My dear followers,
It has been a long time that I am not posting, thats because I have been totally away from my kitchen and working in other projects, that I will share with you in the future.
Finally I could manage some time to spoil myself with a yummy choco treat, and here I am to share it with you 🙂
Seeking for inspiration online I came across this website http://www.talesofakitchen.com and found a mouth-watering chocolate cake recipe very easy to prepare. But as always I twisted it a bit. I don’t know how the original version tastes but by the pictures it looks toothsome. Well, my one here made by me was succulent, luscious and approved by the family 🙂
The first time I tried Matcha green tea was during my trip to Malasya a few years ago, but that was it. Fortunately recently it started to become more popular all over the world making it easier to purchase it. And again I’m really hooked on this gem. But is a shame that is dam expensive and still hard to find, but worth it!
By now you must be wondering what the hell is Matcha green tea – is a powdered green tea, a star of the traditions of Japanese Tea Ceremony. It’s made from the leaves of shade-grown tea and ground into a fine powder with a hand mill, so it makes it one of the most healthy green teas out there.
And why is so expensive? Because of its many health benefits. When you drink Matcha you are ingesting the whole leaf, meaning that one glass of Matcha is the equivalent of ten glasses of the green tea. It goes perfectly with milk due the smooth taste, rich flavour and colour. Hot or cold, cookies, sponge cake…you choose. Matcha does contain caffeine that will give you an instant pick up and so should not be given to kids. Adults only!
• 1 tsp Matcha Green Tea Powder
• 3/4 cup milk at your choice (I used coconut as usual)
• 1/4 cup boiling water
• Xylitol or stevia to taste
• 1 Matcha Whisk or electric milk whisk
1. Bring enough water to a boil for the amount of servings you are making;
2. Slowly whisk the Matcha powder;
3. Once powder is dissolved into water, mix in the milk and sweeten to taste with Xylitol or Stevia;
4. You can also add a spice taste adding a stick of cinnamon when your heating the milk or whisk the milk with it once in the cup, just like you do with your coffee.
Where to buy:
This goodies are a classic, special during Christmas season. Well, Christmas is over but I’m not waiting until it’s here again to bake one of my childhood favourite cookies – it takes me back when I couldn’t eat whatever I wished due to my allergies to nuts. Now that my allergies are over (thanks to the detox), I am having a blast trying all this grain and sugar free recipes where I can add all the nuts… Back to the recipe, this classic comes with jam, but being a chocolate addicted I filled up mines with it, but you can always flavour it with your favourite jam or added extracts and spices.
1. Pre-heat oven to 350 degrees.
2. Line a baking sheet with parchment paper;
3. In a large bowl, combine the flour, flaxseed, and the xylitol;
4. In a small bowl, whisk together the eggs whites with a pinch of salt;
5. Pour the wet ingredients into the dry and mix until combined;
6. With wet hands, roll about 1 tablespoon of the dough into a ball and place on the baking sheet;
7. Gently press down your thumb in the center of each dough ball to create an indent.
8. Place the baking sheet in the oven and bake for about 12 minutes;
9. Remove from the oven and using the ½ teaspoon, press down again in the indent just to make it a bit deeper as it probably puffed up a bit while baking.;
10. Let the cookies cool completely on a cooling rack;
11. Meanwhile, melt the chocolate nibs and the coconut oil on the stove top;
12. Once cookies are cooled, spoon the chocolate into the indent. Let them sit for about 10 minutes until set;
13. Store in an airtight container for up to 5 days (if you resist to don’t eat all in same day!).
First time that I tried this beautiful exotic veggie – Pak Choy was at the Asian restaurant Yauatcha, in London. They were perfectly shining and simply delicious. I searched hard in order to find such recipe but couldn’t find it. So I took a risk, and based on other recipes that I have been reading during my research together with what I had on my fridge, this was what came out. It is worth to share! Of course, during my research I have learn more about this good looking Chinese cabbage, and I was surprised with what I found: is super rich and packed with amazing nutritious benefits: is suggested to aid recovery from sports and exercise injuries by strengthening cell walls and reducing inflammation. And there is more: aid healthy digestion; Contains powerful antioxidants and phyto-nutrients; fight off infection and keep your immune systems robust.
If you have delicious recipes with Pak Choy, please feel free to share 🙂
• 2 Pak Choy
• 3 purple onions
•4 cups of peas
• 4 cups of kale
• 2 tbsp yeast
• 1 tbsp coconut oil or avocado oil
• pinch of himalaya salt
• turmeric to taste
1. Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
2. Steam the pack chou for 3 min, It must be tender;
3 . Steam the remaining veggies until they be al-dente stage;
4. Heat the coconut oil in a large non stick pan over a medium heat and add the sliced onions and until get golden;
5. Add the remaining ingredients, reduce the heat and cook for 3-6 minutes, tossing occasionally, just until get a tender-crisp texture;
6. Sprinkle with turmeric to taste;
7. Serve immediately.
I am in love with this dish since the very first bite. It’s a recent discovery that I made during my trip to Turkey when I was invited to a friend’s house. The dinner table was brimful with veggies dishes – they were the main attraction – plus nuts, dry fruits, seafood and fish. It was a typical dinner that you can find in most Turkish homes and a Sultan’s favourite. All so exquisite! I had to taste everything, couldn’t resist! My favourite was the Pirasa – Leeks in olive oil. I was so delighted with this homy comfy food that I had to speak with the cook and ask for the recipes! Back at home I cooked this veggies in my own healthy version switching the sugar for stevia and the olive oil for avocado oil. And still it is very tasty!
The first time I tried kale was in a kind of vinaigrette salad that I bought and it didn’t convoked me. After, I bought kale chips, they were ok. But just O.K.,I was still wondering why so much buzz around kale, besides it’s nutritious facts. Well, finally I bought my first bunch of kale with the propose to rotate the veggies in my smoothies, Then I used the kale in the salad (didn’t like it that much), until I decided to try the famous ‘kale chips’.
The most common recipe, you just add salt or kosher. I added yeast for a cheesy taste and turmeric to play with colours. Now I’m addicted to this yummy yummy thin, crispy, and light as air leafs, so my oven has been a kale chip machine.
If you are curious, go deeper and discover more about this green have a look at: http://healthyeating.sfgate.com/nutritional-value-baked-kale-chips-2057.html
1. Position racks in upper third and centre of oven; preheat to 300°F;
2. Wash kale leaves and dry very well;
3. If kale is wet, very thoroughly pat dry with a clean kitchen towel;
4. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.;
5. Transfer to a large bowl, drizzle the kale with oil and sprinkle with salt, turmeric and yeast;
6. Using your hands, massage the ingredients onto the kale leaves to evenly coat;
7. Fill the rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.);
8. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total – don’t overcook or they’ll burn and taste bitter. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.);
9. They can be serve as a snack or finger food;
10. If some left you can store in an airtight container at room temperature for up to 2 days.
* Choose organic kale when possible. Nonorganic can have high pesticide residue.