Re: Heart-BEET Pancakes

 

IMG_6995.pngOn my way from a long workday, my hungry self was daydreaming about a beet-apple smoothie I made the previous night. A few moments later, my imagination took over and thought of beet red heart shaped pancakes perfect for a Valentine’s Day brunch. Well, I came up with a quick recipe this morning!

Ingredients:

  • 1/2-1 red beet
  • 1 banana
  • 1 1/3 cup oatmeal
  • 1/3 cup all purpose flour
  • 1 tbsp. raw honey
  • ground cinnamon
  • 2 eggs
  • 1 tsp. baking powder
  • 2 tbsp. melted butter
  • ¼ cup water
  • ¼ tsp. vanilla extract (optional)
  • 1 tbsp. sugar (optional)

Procedure:

  1. Using a regular blender or a food processor, roughly grind the oatmeal (or you can buy/use ground oatmeal if you it’s available to you)
  2. Put the ground oatmeal in a medium size bowl then add the baking powder, ground cinnamon and all purpose flour
  3. Peel and dice the red beet then put it in the blender/food processor
  4. In the same blender/food processor, add the banana, vanilla extract, eggs, raw honey and water
  5. Blend away until all the ingredients are combined
  6. Gradually pour in the wet ingredients (beet mixture) with the dry (ground oatmeal mixture) ingredients
  7. Once the dry and wet ingredients are mixed together, add the melted butter
  8. To make the heart shape pancakes, I used a piping bag to make a heart shape OR you can also use a squeeze bottle OR a heart shape pancake mold
  9. Cook the pancakes in medium heat because they do tend to brown very easily
  10. Enjoy with some fresh fruits and more raw honey on the side!

A healthy and pretty brunch dish that will keep your sweetheart’s heart-beet beating! 😉 (see what I did there? Haha) Give it a try and let me know what you think! Share with us your comments and questions in the comments section below 🙂

 

Always,

K

Holiday Hacks Series

 

DSC_0141.JPGWith Christmas next week, I wanted to share some holiday hacks with you guys to help prep the meal we all think about all year round. From sweet to savoury and basics to putting together a charcuterie platter, I got you covered!

To start, here’s my super simple Candy Cane Mousse.

Ingredients:

– candy canes

– whipping cream

– ¼ tsp. peppermint extract (optional)

Procedure:

  1. Break the candy canes into smaller pieces then put them in a brown paper bag or a disposable sandwish bag (this will make clean up a lot easier!)
  2. Using a mallet or a rolling pin, crush your candy canes into even smaller pieces. It’s okay to leave some of the candy cane in smaller chunks (it adds a little bit of crunch to the mousse inside)
  3. In a bowl, pour 2 cups of whipping cream (you can increase or decrease the amount depending on how much you want to make)
  4. You can use a stand mixer, hand mixer or you can whip them with your brute muscle force (ya!)
  5. (Optional) Add the peppermint extract in the whipping cream before starting to whip the cream
  6. Once the whipping cream is stiff, fold in the crushed candy canes into the whipping cream (use a spatula to fold the whipped cream)
  7. Transfer the mixture in individual containers or you can put it in one and chill it in your fridge overnight
  8. Enjoy!

I love making different kinds of mousse. Dark chocolate, white chocolate or even avocado for a more exotic taste. A super easy dessert you can make ahead of time! Give it a try and let me know what you think.

 

 

Always,

K

 

 

 

Beet Salad Recipe

My kale obsession is gradually being replaced by beets haha. Red, golden/yellow or candy cane beets I’m loving all of them! I made a simple beet salad recipe full of flavour even your vegetable haters won’t be able to resist.

