Pink Waffles

I don’t know about you, but I love playing with food. As a child I remember my mom at Christmas or birthdays with food colouring turning white icings pink or blue depending on who’s birthday it was. Food colouring was fun and it still is but that old school stuff has no place in my pantry. INSTEAD, I turn to healthy superfoods for food colouring fun. 

Yesterday was Saturday and I was craving waffles. I have made green waffles using spirulina, chocolate and vanilla using cacao and yesterday my inspiration went toward pink so I used @florafoods beetroot crystals to turn these beauties pink. So much fun! 

After a ton of requests for the recipe I decided to get to work to create one for you and here it is.  Other options for turning food pink would be gorgeous Acai powder, pitaya (pink dragonfruit) powder and I’ve even seen pomegranate powder. I hope you have as much fun making these as I did! 

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Beetroot waffles💓 

Ingredients

1c oat flour

1c buckwheat flour

1tbsp vanilla protein powder(I love @nuzest)

1tsp baking powder

1/4tsp fine sea salt

1/2tsp ground ginger

1tsp cinnamon

..

1c cashew milk

1tsp apple cider vinegar

1c water (plus more if desired)

3tbsp melted coconut oil

1.5tsp beetroot crystals (@flora)

1tsp vanilla

1 flax egg (or 1 real egg)


Method

*preheat oven to 200*

  1. Prepare flax egg and set aside
  2. Combine milk, water, ACV and Beetroot crystals. Whisk and set aside.
  3. In separate bowl combine dry ingredients, whisk, and set aside.
  4. Add flax and wet to dry ingredients and mix gently. The buckwheat flour soaks up ALOT of moisture. At this time you might need to add 1/4c-1/2c more liquid. I added water until I was happy with consistency. Too thin, and it will run, too thick and it won’t spread. 
  5. Heat waffle iron.
  6. Add in a heaping ladle of batter to waffle iron. Once cooked transfer to a wire rack in preheated oven while you make the rest of the waffles. I yielded 4 large round waffles from this recipe.

~Enjoy!!💞💞

 

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Cauliflower&Sweet Potato Curry

It’s that time of year folks. When soups, stews and curries start flooding your inbox, feed and the like. We, up here in the frosty north are headed into deep freeze season so in order to stay warm we turn to our Dutch ovens, crockpots and one pot meals to stay nourished and comforted. 

Yesterday was a fine example of how shite the weather can be in Toronto so with cauliflower and sweet potato (and all the other ingredients) on hand I got to making this gorgeous curry. Enough for dinner and leftovers (the best!) for the upcoming weeks ahead.  

I find this type of recipe easiest if all the ingredients are prepped before I start the “cooking” part. If you are missing one or two of the spices, don’t worry. It might taste a little different but I’m sure it will be good. This recipe is my take on an “Indian” curry but I’m sure it’s not a traditional recipe

Last time I made this, I had a russet potato so that went into the pot too. You can add pretty much any firm vegetable that you have on hand. If you find it too thick, add another can of tomatoes, some vegetable broth, or some water.

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STAUB makes the best Dutch Ovens🙂 

INGREDIENTS

1 tsp brown mustard seeds

 

2 Tbsp olive oil

1 medium yellow onion - small dice

1 large clove garlic - minced

1 inch ginger - peeled and minced

 

2 Tbsp tomato paste


1/2 tsp cayenne pepper (more if you like it spicy)

1/2 tsp ground cloves (careful this is a powerful flavour)

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1 tsp paprika

1 Tbsp curry powder (I added this because I had it)

1 Tbsp turmeric


1 large sweet potato - 1/2” dice, don’t peel it

1 head cauliflower - small florets


1 can crushed tomatoes

1 can full fat coconut milk


1 can chickpeas - drained and rinsed

1 bunch green kale - stems removed and torn into smallish pieces

  

