I always find chia pudding hard to get right and it often ends up not tasting much, so I’m definitely trying this recipe from vegetarian snob out this weekend. I mean how can anything with pumpkin be anything but delicious…
- 1-2 shots of espresso (or ¼-½ cup of brewed coffee)
- ½ cup canned coconut milk
- 2 Tbl of pumpkin puree
- 1 tsp pumpkin pie spice
- ½ tsp of ground cinnamon
- 1 tsp pure vanilla extract
- 1 tsp maple syrup (or sweetener of your choice)
- ¼ cup of chia seeds
- Begin by making your shots of espresso or brewing your coffee.
- You could probably just throw everything in your jar or bowl and stir, but I always miscalculate how much space my jar can handle, so I suggest making your pumpkin spice latte separately then pouring the whole thing over your chia seeds.
- Pour your coffee into a large mug/bowl and add in your coconut milk (if you want to sneak sips before making your pudding, warm your milk up!). Stir until your coffee is creamy.
- Add in your pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup (or whichever sweetener you’re using), and stir until your coffee is well mixed and everything is incorporated. Try it here. Taste for spice, sugar, and creaminess.
- Add your chia seeds to an empty jar (my preferred method) or bowl, and pour over your pumpkin spiced latte!
- Stir, or shake vigorously so that the seeds don’t all clump together. Once your seeds are all independent and non-sticky, seal your jar or cover your bowl.
- Place in the fridge to let the chia seeds absorb the liquid and puff up, for about 3 hours, or preferably, overnight. The longer you wait, the larger the chia seeds will get and the thicker the pudding.
Last week I spent the weekend at my parents house, and while being nice sometimes it gets a bit boring. And since food is my go to in every occasion (
sad, angry, stressed…) I decided to bake this lovely cake from the local rose. One of my favorite holistic lifestyle blogs and the cake is so good! We finished the entire cake in one go
Cardamom Citrus Cake
1 cup olive oil
3/4 cup plus 2 tablespoons organic sugar
1 teaspoon salt
1 teaspoon organic cardamom
1 teaspoon vanilla extract
4 eggs (at room temperature)
4 medium organic lemons zested
3 medium organic oranges zested
1 cup gluten free flour
1/2 cup almond meal
2 teaspoon baking powder
1 blood orange
Preheat the oven to 335°F (170°C). Oil your pan generously so the cake won’t stick.
Zest the citrus into a medium sized bowl. Add the olive oil, sugar and vanilla extract. Whisk in the eggs until combined. In the same bowl, add the flours, baking powder and cardamom and stir until combined.
Pour the batter into the baking mold. Peel the blood orange and slice into 1/4 inch rounds. Place on top of the cake.
Bake the cake until a tooth pick inserted comes out clean around 30 to 45 min.
So I’m in a peanut butter phase at the moment, we are talking about right out of the jar with a spoon phase… So when I found this recipe (here) at cookieandkate I fell in love. (I haven’t actually made it jet since it’s soo freaking warm in Berlin… but as soon as the temperature dropps...)
- 6 cups low sodium vegetable broth
- 1 medium red onion, chopped
- 2 tablespoons peeled and minced fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
- ¾ cup unsalted peanut butter (chunky or smooth)
- ½ cup tomato paste*
- Hot sauce, like sriracha (AKA rooster sauce)
- ¼ cup roughly chopped peanuts, for garnish
- In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
pics from Cookie+kate
I’ve been out jogging and al I really want right now is one of these (and about 3L of water, it’s warm out there… thats what you get for running around lunch!) From the forever amazing (but sadly not vegan) foodblog vegetarian ventures, where you could also find this recipe that I really really want too… someone??
BAKED SWEET POTATO FALAFEL WITH CILANTRO YOGURT
- 2 sweet potatoes, diced
- 1 teaspoon cumin
- 1 garlic clove, minced
- juice from half a lemon
- 1 cup chickpea flour
- olive oil
- 1/2 cup chobani plain greek yogurt
- 1/4 cup cilantro, chopped
- Juice from half a lemon
- 1 teaspoon cumin
- Pita bread
- cucumber, diced
- tomato, diced
- Feta, crumbled
- shallot, chopped
To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).
For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly
Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).
Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.
Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.
My foodblog addiction continues, after finding Deliciously Ella the other day I have spent hour’s browsing her videos and recipes. That she cooks without diary, sugar, meat and gluten doesn’t hurt!
Her blog is filled with delicious looking salads, healthy deserts and plenty of raw food!
I had this for lunch today (Breakfast food for lunch is perfectly normal, I know you do it to! No judgement) and it’s amazingly tasty. Like pancakes for breakfast but healthier! I added banana and gingerbread spice to give it even more umph.
1 cup steel cut oats
½ tablespoon coconut oil
3 cups water
¼ cup almond milk
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1. Melt coconut oil in a medium saucepan on low heat. Add oats, stirring to coat.
2. Turn heat to medium and let cook for 3-5 minutes, stirring occasionally. (This part will fill your home with the loveliest coconut/oat scent!)
3. Add water and bring to a boil.
4. Reduce heat and simmer for 5 minutes, then remove from heat.
5. Pour oats and leftover water into a glass jar. Cover with a lid and let sit overnight.
6. In the morning, your oats will be ready to go! Reheat them in a saucepan, add in almond milk, maple syrup, and cinnamon, and enjoy!
from free people blog, they have the tastiest recipes, and really cute clothes..