Bananananana

Out of all the baking, I think I make banana bread most often. It’s a great thing to make when you have ripe bananas (which I always have), it’s easy and everyone loves it. This is why it is so so weird that there isn’t a single banana bread recipe on my blog yet! How is this even possible?? That needed to change. So I made my favourite ever banana bread, to share it with you. I think it’s a great autumn recipe too, with lots of delicious cinnamon. I do not always feel like it, but you can also add 1/2 a tsp of ginger powder or all spice, to get the taste of autumn a little bit more. It’s up to you! This banana bread recipe is free from refined sugar and made with coconut oil. I don’t think I will ever call it healthy, but let’s say that it is not that bad for you. Unless you eat it with (plant based.. duhh!) vanilla ice cream, like I often do (sooo good!). Just an extra tip.. after it is all cooled down, slice it up and freeze them separately. This way you can have a fresh slice of banana bread for snack whenever you want to.

BANANANANANA

Serves: 8-10

Dry Ingredients:
1,5 cup flour
2 tbs custard powder
1 tsp baking powder
1/2 tsp baking soda
1,5 tsp cinnamon
pinch of salt

Wet ingredients:
1 cup medjool dates
3 ripe bananas
1/2 cup yogurt
1/2 cup oat milk
1/4 cup coconut oil
2 tbs maple syrup
1 tsp vanilla extract
1 tbs ground flaxseed

Extra:
1/3 cup rolled oats
2 tbs pumpkin seeds
2 tbs sunflower seeds
1/2 cup pecans
1/3 cup raisins
1 small banana (finely chopped)
1/3 cup chocolate (chopped, optional)
1 banana (cut in length, optional)

-Preheat the oven at 180C.
-Mix all the dry ingredients.
-Mix all the wet ingredients and slowly mix this into the dry ingredients.
-Mix in all the extra things, except the banana you’ve cut in length.
-Grease a baking tin and divide the banana bread mixture in the tin.
-Put the cut banana on top and press it lightly into the mixture.
-Put it in the oven for 55-65 min.
-Let it cool down before slicing it up. 

Do you love banana bread? It’s a great thing to make and to share! Please show me your creation. You can do this by tagging e or by using #planetmanel. Thank you! X

Magic Tea

An extra recipe this week! Tomorrow my ultimate banana bread recipe will come online, but I wanted to add this one as well, as I already made my first few cups of this and I noticed that people around me are in need of this recipe (I’m not ill or anything, but I started to drink this to prevent this from happening). I thought this recipe was on my blog already, but I was very wrong. I gave this recipe to so many people in the past and I often use it myself. Especially in the colder seasons, which is now. You have probably noticed the (weather) change as soon as autumn started. Rain and moisture in the air.. people are putting their heatings back on (including me! A few times now I was super happy that I’ve got a little heater in my van), spreading germs everywhere.. the perfect recipe for getting a cold and the flu! This needs a counter-recipe and that is exactly what this is. I swear this recipe works. It’s simple, but it saved me so many times and the many people I shared it with benefitted as well. This isn’t only good for when you feel under the weather by the way, but it’s also a great way to prevent getting ill. I hope it will work for you as well!

MAGIC TEA 

Serves: 1

1,5 cup water
1 tbs (loose) green tea leaves
1/2 lemon (juice)
1 tbs fresh ginger (grated)
1 tsp fresh turmeric (grated, optional) 
1-2 tsp agave nectar (optional)
Lots of Love

-Add love to all the following steps:
-Boil the water and let is sit until it’s about 80C (takes about 3-5 min).
-Put the green tea leaves in the water and let it steep for 3-4 minutes.
-Add the lemon juice, ginger, turmeric and the agave nectar and let it steep for 2 minutes.
-Drink 3-4 cups a day or 1 cup daily when used as a prevention.
-Aim to eat the ginger/turmeric as well.
-Within 20 minutes you will already feel a difference.

