Oh boy, I have so much catching up to do. But to prove that I’m still alive, I wanted to post a quick cold brew idea. I made it last night and had a cup this morning, and it sure changes my morning coffee game!
- 1 cup ground coffee
- 4 cups water
- 1 tbsp ground cardamom
- Maple syrup (optional)
- Coconut milk (optional)
Mix the coffee with the cardamom in a large container (e.g. a glass pitcher). Pour cold water and mix well. Cover pitcher, put it in the refrigerator, and let it sit over night. Before serving, remove the coffee grounds by pouring it over a fine strainer. You can either drink it as is or sweeten it with some coconut milk and maple syrup (or your sweetener of choice, but I found this combo to taste really great).
Wow, I think I’m on a slow cooker role! Last week the Slow Cooker Lime Pulled Pork, now this apple butter recipe… But it’s so easy and versatile!
I was invited to a bunch of pot-luck style things this weekend – a housewarming, a picnic, and then I hosted my own Eurovision Party (to which though nobody showed up… But that’s a different story!) – so I had to come up with something I could bring to all of these events. And thus the idea of making apple butter was born (fyi, I plan to make a crepe cake with apple butter layers soon. No idea how it’s going to turn out, but we shall see).
The only ~difficult~ part of this recipe was peeling and cutting all the apples. Everything else was just wait and stir!
- ~4.5 lbs apples (I used granny smith and… another kind that I don’t remember)
- 3 cups sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground clove
- pinch of salt
- 2 packs of vanilla sugar
- 1/2 cup dark rum
- Peel and cut the apples into cubes
- Mix with sugar, cinnamon, clove, salt and vanilla sugar in slow cooker
- Cover and cook for approx. 6 hours on high, stirring every hour or so
- Uncover the slow cooker, add the rum, stir, and cook for another hour uncovered while high
- Turn slow cooker off, let cool down some and store in refrigerator
I put my apple butter in little mason jars that are an AMAZING gift! The rum cooks off but adds to the flavor. So far, I’ve eaten the apple butter with bananas and toast, but I’m sure it would work great in a smoothie, oatmeal… you name it!
Hope you enjoy it and let me know how you used it 🙂
Happy Hump Day from a rainy and cold New York!
Last weekend, I had a bunch of friends over to celebrate my lease renewal (without a rent hike!!) and made it into a potluck brunch. I needed something quick to make cause I didn’t have much time to prepare it the night before. I wanted something sweet and if possible something I could make in my slow cooker. I ended up finding a a great recipe for bread pudding but it included soooo much dairy. Being the adventurous person I am, I changed it a little bit and even had the chance to try out my Christmas present from my grandma: a brand new spice box! So here’s my dairy-free bread pudding recipe:
- 1 baguette, day old, cubed
- 1/2 cup raisins
- 1/2 cup dairy-free chocolate chips
- 2 cups cashew milk
- 3 eggs
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- a pinch of salt
- 1/2 cup earth balance, melted
Use some of the earth balance to grease your slow cooker. Add the baguette, raisins and chocolate. In a large bowl, mix the milk, eggs, sugar, cinnamon, vanilla, nutmeg, salt, and earth balance. Pour over the bread and let it sit for a few minutes. Toss the bread.
Set your slow cooker to low and cook for approximately 2.5 hours. Serve fresh (but it also tastes great a few days old)!
Hello hello! I just received this awesome book as a secretsanta gift and while I was paging through it, I stumbled across a recipe for a banana chia pudding. I always have bananas laying around and I was looking for something to make for breakfast tomorrow, so I decided to try my own version of the recipe! It’s quick, simple, and, as far as I can tell, super tasty!
- 1 ripe banana
- 1 cup chia seeds
- 1 cup coconut milk
- 1/2 cup coconut cream
- 1 tsp cinnamon
- 1 package vanilla sugar (if none available, use 1 tsp sugar and 1 tsp vanilla extract)
Mix everything except for the banana in a blender until smooth. Pour the chia seeds into a mason jar and add the liquid. Stir, let sit for 5 minutes, stir again, and refrigerate over night. And there you have it – chia pudding!
I still have so much watermelon left over from my weekend watermelon salad and have been thinking about other ways of incorporating it into my meals.
This morning I just did my usual smoothie preparation – take anything that looked good and added it to my blender. The result was quite delicious!
So here is my recipe for a late summer smoothie!
- 2 cups cubed watermelon
- 1 banana
- 1 kiwi
- handful of spinach
- 1 cups cashew (or almond) milk
- 1.5 tbsp peanut butter
Add to blender, give it a good mix, and enjoy this refreshing smoothie!
Hey hey hello, and happy Monday!
I spent the past weekend in Boston and came home late Sunday evening to an almost empty kitchen. All I had was an avocado that I probably should have eaten last week, a can of pears, some coconut milk, dates, spinach, chia seeds, and my usual protein powder (and some tomatoes but those were not gonna find their way into a smoothie!)
I’m a huge fan of pear-chocolate things, and an avocado is always a good base for smoothies. Add in some dates, liquid, and spinach and chia seeds for that extra health boost and there you have it: a super healthy and yet tasty and filling morning smoothie!
- 1/2 avocado
- 1 handful of fresh spinach
- 1/2 cup coconut milk
- 1 cup unsweetened iced green tea
- 1/2 can of sweetened pears
- 2-3 dates if extra sweetness desired
- 1 scoop chocolate protein powder
- 1 tbsp cocoa
- 1 tbsp chia seeds
Add to the blender, mix, and immediately serve!
Have a great week everyone; my life is super busy at the moment but I am definitely trying to update this blog more often!
I usually grab brunch with a friend on Sundays, but today there was a slight change of plans. I instead slept in, lazed in bed for most of the morning, and then made some pancakes when another friend came over.
These are really quick and, in my opinion, far superior to the 2-ingredient banana pancakes that have been floating around for some time. They still tend to be on the eggier side compared to normal pancakes, but a little honey a fruit will go a long way!!
Ingredients (inspired by Simply Delicious Foods), serves 2:
- 2 ripe bananas
- 2 eggs
- 1/2 tsp baking soda
- 3/4 cup oats
- 1 tsp cinnamon
- 1 tsp cocoa powder
- pinch of salt
- honey, syrup, and fresh fruit to garnish (if desired)
In a bowl, mash up the bananas with a fork. Ground up the oats in a blender, add the bananas, eggs, baking soda, and spices, and blend until smooth.
Heat up coconut (or other vegetable) oil in a pan on low heat and make several small pancakes (they do get fluffier due to the baking soda, so don’t add too much batter to the pan!)
Serve with whatever garnish you desire and enjoy!