food and drink

Vegan Eggnog

‘Tis the season for some festive cheer!

With Christmas Eve upon us, it is time to soak in all things festive the next couple days or week – if you are so lucky. Christmas movies, holiday parties, long dinners with family and friends, sipping on festive drinks around the fire, Christmas music lingering in the background – I absolutely LOVE this time of year! With the merry spirit filling our home, I wanted to share something perfectly appropriate for this Christmas Eve. And what could be more merry than the beloved Christmas drink of Eggnog!

To be honest I have never been a real fan. I love the idea of this signature Christmas beverage and EVERY year, I give it a try hoping that I will like it, and am always left disappointed. Until now! Granted this isn’t the traditional Eggnog that many of you love so much, but it’s the next best thing or in my opinion – better than! The My New Roots, Creamy Eggnog Milkshake is beyond delicious! (I’ve made a couple changes based on what I had available).

This rich and creamy egg-less Eggnog is perfect any time of the day. Let it be the star at your Christmas brunch, part of your cocktail mix, or dress it up for dessert, which is what I am going to do, (and I won’t judge if you enjoy it more than once).

What makes this drink super nutritious and full of protein, fibre, and calcium is the sesame seeds. I had no idea how nutrient packed these little seeds were. They pack a great punch of essential minerals – calcium, magnesium, zinc, selenium, iron and copper – so you don’t need to feel guilty if you down a glass or two. 🙂

So please give it a try, I guarantee it’s better than anything store bought.

Vegan Eggnog (yields 2 servings)

  • 2 frozen bananas
  • 3-4 dried figs
  • 3 tbsp sesame seeds
  • 2 tbsp hemp hearts
  • 2 cups water (you could also use milk of choice – but not necessary!)
  • 1 tsp ground cinnamon
  • 1/8 tsp nutmeg (freshly grated or ground)
  • 1/8 tsp ground clove
  • pinch of himalayan sea salt
  • 1/2 tsp pure maple syrup
  • juice of half of lemon
  • cinnamon sticks
  1. Place sesame seeds, figs and salt in a bowl. Cover with water and soak overnight or up to 8 hours. Drain and rinse well
  2. Place all ingredients in a blender and blend on high until completely smooth. Add spice to taste and water to desired consistency
  3. Pour and top with a sprinkle of cinnamon and a cinnamon stick

Vegan Eggnog

Happy Ho Ho! xx

Lentil & Tomato Soup

A soup in minutes, a soup using pantry staples, a soup that will still wow you with it’s simplicity.

Zuppa di Lenticchie e Pomodori  is a beautiful hearty soup made with ingredients you might just have on hand. I always keep canned staples like lentils and plum tomatoes in the pantry to make life easier in those moments when we are crunched for time or looking for something quick and comforting. David Rocco is a culinary expert who lives ‘the dolce vita’, ‘the sweet life’ with being present in moments in life that bring joy. The simple joys. You see this shine through in his books and in his cooking. I think that’s why I love picking up his book to be inspired in the kitchen because you feel this morale in his style and his creations and it leaves you feeling at ease. It reminds me that cooking doesn’t need to be complicated.David Rocco

So here is one of my favourite go to recipes from Mr. David Rocco. It’s an dish that I just had to share, to make life easier and give you more time to take pleasure in the simple joys of the sweet life.

Lentil & Tomato Soup (yields 2-4 servings)

  • 4 tbsp extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 bunch of fresh flat-leaf parsley, chopped
  • 2 fresh chilli peppers, chopped
  • 1 can (28oz) peeled plum tomatoes
  • 1 can (19oz) lentils, rinsed
  • 5- 8 basil leave, chopped
  • himalyan sea salt and ground pepper, to taste
  • water (to reach desired consistency)

Ingredients - Lentil & Tomato Soup

  1. In a saucepan, heat olive oil over low-medium heat. Add garlic, parsley and chili peppers and sauté for 5-7 minutes
  2. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks
  3. Add lentils, salt and pepper. Add water and allow to cook for approximately 15-20 minutes until the soup has thickened
  4. Stir in chopped basil and cook for another 5-8 minutesLentil and Tomato Soup

Vivere la dolce vita. xx

 

Tropical Greens

Sweet and delicious, this tropical smoothie will have you throwing back the greens. I don’t often incorporate pineapple in my green shakes due to the higher sugar content but this combination makes for a nice change and is a welcomed option for those starting to drink more green shakes/juices. This combination is loaded with tons of nutritional properties from our beloved Kale and Hemp Hearts (as you have learned about in my previous posts or can now catch up on), but we also have some added perks from the funky pineapple.

This fruit is so deliciously sweet that we often forget how nutritious they actually are. Yes, they are higher in sugar, but they do contain high amounts of vitamin B & C, manganese, dietary fibre, thiamin, and bromelian (which in my book, offsets the negatives of sugar. And we are pairing it with Kale and Hemp Hearts here).

These vitamins and minerals make pineapple a great source of energy and a defensive antioxidant. Eating pineapple (in moderation) can help:

  • fight heart disease
  • reduce joint pain
  • strengthen bones and connective tissue
  • support digestive health
  • reduce inflammation
  • increase metabolism

Multiple reasons for you to check this one out. Here’s the dish –
Tropical Greens

Tropical Greens (yields 4 servings)

  • 3-4 cups kale
  • 1 banana
  • 1-2 cups pineapple
  • 3-4 tbsp hemp hearts
  • 2 cups water

Combine all ingredients in blender and blend until smooth. Add water until desired consistency.

Tropical Greens

Je suis un ananas. xx

 

Banana Bread Granola

I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!

This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!

Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-

Banana Bread Granola (yields 9 cups)

  • 3-4 very ripe bananas
  • 1/2 cup pure maple syrup
  • 3 cups rolled oats (gluten-free)
  • 1 cup  buckwheat groats
  • 1 1/2 cups unsweetened large coconut flakes
  • 1/2 cup raw sunflower seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup whole raw walnuts, roughly chopped
  1. Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
  2. Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth.
  3. In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
  4. Pour the maple syrup mixture over the dry mixture and gently toss to coat.
  5. Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 20 minutes, until it’s beginning to brown.
  6. Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5-8 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp.
  7. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
  8. Store in an airtight container at room temperature for up to 1 month – if it lasts that long!! 🙂

Banana Bread Granola

Go BANANAS! xx

 

Sweet Kale

Hello Friends! I’ve been  away on a few getaways over the last few weeks and as a result I have been taking a break from dishing in the kitchen and on the blog – not to mention a whole list of other things to boot! With the summer ending, I enjoy taking the time to recharge and enjoy what’s left of the warm weather – soaking up the last summer rays. Now that September is here, I am feeling refreshed and ready to get back into a routine. Time to be inspired. 🙂

As the summer season is winding down, I am diligently trying to prolong my fruitful garden for as long as I can. For those trying to find your inner green thumb, I highly suggest you plant some kale next year. Its low maintenance and easy growth will fill you with pride and delight as you harvest bags of kale each week. It has honestly supplied our home with loads of gorgeous greens throughout the summer months and I’m overjoyed when I think of the cost savings, carbon footprint and health benefits that come in hand with growing your own goods.

With kale on the mind, here is another combination for you all to try.

Blend 1 cup strawberries, 1-2 cups of watermelon, 1-2 cups water, some mint and a bunch of kale. (yields 4 servings) Don’t be afraid to add more water if necessary to reach the desired consistency, this will vary from blender to blender.

Hope you enjoy these sweet greens!

Sweet Kale

Peace Love Kale. xx