Chocolate Waffles Two Ways: Buckwheat w/ Maple Nut Butter Syrup & Whole Wheat w/ Strawberries

Sinfully delicious and oh so healthy! Something came over me and I had an urge for creating a great chocolate waffle for us health nuts, and I did it not one way...but two. These recipes can also double as a pancake mix too.

Let's begin with the buckwheat waffle. Adding buckwheat is a healthy option to pack in some added nutrition to your meal with while adding a nice nutty flavor as well. Buckwheat is also gluten free. To make these pancakes gluten free use GF all purpose flour in place of the WW pastry flour. The chocolate is subtle and the buckwheat comes through creating a nice balance, especially with the nut butter syrup....such a great combination! I think this nut butter would be decadent on non-dairy ice cream or chocolate cake too.

 Chocolate Buckwheat Waffles w/ Maple Nut Butter Syrup

Waffles

• 1 cup whole wheat pastry flour, or flour of choice
• 1/2 cup buckwheat flour
• 1/2 cup organic raw cocoa powder
• 1/3 cup organic pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mineral salt
• 2 tablespoons flax seed meal, optional for extra nutrition
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla, optional
• 1/4 cup coconut oil warmed, or oil of choice, optional*
• extra oil for greasing the griddle if needed

Maple Nut Butter Syrup

• 2 tablespoons nut butter of choice
• 1 tablespoon pure maple syrup
• 2 tablespoons water

First mix your nut butter syrup: Combine ingredients in a small bowl mix until smooth. For thinner syrup use more water. This was great without the added syrup too. Makes about one serving. Set aside.

Preheat waffle maker/griddle to manufacturer's instructions. 

In medium size bowl, combine the flours, cocoa, sugar, baking powder, salt and flax meal. Add nut milk, vanilla and warmed oil to dry ingredients, mix until combined. (If using the warmed coconut oil, be sure to warm your milk as well or once the oil and chilled milk combine the coconut oil will harden again creating tiny  hardened oil pieces.)

Pour batter onto waffle iron and cook for three to five minutes. You may or may not need to oil the waffle maker in between batches, I didn't but you may find otherwise. I used the George Forman waffel iron for mine. Makes appr. 6 - 8 waffles depending on size.

Serve with  the nut butter syrup and sliced bananas & enjoy...

*You can make a great waffle without the added oil as well, try both ways to see which you like best. I like both.

• • •

Now onto number two which is a whole wheat waffle with fresh strawberries...so sweet are the strawberries of the season...add some to this chocolate waffle with some pure maple syrup and a little coconut and life is sweet as can be!

Whole Wheat Chocolate Waffles

Ingredients

• 1 1/2 cup whole wheat pastry flour, or flour of choice
• 1/2 cup organic raw cocoa powder
• 1/3 cup organic pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mineral salt
• 2 tablespoons flax seed meal, optional for extra nutrition
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla, optional
• 1/4 cup coconut oil warmed or baking oil of choice, optional...extra oil for greasing the griddle if needed

Directions for waffles same as above...

Serve with pure maple syrup, organic strawberries and a sprinkle of coconut flakes...you could use confectioner's sugar but we are trying to stay away from refined sugars here. ;)

Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and voila...it's waffle time again.

To make these gluten free, use gluten free all purpose flour in place of the whole wheat.

Whatever style you choose...Enjoy ! 

• • •

On a side note, today I received my new book in the mail, The Flavor Bible...can't wait to dig in and see what inspirations come about. I heard about this through a post from 'Rawified'...it was mentioned and peeked my curiosity. I know this is for real chef's, but I think it's a cool book and will come in handy.

Happy everything !

ENLIGHTEN SMOOTHIE BOWL

The smoothie bowl of all smoothie bowls...topped with lots of color, texture and flavors!

Not too much to say about this one, except that it's delicious! The smoothie bowl is a great way to add fresh fruits and superfoods to your diet. Adding a hearty smoothie bowl to your daily or almost daily meal routine, you will find just how much your body can transform itself with simple, clean food. I have used fruits only here and will hopefully have some that include greens in the future. Since fruits don't have much protein, I encourage you to add a scoop of vegan protein powder or a serving of natural nut butter to the mix. Adding 2 tablespoons of almond butter will give you an added 8 grams of protein. Protein powders will vary but most will give you quite a bit more than a serving of nut butter. And for those who avoid fruits because of sugars, I want to remind you that although fruit does have sugar, natural sugar, they also contain vitamins, anti-oxidants and trace elements the body needs, unlike refined sugar. It's nature's candy and should be enjoyed without reservation, unless advised otherwise by a medical professional. The sugars you should be wary of are refined sugars in packaged goods, including packaged sugars. Give up the sugary packaged foods, instead grab some fresh and/or frozen fruit, add a few superfoods, whip up an enlighten smoothie bowl and feel the difference! 

Start with your smoothie base. It can be whatever fruit combo you like or have on hand. I used 1 1/2 cups of a frozen berry blend and fresh bananas. I also added two tablespoons of peanut butter for added protein (you can add a dollop as a topping if you prefer). You could also add a scoop of protein powder instead (you may need to add a little extra water if you do).

Almonds, pepitas (pumpkin seeds), currants or raisins, raspberries, blueberries, chia seeds, hemp hearts, goji berries, kiwi, strawberries, coconut flakes, cocoa nibs, granola, nut butter and banana...these are a few ideas for toppings. Add whatever toppings you like. Go simple or all out making the perfect bowl to suit your taste!

