6-ingredient vegan pasta dish

Simple spaghetti sauce straightupbananas

My go-to meal when I’m in dire need of groceries and need something wholesome and easy for lunch.

Made of 5 ingredients and in two pots — it’s a win- win for me any day.

Ingredients:

  • Wholewheat pasta of your choice
  • 1 can of organic crushed tomato
  • 4 cloves of garlic
  • olive oil
  • Green peas
  • Sea salt

 

How to make it:

  • In boiling water with some sea salt, add the pasta and cook as instructed on package.
  • While the pasta is cooking, in a frying pan, add the olive oil and fry the garlic till nice and golden.
  • Then, add the can of crushed tomato and cook together.
  • Add some pasta water to get a nice rich consistency for the sauce.
  • Once the pasta is cooked through, add the pasta to the sauce and cook together then add the frozen green peas making sure not to over cook it.

That’s it, you’re done!

Hey why not visit my Instagram page: @straightupbananas

 

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Healthy Vegan Chocolate Pudding

 

 

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I topped my pudding with fresh strawberries, almonds and toasted coconut chips

I’ve featured this recipe on the blog quite a few times, but it never gets old.

It’s vegan, healthy and super simple to put together. All you’ve got to do it stick the 5 ingredients in a bowl and process together and voila you’ve got yourself healthy chocolate pudding instantly!

 

What you’ll need:

1- 1 avocado

2- 1 banana

3- 4 tablespoons of cocoa powder

4- 3 tablespoons of maple syrup or honey

5- 3 tablespoon of coconut oil

6- A pinch of sea salt

 

How to get it done:

You can either throw all the ingredients into your food processor or you can blend it in a bowl with a handblender–either way works fine.

This recipe could be a perfect breakfast or dessert. You can top it with whatever the heck you feel like and you’re good to go!

Please give it a shot and let me know what you think!

Oh, and since you’re here, follow me on Instagram maybe?

Easy, healthy, vegan banana and oat bread

vegan-banana-and-oat-bread

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! ❤

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!

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..

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.

 

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!