Maybe you aren’t a chef, but you are looking for some simple, but delicious healthy treats. Join us in the Buddhabelly Tasty Tidbits section to find the latest in great eats, with your health in mind. From time to time we’ll bring you recipes and recommendations from local yoga teachers, restraunteurs, and chefs, who all […]
Maybe you aren’t a chef, but you are looking for some simple, but delicious healthy treats. Join us in the Buddhabelly Tasty Tidbits section to find the latest in great eats, with your health in mind.
From time to time we’ll bring you recipes and recommendations from local yoga teachers, restraunteurs, and chefs, who all have good health and great taste on their plates.
From our Buddha bellies to yours – enjoy!
Spiced Citrus Mocktail
By Sharon Floyd
Juice 1 Meyer lemon and 1 pink grapefruit (this also works well with 2-3 satsumas, blood oranges, or Louisiana sweets). Make a quick cinnamon syrup with 1/4 tsp ground cinnamon whisked into 1 Tbls. water + 1 Tbls. raw honey (sub agave syrup). Add 1 dropper Bartanica Turmeric & Black Pepper Bitters. Mix all ingredients well and chill for at least 30 minutes if you’d like to enjoy it cold. Sip at room temperature or warmed to preserve your body’s agni, or digestive fire. Serves 2.
Cold Day Banana Almond Muffins + Coconut Hot Cocoa
When the cold, damp days of winter set in, all I want to do is hibernate in the kitchen with a warm drink and a sweet treat. To satisfy my cold-weather sweet tooth, I recently baked a batch of these “healthy” chocolate chip cookies. (Grain free, vegan and chocolate-rich, these cookies are quite magical.) I served them up to friends on New Year’s Day alongside steaming mugs of coconut hot cocoa (see recipe below).
About a week later, when the cookies were long-gone, I decided to bake a batch of banana almond muffins. Not only are these muffins deliciously gluten-free, but they were also a great way to use up overripe bananas and leftover almond flour from the cookie recipe. The muffins are based on this recipe, but with a few adjustments: I replaced butter with coconut oil and dried apricots with dried cranberries, then topped the muffins with a festive sprinkling of mini chocolate chips. The muffins turned out to be tender and golden, with just the right touch of natural sweetness. We’ve been enjoying them for breakfast with mugs of coffee, tea or coconut hot cocoa.
What are your favorite cold weather comfort foods? Tell us on Facebook!
Banana Almond Muffins
(Adapted from Whole Foods Market recipe.)
- 3 tablespoons coconut oil or butter, melted and cooled
- 1/4 cup honey
- 2 eggs, beaten
- 2 medium ripe bananas, mashed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups almond flour
- 3/4 cup walnuts, chopped
- 3/4 cup dried cranberries
- 1/3 cup mini chocolate chips
Preheat oven to 325°F. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined. Spoon batter into the muffin cups. Bake 25 to 35 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean. Makes 12 muffins.
Coconut Hot Cocoa
- 1 – 15 oz. can lite coconut milk
- 15 oz. coconut water
- 3 tablespoons cocoa powder
- 1.5 teaspoons raw sugar (or more to taste)
- 1/3 teaspoon vanilla extract
Add can of coconut milk to a medium saucepan. Fill empty can with coconut water, and add to saucepan. Add cocoa powder and sugar to saucepan and combine ingredients with a whisk. Heat on medium heat and continue stirring until all ingredients are blended. Remove from heat and add vanilla. Serves 3-6.