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Brunch/ GF, Vegan & Raw/ RECIPES

Warming Flax Porridge

Addicted-To-Raw-Teniel-Moore-Easy-Flax-Porridge-WATERMARKED-250814

{by Teniel Moore – Raw Foods Contributing Author}

I know it’s getting colder in your parts. Spare a thought for me melting over here in Australia as we gear up for another hot summer.

 I’m always thinking of you and the food you would most enjoy during your seasons.

No point me posting my latest popsicle recipe for you now! That can wait till summer.

So here is another fuss free super fast recipe for you all to try this winter season.

I love it because it’s totally gluten-free, so that’s a bonus for those of you that can’t eat oats for brekky.

 It’s full of healthy fats to sustain you and basically all raw apart from some hot water.

So let me give you the recipe so you can whip it up in a about a minute.

Warming Flax Porridge

  • 1/2 cup freshly ground golden flax
  • 1 tsp coconut oil
  • Sweetener of your choice (I use stevia–you could use raw honey or coconut nectar)
  • Generous dash of cinnamon
  • Boiling water (enough to make a porridge consistency–start off 1/4 cup then keep stirring and adding more as needed)
  • Pinch of good quality salt

Grind your golden flax seeds in either a coffee grinder or your blender. I use my vitamix for this part. Then boil your jug.

Pour your ground golden flax into a small breakfast bowl then pour over some boiled water quickly stirring so the mix does not clump together.

Add in your coconut oil, cinnamon and sweetener and continue to stir.

Top with your favourite berries and I sometimes like to add a dollop of coconut yogurt.

 

Tips: Don’t buy pre ground flax seeds (called flax meal) It’s really just a waste of money. Ground flax seeds go rancid very quick so it’s always best to grind flax just before you need to use it.

Store flax and other nuts and seeds in the fridge or freezer to help them stay fresh longer

Flax seeds are like chia seeds when it comes to absorbing lots of liquid. So be sure to add enough hot water to make the mix a nice smooth porridge like consistency.

 

There you have it. This little flax porridge will sure make your rushed breakfast time a whole lot easier. Now you have no excuses to not eat a healthy and sustaining breakfast this winter.

 

Brunch/ GF, Vegan & Raw/ Healthy Eating/ RECIPES

Crunchy Toasted Quinoa Topping

 CRUNCHY QUINOA TOPPING

{“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pure Via®, but all my opinions are my own. #pmedia #PureViaSweethttp://my-disclosur.es/OBsstV”}

Crunchy Toasted Quinoa Topping!  You are going to love this. It is an amazing way to add a healthy protein crunch to the top of your daily oatmeal or a berry yogurt snack.  It would even be great on top of ice cream.

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I have been thinking about this recipe for about 2 years now. Yep, it is about time I allowed my taste buds the privilege of tasting crunchy, roasted, toasted quinoa again.

The first time I had toasted quinoa, I didn’t even know what it was! We were enjoying an amazing family trip at Disney, and were at Boma, a restaurant in the Animal Kingdom Lodge. Boma is known for their breakfast buffet, and I’m a huge breakfast fan, so I was pretty excited to wake up that morning and EAT!

Continue Reading…

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Brunch/ Healthy Eating/ HOME/ RECIPES

Baked Banana Chocolate Oatmeal with Triple Berry Puree


 Baked-Banana-Oatmeal-Triple-Berry-Puree-Pinterest

Oh how I love my oats.  I never tire of them, especially when they have chocolate in them and are drizzled with a triple berry puree!

This felt very decadent, like eating dessert for breakfast.  It reminded me of eating chocolate chip oatmeal cookie dough, but doing it in a way that is grown up and sophisticated. The berry puree is the perfect accompaniment, and I just might have guzzled the left-overs!

Using berry puree as a topping in place of syrup, is a great way to get those antioxidants in to my kids, and saves money as they are less expensive than 100% maple syrup.  Making berry puree have saved me many times when making pancakes, waffles and oats that I would usually top with syrup.  Perfect for when you have run out of syrup and have a freezer full of berries.

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Baked Banana Chocolate Oatmeal

(inspired by this recipe at The Oatmeal Artist)

  • 2 bananas
  • 3/4 cup of milk of choice
  • 1/2 cup water, or more milk
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup chocolate chips
  • Berry Puree
  1. Preheat the oven to 350 degrees and grease 8×8 pan or line with parchment paper.
  2. In a large bowl, mash bananas, and then mix in milk, water, and vanilla extract.  Add oats, baking powder, and salt.  Stir.
  3. Add chocolate chips.
  4. Pour into prepared pan and bake for 25-30 minutes.
  5. Top with Berry Puree (recipe below)

TRIPLE-BERRY-PUREE

Triple Berry Puree

  • 1 12 oz bag frozen mixed berries (I used Trader Joes Frozen Mixed Berry Blend of Strawberries, Blackberries, Raspberries, & Blueberries), thawed
  • 2 medjool dates (or more depending on sweetness desired), pitted
  1. Pour thawed berried into blender.
  2. Add pitted dates.
  3. Puree until smooth.

