Tropical Avocado Mango & Coconut Green Smoothie

St Patrick’s Day is around the corner so something green is in order, and this summery green smoothie is the perfect thing! And this one is special…

No kale

No spinach

and no banana in sight

and yet this smoothie is beautifully green, thick, creamy, sweet and delicious

So if you want to liven up your smoothie routine then this tropical tasting, coconut infused green smoothie is for you! It’s by far my favourite!

And this smoothie is perfect to enjoy as the weather starts to get warmer. It’s summery, coconut-y, and refreshing, plus it’s so thick and super creamy that it’s like drinking a cup of ice cream that’s melted in the sun.

So what’s in it??

Only 7 ingredients plus an optional spoonful of sweetener. Throw them all into a blender and in a couple of minutes it’ll be ready to drink!

It’s a mixture of creamy avocado, sweet mango and coconut water, tart and tangy lime, and a little basil to finish it off.

It’s mostly sweet but with a bit of tang from the lime. Just a hint of basil flavour comes through and ties all of the flavours together perfectly. But the best part is that unlike kale/spinach smoothies which can sometimes be a little on the stringy side, this one is smooth to the very end! And no need for a high tech blender

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Tropical Avocado, Mango and Coconut green Smoothie

Makes 2 large glasses

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• 1 cup coconut water
• 1 cup non-dairy milk (I used almond)
• Juice of 1/2 a large lime
• 10 large basil leaves
• 1 avocado
• 1 medium size fresh mango, chopped and frozen for a couple hours or overnight (about 1 cup) (or 1 cup of pre chopped and frozen mango).
• pinch of salt
• Optional for added sweetness – 1 tbsp agave

Place all ingredients into a blender and blend until smooth. Taste and add 1 tbsp of agave if desired. Pour into 2 glasses and garnish with sliced lime or lime wedges.

*It’s still really good if the mango isn’t frozen so if you don’t want to take the time to freeze it then no need!

 

Tea for Two: Citrusy Ginger & Turmeric Tea

This soothing drink is perfect to wake you up on an early morning, relax with on morning break, or lazily curl up with on Saturdays

All you need is:

ginger

turmeric

a dash of cinnamon

a pinch of vanilla

a little pour of maple syrup

1/2 a lemon

and water

This tea requires just 1 bowl, 1 spoon and 7 ingredients

It can be made in under 10 minutes

It’s warm, flavourful and soothing, and full of health benefits to boot.

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Citrusy Ginger and Turmeric Tea

Makes 2 large cups

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• 1 tbsp peeled and chopped fresh turmeric (about 1 small piece of turmeric)
• 1 tbsp peeled and chopped fresh ginger
• 4 cups water
• 2 tbsp maple syrup + more to taste if desired
• Juice from 1/2 a lemon
• 1/8 tsp ground cinnamon
• pinch of  ground vanilla

1.  Cut and peel the turmeric and ginger and chop it into small pieces
2. Fill a medium sized pot with the 4 cups of water and add lemon juice, chopped ginger and turmeric, cinnamon, vanilla and maple syrup. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover and let simmer for 5 minutes, stirring occasionally.
4. Taste and add more maple syrup if desired. Pour into 2 cups

Mulled Wine (Glühwein)

From the end of November until Christmas time, the streets of most major cities in Europe are bustling with excitement and buzzing with a cheery atmosphere as people wander and peruse an endless array of food, crafts, and handmade Christmas decorations at the annual Christmas Markets. People shop, socialize, and huddle around outdoor bar tables with good food and a warm drink. The smell of warm spices, roasted nuts, and gingerbread wafts from the quaint wooden stands and Christmas carols can be heard amidst the chatter and laughter of the crowd.. There’s really no better way to get into a festive spirit than munching on freshly roasted chestnuts and cradling a hot mug of mulled wine (known as gluhwein in Germany).

The markets are full of all kinds of people. Business people who need an after work pick me up, young friends laughing and drinking, holiday shoppers, and children coming to sip hot chocolate and go ice skating. The Christmas cheer is everywhere.

