Spicy Banana Ninja Delight Cake!! [wheat and gluten free]

spice banana ninja delight cake

spice banana ninja delight cakeAloha Happy Ninja People….  and now…. BAKE!

1 cup quinoa flour
1 cup oat bran
1 cup rye flour
3 cups spelt flour
3 teaspoons grounded cinnamon
1 teaspoon tea Masala (the real one with real spices NO flavorings)
1 1/2 cups soy milk, use any milk you want, we used soy as it is what we had, I believe coconut would have been super fly=]
3 bananas
2/3 cup coconut oil
2/3 cup sliced almonds
Juice of two limes, Limon if you can find them

Mix all the dry ingredients together with liquid coconut oil.

Blend Bananas and “milk”.

Slowly add milk/banana mixture to dry ingredient/oil mix.

Add almonds

Pour into pan and bake at 350-375 for around an hour, you’ll have to start poking it with a knife or chopstick and once nothing to sticks to chopstick/knife, it’s ready!

Ha! Nom nom… Munching in the cozziness of my parents house, is there anything better? I get the munchiness from my dad so baking for him something super healthy is really cool! All the spices and flavor is totally Chris so let’s see what he says!  Chris says, you have the picture for this thing unless I ate that as well…..=]

Almond Marzipan Cake… Birthday show off!!

In the good sense of the word. It’s my parents birthday today and it’s the perfect reason to go high falutant all the way with their birthday cake, something way fancier than the usual Tuesday night muffins or the movie night cookies. It is all an experiment without plan so I’m deciding what else to put on as I go, let’s see what happens!

We often prepare raw almond milk and I like to collect the remaining “almond meal” for making other stuff, usually cookies, or CAKE, and happens that my dad is a crazy almond lover. Working our way to reduce soy in our diets we have a lot of almond meal right now which means this will be a thick heave cake. So far here it goes..

4 cups amond meal
1 cup sucanat
1/2 cup coconut oil
1 Tbsp. clove powder
2 Tbsp. flax seeds
1/2 cup almond milk
1/2 cup rice flour

Pressed into an oiled pan and into the oven at 420F for an hour or until golden. On a separarate frying pan place..

1/3 cup raw almonds
1/5 cup sucanat
1/4 cup tequila añejo – we’re using Don Julio here=]
1/3 cup silvered coconut

Flambee until all the alcohol evaporates and pour on top of the cake as soon as you take it out from the oven.

Chocolate Nut Quinoa Muffins…

Yes… that is me! Ja!
But seriously, don’t you sometimes need to leave everything out the kitchen and just enjoy a simple, easy, relaxed time? The world will be there tomorrow with all that is happening now…  but ‘now’ will not be there tomorrow so you need to enjoy it, well, NOW. Tonight I feel that way so we are having muffin night. We’ve been so busy with the Ninjapalooza, making Vinomio, etc. Sometimes having vegan muffin night has therapeutical powers!

1/2 cup each of grounded flax seed, amaranth and quinoa
1/2 cup spelt flour
3 Tbsp. almond oil
1 smashed avocado
2/3 cup soy milk
1/2 cup sucanat
3 Tbsp. cacao powder
1/4 cup each of dried cranberries, almonds, walnuts and pistachios
a pinch of salt
1 teaspoon baking soda

For the grounded flax seed, amaranth and quinoa I use a coffee grinder. You can also use a blender (although sustitute the amaranth for more quinoa since the blender won’t break the amaranth) or buy the flour already grounded at the store. I figure is  best to have the whole grain and ground it myself, some of the flour you find at the store is from grains that were grounded months ago and have lost a lot of it’s freshness by now and also I feel the difference in my body, homemade is always best, it’s time to re-define homemade!

Ok, start by heating the oven at 450 degrees, mix all the dry ingredients in a large bowl until they are well incorporated. Now add the rest of the ingredients little by little mixing throughly, start with the oil, then the avocado (you can also use apple puree, silken tofu or vegan yogurt) and then the milk. Pour into an oiled 6-muffin tray and into the oven for 25 minutes!

One tip, you can sprinkle a bit of cinnamon and sucanat at the top to get a crumbly sweet crust! and have a coffee mug with some wise advice next to you, that also helps!!

Papaya Seeds and Lattes on a budget…

Super quick one today…..  2 tips.


The first is using papaya seeds.  Eat your papaya and save all the seeds, evenly spreading them out on a plate to dry in the sun in the windowsill.  After about a week, place the seeds in a mortar/pestle or a coffee grinder and viola!  You now have a spicy pepper substitute that will help you digest your food!


