1st of Dicember means for me the beginning of the Christmas Season. Even if you can see tv ads, the xmas lights on the street, presents and turrone from early November, I am able to hold myself until the 1st of December to begin Xmas arragements.

When talking to Xmas the one thing that first come into my mind are COOKIES! Yes I love the American tradition of exchanging cookies, make few different types, decorating them, pack them in beautiful boxes and share them with friends and family.

Trully is that most of the cookies and traditional Xmas sweets are loaded with refinated flour, sugars and decorated with artificial colouring, but you always can twist a little bit the recipe and make them much more nutritious and healthy.

Today’s cookies are all made with natural ingredients, 100% pure cacao, organic butter, much less sugar and whole spelt flour, but the best that they are super yummy. Italian biscotti, o carquinyoles how they are called in Catalonia, Hazelnut and Chocolate Cookies or Healthier Gingerbread Cookies are the ones I propose to you today.

Print

Galletas de Jengibre, versión saludable

Clásicas galletas de jengibre pero más nutritivas y saludables.

Course Galletas

Cuisine Navideña, Saludable

Ingredients

• 165 gramos de harina de espelta integral
• ¾ cucharadita de maicena
• ¼ cucharadita de levadura en polvo
• 1 ½ cucharadita de jengibre molido
• ¼ cucharadita de canela molida
• ⅛ cucharadita de nuez moscada molida
• ⅛ cucharadita de clavo molido
• 30 gramos de mantequilla ecológica sin sal o aceite de coco, derretido y enfriado ligeramente
• 1 huevo grande de corral temperatura ambiente
• 1 ½ cucharadita de extracto de vainilla
• 60 ml de melaza

Instructions

• Mezcle la harina, la maicena, la levadura, el jengibre, la canela, la nuez moscada y los clavos en un bol mediano. En un bol aparte, mezcle la mantequilla y el huevo. Añada la melaza. Agregue la mezcla de harina, revolviendo hasta que se incorpore. Transfiera la masa al centro de una hoja grande de papel de horno y forme un rectángulo de 2 centímetros. Cubra la parte superior con otra hoja grande de papel de horno. Enfríe la masa durante al menos 1 hora.
• Precaliente el horno a 175°C y alinee dos bandejas para hornear con papel de horno.  
• Con ayuda de un rodillo estira la masa de las galletas, para que te sea más fácil, puedes hacerlo dejando los papeles entre la masa y el rodillo, así este no se pegará. Estírala hasta que tenga 0,5 centímetros de grosor. 

  Con un cortador de galletas, corta la masa y colóquelas en la bandeja preparada. Con los restos de masa, vuelve a formar una bola y vuelve a estirarla, repitiendo el proceso. 
• Hornee las galletas  durante 8-10 minutos. Sácalas del horno, déjalas enfriar 5 minutos antes de pasarlas a una rejilla para que se enfríen completamente. 

Notes

Podéis cortarlas con forma de muñequito, el clásico gingerbread men, o como he hecho yo, en círculo y luego decorarlas con un poquito de glaseado para hacerlas más festivas.

The post December ¡Healthier Christmas Cookies! appeared first on Healthy Forkful.

Last week we celebrated Thanksgiving, one of my favorite holidays, a party which purpose is to give thanks.

And yes, I know we should not need a specific day to express gratitude, it should be something that we practice everyday, because being grateful brings us many benefits and advantages,

• It makes you happier, because it makes you focus on what you have and not on what you do not have, translating into a state of greater happiness.
• The person who receives the compliment will also be happier.
• Strengthen relationships, by thanking someone, you are seeing the positive side of those people, you are recognizing their merit and their value.
• You develop a tendency to be more positive

And many more that remain in the inkwell.

This year we celebrated Thanksgiving in petit committee, just the two of us, so there has been no roast turkey, we had instead a delicious Coq au Vin made with love, slow cooked until the chicken meat came off the bone, a maximum delight.

Do not be intimidated by the name, coq au vin is just the French words for chicken cooked in wine, a classic dish of French cuisine. As I say, it consists of a chicken stew in a casserole for few hours and I just made it healthier by adding extra vegetable.

