Part of my nacho plate that I showed you the other week was of course guacamole. But not the ordinary kind. Instead, I made a low fat version, a recipe which I learned via Megan Elizabeth’s youtube channel, link to the video below. The recipe I am presenting below is not 100% the same, but either recipe is delicious.

IMG_2946 - BLOGbild 3 - BLOGIngredients:
2 ripe avocados

1 small zucchini
¼ cup of red onion
½ cup of chopped tomatoes
1 tbsp jalapeño
2 tbsp lime juice
1 small clove of garlic

In your high speed blender, blend zucchini and garlic until smooth. Then add the rest of the ingredients and blend until slightly chunky or completely smooth, whatever you prefer.

Enjoy with salsa, fried beans or with crudités only.

Be happy and clean, stay fruity and green!

Megan Elizabeth’s Mexican Feast Video:


Homemade Salsa

One of the best things on the planet is salsa – no doubt about it! You can have it with pretty much anything; veggie lettuce boats, nachos, on pasta, on rice, to your potato wedges, and so on. And the best part about salsa is that you can easily make it yourself and vary the flavor in many different and delicious ways.

Here comes my basic salsa recipe which works well with whatever you like! Feel free to add to or change the listed ingredients if you feel like making a bolder sauce.

IMG_2958 - BLOG Ingredients:
¼ – ½ white onion

1-2 cloves of garlic – can be omitted
6 tomatoes
green jalapeños – according to your own liking
¼ cup tomato purée
a dash of ground cumin
a splash of lemon juice, or apple cider vinegar

Peel and roughly dice the onion. Peel the garlic and place it together with the onion in a high speed blender. Blend until chopped according to your own liking.

Add the rest of the ingredients and blend until chunky or smooth. I prefer my salsa fairly chunky.

I usually throw in whole tomatoes and then push them down with a tamper. You could also just dice them roughly if you want or need to.


Be happy and clean, stay fruity and green!

Homemade “Cheese” Sauce

Yesterday, I had a real hankering for nachos. But there is always one problem with having vegan nachos: the cheese. I have tried so many different varieties of vegan cheese sauces and meltable cheeses that I had almost given up on finding anything that I will truly love. Since I do not want to buy the vegan soy cheeses due to them containing soy and weird ingredients such as preservatives, I have always turned to recipes on homemade stuff instead.

I go through each recipe extremely critically and imagine what all the ingredients will taste like combined before I make up my mind. Yesterday, I found two recipes that I decided to fuse together and then added my own spin. The result was truly amazing, and even though it is not completely without salt or fat, I believe it will be okay to indulge in every once in a while.

IMG_2946 - BLOG Served with the rest of my nacho epicness. Recipe will be up soon!

IMG_2954 - BLOGWhat it will look like in the pot, except the lightning is incredibly bad and makes it look more like carrot purée…

This can easily be stored in the fridge and then reheated in a pot or in the microwave. I will enjoy the leftovers with some oven baked potato wedges later today.

Ingredients for a huge amount of cheese sauce:
1 cup steamed sweet potatoes

¼ cashew nuts, preferably soaked for a few hours
1 ½ tsp onion powder
2 ½ cups of water
¼ cup or more of lemon juice (or raw apple cider vinegar)
½ cup or more of nutritional yeast
1 tbsp paprika powder
½ tsp garlic powder (can be omitted)
¼ cup of corn starch, tapioca or any other kind of flour that will help everything thicken
1 tsp salt (or less)
A dash of turmeric
1 tsp of sambal oelek, sriracha sauce or any other hot sauce that you prefer
4 tbsp or less of chopped jalapeños

Nutritional yeast is what gives the sauce its cheesy flavor, and the lemon juice or apple cider vinegar provides with the cheesy “sourness” that I believe many “cheese” sauces out there lack.

Soak the cashews a few hours earlier that day and let them soak until you are ready to use them. I made everything without soaking, and it went just fine. I believe, however, the sauce will be a bit smoother if you do soak the nuts.

Peel and dice the sweet potatoes, I only needed one, and steam it until it is completely soft.

Add all the ingredients, besides the hot sauce and jalapeños, into a high speed blender and blend until completely smooth.

Pour the sauce into a sauce pan and heat and stir until the sauce reaches your desired thickness. Add in the hot sauce and jalapeños and stir. Let it heat some more.

Taste the sauce and add more of any ingredient if needed.

Pour the sauce over some nacho chips – preferably homemade ones – or any other kind of dish and enjoy!

Be happy and clean, stay fruity and green!

Vegan Nacho Cheese Sauce:

Vegan Nacho Cheese (Katherine Lawrence’s recipe):

Homemade Spicy Mustard

This recipe originally comes from Detoxinista, and is one of my absolute favorite mustards! It is so incredibly simple to make and can be used in so many different ways.

IMG_2918 - BLOGMakes about 6 ounces and will store well in an airtight glass jar in the fridge for a few weeks.

2 tbsp yellow mustard seeds

2 tbsp brown mustard seeds
¼ cup apple cider vinegar or lemon juice
2 tbsp water
1 tsp salt
1 tbsp or more of coconut sugar – optional, but a good solution to balance the ”bite” if you find that the mustard is a bit too strong.

Ground the mustard seeds as roughly or as finely as you want. You can use either an electric coffee grinder or a mortar and pestle.

Transfer the ground seeds to your jar and add the rest of the ingredients. Stir well and let it sit in room temperature for a few hours in order for the flavors to develop. Once you are happy with the flavor, you can store it in the fridge, preventing it to develop further.

I hope you try it and enjoy it.

Be happy and clean, stay fruity and green!


”Hamburger” Dressing

This dressing came up during some creative madness in the kitchen. I was preparing a big salad and felt like having something slightly savory on top of it. The result was quite astonishing; my salad tasted almost like a hamburger! It is incredibly simple, but 100% tasty.

IMG_2912 - BLOGServed with my Falafel Roll-Up. Sorry about the not so appetizing picture.
You will find the recipe for this dish over here.

This is best served fresh, but will keep until the day after. I would not recommend storing it any longer or freezing it as the taste will not be the same sure to it containing fresh veggies.

Ingredients – approximately 2 cups:
4 tbsp tahini

1-2 tbsp homemade mustard (Recipe found here)
4-6 tomatoes
a dash of lemon juice
¼-½ white onion
1 celery stalk
1 small clove of garlic

Put all the ingredients in a blender and blend until smooth.
Enjoy on pretty much anything!

Be happy and clean, stay fruity and green!