Obviously I am not a doctor, but I created this recipe by experience and it has worked many times for me. I hope it will work for you as well! I’d love to hear if it made a difference for you! You can do this down below, tag me on Instagram or by using #planetmanel. Thank you! X

Quinoa Start

Did you have quinoa for breakfast before? It’s not something you will think of as a breakfast, but it’s actually a perfect start of your day. Quinoa is super healthy! It’s high in protein and also contain sufficient amounts of all nine essential amino acids. That is not all, it also contains magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and it’s high in fiber. Oh and it’s gluten free! I often cook some quinoa in the beginning of the week and keep it in the fridge. This way I can use it in salads etc. during the week, but also for this recipe. Quinoa is actually a seed and it has quite a neutral taste, this is why it’s perfect to enjoy in savoury and sweet dishes. I’m sure that if you’ve had quinoa before, you probably had it for lunch or dinner in a savoury dish, but why not try it like this?

QUINOA START 

Serves: 1 

1 cup quinoa (cooked)
1/2 cup oat milk
2 tbs porridge oats
1 tbs maple syrup
1/4 tsp cinnamon
fresh berries

-Put everything in a pan, mix it up and let it come to boil on a medium heat.
-Lower the heat and let it simmer for another 1-2 minutes. Keep stirring!
-Put it in a bowl and add some delicious fresh berries.

Are you going to try this for breakfast? Please let me know if you liked it and what toppings you chose. You can do this in the comments below, by tagging me or by using #planetmanel on Instagram. Thank you! X

Pasta Pesto

This is the second pasta pesto recipe over here, but everyone likes a good pasta pesto right? ..and this one is so quick and easy. Quick recipes are always welcome I think, especially after a long and hectic day or when you have a whole family to feed. I highly recommend you to make your own pesto though. It really changes the dish. Of course it will be even quicker if you use a ready made pesto (and that is fine too), but if you have the time (or you took the time early in the week), please use a home made one. This transforms a simple pasta dish to something really special. I love using Vivera’s new bacon pieces in here. They are scary good and make such a good combination with the pesto. Btw.. I recommend some extra veggies on the side. It’s yummy with broccoli, green beans or a nice salad perhaps?!

PASTA PESTO 

Serves: 2

200 gr spaghetti (uncooked) 
1/2 tbs olive oil
1 small onion (sliced)
1/2 pack Vivera bacon
1/4 cup pesto (GREENERY**)
Pinch of chilli flakes 

** RECIPE!

-Cook the pasta as described on the pack (I always add a little salt and olive oil in the water though).
-Fry the onion for about 1-2 min in a frying pan with the olive oil.
-Add the bacon and fry all together for another 3 min.
-Mix the pesto with the pasta and add a bit of chilli flakes if you like.
-Add the bacon and onion. 

Do you like a good pasta dish? Would you make your pesto yourself? Please show me your creation on Instagram, by tagging me or by using #planetmanel. Thank you! X

Date Me

The best snack to stop that hungry feeling.. this! Filled dates are one of my favourite snacks. They are so tasty, super filling and a great snack for when you work out. They provide you with energy (I always eat 2-3 dates before I hit the gym and I notice a huge difference), protein and healthy fats. They also just look super nice and make a nice party food. I can hardly call this a recipe as it’s so easy, but promise me that you will make these? And let me know if you liked them. Will you make them with peanut butter or almond butter? I find it hard to choose which one I like best. You can also use both of course.

DATE ME 

Makes: 3

3 medjool dates
3 tsp peanut/almond butter
1/2 walnut
1/4 tsp cacao nibs
1/4 tsp desiccated coconut
1/4 tsp cacao powder

-Cut the dates open on 1 side (in length) and take the stone out.
-Fill each day with nut butter.
-Put the walnut on the first date.
-Sprinkle the cacao nibs on the second.
-Sprinkle the coconut on the third.
-Dust the cacao powder on top of all 3.

