Yesterday, I made this lovely Vegan Gluten-Free Café Latte & added some NuNaturals Nustevia Chai Spice Syrup to it to give it a nice added kick to my palate! This way, I thought it was Christmas! I am all new to stevia flavored products so I needed to invent recipes with them. This is one of them:
I am a big fan already! This special syrup is something special.
NuNaturals Nustevia Chai Spice Syrup is a healthy syrup that has a few ingredients in it: glycerin, water, stevia extract, chai blend ( extracts of ginger, cardamom, cinnamon, black pepper, clove, nutmeg, allspice), organic acacia gum, organic guar gum & xantan gum. So, each sugar-free flavored syrup is created from natural stevia extract, glycerin, spice extracts, and water. All syrups are vegan, gluten-free & GMO-Free.
When I first created this recipe, I used too many of this syrup (1 + 1/2 teaspoon) & it had a bad aftertaste. Now, I reduced the amount & it tastes great! Now, I used 1/2 teaspoon & it tastes awesome! 🙂 It is all about experimenting!!!
Recipe: For 1 big Christmas mug
450 ml unsweetened soy milk
250 ml or more to your liking, fresh brewed coffee
1. Pour soy milk into fitted cooking pot & heat up on medium-high. With a small whisk, whisk soy together to get a lot of foam: as little or as much as you want. When nearly hot, pour in here your hot coffee. Whisk together. Just before serving, add stevia chai blend. Whisk together & pour into your mug. Top with the foam & enjoy with a big sip!!! Enjoy, sweeties! 🙂 Mmm! A spiced up café latte!
As you all know by now, Peter & I went on the 3 day tour in Bruges 2 weekends ago. I shall you give a lovely mini photo tour here & will review a lovely place called: Sanseveria Bagel Salon! As a lot of you now, it is not easy to find good cool fun places to hang out, drinking a latte or a nice cup of tea without it being a tourist trap. And you also need to book a table in advance. Normally, in Belgium, being a coffee bar or so, you don’t need to do that at all! That is the downside of being in Bruges. Helas!
Coming into the city!
Lovely city view!
Gods houses for the poor!
The famous belfry tower!
Every day, we walked a lot & the last day, after visiting the Groeninge Museum, we booked a table 1 hour in advance at this lovely cosy Sanseveria Bagelsalon! Sanseveria is the type of plant, that you would see, many years ago & still now, at the front windows at houses of grand-parents. It is this plant: Nowadays, you see it more & more getting back into fashion. You also see it more in young people’s houses! 😉
We went there to grab a lovely filled bagel & some coffee too. It looked like this from the outside:
Here are my photos:
Me enjoying good cafe latte with soy milk!
My bagel with cream cheese, avocado, tomato, black pepper & chicken!
My bagel was just so delicious & my vegan cafe latte with soy milk too. This is how the bagel menu looked like:
There is only 1 vegan bagel option, not much, I say! They state there are 2 vegan options but goat’s cheese is not vegan at all! I took the Ron Bgel & my hubby Peter took the Edward Bagel. I chose a vegan cafe latte with soy milk & my Peter took a normal coffee. The quality of the coffee was superb. I never have eaten many bagels before in my life but this was the 1st bagel I really liked! It is very cosy there & prices are more cheap for eating in Bruges. 🙂 They also have another bagel salon in Ostend. Here is their adresse:
Good morning, lovelies! Just now, I made these lovely smoothy bowls. I had some fresh raspberries that I needed to use up & also mixed frozen berries from my freezer so I made these beauties! 😉 One bowl really fills you up! Enjoy! 🙂
Recipe: For 2 big smoothy bowls
1 punnet of 125 gr fresh raspberries
500 ml unsweetened almond milk
2 peeled small ripe bananas
1/2 cup frozen mixed red berries
1/2 cup gluten-free oats
3 pitted medjool dates
to make the heart on top: chia seeds
Place every ingredient in this order into your Vitamix, place fitted lid & tamper on. Blend on high-speed until it is fully mixed. This took me 15 seconds max.
Our into 2 big smoothy bowls & try to make a love heart made out of chia seeds. Do this on top of the other smoothy bowl too! Sip & enjoy! 🙂 MMM!