As long as you can, use free range chicken, make sure that they have grown naturally, and that they have been fed with organic corn and cereals (without toxins), this will make the meat much more juicy, tender, not to mention that it will provide you much better quality nutrients to your body.

The recipe itself is very easy, simple, tasty … and so good. The secret? A little patience, a lot of time over the heat and a lot of fresh herbs.

How is it prepared? Well, sauté chicken, caramelize the onion and garlic, add the tomato concentrate, rest of the vegetables, the wine, the broth, cover and forget about it;)

Normally I do not usually cook with wine, I always tend to substitute it with broth or even miso paste, but today I wanted something traditional and special, and the wine is the heart of this recipe, it provides flavor and helps the chicken to be tender.

Serve with mashed potatoes or better mashed cauliflower and you will have a delicious dinner that will please everyone. And it is ideal for when we have to cook for a large crowd of people as usually happens on these dates;)

If you do this coq au vin, I’d love to read what do you thing, so please, leave me a comment below. And, of course, if you make this recipe, do not forget to tag me on Instagram too! One of my favorite things is to look at all the photos of the dishes you have prepared!

Print

Coq au vin | Wine Chicken Casserole

Ideal dish for when we have a large crowd of guests at home. It is simple, it is rich and it will please everyone.

Course Main Course

Cuisine Christmas, Healthy, Thanksgiving

Ingredients

• 1 onion cut in julienne
• 2 cloves of garlic
• 1 tablespoon of tomato concentrate
• 2 carrots peeled and cut into pieces of 5 cm
• 2 free-range chicken thighs
• 200 grams portobello or white mushrooms in quarters
• 250 ml red wine
• 250 ml chicken broth
• 2 bay leaves
• 2 sprigs of fresh thyme
• 2 fresh rosemary sprigs
• salt and black pepper
• mashed potatoes or mashed cauliflower to serve

Instructions

• Put a large skillet on high heat, when hot, seal the chicken thighs until they are well browned. Remove from heat and reserve.

  In the same pan, lower the heat, and add the onion and garlic in the oil that the chicken has released, if you see that it is not enough, add a little more. Let the onion caramelize slowly, about 10 minutes.

  Add the tomato concentrate, take a couple of turns to mix well. Add chicken thighs, carrots and mushrooms.

  Pour the red wine, the chicken stock, the bay leaves, the thyme and the rosemary. Season, cover and cook at low temperature for 2 hours. Take a look every half hour to see that it does not run out of broth and that the boil does not stop. If necessary add more hot chicken broth.

  Once the time has passed, uncover it and turn up the heat, let it boil for 15-20 minutes to reduce the sauce. Remove the bay leaves, rosemary and thyme and discard.

  Serve chicken and sauce over mashed potatoes.

  If you wanted the sauce a little thicker, you could thicken it with a little cornstarch. In a bowl, add a teaspoon of cornstarch and a spoonful of the stew stock, disolve the cornstarch and then add to the stew. Take a couple of turns and let it boil until it thickens. If you wanted it very thick, add more cornstarch, but always keep in mind that when it gets a little cold it will thicken more.

The post Coq au Vin | Wine Chicken Casserole appeared first on Healthy Forkful.

Last weekend I posted in Insta Stories this delicious tender spiced pumpkin cake and it caused a total furore. Lots of messages asking for the recipe, and because nothing please me more than satisfying my beautiful followers, here it is, the magic secret for this beautiful cake!

Pumpkins are in season, oooh yeah!! Halloween and Thanksgiving is making my house to look like a pumpkin yard, I love it, also it challenge me to use up all those pumpkin in sooo many different ways, soups, stews, pasta, currys, pancakes, tarts and cakes are my favourite way to use all those pumpkins. But I’m open to suggestions

I baked this in a cold night, and let me tell you it’s superb. It might be healthy, but trust me, it tastes so good. It’s super moist, and spiced with my favorite mix of fall spices…ginger, cinnamon and cloves.

Eating pumpkin is good for your health, it’s a highly nutrient-dense food, and one of the best sources of beta-carotene, a powerful antioxidant. It’s rich in fiber and vitamin C help us support heart health and regulating blood pressure.

