Vegan Banana Bread (Grain-free)

If you would have asked me five years ago if I would ever make vegan bread, I would have told you that you were delusional. Not because I had anything against it, but rather the thought of not eating eggs or grains for that matter, would have just been preposterous. I likely would have said something like, "why on Earth would anyone want to eat vegan bread?" or perhaps... "what is vegan?" ;)


Well, here I am, in 2012 trying out vegan recipes to see how my body responds to being egg-free for a while. So far, my body is responding well. Maybe it's all the Vitamin D I've gotten. Or maybe it's the beautiful French music I've been listening to (songs like 'La noyee,' by Carla Bruni... beautiful). Or maybe it's the presence of love in my life. Whatever it is, has put my in a mighty fine mood.

Soaking up the rays...


So, without further adieu...

Vegan Banana Bread (Grain-free)

2 small bananas (ripe but not previously frozen)
1/2 cup water
1/4 cup coconut oil
1 tsp vanilla
1/4 dates (about 5)
1/4 cup maple syrup
2 cups almond flour (I used unblanched)
1/2 cup pecan flour
1 tbls tapioca flour
1 tbls baking  powder
1 tsp apple cider vinegar

Method:

Add the bananas, water, olive oil, vanilla, dates and maple syrup in a good processor. Puree.


Meanwhile, combine the almond, pecan and tapioca flour with the baking powder.


Add the liquid puree to the dry ingredients and stir well. Lastly, add in the apple cider vinegar and mix well until all ingredients are incorporated.


Grease a bread pan (I used coconut oil) and bake at 325° for 45 minutes. Cover with foil and bake for another 10 minutes or until a toothpick comes out clean.


Viola!



A proud moment for my first vegan bread ;)


Enjoy ;)

Chia Seed Banana Pudding

Egg-less breakfasts have put me up to quite a challenge. But, this pudding was surprisingly satisfying. I'm pretty sure I am going to have this every-which-way that I can think of having it.

Delicious.






Chia Seed Banana Pudding

2 tbls black (you can use white) chia seeds
6 tbls water
1/4 cup almond milk
1 frozen banana
1 1/2 tbls sunbutter
~ 8 raisins

Method:

Take the banana out of the freezer about 30 minutes prior.

Soak the chia seeds in the water for about 10 minutes in the refrigerator so that the chia seeds begin to expand and 'gel' up.

Pour the almond milk into the chia seed mixture and then mash in the thawing banana. Stir in the sunbutter and the raisins until well incorporated.

Yum, yum, yum.

The frozen banana, once mixed in, keeps the pudding nice and cool bordering an ice cream consistency. Mmmm. So good and no added sugar needed.

Enjoy ;)

Farmers' Market Apple Banana Bread

This recipe was another one born out of my baking spree night along with the Farmers' Market Banana Zucchini Muffins and Farmers' Market and Farmers' Market Peach Apple Bread

Baking with coconut flour can be tricky and I'm thinking this one could have used some tapioca flour and maybe more egg whites to make it 'fluff' up more but it tasted amazing...

Farmers' Market Apple Banana Bread

4 eggs
1 tbls 100% pure maple syrup
1 tsp vanilla
2 unfrozen ripe bananas
3/4 coconut flour
Dash sea salt
1 cup diced skinned apple
2 tbls macadamia oil
1/4 tsp baking soda

Method:

Combine the eggs, maple syrup, vanilla and bananas in a medium sized mixing bowl. Add in the coconut flour and salt and mix well. Fold in the apple and oil and top off with the baking soda. Mix all ingredients thoroughly.

Grease a bread pan (I used coconut oil) and bake at 350° for 40 minutes, then 300° for 20 minutes and shut the oven off. Leave in for ~ 5 more minutes or until a toothpick comes out clean.




As always, I keep my breads refrigerated for freshness.

Enjoy ;)

Farmers' Market Banana Zucchini Muffins

Well, if you saw the post on the Farmers' Market Peach Apple Bread, you'd know that I was doing quite a bit of baking in one night.

