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Pink Banana Oat Pancakes with Maple Cacao Drizzle

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Que the Jack Johnson and bring on Sunday morning! ….And with Valentine’s Day in our midst, then you’re in luck, because we’re flauntin’ the pink today with these banana oat pancakes!

These pancakes are so simple it’s stupid.

Toooo easy not to make and packed with whole-food ingredients.

That’s what I’m all about.

Top it off with a cacao maple drizzle, serve it to your Valentine, and be ready for a proposal.

It’s all about tha base bout’ tha base (que song here).

I’m talking about just 3 ingredients: ripe bananas + oat flour + plant milk.

Vanilla and cinnamon are always a must when I’m whipping up some flapjacks, so we’ll throw some of that in there, too.

Once you have that blended up, feel free to get creative.

Today, with love in the air, I went with beet powder + vegan chocolate chips!

Maybe tomorrow calls for antioxidant boosters, turmeric + blueberries (bonus recipe below).

The next day… Cacao powder + raisins? Maca powder + strawberries?

What ever that artist within comes up with, your pancake will no doubt be delicious and ready before Jack finishes off his guitar solo.


Easiest Banana Oat Pancakes | 2 Ways with Cacao Maple Drizzle
 
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Easy Banana Oat Pancakes with a Valentines Flare!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 cups of oats (gluten-free if needed)
  • 3 bananas, spotty and ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp beet powder (order from Organic Matters or Amazon)
  • ½ cup chocolate chips (I used Enjoy Life)
  • ½-3/4 cup almond milk
Instructions
  1. Add oats to blender. Blend into a flour
  2. Add the rest of the ingredients, except chocolate chips, blend until smooth
  3. Gently chocolate chips into the batter (or sprinkle on top after flipping the pancakes)
  4. Heat a pan on low heat (level 2-3)
  5. Spoon pancakes into pan and cook for 3-4 minutes (until you see little bubbles appearing)
  6. Flip, then cook for another 2 minutes
  7. Meanwhile make the cacao maple drizzle by whisking together the cacao and maple syrup until well combined!
  8. Go the extra mile and serve it up with Coco Whip(and fruit and drizzle!)

Tag @hookedonplants on instagram if you make these! I love seeing your recipes 🙂

Another option!

Turmeric Blueberry Banana Pancakes

Serves: 2

Making time: 3-5 minutes

Cooking time: 6 minutes per batch

Ingredients:

  • 2 cups oats (gluten free if needed)
  • 3 bananas, spotty and ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 thumb turmeric root (about 2 cm long) OR 1 tsp turmeric spice
  • 1 tiny pinch black pepper (for turmeric absorption)
  • 1 cup blueberries
  • 1/2-3/4 cup almond milk

Directions:

  1. Add oats to blender. Blend into a flour
  2. Add the rest of the ingredients, except blueberries, blend until smooth
  3. Mix blueberries into batter
  4. Heat pan on low heat (level 2-3)
  5. Spoon pancakes into pan and cook for 3-4 minutes (until you see little bubbles appearing)
  6. Flip, then cook for another 2 minutes
  7. Pour over maple syrup and top with fruit
  8. Go the extra mile and pour over some delicious chocolate sauce from the Hot For You Bites chocolate layer

Chocolate Blueberry Turmeric Smoothie

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Smoothies….The best way trick your body into eating an entire head of greens.

My day isn’t complete without one.

Typically, the blender is packed 3/4 with greens, then topped off with a big handful of berries, and a couple frozen ‘nanas.

Sounds like a whole forest of greens, but once you blend it all up they hide from your taste buds just like black beans in brownies.

Blending is one of the best ways to get your fruits and veggies in. In smoothie-town, you get to keep the fibre, along with all of the vitamins, phytonutrients, and minerals. Efficient or what!

The more whole, plant foods you can get into your day, the better your body will feel, and the more energy you will have. In other words… a blender is definite BFF material.

Adding in a scoop of this chocolate vegan protein powder that packs in sacha inchi, spirulina, chlorella, maca, greens and all 22 amino acids, takes this smoothie to the next level! The beauty of adding this powder is that you can add even more veggies, and the bitterness of extra kale or chard will be masked by the chocolatey goodness.

And it’s chocolate goodness to the max, with the only sweetener being stevia (a zero calorie plant that’s 200 times as sweet as sugar and related to the daisy!).

