Breakfast Recipes Uncategorized

Matcha pancakes – vegan

December 21, 2014

matchapan

 

Having just returned from Japan, I have been heavily inspired by all things MATCHA. So what is “matcha” you ask?  Matcha is a fine-ground, powdered, high-quality green tea. Its health benefits exceed those of green tea because when you drink matcha you ingest the whole leaf, not just the brewed water. In fact, it is believed that one glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. Matcha’s antioxidant levels are unparalleled. The ORAC (oxygen radical absorbance capacity) for matcha is an amazing 1300 units per gram (much higher than blueberries, Acai berries and pomegranates) . One of the antioxidants that matcha is especially high in is Epigallocatechin gallate (EGCG). EGCG has shown significant promise in both cancer and HIV research.

 

The Japanese have been drinking matcha for a long time and when you visit this amazing country,  you realise that it has made its way into many food products. From the not so healthy Matcha KitKat  flavour, to biscuits, lattes and cakes. One thing I really wanted to try was matcha pancakes and I was lucky enough to find my share in both Kyoto and Tokyo. Here I have made my version of pancakes using organic natural ingredients and putting a vegan twist to it.

Eggless matcha pancakes

Ingredients

1 cup plain flour
2 teaspoons baking powder
1 heap tablespoon matcha powder
1/4 teaspoon sea salt
1 1/2 cup rice milk (alternative milks are also fine)
2 tablespoons coconut oil (melted)
vanilla essence
1/4 teaspoons allspice
2 teaspoons coconut nectar

Method:

Combine all dry ingredients into a bowl and mix. Put oil, milk, essence and nectar in a separate bowl, mix then add to dry ingredients.

Heat a fry pan with extra coconut oil and cook to size you required.

Top with favourite fruit and organic maple syrup :)

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Dinner Recipes Uncategorized

Jerusalem Artichoke Soup

June 8, 2014

jarticoke

This is an easy to make, delicious creamy winter soup. I LOVE Jerusalem artichoke, it’s quite a gem – rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties and also contain vitamin C, phosphorus, potassium and is a very good source of iron. Only drawback is it may cause some potent wind producing effects. Worth the risk I say.

If you’ve never tried them, don’t be shy, give them a go and you’ll be pleasantly surprised.

if you’re a fan of the global artichoke, I certainly am but it’s interesting to note that although they have a vaguely similar flavour, they are not related. Jeruselam artichokes are part of the sunflower family and look a lot like ginger. Not only are they delicious in soup but can be baked into chips or eaten raw grated on a salad. I buy mine from the farmer’s markets and they’re usually covered in dirt, so they require a good scrubbing when you get home. I can’t say I’ve seen them in the supermarket but some green grocers certainly stock them in the winter months.

Ingredients (serves 8)

3 tablespoon coconut or olive oil
3 garlic cloves, crushed
2 onions, diced
1 kg Jerusalem artichokes, scrubbed, cut into lcm pieces 1/2 tsp ground nutmeg
1 lt vegetable stock
Sea salt & ground black pepper
400g tin coconut milk

DSC_0100

 

Method

Heat oil in large saucepan over medium heat. Add the garlic and onions and cook for 2-3 minutes or until onion begin to soften. Add the Jerusalem artichokes and nutmeg and cook for 5 minutes.

Stir in vegetable stock and salt and pepper to taste. Bring to the boil. Reduce heat to medium and boil gently, covered, for 15-18 minutes or until artichokes are tender.

Puree in 2 batches in a food processor or straight in the pot with a hand held blender until smooth. Return soup to saucepan, add the coconut milk and stir over medium heat for 2-3 minutes to heat through. Do not boil. Serve accompanied by crusty bread.

 

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Breakfast Recipes

Raw Cacao Pancakes

April 18, 2014

cacao pancakesLR

 

It’s Easter time! Those of us that may dread the abundance of average quality chocolate eggs everywhere may find comfort in knowing that we don’t have to go down that commercially exploited path and instead make new traditions. Sure, the days of easter egg hunts are past for me and my family (teenagers get their own eggs) and these days, we prefer a yummy alternative that doesn’t make our tummy ache by midday on Easter Sunday. This recipe is Lana’s (my 15 year old) and can I say, it rocks! Continue reading “Raw Cacao Pancakes” »