My intention was to make three loaves of bread. I soon realized that I only had one bread pan. Muffins anyone? ;)

Farmers' Market Banana Zucchini Muffins

3 eggs
2 tbls honey
1 tsp vanilla
1 unfrozen/ripe banana, mashed
Dash of sea salt
1 1/2 cup almond flour (unblanched)
2 tbls tapioca flour
2 zucchini's, peeled & shredded
2 tbls olive oil 


Method:

Whip the eggs, honey and vanilla together and then incorporate in the banana. Add in the salt, almond and tapioca flour, combining into the wet ingredients.

Shred the zucchini in a food processor or blender and then fold in the zucchini and oil into the batter.




Bake for 25 min at 350°

Yields ~ 18 small muffins.

I had two of these the next morning before going out for my walk. Seriously delicious.



Enjoy ;)

Blueberry & Walnut Chocolate Bars

These bars have very little ingredients and I think I especially like them for their walnut base instead of almond. A nice change of pace and the chocolate chips were a sweet addition ;)

As far as replicating the 'Larabar,' I think these are the closest that I've gotten. Let me know what you think.


Blueberry & Walnut Chocolate Bars: 

~17 medjool dates (pitted)
1 cup walnuts  
1/2 unsweetened dried blueberries
1/4 cup soy/dairy free chocolate chips
1 tsp honey
Dash of sea salt

Method:

Place the dates and walnuts in a food processor and blend until they become incorporated. Next, add in the blueberries and chocolate chips and pulse. Lastly, add in the honey and sea salt and pulse until all ingredients are incorporated enough to mold into bars/balls etc.


I wrap mine in cellophane and keep them refrigerated.





Other Bars on this site:
Enjoy ;)

Banana Hemp Smoothie

Believe it or not, I haven't eggs with my breakfast all week. I know. I know. But this smoothie is just too good...




Banana Hemp Smoothie

1 frozen banana
1/3 cup frozen blueberries
Handful of fresh spinach
1/4 coconut milk (the concentrated canned kind)
2 tbls hemp seeds


Method:

Throw all ingredients in a food processor. Pulse. Blend. Consume ;)




A Yummy Variation:

1 frozen banana
1 tsp cocoa powder (vs blueberries)
Handful of fresh spinach
1/4 coconut milk
2 tbls hemp seeds




From the looks of it, I didn't really have the patience to blend this one up very well...

Mmm... I'm thinkin' this one is good for breakfast, lunch, dinner, snack or heck even dessert ;)

Sugar-Detox Variation: 

2 handfuls of fresh spinach
1 semi-frozen* green-tipped banana
1/2 cup cold water
1/4 cold coconut milk (from a can, full fat, organic)
2 tbls hulled hemp seeds 




Enjoy ;)

Grain-free Flax Rosemary Bread

I can honestly say that on any given day,  I do not miss eating glutenous dense whole grain bread or even the sinful white bread. I'm not sure if I crossed over some imaginary line or what but I simply don't care that it's not a part of my life anymore.

Now, if you were to bring me to bakery where the scent of fresh bread is permeated throughout the premise, I may sing a bit of a different tune ;)

I've really been diggin' nut flour based breads before my runs in the morning. One slice is the perfect fuel.



So, without further adieu...

Grain-free Flax Rosemary Bread:  

4 eggs, organic & cage-free
1 cup blanched almond flour
1/2 cup ground flax seed
1/4 cup pecan flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp fresh rosemary, minced

Method:

Whisk the eggs in a large mixing bowl and proceed to add in all of the dry ingredients.  Mix the dry ingredients in with the eggs and blend thoroughly. Add in the honey and  apple cider vinegar and mix well. Lastly, fold in the rosemary.

Pour into a well greased bread pan (I used coconut oil). Bake at 350° for about 25 minutes or until a toothpick comes out clean.



Yum, yum, yum. As with all my breads, I recommend storing this in the fridge.

Enjoy ;)

Grain-Free Cherry Zucchini Bread

I've likely said this before because I tend to become very enthusiastic about food and especially bread, but I'm pretty sure this is my best grain-free bread yet. Seriously, the consistency is awesome, it's not too sweet and it's perfectly moist.


So, last weekend during my lovely Sunday grocery shopping, I completely spaced the fact that I am going out of town for a few days and proceeded to buy groceries as normal for the week. Which meant a lot of fresh produce. Ooops. What to do? Freeze some, give away some and oooh bake some ;)

Baking and listening to music is one of my favorite things to do. So, I turned on some tunes (Warren Haynes and Slightly Stoopid are my current obsessions) and experimented... 