Print

Spiced Pumpkin Cake

Course cake

Cuisine Healthy

Servings 1 loaf

Ingredients

• 1 free range egg
• 200 gr roasted pumpkin pureed
• 90 ml plant based milk
• 60 gr coconut sugar or panela sugar
• 110 gr spelt flour or oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground ginger
• a handful pecan nuts chopped

To serve

• thick yogurt or whipped cream

Instructions

• Preheat the oven to 170ºC, line a loaf pan with partchment paper.
• Add the egg, milk, pumpkin puree, oil, coconut sugar to a bowl and whisk until combined.
• Add the flour, ginger, cinnamon, cloves, baking soda, and baking powder to a different bowl and mix well. Pour the wet ingredients into the dry and stir until just combined.
• Pour the batter into the prepared loaf pan and sprinkle the chopped pecan nuts on top. Bake on a middle rack for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool for at least 10 minutes. Slice and serve with thick yogurt or whipped cream.

The post Spiced Pumpkin Cake appeared first on Healthy Forkful.

This Luxurious Eggplant Dip is exactly what you need for all those family and friends reunions that are coming in the next few weeks.

It has a beautiful creamy texture, a mix of sweet and savory flavour that is so satisfying. Serve it with vegetables or some seed crackers and it will be the protagonist of your party table. If you prefer a deeper smoky flavour you could chard grill the eggplant instead of roast it in the oven.

Eggplant, or aubergine, although it’s considered a vegetable, it is actually a fruit as they grow from a flowering plant. Eggplants are a nutrient dense food, it’s high in fiber, manganese, folate and potassium. Rich in antioxidants, they help you to protect your body from free radicals (harmful substances). Because it’s rich in fiber can lower blood sugar preventing spikes and crashes.

The best is that eggplants are very versatil and super easy to add to your diet. Baked, roasted, grilled, sauteed, in stews, in lasagne, simply with some olive oil and balsamic vinegar or as a dip like in today’s recipe.

So many ways to cook it and enjoy it!

Print

Eggplant Dip

Course Side Dish

Cuisine Healthy

Ingredients

• 1 medium-large eggplant
• 1 handful walnut halves toasted
• 40 gr tahini
• 60 gr ricotta cheese or vegan yogurt
• 1-2 tablespoons fresh lemon juice
• ¾ teaspoon ground cumin
• 1 clove garlic opcional
• few leaves fresh mint
• sea salt & ground black pepper to taste

To serve

• chopped walnuts
• vegetables
• finely chopped mint
• olives
• Extra virgin olive oil

Instructions

• Preheat the oven to 200ºC and line a baking sheet with parchment.

  Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Bake eggplant until quite soft, about 40 minutes. Remove eggplant and let cool slightly.

  In a food processor, pulse the walnuts until they are finely ground. Add the tahini, ricotta or vegan yogurt, lemon juice, cumin, garlic, mint, salt, and pepper. Scoop the soft flesh out of the eggplant and transfer it to the food processor as well. Pulse until smooth dip, scraping the sides down if necessary. Adjust the seasoning if necessary.

  Serve the eggplant dip at room temperature with extra chopped walnuts, chopped fresh mint, a drizzle of olive oil, cut vegetables, seed crackers and olives.

The post Luxurious Eggplant Dip appeared first on Healthy Forkful.

These cookies are those that I like to bake over and over again, because they are amazing. Crunchy, delicate and super tasty. I often wrap them in beautiful packages and give them as a gift to family and friends. Another thing that I usually do is to make the dough, cut it and freeze it, so if there are unplanned visits at home, I just have to bake them and… surprise! freshly homemade cookies to leave them speechless, hehe. They are very easy to make and what I love about these cookies is that they are not too sweet.

They are made with spelt flour, an old grain that is related to wheat, but has a lower gluten content, so it is more beneficial to the digestive system. It could perfectly be replaced by oatmeal, which is a great source of soluble fiber that will help regulate your bowel function, in addition to reducing cholesterol and keeping you full for hours. In this recipe, I like to use butter, but you could use coconut oil too, I always choose organic butter, and although many demonize butter, it is a very rich source of vitamin A (necessary for sight and skin) , and vitamin D (essential to absorb calcium). Nuts such as hazelnuts are full of proteins that can help your body repair and also maintain a healthy immune system.

