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Raisin Bread Toast Recipe
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Raisin Bread Toast

written by Daniela Klein

Happy Friday all!

Today I have a very basic ‘recipe’ or breakfast idea that is perfect for the weekend. It is as simple as breakfasts gets, but has a lazily decadent feel to it. Of course, you can make this any day of the week! wink wink ; P

Making raisin bread toast is also a great way to use up any raisin bread that may be left in the cupboard which might be about to get stale. Toasting the raisin bread freshens it up, and makes it smell and taste almost like it is freshly baked.

Seeing as it is the festive season, I had a feeling that there might be a few raisin bread loaves floating around out there – who need to get eaten. : )

You can top these raisin bread toasts with almost anything you like. I chose chopped fruit for this ‘recipe’ because it ensures that your breakfast contains a portion of fresh fruit, and the fruit goes perfectly with the crispy buttery-ness of the toast. To top it off I drizzled over some honey for a little extra sweetness, and sprinkled with cinnamon.

If you are vegan and what to veganize this toast recipe, do the following:

  • Replace the honey with maple syrup
  • Replace the butter with coconut oil or a vegan butter

If you are dairy intolerant, do the following:

  • Replace the butter with coconut oil, coconut butter, or a lactose free butter of your choice

 

Raisin Bread Toast Recipe

 

And that is all for now folks: ). Simple, easy, delicious lazy breakfast for your weekend. If you make this, and want to share, tag me on instagram @rebels.kitchenpics.

In the meantime, hope you are enjoying the Christmas season. Down here in the southern hemisphere it has become stinking hot…. typical christmas weather for this area. It is always quite odd (combined with jingly adverts), but we are enjoying it, swimming and drinking a beer on the veranda in dusks. Which is setting in shortly, so let me love you and leave you.

Have a lovely weekend. x

Raisin Bread Toast Recipe

 




 

Raisin Bread Toast

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Ingredients

  • 2 slices of raisin bread
  • Enough butter or coconut oil to spread generously onto the toasts
  • 1 banana
  • 1 small apple
  • honey or maple syrup to drizzle
  • cinnamon to sprinkle

Instructions

  1. Slip the slices of raisin bread into the toaster.
  2. Thinly slice up the banana and apple.
  3. Once the raisin bread slices are toasted, butter liberally.
  4. Top with the fruit, either one for each toast or a mixture on each.
  5. Drizzle on honey or syrup to taste.
  6. Sprinkle on a dusting of ground cinnamon, serve and enjoy!
December 8, 2017 0 comment
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Beef Jerky / Biltong & Arugula Sandwich Recipe
Breakfast ideasLunchbox L♥veSnacks

Beef Jerky / Biltong Arugula Sandwich

written by Daniela Klein

Happy Friday and the 1st of December everybody!

Today I want to share with you an age old favorite sandwich. The Beef Jerky (or here we say ‘Biltong’) sandwich! It is a total winner, and to my mind better than any other type of meat sandwich.

For some reason, the only meat I ever really crave on a low meat diet is dried biltong, or beef jerky. Jerky satisfies the cravings instantly, and because of this I really think the meat is in its most healthiest from when dried. This just my own opinionated stance of course.

Anyways, back to the jerky sandwich. Jerky sandwiches can be made in a variety of ways, you can load them up with mustard or even ketchup if you want. But of course, here at this kitchen we load them up with…. Arugula! I find that arugula, or rocket, is a great green garnish for sandwiches because of its spicy, almost mustardy like taste. For this sandwich I also added in a few little leaves of mustard lettuce itself – that hot leaved purple number. It goes really well with the jerky, however if you do not have any mustard lettuce you can of course leave this out and just put on the arugula.

 

What Kind of Jerky to Use for Jerky Sandwiches

Jerky can come in various forms. It can be dry and chewy, or less dry and softer, almost like smoked meat. I find that both dry and less dry jerky can work well for sandwiches. If however you want to have a softer chew, then look for a jerky with has been minimally dried. This will give a texture in the sandwich which is similar to cold or smoked meats.

 

Spicing a Jerky Sandwich

When it comes to spicing a jerky sandwich, most jerkys will have a certain amount of spice. Here, in Southern Africa, the traditional spicing for jerky / biltong is largely cilantro seeds. Some places however like to use more peppery spices such as chilli to flavor their jerky. So, chances are that your jerky will have a certain level of spice on it already.

I like to add a little extra salt and pepper to the sandwich, and sprinkle on a few chilli flakes. This gives a pop of color and a bite of heat. If you do not like hot food – then of course you can leave out the chilli flakes.

