Food

Dragon Fruit Smoothie Bowl / Batido De Pitaya En Bol

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I’m so in love with my breakfast, wondering if I should eat it or just admírate it lol 😂…. I guess i’ll just eat it lol, it smells and taste really good. I’ll leave the recipe bellow, so you can give it a try.

Ingredients

1 big dragon fruit

2 frozen bananas

1 mango

A handful of raspberries

1/4 cup of water

Directions

Mix all ingredients in a high speed blender until creamy. Serve, and add the toppings of your choice. Enjoy!

Estoy tan enamorada de mi desayuno que me pregunto si debería comerlo o simplemente admirarlo jajaja … supongo que lo comeré jajaja, huele y sabe muy bien.

Dejaré la receta a continuación, para que puedas probarla.

Ingredientes

1 pitaya

2 plátanos congelados

1 mango

Un puñado de frambuesas

1/4 taza de agua

Direcciones

Mezcla todos los ingredientes en una licuadora de alta velocidad hasta que estén cremosos. Sirve y agrega los ingredientes de su elección para decorar. ¡Disfrútalo!

Watermelon Smoothie / Batido de Sandia

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My breakfast today. 🤤😊

Ingredients

2 cups watermelon 🍉

1 mango

2 bananas 🍌

A hand full of raspberries and strawberries 🍓

Directions

Add all the ingredients in a high speed blender, mix, and serve!

Mi desayuno de hoy. 🤤😊

Ingredientes

2 tazas de sandía 🍉

1 mango

2 plátanos congelados 🍌

Una mano llena de frambuesas y fresas 🍓

Direcciones

¡Agregue todos los ingredientes en una licuadora de alta velocidad, mezcle y sirva!

Ginger Shot

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Hey guys!!!

Today i started my day with a ginger shot. If you ask me to be honest… it did not taste that great, but its really good for you, it cleanses the body, detoxifies the organs, and boosts metabolism.

Ingredients

Juice of one lime or lemon

1 large knob of ginger

2 or 3 knobs of turmeric

1/2 teaspoon of cayenne pepper

Directions

Peel your lime and throw it in your juicer, also juice the ginger and turmeric, add the cayenne pepper tu the juice, stir well and drink it!

¡¡¡Hola chicos!!!

Hoy comencé mi día con una shot de jengibre.

Si me piden que sea honesto … no me gusto tanto, pero es realmente bueno para ti, limpia el cuerpo, desintoxica los órganos y aumenta el metabolismo.

Ingredientes

Jugo de una lima o limón

1 pedazo de jengibre

2 o tres pedazos de cúrcuma

1/2 cucharadita de pimienta de cayena.

Instrucciones: pela tu lima y échala a tu exprimidor, también el jengibre y cúrcuma, agrega la pimienta de cayena al jugo, revuelve bien y tómalo!

Kiwi Detox Juice

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Hey guys!!!

I’m starting my Monday with this kiwi detox juice that looks and taste delicious!!😊😋

Ingredients

3 kiwis 🥝

1 green Apple 🍏

A hand full of baby spinach

Juice from 1 lime or lemon 🍋

Some ginger root

Some mint leaves

1 cup of water

Directions:

Blend all the ingredients in a high speed blender for about a minute.

 

Hola chicos!!!!

Estoy empezando mi lunes con este jugo desintoxicante de kiwi que se ve y sabe delicioso.

Ingredientes

3 kiwis

1 manzana verde

Un punado de espinacas

El jugo de un limon

Un poco de gengibre 

algunas hojas de menta

1 taza de agua

 

Vegan Pizza Margarita

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Hey hey hey!!!

How are you guys doing??

I’m sooooo happy with the final results of my homemade vegan pizza!!!

You guys have to try this, it is soooo good!, and of course I’ll share the recipe with you!.

Ingredients

For the sauce:

3 tomatoes (cut in half around the middle)

2 clove garlic (shopped)

1/2 red onion

1 tablespoon extra virgin olive oil

Salt & pepper to taste

A hand full of basil

3 tablespoon tomatoes paste

Directions

Grill the tomatoes and onion for about 3-4 minutes, then place in the food processor with the basil, and blend until you have a soft souse.

Meanwhile, in medium skillet, saute garlic in olive oil until golden. Add the tomatoes paste, then the tomatoes mixture, salt and pepper. Let it boil for about a minute or 2, then add the basil, turn the heat off.

For the cheese please check: 

Vegan Parmesan & Mozzarella Cheese

Ingredients

For the dough:

1 1/4 cup flour

1/2 teaspoon salt

1/2 cup water (warm)

1 1/2 teaspoon active dry yeast

Extra virgin olive oil

Combine the water, and yeast in a cup, and stir until dissolved. Add a tablespoon of olive oil and set to the side for about 3 minutes.

In a large bowl combine the salt and flour, add the water and mix with a spoon until you can, then turn out onto a floured board and bring the dough together by hand kneading for 6 to 8 minutes, until you have made a smooth, firm dough. Shape it into a ball, place it in a bowl, and cover with a towel. Set aside to rise in the warmest part of the kitchen for 1 hour.

When an hour has passed, flour your hands, put some flower in a flat surface to keep the dough from sticking (i used the pizza stone). Use your hands to flatten the ball into a round flat circle.

Drizzle a little olive oil over the dough. Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, Sprinkle Parmesan cheese, break the cheese into large pieces and place it on top of the sauce.

Preheat the oven 500 degrees. Bake it for about 8-10 minutes, then scatter basil leaves on top, and some more olive oil or balsamic vinegar if you would like. Enjoy.

¡¡¡Hey hey hey!!!

¿¿Cómo están chicos??

Estoy muy contenta con los resultados finales de mi pizza vegana casera.

Ustedes tienen que probar esto, ¡es tan bueno! ¡Y por supuesto que compartiré la receta con ustedes !.