Mulled wine is by far the most popular drink here and can be found everywhere during the holiday season. It’s a sweet and warming drink traditionally made with red wine, sugar and mulling spices and served hot. It’s incredibly easy to make on your own and tastes much better than the overly sweet store bought kinds.

All you need is a handful of basic ingredients and one pot.

Start by placing a sliced orange in the bottom of a small saucepan with cinnamon sticks, star anise and cloves

Then add a bottle of your favourite red wine and bring the mixture to a boil.

After simmering for 15 minutes pour into mugs and enjoy. It’s that easy

   

 

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Mulled Wine (Glühwein )

Makes ~4 glasses

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• 1 bottle of your favourite red wine
• 1 medium sized orange, cut into thin slices
• 1/4 cup maple syrup
• 2 cinnamon sticks
• 3 whole star anise
• 1 tsp whole cloves (~20-25 cloves)

1. Get out a medium sized sauce pan.
2. Slice orange into thin slices.  Slice the two ends a little bit thicker and squeeze them into the pot (it should give you about 1 tbsp of juice but if its a little more or less it’s ok)
3. Place all ingredients into the pot.
4. Give it a good stir and then bring it to a boil over medium-high heat stirring once or twice
5. Once boiling, reduce heat to low and let it simmer for 15 minutes. While it’s simmering, use the back of a spoon or fork to press down on the orange slices and release some of the juice.
6. Strain or use a ladle to serve and garnish with cinnamon sticks, star anise, and orange slices.

Autumn Lattes 3 ways – Matcha + Chai + Pumpkin Spice

My favourite season is now officially here! Colourful blowing leaves, pumpkins galore, roadside stands selling hearty fall produce, apple cider, pumpkin farms, corn stalks and hay bales, Thanksgiving and Halloween spirit, hoodies, jeans, cozy knit sweaters and boots, cool temperatures and warm food.  And of course pumpkin spice lattes!

There’s no better way to kick of the fall than with a seasonal latte. As you walk through the city when the weather cools down, the iconic green and white starbucks cups pop up everywhere full of delicious chai, vanilla, and pumpkin spice flavours. And a latte in the morning (and possibly the afternoon and evening!) adds a wonderful comfort on a cool fall day.

But as fancy and complicated as everyones favourite fall beverages may seem, they’re actually totally DIY-able and involve minimal effort!

Here are some easy recipes for three of my favourites….Matcha, Chai, and Pumpkin Spice

1. Matcha Latte 

Matcha Latte

1 serving

• 1 cup almond milk (or any other milk)
• 1 tsp matcha tea powder
• 1 tsp pure maple syrup
• a pinch of nutmeg

1. Mix the almond milk, maple syrup and nutmeg in a small sauce pan and bring to a boil over high heat.
2. Add the matcha tea powder and mix well with a hand mixer or milk frother. You can also just use a whisk or fork but that tends to leave clumps.
3. Enjoy!

2. Pumpkin Spice Latte 

Pumpkin Spice Latte

If you’re anything like me, then at this time of year pumpkins are fighting for space on your countertop, and leftover bowls of cooked pumpkin in the fridge aren’t uncommon.  So it’s that much easier to whip up a latte.  Whenever I cook a pumpkin I save a couple of pieces just for that purpose. So when the pumpkin spice craving hits there’s no muscle power needed to cut the pumpkin and no waiting around for it to roast…. It’s cooked and ready to use! But if you don’t have any leftover pumpkin and don’t want to take the time to cut and cook one then you can also use canned pumpkin.

1 serving

• 1 cup almond milk  (or any other milk)
• 1 serving of espresso
• 1 heaping tbsp of pureed roasted pumpkin (or use canned pumpkin)
• 1 tsp maple syrup, agave or other liquid sweetener
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

1. Mix the almond milk, espresso, maple syrup, cinnamon and nutmeg in a small sauce pan and bring to a boil over high heat.
2. Add the pumpkin, reduce heat and mix well with a hand mixer. Alternatively, you can pour the milk mixture into a blender to incorporate the pumpkin.
3. Froth using a milk frother if desired
4. Pour into your favourite mug and enjoy!

