Rice Cakes, so very versatile
Rice cakes are so versatile. Because they don’t really taste like much – not sweet or salty, you can eat them as is, or use it as a basis for you sweet or savoury healthy snacks. We don’t always have time in our busy schedules to drop what we are doing to go into the kitchen to make our daily snacks. Here is a healthier way to turn this all-round ‘vessel’ into a masterpiece. This recipe is perfect for those types of weeks. These rice cakes are easy to prepare in advance – it takes about 15 minutes. And once you have done your prep, you are all ready for the busy week ahead.
About Dark Chocolate
This recipe helps you to jazz up your rice cakes in a healthier way. The ‘darker’ the chocolate, the more cacao solids, in other words, less sugar, oils and other additives. Therefore it is the healthier option. So, please use the best quality dark chocolate you can get your hands on. You want a healthier snack, not a dessert. 😉
Dark chocolate has a lot of antioxidants and some minerals. Chocolate does, unfortunately, contain a lot of kilojoules, especially the chocolate with lower a cacao solid percentage, so if you are going to eat chocolate often, try to consume a very dark chocolate.
Tip: If the melted chocolate gets ANY contact with water, it WILL seize. It will instantly become solid, grainy, and no amount of heat will melt it again. It will then be unusable as is and you will have to start with a new chocolate bar. Be sure to use a dry microwaveable container – glass is preferable to plastic. Do not use a wooden spoon to mix the chocolate. Use a completely dry and clean stainless steel teaspoon.
If you are like me and you find it really hard to throw out any chocolate, even if it is seized, you can add some hot cream to the seized chocolate and change it into chocolate ganache. Turn this extremely unfortunate situation into a mini chocolate fondue for your favourite fruit to be dipped in. 🙂
Just a friendly reminder that Friday 16 June is Youth Day and Father’s Day is on this coming Sunday, 18 June. I hope you will all be showing your father some love on Sunday. Have a wonderful long weekend!
Dark Chocolate Covered Rice Cakes with Mixed Seeds
8 Large Rice Cakes
1 Dark Chocolate Bar (80g)
25ml Sunflower Seeds
25ml Pumpkin Seeds
5ml Chia Seeds
Toast the sunflower and pumpkin seeds over medium heat in a dry pan. Every now and then stir the seeds around. The pumpkin seeds will start to pop. The seeds will be toasted once they turn slightly brown. Remove from heat and let it cool down.
Mix all of the seeds in a small bowl.
Melt the chocolate in a microwavable bowl. Stir the chocolate every 15 seconds with a clean, dry teaspoon. When it starts melting, stir the chocolate every 10 seconds until melted and smooth.
Spoon more or less a teaspoon (5ml) of melted chocolate on the rice cake. By using the back of the same teaspoon, smooth the chocolate to the edges of the rice cake.
By using a teaspoon, carefully sprinkle the seeds over the chocolate along the edges of the rice cakes, making a wreath-like decoration. Do one rice cake at a time.
Once you have done all of the rice cakes, leave them aside for the chocolate to solidify.
Store the rice cakes in an airtight container for a few days.
Hearty soups vs. crunchy salads
I know it is winter and we are all hungry for hearty, warm soups and stews and LOADS of bread to serve it with, but sometimes, in our house, we get tired of it and crave something raw, crunchy and light. Yesterday was a raw, light ‘n crunchy kinda day.
Smoothie Bowls & Salad Bowls
I am sure you have seen the smoothie bowl trend that has been making its rounds. These are just the savoury, vegetable brothers of those sweet, colourful bowls. Do yourself a favour and feast your eyes on these colourful delights – #smoothiebowls.
These attractive bowls of salad are packed with all the goodness of a typical salad, but presented in a different, somewhat neater, more orderly way. It is lovely and green and makes my husband happy! CONTINUE READING
I love chai latte and this is the cold pudding version of that. The subtle earthy taste of cardamom with the cinnamon and a hint of nutmeg is a marvelous combination!
These little puddings are made from really simple ingredients you most probably already have in the house are really effortless to prepare.
You can also make them a day in advance. CONTINUE READING