Christmas Drinks Menu 2018

We’re pretty sure we’ve got something for you…..introducing Planet’s Christmas drinks menu. With no syrups, whipped cream or refined sugar in site, we’ve created 3 completely new drinks for the festive foodie.
Are you one of those people that started buying Christmas presents in September, created a Christmas playlist on your phone in October and has a full draw of Christmas jumpers on rotation through December? Or maybe it just doesn’t ‘feel like Christmas’ this year, most of your gifting will be organised in a mad dash on Christmas eve and you haven’t even located your Santa hat yet.
Either way we’re pretty sure we’ve got something for you…..introducing Planet’s Christmas drinks menu. With no syrups, whipped cream or refined sugar in site, we’ve created 3 completely new drinks for the festive foodie. [Feelings of festivity not required to enjoy these delicious drinks].
Mylkybar Hot Chocolate
Our twist on the classic white hot chocolate, made with raw cacao butter and hazelnut milk for a marshmallowy, chocolatey hit. We’ve also included maca and lucuma making this no ordinary hot chocolate. Adaptogenic maca helps you feel energised, combined with mood boosting cacao and the nutrient rich sweetness of lucuma, this is an all-round feel-good drink.
 
Gingerbread Glow Latte
This latte combines the good stuff with gingerbread spices; ginger & cinnamon giving you a creamy, spiced version of your daily coffee. If that doesn’t jingle your bells we’ve also added collagen to give your skin a boost (helpful with the cold weather and maybe a few after work tipples) and MCT oil to keep you firing on all cylinders.
 
Mango Chai Smoothie
Hot drinks aren’t for everyone, so we’ve included a festive smoothie; the ultimate fusion drink, transporting you to Christmas on a beach somewhere! Think warming chai spices and ginger combined with tropical mango and coconut milk. Giving both your immunity and gut health a boost, this drink is a good idea for everyone through the party season and cold weather.  
 
Our Christmas menu is available in all stores throughout November and December. Keep your eyes open for our limited-edition Festive cups or bring your own reusable cup for double loyalty stamps. Share your pics with us on Instagram.
 

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Gnocchi with Winter Squash, Spinach and Vegan Feta

We’ve always enjoyed gnocchi with various vegetables and sauces. This was a first time with the winter squash and goodness, it was tasty.

Serving Size: 4

Ingredients:

• 1- 16 ounce package prepared gnocchi
• 16 ounces winter squash, cut into bite sized pieces
• 8 ounces baby leaf spinach
• 4 ounces vegan feta
• 2 cloves garlic
• 2 tablespoons olive oil
• few ref pepper flakes
• salt and pepper to taste

Directions:

1. Clean prepare and de-seed your squash, cutting it into bite-sized pieces.
2. Place the squash pieces in a steam and steam for 7 minutes or until they begin to soften.
3. If you prefer to roast them in the oven, then toss the pieces with a bit of olive oil and roast in the oven until they begin to soften.
4. Remove from the steamer and set aside.
5. Clean and spin dry the spinach leaves.
6. Mince the garlic
7. Heat the oil in a skillet.
8. Add the gnocchi and fry until they are lightly golden brown.
9. Add the minced garlic.
10. Add the spinach leaves and continue to stir and cook until the spinach is just wilted.
11. Remove from the heat and add the crumbled vegan feta.
12. Sprinkle a few red pepper flakes and season to taste with salt and pepper.

Related Posts:

• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta
• Winter Squash Chili Sin Carne
• Orange Risotto with Tofu, Winter Squash and Apricot
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Risotto with Red Kuri Squash and Spinach

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Fruity Carrot Salad

This is a lovely salad that is full of tasty ingredients. We especially enjoyed it at the beginning of fall.

