Vanilla Spiced Nut Milk

Merry Christmas, Christmas, nut milk, hazelnuts, Ferrero Rocher, hazelnut milk, vanilla, cinnamon, organic, Christmas baking, Christmas tree, refined sugar free, raw chocolate, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, deliciously ella, madeleine shaw, healthy, nutrition, raw, vegan, health bloggers, food blogI’m one-upping the simple things this holiday season.

Making nut milk is a simple process; it’s just tedious and not so great for the time-constrained demands of life for pretty much everyone.

I sometimes feel like Christmas actually brings out even more stress for many people. Rushing around to get the latest trending gift, having the house decorated, attending one party to the next, etc., etc.! I think it’s even more important that we try and take a step back and just enjoy the moment. Because before you know it, it’s passing you by and if there’s one time of the year where everyone should take part in that, shouldn’t it be the holiday season?

In saying this, I’m just coming down from one of the busiest years I’ve had. Completing a program that is essentially four years of university/college crammed into one year will do that to you. In the last couple of months, I haven’t made time to do much of anything to nourish my body including everything that I talk to people about finding and making the time to do! It happens to the best of us. We all have moments when there’s too much going on. So long as we become aware of this and then begin to take inventory on areas where we could improve on carving out specific time to take care of ourselves- that is the key.

And so onto homemade nut milk! I have previously shared my almond milk recipe, but as it’s Christmas, I wanted to make something that to be honest, required minimal effort but was still a little extra. Nut milk is great way of doing this as there are endless options of nuts and seeds to choose from, plus whatever you’d like to add to flavour the milk. It’s also something that you can choose to make solely for yourself as a special treat that can be added to your morning coffee or blended into a smoothie.

I always remember as a kid having hazelnuts around Christmas time. I also always adored Ferrero Rocher and was given a box to myself each year. It made sense then, to make a hazelnut milk and add to it seasonal spices. The result of which is this delicious, creamy nut milk.

Hazelnuts make a wholesome choice with minerals such as magnesium, manganese, copper, folate, and iron, and vitamins E and B6. They provide plenty of antioxidants including polyphenols (also found in red wine and dark chocolate) to help with signs of aging and reducing the onset of disease.

For richer milk, you may choose to add less cups of water than you usually would (2-3 cups vs. 3-4 cups). I find you don’t really need to strain the pulp as you don’t really get that much, which means you’re getting even more benefit from the entirety of the nuts.

Since making this, I’ve enjoyed it in my hot cocoa and blended into a smoothie with frozen banana and maca for that Ferrero Rocher taste done in a healthy way. Enjoy this yourself by adding your own spices that you love. It makes a delicious treat with some Christmas cookies!

Ingredients

1-cup of hazelnuts soaked for 4 hours or overnight

2-3 cups of filtered water

1 vanilla bean or 1 ½ tsp. vanilla extract

Pinch of spices: cinnamon, cardamom, ginger, nutmeg, etc.

Pinch of pink salt

Optional: ½ tbsp. maple syrup or 1 Medjool date to sweeten

Directions

Soak the hazelnuts before rinsing well and draining. Add to a high-speed blender with 2 cups of water and blend. Scrape the seeds from the vanilla bean and add to the blender with your choice of spices and sweetener. Blend until completely smooth then add to a sealed jar and refrigerate. This keeps well for 3-4 days. Add to smoothies, hot cocoa, porridge, overnight oats, enjoy on its own!

Happy Holidays! xx

Advertisements

Pumpkin Coconut Curry

Holistic Vitae, Steph Matthews, pumpkin, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostThe one good thing about the colder weather is of course pumpkin season. You know it’s here with the release of that infamous coffee drink.

This pumpkin coconut curry contains all the warming elements you need to begin your seasonal hibernation. Each bite combines the infusion of turmeric, chilli, and pumpkin in the coconut sauce and then you add in the texture of fresh pomegranate seeds and toasted pumpkin seeds for extra colour and crunch. This makes for one delicious combination.

It may seem like a lot of ingredients here but everything is quick to throw together in a large pot that makes plenty of servings to share or freeze and have extra for lunches and weeknight dinners. You can even make this extra festive by using pie pumpkins or squash as your bowls! If you’re using fresh pumpkin, don’t forget about those seeds either. Give them a rinse, lay them on a baking tray, and toast them in the oven with salt, pepper, and some paprika for a tasty nutritious snack.