Ingredientes

Para la salsa:

3 tomates (cortados por la mitad en el medio)

2 dientes de ajo (comprados)

1/2 cebolla roja

1 cucharada de aceite de oliva virgen extra

Sal y pimienta al gusto

Una mano llena de albahaca

3 cucharadas de pasta de tomates

Instrucciones

Ase los tomates y la cebolla por unos 3-4 minutos, luego colóquelos en el procesador de alimentos con la albahaca, y mezcle hasta que tenga una salsa suave.

Mientras tanto, en una sartén mediana, saltea el ajo en aceite de oliva hasta que esté dorado. Agregue la pasta de tomates, luego la mezcla de tomates, sal y pimienta. Deje que hierva durante aproximadamente un minuto o 2, luego agregue la albahaca, apague el fuego.

Para el queso, verifique:

Vegano queso parmesano y mozzarella

Ingredientes

Para la masa:

1 1/4 taza de harina

1/2 cucharadita de sal

1/2 taza de agua (caliente)

1 1/2 cucharadita de levadura seca activa

Aceite de oliva virgen extra

Combina el agua y la levadura en una taza y revuelve hasta que se disuelva. Agregue una cucharada de aceite de oliva y déjelo a un lado durante aproximadamente 3 minutos.

En un tazón grande, combine la sal y la harina, agregue el agua y mezcle con una cuchara hasta que pueda, luego póngalo sobre una tabla enharinada y junte la masa amasando a mano durante 6 a 8 minutos, hasta que haya hecho un molde suave. masa firme Dale forma de bola, colócala en un recipiente y cúbrela con una toalla. Reserve para levantarse en la parte más cálida de la cocina durante 1 hora.

Cuando haya pasado una hora, enharina sus manos, ponga una flor en una superficie plana para evitar que la masa se pegue (utilicé la piedra para pizza). Use sus manos para aplanar la bola en un círculo redondo y plano.

Rocíe un poco de aceite de oliva sobre la masa. Coloque la salsa en el centro de la masa estirada y use la parte posterior de una cuchara para extenderla uniformemente sobre la superficie, espolvoree queso parmesano, parta el queso en trozos grandes y colóquelo encima de la salsa.

Precalienta el horno 500 grados. Hornee durante unos 8-10 minutos, luego esparza las hojas de albahaca en la parte superior, y un poco más de aceite de oliva o vinagre balsámico si lo desea. Disfruta.

Vegan Parmesan & Mozzarella Cheese

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Hi guys!!,

Here 2 of my favorite vegan cheese recipes!

Yes, it taste like cheese!

yes, it melts!!!

How awesome?, I’m so glad i know about this recipes so of course i’ll share them with you!.

Ingredients

Parmesan Cheese

 

1/2 cup cashews

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon salt

Directions

Combine all the ingredients in a food processor, and pulse until it forms a fine meal. Make sure not to over process or you will end up with butter. Store in the refrigerator to keep it fresh. It last for multiple weeks.

Ingredients

Mozzarella Cheese

 

1/2 cup raw cashews

1 1/2 cup hot water or aquafaba

4 tablespoons tapioca starch

4 teaspoon nutritional yeast

1/2 lemon

2 teaspoon apple cider vinegar

1/4 teaspoon salt

1/2 teaspoon garlic powder

Directions

Soak the cashews overnight, or for 1 hour in very hot water. Mix all ingredients in a high speed blender until creamy.

Transfer to a pan and cook over medium to low heat stirring until the cheese becomes thick. It should come together in a ball-like shape in about 5 to 6 minutes.

Remove from the heat, fill a large bowl with ice and water, add a pinch of salt, and put your ball of cheese into it. You can give it a better form with your hands if you would like.

Store the cheese in the refrigerator, you can keep it into the water for a couple hours.

¡¡Hola chicos!!,

 

¡Aquí dos de mis recetas favoritas de queso vegano!

Sí, sabe a queso!

sí, se derrite !!!

¿Que increíble?, estoy tan feliz de saber sobre estas recetas, así que por supuesto que las compartiré contigo.

 

Ingredientes

Queso parmesano

 

1/2 taza de anacardos

2 cucharadas de levadura nutricional

1 cucharadita de ajo en polvo

1/2 cucharadita de sal

 

 Direcciones

 

Combine todos los ingredientes en un procesador de alimentos, y pulse hasta que se forme una buena comida. Asegúrese de no procesar en exceso o terminará con mantequilla. Guárdelo en el refrigerador para mantenerlo fresco. Dura por varias semanas.

 

Ingredientes

Queso mozzarella

 

1/2 taza de anacardos crudos

1 1/2 taza de agua caliente o aquafaba

4 cucharadas de almidón de tapioca

4 cucharadita de levadura nutricional

1/2 limón

2 cucharaditas de vinagre de sidra de manzana

1/4 de cucharadita de sal

1/2 cucharadita de ajo en polvo

 

Direcciones

Remojar los anacardos durante la noche, o durante 1 hora en agua muy caliente. Mezcle todos los ingredientes en una licuadora de alta velocidad hasta que estén cremosos.

Transfiera a una sartén y cocine a fuego medio a bajo revolviendo hasta que el queso se espese. Debería unirse en forma de bola en unos 5 a 6 minutos.

Retire del fuego, llene un recipiente grande con hielo y agua, agregue una pizca de sal y coloque la bola de queso en ella. Puedes darle una forma mejor con tus manos si lo deseas.

Guarde el queso en el refrigerador, puede guardarlo en el agua por un par de horas.

Avocado Smoothie

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Good morniiiing !!☀

Happy Monday everyone!!!! Doesn’t my breakfast look beautiful?? And asure you it taste even better! #myloveforavocadosisreal

Ingredients

2 avocados 🥑

2 bananas 🍌

A handful of baby spinach

A handful of Kale

1 bliss ball

3 dates

Directions

Mix all the ingredients in a high speed blender until smooth. Add your toppings. I added some granola (Homemade Vegan Granola / Granola Vegana), and mango.