Mustard is a good condiment to pair with jerky, however for this sandwich I would leave it out, as the rocket and mustard lettuce are quite strong in flavor.

Lastly, another nice condiment to rev up the flavor of your jerky sandwich is pesto, either a herb or tomato based one.

 

Extra Toppings for Jerky / Sandwiches

I like to keep jerky / biltong sandwiches somewhat simple, as the jerky is so flavorful and that is the taste which I want to dominate the sandwich. But this does not meant that there is no room to experiment. Feel free to add in extras!

Good Extra Toppings for Jerky / Biltong Sandwiches

  • Pickled onions
  • Cottage cheese
  • Cheddar cheese
  • Parmesan cheese
  • Cucumber
  • Gherkins
  • Tomato
  • Balsamic vinegar
  • Avocado

If you are making a breakfast sandwich – you can even top it with an egg if you like, for a real punch of protein. Another popular type of biltong / jerky sandwich is a grilled cheese version! Let me know if you would like for me to make recipe for one of those : ).

 

Beef Jerky / Biltong & Arugula Sandwich Recipe Beef Jerky / Biltong & Arugula Sandwich Recipe

Beef Jerky / Biltong & Arugula Sandwich Recipe

Beef Jerky / Biltong & Arugula Sandwich Recipe

 

Beef Jerky / Biltong & Arugula Sandwich Recipe

 




Beef Jerky / Biltong Arugula Sandwich

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Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 2 slices of bread (sourdough is a great choice - not only does it digest easier but it is full of flavor)
  • Butter
  • +-70 grams of of jerky / biltong
  • Fistful of arugula
  • 2 mustard lettuce leaves (optional)
  • Salt and pepper to taste
  • Small pinch chilli flakes

Instructions

  1. Slice and butter your sourdough bread. I like to make the slices on the thin side, so that the bread does not dominate the sandwich. Be generous with the  butter, as there is no other form of fat in this sandwich.
  2. Wash the arugual and mustard lettuce
  3. Slice the jerky. Use a strong knife and try to make the slices reasonably thin for ease of chewing.
  4. Layer the slices with arugula, mustard lettuces and jerky.
  5. Sprinkle with salt, pepper and chilli flakes, and top with the other bread slice.
  6. Enjoy!
December 1, 2017 0 comment
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Nectarine , Banana and Kale Smoothie Recipe
Breakfast ideasDrinksFast Healthy MealsGluten FreeSmoothiesSnacksSneaking in the VeggiesVeganVegetarian

Nectarine, Banana and Kale Green Smoothie

written by Daniela Klein

I am so pleased to be bringing you this smoothie recipe, it hits all the nigh notes for me.

I find that the trio of tangy nectarine, creamy banana and iron rich kale really satisfying, with a great balance in flavor. Which is funny because the smoothie is basically a balance of four things, 1 of each…..

1 ripe nectarine
1 banana
1 large kale leaf
1 cup water

=

Yummy

Sometimes when making a smoothie that has greens in it and fruit, it can feel like you are too much on one side. Either it is dominated by the greens, or by the fruit. Too much greens will give the smoothie a bitter taste. Too much fruit will make it quite sweet. This 1,1,1,1 ratio seems to be the golden one when it comes to a nectarine and kale smoothie. : )

 

 

Nectarine , Banana and Kale Smoothie Recipe

There is actually another ingredient in this smoothie. Shhh it’s a secret.  It is 4 teaspoons of melted coconut oil, and gives the smoothie a lovely creaminess. It also keeps you full for longer and can help you to shed weight!

A few big tablespoons of coconut oil is my absolute favorite smoothie ingredient. Not only does it make almost any smoothie taste yummy, but I really like that it can make a smoothie keep you full for longer. Nothing worse than going to the effort of making a smoothie, and then one hour later ending up with a bag of chips in your hands because you have used up all the energy in it.

Why Coconut Oil Can Help You to Lose Weight

Ok, ok, I know.  Can coconut oil really help you to lose weight?

I have done some research on this ,delving into the published studies, and yes, it would seem that coconut oil can help one to ‘effortlessly’ lose a little weight, while keeping you feeling full, and topped up with energy.

The reason for this is that coconut oil is made up of healthy saturated fats, and these can be difficult for the body to store as fat cells. These fats only require a 3 step process by the body to be broken down and converted to energy, as opposed to the 27 steps required by many other plant based oils.

