My grandma's Banana Cake

I love food and all that is involved with it : searching for the nicest ingredients , prepping  and cooking. In my opinion there is no better reason to gather your loved ones than for a good homemade meal.

My grandmother's recipe

When I was living by myself working as a model in France, one way I found to stay connected to my dear ones, specially with my grandma in this case, was to work on some family recipes. My beloved grandma used to make some delicious food in her humble kitchen and my favorite of all times dessert was the banana cake she did with the simplest ingredients.

I took her handwritten recipe note everywhere I went even though I knew the recipe by heart. I liked the way she wrote things down so she would never forget. I was in love withe her recipe books and how disorganized in an organized way they were.

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My friend Elle and I in a picnic reunion in Paris few years ago: we were the queen of cakes

Modeling and baking

Throughout my years modeling around the World, I have made many tummies very happy. My friends used to invite me in so I would bake the cake for birthdays, gatherings and reunions. I was pretty happy to make such a simple task into an event. So I was well known by my grandma's banana cake and now I'm trilled to share it's recipe with all of you.

Like I said, I like to use the simplest ingredients. And the most important one is LOVE.

Enjoy this banana cake!

XoXo Carol

 

As usual, I use only organic and healthier choices in my recipes. You can also make it with whole wheat flour - its consistency changes a bit - not the flavour!
As usual, I use only organic and healthier choices in my recipes. You can also make it with whole wheat flour - its consistency changes a bit - not the flavor!

 

The Infamous Banana Cake
A delicious banana cake ( unfortunately not suitable for those of you that are lactose or gluten intolerant.)

Author:
Recipe type: bakery
Serves: 6

Ingredients
  • 1 and a half cups of sugar ( of your preference any kind works well - Demerara is a good option)
  • 2 cups of White Wheat Flour ( if your not feeling too evil for the day, you can try the whole wheat version )
  • 1 and a half cups of whole milk
  • 4oz Butter ( 113 grams )
  • Cinnamon
  • 6 to 8 bananas depending on their size.
  • 1 tablespoon of baking powder

Instructions
  1. Pre heat the oven at 380 degrees F ( 240 Celsius ) before starting. Grease a round baking pan with butter. Cut thick rounds of bananas to glue them around the edges and at the bottom of the baking pan.Cover the perfectly placed bananas with cinnamon powder and make sure they are all covered with a thin layer of the spice. After that in a separate bowl, mix in the flour , milk , butter ( it can be melted or cut it in big numbs ) , baking powder and sugar. There's no need of mixer machines to make this mixture, you can air it out with a simple hand tool. If you opted to not melting the butter, don't bother if the mix doesn't look perfectly smooth and you can still see the numbs of butter, that's one of my grandma's secrets! Pour this tick mixture on top of your bananas and cover the top with cinnamon again and the same amount of sugar, so it gets a little crunchy skin. Put in the oven to bake for about 30 minutes. Check if it's baked sticking a toothpick in the center if it's not, let it in the oven for another 5 minutes os so.

 

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Great for kids birthday parties, the little ones really enjoyed this yummy treat

Black Bean Brownies by Lonneke for Vogue Nederland

One Christmas, Vogue Nederland gathered 5 women who are food experts to share a recipe that would together make up that year's "Vogue NL Christmas Dinner" (or in Dutch: Vogue Kerst Diner.  For some reason they have removed the page on their website, but we still have this delicious treat for you!

I was asked to submit the dessert.

Here you can find the recipe in English for the vegan Black Bean Brownies by Lonneke for Vogue Nederland:

Vogue NL Christmas Dinner
A simple and delicious chocolate dessert that is a bit healthier due to the use of black beans. Also great as an in between snack if you need some extra energy.

