To Nanna, With Love

Maids of Honour Tarts 

I was reminded of this recipe a couple of years ago at a workshop that was part of a training conference. After the first day, our homework was to bring an object that reminded us of a tradition in our family. Coming from a few different cultural backgrounds (Scottish, English and Pakistani), I had a hard time deciding which tradition to choose. Then I remembered my Nanna's baking. She kept her goodies in a tin cookie canister that I made frequent trips to as a child. That reminded me (along with a few photos to jog my memory) how she used to bake Maids of Honour cakes for my birthdays. Maids of Honour are a very British treat - they are cakes baked in a tart shell with a thin layer of jam in between. These ones are inspired by my Nanna, I used the same recipe she always used, from the Be-Ro Self-Raising Flour Cookbook.

I recalled this recipe and my Nanna, a year later in a writing project course called "The Luscious Legacy Project" (LLP), it's about leaving a legacy in writing through food memories and recipes. I wrote a letter to my Nanna about her baking and her recipe. Find out more about the LLP here. Here is the letter I wrote to her:

Dear Nanna,

I think my love of baking was passed down from you; you were a terrific baker! Do I recall hearing you made the best jam tarts in Lincolnshire? I wouldn’t doubt that! Perhaps that was Bampa’s bragging, because he loved your jam tarts, especially the raspberry ones (with the jam he made from the fresh raspberries in your yard). Did you always like baking, even as a young girl? Or did you start baking after you got married because Bampa had a sweet tooth?

I remember trying to secretly snitch cookies from the cookie tin you kept on your dining table, the table by the window that overlooked your garden, but it was hard because the tin was one of those metal ones with the lids that make a jiggling sound, so it was hard to open the lid quietly. I now know that it was one of those moisture-proof ones with silica or something like that in the lid to keep the cookies from getting soft. I wish I kept that tin – I loved it – it was colourful and golden and shiny, it just made me feel at home; your home and you made me feel that way too. You made nice fairy cakes (cupcakes) and cakes as well. I remember the sponge you used to make:  double layer with raspberry jam in between: Bampa’s other favourite!

The one item I remember (with a little help from photos as well) always seeing on your dessert table at most occasions, especially birthdays, was Maids of Honour Cakes: those delicate cakes baked in a tart shell with a thin layer of jam in between. Delectable!  A couple of years ago I was at a conference and in one of the sessions we had been discussing traditions in our family and we had to bring in an object that reminded us of a family tradition. I thought of you and that cookie tin; and not too long before that I had found a similar tin at the store. I bought it because the lid had that familiar shake to it and it reminded me of you and your baking.

That night I looked up your recipe, the Be-Ro Self-Raising Flour recipe, the very same one that you always used; I think I still have the recipe book somewhere, kept away for safe keeping. Which reminds me I have a few of your other recipes too – also kept away; I’ll find them when I go through some of my keepsakes. Anyhow, so that night I baked the Maids of Honour tarts and took them to the workshop the next day in my almost-like-Nanna’s cookie tin and everyone loved them! I was glad to share your baking and you with others. Here’s the recipe I used; what do you think, does it look familiar? 

Love,

Natasha

xoxox

My almost-like Nanna's cookie tin with the shaky lid.


I've adapted the recipe slightly from the original one from the Be-Ro Cooking Book that my Nanna used, as I don't commonly have self-raising flour. Find the original recipe here, it includes a link to a recipe for the pastry. Jamie Oliver also has a nice pastry recipe for tarts with his Jam Tarts recipe, find it here.

Maids of Honour Cakes

175 g Pastry or 15 pre-made pastry shells

Filling:

30 ml (2 tbsp) raspberry jam (using an assortment is nice, it'll be a surprise to see which jam you get!)
50 g (3.5 tablespoons) butter, at room temperature
50 g (4 tablespoons) granulated sugar
1 medium egg
50 g (1/3 cup)  Self Raising Flour

Self Raising Flour recipe:

1 cup all purpose or unbleached flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Whisk all together in a bowl and take out 1/3 cup to use in this recipe. Save the rest for another time in a labelled container.

