NO BAKE Oil & Gluten Free Mango Crumble

Hello everyone! Hope you all had a wonderful weekend. I sure did!

Since I arrived to Victoria, I’ve been really enjoying all the outdoor activities, raw food restaurants and all the amazing vegan food available. We have a great Chinatown here, and my friend Heather and I decided to make a special recipe video a few days ago using some delicious mangoes from there, we decided to make a crumble that turned out amazing!

It is so easy to prepare and we had so much fun making it! Besides being absolutely delicious, it is really simple and you can also serve it in little ramekins for individual portions. It’s so yummy!

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NO BAKE Oil & Gluten Free Mango Crumble

By Gastrawnomica and Sweetly Raw 

Serves 4 

4 Ataulfo mangoes, ripe and cubed

Zest of 1 lime

Juice of 1/2 lime 

1/2 cup raw cashews

1/2 cup raw walnuts

1/4 cup dried coconut flakes, unsweetened

1/2 cup packed dates

1/3 cup gluten free oat flour

1/2 tsp vanilla extract

1 tsp water

Pinch of sea salt

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Start by putting all your crumble ingredientes in the food processor. Mix until you have a crumble consistency, you want it to be lightly sticky. 

In a large bowl, mix your cubed mangoes with lime juice and zest. Put mixture on a square container, covering all edges. Top with nut/date crumble and cover. Refrigerate 10-15 minutes or serve right away if you can’t wait like us!

Feel free to add some berries, a scoop of banana ice cream or drizzle with some raspberry-date sauce like we did! You can keep the crumble on the fridge for up to 4 days. 

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If you want to try more recipes like this, check out my friend Heather’s website Sweetly Raw. It’s going to make you drool with all the goodies she makes, I’ve tried some of her desserts and they truly taste as good as they look! 

Hope you all have a wonderful week, let us know if you like the crumble!

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Here’s the recipe vlog we did, you can see the step-by-step (and practice your Spanish at the same time!). 


Oil Free Vegetable Curry with Manitoba Harvest Hemp Seeds

Today I have an amazing recipe for you to try! It is incredibly simple to make yet so flavorful and nutritious! 

I made this a few days ago, when the weather was a bit chilly and I was craving something warm but not too heavy, so I decided to throw some things together using some amazing hemp seeds I got from Manitoba Harvest

I received a little package last week with some of their hemp seeds, I absolutely love this brand, it actually was the first brand of hemp seeds that I ever tried many years ago when I was living in Montreal.


There are so many different ways to use hemp seeds that you don’t really need a recipe, you can use it for salty or sweet, for lunch, breakfast, dinner or even dessert! If you want some ideas on how to use them you can find many recipes on the recipe section of the blog.

Oil Free Vegetable Curry with Manitoba Harvest Hemp Seeds 

Serves 2

2 medium tomatoes, ripe and chopped

1 cauliflower head, chopped

1/4 cup chopped scallions

1 sweet potato, peeled and cubed

1 small butternut squash, peeled and cubed

1/2 cup halved brussel sprouts

1 tsp curry powder

Herbs and seasoning to taste

2-3 Tbsp Manitoba Harvest hemp seeds

Romaine lettuce, corn tortillas, tostadas/chips or quinoa


Start by putting your tomatoes, cauliflower, sweet potato, squash, Brussel sprouts and scallions on a medium saucepan on medium heat. Cover and let it cook for a few minutes, stir all the vegetables and add seasonings to taste. Continue cooking all the vegetables, the smaller you cook them the faster they will be ready.

Let it cool down and prepare your serving plates. I served my curry with romaine lettuce, to make tacos, but feel free to use any other things like a side of brown rice or quinoa, or serve it with tortillas for some warm tacos with guacamole.

Top the curry with hemp seeds and enjoy!


You can also see how I did it step by step at the end of this vlog I made for my spanish-speaking followers on Youtube.


Island Nut Roastery -Nut Butter Review + GIVEAWAY!!

Happy Monday everyone!

Hope all of you had a wonderful weekend and feel ready and energized to start this week! Today I have a special blog post for you that I’m super excited to share!

A few days ago, I receIved a box full of goodies from Island Nut Roastery, a new company from Victoria I recently discovered while doing my grocery shopping. I started seeing their nut butters in a couple of health food stores around the island, and when I saw it was locally made, I was instantly hooked. 


