Oaty Bowls of Goodness

 

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Oats are one of my ultimate comfort foods. I used to regularly have overnight oats for breakfast with mashed banana and hemp protein – but after making my first smoothie bowl I never looked back 😀 Since then I’ve been indulging in my love of oats later on in the day, as a quick, warming dinner or the perfect post-workout lunch.

They are full of comforting carby goodness and are wonderfully versatile! It’s so easy to switch things up a bit, adding different ingredients to the porridge, or playing around with toppings.

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As people have been asking me more and more, I thought I’d share with you how I make my oat bowls – from the basic recipe to what goes into the nut buttery sauces I’ve started using.

Basic recipe:

  • 70g whole oats
  • 1 cup liquid (usually a mix of almond milk and water)
  • pinch of salt

This will make a very thick, stodgy porridge – which is just how I love my oats. If you know you prefer a thinner, more runny porridge, you’ll want to add more liquid. You can also modify the quantities to make more or less, as desired, but this is the basic ratio I use.

Flavor fun:

  • adding a tsp of vanilla extract
  • looseleaf tea – I love rooibos and/or honeybush – maybe my South African roots coming through 😉  Depending on how coarse the tea is, you can get a slightly gritty texture, so you might want to grind the tea into a finer powder
  • cacao powder
  • turmeric, ginger & cinnamon
  • maca (I’ve also previously uploaded a recipe for Maple Maca Oats)
  • lucuma – I use this sometimes to naturally sweeten the porridge a bit, as I don’t want too much sweetness in the oats if I’m using a sweet topping; you could, at this stage, also, however, add maple syrup, another sweetener of your choice, or even some mashed banana to the oats
  • protein powders – I use hemp or brown rice protein if I want an extra protein punch

Toppings:

  • fruit – I always love having some berries on top, fresh or frozen, warm or cold; you can also slice up some banana, or add any other fruit you’ve got at hand
  • chia jam – I heat up 150g frozen berries (usually blueberries & raspberries) with 1 tbsp chia seeds and ca. 1.5 tbsp maple syrup, till you get the perfect gloopy, jammy mix (ca. 10 min. on medium heat)
  • crushed nuts – great for an extra crunch; I love using walnuts and pecans
  • nut butter – if you’re a nut butter addict like me, this is essential! Peanut butter, walnut butter (!), hazelnut, almond … or, why not go for a seed butter – I’ve found pumpkin seed butter goes really well with strawberries on porridge
  • sauces – my go-to sauce is mixing 1 tbsp (or more 😉 ) of nut or seed butter with almond milk and maple syrup, adding cacao powder if I want a chocolatey, nutella-like vibe, or maca, for some unique, warming goodness
  • chocolate – what could be better than a square or two of your favorite chocolate melting into the hot oats?

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(Lazy) Method:

Pour your oats into a microwave-proof bowl, add a pinch of salt, and whatever you want to flavor it with, such as cacao powder, lucuma, rooibos tea and vanilla extract, stir, add the liquid and then pop into the microwave. I put it in for 1.5 minutes, so no time at all! While that’s cooking away for you, chop up some fruit or whatever you’re topping the oats with, and whip up a quick sauce, e.g. almond butter, maca, almond milk and maple syrup – just stiring all the ingredients together, tasting along the way, until you get the desired sweetness and balance of flavors and the consistency you’re going for.

As you can see, the options are literally endless!

Hope you enjoyed reading about how I make my oats, and let me know what your favorite ways of having porridge are!

xoxo

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Feel Good Fact: Oats are a great way to get more heart-healthy fiber, and are high in manganese. A diet high in fiber has also been shown to reduce the risk of breast cancer.

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Pea Shoot Crepes

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Crepes are something I never ever liked making. Pancakes, sure! But crepes? I had the prejudice that they’re super fiddly and will surely end in a scrambled mess. And since going plant-based, I honestly hadn’t given them a thought. Until, that is, I found a brilliant and super simple recipe by the inspiring James Wythe from Healthy Living James.