Ingredients

1 sweet potato

1 carrot

1 onion, finely diced

3 cloves of garlic, crushed

½ red chilli, grated

2 tsp. fresh ginger, grated

1 knob coconut oil

1 tin full fat coconut milk

1-2 tins of water (use from the coconut milk)

1 tin pureed pumpkin or 1 ½ cups fresh pumpkin

1 tin white beans (kidney, lima)

2 tsp. turmeric

2 tsp. garam masala

¼ tsp. cumin

¼ tsp. cinnamon

1 tsp. sea salt

½ tsp. freshly ground black pepper

Optional: Fresh coriander, toasted pumpkin seeds, pomegranate seeds, sliced fresh chilli

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostDirections 

  1. Melt the knob of coconut oil in a large casserole pot. Add the garlic, onion, chilli, and ginger and allow cook for a minute then add the spices in.
  1. Chop the carrot and sweet potato into bite sized pieces and toss in. Allow to soften for a few minutes.
  1. Add the pumpkin, the beans, and the coconut milk. Using the tin from the coconut milk, add in 1-2 tins of water (depending on how thick the curry is)
  1. Bring everything to a boil, then allow to simmer for 40-45 minutes or until the veg has softened.
  1. Serve straight away and top with toasted pumpkin seeds, fresh pomegranate seeds, and chopped fresh coriander.

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington Post

Banana Bread Overnight Oats

holistic vitae, Steph Matthews, banana, banana bread, organic september, overnight oats, oats, porridge, oatmeal, cinnamon, coconut, breakfast, back to school, back to school recipes, labour day, labour day weekend, long weekend, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, plant based

Happy Long Weekend!

Labour Day is always the day of that final farewell to summer if only because it means returning back to routines with school and work.

Making that even easier is prepping ahead with easy to make recipes such as this overnight oats breakfast I shared on The Huffington Post today. These really are one of the quickest things to make, ready the night before you wake, and leaving you with more time in the morning.

Ingredients

1 cup of oats (gluten free if necessary)

1 cup of coconut milk (or milk of choice)

¼ cup of water

1 banana

½ tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. nutmeg

Pinch of sea salt

Handful of walnuts

Optional: 1 tsp. maca powder

Directions

  1. Add the oats, coconut milk, water, vanilla, cinnamon, nutmeg, and pinch of sea salt to a bowl and mix together.
  1. Take half the banana, mash with a fork, and add to your mixed oats.
  1. Chop the walnuts and add these to the mix. You can also set some aside to add on top in the morning.
  1. Place the bowl in the fridge ready to have in the morning. Alternatively, you can add your oat mixture to a jar with a sealed lid overnight in the fridge.

5. In the morning, add the other half of banana to your oats as well as any additional toppings of your choosing.

holistic vitae, Steph Matthews, banana, banana bread, overnight oats, oats, porridge, oatmeal, cinnamon, coconut, breakfast, back to school, back to school recipes, labour day, labour day weekend, long weekend, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, plant based

 

HBCxMeet Toronto

health bloggers, food bloggers, the health bloggers community, meet-up, Toronto, Canada, HBCxMeet Toronto, HBCxMeet, event, Toronto events, Toronto life, Canadian, healthy, healthy living, yoga, yoga every damn day, chi junky, raw juice guru, juicingI’m excited to be sharing an event that I will be hosting with The Health Bloggers Community here in Canada!

The Health Bloggers Community is a global network of like-minded individuals whose sole purpose is to connect brands, bloggers, and wellness entrepreneurs across the world. They are based in the UK and have been hosting a variety of health and wellness events, brunches, and workshops since 2014.

They also recently launched their online magazine, which is full of inspiring content from well-known contributors as well as delicious recipes.

health bloggers, food bloggers, the health bloggers community, meet-up, Toronto, Canada, HBCxMeet Toronto, HBCxMeet, event, Toronto events, Toronto life, Canadian, healthy, healthy living, yoga, yoga every damn day, chi junky, raw juice guru, juicing, health bloggers magazine, magazine, magazine article

This will be the very first Canadian meet-up, which will be held in Toronto. Rachelle of Chi Junky yoga studio will be the guest speaker alongside an introduction from Raw Juice Guru, who will also be providing attendees with some of their amazing products. It will be a fun morning with the opportunity to connect with some fellow Canadians.

