Tag: maca powder

Summer Berry Smoothie Bowl

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Summer berry smoothie bowl

The never-ending battle of making breakfasts interesting and fun yet healthy and nutritious for our little ones! Braxton loves smoothies and that is his breakfast most morning but in the summer we can cool it down even more with a delicious, creamy smoothie bowl. There are so many amazing berries available at the moment and berries are excellent anti-oxidants so these were thrown right into our smoothie bowl!

You can really pack these with superfoods to ensure you are getting the best possible amount of nutrients into your kids at the start of the day. I always put acai berry powder in my smoothies as it’s such an incredible anti-oxidant so is great for the immune system, and chia seeds as they are pure protein and the best time of the day to have protein is the morning. Then I decide which out of the following I want to include also: flax seeds, lucuma powder, maca powder, bee pollen, baobab powder, hemp seeds. If you have all these superfoods stocked in your pantry, you will be ensuring your family a great start to each day.

By the way, smoothie bowls are more like ice cream and smoothies are just smoothies.

Ingredients

2 frozen bananas (cut them in slices and set them on a plate to freeze, at least the night before)
Handful frozen blueberries
5 frozen strawberries
Handful redcurrants
Handful damsons or elderberries
Dash of almond milk (or oat, rice or coconut milk)
3 dates
1 tbsp almond butter
1 tsp acai berry powder
1 tsp chia seeds
1 tsp maca powder
1 tsp hemp seeds

Optional toppings:
Strawberries
Blueberries
Redcurrants
Damsons
Desiccated coconut
Chai seeds
Cherries – stones removed

Method

Put all the ingredients into the blender and blend until an ice cream-like consistency forms and finish with your choice of toppings.

Brax eating smoothie bowl This is how much Brax loved his smoothie bowl!

Love & health,
Lauren & Braxton

Bite-Size Chocolate Caramel Maca Bars

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Bitesize Snickers

Please don’t get scared – these are way easier to make than they look! It kind of takes a while only because of waiting for each layer to freeze, but the making itself is easy. They are pretty similar to our Raw Snickers bars but I added maca powder for extra energy and vitality. I also wanted to cut them smaller as I am needing small snacks more often now my pregnancy is progressing.

These are amazing to have around to give the kids if they want a sweet treat, and you don’t even have to feel guilty about giving it to them – they are full of goodness!

Ingredients

1 and half cups medjool dates, pitted then soaked in water for a couple of hours)
2 heaped tbsp organic, natural peanut butter (I use Meridian)
1 tsp maca powder (I use Organic Burst)
1 tbsp coconut oil
Pinch salt (I use Oryx desert salt)
2 x amount of our chocolate sauce recipe or if you don’t have the time, you can melt bittersweet or vegan chocolate in a bowl over a pan of boiling water until melted. You need enough to fill about 1 mug.
Half cup almonds, soaked overnight

Method

Prepare a square baking tray with baking paper and spread some coconut oil over it to grease.

Pour half the chocolate mix at the bottom and put in the freezer for 20 minutes.

Drain the dates well, then put them in the food processor and blitz until a paste forms.

Once it is smooth, add the peanut butter, maca, coconut oil and salt and blend again.

Take the tray out the freezer and pour the date mix on top and spread evenly. Leave in freezer for 40 minutes.

Crush the almonds in a pestle and mortar, then sprinkle them on top of the ‘caramel’ date layer, then pour the rest of the chocolate on top and smooth to even it out.

Put back in freezer for a further 20 minutes. Remove, slice into bite-size chunks and enjoy!

If you can stop eating after just one, you deserve a medal!

Love,
Lauren

Chocolate Maca Chia Pudding

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Chocolate Chia Maca Pudding

People are constantly looking for healthy and easy to make alternatives to artificial, cardboard-like breakfast ‘cereals’ and toast. We are the biggest lovers of breakfast here at Two Kitchens! We have more breakfast recipes on our site than any other recipes.

