Gluten-Free Whole Grain Porridge

Posted by on May 23, 2011 in Breakfast, Gluten-Free, Recipes, Vegan, Vegetarian | 0 comments

Gluten-Free Whole Grain Porridge Ingredients: 1 cup millet 1 cup quinoa 1 cup brown rice 6 1/2 cups water 1 teaspoon unrefined sea salt For each bowl: 1/2 cup cooked grains 1 tablespoon coconut oil 1/2 cup raspberries* handful chopped pecans* 1/4 teaspoon cinnamon 1 teaspoon pure maple syrup Directions: Heat water and salt in a large pot over high heat and bring to a boil. Rinse grains and add to boiling water. Resume boil and reduce heat to a simmer. Simmer until water is absorbed (about 15 min) Remove from heat...

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Steel Cut Oats Breakfast

Posted by on May 23, 2011 in Breakfast, Gluten-Free, Recipes, Vegan, Vegetarian | 0 comments

Steel Cut Oats Breakfast Ingredients: 1 cup steel cut oats, rinsed and soaked over night (for gluten-free make sure the oats are certified gluten-free) 1 tablespoon coconut oil 1 cup blueberries 1/4 cup chopped walnuts 1/2 teaspoon cinnamon 1 tablespoon pure maple syrup Directions: Pour oats and soak water (please note that oats are the only grain that you actually cook in the soak water as oat water has healing properties for the gut) into a medium pot over medium-high heat. If water does not cover oats, add more...

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Homemade Granola

Posted by on May 23, 2011 in Breakfast, Recipes, Vegan, Vegetarian | 0 comments

Homemade Granola Ingredients: 8 cups old fashioned oats 1/2 cup wheat germ 1/2 cup oat bran 1/2 cup coconut oil, melted 1 cup raw honey or pure maple syrup 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1 teaspoon unrefined sea salt 1/2 cup chopped dates 1/2 cup raisins 1/2 cup dried cranberries 1/2 cup chopped pecans 1/2 cup slivered almond 1/2 cup pumpkin seeds 1 cup unsweetened flaked coconut (optional) Directions: Preheat oven to 275 F. In a large bowl, mix oats, wheat germ and oat bran. In a medium...

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Blueberry Buckwheat Pancakes

Posted by on May 23, 2011 in Breakfast, Recipes, Vegetarian | 0 comments

Blueberry Buckwheat Pancakes Ingredients: 3/4 cup buckwheat flour 3/4 cup spelt flour (or whole wheat) 1 1/2 teaspoons aluminum-free baking powder 1/2 teaspoon baking soda 1/4 teaspoon unrefined sea salt 1 cup buttermilk 3/4 cup yogurt 1 tablespoon raw honey 2 large eggs (or 2 tablespoons ground flax + 6 tablespoons water) 2 tablespoons coconut oil, melted 1 cups blueberries real maple syrup and more blueberries, if desired Directions: In a large bowl whisk together the flours, baking powder, baking soda and salt....

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Strawberry Pecan Salad

Posted by on May 23, 2011 in Gluten-Free, Recipes, Salads & Dressings, Vegetarian | 0 comments

Strawberry Pecan Salad Ingredients: 6 cups mixed greens 2 cups fresh starwberries, halved 1/2 cup raw pecans 1/2 cup crumbled feta or goat cheese (brie is also nice!) 1 tablespoon whole cane sugar Directions: In a small fry pan, over medium heat, add pecans and sugar and cook until pecans are coated and sugar dissolves. Put aside to cool. Toss all ingredients together in a large salad bowl and serve with balsamic vinaigrette.

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Easy Thai Pumpkin Soup

Posted by on May 23, 2011 in Gluten-Free, Recipes, Soups, Vegan, Vegetarian | 0 comments

Easy Thai Pumpkin Soup Ingredients: 1 large yam, cut into thick circles 1 small sugar pumpkin or butternut squash, halved and seeds removed 1 tablespoon Thai red curry paste 1 can organic coconut milk unrefined sea salt and pepper to taste hot water to achieve desired consistencey Directions: Preheat oven to 400 F. Place yam circles and squash (cut side down) onto baking stone or greased roasting pan. Roast until soft, about 30-45 min. Scoop out pumpkin or butternut squash (discarding skin) into a large stock pot....

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