I like to take Organic Blackstrap Molasses every day for that extra iron and vitamins that it contains so I thought I'd experiment and add them to a homemade iced mocha rather than the usual Molasses in warm water that Intake every morning.
I have to say that it turned out delicious and I think this will be my favourite way of taking my daily dose from now on.
I use the Meridian Organic Blackstrap Molasses.
If you are not familiar with what Blackstrap Molasses is , here is a quick summary :
Blackstrap Molasses is the dark, viscous molasses that remains after maximum extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses. This concentrated byproduct is left over after the sugar's sucrose has been crystallized.
The benefits are :
Relieves menstrual cramps
Effective in reducing obesity
Maintains healthy bones and teeth
Beneficial in treatment of cancer
Helps in stabilizing blood sugar levels
Protects from cardiovascular disorders
Helps with digestive issues
Rich in iron and antioxidants
2 Teaspoons of instant coffee with a little warm water to help it dissolve.
1 Tbs of Blackstrap molasses
1 Tbs of sweet freedom choc shot ( you can use raw cacao powder or cocoa powder or chocolate syrup)
1 tsp of Pure maple syrup
1 cup of ice
Rice milk to top up ( you can use any plant based milk)
Add Coffee to a mason jar or a tall glass with a little warm water and stir to dissolve.
Now add the Molasses, chocolate syrup and maple syrup and give it a good stir.
Now add the ice to the jar.
Top the jar with Rice milk.
Stir it all up!
Tuesday, 21 March 2017
Sometimes you don't want to spend ages in the kitchen preparing a meal so here's a quick and easy and not to mention delicious vegetable stir fry which takes no time at all.
This recipe is very easily adapted and you can use whatever veggies you have at hand.
1 medium carrot cut into strips
3 large leaves of Savoy cabbage (chopped)
5 medium chestnut mushrooms (sliced)
2 hand fulls of baby spinach
1 small onion (chopped into chunks)
1 small red chili
1 Tbs of coconut oil for frying
For the sauce :
In a bowl add
2 Tbs of Soy sauce
1 Tbs tomato ketchup
1 Tbs of natural peanut butter
1 squirt of sriracha
1 squirt of Agave nectar
1 tsp onion powder
1 tsp garlic powder
1/2 tsp Ground ginger
Add The coconut oil to a large pan/wok.
On a medium heat add in the the carrots first as they take the longest to cook. Cook the carrots for 5 minutes and then add the rest of the veggie apart from the spinach.
Cook for a further 5-7 minutes whilst stirring occasionally.
Now add in the stir fry sauce and stir and cook for 4 minutes until heated through.
Now turn off the heat and add the spinach and stir through.
Serve with Rice or Noodles.