reading time: 4 min
If you've been a visitor of my blog for a little while, you've probably noticed I have a banana split theme going on for a couple of years now. After making healthy banana split smoothies this summer as well as banana split brownies for my mom's birthday and banana split cupcakes for my colleagues at work, I had planned to make some sort of a banana split cake for my boyfriend J's birthday this year.
There are always different options when it comes to banana split themed recipes. The basic components are always the same (banana – duh! –, chocolate, vanilla, and strawberry/cherry), but the arrangement is flexible. For example, while I made a chocolate batter with cherries and banana for the brownies, topped with vanilla custard, banana slices and the obligatory cherry on top, I decided to change it up for the cupcakes, where I went for a vanilla banana batter, a strawberry vanilla buttercream icing, and melted chocolate and Maraschino cherries on top.
For the cake I went yet another route: banana-sweetened batter with chocolate chips and vanilla, then a filling with strawberry jam, vanilla custard and bananas, and a chocolate buttercream frosting, topped with Maraschino cherries. It's just so much fun to play around with the different options :)
Anyway, this cake is definitely more on the decadent side due to the buttercream frosting. It's sweet, but also fruity from the strawberry jam. From the look of it the cake reminds me a bit of a Frankfurt crown cake – and also a little bit of a Christmas wreath 😂 It's delicious either way!
reading time: 3 min
Since fall and winter are the ultimate for nourishing and warming comfort food here's another one of my personal go-to recipes! Autumnal oven-roasted crispy fennel with tofu (my favourite way to eat fennel so far), brown lentils and smoky potatoes wedges.
This is not only a delicious hearty meal, but also another great example of combining all three essential food groups: carbs (potatoes, fennel), fats (oil, p.r.n. walnuts), and protein (lentils, tofu).
TIP: If you don't have any fennel at hand, you can adjust this recipe by using Brussels sprouts OR kale OR red cabbage instead. For the kale and red cabbage I would advise to cook it separately, as I don't think it will cook well in the oven.
reading time: 2 min
Cold seasons call for comfort foods. One of my personal favourite foods that comes with a lovely flavour combination of sweet, salty and sour is a somewhat middle eastern inspired plate of curried glazed carrots, cooked red lentils and coconut millet with raisins.
It doesn't take long to put together, it's rich in different flavours and textures, and – as I'll explain further down – it makes for the perfect example of the "plate method".
What is your favourite comfort food?
reading time: 2 min
It's my birthday this weekend, and for some reason I thought this was the perfect opportunity to show you my absolute favourite beverage at the moment. That and the fact that it has become so chilly in the morning that it's actually appropriate to drink hot chocolate on the daily. (I'm not sure whether that is a good thing now or not.)
So without further ado, here is my favourite drink for this autumn and winter: WHITE MATCHA HOT CHOCOLATE! Yes, green and sweet and kind-of-superfoody hot chocolate!! Ugh, it's the best. Did I mention it's my favourite at the moment?!
If you want to read about the truly amazing benefits of this powerhouse of a powdered green tea I highly suggest you check out my blog post on matcha / green tea I made about a century ago – but the information is still valid of course :)
WHITE MATCHA HOT CHOCOLATE
Preparation time: 5 mins
Main ingredients: almond milk, matcha, white chocolate
difficulty level: easy
serves: 2
suitable for: vegan, lactose-free,
gluten-free, soy-free
Ingredients:
2 cups (500ml) unsweetened almond milk
1 tbsp matcha powder
about 1/3 cup (60g) vegan white chocolate (I used a white matcha rice milk chocolate)
pinch of salt
(optional) 1/4 tsp chlorella or spirulina powder (for extra green colour)
Optional: vegan whipped cream, shaved vegan chocolate, cacao nibs, vegan marshmallows, etc.
Instructions:
Break chocolate into pieces. Add almond milk and matcha powder to a pot and whisk to combine. Stir in the salt and – optional – spirulina or chlorella powder. Heat up over medium heat and add the chocolate.
Once the mixture is hot, but not boiling, and the chocolate has melted, remove from heat and pour into two mugs. Top with whipped cream, shaved chocolate and some dusted matcha powder. Enjoy!
TIP: For the hotter months simply pour your chocolate mix into a glass and allow to cool. Once cooled, add in a splash of almond milk and a bunch of ice cubes, and you've got yourself a chilled matcha latte!
Other blog posts you might enjoy:
♥
Maisy
reading time: 1 min
In Ayurveda freshly cooked oat porridge is highly recommended for breakfast. Oats contain vitamins B1 and B6 and are made from the whole grain, so you get everything from the plant and feel pleasantly saturated for a couple of hours.
This breakfast is balancing, easy to digest, filling, soothing, warming and nourishing to your body, heart and soul – perfect for chilly autumn mornings!
reading time: 2 min
Not only does this look great, it also tastes pretty rad. Plus: it's sugar-free, and vegan of course!
reading time: 1 min
We've had popsicle molds sitting in our kitchen drawer for a couple of years now, but we barely ever used them – as you can tell from my latest blog content, that has changed.
It's just so easy to whip up a smoothie-like liquid (or even just use store-bought fruit juice) and pour it into the molds, and tada! You've got yourself some healthy popsicles.
These for example are refreshing and very aromatic, sugar-free and lactose-free strawberry popsicles with a hint of rose – yum! I'm sure this would also taste great with raspberries or even cherries. Or with added chocolate / cacao nibs ...
reading time: 1 min
This ice cream may not look like much, but it sure tastes like a million dollars! (Well, maybe not that much, but you get the picture 😂) And the best thing: It's completely sugar-free, wholesome and basically a healthy treat!
These easy 5-minute fudgesicles are creamy, naturally sweet, and a convenient one-pot (or rather: one-blender) recipe. Oh, and vegan and gluten-free of course!
){kind=link}
){kind=link}
){kind=link}
){kind=link}
){kind=link}
){kind=link}