Snack time! How can you not love these? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Quick Start

The easiest breakfast ever! You probably heard about overnight porridge already. It’s the best, easiest and fastest breakfast you can make and it’s also nutritious and it releases its energy slowly. What more do you want?! The recipe I’m giving you is quite a basic recipe, but it’s how I make it. You can make lots of varieties. This one is a bit like a chia pudding too. Chia seed is full of fiber, protein, omega-3 and it has various micronutrients. This makes it a perfect way to start your day. The best is that it’s very easy to make. You make it before you go to sleep (will only take 1 minute, don’t worry!) and it’ll be ready for you the next morning. What means that even when you’re in a rush, you can still enjoy a nutritious breakfast that will keep you going all morning.

QUICK START 

Serves: 1

base
1/2 cup oats
1 tbs chia seed
1 cup plant based milk

toppings
fresh fruit
dried fruit
cinnamon
nuts/seeds
maple syrup 

-Mix the oats, chia seed and milk in a container (with lid) and put it in the fridge overnight.
-In the morning: give it a good mix and add any toppings you like.

Are you going to try this recipe? Please let me know in the comments below and show me your beautiful and yummy creations. You can do this via Instagram by tagging me or by using #PlanetManel. Thank you! X

Wrap It Up

A super quick lunch dish.. wraps! Wraps are easy, super tasty, nutritious, handy to take with you, easy to prep and filling. Perfect for lunch, but they can be enjoyed any time of the day really. I like wraps for lunch though. Especially bean wraps. They are high in protein and what I like about it, is that I can make everything the day before. The next day (and the day after that) I only need to warm up a tortilla wrap and scoop everything on top. You fold it up and it’s ready to go. If you want to take it with you, I advice you to cut it in half just before you will eat it, to prevent everything falling out. I hope you will enjoy these delicious wraps just as much as I do.

WRAP IT UP

Serves: 4

4 wholemeal tortilla wraps

filling
1 tbs olive oil
3 cloves of garlic (finely chopped)
1 onion (chopped)
1/2 can chopped tomatoes
½ -1 tsp chilli flakes
1 can black beans (rinsed, drained)
1 can kidney beans (rinsed, drained)
1 tbs harissa(optional)

salad
2 tomatoes (chopped)
½ cucumber (chopped)
½ cup sweet corn
handful of fresh coriander (chopped)
juice of ½ a lemon

sauce
1 avocado (smahed)
1 clove of garlic (minced)
1 tsp lemon juice
salt/pepper to taste

-Fry the garlic and the onion in the olive oil until they go a little soft (about 2-3 min).
-Add the chopped tomatoes, the chili flakes and the harissa and mix it well. Let it simmer for about 2-3 min.
-In the meantime: mix the avocado, the garlic, the lemon juice and add salt/pepper.
-Also mix the tomato, the cucumber, the sweet corn, the coriander and the lemon juice.
-Add the beans to the tomato sauce and mix for another minute. Add salt/pepper to taste.
-Spread about 2 tbs of guacamole in the middle of a tortilla, add the bean filling and the salad and close the tortilla by folding it (fold the left and the right side towards the filling and then roll it up).
-Cut the wrap in half and enjoy.

Do you love wraps? Such a great lunch dish! When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Pink Morning

A very pink morning to you! Did you have breakfast this morning? Or at what time do you break your fast? I often do this between 10:00-12:00 as I like intermittent fasting. Breaking my fast is always a nice moment. If I don’t drink a big glass of celery juice first, I like to start with this pink goodness. It’s a great way to get some extra fruit (vitamins!) and some healthy fats and protein into your system, what means that it’s a great start of your day. I can easily keep going on this for several hours. This is why I tend to have something like this when I break my fast early (10:00). Don’t worry about it not filling you up, because it’s a large portion. You can just sip on it whilst commuting or working or split it in half and drink it as a snack later in the morning or afternoon. This is definitely one of my favourite smoothies!

PINK MORNING

Serves: 1

1 cup yogurt
1 cup plant based milk
½ cup oats
1 cup frozen mixed berries
1 ripe banana
1 tbs peanut butter
1 tbs flaxseed
½ tsp cinnamon
1 tbs agave nectar (optional)
extra plant based milk (optional)

-Blend until smooth. I like to add some extra plant based milk after it’s finished.

