Recipe “Easy Banana Cream Pie Pops”


1 large banana
cream from one can coconut milk
1 cup coconut milk

How to do

Blend one large banana with the cream from the top of one can coconut milk. Add a dash of vanilla and a cup of coconut milk. Freeze in molds - don’t forget to add the sticks.
Makes 6-8.

Recipe “Stuffed Zucchini skins”


4 zucchini
lemon juice

Pine Nut Creme:

1/2 cup pine nuts
3 tbsp water
juice of 1 lemon
1 tsp white miso

Caramelized Fennel:

1 fennel bulb
1 tsp tamari
1 tsp maple syrup

Smoked Shiitake:

250 gr shiitake
1 tbsp tamari
1 tsp smoked paprika
1 tsp olive oil
1/8 tsp garlic powder

How to do

Cut zucchini in halves horizontally and vertically. Using a knife hollow out the centers and save for another use. Squeeze lemon juice over the slices and place in the dehydrator for about 3 hours, until soft. Using a mandolin, thinly shave fennel. Toss in tamari and maple and spread on a texflex sheet to dehydrate for 3-4 hours. Chop shiitake in small pieces, toss with the rest of the ingredients and spread on a texflex sheet to dehydrate for 1-2 hours.

To assemble : Spoon some cream on the zucchini and top with mushrooms and fennel

Recipe “Frozen yummies”

I decided to repost my recipe “Frozen yummies” , just in case anyone missed it before :)


Sugarfree dark chocolate
Sugarfree milk chocolate
Peanut butter
Sea salt

How to do

1. Melt 100 grams of milk chocolate with 25 grams of butter, Pour into a mold and put it in the freezer.
2. Melt 175 grams of peanut butter with 50 grams of butter and add some sea salt. Pour the peanut butter on top of the frozen chocolate and put it back in the freezer.
3. Melt 100 grams of dark chocolate with 25 grams of butter, pour the chocolate on top of the frozen peanut butter and put it in the freezer one more time. Wait and eat!

Really easy!!

Recipe “Corn bread salad”


1 recipe Crispy Corn Bread (below) or 3 cups of 1-inch cornbread cubes
1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
2 cups bitter greens, such as arugula or dandelion greens
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)

How to do

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

If you wish to peel the tomatoes: Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes and chop them. (The Lee Bros. also suggest seeding the tomatoes, but I drew the line there.) Otherwise, just chop the tomatoes with the skin on.

Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-lime dressing

3/4 cups whole or lowfat buttermilk (whole preferred)
5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes; I only needed 1 1/2)
2 tablespoons olive oil
1 tablespoon apple cider vinegar (optional, this was my addition to give it more zing)
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onios
1/2 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.


Thin, Crispy Corn Bread

1 tablespoon lard or unsalted butter
1 1/2 cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups whole or lowfat buttermilk
2 tablespoons unsalted butter

Preheat the oven to 450°F. Grease a 12-inch skillet with one tablespoon of the lard or butter, leaving any excess in the pan, and place it in the oven.

In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the remaining butter in a small skill (or your microwave) and whisk the butter into your batter.

While the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet; it should “sizzle alluringly”, says the Lee Brothers. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven and either serve hot, in six wedges, or let cool and reserve for Corn Bread Salad (above).

Recipe “Chocolate Banana No-Milk Shake”


1 small banana
scant 1 tbsp sojaprotein (or other protein powder – 3g)
97g frozen strawberries
1 tbsp unsweetened cocoa powder
1/4 tsp vanilla extract
70g soy milk

How to do

Blend everything together. Nothing fancy here.

Recipe “Indian-Spiced Cabbage Sweet Potato Soup”


  • 2 teaspoons of olive oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 3-inch chunk of fresh ginger, peeled and minced
  • 1 tablespoon of garam masala
  • half a head of medium-size red cabbage, cored and cut into stripes
  • 2 medium-size sweet potatoes, peeled and diced
  • 4 cups of vegetable broth
  • 1 cup of whole canned tomatoes with liquid
  • 1 19oz can of cannellini beans, rinsed and drained
  • salt and pepper to taste
  • garnish with chopped green onion and roasted cashews

