Tag Archives: gluten free

Vegan Chocolate and Peanut Butter Banana Bread – Also GF

I’ve been absent from this blog for a while and there is a reason, it is a good one. Let me tell you more (not sure if you care though but it’s my blog and I can write whatever I want right? Dont feel offended, i do care if you read it).


So a lot has happened in the last couple of months, I moved to a new house with my dearly beloved cat Tarantino, my new place is super tiny but cute and I love it a lot, but i had an internet curse for the first month, i swear i was about to give up and resign myself to go back to the old days where you could live without internet, expect i couldn’t so i was spending entire afternoons in a Starbucks drinking tons of shitty coffee and downloading movies like a crazy, specifically House of Cards entire seasons. But finally one day i saw the light ! That green tilting light coming from a router in my own house.

Then, I started an associate degree course in Holistic Nutrition ! Yei ! So at the beginning i had a hard time organizing myself. My teachers are literally blowing my mind away, I’ll tell you more about this eye opening experience latter on, but by now my habits have changed completely, i get out of bed at 6:00 am voluntarily, i watch the sunrise, do yoga, meditate, take a sun bath and then i move on with my daily routine, meaning i feel soooo energized now and have tons of time to do everything, so yesterday i pulled up this delicious bread in the blink of an eye.


My other problem is the pictures: I can’t find the right place, surface and light yet to take my pictures in this new house, I guess it’s just a matter of time until i find a corner with the perfect light and texture, but in the meantime please don’t criticize my photos, don’t be shallow and go beyond surface, i swear this Choc Banana Bread will satisfy all your sweet and chocolate cravings, without the negatives for your body !

Therefore, this  recipe comes to you from a new, renovated and more awake person, a kinder and more reflective, active, energized, conscious, spiritual and healthy mind, body and soul. I hope  you can feel a little bit of that energy with this loaf of love.


GF – Vegan Chocolate and Peanut Butter Banana Bread 

makes 1 loaf


  • 1 1/2 cups of quinoa flour
  • 1/2 cup raw cacao powder
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tbsp linseed or flax seeds
  • 1 tbsp chia seeds
  • 3 very ripe bananas
  • 1 tbsp coconut oil
  • 2 tbsp peanut butter (if you want to make your own click here for recipe)
  • 1 flax egg (I’ll explain what this is in the prep. section)
  • 3 tbsp cane syrup, you can also use maple syrup

For decoration:

  • 1 banana, cut long trough
  • 1 tbsp peanut butter
  • 1 tsp cane syrup


1.  Pre heat your oven to 250 C, grease a loaf baking tray or use a non stick one.

2. In a medium bowl, mix together all the dry ingredients, including the seeds. Prepare your flax egg by mixing 1 tsp of chia seeds and 1 tsp of flax seeds with 2 tsp of water, leave it to rest while you prepare the rest.

3. In a larger bowl, mash the bananas with a fork and add the coconut oil, the peanut butter, the syrup,  water and the flax egg, mix with a wood spoon or spatula until you have a smooth puree, then add all the dry ingredients and mix very well.

4. Pour your preparation on your loaf tray and add the banana slices on top. Bake for 45 minutes, or until a knife comes clean after inserting it on the center.

5. Remove from the oven and let it cool, then remove from tray and cool completely in a rack.

6. For the peanut butter drizzle, heat together the peanut butter and cane syrup in a small pan on low heat until melted and liquid. Drizzle over your cold loaf.

Vegan Ceviche


There are some dishes that go beyond frontiers and countries, that change according to geography and weather, and at the same time gather the identity and diversity of people of a whole continent, I think one of those dishes is Ceviche. You can go around Latin America and you’ll find this dish in almost every country, and it is as diverse as Latin people.  The main ingredient is fish and seafood, using the local produce, changing spices and ingredients. Go to Central America and this dish will have a more tropical Caribbean flavour, go to Peru and you’ll find and exquisite signature peruvian dish accompanied with sweet potatoes and crunchy corn called “canchitas”. Probably every country you visit is gonna be proud of the ceviche they make, and it’s gonna be different and unique every time.

I remember being in Little Corn Island, in Nicaragua, and having Palm Heart Ceviche by the turquoise Caribbean sea. Oh what a wonderful meal, and I though that it was perfect for making it in Bolivia, because we are landlocked, so no fresh seafood, but yes lots of palm hearts, so this variation represents this portion of earth. We also have tons of different and colorful potatoes so they make a great addition to the dish.