Grain-Free Cherry Zucchini Bread

1 1/2 cups shredded zucchini (I peeled mine first but you don't have to)
4 eggs
2 tbls honey
1 tsp vanilla
1 1/2 cups blanched almond flour
3 tbls arrowroot powder
2 tbls macadamia oil (or olive or coconut oil)
1 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 cup fresh cherries, chopped

Method:

Place the shredded zucchini in a large mixing bowl and add the eggs. Whip up the eggs with the zucchini and then add in the honey and vanilla. Mix until all liquids are incorporated. Next, add in the almond flour, arrowroot powder and macadamia oi mix well until a batter forms. Add in the baking soda, baking powder, salt and mix thoroughly. Lastly, fold in the cherries and stir until they are spread throughout.

Grease a bread pan with coconut oil and bake at 350° for about 25 minutes, cover with foil and bake at 300° for about another 7 minutes.



Mmm... Love...

Enjoy ;)

-Sunshine Girl

Sweet Guacamole Salsa

I lovvvvved this salad. Perfectly fresh, light and clean.

Mmm.




Sweet Guacamole Salsa

1 avocado, mashed
1/4 cucumber (or 1/2 cup), diced
1 white peach, mashed
1 tsp chopped onion of your choice (I used yellow)
3 fresh mint leaves, chopped

Method

Mix all of the ingredients together in a medium sized bowl, give it a healthy stir and that's about it!

Simple and simply delicious.

Enjoy ;)

Bean-free Hummus

I am, in fact, pretty amazed with this hummus. No beans and super delicious. Not only that, it tastes like hummus.

Yeah.

I so wish that I came up with this recipe but I did not. I discovered this one on Damy Health.

Bean-free Hummus:

4 garlic cloves
2 zucchinis, peeled and chopped
3/4 cup raw tahini
1/2 cup lemon juice
1/4 cup olive oil
1/2 tsp cumin 
Dash of sea salt








Method:

Add the garlic, zucchini and tahini in your food processor and pulse. Next, add in the rest of the ingredients and blend until the consistency is smooth and looks like that of hummus.

This was so good. I'm pretty sure you could fool average hummus-eater ;)  Spread atop some veggies, on some primal bread or just eat it plain. Awesome.

This will keep in your fridge for about 72 hours. 

Enjoy ;)

Variation 

1 garlic clove
2 carrots, peeled and chopped
2 zucchinis, peeled and chopped
3/4 cup raw tahini
1/4 cup lemon juice
1/4 water
1/4 cup olive oil
1/2 tsp cumin 
Dash of sea salt

This variation was quite lovely. If you are sensitive to garlic then I would recommend this recipe.

Grain-free Pecan Herb Bread

I think my picture-taking abilities have only been going downhill. Lack of patience... I'll work on that.


Anyway, there is this phenomena that with grain-free baking, you are left with two main flours: coconut and almond.

It occurred to me in my efforts of trying to eat less almonds and more of a variety that any nut can be a flour. Right?

Right. But, they are not all created equal. I have been experimenting with pecan and walnut flour. To make the flour, you simply grind the nuts finely. If you don't mind the skins, leave them on so that you don't have worry about blanching.

Here is my post on making your almond flour. Follow the same logic but take into consideration that walnuts and pecans are softer than almonds. They also seem to be a bit more oily and thus don't grind quite as well. That being said, I had success in making bread with pecan flour ;)


Grain-free Pecan Herb Bread
4 eggs, organic cage-free
1/4 cup water
2 1/2 tsp ground flaxseed
1 1/2 cups unblanched pecan flour
2 tbls coconut flour
Dash of sea salt
1 1/2 tsp baking soda
1 tbls apple cider vinegar (I used Bragg's)
~ 1 tbls fresh oregano, minced
~ 1 tsp fresh dill, minced
1/4 cup melted coconut oil

Method:

Mix the eggs, water and flaxseed thoroughly in a large mixing bowl. Add in each of the ingredients in the order that they are listed above. Stir all the ingredients until the coconut oil is incorporated.

Grease a bread pan with coconut oil (could use olive oil or macadamia as well) and bake at 350 degrees for ~ 20 minutes  then cover with foil and bake for about another ~8 minutes or until a toothpick comes out clean.


