This is one of my favourite sandwiches to have. Sometimes if I’m feeling lazy to cook, this sandwich is awesome because it fills me up without making me feel like I’m going to explode.
Here’s what you’ll need:
2 slices of rye bread
1 plum (stone removed and sliced)
1 tablespoon of tahini
Fry’s chunky strips
A handful of basil leaves
It’s pretty straight-forward, everyone knows how to make a sandwich, you just throw everything together. The plums are an interesting addition because you’d think, they might not work but they add a sweetness to the sandwich without it feeling overwhelming or tasting weird. Tomato and basil has always been one of my favourite combinations. In fact I try to eat tomatoes in almost every sandwich I make because of their anti-carcinogenic effects. This is a sandwich that packs nutrition and delivers on taste, at the end of the day, when we eat, our goal should be to fuel our body on quality so that it performs better.
What are some of your favourite sandwich combinations?
Buttah not butter… it’s smoother, creamier, melts in your mouth and is most probably a word that was invented by some crazy scientist who found the formula to perfect buttah! I’ve been searching all over for coconut butter. I am obsessed with coconuts and wherever I went, all they had was coconut oil (I love that too but I said buttah!) A few weeks ago I read up on how to make coconut butter and even though I don’t own a food processor or a Vitamix, I decided to try it out with my blender. Thirty minutes later I had smooth creamy coconut butter with a hint of vanilla (another favourite of mine,) and spurred on by this enthusiasm, I decided to make a second batch for my friend, my brother in law and sister. Surprisingly I haven’t been tempted to eat it off a spoon. On bread and in smoothies…well that’s another story. I’ve kept myself from polishing off a jar by thinking about the 5kg that I still have to drop 😦 it’s a lot harder when you’re trying to sculpt existing muscle. My butt and thighs are pretty stubborn!
Place all your ingredients in a blender and pulse for five minutes until the dessicated coconut has incorporated into the oils. It’ll look a bit lumpy but don’t panic, it will work out!
Run your blender and keep an eye on it so that it doesn’t overheat or come dangerously close to burning out!
Keep checking (and tasting) with a spoon until you have a smooth, warm liquid. This is the part that requires the most patience because you have to keep blending until the liquid is absolutely smooth. No one enjoys grainy buttah!
Once your butter is completely smooth, pour into glass jars and place in the freezer to set for 15 minutes, after that the coconut butter can be stored in the fridge or a cool dry place.
Enjoy this on toast, porridge, smoothies, on its own. It is pretty yummy! For a toasted coconut butter, lightly toast the coconut in a medium sized frying pan keeping an eye on it so it doesn’t burn. Then repeat the same method. The toasted coconut butter has a richer nuttier flavour. My guinea pigs (my bestie, my brother in law,) preferred it to the plain coconut butter. I love both, it was hard to part with these buttahs!
I love ice cream…who doesn’t? Before I became vegan, my favourite ice cream was Häagen-Dazs Strawberry Cheesecake. The yummy taste of strawberries and the crunch from the bits of cheesecake was amazing. In the past I would joke with my friends that I could never become vegan because of my love for ice cream, but who says you have to give that up? Enter my vanilla lovin’ soft serve nana cream. This is the first of many attempts in me finding my perfect recipe for vegan ice cream, something that could very well rival Häagen-Dazs. I fell in love with this recipe and I know you will too. It’s smooth, packed with banana flavour with a subtle hint of vanilla and coconut and the best part… IT’S GUILT FREE!!!
3 bananas that have been sliced and frozen for 8 hours.
1 teaspoon of vanilla seeds
2 teaspoons of organic cold-pressed virgin coconut oil
A scant amount of rice milk (coconut milk is a great alternative)
Place all your bananas in a blender and add a little bit of milk to get the blender going. Don’t add too much milk unless you want a smoothie. Add the rest of the ingredients, blend then grab a spoon and enjoy! IT’S THAT SIMPLE!
Coco about you!