You may imagine Bolivia as a country full of mountains, really high altitudes, deserts and llamas, but the city I am right now has tropical rainforest weather, lots of humidity and mosquitoes of course, also lots of palm trees, so many times a week I wake up craving for fresh meals, and this ceviche is just perfect to represent the vibe around here.

You can travel trough food, I mean what could taste more Latin than palm hearts, limes, cilantro, avocados and colorful different potatoes?


Also, did you know that in every single country of Latin America we have a different word for popcorn? So if you decide to make a trip trough Latin America, make sure you learn the local word for it. In Bolivia it is called “pipoca” 😉


Vegan Palm Hearts Ceviche

makes 5 portions 


  • 400 gr fresh palm hearts
  • 1 large red onion, finely sliced
  • 200 gr fresh corn (2 medium corns)
  • 3 red chilis, finely diced, seeds removed
  • 1 large avocado, sliced
  • 1 bunch fresh cilantro leaves
  • juice of 10 lemons
  • sea salt and pepper to taste
  • mixed potatoes for the chips (as many as you want)
  • 2 tbsp coconut oil


1.  In a large bowl, mix the lemon juice with salt and pepper and add the chopped palm hearts. Place the bowl in the fridge for 1 hour to marinate them.

2. Meanwhile, cut the potatoes with a mandolin  or slice them really thin with a knife and place them in the oven with coconut oil and sea salt on medium temp. Bake them for 15 – 20 minutes, or until gold and crisp.

3. Bring a small pan with salted water to boil, add the corn and cook until fork tender. About 10 minutes.

4. Remove the bowl with the palm hearts from the fridge, add the chilis, the chopped cilantro, the cooked corn, the sliced onion and mix. Add more salt and pepper if needed.

5. For the potato chips, I used “papas nativas”, sweet potatoes and tapioca. Feel free to use any potatoes you have or like.

Serve in individual cups or small dishes and top with the avocado slices. Accompany with the potato chips. Enjoy 🙂


Roasted Eggplant with creamy Tahini sauce and Pomegranate.


Hello, I’m back and I’m vegan now. Yeap, lots of things happened in the last few months. I’m not living in New York anymore, I’m back in my country for a while, I practice yoga every morning and love it, and I decided to go vegan.

New York is a really vegan friendly place, but Bolivia not so much, so I’m having a struggle here. I can’t go to the store and just buy almond milk, or vegan cheese, or coconut oil, or even tahini.And forget about going out for dinner. Not many options around here, although there are a few really good places to go.  So this has given me the opportunity to get more creative when it comes to cooking,  and making everything from scratch (home made almond milk, home made tahini, home made granola, etc.) and I must say it is really fun !

So now im gonna share all this new “knowledge” with you guys, and hopefully help you go trough the vegan path wherever you are. Maybe you can buy everything in the supermarket where you are, but you must admit that you’ll feel very proud of yourself if you make your own nut butter, right?

My cat Tarantino always in the middle
Today was so beautiful and sunny !

Lucky for me, Bolivia is a fruit and vegetable paradise, and it’s really cheap too (compared to New York I guess everything is cheap), and I’ve been eating lots of colorful vegan bowls. But I wanted something a little fancy this time (and also to convince my people at home that i don’t just eat salad bowls), so the Ottolenghi book cover came to my mind. Those amazing eggplants covered with a creamy sauce and pomegranate , that i have right here in my fruit bowl in the kitchen and are calling for me to eat them. Although the original recipe is made with buttermilk, i made mine with tahini. So here is an easy vegan recipe that includes how to make your own tahini.


This could be served as an entry or you could eat it as a main dish with a side salad.

Also, changed the site ! Do you like our new name and logo?  The name was suggested by my dear friend Fer and the Logo was made by the genius Leo Pantoja. It’s a New Year people, a year to make changes in your life and habits. It’s time to get healthier, stronger and also time to more travel !

Roasted Eggplant with creamy Tahini sauce and Pomegranate

Serves 2


  • 2 medium eggplants
  • 1 big pomegranate
  • 1/2 kg white sesame seed ( 1 lbs )
  • 2 medium garlic cloves, peeled
  • 1 medium lemon, juice
  • 200 ml olive oil, divided
  • 1 handfuls flat parsley
  • 100 ml water
  • Salt and pepper to taste



1.Place the sesame seed on a large pan over the stove, or on a large baking tray, and cook for about 5 minutes, until fragrant, but not brow. Remove from the heat and alow to cool. Add the sesame seeds to a food processor or blender and grind until they break down and form a sandy texture. While processor is on, drizzle in olive oil, and continue to grind for 1 or 2 minutes more, or until a smooth paste forms. If mixture is too dry, then add more olive oil, 1 teaspoon at a time. Season to taste. I usually don’t add any salt because I like to put tahini in sweet preparations too, so i prefer it to be neutral. Transfer tahini to a mason jar, and store in the fridge for up to one month.


