Heart of palm is very popular in Brazil! We use it a lot in pie filling, salads and stew!🥰💙🍀

Simple and delicious!

P.s: addicted to rose harissa! 殺

♡RECIPE (makes 4)

4 slices of toasted gluten free bread

200g/1tin of heart of palm

3 Tbsp of plant based natural yogurt

Rose harissa to taste @belazu_co

Rocket leaves

Toasted pumpkin seeds

♡METHOD

Mix together the yogurt and sliced heart of palm and its ready to plate the Bruschetta!

Bread + heart of palm mixture + rose harissa + rocket leaves + pumpkin seeds.

#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #serafinsfood #healthyfood #creativity #heartofpalm #plantbasedfood #oilfree #superfood #glutenfree #vegansofinstagram  #plantbased #roseharissa #bruschetta#everythingispossible #inspiration  #abundance #love #loveiseverything #lovewithoutdepending #gratitude

I hope you enjoy it!!!

Much love and gratitude!!!

Nai! 🙂 x

Great idea for a light dinner packed with protein, flavours and textures!!! 🥰💙🍀

#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #serafin’sfood #healthyfood #creativity #tofu #quinoa #plantbasedfood #oilfree #superfood #glutenfree #vegansofinstagram  #plantbased #refinedsugarfree #pecan#everythingispossible #inspiration  #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE (3 portions)

1 cup of cooked quinoa

300g of firm tofu (marinated in 1Tbsp of miso paste + 1 Tbsp of apple cider vinegar + 1 tsp of dates syrup)

2 cups of cauliflower

2 cups of chopped buternut squash

16 raw pecans

6 chopped dates

10 chopped cherry tomatoes

A handful of chopped parsley

2 Tbsp of unfiltered Apple cider vinegar

For the souce: 1 cup of plant based natural yogurt + 1 tsp of rose harissa (or more to taste)

♡METHOD

Start by cooking the quinoa accordingly with the package. Cut the tofu and let if marinate while you prepare the other vegetables. On a tray with parchment paper add the tofu and place it in the oven at 200 degrees Celsius for 15 minutes. Remove it from the oven and add the butternut squash, pecans and cauliflower.

Put back into the over until the butternut squash is ready and the tofu is golden brown. Transfer it into a mixing bowl then add the quinoa, tomato, parsley, dates, vinegar. Mix it well and it is ready to serve with the yogurt and rose harissa sauce!

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

After a few process of trial and error, this is the best vegan carrot cake I’ve ever made!
High in omega 3 and fiber and also low glycemic, with a velvety cashew cream cheese frosting!!! This cake is a winner!
🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #serafin’sfood #healthyfood #creativity #carrotcake #plantbasedfood #oilfree #superfood #glutenfree #vegansofinstagram #carrots #plantbased #refinedsugarfree #walnuts #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE
For the cake:
3 chia seeds egg (3 Tbsp chia seeds +15 Tbsp water)
1/2 cup of dates syrup
1 cup unsweetened applesauce
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
180ml of oat milk (or other plant based milk)
1 1 /2 cups of grated carrot
1/2 cup chopped raw walnuts
2 cups gluten-free flour
1/8 tsp of xanthan gum

♡For the cashew cream cheese frosting:
2 cups of cashew nuts soaked in hot water for 1 hour or overnight
200ml of coconut milk or plant based milk
3 Tbsp of lemon juice
1/3 cup of agave necter
1/2 tsp of vanilla extract
1 tsp of xanthan gum

♡METHOD
For the cake:
Preheat oven at 180 degrees Celsius and flour two 8-inch, round pans dust with gluten-free flour and set aside.
Prepare chia seeds eggs in a large mixing bowl and let it rest for at list 10 minutes or while you grate the carrots and chop the walnuts. To the eggs add dates syrup, applesauce, add baking soda, baking powder, cinnamon, milk and whisk to combine. Then add the carrots and walnuts and stir well.
Add the gluten free flour and the xanthan gum, mix it until combine, but do not overmix it. The batter should be thick but pourable.
Divide evenly among cake pans. Bake for 35 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently transfer onto cooling racks to let cool completely.
♡For the frosting
Drain the water from the cashews and add it to a blender or a food processor. Add the other ingredients and blend it until it has a smooth consistency.
Wait until the cake is completely cool for assembly it. Keep it in the fridge for at least 2 hours before serving. It will last 4 days im the fridge and it’s great for freezing too.

Hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

To celebrate my birthday I’ve made this easy and delicious no bake vegan cheesecake with tofu, nuts and fresh strawberries!!! 🥰🍓🥰
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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #tofu #healthyfood #creativity #cheesecake #plantbasedfood #oilfree #superfood #glutenfree #veganofinstagram #strawberry #plantbased #refinedsugarfree #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE
♡Crust
1/2 cup pecans
1/2 cup wanuts
1/2 cup dates
5 Tbsp of water
5 Tbps of almond flour

♡Filling
1 1/2 cups of overnight soaked cashew nuts
1/2 cup of firm tofu
400ml of cold coconut milk
1/3 cup of agave nectar or sweetener of your choice
1 vanilla pod seeds scraped
1 tsp of xanthan gum or 1 sachet vegan gelatine
350g strawberries for decoration (more or less)

♡METHOD
Add pecans, walnuts, dates and water into a food processor and mix it until you have a paste. Transfer it to a container and mix the almond flour. Line up a removable bottom baking tray with parchment paper and add the crust evenly to your tray and put in the freezer while you make the filling.
For the filling, add to a blender the cashews that have been soaked overnight, the tofu, coconut milk, agave nectar and vanilla. Blend it very well until you have a silky-smooth consistency. Taste to see if it is sweet enough for your taste. Add the xanthan gum and blend it again for 30 seconds. Remove the tray from the fridge and add some sliced strawberries around it for decoration. Put the cheesecake back in the fridge for at least 4 hours or until it’s set. then add the strawberries on top when it’s ready to serve.

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂

Brown Rice Dumplings Wrappers!!!
I’m a big fan of dumplings, but nornaly dumplings are made with white flour and for that reason I try to avoid it. So I’ve tried to make the wrappers with different flours and the best one and easy to work with was brow rice flour. Brown rice is rich in fiber, helps lower cholesterol and its also considered to have a low “glycemic index”. This recipe is also refined salt and oil free, great for freezing you can add the fillings of your choice!!! 🥟🥰💙🍀

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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #dumplings #healthy #healthyfood #brownrice #proteinepower #creativity #summer #plantbasedfood #oilfree #superfood #glutenfree #saltfree #fiber #hownottodiecookbook #chinese #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE (makes 20 to 24 wrappers)
1 cup of brown rice flour (more for dusting)
1/2 cup tapioca flour (or arrowroot flour or cornflour)
1/2 tsp of miso paste or 1/2 tsp salt
1 cup boiling water

*I advise to prepare the filling first so it will be cold and ready to use when the wrappers are done.

♡METHOD
Combine brown rice flour and tapioca flour in a bowl. Add the miso to the boiling water and mix it well until completely dissolved (if using salt, just add it to the flour mixture). Add the miso water to the flour and mix it well with a spatula/spoon to form a slightly sticky dough. Check if its not too hot to handle by hand. Transfer it to your work surface and knead it until you have a very smooth dough adding more flour, so it won’t stick to your hands. Cover it Let it rest for 30 minutes.
I use a cookie cutter for this recipe instead of open one by one.
Divide the dough in 4 parts. While working on one, make sure you cover the rest with a clean tea towel. Do not stretch the dough too much. I managed to cut 6 wrappers each time and making the dumplings soon after that, before moving to another dough.
Use cold water to seal the wraps. Remember to cover the ready made dumplings unter another tea towel so it won’t dry out!
Once you have all the dumplings ready, place them on a non-stick pan and add 12 cup of hot water. Place a lid and let it steam until the water evaporates. Alternatively you can use a steamer.

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

Fancy a healthy pizza? This quinoa pizza base is low in carbs, gluten-free, high in protein, also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
So easy to make that it will become your favourite pizza dough! 🥰💙🍀

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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #pizzadough #healthy #healthyfood #vitamin #proteinepower #creativity #summer #plantbasedfood #oilfree #superfood #glutenfree #saltfree #refinedsugarfree #hownottodiecookbook #quinoa #nutfree #fatfree #italian #abundance #love #loveiseverything #lovewithoutdepending #gratitude


♡RECIPE (2 small pizzas)
1 cup of raw quinoa (washed and drained)
1 cup of water
1/2 tsp of miso paste (or salt of your preference)
1 tbsp of Italian herbs
♡METHOD
Turn the oven on at 200 degrees Celsius
Lined up a baking tray with parchment paper and set aside.
Add all the ingredients into a blender and blend it until a smooth consistency.
Divided in 2 portions then spread it over the parchment paper and Place it into the oven for about 15 depending on your oven. It will change in colour.
Remove from the oven and add the topping of your preference! I use homemade vegan cheese for this pizza! Put back into the oven for further 10 minutes or until the cheese is melted!

