Posts Tagged breakfast

Soaked Pancakes from Nourishing Traditions

Soaked Pancakes  from Nourishing Traditions

Soaked Pancakes from Nourishing Traditions

Ingredients:

  • 2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
  • 2 cups yogurt, buttermilk or kefir  (I used raw milk with 2 tsp of apple cider vinegar)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 T melted butter

Preparation: Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours.

After soaking time, add eggs, salt, baking soda, and melted butter.  Add water if necessary to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet.  Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.

NOTE:  When I first learned about soaking grains, I was nervous.  Leaving grains out with milk overnight?  It sounded like a quick invite for food poisoning.  After many hours of research and many more food experiments, I am a believer.  Soaking grains allows a natural fermentation to occur that increases the absorption of nutrients.  To learn more, check out Whats the Fuss About Soaking Grains by The Nourishing Gourmet.

Cinnamon Almond Butter Banana Rice Cakes

Cinnamon Almond Butter Banana Rice Cakes

Hi Friends! It has been a very long time since I have posted anything new on this blog and I apologize for the silence. Our family had quite the summer due to a lost pregnancy followed by a scary accident in the kitchen. Needless to say, I will never be creating or cutting an ice cream cake ever again. In fact, I am pretty sure that I will never be allowed to touch anything sharper than a butter knife in the near future.

And I am perfectly okay with that.

As long as I am permitted to operate my vitamix, life will go on.

Luckily, one of our favorite snacks doesn’t require anything sharper than a butter knife… and it is super easy to make. My six-year-old has claimed bragging rights to this snack because his creations always taste better than mine. And that my friends, is motherhood victory at it’s very best.

So, let’s get cooking!

 

Cinnamon Almond Butter Banana Rice Cakes

Ingredients:

  • Rice cakes (organic when possible)
  • Almond butter
  • Bananas
  • Cinnamon

Slice banana into thin round wedges and set aside.  Carefully spread a thick layer of almond butter on top of a rice cake.  Top with bananas and a generous sprinkle of cinnamon.  Rice cakes never tastes so good.

 

Vegan Strawberry Apple Butter

Vegan Strawberry Apple Butter

Life is always worth celebrating… especially when jars of strawberry-apple butter are in the refrigerator.

 

vegan applebutter with strawberries

 

Strawberry Apple Butter

12 medium apples, unpeeled, cored and thinly sliced
3 tsp. ground cinnamon
1 tsp. teaspoon ground allspice
1/2 tsp. ground cloves
4-5 cups washed and pureed strawberries
1 tsp. liquid stevia

Toss apples, cinnamon, allspice, cloves, strawberry puree, and stevia into an oversized crock pot.  Bake on medium to high heat (for approximately four hours) until apples are soft.  Transfer apples and strawberries in small batches into a blender or vitamix.  Blend until smooth.  Store jam in the freezer or refrigerator in mason jars or specific freezer containers.  Tip:  Leave 4-6 inches of air space at the top of containers that will be placed in the freezer.

 

Cinnamon-Apple Oatmeal

Cinnamon-Apple Oatmeal

Lazy Saturday Morning Oatmeal

1/3 cup of oats
1/2 cup of soy milk
1 small apple cut into bite sized pieces
big dash of cinnamon
little dashes of ground ginger and nutmeg
2 tsp of dark molasses
1 large scoop of peanut butter
chocolate chips or unsweetened carob chips (my favorite)

Directions:

Heat milk in a saucepan on low heat. Mix in spices, oats, molasses, and apples – cook until tender. Serve with a big scoop of peanut butter and chocolate chips.

 

** chocolate chips with breakfast should not be an every morning indulgence.

Herb Roasted Potatoes

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes – cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

 

Bake potatoes in oven at 350 for an hour.

Once the potatoes have cooled, cut potatoes into small wedges.  Saute onions in coconut oil.  Once your onions have turned soft and translucent, add potatoes and spices.  Cook until potato wedges are crisps.

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