¡Buenos días! ☀

Feliz lunes a todos !!!! ¿Mi desayuno no se ve hermoso? ¡Y asegúrate de que sabe aún mejor! #myloveforavocadosisreal

Ingredientes

2 aguacates 🥑

2 plátanos 🍌

Un puñado de espinacas baby

Un puñado de Kale

1 bliss ball

3 dátiles

Direcciones

Mezcle todos los ingredientes en una licuadora de alta velocidad hasta que quede suave. Agrega tus ingredientes favoritos por encima. Yo agregué un poco de granola (Homemade Vegan Granola / Granola Vegana ) y mango.

 

 

Vegan Chocolate Bliss Balls

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Hey guys!!!

I am totally in love with this recipe. It’s perfect to snack on as you work, read, for parties, or Netflix nights.

Ingredients

  • 1 whole coconut
  • 1 cup dates
  • 1 cup granola (with fruits and nuts) Homemade Vegan Granola / Granola Vegana
  • 1 cup mixed almonds and hazelnuts
  • 1 tbsp almonds butter (or other nut butter)
  • 1/3 cup cacao

Preparing the coconut:

Locate the 3 ‘eyes’ on the coconut.  They are easy to pierce with a screwdriver.  Tap carefully 2 of the holes, and  drain the coconut water directly over a glass.

Now that you have an emptied coconut, you need to crack it. you can use a hammer or a metal mallet.

Then get coconut ‘meat’ out of the shell with a blunt knife. Then use a vegetable peeler or a knife to remove the brown skin..

Preparing the bliss balls:

Put the coconut pieces in a powerful food processor and process for a minute at full speed. Add all the other ingredients and blend together for another minute or so until it forms a paste.

Wet your hand lightly and make small balls with the dough.  Leave it as it is or roll them in coconut flakes, or granola to add a little crunch.

Store the bliss balls in a glass container in the fridge.

This recipe is from COOK THE BEANS  .

The author,  Ana, is passionate about food and travel, and shares her adventures, and tips about traveling as a vegan on her Blog  Go check her out!

¡¡¡Hola chicos!!!

Estoy totalmente enamorada de esta receta; es perfecta para picar mientras trabajas, lees, para fiestas o noches de Netflix.

Ingredientes

1 coco entero

1 taza de fechas

1 taza de granola (con frutas y nueces) Homemade Vegan Granola / Granola Vegana

1 taza de almendras y avellanas mezcladas

1 cucharada de mantequilla de almendras (u otra mantequilla de nueces)

1/3 taza de cacao

Preparación del coco:

Ubique los 3 ‘ojos’ en el coco. Son fáciles de perforar con un destornillador. Toque cuidadosamente 2 de los agujeros, y drene el agua de coco directamente sobre un vaso. Ahora que tienes un coco vaciado, debes romperlo. puedes usar un martillo o un mazo de metal. Luego saca la ‘carne’ de coco del caparazón con un cuchillo sin punta. Luego usa un pelador de verduras o un cuchillo para quitar la piel marrón.

Preparación de las “bolas de felicidad”:

Coloque las piezas de coco en un potente procesador de alimentos y procese durante un minuto a toda velocidad. Agregue todos los demás ingredientes y mezcle durante aproximadamente un minuto hasta que se forme una pasta. Moja tu mano ligeramente y haz bolitas con la masa. Déjelo como está o enrósquelo en hojuelas de coco o granola para agregar un poco de crujiente. Guarde las bolas de felicidad en un recipiente de vidrio en el refrigerador.

Esta receta es de COOK THE BEANS   . La autora, Ana, es una apasionada de la comida y los viajes, y comparte sus aventuras y consejos sobre cómo viajar como vegana en su  Blog   ¡Ve a verla!

Homemade Vegan Granola / Granola Vegana

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Hey Guys!

Today I made some vegan granola to eat with my smoothies, and use in some other future recipes. This is a very healthy and low in fat/sugars recipe that I’m sure you’ll love. Give it a try!

Ingredients

1 cup rolled oats

1/4 cup shopped almonds

1/4 coconut flakes

1/4 cup raisins

1 tbsps coconut oil

3 tbsps agave

Directions

Toast the oats in a large skillet stirring constantly in a medium to low heat.

When the oats are taking a golden color add the coconut oil and the agave, and keep stirring for about a minute. Add the coconut flakes, stir for about 30 seconds, turn of the heat. Serve in a glass container, add the rest off the ingredients,mix well, let it cold, and storage it for later use.

¡Hola chicos!

Hoy hice un poco de granola vegana para comer con mis batidos, y usar en algunas otras recetas futuras. Esta es una receta muy saludable y baja en grasas / azúcares que estoy seguro que te encantará. ¡Denle una probadita!

Ingredientes

1 taza de avena en hojuelas

1/4 taza de almendras en trozos

1/4 copos de coco

1/4 taza de pasas

1 cucharada de aceite de coco

3 cucharadas de agave

Direcciones

Tueste la avena en una sartén grande revolviendo constantemente a fuego medio o bajo.

Cuando la avena tome un color dorado, agregue el aceite de coco y el agave y siga revolviendo durante aproximadamente un minuto. Agregue los copos de coco, revuelva durante unos 30 segundos, apague el fuego.Sirva en un recipiente de vidrio, agregue el resto de los ingredientes,mezcle bien, déjelo enfriar y guárdelo para usarlo más adelante.

 

Blueberries & Banana Smoothie Bowl

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Good morning!!🌞

Sending good vibes to you all!!

This blueberry banana smoothie bowl is my breakfast today. It makes me feel very satisfied and ready for the day. Go make yours!!!!here is de recipe:

Ingredients

2 frozen bananas

1/2 cup blueberry

A hand full of baby spinach

6 dates

1 tablespoon chia seeds

1/2 cup of water

Instructions

Mix all ingredients in a high speed blender until smooth. Serve, add your favorite toppings and enjoy.

¡Buenos días! 🌞

Enviando buenas vibras a todos ustedes!

