November 2017 — PlantOGram

November 14, 2017

If you’ve never heard of turmeric latte, then get ready to be amazed, because your morning coffee is about to be challenged by a decaffeinated latte that works wonders. Quite a few European cities in the past months, and turmeric latte has wormed its way into hip and healthy cafes in cities such as Paris or Amsterdam this year.

"Your drink of choice 2017 "

The wellness-feeling of turmeric lattes derives from its nutritional benefits: it is full of nutrients, antioxidants, and delicious, warming flavors.


Recipe for Golden Latte:

Serves: 2

Ingredients

  • 2 cups of oat milk or unsweetened almond milk
  • 1 teaspoon of turmeric
  • 1 teaspoon of raw honey (or coconut syrup if vegan)
  • 1 cinnamon stick or ½ teaspoon of ground cinnamon
  • 3 cardamon pods
  • a small pinch of ground or fresh ginger
  • a small pinch of pepper

Instructions

  1. Add the almond milk to a small pot and heat on low temperature.
  2. Add the turmeric, cinnamon stick, cardamon pods, raw honey or coconut syrup, and pepper and stir frequently for about 3 minutes until the milk is warm, but not boiling.
  3. Remove from heat and take out the cinnamon stick. You can reuse it a couple of time. Strain the milk either through a strainer or small colander.
  4. Froth the top of the milk for a few seconds with a milk frother.
  5. Add more raw honey or coconut syrup for taste.



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November 13, 2017



The holidays is approaching quickly we can still eat healthy and do it clean! This Low Carb Blueberry Pancakes will have you feeling healthy and clean the rest of the Holiday Season.

Recipe makes 2 pancakes
MACROS:
• 415 Calories
• 35g of Fat
• 15g of Protein
• 7g of Net Carbs


Ingredients

  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 1/16 tsp Stevia
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 egg
  • 1 tbsp coconut oil
  • 1 tbsp almond milk
  • 30 grams blueberries

Instructions:

1. Combine all your dry ingredients in your blender

2. Add in your wet ingredients and blend until combined. You can fold in your blueberries at this point or throw them in while the pancake is cooking.

3. Heat up a bit of coconut oil in a pan until very hot and pour in half your batter. Add blueberries to the top of the pancake and cook until bubbles begin to stay around the rim of the pancake - about a minute and a half.

4. Flip and cook for another 30 seconds. Do the same with the other half of your batter and serve!


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