Banana Cream Pie

I wanted to whip up a healthy homemade toddler snack for my daughter today, but didn’t have a lot of time. I noticed we had very little in the fridge to work with but I never let that stop me. Just brings out the creative side of me a bit more.

Rummaging through the cabinets didn’t bring any inspiration but then the bananas caught my eye. What about an old time favourite? Yes, it is time for banana cream pie. YAY!

I only used three ingredients in this recipe. You can even get by with two. If you are feeling fancy you can make all kinds of fun toppings with your toddler.

Super easy, quick as a flash, tastes divine and, MOST IMPORTANT, toddler approved!

 
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Ingredients:

2 large bananas
1/4 cup coconut cream (or you can use the cream layer that sits at the top of a refrigerated can of coconut milk)
dash of sea salt
topping: sliced banana, toasted coconut, drizzled chocolate, caramel sauce (2 dates pureed with a pinch of hot water)

  1. Whip together the banana and cream in a blender and place in a silicone or non-stick muffin container.
  2. Garnish with toppings of your choice.
  3. Place in freezer to set for 15 minutes or the fridge for about an hour.

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Enjoy!

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Halva Cookie Bites

 

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These beauties taste like melomakarona, which are traditional Greek Christmas cookies. They are so darn delicious…. If you cannot locate halva, try rolling your cookies in crushed nuts or seeds. I prefer to use cashews as they are creamy.

1.5 cups GF oats
2 TBSPs oil (cold pressed olive or coconut oil are my favorites)
2 TBSP tahini
2 TBSP raw honey
Splash of vanilla, sea salt and cinnamon

Garnish:
Handful  of orange chocolate (I used stevia sweetened)
Handful of halva (I used honey sweetened)

  1. Mix all ingredients in a bowl until well incorporated.
  2. Roll into balls. If too dry add a bit more tahini.
  3. Melt chocolate over medium heat. Set aside.
  4. Crush halva into crumbles on a plate.
  5. Roll balls in chocolate.
  6. Roll balls in halva crumbles.
  7. Set in fridge for one hour.

Happy Summer!!!

 

Vegan Cherry Cobbler Muffins

I made these on a whim. Had a craving for something warm, gooey and chewy and boy did they hit the SPOT!

Since it is cherry season it is easy to find cherries here in Greece and they are so delicious. I love that, unlike most fruits,  cherries are a “warm” fruit. This means that if you have a colder constitution, cherries are a great fruit source for you.

I just found out that both my daughter and I have egg sensitivities, mainly to the whites, so I have been making more vegan-based recipes, which is my culinary background. Chia or flax seeds are a great binding agent, as well as baking powder, agar agar and even bananas. I love using chia seeds as they are loaded with good stuff, including calcium, zinc, and antioxidants. Toddler approved, as my daughter ate these up!

1/3 coconut butter, coconut oil or coconut cream
1/3 cup water
1 cup GF oats, ground
handful of cherries, de-pitted
2 TBSP pine nuts
1 TBSP chia seeds
1/4 TSP vanilla stevia (or 2 TBSP honey, maple syrup or sweetener of choice)
Dash of cardamom and sea salt

Garnish:
Pine nuts

 

  1. If using coconut butter, thin over hot water until runny.
  2. Mix butter, water and oats.
  3. Fold in remaining ingredients.
  4. Pour into muffin cups or a greased muffin tin.
  5. Top with a sprinkle of pine nuts.
  6. Bake at 200C for about 15 minutes.

Makes about 6 muffins.

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Apricot walnut nutmilk

This recipe shows another variation to traditional almond milk, which is most commonly seen and used in recipes.  

  
 1 large cup liquid (water kefir, rejuvelac, water)

Handful of walnuts (pre-soaked)*

5-6 dried apricots

1. Blend until smooth.

*Soaking nuts tends to makes food more yin in nature so if you are looking to replenish yang you might want to avoid soaking the walnuts.

Making any nut milk is very easy. A handful of nuts and water will make you a delicious nutmilk, and whether or not you pre-soak your nuts or strain your milk it is up to you. I have a vitamix so the nuts in my smoothies pretty much melt away, but if you have a traditional blender you might want to use a strainer.

Adding in fruit turns traditional nutmilk into a party. Just think of all the colors and tastes that can be made. The good news is that if you don’t have any fresh fruit on hand you can use dried fruit in its place. In some cases using dried fruit might be preferred as it is very nourishing for the body, especially for the blood.

This smoothie is great for couples that are trying to conceive and can also soothe a nagging cough~ just don’t serve it too cold! 

Enjoy! 

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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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.

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.)

 

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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Toddler snacks 

My little monster isn’t much for sweets but she loves these little treats I make for her. I use carob instead of cacao and sweeten  with juicy Medjool dates and coconut. Simple, quick and easy to travel with.

1/2 cup organic shredded coconut

1/3 cup carob powder, raw or roasted

About 10 dates, juicier the better (Medjool are my favorites!)

1. De-pit the dates and with your fingers or a blender mash the dates into a paste.

2. Add in the carob and coconut, a little at a time until you reach the right consistency (you should be able to roll a ball without it sticking to your hands).

If you are feeling fancy you can roll these beauties in shredded coconut, goji powder, hemp or chia seeds. Anything your kids go crazy for!