Flaxseed & almond bread

Since I started this diet/lifestyle, bread has been the hardest thing to find replacement. At least I wasn't able to make fluffy loafs of bread, as the ones that we buy in the bakery.

I still find hard to achieve the perfect consistency when baking with coconut, almond flour or even with flaxseed. I tried dozen of recipes until decided to change how to mix the ingredients, and I have to say that finally my bread came out pretty well.
It was a success here at home.

It even looks like a real loaf, right?? I am proud of it :-)

Ingredients:

• 1+3/4 cup of flaxseed (milled) 
• 1/4 cup of almond flour
• 1 tsp on cinnamon
• 1 tsp of stevia (optional)
• 1 tsp of baking powder
• 2 whole eggs
• 5 egg whites
• 5 Tbsp of coconut oil

Let's do it:

• Grease a loaf pan and set the oven to 175 C
• In a bowl mix all the dry ingredients removing all the lumps
• In another bowl whisk the 2 whole eggs with the coconut oil
• Mix the wet ingredients in the dry ones 
• Let it settle and meanwhile whisk the 5 eggs whites until stiff peak
• Pour the egg whites in the mixture and with a spoon  until you get an homogeneous 
• Bake it for 35 minutes or until you insert a toothpick and it comes out clean

Time of preparation: 45 minutes (10 minutes preparing+35 minutes baking)

For today I leave you Flight Facilities, that I know since few years but only now I discovered that they are from Australia...I am still surprised with the good rock&roll and electronic music that Australia has to offer. 

I especially like this song as it fits perfectly in my vinyasa soundtrack :) 

Hope you enjoy it!! 

Enjoy the day and what it brings to you :) 

Mango chia pudding

The summer is back to Oman and although I don't really love this crazy heat, I love the wind that comes with the monsoon on the south of Oman allowing us to enjoy every weekend kiting :)

With the summer we need to improve our daily hydration and I tend to suffer a bit with dehydration, although I drink a lot of water during the day, all the water that we drink here comes from desalination water plants so doesn't have most of the nutrients that our body needs to fight dehydration. So I try to include in my diet, especially during the summer coconut water as it is super rich in nutrients as potassium, sodium, magnesium, manganese, calcium, vitamin C and is poor in carbohydrates so is perfect for us.

The good thing of coconut water, is that you can add it to your favourite smoothie, fresh juice and even to chia pudding, that is my new addiction.

Ingredients:

• 1 cup of coconut water
• 1/2 avocado 
• 1/2 mango 
• 2 Tbsp of chia seeds 

Let's do it:

• Blend all the ingredients together (beside the chia seeds)
• Pour the mix to a glass jar and add the chia seeds and mix well with a spoon 
• Close the glass jar with a lead and place it overnight in the fridge
• On the next morning I added coconut chips and berries. 

We all take from granted things as having mineral water in our taps, bottled water in the supermarket. Sometimes we should stop and think that our reality is not the reality in a lot of places in the world. I came from a country where the simple water that comes from the tap presents an amazing quality. Then I moved to a country where I can't drink tap water, or is not advisable, and where the water is not mineral coming from desalination plants, lacking all the minerals that makes the water a good and nourishing drink.
At the same time I came across in Oman, with people from really poor countries where they didn't had any potable water in their own countries and where the price of a bottle of water is so overpriced that they avoid drinking water.

Life is a matter of perspective but is important, once in a while, to get out from our own perspective.

I know that we are far far far away from Christmas but today I am in the mood to listen Ryuichi Sakamoto.
He's a japanese musician, composer and some of his albums he worked with famous artist as David Byrne, Arto Lindsay and even Iggy Pop.

Enjoy the life that has been given to you...is so important to recognise that a life has been given to us and that every second is a blessing and that we should be grateful for every breath, for every drop of rain and sunlight, for every smile and tear.
Is so important to practice mindfulness in a daily basis and share this with others.

Egg muffins

I have reached to the conclusion that I like muffins in any way, sweet, sour, bread muffins...we just need to have ideas to make the muffin's tin work :)

I do love these egg muffins as they are easy to do and you can have them as breakfast, lunch or simply as a snack. They are perfect for lunch boxes with a salad on the side.

Ingredients:

• 6 eggs
• Half of red capsicum 
• Half of orange capsicum 
• 1/4 cup of spring onions
• Coriander 
• Feta Cheese
• Black pepper

Let's do it:

• In a food processor add the capsicum, spring onions, coriander and pulse it for few seconds until the mixture gets into small pieces but not in powder
• In a bowl whisk the eggs and add some black pepper
• Add the capsicum mixture to the eggs 
• Pour the mixture into the muffin's tin (no need to grease it)
• On the top add few pieces of feta cheese to each muffin 
• Bake for 20-25 minutes until egg is cooked 

*Note*: Bake them in the middle of the oven to keep the moisture of the eggs, and to prevent them of burning the bottom. 

