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My Lastest Obsession: Rainbow Veggie Bowls

Hi friends! Hope you’re all having a great week so far. If you follow me on Facebook and Instagram you probably noticed I’ve been posting pictures of my daily veggie bowls I have for lunch. 

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I’m absolutely in love with them. There are so many different combinations to do that options are endless, I usually combine both raw and cooked vegetables and always use oil free dressings or avocado to give it the final touch.

Today I want to show you how easy it is to make them and hope you try them soon! The best part is that you don’t have to follow an exact recipe, just use your favorite toppings and what you have in hand. 

Are you ready? Let’s get started!

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Gastrawnomica’s Rainbow Veggie Bowls 

Serves 1-2 

Base:

Spiralized zucchini, carrots, beets or any other vegetables

Lettuce, spinach or kale 

Second Layer:

Sweet potato fries (baked, oil free)

Steamed vegetables

Grilled vegetables

Third Layer: 

Avocado (whole or mashed)

Tahini dressing 

Homemade ketchup (for sweet potato fries)

Dijon Mustard

Coconut vinegar, lime juice or Coconut Aminos

Toppings:

Hemps seeds, sesame seeds or other chopped nuts/seeds of choice 

Freshly ground black pepper

Herbs (oregano, cilantro, parsley..)

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Well now you get the idea, variations are endless so just play with your ingredients and have a delicious veggie bowl full of flavor, textures, colors and the best part? Lots of nutrients!

Hope you like them and let me know if you try any of them! TTYS 

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Hawaii + Chocolate-Chili Coconut Macaroons (Oil Free)

Hi friends!! First post of the year!

Hope you all had a wonderful new year’s eve and you’re having a great year so far! I recently spent 10 days in Big Island, Hawaii. What an incredible, fulfilling and beautiful experience! I went to my friend Anthony Anderson’s permaculture retreat and it was beyond my expectations.

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If you like organic food, permaculture, nature and simple living yet having all commodities this retreat is right for you! From black sand beaches, farmer’s markets, harvesting your own food, dolphin swimming, whale watching to star gazing and hiking! 

While we were there, most of our food came from the land, and he even harvested some coconuts after going all the way up to the palm tree, making sure we had the freshest foods available. 

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We had so many coconuts he decided to make some ice cream with fresh coconut milk. The problem was that we had around 3 kg of fresh coconut pulp and they had no idea what to do with it, so I decided to make some macaroons the healthy way!

These easy-to-make, fun, flavorful and delicious macaroons pleased everyone (including some carnivores around) and I hope you like them too! If you have some coconut pulp ready and don’t know how to use, this is your perfect opportunity to try it!

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Gastrawnomica’s Chocolate-Chili ingredient Raw Coconut Macaroons 

Yields 24 macaroons

4 cups fresh coconut pulp (from coconut milk)

2-3 Tbsp coconut butter, melted 

1/2 cup raw honey, coconut nectar, date syrup or other liquid sweetener of choice

4-5 Tbsp raw cacao powder 

1 tsp organic vanilla extract

2 tsp lucuma powder (optional but suggested) 

2 tsp organic chili powder (optional, we used it for half the recipe and was amazing!)

Chocolate Sauce:

2 Tbsp cacao powder  

3-4 Tbsp liquid sweetener of choice 

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Start by preparing a cookie sheet with parchment paper or dehydrator tray. If using oven preheat at 350ºF. 

Mix by hand the coconut pulp, coconut butter, sweetener of choice and vanilla extract on a big bowl. Once everything is well mixed, add cacao powder and lucuma powder. Mix again and test, making sure it is sweet enough for you and add more cacao if you like a strong chocolate flavor. 

Separate mixture and add chili powder to half in case you’re using.

Using an ice cream spoon, take part of the mixture and form medium-size balls and put over cookie sheet/tray. Once all you macaroons are ready, bake for 25-30 minutes until lightly crispy on the outside and let it cool down. If dehydrating, do it for 8-10 hours, depending on the dehydrator you use. 

Top macaroons with cacao sauce and enjoy!! Will last up to 5 days refrigerated. 

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Baked Sweet Potato “Fries” (Oil/Salt Free) with Avocado Mash

Yesterday I posted this picture on my Instagram and since everyone loved it and asked about my sweet potato fries, I decided to share with you this simple yet fantastic and addictive recipe for healthy sweet potato fries.

I served my fries with other vegetables and made a lunch bowl, I find that mixing different flavors and textures in my meals really hits the spot and makes everything taste so much better!