Serving Size: 4

Ingredients:

• 4 (about 3 cups) carrots, peeled and shredded
• 2-3 medium organic apples, cored and chopped
• 1 8 ounce can pineapple
• 3 tablespoons raisins
• 4 tablespoons coconut flakes (divided)

for the dressing:

• 4 tablespoons non-dairy yogurt
• 4 tablespoons coconut milk
• 2 tablespoons white balsamic or white wine vinegar
• 2-3 tablespoon pineapple juice from crushed pineapples
• 1 tablespoon coconut flakes
• pinch salt

Directions:

1. Peel and grate the carrots.
2. Place the grated carrots in a large bowl.
3. Drain the crushed pineapples and reserve the liquid.
4. Add the pineapple pieces to the carrots.
5. Add the raisins to the carrots and pineapples
6. Prepare a medium bowl with cool water and a splash of lemon juice.
7. Core the apples and cut into small bite sized pieces into the lemon water.
8. When all the apples have been cut, drain the water and add the apples to the carrots and mix well.
9. Add 3 tablespoons of coconut flakes and mix.
10. Make the dressing by mixing the non-dairy yogurt, coconut milk, white balsamic vinegar and pineapple juice together. Gently mix using a fork, spoon or small whisk.
11. Add a pinch of salt and the tablespoon of coconut flakes.
12. We served the dressing at the table in a carafe, but the dressing can also be added before hand and all mixed together.

Related Posts:

• Carrot Chickpea Tajine
• Rutabaga, Carrot, Apple Soup
• Roasted Parsnip, Carrot, Sweet Potato with Orange…
• Vegan Pea Salad
• Lentil and Wurst Salad

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Chocolate Coated Coconut & Tahini Date Slices

You’re going to love these easy-to-make sweet treats from Raw Bake Station's Evie Waxman. With just 6 ingredients they couldn't be more simple. A smooth fudge-y consistency and a caramel after taste - these are the perfect snacks to keep indoors when you’re craving a little bit of joy away from a rainy day!

Ingredients 

For the Slices: 

120g Tahini 

3 tbsp Coconut oil

22 Medjool Dates 

160g Desiccated Coconut 

4 tbsp  Maple Syrup

1/2 tsp Maca powder


Toppings (Optional):

100g Dark Chocolate 

40g Desiccated Coconut

20g Chopped nuts of your choice 



Method

- Add all of the slice ingredients into a food processor. 

- Blend until combined and sticky, this may take a while. NB. You may have to scrape down the slides of the processor and blend again.

- Once binded, pour the mixture into a lined baking tray and press down using your hands or the back of metal tbsp. 

- Smooth over, ensuring you cover all the edges of the tray.

- Place your fudge slab in the freezer for 30 minutes.

- Melt the dark chocolate in a glass bowl over a saucepot of hot (not boiling) water. 

- Remove the fudge base from the freezer and cut into slices.

- Dip the fudge slices in chocolate and sprinkle your toppings to your desire!


Store in the fridge using an airtight container for up to a week... if they last that long!

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Rutabaga Sweet-Potato Apple Soup

This is a lovely root vegetable soup. Both rutabagas and sweet potatoes have a sweet flavour and are yellow to orange in color. The apples bring out the sweetness and add to thicken the soup. The gremolata adds a contrast flavour as do the chives and pomegranate.

Serving Size: 4

Ingredients:

• 1 medium onion, chopped
• 2 tablespoons oil
• 1 medium rutabaga (14-16 ounces), peeled and chopped
• 1 sweet potato , peeled and chopped
• 2 apples, if not organic, peeled ortherwise cored and chopped
• 3 cups vegetable bouillon
• 1 cup non-dairy milk or yogurt
• salt and pepper to taste
• pinch cinnamon

for the walnut gremolata:

• ½ cup walnuts
• 3 tablespoons walnut oil (or sesame oil)
• 2-3 garlic cloves, minced
• few chives
• garnished with chives, walnuts and pomegranate arils

Directions:

1. Peel the onion and chop. Peel the rutabaga and chop.
2. Peel the sweet potato and chop.
3. Chop the chives and prepare the pomegranate arils.
4. Heat the oil in a soup pot.
5. Add the onions, rutabaga and sweet potato.
6. Saute the vegetables until the onion become glassy, then add the vegetable bouillon.
7. Core and chop the apples and add to the soup.
8. Bring the soup to a boil, then turn down to medium.
9. While the soup is cooking, make the gremolata.
10. Toast the walnuts in a dry frying pan.
11. Remove the walnuts from the pan once they are toasted, add the walnut oil and garlic to the pan.
12. Remove from the heat as you don’t want the garlic to brown.
13. Chop the walnuts into small pieces then grind with a mortar and pestle.
14. Add the walnuts to the garlic oil.
15. Season with a pinch of salt.
16. Mix to a lightly crumble mixture.
17. When the vegetables of the soup are soft, puree the soup to a creamy mixture.
18. Add the non-dairy creamer or yogurt to then the soup.
19. Season to taste with a pinch of salt and cinnamon.
20. Serve the soup with the walnut gremolata, the chives and some pomegranate arils sprinkled on top.

