I’ve recently discovered an ayurvedic cafe in Philadelphia that I adore. I tried Kitchari, Ghee and Chicory root tea at Down Dog Healing Cafe last week and now I’m hooked on all three. As I sit here sipping chicory root tea with breakfast I thought I’d share more about my delicious new tea.
What is Chicory? Chicory is a root that is roasted and steeped as a tea. Chicory is dark and has a similar bitterness and boldness as coffee, with hints of tea on the end—the closest flavor to coffee I have found and to me tastes like coffee with a hint of nature in it. If you’re looking for a coffee alternative it’s a lot like coffee, but it’s not coffee.
Health benefits? From what I read it appears chicory root supports digestion, liver support, contains inulin for beneficial digestive flora (probiotics), may boost immunity, full of antioxidants, reduces inflammation, it’s antibacterial and antifungal, may reduce heart rate and has been used use in the treatment of tachycardia, arrhythmia and fibrillation.
I love my chicory root tea with a splash of almond milk, coconut milk, or cream. For a richer treat sometimes I add a half teaspoon of ghee to it. The owner of Downdog Healing cafe shares more about chicory root tea and it’s history in her article Roasted Root.
I know what you think this looks like but it might be one of the most delicious soups of the season! Wish I could share some with you. I’ve been terrible at cooking and blogging new recipes these past few months but now that triathlon training has (temporarily) slowed down I’m looking forward to more time in the kitchen! Oh, and of course more yoga too!
2 large sweet potatoes
1 tablespoon peanut or olive oil (I use the peanut oil from the top of the natural peanut butter jar)
1 onion chopped
2-3 clove garlic minced
1 15 ounce can vegetable broth
1 can diced tomatoes
1 tablespoon fresh ginger minced
little bit of fresh jalapeno (optional)
1 teaspoon ground allspice
1/4 cup natural creamy peanut butter
Top with Greek yogurt and cilantro
Cook sweet potatoes in microwave or oven.
Heat oil in a pan and add onion, garlic, ginger, jalapeno, and allspice.
In a large pot add the above ingredients to broth and tomatoes.
Peel the sweet potatoes and chop. Add half the ingredients from the pot and of the half of the sweet potatoes to a food processor or blender. Puree until smooth, Add the puree back to the pot with the remaining sweet potatoes and peanut butter. Stir well. Garnish with Greek yogurt and cilantro. Add some peanut on top if you like some crunch.
I thought this was funny after logging yesterday’straining and food. Do you use myfitnesspal? It looks like if I quit my work to workout out 7.5 hours a day and doubled my normal calorie intake I’d be approximately 98 lbs in just 5 weeks! For those who don’t know me in person I’m 5’6″ and nowhere near 98 lbs. That made me laugh because right now I’m actually at my highest weight ever (sigh) so while I’ll pass on being 98 lbs I will gladly drop 10 lbs.
Chocolate muffins healthy enough for breakfast. I love avocados. Fortunately they’re full of healthy fat and vitamins and surprisingly make a great substitute for the unhealthy fats normally used in baking. Chocolate and avocado may not sound like the best combo but trust me… no one will know unless you tell them. Enjoy.
1 cup all purpose gluten-free flour mix
1/2 cup coconut flour
1/2 cup raw cocoa powder or unsweeteneed cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 ripe avocado
2/3 cup grade A pure maple syrup
3/4 cup almond milk
1/3 cup melted coconut oil
1 1/2 tsp pure vanilla extract
1/2 cup dark chocolate chips
Preheat your oven to 350*F. Spray muffin tin with baking spray.
Mix both flours, cocoa powder, baking powder, baking soda, and salt in one bowl.
Melt the coconut oil and in food processor with the avocado, maple syrup, almond milk and vanilla extract until smooth.
Stir or beat both mixtures together.
Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are a little bit cracked.
Remove from the oven and let them sit for 15 minutes to let them cool.
It’s dangerous. I just took a ride in the elevator at midnight and the pizza delivery guy must have been in there before me. It reeked of warm, delicious, east coast pizza. I think my mouth watered a little. The next best thing to New York pizza in my opinion is Philly pizza. My favorite is Lorenzo and sons just few blocks from me on South Street. I can’t remember the last time I had pizza but remember it was so delicious that I took this picture. I’m hungry again and now I’m thinking about pizza. It’s dangerous but I have willpower and will trick my mind into enjoying sliced carrots and celery sticks. I don’t think it will be the same.