Author:
Cuisine: vegan
Recipe type: black bean brownies Christmas edition
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • a can of black beans, rinsed. (about 240 gr of black beans after draining them)
  • 2 teaspoons broken flaxseeds
  • 4 tsp water
  • 10 gr raw cocoa powder
  • 40 gr oatmeal flakes
  • ⅙ tsp salt
  • 75 gr sweetness (I used a mix of 40 gr of maple syrup and 35 gr of agave syrup)
  • 20 gr coconut oil
  • 20 gr cacao butter
  • 1½ tsp vanilla extract
  • ½ tsp baking powder
  • 130 gr chocolate chips or small pieces of chocolate of your choice
  • 4 table spoons of shredded coconut
  • decoration:
  • mint leaves
  • frozen blue berries
  • half a cup of beet juice

Instructions
  1. Heat oven at 180C (about 350F)
  2. Mix the broken flaxseeds with the water until it becomes a jelly
  3. Mix all other products in a mixer except the chocolate chips.
  4. Afterwards mix in the chocolate chips in the dough with a spoon
  5. Pour the dough into a non stick or buttered up baking pan and preferably make a ½ inch thick layer of dough.
  6. Bake it in 15-18 minutes.
  7. Let it cool a bit and cut the brownie into squares.
  8. Pour a bit of coconut flakes on top, which will make it look a bit like Winter.
  9. For the sauce in the picture I mixed a bit of beet juice and frozen blueberries and warmed it for a second so it mixes. I poured it on the plate with a spoon in a pattern.
  10. For decoration you can use a small mint leaf.
  11. Serve with a scoop of organic ice cream, like vanilla ice cream.
  12. Enjoy!

Love, Lonneke

 


Zucchini banana bread muffins

I found the ingredients to this recipe on a note written by my friend, singer  Maruja Retana, and decided to add my touch to it. The result? Delicious zucchini banana bread muffins great for in-between snack or as a healthy breakfast muffin to start the day. I love them even more as they come in this cute mini muffin size!

To make breakfast even more fun: I like to eat them with a bit of organic real butter, homemade organic jam, organic peanut butter and organic hazelnut spread.

TIP; to make the recipe vegan, exchange the eggs for a homemade flaxseeds replacement. How to make this? Grind whole flax seeds until it becomes a powder. Add 1 table spoon of flaxseeds powder to 3 table spoons of warm water and let sit for 10 minutes. It is not taking over the full properties of an egg, but the mixture becomes like a gel and has binding properties in this recipe. For more information on why flaxseeds work go to Veganbaking.net.

Enjoy!

Love, Lonneke

zucchini banana bread muffins 2The ingredients.

zucchini banana bread muffins 3the mixture of banana, zucchini, whole wheat flour, salt and egg.The zucchini, banana, whole wheat flour, egg, salt mixture.

The mixture with oats, nuts and baking soda & baking powder mixed into it, poured on the baking tray.Pouring the mixture with the oats, nuts, baking soda & powder  into the mini muffin bake tray.

trying the muffins when they are ready!Trying the muffins when they come out of the oven…. yum!

The inside of the zucchini banana bread mini muffin.The inside of the zucchini banana bread muffin

Zucchini banana bread muffins
An easy recipe for breakfast muffins or an in-between snack.

Author:
Recipe type: breakfast
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 cup of shredded zucchini
  • 1½ cup of bananas
  • 1 egg
  • ½ cup unsweetened apple sauce
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1½ cups whole wheat flour
  • 1 cup quick cooking oatmeal
  • ½ cup of crushed walnuts (or any other nuts you like)
  • ⅓ teaspoon of salt
  • coconut oil

Instructions
  1. Mix the zucchini, banana, egg, whole wheat flour, apple sauce, salt in a blender, until it becomes a smooth paste.
  2. Add the oatmeal, crushed walnuts, mix it in with a spoon.
  3. Spray a mini muffin bake tray with some coconut oil.
  4. Set the oven on 400F or 225C.
  5. Add the baking soda and baking powder and mix it in with a spoon.
  6. Scoop the mixture into each muffin space in the bake tray until tray is full.
  7. Bake the muffins until golden brown.
  8. Let them cool off a bit and serve with homemade jam (and/or butter)

Notes
You can test if the muffin is ready by putting a toothpick/skewer in the middle and if it comes up dry, so without any dough on it, they are ready.
You can use other nuts like macadamia, brazil nuts or cashews.


veggie medley a la Provence

This is just a simple delicious dish. and really easy!