I’ve waxed lyrical about the benefits of bananas here, so this time I’ll be giving some love to coconut oil. I am obsessed with the smell of coconuts, the real smell not the artificial kind. I think it’s one of the reasons why I love coconut oil so much, the smell transports me to a beautiful island where James Franco is rubbing oil on my back and we’re drinking green smoothies together. Fantasies aside, I started using coconut oil on my nails and noticed that they got stronger, grew quicker and maintained their length. I did some research and found out that coconut oil is a great all-rounder. It’s great for your hair, skin and your body, all of which I can vouch for. Coconut oil contains lauric acid which is then converted to monolaurin which has been touted to fight viral and bacterial infections caused by organisms such as Listeria monocytogenes, Staphylococcus aureus and Heliobacter pylori (microbiologist that I am, I sense a study on the effects of coconut oil on these organisms hmm…) which cause food poisoning, stomach and duodenal ulcers. The composition of fatty acids in coconut oil (medium chain triglycerides) assimilate well in the body and also help body systems such as the liver in cases of detoxification. Lauric acid makes up 50% of the fats (good fats) found in coconut oil and is beneficial to the heart, it does not increase your LDL’s due to it being a healthier alternative to other cooking oils. It also reduces the risk of atherosclerosis and damage to the arteries. On the skin I found coconut oil to be best applied as a mask (apply a generous amount to your face, take 5 minutes to massage your face and then use a warm face cloth to wipe it off. The excess can be left to leave you with a gorgeous tropical glow.) It’s also great for treating eczema and preventing premature aging!
In this post I’ll be sharing a recipe of one of my favourite things to eat: green beans and radishes on spicy rice. This recipe is great if you do meal prepping as it yields a large quantity. It freezes well without losing flavour. Quick plug for Fry’s…they are my favourite brand of vegetarian/vegan frozen foods. I’ve been a vegetarian for 2 years and 1 month. I am currently transitioning to vegan and I love that Fry’s provides food that is free from genetic modification, MSG (it really does taste good, no trick chemicals needed,) artificial colourants or preservatives. It’s also been a great way for me to get my protein intake, something I had been struggling with. On to the recipe…
Green beans and radishes on a bed of spicy brown rice with Fry’s thick cut chunky strips
- 1kg green beans
- 500g radishes
- 380g (1 box) of Fry’s Thick Cut Chunky Strips
- 2 tablespoons of Mrs. Balls Chutney
- 1 tablespoon of Ina Paarman’s vegetable seasoning
- salt and black pepper to taste
Check your green beans for any that may be bruised and discard those. Top and tail the beans and blanch them in boiling water. Cut the radishes in slices. Coat the vegetables with sunflower seed oil and the vegetable seasoning. Heat a large frying pan and place all the ingredients in the pan, fry until the chunky strips have cooked through and serve on top of the rice.
Spicy brown rice
- 1 teaspoon of garlic
- 1 teaspoon of cayenne pepper
- 2 tablespoons of chilli paste*
- 2 tablespoons of tomato paste
- 2 cups brown rice washed and drained
- 2 cups of a tomato and onion mix*
- 3 cups of vegetable broth
In a large frying pan, add about 2 tablespoons of sunflower seed oil. Once the pan gets hot, fry the rice until it has browned or you hear a faint popping noise. Once the rice has browned add the garlic, the chilli paste and cayenne pepper making sure to coat the rice evenly. Add the tomato and onion mix, the vegetable stock and the tomato paste and leave to simmer for five minutes on the hob. Remove from the hob and place in a preheated oven (180 C) for fifteen minutes. After fifteen minutes stir the rice and cook for an additional 15 minutes. If you find that your rice is not soft after the cooking period, add a little bit of liquid and cook for another 15 minutes. You’ll be left with soft, very spicy rice. *I make my chilli paste from scratch using habañero chillies and a little bit of onion, if you want something milder use jalapeños. My tomato and onion mix is also made from scratch. I whizz up 2 tomatoes and 1 onion in the blender with water.