Smoothie tips:

  • chew your smoothie! This is why I like to add less liquid sometimes and make it into a smoothie bowl I eat like a soup. Sounds weird, I know, but it’s important to chew your smoothie to start the production of digestive enzyme, amylase, in your saliva. The mouth is where the breakdown of carbohydrates starts. Adding cacao nibs to your smoothie is a great way to remind yourself to chew your smoothie, rather than guzzling it down in a hurry. This makes sure you’re not sending undigested chunks of food down to your stomach.
  • add the greens and additional powders first, then the heavy stuff like berries and bananas on top. This order of things will help the greens blend up without air bubbles and stalls.
  • start your blender on low and pulse a few times, then crank er’ up to the top speed. If it’s not blending, use a tamper.
  • make a mega smoothie in the morning (fill your blender to the brim). Then you’ll have a smoothie in the morning and more waiting for you in the fridge for the afternoon. Having a smoothie ready to grab all day long will kick that afternoon junk food craving in the a$$ and give you a burst of clean energy.

Benefits:

  • Blueberries are packed with antioxidants and vitamin C. The vitamin C helps you absorb all of the iron from the spinach and other greens, and the antioxidants protect you from cell oxidation that comes from pollutants and other stressors leading to early aging, illness or cancer.
  • Turmeric is nature’s anti-inflammatory. All disease begins with inflammation, so the less inflammation you have, the healthier you’ll be and the better you’ll feel!
  • Greens are the most nutrient-dense food group, packed with minerals, vitamins and fibre. Get them in ya whenever you can. Pack that blender with greens… then add one more handful.


Chocolate Blueberry Turmeric Smoothie
 
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An easy, chocolate-y smoothie recipe packed to the brim with greens, with a kick of anti-inflammatory turmeric.
Author:
Recipe type: breakfast, snack
Cuisine: Raw Vegan
Serves: 2 large full mason jars
Ingredients
  • 1-2 cups blueberries (or other berries of choice)
  • 3 cups (or more) of packed greens (spinach, lettuce, kale, collards)
  • 1 cm of fresh turmeric, or ½ tsp turmeric powder
  • 2 -3 frozen bananas (un-frozen works too)
  • 1½ cups almond milk or this hemp milk
  • 1 scoop of chocolate Ground Based Nutrition powder
  • 1 tbsp cacao nibs (optional)
  • water (optional)
Instructions
  1. Add everything except the cacao nibs to the blender. Start with the greens, turmeric and powder on the bottom, then top it with everything else
  2. Blend! Pulse a few times, then slowly increase the speed to max and blend until smooth.
  3. Add water if you want a thinner consistency
  4. Pour into your fave jar and top with cacao nibs

Don’t forget to sign up here for your free PDF “7 Ways to Add More Plants to your Life” !

 

Turmeric Ginger Banana ‘Mylkshake’

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The blender. Doesn’t it blow your mind?

With just a few ingredients, you’re on your way to taste bud heaven.

This time, think milkshake… but good for you. REAL good for you.

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If you can get the actual turmeric and ginger root from your local grocery store, DO IT.

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You could use the powdered, but this recipe is so much better with the real, fresh ingredients. If you have a hard time finding them, Spud carries turmeric and ginger root! Just order online from their website and it will get delivered to your door (use the code CRVAN-MURJUB for 20$ off your first order). While you’re at it, add a box of smoothie ready bananas for just 7 bucks and freeze them so they’re ready for your next smoothie session!

Then this creamy, spicy super smoothie so fast and easy to put together.

If you have a high-speed blender, this bevy is amazing blended until warm.

It’s the best thing to come back to after playing all day in the fresh powder.

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By the way HAPPY NEW YEAR!!!!

I’m going to share what I am chatting away about in this week’s email to subscribers (subscribe on the homepage).
Here’s s few things I can leave you with while we’re shooting into 2017:

  1. Try not to get overwhelmed about the things that didn’t happen in 2016, or the things you hope to achieve in 2017. This life of ours is all about the adventure. The best gift we can give to ourselves is to be grateful for each present moment and appreciate the relationships, achievements and things that we have now. 
  2. Don’t be like THIS GUY, trying to get it all over-with and done at once.
  3. Just ENJOY the process! We’ve all got mundane things to do in this life (think chores, some work, etc), but what if we switched our mind-set into being excited to do those things, and ignore the part of our brain that dreads what’s to come? 

I can’t waaaait to answer emails!
I’m SO stoked to do the recycling!
Cleaning the house? YES!!! 

Imagine how fun life would be if we truly believed everything was amazingly fun?  Something to think about… 

OK, now back to winter in a cup.

The benefits of this drink are endless. But, here’s just a few to be excited about…

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Benefits:

–Turmeric is one of nature’s best anti-inflammatory. Eating it with black pepper drastically improves it’s absorption into your hot bod, magnifying the benefits. It’s also great for bloating, digestion, blood purification, skin conditions, cancer-fighting, plus it aids in fat metabolism.

–Ginger is well-known for it’s anti-bacterial and anti-fungal properties. This makes it a great answer for combatting seasonal flus and making your immune system super-human. Ginger is also a star when it comes to nausea and muscle pain.