Step 1: buy veggie patties of your choice.

Step 2: get all the leftover veggies from your fridge and cut them up in small chunks. You can also buy fresh veggies that fit well in the French kitchen. Think red onions, peas, carrots, parsnips, broccoli, spinach, zucchini, green or white asparagus. Almost any veggie will work as long as the flavor is not too strong.

Buy french herbs, or a french herb mix, most of the time known as "Herbs de Provence". this includes thyme, oregano, marjoram, savory & rosemary. Crush these together with a pinch of salt or blend them. You can also use a bouillon cube instead of these herbs if you are in a rush.

A healthy light meal, enjoy!

Love, Lonneke

veggie medley a la Provence
An easy, healthy & light lunch or dinner!

Author:
Cuisine: French
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • veggies to your liking, cut in little cubes and slices
  • olive oil
  • salt
  • Fresh or dried and crushed herbs de Provence : A mix of Marjoram, Savory, Thyme, Oregano, Rosemary.
  • 2 veggie patties to your liking

Instructions
  1. Add the veggies in a skillet and add a bit of olive oil and salt and grill them.
  2. Add the herbs or bouillon cube and stir until veggies are covered in herbs and oil.
  3. Grill the veggie patties in another skillet until golden brown on both sides.

Notes
If you don't have fresh or dried herbs, you can use a half a bouillon cube.

 


Pasta arrabiata & pesto tempeh meat balls

Pasta sauce making is easy if you follow a few rules.

I always make my own pasta sauce just because I think it tastes much better than a jar of pasta sauce. I also watch the pasta cook those few minutes so I get them out of the boiling water so they are "al dente". There is a reason for that: Not only does pasta get mushy if you cook it too long, it also become higher in the glycemic index the longer you cook it. And when you stir and try pasta while cooking once a while, you get the pasta out of there at the right time. I like "new" pastas like gluten free or quinoa pasta. They are much lighter to digest I feel. I still have to try to make my own pasta sometime. Gnocchi I know how to make, but papardelle?  I like to also keep my pastas vegetarian. And this recipe below for pasta arrabiata with pesto tempeh meatballs  (or should I say tempeh meat cubes?) is even vegan! Organic tempeh is my favorite source of protein. You might know it from asian dishes, but I want to show you it tastes great in italian dishes like this one. Tempeh you can buy at many health food stores and asian supermarkets. Some regular supermarkets even carry it nowadays.

Enjoy!

Love, Lonneke

homemade pasta arrabiata & pesto tempeh meat balls
An organic, vegan twist to a famous italian pasta dish.

Author:
Cuisine: italian
Recipe type: dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • All organic:
  • Pasta for 2
  • 1 small onion, chopped.
  • 2 garlic cloves minced.
  • 1 large can of tomatoes
  • ½ a cup of dried tomatoes
  • 1 table spoon of dried hot pepper flakes.
  • Dried or fresh parsley (or any other herb like thyme or oregano you like)
  • Salt
  • 1 bouillon cube
  • 1 piece of Tempeh for 2
  • 4 spoons of pesto sauce
  • or make it yourself:
  • Lots of basil
  • Arugula
  • Olive oil
  • Cashew nuts
  • Lemon
  • Salt