According to a study published in the Journal of the American Oil Chemists’ Society – 

“The primary fatty acid of coconut oil is lauric acid, which is present at approximately 45–53 %. Detailed studies have shown that the majority of ingested lauric acid is transported directly to the liver where it is directly converted to energy and other metabolites rather than being stored as fat.”

Interestingly, 30 grams of coconut oil per day (a perfect amount to put in one’s smoothies!) in one human trial, were consumed by obese subjects for 4 weeks, and reduced waist circumference by 2.86 cm, or 1.1 inches was recorded.

 

Nectarine , Banana and Kale Smoothie Recipe

 

Coconut Oil Can also Immediately Improve Mental Clarity

Not only does coconut oil help you to stay fuller for longer, assist in potential weight loss or decreased weight maintenance, but it also fuels your brain! After being metabolized in the liver, the lauric acid can make it way straight to the brain and be used as an energy source for it. Here is a study on how and why this is.

Considering that dieting and running on nutrient rich but low calorie dense smoothies often can come with hunger pangs, energy slumps and brain fog – coconut oil is really the perfect smoothie add in. Not to mention that it makes almost all smoothies taste really good!

So, let’s get to the recipe…..

Nectarine , Banana and Kale Smoothie Recipe




Nectarine, Banana and Kale Green Smoothie

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Serves: 1-2 Prep Time: Cooking Time:

Ingredients

  • 1 ripe nectarine
  • 1 banana
  • 1 large kale leaf
  • 1 cup water
  • 4 tablespoons melted coconut oil

Instructions

  1. De-rib the kale leaf. If your kale leaves are on the small side, you can use two. Peel the banana and de-pip the nectarine.
  2. If you have not done so already, melt the coconut oil. This is very important to do, because if you put it in while it is still in a solid state, you will get very fine ‘bits’ of coconut oil in your smoothie! Not so nice. Of course if it is hot where you are and the coconut oil is already in liquid form, then melting is not neccesary.
  3. Combine all ingredients and blend until the smoothie is smooth. Kale is quite fibrous, so if you do not blend it well there will still be shreds of fibre in the smoothie. You want to process those away to nothing so that the smoothie is creamy and, well smooth! : )
  4. Pour into a tall glass and enjoy!

Notes

If you like your smoothies really cold, then you can freeze the banana and nectarine beforehand, and chill the jug of made smoothie for 30 minutes or more before drinking.

November 30, 2017 1 comment
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Pomegranate Overnight Oats Smoothie Bowl Recipe
Breakfast ideasCooking HacksFast Healthy MealsSmoothiesVeganVegetarian

Pomegranate Overnight Oats Smoothie Bowl

written by Daniela Klein

This the best smoothie bowl I have ever come up with! Granted I do not make that many smoothie bowls, but I do make a fair amount of smoothies – and this bowl is just delicious. And I am not really tooting my own horn here as a smoothie bowl maker – the deliciousness factor is actually thanks to the gorgeous tang of the fresh pomegranate juice.

Oh and the other thing. This is a 3 ingredient bowl. Pomegranate juice, a cup of oats, and a 1/3 cup coconut oil. Really, really simple.

The last thing, quick note on the overnight oats smoothie bowl concept. I tried making overnight oats at some point, but I still found that even with the overnight soaking, the oats still tasted rawish to me. So I decided to blend the oats, the night before. This way they soak up more water in the finer state, and do not taste so raw. At least to me : D.

Here is my other overnight oats smoothie bowl style recipe if you want to take a look.  I often feel weird posting simple recipes like this, because it seems like it is not complicated enough to be a recipe. But this seems to be a silly concept because this is one of my most popular recipes. : )

Let me know if you try this, and what you think of the flavor!

x

 

Pomegranate Overnight Oats Smoothie Bowl Recipe Pomegranate Overnight Oats Smoothie Bowl Recipe




Pomegranate Overnight Oats Smoothie Bowl

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Serves: 1 Prep Time:

Ingredients

  • 1 cup oats
  • 1 1/4 cup pure / fresh pomegranate juice
  • 1/3 cup melted coconut oil
  • Optional: A handful of granola for topping

Instructions

  1. The night before, combine the pomegranate juice and the oats. Blend until mainly smooth. If your oats is very absorbent, you might need to add a little extra pomegranate juice.
  2. Leave to stand overnight, covered.
  3. In the morning, add in the coconut oil and blend once more, or simply mix it in. Be sure to melt the coconut oil if it is in solid form. This is important, because if it is solid, even if you blend it in you will still get little ‘bits’ of hard oil, and the smoothie will not taste all smooth and creamy. Trust me – I have had this a few times, thanks to trying to shortcut the melting.
  4. Once you have incorporated the coconut oil, spoon the mix into a bowl, add a little granola for crunch factor if you like, and enjoy!