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Spice is Life🧡 

METHOD 

Heat a large heavy pot on medium high. Once hot, add the brown mustard seeds and wait until they start to pop and jump around. Add olive oil to the pot and let it heat up for a minute. Lower heat to medium and add the onions, sprinkle with salt, sauté until translucent and then add the garlic and ginger. Stir until fragrant (1 to 2 minutes). Add tomato paste and stir to coat the onions. Add the spices, another sprinkle of salt and stir. Sauté the spices for about a minute and then add the sweet potato and cauliflower and stir to coat. Once coated, add the crushed tomatoes and the coconut milk. Bring to a boil and simmer on medium low until the veggies are tender (15 to 30 minutes depending on how large you cut the veggies). Add the chickpeas and kale, stir to mix and simmer for another 5 minutes to warm the chickpeas and soften the kale. Add salt and/or pepper to taste at this point. Squeeze 1/2 a lime into the pot and stir and then serve over brown rice with a sprinkle with fresh coriander.

ENJOY and STAY COZY🧡 

M I L K

Let’s talk about it shall we?? M I L K... Now I am no authority on the dairy industry but from what I do know I can tell you I’m very glad I’m vegan. I CAN tell you with ALL the authority that there were no cows (or goats) mistreated in the making of this here milk. A student and friend asked me today after class if I had a recipe on my site for my milk and at one point I think I did, but nevertheless, here we go. 

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I have been making my own milk now for about 5 years. The moment I bought my first high speed blender I was hooked. I have made all sorts of variations. Almond, cashew almond, hemp, turmeric cashew, I’ve even tried pumpkin and walnut milk but hands down my favourite blend has got to be cashew and hemp seed. No muss, no fuss as they say. No need to have annoying nut milk bags or cheese cloth. Just blend, pour and enjoy. That simple... 

CASHEW & HEMP MILK 

  • 1c cashews (soaked for a minimum of two hours but not over 8. The nuts get slimy and weird and no one wants weird slimy nuts😁)
  • 1/4c hemp seeds (if you are making straight hemp, you don’t need to pre soak the hemp... how awesome is that)
  • 3c filtered water for really creamy milk or 3 1/2c water for still creamy but less so, got it?! 
  • 1 medjool date
  • 1/2tsp pure vanilla
  • pinch of sea salt

METHOD 

Rinse soaked cashews with cold water. Add desired amount of filtered water and all other ingredients and blend! I like to blend 3 times when using my Blendtec or at least 1 minute when using my Vitamix (I know who is this obnoxious person who owns 2 power blenders?? I inherited one when I got my mister😁). No need to strain this milk so pour into a glass jar and keep for up to a week. 

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Pancakes

I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog! 

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add🤗) but I’m also a fan of fanning them out for a more personal approach haha... 

There are SO many ways to top these beauties but my personal favourite is my homemade granola (see recipes), sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter.. 

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The “Fan” Approach😉

BUCKWHEAT SORGHUM PANCAKES (serves 2- 1 hungry mister and me)

  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 3tsp baking powder
  • 1/2tsp fine sea salt
  • 1tsp cinnamon 
  • 2tbsp liquid coconut oil
  • 1 flax egg *1tbsp ground flax and 2 1/2tbsp warm water
  • 1c nondairy milk (I use homemade cashew)

Method:

Prepare flax egg and set aside for 5 minutes until it starts to gel.  In the meantime in a separate bowl sift all dry ingredients and set aside.  Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk.  Add wet to dry.  There is a very good chance you may need to add more milk.  Don't be shy.. Add more until you get your desired consistency. Mix well so there is no dry ingredients hiding in your batter.  Heat non-stick pan with coconut oil.  Drop into desired sized cakes and wait for some bubbles to appear until flipping.  I store in preheated oven until all are done and then go to town with either stacking or fanning.  Load em up with whatever toppings you have on hand and scarf them down !!

*If your milk is cold your liquid coconut oil may start to harden making for a fine mess.  Warm the milk or leave out at room temp so you avoid this.  I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop.  You can bring it back I promise..  

*Also, note that the batter recipe is sugar-free.  I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2tbsp of sweetener of choice .  The fruit, granola and maple syrup at the end makes this decadent as it is.

 

 

 

 

 

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the STACKED approach🙌🏼