Este bol de batido de plátano y arándano es mi desayuno de hoy; me hace sentir muy satisfecha y listo para el día. Ve a hacer el tuyo! Aquí está de receta:

Ingredientes

2 plátanos congelados

1/2 taza de arándanos

Una mano llena de espinacas

6 dátiles

1 cucharada de semillas de chia

1/2 taza de agua

Instrucciones

Mezcle todos los ingredientes en una licuadora de alta velocidad hasta que quede suave. Sirva, agregue sus ingredientes favoritos encima y disfrute.

Sauteed Broccoli Bowl

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Hey guys,

I hope your day is going great. For me it is, and this is what my lunch consist of.

I’m eating this bowl of salted broccoli with a side of hummus, if you would like to eat it the same way go check out my hummus recipe from before ( vegan-hummus-guacamole-toast ). I’ll leave the recipe for the broccoli down below.

Ingredients

1 pound of broccoli

3 cloves garlic

1 tablespoon extra virgin olive oil

2 tablespoons of lime

A pinch of salt

Some Sriracha

Directions

Heat the olive oil in a skillet over medium heat, add garlic and cook until it starts looking golden, add the broccoli and stir it for about a minute, then add the rest of the ingredients and keep stearin it until the broccoli becomes a little tender.

Serve and Enjoy!

Hola chicos,

Espero que estén pasando un día genial como yo lo estoy.

Mi almuerzo de hoy cuenco de brócoli salteado con un lado de hummus. Si quieres comerlo de la misma manera, echa un vistazo a mi receta de hummus de antes ( vegan-hummus-guacamole-toast ). Dejaré la receta del brócoli abajo.

Ingredientes

1libra de brócoli

3 dientes de ajo

1 cucharada de aceite de oliva virgen extra

2 cucharadas de limaUna pizca de sal

Some Sriracha

Preparación

Caliente el aceite de oliva en una sartén a fuego medio, agregue el ajo y cocínelo hasta que empiece a dorarse, agregue el brócoli y muevalo constantemente durante aproximadamente un minuto, luego agregue el resto de los ingredientes y siga moviendolo hasta que el brócoli se vuelva un poco tierno.

¡Servir y disfrutar!

Raspberry, Banana &  Mango Smoothie Bowl

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Hey Guys!!

As I promised yesterday, here I am with another smoothie bowl recipe. I hope you really try and like this one.

Here is the recipe.

Ingredients

1/2 cup raspberry (frozen)

2 bananas (frozen)

1 mango (frozen)

6 dates

1/2 cup coconut milk

2 tablespoons Coconut flakes

1 tablespoon Chia seeds

Directions

Mix all ingredients in a high speed blender until smooth and serve. I used coconut flakes, chia seeds, dragon fruit, kiwi, raspberries, and pistachios as toppings. You can add your favorites. Enjoy!!

Hola chicos!!

Aquí estoy con otro batido en bol tal y como lo prometí ayer. Espero que hagan este y que les guste.

Me acaba de llegar una idea 💡 a la cabeza de hacer un reto de bol de 7 días, cada día durante 7 día yo compartiría con ustedes una receta fácil, rápida y saludable que pueden preparar en un bol antes o después de la escuela, el trabajo el gimnasio o cualquier otra actividad. Déjenme saber que piensan y si les gustaría hacer este reto conmigo.

De regreso al bol del día, aquí les dejo la receta:

Ingredientes

1/2 taza frambuesas (congeladas)

2 bananas (congeladas)

1 mango ( congelado)

6 dátiles

1/2 taza de leche de coco

2 cucharadas de coco rayado

1 cucharada de semillas de chia

Preparación

Mezclar todos los ingredientes en la licuadora hasta tener una consistencia cremosa y servir.

Smoothie Bowl

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Hey guys!!!

Today I was in the mood for smoothie bowl again and this is what I made for breakfast. It turned out delicious for me. Give it a try!!

Hey Chicos!!!

Hoy yo estaba de ánimo para hacer un batido en bol, así que lo hice de desayuno. Salió muy buena para mi gusto. Prueben hacerla!!!

Ingredients

1 mango (frozen)

2 bananas (frozen)

3.50 oz açaí

1 tablespoon chia seeds

1 kiwi

1/2 dragon fruit

6 dates

1/2 cup water

Directions

Peel and cut the fruits, mix all ingredients in a high speed blender until smooth. Enjoy!!

Ingredientes

1 mango (congelado)

2 bananas (congeladas)

3.50 oz açaí

1 cucharada semillas de chia

1 kiwi

1/2 pitaya

6 dátiles

1/2 taza de agua

 

Instrucciones

Pela y corta las frutas; luego añade todos los ingredientes a la licuadora y mezcla hasta conseguir una consistencia cremosa. Disfrútalo!!

 

Green Smoothie Bowl

This deliciousness was my breakfast this morning. It tasted amazing, and it took me less than 5 minutes to make it. I’ll leave the recipe bellow in case you want to give it a try.

Ingredients

1 green apple

1 kiwi (peeled)

1 orange (peeled)

A handful of green grapes

A handful f kale

A handful of baby spinach

5 dates

1/4 cup of water

Directions

Cut the fruits, mix all ingredients in a high speed blender until creamy and smooth, serve and add your favorite toppings.

Enjoy!

 

 

Zucchini Noodles with fresh Tomatoes & Basil Sauce

Hey hey hey!!!

How are you guys???

I’m so full right now.🤤My lunch was just sooo good I had to keep eating more and more.

I’ll leve the recipe bellow and I encourage you to try this sauce with any noodles off your preference. It definitely taste heavenly.

Ingredients

2 cups zucchini noodles

3 tomatoes (cut in half around the middle)

2 clove garlic (shopped)

1/2 red onion

1 tablespoon extra virgin olive oil

Salt & pepper to taste

A hand full of basil (shopped)

Directions

Grill the tomatoes and onion for about 3-4 minutes, then place in the food processor and blend for about 30 seconds or more if you would like your sauce to have less texture.

Meanwhile, in medium skillet, saute garlic in olive oil until golden.

Add tomatoes mixture, salt and pepper. Let it boil for about a minute or 2, then add the basil, turn off the heat and serve.

