Winter Toast, 3 Ways

In my fourth and final contribution to Terrain's blog, I talk toast. More specifically, I talk about how it can actually be part of a whole foods diet. (In case you missed the other three posts, you can see them here, here, and here.) We're wired to think of bread and bad, just like we're wired to think of pasta as bad. But, I'm here to show you that one, life's to short to say no to bread—good bread, that is—and two, the health factor of your toast all depends on what you're topping your bread with. 

I'm most definitely a peanut butter and banana fan, and I love a coconut butter and avocado toast, but I also love layering on vegetables for a nutritious kick. I don't need to tell you that there's something so satisfying about biting into a piece of perfectly toasted bread. But if you're someone who eschews toast because of its carb count, etc. I want you to just start to think about how it may not be so bad after all. That sugar spike that comes with eating bread is diminished when it's a nutty whole grain bread and when it's topped with healthy fats and fiber-rich foods. 

For some inspiration on how to do toast in this last month of winter, head over to Terrain's blog to check out the recipes! 

What are some of your favorite ways to do toast?

Creamy Coconut and Red Lentil Soup

I came down with a cold recently, and I was craving soup. As much as I love a fragrant, brothy soup like pho when I get the sniffles, my body wanted something more substantial (i.e. something that wouldn’t leave me hungry in two hours...does pho do that to anyone else but me?). Also when I’m sick, I go from having no appetite at all to suddenly wanting to devour everything in sight. Thank you, robust and raging immune system. I wanted soup, and I needed it fast.

Red lentils to the rescue. They cook in 20 minutes, take minimal effort for my cold-fighting body to breakdown, and they’re full of fiber and protein that keep me satisfied. I also tossed in coconut milk for added oomph, vitamin-rich carrots because I believe veggies of any kind are instant healers, and warming spices for extra comfort. A little apple showed up for a tart-sweet flavor and because we all know that vitamin c is a force when it comes to conquering illness.

I served it with brown rice, but any hearty bread would do. It also freezes well, so make a big batch and save some for later!  

To get the recipe, head over to Anthropologie’s blog. It’s a beautiful soup, but I must say it looks even prettier in their fancy bowls.

Winter Quinoa and Sprouts Salad with Tahini Dressing

It's in teens here, and while I may have been cooped up inside for the past few days, I'm growing things. Like real green things that I can eat. Sound too good to be true?

I'm talking about sprouts as in hippy-dippy alfalfa sprouts that crunchy, granola-loving peeps ate back in the sixties, then again in the nineties, and then again now. Except they're way cooler now, if only because I said so. I'm telling you—they're back.

Why am I telling you about sprouts in the middle of winter? For one, they are super-easy to grow inside, right on your counter top—trust me, I have a black thumb and I can grow oodles of them—and two, they are an amazing way to get that much closer to eating healthy. In my second post for Terrain, I discuss how growing your own food can actually help you check off that New Year's resolution to get healthier (here's the first post in case you missed it). I give simple growing instructions, and while all you need is a jar, a few days, and a few rinses under the sink, Terrain sells these cool sprout growing contraptions that enable you to always have sprouts on hand.

There are so many different types of sprouts if alfalfa isn't your thing, like mung bean, broccoli, radish, lentil. They add a pop of brightness to sandwiches, but I also love them tossed in salads. In this post, I share a recipe for a Winter and Quinoa Sprouts Salad with Tahini Dressing that features some of my favorite winter vegetables like radicchio, beets, and sweet potato alongside quinoa, creamy avocado, and a medley of sprouts. I hope you find it as addicting as I do!

You can find my tips and recipe on the Terrain blog.

Missed the previous Terrain post? Find it here.

Chai Spiced Coconut Pancakes

When I was in high school, one of my favorite things to do with my girlfriends was to go to Panera, order chai, and sit by the fireplace...oh, and gossip. Yeah, we weren't above that. We felt like such cool kids / pseudo adults sipping from our giant mugs like we had nothing better to do. As the temperatures drop, I find myself craving those same cozy flavors and warming spices (and fireplace chats). I also find ways to mix up my usual cold overnight oats with something a little less chilly.

I took chai spices—cinnamon, ginger, cardamom, and cloves—and put them in pancakes, another food that transports me back to when Bisquick pancake mix was our Sunday morning go-to as kids. These pancakes may be a whole lot more wholesome than those Bisquick pancakes, but they are just as comforting. Sweetened with coconut sugar or maple syrup, they have a base of oat flour (I show you how to make homemade), whole wheat flour, and shredded coconut. They are slightly more dense than fluffy buttermilk pancakes or my Lemon Ricotta Pancakes due to the whole wheat flour, but you can lighten them up if you're not a fan of whole wheat flour by subbing more oat flour in its place.

These pancakes are perfect for lazy weekends this winter or perhaps you make a batch and store them in the fridge to enjoy throughout the week as snacks.

