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Youthful skin in a bowl

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Youthful skin in a bowl

This amazing recipe is the result of a collaboration with a brand I want to introduce. A german skin care company, and what I like about A4 is that they believe that beauty is achieved through clean skincare products and a healthy diet. Their belief in a healthy diet ignited research on all the food ingredients that specifically nourish mature skin, blemished skin, dry and sensitive skin. 

To complement the A4 research, I created the FACE FOOD SERIES - different recipes designed specifically with the lists they provided me for every skin type. 

This is the first recipe of the series. A berry bowl made specifically to nourish maturing skin and reduce the appearance of time. 

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FACEFOOD 1. BERRY BOWL

A recipe full of antioxidants for youthful skin.


INGREDIENTS

1/2 cup blueberries
1/2 cup blackberries
1 c cup raspberries
1/2 cup shredded coconut
1 tbs chia seeds
1 tbs coconut oil
1/2 cup coconut milk
1/2 cup coconut water
1/2 tsp cinnamon

More berries, coconut and bee pollen. 

instructions

1. Blend all the ingredients until smooth.

2. Serve in a bowl.

3. Optionally, top with berries, coconut or bee pollen.

4. Take your spoon and dig in! 

 


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CUCUMBER AVOCADO CHILLED SOUP

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CUCUMBER AVOCADO CHILLED SOUP

CUCUMBER AVOCADO CHILLED SOUP

serves 1


INGREDIENTS

1/2 avocado
1/2 large cucumber, cubed
Bunch of fresh cilantro
1/4 c filtered water
1/4 c coconut water
Salt & pepper

INSTRUCTIONS

Throw all ingredients in a blender and blitz until smooth. Serve and optionally, add spring flowers. 

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Amazeballs

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Amazeballs

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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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Banana roll

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Banana roll

Here's a fun and different way to have breakfast, or snack: Banana sushi rolls! These are quite filling so they are best when shared :) Adults and kids love them just as much so you will be sure to find someone to share with. 

banana roll

serves 2-3


ingredients

1 banana
1/3 c ground almonds
3 pitted medjool dates
1 tsp maca
1 tbs coconut oil
1/4 tsp walnuts
2 tbs shredded coconut

instructions

1. Place the almonds, dates, maca and coconut oil in a food processor and pulse until everything gets mixed and it becomes like a brownish paste. Now add in the walnuts and pulse 2 or 3 times, just enough to brake down the walnuts, but not too finely as you want them crunchy.

2. Take the mix and roll it into a ball. Place it on a counter and roll it flat using a rolling pin, about 5 mm thickness. A rough measure: as long as the banana and twice as wide.

3. Place banana in the middle and roll up the layer onto the banana. Using your fingers cover the entire banana in the nut mix.

4. Finally place the shredded coconut on a plate and roll the banana roll around until all sides of your banana are covered. 

5. Freeze for 10 min (you can skip this if you are lazy, but it does help to firm up the roll so you can make sharper cuts). Then using a knife make 2 cm slices and its ready to serve.


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How to make almond butter

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How to make almond butter

Almondbutter1byTanya

OMG I think almond butter is one of my all-time favorite things to make. It's so easy and friggin amazing. I have to warn you though, it's highly addictive! I could personally eat half the jar by the spoon...

The reason I love making my own almond butter is because it is incredibly easy, probably cheaper and super fun. Another reason is that I can control exactly what goes in it, no preservatives, no flavorings and no unnecessary crappy ingredients. All you need is almonds, a food processor and optionally, a few other ingredients like honey, coconut oil and salt to jazz it up. Here's a step-by-step guide to show you exactly how to make my almond butter.

Once you try your own almond butter you wont ever buy the store-bought one. Furthermore, when you see how easy it is, you can repeat the same process with peanuts, cashews, hazelnuts, etc. Since I discovered how to make homemade nut butters I've gone wild and tried all kinds of combinations! I will be posting more of them in the future.

For now, enjoy this simple but tasty almond butter :)

AlmondsbyTanya
Almondbutter2byTanya

easy almond butter

makes about 1 cup


ingredients

2 cups raw almonds
1 tbs honey
1 tbs coconut oil
Generous pinch of salt


* Best enjoyed with medjool dates, in smoothies, porridges, with crudites, or simply by the spoon :)

instructions

1. Place the almonds, honey, coconut oil and salt in the food processor and turn the machine ON.

2. KEEP THE MACHINE GOING. The whole process will take between 15-25 min, depending on your machine.

3. Keep an eye on it, you may have to stop the food processor, scrape down the sides every once in a while, and turn it back on.

4. It may seem like its not happening but just keep going, trust me, it will happen. At one point the almonds will release their oils and will eventually become butter.

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Place all the ingredients into the machine.

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After about 2 minutes it will look like meal.

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5 minutes later starts to ball up.

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10 minutes and almonds start to release their oils.

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15 minutes and its looking good!

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And 18 minutes later we have arrived, almond butter at last.

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Matcha + Matcha Latte Recipe

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Matcha + Matcha Latte Recipe

First things first. What is matcha?

Matcha is powdered Japanese green tea. Essentially, it's the whole tea leaf that is hand picked in Japan and ground into a powder through a very delicate and precise process (which explains the higher price compared to other green teas). The difference is that when you drink matcha you receive all the benefits of the whole leaf, not just what seeps into the water.