Two, the french press you use to make your coffee.  It also makes the froth for your latte.  I’m veganized, so I use soy/almond/rice etc milk.  Brew your coffee/tea/etc, place it in a cup and use a thermos to keep the rest fo the contents hot, pour milk in the french press, pump it up and down until you get the desired amount of foam, and, again, viola!  You’re set, and the foam will last a very long time in your cup, its the real deal=]


Aloha and enjoy your life!

A simple vegan lasagna that tastes so good… and of course, it will make you a ninja…

pedaling for peace - Vegan lasagna in ensenada mexico

I have done my very best to make this bulletproof, foolproof, tasty, ninjafied etc….  feel free to really stretch your mind, i have given you, not a clearly defined set of rules, but a loose framework, get into it.  The cost is roughly the same as regular lasagna, the amount of protein in mine will be the same or more, and the protein is easier for your body to use, those of you who actually know me know that I do not care what a person eats, not my judgment, I just want people to be epically healthy, I feel that vegan is a good way to do that, vis-a-vis, the following=)


Start with the sauce, it has to simmer….  Make sure and cook your noodles if you have cookable kind!  If you are vegan, read your labels, a lot of noodles have egg!

The Sauce!

Tomatoes, lots of them, A lot of times I use two big cans of tomatoes.  If you can get fresh, waaaay better, the less processed the better, canning kills important stuff, try and remember  this… simmer them with red peppers and garlic, parsley, oregano, basil, salt, pepper, this is  a  ”to taste part” of the cooking, you are going to want a full blender and a half.
You will need a lot of sauce, and if you make too much, it can always be frozen or used for a quick noodle meal later=)
Start by browning the peppers and onions, then add garlic/parsley/oregano/basil, when everything is browning nicely, add the tomatoes and let it simmer for, well, a long time, and maybe add a little sugar, natural sugar, cuts the acidity, use a tablespoon at first…  taste this one a lot, its a key component….

this is the ingredient list for the moch riccota:

2 packages tofu – 1 firm and 1 X-tra firm
a lotta cloves of garlic
juice from one lemon (big) or 2 medium
sea salt (regular is ok as well, sea salt is exponentially healthier for you)
1/4 cup of non dairy milk (I like almond for this one, or unsweetened coconut, they’re thicker)
10 ounces or more of chopped spinach/Kale
fresh basil to taste, usually 15-20 leaves finely chopped, or rough cut, either way… dry basil fine too.

Blend them all together, you want the consistency to be creamy with some body to it….  Now add chopped spinach (10 ounces roughly… what do I know about 10 ounces…  until the white has green all through it, it’ll just look right) place to side and DO NOT CLEAN BLENDER, you’ll be blending the sauce next, so keep the good stuff…

Now, the filling:

I like “tofurky” Italian sausage, also, feel free to use tempeh, if using tempeh, 2 packages to be safe.
1 onion
Pepper (green, whatever)
a lotta more garlic cloves
mushrooms, I like shittake as they have medicinal value, portobellos(I have no clue how to spell this and spellchecker does not even recognize it) are nice, any will work great…
Feel free to get creative, add eggplant, asparagus, whatever you want as a filling.  This is cooking, not rocket science, so be CREATIVE.
saute all ingredients together in oil of your choice, olive is great as it is an Italian meal, start with tofurky and onion, then add shrooms, then garlic, garlic last so it doesn’t burn, brown O.K., burn. no good, makes it bitter…
place to side.

The sauce should be right as rain now, turn it off….

Get out your lasagna pan or pans if you’re really going for it and put a nice layer of sauce in the bottom, like 1/4 inch maybe a little less….  maybe a bit more…  now add your first layer of noodles, then add a layer of “ricotta”, now place a layer of filling, then a layer of sauce, now noodles, do you see where this is going… now “ricotta”, filling, sauce, noodles, at this point you will probably b eat the top of the pan, put the rest of the sauce on the top of the noodles…

You could have preheated the over, but lets be energy conscious, this isnt bread, it’s lasagna, it doesnt have to be preheated!  Place it in at 350 for 45 minutes, when its hot and really bubbly, you’re set.

Get it on the table, depending on how big you are wanting to go, make a nice salad with dark leafy greens, sprouts, light dressing made from Apple cider vinegar (unfiltered raw is healthiest and tastiest), olive oil, kalamata olives…  Wine, red is nice, but so is white (I’m not drinking so, you know, do what you will=), sparkling water is great, and so is tap, bread, well, you really should have a baguette on hand, get good bread or make it, good bread only costs about 2 dollars for a fresh loaf….

Rock and roll, enjoy and Aloha!