Witch’s Brew: A comforting drink \\ Potion de sorcière: une boisson réconfortante

Because the cold is slowly setting in with Fall taking its place, I have been craving warm, comforting drinks. Of course, I love to snuggle up with a cup of tea, but sometimes, I feel fancy and decide to vamp it up a little bit. Tonight was one of those nights. Before I continue, I just want to take a minute to share with you that I’m completely in awe with my new mug. I had spotted it a few weeks ago and kept it in the back of my mind. When I saw it yesterday morning, lonely, I just had to bring it home. Now on to the recipe!

 

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Of course, witch’s brew is an unpredictable drink that will flow over when you decide to take a picture!

Here is what you need for each cup:

  • 1 cup almond milk
  • 1 tsp hazelnut butter (or any nut butter of your choice)
  • 1 tsp cocoa powder (I used unsweetened cocoa powder)
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 dash of ground cloves
  • 1 dash of black pepper
  • sweetener of your choice
  • optional: coconut cream garnish (this, unlike what I thought, does not float on top of drinks, so you can mix it in for extra creaminess): I used my recipe for coconut frosting, but did not put any sweetener in and used just on small box of coconut milk.

Here is what you do:

  1. In a saucepan set over medium heat, mix all the ingredients together until well combined. Continue to stir until it is warm. Pour in your favourite cup and enjoy!

This is seriously rich and creamy and could probably do the trick if you are extra busy in mornings and want some quick energy. The hazelnut butter makes it super creamy and so flavourful. The different spices combination screams Fall and is perfect when you need a little boost. Let me know if you try this out!


Avec les températures fraîches qui commencent à s’installer avec l’automne, j’aime bien me préparer des petites boissons chaudes réconfortantes. En générale, je me contente de savourer un bon thé ou une bonne tisane, mais quelques fois, je me sens inspirée et je me prépare quelque chose de plus élaboré. Ce soir était un de ces soirs et j’en ai profité pour inaugurer ma magnifique tasse! Elle est si mignonne!

 

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Parce que les potions sont souvent imprévisibles, celle-ci a décidé de voyager hors de sa tasse au moment de prendre des photos!

Voici ce dont vous aurez besoin par tasse:

  • 1 tasse de lait d’amandes
  • 1 c. à thé de beurre de noisettes (ou tout autre beurre de noix)
  • 1 c. à thé de cacao (j’en ai utilisé du non-sucré)
  • 1/2 c. à thé de poudre de gingembre
  • 1/2 c.. à thé de cannelle en poudre
  • 1 pincée de poivre noir en poudre
  • 1 soupson de clou de girofle en poudre
  • optionel: de la crème de coco pour garnir (attention, ça ne flotte pas très bien! Vous pouvez par contre la mélanger au tout pour rendre cette boisson encore plus crémeuse.): j’ai utilisé ma recette de glaçage à la noix de coco sans mettre de sirop d’érable.
  1. Mélanger les ingrédients dans une casserole sur feu doux jusqu’à ce que tout soit bien mélangé et homogène. Verser dans votre tasse préférée et savourer!

Cette boisson est riche et crémeuse et est parfaite pour se remettre d’une journée difficile ou pour commencer la journée du bon pied. Le mélange d’épices est parfait pour donner une petit coup de pouce! Dites-moi si vous l’essayez!

 

 

Hemp milk, straight and Indian style

Today was a stressful day for me. I had to head down to my new school board to see what teaching jobs were available after the people on the priority list had their choices. Ah! The joys of moving and changing school board… I wouldn’t say that everything I have done so far is out the window, but me not being on the priority list anymore is certainly not something I was looking forward to. Let me know how the teaching employment system is in your country, but I can safely say that what we have in Quebec is pretty stressful and keeps teachers in a precarious state for many years.

hemp-milk

That being said, I knew what was coming, so I decided to prepare a comforting drink for when I would come back from that day of waiting and stressing so that I could relax a little before taking the car to the big city (more on that soon!). I decided to try making hemp milk because we haven’t received our fridge yet, so milk has been a scarce resource in the last few days. Here goes!

