Archive for the ‘breakfast’ Category
|Passion Fruit Pudding
Sunday, January 3rd, 2010
Sunday in Key West.
It brightens my morning to start off with Yoga on the Beach at Fort Zach. Since it was a little chilly this morning (58 degrees) Céline warmed us up with the 5 Tibetans (yoga) and kept us going with sun salutations to greet the morning sun.
Next we headed in search of vibrant sustenance. It has become a tradition for us to go to the Help Yourself Farmer’s Market after yoga on Sundays. I am so appreciative that they have brought this market to the island, because Key West has really been missing a great source of fresh, organic foods. Personally I just love the atmosphere of farmer’s markets. Charlie, the owner, has created a beautiful setting of fresh produce, smiling faces and acoustic music.
The tropical fruits were what caught my eye this time, and I am excited to share a recipe that I created from these sweet treats. Passion fruit, start fruit, and avocado star in this delicious, and naturally sweet pudding.
Tags: avocado, banana, coconut oil, passion fruit, star fruit
Posted in breakfast, dairy free, dessert, egg-free, fruit, gluten-free, indulgent, vegan, vegetarian, wheat-free | 4 Comments »
Seed, Nut and Fruit Granola
Sunday, April 26th, 2009
Toasty Granola
I have definitely been inspired! The Boulder farmer’s market has come back into season, and I love it. Although the choices for fresh produce are not as abundant as they will be, it is exciting to see the early greens that are for sale at the organic farm stands, and the beautiful flowers blooming. The farmer’s market is also host to some amazing local entrepreneurs who have created delicious (and often healthy) treats.
The one that inspired me this weekend is 2 Mom’s in the Raw. They create amazing raw granolas both gluten-free and not, and the ingredients are beautiful. They also make flax seed crackers which are yummy too, but I guess I am going through a sweet phase, and love that their granola is only sweetened with agave.
I have been wanting to make granola for a while, and this finally pushed me over the edge. Although I am not ready to make a raw granola yet, I thought I would start with an oven recipe to see how it turns out. I checked out a few recipes online, but decided to just make up my own mix and see what happens. I definitely see room for improvement, but for now, it is a tasty mix of goodies.
Tags: almonds, amaranth, apples, buckwheat, coconut, figs, oatmeal, raisins, sesame seeds
Posted in alternative grain, breakfast, dairy free, egg-free, gluten-free, vegan, vegetarian, wheat-free | 1 Comment »
Banana Buckwheat Pancakes
Sunday, April 5th, 2009
A Feel-Good Sunday Brunch
Lazy Sunday mornings, lounging in bed, taking it slowly, and enjoying a long brunch. Our favorite treat on these days are pancakes. The pancakes that don’t leave you feeling weighed down afterwards.
For those that don’t know, buckwheat is actually not part of the wheat family. It is a gluten-free grain with a pronounced taste. This grain adds character to the pancakes without overpowering them and since there is no gluten, the pancakes are light and fluffy going in and easy to digest!
I have adapted my recipe from a beautiful cookbook called Conscious Cuisine written by Chef Cary Neff. His recipe uses some wheat flour with the buckwheat flour, but I find that there is no need for it. I have tested this recipe on tons of friends and family and they love the pancakes!
Definitely try them out! We usually make a double batch and save them for snacks too.
Tags: banana, buckwheat
Posted in alternative grain, breakfast, dairy free, gluten-free, vegetarian, wheat-free | 1 Comment »
Millet Cornbread
Sunday, February 15th, 2009
Millet Cornbread
Whenever my partner makes chili, the next question that follows is “Wanna make cornbread?”. We love our Vegetarian Chili recipe, (I will be sure to share it in a future post), and it is almost inevitable that when we have chili, we want cornbread too.
When I went to the fridge to start making the batter, I realized that I didn’t actually have any corn flour! Thankfully I quickly came up with an improvisation. I had some polenta meal, and millet flour, and then I remembered we also had cooked millet…I am always up for experiment.
The polenta meal and the cooked millet add texture to the cornbread, and the surprise ingredient (banana!) adds moisture. So the combination is really nice. Some cornbreads can be really dry, but I think this recipe has a nice balance to it. I was really happy with the experiment and so was C.