Last weekend, Peter & I took a 3 day trip to the lovely medieval town of Bruges. We were there for 3 whole days. And what a blast we had!! We had fun, fun, fun & visited a few attractions & museums too. One of the highlights of our trip was a visit to one of the 13 most fabulous restaurants in Bruges. Kok au vin is such a place. It has a 13/20 for 2017, in the guide Gault-Millau. This fine restaurants sits in the beginning of the less-known street: Ezelstraat. It started to rain & we arrived just in time, at this lovely restaurant. It has a lovely, cosy modern interior & feel. We had booked a table for 2 a few weeks in advance. We went there at lunchtime. This is how the restaurant looked at where we sat:
In Kok au Vin, you can choose different menus.
You can eat à la carte & make your own 3 course meal. Of course, this way is all becomes a whole lot more expensive. You see?
We opted for this one: the 3 course lunch menu of the day at 28 Euros. You can also choose a 2 or 1 course meal. It is up to you.
And we started with this lovely mushroom soup with croutons, blue cheese & raw sliced mushrooms: Creamy & so yummy with that melted blue cheese.
The next one, was the main course: Pork belly with a scallop, yellow carrots, normal carrots, beet crisps, pumpkin purée, yellow carrot sauce & grilled quinoa crumble. Super delicious & light!
Me, enjoying some excellent food in Kok au vin, Bruges!
Divine flavours, textures on a plate!
Then, we finished with this lovely dessert. White chocolate panna cotta with mango, passionfruit sorbet, mandarin pieces & a mandarin sorbet. There was also a nice crunchy white chocolate bit. The green sauce was a verbena sauce. It was topped with a cookie & pistachio crumble. The white chocolate panna cotta wasn’t so sweet just perfect!!!
It was a lovely lunch with top products & the staff is also very friendly & youthful. We both gave this a 10/10! Here is their address & website.
Day 1: start 1 day in advance in making your rye sourdough starter.
Ingredients for this starter:
I used 2 tablespoons white T 65 sourdough from my fridge that had bubbles in it (it is an older sourdough)
50 gr organic white flour T 65
100 gr rye flour T 130
150 gr lukewarm water
Mix it with a whisk together in a bowl & cover it for 24 hours in a closed plastic bag on the kitchen counter. After these 24 hours, my starter was ready. You see this when there are many bubbles & it smells sourdough like. If it wasn’t ready, I had to let it ferment for another 12-24 hours. Now, it looked like this with the other ingredients:
Ingredients for the dough:
300 gr organic whole-wheat flour (T 150)
100 gr organic whole spelt flour
50 gr organic rye flour (T 130)
150 gr active rye sourdough (see above)
6 gr ground table salt
320 gr lukewarm water
Take your Kenwood machine & place the dough hook in. In the bowl below ad all ingredients. Mix on medium-speed to high-speed for about 5 minutes. Flour your kitchen counter a bit with rye flour but do not add too much flour!!!! Take dough out of bowl, with help of a dough scraper & knead for 1 minute extra. Oil a bowl & add dough in it. It will be sticky. Place a closed plastic bag over it & place into a warm place to double in size. This took my dough 2 hours.
With help of dough scraper, take risen dough out of the bowl. Knock back the air for 1 minute or so & form into a long shape fitted for your silicon bread tin. You see my silicon bread tin in the 1st photo! 🙂 Place in here, close plastic bag & let it rise again for about 2 hours or until well risen. I work with a fan oven. So, I preheated it to 200°C (400 F) for 10 minutes. If you have a normal oven, use it at 220°C!! (428 F) I also added an empty ceramic dish onto an oven rack. After 10 minutes in the hot oven, it will be really hot & I fill it with just boiled water. On the rack below, I place the risen dough in the silicon tin. I just slice the top a few times with a sharp bread knife. Place it on the lowest oven rack & quickly, close the oven door. Bake your bread for about 40 minutes & do not open the oven door because of the created steam!!! Test after 40 minutes, to see if it is baked through. My bread was risen, brown & came loose itself from the silicon bread tin. Place onto a wire rack to cool down completely. Slice, smear with butter or margarine, top with whatever you like & eat & repeat! 🙂 Ha! Store in a cotton bread bag! MMM!
