Browsing Tag

cinnamon

Apple Spice Latte

December 28, 2012
apple-spiced-latte

A bowl of popcorn, a mug of apple spice latte, a cozy blanket, one or two favorite holiday movies and someone to snuggle with – these are my ingredients for a wonderful holiday season afternoon or evening! Sit by a lit fireplace, a glowing candle or maybe a sparkly Christmas tree.

Apples have surprising nutritional benefits that justify the “apple a day” adage. Red apples contain an antioxidant called quercetin which helps to boost and fortify your immune system. They also help to lower cholesterol, decrease risk of diabetes and aid in weight loss.

This warm drink also contains cinnamon, which has been shown to help regulate our blood sugar levels, and has an anti-clotting effect on the blood. It is even recommended for people with Type 2 diabetes to consume. Cinnamon is also believed to boost cognitive function and memory.

Nothing beats a warm mug of apple spice latte to warm the heart. You’ll know just what to serve guests (or yourself) when the cold weather hits. Enjoy the season and celebrate. Cheers!

Apple Spice Latte

Vegan, Raw & Gluten-free

Serves 1

Ingredients:

  • 3 apples, juiced (yields about 1/2 a cup)
  • 1/2 cup unsweetened almond milk ( I used homemade almond milk)
  • dash of cinnamon and nutmeg

Directions:

  1. Place apples through a juicer.
  2. Heat the apple juice and almond milk on the stove top on medium heat until warm (don’t boil.)
  3. Sprinkle a few dashes of nutmeg and cinnamon over the top. Enjoy immediately.

I hope you love and enjoy this drink as much as I do!

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Vegan Eggnog

December 20, 2012
vegan-eggnog

The holidays are upon us and I felt it fitting to recreate a traditional beverage that can be enjoyed by the entire family. I’ve spent the last few days perfecting a recipe for vegan eggnog that is quick, easy to make, delicious and authentic. I think I got it. I even got the seal of approval from the resident recipe tester (my boyfriend).

It’s incredibly rich, decadent, and will be sure to impress at any holiday parties. Unlike other eggnogs, it’s not too sweet and has a nice delicate nutmeg flavor. It’s up to you whether you “spike” it or not.

christmas-vegan-eggnog

Vegan Eggnog

Raw, Gluten-free & Vegan

Serves 2

Ingredients:

  • 1 1/2 cups almonds, soaked in water for 8 hours then drained
  • 3 cups pure water
  • 1/4 cup maple syrup (or 4 – 6 Medjool dates, pitted)
  • 1 Tbsp. coconut butter or oil, melted
  • 1 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • pinch ground cloves
  • dash of sea salt

Directions:

  1. Add almonds and water in to a blender for 2-3 minutes.
  2. Strain mixture using a nut milk bag or fine mesh strainer to make an almond milk base for the eggnog. Discard almond pulp (or save for almond pulp crackers.)
  3. Rinse out blender and pour almond milk back in. Blend the rest of the ingredients with the milk until smooth and delicious. Place in the fridge until cold and serve.

 

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Wheat Berry Salad with Roasted Sweet Potato

December 5, 2012
wheat-berry-salad-roasted-sweet-potato

With the cold and rainy days here in Ireland, this has been the perfect soul-warming kind of meal to cozy up to in front of the Christmas tree. The familiar flavors in this dish are reminiscent of the holiday season. This salad is something to savor with it’s mix of fresh greens, wheat berries, roasted sweet potatoes, pecans, cranberries and a few herbs and spices. Everything comes together for a good cause: feeding your body with warmth!

Wheat berries are the whole grain form of wheat – the whole complete grain before it has undergone any processing. They’re a high-fiber whole grain that can be used much like any other whole grain. When boiled, cooked wheat berries have a chewy bite and subtle nutty, earthy flavor. They are loaded with B vitamins for extra energy and battling holiday stress; as well as fiber, protein, folate, vitamin E, and calcium. Consuming whole grains can help lower the risk of heart disease, type 2 diabetes and certain types of cancer. Substituting whole grains for their refined counterparts can also help with weight control.

