What’s the best way of starting the day in the cold season? Warming and soothing porridge! With the darkness and the cold weather, I crave warm and hearty meals like soup, stew, root vegetables and spices. It’s amazing how your body knows what you need in different seasons. I have made a millet porridge here, but you can substitute with quinoa, amaranth or other grains that you have in your pantry. You can also make so many variations with the different toppings and flavours. The millet takes up to 20 minutes to cook. So if you are busy in the morning it’s a good idea to soak or precook in advance for the next morning or even make it the night before and heat it up in the morning.
Ingredients (serves 2 or hungry one)
1 cup millet
2-3 cups of hot water
a pinch of salt
1/2 tsp of cinnamon powder
1 tsp of cacao powder
1 tbsp of honey or maple syrup (adjust the amount to your personal taste)
Add millet and hot water in a pot and simmer for 20-25 minutes until cooked (soaked millet will take less). Stir occasionally so that it doesn’t stick to the bottom of the pot and add more water if needed. Take it off the heat and add the rest of ingredients and stir well. Ladle into bowls, add milk of your choice and top with crunch nuts or fruits.
I hope everyone is having a great weekend and enjoying the last bit of summer. This lovely sunny weather calls for a little picnic and drinks in the park, don’t you agree?:) I’m never really into sweet cocktails though I cannot say no to refreshing mojitos or gin and tonic.
This rhubarb syrup is so easy to make at home and a sweet-tart combination makes it perfect for a summer happy hour cocktail. It looks so gorgeous in intense pink and can be enjoyed with or without alcohol. The leftover after straining cooked rhubarb simply turns into the rhubarb compote which you can have over yogurt or ice cream or make rhubarb cake. Nothing to get wasted here.
5 rhubarb stalks
2 cups of water
1 cup of brown sugar
1 tbsp of orange blossom water
1 tbsp grated ginger
Chop the rhubarb stalks into 1cm pieces. Put all ingredients into a pot and bring it up to a boil. Simmer uncovered over medium heat for 10-15 minutes until rhubarb is all soft. Cool it down slightly and strain into a glass jar/ bottle. Keep it refrigerated.
30ml/ 1 shot of vodka or gin
60ml/ 2 shots of rhubarb syrup
I had a little experiment in my kitchen today using cooked quinoa. I love making savoury breakfast loaf with grated veggies like zucchini, carrot, beet and parsnip. I have to admit I eat the whole loaf everyday – my addiction, I know! This time I added cooked quinoa in this zucchini loaf and am so happy with the results. Quinoa is high in protein with all 8 essential amino acids, rich in fibre and low GI. Not only these health benefits, it makes bread light and super moist without adding nasty butter or oil. Hallelujah! This loaf doesn’t contain any sweetener and in fact has quite plain flavour. So you can top up with your favorite spread like nut butter, tahini, goat cheese, avocado or banana.
1/2 cup cooked quinoa
1 cup grated zucchini
2 tbsp coconut oil, melted
1 cup brown rice flour
1 tsp baking powder
1 tbsp flaxseed meal
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp ginger powder
1 tsp fennel seeds
a pinch of salt
sesame seeds for a sprinkle on top
In a bowl, combine all dry ingredients including spices. In a separate bowl, lightly beat the eggs and add in grated zucchini, cooked quinoa and melted coconut oil. Combine dry and wet ingredients in a large bowl and mix well with a spatula. Pour the mixture into a prepared loaf tin and bake in the preheated oven (180) for 40 minutes or until cooked. Allow to cool before slicing.
There is only one thing I can think of after a stressful day at work. Sweets! fudge, bliss ball, brownie, ice cream.. You name it, my body just calls for sugar. Though you don’t want to go overboard and sit with a dinner spoon and a tub of ice cream because you will end up feeling horrible and guilty afterwards. I try to make healthy snacks and keep in the freezer all the time, which not only helps me with cravings but also makes me feel totally repleted. Fudge is on the menu today 🙂
The first fudge I’ve ever had was back in Margaret river, WA. I walked into a fudge/ sweet shop and they offered a bite size for tasting. OMG it was sickeningly sweet and my stomach couldn’t handle it. I was expecting more like Korean fudge, which is normally made of chest nuts or adzuki beans that are natural ingredients and not-so-sweet. Anyway sadly, I never had any fudge since that experience. I wanted to make a simple and healthy fudge at home. You know making raw desserts can take time from soaking nuts and all that. But this freezer fudge is not only super quick and easy to make but also decadent and devine.
Only one thing I want to point out is that you need to use a good quality peanut butter. If you are buying at the shops, read the labels before you put it in your basket. Ingredients should be organic peanuts, no added sugar, salt or oil. Alternatively, you can make your own healthy peanut butter using a high speed blender. On another note, the star of this fudge is peanut butter. However, you can simply replace it with other nut butters if you have peanut allergy. Who needs ice cream in hot summer days when you have this beautiful frozen fudge?
1 tbsp flaxmeal
1/2 cup walnuts
1/2 cup dates
1 tsp cacao powder
1/2 tsp cinnamon powder
a pinch of salt
a bit of water
Put all ingredients in a food processor and blend until it comes together. Add a bit of water if the mixture is too dry. Pour the mixture into a prepared tin lined with a cling film or baking paper. Press firmly and evenly and place in freezer while making filling.
1/2 cup organic peanut butter
1 large ripe banana
2 tbsp coconut butter or coconut oil
1 tbsp raw honey
1 tsp maca powder (optional)
1/2 tsp vanilla powder
a pinch of sea salt
Combine all ingredients in a food processor until smooth. Pour the mixture onto the base and spread evenly with a spatula. Place in the freezer at least 4-5 hours or overnight until set. Cut into little bite sizes and keep in the freezer.
Love pizza night? Over a cold beer or red wine, of course? Making a home-made pizza is easy and also fun choosing your favorite toppings. Simple yet delicious Neapolitan pizza needs only a few ingredients – a good quality buffalo mozzarella cheese, fresh basil leaves, tomatoes and tomato paste. Here is step-by-step.
1 tsp dry yeast
1 tsp sugar
3/4 warm water
2 cups of flour
a pinch of salt
Toppings: tomato paste, tomato, basil leaves, buffalo mozzarella, olive oil, salt and pepper
- Mix a teaspoon of yeast, a teaspoon of sugar and a teaspoon of flour in 3/4 cup of warm water. It should look like a thin pancake batter. Let it sit for 10 minutes until bubbly.
- Then put 2 cups of flour and a pinch of salt in a large bowl and add activated yeast mixture.
- Use a wooden spoon or your hand to combine together until you get a big clump. You might need more warm water or flour depending on your dough.
- Once it comes together and forms a smooth dough, drizzle olive oil over and cover with a cling film. Let it sit on kitchen bench until doubled in size.
- Take the dough onto a floured surface and gently knead into a ball.
- Let it sit again for about an hour, covered with a cling film while you preheat a pizza stone in the oven (200) and prepare the toppings.
- Stretch a ball of dough into a thin round and put on a preheated pizza stone (or a baking sheet). For toppings, spread tomato paste and top with sliced tomatoes, drizzle of olive oil, salt and pepper.
- Place in the oven for 10 minutes until crispy and golden.
- Top with torn fresh mozzarella cheese and basil leaves on hot pizza. Drizzle more olive oil before serve.
- Enjoy with beer or wine!