Coco Pineapple Cream

This super easy, super tasteful creamy treat is just fabulous!

Fabulous because it’s sooooo easy to make, it’s creamy like in a dream and it’s exotic enough to imagine you are on a sandy beach, feet in the ocean.🏝

Are you ready? Get your notepad…. kidding! 😜

Take Coconut cream and pieces of fresh pineapple and mix them together. Either with a blender or food processor.

Transfer mixture into bowls or little “pots de crème”.

Let it sit in the fridge for an hour or more.

When ready, sit comfortably and enjoy day dreaming!

Oh, I almost forgot that you can top it off with anything you like. Such as flax, hemps seeds, Poppyseed, sesame seeds, coconut flakes, chocolate flakes, etc.

Perfect for breakfast, snack, dessert, as a topping, etc.

In health,

Chantal

Christmas Milk

After the golden milk, here is the Christmas milk!

This milk is a real treat. It can be added to your morning latte, spiked with rhum or bourbon. It can make delicious French toast and even cakes. Truly, it can be added in almost everything! It is sort of a vegan eggnog.

The creaminess, oh my! Its richness, its body… and the flavour of those spices, just truly decadent.

Easy to make and lasts a week in the fridge. It is a great staple to have on hand during holiday season.

Here is how to make this Christmas versatile milk.

250ml of hazelnut (or any other nuts)

500ml of water

1 can of full fat coconut milk (400ml)

3 dates or coconut sugar

10ml of vanilla extract

5ml of ground cinnamon

3ml of ground nutmeg

1ml of ground cloves

Soak the hazel nuts overnight. Next day, discard the soaking water and rinse thoroughly.

In a blender, add 250ml of fresh water, the coconut milk and the nuts. Blend a few minutes or until well combined.

Strain through a fine mesh sieve, then return to blender. Add remaining ingredients and blend until smooth.

Pour into a storage jar and refrigerate until cold and thick. Keeps up to 1 week.

Serve cold and top each glass with a pinch of nutmeg. Cheers!

In health,

Chantal

Gingerbread Smoothie

Banana, oatmeal, coconut milk, gingerbread spice mix, water.

For me, Holiday season goes hand in hand with gingerbread spices. It makes me think of gingerbread houses that I use to make with mom or the neighbours. I was always impatient to break the cookies and eat them! I don’t anymore but I love healthy alternatives that brings back great and comforting memories.

One of the alternative that I appreciate is this super simple gingerbread Smoothie.

In your blender, pour

200ml of full fat coconut milk

200ml of water

1 banana

30-40g of already made oatmeal (optional)

10ml (or more if you like!) of gingerbread spice mix *

And blend until smooth. Enjoy!

In health,

Chantal

Gingerbread spice mix

*to make gingerbread spice mix you need

30ml of ground ginger,

30ml of ground cinnamon

10ml of ground cloves,

10ml of ground nutmeg

Mix and store in airtight container.

Sunshine Breakfast Bowl

Coconut yoghurt, mandarin, mango, hulled hemp seeds, cashews.

Yes, again with my homemade coconut yoghurt… can’t get enough! Gives me great satiety feeling. Over here to learn how to make it yourself.

Top the yoghurt with this citrus fruit mandarin 🍊 and you’ll get a great deal of vitamin C. Well needed with winter coming.

Mangoes are sooooo good, I love them. They are packed with antioxidants.

Sprinkle with hemp seeds and cashews. And their, you have a great “sunshine” bowl.

Buy local produce and organic when possible.

How To make Coconut Yoghurt

So you want to make Coconut Yoghurt yourself!

Well it is quite easy. You just need the right ingredients 😉

What are those? Organic full fat coconut milk (or any milk of your choice for that matter) and the best probiotic you can find.

Here in Belgium, Liege, the best is vivomixx which has 450 billion live bacteria per sachet.

If you want to know if your probiotic is good (either to pop like that or to mix with any kind of milk) you empty the sachet/capsule into the milk and let it sit for the night. Next morning, it should be bubbling a little bit and should have started to ferment. If not, it is no use to take them, they won’t be beneficial to your gut. It will be a waste of money.

Before mixing my ingredients, I start and plug in my yoghurt machine. So it reachs it’s temperature before I put in my milk.

So, my Yoghurt maker has 6 glasses of approximately 125ml. That is why I use 2 cans of 400ml of organic full fat coconut milk.

I empty them in a bowl and mix until their is no more lumps.

Then, I add 2 sachets of my vivomixx and mix again. No heating needed in this step.

When all well mixed, I fill each glasses equally. I close the lids and let it be for 8 hours.

When done, after 8 hours, I refrigerate them.

Let them cool for a few hours before eating.

Enjoy!

Let me know what you think of this recipe and if you try other milk or other kind of probiotic… let me know about your own experiment in yoghurt making! Thanks.

Chantal