This one is amazing for the whole family. It is packed with chia so it is full of bioavailable plant-based, organic protein, has maca powder in it so gives instant but long-lasting natural energy, the raw cacao is another source of plant-based protein, the almonds in the almond milk add calcium and you can add whatever fruit you like to it for more fibre and fruit intake. I added bananas but you can add strawberries or other berries too. The kids will honestly love this, you can send them off to school knowing they have been given the best start to the day and if you make enough, you can save some as a snack or even dessert for after dinner – so versatile!

Ingredients

1 cup almond milk
3 tbsp chia seeds
1 tsp maca powder (I use Organic Burst)
1 heaped tbsp raw cacao powder
1 tsp organic maple syrup or other natural sweetener of choice
1 banana, sliced
Small handful organic vegan chocolate chips (optional)

Method

Put all the ingredients except the banana and chocolate chips into a saucepan and heat gently over a low heat. It will seem dry at the beginning but eventually it will all melt into itself, just keep stirring. You want it to heat but not boil as boiling chia seeds will take the goodness out of them but we still want them to soften and swell.

Once it’s ready, transfer to a bowl, wait for it to cool then leave in the fridge for half an hour. Alternatively you can make it the night before and leave in the fridge overnight. The chia will then swell even more and be softer.

Transfer to a glass or any bowl of choice and top with your favourite toppings.

Enjoy!

Love,
Lauren

Blueberry Chia Pudding with Coconut Cream

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Blueberry Chia Pudding Coconut Cream

Antioxidants, fibre, protein, omega 3, all plant-based and easy to make. This recipe needs no further introduction!

Ingredients

Chia Pudding
250ml almond milk
Handful frozen blueberries
1 ripe banana
1 tsp maple
1 acai berry capsule
1 tsp maca powder
1 tbsp almond or peanut butter
4 tbsp chia seeds

Coconut Cream
1 mini tub of coconut cream or the cream from the top of one can of coconut milk, chilled in fridge overnight
1 tsp maple syrup

Toppings
I used granola and blueberries, you can choose whatever you like!

Method

Put all the chia pudding ingredients apart from the chia seeds into the blender and blend until smooth. Pour into a tall cup and mix in the chia seeds. Cover with cling film and refrigerate overnight. At this time you can put the coconut cream in the fridge also.

The next morning, take the coconut cream out the fridge, scoop it into a bowl and whisk for 3-5 minutes until stiff. Add in the maple and stir gently.

Stir the chia pudding in its glass, then pour however much you want into a bowl, mason jar or glass, top with the coconut cream and toppings.

Enjoy!

Love,
Lauren

Peanut Butter Oats, Acai Chia Pudding & Puffed Rice Breakfast Parfait

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IMG_0240 (3)

I love a breakfast parfait, as you probably already know. This was a pre-workout breakfast and really kept me going until lunch, it is just packed with energy.

Ingredients

Acai Chia Pudding:
Quarter cup chia seeds
1 and quarter cup almond milk
2 tbsp pure organic maple syrup
2 acai berry capsules opened and sprinkled in

Peanut Butter Maca Overnight Oats:
1 cup organic gluten free oats
2 cups almond milk (add more if needed)
1 tsp maca powder
1 tbsp peanut butter
1 tbsp maple syrup

Handful puffed brown rice
1 banana

Method

The night before you want to eat this for breakfast, make both the chia pudding and overnight oats (separately), cover with cling-film and put them in the fridge. Do gauge whether either of them need more almond milk and add if they do.

The next morning simply layer them up and finish it off with sliced banana and the breakfast rice puffs.

Enjoy!

