Extra cheezy vegan pasta bowl

If you’re craving warm savory comfort food, I’ve got the perfect fix for you!

This bowl of pasta is guaranteed to get you through tough times, long days at the office etc.

I used pasta made 100% of chickpea for a decent protein intake and prepared a rich cheese-flavored sauce to go with it.

Vegan cheesy sauce

Ingredients (for a big batch which you can freeze)

2 cups raw cashews (soaked overnight)

1 cup nutritional yeast

1 cup raw unsweetened almond milk

1/4 cup diced onions

1/2 tsp of smoked paprika, turmeric, sea salt

1 tsp garlic powder

1 tbsp extra virgin olive oil

Touch of cayenne pepper


1. Blend all ingredients

2. Cook with warm pasta for few minutes (don’t allow it to boil)

My favorite savory crackers!

They’re vegan, raw, light and oh-so flavorful – I’m taking about my sunflower seeds crackers which are great accompaniment for salads, smashed avo, vegan cheese… Anything really!

The crackers contain sundried tomatoes which gives them a rice and unique taste.

I’m having some tonight with a warm stir fry of seasonal vegetables which I marinated in tamari, miso and sesame oil!


1 cup sunflower seeds

1/2 cup flax meal

1/4 cup sundried tomatoes

1/2 to 1 cup water


1. Blend all ingredients

2. Place in dehydrator for 8 hours at 125’F

Not your average crumble!

I usually opt for chocolate-based desserts but this recipe’s at another level and has become one of my favorite!


1 Alfonso mango

2/3 cup coconut flour

2/3 cup almond flour

3 tbsp coconut nectar

4 tbsp coconut oil


1. Grease tart pan

2. Cut mango into thin small cubes and place in the pan

3. Mix all other ingredients and cover mango slices

4. Bake ~ 15 minutes until it turns golden. The mango slices should be soft and gooey at this point

1-minute life-changing brownies

I’m all about quick and simple healthy recipes but this one’s at another level!

Only 4 wholesome ingredients to create the most soft and gooey brownie bites!

It’s a perfect breakfast or snack as it’s rich in protein, magnesium and fiber. I had it for breakfast along with homemade raw-nola and goji berries.

You will be transferred to chocolate heaven!


1 very ripe banana

1 tbsp cacao or carob powder

1 date (optional)

2 tbsp nut butter (I used almond butter)


1. Mash the banana in a bowl

2. Mix in the other ingredients

3. Transfer to cupcake paper cups or to microwave friendly mug

3. Bake for 1 minute, add healthy toppings (goji, cacao nibs, coconut shredding etc.) and dig in!

Rainbow salad 🌈

A light and flavorful salad for lunch or dinner!

It’s made of mixed green veggies, spirulized pumpkin and beetroot with a miso-citrus dressing.

For the dressing:


1 tbsp white miso paste

Juice 1/2 lemon

1 tsp organic mustard

Pinch of cayenne pepper

2 tbsp extra virgin olive oil


Simply combine all ingredients in a bowl and add to salad. Let it marinate for 10 minutes.

Heart no-bake brownies

One of my favorite recipes which I enjoy for breakfast and dessert!

It’s simple, wholesome and versatile – these babies can be enjoyed with raw almond butter, goji, cacao nibs or without any topping!


3/4 cup coconut flour

1/4 cup Cacao powder

1/4 cup Coconut cream

1/2 cup Almond milk

1/2 cup Maple syrup

1 tsp vanilla extract


Simply mix all ingredients gradually in a bowl.

Shape as you like and let set in the fridge at least 1 hour.

Beet-Zaatar heaven

While I mostly blog about healthy desserts (which I also have over breakfast 😹), I’m really excited to share this savory recipe!

As I’m Lebanese, I tend to add zaatar to literally everything (salads, pizza, avo-toast etc.)!

Tonight I prepared a beetroot pizza crust which I topped with… yes, zaatar.


1 small beetroot

1 tbs chia seeds

1/2 cup chickpea flour

1/2 cup millet

1/2 cup water


1. Start by adding cooked beetroot chunks to a food processor

2. Then gradually add all other ingredients.

3. Set aside for the chia seeds to do their magic (the mixture will thicken)

4. Spread into small circles and bake for 10 minutes

5. Top with zaatar spread and enjoy!