Having had great success with his these sweet ones, I decided to make a savory version, so I would be able to indulge in my newfound love of crepes at any time of day! The result: fabulously green, soft crepes that went so well with the hummus spread inside, the cherry tomatoes adding a burst of freshness and some smokey paprika for a bit of heat. Delicious and also an easy way to get in some more greens!

So let’s get started:

Makes: 4 medium-sized crepes

Ingredients:

  • 95 g flour (I used wholemeal spelt, but others, e.g. buckwheat, will work too)
  • 260 ml water
  • 1 tbsp ground flaxseeds
  • salt
  • 2 large handfuls pea shoots (washed and thoroughly dried)
  • oil for cooking (I used olive oil)
  • optional: hummus to fill (a nice pesto or tapenade would be good to, though, I can imagine!), cherry tomatoes and some some hot smokey paprika for on top

Method:

  • Mix together the flour, water, salt and ground flaxseeds, then add the pea shoots and purée till all green!
  • Heat a bit of oil in a non-stick pan and pour enough of the batter in to cover the base. Cook until done and then flip. (Be patient with this, as they are delicate if you try to turn them over too soon. I had to learn this the hard way when I made the sweet version!)
  • Once they’re cooked, fill them with your filling of choice. I had them with hummus, topped with cherry tomatoes and some hot smokey paprika.

Hope you enjoy!

xoxo

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Feel Good Fact: Pea shoots are super nutritious, being high in vitamins C and A as well as folic acid.

Fudgy Feel-Good Squares

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Sweet, sticky, chewy, gooey... these little caramel-y squares are my new favorite indulgent treat! Great to have in the fridge to offer friends* or, of course, to sink your teeth into whenever you feel like a little pick-me-up 😉 You get the caramel-like flavor of the dates and maple syrup, which, with the hint of vanilla and cacao, is utterly irresistible. The walnut butter adds to the luxurious texture, enhancing without competing against the flavors.

Consisting of nourishing, wholesome ingredients, these sumptuous squares do more than just taste great – they provide a steady source of energy, which won’t cause blood sugar levels to skyrocket and crash, like more processed, refined options. A treat for your the tastebuds and a pretty nutritious, fueling snack… win-win situation, right?

*Side note: I tested this on a friend who is highly allergic to peanuts. Even though I used no peanuts in this recipe I was suddenly gripped by the fear that traces of the lethal legume had somehow gotten into into the mix, as, let’s face it, my place is a peanut allergy sufferer’s worst nightmare. Luckily I was just being overly paranoid and she was perfectly fine, giving them the thumbs up without landing in the emergency room 😉

Makes: 12 small squares

Ingredients

  • 10 Medjool Dates (ca. 200 g); pitted
  • 1 tbsp walnut butter**
  • 2 tbsp + 1 tsp raw cacao powder
  • 1/2 tbsp chia seeds
  • pinch of salt
  • some ground vanilla bean (or a drop or two of vanilla extract)

** If you don’t have this on hand, the recipe should definitely work with other nut butters, but the flavor will, of course, vary. Walnut butter is very subtle, so it blends in well with the other ingredients. I like to use the raw organic 100% walnut one by Sun and Seed.

Frosting:

  • 2 tbsp walnut butter
  • 1 tbsp + 1 tsp raw cacao powder
  • 2 tsp maple syrup
  • 1 tsp unsweetened almond milk
  • optional: crushed walnuts to sprinkle on top

 

Method

Once you’ve pitted the dates, process them in the food processor and mix together with the other ingredients (I like to do this by hand, as it easily forms a really nice, sticky, but perfectly workable, play-doh-type mix). Press down onto a plate with your hands and shape into a rectangle (a knife works well to smooth the top and clean up the edges), cover and place in the fridge while making the frosting.

For the frosting, simply mix together the ingredients and then spread onto the date base. At this point you can decorate by sprinkling some crushed walnuts and raw cacao powder, or whatever else you fancy, on top.