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Ingredients:

-2  red beets

-6 small-medium carrots

-2 apples

-thumb size fresh ginger

-1/4 cup sunflower seeds (I just used about 2 handfuls, no need to be completely exact)

-1 small-medium red onion

– approx. 3 kale leaves (you can add more if you want)

– 1 can chick peas

– 1 lime/lemon

– extra virgin olive oil

– salt & pepper

Procedure:

1.Wash the veggies and kale

2.(Optional) I quick pickled because I don’t like eating raw onions. Totally just a preference, you can add it raw if you like. So for the quick pickle, I sliced the red onions then put them in a small bowl. I then added white vinegar and balsamic vinegar (could use apple cider vinegar instead of using 2 different kinds), salt, pepper and a teaspoon of honey. I mixed the sliced onions around then left them until I was ready to add them to the salad

  1. With a grater or a food processor, grate the red beets, carrots and apples. You will need a large bowl for this
  2. After grating the veggies, chop the kale leaves then add them in the large bowl
  3. Then add the onions
  4. Open a can of chick peas then drain the liquid before adding it in the large bowl
  5. Then add the sunflower seeds
  6. With a mircrograter, grate the fresh ginger on the large bowl (or you can finely chop it)
  7. Add a generous amount of salt and pepper
  8. Drizzle some extra virgin olive oil
  9. Squeeze 1 lime/lemon
  10. Using your hands you’re now ready to mix! You will notice that some juices have come out from the apples and beets, that’s totally normal but try not to over mix it because you don’t want mushy salad
  11. Enjoy!

 

This recipe yields 6-8 healthy servings. Definitely a great lunch to bring to work or school!

 

Give my recipe a try and let me know what you think  by leaving a comment below. I’m always open to questions and suggestions.

 

Always,

K

 

Coconut Shrimp

 

For this week’s recipe, I challenged myself a little bit more by creating a recipe that incorporates turmeric, garlic paste and shredded unsweetened coconuts. I planned on making a different dish, but this one was a happy accident. It’s a simple recipe that you cook in less than 30 minutes!

Ingredients:

  • 4-5 cups of shredded unsweetened coconuts
  • 1 tsp. of turmeric
  • 1 tsp. garlic paste
  • pinch of paprika
  • thumb size of ginger
  • 2 tbspn. fish sauce
  • 1-2 red chilies (you can also use chili flakes)
  • 1 lime
  • salt & pepper
  • 1 bag of shrimps
  • 1 scallion (for garnish)
  • cooking oil (your choice!)

Procedure:

  1. In a food processor, add the shredded coconuts and pulse for a few minutes. You don’t need to turn it into powder, just break it enough so it almost looks like granules or rice. You can also use a blender and blend using a lower speed
  2. Then peel and de-vein your shrimp
  3. In a small bowl, combine the lime juice, fish sauce and garlic paste (you can add a tablespoon of soy sauce with it as well get more depth in flavour)
  4. Heat up your pan in medium-high heat before pouring your cooking oil
  5. While the pan is heating up, peel your ginger and chop your red chilies length wise
  6. Once the oil is hot start sautéing your ginger, and red chilies in the pan
  7. When they are starting to brown, add the turmeric and paprika into the pan
  8. Sauté the ingredients for a few minutes then add the shredded coconuts and shrimps
  9. Keep sautéing the pan for a few minutes until the shredded coconuts start to brown
  10. Then add the lime, fish sauce and garlic paste mixture
  11. Sauté the ingredients for a few more minutes then season with salt and pepper
  12. Taste it and add a little more salt/pepper if needed
  13. Use kitchen shears to cut pieces of the green parts of the scallion for garnish
  14. Grab some rice, lime wedges (and hot sauce if you want it spicier, I recommend it!) and you’re good to go!

You can also make this dish completely vegan by replacing the shrimp with tofu. The cooking time might be a little longer but generally around the same. I would cut the tofu in big cubes. Also, if you are going to use tofu, don’t use soft tofu. It will just crumble.

I’m going to test another recipe with these challenge ingredients because they surprisingly go with each other quite well.

Give it a try and let me know what you think! I’m always up for suggestions/improvements J

 

 

Always,

K