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Carrot Pancakes

Ingredients 1 cup oats flour (gluten free)2 teaspoon baking powder1 teaspoon ground cinnamon¼ Cup coconut sugar o 2 Teaspoon maple syrupA pinch of salt1 cup plant milk1 teaspoon vanilla extract1 cup carrots, peeled chopped2 tablespoons raisins o 2 dates1 flex eggs (1 tbsp flexseed and 1 tbsp water)2 tablespoons vegetable oil
Cream Cashew 100 g cashew (soak with water at least 2 hours or 8 hours)1/2 cup plant milk (tough)4 tbsp plant milk (cream cheese)2 teaspoon maple syrup1 teaspoon lemon juice
Instructions In a blender add in chopped carrots and pulse until fine.To the carrots, add the vanilla, flax eggs, milk, raisins and pulse until well blended and the mix turns orange.The mix will get thick.In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and coconut sugar.Add the carrot mixture and oil to dry ingredients and stir to combine.Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add …
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My love Story

My husband and I met in January 2016 through a Christian webpage, what started as a simple acquaintance was becoming a friendship and the conversations were becoming more frequent, which gave me the feeling of having known him for a lifetime .
In April of that same year he came to Peru and that's where everything began; the chemistry flowed naturally, and I felt I could trust him, I could be myself and I didn’t need to hide anything. During The time he was in Peru, he met my uncle and aunt, my friends, and the church where I congregated. We had the opportunity to travel to Cuzco and he was amazed at Machupicchu. In August of 2016 I traveled to meet his family and to see his country.
At the beginning of the relationship He asked me that 'during the time that we were dating  we would not kiss each other in the mouth', I did not expect him to tell me that but I really liked it because he made me love him as a person, love his essence; I know that this is old fashioned or it …

Mi historia de Amor

Mi esposo y yo nos conocimos en enero del 2016 a través de una pagina cristiana, lo que comenzó como un simple conocido fue convirtiéndose en un amigo y las conversaciones fueron haciéndose cada vez más frecuentes, que me daba la sensación de conocerlo de toda la vida.

En abril de ese mismo año vino a Perú y fue ahí donde comenzó todo; la química fluyo de forma natural, y yo me sentía tan en confianza con El, era yo misma no necesitaba disimular o mostrar algo que no era. El tiempo que estuvo en Perú conoció a mis tíos, a mis amigos, y la iglesia donde yo congregaba. Tuvimos la oportunidad de viajar a Cuzco y él se quedó maravillado de Machupicchu. En agosto del 2016 yo viajé a conocer a su familia y su país.
Al inicio de la relación El me pidió que 'durante el tiempo que estuviéramos de enamorados no nos daríamos besos en la boca', no me esperaba que me dijera eso pero la verdad que me gustó muchísimo porque hizo que lo amara a El como persona, que amara su esencia; yo sé que e…

Berries & Lemon Cream Tart

Ingredients: For the Base: 1 ½ Cups Almonds1 cup grated coconut3 Dates1 Tsp vanillaPinch of salt For the Layer: 2 Cups cashew¼ Cup lemon of juice½ cup coconut oil¼ cup Maple syrupPinch of salt Toppings: Blueberries, Blackberries, Kiwi and vegan chocolate (gluten free) Instructions: For the Base: Soak the almonds and dates in water overnight (8 hours)Drain the almonds and dates.Place almonds, dates, grated coconut, maple syrup and a pinch of salt in a food processor until the mixture sticks together. Adjust sweetness.Transfer the mixture into the cake tin, making sure you press it out evenly.Then leave it in the fridge for about 2 hours. For the Layer: Soak cashews in water overnight (8 Hours)Drain the cashewsPlace cashews, coconut oil, maple syrup, lemon juice and a pinch of salt.Process the mixture until it is smooth and creamy.Then pour the cream evenly into the base.Leave in the fridge for about 6 or more hours.Finally decorate as you wish. I topped it with berries, kiwi and vegan chocolat…

Veggie Pizza

Ingredients: 1/2 cup Oat flour (gluten free) 1 tbsp cooked Quinoa1 tbsp chia2 egg yolks1 pinch of salt and pepperCoconut oil
Toppings:
Avocado, tomatoes, spinach, red pepper, eggs, peanut butter, vegan cottage cheese or normal.
Instructions: Mix all ingredients in the bowl.Heat up coconut oil in a pan over medium heat and bake the dough  briefly (2-3 minutes);as soon as bubbles form on the surface flip the pizza base and bake for another 2-3 minutes.Transfer the pizza base to tray a large plate, then spread peanut butter or vegan cottage cheese on the base.Add the toppings as you desire.Enjoy it!This is how I cook my quinoa: For each cup of quinoa you need 3 cups of water.Instructions: Wash the quinoa at least 4 times.Heat the pan with coconut oil, then add the quinoa,stir for 8 minutes or until change the color. Add the water and cook for 20 minutes (medium heat).Leave the quinoa in the pan to cool down.

Spinach Oatmeal Pancakes

Ingredients: 120 gr. Oats gluten free 1/2 cup Almond Milk2 eggs1/4 tsp maple syrup or 1 Dates1 handful spinach1 tsp of cinnamon and VanillaCoconut oil Toppings: Blueberries, Raspberries, banana, orange, and chocolate as you desired.Instructions:
1.Put all the ingredients in the blender. ( If the pancakes are still too thick, just add a little more milk). 2.Heat up coconut oil in a medium pan on a medium heat. 3.Then add about 2 tablespoons of dough per pancake to the pan and move the pan in a circular motion to shape the pancake. 4.As soon as bubbles form on the surface (after about 2-3 minutes), flip the pancakes and bake for another 2-3 minutes. 5.Serve the warm pancakes with your toppings
6.Enjoy it! 
* You can replace the almond milk for Coconut milk    * You can leave out eggs If you're vegan.
Receta en Espanol

Berries & Cream Crepes

Ingredients: 100 gr. Oats flour 1/2 cup almond milk1/4 cup water2 eggs1 datesVanilla, cinnamonCoconut oil
Toppings:
Berries nice cream, chocolate drops gluten free.
Instructions: Mix all ingredients into a blender until combined.Heat up coconut oil in a pan over medium heat and bake the crepes briefly (1-2 minutes) on each side, until golden brown and then flip over.Serve your crepes with berries nice cream and your favorite toppings.Enjoy it!
Blueberries nice cream:
1 ripe banana, chopped & frozen *, 1/4 cup frozen blueberries* and 1-2 tbsp water. In food processor, combine all ingredients. Blend until smooth consistently.*Note: Freeze overnight.