Christmas Labneh Balls

 

An easy yet festive appetizer for your Christmas dinners are these labneh balls. Made from our yogurt cheese, they’re healthy because they’re high in protein and low in sugars. Make them your own by adding your own choice of herbs, a dash of EVOO and that extra Christmas zing of red chili flakes. Shaping them into balls is easy-peasy – just use an ice-cream scooper! Great on crackers or with veggie sticks. Oh, and did we mention this is super keto-friendly? 🙂

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Herbed Yogurt Cheese With Pistachios

Schmear your bread (toasted of course, for that crunch!) with this luxuriant spread resplendent with fresh flavors: yogurt cheese, lemon zest, EVOO, fresh basil (and other herbs, if you have), a dash of paprika, pink Himalayan salt, and chopped pistachios (just because they were there). Also known as labneh, yogurt cheese is a thicker version of Greek yogurt, which spreads like cream cheese but with the tang of yogurt. It’s rich and creamy, yet not cloying like cream cheese.

The same way you top your Greek yogurt with fruits and granola for your breakfast bowl, you can top your yogurt cheese with savory items: herbs, spices (ooh, I love smoked salt!)….this list is endless! And did I mention that this is so healthy and full of probiotics and protein? 🙂

Breakfast Bowl Challenge Winners

@camgavino’s breakfast bowl was made with Greek yogurt, soy milk, chia seeds, granola, and mangoes.

 

@ruuuuthsrno has the right idea – breakfast food IS the best. Her bowl had chia seeds, granola, bananas, flax seeds, and Greek yogurt.

 

@hannahjarmin90 had this bowl of goodness filled with frozen bananas, mangoes, chia seeds soaked in low fat milk, kiwis, and flax seeds.

 

Thank you to everyone who joined our Breakfast Bowl Challenge last month and submitted inspiring breakfast creations using the products of Pinkie’s Farm, Take Root and The Healthy Grocery. Our 3 winners are posted here with their creative entries and their contents.

Hope this inspires everyone to eat a healthy breakfast everyday! Delicious and nutritious ingredients are easily available.

Buttermilk Cake Donuts

Cake donuts are heavier and denser than regular bready donuts so don’t expect the same product as your favorite Krispy Kreme.

This recipe is from NYTimes by Alison Roman. See the recipe (and video) here.

INGREDIENTS

FOR THE DOUGHNUTS:

  • 4 cups/960 milliliters vegetable oil, for frying, plus 3 tablespoons
  • 2 ⅔ cups/339 grams all-purpose flour, plus more as needed
  • ½ cup/101 grams granulated sugar
  • 2 Ÿ teaspoons baking powder
  • ž teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup/113 grams sour cream
  • ½ cup/120 milliliters buttermilk
  • 1 large egg plus 1 large egg yolk

FOR THE VANILLA GLAZE:

  • 2 cups/204 grams confectioners’ sugar
  • Ÿ cup/60 milliliters buttermilk, milk or water, plus more as needed
  • Ÿ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  •  Sprinkles, toasted coconut flakes or chopped nuts, such as pecans, pistachios or hazelnuts (we used almond flakes and pistachios)

FOR THE CHOCOLATE GLAZE:

  • 1 ½ cups/185 grams confectioners’ sugar
  • ½ cup/47 grams cocoa powder
  • Ÿ cup/60 milliliters buttermilk, milk or water, plus more as needed
  • ⅛ teaspoon kosher salt
  •  Sprinkles, toasted coconut flakes, flaky salt or chopped nuts, such as pecans, pistachios or hazelnuts

