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Vegan Sugarfree Almond and Hazelnut Milk

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http://www.daslebenistsuess.de/mandel-haselnuss-milch/?lang=en

Plant-based alternatives to milk became really popular in the last five years. Whether you’re lactose intolerant or prefer not to drink regular milk for some other reason, you probably know there are so many options to choose from.

Gone are the days when soy milk was your only alternative to dairy milk – now you can choose between rice, oat, coconut, hazelnut, almond, cashew nut, and probably various different combinations of all of these.

Another advantage of choosing to go plant-based is you can easily make your milk at home. All you need is water, rice/oats/nuts of choice and a handful of sweet spices to get just the combination you want (dates, carob, vanilla bean, dried fruit).

What are the health benefits of plant-based milk?

  • fewer calories than dairy milk (important for those on a weight-loss journey)
  • more healthy fats
  • rich in protein, fiber, vitamins, and minerals
  • improves digestion

Our recipe for almond-hazelnut milk is crazy simple and affordable. The result: an even healthier alternative to milk that you can personalize as much as you’d like.

Ingredients (for approximately 6 1/2 cups milk)

  • 7 1/2 cups water
  • 6 ounces almond
  • 6 ounces hazelnut
  • For added taste, include 6 large dates and/or vanilla or carob bean
  • Other popular spices: cinnamon, star anise, cardamom, cacao powder or nibs

Directions

  1. Soak the nuts overnight for best results (note: you don’t use the same water for soaking and blending the nuts). This process allows them to soften and become easier to digest.
  2. Use a cheesecloth to strain the nuts and catch any pieces of skin that may come off in the process.
  3. Transfer into a blender and add spices.
  4. Add 3 to 4 cups of water and blend on a high setting. Check to see if you like the texture and consistency and add water accordingly.
  5. Use a strainer to pour milk into a jug or bottle. You can also store the milk in a glass bowl, just use something to cover it.
  6. Store in the refrigerator for up to 5 days.

Recipe submitted by Krista Boston.

Grilled Asian Style Chicken Kabobs

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http://www.gourmetgirlcooks.com/2015/08/grilled-asian-style-chicken-kabobs.html

We get fed up of always eating the same thing, even though we like it. It seems like variety is the spice not only of life, but of homemade meals as well.

Let’s take chicken, for example. Chances are you eat it more than once per week. A fillet is ready in a matter of minutes, just choose between oven-baked or quickly sautéed in a pan and you’ve got yourself a healthy meal. But, everybody likes surprises every once in a while.

Enter chicken skewers. Same chunk of meet, different look (and different taste: just think of all the different seasonal vegetables you can also toss on the grill).

Today’s recipe is a combination of tried and tested with a little something new: chicken skewers in orange juice marinade.

INGREDIENTS

  • 3 to 4 large chicken breasts, boneless
  • 1/3 cup orange juice (freshly squeezed)
  • 3 tbsp raw honey
  • 1 head garlic, chopped
  • 2 large onions, chopped
  • 2 tbsp olive oil
  • salt to taste

DIRECTIONS

  1. Prepare your marinade: mix orange juice with the rest of the ingredients. Remove 3 tablespoons of marinade from the mix and save for later.
  2. Place in a large bowl or plastic bag and add chicken that you previously cut into medium-sized cubes. Leave to sit in the refrigerator for at least 4 hours. If you’re preparing your meal well in advance, leaving the chicken to marinate overnight is ideal.
  3. Once you’re done marinating the chicken, start threading the meat onto the skewers. Cook on the grill, barbecue or bake in the oven. Cooking time will vary based on the method you choose, but it should be between 15 and 30 minutes. Also, keep in mind larger pieces of meat take longer to bake.
  4. Remove from grill/BBQ/oven when done. Use the remaining marinade to once again coat the chicken now that it’s baked. Serve with potato salad or veggie skewers.

 

Chicken Curry

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http://www.feedyoursoul2.com/2015/06/chicken-curry-3.html

For many, curry is an acquired taste: we’re just not used to the profile and richness of flavors that make up this staple Indian sauce. But, you may want to acquaint your palate with the spices used to make curry because they all have anti-inflammatory and immune-boosting properties. There’s hardly a better combination than flavorful and super healthy.

