The 13TH

It’s Friday the 13th.. ah oh! Haha! Is there anybody here who believes in the myth? I don’t! Luckily, because I’ll be flying to the Netherlands today. I can’t wait! And to make this day a great day for everybody.. I present you a raw salad with 13 different vegetables. And if that isn’t healthy enough, the probiotic tahini-miso dressing is super good for your tummy. If you make sure that the dressing ingredients you use are all raw too, your salad will be a 100% raw. This makes a great healthy lunch, even when you’re on a detox. If you’re not into raw salads that much, you can of course cook some of the vegetables for a bit. It will still be very good for you. I like raw salads though, because they make you feel very full, but you still feel very energetic at the same time.

THE 13TH

serves: 1

handful of spinach
1 stalk of celery (chopped)
1 tomato (chopped)
1/4 cucumber (sliced)
1/2 carrot (grated)
3 mini beetroots
1/3 bell pepper (sliced)
handful of sugar snaps
2 baby corns
1 big mushroom (sliced)
1/2 courgette (spiraled)
1 floret of broccoli (chopped)
handful of alfalfa

dressing:
1 tbs tahini
1 tbs sesame oil
1 tbs white miso
1 tbs agave nectar
1 tsp fresh ginger (grated)
1/2 lemon (juice)
1/4 tsp harissa
salt/pepper to taste

-Put all the vegetables on a big plate or in a big bowl.
-Mix all the dressing ingredients. I liked to use an empty glass jar for this. I put everything in there and then I shake it until all well combined.

Do you like raw salads? So healthy! Please let me know when you’ve tried it. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

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This is my Jam

Maybe you made jam before. Or maybe your grandma or mother made it for you once. Lots of fruit and lots of sugar! Most jam I actually find way too sweet, so I almost never eat it. Whilst I was making cakes and chia puddings with chia seed, I thought I could make jam out if it too. Later I found out that it’s actually quite a thing at the moment. I created a super easy recipe for jam and if you use raw agave nectar (or you can leave it out) it will also be all raw. So healthy! What means you can even enjoy this jam when you’re on a detox. Eat it with toast, cake (maybe not when you’re on a detox, haha!), in your porridge or in your yogurt!

THIS IS MY JAM

Strawberry Jam –

300 gr strawberries
1 tbs agave nectar (optional)
1 tsp lemon juice
3 tbs chia seed

-Take the green bits off the strawberries and bend with the agave nectar and the lemon juice until smooth.
-Add the chia seed and mix well.
-After 10 minutes mix again.
-Put it in a clean glass jar.
-You can keep it in the fridge for about 4-6 days.


Persimmon Jam –

2 big (very) ripe persimmons
1 tbs agave nectar (optional)
1 tsp lemon juice
3 tbs chia seed

-Take the leafs of the persimmons and bend with the agave nectar and the lemon juice until smooth (You can leave the peel on the persimmons).
-Add the chia seed and mix well.
-After 10 minutes mix again.
-Put it in a clean glass jar.
-You can keep it in the fridge for about 4-6 days.

Will you make this jam? Where will you eat it with and which on is your favourite? Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Apple Feast

It’s autumn, what means the apple season is startingggg.. hurray! This means apple pies and apple compote. For that last one I will give you this super nice and simple recipe. Apple compote is so nice to make and you can eat it with so many different things. On the pictures you can see I served it with some yummy porridge. I can tell you, that this makes an awesome breakfast. You can also use it as a filling for pastries or just eat it on its own. Hot or cold.. with yogurt, extra cinnamon or on top of some muesli. Because you can perfectly keep it in the fridge for a while, you can easily make a lot in one go. So do you have an apple tree in the garden or do you know people with an apple tree? You know what to do now. I was given some very big sour apples by somebody and I think those are the best apples to use, but you can basically use any apple. With sweet apples you might want to use less sugar though or leave it out all together.

APPLE FEAST

Serves: 4

2-3 huge apples (peeled/chopped)
2 tbs palm sugar
1/4 cup raisins
1/2 cup water
cinnamon (to taste)

-Put everything (except the cinnamon) in a medium sized pan and let it come to boil. Stir it once in a while.
-Let it then simmer on a low fire for 20-30 min. Until the apples are all gone soft and you have the preferred consistency (the longer you let it simmer the thicker it gets).
-When it’s finished you can add cinnamon to taste.

