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Burst Tomatoes Hummus Toast🍅🥖 🥑
Start by toasting your bread with butter or olive oil then top with hummus
Next, add olive oil and garlic to a pan for a few minutes on medium-low heat followed by the cherry tomatoes bringing up the heat up to medium-high for 3-5 minutes or until tomatoes start to soften and burst
Immediately transfer the tomatoes over the toast, top with salt, pepper and fresh chives
So simple, yet super delicious!🫶 🫶 🫶
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Start by toasting your bread with butter or olive oil then top with hummus
Next, add olive oil and garlic to a pan for a few minutes on medium-low heat followed by the cherry tomatoes bringing up the heat up to medium-high for 3-5 minutes or until tomatoes start to soften and burst
Immediately transfer the tomatoes over the toast, top with salt, pepper and fresh chives
So simple, yet super delicious!
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mushroom steak?! 🍄 🥩
Ingredients:
lion’s mane mushrooms
ciabatta
rocket
crispy onions
Mayo:
2 tbsp wholegrain mustard
2 tbsp vegan mayo
handful chopped parsley
Marinade:
100ml beetroot juice
2 tbsp dark soy sauce
1 tsp smoked paprika
2 tbsp maple syrup or agave
2 tbsp olive oil
1 tsp brown miso paste
pinch salt
1 tsp garlic powder
Method:
Prep the marinade in a large tray. Gently fry the mushrooms in oil on each side for 5 minutes, then start to slowly press down until golden brown on each side. Soak in the marinade for 30 minutes - 2 hours. Prep the pickled onions and mayo. Fry the marinated mushrooms in oil on a medium - high heat until charred. Load up the sandwich and enjoy!
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Ingredients:
lion’s mane mushrooms
ciabatta
rocket
crispy onions
Mayo:
2 tbsp wholegrain mustard
2 tbsp vegan mayo
handful chopped parsley
Marinade:
100ml beetroot juice
2 tbsp dark soy sauce
1 tsp smoked paprika
2 tbsp maple syrup or agave
2 tbsp olive oil
1 tsp brown miso paste
pinch salt
1 tsp garlic powder
Method:
Prep the marinade in a large tray. Gently fry the mushrooms in oil on each side for 5 minutes, then start to slowly press down until golden brown on each side. Soak in the marinade for 30 minutes - 2 hours. Prep the pickled onions and mayo. Fry the marinated mushrooms in oil on a medium - high heat until charred. Load up the sandwich and enjoy!
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Pistachio Ice Cream🍦 😍 ❤️
120g unshelled and unsalted pistachios
280ml Earth’s Own Almond Unsweetened Original
200ml full fat canned coconut milk
3 tbsp sweetener of choice (coconut sugar, brown sugar, cane sugar, vegan white sugar)
1/8 tsp salt
1 tbsp melted coconut oil
1 scoop vanilla protein powder
1//4 cup of chopped pistachios for garnish.
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120g unshelled and unsalted pistachios
280ml Earth’s Own Almond Unsweetened Original
200ml full fat canned coconut milk
3 tbsp sweetener of choice (coconut sugar, brown sugar, cane sugar, vegan white sugar)
1/8 tsp salt
1 tbsp melted coconut oil
1 scoop vanilla protein powder
1//4 cup of chopped pistachios for garnish.
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BEST EVER No-Bake Mango Cheesecake: A buttery biscuit base, creamy mango cheesecake filling, a luscious mango jelly topped with a swirl of whipped cream & fresh mango cubes🥭 It’s SO good!!! Vegan, No-Egg, No-Dairy, No-Bake, Gluten-free option!
BEST EVER No-Bake Lemon Meringue Cheesecake: A biscuit base, creamy cheesecake with swirl of zingy lemon curd, topped with even more lemon curd & toasted meringue🤯🤤 HOLY MOLY… it’s heavenly!!!! Vegan, No-Egg, No-Dairy, Gluten-free option + easy to make!
