Cashew & Pomegranate Pancakes

HAPPY PANCAKE DAY! Truly one of the most noble days of the year. I remember finding out that Shrove Tuesday was called ‘Mardi Gras’ in French, which translates to ‘FAT TUESDAY’, and feeling like that was the most glorious name for a day ever. So with that in mind, here’s my fairly healthy pancake recipe. In honour of Fat Tuesday, this dish features good fats, like the cashew nuts!

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I added a scoop of cashew butter into my pancake mix as well as for a topping, because I wasn’t particularly sold on the two ingredient egg/banana pancakes everyone’s been raving about. I mean, they’re perfectly fine – but fine in a ‘wow, these are two ingredients, they actually taste alright for a healthy pancake’. I don’t want something that just tastes ‘ok for a healthy alternative’. Nope, these are delicious in their own right. The cashew butter fluffs everything up, and there’s no need for syrups when you’ve got pomegranate.

I hope you’ll enjoy them as much as I did!

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Pancakes
1 ripe banana
1 egg, room temp
1/2 tbsp cashew butter
Coconut oil

Topping
Pomegranate
Mixed berries
1 tsp cashew butter
Spoonful Greek yogurt (optional)
Sprinkle coconut palm sugar, if desired

Method

(Serves one)

1. Mash the banana together with the cashew butter, and whisk in the egg

2. Heat the coconut oil, spoon three dollops of mixture in and cook for a couple of minutes on either side, until golden brown

3, Add toppings as desired. EASY!

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Vegetarian Pho with Courgette Noodles

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I had to practically sit on my hands not to do a punny title, because ‘pho’ is a total gift to those with a love of terrible puns. If you read it as written, you’ve got classics such as ‘pho my god’, ‘pho way’ etc. If you go pho-netically with ‘fuh’, you can go down an enjoyably unsavoury avenue.

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Anyway. The point is, I really love pho, but it can be hard to find a decent vegetarian option. When Nam on Old Compton Street closed for good last year, I also closed my heart to a decent bowl of veggie pho. I traipsed hopefully to other Soho Pho (Sopho) establishments, but none of them hit the spot. Also, I frittered away all my cash on Christmas presents, so homemade (phomemade? I’m really sorry, I can’t stop) was the way to go.

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I found the process of making the broth extremely soothing. Something about cooking this kind of food feels like it’s good for your soul. I recommend gathering and prepping all your ingredients in advance in a nice orderly way, and keeping counters clear for full relaxing benefits. I swapped in courgette for the noodle part, because I’m on a ludicrously cliched January health kick, but you should do as you wish. I was also going to boil an egg and pop it in too, but I decided against it, but the egg still snuck into the photos.

Forgive the slightly rubbish pics, my DSLR is in Sussex, so these are phone photos! Pho-tos. image3

For the Broth
1 white onion, peeled and quartered
2 garlic cloves, quartered
1 cinnamon stick
2 cloves
1 litre vegetable stock
1.5 tbsp soy sauce

For the Noodles
1 courgette
1 Portobello mushroom
1/2 red pepper
1 tbsp butter

Garnish
Bean sprouts
Mint/Thai basil
Chili
Lime

1. Heat the onion, garlic and spices in a dry pan over a medium-high heat until the veg begins to char.

2. Add stock and soy sauce and bring to a boil. Cover and heat on medium-low for 25 minutes.

3. Spiralize the courgette, dry it and salt it, then pan fry in a little butter until it begins to soften. Place in your serving bowl, along with the sliced red pepper.

4. Slice the Portobello mushroom and pan fry in the courgette pan with leftover butter until it softens, then add to the noodle bowl.

5. Strain the broth then pour it over the top of the noodles, before serving with the plate of garnishes.