You can find all the details and reserve your space here. Share the event with your friends and family too!

Hope to see you there! x

PB & J Granola

Peanut Butter Jelly Granola, PB & J, Peanut butter, Peanut butter and jam, peanut butter and jelly, peanut butter recipes, gluten free granola, sugar free granola

I love granola. It’s so much better making your own because you can combine any flavours you like and make something yummy every time. Also, you control what ingredients you consume so things like the amount of sugar it contains is in your control.

This is my latest creation: PB & J Granola or Peanut Butter & Jelly. After the infamous childhood combination this does actually taste quite similarly like tucking into the classic.

I’m not the biggest fan of using peanuts as they are often prone to contamination. However, all things in moderation! Peanut butter does still contain a huge amount of protein. Just make sure you find an organic, non-GMO variety. This ensures the greatest care has been taken into sourcing a chemical free crop.

I’ve used fresh raspberries in this creating a chia seed jam. Combining the fresh berries with the chia seeds provides a sticking capacity to the whole granola mixture.

This may be bit too sweet for a breakfast variety but it makes a great snack post workout or yoga session!

Ingredients:

2 ½ cups rolled oats (gluten-free if needed)

½ cup buckwheat

¼ cup organic peanut butter

¼ cup maple syrup

¼ cup coconut oil

½ cup raspberries

1 tbsp chia seeds

1 tsp vanilla extract

¼ tsp cinnamon

pinch of sea salt

Directions:

  1. Preheat oven to 350°F.
  1. In a small saucepan on the stove, melt the peanut butter and coconut oil over a low heat. When combined, turn off the heat and whisk in the maple syrup and vanilla. Set aside.
  1. In a small bowl, mash the raspberries with a fork then add the chia seeds and mix well. Set aside to slightly “gel”.
  1. In a large bowl, combine the oats, buckwheat, cinnamon, and sea salt. Pour the peanut butter mixture over and mix well. Then pour the raspberry mixture over and fold everything together until coated.
  1. Spread the mixture onto a lined baking sheet and pop in the oven for 10-15 minutes. Remove from the oven and flip the granola over so that it bakes evenly. Let it bake in the oven for another 5-10 minutes until golden and fragrant.

Cacao Beet Smoothie

Cacao Beet Smoothie, chocolate and beets, chocolate and beetroot, gluten free, dairy free smoothie, beet smoothie, cacao beetroot, cacao beets

Okay, this had to turn out good because I am not the biggest fan of beetroot! There’s been a lot of vegetables that I’ve opened myself up to over the past few years and have really learned to love but unfortunately, beets are not one I can get on board with! However I still eat them, mainly by juicing them because they are very nutritious. They’re wonderful for cleansing your liver and detoxing the body. No matter what though, they still end up tasting quite “earthy” to me. Well, enter this smoothie! Combining beets with chocolate is a classic combination of late and this is an excellent way to get in some veggies AND enjoy chocolate. Guilt Free. Because using raw cacao allows you to keep all the wonderful properties of pure chocolate (such as magnesium which we all tend to be pretty deficient in!) And this is delicious. I promise even if you despise veggies at all, this is a winner. When I make this I don’t really measure too much so adjust the quantities to your liking as these are estimates. You may find you’d like to add more cacao or berries or even a frozen banana to the mix.

Ingredients:

1 cup almond milk (coconut milk, etc)

2 small beets

1/2- 1 whole avocado

1/2- 1 cup raspberries

2 tsp vanilla extract or a vanilla pod

Couple tbsp raw cacao

Pinch of cinnamon

Optional add-ins: raw cacao nibs, chia seeds, hemp hearts

Directions:

Add all ingredients to a blender and blend until smooth.

I added hemp hearts to mine for an added boost of protein. And a sprinkling of chia seeds and raw cacao nibs on top to make it that little bit more chocolatey!

eat beach sleep repeat

 

And do yoga. If only this was everyday life! Maybe one day…

This is my new blog to accompany my main site; a space to include recipes, lifestyle, and natural health and wellness info.

Scroll down to find out how you can follow future posts and for links to my social media feed.