Such a shame to be out of peanut butter after a challenging training night. Smucker’sNatural creamy peanut butter should be stocked at all times. Maybe I’ll buy 10 jars tomorrow so it doesn’t happen again. On a more positive note if that’s the worst part of the day then what a great day it was! Ever since I’ve been training for triathlons I have the ability to eat natural peanut butter straight from the jar. Should a girl be confessing to eating peanut butter from a jar? I don’t quite understood why I like it so much considering the only two ingredients are ground peanuts and sea salt. It varies depending on brand and some are thicker and some can be little gritty. So farSmucker’s wins the natural peanut butter taste test for me.
I solved my peanut butter problem pretty quick when I realized I had raw almonds and pure maple. I threw both in the food processor with a dash of sea salt and made the most delicious raw maple almond butter. For some reason my mac won’t read my SD card tonight but this is too good not to share. Here’s a nerdy picture of my picture. Hopefully tomorrow something magical will happen and my computer will let me update this with the original image. It’s quite possible it’ll work tomorrow. My mac and I don’t always see eye to eye and some days it seems to play tricks on me. Anyways, enjoy the maple almond butter.
1 cup of raw almonds
2 tablespoons pure maple syrup
pinch of sea salt
Throw it all in the food processor for 1 minute. Longer if you like it smooth. Even though I like my peanut butter creamy I tend to like almond butter a little chunky.
Ohhhhhhh so soothing in this super cold weather! It’s 16 degrees outside tonight. I’m curled up on the sofa enjoying Roasted Sweet Potato Curry Chickpea Bisque and ready to get some work done this evening. I think I’ll make chai tea after dinner. This recipe is not my own creation. My cousin sent it to me. (thank you!) I almost always make changes to recipes to make them healthier or fit my tastes, but I followed this one inspired by La Casade Sweetspretty closely. Next time I’ll add an extra tsp of curry. Loved the crunchy roasted chickpeas, they are a must!
This soup is packed with protein, potassium and loads of other nutrients. Did you know that sweet potatoes are one of the best post workout recovery foods? One sweet potato packs in 250% of your daily value of vitamin A and has 28% more potassium than a banana! Wow. Bring on the sweet potatoes.
3 pounds sweet potatoes, thinly sliced
3 tablespoons olive oil
1 teaspoon salt
2 teaspoon curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon coriander
1/8 teaspoon cinnamon
1 1/2 cups vegetable or chicken broth
1 1/2 cups lowfat milk (or almond or coconut milk)
1 1/2 can 15 ounce chickpeas, rinsed and drained
1 teaspoon salt, or to taste
Preheat the oven to 400°
In a bowl, mix the thinly sliced sweet potatoes, 1 TBSP olive oil, 1 tsp curry powder, tumeric, coriander, cinnamon, and 1/2 tsp salt until the sweet potatoes are coated. On baking sheet roast the sweet potatoes for 30 minutes. Remove from the oven, and let cool slightly.
Mix sweet potatoes in a food processor or blender, add the vegetable broth and milk, and blend until smooth. Add more or less milk depending on how thick you like your soup. Top with a handful of curry roasted chickpeas (recipe below), and enjoy!
*Don’t worry if you’re not a fan of almond milk, you can’t taste it in the bisque, but feel free to use another milk of choice.
Curry Roasted Chickpeas
Mix the chickpeas, olive oil, 1/2 tsp salt and 1 tsp curry powder until the chickpeas are coated with the oil. Roast at 400° for 40-45 minutes, until the chickpeas are toasted. Check them half way through so they don’t burn! The sweet potatoes and chickpeas can be roasted at the same time.
Have you tried these apples? I’m not trying to sell you apples but you’ve seriously got to try these! They’re like pure candy in an apple. Crispy, sweet, and hint of tartness. Perfect. One Kiku apple with a small Greek yogurt is my new favorite pre-workout snack. If you haven’t tried KIKU Apples they are like no apple you’ve eaten before!
Starbucks kicked me out. The one on South Street and 10th in Philly. Apparently they close at 10pm, even on Fridays. Sure, I could have walked just six blocks to the one that’s open on until midnight on weekends but going home to work, blog and read in comfy pants sounded better. I bought myself thisdark chocolate cocoa blended with peppermint to take home. They’re just 80 calories which is a whopping 310 calories less than the ones Starbucks mixes up in stores. Sippin’ on my tasty treat mixed with light coconut milk and ready to get back to work. Yum, yum. See ya later.