Its been a while since my last post. We have been traveling and celebrating and eating and cooking up a storm! I have a lot of new recipes to share with you and I wanted to start with this one. There seems to be a movement happening in this funny world of healthy eating. I've noticed a lot of people gravitating towards a lower grain and sugar diet and experiencing more clarity and energy, as well as less bloating. I have eaten a low sugar diet since 1996 when I was diagnosed with candida. I don't think about it much anymore, its just become the way I eat, or at least a constant in the ever evolving and changing way that I eat! This recipe has been an amazing addition to my morning routine. Its very very versatile so I am going to give you a basic recipe that you can feel free to add to. Here are some ideas for additions: Ground nuts or seeds (sesame or sunflower), dried fruits, fresh berries and/or other chopped fruits, raw honey, maple syrup, coconut palm sugar, hemp seeds, nut or any other milk (you get the idea...you could add anything). I hope you enjoy it, let me know what changes you make to the recipe~
Warming Grain Free Breakfast Cereal
1 tablespoon ground flax
1 tablespoon pumpkin seeds
2 tablespoons shredded coconut
2 teaspoons chia seeds
¼ teaspoon cinnamon
pinch of sea salt
1 vanilla bean seeded (optional)
7 drops liquid stevia (vanilla crème or plain) or ½-1 teaspoon raw honey (or any other sweetener you desire)
½ bosc pear chopped
1 tablespoon goji berries
Grind flax seed into a fine meal and set aside (I usually grind about a cup and then just have it stored in the refrigerator for later). You can use a hand blender like the magic bullet, a Vitamix dry blade, or a food processor.
Place pumpkin seeds, coconut, chia, cinnamon, vanilla and sea salt in a food processor and process until finely ground (see below).
Transfer ingredients to a bowl and cover with hot water. Mix in ground flax seeds and stevia or other desired sweetener. Drizzle with coconut milk, top with chopped pear and goji berries, enjoy.
yield: 1 serving
Often I will make a large batch of this and keep it in my refrigerator in a mason jar so that is ready to go in the morning.
inspired by Andrea Nakayama of ReplenishPDX