Just Eat It: Sprouted Quinoa Breakfast

17 05 2010

May seems to be a sprouting month, with the sun shining in Calgary and gardeners anxiously awaiting the May long weekend to get their pots and gardens growing. We are included in that group and ready to dig the garden. This past weekend we spent doing the spring clean up, getting the pots out, cleaning off the lawn furniture and cutting the bit of lawn we have. I am excited to see how the perennial bed turns out as we moved things around late last year. We spent the weekend in the midst of the plum tree in full bloom and the smell kept us smiling. The Nanking Cherry’s are blooming and buzzing with bees. Our white peonies are already 2.5 feet tall, flower buds are forming and ready for a June premier. Peonies are my favourite and although they bloom for short time they signal summer is here. When they bloom I’ll be sure to share!

Back to sprouting. This month’s Yoga Shala Just Eat It recipe is Sprouted Quinoa Breakfast. Sprouting quinoa, legumes, grains and seeds is easy. The best thing about sprouting is that you have healthy food ready to eat with no additional cooking or preparation. You just need a little patience and that’s exactly what us yogis are working on everyday :). This breakfast is easy, it can be made ahead and ready to eat after your morning practice.

To sprout the quinoa, use a glass jar and replace the lid with cheesecloth and an elastic band. Place 1 cup or more of quinoa in the jar and cover with filtered water. Let soak for 4-8 hours, you’ll see sprouts start to grow in just four hours. Rinse it once or twice by pouring out the water through the cheesecloth and adding fresh filtered water. After soaking, drain and place in the fridge, it will keep for 3-4 days. If you really like sprouting buy a sprouting jar like this one. It makes sprouting super easy. (See previous blog entry on sprouting.)

On top of 1/3 cup of sprouted quinoa, add diced apple, banana, orange and pear and a 1/4 of diced avocado. Sprinkle with a variety of sprouted, raw or lightly toasted seeds like pumpkin, sunflower, flax and nuts like almonds, walnuts and cashews. Don’t have a lot of quinoa, use the left over brown or wild rice, mix it together. Eat it.

Eat well, Be well,

Nat





Veggie Pate

30 04 2010

Have I found the most versatile fridge companion, Veggie Pate. I have made this twice this past week because it worked so well bringing it to a potluck and people seemed to like it. Serve it with crackers and cut up veggies like cucumber. Wrap it in some lettuce for a fun lettuce wrap, or use nori rolls. Wrap it in sandwich wrap with other veggies or mix it with quinoa (I tried it with sprouted quinoa), add some other veggies, sprouts, avocado and lunch is served.

I got this recipe from Ani’s Raw Food Kitchen cookbook. I am trying to be careful about copyright infringement. You can find this recipe on her site though, link above. The recipe in her cookbook is a little different

1 cup Almonds, dry (I use dry almond meal)

1 tbsp Grated Ginger

1 tsp Sea Salt

3 Carrots, chopped

2 Stalks Celery, chopped

1/4 cup Yellow Onion, chopped (optional to yogi’s)

2 tbsp Olive Oil

1 tbsp fresh Lemon Juice

1/2 cup Raisins

How I have made it: Process the almonds or almond meal in a food processor until rough powder, put aside. Back in the food processor add the carrots, celery, ginger, onion, salt, process until small pieces. Add the raisins, almonds, lemon juice and olive oil, process until all ingredients incorporated and smooth. I pressed it into a bowl and sprinkled with Paprika. Ready to serve on whatever you like.

Eat Well, Be Well

Nat





Just Eat It: Thumbprint Cookies

22 04 2010

This month’s Yoga Shala recipe is a healthier version of a thumbprint cookie. I forget where I adapted this from, too many sites and recipes to keep it all straight, and hopefully I don’t break a copyright law somewhere. These cookies are delicious and not in an ‘I feel bad eating them’ kind of way. If you make your own almond ‘milk’ it is also a great way to use up the pulp we accumulate. If you do, dry it out or lightly toast it. For the filling buy jams that are pure fruit and sweetened with fruit juice or better yet make your own! Planet Organic and Community have a few brands and they are all delicious. My favorite so far is a blood orange jam I bought at Planet. I make them often but need to remember to take pictures…next time.

1 cup Rolled Oats (not instant oatmeal)

1 cup Almonds (or dried almond meal)

1 cup Spelt flour

½ cup Sunflower or Safflower Oil (I use a little less than asked here and a bit of water, you experiment)

¼ cup Maple Syrup (not Aunt Jemima!!!)

¼ cup Agave Syrup* (see note below)

Your favorite fruit jam

Preheat the oven to 350F.  In a food processor, blend the oats and almonds (or almond meal) together until flour like. Put into a mixing bowl and mix in the spelt flour. Add the rest of the ingredients and mix well. Roll the dough into about 1.5” balls, makes about 13-14 cookies. Place on cookie sheet, press the cookies a bit flat, make indentation in the middle of each and fill with the jam. Bake for 15-17 min, until slightly golden. Eat it.

*You can now get a package of two Organic Agave Syrup’s at Costco. We’ve been picking this up in the US on our runs to Vegas and Spokane. I was excited to see some of the organic stuff we buy in the US making it onto the shelves of Costco here. There is a nice bag of organic quinoa there now too.

Eat well, be well,

Nat





Real Raw Food

24 03 2010

When I took that raw food ‘cooking’ class last year we learned about a great raw food distributor out of BC, Real Raw Food. I recently did another order and in 48 hours had a box full of raw organic nuts, raisins, coconut butter and cocao nibs at my door. The shipping costs are low ($12 this time) and there is a minimum $100 order, but that is easy to reach if you use these ingredients a lot. Compared to buying them bulk at organic markets, it is worth it.

By the way the company that we did the raw food class with was Feel Alive. Tammy was a real raw foodie, the real deal. She made raw food approachable and doable. Even though totally raw herself, she encourages ways to incorporate raw eating into parts of your life, there is goodness all around.

Want raw food inspiration? I got Ani’s Raw Food Kitchen recipe book as a gift. It was my introduction to raw food and raw food movements a few years ago. Ani Phyo is very well known. I like her simplicity and style. She is not the only one out there, if you google raw food there is lots, a bit overwhelming actually. I have loved everything I have tried out of Ani’s book. As well, she gives an overview of raw food basics and techniques. I am not advocating a raw diet, I don’t subscribe to one diet but I do eat more raw fruits and veggies in the summer than winter that’s for sure. There is a lot of goodness to raw eating so do what makes sense to you. If you just eat 8-12 servings of fruits and veggies a day your health will change (and there won’t be room for as much crap, right).

Be Well, Eat Well, Nat