Chai Spiced Coconut Pancakes

½ cup rolled oats (or ½ cup + 2 tablespoons oat flour)
⅓ cup shredded, unsweetened coconut
½ cup whole wheat flour (or additional oat flour)
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoons ground cardamom
¾ teaspoons ground ginger
½ teaspoon cloves
⅛ teaspoon salt
1 egg, beaten or flax egg**
1 cup + 2 tablespoons unsweetened nut milk
3 tablespoons coconut sugar or maple syrup
2 tablespoons coconut oil, melted + more for cooking
Maple syrup, for serving
Shredded and flaked coconut, toasted

Make oat flour. Place oats in coffee grinder or mini food processor and process until it resembles flour. Mix oat flour and remaining dry ingredients in small bowl. In a larger bowl, whisk together egg (or flax egg), nut milk, maple syrup, and melted coconut oil. Slowly whisk in dry ingredients until combined.

Preheat flat griddle or cast iron skillet over medium high heat. Add thin layer of coconut oil to coat. Add batter by ¼ cupfuls to griddle and allow to cook 2-4 minutes or until you see batter starting to dry out around edges. Flip and allow to cook for 2-3 minutes more. Remove from pan.

Move to a wire rack and keep warm in a 200 degree oven if not serving immediately. Repeat with remaining batter, greasing pan with coconut oil as necessary. Serve with maple syrup, and toasted coconut. Enjoy! Makes 8-9 pancakes.

**To make flax egg: Stir 3 tablespoons water with 1 tablespoon ground flaxseed and allow to rest for 15 minutes

Plant-Based Egg Nog + G I V E A W A Y

I sort of contradict myself here calling this a plant-based egg nog because there are no eggs in this nog. There's also no dairy milk nor granulated sugar like in the traditional stuff. So where do I think I get the liberty to call this egg nog in the first place? Because this really does take like the real deal...with the same rich and festive taste, albeit lighter. In a good, still satisfying way. Not in the oh, this will suffice kind of way. And it has a pretty awesome nutrition profile if we're comparing things.

I've tried making a plant-based nog in the past because the ingredient list of Silk Nog left a little more to be desired (caraggean and turmeric in your beverage, anyone?), but my results were mediocre. One tasted too much like almond milk with spices and the texture was too thin. I thought coconut milk would lend a nice rich texture, but it tasted too much like well...coconut. Duh. I tried maple syrup but that was overpowering and coconut sugar, but it didn't wow me. I even tried throwing in frozen banana thinking that would give a nice creamy texture, but it resembled a smoothie too much. I consulted other recipes out there, but results were lackluster. All of the experiments were certainly edible, but they just didn't taste like the egg nog I grew up with. In the end, as much as I would love to get a recipe right on the very first go, all of this experimenting was worth it because I'm always learning something new about the potential and limitations of certain ingredients.

That's why I am so proud of this recipe. Really, I am. Like I'd totally serve it to plant-based skeptics knowing that it tastes delicious. It took a lot of trial and error, but it's all worth it.

Because I'm so excited about it, I'm giving away a box of goodies to one lucky someone who would like to recreate this delightful drink at home. To enter, comment below and on my Instagram post announcing the giveaway. The winner will receive all of the ingredients plus a handy-dandy nut milk bag(!) for future plant-based milk endeavors. Contest ends Monday, December 12 at 8pm EST.

But of course, you can still make this at home even if you don't win. Cashews and almonds get soaked overnight and made into an almost-nut milk. Almost because it's going to be thicker than your average nut milk. Dates give a wonderful caramel note and also contribute a velvety texture. Cinnamon and vanilla are added for a festive touch, but not too much as to overwhelm, and the quintessential egg nog spice—nutmeg—goes into the mix as well. A bout in the blender and then chilled in the fridge, it thickens up even more. Don't forget to sprinkle a hefty portion of nutmeg on top either. It's all the merrier that way.

Spike it with a little bourbon, drink it on its own, or sip it with some Christmas cookies—healthy ones, of course ;).

Plant-Based Egg Nog

½ cup cashews, soaked overnight and drained
½ cup almonds, soaked overnight and drained
3 cups water
4 medjool dates, pitted (soak overnight if on the drier side)
1 teaspoon vanilla extract or vanilla powder
¼ teaspoon ground cinnamon
1/8 to ¼ teaspoon freshly ground nutmeg, depending on preference, plus lots more for serving
Pinch of salt

Make nut milk. Add soaked nuts, water, and pitted dates to blender. Process on high for about 3 minutes. Mixture will get hot. Pour mixture through nut milk bag (or unused clean stocking or pantyhose!) into a bowl, squeezing excess liquid from bag until left with mostly dry pulp in bag. Discard or reserve for another use*.

Return milk to blender (or just use a whisk) and add vanilla, ground cinnamon, generous amount of freshly grated nutmeg, and salt. Blend briefly just to combine. Taste and adjust spices. Pour milk into clean jar and allow to cool in refrigerator until well chilled. It will thicken a bit as it cools. Shake jar before serving, and top with an extra sprinkling of freshly grated nutmeg. Mixture will last 3 days in the refrigerator. Makes about 3 ½ cups.

*I swirl leftover nut milk pulp into my oatmeal just so it doesn’t go to waste