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Here is what you need:

  • 1 cup hemp seeds hearts
  • 1 cup water + 3-4 cups water to be used later
  • sweetener of your choice (optional, I didn’t use any)

For the spiced version:

  • 1 tsp orange blossom water
  • 4 cardamom pods, crushed open
  • 1/2 tsp black peppercorn
  • 1/2 tsp cinnamon powder
  • dash of vanilla extract

Here is what you do:

  1. Let the hemp seeds soak in 1 cup of water for a few hours or overnight. Drain and rinse.
  2. If you are doing the straight version, place the hemp hearts in your blender along with 3 or 4 cups of water depending on how thick you want your milk to be. Blend until smooth. Add the sweetener if you want. You can strain the milk if you want it to be extra smooth, or enjoy as is!
  3. If you want to make the spiced version, place 1 cup of the water you want to use (1 out of 3 or 4 total) in a small pot and mix in the cardamom pods, peppercorn and cinnamon powder. Bring to a boil, reduce the heat and let simmer for 5 minutes. Remove from the heat, strain and set aside. Process the hemp hearts with the remaining water, orange blossom water and vanilla extract in your blender until smooth. Strain the milk and add the spiced water and sweetener (optional). Give a quick stir and enjoy!

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This is really simple and perfect if you are out of milk, or looking for another plant-based alternative. The spiced version is very rich and is great if you enjoy chai tea. The orange blossom water gives this spicy drink a refreshing side while also complementing the cardamom very well. This is great warm or cold, so you can enjoy it anytime! And look at how white it is!  Let me know what you think!

 


 

Pour faire ce magnifique lait aux graines de chanvres, voici ce dont vous aurez besoin:

  • 1 tasse de graines de chanvre écallées
  • 1 tasse d’eau + 3-4 tasse d’eau à utiliser plus tar
  • Édulcorant de votre choix (optionnel, je n’en ai pas utilisé)

Pour la version épicée:

  • 1 c. à c. d’eau de fleur d’oranger
  • 4 gousses de cardamome, ouvertes
  • 1/2 c. à c. de grains de poivre noire
  • 1/2 c. à c. de cannelle en poudre
  • Quelques gouttes d’extrait de vanille

Voici ce que vous devez faire:

  1. Faire tremper les graines de chanvre dans 1 tasse d’eau pour quelques heures. Filtrer pour retirer l’eau et rinser.
  2. Pour la version de base, mettre les graines de chanvre dans votre mixeur avec 3 ou 4 tasses d’eau selon la consistance de lait que vous préférez. Ajouter votre édulcorant et mixer jusqu’à ce que toutes les graines soient pulvérisées. Si vous le souhaitez, passer le lait au travers dans tamis pour le rendre crémeux. Voilà!
  3. Pour la version épicée, porter 1 tasse d’eau à ébullition. Ajouter la cardamome, le poivre et la cannelle et laisser frémir pour 5 minutes. Retirer du feu, filtrer et réserver. Mixer les graines de chanvre avec 2 ou 3 tasses d’eau, l’eau de fleur d’oranger et la vanille. Ajouter l’eau épicée et bien mélanger. Encore une fois, il est possible de filtrer le lait pour obtenir un résultat plus crémeux. Voilà!

Turmeric Milk, a relaxing drink

A few years ago, I went through a back injury that has gotten better, but still makes me feel like an old lady every time the temperatures are changing. To soothe the inflammation that is causing my pain, I like to add turmeric to my food. I put this everywhere! I love the colour, its mild flavour and potency. Tonight I wanted to try out turmeric milk, because I found some really fresh turmeric today. I have to say this is really relaxing, and as I’m drinking this while writing, I just feel like going to bed with a good book!

turmeric-milk

Here is what you need:

  • 1 inch piece of turmeric or 1/2 tsp turmeric powder
  • 1 cup of plant milk (I used almond)
  • a dash of cinnamon
  • a pinch of black pepper (optional)
  • maple syrup to taste

Here is what you do:

  1. Place the milk in a sauce pan and bring to a boil.
  2. As the milk is heating up, wash and peel the turmeric piece and grate it in the milk.
  3. Add the cinnamon and stir. Once boiling, remove the milk from the stove.
  4. Pour the turmeric milk in your favourite mug and enjoy! You can strain it in if you like.

