A bowl full of greens, veggies, olives, hummus, falafel, and tahini sauce. Swoon.
I’m convinced I could eat this every day for the rest of my life and never tire of it. Who’s with me!?
The base of this bowl is my go-to parsley, tomato and onion salad with a simple dressing of lemon juice, olive oil and sea salt. It takes 5 minutes and I make it at least once a week for falafel night.
Yes, we have falafel night and it’s the highlight of my week. Don’t judge.
Speaking of falafel, this is my favorite recipe at the moment. It’s absolutely perfect in texture and flavor, and comes together faster than most traditional falafel thanks to a quick-soak bean method! Shortcuts for the win.
To keep this bowl a 30-minute recipe, I make these falafel ahead of time and pan-fry them as needed! Best life hack ever and I always have falafel ready to go when I need them.
I hope you guys LOVE this recipe! It’s:
& SO delicious
Got a bunch of overripe bananas at home that are no longer appetizing to eat on their own? Here’s a great idea: make healthy banana ice cream. It’s a cool way (pun intended) to save those bananas instead of throwing them out.
This creamy banana ice cream recipe is perfect for hot summer days. I recommend serving it during your backyard picnic or as an after-dinner dessert. Just make sure to freeze it long enough before you serve it.
1½ cups raw milk (or coconut milk or nut/rice milk)
1 teaspoon vanilla
In a food processor, liquefy the bananas and the lecithin granules. While processor is still running add the remaining ingredients.
Depending on the size of the bananas, this will make up to four cups liquid. Add more milk if necessary to make one quart of liquid. Pour the mixture into baking sheets or ice-cube trays and freeze until solid.
If using baking sheets, cut the frozen mixture into strips, if using ice-cube trays just pop out the cubes. Place frozen pieces back into juicer or food processor and blend until homogenized. Serve immediately.
Chocolate-Banana: Add ½ cup cocoa or carob powder and an additional teaspoon of vanilla to the above recipe.
Tropical: Use two overripe bananas, ½ cup strawberries, ½ cup finely cut pineapple, 1 ½ cups milk, and 2 tablespoons lecithin granules (optional).
Coconut: Use two eggs, 3 tablespoons lecithin granules, 3 cups coconut milk, and 1 teaspoon vanilla.
Note: Ice cream will be thicker and creamier if the food processor and bowl are chilled in the refrigerator 30 minutes before using.
The holidays are my favorite time of the year but the over-processed, sugar-laden foods that come with it are not. I was seriously craving chocolate this week and since I am staying with my parents in New Jersey, I decided to rummage through their pantry to see what I can whip up. I decided to experiment with poaching pears and topping with a vegan chocolate drizzle. These came out better then expected and super easy to make. My mother, who loves her sweets, also enjoyed eating this.
2 ripe pears
1 cup of water
2 tablespoons organic cocoa powder
1 teaspoon of pure maple syrup (you can add more to taste if you want, I try to limit the sugar)
2 tablespoons of organic unrefined coconut oil
1 tablespoon of raw apple cider vinegar
Spices: cinnamon, nutmeg, cloves