Tropic Fruit Rolls with a Yogurt-Turmeric Sauce


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..

Easy raw strawberry fig cashew bars


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.



  • ½ dates
  • ½ almonds
  • pinch of sea salt


  • 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.


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

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?

May not be the best looking photo this morning, but it was just what the doctor ordered after last night’s launch party at #TheHide

I made myself some Greek-style scrambled eggs with Greek olives, tomatoes, mushrooms and plenty of dill and goat’s milk feta cheese.

#yum #delicious #eggs #greek #straightupbananas #breakfast #treatingmyself #food #foodporn #foodgasm #fit #thin #love #fresh #organic #ilovefood #eat #hungry (at Dubai, United Arab Emirates)

Just accidentally made heart-shaped strawberry slices trying to remove the stems.

Well that’s as close as you’ll ever see me to a Valentine’s Day post. Lol

This morning I made myself a romantic chia seed pudding topped with strawberries and walnuts. Simple is good. Always.

Oh and little Pedro felt like he needed to be part of this shot.

#voteforpedro #pedro #catsofinstagram #straightupbananas #yum #healthy #breakfast #fresh #heart #valentines #chia #food #raw #vegan #fruit #fruitporn #dubai #work #food #foodporn #foodgasm #fit #thin (at Dubai, United Arab Emirates)

Yesterday I wasn’t so nice to my body. So today I woke up at the cracks of dawn, meditated, got some work done, went for a run, made breakfast for everyone and I’m heading off to the beach for some vitamin sea and a good book. #ICouldGetUsedToThis

#thelife #freelancer #straightupbananas #breakfast #salmon #avocado #toast #food #foodporn #foodgasm #fit #thin #love #fresh #organic #ilovefood #eat #hungry #gloobyfood #healthy #dubai (at Remraam)

Weekends are for lounging around in bed till noon and having hearty breakfasts for two.

#foodgasm #yum #delicious #hungry #eat #food #foodporn #breakfast #breakfastinbed #straightupbananas #gloobyfood #feedfeed #eggs #avocadotoast #avocado #avo #fit #thin #healthy #fitness (at Dubai, United Arab Emirates)

This mornings breakfast on the balcony is sautéed baby spinach topped with scrambled eggs and a bit of goats cheese on top of fibre crackers. A little boost of protein to get us through the day. ☺

My garden is in full bloom, and I couldn’t be happier! 🌻🌼🌹🌸

#straightupbananas #yum #delicious #hungry #eat #food #foodporn #foodgasm #fit #thin #love #breakfast #breakfastinbed #colorful #beautiful #happy #love #foodie #balcony #flowers (at Dubai, United Arab Emirates)

In this gloomy weather wouldn’t you rather be at home, in bed, in your pjs, munching on these and Netflix binging? I know I would.

I made some healthy raw vegan key lime cake! Super easy to make!

Recipe is up on the #blog.

#straightupbananas #lemon #keylime #rain #raw #vegan #fruit #fruitporn #gloobyfood #uaehealthmovement #fit #thin #healthy #fitness #rawvegan #veganfoodlovers #bestoftheday #bestofvegan #inbed #dessertpics #dessertporn #love #fresh #pie #feedfeed (at Dubai Media City)

Healthy key lime cake

So I’ve got this thing for key lime cakes and lemon curd tarts. I just can’t get enough of them. The sweetness of the crust with the tartness of the filling–oh dear lawdy!

So, in the true spirit of working on my new year’s resolution of being kind to my Temple, taking good care of it and nourishing it well, I give to you this healthy rendition of a key lime tart. It’s quick, easy and healthy. Most importantly, it’s ridiculously easy to make and only needs 6 ingredients. Are you ready to have this tarty beauty in and around your mouth?

Here’s what you’ll need:

  1. ½ cup of almond powder (or crush the almonds yourself)
  2. ½ of pitted dates
  3. A pinch of sea salt
  4. 2 very ripe bananas
  5. The juice of 1 lime
  6. 6 tablespoons of melted coconut oil
  7. 1 sliced lime

Here’s how it’s done, son:

First, you’ll need to make the crust. 

Combine the almond powder, dates, sea salt and 3 tablespoons of coconut oil and blitz them in a food processor.

Line a tin with cling film and place the crumbly crust and press the crust into the tin nice and tight.

Combine the bananas, lime juice and another 3 tablespoons of coconut oil in a blender and blend till nice and creamy.

Top the crust off with the creamy mixture.

Place sliced lime on top.

Place in freezer for about 3 hours.

Slice and serve.

Yes, it is that easy. 

Please go straight-up bananas with me and give this recipe a shot.

It’s easy, quick and healthy. Oh…and did I mention that it tastes like tarty heaven?

Since you’re here, why don’t you follow me on Instagram?

Alrighty. Bye.