This is really good plain, along side a dish or with a spread on it. Each slice is super nutrient dense so I like to have it plain before or after a workout.

I am going to continue experimenting with different nut flours. Stay tuned...

Enjoy ;)

Grain-free Sunbutter Banana Muffins

I have definitely acquired a taste for sunbutter. Yum. So good. I'm perplexed as to why it's not more popular. Hm.


Anyway, I came upon this recipe on what other lovely social media platform, than Facebook itself. Don't you just love networking?

Thank you friends for posting this one from Simply Gluten Free ;) I changed the recipe a bit and used sunbutter rather than peanut butter.

Grain-free Sunbutter Banana Muffins:

4 eggs, separated
1 tbls honey
1 tsp vanilla
3/4 cup sunbutter
2 ripe bananas, mashed
Dash of sea salt
1 1/2 cups walnuts, chopped (not blended)

Method:

Grease your muffin tins (with olive or coconut oil) or place muffin baking papers in the tin(s).

In a small bowl, beat the egg whites until they become  'frothy,' set aside.

In a large mixing bowl, whip the yolks, honey and vanilla thoroughly. Add in the sunbutter and bananas and mix well. There can be small bits of bananas that aren't fully incorporated. Next, add in the salt and fold in the walnuts. Lastly, pour in the egg whites and stir until blended with the rest of the batter.

Add the batter into the tins, filling them each about 3/4 full. Bake at 325 for about 20-25 minutes. The toothpick should come out clean.



Yields ~ 14 small muffins

I may or may not have ate three in a row the next morning. But hey, my muffin tins are small AND it was my pre-run fuel ;)







Variation

Same ingredients and substituting natural peanut butter instead of the sunbutter. ALSO delicious ;)






Enjoy ;)

Creamy Strawberry Smoothie

For as much as I love smoothies, I've been thinking I should probably add some more green to mine. And while avocado is technically a fruit, I feel like I'm adding some awesome nutrition to my smoothie if I put one in there AND I was trying to come up with something that didn't have banana since I had already had one in the morning.

Avocados also contain much less sugar - actually zero and a very small amount of carbs (3) while contributing a healthy dose of good fat. You can read more about the nutritional breakdown of the lovely avocado here.


OK, enough of that rambling.

Creamy Strawberry Smoothie:

1 avocado
2 handfuls of spinach
5 frozen strawberries
1/4 cold water
1 tbls coconut flakes
Splash of lemon juice




Method:

Not much of one :) Slice the avocado, add in the spinach and strawberries and blend. Then add in the water, coconut and lemon juice.


Yeah... apologies for the not so great photo as I put this right into a to-go mug. Although, I must tell you, I kept this in the fridge in a to-go mug and ate a few hours later and the green stayed green even with the avocado. I was  pleasantly surprised.

Enjoy ;)

Lemon Coconut Cream Bars

I seriously think that the stores around me may send me to a lock-down facility due to the obscene amount of Larabars that I purchase. On any given week that I do not make my own bars, I eat about 7 bars. One each day before my evening workout. My addiction (mmm healthy addiction) along with my boyfriend's makes for about 14 Larabars a week.

So, I decided to make another variation of the date/almond bar to save some pesos and have a change of pace ;)

Lemon Coconut Cream Bars: 

14 dates (pitted)
1 cup raw almonds
1 cup organic, unsweetened coconut flakes
1 tbls coconut oil
Dash of sea salt
1 tsp vanilla
1 tps lemon juice

Method:

In the small portion of your Ninja (or other blender), pulse up the dates until they turn into a smooth consistency. Set those aside in a bowl. Finely grind the almonds and then add the almonds, dates and coconut flakes to the large portion of the blender. Pulse until well blended. Add in the coconut oil, salt, vanilla and lemon juice. Stir with a a large spoon to mix everything together and then blend. You may need to blend and stir a couple times to get the consistency you want. You want it to to the point where they will hold together.

They will be a tad crumbly but after rolling them and shaping them into bars, they should stay together. I made mine into bars, wrapped them in cellophane and stored them in the fridge. As always, you can make these into whatever shape you wish ;)

Yields ~ 5 bars




The subtle lemon along with the coconut added a really unique and delicious flavor to these bars. Definitely a make again in our bungalow.

