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Buckwheat Pancakes

June 30, 2012
buckwheat-pancakes

Although we manage to find time for a few nibbles in the morning, we’re just not that into scarfing down a big meal at the beginning of our day. Instead, we’d much rather enjoy a big breakfast as the day is winding down and truly take our time and savor such traditional and comforting flavors. These homemade pancakes are especially popular in our house as they’re quick and easy to make plus they make for a delicious, wholesome treat.

Perhaps it’s because buckwheat used to be a lot more popular a hundred years ago, but there’s something about buckwheat pancakes that hearkens back to an earlier time – the days of pinoneering, log cabins and pot belly stoves. It may surprise some people to learn that buckwheat is actually a fruit even though it is commonly thought to be a grain. Buckwheat is a fruit seed that is related to rhubarb.

Numerous health benefits are buckwheat`s prime claim to fame. Firstly, it does not contain gluten, so it makes an excellent substitute for other grains in the diet. Studies have indicated that consuming buckwheat may combat high blood pressure and high cholesterol. Also, buckwheat does not lead to peaks in blood sugar levels. The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in many B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. Plus it’s an excellent source of fiber.

gluten-free-buckwheat-pancakes

Buckwheat Pancakes with Nectarines and Blackberries

Vegan, Gluten-free, Wheat-free, Sugar-free

Ingredients:

  • 1 cup buckwheat flour
  • 2 cups water
  • Pinch of sea salt
  • Coconut oil for frying
  • fresh nectarines
  • fresh blackberries
  • maple syrup, for serving

Directions:

  1.  Place flour into a medium mixing bowl. Gradually add water and stir using a whisk or fork to remove lumps. Mix until paste is formed. Leave to settle for about 20 minutes.
  2. Heat a pan over medium-high heat and add a little coconut oil. Ladle just enough batter onto hot pan to coat whole surface.
  3. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. I always need a few practice tries (munching the unsuccessful ones is a bonus!).
  4. Serve stacked high with plenty of maple syrup topped with fresh fruit.

What are a few of your favorite ways to whip up a little breakfast for dinner?

 

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Crunchy Raw Tacos

June 26, 2012
crunchy-raw-tacos

After my juice fast, I have been keeping things fresh and raw-food based. It is all my body is craving. This simple, fresh and nutritious recipe remakes the classic crunchy tacos. This recipe just might be what it takes to revive your Taco Tuesday tradition for good! Break out the guacamole and create a fun evening out of making this delicious dish.

Let’s face it, eating healthy can be a challenge, but when it tastes this good, gives you this much energy, there shouldn’t be anything holding you back. By eating fresh, unprocessed foods, you are actually getting more of the nutrition and enzymes that are typically killed when cooking food as well as alkalizing your body at the same time. Integrating more fresh organic foods into your diet will only do good things for your health.

So what exactly are raw tacos?  The main component is the “meat” which is simply coarsely chopped walnuts with cumin, chili powder and a bit of oil. It is super simple to whip together in a food processor. The flavors of spicy walnut taco mix, fresh veggies and garden guacamole create an absolute explosion of fresh vibrant flavors in your mouth. And not only that but you will feel refreshed and nourished after your meal. For the taco “shells” try using green leaf cabbage or romaine lettuce. This recipe puts greasy meat based Mexican food to shame.

raw-tacos-vegan-gluten

Crunchy Raw Tacos 

Vegan, Gluten-free & Raw

Serves 2

Ingredients

For the meat:

  • 1/2 cup walnuts
  • 1 tsp. chili powder
  • 1 tsp.cumin
  • 1 tsp. cinnamon
  • 2 tsp. Nama Shoyu (raw, unpasteurized soy sauce)
  • 1 tsp. olive oil

Directions:

  1. Blend ingredients in a food processor and process until mixture resembles taco meat – takes 20-30 seconds.

For the tacos:

Ingredients:

  • romaine lettuce hearts
  • tomato, diced
  • cucumber, diced
  • onion, diced
  • sprouts (I used alfalfa)
  • lemon juice
Directions:
  1. Chop and dice all of the vegetables.
  2. Lay out your romaine lettuce leaves and scoop equal amounts of taco meat in each. Spread it around.
  3. Next, add all of your toppings – the tomatos, cucumber, onion and sprouts. Enjoy!
garden-guacamole
Garden Guacamole
Ingredients:
  • 2 avocados – pitted, peeled and diced
  • 1/2 cup red onion, minced
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup green bell pepper, copped
  • 1 Tbsp. fresh chili pepper, chopped
  • 1 tsp. garlic, minced
  • juice of 1 lime
  • pinch of sea salt
  • fresh cilantro, chopped
Directions:
  1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a medium mixing bowl. Using a fork, mash the avocado.
  2. Add the chopped onion, red pepper, yellow pepper, green pepper, chili pepper, garlic, lime or lemon, salt and mash some more. Lastly, add the fresh chopped cilantro and mix well.
  3. Cover the guacamole and refrigerate until ready to serve.
Tip: If you are not going to eat immediately place one of the avocado stones in the bowl and cover with wrap. This will stop the dip from going brown.
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Strawberry Spinach Salad

June 15, 2012
strawberry-spinach-salad

This is one of my favorite summer dishes. A bright, seasonal salad that is super simple to throw together and really refreshing. I wanted to take advantage of the beautiful spring produce which is now appearing in abundance at the grocery store and farmers’ market.