How to do
  1. Heat olive oil in a 5 quart dutch oven or heavy-bottom pot over medium heat until it shimmies.
  2. Add onion, garlic, and ginger to pot and sauté until onion softens but not brown. Add in garam masala and keep stirring until it is fragrant, about 30 seconds.
  3. Add in red cabbage, sweet potatoes, and vegetable broth. Turn up the heat to medium high and bring to boil. Reduce the heat to simmer and cover the pot with lid. Simmer for about 25-30 minutes until vegetable are tender.
  4. In the mean time, puree the tomatoes with their juice until no chunks remain using your weapon of choice (immersion blender, blender, food processor, or food mill).
  5. Stir in cannellini beans and tomato puree to soup. Turn the heat to medium high and bring to boil. Season with salt and pepper to taste. (I used about 1 1/2 teaspoon of fine sea salt).
  6. Serve hot with chopped green onion and roasted cashews scatter on top.
Recipe “Tamari Tempeh Burgers”


  • 1 (8-ounce) package tempeh (found in the same section as tofu)
  • 1 small onion, chopped
  • 1 medium zucchini, unpeeled, grated (about 1 cup)
  • 1/2 cup garbanzo flour (found in the baking isle or at health food stores)
  • 1/2 cup breadcrumbs (for fully gluten-free burgers, substitute another 1/2 cup garbanzo flour)
  • 2 tablespoons flax meal (grind fresh from flax seeds or, if pre-bought, make sure it is in the refrigerated section)
  • 1 tablespoon arrowroot powder (available in health food stores, can substitute corn starch)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1 sprig fresh thyme, chopped (about 1/2 teaspoon)
  • 4 leaves fresh sage, chopped (about 1 teaspoon)
  • 1 1/2 teaspoons granulated garlic
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup tamari
  • Oil, for frying

How to do

  1. Break tempeh up with your hands or a food processor to resemble the coarseness of ground meat.
  2. Combine with all remaining ingredients in a large mixing bowl; mix together with your hands or a wooden spoon.
  3. Form about 1/2 cup of mixture into thin, ¼-inch patties about 3 inches in diameter. (Thicker burgers will take longer bake time to firm up.)
  4. To cook, preheat oven to 350˚F. Heat a thin layer of oil in a skillet over medium-high heat until small wisps of smoke begin to show. Place a patty in the hot skillet and allow to brown 3 to 5 minutes per side. Repeat with each patty, adding more oil as needed.
    Transfer to a lined baking sheet and bake until set, about 10 minutes. Burgers should feel firm to the touch.
  5. Serve over a bed of greens or on a toasted bun with your favorite burger accompaniments.
  6. Mixture will keep for several days covered in the refrigerator. You may also form and freeze raw patties between layers of parchment paper and plastic wrap. Thaw before cooking as indicated above.
Recipe “Melon-Raspberry Smoothies”


1 cup cubed cantaloupe or honeydew melon
1 cup fresh raspberries
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry mango yogurt
2 tablespoons milk

How to do

1. In blender, place ingredients. Cover; blend on high speed 20 to 30 seconds or until smooth.
2. Pour into 2 glasses. Serve immediately.

Recipe “Strawberry Hazelnut Bars”


2/3 Cup Whole, Raw Hazelnuts (roasted, skinned, and finely chopped*)2 Tablespoons Honey
2 Cups Strawberries, sliced
1/2 Ounce Dark Chocolate

How to do

Preheat oven to 325 degrees. Grease an 8″ round cake pan. Combine the chopped hazelnuts with the honey until nuts are completely coated. Spread this into the bottom of the cake pan. It takes a little work to get it to cover, but it will fit in a very thin layer. A rubber spatula makes the spreading easy, it’s too sticky to use your hands in my experience. Bake in the preheated oven for 10 minutes. Remove from oven and let cool on a wire rack for 10 minutes. Top with the sliced berries in an even layer and drizzle with melted chocolate. Allow the chocolate to harden before serving.

* To roast & skin hazelnuts: Preheat oven to 325 degrees. On a small baking sheet, spread the hazelnuts. Bake in the preheated oven for 20 minutes. Remove from oven and immediately cover with a damp towel and another baking sheet. You’re trapping the steam and loosening the skins. Leave covered for 5 minutes before spreading onto a dry towel. Rub the nuts between dry towels, the skins will slip off. You won’t get all of the skin off, but it will remove most of it. The nuts are now ready for chopping.