ENLIGHTEN SMOOTHIE BOWL

smoothie mix

• 1 1/2 cups berry mix or frozen fruit mix of choice
• 1 1/2 fresh banana (use the other half sliced on top)
• 2 tablespoons almond or natural peanut butter or 1 scoop vegan protein powder, optional 
• 1/2 cup water
• 3 - 4 ice cubes

some optional toppings

• granola
• coconut
• cacao nibs
• natural nut butters (almond, peanut, etc.)
• banana
• blueberries
• strawberries
• grapes
• kiwi
• goji berries
• hemp hearts 
• chia seeds
• pomegranate seeds
• almonds
• pumpkin seeds

In blender, place berry mix, banana, nut butter, water and ice cubes. Blend until thick and creamy. Pour into serving dish and top with whatever toppings you like.

Serves one.

Notes:

If using frozen bananas, omit the ice cubes and add 1/4 cup of water.

Add extra water as needed once blended. If using protein powder you may find you need a little extra.

Adding nuts and seeds as part of your toppings will add extra protein.

And then the next day...another bowl of vibrant goodness! I shared this one on Instagram. 

I'd love to see your masterpieces! 

#thesimpleveganista 

Enjoy!

Strawberry Chocolate Milkshake

Its strawberry season here in California signaling that spring is right around the corner. It's one of my favorite times of year, next to fall. I've been buying strawberries like crazy, freezing them just for times like these when I feel like making a shake. I don't about you but spring happens to be the season when I naturally tend to start eating a bit lighter, making shakes and smoothies a perfect way to get in a quick meal or healthy dessert. Full of good things in this milkshake, you can be sure you're giving your body lots of L-O-V-E...because you deserve it! 

Strawberries are full of anti-oxidants and anti-inflammatory nutrients. These sweet ruby red fruits hold three major benefits to your health: they have the ability to protect and support the cardiovascular system, regulate blood sugar helping to prevent diabetes and protect certain forms of cancer from developing. They are also a rich source of vitamin C, manganese and fiber! It is recommeded that you eat at least one cup of strawberries for the full benefit of their nutritiousness. 

Cocoa is full of powerful anti-oxidants that may help prevent heart disease, cancer and aging effects. It can also be beneficial as an antidepressant with its natural 'happy' opiate effects giving you a feeling of elation. I have actually felt this myself after having a shake made with cocoa powder....feels pretty good! It is recommended that you purchase your cocoa/cacao powder 'organic' as it's less processed and contains more of the beneficial nutrients to keep you at your best. Just a note that cocoa is not included on the World's Healthiest Food List but is still beneficial and can be enjoyed in moderation.

  Strawberry Chocolate Milkshake

Ingredients

• 1 cup frozen strawberries
• 1 cup unsweetened almond milk
• 1 1/2 tablespoons cocoa/cacao powder
• 1 - 2 tablespoons pure maple syrup or liquid sweetener of choice
• 1 teaspoon vanilla extract
• 1 scoop protein powder, optional 

optional toppings

• shredded coconut
• cacao nibs

Place ingredients in blender and blend until combined. Top with optional toppings. Serves one.

Notes:

Depending on the size or cut of your strawberries, you may need to add a little extra milk. Sometimes I have to add an extra 1/4 -1/2 cup.

Adjust the cocoa/cacao powder to suit your taste or protein powder. If using chocolate protein powder you may want to use less cocoa/cacao powder. Same goes for the sweetener. I use a Garden of Life Raw Protein Powder at the moment that doesn't contain any sweetener so I added a bit to mine (sometimes I use hemp protein powder instead). If your strawberries are super sweet you may not need any extra sweetener. With all this in mind, adjust ingredients depending on your circumstances.

Enjoy!

Raw Fruit Tartlet

These were just something special. So colorful, simple and delicious! A classic fruit tart, the kind I remember enjoying with mixed fruit. We had this wonderful little grocery store in Claremont, Ca called Wolfe's Market that sold fruit tarts in their bakery and I would always pick one up when in the area. I love fruit, I love creams and the crust was just an added bonus. I must say that having had theirs, and now this one, I much rather prefer and love this raw version. After eating it I felt cool, refreshed and wanting another. Makes for a great breakfast or dessert that won't leave you feeling weighed down in the least. You can be sure that every ingredient is beneficial and I know you will love this raw fruit tart as much as I do. 

I happen to have little mini cake pans to use as a mold. They're about three inches in diameter and were inexpensive for a set of three, but I only used two for this recipe. If using the classic tartlet molds you should get about three with the crust amount, to get all six double the crust recipe. The fruit tarts held up great. The crust stayed in place and didn't become soggy, even after being in the refrigerator overnight. But if making these for parties, for best appearance I recommend serving within a couple hours of making. All in all, everything held up fantastic and it was quite delicious!

Raw Fruit Tart

Ingredients

• kiwi
• strawberries
• blueberries
• mango
• cashew sweet cream

Crust (makes 2 -3)

• 1 cup almonds or walnuts, or combo (I used almonds)
• 5 medjool dates
• dash or two of cinnamon
• 2 tablespoons water, divided

Make your cashew sweet cream and keep in the fridge for at least three hours. This can also be made a day or two ahead.

Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined and somewhat chunky. Add one tablespoon of water, process until dough forms. Add the extra tablespoon of water if needed. I used it but you may find in your climate or altitude that you may not need it. We don't want the dough too wet, just enough so that it combines nicely. Cover and place in refrigerator for 20 min to stiffen a bit.

While dough is setting, prepare your fruits and set aside.

Using molds of choice, line each with a piece of saran wrap like the picture shown above. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly yet gently into place. Fill each tartlet with cashew sweet cream, almost to the rim, and level out, top with fruit. To remove tart from mold, gently lift the edges of saran wrap, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface. You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 serving.

Notes: If using classic tartlet mold, the cashew sweet cream will fill all six and the crust will cover three. If using mini cake pans like I did, the cream will fill three and the crust will cover two.

Enjoy!