15 LichField Road556835 Singapore
I have never been fond of Starbuck drinks or never even put any milk in my coffee or tea. Don’t know why, but I have always found weird and “heavy” to associate milk and sugar / flavours to already super flavourful drinks. But one day, I was attending an Ayurveda cooking class and I tried a golden milk. I had been explained the health benefits of drinking it regularly and found the colour so beautiful… It was not bad at all actually. Tried to make it at home again a few times, and after a few trials, came up with the combination below that satisfies my tastebuds and makes me feel good. Turmeric is anti-inflammatory and anti oxydant, so are ginger and cinnamon. For cinnamon, please try to only purchase the real stuff from Sri Lanka (Cassia one is not so good actually – from both a flavour and health perspective…).
One last think you could add to make this drink even one step healthier is adding a little black pepper as its piperine boosts absorption of the turmeric nutrients 🙂
I use hazelnut milk but of course almond, cashew or even oat can work also. Try it and adjust sweetness to your tastebuds. Any left overs can be kept for 2/3 days and used to soak your chia seeds or make your overnight oat porridge (YUMMMM). Recipe just below. Enjoy and do you Good !
Ingredients
400 ml plant based unsweetened milk (I usually do 250 ml hazelnut + 150 ml almond or / 200 ml cashew and 200 ml almond or all almond)
1/4 tsp ground turmeric
1 whole cinnamon stick (real Sri Lankan one)
1/4 tsp ground ginger
1/4 tsp pure vanilla extract
1 to 2 tsp maple syrup (according to your sweet tooth, I don’t use if I use cashew milk which is already naturally sweet 🙂
Put all your ingredients in a pan and whisk. Leave at medium heat for about 5 min, whisking regularly. Be careful not to boil it
Remove the cinnamon stick, taste and adjust sweetness and spices if needed (if you’d like add a pink of black pepper to boost antioxydants intake 🙂 and serve or transfer to a container and keep in the fridge, once cooled down. Can keep for a few days, and reheat to drink or use as a base for golden chia puddings or porridges 🙂
So it is that time of the year, when you feel like you need to be surrounded by softness, put a large wool jumper, socks, and enjoy a big cup of tea reading a good book by the fire… except if you live in Singapore 🙂 but IG is full of wintery posts and my European roots still feed me that urge to get in the comfy autumn mood. So today I decided to make myself an almond milk chai latte and spend some time reading my cookbooks at home with some easy listening lounge music 🙂 If you are not vegan you can also use dairy milk of course, though I would recommend you try a vegan alternative to see if it is easier to digest …. Did you know that it is estimated that 70% of the population is lactose intolerant ? some don’t experience symptoms but for many it results in stomach pain, bloating, …. If you really want to keep your dairy, try goat or sheep milks which are also rich in proteins, and minerals but contain less lactose.
Chai spices blends are available in most well stocked healthy stores but you can easily make you own blend, so sharing with you my recipe below.
Don’t wait any longer, pour yourself a big cup and enjoy !
Chai spices blend mix:
- 4 tbsp ground cinnamon
- 3 tbsp ground ginger
- 1 tbsp black pepper grounded
- 4 tsp ground cardamom
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
Blend all spices together in an airtight jar and that’s it ! Can keep for a few months (in my wine cabinet in SG 🙂 ) and be used in your cakes, smoothies or to make delicious chai latte !
For the latte, just mix in your mug: 2 tsp water + 1/2 to 1 tbsp maple syrup + 1 tsp chai mix (adjust to taste). Stir well, then pour into the mix, 1 cup hot vegan milk. I like almond or cashew for an even creamier and more indulgent variation. Stir well, and even better if you have a small blender, use it to blend and get some foam :). That’s it !
I am not a big fan of cookies, but I can still remember the first time I ate oatmeal cookies in the US as a teenager ! Yum ! Loved the combination of oats, raisins and cinnamon, and the super moist texture.
Have been trying to make my own version vegan of these, cutting on eggs, flour, sugar and the other not so good stuff you usually find in oatmeal cookies.
The recipe I share below is quite a success within the family (even with Romain and Leopold who don’t like raisins :).
100 vegan, GF (providing you use GF oats), don’t use any sugar and is definitely super rich in fibers, minerals and proteins thanks to the use of chia, pumpkin and sunflower seeds.
