Tag Archives: Drinks And Breakfast Recipe

Raw Vegan Cocoa Chia Pudding

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This is the perfect comfort food breakfast. The portion is for many servings so keep it in a container in the fridge and you can even make this for breakfast if you are in a hurry.

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1 tablespoon raw cocoa powder
1/4 avocado
2 tablespoons maple syrup
5 tablespoon chia seeds
2 cups rice milk, or other diary free milk of choice (keep in mind that the rice milk is a bit sweeter than other diary-free milk alternatives

In a blender combine all ingredients apart from the chia seeds. Once combined stir the chia seeds into the liquid, pour into a container and chill in the fridge overnight. If you feel like it you can serve this with coconut milk (not the canned version, though!) poured over and with your favorite toppings.

In the picture I used homemade apple sauce, dried raspberries, pecan nuts and cocoa nips.

Vegan Matcha Pumpkin Seed Latte

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Who does not love matcha lattes?

I’m at the point where I love it. After plenty of matcha lattes consumed at the local EAT by Great Portland Street station when I lived in London had me changed. Now I’m tripping over this version with the pumpkin seed milk from the other day. Make sure to add a sweetener, and you will have a comfort drink with a pick me up ingredient.

2 cups of your choice of dairy-free milk. (I used my pumpkin seed milk from yesterday’s recipe – click here to learn more)
2 teaspoons agave syrup (or sweetener of your choice)
1 small teaspoon of matcha powder
1 teaspoon of vanilla essence

Blend all ingredients together and slowly heat, making sure not to let the mixture heat. If you overheat the mixture the seed milk will separate, which looks pretty gross and will be impossible to drink and enjoy.

Serve immediately while warm.

Green Vegan Pumpkin Seed Milk

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Not all dairy-free milks does have to be almond. And not all dairy-free milks have to have a creamy or white color. Try this alternative. A light green pumpkin seed milk. Its taste has a hint of pumpkin, so keep that in mind when using it. But it goes well with some agave, maple or coconut syrup.

I really like this alternative because of the amount of “waste” you discard. Of course you can use almond pulp for baking and such. But if you are like me, sometimes that lovely pulp does not get used and that is a shame, when there’s comes a fair amount from a batch of almond milk. For this seed milk, you only get half a handful. Of course you can save this as well and use it for baking.

You only need:
1 cup of pumpkin seeds
3 cups of water

Soak the pumpkin seeds in water in the fridge overnight. When you are ready to make the seed milk take the seeds out of the fridge and strain them pouring over cold water. Transfer the seeds into a blender, add the water and blitz until the seeds are as dissolved as possible. Strain the mixture over a very fine mesh strain or a nut milk bag.

Easy to make clean, diary- and gluten-free breakfast pancakes

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Wow, pancakes, huh? First an ice cream recipe and now one for pancakes? You can hardly tell I’m still pregnant…

Yeah, that is right. Still no baby. Very uncomfortable, but no baby. I have put myself on “house-arrest”, meaning I’m very very reluctant to leave the home premises. I totally dislike it. I’d rather snuggle up with Netflix, my duvet and something cold, as in if-there-is-no-ice-cubes-in-this-drink-I-will-shoot-someone-cold. It’s not fun putting yourself on house arrest. I wish I had the urge to go explore and wander in the lovely summer weather, but no. Let’s see when I need to calm a screaming baby, I might have the urge to get out again. Fingers crossed.

Please note, for my vegan readers, that this recipe is not vegan. I have put some eggs in it. Even though I eat less and less animal protein, eggs are often my drug of choice, whenever I do.

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Again I have tried to make this recipe real simple, and it is! Only 5 ingredients and all you do is blitz them together in a blender before heating up the frying pan.

All you need is:
1 cup of gluten-free oats
1 cup of nut milk of your choice
2 eggs, preferably the ones you by from a local farmer or at your farmers market so you are sure the lovely chicks have eaten some grass and enjoyed the sun
2 tablespoons agave syrup, or syrup of your choice
Pinch of salt

You also need some coconut oil for the pan.

Blitz all ingredients in a blender and heat up the pan. When the pan is warm place a pea sized coconut oil on it let it melt and pour just nearly under half a cup of batter in the pan. Then you immediately turn the heat on minimum, and keep and eye out not to burn the pancake. Each side should be baking for about 3 minutes. Trial and error here, folks! See what suits you the best with the batter and heat combo, but you should be able to get 6-8 pancakes out of this – pancake style, not crepes style. Continue with the same coconut oil and batter procedure until you have no batter left.

Needless to say, but please… Eat immediately when all the pancakes are done!

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Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!