Instructions
  1. Start with the pasta sauce.
  2. In a skillet fry the onion and garlic in a bit of oil until golden brown.
  3. Add the canned and dried tomatoes and stir frequently
  4. Add half a bouillon cube and stir.
  5. Let the pasta sit for a bit on low heat and stir frequently.
  6. If the sauce gets too thick add a bit of water.
  7. Taste the sauce and see if you need more seasoning/salt//bouillon cube.
  8. Add the dried parsley.
  9. Add the hot pepper flakes slowly and taste frequently to see if it doesn't get too spicy.
  10. Use a blender to make the sauce more even texture.
  11. Cook the pasta following the instructions on the package.
  12. Tempeh:
  13. Cut the tempeh in small cubes.
  14. Grill them in a skillet until a bit brown and crispy.
  15. Add pesto sauce to them and warm up.
  16. Homemade pesto sauce:
  17. Add all the ingredients in a blender and blend until a smooth texture. Taste it (using a spoon, watch your fingers in a blender!) and see if it needs either more salt, more cashew nuts or oil to make it more creamy, more lemon to give it more zest, or more basil or arugula for more flavor)
  18. When the pasta is ready, drain it well and add to a bowl. Add the pasta sauce on top and then afterwards add the crispy pesto tempeh "meat cubes".

 


Vegetarian BBQ

There are so many delicious recipes for a vegetarian BBQ you can make yourself easily. No need to have a complete meat fest!

Here are some tips for you to try:

  • Create nice kebabs from colored vegetables; add some potatoes and or tofu.
  • Grill some eggplant or zucchini.
  • Use a smaller mazed roster for the BBQ or use a fishbasket to clamp the vegetables in between.
  • Put some fresh herbs and vegetables in some wrapped up tinfoil, add some stock, white wine, oil or orange juice before you close them.
  • Regularly sprinkle some herbs in the coals for a nice aroma.
  • Freeze and defrost tofu, squeeze them out and then they will absorb marinades easier.
  • Pre-boil the harder types of vegetables (like (potatoes, carrots, broccoli or cauliflower) and marinade them.

Some examples for marinades:

  • Soy-sauce · nutmeg · lemonjuice · cayenne-pepper · fresh Basil · olive-oil
  • Apple juice · salt · black pepper · basil-vinegar · olive-oil · ginger
  • Worcestersauce · tarragon-vinegar · salt · pear juice
  • Pine-apple juice · sweet paprika · salt · basil-vinegar · sunflower-oil · ginger
  • Orange juice · maple-syrup · orange zest · tarragon-vinegar · olive-oil · salt · coriander · cayenne-pepper
  • Mustard · ginger · maple-syrup · soy-sauce · olive-oil · basil-vinegar · salt · black pepper

Create kebabs from different fruits as a dessert as you can grill fruit!

  • Grill pine-apple or apples directly on the grill
  • Or cut open a banana and fill it up with chocolate
  • Grill a banana in aluminum foil bag with a bit of honey/ brown sugar added
  • Add some organic ice-cream always delicious with grilled fruit

Enjoy!

Love, the OYL Team


Raw Mini Christmas Puddings

Hi everyone at OYL!!! Well here it is. Last minute post of the year for me! I was in the kitchen this afternoon making up a raw non-chocolate version of my 'Choka-fruit Puddin' (recipe in my book) and of course posted a pic to Instagram promising to share the recipe. So here it is. These tiny puddings are the most simple, delicious Xmas treats you'll ever make, and so good, that when people find out they're healthy as well, they will probably beg you for the recipe.

Raw Mini Christmas Puddings
The most simple and delicious tiny raw puddings.The most delicious Xmas treats you’ll ever make!

Author:
Cuisine: Raw
Recipe type: Dessert

Ingredients
  • ¾ cup organic dried cranberries
  • ¾ cup organic pitted dried prunes, diced
  • ¾ cup mixed organic sultanas and currants
  • 1 Tablespoon organic goji berries
  • ½ cup dried Kiwi Fruit, optional – for colour, diced
  • 8 large pitted Medjool dates, chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla powder
  • Zest of 1 organic orange
  • Fresh juice of 1 orange
  • 1 dessertspoon rum (for flavour only, optional!)
  • ½ cup hot water
  • 2 cups almond meal (OR to make nut free – you may use ground coconut instead)

