Pitaya, also known as dragon fruit, is without doubt one of my all-time favorite fruits. It feels like such a treat anytime I have it, which is, unfortunately, not offen enough. I remember the first time I tried it, on a trip to China a few years ago, and being utterly fascinated by its appearance and taste. Since then, it’s always had a special place in the (large) part of my heart dedicated to food. Then, last summer, I discovered dried pitaya, at an unforgettable food market in Aix-en-Provence, where we stocked up on lots of exciting things for our journey home, including passionfruit cubes and dried aloe vera [something I had no idea even existed].
Oats are one of my ultimate comfort foods. I used to regularly have overnight oats for breakfast with mashed banana and hemp protein, but since making my first smoothie bowl I rarely have them for breakfast. Instead, 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’re full of carby goodness and are wonderfully versatile! It’s so easy to switch things up, adding different ingredients to the porridge, or playing around with toppings.
Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food.
These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again! Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy!
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 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:
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.
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 fascination with these vibrant tubers. Quick to make (especially if you cook the sweet potato in advance) and super 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!
Having read about their health benefits in connection with the traditional 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 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), so let’s get right to it!
Purple Sweet Potato Falafels
Makes: ca. 10-12 falafels
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 for the mix to bind**
salt to taste
chili powder
half a 30g bunch of fresh coriander, chopped (the rest you can sprinkle on top)
drizzle of garlic-infused oil (alternatively use olive oil and add some crushed garlic or garlic powder)
coconut or olive 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!)
**The amount of flour can vary depending on the individual ingredients / how much liquid they contain. The key thing is that you end up with a mix that can be rolled into balls.
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. (Wetting your hands before can make this slightly less messy.)
Next, simply heat some coconut or olive 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, 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 sesame seeds and more coriander to finish off the dish.
Hope you enjoy!
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.
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.
This is one of my absolute staple dishes that I make all the time. It’s so incredibly simple and makes me feel great every time I eat it. It’s so easy to prepare, quick to cook and all you’re left with is one pan to clean – not quite as convenient as shoving a pizza into the oven, but almost 😉 It’s a very useful 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’d like to share with you this super simple but decadently delicious recipe for a hot, nourishing and sweet bowl of oaty goodness (what could be better on a cold winter’s day?).
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 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.
Blueberrysmiles 