1. Heat oven to 400ºF. Roll out pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 15 patty tins. If using pre-made shells, follow the directions (usually NOT pre-baking the shells.)

2. Put a little jam in each pastry shell (about a teaspoon.)

3. Cream butter and sugar, beat in egg and fold in flour.

4. Place a small spoonful of mixture in each pastry shell.

5. Bake for about 20 minutes until cake is golden brown. Makes 15.

Adapted from Be-Ro Flour.

I can picture sitting down with Nanna and eating one of these with a cup of tea (coffee for her!) and enjoying a chat. Love you Nanna! Miss you!

© Kooks in the Kitchen. 2016

Hugs and Cookies

I used to be the child care provider for my sisters kids a.k.a. my niece and nephew once a week. Luckily my niece, who is now five, loves to bake and every time she visits she asks to bake some chocolate chip cookies or chocolate chip muffins - you see a theme here! I love chocolate chip cookies and muffins so that bodes well with me. 

During the winter months before Mimi would even get through the door at 8:00 am in the morning she'd ask to have "some peppermint tea please!" Once inside she'd usually asks for a cookie or chocolate chips. And like clockwork around 9:30/10 o'clock it's "can I have supper?" To which my reply is "would you like to have a snack instead?" And of course the inevitable 11:30 am "can I have chocolate chips now?" Other things she asks for: smoothies, peanut butter on a spoon, yogurt, cheese string and pretzels, oh my the pretzels - and the negotiations - "can I have 3 pretzels?" just 3? You've got to admit, the kid's got good taste! She was always in luck most weeks because I'm well stocked with some sort of baked good or we bake something together! In a pinch we sit on the floor and eat out of little finger bowls filled with seeds, raisins and a few mini chocolate chips.

The other thing she usually asks for in abundance is hugs! "I need a hug!" As adults many of us have lost that ability to ask for what we genuinely need, be it a chocolate chip cookie or a hug. Children are so genuine and fearless and ask for what they truly need. Let's take a cue from them and speak up and ask for (and listen to and answer) that inner voice when it tells you what it needs. Here's to more cookies and hugs, both go well with a glass of milk or a cup of tea! And don't be surprised if you get an honest look in the eye and a comment like this: "I love you. You're my khala*- you live in my family." *Urdu for aunt: mom's sister.

Oatmeal Chocolate Chunk Cookies

1 cup unbleached flour

1 cup whole wheat flour

½ cup quick oats

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon ground flaxseed

¾ cup cane sugar

½ cup packed brown sugar

1/3 cup butter (~ 75g)

3 egg whites

2-3 tablespoons milk (any kind)

1 teaspoon vanilla

~ 1 cup chocolate chunks or jumbo chocolate chips (6 ounces)

Preheat oven to 375°F. Prepare 2 large cookie sheets by lining with parchment or silpat or lightly grease with vegetable oil.

In a large bowl, combine unbleached all-purpose flour, whole wheat flour, oats, baking soda, salt, cinnamon, nutmeg and ground flaxseed.

In another large bowl, combine sugar, brown sugar, butter, egg whites, 2 tablespoons of the milk and vanilla extract. Add flour mixture and stir until just combined. If dough is not coming together enough, add 1 more tablespoon of milk. Stir in chocolate pieces. 

Drop by rounded teaspoonful’s 2-inches apart on the prepared baking sheet. Bake for 8 to 12 minutes or until lightly browned around the edges. If you want softer cookies bake for 8-9 minutes; if you like crispier cookies bake for the longer period of time.

Remove cookies to racks to cool. (If you can wait that long…they are good warm, just let them cool enough so you don’t burn yourself on a hot chocolate chunk, I know this from experience!) Store in an airtight container to keep them soft.

Makes about 48 cookies depending on size. 

A great chips to oats ratio: the key to an awesome chocolate chip cookie!

