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vegan

Amazeballs

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Amazeballs

Amazeballs-1.jpg

OH MY! These amazeballs are just ah-amazing! Make them in large quantities and store them in the fridge for a few weeks. If you are like me and can't have them around because you end up eating'em all, freeze them and unfreeze from time to time. 

In this recipe I made the balls with nuts and cacao and then dusted them in different coatings for a variety of flavors. Sesame seeds for an interesting mix of sweet and salty, pistachio for it's great color and taste, coconut because it is a must-have, and one of my favorites - matcha - which has a distinct and particular green tea taste. Try one or all! 

Enjoy as a mid morning snack, afternoon pick-me-up or as cute after-dinner delights. 

amazeballs


ingredients

1 c hazelnuts
1/2 c cashews
1/2 c shredded coconut
10 dates
2 tbs cacao powder
2 tbs chia seeds
2 tbs coconut oil
1 tbs maple syrup (optional)
Pinch of salt

Dusting options:

  • Matcha powder
  • Pistachio slivers
  • Shredded coconut
  • Gomasio (sesame seeds with salt)

instructions

1.Throw the cashews, hazelnuts and shredded coconut into the food processor and pulse until it turns to a coarse flour, about 10-15 seconds. With the machine on, add the dates one by one. 

2. Then add the remaining ingredients and blitz for about 30 seconds.

3. Grab a tablespoon worth of the dough and roll it into a ball. Place on a plate. Repeat until all the dough is used up.

4. Now place your selected dusting option in a small bowl, and roll a ball in the dusting until it is evenly coated. Place the ball back on the plate. Repeat with as many balls as you want.

5. Place plate in the fridge for about 30 min so they firm up. Then store them in the fridge for weeks.

From left to right: Gomasio, Matcha, Shredded coconut, pistachio.

From left to right: Gomasio, Matcha, Shredded coconut, pistachio.

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Turmeric Tonic - 2 ways

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Turmeric Tonic - 2 ways

turmeric tonic - 2 ways

serves 1


Option 1. Ginger Tonic

ingredients

1/4 c cashews
1 big thumb-sized piece of ginger, peeled
1/2 tsp powdered turmeric 
1 tbs maple syrup
Pinch of himalayan salt
1 c water

Option 2. Cinnamon Tonic

ingredients

1/4 c cashews
1 tbs shredded coconut 
1 tsp powdered turmeric
1/4 tsp cinnamon
1 tbs honey (vegans use maple syrup)
1 c water


instructions

1. Blend all the ingredients. Drink cold.

** For a hot tonic, place the drink in a pan on the stove at medium high heat for a few minutes until heated through. This is nice and warming, specially in the evening. 


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Blood Orange Watercress Salad

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Blood Orange Watercress Salad

BLOOD ORANGE WATERCRESS SALAD

serves 1


ingredients

1 bunch of watercress
Small handful baby spinach
1 blood orange, wedges
1/2 avocado, diced
Handful pine nuts
2 tsp tahini
1 tbs olive oil
Salt pepper

INSTRUCTIONS

1. In a small bowl, combine the tahini and olive oil and mix to make a dressing. 

2. Mix all other ingredients together in a bowl and toss with the dressing. Serve.


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How to make almond milk

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How to make almond milk

Today I am sharing the basic way to make your own almond milk plus my top 3 reasons why homemade almond milk is better than store-bought:

  1. Its healthier, because you control the quality of the ingredients and it does not contain preservatives, flavourings, added sweeteners and other nasty food additives.
  2. You get three products instead of just one. When you make almond milk you are always left with (1) almond milk and almond pulp that you can use to make (2) treats and/or you can make (3) a body scrub.
  3. And finally, making you own almond milk is cheaper and will save you money overtime.

 It's also more fun and creative. You can come up with endless combinations of flavours that are simply not available anywhere else, think chocolate milk, chai, or even coconut pistachio! 


ingredients

1 cup raw almonds, soaked overnight, or not… 
3 medjool dates, pitted 
4 cups water

instructions

1. Blend the almonds, dates and water until it forms a milky liquid.

2. Strain through a nut milk bag, pressing firmly with your hands until you squeeze out the last drop. * You can also use cheesecloth, a piece of muslin fabric or an old t-shirt to do this. 