With strawberry season in full swing we’ve been gorging ourselves daily on the sweet, juicy berries and can’t quite get enough of them. Not only are they summery and delicious, they’re a bona fide superfood, too. Nutrient-rich and packed with antioxidants (like vitamin C), strawberries offer a wide range of health benefits, some of which may surprise you. For starters, strawberries are rich in fiber. Fiber enables digestion to work properly, which is essential for proper immune function. Strawberries are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight.

Spinach is one of the most nutrient-dense foods in existence. Spinach contains an impressive range of active substances which are indispensable to the body. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is an excellent source of more than 20 different nutrients, including dietary fiber, calcium and protein. This dark green leaf will protect your brain function from premature aging, promote cardiovascular health and neutralize free radicals in the body. A good rule of thumb: the darker the leaf, the better.

Now lets get back to this salad! This recipe may be perfect timing for the weekend. If you can get yourself to a strawberry patch or a local market for some summer berries, you can whip up this simple, refreshing salad.

strawberry-spinach-salad-orange-poppy-seed-dressing

Strawberry Spinach Salad with Orange Poppy Seed Dressing

Serves 1

Ingredients:

  • large bunch of fresh baby spinach
  • fresh strawberries
  • pecans, walnuts, almonds, or other nuts or seeds (optional)

Dressing:

  • 2 Tbsp. olive oil
  • 1 tsp. lemon juice
  • light drizzle of agave nectar or other liquid sweetener
  • hint of orange zest
  • 1 Tbsp. orange juice
  • 1 tsp. poppy seeds
  • pinch of sea salt

Directions:

  1. In a bowl combine all ingredients for the dressing. Mix well.
  2. Toss the washed and dried salad greens, and plate. Top with fresh strawberries, nuts, and any other add-ons. Drizzle a generous amount of dressing over salad. Serve.

What are some of your favorite things to eat in the summer? Please share them below! Hope you have a fun and exciting weekend. If you have lots of sun where you live, send a little this way as ours is hiding and we could always use a little more.

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Granola with Raw Cashew Cream

June 1, 2012
granola-with-raw-cashew-cream

As granola recipes go, some are simpler and some are more complex, and this one lies squarely in the middle. I love the idea of a bare-bones, just-the-essentials granola – oats, nuts, oil, and a sweetener of some sort – but to my palate, a great granola needs a little more. It needs a variety of nuts and seeds, and maybe a couple of different sweeteners for flavor complexity, and some warm spicing too, like cinnamon and ginger. It may require buying a couple of extra pantry ingredients, but once you’ve got them, you’re set for a while – and for a lot of granola.

This granola makes for a lovely breakfast, snack, or even dessert. When the granola is topped with raw cashew cream, it supplies just the right amount of indulgence – without the guilt.

Cashew Cream

Ingredients:

  • 1 cup raw cashews, soaked overnight
  • 1/2 cup water
  • 1 Tbsp. extra virgin coconut oil
  • 1 Tbsp. agave nectar (or maple syrup, raw honey etc)
  • Seeds from 1/2 a vanilla bean (or 1 tsp vanilla extract)
  • Pinch of sea salt

Directions:

  1. Place the soaked cashews and water in a blender. Turn the blender onto a low-medium speed to break up the nuts and stop when the pieces are starting to form a puree.
  2. Add the coconut oil, agave nectar, vanilla bean seeds, salt and more water if necessary. Turn the blender to high until the mixture is as creamy and smooth. This may take a few minutes.
  3. Scrape cashew cream into a container and chill thoroughly.

granola-raw-cashew-cream

Fig’ n Pear Granola

Ingredients:

  • 1 cup nuts or seeds of your choice (I used a mix of almonds and hemp seeds)
  • 1/2 cup fresh or dried figs, chopped
  • 1 cup fresh pears, cored & roughly chopped
  • 2 1/2 cups rolled oats
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. salt
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup agave nectar, maple syrup or honey
  • 1 Tbsp. coconut oil or olive oil
  • 2 Tbsp. vanilla extract

Directions:

  1. Preheat the oven to 350° F  (177° C).
  2. In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
  3. Spread the granola evenly across a baking sheet. Bake for about 20 minutes, or until golden brown. Stir periodically to help it bake evenly.
  4. Let cool completely, store in airtight container and keep in the refrigerator for longer shelf life.

To assemble: Place sliced/chopped fruit into a bowl and spoon some granola mix evenly on top of the fruit and put a nice dollop of cashew cream on there. Then devour. 

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