Love,
Lauren

Roll Up Maca Crepes

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Maca Roll Up Pancakes

This morning I just needed pancakes, and energy. So I concocted this new recipe using ingredients that would give me energy, including maca powder. It’s basically the ‘original’ healthy caffeine. Just gives you that boost you need without the dip in energy later on that caffeine does to you. I also used almond butter for protein and banana, because who wants pancakes without lashings of nut butter and banana?! It’s also made with buckwheat flour so it’s totally gluten free, as well as dairy free and refined-sugar free. It’s a really quick, easy recipe and so yummy. Give it a go…

Ingredients

1 egg
1 egg white
1 banana, mashed
2 tbsp organic maple syrup
1/3 cup almond milk
1/3 cup buckwheat flour
1 tbsp maca powder
Coconut oil for cooking

Method

Mash the banana in a bowl, then add the egg, egg white, maple and almond milk and mix well.

Once combined, add the flour slowly, mixing the whole time, then add the maca. Mix really well.

Get a non-stick pan really hot with a little coconut oil and add 1 ladle full into the pan and flatten. These are more like crepes than American pancakes so they need to be larger and flatter. It shouldn’t take more than 40 seconds on each side with a good pan.

Serve with your choice of filling or topping from homemade chocolate sauce to almond butter or peanut butter, banana, nuts, seeds and fruit.

Enjoy!

Love,
Lauren

Chocolate ‘Nice’ Cream & Overnight Oats Breakfast Parfait

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Parfait 2

Oh how I love a breakfast parfait. It’s so important to get your protein in in the morning, I’d say especially if you’re a veggie but it’s for anyone really. It’s the most important time of day to have a good protein intake so most of my breakfasts are packed with plant-based protein. I see some people doing nana ice cream parfaits in massive jars but for me it’s too much, this amount is just the right portion size for breakfast, I’d say. My protein today came from the almond butter in the oats, the almond milk in the oats (calcium also), the cacao in the ice cream, and the quinoa pops layered in the middle and sprinkled on the top. I also added maca powder to the overnight oats to give me extra strength and endurance.

Ingredients

Overnight oats layer
1 cup organic jumbo rolled oats
2 cups almond milk
1 tbsp almond butter
1 tsp maca powder
1 tsp organic natural maple

Chocolate nana ice cream layer
2 frozen bananas
1 heaped tsp raw cacao
1 tsp organic natural maple

Extras
Puffed quinoa pops

Method

The day before, combine all the ingredients for overnight oats, mix well, cover and leave in the fridge overnight.

When you’re ready to make the parfait, take the bananas out the freezer and put them in the blender with the cacao and maple and blend until smooth and creamy.

Layer a few spoonfuls of the overnight oats on the bottom, put the quinoa pops in the middle, then spoon the ice cream on the top and sprinkle with more quinoa pops.

You should have a big bowl of overnight oats left so you can have this for breakfast for the next few days in whichever variation you like…

Enjoy!
Love,
Lauren

Immune Boosting Berry & Superfood Smoothie

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Immune Boosting Smoothie

I’ve been feeling a little under the weather the last few days and the last thing I want to do is to take some nasty, over-the-counter chemical meds that will suppress the toxins. My aim is to release the toxins and let my body heal the natural way. And there are plenty of ways to do this.

I added maca – for extra strength, acai berries – hugely powerful anti-oxidants (both from Organic Burst), chia seeds – a great source of plant-based protein and added to that blueberries – more anti-oxidants (organic of course, otherwise it kind of negates their powers), strawberries and banana, because I need lots of plant-based natural sugars to keep strong.

Ingredients

250ml almond milk
1 banana (frozen or fresh, depends how creamy you like it)
5 strawberries
Handful blueberries
1 tsp maca powder
2 acai berry capsules, opened and sprinkled in
1 tsp chia seeds
4 ice cubes
2 figs, cut up in small pieces (optional)

Method

Simply put all the ingredients into your  blender (except for the figs) and blend. Pour into a cup and add the figs which are yummy to eat in chunks as you’re drinking the smoothie.

I love breakfast!
Love,
Lauren

Chunky Monkey Peanut Butter Cookies

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I’m obsessed with peanut butter. As far as I’m concerned, every meal could have peanut butter in it and I’d be happy! So when I decide to make cookies I usually have peanut butter in there somewhere.

