Matcha Porridge

Time

Prep:

5 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 1

Calories per serving: 326 kcal

Calories per 100g: 102 kcal

Ingredients

45g Oats

1/2 tsp Matcha (green tea) powder

50ml unsweetened soy milk

100ml water

1 Banana

1 tsp hemp seeds

1 tsp coconut flakes

Instructions

Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.

Storage

The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.

If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.

Lentil & Chickpea Curry

Time

Prep:

20 minutes

Cooking:

60 minutes

Soaking:

4-8 hours or overnight

Nutrition Information

Servings: 4

Calories per serving: 244 kcal

Calories per 100g: 86 kcal

Ingredients

1 tbsp coconut oil

1 onion

2 cloves of garlic

1 thumb size piece of ginger

1 tsp turmeric

1 tsp coriander (seed – ground)

1 tsp cumin

1 tsp curry powder

1/2 tsp chili powder (optional)

100g lentils

100g chickpeas (dry)

400g canned tomato

1 bouillon cube

Salt & pepper (to taste)

Water (as needed)

Instructions

Soak the chickpeas in some water for 4-8 hours or overnight. This reduces the cooking time. If desired, add the lentils for the last hour and then drain the water.

Peel and dice the onion, garlic and ginger into small pieces. Fry in a large pan on medium heat in coconut oil until fragrent. Add the spices and fry again until fragrent. If the bottom begins to stick, deglaze with some water. Add the rest of the ingredients, cover with a fitting lid and simmer making sure to stir every few minutes. Again, feel free to add some water as needed if the bottom begins to stick. Simmer for about 45 minutes or until the chickpeas and lentils are soft and the sauce has reduced into a thick texture.

Serve

This is very tasty served over rice or with naan bread, my favourite is garlic & coriander naan bread.

Storage

Store for up to 3 days in an airtight container for up to 3 days. I recommend using a glass container, as turmeric can dye plastic containers bright yellow or orange.

Notes

I’ll try to post a picture for you next week – experimenting with a pressure cooker for this recipe did not go as planned.

Feel free to use any kind of oil that you have, coconut oil is not required.

If you don’t have any dry chickpeas, feel free to use the canned version (1-2 cans depending on your preference). Cook the lentils until they are soft, drain the canned chickpeas and wash away the liquid they came in, then add them to the lentils to heat through.

Depending on your spice tolerance, it may be necessary to reduce the amount of chili or curry powder.

For a creamier version, feel free to add some coconut milk, which will also make it the recipe less spicy.

There are a lot of spices in this recipe, as these can be quite expensive I recommend getting them as your local asian store, which sells larger quantities for a comparable price as the small amounts sold in supermarkets.

Matcha Latte

Time

Prep: 5

minutes

Nutrition Information

Servings: 1

Calories per serving: 39 kcal

Calories per 100g: 30 kcal

Ingredients

1/2 tsp Matcha (green tea) powder

30ml water

100ml unsweetened soy milk

Instructions

Add water to a milk frother, top with matcha powder and turn on (hot setting). After it has finished whisking, add the soy milk and turn on again (hot setting).

Pour into your favourite mug and enjoy

No Milk Frother – No Problem

Find a glas jar with a tightly fitting lid, that’s big enough so that all the ingredients take up about half of the jar. Boil the water, pour into the jar and let cool for about 5 minutes. Add matcha powder, close lid tightly and shake vigorously for 2-3 minutes, until the mixture is foamy. Then add the soy milk and shake again until the desired amount of foam has been achieved.

Notes

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. I find that soy milk works best to get a frothy matcha latte.

This method would also work to make a number of different lattes, so feel free to experiment with coffee, cocoa and turmeric for example.

Banana Bread

Time

Prep:

10 minutes

Cooking:

45 minutes

Nutrition Information

Servings: 15

Calories per serving: 159 kcal

Calories per 100g: 316 kcal

Ingredients

1 egg

80g molasses

65g ground almost

65g oats

3 very ripe bananas

1/2 tsp baking soda

1/2 tsp baking powder

200g Pecans

Instructions

In a food processor, blend together oats and ground almonds until a powder forms. If you don’t have a food processor this step can also be omitted. Then mash (or blend) the bananas until a smooth paste forms. Add the egg, molasses, baking powder and baking soda, mixing well to combine, then add the pecans and mix again.

Bake

Pour the mixture into a lined loaf pan and bake in a preheated oven at 180 degrees celsius for 45 minutes, making sure to cover the loaf pan with some aluminium foil after 30 minutes. Then let the banana bread cool completely before removing from the loaf pan.

Storage

Store for up to a week in an airtight container.

Notes

The bananas should have a lot of brown spots on them to if they are ripe enough – if they are still yellow or green they will not be sweet or soft enough.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If a gluten free option is not required, the oats and ground almond can be replaced by 130g of flour. If it’s self-raising flour, the baking soda can also be omitted.

Add-ins of choice; chocolate, nuts, leftover cookies/chocolate bars/pretzels/popcorn/etc. and spices such as cinnamon or vanilla can also be added, as well as a dash of salt to enhance the other flavours.

Chocolate Hazelnut Granola

Time

Prep:

10 minutes

Cooking:

20 minutes

Nutrition Information

Servings: 12

Calories per serving: 246kcal

Calories per 100g: 506 kcal

Ingredients

100g oats

150g hazelnuts

50g pumpkin seeds

5 medjool dates

75g peanut butter

1 tbsp coconut oil

75g dark chocolate

Instructions

Granola Base

In a large bowl mix together the oats, hazelnuts and pumpkin seeds.

Peanut & Date Caramel

Soak the dates in boiling water for 5 minutes. Drain and blend them together with the peanut butter and coconut oil. You can use a food processor or even just a fork for this. Add some of the soaking water if the mixture is too thick

Bake

Mix together the caramel and granola base until chunks begin to form. Transfer the mixture to a lined baking sheet and bake in a preheated oven at 180 degrees celsius for about 20 minutes. Stir every 5-10 minutes to ensure the granola browns evenly and does not burn. Remove from the oven and let cool completely on the baking tray.

Chocolate Chunks

Chop the chocolate into chunks and add them to the cooled granola

Storage

Store in an airtight container for up to two weeks

Notes

If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

To ensure this recipe is vegan, make sure to check the ingredient label on the chocolate. Most dark chocolate is vegan.