PREPARATION

  1. Make the doughnuts: Heat 4 cups/960 milliliters of oil in a large heavy bottomed pot (preferably wider than taller) over medium heat to 375 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, kosher salt and nutmeg.
  3. In a medium bowl, whisk together sour cream, buttermilk, egg, egg yolk and 3 tablespoons oil. Add the wet ingredients to the dry, using a wooden spoon to gently mix just until a dough comes together (you want to keep it rather shaggy; do not overwork the dough).
  4. Transfer dough to a floured work surface and knead 4 or 5 times, just until no wet or dry spots remain, sprinkling in additional flour as necessary (dough should feel supple but not wet).
  5. Pat dough (no need to use a rolling pin here) to a thickness of about ž-inch. Using a 3 1/8- to 3 1/4-inch ring cutter, punch out as many circles as you can. Using a 1 Ÿ-inch ring cutter, punch out the center of each circle. (Dipping the rings in flour before each cut helps to avoid sticking.) The scraps of dough can be gathered and gently pressed again two more times to cut the rest of the doughnuts, continuing to flour your work surface as needed.
  6. Working in batches, gently lower doughnuts into the oil (no more than 4 or 5 at a time). Fry on one side until deeply golden brown, about 2 minutes. Flip with tongs or a skimmer and continue to fry until golden brown and cooked through, another 2 minutes.
  7. Drain doughnuts on a wire rack lined with paper towels and proceed with remaining doughnuts, making sure the oil returns to temperature between batches.
  8. To make the vanilla glaze: In a medium bowl, whisk together powdered sugar, buttermilk, vanilla extract and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
  9. Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, chopped nuts or toasted coconut.
  10. To make the chocolate glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, buttermilk and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
  11. Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, flaky sea salt, chopped nuts or toasted coconut.

Acai Pops!!

 

Frozen Yogurt with Raw Acai. Make your healthy snack filled with creativity! 😄
Ingredients:
– Strawberry Yogurt (Pinkie’s Farm)
– Raw Acai (The Healthy Grocery)
– Natural Oats
– Honey
Procedure:
– Blend all the ingredients.
– Pour it in the popsicle mold.
– Freeze overnight.
Thanks to no added sugar, we have a super healthy, refreshing tasty snack. Made with 100% natural and fresh ingredients. 👍
#HealthySnack #FroYoPop #PinkiesFarm

Yogurt Cheese For A Healthy Snack

 

Our #yogurt #cheese is wonderfully versatile as a dip or spread, and #healthy too! No sugars, no preservatives, and full of healthy #probiotics. Keep it simple like this: yogurt cheese, good olive oil (that heavenly smell!!), salt, and pepper. Or add spices and herbs for more ooomph! I personally add a squeeze of lemon or lemon zest because i like it a bit tangy. Anyway you choose, it’s dreamily creamy, but not cloying or chokingly thick. Great as a snack on bread or veggie sticks. PM for other ideas we’ve tried (but haven’t posted yet) or google labneh for other ideas.

Breakfast Bowl Challenge: Are You Up For It? Last Day Tomorrow!

 

⚠️ GIVEAWAY ALERT! ⚠️
What’s your favourite breakfast bowl? Get a chance to win and make your own yogurt bowl using: Take Root’s banana chewies and champorado granola with Healthy Grocery’s raw acai!

⚠️TO JOIN OUR CONTEST:⚠️
1. Follow @takerootph @pinkiesfarm @thehealthygrocery
2. Like this photo and tag 3 friends
3. Post a photo of your most blissful breakfast bowl idea, and tell us a little something about it or share the recipe in your caption!
4. Don’t forget to tag us and use the hashtag #BfastBowlChallenge
The contest will run from September 15 to 22. Open to Metro Manila residents only. Good luck! 💙

Baking Tip!

For a tender and fine crumb, most bakers recommend using buttermilk. Its acidity reacts with baking soda to create a lighter cake while imparting a tanginess to add to the flavor.

We made this marbled cake using our buttermilk, but left out the icing. Bundt cakes, after all, are pretty enough to go without icing, and a simple dusting of confectioner’s sugar will suffice.

The result: a very soft and tender and MOIST cake, which remained delicious even after 4 days.

Recommendation: use UNSWEETENED chocolate for a more dramatic contrast. We used 74% dark chocolate and felt it could have used more bitterness.

For the recipe for this marbled bundt cake, click here.