Below are some other bar recipes on this site:
Enjoy ;)

-Sunshine Girl 

Flourless Pumpkin Pancakes

Pancakes!

Who needs a pancake mix when you only need 4 ingredients?

This is are so simple. Like mindless simple.

Flourless Pumpkin Pancakes:

2 eggs, organic cage-free
1/2 pumpkin puree
1 tbls ground flax-seed
1 tbls arrowroot powder

Method:

Spread some extra virgin olive oil (or another oil of your choosing) around in a medium-sized pan or pancake skillet. Heat on low-medium.

Whisk the eggs and pumpkin until well blended. Add in the flax-seed and arrowroot powder and mix well.

Pour two pancakes into the pan and heat for about 3-4 minutes on each side.

Viola!



As always, you can increase the amount of ingredients depending on how many servings you want. I made these just for me, so I made two.

Also, you can jazz these up a bit by adding in some honey, sea salt, vanilla etc. Though if you do add more liquid based ingredients then I suggest adding in more arrowroot powder and/or or tapioca flour because pumpkin is quite wet.

Enjoy ;)

-Sunshine Girl

Grain-free Baked Granola

I used to eat quite a bit of cereal. Not for breakfast. I was a cereal for dinner type of gal. So, I thought I'd come up with my own variation of a cereal.




This can be eaten in a variety of ways. Trail mix style, with almond milk (or other alternative), toss it in some coconut yogurt...Mmm.



Also, these measurements are not exact. But... pretty close ;)

Grain-free Baked Granola


1 egg white (organic, cage-free)
1 tsp vanilla
1 tbls 100% pure maple syrup
Dash of sea salt 
1-1/4 cup almond slivers
1-1/4 cup walnuts (crumbled)
1/2 cup unsweetened organic coconut flakes
2 tbls black chia seeds
1/4 cup seed mix (pumpkin seeds,  sunflower seeds etc-  I used 1/4 cup the Enjoy Life seed mix)
* If you do the above, it has some dried fruit in it, otherwise use 2 tbls seeds and 2 tbls dried fruit
2 chopped dried figs 


Method:

In a large mixing bowl, whip the egg white, vanilla, maple syrup and salt until thoroughly combined. Add in the rest of the ingredients and stir vigorously. Line a baking sheet with parchment paper (I used a cake pan) and spread the granola evenly. Bake at 300 for about 25 minutes.


Allow to cool before you dig in to let the flavors set. I keep mine in the fridge. A word of caution: this is super yummy so make sure you keep in mind that this is all nuts and seeds and dried fruit!

Enjoy ;)




Grain-free Strawberry Rhubarb Biscuits

I'm not sure what to say about this recipe other than I'm just flat out proud.

This dessert rocked.


I know, I need to work on the humble thing...

Grain-less Strawberry Rhubarb Biscuits:

The recipe for the biscuits was adapted from Multiply Delicious (thank you kindly ;) 

6 egg whites (organic, cage free)
1/4 coconut flour
3/4 cup almond flour (blanched or unblanched, I used unblanched)
Dash of sea salt
1 tsp baking powder
2 tbls macadamia oil

Method:

Combine the coconut flour, almond flour, salt, baking powder and macadamia oil into a medium sized mixing bowl and place in the refrigerator for about 20 minutes. The dough will be crumbly and not thoroughly mixed but that's OK.

Preheat the oven to 400 degrees. Plop the egg whites into a small bowl and whip vigorously until they start to turn white and froth. Pour the egg whites into the dough mixture and stir well. It will be a bit wet- that's OK too ;)

Form small biscuits (I made 5) and place onto a baking sheet with parchment paper.

Bake at 400 degrees for about 12 minutes. I turned the oven off and left them in there for a bit to stay warm while I prepared the strawberry rhubarb.




Strawberry Rhubarb Filling/Topping: 

1 rhubarb stalk, diced
~ 7 strawberries, sliced
1/4 cup water
 2 tbls honey 

 Method:

Heat the water on low and add in the diced rhubarb. Cover and let simmer for about 10 minutes. The water from the rhubarb will create more 'juice.' Add in the honey and stir around a bit. Cover and simmer for about 7 more minutes. Add in the sliced strawberries and simmer for about 3 more minutes.

Prepare how ever you like ;) I sliced the biscuits in half and put some of the strawberry rhubarb atop and in between.

