Quick carrot and ginger soup

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After 15 hours of fasting, you’d think that the first thing I’d want to do is dig into a ginormous meal, right? Nah, soup and salad are what I crave all day. I know it sounds strange, but that’s just the way it is. After so many hours of not having anything in your system, your stomach kind of gets used to it — and come iftar time, you’ll find yourself physically incapable of stuffing your face no matter how much you try.

One of my sisters-in-law once made this delicious carrot and ginger soup, so I tried to make my own vegan version minus the cream and the butter.

It’s super simple to make, mega good for you and tastes great. My husband and I finished 4 bowls in one day.

What you need:

  • 1 kilo of carrots
  • 2 tablespoons of grated ginger
  • 2 cloves of garlic
  • 3 spring onions
  • 1 handful of raw cashews
  • 1 organic stock cube
  • sea salt and pepper
  • 1 liter of boiling water
  • 1/2 can of coconut milk (optional, but makes it much creamier)
  • Olive oil

 

How to make it:

  • In a large pot, add some olive oil and add the chopped carrots, spring onions, ginger, and garlic and saute lightly.
  • Then, add the stock cube, cashews, and boiling water and bring to the boil.
  • Simmer on low for about 20 minutes or until you can pierce carrots with a fork.
  • Turn off the heat, add the coconut cream (optional) and with a hand blender, blend the soup together till nice and silky.
  • Add salt and pepper to taste.
  • I like to serve pureed soups with a dollop of yogurt and you can top with some fresh coriander or dill.

 

As always, easy peasy.

Let this be a testament that you can get that creamy, hearty soup you’re craving, minus all the nasties from the cream. Give this soup a try, I promise you won’t be missing anything.

Oh, and since you’re here, why not show me some love on Instagram?

Roasted coriander and pepper baby potatoes

Roasted baby potato side dish straightupbananas

So Spinney’s was gracious enough to invite me to their Virtual BBQ a few weeks ago, they sent me a hamper with all the essentials for a great BBQ at home. We set a time and a few hashtags, invited a few friends over and put together a beautiful feast full of fun and delicious food.

One of the jewels of this gathering was the roasted baby potatoes spiced with garlic, coriander, red chili peppers, lemon and chipotle tabasco sauce. I usually opt in for a side dish of roasted potatoes anytime I have a gathering — they’re always one of the first things to go!

Super simple, deliciously crispy and no deep frying involved — this perfect side dish to anything could be ready in less than twenty minutes as you go about cooking the rest of your meal!

Ingredients:

  1. 1 lb of baby potatoes (the whole sack)
  2. 8 cloves of garlic (leave the skin on)
  3. Coriander (to taste)
  4. Chipotle Tobasco sauce
  5. 1 lime
  6. sea salt
  7. olive oil
  8. 1 liter of boiling water

 

How to make it:

1- In a large pot, bring the water to boil and drop in the potatoes and the cloves of garlic (skin on). Cover and boil for about 10 minutes or until you can pierce it with a fork.

2- In a pestle and mortar, bash together the coriander leaves and chili peppers, then add some olive oil, lime juice, sea salt and chipotle sauce.

3- Once the potatoes are cooked, drain them really well and leave in a colander till they’re completely dry.

4- Bring a large pan to hight heat, add some oil and add the completely dry baby potatoes.

5- Allow the potatoes to get nice and crispy.

6- Squeeze out the soft garlic from the skin and add to the potatoes to fry (holy smokes will this spell AMAZING)

7- Once the potatoes have gotten beautifully golden and crispy, add the coriander, chili and chipotle mixture and let the sauce coat the potatoes and fry for another minute.

 

These potatoes are fluffy and floury on the inside, and crispy and spicy on the outside — everything you’d ever want from a potato, man.

 

Give it a try and follow me on Instagram since you’re here!

Roasted Chickpea and Turmeric Couscous Buddha Bowl

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So if you’ve got any leftover roasted veggies or grains, then a Buddha bowl is the best way to make use of them.

Super simple, super good for you and really delicious. This bowl of goodness makes the perfect lunch any day.

