Pistachio & Rose Dark Chocolates … sweet bites made simple for times when you need a tiny guilt free indulgent nibble anytime of the day. These came about when someone asked me to make them a vegan recipe using chocolate and nuts. The request was a simple one – vegan, no added sugar, chocolate, healthy, easy to make, easy to carry, easy to gift, easy to share, make ahead!These simple Pistachio & Rose Dark Chocolates tick off all the boxes. Make ahead, simple, healthy, vegan, chocolate of course! Add to this gluten free and in so many ways these just might be the guilt free sweet snack you crave. Infinite possibilities on this very basic no fail recipe too. Pretty too, but then again, rose petals makes everything look pretty, don’t you think?Use roasted nuts of your choice. If you’re OK without them being vegan, maybe use honey instead of maple syrup. Also, clarified butter/ghee works just as well as extra virgin olive oil. More options – halve the nuts and add some granola. Else skip the nuts altogether and use only a nice crisp granola instead. You could flavour the truffles with your favourite essence too. Or maybe, some orange zest? I’ve tried them in a so many ways and they always come out great. Pistachio & Rose Dark Chocolates also a great way to begin kids off with the basics of simple no bake desserts. Tiny little hands whisking the chocolate, making their own truffles is so much fun. Can see their eyes open in amazement and wonder as the set truffles pop out of the molds. It makes me feel so pleased, so you can well imagine their joy!One key point before I sign off here. As with all recipes, please try and use only good quality ingredients. That way the end product really shines specially since this recipe has just a handful on simple ingredients.
Pistachio & Rose Dark Chocolates ... sweet bites made simple for times when you need a tiny guilt free indulgent nibble anytime of the day. These are simple - vegan, no added sugar, chocolate, healthy, easy to make, easy to carry, easy to gift, easy to share, make ahead! Did I forget delicious?
Prep Time 5 minutesminutes
Cook Time 2 minutesminutes
Total Time 1 hourhour7 minutesminutes
Servings 15truffles
Ingredients
150g52% couverture chocolate pellets {or chopped}
15gpure maple syrup
5gextra virgin olive oil
50gpistachiosroasted, chopped
To garnish pistachio sliversrose petal
Instructions
Place the chocolate pellets or chopped chocolate in a large heat proof bowl.
Microwave for 30 seconds on high power. Stir, then repeat.
Whisk with a balloon whisk until the chocolate melts. Stir in extra virgin olive oil, then the remaining ingredients.
Put a few pistachio slivers and rose petals into each cavity of a 15 hole silicon mold. Then divide mix between the cavities.
Set in fridge for a couple of hours. Demold and store in a cool place.
“If it could only be like this always — always summer, always alone, the fruit always ripe.”
Evelyn Waugh
Mulberry Lime Cooler for times like these when the season changes, when spring meets summer. With a very short and ‘finger staining good’ mulberry season in progress, life is good. This is the best time of the year, yet this time it’s unseasonably warm for April. With temperatures already threatening to touch 40C in North India, mulberries are literally raining off trees. How better to use these foraged beauties than in a refreshing summer cooler!I have loads of mulberries in the fridge. This fruit is very perishable. There’s going to be just about 2-3 weeks of mulberry joy, and then alas, wait for next year. I’m constantly thinking of things to do with this precious fruit, other than cramming them into my mouth of course!That’s how we spent our childhood. Climbing up trees in the heat of summer, foraging fruit, coming home with our hands and clothes mulberry coloured and happy. Now I want to use the fruit in more fun ways. The simplest I thought was a variation on the lemonade or our native Nimbu Paani. There was that bottle of 100% pure maple syrup from Canada that was calling my name.With summer here, it’s best to hydrate the body with loads of seasonal refreshing things. It’s fun to make coolers with fruit in season, so that’s where I begun. This Mulberry Lime Cooler is as simple as that. Basic ingredients – freshly foraged mulberries, lime juice, maple syrup and fresh mint.Mulberries are filled with nutrients that are important for our body, including iron, riboflavin, vitamin C, vitamin K, potassium, phosphorous, and calcium, as well as a significant amount of dietary fiber and a variety of beneficial organic compounds. Paired with pure maple syrup, this Mulberry Lime Cooler is certain to refresh you. Takes a few tablespoons of maple syrup to add a soothing natural sweetness. Maple syrup is a healthier alternative to regular sweeteners and sugar, and is known to be an antioxidant, has anti inflammatory properties, and is a rich source of nutrients.I don’t like to cook down berries unless required because they lose their Vitamic C. So I thought it would be best to muddle them with a little maple syrup. Love the deep colour berries released. No more to the simple summer cooler. Muddle well, strain by pushing through as much juice as you can collect. Then add a generous glug of maple syrup to sweeten. Also lime juice, a few whole mulberries and mint leaves to the pitcher. Chill well before serving, else pour over ice. It’s refreshing!There is so much more you can do with maple syrup. I made this Breakfast Berry Smoothie Bowl using a batch of gluten free granola I made last week with the maple syrup. Mulberries here too! This is just the simple kind of goodness that you can treat yourself to. Use fruit in season to get maximum benefit!So many possibilities, so much fun. Am thinking of no bake energy bites next. Best to keep things quick and easy through summer!