Pomegranate Overnight Oats Smoothie Bowl Recipe

November 22, 2017 0 comment
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Chocolate Chickpea Fudge Recipe
Breakfast ideasCookies and TreatsGluten FreeSnacksVeganVegetarian

Chocolate Chickpea Fudge

written by Daniela Klein

This recipe is a remix of the nutmeg ladu fudge which came onto the blog a couple weeks ago. I lovedd that fudge – I was so so impressed by the flavor, consistency – and the nutritional value. Chickpea fudge is definitely something which you can eat as ‘fuel’ not just as a treat.

I decided to try out a chocolate version of the nutmeg fudge. And it is absolutely the bomb!
Oh and by the way…

Kid test – passed
Man test – passed 
Grandpa test – passed 
Dad test – passed 

Can I have a round of applause please? It is not often the one can create a sweet good which is as nutritious as this one – and pass all of those testers. : P With flying colors too I might add.

Ok, let’s talk a little bit about this yummy chickpea fudge is so delicious, and then we can get to the recipe.

SO What’s in this Chickpea Fudge?

The main components of this chickpea fudge are of course chickpeas, coconut oil, dates and ground pecan nuts.  All of these are things which one can and should eat on a semi  regular basis.

Health Benefits of Chickpeas

Chickpeas are a wonderful pulse to sneak into sweet goods because their flavor works well with sweeter things, and they are excellent at aiding the body to regulate blood sugar levels. So no sugar spikes when chickpeas are in the mix!

Chickpeas contain high amounts of fibre which means that they aid digestion, and also increase levels of satiety. Meaning you will be fuller for longer after eating a food containing chickpeas. Making sure that your snacks have a high satiety score can lead to better weight management, as you will feel fuller for longer on less. Great formula for shedding a couple pounds!

Chickpeas are also a great source of plant based protein. If you are vegetarian or vegan, then chickpeas can be a valuable component of your diet.

Besides containing high levels of fibre and protein, chickpeas are also rich in manganese, folate, copper, phosphorus, iron, magnesium and zinc. They also slightly lower concentrations of thiamin, vitamin B6, selenium, calcium, vitamin K and riboflavin.

 

Chocolate Chickpea Fudge Recipe

 

Health Benefits of Coconut Oil

Coconut oil has been making headlines over the last few years for a its health benefits. But I was shocked to read on Dr Axe, that there are over 1 500 published studies ‘proving coconut oil to be one of the healthiest foods on the planet’. I went and checked this, because you can’t believe everything you read. However there are literally 1 775 published studies on NCBI alone. Needless to say, I did not have time to check through each study – but I do not think science would invest so much time and money investigating a food which did not have some seriously significant elements.

Coconut Oil is Not Readily Stored by the Body as Fat –
It is converted to energy straight away

It appears that one of the top reasons why coconut oil is so good for our bodies lies in the type of fat that it is made up of. coconut oil is made up of over 90 percent short chain healthy saturated fat. This fat can be broken down by the body in 3 steps. Unlike other plant derived fats which are broken down in 26 stages!

What this means ultimately is that the fat in coconut oil can be taken up by the body and converted to energy immediately. Short chain fats are processed in the liver, which means pretty much a one way street to energy production.  There is much less chance of coconut oil being stored in fat cells within the body, because it can so easily be converted to energy. Whereas other plant based fats can take so long to convert that they can end up being stored along the way.

Coconut Oil is a Brain Food

Another interesting facet to these rare short chain healthy fats is that they are literally brain food, and help with the production of serotonin!

Coconut Oil is an Immune Booster

Coconut oil is also antimicrobial and antifungal. This is great for balancing the gut flora and keeping things like Candida overgrowths at bay. Because 80% of the immune system is made up of the gut bacteria, this will boost your immune system as well.

Health Benefits of Dates

Dates are full of fibre, which makes them nature’s perfect sweet for us. This is because while dates have a high sugar content, the fibre which they contain ensures that the release of this sugar into our systems is very slow. Which makes dates a very low GI sweetener!

Dates are also rich in the following vitamins and mineral:

  • Iron
  • Potassium
  • B vitamins
  • Vitamin A
  • Vitamin K
  • Copper
  • Magnesium
  • Manganese

Health Benefits of Pecan Nuts

I think we all know by now that nuts are super healthy – but I was shocked to find out that pecan nuts contain more than 19 different vitamins and minerals, and Shape even wrote an article with the title ‘Pop and Pecan not a Pill – Can Pecans Replace Your Multivitamin’.