Now, either place back in the fridge or in the freezer to fully harden up. [I didn’t have any space in my minuscule freezer, which is bursting with berries, so I had to just pop the plate back into the fridge. The frosting stayed soft, but, surprisingly, I was able to cut squares without making a mess. If you do freeze before slicing, I’d store them in the fridge after, to get the best, stickiest, fudgiest consistency 🙂 ]. They should last a few days (or longer in the freezer) if you can keep them that long!

Hope you enjoy!

xoxo

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Feel Good Fact: Dates are rich in dietary fiber and contain powerful antioxidants, both of which are important contributors to a healthy diet.

 

Purple Sweet Potato Pancakes

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I’m back with more purple goodness! 😀 (click here to check out my purple sweet potato falafels and find some information on the nutritional benefits of purple sweet potatoes).

Due to requests I received on Instagram, I’m sharing these purple sweet potato pancakes with you here. They’re adapted from the Sweet Potato Pancakes by Deliciously Ella and reflect my undying love for these vibrant tubers.

Quick to make (especially if you cook the sweet potato before you actually want to make the pancakes) and oh so satisfying, they are especially irresistible with walnut butter and maple syrup – I can’t even begin to describe how good they were, so you’ll just have to try them yourself 😉

Ingredients:

  • 1 small cooked purple sweet potato (mine was 240g, peeled)
  • 160 ml almond milk (or 1/2 cup + 2 tbsp)
  • pinch of salt
  • dash of vanilla extract
  • 2 tsp maple syrup
  • ca. 4 heaped tbsp wholemeal flour of choice (I used spelt)
  • coconut oil for cooking

Method:

Once you’ve peeled, boiled or steamed, and chopped your beautiful purple potato, purée it together with the other ingredients, except for the flour. Take a few seconds to admire the gorgeous mix, then stir in the flour, adding enough so that the mix holds together well. (I first only used 2 tbsp and my tester pancake was too delicate when I cooked it, so I added more to the mix. It’ll definitely be a very thick mixture, so don’t be surprised if you’re more used to a liquid pancake batter! If you’ve tried any of my other pancake recipes, you’ll know I like my pancakes thick and stodgy 😉 ).

Then simply heat some coconut oil in a pan, spoon in some of the mix, shape into circles, and cook till done (they only take a minute or two on each side).

Stack and drizzle with walnut butter (I used this one and can’t recommend it enough!) and maple syrup for utter pancake perfection!

Hope you enjoy!

xoxo

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Purple Sweet Potato Falafels

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Having read about their health benefits in connection with the Okinawa diet, purple sweet potatoes have been the object of my curiosity for many months now (for more on this scroll to the very bottom). Once I finally got my hands on these elusive tubers I knew I wanted to make something special. Inspired by the sweet potato falafels from the MaE deli and a sweet potato falafel wrap from Crussh, I set out to create my own, and thus, these purple patties of pure perfection (or so I claim) were born.

These sweet, starchy gems are so satisfying with their soft mushy texture and the lovely flavors of the coriander, garlic and hint of chili coming through. And – as all my recipes 😉 – they’re quick to make (especially if you cook the sweet potato beforehand). Perfect for when you want to try something a bit different, without spending ages at the stove.

So let’s get right to it!

Ingredients:

  • 200 g cooked purple sweet potato
  • 200-230 g chickpeas (drained, rinsed)*; my carton was 380g before draining
  • ca. 2 heaped tbsp flour (I used wholemeal spelt)/ as much as you need to bind mix
  • salt
  • chili powder
  • half a 30g bunch of fresh coriander, chopped (the rest you can sprinkle on top)
  • drizzle of garlic-infused oil**
  • coconut oil, for cooking

* I take the skin off the chickpeas as they’re easier to digest that way, but feel free to skip this step if that’s not something you’re concerned about. (Although, I have to say, there’s something strangely satisfying about popping out the chickpeas!)

