Star-Marinara pizza duo

Choosing between Marinara pizza and Zaatar manakeesh is impossible!! So it’s better to have both!

I served the marinara dip at a breast cancer awareness event last month & received so many requests for the recipe, that I decided to include it in my last vegan masterclass/dinner – which is why I’m calling it “Star-Marinara ”

For both options I prepared a thin and crispy chickpea flour dough.

Star-Marinara

Ingredients

2 medium-sized tomatoes

1/4 cup chopped red pepper

1 tbsp nutritional yeast

1 date

1/2 cup sundried tomatoes (preferably soaked in olive oil)

2 tbsp extra virgin olive oil

Pinch of sea salt, cayenne pepper and black pepper

Simply blend and enjoy

Chickpea flour dough

Ingredients

1.5 cups chickpea flour

1 cup water

1/2 tsp sea salt

1 tbsp extra virgin olive oil for heating up

Method

1. Place first 3 ingredients in a blender to combine them well & avoid lumps. In parallel spread 1 tbsp extra virgin olive oil onto a pan and slightly warm

2. Divide your mixture into 4 portions

3. Place each portion at a time in the pan and heat for about 2 minutes until bubbles start to form; then flip it and heat for 1 to 2 minutes

Creamy Mango Madness

A refreshing and light idea which works either for breakfast or dessert!

This mango pudding came out smooth and extra flavorful after adding raw coconut butter.

I prefer to avoid packaged coconut milk as it often contains additives and sweeteners.

Ingredients

1 cup frozen mango

1/2 cup organic coconut water

1 tbsp raw coconut butter

1/2 tsp raw vanilla extract

Simply blend and serve immediately

Super-Superfoods Breakfast Bowl

A fun and delicious breakfast idea which is totally worth preparing the night before!

I’m testing a low FODMAP diet to deal with a suspected case of IBS – I will be focusing on low glycemic index foods among other adaptations.

Ingredients

1 banana

1/2 cup organic coconut water

2 tbsp chia seeds

1 tsp spirulina & chlorella

1 tbsp maca powder

1 tbsp grounded linseeds

1 tbsp carob (or cacao powder)

Method

Simply blend and let set overnight in the fridge. Top with cacao nibs, coconut, goji or nuts!

Basic nut milk

Let’s go back to basics! Whether you’re vegan or not, almond milk is a great alternative to dairy in both sweet and savory recipes.

It’s high in calcium, magnesium and a multitude of other vitamins; a great addition to your daily diet!

There’s a significant difference between homemade & store-bought almond milk as the latter generally contains sweeteners and additives, and has a more diluted taste and texture. It’s also more cost effective to make it at home!

Ingredients

1 cup almonds soaked for at least 1 hour

2.5 cups cold water

2 dates

Note: if you will use the almond pulp (leftovers in nut milk bag) for making a savory recipe like vegan ricotta cheese, add the dates after saving the pulp.

Method

1. Simply blend all ingredients

2. Strain through nut milk bag

3. Store in a tightly closed container in the fridge for up to 4 days; shake the containers before consumption.

Save the almond pulp for other recipes (cookies, ricotta etc.)

Other flavoring ideas: raw vanilla extract, raw cacao or carob powder, maca powder, lucuma

Raw vegan Twix? True story

A healthy makeover to Twix bars, an old childhood favorite – before I got diagnosed with celiac disease!

I paired these indulgent healthy bites with warm maca almond milk which turned out great!

Ingredients

1. Crust

1/3cup coconut flour

3 tbsp maple syrup

1/3 cup coconut oil

Pinch of sea salt

Combine and bake for up to 10 minutes.

2. Caramel filling

1/2 cup almond butter

1/3 cup maple syrup

1/3 cup coconut oil

1 tsp vanilla

Pinch of sea salt

Mix in a saucepan until ingredients are melted and well combined then pour over the crust and let it cool down.

3. Chocolate

1/4 cup coconut oil

1/4 cup coconut powder

2 tbsp maple syrup

Pinch of sea salt

Whisk all ingredients together and pour over the caramel layer

Almond-maca

1 cup unsweetened almond milk sweetened with 1 date

1 tbsp maca powder

Simply stir in a sauce pan until well combined

Refreshing gazpacho

Light and refreshing, gazpacho is an excellent entrée, especially for dinner! It’s quite versatile and can be integrated in different types of menus and cuisines.

In many recipes you will find that agave syrup or other sweeteners are added – I like to keep my gazpacho all natural and light!

Ingredients (to make 1 portion)

2 tomatoes

1/4 cup red pepper

1 tsp lemon juice

2 tbsp extra virgin olive oil

3 sundried tomatoes soaked in olive oil

Pinch of cayenne pepper, sea salt, black pepper

1 tbsp nutritional yeast (optional)

Method

Simply blend and serve cold (topping ideas: chopped celery, cucumbers, dill, olives)

Velvety choco-smoothie

Not a day goes by without at least 1 smoothie! I find smoothies nutritious, filling and easy to digest! I love loading them with superfoods and experimenting on a daily basis.

Today’s smoothie came out to be extra velvety after adding grounded flaxseeds which are also a great source of nutrition – omega 3, fiber & a whole range of vitamins.

Ingredients

1 cup unsweetened almond milk (I make mine at home)

1 small frozen banana

1 tbsp grounded flaxseeds

1 date

1 tbsp cacao powder

1 tsp coconut butter

1 tsp maca powder

1/4 tsp raw vanilla extract

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