Are you going to try this recipe? Please let me know in the comments below or show me your beautiful and yummy creations via Instagram. You can do this by tagging me or by  using #PlanetManel. Thank you! X

Thai The Noodle

Thai food is probably my favourite food. I love the rich flavours and the creaminess of the coconut. So any Thai curry or soup is very much welcomed by my body. I used to always make curries, but then I thought I could make it in some sort of soup and add noodles instead of rice. So I experimented a bit and this is the result. I loveeeee this recipe! To make it easier, I used a red curry paste. Make sure to use a vegan curry paste. A lot of brands use fish sauce. I used Thai Taste Red Curry Paste. It’s my favourite and it’s 100% vegan. You can make the soup the way you like it best: I used wholewheat noodles, for some extra protein, but you can also use rice noodles if you prefer. I fried the tofu, but a healthier option is to not fry it. You can then just add the tofu at the same time you add the spring onions. To make it spicer, add some chilli flakes. No matter what you prefer, I’m sure you will love it!

THAI THE NOODLE

Serves 3-4 

1 tsp coconut oil
3 cloves of garlic (finely chopped)
3-4 cm ginger (15 gr, finely chopped)
1 red onion (chopped)
1/2 head of broccoli (chopped)
4 tbs curry paste
2 vegetable stock cubes
750 ml water (boiled)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
3 spring onions(chopped in 2 cm)
4 small heads of bok choy
1 can coconut milk
3 tbs soy sauce
1 tsp chilli flakes (optional)
1-2 tbs coconut oil
200 gr extra firm tofu (sliced, chopped)
150 gr whole wheat noodles (uncooked)

toppings
Fresh coriander (optional)
Beansprouts (optional)
Sugar snaps (optional)
Lime wedge (optional)

-First fry the tofu in 1-2 tbs coconut oil on all sides until golden.
-In the meantime: Fry the garlic, ginger and red onion for 1-2 min, with the tsp of coconut oil, on medium heat.
-Add the broccoli and fry all together for another 2 min.
-In the meantime: dissolve the stock cubes in the water.
-Add a splash of the stock to the pan and all the curry paste and keep stirring for about 1 min.
-Add the rest of the stock, the coconut milk, the soy sauce, the chilli flakes and both bell peppers.
-Mix well, let it come to boil, turn the heat to a low, add the noodles and let this simmer for about 5 min.
-Add the bok choy and the spring onion to the soup and let it simmer until the noodles are ready.
-Serve in a bowl, with the tofu and choose some of you favourite toppings.

Do you love the Thai kitchen as much as I do? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Leaf Wild

I was in London to go to an event that I was invited to, but that was for some mysterious reason cancelled last minute. I did decide to stay in London that night as I drove for hours and I didn’t feel like driving all the way back to the country side. That afternoon on my way to my beloved Portobello Road I drove passed the cafe ‘Wild Leaf’ and I remembered that a few people told me to visit this cafe. So I decided to go there in the morning. It’s located super close to the Ladbroke Grove tube station (basically the opposite of the road). It looks super pretty from the outside and I really like the whole outlook. It looks so inviting, that it makes you want to walk inside. And when you do, you will see that it’s even prettier. I love the way it is all done. Very natural, using lots of natural materials and (light) colours. On the wall behind the counter there is a very nice painted wall decoration. This was made by the talented artist Sophie Glover. It’s a great eye catcher, but at the same time it’s not ‘in your face’. I like that.

