BONUS: 2  Vegan Recipes: 



200g (1/2 cups) plain (all-purpose) flour

1 tsp baking soda 1 tsp baking Powder

4 medium (2 cups) mashed very ripe bananas

3 tbsp oil

50g (1/4 cup) light brown sugar

110g (1/2 cup) white granulated sugar

1 tsp pure vanilla extract

30g (1/4 cup) chopped walnuts

1 tbsp moringa powder


  1. Preheat the oven to 190 C (Gas mark 5/375 F) or for at least 10 minutes, grease muffin tin with oil.
  2. In a bowl,  mix plain flour, baking soda, baking powder and moringa powder.
  3. In a separate bowl, mash the bananas, add oil, and beat together well. Add brown sugar and white sugar and beat again until all sugar is dissolved.
  4. Add vanilla extract and all dry ingredients, mix well.
  5. Fold in chopped walnuts and divide the batter into your muffin tin (it should make 12 cakes). Bake for 24-25 minutes.


265 kcal___6.5g fat___0.8 saturates_____28.1 sugar__0.2g sugar___3.6g protein




1 tbsp olive oil

1/2 pumpkin

250 ml (1 cup) coconut milk

1/2 onion

Pumpkin seeds, soya cream, and chill flakes for decoration

4 cloves garlic

1 litre (4 cups ) vegetable broth

1 tbsp fresh rosemary

  1. Heat and oil pan over medium heat. Add chopped onion and cook for a few minutes until translucent. Add pumpkin and garlic and cook for a few minutes more.
  2. Add rosemary and vegetable broth then bring  to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through.
  3. Puree soup in a blender and return to the pot. Add coconut milk and cook for a minute or two. Add salt and pepper to taste.
  4. Top with your favorite soya cream and a sprinkle of pumpkin seeds and chili flakes


87 kcal__74g fat___5.2g saturates___2.2g sugar__0.3g salt___1.2g proteins



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