-This is a basic recipe. Ideas to spice it up:
*Add a little bit of ginger, nutmeg or anise.
*Instead of plain water use 1/2 cup of chai tea.

Are you going to give this recipe a try? Where are you going to serve it with? Please let me know! And I’d love to see some beautiful pictures. Please share them on Instagram by tagging me or by using #PlanetManel! Thank you! X

Mexican Bowl

img_7505Mexican food is so satisfying. It has lots of veggies, it has beans, avocado, tortilla’s and it’s spicy. The Mexican kitchen is yummy! Now let’s all put these delicious things in one bowl. And with pieces of crispy tortilla’s, you can scoop the goodness out of the bowl and into your mouth! How does that sound? The ingredient list seems a bit long and maybe it is, because they’re actually little recipes in one bowl. It does take a little time to make it, but it’s very rewarding and I’m sure you’ll be very satisfied when this colourful bowl is in front of you. The recipe is for one person, but you can easily double the recipe and eat it with your lover or a friend! What about making it together?

img_7498MEXICAN BOWL

Serves: 1

-2 tortilla wraps
-100 gr mince
-1/4 onion
-1/4 tsp smoked paprika
-1/4 tsp thyme
-1/4 tsp salt
-1/4 tsp chilli flakes
-2 tomatoes
-bunch coriander (chopped)
-1/4 small red onion (chopped)
-1/4 tsp lime juice
-1/2 avocado (smashed)
-1/4 tsp lemon juice
-1/2 clove garlic
-1/4 iceberg lettuce (chopped)
-1/6 cucumber (chopped)
-3 baby corns (chopped)
-1/2 cup black beans
-1/2 corn cob
-1/4 jalapeño pepper (sliced)
-1 tbs olive oil
-salt/pepper (to taste)

img_7506-Preheat the oven at 180C.
-Cut the tortilla’s in 4 pieces and make them wet. Put them in the oven for about 6-8 min. Let them cool down.
-Mix the tomatoes with the onion, some jalapeño pepper, the coriander and 1/4 tsp on lime juice. Add some salt to taste.
-Mix the avocado, 1/4 of lemon juice, the garlic with some salt and pepper to taste.
-Fry the onion in a pan with 1/2 tbs of olive oil. Add the garlic and then the mince. Fry this all, on a high fire, together until the mince is hot and has a slightly darker colour. Add the smoked paprika, the thyme, the chilli flakes and some salt and pepper to taste and fry again for only 1-2 minutes.
-Mix the iceberg lettuce, the cucumber and the baby corns with 1/2 tbs of olive oil and add some salt to taste.
-Let the corn cob boil in water for 5 minutes.
-Warm the black beans for just a minute on high fire in a pan.
-Put it all in a nice big bowl. Serve with the pieces of crispy tortilla.

Do you like Mexican food? Are you going to try this recipe? Please let me know when you’ve tried it. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram, so I can see it. Thank you! X

CocoNuts

If it’s with coconut.. yes please! I have a big coconut addiction I’m afraid. I love products and recipes with coconut. It doesn’t matter if it’s chocolate, ice lollies, curries.. if it has coconut, I’m in! Ok, it does have to be vegan too. But luckily a lot of things with coconuts are as it’s used instead of cow’s milk. I also really like cake with coconut, I mean, who doesn’t right? So I created a coconut cake. I can already say it’s not healthy, as I used an area bas. You can of course replace the base for a healthy base if you want to make something a little more guilt free. But I do think this cake does really go well with the Oreo’s. So do you have a celebration coming up soon? Or do you just want to celebrate another day in your life.. this cake is perfect!