**If you don’t have this you should be able to just use regular olive oil and some fresh, crushed garlic. I use it as an alternative because I sadly don’t tolerate garlic (or onion) very well, and infused oils seem to be less problematic, the critical components not being soluble in oil. (See here for more information if this affects you too.)

Method:

Mash the chickpeas in a large flat bowl with a fork (or use a food processor, but don’t over-process; they should still be crumbly and a bit chunky), add the sweet potato and mash as well (or again, if you’re looking for less manual labor just purée – I was lazy and wanted to avoid cleaning another piece of equipment, but it didn’t take very long at all). Add in your flour and season with salt and chili, before adding the chopped coriander and a drizzle of garlic-infused oil into the gloriously purple mess. Mix together with your hands (yes, they will get purple!)

Now, the fun part: roll the mix into evenly-sized balls. I made 11, but this will obviously depend on the size you prefer. I also flattened mine a bit at the end, as I didn’t want them perfectly round. Next, simply heat some coconut oil in a pan and cook the falafels on both sides for a few minutes. It’s basically just about warming them up and getting a bit of a crisp on the outside.

 

Serving suggestion:

While the falafels are sizzling away in a pan, cook some buckwheat noodles (the ones I use by King Soba only take 5 minutes) in salt water. A minute or two before they are done, add in some courgetti or other quick-cooking veg. Drain and serve with your lovely purple falafels. Drizzle with a nice oil, or create a quick little sauce by combining tahini, honey or maple syrup, lemon juice and water. (I used this lovely black tahini, by Sun and Seed, as it contrasts so nicely with the purple!). Finally, sprinkle with white sesame seeds and more coriander to finish off the dish.

Hope you enjoy!

xoxo

 

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Feel Good Fact: Like their orange cousins, the purple sweet potatoes are a good source of fiber and vitamins. Additionally they contain anti-inflammatory anthocyanins (notably also present in blueberries 😉 ), which are linked to heart health and improved eyesight, to pick out some of their benefits.

Interesting Fact: Purple sweet potatoes made up a large part of the traditional diet of the Okinawa Japanese, whose life expectancy was among the highest in the world, with a lower occurrence of heart disease and certain types of cancer (e.g. breast cancer and prostate cancer). For more on the traditional Okinawa diet check out this short, informative video.

 

Turmeric & Ginger spiced Quinoa

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This is one of my absolute staple dishes that I make all the time. It’s so incredibly simple, yet I thought I’d share it since I just made some and it honestly makes me feel great every time I eat it. It takes literally 2 minutes to prepare, 10 to cook and all you’re left with is one pan to clean – almost faster than shoving a pizza in the oven 😉  It’s a very useful little dish to have on your radar for when you’re feeling lazy, uninspired or simply have no time but still want a warm and nourishing meal. I like making a big pot of this and taking some to uni throughout the week, having it as it is or adding whatever else might be in my fridge that needs eating. It would also make a great side dish as part of a larger spread for guests (I’m thinking with some falafel, hummus, salad and roasted aubergine for summer, or a warming chickpea stew in winter…mmm), and you can easily snazz it up by adding some pomegranate seeds, for example, like in the picture below.

Serves 2:

Ingredients

  • 200g quinoa, uncooked
  • ca 1 tsp ground turmeric
  • ca 1/2 tsp ground ginger (or even better: grate some fresh ginger)
  • veg of choice (I’ll usually go for some combination of carrots, peas, bok choy, broccoli and flower sprouts)
  • salt and pepper
  • 1 tbsp coconut oil

Add the quinoa to a pan and cover with water (sorry for not being more helpful about the quantity here – I just eyeball it. But if you add too little you can always add more while it’s cooking and if you add too much you can drain it after, so you can’t really go wrong! You’ll get it juuust right 😉 ). Add salt and pepper and the spices (feel free to add whatever else your heart desires, like some chili, or coriander is also lovely in this) and leave to simmer for about 10 minutes or until the quinoa is soft and fluffy and no longer has that grainy center. Depending on the veg you choose you’ll be adding it in the beginning (the carrots for example), or in the last few minutes (the peas, bok choy or flower sprouts). Once everything is cooked, stir in the coconut oil – this is so important as it makes the quinoa wonderfully silky and it really brings out the flavor. It also increases your body’s ability to absorb the nutrients from the lovely veggies.