Do you need more reasons to get yourself into the kitchen to bake them?

Print

Hazelnut & Chocolate Cookies

Course Cookies

Ingredients

• 50 grams whole spelt flour
• 60 grams muscovado sugar or panela
• 80 grams organic butter
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 75 grams toasted hazelnut chopped into thick pieces
• 50 grams dark chocolate 75% (or cacao nibs) chopped

Instructions

• Sift the flour in a bowl.
• Place the butter in the bowl and whisk together with the sugar at low medium speed, until creamy, 1-2 minutes.
• Add the egg and vanilla, beat until mixed. Reduce speed and dry ingredients in three additions and chopped chocolate.
• Separate the dough in half and shape each half of elongated sausages. Cover with film and press both ends with the hand towards the center to tighten the dough. Chill prepared dough for at least 3 hours.
• Remove the cold dough and cut the cookies to a thickness of 1 centimeter. Place each cookie a couple of centimeters away on a baking sheet. Bake until the biscuits are lightly browned, about 18-20 minutes. Transfer the cookies to a grid to cool completely.
• Keep them in an airtight container for a week.

The post Hazelnut & Chocolate Cookies appeared first on Healthy Forkful.

 The U.S. Nationa Confectioners Association lists, today September 13 as The International Chocolate Day, would you like to join the celebration?

At this point we have all heard about the benefits and properties, almost magical, of chocolate (cacao), it isn’t that I need an excuse to enjoy a good bite of chocolate, but it is always good to have science on your side.

• Cacao is good for our mental health, it increases the production of serotonin, the hormone that makes us feel good. It also helps reduce stress and anxiety. Keep in mind that the benefits only occur when cocoa consumption is moderate and constant.
• Increases the flow of oxygen and nutrients in our body, producing more energy. At the same time that it has a positive impact on the arteries, it causes the pressure to reduce and become more elastic, thus favoring the response to high blood pressure peaks.
• Cocoa fat can increase good cholesterol (HDL) and reduce bad (LDL). The antioxidants in cocoa help fight inflammation and the risks of heart disease.

But like everything, there are some rules and conditions for all this to happen, and that means, not  all the chocolate they sell out there is good for our health.

From the cocoa tree we obtain the cocoa pods, from which the cocoa butter (cacao fat), cocoa nibs (chopped cocoa pod) and cocoa powder (produced once the fat is extracted from the cocoa beans) are produced. In the market, most of the chocolate products that we found have been processed and altered, so we have to be very careful with what we buy.

To benefit from the medicinal qualities of chocolate in a healthy and satisfying way, we must know what to look for in chocolate:

• Make sure that the chocolate is at least 75% cocoa.
• Read the ingredients on the labels, look for those with 5 or less (recognizable) ingredients and
• The less sugar is better, avoid refined sugars and syrups, ideally sweetened with stevia, honey or coconut sugar.
• The best thing would be to buy cocoa powder, 100% crude, so you can add it to your recipes and make your own creations.

And now, the best part, enjoy the chocolate. Here I leave my favorite recipes with cocoa to help you incorporate it in a healthier way in your day to day.

Chocolate Porridge

Spiced Hot Chocolate

Doble Chocolate Muffins

Pear & Chocolate Muffins

Pumpking & Chocolate Cake

Almond Chocolate Cookies

The post International Chocolate Day appeared first on Healthy Forkful.

At this time of year I tend to start eating fresher, festering desserts. We already started the horchata season few weeks ago and ice cream, granitas and semifreddos are starting to be a big thing now.

For Sunday Celebrations I prepared a delicious Mango Coconut Cake, vegan, raw, gluten free, lactose free and sugar free, sooo dam good!! Because the cake is frozen it make the perfect dessert to have on hand for a little something sweet after meals. The combo mango+coconut is a classic combo that never fails, it’s perfect when you want to evoke summer time, the beach, the waves, the wind, so sweet and wonderful.

