Healthy & Creamy Hot Chocolate

The January cold calls for hot chocolate and cuddles!

I’m a total chocolate lover and I am totally in love with this recipe! I like how I can enjoy a creamy hot chocolate that’s fulfilling but still healthy! With as secret ingredient.. Maca powder! It gives you an extra health kick as well as lots of energy! Which means, more energy to get back in the snow for a snowball fight!

 

Ingredients

 

Method

  1. Simply place all the ingredients together in a blender and mix.
  2. Now transfer the chocolate mixture into a saucepan and heat it up.
  3. Ready to serve! If you are feeling extra naughty whip up some coconut cream or shave some dark chocolate on top!

Enjoy!

 

IMG_0281 copy

Advertisements

Mylk – the tastiest plant based mylk that tastes just like cow’s milk!

 

I have always been a huge fan of Rebel Kitchen and would always carry one of their small bottles filled with organic coconut chocolate milk around when I lived in London. So when I found out about their large cartons filled with organic plant based milk I of course had to try it! And I am so happy I did – because this milk is really something special. 

How does it taste?

As soon as I picked up the carton it already made me smile as you really feel like you are picking up a cows milk carton you’ve just bought at your local supermarket. Now for my fellow vegans, it almost feels weird as I haven’t experienced picking up a proper milk carton in a while! I poured it in a glass and the pure white mylk looked just as delicious as it tasted. Drinking it cold really makes you taste every single ingredient. The creaminess hits your lips first, then a sweet flavour kicks in, which is then being taken over by a little saltiness. It really is delicious and an amazing cows milk alternative if you are new to a vegan diet. 

What is it made of?

Just like cows milk you can choose between whole, semi skimmed and skimmed mylk. They are all made out of a combination of spring water, coconut cream, himalayan salt, brown rice, cashew, and nutritional yeast. However, what makes the difference between the whole, semi skimmed and skimmed mylks are the amount of coconut cream added. Thats why the whole mylk is extremely creamy as it has the most coconut cream, making it perfect to cook with and to create kick-ass creamy desserts with! Whilst the skimmed mylk is made with the least coconut cream. Being a total coffee freak I find that the skimmed mylk is the best to make a cappuccino with as it tastes amazing and leaves a great foam layer on top!

I honestly fell in love with this healthy plant based mylk and I am positive you will too! Enjoy a great foamy cappuccino, creamy pudding or hot chocolate made with the perfect mylk! Click here to get your own mylk!

 

 

 

All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras

Pasta Rosa (Pink pasta)

When you thought pasta couldn’t be any more dreamy – let me introduce you to Pasta Rosa! I absolutely love making this pasta as it’s healthy, delicious and it’s the perfect way to impress any pasta lover! It’s extremely easy to make too, all you need is a pan to boil your pasta and a blender for the sauce – which means you’ve got this impressive dish whipped up in no time! I sometimes like to make a little extra sauce to then keep in an airtight container in the fridge. It’s great the next day for a different type of pasta (like penne) or even as a dip or spread.

 

Ingredients

  • 3 medium beetroots
  • 1 onion
  • 1 garlic clove
  • 2 medium tomatoes
  • Splash of red wine vinegar
  • Olive oil
  • Pinch oregano
  • Salt and pepper
  • Fresh basil
  • 80 grams spaghetti

 

Method

  1.  Peel and cut the onion, beetroot, garlic and tomatoes into small pieces.
  2. Once everything is chopped place the onion, beetroot, garlic and tomatoes in a food processor. Then add a splash of red wine vinegar, pinch of oregano, a splash of olive oil and season with some salt and pepper, now blend until smooth.
  3.  When your sauce is done boil some water with salt for your spaghetti and prepare as instructed on the package.
  4. Once your spaghetti is done and drained place the spaghetti back into the pan and add your pink sauce – mix well.
  5. Grab a hand full of fresh basil and cut them into long strips (julienne).
  6. Place your Pink Pasta on a plate and finish off by sprinkling over the fresh basil, a little splash of olive oil and a little more salt and pepper if it needs it!

 

Buon appetito!

 

L1660899.jpg

 

Granola Breakfast Cups

I am a total breakfast lover and these Granola Breakfast Cups are so fun to have first thing in the morning! They are super delicious, healthy and super fun to make! I usually whip up a batch the night before so I can add yoghurt and decorate them with fresh fruit the next morning!