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

The wonderful combination of smells from banana and cinnamon while this cake was baking, reminded me of my childhood in Brazil!!! Great memories!!!
This is my own version of this traditional Brazilian caramelized banana cake. Its vegan, gluten free, oil free and refined sugar free, packed with Omega-3! 🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #chiaseeds #healthyfood #creativity #banana #plantbasedfood #oilfree #superfood #glutenfree #brazil #brasil #plantbased #refinedsugarfree #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE
2 ripe bananas (2 mashed)
2 chia seeds eggs (2 Tbsp of ground chia seeds with 8 Tbsp of water. Let it set for 10 minutes)
1 cup plant based natural yogurt
1/3 cup agave syrup
1/2 cup of plant based milk
1/2 tsp of cinnamon powder
1 1/2 cups of buckwheat flour
1/4 tsp of xanthan gum
1 Tbsp of baking powder
1 tsp of baking soda
•For the banana layer
2 sliced bananas
1 Tbsp of date sugar
1 tsp of cinnamon powder

♡METHOD
METHOD
Preheat the oven at 180 degrees Celsius
Line a 7 to 7.5 inches round cake pan or baking tin with parchment paper and set aside.
Mix together 1 Tbsp of date sugar with 1 tsp of cinnamon and sprinkle on the baking tray then add the sliced banana on top, making one single layer of sliced bananas.
In a bowl add 2 mashed bananas, chia seeds eggs, yogurt, agave and the milk. Mix well. Then add the dried Ingredients. Mix it and transfer to the baking tray. Baked until its golden-brown and your kitchen smells like banana and cinnamon! 😊

Hope you enjoy it!!!

Much love and gratitude!!!

Nai :)x

Simply delicious!!! Love this dish! Inspired by the amazing chef Francis @francisneypereira.chef from @nopi_restaurant @ottolenghi
🍆🥰💙🍀🍆

♡RECIPE
2 aubergines sliced
Hand full of plum tomatoes cut in half
Hand full of walnuts
For the sauce
1 Tbsp of miso paste
1 tsp of rose harissa
1 tsp of dates syrup (or agave or honey)
2 Tbsp of apple cider vinegar

♡METHOD
Preheat the oven at 200 degrees Celsius
Place the slices of aubergine on a tray lined with parchment paper and bake it for 20 minutes.
In the meantime prepare the sauce.
Remove the aubergines form the oven and turn them over. Then using a brush or the back of a spoon, coat evenly with the sauce. You don’t need to coat both sides.
You will have some left over sauce then add the tomatoes. Then add the tomatoes and the walnuts to the same tray and put it back in the oven for further 5 to 10 minutes depending on the oven.
I added some chopped parsley after removing from the oven.

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

Perfect for a hot day like today! 🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #quinoa #roseharissa #healthyfood #creativity #summer #plantbasedfood #oilfree #superfood #glutenfree #saltfree #refinedsugarfree #hownottodie #hownottodiecookbook #pecans #summer #happiness #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE (serves 2)
1 cup of cooked quinoa
1 grated carrot
12 slices of cucumber
1 cup of chopped iceberg lettuce
6 cooked broccoli florets
12 plum tomatoes cut in half
6 pecans or any other nuts/seeds
4 Tbsp of plant based natural yogurt
1/2 tsp of rose harissa (less or more depending how spicy you like)

METHOD
Cook the quinoa following the package instructions. Let it cool completely before assembling the salad.
Prepare the vegetables and the dressing by mixing rose harissa and the yogurt.
When the quinoa is ready, go ahead and prepare the salad.
♡TIPS: You can cook the quinoa the day before and store it in the fridge for up to 7 days.

Hope you enjoy it!!!

Much love and gratitude!!!

Nai :)x

Red Cabbage and Walnut Salad!!!
Great salad to serve with risotto and creamy pasta dish or BBQ. Easy to make and it keeps well in the fridge for 2 days!!!
🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #vegannutritionist #SumSanos #vegan #cabbage #miso #healthyfood #creativity #summer #plantbasedfood #oilfree #superfood #glutenfree #saltfree #refinedsugarfree #hownottodie #hownottodiecookbook #walnuts #applecidervinegar #happiness #abundance #love #loveiseverything #lovewithoutdepending #gratitude

♡RECIPE
Red Cabbage
Unfiltered apple cider vinegar (to taste)
1/2 Tsp of Miso paste (or salt)
10 walnuts chopped plus to decorate (if allergic to nuts, use toasted pumpkin seeds instead)

♡METHOD
Slice the cabbage very thinly using a mandoline (vegetable peeler or knife), then add it to a container with chopped walnuts.
Dissolve the miso into the vinegar (I used 50ml, but I love vinegar) and add to the cabbage. If using salt just add directly to the cabbage and vinegar. Mixe it well and its ready to serve.

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x