Pecans are also a source of more healthy fats, some fibre and protein.

How to Make this Chickpea Fudge

Before I leave you with the recipe – I just wanted to say don’t let all this reading about nutritional powerhouse ingredients make you think the recipe is all difficult and complicated.

IT IS THE EASIEST THING EVER.

So go make these. And tell me what you think.

x

 

Chocolate Chickpea Fudge Recipe




Chocolate Chickpea Fudge

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Prep Time:

Ingredients

  • 300 grams cooked/canned chickpeas
  • 200 ml melted coconut oil
  • 150 grams chopped dates
  • 1 cup ground or powdered pecan nuts
  • 4 heaped tablespoons cocoa powder
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons vanilla essence
  • pinch salt

Instructions

  1. If you have not done so already, melt the coconut oil at a low heat until it is in liquid form.
  2. Then combine all ingredients in a food processor, or use a stick blender, and process until smooth. If you have an electric coffee grinder, you can do the pecan nuts in this to get them really fine, and then add them to the food processor with the other ingredients.
  3. Once processed fully, spoon into a small baking pan and flatten down with a spoon.
  4. Place pan in the freezer and allow to stiffen.
  5. Cut into squares, place in an airtight container to store. Keep in the freezer between eating.
  6. Enjoy!

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Chocolate Chickpea Fudge Ladu Recipe

November 15, 2017 2 comments
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Gluten Free Breakfast Oaties Recipe
Breakfast ideasCookies and TreatsGluten FreeSnacksVeganVegetarian

Gluten Free Breakfast Apple Oaties

written by Daniela Klein

Hello internet. Today I have a gluten free oaties recipe for you! : )

I love making cookies and cakes that are so high in nutrients that they can be eaten for breakfast. Like this gluten free poppyseed cake….  and this  no sugar nutmeg ladu / fudge. And these no flour brownies!

These apple oatie cookies are made of oat flour, whole oats, ground flax seeds, grated apples, dates, coconut oil and some natural apple syrup. If you do not have access to this amazing apple syrup (my mom gets it from a neighbor who in turn gets it from a secret source), then you can also use honey or maple syrup instead.

 

Gluten Free Breakfast Oaties Recipe

 

These cookies are great for an on the go snack to have in your bag – as they are full of nutrition. Also, they do not require any overly processed gluten free flours, just ground up gluten free oats. I grind my oats in a small electric coffee grinder. It turns my oats into perfect oat flour! I also use the coffee grinder to grind up flax seeds for flax seed flour. (If you are on the hunt for non processed gluten free baked goods – also check out this recipe, it is for savory flax seed cakes. Which can also be used as thin ‘burger buns’!)

As opposed to the gluten free poppy seed cake – these cookies come together really quickly and do not require lots of beating / egg whisking. They do not contain raising agents, which also means that you can easily slip them into the oven with other things, without any risks of spoiling the rise by changes in temperatures, moving around of the baking sheet etc.

Before we go to the recipe, I just want to explain why these cookies can be gluten free, and not require any complicated or processed gluten free flours.

How to Make Gluten Free Oaties

Most gluten free baked goods need something like xanthan gum or psyllium husk to act as a binding agent and to prevent them from falling apart. Oat flour is a nice gluten free flour to bake with, as oats does have a little of its own innate ‘stickiness’.

The other thing that holds these cookies together is the ground flaxseeds. Do not leave these out, as without them the cookies will probably fall apart. The ground flax seeds are also full of fibre, vitamins and minerals – so not only do they bind the cookies together, they also make them more nutrient dense. Perfect for a breakfast cookie!

 

 

Gluten Free Breakfast Oaties Recipe




Gluten Free Breakfast Apple Oaties

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Prep Time: Cooking Time:

Ingredients

  • 2 medium sized green apples
  • 1 1/4 cups gluten free oats flour
  • 1/2 cup whole gluten free oats
  • 1 1/2 cup ground flaxseeds
  • 100 grams finely chopped dates (you can also use finely chopped dried fruit of your choice)
  • 5 tablespoons natural apple syrup, maple syrup, or honey
  • 3/4 cup melted coconut oil
  • 1 tablespoon vanilla essence
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of ground cloves
  • Dash of apple cider vinegar
  • Pinch of salt