Adapted from a recipe found in a Dieticians of Canada cookbook, I don’t remember which one; I’ve been using this for years and adapted it so much over the years. :)

Cookies go so well with tea: real or pretend.

© Kooks in the Kitchen. 2016

Dressing up a Roast, Moroccan Style

I've nicknamed this my self-care roast; I made it on a day I was home alone, and no it's not crazy to make a one-point-something kilogram roast for yourself. Hear me out: I had bought the roast a few days before, as I'd been planning to make this recipe that I had made once before, years ago mind you, but I had made it for a dinner party and it was well received and I felt like trying it again. Now I'm not a huge beef fan but I do crave it once in a while and this was one of those whiles. More about that here, in my other beef post: http://kooksinthekitchen.blogspot.ca/2015/03/what-my-beef.html?m=1

The fact that I was on my own was a mute point, when you want pot roast, so you shall have pot roast. Now I'm not advocating making huge amounts of food that'll go to waste, share it! I mean come on, people will gladly take some pot roast off your hands (or plates) if you do need them to! 

Pot roast reminds me of my grandfather, our Bampa, making them, browning it the same way, albeit "boiling" it on the stove for hours rather than cooking it in the oven, English style (think of stove cooking as that generation's slow cooker.) I was reminded of the jokes at the English style of cooking while I was watching a re-run of an episode of Frasier. Daphne's mum and dad are having a row and her mum says something to the effect of, "I've raised your kids and boiled your meals for 40 years and I'm done," of course audience laughter ensues. 

To me, English style cooking was (is) simple, whole, fresh cooking. My grandparents used vegetables from their own garden, about 5 feet from their kitchen, talk about eating local! They got fish delivered every Friday, fresh milk every day at the front door and eggs from a farmer friend of their neighbor. Sure, it was bland sometimes, I don't think I ever got a taste for the boiled cabbage, but I loved their mince-and-tatties and Yorkshire puds drowned in thick real gravy made from the brown bits stuck on bottom of the pot.

Those are the flavours of childhood, the flavours of your grandparents kitchen, that open your taste buds to the freshness of real food. Eventually they give way to exploration of the palate: yesterday's boiled broad beans allow you to try today's Lebanese lentil soup. Food that's made with love, by those you love, gives you an appreciation of cooking and of fresh food itself. Then when you grow up, you can stir in new flavours and add a little spice to the love of food passed on to you by previous generations of loved ones. 

Making a beautiful meal for yourself that reminds you of love and food and flavours, that's the ultimate in self-care. And Bampa wouldn't think that kooky at all!

The original recipe I adapted this from didn't have all the vegetables in it, I added those in as its a good way to get more vegetables without having to cook them all separately. They cook with the roast, making a nice addition to the gravy and without giving you extra dishes to wash. Feel free to leave those out (including the extra broth) if you don't want them; but they are very tasty, the sweetness of the yam compliments the fruit. I've added ras el hanout, a Moroccan spice blend, it adds to the zing of the other spices. It looks like a long list, but it's mostly seasonings and spices and there isn't too much hands-on time; you chop the vegetables while the roast is having its initial cook in the oven.This was a welcome dish to have over a couple of cooler, rainy days.

Moroccan-Spiced Pot Roast

¼ teaspoon salt 

¼ teaspoon pepper 

3 lbs/1.4 kg boneless beef cross-rib roast 

1 tablespoon olive oil

 

1 teaspoon olive oil 

1 medium onion, chopped or cut into think rounds

2 garlic cloves, minced 

1 teaspoon brown sugar, packed 

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1 teaspoon ground ginger 

½ teaspoon Ras el Hanout seasoning (optional, or to taste)

½ teaspoon salt 

½ teaspoon pepper

 

2 cups prepared (or homemade) beef broth

½ cup chopped dried apricot 

½ cup raisins (Thompson or sultana)

 

2 medium carrots, chopped into ½” rounds

2 ribs celery, chopped coarsely

1 medium sweet potato or yam (or 2 small red potatoes) chopped into 1 inch cubes

Additional ~1 cup beef broth (or water)

 

2 tablespoons All-purpose flour

 

1. Sprinkle salt and pepper over roast. Heat first amount of cooking oil in Dutch oven on medium-high. Add roast. Cook, uncovered, for 1 to 2 minutes per side until browned. Transfer to plate. Reduce heat to medium.