Hope you enjoy!

xoxo

 

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Feel Good Fact #1: Both turmeric and ginger contain powerful anti-inflammatory compounds and are said to have anti-cancer properties.

Feel Good Fact #2: Quinoa is a great source of plant protein – 100g uncooked (as is the serving size here) containing around 13g – and dietary fiber. Both should help keep you full and provide you with slow releasing energy.

Maple Maca Oats

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I’d like to share  with you this super simple but decadently delicious recipe for a hot, nourishing and sweet bowl of oaty goodness (as what could be better on a cold winter’s day?).

The first time I made this I was actually planning on venturing into the wild world of savory oats, but ended up impulsively reaching for some of my favorite ingredients in an almost trance-like state, and, before I knew what hit me, I had devoured the bowl in a matter of seconds (it’s that good). The maca and maple syrup work so well together, giving this a really uplifting and satisfying sweetness, while the coconut oil adds a luxurious silkiness to the dish and really brings out the flavors. It’s just a very honest, happy bowl, if that makes sense 🙂

Usually I prepare this as a simple lunch or dinner for when I know I’ll want something warm and wholesome, but don’t have the time or energy for cooking and cleaning up, but this would obviously also make a great breakfast.

Ingredients:

  • 50g whole oats, uncooked
  • 1 tbsp ground flaxseeds*
  • brown rice milk (ca. 3/4 cup)
  • 1 tsp coconut oil
  • 1 heaped tsp maca powder
  • maple syrup to taste

* These are for the sake of adding some extra nutrition, so if you don’t have any around, leaving them out won’t change the taste 😉

Topping ideas:

  • crushed walnuts
  • raisins
  • nut butter (especially peanut or almond butter)
  • berries
  • chia jam

Pour the oats, ground flaxseeds and maca into a bowl and add enough brown rice milk so that the oats are completely covered (you can adjust the amount of liquid depending on whether you prefer your oats more or less stodgy; I tend to just eyeball it), cover in clingfilm and leave in the fridge overnight, or for a few hours at least. The next day, simply heat up the oats (I do this in the microwave but you can of course also do this on the stove), stir in the coconut oil, drizzle with maple syrup and enjoy!

Feel Good Fact: Besides being rich in vitamin C, maca, a root native to Peru, provides iron and copper and is said to help alleviate mood swings. (Placebo or not, I personally find it puts me in a good mood – even just the smell of it makes me happy!)

Chocolate Tahini Pancakes

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Now, you may be thinking this is an odd combination, but if you’re looking to step up your pancake game then look no further! While it’s no secret that cacao and any nut butter under the sun are a match made in heaven, using tahini instead is a great way to switch things up. It adds a slight hint of bitterness that contrasts wonderfully with the sweetness of the chocolatey pancake, giving it a slightly more sophisticated edge. Don’t worry, the tahini isn’t at all overpowering, though, and, while it maybe gives a bit more of a “grown up” flavor, this is still a chocolate pancake at heart and, essentially, a way to have dessert for breakfast and feel like a kid again.

The idea for the chocolate-tahini combo came about while on holiday in Greece with my boyfriend this past summer. Up until then, tahini to me had simply been something I had to make sure never to run out of, so I could make hummus at all times – or something to spoon out of the jar on occasion. But it was unquestionably a savory ingredient. That changed for good when, on our second morning in Greece, I discovered halva – a sweet, dense sesame confection with swirls of cacao running through it – at the buffet. I bought a tub back home with me, but soon sobered up to the fact that it was basically just sesame and (a lot of!) sugar, and that eating it too much just didn’t make me feel great. That’s when I started trying to recreate the taste in a more nourishing way, mixing tahini with raw cacao powder and maple syrup or honey and eating it by the spoonful or spreading it on dates (do try this at home), and I haven’t looked back since. When deciding to make a new pancake recipe there was therefore no doubt in my mind that this combo would be a winner.