The owner of the cafe was lovely and really took the time to tell me all about the cafe. She is an interior designer (like me! ..hence why the place looks so incredible) and used to do projects with her husband who is an architect, but now she is focusing on the cafe. She is vegan herself and her goal for the cafe is to be all vegan too. For now they do have 2 things on the menu that has egg and they serve cow’s milk in beverages. I hope they make the switch quickly, even though at first it might feel scary to do so. Let’s all show them our support and order a latte! Because talking about lattes (they do matcha, charcoal, turmeric & red velvet), they do an ah-mazing matcha latte. It was the best I’ve had. Great taste! The balance is just right, between the bitterness of the matcha and the creaminess of the oat milk (Oatly Barista!). And if you have time, please order some food, because the food is so good. She ordered me the pancakes and I could have a taste of the Mushroom Toast as well. It was good I had the pancakes first, becuase otherwise her breakfast would have been all gone too. It was hard not to eat it all! Definitely go for this option when you feel like a savoury dish. The mushrooms are cooked perfectly and the bread full of seeds (which btw you can buy as a loaf to take home!), with the cream ‘cheese’ and the rocket make a taste explosion in your mouth. Highly recommended! Next time I’m definitely ordering that for myself. Oh en about the pancakes.. they don’t only look incredible, they are incredible! I felt like the portion is exactly right and the cream, the flowers, fresh fruit and the crispiness of the buckwheat all work well together. Every bite was a true treat.

Oh and when you do not have a lot of time, don’t worry, because they do a great grab&go that they are expanding at the moment. They do chia pots and overnight oats already, but they are also going to make grab&go salads. Great news! Because in the weekdays they don’t work with a menu, but they offer a salad bar instead (also take away). I definitely have to try this too, because the veggies come from a sustainable non spray company (uhh yay!). If this isn’t enough, they specialise in juices and smoothies, that are all organic. They also do freshly made kale crisps (made with cashew, sunflower seeds and nutritional yeast) and they have a big range of all vegan cakes and treats. I tried the raspberry cake and it was divine!

I think by now you understand that I’m a big fan of this cafe! But if you aren’t convinced yet, let me tell you this. They are aiming to be zero waste and plastic free! There are some things in (recyclable) plastic now, but it will soon all go into glass jars that will be reusable (the juices are already in reusable glass jars). They use organic wherever they can. This doesn’t mean that just a handful of things are organic, but about 90% of everything they offer is organic! They are all refined sugar free, but instead are making use of coconut sugar and date syrup etc. The food comes on the prettiest bespoke plates and bowls. She designed these herself and are made by Linda Bloomfield (@lindathepotter). So pretty! I really appreciate these kind of details, because it means that there is a lot of passion and creativity involved and this really shows throughout the whole cafe. They do catering, so if you have an event and need great food, I think they are a very good an original choice. And last but definitely not least.. Something that really makes them stand out is that they are all gluten free(!!). So if you have coeliac disease, are intolerant to gluten or you want to eat less gluten, then this is your place to go, because you can order everything they offer.

Now the last thing I didn’t talk about yet, but wanted to write in a separate paragraph is: coffee! Now many of you know that I don’t drink coffee myself, but I know a lot of you do. Another special thing about Leaf Wild is that they serve coffee beans from the brand ‘BrewCoffeePlus’. The owner of this brand actually works in the cafe and has some mad barista skills (I’m sure this is one of the reasons my latte was so amazing) that he’s teaching to the rest of the staff. You can choose between 2 options: ‘PB Handege’ (Forest Fruit, Blackcurrant, Rose Water, Flora and Elderflower) from Kenya and the ‘San Pascual Natural’ (Vanilla, Strawberry Cream, Cherry, Blueberry) from Colombia. As you can see, they are both coffees with fruit notes, so if you are into that, please go an try it out.

Another thing that is handy to know:
They are cashless, so bring your card!

I want to thank Leaf Wild for their hospitality,
service and amazing food/drinks.

WHO? Leaf Wild.
WHERE? 156 Ladbroke Grove, London, W10 5NA.
CUISINE? Very diverse, healthful.
VEGAN? No! (Vegetarian, but almost vegan). 
OVERALL? 8 (Amazing food (!), great service and very lovely ex/interior).
*I would have given them a 9 if they were all vegan. 

Did you know about Leaf Wild already? What was your experience? Or are you planning to go here now? Please tell me about it! You can do this by leaving a comment below, but you can also show me by tagging me on Instagram or by using #PlanetManel. Thank you! X