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The Maca Hot Chocolate

If a hot water bottle was a drink it’d have to be a hot chocolate don’t you reckon? Comforting, nourishing, cosy, delicious, warming.. I dare say that’s enough adjectives for one sentence, but it’s fitting don’t you think?

So then, take one home made hot chocolate and combine that with the nourishing and energy boosting benefits of maca and you’ve got a winter warming drink that will not only tick all the deliciousness boxes but it’ll work wonders for your health at the same time.

Today’s recipe is fresh from the ‘a sip and a slurp’ section of my morning inspired whole foods recipe eBook A Nourishing Morning (where you’ll find 74 other recipes for drinks, healthy snacks, brunches and breakfasts).

Oh and a word of warning, it’s quite rich (just as I like it), so feel free to add a little hot water to the concoction at the end if you need.

Serves 2
1 ½ cups almond or sesame milk
½ cup coconut milk, canned or fresh
3 tablespoons cacao powder*
1 tablespoon maca powder
1 teaspoon rice malt syrup (or sweetener of choice)
½ teaspoon ground cinnamon
½ teaspoon vanilla powder (or essence)
Pinch sea salt Cacao nibs to garnish

Place all ingredients except for the cacao nibs into a small saucepan over medium heat. Gradually heat the liquid to a gentle simmer for a couple of minutes. Do not allow the liquid to boil.

Remove from heat and pour into two mugs. Garnish generously with cacao nibs.

Maca Hot Chocolate Recipe

Once you’ve overdosed on this hot chocolate (which of course you won’t, because we are all about moderation, aren’t we?), you had better move onto my Golden Turmeric Milk, if not already. It’s a winner grinner.

I’m keen to know from you – what other flavours sit well in a hot chocolate? I was thinking a drop of peppermint essential oil might be rather delicious? Or wild orange? I’d love to hear your thoughts. 

Source: theholisticingredient.com

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Mashed Vegetable & Quinoa Fritters – a leftovers delight!

Vegetable-quinoa-fritters

You will never (ever) hear me dissing leftovers. Leftovers are the cornerstone of most of my kitchen creativity, it’s how some of my finest creations have come about as a matter of fact. I open my fridge to a ‘problem’ in need of a solution (the ‘problem’ being eating the same left over food every day until it’s gone). The solution is found when your creative brain kicks in and you come up with a dish that makes taste buds sing with delight and relief.

On that note, say hello to my (now upgraded) mashed veggies and all the inspiration you need to prepare enough food for leftovers in mind.

If you’ve left over mashed veg and cooked quinoa in the fridge this recipe will take you 5 minutes to prep and about 8-10 minutes to cook. Dinner in 15 – WIN!

Recipe notes: Go nuts with any herbs and spices you lean towards. Cumin or paprika would be a lovely addition in my book. If you would prefer to omit the egg, you may like to use our easy egg substitutions chart for an alternative. Perhaps try a chia egg? The ground flax will also help keep the fritters together in the pan.

Makes 4 large fritters, Serves 2

1.5 – 2 cups mashed vegetables (you could also mash left over roast veg)
3/4 cup cooked quinoa
1/4 cup quinoa flour
1 egg
1 heaped handful coriander or parsley leaves, torn
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder or flakes
1 heaped tablespoon ground flaxseed
A good pinch of sea salt and pepper to taste
Coconut oil, for frying

Place a large frying pan on the stove, medium heat and allow to warm.

In a bowl combine all of your ingredients, except for the coconut oil. If your mixture is too wet add some more quinoa flour – you need to be able to roll the fritters into balls in your hands. Flatten the balls as I have in the photo.

Add a heaped teaspoon of coconut oil to your hot pan. Carefully place your fritters into the pan and allow to cook for approximately 4-5 minutes on one side or until turning a lovely golden brown. Carefully turn the fritters over and cook for a further 4-5 minutes on the other side.

Serve as is or with a lovely fresh salad. A dollop of homemade relish is always a wonderful addition. Oh and I just had a thought! How about this dairy free kale pesto? YUM!

Vegetarian Fritters with Quinoa

If you’re looking for more leftover veggie ideas, you may like my Green Pizza Omelette or my Quinoa, Goats Cheese and Roast Vegetable Frittatas. For another cooked quinoa leftover idea, try my Mediterranean Inspired Salmon Fish Cakes.

As always, any and all feedback is hugely welcome and please, if you’ve any great leftover veggie ideas to share we are alllll ears!

 

Source: theholisticingredient.com

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Ten minute Almond Meal, Flaxseed and Cinnamon Hot Cakes

You know, I ummed and ahhed about sharing this recipe; I’ve done similar versions before and questioned whether I was bringing enough variety to your weekly menu. I also questioned its simplicity. Then I reconsidered, because it’s exactly what I am trying to do on this website – show you how easy it is to make real, simple, uncomplicated food; food that doesn’t require bells and whistles and knife skills training; food that still looks like real food when you eat it.

In any case, SIMPLE is where it needs to be in my kitchen or it just doesn’t get made.

It’s a very good thing I decided to take a couple of photos of my breakfast the day these babies came into the world isn’t it, because here we are.

Almond meal flaxseed hotcakes

Serves 2, makes 6-8 hot cakes.

1/2 cup almond meal
2 tablespoons ground flaxseed
2 eggs
1/4 – 1/2 cup milk of choice (I used coconut)
1 tablespoon maple or rice malt syrup (or sweetener of choice, to taste), optional
1 teaspoon ground cinnamon
Pinch sea salt
Coconut oil, for frying

Pop a frying pan on medium heat on the stove.

Whisk or beat your eggs until fluffy, then combine all other ingredients (start with 1/4 milk and add as necessary) and continue to whisk until well combined. Taste and add more sweetener if required. The mixture needs to be like pancake batter, just pourable.

Add a heaped teaspoon coconut oil to your hot pan. Pour or spoon pikelet sized hotcakes onto your pan and cook for approximately 3 minutes, until bubbles start appearing. Using an egg slice, gently flip them over and cook for a further 2-3 minutes or until golden either side.

They would be beautiful layered with banana and/or fresh berries. Here I’ve layered them with coconut yoghurt and paw paw. It’s worth mentioning that they are best devoured quickly because as you can see, mine are about to swim away..

ten minute hot cakes

Very soon I am going to share my other go-to vegan hot cake recipe, for those of who who prefer an egg free option.

I’m keen to know from you though, what’s your simple go to breakfast option (that isn’t out of a packet)?  Let’s create some inspiration for all. Personally I love my smoked salmon and avocado on toast. Takes no time at all and sustains me until lunch. 

 

Source: theholisticingredient.com

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Spicy Herb Chicken Pasta

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video

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Blueberry Cheesecake Protein Shake

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video