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Sweet Potato “Fries” (Oil/Salt Free) with Avocado Mash 

Serves 1-2 

1 large or 2 small sweet potatoes, peeled and cut lengthwise 

200 grs fresh organic lettuce 

1 medium avocado, ripe

1 lime, juice

Sea salt and spices to taste

2-3 Tbsp dijon or yellow mustard (or my delicious “Tahini Sunshine dressing“)

Preheat oven to 180ºC. 

Start by steaming your sweet potato wedges (already peeled) and steam for 15-20 minutes until soft but making sure they are not overcooked, otherwise they will fall apart. 

Transfer the “fries” to a cookie sheet with parchment paper and bake for 10-15 minutes until lightly golden and crispy, but making sure they are still soft. (You can season the fries with sea salt, spices or herbs if desired). 

Meanwhile, mash your avocado and mix with 1/2 lime juice, sea salt and finely chopped cilantro (optional). Transfer mixture to the avocado skin. Remove sweet potatoes from the oven and let them sit for a few minutes.

Prepare your bowl by adding the lettuce, avocado mash, sweet potato fries, the other half of lime and before serving top the fries with mustard or my Tahini Sunshine Dressing to give some extra flavor to your meal. 

SWEET POTATO FRIES WITH CHILI POWDER AND TAHINI 

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SWEET POTATO FRIES WITH CHIPOTLE POWDER & VEGGIE SALAD

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Hope you really like them and let me know what you think of them! Happy new year! I am very grateful for all of you!!

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Tahini “Sunshine” Dressing {Oil Free}

Today I have a simple, delicious and very colorful recipe for you to try soon! I recently made a super yummy salad and didn’t know what to use for dressing, so after mixing some things together I ended up having this vibrant, flavorful and easy oil free dressing. Full of anti-cancer benefits, healthy fats and vitamin C, this delicious dressing will boost any salad!

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Gastrawnomica’s Tahini “Sunshine” Dressing {Oil Free}

Makes 1/4 – 1/2 cup dressing 

3-4 Tbsp tahini, creamy 

1/2 large lime juice or coconut vinegar 

1/4 tsp ground turmeric 

Pinch of garlic powder and paprika 

Water as needed 

Sea salt to taste

Mix tahini with lime juice and turmeric until smooth, start adding water while mixing until you have a very creamy and smooth consistency, add it slowly so you don’t end up with a watery and thin dressing. Season to taste with sea salt and the rest of the spices. Mix again and refrigerate up to 5 days. 

Hope you like it and don’t forget to leave me a comment and let me know what you think. Also, if you’re not following me on Facebook and Instagram don’t forget to do it and don’t miss any of my daily food pictures, posts and info I don’t post here!

Tag me if you make any of my recipes #gastrawnomica.

Have a lovely day, talk to you soon! Happy New Year!!!

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Nopal (Cactus) Raw Vegan Tostadas

This delicious and super easy recipe should be on your to-do list before 2015!! If you like nopales or you haven’t tried them yet, this is a great opportunity for you to do it! I love them raw but many people prefer to cook them. You can totally cook them if you find it too bland to eat raw, but sometimes I find myself looking for light meals and this is a great example of one. 

The best part is that you can top them with anything you like! I chose guacamole because it is so flavorful and one of my favorite things to eat, but you can also top them with hummus, tomato sauce, vegan cashew cheese… Possibilities are endless, just choose your favorite toppings and get ready for a fun, colorful and super healthy meal to enjoy any day of the week!

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Nopal (Cactus) Raw Vegan Tostadas

Serves 4-5 tostadas

5 medium nopales, cleaned and ready to eat

1 cup shredded veggies of choice

1/2 cup spiralized zucchini 

1/2 cup cherry tomatoes, halved

1 large avocado

1/2 lime

2-3 Tbsp fresh cilantro, finely chopped 

Sea salt to taste 

Dijon mustard, tomato sauce or coconut aminos 

**Read the text above the recipe for other ideas on toppings you can use for your “tostadas”. 

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Prepare the guacamole by mixing avocado, lime juice, cilantro and sea salt to taste. You can add chopped onion if desired and jalapeño pepper. 

Spread guacamole over each nopal, making sure to cover well. Put shredded vegetables and spiralized zucchini, cherry tomatoes and serve on a plate. Before eating, top with mustard, tomato sauce or coconut aminos. Or any other topping you would like to make it even more flavorful!

As you can see, this is really easy to make and very versatile, you make all kinds of versions with your favorite toppings and make a super colorful plate for you to enjoy! 

