Raspberry Cashew Milk

 

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Every now and then I crave a fresh, creamy, homemade glass of nutmilk, which I believe tastes best when mixed with juicy fruit and spices. Especially now with the hot Hong Kong weather, a smoothie like this one can really hit the spot. Making your own nutmilk is so simple you will wonder why you ever bought nutmilk in the first place.

Bursting with vitamin C, calcium and antioxidants. And good for your libido!

Raspberry Cashew Milk

1/4 cup raspberries
2 golden kiwis
2 TBSP raw cashews
1/2 cup filtered water (add more or less for desired consistency)
1 drop nutmeg essential oil/ dash ground nutmeg (optional)

1l Pop in your blender until nice and buttery.

Feel free to serve this milk alongside your oatmeal, as a base for your protein shake or drink it just as it is. Enjoy!

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I LOVE Breakfast

This is my version of the PERFECT breakfast. To me I see a plate full of medicine. It has veggies, healthy fats, fermented foods, life-enhancing spices and a bit of protein. It is colorful, easy to make and full of flavor. Bring it on.

This is how to make this medicinal dish in four simple steps:

  1. Sautee two handfuls of fresh/frozen spinach with coconut oil until cooked through. Set aside on a serving plate.
  2. Fry an egg in some coconut oil and place on spinach.
  3. Sprinkle with curcumin/turmeric*, sea salt and black pepper.
  4. Finish with a splash of fermented cabbage. Viola!

 

*A little more  about curcumin:

Curcumin is a compound found in turmeric, which is a spice in the ginger family. High amounts of curcumin have been shown to reduce inflammation, to combat yeast/candida and to  increase glutathione levels. I have attached a link to a product both my daughter and I use called Enhansa. I have no affiliation with the company.

 

 

 

 

 

Chinese Yam

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Chinese Yam is known for various healing properties and most constitutions benefit from this food source, as it is easy to digest and can be eaten over long periods of time. Chinese Yam is known to boost the immune system, strengthen the spleen and tonify the kidneys, all important for conception.

 

Wild yam has some interesting facts associated with it. Those African tribes that consume the largest amounts of wild yam also have the highest incidents of twins. My father was a twin and my mother had twins so I figure why not throw some in my diet and see what happens 🙂

So without further a due here is my yummy pancake recipe, which is gluten, dairy and sugar free.

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Chinese yam pancakes with black tahini.

This recipe is both simple and quick. In less than 10 minutes I had a delicious, medicinal meal ready just for me.
1 egg
1/4 cup chinese yam powder (I used half chinese yam and half wild yam powder)
splash of water to make pancake batter consistency

Optional extras:
sweetener of choice
almond or vanilla extract
spices: cinnamon, cardamon, ginger, cloves, nutmeg
sea salt

Optional Toppings:
Black tahini
Seeds: hemp, chia, flax
Fermented veggies

  1. Mix egg and yam powder with any extras of choice. Beat  in water with a fork until  you have reached a pancake-like consistency. (Runnier than yogurt but a little bit thicker than melted ice cream.)
  2. Cook in a pan with a bit of olive oil over medium heat, about 2 minutes each side.
  3. Top with your favourite toppings and serve with a  LARGE side of veggies.

Cinnamon Spice Cupcakes with Fluffy Vanilla frosting

 

Cinnamon SPice Cupcakes

A quick and simple recipe that does not lack flavor. These beauties comes out a bit more dense and moist than the average cupcake which makes each bite that much more desirable. Makes 6 cupcakes. 

1 cup GF flour *
1 TBSP cinnamon (plus a dash of cloves, allspice, nutmeg, and sea salt)
1/2 cup nut-buttermilk (any nutmilk with 1/2 tsp lemon juice or organic apple cider vinegar- allow to sit 10 minutes before adding)
4 TBSP organic butter or coconut oil
2 eggs, blended
1/3 cup rapadura, date or coconut sugar**
1 tsp almond extract

Fluffy Vanilla Frosting
4 oz organic cream cheese or coconut cream, room temperature
1 oz organic butter, room temperature
1 TBSP raw honey or a few drops of Stevia
1 TSP vanilla

  1. Cream butter and sugar till fluffy. Add eggs, almond extract and milk one ingredient at a time.
  2. Combine dry ingredients in a separate bowl and then add to wet mixture till evenly combined.
  3. Pour into cupcake liners and bake at 180C for 20-25 minutes.
  4. Whip together butter and cream cheese and add vanilla. Add honey, depending on desired sweetness you may want to add more or less. Set in refrigerator for one hour or so to harden.
  5. Once cupcakes are cool and frosting has had time to set, drop one luscious spoonful on to each cupcake.

*You can use any flour of choice, just note that some flours might be drier than others and change the consistency of your cupcake. I find that my cupcakes come out best when I mix a 2-3 different flours together. My favorite combination is brown rice and oat.  I use the following gluten-free flours: brown rice, oat, millet, buckwheat, amaranth, quinoa, chickpea, garbanzo and water chestnut.

**Rapadura is dehydrated whole cane sugar. It is full of minerals and not as sweet as traditional sugar. You can use any sugar of choice, however if using maple syrup or honey, you will need to add 1-2 TBSPs of extra flour to counterbalance the extra moisture. Another option is stevia. I use an organic vanilla stevia that tastes great in recipes like this one.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Cream Vanilla Oatmeal with Berries

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The perfect breakfast to jumpstart your day! Packed with fiber, antioxidants and manganese, this yummy oatmeal dish supports blood sugar control and anti-aging benefits as well as bone production and skin integrity. Soaking the oats predigests its phytic acid that, if left untreated, has been shown to block mineral absorption.