> Beautifully browned roast; make sure you get all sides, it takes a bit of manoeuvring it in the pan to get all surfaces, but worth it for all that delicious brown-ness!

2. Heat the second amount of cooking oil in same Dutch oven.  Add onion and cook, uncovered, for 5 to 7 minutes, stirring often, until softened. Add next 8 ingredients. Heat and stir for about 1 minute until fragrant.

> Apricots, raisins and onions co-mingling; you can tell right from this point it'll be delicious!

3. Add next 3 ingredients. Bring to a boil, stirring constantly and scraping any brown bits from bottom of pot. Add roast. Bake, covered, in 300°F (150°C) oven for a total time of 1 ½ to 2 hours until tender: at the 45 minute mark add the carrots, celery, yam and extra broth. 

4. After 1 hour and 15 minutes check the vegetables for doneness and the roast by using a meat thermometer. Once everything is cooked to desired doneness, transfer roast to cutting board. Cover with foil. Let stand for 10 minutes. Slice roast.

5. Strain cooking liquid through sieve set over medium saucepan. Reserve solids. Skim and discard any fat from surface of liquid. Stir 1/4 cup of the liquid from the saucepan into flour in small cup until smooth. Bring remaining liquid to a boil. Slowly add flour mixture, stirring constantly with whisk. Heat and stir until boiling and thickened. Add reserved solids. Stir. Serve with roast. Serves 6.

> Serve with thick French bread to mop up all that hearty gravy.

Adapted from Company’s Coming Tonight: Magical Meals on Short Notice by Jean Pare.

© Kooks in the Kitchen. 2016

Mintea Fresh

Mint tea is the chameleon of all teas, it can at once do many things or simply do the one thing you need at that time. While black tea is bracing and rooibos tea is silky smooth, mint tea can be refreshing in the morning, calming in the evening, warming in the winter and cooling when it's hot out. It can soothe a fiery digestive system and perk you up at the 3pm lull. 

As you might have guessed, I love mint tea in all it's incarnations and believe me, I've tried many. Peppermint "tea" (any herbal mint tisane), is a favourite of my niece M as well and most winter days when she comes to visit, I'm greeted with "Hi Tasha Khala can I have some peppermint tea please?" It's a thing for her and her younger brother to have tea time at my place; and I totally indulge it because, heck, I love tea time too! I even bought espresso cups, because they're just the right size for little hands (and mouths) to drink out of. Once they get it into their heads that they want tea, I don't hear the end of it until I make a pot. And yes, I'm right there with a little cup sitting on a footstool, at the kids Ikea table drinking it with them! And of course you can't have peppermint tea without the honey. I strongly suspect they like drinking tea mostly for the honey :)

When I made this the other week at the end of my Mediterranean themed dinner, my friend gave some to her 9-year old son and he loved it too, and he's a mint aficionado, he loves anything minty including my fav, mint-chocolate. He came up to me and thanked me for the delicious mint tea! Ahh...a (young) man after my own heart! 

This tea has a natural sweetness, you don't need to add much or any sweeter, and without the sweetener it's a nice palate cleanser as well. If you want to be authentic, add lots of sugar, Moroccan style. As a sweetener I personally like raw muscavado sugar.

**The glasses are from Ikea and the box specifically indicated they were suitable for hot liquids; please do not use ordinary glasses for hot tea, they may shatter and you could really hurt yourself!

Fresh Moroccan Mint Tea

1/2 large bunch organic mint (or 1 of those plastic hanging herb packs), washed

1 tsp orange flower water

1-2 drops lemon oil

Fresh, boiling water

Raw sugar cubes or honey (optional)

To a Bodum or large regular tea pot, (clear is nice so you can see it), place in the washed mint bunch, orange flower water and drop of lemon oil. Add freshly boiled water and let it steep for at least 7 minutes (I usually go for 10.) 

