Banana cupcakes with coconut frost

INGREDIENTS:

1 1/2 C. oat flour (could be gluten-free)
1 very ripe banana
2 Tbsp. date paste (just mix dates with a little bit of water)
1/2 C. vegetable milk
1 Tbsp. baking powder
cinammon powder
1/4 of vanilla bean

FOR THE FROSTING:

1/2 C.  green coconut-meat
2 Tbsp. coconut water
1 lemon (juice)
maple syrup *optional*
some date to decorate




INSTRUCTIONS:

  Smash the banana until is smooth and has not lumps. Reserve. Now mix the flour with the cinammon, baking soda and vainilla (cut it half the vine and scratch out the paste) without stop mixing add the banana and milk and whisk until is all incorporate.

  Pour the mix into silicon cupcakes molds and put them on a tray and bake at 18°C (360°F) for 20-300minutes and let them cool totally before unmold.

  FOR THE FROSTING: Mix all the ingredients in a food processor or a high-speed blender until it gets creamy.

  Now put the cup cakes on a plate and frost them and for the small balls just tear some dates and makes small ball and put them on the top of each cupcakes.
Enjoy!!!!

Cold pasta salad

INGREDIENTS:

2 C cooked pasta ( I chose fussilli)
1/2 C shredded purple cabbage
1/2 C shredded white cabbage
2 big carrots (gratted)
1 handful grape tomatos
1/2 C brocoli pesto (recipe is already on the blog)
1/4 C salsa verde
2 Tbsp. unpitted  olives
4 celery sticks
1/2 chopped onion
1 handful of cilantro
sea salt
pepper
lemon juice




INSTRCUTIONS:

 Cook the pasta as the instructions on the package BUT when you are draining it pour cold water all over it to stop the cooking and the pasta does not break. Reserve.

  In a big bowl put the cabagges , the carrots, chop the celery and the onion and add them, the lemon juice, the pesto and the salsa and mix well. Now add the pasta and mix carefully then add the sea salt and pepper.

 Cut the grapes tomatoes in halves and put them on the top along with chopped cilantro and the olives. I add some more salsa but this one was "roja" and is more sweet than spicy. Now serve and enjoy!!

Sweet potato burger and antioxidant salad

INGREDIENTS:

FOR THE BURGERS:

1 big cooked sweet potato
2 Tbsp. ground rolled oats
1 Tbsp. ground flaxseed
2 handful of spinach
1/2 red bell pepper (chopped)
1 tbsp. garlic powder
1 tbsp. onion powder
sea salt
pepper
cumin
warm water

FOR THE SALAD:

2 C shredded purpple cabagge
1 small orange bell pepper
1/2 chopped purple onion
1 C french lettuce
4 celery sticks
1 Tbsp. vegan mayo
sea salt
lemon juice
thyme




INSTRUCTIONS:

FOR THE BURGERS: Smash the sweet potato but let some chunks in it, add the oats and the flax seeds , mix and add some water (like 1/4 C) and let it sit for 10 minutes. After that time has passed the dough has to be more firm if is not add some oats.

 Now add the spinach (tear them with your hands) and the bell pepper , mix and add the seasonings , then start to make the balls that are going to be the burgers, cook them in a greased or non-stick pan for 3 minutes each side, use medium-low heat.

FOR THE SALAD: Throw the cabagge and the lettuce and the onion and mix them by hand. Chop the bell pepper and the celery sticks and add them to the bowl.

In a small bowl mix th mayo, lemon juice, thyme and sea salt and puor this mix into the big bowl and mix all together, try tu use wood utensils to avoid oxidation.

Enjoy!!

Quinoa and blackbean burgers

INGREDIENTS:

1 C cooked quinoa
1/2 C cooked blackbeans
1/4 finely chopped onion
1 finely chopped garlic clove
1 tbsp. ground flaxseed
1 tbsp. turmeric powder
lemon juice
sea salt




INSTRUCTIONS:

  In a bowl add the beans and smash them into a dough it does not matter that you get some big chunks in it. Add the quinoa and mix carefully until they are well combined.

  Now add the chopped onion , garlic and flaxseed , mix well and let it sit for 10 minutes. After that time add the lemon juice, turmeric and sea salt, mix very well until the color is uniform. Now start to make big balls with the mix and smash them into burguers.

  They have to be big because otherwise they are going to crumble.

  Heat a non-stick pan or lightly grease pan in low temperature , put the burgers and cook them for 3 to 4 minutes each side , repeat with each one and the work is done!!