Tag Archives: cinnamon

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

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Chilli & Cinnamon Chocolate – Video Blog

24 Mar

A recipe for rich chocolate that will not only satisfy your cravings but you need never feel naughty about eating!

Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Have You Seen My Chia Seeds?

29 Apr

When I first saw this video I couldn’t breathe because I was laughing so hard and today I had flash backs! I was searching through the cupboards for my chia seeds and was so frustrated that they were nowhere to be seen until I thought of the scenes in this video.

Of course the packet has just fallen to the back of the cupboard… so I continued to make a late Sunday breakfast with quinoa and chia seeds. I can hardly write the words chia seeds now without bursting into laughter!!!

1 cup of White Quinoa, uncooked

3 cups of Water

1 teaspoon of Coconut Sugar

1 teaspoon of Virgin Coconut Oil

1 teaspoon of Chia Seeds

Sprinkle of Himalayan Pink Salt

Sprinkle of Cinnamon Powder

Organic Milk

6 Whole Hazelnuts, roasted

Put the quinoa and water into a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes with the lid on. Strain any excess liquid. Transfer about 4 heaped tablespoons of cooked quinoa to a breakfast bowl and mix in the salt, sugar, coconut oil, chia seeds, cinnamon and hazelnuts. Now add enough milk to suit your taste depending on whether you want a thick porridge like consistency or runnier.

I made up this recipe as I went along so you can simply adapt it to your taste. Try dried or poached fruit, slivered almonds, honey, shredded coconut, cocoa powder or nibs or freshly sliced banana – not necessarily all together!

I have a chia plant growing in the backyard and I’m looking forward to experimenting with more recipes soon.

Considering how much of my life revolves around passion for food, most people would be surprised to learn that I have a habit of skipping breakfast even when I wake up before dawn to do yoga. So I made a promise to myself last week that I would try to get back into a good routine. I used to make fresh juice every morning or have something healthy to start the day so I’ve taken on the challenge to get back to eating breakfast.

Anyway, I’m going to put some eyeshadow on my 3rd eye so until the next post… watch this and laugh.

Spicy Hot Cocoa

27 Jun

I love my spicy hot cocoa recipe! Pre mixed hot chocolate powders often contain high levels of sugar and other unnecessary additives but this recipe allows the quality of the pure cocoa powder to shine through.

The chilli powder should give a subtle warmth down your throat as you swallow. If it’s burning your mouth or overpowering the flavour, you’ve added too much. Start with the smallest pinch and taste for heat before adding more.

I sometimes substitute the cocoa powder for fine dark chocolate (at least 70% cocoa) and eliminate the sugar since the chocolate is already sweetened.

Play around with the recipe to suit your taste and try adding a twist such as orange peel or vanilla bean paste. What more could you want on a winters night than a steaming hot cup of cocoa.

1 cup of full cream milk

A pinch of hot chilli powder

Vanilla sugar to taste

Cinnamon powder to taste

2 heaped dessert spoons of cocoa powder

Add all ingredients to a saucepan and bring to a simmer over medium heat. Stir well until all the dry ingredients are dissolved into the milk and serve hot.


Porridge with Caramelised Pears, Almonds and Sultanas

30 Apr

The rainy weather made me feel like a comforting bowl of warm porridge while I was in my soft, white dressing gown on this Saturday morning. I needed some inspiration and a full stomach so I can finish writing an article. This recipe is a glorious way to start the weekend.

Porridge

1 litre of water

1 cup of oats

1/4 of a teaspoon of salt

Bring 1 litre of water to the boil in a saucepan and stir in the oats and salt using a whisk. Turn the heat down to a simmer, cook for 30 minutes stirring occasionally and reduce the heat if the porridge starts to stick to the bottom of the saucepan.

Caramelised pear, almonds and sultanas

1 pear sliced lengthways, core removed

Handful of whole, raw, unsalted almonds

Dessert spoon of sultanas

Tablespoon of brown sugar

Knob of butter

Water

Melt the butter in a pan and fry the pears until they become golden brown. Turn the pears over and add the almonds and sultanas. Sprinkle over the brown sugar, allow it to dissolve into the butter and become dark brown, then add a splash of water to make a caramel sauce. Let the sauce simmer until the water has evaporated and remove the pan from the heat.

To serve

Cinnamon

Pouring cream

Serve the porridge in a bowl and top with the pear, almond and sultana mixture. Sprinkle with cinnamon, brown sugar and drizzle with cream to suit your personal taste. DIVINE!!!

Toasted Cardamom, Cinnamon and Rosewater Muesli Recipe

17 Feb

So my last muesli recipe was designed to give your jaw a day off but I do love crunchy toasted muesli. This is a recipe to get your jaw muscles warmed up for your daily workout.

Ingredients List:

4 cups of rolled oats

3 tablespoons of whole almonds

1 tablespoon of flaked almonds

2 tablespoons of walnut chunks

2 tablespoons of whole hazelnuts

2 tablespoons of sunflower seeds

1 tablespoon of slivered almonds

1 tablespoon of pepitas

1/2 a teaspoon of salt

2 heaped teaspoons of cinnamon powder

1/2 a teaspoon of cardamom powder

1/4 of a cup of extra virgin olive oil

1/2 a cup of freshly squeezed orange juice

Rind of 1 orange finely grated

1/4 of a cup of honey

1 teaspoon of rosewater

1 teaspoon of vanilla essence

2 tablespoons of goji berries

1 tablespoons of craisins

Method:

Place the oats, nuts, spices and salt in a large baking tray. Put the orange juice, orange rind, olive oil, rosewater, vanilla essence and honey in a jug and stir well.

Pour the liquid over the dry ingredients and stir well. You may need to separate the mixture onto 2 trays to allow it to toast evenly. Place the trays in the oven at 160°c for 30 – 45 mins depending on how golden and crunchy you want the muesli to be. Keep an eye on it, give it a stir about every 10 mins and swap the trays between the top and bottom shelf to allow even browning.

When the muesli is golden and crunchy enough, remove from the oven, allow to cool and stir through the craisins and goji berries. Store the muesli in a jar or airtight container.

*All nuts are raw and unsalted

Baked Cocoa-nut Muesli Recipe

16 Feb

I love crunchy toasted muesli but sometimes I really don’t feel like working my jaw so hard first thing in the morning. Here’s my recipe for a yummy and healthy muesli that softens once you add milk but still has a nice crunch thanks to the nuts and cocoa beans.

2 cups of rolled oats

4 tablespoons of whole, raw and unsalted almonds

1 tablespoon of whole, raw and unsalted pistachios

4 cocoa beans crushed into chunks

4 heaped tablespoons of dessicated coconut

1 teaspoon of cinnamon powder

1 tablespoon of organic coconut sugar

1 tablespoon of pure cocoa powder

A drizzle of honey (or more to suit your taste)

A pinch of salt

Combine all the ingredients in a baking tray and drizzle the honey over the top. Stir well and bake in the oven @ 200°c for 20 mins. Allow the muesli to cool before serving and store the rest in an airtight container or jar.

If you add milk to the muesli it will mix with the cocoa powder and become chocolatey.

You can also serve the muesli with natural yoghurt and fruit.

You could also use this recipe mixed with butter and flour to sprinkle on top of a fruit crumble. Not so healthy but still delicious!

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