This dish combines some serious fall power-players when it comes to nutrition, and not coincidentally, are excellent choices for preparing the body as we head into a long winter. It can certainly be served as an accompaniment alongside a main course, but it is also hearty enough to suffice as a comforting dinner. It is delicious warm or cold.

wheat-berry-salad-with-roasted-sweet-potato

Wheat Berry Salad with Roasted Sweet Potato

Serves 2 as a meal, 4 as a side dish

Ingredients:

  • 1 cup uncooked wheat berries
  • 1 large sweet potato, chopped into cubes
  • 2 tsp. olive oil
  • 1/2 tsp. chili powder
  • 1/4 tsp. cinnamon
  • pinch of sea salt
  • 2 cups mixed greens
  • a few fresh or dried cranberries
  • 2 Tbsp. pecans or walnuts

Dressing:

  • 3 Tbsp. olive oil
  • 1 clove garlic, minced
  • 2 tsp. maple syrup
  • 1 tsp. apple cider vinegar
  • 1/4 tsp. dried rosemary
  • pinch of salt & pepper

Directions:

  1. Cook wheat berries according to package directions.
  2. Preheat oven to 400°F (204°C).  Chop the sweet potato into bite sized cubes. Drizzle with olive oil, chili powder, cinnamon and a pinch of salt. Place on a baking tray and roast for 25-30 minutes, or until they are soft and slightly browned.
  3. Stir the dressing ingredients together, set aside.
  4. Place washed greens in a large bowl. Place the wheat berries and hot sweet potatoes over them. Add the dressing and toss. Add in the cranberries and nuts or seeds of your liking. Gently toss again. Taste and adjust seasonings. Enjoy!

How are you staying warm during these colder months?

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Vegan Apple Crisp

November 20, 2012
vegan-apple-crisp

Thanksgiving has always been a wonderful time for our family, filled with an abundance of delicious food and meaningful memories made together. Every year growing up, Thanksgiving meant going to Grandma and Grandpa’s house to meet all the family. Entering the house, we would smell the turkey cooking in the oven and get a kiss from Grandma. Then we’d be off to play with our cousins till dinner was ready – usually all gathering around the organ to ‘play’ tunes. I remember sneaking into the kitchen later as the hunger and anticipation got unbearable. Grandma would give me a spoon to try the mashed potatoes, she always spoiled us grandkids.

When dinner time finally came, the amount of food on the table was always overwhelming. There was the traditional fare; turkey with stuffing, mashed potatoes with gravy, homemade rolls, cranberry sauce and pies galore. My grandmother was best known for her desserts. My favorite part was the mandarin orange tapioca jello salad. I would sit at the kiddie table with my sister, brother and cousins. We would eat, laugh and joke until our plates were cleared and our tummies were stuffed. To top off this joyous day, we would always have enough games of Bingo so everyone would win a prize. Grandpa would be the caller with his grand, boisterous voice while Grandma surprised us with prizes of toys and sweets.

As I’ve grown older, I’ve held on to these memories and cherish them. Every year since the passing of my Grandmother, I rise to the occasion to recreate my own family traditions, while incorporating new people and an international twist. It is now a way to share my culture and traditions with my new family; proving that home really is where the heart is.

Old-fashioned apple crisp, warm from the oven, is a favorite comfort food dessert. It really is heaven in every bite. The fresh fall apples, cinnamon and coconut sugar oozing with delight. This is just one of the many things I’ll be making for our (vegan) Thanksgiving this year.

apple-crisp-vegan

Vegan Apple Crisp

Serves 4

Ingredients:

  • 3 medium apples (I used organic dessert apples)
  • 1/4 cup maple syrup
  • 1 Tbsp. whole wheat flour
  • 1 tsp. lemon juice
  • 1/2 tsp. cinnamon
  • pinch of nutmeg
  • 1/2 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup palm sugar (coconut sugar)
  • 3 Tbsp. coconut oil, plus more for the pan
  • 1/2 tsp. vanilla

Directions:

  1. Preheat oven to 350°F (176°C). Using your fingers, grease a small baking dish with coconut oil to coat pan (I  used a bread loaf pan.)
  2. Slice the apples ~1/4 inch thick. In a mixing bowl, combine the apples with maple syrup, 1 Tbsp. flour, lemon juice cinnamon and nutmeg. Toss thoroughly and then transfer this mixture to the baking dish.
  3. In another bowl add the oats, 1/4 cup flour, sugar, coconut oil and vanilla. Mix until it forms a crumble. Spoon this on top of the apple mixture.
  4. Bake for 25-35 minutes, until the top is a bit browned. Serve warm with vegan ice cream.
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