RED ESPRESSO LATTE MIX OATMEAL

_W6A0474

I am so insanely excited about this recipe and I cannot wait for you all to try it! After receiving some amazing Red Espresso products I decided to create a unique recipe for each Latte Mix. Today’s recipe is the first of three which will be incorporating a Red Espresso Latte Mix, and this one just happens to be one I am currently obsessed with… Turmeric!

The Turmeric Latte Mix is made from simple plant based ingredients, namely turmeric, ginger, cinnamon and organic coconut blossom sugar. This applies to the other Latte Mixes as well – clean, plant based ingredients which feed our bodies with the nutrients we need!

It goes without saying that these latte mixes are delicious as the warm beverages they were created to be, I just felt inspired to change things up a bit and have a little fun with recipe developing.

From my previous post it is clear that oatmeal for breakfast is a definite favourite of mine, this is due to the health benefits, as well as how diverse it can be as a breakfast dish. Now combine the health benefits of oatmeal with the health benefits of turmeric and BAM, we’ve got ourselves a golden start to the day!

_W6A0460

As I have experimented with a type of turmeric oatmeal before, I thought I’d give a similar recipe a bash by replacing the previously added normal turmeric spice with the Turmeric Latte Mix. The results were to die for.

As the Latte Mix contains only natural plant based ingredients, you can be assured that you are doing your healthy conscious self a favour by making this for breakfast. The sweet coconut blossom sugar adds the perfect balance to the savoury turmeric flavour that most of us would want to avoid in a breakfast dish. Trust me, it just works!

Overview:

Serves: 1

Prep time: 0 minutes

Cook time: 5 minutes

Ingredients:

1/2 tsp Turmeric Latte Mix

1/2 cup rolled oats

1/2 cup water

1/2 cup almond milk (or any other plant mylk)

3 dates

_W6A0450

Method:

Cut the dates into smaller pieces and place all of your ingredients into a pot.

Bring your pot to a boil and then turn down to a medium heat.

Be sure to stir often to ensure a smooth and creamy consistency.

To serve:

I enjoyed keeping the toppings simple by adding coconut shavings, chia seeds and a splash of almond milk. The coconut shavings bring out the coconut blossom sugar flavour found in the Latte Mix, making the coconut a perfect complimentary topping!

Serve warm.

_W6A0451

Enjoy!

Advertisements

CREAMY TAHINI & DATE OATMEAL

_W6A0298

As the weather begins to warm up you’d think it might be time to start moving away from oatmeal – I however, strongly disagree! Although the term ‘fiber’ is not one which is high up on many of our health checklists, a lack of dietary fiber, among other things in our diets can be detrimental to health. According to the findings presented on nutritionfacts.org, a bowl of oatmeal for breakfast every morning can reduce risk for heart disease, type 2 diabetes, and even some cancers. All the more reason to keep creating more and more delicious oatmeal recipes? Yes please!

_W6A0289

A new favourite oatmeal recipe of mine is definitely the winning combination of creamy tahini and sweet dates, and as I like to keep my breakfasts quick and simple, this breakfast bowl will only take 10 minutes to create (and even fewer to devour).

Overview:

Serves 2

Prep time: 5 min

Cook time: approximately 5 min (or less)

Ingredients:

1 cup rolled oats

1 cup water

1 cup almond milk (or other plant mylk)

1 tbsp tahini

8 dates (preferably medjool)

1/4 tsp pink salt

_W6A0292_W6A0291

Method:

Begin on the date paste.

Boil a kettle and cover 6 dates in boiling water. Let the dates absorb the water for about 6 minutes.

While you wait, place the oats, water, almond milk, salt and 2 chopped dates in a small pot over a medium heat.

Stir and bring to a light boil, continue stirring until the oats are at the desired consistency. Add more liquid if necessary.

Drain the water from the dates and with a fork begin to mash the dates into a paste. I like to add a small amount of the drained liquid to help with the mashing process.

To serve:

Top your oats with a drizzle of tahini, a sprinkle of seeds and the date paste. Serve hot with an extra splash of almond milk.

Enjoy!

SPICY THAI GREEN CURRY

Processed with VSCO with hb1 preset

If your tastebuds are anything like mine, you’ll love anything with a bit of spice. We had friends over for dinner a few evenings ago and I decided it would be the perfect time to make my Thai green curry with fluffy basmati rice. We do usually opt for brown rice, however this time around the basmati rice was a crowd pleaser. What I love about curries is how simple they are to make, and the flavours always seem to be a winner. I’ll share my quick and easy curry hack with you in the recipe below, it’s a little something called ‘curry paste’.