Instructions
  1. Mix together all dried fruits, spices, freshly squeezed juice, hot water and rum if using.
  2. Place this mixture at room temperature for 12 – 24hours, 2 of those hours may have mixture placed into the sunlight or in a warmer place. To be honest I didn’t have time, so only sat the fruity mixture in the sun for 1 hour then continued on with the recipe.
  3. Add in the almond meal and mix well. Form mixture into mini puddings with your hands, and decorate with goji berries or anything you fancy. Sit them in little muffin-tin liners and chill until Xmas day!
  4. Serve at room temperature or slightly warmed, with freshly made raw coconut cream, raw banana or mango ice-cream (made by simply whizzing up frozen fruit in a food processor) ‘The Dreamcrème’ (again, in my book) your favourite vegan ice-cream, or yogurt such as Co-Yo.


quinoa stuffed bell peppers

It is a known fact I love to use the oven for cooking! So here I have another delicious recipe for you to try. I am sure you will love it!

quinoa stuffed bell peppers
Stuffed bell peppers from the oven are so delicious!

Author:
Recipe type: dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 Bell pepper
  • Handful of Raisins
  • Quinoa
  • Sliced King Oyster mushrooms (or any other kind you like, like chanterelle)
  • Collard greens (or kale)
  • Crushed almonds
  • Olive oil
  • truffle oil (optional, I use oil of real truffles and not truffle flavored oil)
  • Salt & pepper
  • 2 slices of cheese (optional)

Instructions
  1. Cook the quinoa as recipe indicates on the label. (usually 10 minutes on medium heat until the quinoa becomes clear and you can see the seed softened)
  2. Drain quinoa & mix with raisins and put aside
  3. Slice the bell pepper in half and clean inside and remove seeds.
  4. Fill bell pepper with quinoa mix
  5. In a pan stir fry the King Oyster mushrooms with olive oil until soft.
  6. Drizzle a bit of truffle oil on them at the end.
  7. Take mushrooms out and put aside
  8. In a pan stir fry the collard greens in a bit of oil and mix with crushed almonds.
  9. In a casserole place mushrooms & collard greens on bottom.
  10. Place the stuffed bell peppers on top
  11. For a nice topping add a slice of cheese.
  12. Put in oven on 350F until the pepper has become soft and cheese melted (for about 30-40 minutes.)
  13. Enjoy!

Notes
If you want to make it totally vegan, you can use vegan cheese, or no cheese and just add a mix of olive oil and breadcrumbs on top of bell peppers so it gets a goldenbrown crust in oven.

quinoa stuffed bell peppersLove, Lonneke


Quinoa pasta with cashew pesto

This is a simple recipe but it makes you look like a true chef! Pasta with cashew pesto is delicious and nutritious using cashews as a creamy base. While the usual pesto is made of pine nuts & basil mixed together, this is proof you can use other nuts to get a creamy base, and arugula for the green color and flavoring. You can decide to make this pasta vegan by leaving out the parmesan cheese (I have to say the parmesan cheese helps the flavor a lot!). Quinoa pasta is the newest thing on the market: pasta made from quinoa. You can of course use any other pasta like whole wheat pasta. 

Quinoa pasta with homemade cashew pesto
This is a simple recipe but it makes you look like a true chef!

Author:
Cuisine: italian
Recipe type: dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 handfuls of cashews
  • 2 handfuls of arugula
  • olive oil
  • grated parmesan cheese
  • seasalt
  • pepper
  • lemon juice
  • basil (optional)
  • Quinoa pasta (or any other pasta you like) a cup per person

Instructions
  1. Mix the arugula, cashews, olive oil, lemon juice, salt, pepper, parmesan cheese in a blender until a smooth texture.
  2. You could add basil for the flavoring, but is not necessary.
  3. Cook the pasta al dente, with a bit of seasalt & olive oil, following the instructions on the package. (I cook and turn heat to medium, and taste the pasta until I like the bite)
  4. Drain the pasta.
  5. Add the pesto to the pasta and mix well together.
  6. Serve & enjoy!