Hungry now ? Give it a try 🙂
Ingredients
- 220 gr GF rolled oats
- 110 gr sunflower seeds
- 40 gr pumpkin seeds
- 50 gr chia seeds
- 50 gr raisins
- 130 gr really moist dates (ideally medjol)
- 75 gr coconut oil
- 65 ml unsweetened almond or oat milk
- 1 heaped tsp cinnamon
- 1/3 tsp sea salt
- 1/2 tsp baking soda
Directions
- Preheat the oven to 180C
- Place half the oats and sunflowers seeds in your high speed blender and pulse until you get flour like texture. Combine with the rest of dry ingredients
- Put the dates and other wet ingredients in your high speed blender and pulse at high speed until you get a thick paste and everything is combined
- Mix wet and dry ingredients and mix well together to get a proper dough.
- Form balls using a tbsp and put them on baking tray layered with baking paper. Press a little the balls to get a thick cookie shape
- Bake for 12/14 min (they should get golden edges, but don’t get them brown !)
- Remove from the oven and get them cool down totally on a grid before storing in airtight container (they can keep for 3/4 days in the fridge or can be frozen easily for a few months)
Nb: if you really really don’t like raisins I guess you could switch for chocolate chips. Also you can play with flavors and use vanilla or ginger to instead of cinnamon… but will be a little less like oatmeal cookies 🙂
Xmas is in the air !!
I live in a tropical country, but I can feel winter is around the corner, the urge for cozy moments by the fireplace and Christmas cookies cooking session with the kids !
So why not a Christmassy chia pudding for breakfast ?
This super easy recipe below reminds me of gingerbread each time I eat it… so good and comforting.
Try it and let me know what nice Xmas souvenirs it triggers 🙂 !
Recipe (serves 2)
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1/3 cup water (or plant yogurt for a super creamy version)
- 1/3 cup chia seeds
- 1 to 2 tablespoons maple syrup (I put one only, but don’t have a sweet tooth 🙂 and I added dried figs as toppings )
- 0.5 teaspoon cinnamon
- 0.15 tsp nutmeg
- 0.15 tsp ground ginger
- 0.15 tsp ground cloves
+ Dairy-free yogurt, walnuts, dry figs, granola, crumbled gingerbread cookies… for topping
Directions
- Combine milks, water and maple syrup . Add the spices and chia seeds to the bowl and whisk until thoroughly combined.
- Whisk again after a few min to ensure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes (usually I prepare it overnight)
- Serve with a dollop of yogurt and other toppings you like and associate with gingerbread 🙂
Nb: can be made 2 days ahead
I am definitely European 🙂
Felling like autumn is on the way, despite the climate in Singapore, I start to crave for apples, pumpkin, and gingerbread 🙂
Especially when I read all the insta posts featuring amazing autumnal recipes !
So I decided to wipe out bananas from my smoothie bowls for some time and use apples instead !
In this super easy recipe you get a silky smoothie, spiced with cinnamon and cardamon. If you add some crunchy bites you could feel you are eating an apple pie / crumble.
Light yet, nourishing, GF, super healthy, super yummy ! Go for it and let me know 🙂
Recipe:
- 1 medium red apple (remove the skin if not organic)
- 1/4 GF oats
- 1/2 to 1 cup almond (or oat) milk
- 1 or 2 dates (according to your sweet taste)
- 1 tbsp vegan protein powder (optional)
- 1 tbsp almond butter (or PB but stronger taste)
- 1 tsp vanilla extract
- 1/2 to 1 tsp cinnamon (according to taste)
- 1/4 tsp cardamon
Ideally soak the dates and oats for 15 min in the almond milk, then blend all the ingredients in your high speed blender until you get a smooth texture. Add more almond milk if you want to drink it.
If you want to have a bowl, top with fresh apple slices, dried mulberries, chia seeds and puff millet (or homemade granola, walnuts, …)
Enjoy !
A little sick this morning, I felt I needed a cosy smoothie to get me through the day.
Opted for this vegan chai spiced version, I had tried and loved in Australia a few months ago.
It is super balanced, blending fruits and veggies :), proteins and good fats. And the spices will bring a nice flavor and are said to have great anti inflammatory qualities !
I guess it could become a regular, as it turned out so good !!
Sharing the recipe below so you can enjoy it too and share your comments 🙂
Enjoy
INGREDIENTS
- 1 frozen ripe banana cut in chunks
- 2/3 cup peeled cucumber
- 1/3 cup almond milk (unsweetened, better if home made 🙂 you can switch for other plant based or even regular milk if you are not vegan)
- 1 tbsp almond butter (or hazelnut or PB)
- 1 tbsp flaxseed flour
- 1 tbsp vegan protein
- 1 tsp vanilla
- 1/2 to 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 to 1/4 clove (according to your taste)
- 1/4 tsp cardamon
Put everything in your high speed blender, adding the milk gradually up to the consistency you like.
Drink it or have a smoothie bowl, adding some crunchy bites like raw cacao nibs, dried mulberries, dried apples or figs, ..
ENJOY 🙂