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rituals ✨🍵🌿 have you taken a moment for yourself today? Self care is an area I need to work on. I'm sure there are plenty of you who can relate: Hi fellow parents, caregivers, creatives and entrepreneurs. 👋🏼 Adulting IS hard. .
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I turned 36 last week and I've definitely felt a shift in myself over the last year. I'm feeling like it's time for more self love in my daily routine. For me this means regularly exercising, loving my body as it is now but also paying more attention to it (hello dry brush), more small moments for myself - like taking the extra time to make myself a matcha latte because I'm worth it, less phone time, scratch that - WAY LESS phone time, and giving myself more time to be inspired to create. .
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What do you to take care of your one and only ✨SELF✨? 🌿
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#fareisle #selflove #matcha #matchalatte #rituals #selfcare #mentalhealth #risingtidesociety #pursuepretty #visualsoflife #verilymoment
Hope you all got to love on mama earth today (and everyday!) ✨🌎🌱 #theresonlyone #earthday .
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Happy Saturday! Who's for cake? 🙋🏻🍰🌿🍊🙌🏼 .
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Celebrating another birthday in the house today, my fella @jacobfoleydesigns 💗 love you boo! .
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Vegan Blood Orange Yogurt Cake is on da blog! Link in profile 💗🍊💗 tap for sources 🌿 #fareisle #vegan #plantbased #ontheblog #feedfeed #eattheworld #bombesquad #healthyish #imsomartha #lifeandthyme #buzzfeast #feedfeedvegan #bestofvegan #eattherainbow #earthday2018 #thebakefeed #huffpostetaste #forkyeah #seriouseats
Happy Thursday from rainy Nantucket! ☔️ Good day to bake a cake and dream about May flowers 🌸🌷🌼 .
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Blood orange yogurt cake is on the blog! Link in profile ✨🍊🌱
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hiya 👋🏼 I'm Kaity. If you're new around here or a friendly face who's been around since ye olde days of instagram I just wanted to say thanks for being here! I haven't done an intro in a very long time and yesterday I turned 36 so thought it would be fitting. Guess I'm getting all sentimental in my old age. 👵🏼✨😆So here's some random stuff about me that you never knew you wanted to know (contain yourselves!)... 1. I'm an introvert homebody through and through. I've had weird anxiety about talking to people on the phone since I was a kid. But I try to be good about responding to emails and messages (it's just the actual talking to humans part that freaks me out). Give me tea and a book or a quiet walk in the woods or beach over a party any day. 2. My past jobs include state DEP fisheries researcher, park ranger, boutique shop manager-buyer-bookkeeper-assistant, restaurant server, social justice non-profit intern, camp counselor, lifeguard, babysitter, snack bar server. Weird mix I know. 3. I'm a mother to a sweet funny almost 7 year old boy named Iley. He thinks I'm nuts and he's probably right. 😆 I tell him it takes one to know one! We make each other laugh all the time and I can't imagine life without him.💗 I just uploaded a video of us making rainbow smoothies to my YouTube channel and it's a raw look at how weird we really are. 😆 if you want to have a laugh check it out! 4. I love period dramas and historical fiction. Pride and Prejudice and masterpiece theater and BBC miniseries. I'm obsessed with Outlander and am almost finished reading the entire series for the second time. And my dream trip is to visit Scotland. Where my Outlander tribe at?🙋🏻 5. I cut my bangs on a whim last fall and they literally have a mind of their own. I can't decide if I should grow them out or just embrace that weird flippy thing they do??? 😆 Heeeelp me! 6. If I could only have one food for the rest of my life it would probably be avocado 🥑🥑🥑 but only if there was sourdough toast to smash it on 😜 So that's a little bit about this girl right here. Thanks again for the love, kind notes and comments you've given these little squares of mine. Love you guys!!! 😘 #thisisme
This cake has been over two months in the making 😆🍊💗 It was supposed to make it on the blog way back in February but life had other plans (ahem, deathly flu 😷 struck right after I pulled the first cake out of the oven). And then blood oranges seemed to be petering out of season, bust last week there was a nice selection of fruits at the store so I was like "it's now or never!" 🙌🏼🍊🙌🏼 .
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Anywhoooo, long story short this super moist (sorry to people who hate that word but it's the best description 😜) blood orange yogurt cake will be making its way to the blog very shortly. And don't fret if you can't find blood oranges--it will be completely delicious with other citrus-lemons, oranges or grapefruit! It's like a vegan version of pound cake 🤤
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So if you don't want to miss the recipe (because so little of you see my posts now-thanks algorithm 🙄) make sure to subscibe to the blog via link in my profile! Happy Sunday! xx
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Who's baking with sourdough starter this weekend? 🙋🏻✨🥖🍩🙌🏼 I've got some seriously delicious old fashioned sourdough doughnuts on da bloggity blog FYI. Oh yeah and they're vegan too! Get the recipe linked in my bio. Happy friyay starshines! 😘✨🌟
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Fare Isle | Vegan West Indian Plantain Porridge

