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After beautiful 60-degree weather yesterday, the snow is falling again here in the DC area. It's the crazy transition time between winter and spring... so instead of getting frustrated with the seemingly endless winter, indulge in a taste of the tropics with homemade pineapple orange sorbet to brighten your day! It's one of the simple and tasty dessert recipes in Spring Renewal - a time to enjoy delicious food while cleaning up your diet and feeling great in your body. If you like the recipe, consider joining the program to transition into a spring of wellness - just 1 week left for early bird pricing! 1. Add all ingredients to a blender and blend until well incorporated.
2. If the mixture is too watery, add more frozen pineapple or ice cubes. If it is difficult to blend, add a few more splashes of orange juice. Winter is still here! We already have over an inch of snow on the ground and schools, work, and classes have been cancelled so we can all stay safe and warm. Quinoa makes an excellent breakfast, providing protein for an energized morning. Cardamom helps to enhance digestion and is used in Ayurvedic medicine to lift the spirits, reduce pain, restore vitality and induce a calm, meditative state of mind. Enjoy this warming, delicious, and healthy breakfast to fuel you for shoveling or a winter walk! Quinoa Breakfast Porridge Directions:
1. Rinse quinoa well in a fine mesh strainer to remove the waxy coating. 2. Combine quinoa, almond milk, and cardamom in a small sauce pan and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until the grains pop open. 3. Fluff with a fork, add the blueberries, cover, and let sit for about 5 minutes (until heated through). 4. Top with almonds, drizzle maple syrup and enjoy! Recipe tip: You can use leftover cooked quinoa in this recipe. Combine 1 cup of cooked quinoa, 1/2 cup almond milk, a pinch of cardamom, and the blueberries and heat over medium for 5 minutes. Then top with the almonds and maple syrup. Substitutions: This is a flexible recipe that you can adjust to your taste! Walnuts or pecans can be used in place of the almonds and any seasonal fruit can be substituted for blueberries. If you don't have cardamom on hand you can use cinnamon instead. I'm back! After 10 days in the sun and a week in the snow I'm back to teaching, cooking, and coaching. I hope you'll join me for an upcoming event! It's the last week to register for Winter Wellness Week, which begins next Monday, February 3rd. It's a week-long guided wellness program where you'll eliminate all processed food and common allergens from your diet and add in delicious and nutritious plant-based meals. Winter is the perfect time to rejuvenate your body with a week of clean, healthy eating and you'll have my full support along the way. Sign up with a friend and each receive $10 off! Here's a sneak peek at one of the recipes, a delicious and simple wild rice salad. We'll enjoy it with a bowl of hot soup for a filling and healthy meal.
Creamy Cauliflower Sauce Every time I make Almond Milk (I'll post the recipe as soon as I perfect it!) I use the crushed almonds to make granola. Sometimes it comes out great, other times not so much. This time was a success! To mix it up a little, I added the ancient grain Kamut - the "Great-Grandfather of Grains" - along with oats for a richer base. This ancient grain inspired the name of the recipe and adds additional fiber, potassium, iron, thiamin, niacin, riboflavin, and other nutrients to the granola. The coconut, flax seeds, chia seeds, and sunflower seeds add healthy fats (especially omega 3s from the flax and chia), protein, and fiber to jump start your day and provide lasting satiety throughout the morning. The forecast predicts a rainy weekend here in the DC area so the perfect time to turn on the oven and make a tasty breakfast treat. for the week ahead.
Directions:
1. Preheat the oven to 275 degrees. 2. Mix oats, kamut, coconut, almonds, sunflower seeds, chia seeds, and flax seeds in a large bowl. 3. Mix maple syrup, water, and coconut oil in a small bowl. 4. Pour the wet ingredients over the dry mixture and stir to combine well. 5. Spread the mixture on two baking sheets (you can use parchment paper or Silpats to prevent sticking) 6. Bake for 45 minutes, stir, and then bake for an additional 20-30 until golden brown. 7. Let cool completely then store in an air tight container. |
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