Recipe: Plant Based GF Crepes

When we traveled to Paris last year, there was nothing more delightful and delicious than sharing a crepe while walking through the finest gardens or the bustling cobblestone streets of the city. When in Paris, you might as well toss your health ideals to the wayside every now and then and just enjoy all the culinary majesty it has to offer.

Yet, when we returned home I had this burning desire to replicate our beloved crepes and not only make them a dessert, but to turn them into something as nutritious as, let’s say, oatmeal. So I went online and looked up vegan crepe recipes and stumbled upon Earth of Maria, which is where the bottom crepe recipe is derived from and they are delicious. But you still need to have more than just a crepe, you also need a sauce and filling, and I wanted to create a complete and nutritious meal.

So I decided to use the new Catie’s Organics Maca Dutch Chocolate Protein Powder in a vegan, coconut cashew creme. The result was two decadent chocolate and vanilla sauces that are filled with plant protein, healthy fats and absolutely zero refined sugar, and you and your family can eat it for breakfast any darn day of the week.

So, let’s get to it!

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Crepe Ingredients:

  • 1 3/5 cups buckwheat flour
  • 3 tbsp ground flaxseed
  • 1 tsp coconut sugar
  • 1/2 tsp salt
  • 2 1/2 cups almond milk

Vanilla Creme:

  • 1 cup raw cashews
  • 2 scoops Simply Young Creamy Coconut Powder
  • 1 cup water or coconut water
  • 1/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • few drops of stevia to taste

Chocolate Creme:

 

Instructions

Crepes

  • Add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well.
  • Heat a large frying pan over a medium-low heat. Add 1 tsp coconut oil and add enough batter to the frying pan to cover the entire surface (around 1/4 cup per crepe). Cook for around 2 minutes, until it is easy to lift up the crepe. Flip, then cook for a further thirty seconds on the other side.

Creme

  •  Blend all ingredients in vanilla creme together till smooth, add more coconut sugar or stevia to taste if needed. Take half of the mixture and place it in a bowl on the side. Add the protein and cacao powder to the rest of the mixture and blend till fully incorporated.

Crepe Assembly

  • Have a large bowl of seasonal fruit and berries prepared. Add 2 tablespoons of each   sauce to the crepe starting from the center. Add a line of fruit down the middle (amount of fruit will depend on how large you want the crepes to be) then roll them up. Once all crepes are assembled, line them up on a dish and drizzle the rest of the sauces on top and add fresh fruit. This makes a beautiful and easy presentation for any brunch or party.;

We hope you love them! Enjoy!

Protein, Protein, Protein! 5 Reasons…

 

  1. Healthy Weight: Satiation is satisfied eating protein. A protein rich meal will keep you feeling light, vital and happy, and ready to take on your day. Gastric emptying is slowed when protein is in the system, leaving you fuller for longer. Also, protein, especially plant protein, helps to build lean muscle mass, particularly is you engage in exercise, which boosts your metabolism, keeping you in a fat burning state all day long.
  2. Supports Neurotransmitters: Mental function is everything, and to have proper communication between the brain and the nerve cells is imperative for a thriving life experience. However, most people simply tolerate their existence and live lower standards of happiness. Though, with sight dietary shifts, your cognitive function and happiness can be optimized. Neurotransmitters are responsible for regulating your sleep, mood, weight and stress response, which is largely dependent upon the amount of amino acids (protein) you consume. Neurological side effects of not eating enough protein can result in depression, anxiety, depression and other disorders.
  3. Stabilizes Blood Sugar: Since protein slows gastric emptying, it keeps insulin and blood sugar from spiking. Of course this is important for prediabetics and diabetics, but why is that good for everyone? Everyone can benefit for the mood balancing that comes from balanced blood sugar and proper meal combining. Having small amounts of carbohydrates, with adequate protein and a good serving of healthy fats, such as seeds, avocados, coconut and nuts can make all the difference in your ability to focus and produce those “feel good” hormones we’re all looking for!
  4. Builds Muscle Mass and Metabolism: Protein is the king of creating lean muscle mass, especially when in partnership with a moderate amount of exercise. Having increased muscle mass also boosts your metabolism Big Time! Allowing you to burn more calories while at rest.
  5. Build Bone Health: Since protein builds muscle, it is of great advantage to have a proper amount of muscle mass to protect your skeleton from fractures or bone breaks. But what’s the best way to actually BUILD bone? PLANTS! Green, leafy vegetables and nuts and legumes such as chia seeds and garbanzo beans are excellent sources of calcium and plant based amino acids and proteins!

 

What Are My BEST Sources of Protein?

As we know, people are embracing all sorts of diets now a days. From full fledged vegan, to paleo, to high fat, to blood type diets, to pescetarian. Every one is exploring and seeing what works best for their bodies. We are open to all of it, however, we do believe that having the basis of your diet be high in plant based super foods, green leafy veggies, sea vegetables, plant proteins and an excellent source of high quality water is essential for keeping the acid alkaline balance in your body. What’s your favorite way of getting your protein? Share with us below:)…

 

Spicy Raw Coconut Curry Recipe

 

Ingredients:

3/4 cup Simply Young’s Creamy Coconut Powder (Click to buy)
1 1/2 cups of coconut water (optional, or just 2 cups of water, or to desired consistency)1/2 cup of water1 thin carrot (cut in chunks)

1 small clove garlic (peeled)

1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)

2 teaspoons curry powder

1/2 Thai chili pepper* (minced)

2 tablespoons green onion (chopped)

1 tbsp gluten free tamari (to taste)

optional: 1/2 tablespoon lemon juice

optional: 1 medjool date (pitted)

 

1 red bell pepper (cut into matchsticks)

2 Persian cucumbers (julienned to form noodles)

1 handful cilantro, divided

2 tbsp julienned thai basil (or regular basil)

quarter of an avocado (optional)

1/2 cup shiitake mushroom (sliced)

1 tbsp gluten free tamari

1/2 tbsp lemon juice

 

Instructions:

Take the last two ingredients (tamari and lemon juice and slightly whisk together). Add to the shiitake mushrooms and marinate them in a bowl, set aside. Take the bell pepper, cucumbers and cilantro and place them in a medium size bowl or in two small bowls. Take rest of ingredients and blend in a high speed blender till smooth. If you would like your soup warm-hot, blend for longer over 2 minutes.

Pour curry into your bowl(s) and add your mushrooms and avocado if you would like! Enjoy!

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