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My most VIRAL video with over 250 MILLION views across 3 social media platforms. It’s my roasted shallot & garlic bread 🥖 can you believe it has been 1 year since I posted this?❤️ ❤️ ❤️
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Save how to make my Asian Cucumber Salad recipe! You need 5-6 Persian cucumbers, slice and add 1 tbsp of salt for 15 minutes. Next you rinse, drain and pat dry. Ingredients are 1 tbsp minced garlic, 1 tbsp gochugaru, 1 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 1/2 tbsp sesame seeds and 1 tbsp brown sugar.🥒💚
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Healthier Carrot Fries 🌱 🥕
Ingredients:
-3-4 large carrots, sliced lengthwise
-2-3 tbsp olive oil
seasoning: add as much as you like
-2 tsp paprika powder
-1 tsp onion powder
-1 1/2 tsp chili powder
-2 tsp Basil/oregano
-salt & pepper
-2 tbsp grated parmesan cheese
Dip:
-1/3 cup yogurt
-1 tbsp olive oil
-1/2 tbsp honey
-spices: chili, paprika, basil, salt & pepper
how to:
1.cut up the carrots lengthwise
2.put them in a bowl and add the olive oil and all your favorite herbs and seasonings
3.mix together and spread the carrot pieces evenly on a lined baking sheet
4.put them in a preheated oven and bake them for 20-30 min at 350F/180C
*they will remain a bit soft even after baking for a long time since they’re not being deep fried :)
5.meanwhile make the dip and then enjoy!
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Ingredients:
-3-4 large carrots, sliced lengthwise
-2-3 tbsp olive oil
seasoning: add as much as you like
-2 tsp paprika powder
-1 tsp onion powder
-1 1/2 tsp chili powder
-2 tsp Basil/oregano
-salt & pepper
-2 tbsp grated parmesan cheese
Dip:
-1/3 cup yogurt
-1 tbsp olive oil
-1/2 tbsp honey
-spices: chili, paprika, basil, salt & pepper
how to:
1.cut up the carrots lengthwise
2.put them in a bowl and add the olive oil and all your favorite herbs and seasonings
3.mix together and spread the carrot pieces evenly on a lined baking sheet
4.put them in a preheated oven and bake them for 20-30 min at 350F/180C
*they will remain a bit soft even after baking for a long time since they’re not being deep fried :)
5.meanwhile make the dip and then enjoy!
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This roasted feta soup is inspired by the butternut squash I made a few months ago, but this one is made with red peppers and tomatoes. It’s so creamy so so good!! 🍅❤️
INGREDIENTS
1 (8-ounce) feta chunk
1 red pepper, chopped
4 Roma tomatoes, chopped
1 onion, chopped
2 sprigs rosemary
1 bulb garlic, sliced at the top
Freshly cracked black pepper
¼ cup olive oil
4 cups vegetable broth
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INGREDIENTS
1 (8-ounce) feta chunk
1 red pepper, chopped
4 Roma tomatoes, chopped
1 onion, chopped
2 sprigs rosemary
1 bulb garlic, sliced at the top
Freshly cracked black pepper
¼ cup olive oil
4 cups vegetable broth
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This it the ultimate guide to making homemade healthy almond Snickers🍫 🌰, which are more flavorful, creamy, crunchy and melt-in-your-mouth with a caramelized taste and much lower in calories than the original🤤
✅ the steps to preparing the homemade healthy almond Snickers🍫 🌰
1. Nougats
- 1/2 cup almonds
-8 dates
-pinch of salt
2. Caramel
-8 dates
-1/2 cup peanut butter
-3 tbsp plant milk
-pinch of salt
3.Topping on caramel
-1/2 cup almond
4.Chocolate coating
-100g dark chocolate
5.Enjoy your meal🤤
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1. Nougats
- 1/2 cup almonds
-8 dates
-pinch of salt
2. Caramel
-8 dates
-1/2 cup peanut butter
-3 tbsp plant milk
-pinch of salt
3.Topping on caramel
-1/2 cup almond
4.Chocolate coating
-100g dark chocolate
5.Enjoy your meal
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make a dreamy rich hot chocolate with me ☕️ ✨
Instructions:
1. In a saucepan, combine milk of choice, cocoa powder/hot chocolate mix, salt, and chopped dark chocolate. Place over low medium heat and stir until smooth and all the chocolate has melted
2. Pour into your favorite holiday mug and top with whipped cream and shaved dark chocolate
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Instructions:
1. In a saucepan, combine milk of choice, cocoa powder/hot chocolate mix, salt, and chopped dark chocolate. Place over low medium heat and stir until smooth and all the chocolate has melted
2. Pour into your favorite holiday mug and top with whipped cream and shaved dark chocolate
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Vegan, Gluten-Free 3-ingredient SWEET POTATO TORTILLAS! 😍 👏 👏 👏
Ingredients:
2 cups mashed sweet potatoes
*1 2/3 c - 2 cups cassava flour
3 tbsp Virgin Coconut Oil + more for cooking
Directions:
Boil sweet potatoes and let them chill by adding them to a bowl of ice. Peel, then add the sweet potatoes to a bowl and mash them up. Add in coconut oil, slowly stir in cassava flour, and mix until well-combined. I use my hands to mix it all up.