Ingredients

Makes 6 cups

  • 1 large banana
  • 1/4th cup agave syrup
  • 1 teaspoon vanilla powder
  • 1 tablespoon cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups oats
  • coconut oil for greasing

Filling

  • Coconut yoghurt
  • Raspberries
  • Blueberries

Method

  1. Preheat your oven to 180C.
  2. Place the banana in a bowl and mash until smooth.
  3. Then add the oats, agave syrup, vanilla powder and cinnamon and mix well.
  4. Grease the muffin tray with some coconut oil.
  5. Use a tablespoon to scoop in a spoonful of your granola mixture into each form then use your fingers to press the mixture down and up against the sides shaping them into the shape of the muffin tray creating a cup like figure.
  6. Once you have shaped 6 cups place them into the fridge for about 1 hour.
  7. After an hour place them into the oven for 15-20 min.
  8. Once they are slightly golden brown take them out of the oven and allow to cool.
  9. Once they have cooled down you can take your granola cups out of the muffin tray.
  10. At this point if you are making them for the next morning simply store them in an airtight box. Once you are ready to enjoy them use a tablespoon to scoop in some coconut yoghurt into each granola cup and top them off with fresh red fruit!

IMG_5450-4.jpg

 

All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras

 

Vegan Fluffy Banana Pancakes

 

The weekend calls for pancakes!

Whats a better way to wake up on Sunday morning to the smell of freshly made banana pancakes! These are the fluffiest and tastiest banana pancakes I have ever made, whilst still being healthy! You can whip them up in only 10 min and decorate them with whatever you like. I love them simple with slices of fresh banana, crushed pecans for a little crunch and a drizzle of maple syrup – yum!

 

Ingredients

  • 1 large banana
  • 2 tbsp agave syrup
  • 150 grams wheat flour
  • 170 ml almond milk
  • 1 tbsp coconut oil + extra for frying
  • 1 tsp cinnamon
  • 1 tsp vanilla powder
  • 1/2 tbsp baking powder
  • Pinch of salt

Toppings:

  • Maple syrup
  • Pecans
  • Sliced banana

 

Method

  1. In a large bowl mix together the flour, cinnamon, vanilla powder, baking powder and salt.
  2. In a separate small bowl mash the banana and coconut oil together.
  3. Pour the smooth banana mixture into the large bowl and mix with the dry ingredients.
  4. Then add the agave syrup and almond milk and mix well until a smooth and thick mixture forms.
  5. Heat up a nonstick pan with a little coconut oil and pour in some of your pancake batter to form your first pancake! Fry them on each side until golden brown and make sure they had enough time to cook all the way through.
  6. Once they are ready serve your pancakes with some crushed pecans and sliced bananas and finish off by drizzling over some maple syrup!

 

L1660061.jpg

 

All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras

Cappuccino in the most picturesque square in Como – Posta Bistrot

 

When in Italy you’ll start your day with a cappuccino and end the day with an espresso to help digest dinner. Its that exact Italian routine that I find so charming. Taking that moment to either sit down (or most of the time stand at the bar) and order a coffee to then sip on and enjoy – a few moments of happiness that will keep Italians on their feet throughout the day.

However, when you are in Como and you do want to take the time to enjoy a moment of happiness by sipping on a coffee – then you have to go to Posta Bistrot where they serve one of my favourite cappuccino’s in the whole of Como.

Posta Bistrot is located on the most picturesque square right in the centre. They have a lovely interior however my spot is to sit outside on the terrace. Just imagine sitting under the shadow of the tree that grew its way through the wooden floor, feel the warm breeze on your skin, watching people walk by whilst sipping on your delicious and most flavoursome cup of coffee. I mean, a moment of pure happiness right?

 

What to have

 

The coffee of course! The espresso you get here is the most perfect espresso you will ever taste. This really is what a true espresso is supposed to taste like. Full of flavour, not watery, not bitter, just pure and short – simply amazing. However, in the morning or even in the afternoon a cappuccino is a must have, and they are absolutely amazing here. I always order a Soya Cappuccino which is truly out of this world. Smooth, full of deep flavours, no sugar needed as its slightly sweet of its own, but the coffee still overpowers the milk which makes the balance of flavours perfect.

For the non-vegans they serve all kinds of delicious daily made cakes, muffins and biscotti which you can dip in your coffee if you like!

 

Where to go

 

You can find this cute cafe in Piazza Alessandro Volta in Como and their opening times are 7am-10pm.

I honestly recommend you to stop here for a quick coffee or to enjoy some time on the terrace. Its a lovely spot – which is also great for an afternoon aperitivo!

 

 

 

 

All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras