Chai Ya Mdalasini (Cinnamon) Mix

I recently read an article that was shared by a friend that was titled “Tea if by sea, cha if by land: Why the world only has two words for tea”. The article outlines how both these terms originate from China and how the spread of the words depicts how globalization worked before the term “globalization” was a term.

In Swahili, the term chai is used. I grew up drinking chai in Mombasa. I find myself drinking chai now as a way to soothe myself after a long day. Chai is something that I took very much for granted in my childhood, I now approach it with more mindfulness. 

Anyway, there are two ways of drinking chai in Mombasa; either you can drink chai wa rangi (translating literally to chai of colour) which is a blend of fresh crushed ginger, chai spices, black tea leaves and nothing else. The second way is known as chai ya maziwa(chai with milk what is a so-called chai latte here in Europe). Chai is drunk in various ways in Mombasa as there are some recipes that lean more on the Indian influence and use more cinnamon, other recipes use more crushed ginger (chai ya tangawizi). Every household has their own way of preparing chai. I remember that as a child when we would visit my mother’s village in Embu a common breakfast would be margarine spread white toast bread stacks that would be cut diagonally into right triangles, that would be dunked into the chai. I loved this breakfast as I am a sucker for dunking all kinds of things in my tea! This type of breakfast is a staple for a lot of people across Kenya.

In Mombasa, people do also drink their chai with margarine spread toast bread. Yet there is also the traditional Swahili breakfast which is chai na mahamri ( mahamri is a cardamom-spiced doughnut that is not in the shape of a circle but in the shape of a triangle). Sometimes the mahamris are filled with mbaazi wa nasi (which is pigeon peas in coconut milk stew). So delicious!

People in Mombasa add sugar to their chai which in some cases has had not so good health effects on the people. I find that by adding maybe more fennel or more cinnamon, chai can be enjoyed without adding sugar.  Therefore here is my Chai ya mdalasini (chai with cinnamon) mix.  I made a video that shows the whole process:

 

One small disclaimer this is not your Nyanya’s way of making chai. This is my way which is very much inspired by how I am feeling, where I am, what I see, read and taste. If you want your Nyanya’s Chai mix then please just ask her.

 

 

 

 

Cini Mini 1993

 

Ingredients for 3 trays

  • 250g Flour
  • 1 Sachet of Yeast
  • Pinch of Salt
  • 163ml lukewarm water
  • 15g of plant based margarine
  • Cinnamon as much as you prefer
  • Agave as much as you prefer

Method:

Place yeast in a bowl pour in the lukewarm water and add 2 squirts of agave and salt. Set aside for 10 minutes, or till visible bubbles form.

Add in the flour and mix it all well together. Knead with your hands for around 6 minutes. The dough should not be too wet and sticky, it should be very elastic and soft but not sticky. Adjust with Flour and water till you get the right consistency, but first mix everything well together and knead it for around 3 minutes before adjusting anything!

Cover the dough with a kitchen cloth and place in a warm place and let it sit for 1 hour.

After an hour has passed preheat oven to 150 degrees. The dough should visibly have risen. cut the dough into three equal parts. Take one part and roll it out on a parchment paper roll it out very very thinly now spread some margarine on the rolled out dough and then add some agave ( however much you prefer) and spread this equally all over the rolled out dough. Sprinkle cinnamon on top and spread equally as well. Then take a sharp wet knife and cut a plaid pattern all over the rolled out dough. Repeat with the remaining dough.

Place the parchment paper with the dough on a baking tray respectively, and bake for 12 minutes or till they are its golden brown.

Take out of the oven and let it cool then separate the cut plaid pattern  into small tiny squares.

Enjoy!

Recipe Inspired by http://www.mycookingloveaffair.de/rezepte/kinder/zimt-und-der-feind-in-meiner-milch/

Simple vanilla Chia Pud

 

So i am one of those people that get very very very happy when i have prepped all my food a night before for the next  day. As this means that i can sleep longer in the mornings and that i do not have to make so called “convenient” not so nutritious food choices at university or on the go.

This recipe is super easy and so delicious and can be made a up-to 3 nights ahead. It is delicious and tastes so good and can easily be transported in a small glass jar. For this chia pudding i usually use tomato paste jar that is empty and clean, i find that reusing jars is such a nice way to store your spices and make your pantry look nice. At the same time you can use your jars to store your food like a lunch box or in my case like a “break jar” or “lunch jar”.