CRAZY COCONUT

Serves: 6-8

base
-1 pack oreo’s
-3 tbs coconut oil (melted)
filling
-1 can coconut milk
-1/2 cup plant based milk
-1/4 cup desiccated coconut
-1/4 cup water
-2 tbs agave nectar
-1/2 tsp vanilla extract
-2 tbs corn flour + 1/4 cup water
-1 tbs agar agar
extra
-desiccated coconut
-palm sugar
-cacao powder

-Baking tin

-Soak the desiccated coconut for about 30 min in the milk.
-Put the oreo’s and the coconut oil in the food processor and blend until it’s sticky.
-Divide the base over the baking tin. Press with the back of a spoon to make it even. Put this in the fridge.
-Put the water and the agar agar in a sauce pan and let it boil.
-Mix the corn flour with the water (I always shake it).
-On a low fire pour in the coconut milk , the milk + the desiccated coconut, the cream, the agave nectar, the corn flour mixture and the vanilla extract. Let it simmer for 2 minutes.
-Pour this on the base and put it in the fridge overnight.
-Sprinkle the coconut , the coconut sugar and a little bit of cacao powder on top.

Party, party?!! Are you going to make this recipe? Please let me know when you’ve tried them. You can do this in a comment below. You can also tag me or use #PlanetManel on Instagram. Thank you! X

Soup For Salad

crTime for a cheat recipe! My favourite things to eat for lunch are probably salad or soup. Now why can’t we bring those 2 together? I must admit, that I sometimes literally pour a full portion of soup over my salad and eat it like that, but I might be a little bit of an extremist, haha! Though, I do want to give you this tip.. to use soup as a salad dressing. Not all soups are great for this, but the ‘Curried Sweet Potato’ soup from ‘Soupologie’ is perfect for this. One of the best things about this soup is that it contains 0,0 crap. All healthy and super delicious. It’s one of my favourite soups, so using it on my salad is the perfect combination. You can basically make any raw salad, but I’ll give you a yummy combination here, to give you some inspiration.

cr2SOUP FOR SALAD

Serves: 1

-1/6 Soupologie soup (cold)
-handful of spinach
-handful of lettuce
-1/2 avocado (chopped)
-3 baby corns (chopped)
-4 cherry tomatoes (cut in half)
-5 cm cucumber (chopped)
-1/2 tsp chilli flakes
-pepper/salt (to taste)

-Make sure you shake or stir the soup a little before using it.
-Mix the raw veggies in a nice bowl and pour over about 1/6 of the soup. Use more or less, to taste.

What did you think of this tip? Are you going to try this? Please let me know or show me by tagging me or by using #PlanetManel on Instagram. Thank you! X

Barley Summer

Ok, we did have a few good summer days.. weeks? This last week has been quite lovely too, but the summers here in the UK can be a little cloudy (and stuffy) and with quite some rain too. I definitely don’t mind the rain, but it would be nice to have some more sunshine, no? In London it’s always barely summer.. and then Autumn starts again. Luckily we did have quite a nice spring and Autumn can also have some sunny days. And to keep the summer vibes going, why not make this yummy super healthy salad? It’s super filling, colourful and great as a side dish too (a big salad for a bbq or a buffet maybe?)! It’s super easy to make, it just involves some simmering, chopping and mixing. That’s it!

BARLEY SUMMER

serves: 2

200gr barley (uncooked)
1 cube vegetable stock
2 stalks Celery (chopped)
1/2 sweet corn (chopped)
1/2 cucumber (chopped)
2 tomatoes (chopped)
1 slice red cabbage (chopped)
1/4 red onion (chopped)
3 tbs pomegranate 

Bunch of coriander
1 tsp Lemon juice
1/2 tsp soy sauce
Salt/pepper (to taste)

-Rinse the barley thoroughly before putting it on the stove. The water that is coming off should be clear, not white.
-Put the vegetable stock in the water and let the Barley cook until the stock is completely dissolved, whilst stirring.
– Lower the fire and then let it simmer for about 50 min, until tender.
-Let the barley cool down completely.
-Mix all the ingredients together in a big bowl and add some salt and pepper to taste.
-You can also add some peas if you like to get some extra veggies.