Umm... delightful.


 Enjoy ;)))

-Sunshine Girl


Chocolcate Prune Squares

Careful... we all know what prunes are notorious for... Oh, but a little is good for ya.' In fact, very good for you. Prunes are in case you didn't know or remember, dried plums. They are not only loaded with antioxidants, they are a great source of soluble fiber and help to lower cholesterol. OK, blah, blah, blah... On with these no-bake super quick n' easy bars. (Here is more on the great prune if you're that interested).



Chocolate Prune Squares:

9 oz pitted prunes
1 cup unblanched almond flour
1/2 cup unsweetened coconut flakes
1/8 tsp seat salt

Topping:

1 cup chocolate chips (dairy, soy free - I use Enjoy Life)
1/8 tsp sea salt 

Method:

In a food processor or small blender, blend up the prunes so that they are completely broken down. Add in the almond flour and blend some more. A dough will start to form. Lastly, add in the coconut flakes and salt and mix well.

Spread the dough evenly in a glass dish (~5x7"). It took using a spoon and some elbow grease for me to get these out so you could line the dish with foil or parchment paper.

Heat the chocolate chips in the microwave for 1 minute, stir and heat for another minute. They should then be just about melted, stir in the salt and whisk. The rest of the chocolate chips will melt.

Pour the chocolate over the dough. I sprinkled some coconut flakes over top as well.

Allow to cool for a few minutes and then place in the fridge to set (I did overnight). Take out about an hour prior to cutting up into bars to ease cutting them as the chocolate will be hardened.

Makes ~ 8 squares

I wrapped mine in cellophane so that they can quickly be grab-n'-go.


Oh my goodness... delicious lil' protein & antioxidant bites... 
 

Enjoy ;)

-Sunshine Girl

Oat Fruit Bars/Cookies

I made these in the shape of a cookie, but myself and some others actually think this more like a 'fruit bar.'


Moving into a new home, I wanted to make my kitchen smell yummy, try out my oven and I had to do something with three bananas.

I wanted to do something a little different and didn't want to use eggs because well, I eat a ton and same with nuts so I did what I usually do and perused the Web and eventually concocted my own recipe.

This recipe is highly customizable, so try some different things and let me know how it goes ;)


Oat Fruit Bars/Cookies:

3 very ripe bananas
2 cups certified gluten-free oats
1 tsp vanilla
1/3 cup chocolate chips (dairy, soy and nut free)
1/4 cup dried sour cherries, no sugar added
1 tbls honey
1 tbls fig jam
1/3 cup (actually I used a little less) coconut oil, melted

Method:

Mash the bananas in a large mixing bowl, add in the vanilla, honey and fig and mix well. Add in the rest of the ingredients and blend thoroughly until a batter starts to form. Grease a cookie sheet with coconut oil and bake at 350 degrees for 15 minutes, at 15 minutes turn down to 300 degrees and bake for 7 minutes then turn the oven off and leave in for about another 4 minutes. I baked them this way for two reasons: 1) I wanted the them to be very soft and 2) I didn't want to burn the bottoms since there is a lot of fruit in these I thought it could happen easily.

Yields ~ 11 medium sized cookies


I will experiment with this, I think you could actually drop onto the pan in one piece (about 1/4" thick) and cut into bars, or bake in a glass baking dish and cut into bars. Either way, they are still quite delicious.

These are super moist and chewy. You could add some nut butter to bring some hardening to them if desired. I highly suggest storing these in a refrigerator. 

Caution: These are extremely addicting...

Enjoy ;)

-Sunshine Girl


Berry & Peanut Butter Smoothie

Yikes, can't even say that this one is Primal. Legumes. Yeah, yeah, yeah, I know. I tell people all the time that legumes are the devil. But every once in while...?

They'e called exceptions for a reason ;) 


Berry & Peanut Butter Smoothie:

3 good-sized fresh strawberries
~ 1 cup of frozen blueberries
1/3 cup vanilla coconut ice cream ( I use Coconut Bliss )
1/3 cup water
1 tbl unsweetened coconut flakes
2 tbl peanut butter


Method:

Blend the strawberries, blueberries and vanilla ice cream together and then add in the rest of the ingredients.

Easy, fresh and delicious!

Enjoy ;)