 

Vegan Chocolate Chip Cookies

Ever since I went vegan this became so far my favorite cookies’s recipe, i just love it!!, and my friends who aren’t Vegan happen to love it too, so I make it all the time.

I’ll leave the recipe bellow, and I hope you love it as much as we do!

Ingredients

1 tablespoon vanilla extract

1 can chickpeas ( you just need 1/2 cup of the chickpeas water to use as an egg replacement )

1/2 cup coconut oil

2 cups whole wheat flour

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegan chocolate chips

Instructions

 

1. Pre-heat oven to 350 degrees

2. Thoroughly mix together all the dry ingredients.

3. In a separate bowl mix the wet ingredients.

4. Combine the wet & dry ingredients

5. Roll into Tbsp sized balls & place them on an ungreased cookie sheet then flatten them out a bit with your palm.

6. Bake for 8 to 10 minutes.

Korean Eggplant ( Gaji-namul )

Hey guys!!
Happy Valentine's Day to you all!!!💖

I hope your day goes wonderful, and just remember to love yourself, and those around you every single day!😉

Today I had Korean Eggplant 🍆 ( Gaji-namul ) for lunch, very dearly made for myself to myself. It was delicious 😋!!

As always the recipe is down bellow for you, let me know if you decide to try it!



 


 


Ingredients

 


-2 big korean eggplants ( about a pound ), washed and caps removed

-3 cloves garlic, minced

-2 green onions chopped or 2 tablespoons of any onions you have

- 1 1/2 tablespoon soy sauce

-1 teaspoon hot pepper flakes

-1 tablespoon sesame oil

-1 teaspoon sesame seeds

 


Directions

 


1- Cut the eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise, and Steam for 5 minutes over medium high heat.

2- Combine garlic, green onion, soy sauce, hot pepper flakes, sesame oil in a bowl, and mix well.

3- Take out the steamed eggplant and transfer to a cutting board. Let cool for about 5 minutes or until you can easily handle them.

4- Tear each piece into bite size pieces.

5- Add the eggplants to the bowl and mix well by hand or with a wooden spoon.

6-Sprinkle with the sesame seeds, mix, and serve.

Enjoy!!!


Traditional Tomato & Basil Italian Bruschetta

Hey everyone, happy Monday!!!!

I don’t know if I dreamed of tomatoes & basil bruschetta or what?🤔🤷🏽‍♀️, but i woke up in the mood to eat that; soooo guess what I had for breakfast lol? …waO! You’re very good at guessing , go play the lottery!!!

Yes, I had Traditional Tomato & Basil Italian bruschetta 🌿 🍅 🥖 …it was a very fresh,and tasty, and delicious, and everything 😋 breakfast !!!

As always I’ll drop the recipe down below for you!!

Ingredients

2 to 3 plum tomatoes, freshly chopped
1/4 cup basil, freshly chopped

4 tablespoons extra-virgin olive oil

2 tablespoons freshly chopped red onion

2 large cloves garlic

Freshly ground black pepper to taste

Salt to taste
1 French baguette, cut into about 1/2-inch thick slices

Balsamic vinegar to taste ( this is optional )

Directions

1. In a large bowl combine , tomatoes, onion, 1 smashed clove garlic, 2 tablespoons of oil, salt and pepper. Mix gently, and set to the side .

2. Cut bread into slices; brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a roasting pan and toast each side until lightly browned.

3. While the bread is toasting add the basil, and balsamic vinegar to the tomato mixture.

4. Cut a clove garlic in half, and rub each slice of toasted bread with it.

5. Top with tomato mixture. Serve immediately. Enjoy !!!

Garlic & Sriracha Green Beans

Hey guys!😁

Here I am again with a very simple and tasty recipe i just made.

This is the first try I made it, I was just hungry of some spice food but wanted to make something simple, had some green beans, so this came out. If you like a lot spicy you can add more sriracha to the recipe, but this is just right for me. Hope you’ll try it.😊

2 pounds green beans, trimmed

2 large garlic cloves, crushed

1 tablespoon olive oil

1 tablespoon sriracha

1/2 teaspoon balsamic vinegar

Cook the garlic in 1 Tbsp. hot oil in a pan over medium heat until golden. Add the beans, and sprinkle with 1/2 tsp. balsamic vinegar, salt and sriracha. Cook, stirring constantly, 3 to 5 minutes. Transfer to a serving dish.

Enjoy!

Pineapple & Papaya Juice

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This is a simple and tasty combination that I’m sure you’ll love. Papaya and Pineapple Juice gives you ample vitamins like C and A, which keeps your skin glowing, eyes sharp and immune system going strong.

Ingredients

1 cup papaya

1 cup pineapple

1 cup water

Directions

Mix all the ingredients in the blender until smooth. Serve and enjoy!

 

Vegan Cauliflower Stir-Fry Rice

Hello world!!!!

I hope you all are doing great!

Here is one of my new favourite recipes,

please give it a try and let me know what you think!

Ingredients

1 cauliflower

1/4 cup green onions ( chopped )

1/4 cup carrots ( chopped )

1/4 cup green beans ( chopped )

1/4 cup green peas

3 tablespoons sesame oil

3 tablespoons Soy sauce or use tamari for gluten free.

Directions

Remove the outer leaves from the cauliflower, cut it into pieces and pulse in a food processor until it resembles smallish grains of rice. ( I overdid a bit, it’s ok ).

Heat 1 1/2 tablespoon sesame oil in a large pan over medium low heat. Add the carrots, green beans, and green peas, and stir fry for about 4 minutes; add half of the green onions and stir fry for about 1 more minute.

Add the cauliflower, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft texture.

Turn the heat down, stir in the soy sauce and remaining green onions just before serving.

Enjoy!!

Raw Vegan Blueberry Cheesecake

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I just made myself feel happier with this delicious treat. I hope you guys can enjoy it as much as I’m enjoying it right now.