Instructions

  1. Grate the apples into a large mixing bowl.
  2. Melt the coconut oil if you have not done so already.
  3. Add all ingredients to the large bowl and combine well.
  4. Allow the mix to sit for about 10 – 15 minute in the bowl. This will allow for the the oat and flaxseed flour to hydrate.
  5. Next, roll the mix into small to medium sized balls and arrange onto a baking tray. Press each ball down slightly with your palm to create a fat cookie.
  6. Slip the baking sheet into the oven and bake at 350 F (180 C) for about 20 minutes or until slight browning begins to occur. Do not over bake.
  7. Remove from the oven and allow the tray and cookies to cool completely. Pack into an airtight container and store at room or fridge temperature.
November 1, 2017 0 comment
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Papaya & Pomegranate Smoothie
Breakfast ideasDrinksGluten FreeSmoothies

Papaya & Pomegranate Smoothie

written by Daniela Klein

Happy wednesday. Smoothie day! Recently I have been listening to some great podcasts, most recently One Part Plant Podcast by Jessica Murnane. If you are interested in plant based eating and awesome women doing awesome things – go have a listen. Anyways, the last episode I was listening to was on hormonal health. The speaker has a book and an in depth eating program for women who want to begin to work with and balance their hormones.

But – what was so was cool, was that at the end of it I realised that the bottom line for balancing hormones naturally is to eat more plants! My skin has been 100% perfect for a while, but lately I have begun to break out slightly so maybe it is time for some hormone balancing. As an ex acne sufferer I yearn for that hassle free happy skin….

While I do eat a lot of plants and my diet is pretty healthy, there are opportunities in the day when I could be getting in more fruits and veggies. For example at lunch time I eat salad and usually a slice of bread. And for breakfast I usually eat fruit – and then top it off with half a slice of bread to keep me going until lunch.  So, I decided, I am going to for a little while skip the bread, and start inserting smoothies and bouillons instead. I have a super nutrient dense green smoothie which I like to make at lunchtime, and I am going to work on a homemade and beneficial bouillon powder recipe. If anyone has ideas for that let me know! For now I am thinking nutritional yeast, herbs, olive oil, and dried and powderized onion and mushrooms.

Besides these measures, I think I am going to start making more sweet smoothies.  I am also happy to grab the whole fruits while on the go, but smoothies are also  a good opportunity to get in extra probiotics and protein from kefir and yoghurt.

This smoothie recipe I worked out a little while ago when I had store of pure pomegranate juice in the deep freeze. I love the zing that the pomegranate juice brings to smoothies, really refreshing but still creamy and satisfying from the coconut milk.

 

Papaya & Pomegranate Smoothie

 




Papaya & Pomegranate Smoothie

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Ingredients

  • 2 cups peeled papaya
  • 1 peeled banana
  • 1 cup pure pomegranate juice
  • 3 tsp honey
  • 1/2 cup yoghurt
  • 1/2 cup coconut cream

Instructions

  1. Combine all ingredients and blend!
  2. Pour into a big ol’ glass, and enjoy. If you want to get the swirl on top, pour in a little extra pomegranate juice and stir.

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Papaya and pomegranate smoothie

October 18, 2017 0 comment
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Crusty Sweet Potato Cubes
Breakfast ideasFast Healthy MealsGluten FreeSides & VegetablesVeganVegetarian

Spice Crusted Tomato Flavored Sweet Potato Cubes

written by Daniela Klein

Hellooooo! I am posting two recipes today -a double whammy. Yesterday was supposed to be the day for this post, but the Troll and I were helping my folks plant SEVENTY SEVEN trees!! By the time we got home I was too exhausted to do anything except make this for supper. Needless to say we ate supper at 10 o clock – but it was worth the wait.

The other recipe I am posting today is  Cleansing & Slimming Iron Rich Green Smoothy. I am really excited about that green smoothie – it is super good and packed with nutrients and benefits. So if you like savory green smoothies…. Go check it out: ).

But for now it is time for some nommy sweet potato cubes.

Crusty Sweet Potato Cubes

I have to admit… personally I am not a massive fan of sweet potatoes.

However I know that sweet potatoes are very good for you and should make their way onto the menu on a regular basis. So. I decided to make a hearty breakfast recipe with sweet potatoes.

You can of course eat this for lunch, or make it as a side for supper. For lunch I would side the sweet potatoes and egg with a green salad. For supper I would simply leave off the egg, and pair it with something like fish and vegetables. The cubes can also make a nice addition to a  buddha bowl style meal.

For spicing I decided to go with plain old allspice. And it’s a good combo. For me this recipe is the perfect way to jazz up sweet potatoes. The allspice work very well with the sweet flavors, and the roasting just brings it all together.

