Lemon Ginger Tea

Lemon Ginger Tea is the perfect early morning pick-me-up. It leaves you refreshed and awake without the 3 o’clock caffeine crash that comes from drinking coffee.

It’s also the perfect drink when you’re feeling sick. At the first signs of a stuffy nose or scratchy throat, brew up a big pot of this tea and relish in its immune system boosting properties. Lemon juice has high quantities of vitamin C, while ginger and cayenne pepper help to clear the sinuses.[1]

Ingredients:

a small knob of ginger, grated

½ lemon, juiced with the seeds removed

1/8 tsp. cayenne pepper

Method:

In a small pot, boil enough water to fill a tea mug. Add the grated ginger into the boiling water and allow to simmer for 3 minutes. Pour the lemon juice into the mug. Pour the boiling ginger water into the mug and sprinkle cayenne pepper on top. If the tea is too bitter, add a small spoonful of honey. Serve hot.

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[1] http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1938/2

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Chocolate Truffles

These truffles are the perfect pick-me-up snack when you’re feeling like something sweet. They’re easy to make and keep for a long time, making them the perfect dessert to store in your freezer for unexpected company – if you can resist them long enough. I'm not proud to admit it, but I’ve been known to eat these truffles for breakfast.

CHOCOLATE DATE TRUFFLES

Ingredients:

15 large dates, pitted

1 cup raw almonds, chopped

5 tbsp. cocoa powder

2 tbsp. coconut oil, room temperature

2 oz. unsweetened baking chocolate

Optional Flavoring Suggestions:

Orange Juice/Zest

Coffee Extract

Mint Extract

Hazelnut Extract

Suggested Toppings:

Unsweetened Shredded Coconut

Cocoa Powder

Chai Powder

Rolled Oats

Mixed Nuts

In a small double boiler**, melt the baking chocolate and coconut oil. In a food processor, mix the dates until they form a gooey paste. Add the almonds, cocoa powder, and melted chocolate and coconut oil to the food processor and mix until combined. Add any optional flavorings. Remove the food processor’s blade and place in the refrigerator for 10 minutes.

Then, form 15-20 small round balls in your hands and coat each truffle with one of the suggested toppings. Place in the freezer for 20 minutes before serving. 

**If you don’t have a double boiler, boil water in a small pot and place a medium-sized metal bowl on top of the pot. Place the chocolate in the bowl and allow it to melt. Using the double boiler method allows you to melt chocolate without it burning or seizing.**

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Breakfast Smoothies and Oatmeal

Ever since we started The Two Pears, we’ve gotten a lot of feedback from people asking us to do a post about breakfast recipes. It seems that people who are trying to improve their eating habits do a great job choosing healthy lunches and dinners, but can’t seem to overcome the greasy eggs and bacon or sugary pancakes and French toast that make up standard breakfast fare. 

We’re always told that breakfast is the most important meal of the day, so we’ve found some alternatives that’ll keep you energized and full until lunch.

The recipes below are our personal favorites. Most mornings, you can find us eating some variation of them. The greatest thing about them both is that they’re totally customizable. Craving more protein? Toss in some toasted almonds, walnuts, or pecans. Want it sweeter? A dash of maple syrup or honey will do the trick. Hate spinach? Substitute in some kale or beet greens, or leave it out entirely. The possibilities are endless. 

JULIA’S OATMEAL

½ frozen banana

½ cup of oats

¼ cup of pumpkin puree

2 tsp. of cinnamon

almond extract

vanilla extract

Method:

In a small pot, boil one cup of water. While the water is coming to a boil, cut a frozen banana into chunks and heat them in a separate pot. Once the bananas are melted and the water is boiled, add oats to the pot with banana and pour the water over the top. Stir frequently to incorporate banana. Let the oats cook until the mixture gets fluffy. Incorporate the cinnamon while continuing to stir. Once everything is mixed, add a large scoop of pumpkin puree (about 1/3-1/2 cup) and heat for another minute. Add a few drops of almond and vanilla extract.

Serve with toppings and enjoy!!

SONDRA’S GREEN MONSTER SMOOTHIE

¼ cup sunflower seeds, toasted

¼ cup oats

2 tbsp. flax meal

1 handful of raisins

2 dates

1 tbsp. coconut oil

2 handfuls of baby spinach

5 ice cubes

5 strawberries, frozen

½ banana, frozen

water

2 tbsp. almond butter

Method:

Toast sunflower seeds in the microwave for 1 minute 30 seconds, being careful not to burn them. Combine sunflower seeds, oats, and flax meal in a food processor and pulse until combined. Add raisins, dates, and coconut oil and combine. Next, add baby spinach, ice cubes, strawberries, and bananas and pulse until combined. Add water until the desired consistency is reached. Serve topped with a scoop of almond butter.

TOPPING SUGGESTIONS:

Almond butter

Peanut butter

Fresh fruit

Sunflower seeds, toasted with cinnamon

Maple syrup (as sweetener)

Toasted nuts

Granola
Unsweetened Baking Chocolate

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