Will you make this for lunch or as a big salad at a bbq? Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Cakefast

img_7258Cake for breakfast.. don’t we all dream of that?! Chocolate-peanut butter tarts for breakfast.. reality! Yes really.. I invented these very yummy breakfast tarts for you. It’s super healthy, with the oats, bananas and raw cacao (of course you can also use regular cacao powder). It doesn’t contain any refined sugar and it’s incredible tasty! To keep it healthy, make sure you use only quality products and no products with sugar or any additives inside (especially talking about the peanut butter here). It will keep you going the whole morning (you might want to eat 2), so why not start your day with a breakfast tart?! Of course you can also make these tarts for a birthday party or any occasion that requires cake.. I can thinks of tons of occasions! So from now on you can start your day with chocolate.. you know what to do this weekend!

img_7260CAKEFAST

Serves: 6-8

base
-1/2 cup oats
-1/2 cup soft dates (pitted)
-3 tbs peanut butter
-2 tbs coconut oil (melted)
filling
-3 ripe bananas
-1 cup oatly milk
-2 tbs cacao powder (raw)
-1/2 cup water
-1 tbs agar agar
-1 tbs chia seeds
-1 tbs agave nectar
topping
-fresh fruit
-raw cacao nibs
-oats
-chia seed

img_7259-Put all the base ingredients in a food processor and blend until it’s sticky.
-Divide the base evenly over the tart shapes and press well with the back of a spoon. Put it in the fridge and make the filling.
-Blend all the ingredients for the filling (except for the water, the agar agar and the chia seeds) until smooth.
-Put the water and the agar agar in a sauce pan and turn it low when it starts to boil.
-Then mix in the filing and the chia seeds very well. Let it boil for about 1 minute.
-Divide the filling over the tart shapes and put it in the fridge for at least 2 hours.
-Decorate the tarts with fresh fruit, cacao nibs, oats and chia seeds.

Would you like to eat cake for breakfast? Who doesn’t right? Oh and did I mention it’s very popular with children too? Please let me know when you’ve tried it. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Sweepo Spread

What do you put on your sandwiches? It’s a question I get quite a lot. Of course you can spread your toast and sandwiched with nut butters, jam or houmous, but there are so many spreads you can make yourself, to add nutrition and to enjoy something different. Today I’m giving you a spread made of sweet potatoes. The great thing about this spread is that you can make sweet and savoury combinations. Spread it on a piece of toast, sprinkle some nuts and drizzle some agave nectar on it and you have a great sweet breakfast or snack. Combine it with some spicy rucola and black peppers and you will have a yummy savoury variant. You can of course also add cucumbers, tomatoes, lettuce.. you can combine endlessly. It’s great for a bbq too! Check out Vegan Partying for some bbq ideas and serve this spread for the baguettes (and salads). I’m sure everybody will love it!

SWEEPO SPREAD

-2 medium sweet potato
-1/2 cup chickpeas
-1 tbs tahini
-1 tbs lemon juice
-1 clove garlic
-1 tbs olive oil
-salt/pepper (to taste)

-Preheat the oven to 200C.
-Wash the sweet potatoes and put them in the oven for 45-55 minuten (depending on size).
-Let the potatoes cool down.
-Put it all in the food processor or blender and blend until smooth.
-Add salt/pepper to taste.
-Store in a closed container and keep it in the fridge.

Are you going to make this yummy multi functional spread? Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Ice Chai

My favourite hot drink is a chai latte and I don’t know about you, but when it’s 30C I don’t really feel like drinking something hot. I rather have something cold, even though they drink hot tea in the Sahara desert. Lots of times I do forget to drink my tea (I can’t be the only one right?!), but I’ll drink it anyway. So this all, made me think of making a cold chai latte, you can also enjoy when it’s 30C. Not sure if we’re going to reach that temperature here again in the UK, but you can also make it on holiday or when you live in a country that does have a proper summer, hehe.. Maybe I can’t really call it a recipe, because it’s too easy. So let’s say it’s a cheat recipe, one that is really worth making it though. You can treat yourself of course, but this will also be a cool (literally) drink to serve as a dessert after a bbq (for vegan bbq ideas, check here!) for example. Or to sip on, on a lovely summers evening.

ICE CHAI

Serves: 1

-1 bag Chai tea
-1,5 cup water
-1/2 cup Oatly Barista
-2 tbs agave nectar
-Ice Cubes

-Boil the water and let the tea bag soak for 15 minutes.
-Add the milk and the agave nectar and let it cool down.
-Put it in the fridge overnight or for 2-3 hours.
-Add some ice cubes before serving.

Let the hot days come! Are you going to make this recipe? Please let me know when you’ve tried them. You can do this in a comment below. You can also tag me or use #PlanetManel on Instagram. Thank you! X