1.Wash and pat dry the eggplant, then cut in half lengthwise.
With the tip of a knife, score the flesh deeply in a diamond criss- cross pattern by making five or six long cuts on the diagonal, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts (although do not cut through to the skin).

2. Brush both sides with the 2 tablespoons extra virgin olive oil. Put the eggplant cut-side facing up on a baking tray.
 Season with sea salt and black pepper , place in the  a preheated oven and bake for 40-50 minutes at low temperature until the flesh is tender and golden brown.

3. To make the tahini sauce, add  3 tablespoons of tahini, garlic cloves, lemon juice, salt and pepper and process until smoth. If it is too thick, you can add water, one dash at the time until you have a creamy consistence.

4. Remove the pomegranate seed with a wooden spoon (lots of youtube videos on how to make it). Wash the parsley and remove the stalks.

5. Remove the eggplants from the oven, place them in a plate and cover with the tahini sauce, garnish with  pomegranate seeds and parsley, drizzle with olive oil. Enjoy !

Do you have the same vegan struggle in your country? I would love to know how you deal with it, or any comments you have about becoming a vegan. Please share in the comments below. And if you plan to visit Bolivia, wich is an amazing country, I could give some tips and recomend you some places. Please feel free to contact me.

Quinoa, lentil and Kale soup. All the love contained in a bowl

Since I have memory I liked eating in a bowl and with a  spoon. All that resemble small grains of something I love. Small pasta, rice, quinoa, lentils, cous cous. I don’t know what it is but i just love the texture of small grains of something entering my mouth in a spoon.


I used to eat small pasta (fideitos) with ketchup when I was a kid, and then progressively my tastes and culinary abilities have change and improve. But even today I find that those meals that can be served in a bowl and eaten with a spoon are the most comforting ever.


Now Quinoa soup is another story. I am Bolivian and quinoa soup is something we always eat, but always prepared in the same way, with the same ingredients and cut in the same way forever. Bolivian grandmothers do not leave much room for variation in recipes. My grandmother would never think you prepare quinoa soup as this one I prepared today. But there is much more that she seems inconceivable.

The other day I had a phone conversation with her that I’ll remember the rest of my life. We starting talking about my travels and the life I’m living right now, and when i asked her if she would have liked to travel the world, she told me that something like that never even crossed her mind, because she knew it was impossible. Why was it impossible?  Machismo. She grew up in a different era and we all know how different thing were back then. Women were supposed to stay home, take care of kids, cook for their husbands, etc.. And she did that and had a happy life, but to me it was shocking to realize that patriarchal society not only takes away women’s opportunities, but it takes away our dreams, and if we don’t have dreams, we have nothing.  Although we still remain many battles to fight.

Also, this soup is crazy delicious and packed with so many nutrients. Is also gluten-free and if you skip the grated parmesan is vegan. So let’s cook.


Quinoa, lentil and kale soup

Serves 2


  • 1 cup tricolor quinoa
  • 1/2 cup lentil mix (you can use any kind of lentils you have in hand)
  • 1 carrot, medium size,  washed and diced
  • 1 small yellow onion, washed  diced
  • 2 garlic cloves ( I use this beautiful organic garlic ) finely cut
  • 1/2 cup fresh mushrooms, clean and diced  (I used cremini but you can use the ones you like or have)
  • 1 cup kale leaves,  washed and cut in small pieces
  • 1/2 spinach leaves, washed and cut in small pieces
  • 1/4 cup fresh or frozen peas
  • 1 cup tomato juice ( I use italian passata, but you can use any good organic tomato sauce)
  • 4 cups boiling water
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tsp brown sugar
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste


1.Warm the olive oil in a large pot over medium heat. Add the chopped onion, carrot, mushrooms and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the garlic and the herbs and cook until fragrant stirring constantly. About 2 minutes.

2. Add the tomato sauce or passata and the sugar, stir and cook for a few minutes and then add the quinoa, lentils and boiling water. Add more salt and pepper. Make sure to taste seasoning at this point. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 20 minutes

3. Add the peas, kale and spinach and cook for another 5 minutes. Remove pan from heat and taste seasoning again. Add more salt and pepper if required. Divide into bowls and add grated parmesan if desired.

Enjoy !