14 ago. 2017

Mango Chia Pudding

After a week off spending some quality time with my sister, watching movies at home till the wee hours and eating an indecent amount of ice creams, I'm back! Pretty sure you guys are busy too enjoying the summer holidays so I guess you didn't miss me very much, hehe. I've also been preparing several new recipes, can't stay away from my kitchen tools for too long and always find an excuse to cook something new.
So it's not ice cream every day (although I do think about it every.single.day.) and when I want something sweet yet healthy I know some chia or quinoa pudding will help me conquer those sugar cravings. 
I had a bunch of beautiful perfectly ripe mangoes that my sister brought home to make smoothies and couldn't pass the opportunity to prepare a yummy chia pudding with mango puree. It's refreshing, makes my stomach feel so good (chia and mango are great for your digestive system!), naturally sweetened, quick and also pleasant to the eyes.
You can choose whatever topping your heart desires like chopped nuts, some banana slices and even granola. I opted for coconut whipped cream and some berries I had from a previous recipe and it turned out really good and creates a beautiful color contrast.
Wishing you all a fabulous week! 


Mango Chia Pudding
(2 servings)

Ingredients
1 cup coconut-rice milk.
4 tablespoons chia seeds.
1 tablespoon agave syrup (optional).
1/4 teaspoon vanilla extract.
1 teaspoon baobab powder.
1 ripe mango.
Toppings:
Coconut whipped cream.
Mixed berries.

Notes:
- You can use your favorite plant-based milk but I find that the coconut-rice milk works great in this recipe because it has a natural sweet taste without having to add any sweeteners. 
- The agave syrup is optional, you can leave it out if your milk is already sweetened or has a natural sweet taste.
- Instead of pure vanilla extract you can use 1/8 teaspoon of pure vanilla powder but keep in mind that the chia pudding will look a bit darker than the one shown in the pictures. I didn't add the vanilla only for photography purposes.
- To make the coconut whipped cream remember to refrigerate one can of full-fat coconut milk at least 24 hours before proceeding.


Directions
In a medium mixing bowl whisk the chia and milk until completely combined, stir in the vanilla, baobab powder and agave syrup (if using). Transfer to a jar with a lid or an airtight container and refrigerate until the chia seeds soak up the liquid and it reaches a pudding-like consistency, around 15-20 minutes.
Meanwhile chop the mango and blend until pureed using a food processor or high speed blender.
Also, while the pudding is in the fridge prepare the coconut whipped cream: simply whip the thick white cream you find when opening the can of full fat coconut milk using an electric mixer at high speed. Add in a tablespoon of agave syrup or a few drops of estevia and whip until fluffy. Refrigerate if not using immediately.
To serve alternate layers of chia pudding with mango puree, top with the coconut whipped cream and some berries.




2 ago. 2017

Orange Pancakes with Berry Compote

How's your summer going guys? We are having really hot days here in Barcelona and don't even have a break from all that sweating even at night, damn it's almost impossible to stay cool in bed...also quite a challenge to sleep especially when you have trouble falling asleep like me. So after a rough night's sleep there's no better way to improve your mood than waking up to freshly made pancakes. That's exactly what I did the other day, I tweaked a bit my favorite pancake recipe (you can read it here) and added a fruity touch to it. The result: delicious, fluffy and healthy orange pancakes topped with some coconut whipped cream and my homemade berry compote, which is also included in this blog post. 
Of course you can choose your favorite toppings like chopped banana, walnuts, maple syrup (it's a must!), etc. A chocolate sauce will also work perfectly good for this recipe, I love the choco+orange combo. It's been a while since I made a pancake recipe for the blog and here it is, hope you like them.
Btw, you'll have plenty leftover compote so don't hesitate to spread it on your breakfast toast with some peanut butter, stirred into your oatmeal...Yum!



Orange Pancakes with Berry Compote
(yield: 8 pancakes approx.)

Ingredients
1 1/2 cups kamut (khorasan wheat) flour.
2 tablespoons coconut sugar.
3 1/2 teaspoons baking powder.
1 teaspoon salt.
1 cup almond milk.
2 teaspoons apple cider vinegar.
1 tablespoon ground flax seeds.
1/2 cup natural orange juice.
3 tablespoons mild-tasting extra virgin olive oil.
1/4 teaspoon pure vanilla powder.
2 drops organic orange essential oil.
- For the berry compote:
1 1/2 cups mixed berries (fresh or frozen).
3 tablespoons orange juice.
3 tablespoons coconut sugar.
2 drops organic orange essential oil.
- Toppings:
Whipped coconut cream.
Berry compote.
Other alternative toppings: sliced banana, chopped walnuts, pure maple syrup.

