Zizi's Adventures - Real Food, Real Stories

Superfood Breakfast: Pumpkin Almond Milk Smoothie With Cinnamon

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Superfood is the one which has high concentrations of essential nutrients with proven health benefits. This smoothie is healthy, creamy, tasty and nutritious. It is made from homemade pumpkin purée with love.
Pumpkin has many health benefits, as it is a good source of vitamins (A, beta-carotene, B2, B5, C) and minerals (calcium, magnesium, potassium). Almond milk contains no cholesterol or lactose. The nut’s soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Almonds are a rich source of vitamin E. About 20% of raw almond is high quality protein, a third of which are essential amino acids. They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol-lowering properties. Potential health benefits, which have not been scientifically validated, include improved complexion and possibly a lower risk of cancer.
I usually start my day with a glass of lukewarm water with freshly squeezed lemon juice (1/2 lemon per person). It flushes the kidneys and the liver and alkalizes the blood. Then I have a mug of herbal tea (milfoil, chamomile, field horsetail, etc.). Half an hour later I have my green or fruit or vegetable smoothie. At work I drink lots of water and I usually have an apple. That’s all I have until lunch and I feel fresh and full of energy.
What do you have for breakfast?

Note: Thank you for everyone who voted for me The Kitchn Homie Awards contest (Best Healthy Cooking Blog). My blog got 45 of your votes (!!!) that was enough for the 14th place. I’m extremly happy! Thank you for everyone!
Pumpkin Almond Milk Smoothie with Cinnamon
Ingredients (serves 2)
– 500 ml almond milk (unsweetened)
– 12 teaspoon pumpkin purée (unsweetened)
– 2 teaspoon cinnamon
Method
Place all ingredients in a blender and process until smooth. If you find it too thick, add more almond milk. Pour into prepared glasses.

Vegan Sugar Free Banana Coconut Pancake with Vanilla Coconut Cream

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After posting a sugar free chocolate cake here I am again with something yummie, vegan and also sugar free. The pancake is a simple vegan recipe (similar to the others I posted before) but the cream’s recipe comes from one of my favourite blogs, the Green Kitchen Stories. 
If you make this vanilla coconut cream your kitchen will smell heavenly. It is a real comfort, lazy breakfast on a Sunday morning.

Vegan Sugar Free Banana Coconut Pancake with Vanilla Coconut Cream

Ingredients (makes 8-12 pancakes)

For the pancake
– 1 cup white spelt flour
– 1/4 cup whole wheat spelt flour
– 1/2 cup shredded coconut (unsweetend)
– 2 tablespoons aluminium free baking powder
– 1 cup oat milk
– 1 ripe banana, mashed with a fork
– 1 vanilla pod, split and seeded
– pinch of salt
– coconut oil

For the vanilla coconut cream
– 400 ml (1 can) coconut milk
– 1 cinnamon stick
– 1 vanilla pod (you can use only the skin of the vanilla that was seeded for the pancake)
– 3 dates, pitted
– 1 small piece of ginger, peeled
– 2 tablespoons tapioca or corn starch

Method

In a bowl mix together the dry ingredients: flour, shredded coconut, baking powder and salt. In another bowl mash the banana then add oat milk, vanilla. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 10 minutes to allow the batter to rise.
Meanwhile make the coconut cream. Put coconut milk, cinnamon stick, ginger and vanilla in a pot. Let it boil on medium heat, while stirring, then turn down the temperature so that it simmers. In a small bowl mix the 2 tablespoons tapioca starch with 2 tablespoons water and add it to the coconut cream, cooking for another 20-25 minutes (occaisonally stirring). Drain the cream (removing the cinnamon stick, dates, ginger, vanilla pod) and set aside. 
Prepare a non-stick pan with 1/4 teaspoon coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side. Serve the pancakes with the vanilla coconut cream.