Crust

• 1/2 cup almonds

• 8 Medjool dates pitted

• 1/2 cup pecans

• 2 tablespoon raw shredded coconut

Filling

• 1 cup cashews

• 1 cups blueberries

• Half lemon juice

• ⅛ tsp vanilla

• 2 tbsp coconut oil

• 1 can Coconut cream

• 2 tablespoons agave

• Lemon zest

 

Directions

 

1. Soak the cashews in hot water for an hour.

2. Put the almonds and walnuts in the food processor or blender and pulse until they are coarsely ground.

3. Add coconut and dates, and pulse until the crust mixture is sticky and starts to form a ball.

4. Press the crust mixture into a bottom of a cake tin and place it in the freezer to wait for the filling to be prepared.

5. Drain and rinse the cashews and put them in high speed blender with the rest of the ingredients. Pulse until the filling mixture is smooth and silky.

6. Pour the filling over the crust, cover the tin with cling film and place it back in the freezer for at least 4 hours or in the fridge overnight.

Serve and enjoy!

Detox Green Juice

Whats up around here guys!!!

I have been very busy lately, and wasn’t posting at all…😓but hey!!! 👋🏾I just made myself some green juice to start my detox Monday, so let’s get back into this with that!!…(Not sure if what I just wrote makes sense lol ), but here is the recipe:

Ingredients

1 1/2 cup of pineapple

A hand full of cilantro

1/2 cup aloe vera

A piece of ginger ( use as much as you like )

1 1/2 cups of water

Directions

Put all the ingredients in the blender, mix and drink it. Enjoy!

DO NOT JUDGE my no make up face lol.

 

 

Vegan Sweet Potato Tortillas

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I just finished this sweet potato tortillas and I’m so excited about them.

The recipe is very simple, and it taste great!, I’ll say the texture is almost like pitta bread.

Ingredients:

1 cup all purpose flour

2 mash sweet potato, (1 cup)

Directions:

Boil the sweet potatoes, and smash them.

Mix the mashed potatoes with the flour while they’re still hot.

Mix until dough is soft and elastic, about 4-5 minutes.

Take the dough and roll into balls.

Flatten the Balls with your hands so they resemble tortillas.img_3127

Hear a large griddle or a cast iron skillet over medium heat.

Place each tortilla down on the skillet and cook until it bubbles up, about 1-2 minutes. Flip and cook about 1 to 2 minutes or until golden.img_3141

 

This recipe taste great with hummus.

Check out my vegan hummus toast for the recipe.

Enjoy!

 

 

Vegan Chicken & Cilantro Salad

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Hey guys!

Today I was trying to make a quick dinner using ingredients I already had at home.

It turned out to be a salad, and it wasn’t bad at all. Here is what I did:

Ingredients:

2 cups chopped cilantro

1/2 cup cherry tomatoes, chopped

1 small pomegranate

1/2 cup tofu cut into cubes

2 tablespoons coconut milk

1 teaspoon oregano

1 clove garlic, smashed

3 teaspoon Balsamic vinegar

1 teaspoon sesame oil

1 teaspoon coconut oil

1/4 cup coconut flour

Salt

Directions:

Mix one teaspoon of balsamic, oregano, garlic, and some salt; add it to the tofu and set it to the side.

In a big bowl, mix tomatoes, pomegranate and cilantro.

Dip the seasoned tofu in the milk, and then coat well in the flour.

Add 1 teaspoon of coconut oil to a cooking pot, and slowly cook the tofu until it turns golden brown.

Mix 2 teaspoon of balsamic, 1 teaspoon of sesame oil, and salt.

Combine all ingredients in the bowl, and enjoy!img_3073

Vegan Mango Sorbet

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Happy Monday everyone!!

If you guys know me, you know I’m all about mangoes 😋; so i’m feeling in heaven right know with my mango sorbet.
The recipe is very simple, and as always I’ll leave it bellow.👇🏽

Ingredients:
2 cups frozen mangoes
1/4 cup simple syrup

Directions:
Blend the mangoes in a food processor.
Add the syrup, mix well, and freeze it for about 2 hours or overnight.
Blend again, freeze it for about an hour or so, and serve!
You can add any toppings you want. I just added some nuts.
I hope you guys enjoy it as much as i do.

Xoxo
Histria

 

 

Vegan Pesto Pasta

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Hey guys!!

Today I made some Italian inspired vegan Pesto with zucchini noodles, and I absolutely loved it.

My recipe is very easy; I would say it took me about 15 minutes to make it, and I didn’t use the stove.

Yeah, it’s totally raw.

As always, I’ll leave ingredients and directions bellow.

Ingredients:

1 Zucchini

1/2 cup cherry tomatoes

1/2 avocado

1 clove garlic

1 cup fresh basil leaves

2 tablespoons pine nuts

3 tablespoons extra virgin olive oil

1/2 teaspoon lemon juice

Pinch salt

Directions

Spiralize the Zucchini, cut the tomatoes in half and set to the side.

Add the rest of the ingredients to a food processor and mix well to make the Pesto.

Tope the Zucchini noodles and tomatoes with the Pesto.

Enjoy!

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Açaí Bowl

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Good morning guys!☀️

Açaí na tigers is a typical Brazilian dish made of frozen and mashed açaí palm fruit.

I started my day with an açaí bowl, it’s so far one of my favourite breakfast, and I’ll share the recipe with you.

You might find other variations; this is the best one i have tried.

Ingredients

Two 4-ounce packets unsweetened frozen acai puree

2 medium banana

1 tablespoon agave

3 tablespoons granola

1 tablespoon unsweetened coconut flakes

Directions

Blend 1 /12 banana and the agave in the blender to make a cream, then Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meal mallet; add it to the bananas, and keep blending, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie. Transfer it to a cereal bowl.

Slice the remaining 1/2 banana. Arrange the slices, granola, and coconut flakes in neat piles or rows on top of the acai.

Then take a photo!

Vegan ” Sushi Rolls “

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Hey guys!!!

Let’s talk about my dinner tonight!

I’ve never been a big fan of sushi, but tonight I felt like “rolling” together some of my favorite flavors; so here is my first ever homemade “sushi”.

