Archive | November, 2018

Pina Colada Smoothie

30 Nov

pina_colada1Although December is coming I decided to prepare a tropical-flavored smoothie … to dream exotic places and relax. An easy healthy vegan pina colada smoothie. Made with coconut milk, fresh pineapple and winter melon.

ingredientsThis recipe makes the perfect refreshing drink to bring you a taste of the tropics.

1 little banana
1/2 cup fresh chopped pineapple
1/3 cup fresh chopped winter melon
1/4 cup coconut milk (or other plant based milk like almond milk)
1 tbsp of chia seeds
1 tbs of shredded coconut or coconut cubes

ingredients1Combine all fruits in a blender and add the coconut milk. Blend until smooth, about 1 minute. Serve in a glass of your choice and garnish with chia seeds and shredded coconut or coconut cubes.
pina_coladaEnjoy immediately 🙂

With cold and flu season lurking around the corner, eating pineapples it’s an healthy choice because this tropical fruit contain an enzyme called bromelain that has anti-inflammatory properties that help reduce the irritation at the backs of our tongues and in our voice boxes. On top of that, pineapples contain plenty of vitamin C, which helps to boost your immune system. So when your throat starts hurting, drink some pineapple juice or eat some fresh pineapple. It helps!

Have a nice day!!!



Egg-free omelett

23 Nov

vegan frittataRecently I made a egg- free omelett trying this product from Terra Vegane named Egg-Free Omelett Mix.
A little disclaimer this post is not sponsored: I received this product with my monthly vegan box subscription and I liked so much that I spontaneously decide to document my attempt to cooking a vegan omelett and reviewing this mix.

omelettThis imported mix made in Germany is the original and world’s first vegan omelett mix, made with a blend of organic chickpea, amaranth and cassava with no other ingredients needed except water and whatever else you’d like to blend in!

mixingFor example I added some fresh copped parsley.

mixing1Following the instruction I simply mixed equal parts water, Egg-Free Omelett Mix, and I was ready to get cooking. Excellent for more than omeletts, you can now make the perfect vegan quiche, frittata, Spanish tortillas and more!

Have a nice day friends


Creamy Cauliflower Alfredo

17 Nov

Today I’d like to share with you a creamy, dairy-free sauce that’s perfect over pasta or vegetables. This easy cauliflower pasta sauce is a unique take on the traditional butter and cream versions, but way healthier!
If you like to try a different version go to Whole Living website.

1 teaspoon coconut oil , or butter
2 cloves garlic , minced
12 ounces cauliflower florets
1 cup water
1/2 teaspoon fine Himalayan salt , or more to taste
black pepper , to taste

Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!)
pasta1Season with additional salt and pepper, if desired, and serve hot!!!
Have a nice week end 🙂

Beet Burgers

5 Nov

Few days ago I tried the best beet veggie burgers, absolutely scrumptious! Beets take the lead, with supporting roles played by mushrooms, black beans, and coconut flour.

I asked the chef’s recipe…. prepare to be amazed!

beet burger

1 pound trimmed, scrubbed beets (about 3 medium)
8 ounces white mushrooms, quartered
1 15-ounce can black beans, rinsed and drained
2 teaspoons smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup water
¼ cup coconut flour

Preheat oven to 375F. Tightly wrap beets in foil and place on one side of a large rimmed baking sheet. Bake for 35 minutes. Meanwhile, place mushrooms on a piece of parchment paper add some olive oil and salt. Open oven and place parchment with mushrooms on other side of sheet. Bake for 10 minutes longer. Remove from oven and let mushrooms and beets cool completely. Peel the cooled beets and roughly cut into medium pieces. Place beets and mushrooms in a large food processor; pulse until finely chopped. Add the beans, paprika, salt and pepper; pulse until beans are roughly chopped (but not a puree). Transfer mixture to a large bowl.
Stir in the water until blended, and then stir in the coconut flour. Let stand for 10 minutes. The burger mixture should be stiff enough to form into patties (if not, add more coconut flour, a teaspoon at a time).
Using a heaping ½-cup for each, form the mixture into 6 equal patties, about ¾-inch thick.  Bake in the preheated oven for 25 to 30 minutes to 400F, until heated through and slightly crispy at edges.
Serve with any and all of your favorite accompaniments.
beetballsYou can also prepare vegan “beetballs” like this 😉


%d bloggers like this: