I am thrilled to have the opportunity to partner with Chia Charge Switzerland in developing recipes using their delicious Coconut & Cashew Heaven Nut Butter. The first idea that came to mind was the superfood powered Acai Bowl because I happen to make this the day I was having guests over and one of my friends was on the Paleo diet. What I made for breakfast that day, I also served as a dessert, which worked wonderfully.

I made my own version of the Acai Bowl using agave syrup, coconut water, acai powder and of course Chia Charge’s Coconut & Cashew Heaven. Now, I know there’s a debate over whether or not agave syrup is certified Paleo, but we will go with the consensus that it is “Paleo-friendly”.

Check out the other tasty and healthy products from Chia Charge Switerland. They even have a Chiaocolate Pudding Nut Butter made from brazil nuts, agave syrup and maldon sea salt flakes. Yum!

INGREDIENTS (approx. 4 servings)

2 cups frozen mixed berries (450 g – I used a mixture of blackberries, raspberries and blueberries)

2 frozen sliced bananas

2 tbsp acai powder (25 g)

2 cups unsweetened coconut water (470 ml)

3 tbsp Chia Charge Coconut & Cashew Heaven Nut Butter (45 g)

1 tbsp agave syrup (20 g)

For toppings:

fresh fruit (I used mango, pomegranate and kiwi)

unsweetend coconut shavings

sliced raw almonds

INSTRUCTIONS

• Place the frozen berries, frozen banana slices, acai powder, coconut water, nut butter and agave syurp and blend until smooth. The consistency should be a very thick smoothie, but still easy to pour.
• Pour the mixture into individual bowls and add your choice of toppings

 

NOTES

• When your bananas are super ripe and a bit too mushy to eat anymore, slice them up and place in the freezer. This is a great way not to waste over-ripened bananas and you don’t need to add in ice to your smoothies. Also, it prevents me from making so much banana bread.

 

Back in college, our good friend Pablo would always make his French mother’s crepes on the first day of snow as this was a tradition in his home. I love this idea and decided to share this recipe on the first day of snow at Hinterberg. I wish I could share pictures of Hinterberg in deep deep snow, but the snowfall only lasted about 10 minutes and if I have to be honest, it was more like sleet. Nevertheless, I consider it snow and now the alps are beautifully topped with fresh white powder.

I know crepes aren’t Swiss, but this is my husband’s recipe. His version is somewhere in between French crepes and Dutch pancakes. And I must admit, we eat these all year round because we often run out of bread on the weekends and they are just so good. I am starting to prefer these over American pancakes because you can make them savory and/or sweet and I always have to have one of each!

Continue reading “Swiss Crepes” →