I tried to avoid all of the ingredients that I personally don’t like.

If you do try this recipe, let me know if you liked it, and I’m open to any recommendations from you.

Ingredients

Rice paper Sheets

1 cup short grain rice

2 cups water

1tsp salt

1/2 cucumber

1 carrot

1 avocado

1/2 sweet plantain

1 tablespoons sesame oil

Instructions

1. Thoroughly rinse rice until water runs clear.

2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. Let rice thoroughly cool and transfer to nonmetallic bowl.

4. Mix sesame oil , and salt until dissolved and pour into rice. Gently mix rice to

incorporate seasoning.

5. Prepare veggies and cut into strips. Be sure and deseed cucumber.

6. Peel the plantain, cut it into slices, and grill it in a cooking pot until the color turns golden.

7. Fill a large bowl with warm water, and deep the rice paper in it until it softens. Piece it on a plate with rough side facing up.

8. Apply rice to rice paper sheet covering all. About 1/2″ thick. Flip it over a mat.

9. Layer veggies on botton of rice paper and, carefully roll keeping all veggies tucked inside roll.

10. Slice with a wet knife

11. Keep hands and knife rinsed from sticky rice at all times

12. Season with tastes sesame seeds if desired, and use sauce of your choice.

Enjoy!

 

Tipili ( Tabbouleh Salad )

img_2468

Hey guys!!!

Have you ever wondered what my favorite dish was? …here it comes the answer : ” Tipili ”

In the Middle East, specially Syria, Lebanon, Palestine, Israel, Jordan, and Iraq, it is usually served as part of a “meza”. The Lebanese use more parsley than bulgar wheat in their dish.
A Turkish variation of the dish is known as “Kisir”, while a similar Armenian dish is known as “eetch”.
In Cyprus, where the dish was introduced by the Lebanese “as my good friend Google told me”, it is known as “tambouli”.
In The Dominican Republic, #AKA where I come from, a local variation introduced by Lebanese immigrants in the late 19th, and early 20th century is called ” Tipili “.

It has been my favorite dish since I can remember.
I started making it when I was about 7 years young. Here is the recipe I have been loving all this time:

Ingredients

1 cup dry bulgar wheat
5 cups water
4 tomatoes, chopped
1/2 onion, chopped
1⁄4 cup fresh chopped (or cilantro)
1 cup fresh chopped parsley

DRESSING

1⁄4 cup lemon juice
2 Tablespoons olive oil
1⁄4 teaspoon salt

Directions

1. Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (I leave it overnight).
When it’s ready, drain any excess water.
2. Mix the dressing ingredients together.
3. Mix dressing and bulgar wheat.
3. Chop the vegetables and add to the prepared bulgur, and mix.
4. Refrigerate for a few hours, serve chilled.

img_2455

I hope you guys enjoy it as much as I do. It taste great with pita bread.

Garbanzo Beans Salad

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Hey, hey,hey!!!!

I hope you all are having a beautiful Tuesday, because i am😁.
I just made a vegan garbanzo been salad.
The recipe is pretty much the same as the “Black been salad i posted before”, so go ahead and check ingredients and directions out on that post. Just use Garbanzos instead of black beens.
Also, i just decided that i want to add some cucumber, so i’ll add 1/2 chopped.
I love to eat This salad with some rice on the side, but you can eat it on its own, or however you prefer!!

Enjoy it!
Xoxo

img_2427

Vegan Energy Balls

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Hey guys!!
I’m “on the go” most of the time, and today isn’t an exception😏.
Sooo I made some vegan energy balls to bring in my purse. They are a great snack, and super easy to make. It took me about 10-15 minutes to make them this morning.
Here goes the recipe!

Ingredients:

1 cup dates seeded
1/2 cup rolled oats
1/4 cup raisins
1/2 cup shredded coconut

Directions:

Pulse dates and oats in a food processor until they’re in small pieces or it forms a ball. Add raisins and coconut and mix well.
Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls.

Vegan Veggies wraps

img_2343

And this is what my dinner consisted of this Sunday!
I guess i created this recipe because i was at home, hungry of wraps, and actually didn’t want to take more than 5 minutes. So here is what I did, and the ingredients i used.

Ingredients:
1 avocado, halved, seeded and diced
1 chopped tomato
1/2 chopped onion
3 cups mixed shredded green cabbage, red cabbage and carrots
1/2 teaspoon extra virgin olive oil
1/2 teaspoon pepper
1/4 teaspoon balsamic vinegar
Pinch Sea salt
2 spinach herbs wraps

Instructions:
Cook the onions with the oil and vinegar on medium heat for about 45 seconds, then add the rest of the ingredients but the avocado and wraps; mix well and cook for about 2 minutes.
Remove from heat.
Warm up tortillas in a cooking pot.
Place warm tortillas on work surface.
Add the veggies down center, dividing equally. Top each with avocado.
Fold sides of tortillas over filling, forming packages.
You can turn each package, seam side down, onto plate.
Enjoy!!

 

Fruit Salad in Mango Sauce

 

Hey hey hey!!!
“Fruit salad in mango sauce”…how does that sound guys?.
Actually, I just came up with that recipe, and had to give it a name lol. Soooo here we go!!

img_2232-1

 

Ingredients:

 

1 big unripe mango, chopped
1 cup strawberry, cut in half
1 cup blueberries
2 tablespoons lime
1/4 teaspoon sea salt
4 mint leaves

 

Directions:

 

Blend lime, salt, mint, and half of your mango in a food processor or blender to make the sauce. Serve in a bowl; add the fruits, mix, and enjoy!!!

 

Hey guys!!!😃
Today I was in the mood to have vegan hummus and guacamole toast for breakfast, so I went ahead and made it!!
This recipe is very fast and easy. You must try it!

img_2198Vegan Hummus & Guacamole toast

Ingredients:
For the hummus

1 can garbanzo beans
2 tablespoons sesame seeds
2 tablespoons water
4 tablespoons lime juice
1 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon sea salt
Paprika

Instructions:
Throw all of the ingredients into a high-speed blender, and blast on high until smooth and creamy.