Our main ingredients in this recipe are fresh chicken breast, coconut milk, and a variety of vegetables and spices. The sauce is the soul of this dish. It will take the most time to prepare, but it’s all pretty straightforward.

Preparing the chicken breast

  1. You’ll need 3 to 4 large chicken breasts. Wash and cut the meat into small to medium size cubes.
  2. Chop 2 to 3 large onions and 4 garlic cloves. Add coconut oil to a pan and sautée until soft.
  3. Now add the chicken breast. Stir occasionally until the meat has turned white on all sides.
  4. Add 2 cans of coconut milk (approximately 3 to 3 1/2 cups) to the pan and continue cooking the meat on low heat. Optional: cover with a lid if you notice there is too much liquid evaporating.

Getting the sauce right

  1. You’ll need 2 to 3 tablespoons of turmeric, 3 tablespoons curry powder (there are many brands and varieties to choose from), 5 large chili peppers (whole or chili pepper powder), salt, 2 to 3 tablespoons of lemongrass paste, 3 large onions or shallots, 1 or 2 garlic heads (go wise on this one – some people find garlic really upsets their stomach), 1 fresh ginger root (5-6 inches long), and finally, 3 tablespoons of lemongrass paste.
  2. Peel and chop your onions (or shallots), garlic and ginger root. Don’t worry too much about size, all of the ingredients go into the blender anyway.
  3. In another pan, add coconut oil and sautée the above until soft. Remove from stove and let sit until you’re done with step number 4.
  4. If you have whole chili peppers, soak them in boiling water for up to 15 minutes. If you have chili pepper powder, skip this step and read on.
  5.  Remove the chili peppers from the water. Pour water into your blender and add the rest of the ingredients. Mix well and blend on a medium setting until you get a thick paste.

Putting it all together

  1. The chicken should be thoroughly cooked in coconut oil by now. Now it’s time for it to soak up all the delicious flavors that make this dish unique. Add your curry paste to the pan and stir well.
  2. Cook for another 10-15 minutes with or without the lid.
  3. Serve over rice.

Recipe submitted by Ruth Hollow.

Blender Fresh Tomato Sauce

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http://gi365.co/food/blender-fresh-tomato-checca-sauce/

Hardly anything can be easier to make at home than tomato sauce. Tomato is in season from May until October, so if you can get your hands on some that are fresh and locally grown, they would be perfect to make the most out of this recipe.

We wanted to make it as simple as possible. That’s why this is a no-cook sauce. Choose to serve it on top of pasta, squash or zucchini noodles and you’ve got yourself a delectable dinner that’s super healthy, too.

Depending on what type of noodles you’re making, this recipe shouldn’t take more than 30 minutes to complete (and that’s if we’re being generous).

All you’ll need are some basic ingredients, a blender, a pan, and you’re ready to go!

Note: use a spiralizer for homemade vegetable noodles. Spiralizers are getting more and more popular in recent years due to their ease of use and versatility. 

INGREDIENTS

  • 2-3 cups cherry tomatoes
  • 3 chopped onions
  • 3 cloves chopped garlic
  • 1/4 cup basil leaves
  • sea salt and black pepper
  • 2-3 tbsp olive oil

Optional: you can add mozzarella or parmesan if you’d like a more hearty version of this sauce.

DIRECTIONS

  1. Take all your ingredients and put them in a blender. Mix until you get to the desired consistency (there’s no right or wrong here, go with what you prefer).
  2. Season with salt and pepper. Stir or mix again.
  3. Pour sauce in a bowl. If you wish, add cheese of choice to the sauce and put aside.
  4. Now it’s time to prepare your noodles. If you’re doing vegetable noodles, wash and peel your vegetables. Spiralize the desired amount. You can choose to eat them raw, steam them or cook them in boiling water. Whichever method you choose, don’t overdo it (especially if you’re using zucchini). Two minutes should be enough.

Note: when boiling veggie noodles, add them only after the water is already boiling. Otherwise, you risk overcooking your noodles and losing most of their nutritional value. 

This is a cheap and easy eat that will take you almost no time to prepare. The seasonal ingredients will make it taste delightful, and the combination of raw and only lightly cooked vegetables will refresh and replenish you.

Recipe provided by Brendan Harris.