Next, using your hands, form 7-8 dough balls.
I used a tortilla press but you can also use a rolling pin. Dust your working table with some flour and roll out each tortilla with a rolling pin. Try not to make them too thin or too thick. Add coconut oil to a pan and place the tortillas in it. Cook over medium-high heat for 1 minute on each side. *Sub for all-purpose flour if cassava flour is not available. Enjoy!🫶
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Ingredients:
2 cups mashed sweet potatoes
*1 2/3 c - 2 cups cassava flour
3 tbsp Virgin Coconut Oil + more for cooking
Directions:
Boil sweet potatoes and let them chill by adding them to a bowl of ice. Peel, then add the sweet potatoes to a bowl and mash them up. Add in coconut oil, slowly stir in cassava flour, and mix until well-combined. I use my hands to mix it all up.
Next, using your hands, form 7-8 dough balls.
I used a tortilla press but you can also use a rolling pin. Dust your working table with some flour and roll out each tortilla with a rolling pin. Try not to make them too thin or too thick. Add coconut oil to a pan and place the tortillas in it. Cook over medium-high heat for 1 minute on each side. *Sub for all-purpose flour if cassava flour is not available. Enjoy!
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Making those iconic Dubai stuffed chocolate bars !! 10/10 recommend 🏄♂️
1. Melted vegan white and milk chocolate to create the top layer in my chocolate molds then froze for 10 minutes.
2. Cooked shredded kanafa in olive oil until golden brown and crispy.
3. Add the kanafa pistachio spread in the chocolate molds
4. Spread more chocolate on top for the bottom layer. Placed the chocolate bars in the freezer until solid, about 15-20 minutes. Enjoy!!
Would you give this a try?!👀
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1. Melted vegan white and milk chocolate to create the top layer in my chocolate molds then froze for 10 minutes.
2. Cooked shredded kanafa in olive oil until golden brown and crispy.
3. Add the kanafa pistachio spread in the chocolate molds
4. Spread more chocolate on top for the bottom layer. Placed the chocolate bars in the freezer until solid, about 15-20 minutes. Enjoy!!
Would you give this a try?!
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✨ INSTRUCTIONS✨
Crust:
Cream:
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Tangerine Oat Milk Jelly 🍊 🤍 only 3 ingredients and super allergen friendly!
🥰 🙌
I used my seasonal fave sumo citrus🍊 and the richest, creamiest oat milk I ever tried - the evaporated oat milk
🍊 TO MAKE:
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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I used my seasonal fave sumo citrus
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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These homemade fruit roll ups would make an awesome snack for your kids! Follow for more recipes. 😊
Ingredients
•5 cups of berries ( I used blueberries, raspberries, and blackberries)
•2 tablespoons of lemon juice
•1/4 cup maple syrup
Directions
1)Add the berries, honey, lemon juice together and blend.
2)Pour mixture through a mesh strainer.
3)Place on a cookie sheet lined with parchment paper.
4)Bake at 175F for 5 to 6 hours (until it is no longer tacky)
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Ingredients
•5 cups of berries ( I used blueberries, raspberries, and blackberries)
•2 tablespoons of lemon juice
•1/4 cup maple syrup
Directions
1)Add the berries, honey, lemon juice together and blend.
2)Pour mixture through a mesh strainer.
3)Place on a cookie sheet lined with parchment paper.
4)Bake at 175F for 5 to 6 hours (until it is no longer tacky)
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panini di melanzane 🍆 #eggplant
sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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Broccoli mashed potatoes✨
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
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