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Vanilla Infused Sesame Seed Milk

vanilla-infused-sesame-milk

Makes: about 3 cups of milk and a large cup of sesame pulp.

Every single thing happens for a reason; there is a blessing in every challenge; always see the positive in the negative….I could go on all morning! The point here is that my Vanilla infused sesame seed milk is indeed a blessing from a challenge…that being I purchased the hugest bag of sesame seeds recently (self service, got a bit carried away), got home and wondered on earth I was going to do with all of these little seeds. I’m not talking 1/2 cup here, I had about 6 cups – now that’s a challenge! So, I put my thinking cap and Hey Presto! We have this lovely creamy, vanilla infused, dairy and nut-free milk.

Firstly though, let’s not ignore the humble sesame seed and it’s nutritional value. It may be tiny but my goodness it packs a punch (it also turns into tahini…..and oh my goodness me, my teaspoon LOVES a bit of tahini).

Sesame seeds are a great source of manganese, copper (which provides relief from rheumatoid arthritis), calcium (helps prevent PMS, colon cancer, osteoporosis), magnesium (supports vascular and respiratory health), iron, phosphorous, vitamin B1, zinc (supports bone health) and dietary fibre. Significantly they also contain two unique substances called sesamin and sesamolin which have been shown to have a cholesterol lowering effect in humans. Sesamin is also said to help protect the liver from oxidative damage.

You’ll need:
1 cup sesame seeds, soaked overnight in water
4 cups filtered water
Seeds of one vanilla pod
Sweetener of choice, to taste (I used 2 heaped teaspoons maple syrup)
Pinch of sea salt

Throw all of the above ingredients in your high powered blender and blend for 1-2 minutes, depending on the quality of your blender. You want it to be really smooth. Pour the mixture through a nut bag or strainer into a bowl, straining really well until you get all the liquid out of the pulp. Store in the fridge in an air tight bottle or jug for 3-5 days. The pulp can be dehydrated and used as meal (as you would almond meal…I’ll post a recipe for this next week). You could also add it to porridge, soups etc.

If you would prefer your pulp not to have a vanilla flavour, don’t hesitate to make the milk without the vanilla and sweetener, strain it and then pop the milk back into your blender with those ingredients. If you choose to heat this for a hot drink I discovered yesterday that it doesn’t curdle (like my almond milk does). Perfect!

Source: theholisticingredient.com

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Quinoa Porridge Infused with Chai Tea and Orange

quinoa-infused-with-orange-and-chai

Serves: 3

I do believe this is now the sixth quinoa recipe I have posted – clearly I hold it in very high esteem. Here’s hoping I am not the quinoa Lone Ranger because this is a beautiful take on the Steaming Hot Quinoa porridge which has undoubtedly been one of the most popular recipes on this blog.

You’ll need:
1 cup quinoa, well rinsed
2 cups of chai tea, cooled
6 small dried apricots, chopped
4 dates, chopped
1 teaspoon cinnamon
Zest of half an orange
Juice of half an orange

The night before brew your tea. I simply used a couple of chai tea bags, infused them in 2 cups of hot water (in a saucepan) for 15 minutes or so and removed them. I then left the saucepan on the stove (heat free!) for the night, to cool. In the morning simply add the quinoa to the tea and bring to the boil. Once boiling, turn down to a simmer, add the remaining ingredients and simmer for 12 minutes. At this point I give it a fluff with a fork and then pop the lid back on for a couple of minutes. Top with whatever your heart desires. The left overs (assuming there are any) will keep in the fridge for 4-5 days.

Source: theholisticingredient.com

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Spicy Yoghurt Marinated Chicken Breast

spicy-yoghurt-marinated-chicken-breast

This marinade is enough for 2 small chicken breasts, or 1 large.

I reckon I love yoghurt more than anyone I know. I probably eat more of it than anyone I know too – every single day without fail, I get closer to the bottom of the container. So I was a little bit chuffed to be asked to be an ambassador for five:am yoghurt, because let’s be honest, supporting a product you love is anything but work. One of my promises to five:am is to create yoghurt inspired recipes so you’ll be seeing many more of these in time. I am determined to start bridging the gap between sweet and savoury yoghurt creations. This (quite clearly), sits firmly in the savoury camp. Easy as and tasty to boot.

You’ll need:
2 small/1 large chicken breast, sliced into strips
1/3 cup full fat natural or greek yoghurt (I used Five:am natural)
1 tablespoon lemon juice
1 teaspoon lemon rind
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/3 teaspoon ground turmeric
1 garlic clove, crushed
5cm piece fresh ginger, finely grated
Good pinch of salt and pepper

Mix the marinade ingredients in a bowl. Add the chicken and pop in for the fridge for at least 4 hours or over night. To cook the chicken, heat large pan until hot and add coconut oil. Cook on both sides for a few minutes, until golden brown. Do not turn chicken too often, this can make it tough. You could also pop this under the grill.

This chicken is delish for left overs – it goes beautifully with a lovely fresh salad, combined with steamed vegetables or with quinoa cooked in veggie stock.

Source: theholisticingredient.com

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Easy Olive Oil, Tomato and Basil Pasta

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video

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Girl Scout Cookie Samoa Shake

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video