Makes 6 servings. Nutritional info per serving:
140 Calories
14 grams of Carbs
10 grams of Fat
3 grams of Protein
Recipe “Raw Flax Crackers”


whole flaxseeds
lemon juice
shelled hemp seeds
fresh basil leaves
cherry tomatoes
nutritional yeast
olive oil

How to do

Cover the whole flaxseeds in water and let them soak for about 5-10 minutes, until they form a goo. The will stick to each other like they are soaked in egg whites. Add the rest of the ingredients and form a dough by mixing. Spread thinly onto the texflex sheets and dehydrate for 6-12 hours depending on the thickness and texture you desire. Enjoy with nut spreads, with salads, soups or as a snack!

Recipe “Quinoa cakes with poached eggs”
  • 1 cup cooked quinoa
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 egg whites
  • 1 green onion, finely chopped
  • 20g extra sharp cheddar cheese
  • salt and pepper
  • watercress leaves
  • 3 poached eggs

How to do

In a bowl mix the quinoa, eggs, egg whites, onion, cheese, salt and pepper. Add the bread crumbs and leave for a couple of minutes. Form into three cakes. On a large frying pan heat an oil and fry on a medium heat for about 7-10 minutes on each side.

Serve with the watercress leaves and a poached egg.
Recipe “Mayo with herbs and wasabi”


  • few tbsp of mayonnaise
  • herbs: basil, parsley, dill, oregano, cuckooflower
  • freshly grated pepper
  • wasabi, as much as you like, as it’s spicy

How to do

You can buy mayonnaise or make it by yourself. Chop the herbs, add as much wasabi as you like, it’s best to try mayonnaise as you add it and finish it with some freshly granted paper. Combine all the ingredients and use it straight on an egg or a fresh bread. You can store it in a fridge for a while.

Recipe “Banana Cream Chia Pudding”


1 cup lite coconut milk (the canned kind)
1 cup unsweetened almond milk
2 bananas
2 teaspoons vanilla
3 medjool dates, pits removed
2 tablespoons chia seeds

How to do

Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
Spoon or pour into bowls, top with fresh banana slices or banana chips, if you wish. Serve.

Recipe “Shrimp and Quinoa Patties”


  • ½ Orange Bell Pepper, diced (or other color of your choice)
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • ¼ cup fresh parsley, chopped
  • 24 large cooked shrimp, chopped
  • 2 cups cooked quinoa, cooled
  • 85g Feta cheese, crumbled
  • ½ cup flaxseed meal
  • ½ cup fat free plain Greek Yogurt
  • ¼ cup (2) egg whites
  • 2 whole eggs
  • ½ tsp salt
  • 1 tbsp Dijon mustard
  • ½ tsp Sambal Oelek
  • 1 tbsp white wine vinegar
How to do

Combine all the ingredients in a large mixing bowl. Stir, and let sit for a 20-30 minutes and form into eight patties.

Heat a little bit of olive oil in a large, non-stick skillet over medium-high heat. Add the patties, while making sure there is some room between each of them and cook until the bottoms are deeply browned, about 7 to 10 minutes.

Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.

Serve immediately with fresh greens, drizzled with extra virgin olive oil and white balsamic vinegar.

The quinoa mixture keeps nicely in the refrigerator (in fact, it benefits from that) for a few days; you can cook patties to order, if you prefer.

The patties are also excellent cold, or can be reheated in the microwave or in a partly covered pan over low heat.

Recipe “Pomelo Mango Shrimp Salad”


  • 1/2 pound of shell-on shrimp (I used 31/35)
  • 1/2 pomelo
  • 2 champagne mango, peeled and diced
  • 1 small red pepper, chopped
  • 2 slender scallions, chopped on a diagonal
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon small basil leaves
  • 1 tablespoon lime juice
  • 3 tablespoon rice vinegar
  • 1 1/2 tablespoon fish sauce
  • 2 teaspoon Sriracha (or to taste)

How to do

Bring a pot of water to boil in a small saucepan. Cook the shrimp for approximately 2 minutes or until they turn orange and just firm to touch. Drain and rinse under cold water to stop the cooking. Peel and half the shrimp, set aside. You can prepare the shrimp up to a day ahead and store in fridge.

To prepare the pomelo, score the very thick peel with a knife and remove peel. Gently remove all the membrane by the segment and break the pulp into bite size pieces. Set aside.

In a large mixing bowl, gently toss together shrimp, pomelo, mango, red pepper, scallion, cilantro, and basil. In a small bowl, whisk together the remaining ingredients to make a dressing. Toss salad with dressing and adjust seasoning to taste. Serve immediately or store in fridge up to 6 hours.