Notes
You can leave out the parmesan for a milder flavored sauce or if you want a vegan sauce. You can substitute for any other pasta kind. This pasta is nice with a piece of grilled fish like salmon ( if you eat fish) and grilled tomatoes!

[threecol_one]Pesto pasta[/threecol_one] [threecol_one]Pasta pesto 2[/threecol_one] [threecol_one_last]pesto pasta with salmon[/threecol_one_last]

Love, Lonneke


Indian Pumpkin coconut soup

Soups are great for the cold days, or just when you are craving a nice nourishing soup!

I like to use coconut milk sometimes to make my soups a bit creamier instead of cream. And since pumpkins are big usually, I like to use half of the pumpkin in a nice oven dish, and the other half to make soup!

Check out the recipe below,

Love, Lonneke

cooking pumpkinpumpkin soup

Indian Pumpkin coconut soup
A delicious nourishing soup

Author:
Cuisine: indian
Recipe type: soup
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • half a pumpkin, cut in pieces
  • half a can of coconut milk
  • 1 cups of water
  • salt
  • pepper
  • 1 tsp indian curry powder
  • ½ tsp fennel seeds
  • 2 tsp pine nuts
  • handful of (alfalfa) sprouts

Instructions
  1. Cook the pumpkin in enough water until soft.
  2. Turn heat off, rinse pumpkin with cold water.
  3. Take of skin of pumpkin and put back in pan with a cup of water.
  4. Add indian curry powder, fennel seeds and pepper
  5. Add coconut milk.
  6. Stir on medium heat.
  7. When cooking turn on low heat
  8. Use blender to blend soup
  9. For flavoring add salt.
  10. Taste the soup and add any (indian) herb or condiment to your liking.
  11. Serve in a bowl, add a bit of pine nuts & alfalfa to garnish (or anything else you like)

 


Vanilla-Chiaseed Mylkshake

As a girl one of my favourite things was a cold vanilla milkshake. Usually made with lots of sugar, dairy milk, ice-cream. Definitely not a healthy way to get re-energized, in my opinion. Throughout summer I like to make each member of my family a juice daily, & a smoothie or 'mylkshake' (the truefood alkalising energizing mylkshake you have when your NOT having a milkshake!). Here's today's simple & delicious recipe!

Love & chocolate xxx Abigail

Vanilla-Chiaseed Mylkshake
The truefood alkalising energizing mylkshake you have when your NOT having a milkshake!

Author:
Recipe type: smoothie
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 young green coconuts, water & pulp
  • 1-2 tablespoons soaked chiaseeds (at least 15 min but best overnight) + more to stir through later if desired
  • 1-2 tablespoons light agave, more if you want it really sweet
  • The scraped seeds from an organic vanilla pod OR natural vanilla extract
  • 10 icecubes (optional but really good!)

Instructions
  1. BLEND coconut water, pulp, chia, agave & vanilla together until very smooth & creamy, adding the ice last & blend again.
  2. If you love chia seeds as much as I do, stir through another spoonful of whole soaked chia seeds for texture. Divide into 2 tall glasses & enjoy!

Notes
A Bonus: Coconut water is PACKED with super-hydrating goodness (means - a facial, for your cells) PLUS it's naturally high in lauric acid which actually BURNS fat for me as I sit here sipping & typing ;)


Look TV: Healthy Living with Lonneke Engel

This is a video I did for Look TV called "healthy  living with Lonneke Engel". I it filmed a while ago and  I take you to the NYC Union Square farmers market. I also show you how to prepare a few easy delicious dishes using healthy ingredients that I bought at the NYC farmers market! I show that cooking is not that difficult when using fresh ingredients. This healthy living is all about creativity and just trying out different things using products that are in season and available at the farmers market.Enjoy the video and I hope you like the recipes as well!

[youtube id="BxhY6CDspis" align="center"]

Love, Lonneke