Quantity: 9 egg muffins 

Time of Preparation: 30 minutes (5 minutes preparing + 25 minutes baking)

I have been super chilled since my Hatha Yoga teacher training, and even my music tend to be more chilled, although I still need quality and rhythm in every song that I listen :) 

Today I leave you some Sigur Ros, just allow yourself to go with the flow. 

Enjoy every day, as tomorrow is a new day and today's already gone!! 

Lemon Tart

We had tickets to a known party in Muscat and we foresee already that in the day after our body will crave food that is not art of our diet so I tried to plan the meals of the next day in advance, including a dessert because night outs ask for sweet things in the day after.

So beside planning the lunch and dinner, I decided to make this lemon tart. I inspired in a recipe that I randomly found in Pinterest but then while I was reading I started to change everything...hehe, so typical from me. I kind of get inspiration in different blogs but then I end changing to my own taste. 

To  make this recipe the easiest way is to have a food processor.  

As you can see...it was hard to resist :) 

Ingredients:

For the crust

• 1 cup of almond flour (I used the leftovers of the almonds of the almond milk)´
• 1/4 cup of almond butter
• 1 Tbsp of honey 
• 1 tsp of cinnamon 
• 1 Tbsp of butter melted 
• 1 tsp of baking powder 
• 1 tsp of vanilla extract 

For the filling 

• 6 eggs
• 1/2 cup of honey 
• 4 Tbsp of coconut flour 
• 1/4 cup of lemon juice 
• zest of 1 lemon 

Let's do it 

• Pre-heat the oven to 200 C 
• Grease with butter or coconut oil a cheesecake tin, that ones that you can open
• Put all the ingredients of the crust in the food processor and pulse for few seconds until it gets crumble
• Pour the mix into the  bottom of the cheesecake tin and press it down with your hands until it gets spread homogeneously 
• Bake it for 10 minutes 

While the crust is baking you can prepare the filling

• Mix all the filling ingredients in the food processor and pulse it for 1 minute, until well mixed
• Pour the filling on the top of the crust, previously baked
• Bake for 20-25 minutes
• You know that is ready when insert a toothpick and the filling doesn't stick to it 
• Remove it from the tin and let it cool down. Is normal that the tart will open and crack a bit on the top
• You can add berries, or any fruit of your preference to the tart 

Time of preparation: 45 minutes (20 minutes of preparation + 25 minutes baking)

For today I leave you a song from "Melody am" that if I am not wrong, was the first album of the Norwegian band Royksopp. I guess is also the only album that I like. 

This is a bit more electronic, downtempo music, but perfect for sunny days at home.

Happy days people!! 

Berry chia pudding

Since I arrived from holidays I am trying to do some HIIT every day, beside my daily yoga practice and some days I just don't find any motivation to the HIIT...even if it 15-20 minutes is just hard and sometimes my head is in yoga...sorry I can't help it.
However if there is something that I am enjoying even more, it's my breakfast after these sessions.

Recently a friend asked me to post some chia puddings and I never thought about it, and actually I tend to do them once in a while for breakfast or as a afternoon snack...they are so yummy!

Ingredients:

For the chia pudding:

• 150 g of raspberries 
• 4 Tbsp of chia seeds (I used the white ones)
• 3 Tbsp of shredded coconut
• 1/2 tsp of vanilla extract (optional)
• 1 cup of almond milk 

For the topping:

• fruit of your choice (I chose mango)
• blueberries
• laminated almond or coconut
• mint leafs

Let's do it: 

• In a deep bowl you start by smashing the berries with a fork 
• After smashing the berries you can add, the shredded coconut, the chia seeds and the vanilla extract and mix well with a spoon
• Add the cup of almond milk and mix well until you get a homogenous mixture 
• Pour the mixture in 2 small glass jar and don't forget to close them with the lead. After you can place them in the fridge overnight 

I topped the chia pudding with mint but I also add some smashed mango, coconut chips and poppy seeds and blueberries as I am working in adding a good amount of anti-oxydants especially in my breakfast.

I hope you try this one and have fun adding different things on your topping, you can even add shredded dark chocolate :) 

Today I leave you with Angus & Julia Stone that is a folk indie pop band from Australia formed by sister and brother. I came across with this band in 2007 when I was living in Azores and for really long time their first album was all the time playing in my car and iPod. 

I hope you like it.

Happy day to all of you! 

Muffin bread

After my 100 Hours course of Integrative Anatomy and Hatha Yoga, I arrived home missing my  comfort zone and especially my kitchen.  I started by browsing through few blogs and I like to sneak around in "Green Kitchen Stories". They have really nice vegetarian dishes and although they use several things that are not part of my diet, I like to go and get some ideas to apply to my own recipes.

