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Amaranth Breakfast Bowl

1/12/2020

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Ingredients (2-3 Servings)
-1⁄2 cup amaranth
-1⁄4 cup buckwheat groats
-2 tablespoons roughly chopped almonds -11⁄4 cups water, plus more to soak the amaranth
-2⁄3 cup unsweetened almond milk or milk of your choice
-1 tablespoon nut/seed butter
-1 tsp cinnamon
-Pinch of salt
-1 tablespoon honey (maple syrup or date syrup work too)
-Fresh fruit
​-Optional: Add 1 scoop of protein powder of your choice.
amaranth breakfast bowl with bananas and blueberries
Directions
1.In a small bowl, combine the amaranth, buckwheat groats, and cover with cold water by at least 2 inches. Refrigerate, uncovered or covered, 8 to 24 hours.

2.Drain and rinse the amaranth mixture. Pour into a small saucepan, along with the water, almond milk, cinnamon and pinch of salt.

3.Bring to a boil over medium- high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes. Divide the amaranth porridge between two serving bowls. Option to add protein powder.

4.Drizzle the nut/seed butter and honey over the top . Sprinkle with with almonds and fruit pieces, and serve.

Makes 21⁄2 cups of amaranth porridge.

Recipe adapted from tastingtable.com
Nutritional Highlights

Amaranth is a gluten-free ancient grain that has been used in Inca, Maya, and Aztec civilizations.
This grain has fiber and B vitamins like most grains, but it also stands out from the other grains as a great source of manganese, magnesium, and phosphorus. Amaranth also contains 9g of protein per one-cup serving which is much higher than other grains.

Buckwheat is another gluten-free ancient grain that contains 5.7g of protein per cup. It has a nice nutty flavor and is rich in fiber, potassium, phosphorus and magnesium.

Cinnamon is know for its beneficial anti-inflammatory, circulatory, and digestive qualities. It is a great addition to sweet foods because it helps your balance blood sugar by slowing the rate at which your stomach empties.

Almonds are high in mono-saturated fats that are associated with reducing the risk of heart disease. Those mono-saturated fats lower LDL cholesterol. The antioxidant properties of vitamin E in almonds also make these nuts super heart healthy. ​

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DIY Ginger Turmeric Shot

1/8/2020

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anti-inflammatory turmeric ginger shot in jar among plants
hand holding anti-inflammatory ginger turmeric shot
Ingredients
4-inch piece of ginger
2-inch piece of turmeric 

3 tbsp water (add more as needed to blend thoroughly)
3 Tbs lemon juice

Directions
Makes 2-3 servings
  1. Wash ginger and turmeric thoroughly. (I use a vegetable brush. You can also peel them if you desire.)
  2. Place ginger, turmeric and water in a high-speed blender and blend until ginger and turmeric  is completely pulverized.
  3. Strain liquid into a jar and add lemon juice*
  4. Pour 1-2 oz into a cup and take a shot! I also enjoy mixing this with hot water, bubbly water or regular water. Apple cider vinegar and honey are also nice additions to the beverage version of this!
  5. Store in the refrigerator for up to a week. *The lemon juice helps this mixture stay better for longer.
Nutritional Highlights:
​
Ginger, turmeric
and lemon are powerhouse foods that support digestion, the immune system and your body’s natural detoxification pathways. 

Nutritional Highlights:
Turmeric is well known for its anti-inflammatory and antioxidant qualities. This root is an excellent source of iron, manganese, B6, copper and potassium. 

Ginger
 contains gingerols which are the pungent  compound of the ginger rhizomes. This food is known for its anti-inflammatory, immune boosting and digestive qualities. Ginger is a warming root that makes you sweat, which is a great way to detox a little bit everyday.

Lemons
 are a rockin' source of vitamin C, B6, potassium, folic acid and flavonoids. Limonene in lemons elevate your liver enzymes and help with the liver’s detoxification process.

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Recipe: Crust Cookies (Gluten-free, vegan, refined sugar-free)

12/26/2019

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plate with gluten-free, refined sugar free, vegan cookies
Recipe: Crust Cookies
(gluten-free ,vegan & refined sugar-free)
Makes~ 12 cookies

Ingredients :
1 cup rolled oats
1 cup brown rice flour
3 tablespoons arrowroot flour 
¼ cup coconut sugar
1/2 tablespoon cinnamon
½ tsp baking soda
1/4 cup coconut oil
1/4 cup ghee (can use all coconut oil for vegan version)
1 cooked banana
⅓ cup raisins (soaked in hot water first)
Dash of salt

Instructions:
-Pre-heat your oven to 360
-Line a sheet tray with parchment paper
-Place raisins in a mug or bowl, cover with boiling water and let stand for 10 minutes and strain*
-Mix dry ingredients together in a large bowl. 
-In a separate bowl, melt the ghee and coconut oil.
-Sauté or microwave 1 banana for 1 minute. Smush the banana with a fork to make into a mash.
-Add melted oils, banana and raisins to the dry ingredients and stir until throughly combined. Dough should be wet from the oils.
-Form dough into 1.25 inch balls and press down to flatten to .5 in cookies on your parchment paper.
-Bake at 260 for 20 minutes or until edges are slightly brown
-Let cool and enjoy!
​

*everyone hates hard and chewy raisins in cookies, this method is a great way to make sure your raisins are plump and juicy.

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Carrot Cake Pudding

6/14/2017

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Makes 5 servings
Ingredients
•5 large carrots
•2 tablespoons of coconut oil
•1/2 tsp cinnamon
•splash of vanilla or the inside of one vanilla bean

Instructions:
Steam carrots until tender (about 10-15 minutes) Then blend all ingredients in a blender or food processor until smooth and creamy ( about 5 minutes).


Enjoy in a bowl with toasted coconut, as a side dish for dinner or wrapped in a piece of nori seaweed for a sweet and salty snack. 
Picture
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  • Home
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