 

Spice Crusted Sweet Potato Cubes

 

The Health Benefits of Allspice

Before I leave you with the recipe, I just want to quickly mention the health benefits of allspice. I used to think that allspice was a synthetic form of flavoring, similar to Aromat! Only recently did I become aware that it was a natural spice, called ‘Allspice’ because it smells and tastes like a combination of pepper, cinnamon, cloves and nutmeg.

Allspice is beneficial for:

  • Aiding overall digestion.
  • Reducing bloating.
  • Reducing flatulence.
  • Easing of constipation or diarrhea.
  • Elimination of pathogens.

Allspice is also contains high amounts of A, vitamin B6, riboflavin, niacin, and vitamin C.

And lastly a study has shown that allspice shows signs of being a potent cancer fighting agent.

How to Cook the Sweet Potatoes Quickly

This recipe is only takes 15-20 minutes. Similar to an English breakfast.

What I do to speed things up, is I cube the sweet potatoes, and steam them on high on the stove top. Once they are completely cooked, I then transfer them to a baking sheet, oil and spice, and pop into the oven to toast them and give them that crusty baked taste.

If you have time, then you can also simply roast the cubes. But I love this method, not only does it save cooking time, but also energy, because you do not have to use the oven for as long.

I usually do my roasted potatoes like this as well. It is just so much quicker, and I do not have to have the oven blazing away for an hour.

Anyways, if this is your type of recipe – sweet and spicy : ) – I hope you make it! xxx




Spice Crusted Sweet Potato Cubes

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Ingredients

  • 1 large sweet potato
  • 1/2 cup water
  • 50 gram tomato paste
  • 5 tablespoons allspice
  • 1 tablespoon allspice
  • Salt and pepper to salt

Instructions

  1. Wash and cube sweet potato.
  2. Set to steam with 1/2 cup water.
  3. Once the sweet potato is almost cooke, remove from the heat and drain off any excess water.
  4. Add tomato paste, allspice, olive oil and salt a pepper and toss while still in the pot.
  5. Once combined spoon onto a baking sheet.
  6. Place baking sheet under a medium heat grill.
  7. Remove and toss cubes every few minutes until they have browned sufficiently.
  8. Remove from oven and serve!

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September 29, 2017 0 comment
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Breakfast ideasGluten FreeSmoothies

Beet Colored Overnight Oats Smoothie Bowl

written by Daniela Klein

Howdy guys! It’s the weekend… Which somehow seems the perfect time to post this barbie doll pink smoothie bowl : D.

You are probably thinking ….. overnight oats smoothie bowl – she has gone trend mad! It’s either overnight oats, or it is a smoothie bowl. But both???

Here’s my reason for this combo.

Overnight oats is a super way to maximise the nutritional availability of raw oats. And while it is healthy, I find that even overnight oats can still retain the tang that raw oats has. What I have found is that if you blend the raw oats into a thick smoothie consistency, then the overnight sit takes away more of this bitterness! Hooray!

And what’s with the beetroot? Well, I LOVE the color it makes, and it is nutritious! It feels like a good way to start off a change-over-season morning, with some blood boosting beet power.

You can use either raw beets or cooked. I used cooked. Raw beetroots can sometimes cause one’s throat to feel irritated, a sensation I hate! However if you have some young and tender beets, then these might be fine to use raw.

Beet Overnight Oats Smoothie Bowl Recipe

Beet Overnight Oats Smoothie Bowl Recipe

 

Beet Colored Overnight Oats Smoothie Bowl

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Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 1/2 - 1 a medium sized beet (depending on your love of beetroot)
  • 1 cup raw oats
  • pinch salt
  • 1 tablespoon honey or maple syrup
  • 1/2 cup orange juice (optional - you can replace this with milk or even warm water)
  • 1 cup yoghurt or kefir

Instructions

  1. Blend all ingredients together.
  2. Place in a bowl or jar and cover.
  3. Leave to sit overnight.
  4. Sprinkle with toppings of choice.

Beet Colored Overnight Oats Smoothie Bowl

 

April 22, 2017 2 comments
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Poppy Seed Breakfast Cake Recipe
Breakfast ideasCakesCookies and TreatsGluten Free

Gluten Free Poppy Seed Breakfast Cake

written by Daniela Klein

The other day my Mom was telling me about being a young computer programmer, before she met my dad (and became a pirate). She was living in a small German coastal town in Namibia called Swakopmund, in a little house on ‘Rue de Alie’ by the beach, earning more than she quite knew how to spend. A thing that she loved to do on her days off was to go to a place called Cafe Tref, and order a slice of their famous poppy seed cake, or in German, Mohnkuchen.

