Food

my favorite hot chocolate with oat milk

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There are many questions I seem to have these days. Like why don’t we have a Christmas tree yet? Why is our internet connection suddenly catastrophic and is this becoming a food blog?

I have a really tasty hot chocolate recipe for you. It’s not only really tasty (the oat taste goes SO WELL together with cocoa and honey!) but you can add your own home made oat milk (which is even healthier than the store bought) also super great when you’re down with a cold because of the honey’s antibacterial and anti-inflammatory properties.

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What you’ll need for one cup of hot chocolate:

1 mug oat milk
Cocoa powder to taste (I like it when it’s only a little bit stronger than the oat taste)
1 teaspoon honey

Pour 1 mug of oat milk into a pot. While warming the milk, add cocoa powder to taste and stir. When the cocoa milk is warm enough to drink, pour it into your favorite mug and add a teaspoon of honey!

xo


saffron milk

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November is probably one of the worst months of the year. It’s wet and cold and the amount of light outside is catastrophic. I love autumn but the lack of sunlight always gets my mood this time of year.

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Something I’ve dived myself into these past few weeks is reading about the health benefits of saffron. I’m always happy to fill my saffron quota but this season I’m perhaps making a few more excuses to eat saffron buns knowing that eating a lot of saffron during the darkest & coldest months does have a function except for it being really tasty.

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Saffron is calmative, anti-inflammatory, helps with PMS, food digestion and weight loss (by reducing the need to snack) and is amazing when it comes to treating anxiety and depression. Saffron can even be used as antidepressant and has equal effects to the prescription drug fluoxetine (generic form of Prozac)), without the adverse effects (this study suggests 30mg saffron/day if you want to treat major depression)

So with a mission to boost my mental health and beat the winter blues, I’m devoting this season to treat myself with everything saffron.

I’m leaving you with a recipe of saffron milk that is super simple to make. I like to drink it when the kids have fallen asleep and I finally have some time to do some work, when it’s too late to pur a cup of coffee.


To make it you’ll need:

2dl milk
1 1/2 tsp raw sugar (I really want to try with honey next time)
Saffron to taste

Pour the milk into a pot and bring to a boil while stirring the milk. Lower the heat and add saffron and raw sugar. Stir till the sugar is dissolved and simmer for about 5 min.

xo

Besitos de coco

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Besitos de coco reminds me of a very special time with one of my friends from church back in Puerto Rico. I made these for my sister’s birthday and although we ended up keeping them only to ourselves, they didn’t last very long.

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There are many ways to make them but I really love this simple recipe. To make this, you’ll need:

Half a can condensed milk
5 1/2 dl (200g) coconut flakes
2 teaspoons vanilla powder
1/2 dl water

Mix the ingredients in a bowl, use a teaspoon to form the cookies and put them on a cookie sheet.
Bake in 165 °C (325 °F) for about 10-15 minutes or until they are golden brown.

These go very well together with a glass of cold milk or a cup of coffee.

Enjoy!

best american pancakes

In my last post I talked about funny introvert pickup lines, now I’m going to discuss more serious things. In a matter of three weeks I've gone from hating pancakes to loving them, really thanks to one of my friends who happen to be really great at making pancakes. 

The pancake above was made by the original recipe a couple of days ago (except I used wholemeal spelt flour instead of wheat flour). However, since I came down with the flu three days ago (you know, the I-think-I-might-actually-die-this-time-cause-even-my-eyes-hurt kind of flu) and white sugar is an immune system depressant, I wanted to try and see what happened if I replaced it with honey, which turned out to be absolutely perfect. 
Whatever happened after that - blame the virus - I am not equally proud of. These healthy pancakes ended up being topped with butter, peanut butter, Nutella and bananas. I mean, holy double moral, Batman! 
Pray for me.

These beauties are perfect for breakfast, brunch, lunch, dinch, dinner and every snack/meal in between. The recipe is good for about 15 pancakes and takes less than 30 minutes to make. Enjoy!

2 1/2  dl // 1 cup wholemeal spelt flour
2 teaspoons baking powder
2 tablespoons sugar (or honey)
1/4 teaspoon salt
2 1/2 dl // 1 cup milk (3%)
2 tablespoons butter (melted)
1 organic egg
Butter for cooking

Mix the dry ingredients in a bowl. In a separate bowl, lightly whisk together the milk, the melted butter and the egg. Pour the milk mixture into the flour mixture and whisk until smooth. 
Heat a frying pan on medium heat and add a knob of butter. Spoon about 1 dl // 1/4 cup batter onto the frying pan and turn the pancakes with the tops are covered with bubbles and edges look cooked. Repeat until no batter is left!

I like to serve these with fried eggs and strawberries, maple syrup or butter and Nutella. 

If you make these, let me know what you think about them! 
Buen provecho!