 

3. Chai Tea Latte   

    

Chai Tea Latte

1 serving

• 1 cup almond milk (or any other milk)
• 1/4 cup strong chai tea (1 chai tea bag + 1/4 hot water)
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• pinch of ground ginger
• 1 tsp pure maple syrup, agave or other liquid sweetener

1. Put the chai tea bag in 1/4 cup hot water and let it sit for 5 minutes
2. In a small saucepan, bring the almond milk to a boil.
3. Reduce the heat to low and add the maple syrup, spices and chai tea. Stir well for 1 minute
4. Froth using a milk frother
5. Pour into your favourite mug, sprinkle some cinnamon on top and enjoy!

 

Almond Milk + Chewy Chocolate Chip Squares { Made with Almond Pulp!}

I love homemade almond milk! Not only is it delicious…it’s simple, quick, and cheap to make! I used to make almond milk using a cheesecloth, but I recently started using a mesh laundry bag (the kind used to protect small wash items and delicates) and it’s so much cleaner and easier! Just line a jar or jug with the bag, fold the edges over the top, pour in the milk, squeeze out any remainder and you’re left with a bag of almond pulp perfect for baking something delicious.

        

I hate throwing the pulp away and I was craving something chocolatey so I mixed the almond pulp with a few other staple kitchen ingredients and the result was these dense, sweet and chocolatey squares topped with blended dates and agave. They’re chewy on the inside and crispy on the outside, and pair just as well with a glass of milk as they do with a coffee or latte.  

Almond Milk

Makes ~ 1 L

• 1 cup almonds
• 4 cups cold water (or a little less for thicker, creamier milk)
• Optional ingredients for flavour – 4 large dates, maple syrup or agave, cacao, 1 tsp ground vanilla

Directions

1. In a bowl, soak your almonds in boiling water for 30-60 minutes  (Use enough water to cover them)
2. Drain and rinse the almonds, and put them in a blender with the 4 cups of cold water.
3. Blend for 3 or 4 minutes until the mixture is white and creamy
4. Put whatever you’re using as a strainer over a large pitcher or container and pour your almond milk in. Squeeze the bag or cheesecloth to make sure you get all of the milk out.
5. If adding any of the optional ingredients for flavour – Rinse your blender and pour the milk back in along with any added ingredients. Blend for 1 minute.
6. Pour into a glass jar or jug and store the milk in the fridge. It will last about 3-4 days.
7. Keep the leftover almond pulp!

 

Almond Pulp Chewy Chocolate Chip Squares 

Squares

• Leftover almond pulp from the almond milk (~ 1 cup)
• 1 tbsp ground flax seeds + 3 tbsp water
• 1 cup gluten free rolled oats
• 2 tsp cinnamon
• 1/2 cup dairy free chocolate chips or a chopped chocolate bar (I used a dark chocolate bar chopped into chunks)
• 1/4 cup + 2 tbsp smooth natural peanut butter
• 3 tbsp melted coconut oil
• 1/4 cup almond milk
• 3/4 cup maple syrup or agave

Date Paste for the top

• 15  soft dates, chopped
• 2 tbsp melted coconut oil
• 1/8 cup almond milk

Directions

1. Preheat oven to 350 F
2. Mix the flax seeds and 3 tbsp water in a small cup and let sit for 5 minutes or until it forms a thick mixture
3. Using a hand mixer or blender, mix all ingredients for the squares except the chocolate chips and blend until everything is well mixed.
4. Stir in the chocolate chips
5. Line the bottom of an 8 inch square pan with parchment paper, spoon the mixture in, and spread it evenly.
6. Bake for 25-30 minutes or until golden brown and crispy on top
7. While the squares are baking, mix all ingredients for the date paste until you have a thick, smooth mixture.
8. Once the squares are out of the oven and cool, spread the date paste on top and cut!