Now that I’ve hopefully sold you on why this is a good idea, let’s get right to it:

Ingredients:

  • 1 tbsp ground flaxseeds
  • 2 tbsp brown rice milk (or water)
  • 1 ripe banana, mashed
  • 1 1/2 tbsp tahini
  • 1 tbsp honey (or maple syrup)
  • 1/2 tsp vanilla extract
  • 8 tbsp/ ca. 60 g finely ground oats (or oat flour)
  • 1 heaped tbsp raw cacao powder
  • pinch of salt

For the sauce:

  • 1 tbsp tahini
  • 1.5 tbsp cacao powder
  • 1 tbsp honey
  • 1.5 tbsp brown rice milk

 

Method:

First, combine the ground flaxseeds with the 2 tablespoons of liquid, stir and set aside while assembling the other ingredients.

Mix together the mashed banana, tahini, honey and vanilla extract till well combined. Next, stir in the flax mixture, oat flour, cacao and salt until a thick batter results. Don’t worry if it looks slightly dense and lumpy – that’s exactly how it should be to get a super satisfying texture!

Heat up some coconut oil in a non-stick pan and spoon in some of the mix, shaping it into circles. It should make 2 medium pancakes or 6 mini ones.

While they are cooking, make the sauce by simply combining all the ingredients (don’t bother melting the coconut oil if it already has a spreadable consistency – it doesn’t need to be completely liquid). When the pancakes are cooked (after about 1-2 minutes on each side), serve with the chocolate tahini sauce and whatever else you like. I like having them with berries, chia jam and a bit more honey or maple syrup if I’m really feeling indulgent 😉

Enjoy!

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Feel Good Fact #1: Tahini is rich in essential minerals such cooper, manganese, calcium, magnesium and iron, which the body needs to function at its best.

Feel Good Fact #2: Raw cacao is extremely high in antioxidants, which combat cell damage caused by free radicals and decrease inflammation. In this way it can help protect against cancer and other diseases.

Banana Almond Butter Pancakes

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The story behind these pancakes is a silly little reminder of a valuable lesson: When things don’t go the way you intended, accept it and roll with it – there might be something even better in store for you 😉

On Monday morning I originally wanted to make Deliciously Ella‘s Sweet Potato Pancakes as an awesome post-workout carb-y breakfast, but – disaster – I couldn’t use my frozen mashed sweet potato as it was stuck to the ziplock bag! (Never had that issue before, but I guess next time I need to give it some time to thaw..?) Anyway, so I started throwing together some yummy ingredients to create my own pancakes and I was seriously pleased with the result and they made me feel happy ages after eating them 🙂 And as much as I love Ella’s pancakes, these ones are a lot quicker to make and therefore more suited to some spontaneous pancake action.

Besides tasting amazing, they have a really nice stodgy texture that I love in pancakes, and the fact that they’re full of wholesome ingredients means they’re a great choice for breakfast any day of the week.

Ingredients:

  • 1 tbsp ground flaxseeds + 2 tbsp brown rice milk (or water)
  • 1 ripe banana
  • 1 heaped tbsp almond butter (I use the one from Meridian)
  • ca. 3-4 heaped tbsp whole spelt flour or finely ground oats
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 tbsp honey or maple syrup
  • coconut oil

Toppings:

  • berries
  • almond butter
  • berry chia jam (I adapted this recipe from Livia’s Kitchen, omitting the cinnamon, vanilla and coconut to make it more simple)
  • more honey/maple syrup

First, mix together the ground flax with the 2 tbsp of liquid of your choice and set aside while you focus on the other ingredients. Purée the banana, almond butter and vanilla, resisting the urge to just spoon that directly into your mouth, then mix in the flour, salt and sweetener of your choice. Finally add the flax mixture. The mixture should be quite thick, so if it’s too runny add some more flour. You know you’ve got the right consistency when you can spoon it into the pan and it holds its shape. (If you don’t add enough flour you end up with – delicious – scrambled oatmeal!).