–Bananas are packed full of beneficial carbohydrates, with fibre and a bit of protein! They really are an all round healthy food that if I lived on a deserted island, all I would need is bananas. There’s a reason monkeys go bananas over bananas, and it makes up most of their diet. Smart monkeys. They also decrease bloating (especially for that time of the month ladies!), build lean muscle mass, help your muscles recover faster and give you a boost of clean, whole food energy.

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Anti-Inflammatory Turmeric Ginger Banana Mylkshake

Time: 5 minutes

Serves: 1-2

Ingredients:

  • 2 bananas, peeled
  • 2-3 centimetres turmeric root, chopped (start with less, and add more if you can handle the spice!)
  • 2-3 tsp ginger root, chopped
  • 3-5 dates (depending on size, but I used 5 small bahri dates. 3 medjool would do the trick)
  • 1/2 tsp vanilla
  • 1/2 cup almond milk (or less if you want it thicker)
  • little pinch of pepper
  • cinnamon to top

Steps:

  1. Throw all of the ingredients into a high speed blender. Blend for 1 minute (or until warm).
  2. Pour into your favourite mug and sprinkle with cinnamon

Note: This goes well with last week’s Raw Vegan Chocolate Orange Christmas Bites

Turmeric Butternut Squash Chickpea Stew

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Stew, Soup and Chili ~ 3 of the many reasons I love Fall.

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Add in some torn rustic bread plus cashew ‘parmesan’, and you have yourself Fall in food-form.

This stew features my favourite squash. Butternut. Just saying the name makes me drool.

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This week has been all about moving house. So cooking up a batch of this comforting, nourishing, warming pot of goodness that will last for a week was much needed. Who has time to cook every night when you’ve got walls to paint, boxes to unpack, bed frames to build, lights to put in, house tours to do and clothes to get rid of? So yes, this stew is perfect for a busy week.

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And be prepared to have a kitchen that smells better than your mom’s cookin’.

You could make a big batch and have a dinner party, or keep it for yourself as left overs in the fridge. The flavours will become better buds by the day as they chill together in the fridge.

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The one, two, three, fours of cutting up your butternut squash. Cut, empty, peel, chop.

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Benefits:

Butternut Squash is low in fat and high in fibre. This is the perfect combination for longevity and heart health. It’s also packed with potassium (bone health), and vitamin B6 (nervous system functioning). Now is the time to eat squash and pumpkins! Eating local and seasonal is the most nutrient-dense way to go.

Turmeric is incredibly anti-inflammatory. Inflammation is the precursor of disease, so keep this at bay by eating your turmeric! It’s also known to help depression and ward off cancer. It’s bright orange colour is packed with vitamin C. If you can get your hands on the turmeric root, do it! Fresh is best. Make sure you add in the pepper to help your body absorb the turmeric and experience all of the amazing benefits of this little orange root.

Chickpeas like all legumes and beans are packed with easily-digestible plant protein, low in fat, and high in complex carbs. They’ve got antioxidants like selenium to enhance the immune system and they’re high in manganese, magnesium, vitamin K, and calcium to help with bone health.

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Serves 6-8

Time: 30 minutes

Ingredients:

  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 3 cm long thumb of fresh turmeric, grated (or 2 tsp turmeric powder)
  • 1 tbsp curry spice (or curry paste)
  • 1/2 tsp salt (himalayan is best)
  • 1/2 tsp pepper
  • 1 tsp garam masala
  • 1 tsp cinnamon
  • 1 medium butternut squash, peeled and chopped into bite-sized pieces (about 5 cups)
  • 1.5 cups vegetable broth
  • 3 cups coconut milk  (out of a carton, not a full fat can)
  • 1 small can of chickpeas, drained and rinsed
  • 4-5 kale leaves, stemmed and roughly chopped

Cashew Parmesan:

  • 1/2 cup cashews (or pumpkin seeds for a nut-free version)
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt

Directions:

  1. Sweat the onions, carrot and celery with a splash of water in a deep pot for a few minutes (until onions are translucent).
  2. Add in garlic, spices, salt and turmeric. Saute for 2-3 minutes.
  3. Add in butternut squash, stir for a minute to coat.
  4. Pour in vegetable broth and coconut milk, then bring to a boil.
  5. Stir, then simmer for 15 minutes, or until you can poke through the squash with a fork.
  6. Make cashew parmesan while you wait. Blend all ingredients together in food processor (mini processor is best) or high-speed blender until a parmesan consistency is achieved. If it gets stuck at the bottom of your machine, just double the recipe! You can store in a fridge for a few weeks.
  7. Ladle half of the stew into a blender and blend until smooth.
  8. Pour blended stew back into pot, then add chickpeas and kale.
  9. Let simmer another 2 minutes, et voila!
  10. Serve in your favourite bowl with warm bread on the side and cashew parmesan on top.
  11. YUM IN THE TUM