This recipe is so, so easy to make! I whip it up every time we have leftover bread or baguette at home.
We just made a carrot soup with some home-made garlic bread and the next morning this half a baguette was just staring at me…
I do find it interesting I mostly cook to make sure we don’t waste any food (it’s the ultimate motivation! Find my overripe bananas banana bread on YouTube here).
Anyway, this recipe takes a second to create and is pretty fool proof. I love to serve it with coconut yoghurt and blueberry jam—Lea Luna was asking (read: shrieking) for whole blueberries so I ended up not making any jam but I’ll include the recipe for it in here so you have it!
Again, simplicity is key and you can trust that every recipe I share with you guys is something you can do with a toddler on your hip.
The Yoga Girl® Kitchen - Vegan French Toast with Fresh Blueberry-Chia Jam
First, the French toast....
1 cup non-dairy milk (I prefer soy or almond but any milk works)
2 tbsp flour (any kind)
1 teaspoon vanilla
1 teaspoon cinnamon
1 tbsp maple syrup
Pinch of salt
Thick slices of day-old bread (toast won’t do!)
Coconut oil for the pan
Mix the flour with a tiny bit of the milk until blended.
Add the rest of the milk and the vanilla, cinnamon, salt and maple syrup. Whisk it all together and put a pan over medium heat with a dash of coconut oil.
Dip each slice of bread in the mixture for a few seconds on each side (let’s make it 4 seconds, Mississippi style!) and then put in the pan.
Fry both sides until golden!
Continue until you’ve run out of bread (this mixture will make a whole baguette).
Next, the jam...
2 cups frozen blueberries
1-2 tbsp maple syrup
2 tbsp chia seeds
Put blueberries in a pot and cook over very low heat.
When warm, mash the blueberries together with a potato masher.
Add the chia seeds and sweeten to taste (I'd go for less maple syrup for this recipe, especially if you like maple syrup on your French toast!).
Leave to settle for 5 minutes (to give time for the chia to help thicken the jam!).
Serve your French toast with a big heaping of blueberry jam, a dollop of coconut yoghurt and a drizzle of maple syrup. And coffee! Don’t forget coffee.
Vegan Cardamom Banana Cake from The Yoga Girl® Kitchen
Cardamom is an amazing spice to use in baking to add a sweet, spicy depth and flavor to your dish. The subtle benefits of spices are often overlooked in western cooking, however in Ayurvedic cuisine, spices are the heart of the dish! Ayurveda recommends eating something sweet BEFORE a meal, in order to support your digestion. We don’t need another reason to eat cake, but here we are eating dessert before dinner. Thank you, Ayurveda!
We live in a world that constantly, constantly tells us to change. To improve. To get better.
Transform yourself; get thinner, stronger, more fit, continue to climb the ladder, make more money.
Be a better mother, a better father, a better leader, a better person.
The recipe for this tri-doshic dal is one of my go-to recipes for the winter season. Made with red lentils that cook down into a creamy consistency and delicious vegetables and spices, this meal is incredibly healing for every Ayurvedic constitution! Added bonus, red lentils are actually considered to be Sattvic, the purest form of food we can intake; healing, soothing and calming.