tasty tidbits


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.

This delicious drink contains several tastes that are important in Ayurveda. Cinnamon provides a mild, pungent spice and the bitters provide both bitter and astringent properties that aid in digestion. The honey is sweet to balance out the sour properties of the citrus. In addition to being a Mardi Gras Mocktail this beverage can be enjoyed with your morning meal as a tasty way to support your immunity.

 

Cold Day Banana Almond Muffins + Coconut Hot Cocoa

By Betsy Goldin Becker

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!

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Banana Almond Muffins  

(Adapted from Whole Foods Market recipe.)

Ingredients:

  • 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

Method:

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

Ingredients:

  • 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

Method:

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.

 

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…. [Continue Reading]

Cold Day Banana Almond Muffins + Coconut Hot Cocoa

muffins1

By Betsy Goldin Becker February 5, 2014 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,… [Continue Reading]

Wonderful Warming Lentil Stew

Wonderful Warming Lentil Stew by Jessica Blanchard Looking for an alternative to the same old cold turkey?  This warming, spicy lentil stew will knock your socks off!  It is made with mung lentils, which are tridoshic in Ayurveda speak, meaning they are easy to digest for most.  Traditionally used as part of a healing diet,… [Continue Reading]

Winning Fruit Feast Smoothie

smoothie_flower

By Ashley Salmen, Yoga Lagniappe Reader Ashley gave us this winning entry for an on-the-go Tasty Tidbit. It’s so delicious you may want to forego the “on-the-go” part to sit and savor it with a spoon! Recipe: 1 frozen banana 4-6 frozen strawberries 1 1/2 cups of frozen pineapple and mango (mixed) 1 cup of… [Continue Reading]

Baked Oatmeal Muffins

baked oatmeal

By: Betsy Goldin Becker What do you get when you combine the hearty nutrition of oatmeal with the taste and convenience of a breakfast muffin? Baked oatmeal muffins! These flour-less, fruit-forward gems make the perfect on-the-go breakfast or afternoon snack. They also go over well with the kiddos. My 18-month-old son, who won’t touch a… [Continue Reading]

Party Pleaser Wheat Berry Salad

By Brooke Bailey Last weekend I had a couple of different parties to attend and needed a fresh, vegetarian friendly dish to bring with me. My friend and fellow yoga student, Bess Hart, shared a recipe for Wheat Berry Salad that she got from Heidi Swanson’s Super Natural Cooking. I took this recipe and modified it… [Continue Reading]

Sattvic Banana Split

thumbnail_banana_split

By Brooke Bailey Looking for a refreshing twist on the old fashioned Banana Split? This is it, the Sattvic Split! What is “sattvic” you may be asking…it is one of the three gunas, or qualities, and it is often associated with purity. While this Banana Split may not wipe away all your sins, it will… [Continue Reading]

Easy-Peasy Kale Salad

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By Betsy Goldin Becker I make this salad at least once a week. Not only is it chock-full of nutrients, but it also comes together in minutes and keeps for a couple of days. Kale, yeah! It’s perfect for potlucks or picnics since it can be served cold, warm or at room temperature. Plus, it’s… [Continue Reading]

Fresh Figs with Nuts and Honey

Fresh Figs with Nuts and Honey • 4 fresh figs, de-stemmed and sliced into halves • ½ cup pistachio nuts • 1 tbsp honey • 1-cup Greek yogurt (plain, vanilla, or honey flavor) or ricotta cheese You can prepare this as a parfait with layers in a tall glass or simply in a bowl.  Place… [Continue Reading]

Caramelized Sweet Potatoes with Creamy Coconut Parsnip Rice

bowl of rice and sweet potatoes

A guest post by Jessica Blanchard. Jessica is the co-owner of Balance Yoga & Wellness, a practitioner of Ayurveda and is studying to become a Dietitian/Nutritionist. Thank you Jessica for this creative and fabulous recipe for our Buddha bellies! Of late I’ve been intrigued and enticed by the array of raw foods that can easily… [Continue Reading]

Mizuna Salad with Roasted Sweet Potato

• Ingredients For One Salad • 1 cup mizuna greens • 1 hardboiled egg, sliced • 1 sweet potato, roasted • 1 scallion, diced • ½ cup cherry tomatoes, cut into halves • Olive oil to taste • Sea salt to taste You may substitute mizuna for any other type of salad green.  Mizuna originated… [Continue Reading]