4 cups water
1 cup gluten-free steel cut oats
Dash of salt
½ cup fresh or frozen berries
1/3 cup coconut cream
2-4 TBSP maple syrup
1 TSP vanilla extract
Dash of stevia (optional)

Garnish:
Sliced Almonds
Fresh blueberries
Nutmilk or raw milk

  1. Soak oats overnight in 2 cups water and a dash of salt.
  2. In the morning bring oats and 2 remaining cups water to a boil. Reduce to simmer.
  3. Add berries, coconut cream, maple syrup, stevia, and vanilla.
  4. Simmer 10 minutes, stirring often.
  5. Scoop generous portion into a bowl; add milk and garnishes.

*In a hurry or just want to take a shortcut? Pop all the ingredients (except the garnishes) in a rice cooker before you go to bed and have your porridge waiting for you when you wake in the morning.

Bounty Bar Dessert Cups

A healthier version of traditionally made Bounty and Almond Joy candy bars. Four decadent layers each offering different nutrients which serve your body good and nip your sweet tooth in the butt.

1/2 cup medjool dates
¼ cup cashew meal
½ cup raw, salted almond butter
½ cup coconut cream*
1 TBSP maple syrup
½ TSP vanilla extract
½ cup coconut cream*
¼ cup shredded coconut
2 TSP raw honey
Dark chocolate

Garnish:
Shredded coconut

  1. Process the dates and cashew meal to form a dough. Push into the bottom of silicone cupcake holders.
  2. Blend together almond butter, coconut cream, maple syrup and vanilla until smooth. Pour over cashew dough.
  3. Blend together coconut cream, shredded coconut and raw honey and pour over almond butter mixture.
  4. Melt chocolate in a double broiler and drizzle over the top of the coconut cream layer.
  5. To set, place in fridge for 2 hours.
  6. Sprinkle with shredded coconut.
  7. Devour.

*If you cannot find coconut cream, you can also use a can of full-fat coconut milk by placing it in the fridge for a few hours and scraping off the cream. (The cold temperature will separate the cream from the water.)

 

Egg Tortilla with Smoked Paprika

A simple and fun way to switch up your egg routine. The smoked paprika dressing adds a rich and creamy flavor that pairs well with the sugarplum tomatoes. For those of you that are dairy-free just omit the cheese or use pine nuts as a yummy substitute.

4 corn tortillas
4 organic, free-range eggs
Raw butter or coconut oil for frying
¼ cup raw cheddar cheese (or pine nuts)
½ cup sugarplum tomatoes, halved
Sea salt

Dressing:
2 TBSP olive oil based mayonnaise
1 TSP apple cider vinegar
½ TSP smoked paprika

Garnish:
Dill

1. Fry eggs over medium heat to your liking. After you pull eggs from heat, add the raw cheese.
2. Heat tortillas in oiled pan on medium, about 30 seconds on each side.
3. Prepare dressing while tortillas are being heated.
4. Layer tortillas with dressing, egg and top with halved tomatoes and dill.

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Double Frosted Red Velvet Beet Cake

Featuring carob in place of chocolate and beets in place of red food coloring, this dish offers a fresh spin to traditional forms of red velvet cake. This decadent cake features two types of silky frosting, making is nearly impossible to have only one bite.

 

1 cup einkorn or gluten-free flour (oat is my favorite)
¼ cup carob or cacao powder
¼ cup nut milk or full fat kefir
8oz boiled beets, pureed
½ cup coconut oil or raw butter, softened
5 organic free-range eggs
¾ cup coconut sugar
dash salt

Inner Frosting:
1/2 cup coconut cream
2 TBSP maple syrup or raw honey
5 large pieces crystalized ginger, minced

Outer Frosting: (if dairy-free just double the inner frosting recipe)
1 cup cream cheese
3 TBSP raw butter, softened
2-4 TBSP maple syrup

Garnish:
Carob or chocolate chips

  1. Set oven to 350F.
  2. Sift together dry ingredients and set aside.
  3. In a separate bowl combine wet ingredients and fold in dry mixture.
  4. Bake in a round springform pan for 45 min at 350F.
  5. While cake is in the oven prepare both the frostings and place back in the fridge to set.
  6. Once cooled, cut cake in half and generously frost.
  7. Top with carob or chocolate chips.

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GF Pumpkin Butter Ravioli

Another delicious way to eat pumpkin, which is extremely rich in beta carotene and great for the spleen. Try experimenting with some of your favorite spices like nutmeg, basil or oregano. This recipe makes enough for two people.

GF Pumpkin Butter Ravioli

For ravioli:
1.5 cups GF flour blend (I like brown rice, oat and millet)
1 egg
1 TBSP coconut oil
1/4 + cup water

 Filling:
1/2 cup pumpkin butter (blend equal portions of pureed pumpkin and raw or organic butter. You can swap the butter for coconut oil however use only 1 TBSP oil with 1/2 cup pumpkin puree.)

 Garnishes:
Olive oil
Parmesan cheese (or ground cashews as a cheese-alternative)
sautéed onions and red bell peppers (optional)

 1. To make ravioli combine ingredients in a bowl and mix with hands until dough forms. Add water slowly so that you add just the right amount. You want to be able to roll your dough and for it not to stick on your fingers, however you don’t want it crumbly. You might need to experiment with your flour choices to get the right consistency. To make things easier you can use a pre-packaged GF flour blend.
2. Roll dough out on a sheet and roll as thin as possible. Make sure dough is still strong enough to hold a filling,
3. Cut into small squares and add a small spoon of pumpkin butter. Fold and crease with a fork to seal the edges.
4. Meanwhile boil water on the stove and begin adding ravioli a few at a time for about 2-3 minutes tops. The ravioli will float when they are ready.
5. Top with fresh olive oil and garnishes of your choice.