Related Posts:

• Rutabaga, Carrot, Apple Soup
• Review: African spiced yellow split pea and sweet…
• Sweet Sour Salad with Beets, Rutabaga and Oranges
• Rutabaga Apple Onion Frittata
• Curried Rutabaga and Apple On Rice

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Vegan Apple Snow

This is a vegan version of a popular, traditional English treat. It makes a very lovely light treat or dessert.

Serving Size: 4

Ingredients:

• 8-10 ounces apples, peeled, cored and chopped
• 1 cup non-dairy quark or yogurt
• 1 lemon, zest and juice
• 2 tablespoons agave syrup
• 2 egg replavements, the egg replacement needs to be able to be whipped to a foam

Directions:

1. Cook the apples with the lemon juice, zest and agave on a medium heat. Stir constantly.
2. Cook until they break down (about 10 minutes)
3. When the apples have softened and broken down remove from the heat and allow to cool.
4. When cooled blend to a smooth paste.
5. If you can not get non-dairy quark, you can place non-dairy yogurt in a cheescloth lined fine sieve and allow the extra water to drip out, thus making a thicker yogurt mixture such as quark.
6. Once the apple paste has cooled add the quark, mix well and refrigerate.
7. Shortly before serving whip the non-dairy eggs. I used “No egg” as I have had success with this. You could also use flax egg liquid. I did not use aquafaba as I did not want any “beany” flavor to interfere with the gentle flavor of the apple snow. Whip your non-dairy eggs to a light foam and gently fold into the chilled apple mixture.
8. Spoon the apple snow into individual dessert bowls we garnished with a little bit of lemon zest.
9. We served the apple snow with very tasty vegan walnut cookies.

Related Posts:

• Easy Vegan Apple Fritters
• Apple, Sauerkraut, & Vegan Cheese Quesadillas
• Vegan Apple, Walnut, Polenta Waffles
• Parsnip Apple Soup
• Rutabaga, Carrot, Apple Soup

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Make The Most of What's Left of Summer with Collagen by Planet Paleo

We all want to hit the beach (or the park if beach season has come to an end for you) looking and feeling our best, and collagen can help to get our skin, hair and nails ready to bare.
Collagen is the most abundant protein in our body, and up to 70% of the protein that makes up our skin is made from Collagen. It is vital for maintenance and structure, and is the glue that holds our tissues together. From our mid-twenties, we lose collagen at a rate of around 1% per year and it continues to decline as we grow older. The outer layer of our skin thins and loses elasticity which is why we may notice a difference in our skin with ageing or wrinkles as we age, as well as brittle nails and hair loss. Our lifestyle choices also play a role in reduced collagen levels, with stress, illness, diet and the environment affecting our collagen levels.
 
While many beauty products contain collagen for topical use, it’s real benefits come from within. Collagen gives skin its strength and elasticity, and hair and nails their strength too. It supports our skin cells to renew and repair themselves and has a firming effect which is great for combating wrinkles, or sagging skin. Research has shown hydrolysed collagen can help to reduce and prevent skin ageing (1, 2). Collagen also helps to keep the skin hydrated, so it’s perfect for dry, dehydrated skin. It can also be used to support healthy thick hair and strong nails too, it’s an all-round beauty booster.
 
Bovine and Marine Collagen powders are rich in Type 1 collagen which is the most abundant type in our body. Planet Paleo’s offers both Marine and Bovine Collagen powders but for even more Skin, Hair and Nails support we recommend the Planet Paleo Primal Goddess blend as it includes a blend of antioxidant rich berries, and key beauty nutrients such as biotin, hyaluronic acid and Zinc as well as their pure collagen to create a full spectrum beauty product that will help you to hit the beach feeling and looking your best this summer.

Shop Planet Paleo Collagen Here.
 
 
 
1: https://www.karger.com/Article/Abstract/355523
2: https://www.ncbi.nlm.nih.gov/pubmed/26267777

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