After your chosen steeping time: If using a Bodum, plunge it down, if using a regular tea pot, you may wish to remove the mint leaves if you don't like it too strong, but leaving them in is nice, as your second cup (or 3rd or 4th) will be just a little different than your first.

Do add the lemon oil, it adds another level of freshness to the tea and tartness complements the sweetness of the mint and sugar. Makes 8-10 servings.

Use a pure lemon oil, not extract, for the best flavour. In Canada you can find lemon oil at Bulk Barn by the cash registers. Michaels and other baking/chocolate making stores may sell it too.

Adapted from "New Moroccan" by Mourad Lahlou.

This works well with a single serve cup as well. Simply use a few sprigs of mint, instead of the bunch and a very small sprinkle of orange flower water and the tiniest drop of lemon oil.

Read your fortune in actual min"tea" leaves!

How pretty is that?!

Bottoms up! 😉

© Kooks in the Kitchen. 2016

Playing Chicken with Avocado

{Updated}

Chicken and Avocado pasta sauce 

This is one of my go-to pasta recipes for it's ease of preparation and clean flavours. It's such a colourful dish that it reminds me of spring. Spring chickens, freshness, flavour, you get where I'm going. And chicken and pasta and avocados are generally well-loved by most people, so it's a great dish to serve to company and easy enough for a busy weeknight.

I've updated my adaption to use with canned tomatoes, as one day I wanted to make this I was fresh out of fresh tomatoes and subbed in a 398ml (14 oz.) can of tomatoes + seasoning and I really liked the results. It's a slightly different taste and texture than using fresh tomatoes, but you can say it's another pasta recipe in your collection.

Chicken and Avocado pasta sauce

2 skinless, boneless chicken breasts, OR 3 skinless, boneless chicken thighs
1 tbsp olive oil
2 garlic cloves, minced
4 plum tomatoes (or one can of flavoured diced tomatoes 398ml (14 oz.); see photo below)

1 ripe but firm avocado
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
pinch cayenne pepper or (I do and) pinch of red pepper flakes
1 tbsp freshly squeezed lemon or lime juice
1/4 cup finely chopped cilantro

Directions: 

1. Slice chicken into thin bite-size strips. Heat oil in a large wide frying pan set over medium heat. Add chicken and garlic and stir occasionally until lightly browned and nearly cooked through, from 3 to 4 minutes.

2. Meanwhile, chop tomatoes into 1-inch (2.5-cm) chunks. Or use a can of flavoured diced tomatoes, the chunky variety is nice because they'll hold their shape better when cooked.

3. Peel avocado and cut into bite-size pieces and set aside.

4. When chicken is nearly cooked, add tomatoes to pan, along with seeds and juice. (I like to add zucchini or artichokes sometimes to increase in the veggies in this dish; add at this point.) Sprinkle with coriander, cumin, salt and red pepper flakes/cayenne. Stir often over medium heat until tomatoes are hot, about 3 minutes. 

5. Remove from heat and immediately stir in avocado, lemon juice and coriander, just until blended. Toss with cooked penne or orecchiette. Taste and stir in more lemon or lime juice if you would like more tang. Enjoy sauce as soon as it is made as avocado will darken as it sits. Makes 5 cups (1.25 L), enough to coat 1/2 pound (250 g) pasta. 

Adapted from: Chatelaine Food Express – Quickies: Pasta.

A smaller, chunky or shell-shaped pasta works best to hold the chunky sauce, but in a pinch spaghetti works too as pictured above.

© Kooks in the Kitchen. 2016

Pronto Pasta

Pasta is a great quick, last minute dinner. Making it a vegetarian selection can be that much quicker and easier. It can be as simple as boiling the pasta and mixing in some olive oil and garlic or pesto. This recipe was adapted from a recipe on Popsugar Food, see the original recipe for Spaghetti Aglio, Olio, e Peperoncino here. 