Heat up some coconut oil in a non-stick pan. When the pan is hot, spoon the batter into the pan and shape it into two round pancakes (alternatively 6 mini ones). Cook on each side until done (they cook very fast!) and serve with berries, chia jam and some almond butter (and why not some extra maple syrup too if you’re feeling exuberant) 😉

Feel Good Fact: Almonds (and almond butter) are full of antioxidants and are a source of healthy fat, fiber, protein and vitamin E, which protects cell membranes from damage. They also have a low glycemic index and together with the other low GI, high-fiber ingredients such as the banana and flax will help keep you feeling full for longer.

PB & J inspired Energy Balls

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I’m so excited about these! The idea came about when I was in New York three months ago and fueled my extensive walking with Lärabars. I’d heard about them and always wanted to try them, so I jumped at the chance and, as you can probably tell from this picture, I really liked them!

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My favorite flavor kept changing, but overall I’m pretty sure it was the Peanut Butter and Jelly one, which is why I set out to recreate it. Looking at the ingredients and seeing just dates, dried cherries and peanuts, I knew it would be easy to make these at home and I was so right. I decided to make them as energy balls, as, let’s face it, that’s way more fun to make. (I absolutely love rolling the mix into balls and it makes me feel like I’m in a Deliciously Ella video – hers being the first energy ball recipe I came in contact with).

Anyway, back to these yummy energizers. They’re super simple and they consist only of four ingredients, which are pretty easy to get your hands on. While I’m a sucker for hemp and chia and all the other “superfood”-y ingredients you often find in energy balls, let’s not forget that an energy ball can be something very simple as well. And, let’s face it, that 1% of maca or whatever is not gonna change your life. Dates and peanuts are perfectly common and widely available ingredients, but come with their own impressive array of benefits. So do the dried cherries, which really give these bites a wonderfully sweet, jammy flavor that goes so well with the peanuts. The flaxseeds I just added because I add them to anything – they’re a great source of omega 3 fatty acids and their regular consumption is linked to positive health benefits, such as lowered risk of breast and prostate cancer.

When I first made these I was so delighted to discover they taste just as good if not better than my beloved Lärabar. To be honest I was getting a bit frustrated while making them, as I was silly enough to buy unshelled peanuts and spent ages shelling them, getting bits of peanut skins everywhere, and then the grinder attachment for my handheld blender wasn’t doing a good job on the dates (worked so much better after I popped them in the microwave for a few seconds),  but once I actually tasted one I was in sheer heaven. In that moment I regretted living alone as I had no one to give one to and go “omg how good are these???” The only friend within walking distance is deathly allergic to peanuts, so I was out of options. Although maybe I shouldn’t complain, as I had more to myself 😉

Makes: 10 balls

Ingredients:

  • 200g Medjool dates or ca. 15  (apparently you can use other kinds, but may have to soak them in hot water first to get the desired squidgy consistency)
  • 65 g or 1/2 cup peanuts; unsalted
  • 65g or roughly 1/2 cup dried cherries
  • 1 heaped tbsp flaxseeds

Grind up the peanuts in the food processor with the flaxseeds till only a few sporadic chunks are left. Pit the dates and process all the ingredients together until you’re left with a nice sticky mix. Now, the best part (besides eating them obviously): take some of the mix and gleefully roll it into a nice little ball. Put aside and repeat. Store these in the fridge or freeze (or just eat them straight away – you can always make more) ;).

Feel Good Fact #1: The natural sugars in dates not only make them taste divine, but also are a great source of energy. The high fiber content of the dates prevents blood sugar levels from skyrocketing – especially in combination with the low glycemic peanuts –  providing a steady source of energy.

 

Feel Good Fact #2: Cherries contain powerful antioxidants which combat free radical damage and they have been shown to reduce inflammation.

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