Mulberry Lime Cooler for times like these when the season changes, when spring meets summer. With a very short and 'finger staining good' mulberry season in progress, life is good. How better to use these foraged beauties than in a refreshing summer cooler sweetened with 100% pure maple syrup from Canada!
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 4glasses
Ingredients
1 1/4cupfresh mulberries {or similar seasonal berries}
4-6limes, juice of
1/2cup100% pure maple syrup from canada
1/4tsppink rock salt
3-4cupsof water as required
Few sprigs fresh mint
Instructions
Reserve 1/4 cup fresh mulberries for later.
Place 1 cup mulberries in a large glass bowl or glass with the pink rock salt and 2 tbsps of maple syrup. Muddle well, mashing the berries on the sides of the bowl to release as much juice as possible.
Strain into a pitcher by pushing through as much juice as you can collect. Add some water and strain again. {You can use the pulp in a smoothie later, or like me, just eat as it. It's quite delicious.}
Add water, lime juice and a generous glug of maple syrup to sweeten. Taste and adjust sweetness adjusting the lime juice and or maple syrup as required. Add a few whole mulberries and mint leaves. Chill well before serving, else pour over ice.
“Eat food. Not too much. Mostly plants.”
Michael Pollan
Tropical Fresh Turmeric Chia Energiser… when a ray of sunshine hits you in the morning, you know you are energised. How much better can a morning be to wake up to? These glasses have all the colour, loads of flavour and summer literally within. You do know how good fresh turmeric is for you, right? Combine it with milk, chia seeds and a 100% pure maple syrup from Canada and the goodness comes together!So when you combine powerful ingredients that compliment each other, all the benefits come under one roof, or in one glass as the case might be.Here we have a superfood like turmeric well known for it’s antioxidant and anti inflammatory properties. It is also good for the control of diabetes and arthritis among other things. The turmeric latte has caught the world by storm over the past year. Just a peep at the vibrant sunshine colour will convince you of it’s goodness.To this, add liquid gold of a 100% pure maple syrup from Canada and you’ve got magic. Just a few tablespoons of maple syrup are enough to add a soothing natural sweetness. Maple syrup is a healthier alternative to regular sweeteners and sugar. It shares similar properties with turmeric. Is known to be an antioxidant, has anti inflammatory properties, and is a rich source of nutrients.Do try making things as simple and good as this. They are fun to create. Use seasonal fruit, use fresh herbs from the garden, maybe edible flowers too. See how pretty a whole bouquet looks! And of course if you are short on time, you can always just do a very very simple and basic Fresh Turmeric Iced Latte for summer. Combine milk with fresh or dry turmeric powder {haldi} if you please, add a glug of earthy robust 100% pure maple syrup, chill and get energised for summer!
Tropical Fresh Turmeric Chia Energiser... when a ray of sunshine hits you in the morning, you know you are energised. Wake up to a good morning. These glasses have all the colour, loads of flavour and summer literally within. You do know how good fresh turmeric is for you, right? Combine it with milk, chia seeds and a 100% pure maple syrup from Canada and all the goodness comes together!
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2people
Ingredients
Tropical Fresh Turmeric Chia Energiser
200mlmilk
1inch piecefresh turmeric, grated fine
2-3tbsp100% pure maple syrup
3tbspchia seeds
To top
Cape gooseberries/physallis
Pomegranate
Fresh mint
Organic fresh rose petals
Instructions
Bring the milk to a boil, take off heat and add the fresh grated turmeric to it. Let it steep for 30 minutes, then strain and sweeten with 100% pure maple syrup.