Try out the original recipe, then add to it as I did, with whatever you have in your pantry or fridge that you'd like to have in your bowl and in your belly!

Pantry Picks Pasta

2 tablespoons pine nuts

7 ounces spaghetti

1/4 to 1/3 cup of extra-virgin olive oil, divided

1/2 small onion, diced

2 large or 3 small garlic cloves, minced

1 teaspoon of chili pepper flakes (or less depending on taste)

½ teaspoon mixed dried herbs (such as herbs de Provence)

3/4 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1/2 medium zucchini, julienned

2 small-medium roasted red peppers, chopped

1 tbsp capers, drained

1/3 cup jarred artichokes, drained

1/4 cup olives, preferably kalamata, halved

Zest of ½ a lemon

1/2 cup basil, chiffonade

1. Cook spaghetti according to the directions on the package, until it is al dente. Strain spaghetti, reserving a cup of the pasta water and set both aside.

2. In a skillet on medium toast the pine nuts, stirring frequently until fragrant and golden brown, about 5 minutes. Remove to bowl to cool.

3. To the same pan, on medium, add 1-2 tablespoons of olive oil. Add the chopped onion, cooking for about 2-3 minutes until slightly translucent. Next add the minced garlic, cooking until fragrant and slightly brown, about 1 minute.

4. Add in the zucchini strips and allow to cook stirring frequently for another 2 minutes. Next add in roasted red peppers, capers, olives and artichokes as well as the lemon zest. Add in spices: chili pepper flakes, dried herbs salt, and pepper, and mix together well.

5. Toss in the reserved spaghetti adding in a bit of the pasta water to refresh the pasta. Cook for a minute allowing the flavours to mix and pasta heat through.

6. Remove from heat, adding in the pine nuts and 1-2 tablespoons more olive oil. Garnish with basil. Serves 4.

Serve with a salad topped with roasted chickpeas or goat cheese.

© Kooks in the Kitchen. 2016.

Gingerly Egging You On

Put an egg on it! 

Yes, really!

When you are in a hurry, nothing beats eggs for breakfast, lunch or dinner and eggs are the perfect way to amp up the protein, iron and other nutrients in a vegetarian dish. New research out earlier this year has busted the myth of eggs causing cholesterol problems. Find a link to that report from a story by the CBC here. The report says "after more than 50 years of warnings to cut dietary cholesterol, the panel agreed with the American Heart Association's 2013 report that "available evidence shows no appreciable relationship" between eating cholesterol and blood levels of cholesterol. Cholesterol is an essential part of our cell membranes and hormones. If it's not in our diet then our liver makes it, said Prof. Christopher Gardner of the Stanford University School of Medicine." 

Eggs can be a good part of healthy diet as recommended by the Canada's Food Guide. See an online copy here as well as finding out how to order print copies of the guide.**

Check out the nutritional information on eggs, right off the carton!

I found this recipe in the latest issue of Chatelaine magazine and it looked like such a nice hearty bowl, that I tried it for lunch today. I wanted to add some more protein, iron and vegetables so I modified the recipe with the additions of edamame, beef (optional) and carrots. Enjoy; it's a filling bowl, without making you feel stuffed. In place of those ramen noodle packets, I used a ramen-style brown rice-millet noodle, but your choice of your favourite noodle will do. 

You'll need a fork, a spoon and some chopsticks for this bowlful!

Gingery Ramen with Eggs and Edamame (with a meat variation)

900 mL low-sodium chicken broth
2 garlic cloves crushed
1 tbsp soy sauce
1 tbsp grated ginger, grate ½ of it and thinly slice the rest, divided
4 eggs
4 baby bok choy, cut in half lengthwise (or 6 leaves regular chopped)
2 small carrots, thinly sliced on the diagonal
½ cup shelled edamame
300g thinly sliced beef (inside round or your favourite quick cooking cut), ***optional
1 tbsp vegetable oil
3 85-g Pkgs ramen noodles (or any other ramen-style Asian noodle)
1 green onion thinly sliced
1 tbsp. black sesame seeds
sriracha (optional, to taste)

1. Combine broth with garlic, soy sauce and only the grated ginger in a large sauce pan. Boil, and then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.