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A Little Bit About Blenders

My Very Favorite by far–Professional Grade High Speed Blender

Some of the best money I have ever spent!
Vitamix Professional Blender and accessories
This is the model I have.  I drooled over it for a couple of years!
It was a splurge, but worth EVERY penny.  I use it 2-3 times a day.
It makes crushed ice in seconds.  It takes almonds to almond butter in seconds.  It makes the best raspberry fruit puree for pancakes and ice cream–obliterates all those little seeds into smooth puree heaven! We are eating 3 times the amount of fruits and veggies since purchasing this amazing blender, which I know is keeping us out of the doctors’ office and away from those expensive co-pays, so in my mind it has paid itself off.
Ninja Mega Kitchen Blender and accessories.

Runner Up

I’ve never used one, but have heard good things about them.  They are not professional grade like the Vitamix, but the price is much easier to swallow and they are powerful.
Oster and New Vitamix blenders in kitchen.
{my old Oster on the left, my New Vitamix on the right}

Economy

I had one of these for years and it does the job.  You can’t beat the price, and for smoothies, it works, although you have to blend much longer. You will still have chia and raspberry seeds in your smoothies, but if you don’t mind the extra texture, this one will do.  If you have had a high-speed blender, you will not be happy with this one.  If you are looking for something to get by until you can get a high-speed blender, and to just get those smoothies in you, this will do just fine.
—
What about you?  Do you have a high-speed blender?  Do you desire to have one?
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Brunch/ RECIPES

Easy Blueberry Pancake Squares

These blueberry pancake squares are so very easy.  You just use your favorite pancake mix, throw in some blueberries, and pour the batter into a greased pan.  They keep well and taste great reheated the next day.

These squares are a way to save time in the kitchen.  I love flipping pancakes on a lazy Saturday morning, but there are many mornings where I want a warm, good-smellin’ breakfast but don’t have time to be in the kitchen.  That is where these pancake squares come in.  No need to stand and flip pancakes.  Just pour the batter, stick it in the oven, and about 30 minutes later you have delicious pancake squares!

Easy blueberry Pancake Squares
{a no recipe, recipe}

~Your favorite pancake mix {I use this one from Trader Joes, Bob Mills is another fav of mine.}
~1 cup blueberries (I used frozen)
~Organic, real maple syrup
~Butter or butter substitute

Make pancake mix according to directions.  Add blueberries and toss gently.  Pour into a greased pan, can be 8×8 or 9×13, depending on how much batter your recipe makes, and how thick you want your squares.  Bake at 350 degrees, anywhere between 25-45 minutes, depending on size of the pan.  They will spring back from touch when done, and a knife will come out clean. Top with a pat of butter & maple syrup.

*note –this is not a coffee cake.  They are not sweet.  They are just like pancakes and will need syrup for a bit of sweetness.

Enjoy!
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Brunch/ GF, Vegan & Raw/ HEALTH/ RECIPES

DIY Probiotic Coconut Yogurt

{by Teniel Moore-Raw Foods Contributor}

Who loves coconuts as much as I do?

They are so versatile, there is so much you can make with them, and they are so good for you.

Today I’m going to share with you my super easy, DIY coconut yogurt, that will have you asking yourself why you have not been making it yourself before this

Why make your own?

Well, why pay a fortune for some gourmet coconut yogurt in the shops when you can DIY?

Plus the fun bonus of making it & flavoring it, however, your heart desires.

This is a great substitute if you are on a dairy-free diet or perhaps you’re vegan. It is also great for some extra probiotics, without all the extra sugars the store bought ones contain. So let’s get started.

What you will need:

~ Sterile glass jar with lid (mason jar works well)

~ 2- 3 Thai young coconuts

~ 2 probiotic capsules

~ Some muscle for opening your coconut

~ High-speed blender

~ dehydrator (optional) this will speed up the process but is not necessary

Directions

~ Open up your young Thai coconuts, however, works best for you. I love to throw them down hard on our cement drive till they crack open. The kids always want to get involved in this part. Or you could be more civilized and use a clever to open them up. A little tip is to have a container handy so that you catch any coconut water that might run out as your cracking it open.

~ Drain all the coconut water out of the coconuts and set aside.

~ Scoop out all the coconut flesh (sometimes called coconut meat)

~ Place all of the coconut flesh from 2 – 3 coconuts into your high-speed blender along

   with 1/4 cup of the coconut water and the 2 probiotic capsules. Just break them open

   and pour them in.

~ I like my coconut yogurt thick so I only add 1/4 cup of the coconut water.  Start with that amount and add more if needed. If you are using 3 coconuts you might need to add a little more coconut water.

~ Blend until smooth thick & creamy

~ Pour your coconut mixture into a sterilised glass bottle with the lid on. Sit out on the counter in a warmish spot for at least 8 hours or overnight.   (If you have a dehydrator pop the glass jar with lid into the dehydrator ((taking out all the trays so it can fit in nicely))  This works like a charm on 100 degrees for 5 hours.)