Hope you try it and let me know what you think! Specially if it’s your first time eating nopales, I know what eating it for the first time feels like so I want to know how it goes for you!

If you want more ideas of healthy meals, easy recipes and see what my family and I eat on a daily basis don’t forget to follow me on Instagram and Facebook @gastrawnomica 

RECIPE VIDEO IN SPANISH

Talk to you soon!

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4-ingredient Vegan Caramel Pie (Gluten/Oil Free)

Yesterday I posted a picture of my delicious caramel pie on Instagram and since so many people asked for the recipe here it is!

I made this during the weekend, my mom has been asking for a date-based dessert for months and I finally decided to do it! She bought some amazing medjool dates, best I’ve ever had (and I tried many). They are incredibly gooey, sweet and honestly, even better than the ones I bought last year in 7hotdates which are still pretty amazing.

The flavor of your pie will definitely be affected by the quality of your dates, since these are the main ingredient. So I recommend you to look for the gooiest, sweetest and best dates you can find in your area.

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Gastrawnomica’s 4-ingredient Vegan Caramel Pie (Gluten/OIl Free)
Makes 1 medium pie, serves 8 

Crust:

1 cup gluten free rolled oats

6 medjool dates, pitted 

1 tsp cinnamon

2-3 Tbsp water, as needed 

Filling:

12 medjool dates, pitted

1 big Tbsp cashew butter 

Water as needed 

Toppings (optional):

Shredded coconut and/or cashew nuts

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Preheat oven at 180ºC. (Optional, can be all raw, but with the crust baked is amazing!)

**Like mentioned above, the quality of your dates will have a huge influence in this dessert. Try looking for really gooey, sticky and sweet dates. If you can’t find like these, soak your pitted dates for 15-20 minutes before starting. 

Start by blending your oats in a high speed blender or food processor (I used my vitamix) until you have an almost-flour consistency, but leaving some pieces, you don’t want a powder. Add your dates and cinnamon, blend again. You should start seeing a paste coming together, add just a little bit of water to make it stick together, not too much! 

Remove from blender and put on a pie pan, no need to grease. Spread and make sure all edges are covered. Bake for 15-20 minutes, it doesn’t have to be fully cooked we just want to make it a little bit crispy.

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Meanwhile, prepare your filling. Using your same blender (or food processor) add all dates, cashew butter and water. I started with 1/4 cup water but used more, until I had a very smooth and creamy consistency. Spread over crust and chill for around 30 minutes before serving. Top with shredded coconut, mulberries or any other toppings you like! 

This will last refrigerated for about 6 days (though it won’t last that much!). Yeah, it is that GOOD!

Don’t forget to let me know if you like it, tag me when you make it if you post a photo or send me a message! 

Hope you all like it as much as we did! Talk to you soon. 

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Strawberry & Raspberry Jam (Oil Free)

I’m so happy you all liked the idea of my Papaya-Cactus Salad on my last post! It really tastes delicious and hope you all try it soon. 

Meanwhile, I want to share a new recipe with you today. This morning I saw that some organic berries I bought last week at my local and organic farmer’s market were getting to ripe, so I decided to make something different and delicious!

I made this super easy, colorful and fun jam that you can basically add to anything you want! It is free of oils and only sweetened with coconut sugar, but feel free to use any kind of sweetener you like, liquid stevia, maple syrup or date paste.

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Gastrawnomica’s Strawberry & Raspberry Jam (Oil Free)

Makes 2 cups 

2 cups ripe strawberries

1 cup ripe raspberries

1/4 cup water

1/2 cup coconut sugar (can be substituted with your favorite natural sweetener)

2 Tbsp ground chia seeds 

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Put all the fruit, sugar and water in a small pot, mix and bring to a low boil. Simmer for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Let it cool down for 20 minutes and strain the fruit if there’s water left, and transfer to a high speed blender, pulsing until you have a smooth but chunky consistency. You may add some of the water if too thick. 

Put mixture in a medium bowl and add 2 Tbsp chia seed meal (you can use whole chia seeds too, just adjust quantity), let the chia seeds thicken the mixture and then refrigerate or serve right away. You can also add vanilla beans or extract if you wish.

This will last 5-6 days if kept well refrigerated. You can use it with toast, rice cakes, fruit or even cashew or coconut yogurt. 

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Let me know what you think and if you like it! For daily inspiration don’t forget to follow me on Facebook, Twitter and Instagram @gastrawnomica

Have a lovely weekend everyone! Talk to you soon!