Today’s prompt is “Focus on a nutrient”. I decided to loosley translate that into, my favourite food that has wonderful nutritional content. Enter, the King/Queen of the the nutrient world, the amazing coconut.
Coconut oil
I love all things coconut. I love the smell, body washes, shampoo’s, perfumes, bubble baths.
I love the taste, Lamingtons (if you are not Australian, you will probably not be familiar with these, but just know they are delicious and covered in coconut), young coconut meat, coconut milk, CocoLatte (see my day one post).
I love the amazing end results of using coconut oil, soft skin, silky hair. Is there nothing this wonderful product cannot do?
Coconut water
I have added below some links to interesting sites I found regarding the use of coconut oil. I hope you enjoy browsing and learning some new ways to use Coconuts and Coconut oil.
With the new format this year of daily topic prompts we get to have an even better sense of community and connection. So, I am excited to see what my fellow Vegan MoFo’ers are having for breakfast.
For me, breakfast is not usually a daily occurence, I am more the “coffee till noon” type of gal. However, on special occasions (the start of MoFo for instance) or lazy weekend mornings I do like to have all the goodies.
For today, I have a fresh juice guaranteed to wake up your taste buds and energize your cells.
Cucumber Citrus Ginger Juice
Next, it is time for protein packed pancakes with fresh berries, a dollop of aquafaba (a relatively new phenomenon sweeping the vegan cooking scene) and a drizzle of local home-made maple syrup.
Banana White Bean Pancakes with Berries and AquaFaba Cream
Finally, the pièce de résistance rich hot coffee blended with coconut oil and whipped into a frothy latte like heavenly beverage. I love strong rich coffee and I take it black, no cream or sugar so I can enjoy the full flavour.
CocoLatte
Then you add a little high quality, organic coconut oil and blend it all together, the flavour of the coffee seems to intensify and become richer and the texture is wonderful. I couldn’t resist adding a dollop of the AquaFaba Cream and it magically transformed into a latte/cappuccino.
CocoLatte
Thanks for sharing breakfast with me.
Enjoy,
Cucumber Citrus Ginger Juice
Makes 2 servings
1 english cucumber
1 apple cored
1 orange peeled
2 carrots peeled if not organic
handful baby spinach
1 inch nob of fresh ginger
Process all ingredients through a juicer. Drink immediately.
Banana White Bean Pancakes with Berries and AquaFava Cream
Banana White Bean Pancakes
8-10 servings
1 tablespoon chia seeds
1/2 cup water
1/2 cup white beans
1 banana
1 tspn psyllium husk
1/2 tspn salt
1/2 tspn baking powder
1/3 cup soy or almond milk
1/2 tspn vanilla
1 tablespoon melted coconut oil
Mix chia seeds with water and let sit overnight (or at least 1 hour)
Combine all ingredients together in bowl and mix or blend to pancake consistency.
Cook over medium heat until lightly browned on both sides.
Serve with fresh berries AquaFaba Cream and maple syrup.
AquaFaba Cream
Makes approx 2 cups
Liquid from a large can of chickpeas
1 tspn cream of tartar
1 tspn vanilla
1 Tblspn (or more depending on taste) fine sugar
Beat the chickpea liquid and cream of tartar on high for at least 15 minutes. The liquid will turn into a stiff “egg white” merengue type texture. Add vanilla and then the sugar gradually while continuing to beat until totally combined. You may need to adjust the amount of vanilla and sugar depending on your preference.
Use as a topping for your pancakes and also to add the foam top to your CocoLatte.
CocoLatte
CocoLatte
Makes 1 cup
1 cup strong back freshly brewed coffee (I use an espresso bend)
1 teaspoon organic coconut oil
Add the coffee and coconut oil to a blender. Blend on highest speed for 30 seconds till frothy.
Pour into coffee cup and enjoy as is or top with AquaFaba cream.
I cannot believee it has been almost a year since my last post. Time sure has a way of slipping by. I could say that I was so busy with work and famiy (both very true), but the reality is, I took some time off to recharge after last years MoFo, and I never really got back into the swing of posting.
2014 MoFo was great fun, but I definately over-extended myself when I chose to do the theme of soup and bread. The concept was very exciting, but the reality was like doing double duty, with each post requiring not one but two recipes. As bad as that was, the other result was me eating all my creations, which was wonderful, but also way too much food. Needless to say, by October, none of my fitted clothes fit 😦 which was another good reason to stop posting (and then eating) for a while.
Well, that is all behind us now and MoFo 2015 is about to start, and me with it.
MoFo 2015
I just love the new concept this year of having a prompt each day for us all to use. I have already starting preparing some of the foods I will be sharing with you. I need to get organized ahead of time as September is one of the busiest times in my work (Financial Planning) and I am attending our annual conference (this year it is in Vanouver so I will be taking advantage of visiting the other side of Canada and extend my stay by a week) right in the middle of MoFo.
With all that said, I will be up and posting regularly as of September 1st, in the meantime, I am enjoying the wonderful last days of summer, sitting on my deck and savouring a fantastic cup of coffee that looks and tastes like a dairy laden latte, but in fact has no dairy and is good for you. I will be sharing this with you on September 1st as part of my “breakfast” post.
stairway to vegan 