I made these especially for my book club tonight and everyone has different dietary requirements so I wanted these to be vegan, gluten & wheat free, dairy free and sugar free. So guess what I used instead of flour? You’ll never guess… OK I’ll tell you… Chickpeas! Those versatile, brilliant little bean-like things. I also gave them an energy boost with some Maca powder so you’ve got the protein from the chickpeas and the peanut butter and extra energy from the maca. They taste like heaven…

Ingredients

1 normal sized can of chickpeas
Half cup organic natural peanut butter (either make your own by blending peanuts in a Vitamix or buy it. I like Meridian)
1 tbsp maca powder
1/4 cup agave nectar
2 tbsp organic natural maple syrup
1 heaped tsp baking powder
Pinch salt
Vegan chocolate chips – optional

2

Method

Preheat your oven to 180.

First drain and rinse the chickpeas, then pat them dry with a paper towel.

In a food processor,  combine all ingredients (except the chocolate chips). Really make sure all the ingredients are combined and blended fully.

Put in the chocolate chips and pulse for a few seconds just so they get round the whole mixture.

Line a baking tray with baking paper then grab a chunk from the mixture and spoon them down but leave them quite thick as they’re meant to be chunky. You may need to wet your hands so the mixture doesn’t get stuck.

Once they’re all on the baking tray, put them in the oven and bake for 10-12 minutes. You want them to be moist and soft, not hard at all. No, I’m not kidding you, it really is that simple!

Serve warm or leave on a wire rack to cool then store in an airtight container.

Happy cookie eating!
Love,
Lauren

Cacao Maca Overnight Oats

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Cacao Almond Butter Maca Overnight oats

Before getting used to this lifestyle of natural, real, non-processed, organic and plant-based food, it’s easy to wonder what one might have for breakfast every day. Westerners are the perfect consumers; we fall to the feet of advertising campaigns and as a result, we believe that breakfast means either toast (gluten), boxed, store-bought cereals (gluten, sugar, salt, dairy) or, if you’re from England, a full English (fried, fatty meats). So when I’m helping people with their diets, the first thing they ask is ‘what am I supposed to have for breakfast?’ Actually, breakfast is one of the easiest meals to be vegan, gluten free, dairy free and sugar free! You just need to get into the swing of it and, well, forget everything you’ve ever been taught! Of course, any change of lifestyle takes some getting used to and it may seem like a lot more work than pouring some cereal out of a box but seriously, give it a go! You’ll realise how easy and delicious our recipes are and how easy it is to start your day right and help your kids do the same. Just check out our breakfast page. If you make small changes, like starting with learning new breakfast recipes, you’ll slowly notice the chemicals in all the foods we buy, and you’ll see how easy it is to make a full change.

I’ve become a massive fan of superfood powders recently and Maca is just amazing. Maca is from Peru and legend has it that it was taken by Incan warriors before going into battle because of its amazing energy-enhancing qualities. It is known in the natural health world as the ‘natural caffeine’ and is an amazing substitute because it doesn’t give you any of the nasty side-effects associated with caffeine but it gives you a huge energy boost, with none of the comedown. It also increases stamina and boosts sex drive. All great reasons to add it to your diet! I get mine from Organic Burst. Just adding a spoonful into your oatmeal, porridge, cereal or smoothie will help your energy levels. I also added cacao and almond butter to this for extra protein. It was so yummy I made it again the next day!

Ingredients (makes one portion but double ingredients to make enough for 2)

Half cup organic rolled oats
1 cup almond milk
1 tsp maca powder
1 tsp raw cacao powder
1 tsp almond butter
1 tsp agave

Method

Simply mix all the ingredients in a bowl, making sure you mix really well so that the powders get fully absorbed. Put it in a jar with a lid or cover bowl with cling film and leave in the fridge overnight. Enjoy the next morning topped with fruit, nuts, seeds – anything you fancy!

Love, light and positive energy for the weekend.
Lauren