3. The white liquid will be your almond milk, and the pulp that is left in the fabric can be discarded or used for other purposes.


step-by-step instructions

1. Add all the ingredients into a high speed blender. 

2. Blend until liquified into a milk.

3. Place your nut milk bag or fabric on a big bowl.

4. Pour the milk into the bag.

5. Close the bag and squeeze it between your hands until you get out all the liquid.

6. Whats  left in the bowl is your almond milk. 


ANOTHER PERSPECTIVE...

How-to-make-Almond-Milk-Text.gif

A couple of helpful tips:

❤ Almond milk can be stored for 3-4 days in an airtight container in the fridge. 

❤ Tired of almonds? Try pecans! This recipe is the same for most nut/seed milks. Simply replace the almonds with pistachios, macadamias, hemp seeds or a mix of different nuts. 

❤ I like to use dates to sweeten my nut milks, feel free to add more or less to your taste. Alternatively you can use maple syrup or honey.

❤ Like it creamier? Add 1 cup of shredded coconut, blend with other ingredients then strain. Another way is to add less water. 

❤ More flavour? Add vanilla, chai tea, or spices such as cinnamon or cardamom. Try adding cacao for a chocolatey milk or even raspberries!

❤ To soak or not to soak? Nuts contain anti-nutrients in their skin which make them difficult to digest and burden the digestive system. To remove these toxins it's best to soak the nuts overnight. Soaking also unleashes the nutrients and the nut's potential of becoming a tree, which has great benefits for us. Another benefit to soaking is that the nuts get soft, which is helpful if you don't have a high speed blender. So yes, soaking is preferable. You can however, make nut milk even if you do not soak them. 

❤ In a hurry? Try this 'One-step nut milk'. Cashew nuts have a soft skin and they are the only nut that doesn't need straining, so just blend the cashews with the water and that's it - cashew milk in just one step. 

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Valentine sweets for your faves

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Valentine sweets for your faves

Maybe because I was never a relationship kinda girl, but I never really agreed on how Valentine's day generally applies to lovers - It leaves so many people that are not in a relationship feeling left out! Valentine's day is also another consumeristic attempt to make us to buy more stuff. Instead I prefer to see Valentines day as a day dedicated to ALL the people in our lives that we love who make our lives special, that be a romantic partner, family members or beloved friends, this way no one feels left out in the act of receiving love. And I whole-heartedly believe that a great way to express love is through homemade food. For this reason I am sharing three very simple sweet recipes that you can prepare and gift to your loved ones as an act of appreciation and gratitude.  

COCONUT POPS


INGREDIENTS

2 c shredded coconut
3 capsules acai (optional)

You will also need:

lollipop sticks
lollipop mould


Dairy-free, gluten-free, vegan.

INSTRUCTIONS

1. Throw the shredded coconut into a food processor and turn the machine on. Let it go until the coconut liquifies (turns to butter).

2. Add the açai powder and continue to blend so it incorporates into the butter. This step is completely optional. The açai adds antioxidants and color to the pops, but they are just as good without it. 

3. Pour the butter into popsicle moulds and add a posicle stick. Make sure that the stick gets covered in the butter so its stable once it solidifies.

4. Place in the freezer for 15 min until they solidify. Then pop them straight out, ready to eat.

* Can be stored in the fridge for weeks.


ROSE & PISTACHIO CHOCOLATE


INGREDIENTS

1/2 c cacao butter
3 tbs raw cacao powder
2 tbs coconut palm sugar
2 tbs maple syrup
Pinch of himalayan salt
2 tbs dried rose petals 
2 tbs shelled pistachios

instructions

1. Start by liquifying the cacao butter gently in a saucepan over low heat. Do not let it boil!

2. Once melted, add the coconut palm sugar, maple syrup, salt and whisk thoroughly until the sugar dissolves.

3. Then add the cacao powder and continue to whisk until everything is well incorporated.

4. Remove from the heat and pour the mixture into a mould (I used a silicone bread mould, but a small baking dish lined with parchment paper will work well too).

