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Tuesday, November 20, 2012

Raw Buckwheat Porridge



Ingredients:
  • 2 cups raw buckwheat groats (not the same as Kasha or roasted buckwheat) soaked in water for a minimum of 1 hour or overnight
  • 1 1/4 cups non-dairy mild (almond, soy, coconut, rice)
  • 2 Tbsp chia seeds
  • 1/4 cup liquid sweetener or to taste (Agave, honey, maple syrup, rice syrup)
  • Pinch of salt
  • 1tsp vanilla extract
  • 1 tsp cinnamon
Optional toppings:
  • chopped fruit or dried fruit
  • chopped nuts or seeds
  • nut butter
Directions:

1. In a bowl pour 2 cups raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.

2. Plack buckwheat groats in a food processor or blender, along with almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste.

3. Scoop into bowls and add desired toppings. Serve immediately cold. Place leftovers in the fridge and enjoy for the next few days.

Makes about 4 one cup servings

Nutrition Facts Per Serving:
Calories: 400
Carbohydrates: 85 g
Protein: 11 g
Fat: 5 g
Fiber: 10 g
Sodium: 70 mg
Potassium: 395 mg
Phosphorus: 372 mg



Recipe Source: http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/

Sweet Potato Pie



Ingredients:
  • 1 yam
  • 1 sweet potato
  • 1/2 cup coconut milk
  • 1/4 cup almond butter
  • 3 tsp cinnamon
  • 2 tsp balsamic vinegar
  • 1 1/2 tsp ginger
  • 1 1/2 tsp nutmeg
  • 1/2 tsp cardamon
  • 1 tsp cloves
  • 2 eggs
Directions:

Preheat the oven to 350 degrees. Peel and chop the yams and sweet potatoes into cubes. Boil the yams and potatoes in water until soft; around 10 to 15 minutes. Drain the water, then mash well and add the coconut milk, nut butter, vinegar, and spices. Mix, then add the eggs. Continue mixing until the pie is uniform and smooth.

Grease a 6-inch baking dish with coconut oil. Pour the pie mix into the dish, then bake for 30-35 minutes. Allow to cool, then cut into squares and serve. This can be prepared a day ahead of time, and you can serve it cold.

Some options: Sprinkle the top with cinnamon, nutmeg, and ginger. Top with pecans.

Makes about 6 servings

Nutrition Facts Per Serving
Calories: 158
Carbohydrates: 15 g
Protein: 4 g
Fat: 10 g
Fiber: 3 g
Sodium: 36 mg
Potassium: 371 mg
Phosphorus: 97 mg

Recipe Source: http://www.catalystathletics.com/recipes/recipe.php?recipeID=30