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And now for some more news: I have reached more than 500,000 photo views as the local guide Sophie’s Foodie Files on Google Maps! ooh yes! See here the proof: Just click onto the photo to go directly to my local guide page! 🙂
So, I will pop open a bottle of fine champagne to celebrate this last news! So exciting too! 🙂
My dear friend Linda Dubbeldam, from the cool blog Boeddhamumglutenfree who is celiac & is living gluten-free since 2007 has written her 1st real healthy gluten-free cookbook & what a beauty it is! She published it herself & also has a pdf-ebook in Dutch for sale. I review the pdf-book here.
The word boeddhamum comes from that she already practices 25 years of yoga & meditation. She is well-connected with the boeddishe lifestyle & she is also a mum so her blog was named Boeddha Mum & then connected together = boeddhamum! And because she is living gluten-free this blogname came to life: boeddhamum gluten-free! Now, you know! 🙂
My friend is a vegetarian & a lot of her fabulous tasty recipes are vegan. She wanted to create healthy,wholesome gluten-free recipes that are also good for you & your body. The recipes nourish you from the inside out! Normally, her lovely blog is into 2 languages but at the moment, she has written her 1st cookbook for the moment only in her language Dutch.
She has created 148 new gluten-free recipes that she ordered into the 12 months of the year. I think that is a brilliant idea! She cookes seasonal, healthy & wholesome! Not to mention, all of her tested recipes (by me & my husband Peter) & we taste tested plenty, were very delicious & apart too! She also cooks with real natural sugars & more healthy one’s. She doesn’t use ingredients that are too expensive, such as, she uses cane sugar but I replace that with coconut blossom sugar. So, you can change a few ingredients to your liking. But she also tells you which ingredients you can’t change because of the texture & structure of the recipe. She also teaches me to use new ingredients. I learned a lot about almond meal, coconut flour, organic physillium husks that bind other ingredients. And it is great & fun to learn new things & new recipes! I made about 45 recipes up till now & I learned a lot! Every recipe is/was a real success with myself, Peter, my parents & friends! She has a lovely photo for every recipe. And that is rewarding too. Her recipes are really versatile & every category is there, from breakfast, soups, lunches, salads, side dishes, filled hand pies, dinners, desserts, cookies, tarts, cakes, healthy energy bars & even more,…
In the beginning, she welcomes us all. She explains which ingredients she has in the house & which you need to have in your pantry. She also give many useful tips! Then we begin with the monthJanuary.There are 11 included recipes with names like carrot oatmeal, that is to die for & tastes like a healthy spiced carrot cake wrapped into a delicious warm oatmeal breakfast! We nearly make it every morning, in the last days! So good!
Another recipe name is this one: buckwheat knäckebrot served with a healthy carrot paté. So inviting looking yum!
The jam cookies were made into minutes & baked. Made with coconut flour, coconut oil & almond flour, filled with jam! So tasty with a café latte! So beautiful too!
Another example is this glorious winning healthy gluten-free buckwheat bread! A real beauty & so delicious too. I never made & tasted a healthy delicious gluten-free bread like that! You even would not know that it is gluten-free!!! Here is the photo of her beautiful bread boule:
Some of our favorite recipes in the next months are:
like in February: Spanish leek tart with home-made romanesco sauce, home-made samosas filled with masala potato stuffing, puffed amaranth nut bars!The names of these winning recipes call my name,….yum yum!
like in March: Tajine with home-made olive-almond balls( a bit of work but so worth it! ), Almond Cinnamon Rolls, they look so goooodddd!
like in April: recipe names like: Sesam-Nori Crackers, Spring soup with nettles & sweet potato, date banana bread, etc!
like in May: recipe names like: Rhubarb Raspberry Sirup, Yogurt Cake, Gluten-free Foccacia with Rosemary, Black Olives & Garlic: yum:
like in the other months to come:Green Bean, Potato & Cucumber Salad, Falafel with Orange-Tahini Sauce, Courgette Chickpea Burgers, Pita Breads, Buckwheat Pancakes, 3-Seed Wraps, Summer Fruit Tart,….
So, if you can speak aka read Dutch, buy this lovely gluten-free cookbook or pdf @Linda’s Blog Here!