5. Sprinkle the pistachios and rose petals over the chocolate.

6. Place in the freezer until it solidifies. Then remove from the mould and brake into pieces.

* Best kept in the fridge.


pistachio goji berry bars


ingredients

1/2 c raw almonds
1/2 shelled pistachios
8 medjool dates, pitted
2 tbs coconut oil
1/4 c goji berries
Pinch of himalayan salt

instructions

1. Place almonds in the food processor and pulse until ground.

2. With the machine on add the dates 1 by 1. Then add the coconut oil.

3. Next add the pistachios and blend again until it combines into the mix. Finally add the goji berries and salt, blend again so the gojis start to brake down and combine into the mix.

4. Line an 8x8 inch square tin (or any baking dish of a similar size) with parchment paper and trasfer the mix into it. Flatten it out with your fingers and the back of a big spoon so it creates a uniform flat layer. Freeze for 15 min. Then cut into 8 bars.

* Can be stored for weeks in the fridge.


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Quinoa & Chia Pancakes

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Quinoa & Chia Pancakes

QuinoaPancakesbyTanya1

MAKES APPROX 10 PANCAKES


INGREDIENTS

1 tbs chia
4 tbs water
3/4 c quinoa flour
2 tsp maca
1 1/2 tsp baking powder
1/8 tsp himalayan salt
2 c almond milk
4 tbs maple syrup + more to serve
Coconut oil for cooking

3/4 c raspberries
1/4 c blueberries

2 tbs shredded coconut
1/4 tsp coconut oil


Vegan, gluten-free, and grain-free.

INSTRUCTIONS

1. Start by mixing the chia seeds with 4 tbs of water in a small bowl, and let it sit while you prepare the rest.

2. Place the shredded coconut in a pan at medium-low heat with 1/4 tsp coconut oil, mix well and let it cook until it starts to brown, about 5-7 min. Turn off the heat and set aside.

3. Next, throw the blueberries and raspberries in a food processor and pulse until pureed, about 15 seconds. Set aside.

4. Now, mix the dry ingredients together in a bowl: the flour, maca, baking powder and salt. Then mix the wet ingredients in another bowl, the chia, almond milk and maple syrup, whisk to combine. Now add the dry mix to the wet mix and whisk to combine it all together into a batter.

5. Bring a non-stick pan to medium-low heat with a teaspoon of coconut oil. When the pan is hot add 1/4 cup of the batter onto the pan. When it starts to bubble on the sides and the top, carefully lift and flip the pancake. Should cook about 2-3 min per side. Repeat until the whole batter is used up adding more coconut oil as needed.

6. Now stack your pancakes onto two plates. Add 1/2 of the berry puree onto each stack. Pour maple syrup over them and top with the toasted shredded coconut.

QuinoaPancakesbyTanya2

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HOW TO MAKE NICE CREAM

HOW TO MAKE NICE CREAM

This is the easiest ice cream to make and its so delicious. The recipe calls for three ingredients and the main star is the Chinese 5 spice. This is a blend of spices that encompasses 5 flavours: sweet, sour, salty, pungent and bitter. It may sound weird to use it for ice cream, but believe me, it goes really well with coconut milk, delivering a sweet and tasty flavour that will satisfy any ice cream craving. To achieve a creamier ice cream consistency, I suggest using plain coconut milk, as opposed to the 'light' version. As to the sweetener, you can add as much or little as you want it sweet. 

nice cream RECIPE

Serves 4


prep time: 4 min

cook time: 1h50

total time: 1h54


ingredients

1 can coconut milk 

5 tbs natural maple syrup

1 1/2 tbs Chinese 5 spice

INSTRUCTIONS

1. Pop all the ingredients in a blender

2. Blend until smooth

3. Pour into an ice cream machine and churn for 15 min

4. Transfer ice cream to glass container and freeze for 1 h before eating

5. Scoop and serve


Store it for 2 months in the freezer. If the ice cream has been freezing for a long time, make sure to bring it out of the freezer at least 10/15 minutes before eating it.


❤  This ice cream can be enjoyed as it is as a delicious dessert. 

❤  Or served with warm poached apples for a tasty breakfast or snack.