For the filling I’ve use Coco Start Mango from Abbot Kinney’s, a vegan alternative to yogurt that will blow your mind. It’s so creamy, smooth, rich and naturally sweet. This young and vibrant company from Netherland has really amazing quality products, all made from natural ingredients. I’ve met them in person last week in Biocultura (an organic products fair) and they are so nice, I could taste few of them and I’ve to say it’s hard to go just for one!!

If you try this recipe, let us know!! Leave a comment below and don’t forget to tag a photo #healthyforkful on Instagram. Wish you a beautiful week!!

Print

Tarta de Mango y Coco

Deliciosa y refrescante tarta de mango y coco, sin gluten, sin azúcares refinados y sin lactosa, ¿Qué más se puede pedir?

Course Dessert

Cuisine Saludable

Servings 4 personas

Ingredients

Filling

• 120 g anacardos remojados al menos 3 horas
• 125 ml yogur de coco y mango Abbot Kinney
• 30 ml sirope de arce
• 1/2 cucharadita cúrcuma en polvo
• 1/2 cucharadita cardamomo

Base

• 100 g almendras enteras y crudas
• 50 g nueces, enteras y crudas
• 5 dátiles deshuesados
• 2 tbsp aceite de coco
• 50 g coco deshidratado

Sauce

• 1/2 mango triturado

Instructions

• Forra un molde redondo con papel vegetal
• Prepare la base poniendo las almendras y nueces en un procesador de alimentos y triture. Reservar a un lado.

  Agregue los dátiles a un procesador de alimentos y mezcle hasta que se convierta en una bola. Agregue las almendras, las nueces, el coco deshidratado y el aceite de coco y procese.

  Agregue la masa al molde y presione con los dedos para distribuirla, presione hacia abajo y reservar en la nevera.
• Haga el relleno triturando los anacardos en un procesador muy muy potente hasta que quede una crema suave. Agregue el resto de los ingredientes y mezcle hasta que esté cremoso, hasta 2 minutos.

  Vierta el relleno a la base y dale unos golpes al molde para eliminar cualquier burbuja de aire. Cubra y congele hasta que esté firme.
• Deje que se descongele durante unos 20-30 minutos antes de servir.

  Sirva con salsa de mango y fresas frescas

The post Mango Coconut Cake appeared first on Healthy Forkful.

Healthy Birthday Cake, because following a healthy lifestyle doesn’t mean to give up delicious cakes, and even less if it’s your birthday!!

Taking care of yourself is not just eating healthy. It’s also about mindset, about sharing food, living the moment and enjoy a fulfilled life!

Many people who start quitting sugar, leaving refined foods, and eating healthy… are afraid to have a bit of a cake, even if it’s healthy sugared cake; or to enjoy a dinner with their friends, they believe if they do, they have failed to themselves… My biggest advice is just don’t punish yourself, go with it and don’t make a big deal about it, you can move fon from it. It’s important to understand that life is about balance! You shouldn’t be afraid, a bite of something that you won’t consider in your daily healthy life is not going to ruin your habits, your new life philosophy. Tomorrow will be a new day and you can keep up with your healthy routine. You can perfectly enjoy your nephew’s birthday cake and still be healthy! The enjoyment of the party, your nephew excitement… all those moments also nourish you!

80/20 is a ratio that I really love. Fill your plate with antioxidant-rich wholefoods 80% of the time, and enjoy your favourite, slightly less nutritious foods for the remaining 20%.

This birthday cake is made with whole and delicious nutrient dense ingredients. Happy eggs, unsweetened almond milk, wholemeal spelt flour, fresh strawberries, vanilla, rich mascarpone, Greek yogurt and yes some sugar as well, coconut sugar for the sponge and maple syrup in the frosting, but really tiny amounts if you compare with a traditional cake recipe or the store-bought ones. We could say this healthy birthday cake falls somewhere in between that 80%-20%, having more weight in the 80% side.

Who wouldn’t want a bite of it? This cake nourish you and even more important, provides happiness to your soul!!!