First I tried their almond butter, so crunchy and the aroma was lovely. You actually feel like your eating freshly made almond butter, one of the great things about companies who still make their products in small batches. I had the opportunity to talk with the owner Max, who told me all about the history behind their company and their products. 


They actually started as a bulk food retailer and started making small batches of nut butters with their own dry roasted nuts for a couple of friends and clients, which I can agree they are so good that demand grew so much they are now all around British Columbia.

After enjoying some spoonfuls of almond butter (may or may not have been straight from the jar) I decided to try the almond-hemp butter, which is the one I was the most excited to try. 


In all this years I’ve tried many nut butters, both hemp & almond butter, but never together. The first thing you notice with this butter is the texture, oh boy, it is so good! Super crunchy and nutty, you can definitely taste the hemp but the flavor is not very overwhelming compared to hemp butter, it has the light, sweet flavor of almond butter with a touch of that nutty flavor and texture of hemp seeds.


I ate it with some apple slices, carrots and even put it on top of my morning fruit plate for an extra boost of Omega-3 and healthy fats. It was amazing.

Then it came the cashew butter. OH MY GOD. I can’t even start telling you how good this is, from the moment I opened the jar I knew I was going to love it. This was definitely my favorite. It is the first time I try such a thick, creamy and dense cashew butter (and I’ve tried many). It really took me a while to come out of surprise-mode. I couldn’t even wait to try it on something else, my spoon was pretty much enough. 


The aroma was also very nice, the butter is really that, BUTTER! Super rich, creamy, dense… So many adjectives I could use but honestly, is one of those things you just have to try. 

I find the combo of dates and cashews really nice, since it’s a great way to pair the sweetness of the dates with that subtle but rich taste of the cashews. It was the perfect treat!

IMG_0375Now, the exciting news for you! The kind people from Island Nut Roastery sent me more nut butters to share with you!! I will have 4 giveaways! 2 winners will get 2 of the nut butters (you get to choose them) and 2 winners will get one nut butter! Isn’t it amazing? The giveaway is open for all my US & Canadian followers! YAY!

Here are the simple 2 steps you need to do:

1. Follow me on Instagram & Facebook @gastrawnomica and share the picture I will post about the giveaway on your Instagram, tag me and let me know which nut butters you would like to receive. 

2. Like the company on their facebook page 

AND THAT IS IT! You really can’t miss this giveaway, it is so easy to be part of it and if you don’t have an Instagram account you can do it on Facebook, just make sure that when you share the picture it is public so I can see it when you tag me. 

The winners will be announced this Friday! 



Heart of Palm VEGAN “Tuna” Salad -Low Fat & Oil Free

Today I am so excited to share this recipe with you! It is probably one of the best meals I’ve created so far in this 5 1/2 years vegan. Besides being extremely healthy compared to a traditional tuna salad, it is so delicious and flavorful, all my non vegan friends, family and even patients have absolutely loved it (and I hope you do too!).

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Gastrawnomica’s Heart of Palm VEGAN “Tuna” Salad 

Serves 2

1 can hearts of palm, drained (or fresh if you find available)

1/3 cup chopped tomatoes

1/4 cup red onion, finely chopped

1/4 cup cilantro, finely chopped

2 celery sticks, finely chopped

1 tsp dulse flakes or other seaweed flakes

Cashew Cream:

1/4 cup soaked raw cashews (for 3-4 hrs)

1/2 cup water 

1/2 lime juice

Sea salt to taste

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Put your hearts of palm on a food processor or vitamix until you have a tuna-like consistency. You don’t have to blend too much. 

Transfer to a medium bowl and add the rest of the ingredients except for cashew cream. Mix and let it sit while you prepare the cream.

Using a high speed blender, blend all the cream ingredients until you have a very creamy consistency. You might need to add more or less than 1/2 cup, depending on the nuts your using. Make sure it isn’t too watery or too thick, you want a creamy and rich consistency, mayonnaise-like. 

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Transfer cream to salad and mix well. Add only as much cream as you want to, with 2 large Tbsp it will cover most of the salad, so add little by little as needed.

Let it sit on the fridge for 10-15 minutes, so it can absorb the flavors and serve with your favorite baked corn tostadas, chips or make lettuce tacos with it!

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So yummy and versatile, no one will know is VEGAN!

If you wish to watch the step-by-step video here’s the link:

Hope you like it and please let me know what you think leaving me a comment or sharing your photo on Instagram or Facebook and tagging me @gastrawnomica.