Ingredients:

6 Tbsp of Chia seeds

1 Tbsp of Oats

1/2 Vanilla bean

10 Tbsp almond milk

half a frozen banana cut up in chunks ( if you do not have frozen bananas in the fridge on standby at all times for nicecream emergencies, just use a regular banana)

handful of cacao nibs

pinch of Ceylon cinnamon (optional)

handful of hemp seeds (Optional)

Method:

Mix all the ingredien
ts together thoroughly. Really stir it all together or else the pudding won’t be pudding like but instead will be dry and not so great. Once you have mixed everything well together seal well and store in the fridge overnight.

Yum in the Tum!

P.s if you like it on the sweet side feel free to add in some agave or maple. Use berries instead of banana or use both. As always this should serve as an idea take it and make it to your liking.

I enjoyed the pictured chia pudding on a beautiful  wooden bench enjoying the last rays of light for that day.

In a Banana Bread life is sweet. My TOP 3 Recipes.

 

So it has been 1 month since i last blogged. I am sorry for the missing in action, action. Its a failure of time management on my part honestly, however here i am now my friends. I come bearing banana bread recipes.

Banana Bread is really a magical thing so many good memories and things have happened in my life which can all be traced back to banana bread. I have met and had awesome conversations with people all because of banana bread seriously its magic if its mixed up and done right.

Banana bread for me needs to be simple, fast and easy to prepare. I think everybody can make banana bread and share it with people, its not difficult at all trust me! it is also a great thing as it does not require fancy ingredients and is free from sugar and from gluten ( well the banana bread i make is). I have tried several recipes and i have come up with three recipes that never ever fail so here they are.

 

Recipe 1.

Gluten Free Date Sweet Banana Bread

This recipe is one of the first banana breads i made. I must admit that the original recipe was not vegan however once i became vegan i realised that i needed to vegan this recipe up. I have one of the best memories with this recipe, i had my first kiss with my boyfriend because we couldn’t go out as I had just placed the banana bread in the oven when he asked me to meet me. So i told him to come over instead and the rest is history.

Recipe adapted from Laura in the Kitchen

Ingredients:
2-1/4 cups Oat Flour
4 Ripe Bananas, mashed
1 cup Dates, pitted and chopped
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/4 cup Unsweetened Apple Sauce
3 Tbsp melted coconut oil
1/4 cup Unsweetened Almond Milk

Method:

Preheat oven to 176 degrees celsius.

In a large bowl mix together all the dry ingredients.

Toss in the chopped up dates.

In another bowl mix up all the wet ingredients.

Now pour the wet ingredients into the flour mix and stir well.

Line a loaf pan with parchment paper and pour in the mixture.

**If you want you can chop up a banana in to slices and place them on top of your bread. This is purely for optical reasons as it will look nice**

Bake for 1 hour and 15 minutes

let it cool for a while before serving did someone say Peanut butter!

Recipe 2:  Taline Gabriels Banana Bread

Sadly i do not have the rights to share this recipe since it is not my own recipe. However i would recommend all of you to check out Taline Gabriel’s Hippielaneapp. This is an amazing app ( FYI this is not a paid promotion or some rubbish like that), I only promote things that i personally also use and have bought with my few student budget pennies. I would recommend this app to anyone who wants to try making their own vegan, raw, gluten free and refined sugar free treats. She has some real awesome and simple recipes. On her website there are a few free recipes that one can test out before deciding to download her app. Her banana bread recipe is gluten free and i made it because a housemate of mine is glutenfree and i wanted to bake something healthy that all my housemates could enjoy and then i tried her recipe and everybody loved it. We have all made this banana bread several times again in the house and it always tasted awesome.

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Image is from the hippielaneapp. not my image.

Recipe 3: Super Simple Banana Bread

This is a recipe that i came up with when i was broke( which is usually towards the end of the month, student problems!) but i still wanted to make banana bread i had just written my last exam and wanted to spread the love and joy. I had four ripe bananas and lotsa oats so i went ahead and came up with this super easy recipe which was inspired by a banana bread that a friend had made and brought over a week prior. His banana bread was awesome ( sadly i do not have the recipe…YET).

Ingredients:

3 Cups of Oats flour ( place oats in a food processor and voila)

3 mashed bananas, chop up the fourth one and keep aside

1/2 cup of rice syrup

1 cup of plantbased milk

1 tsp of cinnamon

2 tsp of baking powder

1 cup of chopped up walnuts and pecans

Method:

Preheat oven to 160 degree celsius.

add all you dry ingredients in a bowl and mix.

mix all your wet ingredients in a separate bowl first and then add to the flour mix. Fold in half a cup of the nut mix.

line a loaf pan with baking paper and pour in the mixture. place the chopped banana pieces neatly on top and sprinkle the remaining nuts on top.

put in the oven and bake for 1 hour or until the fork comes out clean 🙂

Nomnom!!!

