For many people, a morning or afternoon cup of coffee is a ritual not to be missed. But did you know your comforting cup of Joe also comes with a host of health benefits?
Coffee, in moderation, can improve cognitive performance, enhance alertness and boost overall mood, and it is a rich source of antioxidants. It has also been shown to reduce the risk of type 2 diabetes, Alzheimer’s disease and Parkinson’s disease, and it may protect against certain liver disorders. However, drinking too much coffee may sabotage these positive effects.
With all that coffee has going for it, why limit it to only a mug? Cooking with your favorite ground or brewed coffee can bring a whole new dimension to your recipe repertoire. Coffee enhances the flavor of other ingredients while lending a subtle earthy undertone to a dish. So settle in with your favorite blend, take inspiration from the following recipes and drink up the benefits of coffee.
Banana Buzz Scones
MAKES 10 SCONES
These scones are sure to start your morning off right. They’re delicious while still warm with a thin spread of almond butter.
1/3 cup (80 mL) rolled oats
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
2 tsp (10 mL) maple syrup
2 cups (500 mL) whole wheat pastry flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) raw-style sugar
1/3 cup (80 mL) cold coconut oil
1/2 cup (125 mL) mashed ripe banana (about 2 bananas)
1/4 cup + 2 Tbsp (90 mL) milk or nondairy milk, divided
1/4 cup (60 mL) strong brewed coffee
1 tsp (5 mL) vanilla extract
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper.
In small bowl, stir together oats, cinnamon, ginger and maple syrup until well combined. Set aside.
In large bowl, whisk together flour, baking powder, salt and sugar. Using two dinner knives, cut cold coconut oil into flour mixture until it resembles coarse crumbs.
Whisk together banana, 1/4 cup (60 mL) milk, coffee and vanilla in small bowl. Pour over flour mixture and, with fork, gently toss together until rough dough forms. Don’t over-mix dough or scones will be tough and dense. Form into a ball and transfer dough onto lightly floured work surface.
Flatten ball into a round disc about 1 in (2.5 cm) thick. Using sharp knife, cut dough into 10 wedges. Transfer wedges onto prepared baking sheet and lightly brush tops with remaining 2 Tbsp (30 mL) milk.
Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer to wire rack to cool slightly before serving.
Each scone contains: 164 calories; 3 g protein; 8 g total fat (6 g sat. fat, 0 g trans fat); 25 g total carbohydrates (6 g sugars, 2 g fiber); 129 mg sodium
Cowboy Black Bean Soup
This hearty soup makes a perfect cool weather lunch or light dinner when paired with a kale salad.
1 Tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) diced onion
1 red bell pepper, diced
2 large celery stalks, thinly sliced across the stalk
1/2 cup (125 mL) carrot, diced
1 jalapeño pepper, seeded and finely diced
3 garlic cloves, minced
2 tsp (10 mL) ground cumin
1 tsp (5 mL) smoked paprika
1 bay leaf
4 cups (1 L) water
2 cups (500 mL) brewed coffee
2 – 15 oz (444 mL) cans no-salt-added canned black beans, drained and rinsed
2 cups (500 mL) butternut squash, cut into 1/2 in (1.25 cm) cubes
1/2 tsp (2 mL) salt
2 green onions, trimmed and thinly sliced
6 Tbsp (90 mL) sour cream
1/4 cup (60 mL) fresh cilantro leaves
Heat oil in large pot over medium heat for 2 minutes. Add onion, pepper, celery, carrot, jalapeño and garlic. Cook, stirring frequently, until vegetables begin to soften, about 8 minutes. Stir in cumin, smoked paprika and bay leaf, cooking for another minute. Pour in water and coffee.
Turn heat up to high and bring soup to a boil. Cover pot and reduce heat to a simmer, stirring occasionally, until vegetables are tender and broth is flavorful—about 10 minutes. Add beans for last 5 minutes of simmering.
Meanwhile, steam squash until just cooked, about 5 minutes.
Remove soup pot from heat. Remove bay leaf from soup and stir in salt. Puree about half the soup in blender until smooth. Return puree to pot and stir until incorporated.
When ready to serve, warm soup gently over medium heat, stirring often, until warm. Ladle into bowls and garnish with cooked squash, a sprinkle of green onion, a dollop of sour cream and a few torn cilantro leaves.
Each serving contains: 329 calories; 18 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 60 g total carbohydrates (6 g sugars, 21 g fiber); 239 mg sodium
Apricot, Coffee and Turkey Sliders
MAKES 16 SLIDERS
Apricots, coffee and turkey may sound like an unusual combination; however, these slider sandwiches are sure to get you praise from family and friends. This recipe makes quite a few patties, so use only what you need and freeze the remaining uncooked patties for another time.
1 1/2 lb (750 g) ground turkey
2 tsp (10 mL) ground coffee (not instant coffee)
3 Tbsp (45 mL) finely chopped dried apricots
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1/2 tsp (2 mL) ground coriander
1 tsp (5 mL) dried oregano
1 Tbsp (15 mL) Dijon mustard
2 green onions, trimmed and minced
Extra-virgin olive oil, for grilling
1/2 cup (125 mL) grated cheese
16 whole wheat slider buns, halved and cut side toasted
2 cups (500 mL) baby spinach
1/4 cup (60 mL) cilantro leaves
2 avocados, sliced
16 tomato slices
In large bowl, thoroughly mix turkey, coffee, apricots, salt, pepper, coriander, oregano, mustard and green onions. Shape turkey mixture into 16 patties, using heaping 2 Tbsp (30 mL) of mixture per patty. Set patties on parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat grill pan or barbecue over medium heat.
Brush patties with oil and grill, flipping once, until cooked through, about 3 minutes per side. During last minute of cooking, sprinkle each burger with cheese to melt cheese slightly.
To serve, place bottom of slider bun on serving plate. Top with some spinach and cilantro, turkey slider, some avocado and slice of tomato. Cap with top of bun and serve immediately.
Each slider contains: 166 calories; 11 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (3 g sugars, 2 g fiber); 259 mg sodium