Processed with VSCO with hb1 preset

Overview:

Serves: 6

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients:

2 medium onions

2 cloves of garlic

2 Eggplants

2 green peppers

2 cups sliced courgettes

3-4 tbsp Thai green curry paste (Suree brand, mild or medium hot)

2 tins lentils

2 cans coconut milk (full fat)

Basmati rice

Method:

Cut up your eggplant into bite size cubes and cover with pink himalayan salt (or sea salt). Set aside for 45 minutes.

Slice your onions, green peppers and courgettes into similar sizes allowing for similar cooking time.

Time to start on your basmati rice. I do mine in a pot on the stove. Place the desired amount of rice into a pot. Bring the water to a boil and then turn down to a low simmer for 30 minutes until all the water is absorbed. Don’t forget to add a pinch of salt!

Fry the onions with a tbsp of coconut oil in a medium sized pot on a medium heat. Add the garlic once the onions begin to look slightly translucent.

Rinse the salt from your eggplants and add them into your pot with the onion and garlic. Allow the eggplants to begin to soften slightly.

Add the green peppers and courgettes and sprinkle with a bit of salt, then cover the pot with a lid, allowing the vegetables to steam for a few minutes.

We can now add in the 3-4 tbsp of the Thai green curry paste and stir into the vegetables, allowing the paste to coat evenly. Let the vegetables absorb the paste flavours for a few minutes.

The 2 tins of  lentils and coconut milk can now be added to the pot. Stir gently and cover with a lid.

Let the pot simmer on a medium heat until all the vegetables are at the desired consistency.

To serve:

Dish the basmati rice into a deep bowl and add the curry. Top with peanuts and coriander (cilantro). Serve hot.

Processed with VSCO with hb1 preset

Enjoy!

SESAME ROASTED BUTTERNUT SQUASH

_W6A0199

This quick and delicious roasted butternut squash recipe happened quite by accident I’ll admit, although I am so glad it did! 15 minutes in the oven and the result is a sweet and tangy cube of yumminess. I have been wanting to spice up our daily lunchtime salads and the hearty butternut came to mind, so first thing this morning I grabbed one from our veg basket, peeled it and sliced it into small cubes ready to be roasted. The butternut cubes where then tossed with paprika, salt and turmeric, and the sesame oil was a last minute decision which goodness I am glad I made!

_W6A0207_W6A0208

Overview:

Serves: 1-2

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

1 Butternut squash

Paprika

Turmeric

Pink Himalayan salt

Sesame oil

Method:

Preheat the oven at 220 °C.

Peel and cut the butternut into small cubes of about 1-2 centimetres in diameter.

Add the paprika, turmeric and pink himalayan salt to the butternut, followed by a generous drizzle of the sesame oil.

Mix together well until completely coated – I suggest doing this with your hands.

After 15 minutes, turn down the heat to 180 °C and place the butternut into the oven.

The butternut should start to turn black around the edges after 15 minutes, it is now ready!

To serve:

Throw the butternut over a green salad, mix through with couscous or simply serve as a side dish! Can be served warm or cold.

_W6A0219

Enjoy!

CACAO & PEANUT BUTTER SMOOTHIE BOWL

_W6A9374

This is my absolute favourite new breakfast for a busy day! When I wake up in the morning my first thought will always include breakfast, and this cacao and peanut butter smoothie bowl gets me out of bed in no time! The rich chocolaty flavour and silky texture is simply the best way to start the day; topped with tons of texture which can be folded through or nibbled straight from the top! Here is the quick and simple recipe.

Overview:

Serves: 2

Prep time: 2 mins

Total time: 2 mins

Ingredients:

3 frozen bananas

2 tbsp cacao powder

1 tbsp natural peanut butter

1/4 – 1/2 cup of water

1/4 – 1/2 cup of unsweetened almond milk

1 tsp cinnamon (optional)

Method:

Place all of the ingredients in a blender and yup, you guessed it, blend.

To serve:

Pour your smoothie into a bowl and top with fruit, oats, muesli, coconut flakes, nuts or seeds (or all of the above). An added drizzle of nut butter will take this bowl to another level!

 

 

 

A SUPER EASY & DELICIOUS VEGAN INSPIRED CURRY

_W6A5179

 

In my previous post, I told you all about my amazing adventure out to the Kogelberg Biosphere Nature Reserve where we lived in the most beautiful and minimalistic eco-cabins for a few days. Well, now it is time to share what we ate for our time away! A super easy and ridiculously delicious curry made simple thanks to a few tinned items (I’ll admit) – although easily adaptable to fresh produce (which will be my next agenda for sure!)

 

_W6A5185

 

All of the ingredients listed below can be swapped out for your favourite alternatives, the options really are unlimited! The chicken can be left out (vegan option which I prefer), beans can be varied or replaced for other legumes, the courgettes could be any veg you prefer, and even the Indian style diced tomatoes can be changed for a freshly made tomato sauce with a few added spices – I mean, could it be any more exciting? A ‘build a curry’ of sorts!

