Here is a quick and easy breakfast – if you are in a hurry to run to work or to run errands, here is what you can do (actually that is what I do). Have a bag of granola in your office or home. May be keep a small carton of plain yogurt in your office fridge as well. When you run out of the door make sure to grab some berries and nuts. That’s all. Once you are settled just mix and match the ingredients to make your wholesome breakfast. That is how I eat breakfast on a week day. But I take my yogurt in a small rubber maid container. You might be wondering why? Because I always make yogurt at home. Home made yogurt has a distinct taste and flavor as opposed to any store bought yogurt. Trust me, I have bought several brands of yogurt including the organic ones. But none came close to a home made yogurt. I will be posting a recipe on that soon.
So back to this recipe. Recently when I went to Trader Joe’s they were giving samples of their organic toasted coconut granola. I tried and bought a bag. Until now, it has become my favorite granola. Unlike other brands this one has so much of ingredients in there, especially they are so generous about each ingredients. To mention a few lot of dried flaked coconut, toasted chopped almonds etc. Below is an image of that bag. Now I am so hooked to this granola, I have been buying only this one for the last few months.
Now to the matcha green tea powder. I have heard a lot about this green tea powder. But I thought to give it a try after reading a blog from Vegan needs for a breakfast smoothie which used the matcha green tea powder. So I tried it with my special granola bowl. It was heavenly delicious. I topped with blueberries and goji berries. But you can use other berries such strawberries, raspberries or even blackberries. Since the granola had a lot of nuts, I did not use any nuts. If you prefer you can top with your favorite nuts. In the recipe below I have not given the amount for the topping since I will leave it up to you.
- ½ cup coconut granola
- 1/3 cup plain yogurt
- ¼ teaspoon matcha green tea powder
- 1 teaspoon agave nectar
- Blueberries for topping
- Goji berries for topping
- Mix yogurt, Matcha powder, and agave nectar together
- Set aside about 1 tablespoon granola. Put the rest of the granola in a small bowl
- Pour over the yogurt and sprinkle with the reserved granola
- Top with blueberries and goji berries
- Serves: 1 serving
I have to say, this is one of the best cakes I have ever made. It does not require any butter or baking powder. So the egg whites that is beaten to a frothy consistency make this cake looks as if it has risen when baked. The cake is very dense but soft.
- 6 large eggs at room temperature
- 1 cup castor sugar
- ½ cup all purpose flour
- 1 ½ teaspoon each nutmeg and cardamom powder
- 1 ½ cups ground walnuts
- Preheat oven to 350 F. Grease a 9 inch spring form pan and set aside
- Separate eggs. Beat eggs yolks and sugar until light in color.
- Add flour and spice mixture and add ground walnuts and mix well.
- In a separate dry bowl beat egg whites with an electric mixer until stiff and form peaks when the whisk is removed from the beaten egg white
- Fold beaten egg whites to the cake batter and mix carefully until well incorporated
- Pour into the prepared pan and bake for about 45 minutes. Cool on wire rack
- Once the cake is completely cooled to the room temperature, to decorate place a paper doily on top of the take and sprinkle with powdered sugar. Remove the paper doily carefully not to spill over any of the remaining sugar on the paper.
Last thanksgiving I made string bean casserole for a family dinner party. Since it came out so good, it inspired me to transform it into an Indian style curry. I omitted those specific ingredients and herbs that were used in the string bean casserole. Instead I used the curry powder and chili powder to spice it up. This goes well with either white/basmati rice or with naan or roti or even pita bread.
- 6 oz string beans
- 6 oz white/button mushrooms
- 4 cloves garlic
- ½ cup sliced red onion
- 1 teaspoon canola or cooking oil
- 1 teaspoon red chili powder
- ¼ teaspoon curry powder
- 1/8 teaspoon turmeric powder
- 2 cups water
- ¼ cup almond milk
- Salt to taste
- Wash and snip off both ends of string beans and split lengthwise. Cut diagonally into about 1 inch pieces
- Brush to clean mushrooms and slice them thickly.
- In a covered saucepan add oil and once hot add onion and garlic and sauté until golden brown
- Add cut string bean and add water, chili powder and salt and cover and cook for about 10 minutes
- Add cut mushrooms, curry powder, turmeric, and cook for about 5 minutes
- Add almond milk and uncover and cook until the gravy thickens into curry consistency.
- Yields: 3 – 4 side dishes
It’s been so long since I published any recipes. I have to say, I haven’t tried any new recipes as well for a while. It’s been hectic with a new job and then a lay-off, looking for a job etc. Finally I thought, I have to get back on my normal life and start cooking and baking. But I didn’t want to make anything complicated and came up with this banana bread. I found this recipe in the “Better Homes & Gardens” website and modified a little bit.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup mashed banana (2-3 bananas)
- ½ cup brown sugar
- 1/3 cup lite coconut milk
- 1 egg
- 2 tablespoons cooking oil
- ½ cup macadamia nuts
- 2 tablespoons shredded coconut
- Preheat oven to 350F. line a 9×5 loaf pan with lightly greased parchment paper.
- Chop ¼ macadamia nuts into fine pieces and chop the other half roughly into big pieces.
- In a large bowl sift together flours. Mix in baking powder, baking soda, salt and pumpkin pie spice. Set aside
- In a separate bowl lightly beat the egg. Add coconut milk, sugar, cooking oil and mix well. Fold in mashed bananas in incorporate it well into the coconut milk mixture
- Slowly fold the banana mixture into the flour mixture and mix until just combined.
- Add dried ingredients in to the banana mixture and mix well. Do not over mix
- Add ¼ cup of roughly chopped macadamia nuts and mix
- Pour batter into the prepared pan. Sprinkle with the coconut and reserved almond and bake for about 50 minutes.
- Half way through baking, cover the top of bread with an aluminum foil to avoid any browning of coconut and macadamia nuts.
- Cool on wire rack until it becomes room temperature.