Muesli

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https://web.archive.org/web/20161027133210/http://www.sprinklewithsalt.com/2015/08/23/lemon-ginger-muesli-gluten-free-vegan/

Here’s another breakfast recipe to start your day just right. The great thing about making meals like muesli or smoothies is that you can always change one or more ingredients so you can use what you already have at home or skip the ingredients you don’t really like.

This muesli is vegan and gluten-free (if you opt for gluten-free oats. Otherwise, just use regular oats). It’s easy to make and store in a jar so you won’t have to include it on your shopping list the next time you go out to buy groceries.

Once you’ve got the muesli, it will be perfect for making overnight oats full of flavor and freshness.

How to make your vegan oatmeal – ingredients:

  • 2 to 2 1/2 cups oats (regular or gluten-free)
  • 1/4 cup hazelnuts or almonds
  • 1/4 cup coconut flakes
  • 1/4 cup seeds (hemp, sunflower, pumpkin – you can choose just one or mix and match what you like)
  • 1/4 cup ground flax seeds
  • 1/3 cup dried fruits (dates, sultanas, raisins, cranberries, apricot slices – again, you choose the yummy stuff)

Directions:

  1. Roast your flax seeds in a pan for a couple of minutes. You don’t have to add oil. Stir occasionally.
  2. Transfer the roasted flax seeds to a bowl and mix with the rest of your ingredients.
  3. Store in a mason jar.

To make vegan overnight oats:

  1. In a bowl, add a desired amount of muesli and pour enough milk (almond, rice, soy) or juice so that it covers the muesli. Add seasonal fruit for more flavor and freshness. Leave to soak overnight in the refrigerator.
  2. Sprinkle with nuts and seeds of choice.

Note: Oats soak up a lot of water, so don’t be surprised if your muesli looks really dry in the morning. Just add more milk, juice, or yogurt to the mix and stir until all ingredients are soaked evenly.

Recipe submitted by Mary Gibson.

 

The Best Banana Bread (Chocolate Chips Optional, but Highly Encouraged)

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https://glitterinc.com/super-moist-milk-chocolate-chip-banana-bread-recipe/

There are so many variations of banana bread it’s getting hard to count, but we still can’t resist banana bread. Why? Because it’s an ideal combination of bread and cake, easily and effortlessly made when you need something sweet.

This recipe calls for chocolate chips and cinnamon and results in a soft banana bread full of flavor and goodness.

Ingredients

  • 4 bananas (ripe)
  • 2 large eggs
  • 1 tbsp milk
  • 6-8 tbsp butter
  • 1 tsp cinnamon
  • 1 cup sugar
  • 2 cups flour
  • 1 tsp baking soda/baking powder
  • 1/2 to 1 tsp salt
  • 1/2 to 1 cup chocolate chips

Directions

  1. Preheat oven to 300°F (approximately 150°C).
  2. Thoroughly spray your baking pan with cooking oil to make sure the banana bread doesn’t stick to the metal surface while baking. Alternatively, coat with butter or coconut oil.
  3. Separately mix the wet and dry ingredients: the flour, baking soda, salt and baking powder in one bowl, and put the bananas in another bowl. Add milk and cinnamon and mix.
  4. Create sugar cream by mixing eggs, butter, and sugar. Whisk the mixture until you get a fluffy but firm texture.
  5. Now is the time to mix your sugar cream and bananas. Slowly add flour and chocolate chips. Mix and stir well.
  6. Pour into your baking pan and let bake for approximately one hour. Let cool before serving.

Recipe submitted by Sarah Brower.

 

Peanut Butter and Cacao Smoothie Bowl

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http://www.treatsandeatsblog.com/chocolate-smoothie-bowl/

Smoothie bowls. A perfect blend of healthy, nutritious and tasty (also not a smoothie anymore, but not yet a pudding).

What’s great about smoothie bowls is you can’t go wrong. Every ingredient can be switched out for another, you can mix, match and experiment to your heart’s content.

This recipe is vegan and gluten-free. It’s ideal as a quick breakfast or dessert idea. Chances are you already have all the ingredients in your pantry. Get your blender ready and you’re all set!