2. Add oil to skillet and heat; add thinly sliced beef to the pan. Cook until almost all pink is gone then add bok choy, carrots, edamame and sliced ginger. Season with a pinch of salt and pepper and continue to cook until beef is cooked through and carrots are tender-crisp.

3. Boil about 5 cups of water in a saucepan. Add noodles to water (discard seasoning packets). Stir and cook until noodles are soft, about 2 to 4 minutes. Drain and rinse well with cold water (or as packet directions for other ramen-type noodles.)

4. Cover eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water to cool.

3. Peel eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, (beef)-bok choy-edamame mixture, green onion and sesame seeds. Drizzle with sriracha to taste. Serves 4.

Adapted from Chatelaine Magazine, January 2016.

**(Disclaimer: please note, this post/recipe is not intended to replace medical advice nor do I make any medical claims with this post/recipe. Please consult your doctor before any dietary changes or adding supplements.)

© Kooks in the Kitchen. 2016.

Magnificent Magnesium Milk Mug (you won't miss Midol)

Let's face it, women deal with cramps on a regular monthly basis, and for many they can be debilitating. We all know the PMS cravings for chocolate, my theory is that it's our body's way of getting magnesium, which chocolate contains plenty of, and calories, to give us the extra energy when we lose a lot of blood over the week of menstruation**. Magnesium helps with cramps, because it relaxes smooth muscles, including the uterus and surrounding muscle tissues. "Dietary sources of magnesium include legumes, whole grains, vegetables (especially broccoli, squash, and green leafy vegetables), seeds, and nuts (especially almonds)." (Source WebMD.) Dairy products and chocolate are also sources of magnesium. 

After listening to a podcast by holistic chef and nutritionist, Bianca Osbourne of The Vitality Kitchen, I learned that molasses is also a good source of magnesium and can be used for menstrual cramps. I decided to concoct my own magnesium drink, because as much as I love molasses in ginger cookies, drinking molasses in water, as Bianca suggested, didn't appeal to me! Find out more on her post "Rethink Your Period," here. I've already told my hairdresser all about this last time I got a haircut, so I figured it was time to share here!

Magnificent Magnesium Milk Mug

1 cup of your favourite milk* (I used almond & also added a couple of tablespoons of a coconut milk creamer pictured below)

1 tbsp of raw cacao

1-2 teaspoons blackstrap unsulphured molasses (or more to taste - molasses is a strong & acquired taste, I'd suggest starting on the low end and work your way up)

1/2 teaspoon of ground cinnamon 

Pinch of nutmeg

Additional sweetener if needed, maple syrup is nice

 *milk ranges from about 6-15% of your RDI (recommended daily  intake) for magnesium, depending in the variety you use (dairy, soy, coconut, almond, etc.)

1 tablespoon of raw cacao powder contains 34mg of magnesium which is about 9% of your RDI - hello this is why we go for the chocolate! Mood boosting and pain reducing!

Blackstrap molasses is an excellent source of potassium, iron and calcium, vitamin B6 and a good source of magnesium. One teaspoon has a few more calories per teaspoon than sugar, but it's comparable.

Maple syrup is higher in calories than sugar or molasses, but it is also chock full of nutrients like iron, zinc, magnesium and especially manganese.

1. In a small saucepan on medium, heat the milk, cinnamon and nutmeg.

2. Slowly heat, whisking until bubbles start to form on the surface.

3. Add the cacao and whisk until combined and continue heating through.

4. Remove from heat and add in the molasses, whisking until thoroughly combined.

5. Allow to cool slightly in the pan and then pour into your favourite, fancy mug or tea bowl.

Bottoms up! :)

**(Disclaimer: please note, this post/recipe is not intended to replace medical advice nor do I make any medical claims with this post/recipe. Please consult your doctor before any dietary changes or adding supplements.)

© Kooks in the Kitchen. 2016.