Stir in the chia seeds, allow to cool, stirring a few times to distribute the chia seeds.
Add halved cape gooseberries to serving glasses and pour over the fresh turmeric chia milk once it cools.
Allow to stand in glasses in the fridge overnight.
Top with more cape gooseberries, pomegranate pearls, fresh mint and organic rose petals.
Serve chilled
Note: This can be served as only Fresh Turmeric Chia Latte too. Increase the milk for this version, and or decrease the amount of chia seeds. Alternatively, skip the chia seeds, and pour the steeped strained fresh turmeric milk with maple syrup over ice cubes. This will offer a very refreshing delicious iced latte!
“If it’s not 100 per cent pure maple syrup, it can’t be called ‘pure maple syrup.”
Nancy Greene
Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting. It’s been forever since I baked cupcakes or muffins. I bake cakes and cookies more often I guess, possibly, lazy me. Yet when Spring comes and summer is round the corner, the first thing I reach out for are these gorgeous cupcake liners a sweet friend sent me. This time I also had on hand a 100% pure maple syrup from Canada.Both the liners and the syrup inspired me to ‘cupcake’ so here we go. These cupcakes are a 100% wholegrain which is what I mostly bake with now. I also almost always use natural sweeteners and this time I decided to use a pure maple syrup from Canada in the cupcakes. The flavours are subtle but the health benefits quite significant.Maple Syrup an excellent source of manganese and riboflavin {B2}, and a good source of magnesium and a source of calcium, potassium, sodium, copper and zinc. It offers a healthier alternative to regular sweeteners and sugar. You can easily replace white or brown sugar with an equivalent volume of maple syrup. Just reduce the quantity of liquid in the recipe accordingly {for each cup of maple syrup substituted, reduce liquid by a ¼ cup}. An alternative like maple syrup is a great addition to adding flavour and nutrition to food.It has an addictive earthy robust flavour. One sip, then another … and soon the little bottle is empty. That delicious!! Also it’s ideal for vegans. I did a version of granola with the 100% pure maple syrup and virgin coconut oil. Mmmmm! Do tell me if you’d like the recipe.
While using maple syrup is extremely easy in your morning pre-workout or post workout smoothie, I thought I’d try it in baking as well. I used it very easily in this granola I made but before that tried it in cupcakes. The cupcakes are a great on the go healthy snack, a tiffin box filler, and a great addition to the kids birthday party. That they are a 100% wholegrain and use natural sweeteners cannot be emphasized enough.I am currently working around a #makehalfyourgrainswhole theme. You can too. Before you cook,bake or make something, look at the list of ingredients and see how you can make it better. Make each ingredient count for itself. If it says empty calories, try and work out a better alternative.For instance, for the frosting for these cupcakes I reached out for the bottle of maple syrup to see if it would work. Yes it did! Just simple cream cheese with maple syrup offered a creamy delicious earthy cupcake frosting. It’s simple changes like this that will lead you to a healthier lifestyle. Take a step at a time…
Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting
These Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting are moist, chocolaty, and oh-so-satisfying. The frosting uses 100% Pure Maple Syrup from Canada.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6muffins
Ingredients
Dry Mix
100gwholewheat flour {aata}
30gcocoa powder
1/2tspbaking powder
1/4tspbaking soda
Pinch salt
50gwalnuts, chopped
50gdark chocolate chips
Wet Mix
75gbutter
Zest of orange
50gbrown sugar
25mlGrade B maple syrup
1egg
1/4tspvanilla bean paste
100mlbuttermilk
Maple cream cheese frosting
150gcream cheese
3tbspGrade B maple syrup
Maple flakes to garnish {optional}
Instructions
Wholewheat dark chocolate muffins
Preheat oven to 180C
Place all ingredients for dry mix in a large bowl and stir well to mix. Reserve.
Place all the wet mix ingredients EXCEPT buttermilk in bowl of stand mixer. Whisk for 2-3 minutes on medium high speed.
Add the dry ingredients alternatively with the buttermilk in 3 lots. Stir until mixed. Don't overmix.
Turn into 6-8 cupcake liners. Bake for 18-20 minutes until done.
Eat as is, warm or at room temperature. Cool completely if you wish to frost them.
Maple cream cheese frosting
Place cream cheese and maple syrup in a large bowl
Whisk with an electric hand beater until smooth. Transfer to piping bag fitted with a star nozzle. Pipe over cupcakes.