Pancake Saturday with plum and pear sauce ( Autumn Edition)

 

So after a long week of doing all kinds of things that have been filling the first five days of the week. It feels nice to have a Saturday morning that is relaxing. On Saturdays i like to treat myself to a nice breakfast. Under the week i usually just eat porridge or a quick smoothie and rush out of the house. However Saturday is a whole other story for me, its much more relaxed and slow.

However sometimes i must admit that i feel awfully guilty, because in that time i could have done something for university or done some more exploring of my new environment. It feels like ever since i started university i have this constant feeling that i could be doing something for university because there is always something to do for university…

But I am learning to also appreciate the time that i spend for me.

So here is a simple vegan refined sugar free pancake recipe to treat yourself with on Saturday or on any day actually always take care of yourself!

 

Ingredients:

makes 4 fluffy pancakes

1 tablespoon of ground flax seeds

1 tablespoon of chiaseeds

6 tablespoons of water

1 1/2 cups of whole wheat spelt flour

1 1/2 cups of water

2 teaspoons of baking powder

pinch of salt

2 tablespoons of rice syrup or raw cane molasses ( add more if you like it sweeter)

1 tablespoon of cinnamon ( add more or less depending on how cinamony you like it)

coconut oil

Method:

Mix the flax seeds and chiaseeds in a mixing bowl with the 6 tbsp of water. Set aside and let it gel up for 5 minutes. Add in the syrup, salt, baking powder and cinnamon and mix. Now add in the flour and water and mix well make sure there are no lumps because nobody likes lumpy pancakes!

The batter should be smooth but not too runny and not to dry it should drip off a wooden spoon but not run. I don’t know if i am making sense here.. but if you find it too runny add more flour and if it is not dripping or running at all add more water.

heat a pan on medium high heat and add as much coconut oil as you prefer if you have a non stick pan you don’t need any oil if that is what you prefer. I used 1 teaspoon of coconut for this whole recipe. Take a soup serving spoon and pure on pan( 1 spoonful equals one pancake) flip over once bubbles form on surface. Once both sides are golden brown then its done, now go on and make the rest of the batter 🙂

Since it is Autumn here, organic and locally grown plums and pears are available in abundance so that is exactly what i used for my toppings.

Extra topping recipe:

Pear sauce

ingredients:

2 small very ripe pears

handful of raisins

1 tsp cinnamon

2 tablespoons of water

Method

chop up the pears add cinnamon and put in a pot pour in the water bring to boil and then turn heat very low simmer for 10 mins. Serve warm on top of pancakes.

Plum Sauce:

5 overripe plums

2 Tablespoons of water

vanilla bean (optional)

Method:

remove the seed from each plum and chop up roughly place in pot add water and vanilla simmer on medium heat for 10 minutes. It should be mashed up well if this is not the case let it simmer a bit longer. Serve and enjoy!IMG_2838

Generation of eating smoothies out of a bowl : The Basic Bowl

Smoothie bowls are just the best thing ever. Besides smoothies and a spoon are a match made in heaven, i love to eat my smoothie like a soup. I am a huge fan of smoothie bowls and i usually always have a bowl for breakfast -especially in summer- topped with all kinds of goodies; raw nuts, cocoa nibs, chia seeds, muesli, goji. maca powder, hemp seeds. flax seeds etc etc the list of toppings is really endless. It is a really good way to get a lot of nutrients in, i sometimes also sneak in some greens like spinach into my bowl. Today i want to share with you a recipe that i usually use as a base for my smoothie bowls, this should act as a rough guide, because in the end it is really up to you, what you make of it. Make it awesome!

The Basic Smoothie Bowl.

Serves one human.

Ingredients

2 frozen nanas

handful of frozen berries

1 1/2 cup of oat milk ( i like to use the natural oatly type) but feel free to use water or coconut water

1 tablespoon of oats or millet flakes

a handful of fresh spinach

(Toppings used here: Chia, Goji, shaved dried coconut pieces)

Method:

put everything in a blender -apart from your toppings- and blend that baby up. When all is creamy and smooth pour into one of you favorite bowls sprinkle your toppings on top and enjoy.