POSSIBLE VARIATIONS

Want to customize this healthy birthday cake recipe?  Feel free to…

Use a different type of flour: you could use oat flour or wholewheat flour instead of spelt flour. 

Use a xilitol instead of coconut sugar: xilitol is a natural sugar from the birch tree, it’s an excelent option for diabetics because it’s affects much less the blood sugar than the white sugar. Check the package to convert the amount, because it’s much sweeter. 

Use any fruit you like: I’ve used strawberries but you could use blueberries, raspberries, a mix of berries or diced apples or pears for example.

Make a big cake or tiny cakes: with this amount you can bake a 22cm cake or make two/three tiny cakes. For this last option, I use to bake the sponge in a flat tray and then cut tiny circles with a glass.

MORE FAVORITE CAKE RECIPES

If you look for more ideas of delicious and healthy cakes, check:

• this incredible chocolate and beetroot cake
• the Carrot Cake in it’s healthier version,
• this two colour celebration cake.

 

Print

Healthy Birthday Cake

Delicious and healthy birthday cake made with whole ingredients that will nourish your body and your mind.

Course Dessert

Cuisine Vegetarian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8 people

Ingredients

For the sponge

• 110 ml extra virgin olive oil or coconut oil
• 90 gr coconut sugar
• 1/2 tablespoon vanilla extract
• 2 free-range eggs
• 150 grams wholemeal spelt flour
• 30 grams ground almonds
• 1/2 tablespoon baking powder
• 1 pinch cream of tartar or few drops of lemon juice
• 125 ml almond milk or any other milk

For the frosting

• 500 grams mascarpone
• 180 ml Greek natural yogurt o skyr (super thick yogurt high in protein)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla powder
• 100 grams strawberries finely chopped

For decoration

• berries fresh or frozen
• fresh strawberries

Instructions

For the sponge

• Preheat the oven to 180ºC. Line a 23*30cm oven tray with parchment paper.
• In a big bowl beat the eggs, coconut sugar, vanilla and oil until smooth.

  In a different bowl, mix spelt flour, ground almonds, baking powder and cream of tartar. Gently fold it through the egg mixture.
• Add almond milk and mix gently.
• Pour the mixture into the prepared oven tray and bake for 20-30 minutes. Once cooked, remove from the oven and let it cool completely.

For the frosting

• Meanwhile prepare the frosting by stiring the mascarpone with a spatula until smooth. Add yogurt, maple and vanilla and stir until smooth.
• Take one third of the mixture into a different bowl and add the strawberries.
• Reserve both bowls into the fridge and let them set.

Assembling the cake

• Take the sponge and cut 6*8,5cm circles with a cookie cutter or a glass.

  Place one circle onto a serving plate. Scoop about 2 large tablespoons of the strawberry mascarpone mixture into the middle on the circle and smooth out to the edges.
• Add a secon circle and repeat the previous step. 
• Top with a thrid circle. Spredd vanilla mascarpone around and on top of the cake smoothing with a palette knife. Decorate with strawberry and berries.
  
• Make the same proccess with the other 3 circles. You will get two tine covered cakes.

Notes

This recipe makes 2*8,5cm cakes.

You could get a two layer cake of 22cm diameter by dividing the sponge mixture between two 22cm cake tins and baking them for 40 minutes aprox. When it's time to build it, place the strawberry mascarpone in between the layers and cover with the plain vanilla mascarpone.

EQUIPMENT

Buy now

Buy now

Buy now

The post Healthy Birthday Cake appeared first on Healthy Forkful.

Pixabay

Today we celebrate International Women’s Day. We recognize and honor the fight that started more than 200 years ago, in 1911, the fight for gender parity.

The gender parity hasn’t happened and won’t happen overnight, but thanks to our progress, fights and battles, we are making positive changes and gains day by day. We all need to keep it up and we all can play a purposeful part in pressing for gender parity, so do what you can to truly make a positive difference for women.

There are millions of women out there who fight for their dreams achieving their maximum potential, jumping out their comfort zone. I actually believe that a life lived without fear is a life of authenticity and fulfillment. Don’t be afraid of crowding out!