Ingredients:
for the guacamole
1 avocado
1 small tomato
1 tablespoons red onion
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon jalapeño pepper
1/4 teaspoon salt

Instructions:

 

Peel, mash the avocado, add all ingredients and mix well.

Now it’s time for the toast. I made mine of whole grain bread.

1. Toast the bred, ( I almost burn mine ).

2. Add the guacamole over the toast.

3. Add hummus over the toast, and sprinkle some paprika.

Enjoy!!!!

 

 

Homemade Vegan Pizza

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Hey Guys!!

Today i made vegan pizza for lunch, and I absolutely loved it. It was very easy to make and im so excited to share my recipe and hear your feedback.

Ingredients:

2 spinach herb wraps
1 pound sweet potatoes
3 small tomatoes, one chopped
1 teaspoon jalapeño pepper
1/4 Red Bell pepper
1/4 onion
1 tablespoon extra virgin olive oil
1/2 teaspoon balsamic vinegar
2 tablespoons chopped Parsley
1 tablespoons basil
1/2 squash/zucchini, chopped
1/4 cup chopped mushroom
1 avocado
Salt
Black pepper

 

Instructions:

 

1. Cut your sweet potatoes in half, and put them in the microwave for 5 minutes.

2. Preheat the oven to 350°F , line a baking sheet, and place one of your spinach herb wraps in it.

3. Peel your sweet potatoes, smash them, add a bit of salt and black pepper, and spread it evenly over the spinach herb wrap. Now cover it with the other wrap, and set it to the side. That will be your pizza dough.

4. Place a stir-fry pan on the stove and heat over medium-high to high heat.

5. Cut 2 tomatoes in half, and add them to the hot pan along with the onion, and the red bell pepper.

6. Cook for 1-2 minutes undisturbed, or until they are blackened on the underside.

7. Check on the doneness. Give the vegetables a quick toss and let the other side blacken for another 1-2 minutes.

8. Remove veggies from pan. Mix them with the olive oil, jalapeño, parsley, basil, vinegar, a bit of salt, and pepper, in a food processor or blender to make a sauce.

9. Spread the pizza sauce as desired. Layer the mushrooms, squash,tomato, and take to the oven for 10 to 15 minutes.

10. Add the avocado and sprinkle some black pepper or italian herbs. I had some more sauce, so I added it over the avocados too.

11. Slice and enjoy!

Vegan Lentil soup

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Today I had vegan lentils soup for lunch.
It took me about 40 to 50 minutes to make it, but i got to do other things in the mid time.
You guys have to try this recipe; If you’re looking for a good source of protein, lentils will become a good friend of yours. They contain the third-highest levels of protein of all legumes and nuts, plus many other nutrients.
I’ll leave my recipe bellow, try it!

 

Ingredients:

1 cup of lentils

2 tablespoons red bell pepper, chopped

2 tablespoons red onion, chopped

1 chopped tomato

2 clove garlic

1 teaspoon jalapeño pepper

2 tablespoons cilantro, chopped

2 carrots, chopped

1/2 teaspoon oregano

1/4 teaspoon turmeric

1 teaspoon teaspoon olive oil

1 pinch black pepper

1 1/2 teaspoon salt

1/2 teaspoon balsamic vinegar

6 cups water

 

Instructions

Wash the lentils, and combine them with 4 cups of water, the cilantro, and 1 tablespoon of onions in a large soup pot.

Cook on high to medium heat for about 30 minutes or until lentils are tender; then add the carrots, and 2 more cups of water.

In a separate cooking pot, add the olive oil, and the rest of the ingredients. Cook for about 2 minutes ( medium heat ), while stirring constantly.

Add to the soup, let it boil for about 10 to 15 minutes, and serve.

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Let me know if you like my recipe or if you have any questions. I ate my soup with avocado, and it was so good!!

 

 

Banana & Mango Vegan ice cream

It’s sooo hot outside, i just finished my work out , and i’m ready for some ice cream…
Welcome to my life!!!😌
So i decided to make some homemade vegan ice cream and it took me less than 5 minutes.

Ingredients:

2 Frozen bananas
1/2 cup frozen mangoes
1/4 cup coconut water

Instructions:

In a blender, combine all ingredients. Blend for about a minute and serve.

 

 

Apple & Carrots juice

Hey guys!

I love apple & carrots juice. It is very nutritious, delicious, and super easy to make.
I’ll leave details bellow for you. Give it a try!

Ingredients:

1 1/2 pound of carrots
1 green apple
1 honey crispy apple
1 small piece on ginger roots
1 small piece of lime

Instructions:

I personally like to cut my apples and carrots in chunks, then add all ingredients to the juicer. Serve, add some ice and enjoy!

 

 

Black beans salad

Hey guys!!

I made a black beans salad and it turned out so delicious. I love this recipe, it’s definitely one of my favourites!!, so i’ll leave it below in case you want to make it.

Ingredients

For the dressing

1 Clove garlic

1 1/2 lime, juice and zest

2 teaspoons of extra-virgin olive oil

1 teaspoon of salt

Directions

Smash the garlic, add the lime’s juice, salt and olive oil, and let it set while you prepare the ingredients for the salad.

Ingredients

For the salad

2 cups of black beens, drained and rinsed.

1/2 chopped red onion (about 1/4 cup)

1 cup of cherry tomatoes, halved.

1 avocado, halved, seeded and diced.

1 cup of chopped fresh cilantro.

1 jalapeño popper, chopped.

1/2 orange bell pepper, chopped.

1/2 red bell pepper, chopped.

1/2 green bell pepper, chopped.

Directions

1. Combine all ingredients except the avocado in a large bowl and mix well.

2. Add the dressing, mix it again, and cover it.

3. Right before serving add the avocado, just make sure to mix gently, being careful not to smash the avocados.

It’s time to serve!!, let me know how you like it!!

 

 

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