The ingredients? So basic

  • 1/2 cup plant-based milk of choice (soy, cashew, almond, rice)
  • 1 tbsp raw cacao
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup of berries of choice (strawberry, blueberry …)

Note: any fruit that you add to your smoothie bowl can be either frozen or seasonal. You can also choose another type of nut butter (almond, macadamia nut).

Endless choice of toppings

  • sliced or chopped almond, hazelnut, cashew nut
  • coconut flakes
  • dark chocolate chips
  • fresh fruit
Toppings for the win! Create a new smoothie bowl every day and never get bored of your breakfast

Directions:

  1. Add all of your ingredients to a blender and blend until you’re satisfied with the consistency.
  2. Make thicker by adding another banana, or add more milk to make less thick.
  3. Transfer into a bowl and serve with toppings of your choice.
If you’re feeling lazy, gulping down your breakfast like a regular smoothie is always an option.

Eat immediately (which I’m sure you’ll want to do) or store in your refrigerator to enjoy later in the day.

Recipe provided by Denise Robinson.

Oven-Baked Churros with Sugar and Cinnamon

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http://www.inspirationkitchen.com/2015/07/20/baked-cinnamon-sugar-churros/

Sometimes there is no better feeling than returning to the comfort of the familiar. What makes that even more satisfying is adding your own twist, and that’s exactly what you will do (quite literally!) with this yummy cinnamon and sugar churros.

They are a perfect comfort food: freshly baked, warm, crunchy … did we mention sweet? You can have them for breakfast with a cup of hot chocolate or snack on them whenever you want.

With just four ingredients, this recipe falls into the super easy category and will take you no time to complete. Just make sure you have enough baking paper and you’re ready to go!

INGREDIENTS

  • puff pastry sheets of choice
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 6 tbsp butter (melted)

Other: baking sheet, baking tray

INSTRUCTIONS

  1. Mix dry ingredients (sugar and cinnamon) in a bowl.
  2. Cut pastry sheets into 8 identical square pieces.
  3. Brush from all sides with melted butter.
  4. Coat evenly with your sweet mixture of sugar and cinnamon and cut into strips.
  5. Lay two strips on top of each other and twist to get the characteristic churro shape.
  6. Line your baking tray with a baking sheet (or spray generously with cooking oil) and place the churros on the tray. Follow baking instructions provided by your puff pastry brand of choice and bake until done.
  7. Let cool before serving.

Recipe by Ella Spivey.

Quick Homemade Garlic Bread

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http://www.theskinnypot.com/10-minute-prep-herb-garlic-bread/

This easy and quick garlic bread recipe is perfect if you want to add a little something extra to your dinner. With just 10 minutes of prep time, you’ll be done in no time, but the result will be so much better than garlic bread bought from the store.

What makes garlic bread so special?

Like with many recipes that basically revolve around simple ingredients, the thing that makes the end result really stand out is the balance between herbs and spices you use. This creates a perfect taste that can satisfy every savory craving.

You can eat it alone (the combination of melted butter, garlic, and black pepper is enough to make your mouth water) or pair it with another dish based on pasta or rice.

This recipe is perfect if you’re in a rush. Everyone will love it: from your family to your unexpected guests.

INGREDIENTS

  • 1 baguette, sliced
  • 5 garlic cloves, chopped
  • garlic salt
  • 4 tbsp butter
  • 1 tsp chili powder
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
  • ground black pepper

PREPARATION

  1. Preheat your oven at 350°F (approximately 175°C).
  2. Prepare a baking sheet. Use baking paper or spray generously with oil to make sure the bread doesn’t stick to the hot metal surface.
  3. Melt your butter. This step is important because the butter will act as a “carrier” for all of the herbs and spices you’re using.
  4. Add chopped garlic, garlic salt and chili to the melted butter. Mix thoroughly.
  5. Slice your baguette into medium-thick slices.
  6. Next, spread the mixture of butter and spices on top of the bread. Sprinkle with black pepper.
  7. Bake until the bread forms a crust and is lightly crispy (about 15 minutes).
  8. Sprinkle the bread slices with cilantro and basil and bake for another 5 minutes.

And there you have it: freshly baked garlic bread in 30 minutes. This leaves you plenty of time to enjoy the rest of your evening with friends and family. Who knows, maybe you even plan your next cooking adventure.

Recipe provided by Jennifer Weber.

 

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