of a lime for taste
  12. Optional toppings: cilantro leaves, sliced jalapenos, cultured yogurt, cheddar cheese, crushed tortilla chips, smashed avocado, guacamole (to name a few)

Here’s how to make it:

  • First, in a pot add all the ingredients except for the salt, pepper and lime juice (and the ingredients for the topping…duh)
  • Cover in pot and allow to simmer on medium-high heat for about 10-14 minutes (until rice is fully cooked)
  • Grab your handheld blender (or pour into a regular blender) and blitz until it’s reached the consistency you like. We like ours silky smooth, but it’s up to you.
  • Taste the soup and add lime, salt and pepper to taste.
  • Serve in a bowl and top with whatever the heck you’ve got on hand.
  • Enjoy the crap out of this one, because it’s a bonafide winner!

I cannot stress how much I love this recipe! I make it almost once a week and I’m yet to hear a complaint about the frequency of the dish.

It’s delicious, easy and super quick to put on the table. Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

Trying to create a fruit mandala on my healthy vegan cheesecake

A little preview of yesterday’s vegan cheesecake for the dinner party of 9 people! I can’t believe I cooked that much food without totally losing it at one point!

It’s a bad quality photo–I know, but you get the point.

#goodtimes #vegan #raw #rawvegan #veganfoodlovers #plant #cheesecake #dessert #foodporn #foodgasm #fit #straightupbananas #fruit #fruitporn #freinds #food #weekend (at Remraam)

Creamy raw vegan avocado pesto sauce

Day 2 of my veg diet and I can honestly say I don’t feel like I’m missing anything!

A little bowl of wholewheat pasta never hurt nobody! Add some silky avocado, garlic and olive oil sauce. Delicious.

It’s so ridiculously easy to make, you can be slurping silky pasta in no time! Oh, and if it’s not pasta you’re craving, you could easy use this as a salad dressing or a spread on your sandwich for a little extra punch! I just love multi-functional food!

Ingredients:

  1. 1 ripe avocado
  2. 1/2 cup of raw cashew nuts
  3. Chopped spring onions
  4. 1/2 a clove of garlic
  5. Sea salt and pepper to taste
  6. 1/2 cup of the pasta water
  7. A drizzle of good quality organic olive oil

How it’s done, son:

Grab your trusty ole’ blender and mix all the ingredients together on the highest setting available until mixture is smooth and creamy. That is all. I kid you not.

Pour some of the mixture on top of some quinoa, wholewheat or spinach pasta (maybe even some zoodles?) and you are in business my friend! Have you ever had an easier, quicker and healthier pasta dish? EVER!

The beautiful thing about this recipe is, you can add whatever feels right to you! Sometimes I add some fresh red peppers and lime juice for an extra kick, and other times I have been known to grate some parmesan cheese on top when serving. You could add parsley, nutmeg, smoked salmon (if not vegetarian)…Just let this recipe be the base and allow your inner kitchen diva free range by adding whatever you’ve got in the fridge! Life’s too short to stick to the  recipe, anyway!

Go straight-up bananas with me and give this recipe a shot! I promise you won’t regret it!

Oh, and follow me on Instagram by clicking this link.

 

 

#vegan #whatveganseat #veganfood #veganfoodshare #veganfoodlovers #bestoftheday #bestofvegan #straightupbananas #yum #delicious #hungry #eat #food #foodporn #foodgasm #fit #healthy #sogood #eatwithme #foodie #avocado #passion #pasta #vegetarian #feedfeedvegan (at Dubai, United Arab Emirates)

Healthy, gooey protein brownies

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Today I’ve got another easy, quick and healthy dessert recipe for you brewing right now in the Straight-up Bananas HQ.

I know what you’re thinking. Is she posting yet ANOTHER brownie recipe? My answer to you is ‘yes, God damnit’! I do what I want. And I want brownies in and around my mouth so shush!

This recipe is awesome because it’s not only gluten free, dairy free and sugar free, but also jam-packed with protein and fiber! Perfect for those who like to bulk up on protein (like the mister). This magic ingredient here is that I’m using black-eyed peas to keep the brownies moist since I’ll be using almond and oat flour instead of traditional flour. At this point, I know you think I’ve gone completely bananas, but you’ve got nothing to lose! Go Straight-up Bananas with me and give it a try!


So here’s what you’ll need:

  1. 1 can of organic black-eyed peas
  2. ½ cup of melted organic coconut oil
  3. ½ cup of honey or maple syrup
  4. 2 eggs
  5. 1 tsp vanilla
  6. sea salt
  7. ¼ cup of melted dark chocolate
  8. ½ cup of oat flour
  9. ½ cup of almond flour
  10. ¼ cup of organic cocoa powder
  11. ½ tsp of baking powder 
  12. ½ cup of organic chocolate chips

Here’s how it’s done, son:

First, place the black-eyed peas, coconut oil, honey, eggs, vanilla and sea salt in a blender and blitz until very smooth (No lumps)

Then, sift together the oat flour, baking powder, cocoa powder and almond flour together and mix with the wet mixture until well incorporated.

Then, mix in the melted chocolate.

Place in a baking tray and top with chocolate chips.

Bake for 20-30 minutes (until the mixture has juuuuust set but is still a bit gooey in the centre.

Let cool and then cut up into cubes.

Voila! There you’ve got it! Easy, healthy chocolate chip brownies that are not only good for your body but absolutely delicious!

Go Straight-up Bananas and give them a try. THEN, follow me on Instagram please by clicking here.

“What’s a beetroot brownie taste like?”, I asked.

It tastes like Valentine’s day. It takes like love. Moist, rich, chocolatey love.

#chocolate #vegan #dessert #chocoholic #brownie #urban #foodie #delicious #healthy #hungry #eat #food #foodporn #foodgasm #fit #straightupbananas #yum #dessertpics (at Urban Bistro)