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This is so relaxing! If you feel like you need a little push to go to unwind, I really suggest trying this out! This would also be perfect after an intense workout to relieve some of the inflammation, or anytime you feel like drinking an amazingly orange drink! Let me know if you try it out!

Chai Coconut Mascarpone Cups

This week-end I was craving desserts, in particular yogurt parfaits where you place fruit over yogurt and add nuts, granola or other toppings. I have been experimenting with vegan yogurt, but so far the results have not been to my liking. Yet, I yearned for this rich cream consistency. So, I gathered a few things that I thought would work out and created this!

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Amazingly smooth, rich and thick, this cream is reminiscent of a simple yogurt or mascarpone cheese. I had to add a little bit of excitement to it (even though I was so happy to have cream, I was pretty much already dancing in my kitchen), and so I decided to add some Chai spices: cinnamon, cardamon, black pepper and cloves. This really makes this cream unique and quite spectacular and it reminds me of mascarpone cheese.

Here is what you need for the cream:

  • 250mL of coconut milk
  • 4 tbs of almond powder
  • 4 tbs of coconut oil
  • 2 tbs maple syrup or honey
  • 5 cardamon pods
  • 1 cm piece of cinnamon
  • 1 tsp of black pepper corns
  • 4 cloves
  • 1/2 tsp vanilla extract (optional)

Topping ideas: Fresh berries, coconut flakes, crushed almonds, shopped dates, chocolate chips, granola, grilled nuts: use your imagination!

Here is what you do for the cream:

  1. In a small sauce pan, heat the coconut milk, oil and sweetener on medium heat.
  2. Crush the cardamon pods in your mortar (or use the back of a spoon). Set aside.
  3. Add the almond powder in the pan and whisk until the mixture starts to thicken up (about 10 minutes).
  4. Add the spices and vanilla extract and let them infuse for 5 minutes or until the mixture is thick to your liking.
  5. Remove from the heat and strain to remove the spices.
  6. Let the cream set and firm up in the fridge for at least 2 hours before serving with your favourite toppings.
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I used some fresh raspberries, coconut flakes and sweet samosas.

I used some of the fruit leather to make sweet samosas (how-to tomorrow). It’s fun and easy! And that cream! So much flavours and the consistency is just smooth and thick and wonderful. Of course, you could avoid using the spices for a mellower flavour. This is a great substitution for yogurt and makes for an easy dessert. Let me know if you try it out and if you like it!

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Indian Dinner: Coconut Vegetables

This dish was the one I was responsible for, and, as usual, I made a ton of it. We ended up eating this for lunch for a week and sharing some with my parents. Luckily for us, it was really good!

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Here is what you need:

  • 1 head of broccoli
  • 4 carrots
  • a bunch of yellow or green beans
  • 4-5 potatoes
  • 4 cloves of garlic, minced
  • 1 can of full-fat coconut milk
  • 1 tbsp coconut oil
  • 2 tsp of ground coriander
  • 1/2 tsp turmeric powder
  • salt to taste

Here is what you do:

  1. Chop the broccoli, carrots, beans and potatoes to bite-size pieces.
  2. In a large saucepan, add 2 cups of water and bring to a boil. Add the vegetables and bring down to medium heat. Let simmer until the vegetables are cooked.
  3. Add the coconut milk and salt, and stir. Let simmer gently.
  4. In a small sauce pan, add the oil on low heat. Add the minced garlic and stir well until it begins to brown. Add the the coriander and turmeric and mix well.
  5. Add the spice mix to the vegetables and give it a quick stir.

As you can see this recipe is very easy and can be adapted to fit what vegetables are available in your kitchen. The coconut milk adds so much richness and creaminess to the mix and goes perfectly well with the potatoes.

Don’t skip the different sauce pan for the spices as this really gives out a strong and clear flavour to the entire dish. If you were to just dump the spices into the mix, the taste would be milder, but really, that would be a shame!

Let me know if you try this out!