Posts Tagged ‘breakfast’

Express Post: Cosy Almond Oats

Quantities for 1 adult. Half portions for children.

  • 1 cup jumbo organic oats 
  • 1/4 cup ground almonds
  • a few dates and dried apricots, chopped
  • 1.5-2  teaspoons almond extract (this is what gives it the kick)
  • 1 cup of boiling water, poured over all of the above
Leave to sit for 1-2 minutes. Add a small chopped banana, a droozle of honey or syrup, and if you’re strange like me, some chia gel from the fridge.
Because when it is “Midsummer” and freezing outside with driving wind and rain, and your kids have eaten all the cherry-and-berry spelt pancakes, you need something cosy for breakfast!
DELICIOUS.

Date sweetened Granola- mmmmmm!

I very much doubt I could live without oats. Such a wonder-grain. I love them. Creamy, versatile, and packed full of fibre: insoluble fibre to speed up the old “transit time” (you with me?), soluble, to mop up any harmful cholesterols it happens upon, and to help maintain good blood sugar levels.

We have made granola for ages at home by simply warming up honey and some sunflower oil (not too much, mind), mixing in oats, and toasting it in the oven (watching it carefully, as honey burns easily) This is as simple as it gets, and you can add in nuts, seeds, and dried fruit each time you eat it. This version is far less sweet, for our dates-only Lent 🙂  It is however,I find, sweet enough when eaten with raisins etc and a chopped sweet banana.

*(Every self-respecting person who wishes to get their “cream” from non-factory plant sources should have some of this marvel in the fridge. It is simply unroasted cashews, soaked until soft, and liquidised with water at a ratio of 1:1  (or slightly less water)- until silky-smooth. For more details read this post) The cashew cream adds a certain kind of richness and makes it taste kind of creamy-caramelly.

I mix all the ingredients well and then finish it in my food dehydrator because I can forgot about it and it doesn’t burn.

Don’t curse me for using less conventional methods (it’s in my blood now) and furthermore, I cannot comment on oven- cooking times.

In short, not a very informative post, then.

But there are plenty of alternative healthy granola recipes out there (and by “out there”, I mean, on here– the internet)  They really are not difficult, and you can make some amazing gourmet granolas, for a fraction of the cost, and completely control the amount and type of sweetener that you use.

I have my granola with chopped banana and almond milk and it is fantastic! It would also be lovely sprinkled over fruit salad with some “live” yoghurt.

Made a little sweeter using apples, dates, cinnamon, and honey, and some nuts/seeds/and dried fruit, it would make a fantastic crunchy snack to nibble on, guilt-free.

I miss honey  😦   But date sweetened treats are growing on me. I think if I had tried this no sugar-no-honey-no-wheat-no-yeast Lent thing a few years ago I would have died (or someone else may have!) But I have grown into new habits slo-o-o-ooowly. . For some people, dietary changes may be a radical overnight thing. For me, slow changes have worked best.

Our granola stash, ready bagged in portions.

 

 

 

 

 

 

 

 

Have a great weekend!

 

Sprouted Wheat Cinnamon Cereal

I am a great lover of cinnamon, but not a great lover of sprouted wheat. My head loves sprouted wheat, I mean, what’s not to love about these little babies, when you sprout them, their nutritional value explodes. Attention:

Research undertaken at the University of Minnesota, USA, showed that at 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the antioxiadant vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed. The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed.

Hungarian doctors have developed a potentially effective medicine against cancer known as Avemar This drug is made from….no kidding….wheat sprout extract and apparently in animal research it has been proven effective in preventing the occurrence of metastasis in cancer cells.

Nevertheless, I don’t find them that tasty, they’re just….alright, and I think it’s against the rules to eat something you do not really enjoy “just because it’s good for you”….So, having said all that, for some reason, once in a while I sprout a small handful of wheat……ok, let’s see….nope, still don’t really like it….until I was sent this recipe by Karen Knowler, and in return for using her wonderful recipe, here comes her shameless plug; Karen is known as “The Raw Food Coach”  and publishes “Successfully Raw” – a free weekly eZine for raw food lovers . If you’re ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now here. (note from me: When you sign up for her newsletter you get a fantastic free e-book called “Go Raw for a Day”)

So….It is actually a recipe for Essene bread. But when I tasted it, I liked it so much that I did not bother even dehydrating it into bread; I chopped it with some banana  and some almond milk and enjoyed it as is…or rather, Was. With my head, AND my palate. And it only has 3 ingredients; now, my cup runneth o’er! Read on.

I normally eat my sprouts after 48 hours of sprouting because from then on they feel a little hairy, and that just seems…wrong….(though I do like alfalfa sprouts which definitely score highly on a scale of one to hairy) So, I may not have quite as many zeros on my nutritional info as the University of Minnesota, but I can live with that.

If you have never sprouted grains/seeds/beans before, it is very easy, and there is lots of information online. I shall write a post on it at a later date due to current time constraints.

Take your itty- bitty sprouted wheat berries , and remember this is LIVE food, it is still alive and still growing and is packed ful of nutrients and enzymes….and begin.

  • 1 cup wheat sprouts (a scant 1/2 cup dry wheat will become about a cup of sprouted wheat)
  • 1/3 cup raisins
  • 1 teaspoon cinnamon

Put into your food processor, (for these quantities, a standard food processor may be too large. I use a Mini Chopper and think no kitchen should be without one) and blitz until the raisins are pulverized and the grains are somewhat broken down (I like a bit of texture). Please note, this really does not taste raisin-ey, or sprout-ey….it does, however, taste cinnamon-ey. I just thought I’d say.

Add chopped banana, cold Almond milk (for example) and some chopped pecans if desired, and above all, enjoy!

photo soon………..

P.S. Following my joyful discovery of cinnamon wheat sprout cereal, I began to see wheat sprouts in a new light, and am looking for new ways to genuinely enjoy them. You can cook wheat berries, as an alternative grain in cooked meals, but once sprouted, I would certainly not eat them any way but raw, why would you annihilate all of those wonderful vitamins??Any suggestions welcome.

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