How glorious that Valentine’s Day falls on a Saturday this year? Whether your plan is to sleep in, cuddle, and make sweet, sweet… breakfast… with your hunnie, or host a delicious and nutritious pink & red themed brunch for you besties or fam, you’ll need to try out at least one of the items off my Valentine’s Day Menu <3…
*vegan *GF *refined sugar-free
2 cups almond milk
1 medium sized beet
1/2 cup goji berries
2 tsp chia seeds
~10 ice cubes
Blend & Enjoy xo!
Lovers Choice Cherry Beet Pancakes
*vegetarian *dairy-free *GF *refined sugar-free
1 medium sized beet, peeled and chopped
1 ¼ cups coconut flour
½ tsp cinnamon
1 ½ tsp baking powder
¼ tsp pink salt
1 cup almond milk
1 large organic egg
1 tbsp coconut oil
2 cups frozen pitted cherries
3 tbsp 100% pure maple syrup
½ tsp cinnamon
1 tsp vanilla extract
Steam beet chunks until tender, then set aside to cool down.
In a large bowl, mix in coconut flour, cinnamon, baking powder, and salt. Place beet, almond milk and banana in blender and blend until smooth. Add egg and continue blending. Add beet mixture to dry ingredients and stir together gently.
Let batter sit for 10 minutes.
Heat plan or skillet over medium heat and grease with coconut oil. Pour ¼ cup batter for each pancake into plan and cook for ~2 mins (or until dark edged and bubbles forming on the surface). Flip and cook through. Test a pancake to see if it cooked all the way through, if not increase cooking time.
To make cherry sauce… bring cherries and coconut oil to a simmer in a medium sized sauce pan. Heat for about 10 minutes and slightly mash cherries to desired texture. Add maple syrup, cinnamon and vanilla.
Stack pancakes and pour cherry sauce over them. Top with a pinch of milled flax seed or hemp hearts!
(This recipe was inspired by February’s edition of the ALIVE magazine :))
Mini Strawberry Fudge Hearts
Love, Kisses & Valentine Wishes
– L xoxo