Traditionally in tea ceremonies, matcha is mixed with water through a very special and ritualistic technique. It is typically prepared very precisely with an exact water temperature to maintain the integrity of the flavor and its health benefits. To make it easy for myself and avoid using the thermometer, I like to simply heat up the water and let it cool until the point where I can put a finger in and not burn. 

Since matcha is heat sensitive, I like to also eat it raw by adding it to smoothies, raw treats and chia puddings. Matcha can also be used in ice creams, pancakes, cookies, cakes and other desserts.

What makes it so great?

  • Matcha is extremely antioxidant, more so than any of the other know antioxidant food and superfood. More than any other green tea variety, cacao, goji berries and blueberries combined together!
  • 1 serving of matcha contains the same amount of caffeine as 1 coffee. However, matcha is metabolized with larger molecules which slow down the absorption of caffeine into the bloodstream, making it gentler on the body without the negative side effects of caffeine.
  • The caffeine level in 1 serving is gentle enough not to affect the body's delicate hormonal balance.
  • Matcha contains significant amounts of L-Theanine, an amino acid that promotes feelings of relaxed calm.
  • The L-Theanine combined with caffeine provide sustained energy and concentration, making it an exceptional substitute for coffee.
  • The vibrant green color is due to chlorophyll which helps detoxify the body at a cellular level.

How to buy and store it.

Matcha is incredibly sensitive to light and heat, so to preserve the flavor and health properties, it is best stored in a dark/solid container preferably in the fridge.

Freshness is important too, matcha is delicate and will loose significant amount of its benefits quite quickly. So buying a small quantity more often is better.

Like in most cases, quality matters, specially when talking about health benefits and flavor. Opt for organic varieties whenever possible, and if budget allows go for the ceremonial matcha (you wont be dissapointed!)


matcha tea latte.

serves 1


So finally, I want to show you how to make an easy matcha latte. Once you get the hang of it, its quite simple and quick to prepare. Enjoy it in the morning or in the afternoon as a pick-me-up (as long as you are not caffeine-sensitive).

This recipe is really easy to make, it only requires two ingredients plus some hot water and a sweetener. You will also need a whisk to make it frothy. If you plan on making matcha tea often, then you might want to buy a cute bamboo whisk, otherwise a regular whisk will do. I hope you like it as much as I do!

INGREDIENTS

1 tsp matcha
1/4 c hot water (not tooo hot!)
3/4 c warm almond milk                                                                        
1 tbs honey (optional)

1. Add matcha, hot water and almond milk into a large cup.

*You can also try coconut milk instead of almond milk. 

2. Using a bamboo whisk, whisk briskly from side-to-side or in an M motion until frothy.

* If you don't have the bamboo whisk, prepare the tea in a larger bowl and use a normal whisk. Then transfer it to the drinking cup. You could also use a milk frother if you have one.

3. Add sweetener to your taste. I like to add 1 tbs raw honey.

*Alternatively, you can use maple syrup or stevia.

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Raw Berry Cake

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Raw Berry Cake

Spring is around the corner and with it warmer days! After this long and brutal winter here in NYC I though of sharing something more springy like this raw berry cake. 

This cake is a real crowdpleaser because it looks beautiful and tastes even better! Anyone who eats it will love you for making it :)

Making it is really easy too, you basically blend the ingredients and layer them onto a round silicone cake pan, or a springform pan with removable bottom. It's very satisfying to see it come together. 

You can serve it as a cake, or alternatively you could cut it either into bars or smaller cubes to enjoy as bite-sized treats. Amazing either way!

RAW BERRY CAKE

makes 10 slices


INGREDIENTS

Base:
1 c walnuts
1 c shredded coconut
8 medjool dates, pitted
Pinch of sea salt

Filling:
4 c cashews, soaked and drained
Juice of 2 lemons
Pinch of sea salt
1/2 c honey
1/2 c coconut oil
1 1/4  c water
1/2 c fresh raspberries
1/2 c fresh blueberries
1 c frozen raspberries

You will also need:
food processor
blender
9.5" /24 cm round cake pan


Best kept in the fridge for up to 3 days. 

INSTRUCTIONS

1. Grease a round silicone cake pan with coconut oil, making sure you do the bottom and the sides.

2. Throw the walnuts and coconut into the food processor and blitz until ground, about 1 minute. Then add the dates 1 by 1 and blitz until it becomes doughy, another minute. 

3. Transfer the base mix to the greased pan and using your hands flatten the dough evenly along the bottom creating a uniform and compact layer. Place in the freezer while you prepare the filling.

4. Throw the cashews, lemons juice, salt, water, honey and coconut oil into the blender and blend until creamy and no lumps remain.

5. Transfer 4 cups of this cashew batter into a big bowl. Add the fresh blueberries and fresh raspberries and stir them softly into the batter so they don't brake. This is your second layer. Remove the base from the freezer and pour this mix into the cake mould, forming a new layer. Return it to the freezer for at least 2 hours so its sets firmly. ** The more the layer freezes, the clearer the division between the layers. 

6. Meanwhile blend the remaining cashew batter with the frozen raspberries. This will be the pink layer. Once the middle layer is fully set, add this last layer to the cake and using a spatula spread it all along the top. Sprinkle shredded coconut along the top. Freeze again for another hour.

7. Once it is nicely set and firm, carefully pushing from the bottom release the cake out of the silicone and place it on a plate, ready to be cut and served.


 

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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...

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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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