While she was telling me all this – I started to get really amped to recreate that poppy seed cake for her. Like a blast from the past on a plate!

So, with a bit of googling and whatsapping to Oma I concocted a recipe. And after a few re-bakes and adjustments – I got exactly what I wanted.

A poppy seed cake literally jam packed full of poppy seeds, with a good texture, and not overly sweet. Yummy!

My Mom was in poppy cake heaven – and I think I just found a new favorite cake recipe. There are so many things to love about it!

Poppy Seed Breakfast Cake Recipe

 

What I Love About This Poppy Seed Cake

Awesomely, this poppy seed cake is naturally gluten free, paleo, low carb, high in protein and can count as a superfood recipe!

Poppy seeds are pretty packed with nutrition and contain a hefty whack of minerals, fibre and protein. What gets me super excited is that they have lots of zinc – which is great for your skin. So with bite I think to myself that I am feeding my skin!

If you are following a gluten free or low carb eating plan, then this recipe ticks those boxes without your even needing to think about it.

I called it a breakfast cake – because it’s the kind of cake I can easily eat at 11 in the morning with some coffee. That’s the method my folks, Nick and I used to polish off my testers… But you can honestly eat this cake at any point. Top with cream or some sauce, and you can serve if for dessert. As well as stuffing one’s face with it at all other intervals or course.

Gluten Free Poppy Seed Breakfast Cake

Another reason for the breakfast cake name is that I used a cup of oat flour. Oat flour has a fancy ring to it – but you can easily take some normal oats, and turn it into flour if you have a food processor, high power blender or an electric coffee grinder.

In addition I have brought down the sugar quantity to make this into a cake which can stand as a breakfast substitute.

Lastly, on a technical note, I used a pretty detachable ring pan for a baking pan, as it gives that lovely old fashioned feeling! You can use any kind of pan – it does not need to be patterned! – but one where the sides are detachable is great for easy extraction once baked. I hate breaking cakes when trying to take them out of a pan!

 

Poppy Seed Breakfast Cake Recipe

Poppy Seed Breakfast Cake

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Prep Time: Cooking Time:

Ingredients

  • 1 1/2 cups poppy seeds
  • 1/2 cup butter (room temperature works best)
  • 1 cup oat flour (or oats)
  • 5 separated eggs
  • 3/4 cup milk (you can also use water)
  • 1/2 cup sugar
  • 2 teaspoons vanilla essence
  • Pinch of salt

Instructions

Making the Oat Flour

As I said above, if you do not have any oat flour – you can easily turn some oats into oat flour if you have a food processor, good blender or electric coffee grinder.

  1. Take a cup of oats and process it in one of the above appliances until it forms a smooth powder.
  2. Check to see if it has made a cup of flour. If not, do a little more to make up the shortfall.

Making the Cake

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Combine the poppy seeds and the milk (or water). Using a stick blender, process them for 5 minutes. This will break up the poppy seeds a little and result in a nice texture in your cake. You can also use a coffee grinder for this – just be careful that you do not turn them into a powder, and then leave out the liquid from the maceration process.
  3. Add the oat flour to the poppy seed mix, stirring to incorporate.
  4. Place the butter in a large bowl and beat.
  5. While the beater is running add the egg yolks one by one. Continue beating for 2 minutes after adding the last yolk.
  6. Add the sugar and continue to beat for another few minutes.
  7. Clean your beaters with hot water and soap. Give them a rough dry.
  8. Place the egg whites and pinch of salt into a medium sized bowl.
  9. Beat these until the they form soft peaks.
  10. To combine all ingredients, fold in a quarter of the stiff egg whites into the yolks/butter/ sugar mix. (This divided combining helps with the texture)
  11. Fold in the remaining whites.
  12. Lastly fold in the ground poppy seeds/oat flour mix and the vanilla essence.
  13. Scrape the batter into a greased baking pan. I like to use a pan where I can detach the sides, as the cake is apt to break when dropped out of an inverted pan.
  14. Bake for 35-40 minutes, or until a inserted knife or toothpick comes out mainly clean.
  15. Allow to cool for 15 minutes, and then remove from the pan and leave to cool further on a wire wrack.

Serve plain, spread with honey, or topped with cream or another topping or your choice.

Notes

As mentioned earlier, this is a semi sweet cake. If you wanted a sweeter version - then you can either up the sugar quantity (it will not adversely affect texture), or top with honey, syrup, jam etc after baking or per serving.

Gluten Free Poppy Seed Cake Recipe

April 21, 2017 0 comment
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