Ingredients:

  • 1 can of chickpeas
  • 2 cloves of garlic
  • 1 cup of fine couscous (could be substituted with quinoa or bulgar wheat)
  • 2 cups of hot water
  • 1 Carrot sliced into ribbons
  • 2 radishes, finely sliced
  • 1 cup of baby spinach
  • Turmeric
  • Chili flakes
  • Sea salt
  • Olive oil
  • ½ an avocado
  • Nigella seeds (cumin seeds for topping) (optional)

Ingredients for dressing:

  • 2 tablespoons of tahini sauce
  • 2 tablespoons of olive oil
  • The juice of 1 lime
  • Sea salt
  • 3 tablespoons of water
  • 1 clove of garlic

 

Method:

First, make the turmeric couscous. Mix the couscous, 2 teaspoons of turmeric, sea salt, olive oil and hot water in a bowl. Cover the bowl and let the couscous set.

Then, fluff the couscous with a fork once all the water has disappeared.

Then, it’s time to roast the chickpeas. Drain the can of chickpeas really well and let the chickpeas dry on a paper towel.

Then, in a hot pan add the chickpeas and some olive oil and let roast until it gets nice and golden brown.

When the chickpeas begin to color, add the chopped garlic, chili flakes and sea salt.

With a handheld blender, mix all the dressing ingredients together.

Assemble the ingredients together and top with dressing.

 

The easiest soba noodle salad in just 15 minutes!

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So I’m frantically packing for my last-minute trip to Jordan courtesy of Movenpick Dead Sea and Petra, but I need to fuel my body..I need to have lunch or else I won’t remember all the important things I need to pack, right?

With an almost empty fridge, I was left to rummage the cupboard to see what I could make to nourish my body and here’s what I came up with, an easy, quick and healthy soba noodle salad that I could even save in the fridge for lunch the next day!

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Ingredients:

Noodles:

  • 1 pack of soba noodles
  • 1 spring onion, chopped
  • Chopped coriander
  • 1 cup of toasted cashews (in a pan with no oil)
  • 1/2 cup of toasted sesame seeds
  • 2 red chilis (depending on how hot you like it)
  • Almost 2 cups of chopped mushrooms (whatever kind you have), cooked in a pan with no oil
  • 3 cloves of garlic cooked in sesame oil till nice and golden and crispy

Dressing:

  • 1 large tablespoon of creamy peanut butter
  • 1 thumb of ginger, grated
  • Soy sauce to taste
  • The juice of 1 lime
  • Rice vinegar to taste
  • About 3 tablespoons of sesame oil
  • About 1/2 cup of warm water from the soba noodles (adding a little bit at a time)

 

Here’s how it’s done:

  1. First, you need to toast the cashews, sesame seeds, garlic and garlic in pans individually (do not put them together in one pan because you’re lazy, they can and will burn)
  2. Then boil a pan of water and when the water comes to a boil, cook the soba noodles for 5 minutes (or read pack) and then drain and wash with cold water
  3. In a large bowl, mix all the dressing ingredients. Add some of the hot water from the noodles a little bit at a time and keep mixing till the dressing is nice and creamy
  4. Add all the ingredients into the bowl and toss till the noodles are mixed with the dressing
  5. ENJOY!

 

Please give this recipe a shot, it’s even easier than it sounds, I promise. Plus it’s perfect for lunch the next day!

It’s healthy, quick and easy! Go Straight-up Bananas with me and give this recipe a shot. Also, please follow me on Instagram by clicking this link 🙂

 

 

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..

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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Meatless Monday Vegetarian Chili dish.jpeg

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!

 

 

 

Do you have any idea how super easy these raw vegan cashew bars are?

Day 3 of my veggie diet and these beauties have came to life before my eyes.

These are raw vegan strawberry and fig chewy cashews bars. Recipe is up on the blog 🙂

They almost look too pretty to eat…almost…

What are you having for lunch today?

#straightupbananas #raw #vegan #recipe #rawvegan #veganfoodlovers #bestoftheday #bestofvegan #whatveganseat #veganfood #veganfoodshare #vegetarian #fruit #fruitporn #gloobyfood #uae #beautiful #amazing #loveyourself #love #foodpicsbruh #food #foodporn #foodgasm #feedfeed #feedfeedvegan #gloobyfood #buzzfeedfood (at Sufooh Beach)

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)

Finally watched Cowspiracy last night (yet another wild Thursday night lol) and it’s got the both of us really contemplating our dietary habits and our lifestyle in general.

I think it’s time for some massive changes–for a food revolution. Let’s see..

On a different note, look at all this fresh produce from @organicoasisae 😍😍

#local #organic #vegan #vegetarian #farmers #straightupbananas #organicoasis #cowspiracy #food #farmtotable #fresh #beautiful #healthy (at Organic Oasis AE)