How to live your life with open heart and without fear

Your body is part of your expression

Be fearless in your body and don’t allow yourself to hate any part. Use your entirely body, it’s perfect and strong.

Don’t be ashamed of your passions

Have you ever feel we all end up looking  exactly the same? like we don’t have our own personality? Don’t be embarrassed about your interests, thoughts and likings. Don’t try to just please others. Shine, you are worthwhile!

Trust in yourself

When in doubt about your own abilities, think you are right on time. Trust yourself and the universe, because everything around you is in divine timing.

Understand friendship

Not every friend will stay in your life forever, it’s sad but that’s ok. Be open to make new friends and share yourself with new people. We are all strangers at the beginning.

Share your thoughts and emotions

Some probably will disagree with you and you with others, but don’t be afraid to show your unique voice.

You are beautiful

Don’t waste your precious life trying to convince yourself that you are beautiful and powerful, don’t compare with others and don’t feel you are unworthy. YOU ARE JUST WONDERFUL AS YOU ARE!!

It’s them, not you

Everyone has their own fights and conflicts. When someone says nasty things that make your feel insecure or less-than, it’s a manifestation of their own pain. You are just in their way and it doesn’t really have to do with you. Don’t accept their judgments as facts, just forgive them and know it’s not you!

The silent treatment

To ignore your fears is the best way to keep them from getting the best of you. Make a conscious effort to stop playing and feeding into that inner voice. Say to yourself ‘I am good for this and that, and I do deserve it!’

The post International Women’s Day | Fight Your Fears appeared first on Healthy Forkful.

You will love any of these warm and cozy festive drinks. Beetroot Latte and Chai Hot Chocolate (caffeine free) are perfect for sipping on while opening presents on Christmas morning, for a slow afternoon while chatting or playing board games with your family and actually during any cold day.

Along with your golden latte, they are also great alternatives to your morning coffee (sorry, I don’t like coffee) and the perfect elixir for curing almost any cold. Warming antioxidant loaded beetroot, the anti-inflammatory ginger, powered cinnamon and the cold fighting honey will rescue you from any annoying cold this winter.

You could even mix it up sometime today or tomorrow and warm it up when you are ready to enjoy it! And about the kind of milk, feel free, I’ve tasted it with cow’s milk, coconut milk and almond milk and all versions are delicious! (Note, did you know mylk with “y” refers when your lattes are made with plant-based ‘milk’? Yes, a new foodie term for our vocabulary )

I would love to know if you think you’ll enjoy these mylks during the holiday, so please leave a comment below or tag #healthyforkful on Instagram if you try any of the recipes.

PS. From this digital corner, I would like to wish you all, a beautiful and happy Christmas, with lots of healthy and nutritious food surrounded by your loved ones!

Print

Beetroot Latte

Course Drinks

Servings 2 people

Ingredients

• 400 ml milk of your choice a bit extra for foaming
• 2 teaspoons honey or any other sweetener
• 1-2 beetroot*, roasted or boiled peeled
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

Instructions

• In a blender add all ingredients and blend until smooth.
• Pour on a small pot and heat up until boiling. Pass through a sieve. Foam a little extra milk with a handheld foamer or a cappuccino machine.
• Pour your beetroot latte into two glasses or mugs and top with foamed milk. Sprinkle some ground cinnamon on top before serving. 

Notes

• Instead of using a boiled or roasted beetroot, you could just add two shots of beetroot juice to your mylk and warm it up with the rest of ingredients.

Print

Chai Hot Chocolate (caffeine free)

Course Drinks

Servings 2 people

Ingredients

• 400 ml milk of your choice
• 90 grams cacao nibs
• 10 cardamom pods
• 2 sticks cinnamon
• 1 star anise
• 1 vanilla bean
• 5 whole cloves
• 2 teaspoons honey or any other sweetener

Instructions

• Pour the milk into a pot.
  

  Add cacao nibs, all the spices and honey. Bring almost to simmer. Remove from the heat, cover and let it rest 5-10 minutes to infuse.
• Strain hot chocolate over two mugs, sprinkle some ground cinnamon or cacao powder and serve it immediately!

The post Christmas Drinks appeared first on Healthy Forkful.