Talk to you soon!



VEGAN Jicama & Butternut Squash Tacos!

To celebrate 5 de Mayo (not really, it was just a good excuse to have some tacos!) I made these incredibly easy, delicious and colorful lettuce tacos that have been a total success and I’m sure you’re gonna love too!

I made the recipe video for the tacos and post it a few days ago, all my Spanish speaking followers loved it and I think is a great recipe for everyone to try!


Gastrawnomica’s VEGAN Jicama & Butternut Squash Tacos! 

Serves 2 

1 head of Romaine lettuce

1/2 large butternut squash, peeled, cubed & steamed 

1/2 a medium jicama, peeled and chopped

1 small lemon

3-4 scallions, chopped

1 large avocado, sliced thinly

1/2 cup tomatoes, chopped 

Orégano or other herbs of choice 

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Start by steaming your squash, once it is ready let it cool down for a few minutes. Put your jicama slices in your food processor until you have a rice consistency. Transfer to a medium bowl and mix with lemon juice and chives. 

In a large plate, assemble your lettuce and fill each one with the jicama rice, squash, tomatoes, avocado and herbs of choice. 

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Serve right away and enjoy! Feel free to add other toppings of your choice like hemp seeds or even drizzle with a little bit of tahini dressing

Hope you like it and let me know what you think!

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You can watch the step-by-step video here:


Brussel Sprouts with Tahini-Lemon Dressing & Fresh Rosemary

Hello beauties!

Hope you’re all having a wonderful day. Sorry for not being so active on the blog lately, but I finally moved to Victoria, BC and have been running around making sure I have everything ready before my classes start next week.

There’s so much to see around here, way too much I would say! For a person who loves outdoor activities, I just can’t get enough! From long trails around the island, to beautiful parks, beaches and hiking spots that I just want to to them all at once.


Besides having so many incredible adventures around the city, I’ve been trying some awesome vegan restaurants and been at really cool local food stores around where I’ve found amazing things.

A few days ago I made this simple yet delicious side dish to go with my dinner. It is so easy to prepare but so yummy and satisfying. I think this is a most-try recipe, not just because it tastes really good, but because it is so easy to make that you should really try it!


Since spring is starting to bloom here in Victoria, my garden is giving me some love back and it is packed with all sorts of herbs that are ready to be used. So, inspired by some fresh rosemary I had just picked this recipe came to exist!


Brussel Sprouts with Tahini-Lemon Dressing & Fresh Rosemary

Serves 1 

1 cup fresh Brussel sprouts, steamed

1 tsp hemp seeds

1 tsp fresh rosemary 

2 Tbsp Tahini 

Juice from 1/2 lemon

Water as needed

Sea salt to taste 

Start by steaming your Brussel sprouts (no salt needed, optional). Meanwhile, prepare your dressing by mixing tahini, lemon juice and sea salt in a small bowl. I like to do it by hand, using a fork. Start adding water slowly, until you have a nice and smooth consistency, similar to a Caesar salad dressing.

Transfer steamed Brussel sprouts to a serving bowl and top with tahini dressing, hemp seeds and rosemary leaves. Enjoy!!


Oil & Gluten Free NO BAKE Vegan Choco Chip Cookies

Today’s recipe is gonna make you very very happy! These easy & delicious chocolate chip cookies are so sweet and yummy you will want to run to the kitchen to make them! Besides being super healthy, vegan, oil & gluten free, you only need a couple of ingredients and you’re ready to go!

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Gastrawnomica’s Oil & Gluten Free NO BAKE Vegan Choco Chip Cookies

Yields 6 medium cookies 

3/4 gluten free rolled oats

1/4 cup shredded, unsweetened coconut 

6-7 Medjool dates, pitted

1-2 Tbsp water (as needed)

1/2 tsp vanilla extract

1/3 cup vegan chocolate or carob chips


Using a food processor or vitamix, blend oats and coconut until you have a flour consistency. Add dates and vanilla extract and process again. By this point you should have a sticky mixture, if it’s too dry, add water and mix again. 


Transfer cookie dough to a bowl and make small balls. Press and top with chocolate chips. Refrigerate for 15-20 min before serving so that the cookies can have a firmer consistency. 


Serve and devour! 

Here’s the link of my video if you want to watch  the step-by-step. Enjoy!