Vegan West Indian Plantain Porridge

January 09, 2017 in Recipe: Breakfast, Recipes: Sweet, Recipes: Gluten Free, Recipes: Kid Friendly, Winter

This one is for all of you porridge lovers out there. I've posted photos of our porridge on instagram before and always get asked for a recipe, so finally getting around to sharing this favorite one with you! This is my take on a West Indian classic dish of plantain porridge. My husband grew up in back country hills of the St. James parish in Jamaica, and learned how to cook porridge along with other Jamaican classics from some of the best country cooks in the "bush" over a wood fire. This is where he learned how to develop deep flavors, and the importance of good ingredients. In Jamaica you can make the most delicious meal with very little... a carrot, onion, garlic, tomato, scallion and thyme, because the produce grown in the country's famous red dirt is really so much more flavorful than anything we've ever bought or even grown ourselves in the U.S. (And I think anything cooked over a wood fire in the country will always taste better anyway, right?!?)

But I digress, back to the porridge...

It is traditionally made by grating unripe green plantains and cooking them in water and milk, adding lots of sugar and flavoring it with cinnamon leaf and nutmeg. Often times fresh coconut milk is used in the cooking process too. I prefer to blend the plantain because it cooks quicker and becomes very smooth and creamy with this method. This version is sweetened solely with dates and sliced bananas in an attempt to reduce the amount of processed sweeteners (i.e. maple syrup, rapadura sugar-any sweetener that is granulated or in syrup form is still processed in some way) we consume, but you can of course sweeten it with whatever sweetener you prefer.

You can find green plantains at most large supermarkets these days, but if you're having trouble sourcing them, unripe green bananas can also be used to make porridge in the same manner. The flavor will be a little different (still good) but the texture will be similar. Plantains are the starchier cousin to bananas. The most common method of cooking plantains is to fry them, both ripe (yellow with brown streaks) and unripe (green and firm), which we love to do (as you've probably seen before if you watch my instagram stories).

Cinnamon leaf is very hard to come by in the states (what you see in the photos was brought back from Jamaica), but if you live in subtropical/tropical zones I highly suggest using it to flavor your porridge. The leaves of the cinnamon tree have the most wonderful aroma and flavor, not as harsh as commercially available cinnamon, and slightly floral. Mace is the outer waxy covering on nutmeg shells. If you have access to it, it adds a lovely spice flavor to the porridge, but it is completely optional.

I hope you give this one a try, it's really very delicious and filling, and if you do please comment or tag me so I can see your creations!

recipe after the jump...

Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge
Fare Isle | Vegan West Indian Plantain Porridge

Vegan West Indian Plantain Porridge

serves 4

print recipe

ingredients
1 large green unripe plantain
2 cups water
4 cups unsweetened non-dairy milk such as soymilk or almond milk
10 medjool dates, pitted
1 vanilla bean, split
2 cinnamon sticks or several cinnamon leaves
whole mace from nutmeg (optional)
½ teaspoon fresh grated nutmeg
coconut milk for serving
banana slices for serving
notes
If you are unable to source green plantains, you can substitute them with green unripe bananas. The flavor will be slightly different (still good) but will have a similar texture.
Since the starchiness of each plantain will differ, you may need to add more milk to get to the consistency you like.
I kept this recipe pretty basic, but feel free to add any combo of milks you would like. We often make and add almond milk, jungle peanut milk, flax seed milk, etc. Along those same lines, get creative with the toppings. Dried fruits like chopped dates, raisins, currants, etc all work nicely. Chopped nuts and seeds are yummy additions too.
method
Peel plantain by running tip of knife in peel from top to bottom 3-4 times, and then use fingers to peel away the skin. If you have trouble, just cut the peel off with a knife.
Cut plantain into smaller pieces and add to blender along with water. Blend on high until mixture is completely smooth, leaving no lumps. Pour mixture into a 3-quart saucepan, add vanilla bean, cinnamon and mace, and set aside while you prep milk.
Rinse blender out and add pitted dates and milk, blending on high until dates are completely ground completely. Set aside.
Cook plantain mixture on medium-high heat, stirring constantly to avoid lumps and burning, for about 5 minutes or until plantain mixture is thickened, opaque, shiny and smooth. Remove pan from heat and pour in date/milk mixture. Return to heat, stirring constantly, until porridge bubbles and is a thick yet pourable consistency. If too thick stir in a bit more milk. Remove from heat and stir in grated nutmeg.
Serve hot, topped with fresh coconut milk, banana slices and a sprinkle of grated nutmeg.
Store any leftover porridge in a sealed container in the refrigerator for up to several days.

Hand made wares in this post: Wooden spoon by Polder's Old World Market.

Tags: porridge, breakfast, plantain, jamaica, oatmeal, west indian
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