Straight-up Bananas

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
   

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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.

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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.

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Vibrant and decadent mango Chia seed pudding

What do you do when your husband’s got a massive sweet tooth and yet insists on only eating clean and healthy?

Why you make healthy desserts, of course!

Hence, the conception of this mango pudding. It’s so healthy and energizing that you can have it for breakfast–and so decadent, sweet, and satisfying that it doubles as dessert too!

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Here’s what you need:

1- ½ cup of Chia seeds

2- 2 ½ cups of almond milk

3- Honey

4- 2 ripe mid-sized mangoes

5- Pumpkin seeds

6- Cinnamon

7- Vanilla

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How to get it done, son:

1- Find yourself an airtight container, and measure out the Chia seeds and milk and place in container.

2- Then, add 3 teaspoons of honey, a pinch of cinnamon and some vanilla.

3- Mix well and close container.

4- Place in fridge, preferably overnight.

5- Separately, dice your mangoes and place in blender and blitz.

6- The next day, layer the Chia seed pudding and mango puree in a cup.

7- Top with pumpkin seeds.

8- Enjoy!

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The whole thing is so simple and quick–it shouldn’t take you mare than 15 minutes to get done and your family will love you for it!

This is a healthy, quick, and easy dessert. Go straight-up bananas, try it out and let me know how it goes!

Oh, oh and follow me on Instagram please!

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Quick and easy roasted coconut and kale salad

I’m still in denial that the long-awaited long Easter weekend is over. In fact, I’m in denial that I’m at work typing away on my laptop. This is all a figment of your imagination, banana head. 

Over the weekend I did some serious cooking (and eating) catching up. A crazy week at work called for the ultimate chillaxing weekend with maximum food action. And boy, was that chillaxing weekend with maximum food action achieved! 

Last Friday was what I like to call: Thai Feast Day. I rolled up my sleeves, bashed me some lemongrass and tried desperately to mimic all the seductive flavors I had in my mouth while at my favorite Thai restaurant, Little Bangkok (Nope. Not endorsed in any way or form. It’s amazing if you haven’t tried it.)

This is the part where the fridge-rummage dance ensues. After a long and romantic walk to the fridge, I found a few gems: kale, shredded coconut, eggs…now what to make of them…

KA-BAM! I give you the roasted coconut and kale salad, ladies and gentlemen. Delicious, quick, and oh so healthy! 

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Here’s what you’ll need:

1. 1 tomato
   
2. 1 cup of shredded coconut
3. 1 hard-boiled egg
4. coriander
5. a bunch of kale
6. three pieces of dried mango
7. soy sauce
8. coconut oil
9. grated or powdered ginger
10. lemon juice

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The method behind my madness:

1. First, preheat your oven to about 150 C.
   
2. Then, rip up the kale and place in a bowl with coconut oil, soy sauce, and shredded coconut. Mix well. Massage the oil into the kale leaves.
3. Place kale and coconut mixture on a tray and put in oven.  Let those chill there for about 12 minutes, making sure you toss twice.
4. In the meantime, toss the egg, tomato, mango, and coriander in a bowl.
5. Once the kale leaves are all dried up and the coconut has gone a dark golden brown add the mixture to the egg, tomato, mango, and coriander.
6. For the dressing, grate a tiny bit of ginger and a splash of lemon juice and dress the salad.

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Voila! You’ve got a delicious, healthy, and easy Thai salad on the table! I served this salad with a coconut milk curried chicken breast and Thai coconut milk soup. I’ll  post the recipes soon!

Go straight-up bananas with me and give this recipe a shot! I’d love to hear from you! Oh..and add me on Instagram too!

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