Category: breakfast

Coconut Kefir

Chef KimLeave a Comment on Coconut Kefir

I love having a tangy kefir to pour over granola or muesli (mixture of nuts, seeds and dried fruit) and it is so easy to make and much more economical than purchasing store-bought, but the best part is you control the ingredients, so there is no added preservatives, sugars and gums.

  • 2 cans of full fat coconut milk
  • 1 packet of kefir starter or 1 tsp of probiotic powder

Empty cans into a small saucepan and warm gently over low heat, just until warm. The solid coconut cream should melt and mix with the milk. If you stick your finger in the pan it should feel neutral, neither cold or warm, but body temperature. At this point take the pan off the heat and whisk in the starter or probiotic powder, mixing it well. Pour mixture into a quart jar and cap. Wrap jar in a towel and let sit on your counter or in a cabinet for 24-36 hours without disturbing. The longer you allow it to sit, the tangier it will be. It will thicken as it cultures. When it has cultured to your liking, place in the fridge. It will keep for a couple of weeks.  Add sweetener as you serve it if you like. Try drops of flavored stevia, or a little honey or maple syrup. Sprinkle with cinnamon or nutmeg. Try adding it to smoothies, poured over fresh fruit or add savory herbs, like garlic, thyme, basil, oregano, or mint and use as a dip or sauce.

 

 

 

 

Raw Creamy Oatmeal

Chef KimLeave a Comment on Raw Creamy Oatmeal

This recipe makes enough for two and some leftover to save or to add to a smoothie. It is creamy, yummy and able to keep you satisfied until lunch. Get creative with stir-ins and toppings.

  • 1 cup soaked steal cut oats
  • 1 tbsp. of yogurt or kefir (optional)
  • 1 apple, cored and chopped
  • 3 dates, chopped
  • 1 tsp. cinnamon
  • 1/4 cup shredded coconut
  • Optional toppings: raisins, chopped dried fruit, chopped nuts, seeds, cacao nibs, orange sections, bananas, berries, puree of squash or sweet potato…

Place the oats in a bowl and cover with water.  If available, add a spoonful of yogurt or kefir and mix well. Cover with a towel or plastic wrap and allow to sit overnight. After the oats have soaked for at least 6 hours, combine everything except toppings, in a food processor and process until desired texture is reached: chunky or creamy.

Place in serving bowls and stir in assorted toppings. Leftovers will keep for several days in a sealed container in the fridge. A larger batch can be made and kept in a glass jar, ready to dish up or take on the run.

*For this recipe, rolled oats can be used. Rolled oats only need 15 minutes of soaking.

This recipe can be varied by adding other dried fruit in place of dates such as raisins, figs, or apricots, and substituting pear or banana for the apple. Add different spices to enhance flavor.

 

Breakfast Smoothie

adminianLeave a Comment on Breakfast Smoothie

This is a great way to start your day. The fruit is light and cleansing, but full of antioxidants, natural sugar to help the brain wake up and function and fiber to fill you up, keep you regular and slow the blood sugar spike. Only the whole fruit works that way.

  • 1 cup berries (blue, strawberry, raspberry or a blend)
  • 1/2 banana, peeled
  • 1 orange, peeled and seeded
  • 1 Tbs almond or sunflower seed butter
  • 1 Tbs chia seeds
  • 1 cup water

Fresh or frozen berries and bananas work well. Frozen fruit will give it more of a dessert feel, like a milkshake. Combine all ingredients in a blender container and blend until smooth, about 30 seconds on high.

**To add a big nutrient punch to this smoothie, add two handfuls of spinach, romaine, chard or kale leaves.  You’ve just increased the powerful benefits of alkalizing minerals and amino acids and it tastes AMAZINGLY GOOD even though it’s green!

(So many people have an aversion to eating and drinking green, but green is life-giving)

Just think of how great it is to see green after a long winter in Wisconsin!