If you want a super filling breakfast, this is the perfect thing for you. I had a bowl of it and felt stuffed. It’s also a great use of any leftover cooked quinoa.
I used to make quinoa porridge before using soy milk, and if you want something a bit lighter, you can sub the coconut milk with soy milk. Since I’m striving to live more zero waste though, I opted for the coconut milk as I could buy mature coconut meat to turn into coconut meat without any trash. But I’m going to try making rice milk soon, so that’s pretty exciting!
For now though, I’ll share this recipes with you. I personally love carrot cake, so this was an instant win for me. Quinoa + Carrots + Coconut Milk = Heaven!
Carrot Cake Quinoa Porridge
Good for 3-4 People
- 1 Cup Quinoa
- 2 Cup Water
- 1 Cup Grated Carrots
- 1/2 tsp Cinnamon Powder
- 1-2 Cups Coconut Milk (or preferred non-dairy milk)
- 3-4 Tbs Coconut Sugar
- 2 Tbs Chia Seeds
- Place the quinoa, cinnamon, water, carrots, chia seeds, and coconut sugar into the pan and cook on medium-low.
- Once you need more liquid, add the coconut water in 1/2 cup at a time until you reach your desired consistency.
- Top with fresh or dried fruit, nuts, seeds, etc.
- Serve, share, and Enjoy!
Feel free to sub the coconut milk for another non-dairy alternative, or lessen the coconut milk and increase the water if you aren’t used to eating too much fat. The coconut milk is very fatty, so just adjust according to your preference.
I hope you get to try this recipe for yourself! If you do, please do tag me with #THPnourish and let me know how you like it.
Peace and Love,
I don’t think I’ve met anyone that doesn’t like pancakes. So far in my 25 years of existence, I’ve only met people that like pancakes. Probably because pancakes are delicious. They’re a great breakfast food! But conventional pancakes have eggs, dairy, or butter, which isn’t exactly healthy. So I made a delicious sweet potato pancake that is actually filling and healthy. It only has 6 ingredients too! The simpler a food is, the better in my opinion. This is also an oil-free version so it’s very low in fat, high in carbs and fiber. They might not be the regular fluffy pancake, but these are packed with nutrients.
Make this for breakfast, or a delicious snack! Best served in the company of friends or family. Food tastes better shared!
Sweet Potato Pancakes
- 1 Cup Whole Wheat Flour
- 1/2 tsp Cinnamon Powder
- 3/8 tsp Baking Soda
- 1 1/4 Cup Mashed or Blended Sweet Potato
- 3-4 Tbs Coconut Sugar (Or sweetener of choice)
- 1 1/4 Nut Milk of choice
- Mix the flour, cinnamon, and baking soda together in a bowl, set aside.
- Mix together the sweet potato, coconut sugar, and nut milk together (you can use a blender if you’re lazy like me)
- Mix both the dry mix and the wet mix until fully incorporated, best to use a spatula or wooden spoon to avoid over mixing.
- Heat up a non-stick pan and cook the pancakes on medium high. Wait for bubbles before flipping the pancakes. (If you don’t have a non-stick pan, just use a regular pan and put some coconut oil or vegan butter on the pan to prevent sticking)
- Serve with your choice of fruits, vegan syrup like rice syrup, coconut syrup, agave nectar, etc. You can also top it with vegan butter, nuts, seeds, etc. The possibilities are endless!
I hope you get to try this out and let me know how you like it!
Peace and love,
If you like the taste of coconut milk and cinnamon, then this is the perfect drink for you. I personally loooove coconut milk, I think it’s deliciously sweet and creamy. I also love to add cinnamon to anything I can add it to because of the nutritional benefits of it, and in this case, I added a lot!
Now this recipe is very similar to one of my previous recipes, but I can’t help it, I love this combination. If you know my eating habits, I tend to enjoy eating or drinking the same things for weeks at a time. If I like something, I don’t mind having it as many times as possible. So that’s what happened with this.
This is definitely a cheaper and more sustainable version if you live in the Philippines or in a tropical country where coconut milk is abundant. It also has much less ingredients and is unprocessed, unlike store bought non-dairy milks. This is also a great zero waste option if you’re also conscious about the waste you produce. I always thought that the less ingredients, the better.
- 2 cups coconut milk
- 1 cup water
- 1- 1 1/2 tsp cinnamon powder (take it easy if you don’t like cinnamon as much as me though)
- 3/4 tsp vanilla extract
- 3-4 Tbs coconut sugar or sweetener of choice (adjust to your own taste)
- Mix everything in a jar, chill, and serve on ice.
I sure hope you enjoy this recipe, let me know if you decide to try it out! #THPnourish
Peace and love,
I’m sure everyone loves pancakes. It’s such a great and comforting breakfast, really. But normally it’s not exactly the healthiest breakfast option. It’s made with processed flour, eggs, milk, and sugar and lacks the fiber that our body needs. Ever since going vegan though, I’ve learned to make healthy pancakes that can be eaten during breakfast which is high in fiber.
Of course you can also make this extra nutritious with some green powders like spirulina, moringa, barley, or even some maca powder. If you’d like to make protein pancakes, simply add some vegan protein powders like hemp, pea, or rice protein powders.
Cinnamon Oat Pancakes
Makes 6 medium pancakes
- 1 cup rolled oats
- 1/2 cup soy milk
- 1 tsp flaxseed meal
- 1/2 tsp cinnamon powder
- 2 medium bananas
- Place the oats in a blender (I use my Vitamix I bought from Vitamix Philippines) and blend into oat flour.
- Add all other ingredients and blend until smooth.