 

_W6A5195

Ingredients:
  • Onion
  • Garlic
  • Chicken (optional)
  • Black bean
  • Tomatoes
  • Courgette spaghetti
  • Indian style diced tomatoes (curry leaves & spices)
  • Coconut cream
  • Cous Cous
  • Coriander
  • Himalayan pink salt & pepper
  • Extra virgin olive oil

 

_W6A5197

Method:

Slice the onions, garlic cloves & chicken into the desired sizes

Brown the onions and 4 cloves of garlic in olive oil

Add chicken pieces and par cook until the outside looks ready

Remove the chicken and add the tomatoes, black beans and a further 4 cloves of diced garlic

After 5 minutes add in one tin of the diced tomatoes and let it stew for 5 minutes

Add the chicken pieces back into the pot along with the courgette spaghetti, the second tin of diced tomatoes and the full tin of coconut cream

Season to taste throughout this process

Let the pot stew and stir every few minutes until you are happy with the flavours!

Add chopped fresh coriander to your pot and stir in (the more the better) & don’t forget to sprinkle a bit over the top

Serve with Cous Cous, brown rice, etc.

 

_W6A5204

 

This dish can take between 20-30 min cook time and 10 min prep (depending on your dicing skills). A 30-minute curry bursting with flavour, and you can trust that I wouldn’t post a recipe that doesn’t uuuurge me to share!

Thank you to my wonderful friend, Emma van Heyn, for sharing her original recipe with me which I have adapted above.

Enjoy!

ECO LIVING IN THE KOGELBERG NATURE RESERVE

_W6A5259.jpg
Our cabin on the right! A four-sleeper with incredible views.

I have recently been so intrigued by the idea of sustainable and minimalistic living, so when an invite came around from close friends of mine asking Michael and me to join them on an eco-cabin getaway, you can be sure I jumped at the opportunity!

It was a two-night stay in the Kogelberg Biosphere Nature Reserve in the quaint Oudebosch eco-cabins.

The first indicator to our trip being one of a minimalist nature was the lack of reception we experienced merely seconds after entering the gates of the reserve. Straight away a feeling of panic surrounded me knowing we were cut off from the outside world, although little did I know it would be the reason for the best weekend away of my life.

Our driving trail took us deeper into the mountains and exposed a hidden beauty no photograph could capture. Finally, our cabins were in sight. An initial worry felt by most upon arrival is hoping the real matches up to the promised photos seen online, but boy did the photographs get it wrong – this place was ‘un-capturable’.

The minimalist simplicity of the eco-cabins was the perfect reminder of how little we actually need as human beings. All the necessities were in place and the surrounds made up for anything technological that may have seemed absent upon arrival.

The beautifully designed cabins are solar-powered, with fresh running mountain water which is perfectly delicious to drink, and not to forget the waterless toilet that really wasn’t as scary as it first appeared to be.

IMG_6931.jpg
The cabins are designed to one day be able to decompose and once again form part of the natural environment.

I am truly so glad that I didn’t manage to photograph much of the interiors, I’ll leave that as a surprise for you when you come around for a visit. What I will share is a few photographs of the surroundings, and I’ll tell you of the deafening silence of nature that forces one to stop and self-reflect.

The surrounding mountains ensured that not even one angle could be found that did not bring an overwhelming beauty.

“To walk in nature is to witness a thousand miracles.” – Mary Davis

The few days we had there involved multiple card games, lots and lots of eating and a scenic hike that even the unfit likes of me could enjoy. To put it simply, we merely had to exist and enjoy where we were for the time we had there.

_W6A5333.jpg
A sneaky snack prepared by myself. We ate so well on this trip!

If all I gained from this trip was not looking in the mirror even once, wearing the same outfit for 3 days (and being completely content with it) and the fact that I began to identify myself as ‘Amber the person’ instead of ‘Amber the appearence’, then that is what this time away did for me. If you ask me, we could all do with a little bit of this in our lives.

While away I was also able to realise that ‘switching off’ is near impossible when in the city, or merely when in an area with even a single bar of reception. We almost need to be forced to put it all away.

The silence was deafening at first, I can honestly say it was an adjustment to have spaces in-between conversations that were silent – we are so accustomed to turning to our phone screens when faced with these blanks. But eventually those silences became moments so worth appreciating, a moment to look around and listen. Soon we found beauty in them.

_W6A5256.jpg
Our little roof garden – so inspired to create my own sustainable home!

My visit to the Kogelberg eco-cabins opened my eyes to the possibilities of living amongst nature without harming it, being one with it all and appreciating what it has to give.

Take advantage of their special prices which last until the end of August – you will not regret it!

http://www.capenature.co.za/reserves/kogelberg-nature-reserve/