I came across with this bread which I decided to name muffin bread, as I baked them in muffin tins, but you can also make them in a normal loaf pan.
These muffin breads are perfect snack for lunch boxes or for a quick breakfast.

One of the ingredients of this recipe is Psyllium Husks, you really need to have it to prepare this. I never found this in Oman but you can order it online, like Amazon. I advise to buy the powder one instead of the whole option. Psyllium is a form of fiber and It’s most commonly known as a laxative. However, research shows that taking psyllium is beneficial to many parts of the human body, including the heart and the pancreas.

There is a lot of bread recipes under ketogenic or paleo diet that are made with psyllium husk due to is benefits, especially to healthy gut.

Ingredients:

• 2 tbsp psyllium husks powder + 1 1/2 cup /350 ml water
• 1/2  cup of almonds
• 1/2 cup of hazelnuts
• 1/2 cup of sesame seeds
• 1/2 cup of sunflower seeds
• 1/2 cup of flax seeds
• 1/2 cup of pumpkin seeds
• 1-2 tsp sea salt 
• 3 tbsp of melted cold pressed coconut oil + extra for greasing the pan 

Let's do it:

• Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, it will get a thick gel consistency
• Measure all the nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop
• Place in a bowl, add the salt and coconut oil and stir until well combined 
• Add the psyllium gel and mix it with your hands
• Set aside for 1 hour 
• Meanwhile pre-heat the oven to 175 C
• Grease the muffin tin or the loaf pan with coconut oil 
• When 1 hour passed, pour the content to the muffin tin 
• Place in the oven for 45 minutes 
• Remove from the oven and let it cool down before you slicing it

Today I leave you Anoushka Shankar, daughter of the extraordinary Ravi Shankar and sister of Norah Jones.
I started to like to listen Indian Sitar music at the same time that I embraced my yoga practice in a daily day basis. Suddenly I saw myself practicing under the sound of Sitar music, allowing my body and mind to flow.
Eventually most of you will not like this music but just try it. In my humble opinion listening world music makes us more rich and open minded to the cultural differences of the world.

Enjoy the day :)

Nut bars

I came across with this recipe while visiting a friend and between discussing the benefits of aloe vera she gave me one of these bars and I got addicted. I immediately asked her for the recipe and I decided to give it a go.
I changed few things because I added few things to my taste.

These bars are packed of flavour with the mix between nuts, coconut, orange and the special touch is indeed the rose water, that although is optional I totally recommend to try it.

These bars make a perfect snack for lunch boxes of adults and kids.

Ingredients:

• 1/2 cup of honey (I used a bit less than 1/2 cup)
• 1/2 cup of raw almonds (roughly chopped) 
• 1/2 cup of pistachios (roughly chopped)
• 1 cup of sunflower seeds
• 1/2 cup of shredded coconut 
• Zest of 1 orange
• 1 Tbsp of fresh orange juice 
• 2 tsp of cinnamon 
• Pinch of salt 
• 1Tbsp of rose water (optional) 

Let's do it:

• Pre-heat the oven to 180 C and line a square ceramic dish with baking paper, allowing excess paper on the sides 
• For preparing the nuts (almonds and pistachios) you can place them in a cutting board and roughly cut them with a big knife, or you can put them inside of a kitchen towel and beat them up with the cooking roll or a meat hammer (a nice way to release stress). Either way, you want to have big chunky pieces of nuts so don't put them in a food processor
• In a bowl mix all the ingredients with the exception of the honey and mix them well 
• In a saucepan pour the honey and allow it to warm up but not boil. You will see that the honey becomes liquid
• Pour the honey in the mixture and stir well until the honey is well combined and coated all the mixture
• Pour the mixture to the ceramic tin and spread homogeneously and press to form a compact layer 
• Bake for 25 minutes or until golden brown 
• Remove from the oven and let it cool down in the ceramic dish in room temperature. When the mixture is almost cooled, put it in the fridge for 30 minutes before cutting it in bars. If it's totally cold and refrigerated makes it easier to cut without breaking in pieces
• Remove the baking paper carefully and place it in a cutting board. Cut the bars in the desired size
• I wrapped each bar in baking paper and tied with kitchen string. This makes it easier to remove them from the container and even eating them without get sticky fingers :) 

You can keep the bars in a container in the fridge for 2 weeks easily...if they last that long :) In here they lasted 4 days...ups!! 

Time of preparation: 30 minutes (10 minutes of preparation plus 20 minutes baking)

Quantity: Depends on the size of the bars that you want. For me it gave me 8 rectangular bars but you can make the double if you prefer small squares.

Today I leave you an awesome band from the 90's that was probably the band that lead me into the world of alternative music and even now when new bands arise and are widely listen,  the old ones still have their legacy and The Breeders will keep their legacy for someone that used to listen the 90's alternative rock music. 

Have a nice day!