Fig and Turmeric Paradise Shake

Check out this recipe and more on the new site!

I had just bought some amazing local raw honey and fresh non-homogenized milk when I thought of this recipe.  I wanted to make something that incorporated these two divine foods: milk and honey.  Being that it is Summer in Atlanta I chose to make a cool shake that is sweet and delicious enough to call a dessert yet healthy enough to be a breakfast.

I can't help but feel a sense of reverence about this recipe.  Milk, honey, turmeric, and figs are ancient foods frequently mentioned in religious writings.  The history associated with these foods gives them a sacred quality I had in mind when making this drink.

I'm sure you're all familiar with milk and honey, but turmeric is less common in American cooking.  Turmeric has long been used in the Ayurvedic tradition as a healing food and is a staple in Indian cooking.  It is now gaining popularity in the West for its medicinal properties.  Turmeric is a natural anti-inflammatory. Inflammation is the root of disease, so turmeric has been shown to help with health problems ranging from Arthritis to Alzheimers and beyond.  It's time for us to listen to this ancient wisdom and give turmeric a chance.

The flavor is intense and earthy.  If you don't like it, try it in a curry where the other spices balance it.  I personally like the flavor and love its golden hue.

The land of milk and honey is the land of plenty.  This drink reminds me to see the abundance in my life and exude gratitude everyday.  Plus, it is delicious!

Fig and Turmeric Paradise Shake

Ingredients:

1 cup milk or milk alternative

1/2 tsp ground turmeric

1 tsp honey (I don't like it very sweet.  You may want to add more especially if you're new to turmeric)

3 large figs or 5-6 smaller figs

1 cup ice

Place all ingredients in a blender and blend until smooth.  Makes 1 large shake.

Raw Pudding Parfait

Check out this recipe and more on the new site!

This recipe is a three layer parfait of chocolatey chia pudding, blueberry jam, and sweet vanilla cashew cream.  I love making elaborate dishes because I enjoy making food that is beautiful to look at and because time spent preparing food is like therapy for me.  But this recipe is also great if you are in a hurry for a handful of reasons.  One reason is that you can make a couple of these parfaits ahead of time  in mason jars and just pull one out when you are ready to eat or to take with you to work.  It should last 3-4 days in a sealed container in the fridge.

Another reason this recipe works if you're busy is that it is very adaptable.  You could just make the chocolate pudding part and throw some berries on top.  Or just make the super quick berry jam and put it on toast.  You don't have to make all three components if you have limited time, but it will be really delicious if you do.  You can also play around with different ways to customize this recipe.  I used blueberries because I had some on hand, but you can swap them out for another fruit or add different toppings to make your parfait unique.  I'd recommend fresh fruit, nuts, seeds, coconut flakes, or cacao nibs.

The superfood that makes this recipe possible is chia seeds.  Chia seeds are great for raw pudding and jam because when added to liquid they form a thick gelatinous texture.  Chia seeds are a great energy source as well.  They are truly a "superfood" because they are full of fiber, anti-oxidants and Omega-3s.  And unlike flax, chia seeds dont need to be ground in order for the nutrients to be digestible.  For more on chia seeds check out my post on chia for the Food Optimist.

Raw Pudding Parfait

Ingredients:

Raw Chocolate Pudding:

1/2 cup plant-based milk (for a recipe read my post on Food Optimist-http://foodoptimist.blogspot.com/2013/07/dairy-debate-plus-nut-or-seed-milk.html)

1 heaping tbsp chia seeds

2 tsp raw cacao powder

1/8 tsp cinnamon

1 tbsp organic grade B maple syrup

Raw Blueberry Jam:

1/2 cup blueberries

1 heaping tbsp chia seeds

Raw Vanilla Cream:

1/2 cup cashews, soaked at least 5 hours

1 tbsp melted coconut oil (to make the recipe raw, melt by putting in a bowl over warm water rather than on the stove)

1 tbsp melted cacao butter (this can be hard to find, but is SO worth it.  I get it at Whole Foods.  If you can't find it, substitute with more coconut oil)

1 tbsp water

1 tsp maca powder

1/4 vanilla bean, scraped

1 tbsp raw honey

Toppings:

1/4 cup pumpkin seeds

Makes 2 large parfaits.

1. Whisk together all pudding ingredients and put aside to allow chia seeds to gel.

2. Put berries and chia seeds in a food processor and pulse to puree.  If your berries are not very sweet or if you switch them out for a less sweet fruit you may choose to add a little sweetener.  Put aside to gel.

3. Put all Vanilla Cream ingredients into the food processor and mix until smooth.  

4.  Once the pudding has achieved a desirable texture, begin assembling the parfait.  I put pumpkin seeds between the layers in mine.  Add any toppings you like. Because the vanilla cream is a bit runnier, I like to put it on top.  Enjoy as a dessert or an indulgent breakfast or snack!

Plantain Porridge

Check out this recipe and more on the new site!

Throughout my life I have had a love affair with grains.  As a teenager I would have a bagel for breakfast, a sandwich for lunch, and pasta for dinner.  Okay, maybe it was more than an affair.  It was an addiction.  And I was eating the least nourishing grain of all - white flour.  During this time I suffered from depression and low energy.  Changing my diet to include more fruits and vegetables and nearly eliminating white flour has me feeling the happiest and healthiest I've ever felt in my life.

I still have a love affair with grains; I just choose nourishing whole grains and pseudo-grains like quinoa, amaranth, farro, and spelt.  And since I know I'm inclined to eat a lot of grains, I try to look for opportunities in my cooking to swap a grain out for produce without sacrificing the integrity of the dish.  This recipe makes that healthy swap seamlessly.

Plantains are an especially starchy fruit, so they provide that hearty, stick-to-your-ribs feeling you may crave if you are cutting back on grains.  Plantains are high in vitamins A, C, and B6 as well as potassium.  One of the best things about plantains though is the price.  I'll admit, sometimes my recipes can get a little pricey.  Not this one though.

So if you have trouble digesting grains, or if you, like me, want to replace some of your grains with fruits and veggies, try this simple and affordable breakfast recipe.

Plantain Porridge

Ingredients:

2 plantains
1 can coconut milk (check to see that the can is BPA free)
1/2 cup water
1/4 cup coconut sugar (or sweetener of your choice)
1/8 tsp cinnamon
Pinch of nutmeg
Dash of salt
Lemon Zest

1. Cut off the ends of the plantains and peel them.  Using a cheese grater, shred the plantains and put them in a medium saucepan.

2. Add all of the other ingredients except the lemon zest to the saucepan and bring to a boil.

3. Reduce heat to low and continue to simmer until desired thickness, about 25 minutes, stirring often.

4. Serve with lemon zest.  This is optional, but it really compliments the flavor and is easy to do so I encourage you to take this extra step.

Enjoy as is or top it as you would other breakfast porridges with nuts, seeds, or fruit.