Notes:
- Choose your favorite plant-based milk to make the pancakes. My favorite though is unsweetened almond milk with the highest percentage of almonds if possible.
- To make it healthier I always use freshly squeezed orange juice. Also, you can ommit the orange essential oil but it adds a really nice aroma.
- As I said before, you'll have leftover compote. Store it in the fridge in a clean jar with a lid and consume it within 3 days approximately. I added 3 tablespoons of coconut sugar because my berries (they were frozen) tasted very tart, but if yours are ripe and sweet you will most probably have to add just a tablespoon. Taste and adjust the sweetness if necessary.
- I always recommend using extra virgin olive oil because it's super healthy and it's the best option when you don't want your food to have a coconut aftertaste. For all my bakes and desserts my favorite type of olive oil is Arbequina which has a fruity aroma.


Directions
In a large mixing bowl and using a hand whisk mix together the flour, baking powder, coconut sugar, salt and vanilla.
In a separate medium bowl vigorously whisk milk, vinegar and ground flax seeds until the mixture looks foamy.
Add the wet mixture to the dry ingredients and also add in the orange juice and oil. Stir until all the ingredients are well combined and there are no big lumps.
Loosely cover the bowl and let the batter rest for 10 minutes (meanwhile you can prepare the mixed berry compote).
Lightly coat a frying pan with coconut oil, and to test the temperature pour a small drop of batter and check if it browns too quickly, then you should lower the temperature.
Pour 1/3 cup of batter for each pancake and cook for 4 minutes approximately, until air bubbles appear on top. Flip and cook for another 3 minutes or so. Keep an eye on the temperature of the pan because we don't want these pancakes to brown too much.
Top with a dollop of coconut whipped cream and the mixed berry compote.

- To make the mixed berry compote:
In a medium saucepan over low-medium heat mix the berries with the orange juice and coconut sugar. Mash the fruit with a fork while they are cooking to help release the juices and get a softer compote. Bring to a simmer and cook for 10 minutes approximately, or until thickened. Remove from the heat and add in the orange essential oil.
Let the compote cool at room temperature, transfer to a clean jar with a lid and store in the fridge.





22 jul. 2017

Piña Colada Nice Cream

I wonder if I will turn on the oven this summer...honestly I miss baking cookies and loaf cakes but this heat makes it quite a challenge. Plus my body is constantly asking me for refreshing things such as smoothies, juices, tons of watermelon and of course ice creams! I could make ice creams every single day but there's a thing called self-control that I should practice more often (ha!).
So this week I wanted to share with all my fellow ice cream fanatics a delicious recipe with lots of good tropical vibes: Piña Colada Nice Cream. It's creamy, completely plant-based, gluten-free and healthy (the rum is totally optional, but who can say 'no' to a slightly boozy ice cream?! Not me!). I love the coconut and pineapple combo, it instantly makes me feel like I'm at some fancy beach club or an exotic paradise. Whenever I want to bring summer into my home I prepare a piña colada smoothie or this nice cream.
What is your favorite ice cream flavor, btw? Or what kind of refreshing treat you enjoy the most when it's hot? I'd love to read about your preferences and get some inspiration from you.
I'm going to keep this post short (and sweet) as I still have so many things to do right before the week ends. Hope you like this recipe as much as I did, and if you still want some more Piña Colada goodness check out these pops I made last year.
Happy weekend everybody!

Piña Colada Nice Cream
(3 servings approx.)

Ingredients
3 bananas, chopped and frozen.
3/4 cup (130g) fresh pineapple.
1 can full-fat coconut milk, refrigerated overnight.
1/3 cup (30 g) shredded coconut.
1/4 teaspoon pure vanilla powder.
1 1/2 tablespoons white rum(optional).
2 teaspoons cornstarch (or arrowroot powder).
1 to 2 tablespoons light agave syrup.
- Toppings:
Shredded coconut or coconut flakes.

Notes:
- You can use canned pineapple though I prefer natural fresh pineapple to make it even more healthy.
- Do not discard the watery milk under the coconut cream. Store it in the fridge and use it to make smoothies. So yummy!
- The rum is optional, I've tasted both versions and they were all delicious.
- If your pineapple and bananas are at the optimum level of ripeness you won't need to use any sweetener. But as always, adjust the sweetness to your taste.


Directions
Scoop out the thick white cream from the can of coconut milk and put in your food processor with the rest of the ingredients. Process and stop a few times and scrape down the sides of the bowl. Taste and adjust the sweetness if needed.
Pour the mixture into an airtight shallow container and refrigerate for about 3-4 hours, the ice cream base needs to be very cold before churning.
Once very cold, churn the ice cream according to the manufacturer's instructions. I always have to freeze the bowl of my ice cream maker at least 24 hours before making the recipe and churn the mixture for 30 minutes.
Transfer the ice cream to the same container, cover the surface with plastic wrap, close and freeze until solid.
Homemade ice creams tend to be rock solid when frozen but do not panic, if you let it thaw at room temperature for 10-15 minutes (or more, if needed) it will become creamy and scoopable again.
Scoop the ice cream and serve with shredded coconut, toasted coconut flakes or your favorite toppings.