- Heat a pan on low, add some vegan butter if not non-stick.
- Place some of the batter onto the pan and cook until brown, flip and cook until both sides are brown.
- Repeat until you cook all of the batter.
- Serve with chopped fruit, seeds, nuts, vegan ice cream, maple syrup, coconut nectar or any toppings of your choice.
- Share and enjoy!
This is the perfect thing to make for the family on the weekends, and enjoy a deliciously healthy breakfast with everyone.
Hope you guys like it! If you make these, let me know how it goes! maybe even post a photo and tag me or #THPnourish
Peace and Love,
Horchata is usually made with rice milk, but when you’re too lazy or just don’t have any one you and no time to make some, you find other ways. This morning I had some soy milk at home and wanted a cool and refreshing drink, so I decided to make a soy version of Horchata, and we’ll just call it Soychata, yeah?
Horchata is a drink from Mexico, and traditionally made with rice milk, almonds, and other good stuff, but sometime you only have so many things in your pantry, and you have to make do. That’s what I did.
This version has a little twist from me, I love the taste and nutritional benefits of maca, so I made a version with maca root powder in it. If you don’t have any on hand, you can choose to opt out the maca, but if you have it, this is a delicious way to drink it!
This is a great alternative to buying a drink at your local coffee shop as well, and it’ll save you some money.
- 1 cup unsweetend soy milk (the less ingredients, the better!)
- 1 tsp maca root powder (I got mine from The Superfood Grocer)
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 1-2 tsp coconut sugar (depending on how sweet you want it)
- Mix everything (except the ice) in a large cup until fully dissolved.
- Serve with ice, and enjoy!
And there’s you go! This may not be authentic, and I’m not claiming to be. It’s just a super easy and deliciously refreshing drink.
Hope you guys like it!
So I’m back in Manila which means I’m back in the Traffic Capital of the Philippines, but it also means I am back in my kitchen. So what do I make for my sister and I? Something with matcha and some cacao.
This was my deliciously earthy bowl of goodness and it was everything I needed. It was also full of antioxidants and just packed with nutrients.
Matcha chia pudding is one of my favorites, and with chia pudding you can easily make it the night before and let is soak overnight. It’s a perfect thing to make to take on the go.
Matcha Chia Pudding
- 2 Chia Seeds
- 2/3 Cup Almond Milk
- 1 tsp Matcha Powder
- 1/4 tsp Spirulina Powder
- 1/2 Tbs Coconut Sugar
Mix everything in a jar and let soak for 4 hours.
Chocolate Nice Cream
- 2 Tbs Cocoa Powder
- 8 Medium Frozen Bananas
- 3 Tbs Almond Milk
Place all the ingredients in a high speed blender or food processor and blend until smooth.
Place the nice cream in a bowl, pour over some of the matcha chia pudding and melt some chocolate with a tsp of coconut oil and splatter on top. Also sprinkled some pumpkin seeds to stay with the color scheme.
Everyone gets lazy, right?
Or is it just me and my circle of friends?
We all have our moments when we just don’t want to do certain things.
Today I didn’t want to go out to buy fruit and I had pretty much nothing left in the kitchen, but I think I managed pretty well for someone who had nothing. I had 5 leftover cucumbers, some cabbage, a few tomatoes, a red bell pepper, 2 calamansi and some seeds, nuts and spices in the kitchen.
What did I make? I peeled the cucumber and made some cucumber noodles by just peeling it and peeling it until I reached the core. Repeat that with all the cucumbers. After that I chopped the cabbage really thinly. Chopped the tomatoes and mixed everything. I also made a really simple dressing using sesame seeds, some water, 1 bell pepper, 1 tomato, 2 calamansi, some nutritional yeast and a pinch of salt. Poured that over the salad and topped with with chili flakes and I was pretty much set. It would have tasted better with more calamansi though, but at times like these, you gotta make due with what your lazy vegan bum has.
If you look at it though, it’s not too bad for a “whatever is left in the kitchen” type of meal, right? Whenever you are left with few options, your creativity and skill gets put to the test.
What are the things you’ve made at times when you pretty much had no food? I’m sure there are much more creative dishes out there than mine. I’m quite proud of what I created though with what I had.
Peace and Love,
I have to say, I really like chocolate.
Mostly cacao nibs. Raw. Roasted. Coated in Coconut Sugar. Blended into hot cocoa. The possibilities with cacao are endless.
I also happen to live with someone at the moment who also loves chocolate, probably more than I do.
I love making Chia pudding. Ever since I discovered this amazing seed, I just fell in love! So I love making different types of Chia puddings and thought I would share the one I made for breakfast today with you. Normally I put this in the fridge overnight so I have a ready made breakfast in the fridge for the next day, but I don’t have a fridge and this still turned out fantastic!
Choco Chia Pudding
- 3 Tbs Chia Seeds
- 350-400 mL Chocolate Non-Dairy Milk (I used Natura Chocolate Almond Milk for this specific recipe)
- 2-3 Tbs Cacao Nibs
- Coconut Sugar (Optional- If needed for added sweetness)
- Mix the Chia seeds and non-dairy milk together and make sure the chia seeds don’t stick together. Best to mix as you pour one into the other.
- Add the Cacao nibs in and mix in so they can nice and soft.
- Leave to soak for at least an hour, if you like it cold keep in the fridge, if not room temp also works.
- Taste to see if you need extra sweetness and add coconut sugar according to you taste preference.
- Serve and enjoy in all its Choco goodness!
This is a perfect option for anyone who has no time in the morning to prepare an energizing breakfast. It’s also easy to eat on the go, and it’s really yummy.
Hope you enjoy it!
Peace and Love,