Malanga is a root vegetable similar to the consistency of a potato. It has great nutritional properties and it is typically consumed in South America, Africa and some tropical regions such as Puerto Rico.
I remember growing up my mom would make boiled malanga with a side of veggie meat and salad.
It is a simple and nutritious food.
HOW TO MAKE MALANGA FRITTERS
2 cups peeled and grated malanga
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
Avocado oil for frying
In a medium bowl, add the grated malanga, baking powder, garlic powder, onion powder and salt, and combine well.
Using a spoon (or a scoop) pour the mixture into the hot oil. Fry until all sides are golden.
Serve with mayoketchup or your favorite sauce.
HOW TO MAKE MAYO-KETCHUP
1 cup mayo (I prefer Vegenaise)
1/2 cup ketchup
Green onions (optional)
In a small bowl, mix all ingredients and enjoy.
This is a very simple recipe that would be great as an appetizer or side dish. You could also use another type of root vegetable, such as yautia, yams, yuca, etc. It is always nice to discover other vegetables and explore their flavors.
Add water, dates, vanilla and salt. Blend for about 2 minutes.
Pour the milk through a nut milk bag into a large bowl. Squeeze and extract all the liquid.
Rinse the blender bowl.
Pour the milk back into the blender bowl and add chocolate. Blend for about 10 seconds.
This is a great alternative to dairy milk. It is rich, made with wholesome ingredients and the best part of all (in my opinion), is that it tastes delicious and kids love it. In my experience, if you add chocolate to healthy foods, kids will eat them. I wanted my kids to be excited about drinking homemade almond milk so I had to make a few adjustments to make it happened. So I added chocolate!
WANT MUFFINS BUT WITHOUT THE GUILT OF EATING SWEETS?
I present you with a gluten free, nutritious recipe that will be become a staple in your house. These banana muffins are perfect to have for breakfast, snack, dessert, for a birthday party or a special celebration. I am so glad I was able to incorporate quinoa flour in the recipe because it adds a tremendous amount of protein and fiber. Quinoa also has all nine essential amino-acids and other important nutrients.
Red onions are packed with nutrients and can help improve your immune, nervous and digestive system.
Having pickled onions ready in your fridge is great because it adds so much flavor to the meals. You can add it to sandwiches, burgers, wraps, in Mexican dishes, on avocado toast, with meat, and more. It is easy to make, quick and you can add any spices of your liking or other vegetables as well.
2 red onions
1 1/2 cups water
1 1/2 cups distilled vinegar (or apple cider vinegar)
1 teaspoon salt
1 tablespoon coconut sugar (you can substitute for honey or regular granulated sugar)
1/2 teaspoon dill weed (or any other spice you prefer)
A pinch of white pepper
Add water, vinegar and salt to a pot and boil. Stir to dissolve.
Add sugar, dill weed and white pepper (and any other spices you’d like).
Slice the onions.
Transfer the slices to a glass jar.
Pour the hot liquid over the onions and let them cool for about 30 minutes.
Cover with a lid and store in the fridge.
WHAT OTHER VEGETABLES CAN YOU PICKLE?
You would be surprised if you knew that many vegetables and fruits can be pickled. Such as green beans, beets, bell peppers, asparagus, cauliflower, carrots, fennel, ginger, garlic, mushrooms, radishes, tomatoes, peaches, berries, and many others. It is really simple and delicious.
When I think of summer, I think of a nice refreshing cucumber salad in a hot humid day. This salad has so much flavor and it is very revitalizing. It is easy and quick to make. Some of the ingredients are in season and easy to find.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, flax meal, and cinnamon).
In a small bowl, whisk together the wet ingredients (milk, maple syrup, lemon juice, vanilla extract and eggs).
Pour the wet ingredients into the dry ingredients and mix until just combined.
Add the chocolate chips and combine.
Add butter to the skillet.
Using a 1/3 measuring cup, scoop out the batter onto the warm skillet. Cook until small bubbles form on the top of the pancakes or until the bottom is golden, and flip.
Cook the other side for about 1 to 2 minutes.
Serve and drizzle your favorite syrup on top. Add fresh fruit or jam.
We are big pancake lovers in our family, so I try to ensure that if we are to eat some foods consistently (a couple of days a week) then it must have good quality ingredients that are nutritious and also very tasty.
WHY DO I ADD FLAX MEAL TO A LOT OF MY RECIPES?
Flax seeds are packed with nutrients, such as protein, fiber, omega-3 fatty acids, as well as some vitamins and minerals. The more nutrients we can add to our meals the better health we will have overall.
WHY IS CEYLON CINNAMON BETTER?
Ceylon Cinnamon contains health promoting properties such as anti-inflammatory, antioxidant, antimicrobial effects. As opposed to regular (cassia) cinnamon, Ceylon cinnamon it does not contain a harmful ingredient called coumarin, which can be harmful to the liver if consume in large amounts.