 

Essentials: Oatly + milk rice recipe

The first product that i want to feature is Oatly. Oatly is a proud Swedish company, that makes oat drinks that are a great alternative to milk. I am all about making my own milk alternatives but sometimes the time is not there to clean everything up, therefore when i buy, i buy Oatly. Other milk alternatives brands which are available in stores contain a ton of crap like sunflower oil, i don’t understand what oil is doing in there! I recommend Oatly because it tastes amazing, contains simple readable minimal ingredients, is creamy and delicious-making it great to cook and bake with. I love their vanilla, chocolate and pure oat drink. I find all three the bombdiggity 😀

 

 

Oatly’s products are organic and place a deep emphasis on producing only plant-based products that are environmentally and eco friendly. Their website is very informative, colorful, has funny illustrations and is enjoyable to read.

Oatly also contributed at the Way out West festival which is one of Sweden’s biggest music festival which decided back in 2012 to go completely meat free this cut the festivals carbon footprint by 25%. They topped this in 2015 by going milk free too with Oatly changing the festivals name to Way oat west. (see video below)

http://https://www.youtube.com/watch?v=nPTtwsFqwE0

Toni Petersson the CEO of Oatly he also posts YouTube videos under a series called Toni Tv were he posts hilarious videos like the wow no cow song and also shares his thoughts.

Oatly has made it possible for me to remake a childhood dish that i loved and still love and that is Milchreis. As a child i would have done everything for Milk rice i was a milk rice monster. Milk rice is something that is known by most people in Germany and is especially loved by children, it is like a sweet milk risotto that is topped with hot cherries, applemus/applesauce or cinnamon usually.  I have tried making milk rice with coconut milk but that reminded me more of the Thai sticky rice which i also like -don’t get me wrong- but i never really found the milk rice from my childhood till i tried to make it with Oatly. I hope you enjoy it, its super quick and easy  to make and doesn’t really require much stuff 🙂

What you need:

Stove

cooking pot with a lid

wooden spoon

Ingredients:

1 cup of milk rice or risotto rice

4 1/2 cup of vanilla oatly 

toppings: cinnamon, berries or whatever you prefer

Method:

Place the 4 1/2 Cups of Oatly and the rice in a pot and bring to boil once it is boiling turn down the heat to low and let it simmer. Stir occasionally, if it gets to dry add more Oatly. This takes about 25 minutes. Once the rice is ready turn off the heat take the pot away from the stove top and let the rice rest for 10 minutes in the pot with the lid on. Serve in a bowl add your toppings and enjoy. This is a great breakfast, lunch dinner or dessert! 😉

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Blacker the berry sweeter the muffin.


This recipe was a roaring success with my brother, who is might i add a very picky person. He is not as supportive of my vegan lifestyle but then again there are not many people around me who are. It gets tough, but instead of arguing or trying to convince my  friends and family i just keep on cooking and preparing delicious meals and i almost always hear hmmmm it tastes real good, i didn’t know vegan could taste good. It tastes good because it is cruelty free and prepared with love and life in mind.

 

this recipe is based on the recipe by cakeinvasion

 for 12 delicious muffins

Ingredients:

230 gram whole wheat flour

1 teaspoon baking powder

1 Tablespoon Vanilla ( not essence but actual vanilla)

zest from half a lemon

zest from half an orange

pinch of salt

6 Tablespoons of brown rice syrup( or agave or whatever you have but the sweeter the syrup the less you will need to use)

5 Tablespoons of coconut oil ( or whatever oil you use)

150ml freshly squeezed orange juice

1 Tablespoon of freshly squeezed lemon juice

130g Blueberries ( i used frozen ones, but fresh works well too. If you like a lot of blueberries in muffins use 150g)

2 Tablespoons of whole wheat flour.

 

Method:

Preheat oven to 175 degree Celsius.

In a mixing can add in- if you have a lot of time sift in- the 230 grams of flour with the baking powder in a mixing bowl.

Add in the vanilla, salt and zests. Mix in all the ingredients with a wooden spoon.

Now add the oil, brown rice syrup, orange juice and lemon juice. Mix all everything well, stop mixing when the mixture is smooth and lump free.

In a separate bowl gently mix the blueberries with 2 tablespoons of flour and make sure the blueberries are covered with flour. This is done so that the blueberries don’t get all squashed up.

Place the blueberries into the mixture and fold them in gently.

Line  muffin tin with cupcake liners.

Portion out one and a half a heaped tablespoon of the muffin mix in each liner.

Place in oven and bake for 20 to 25 mins.

Set aside to cool, it is essential to let them cool as this allows the to firm up!

Enjoy these with tasty date paste or with a jam or spread of your choice as these wont be that sweet,- depending on what sweetener you use- I used brown rice syrup and they were perfectly fine for me but for those who like it sweeter there is an array of spreads to use! or devour these sprinkled on top of nicecream or with a cool smoothie the possibilities are endless really!

 

Tip: you can lick out the raw mix as it is vegan! Oh yea 😀