~ You will know your coconut yogurt is ready as it will have that slight tart taste to it that yogurt has.

~ Keep in the fridge & add what ever flavourings your heart desires. I like to keep

   my plain.

 

Also, you can make your coconut yogurt savoury by adding things like chili sauce or garlic, lemon & dill. Like I always say ” your only limited by your imagination” so go for it.

I hope this has inspired you to try something new and get making your own dairy- free, sugar- free yogurt. Get the kids involved, they will love it

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Brunch/ GF, Vegan & Raw/ HOME/ Organizing/ RECIPES

Chia + A Recipe For Sugar Free Creamy Chia Cup

by Teniel Moore {Raw Foods Contributor}
I love chia seeds. Do you?
Not only are these tiny seeds full or protein, omega 3 and loaded with vitamins minerals and antioxidants, they are also extremely versatile and a great staple in my cupboard always.
 
Here are a few of the things I do with my chia seeds:
 
~I add it to bread mixes
~I make raw chia crackers
~I use it as an egg replacement in my cooking
~I make chia cereal
~I add it to smoothies
~I grind them and add to raw goodie balls
 
But today I want to share with you my latest flavour combination and addiction.

Sugar Free Creamy Chia Cup
 
Ingredients:

1 – 2 Tablespoons of chia seeds
9 or more Tablespoons of almond milk  (add more if needed as the seeds swell)
1 Tsp of raw maca powder
1 Tsp of unhulled tahini
1 Tsp of sprouted crunchy buckwheat (optional)
1 Tsp of cacao nibs
dash of cinnamon
few drops of stevia to taste
 
Get yourself a pretty cup or bowl and mix all these ingredients together. Keep stirring well so that all the chia seeds get mixed around and the tahini and stevia gets evenly distributed throughout.
 
Set in the fridge for at least 10 minutes. If it needs more liquid simply add more almond milk and stir again. This is a great recipe to make up the night before and can be a very sustainable breakfast on the go. 
 
Before serving you can add some more cacao nibs, buckwheat cinnamon & tahini purely to make it look pretty. Grab a spoon and enjoy.

//
 
My son loves his chia seeds with grated apple and raw honey or blueberries and mango. He sometimes takes it to kindergarten for his lunch. Any chia cereal combination makes a great portable snack.
 
I hope you enjoy making this fast simple and nutrient dense snack just as much as I do.

//

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Brunch/ RECIPES

Blueberry Banana Oatmeal Breakfast Casserole

I have 3 girls, 14, 12 & 10.  It seems I am always on the look out for food that all 3 of them will eat, that is healthy and that they enjoy.  Oatmeal has been a frustrating thing in this household.  My oldest likes the instant packets, but I don’t like the amount of sugar in them.  My middle doesn’t like oatmeal, unless it is in cookie form.  My youngest loves raw chia oats but won’t eat oatmeal cooked. I’ve become queen of making oatmeal a thousand different ways. See? FRUSTRATING…until now.  Enter Blueberry Banana Oatmeal Breakfast Casserole!
All 3 of my girls gobbled it up and had seconds, and I just sat and watched with a silly, satisfied grin.  They felt like they were eating dessert, almost like a blueberry crisp.  Little did they know it was oatmeal full of healthy ingredients.  
I had planned on making it once this week and then reheating leftovers.  The original recipe said this is the best way to eat it–make it once on Sunday and eat it all week!  The problem with that plan?  My girls ate it all in one day.  

It is simple to make.  It starts like most recipes.  Mixing dry ingredients together.

I like that the wet ingredients can be measured & mixed into a glass measure cup.  Less dishes to do!

My earth balance butter re-solidified after stirring into the cold milk and egg.  Oh well, no big whoop-de- do.

Mmmm… I love that this recipe uses maple syrup & fruit to sweeten.  

The bananas give it an amazing sweetness, so don’t skip them!  Don’t worry, they do not turn to mush.  They actually keep their shape quite well! 

Slice banana in to prepared dish.  I used about 2 1/2 bananas–and ate the other half.

Arrange them pretty.

Sprinkle with half the berries.  I love these tiny little wild blueberries from Trader Joes.

Sprinkle evenly with dry ingredients.

Slowly pour over wet ingredients directly from the glass measure cup.  Easy!

Love the reflection of light in the midst of blueberry mess.  Reminds me of life right now.  God shines through in the midst of unknowns, mistakes, drama & mess.  Love it!
35 minutes in the oven and here is what you get.  We added milk but decided it really did not need it.  My girls preferred eating this like you would a blueberry crisp, just plain, no milk.  
It is a wonderful, hearty, chunky, full -of -goodness, filling, delicious breakfast!
Blueberry Banana Oatmeal Breakfast Casserole
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided/optional (I skipped it and just added 1/4 cup more oats)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I use natural)
1 cup milk (I used almond)
1 large egg, lightly beaten
2 tbsp. unsalted butter, (I use Earth Balance) melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

{Don’t forget to pin!} 

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