Posts tagged fruit
Adaptogenic Banana Pancakes
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I'm a little bit of a breakfast fanatic. It's my favorite meal of the day and I really don't like to skimp on it. Making a hearty meal every morning has become such a staple of my morning routine and I get kinda grumpy if I haven't given myself enough time to include good food. I almost never crave sweets in the morning, but every so often, I'll get a hankering for pancakes. What I like about these pancakes is the very limited amount of ingredients and lack of refined sugars. Plus it's gluten and dairy free and I also suck at making traditional pancakes, so there's that. 

When I'm cooking or baking, I like to sneak medicinal herbs in where I can. My herb cabinet is directly above the stove so I can have easy access to my plant friends. One of my favorite herbs to add to a meal, is Maca. Maca, or Peruvian Ginseng, is an adaptogenic herb that has a specific affinity for reproductive health and has been known to enhance physical stamina. It is also said to be helpful during menopause and can ease the stress of hot flashes. You can add whatever powdered herb you'd like, but maca has a slightly nutty aroma and taste, which makes it a great companion to food. 

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Ingredients

2 ripe bananas
4 eggs
1 tsp maca powder
1/2 tsp cinnamon
1 tsp almond extract
A pinch of nutmeg

Method

In a medium sized mixing bowl, mash peeled bananas with a fork. Crack eggs into a separate bowl and whisk until blended before adding to the bowl with the mashed bananas. Add maca and spices and mix in with bananas and eggs until smooth. (If you have an electric mixer, it may be useful here.) Heat a greased pan or griddle on medium heat and ladle batter into the pan. Once the edges have become firm, gently lift the pancake to check the underside. If brown, flip the pancake and cook until other side has also browned. Repeat method with remaining batter. Cakes will start to brown quickly after the first few. Serve hot and top with fruit, peanut butter, maple syrup or whatever your little heart desires. 

Serves 2-3

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Champagne infused fruit
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  A good friend of mine recently got married and I was thrilled to learn that she wanted to have a bachelorette party picnic on one of the local islands.  I quickly offered to create the menu for the event and was very pleased when I came across the idea for champagne infused fruit online.

On the day of the bachelorette party, sleep deprived and armed with sweet potato biscuits, mason jar quiche, pesto and wine bottles full of sweet tea, we ventured out to to Peaks Island and nestled down on the sand.  Caught between a field of purple wild flowers and the sea, I began to think of all the other fruits that could easily be infused with champagne.  If you know me at all, you surely know that I am a sucker for sparkling wine of any kind, so you can imagine how excited I was to stumble across the idea of infusing it into fruit.

This is a very simple recipe that requires little muss or fuss and can be made overnight.  Experiment with this any way you please!

:: Some fruits and combinations to consider ::

  • Tangerine and cracked cardamom pods

  • Strawberries and basil

  • Blueberries and mint

  • Cherries

  • Melons

  • Figs

  • Blackberries

1 bottle champagne or sparkling wine

Fruit of your choice

1 Mason jar with lid

Wash your fruit and prepare as necessary ( remove stems, peel your tangerines, ball your melons, etc. ).  Place in jar and pour champagne over the fruit.  Screw lid on tightly and keep in fridge overnight.  

Add to your favorite cocktail (or mocktail), iced tea or lemonade.  Bonus, you'll have a sweet, fruity bubbly to sip upon once the fruit is removed.

Please drink with care