Green Tea and Ginger Oatmeal

I've mentioned before on this blog that I don't like the taste of green tea if I'm drinking it. However, I do love all the healing aspects of green tea with its high antioxidant levels, EGCG, anti cancer effects, anti-inflammatory effects etc etc and so I try to cook with it instead of drinking it.


I often boil my rice or quinoa or other grains in water with matcha green tea powder, or use green tea bags in the water. I make a green buddha bowl that I love.....but lately I've been wondering about how else I could incorporate it in my cooking - and I came up with the idea of adding it to my oatmeal water!


Ta Da!  Green Tea and ginger oatmeal was born!  Yes, it has a green tinge to it - but I - and you can get over that!


Its tasty but doesn't taste of green tea! The whole idea.

Here is how I made it:

1 cup water
1 tsp matcha green tea powder or 2 green tea teabags
1/2 cup rolled oats (I used gluten free)
2 tablespoons of ground flax seed
Ginger pieces - to your taste
1/4 cup goldenberries

Add the matcha tea or tea bags to the water in a small saucepan and bring to just below a boil.  Remove the teabags if using.  Add the remaining ingredients and cook for 5 - 10 minutes.  The flax does thicken it so if you prefer runny oatmeal, add some more water.

Serve with additional fruit or ginger on top and non dairy milk, if you choose.  (The ginger I used was rehydrated dried ginger - I just keep some in water in the fridge or you can use crystallized and wash off the excess sugar.)

And to think for my breakfast, I've started the day with the omega 3 fats that I need from the flax seed, plenty of fiber and vitamins from the oats, the healing benefits of green tea, anti-inflammatory effects of ginger, anti oxidants from golden berries...and its only 8am!!!

Hope your new year starts are well as my day has started today.  Wishing you a happy, healthy, and hopeful 2014. xxxx
Comments

Cherry Walnut squares with chocolate drizzle

In the cooking park of my classes last week, I wanted to make a nice treat that included some omega 3 fatty acids....so I adapted a recipe I got from Dr Fuhrman's latest cookbook " Eat to Live Cookbook".   I definitely recommend the book.  I often use his recipes.



He used equal amounts of walnuts and almonds in his recipe (1 cup of each) , but I tried it just with walnuts.   You get a much higher ratio of omega 3 to omega 6 fats if you use all walnuts, but choose for yourself.  Also, I love Montmorency dried cherries, so included those instead of goji berries.

What I love about these squares is that they live in the freezer and you just pull them out as you want one. They don't get too hard so you can eat them straight out of the freezer - or else you could warm them or let them defrost - but I doubt if you can resist it that long!


Its a tasty treat with omega 3 fats, good soluble fiber from oats, anthocyanins and antioxidants from the cherries, along with melatonin to help sleep/circadian rhythm, dates and banana for sweetness instead of refined sugar and just a little drizzle of  good quality chocolate - that makes it feel quite decadent.

Here's my recipe:

1 1/2 cups old fashioned/rolled oats (I used gluten free)
2 cups walnuts
1 teaspoon cinnamon
3/4 cup dates, pitted
1/2 cup water
1 banana
1 tablespoon vanilla extract
1/2 cup dried cherries (I used Eden's Montmorency cherries but any dried fruit/berry will work)
1 ounce >75% cocoa dark chocolate (I used Equal Exchange Panama Extra Dark 80% chocolate)

  • In a blender or processor, blend the oats until they look like flour.  Empty into a mixing bowl.  
  • Repeat with the walnuts, but don't over-process or they will start to release their oils and turn into nut butter.  Add to the bowl with the oat flour.
  • Put the dates and water into a high speed blender and process until it forms a slurry.  Add the banana and continue to blend until smooth and not large pieces of dates are evident.
  • Add the date mixture to the oats and walnuts and mix well.  Stir in the vanilla and cherries.

  • Line a 8 inch square cake pan with foil or parchment - with overhang so you can easily pull the whole thing out.  Put the dough into the pan and spread evenly.  Smooth the top by using a knife or back of a spoon, dipped in water.
  • Place in the freezer for approx 30 minutes.
  • Meanwhile, place the chocolate, broken into pieces, in a small bowl, and set over a larger bowl of hot water to melt the chocolate. Take care not to get water into the chocolate.
  • When the chocolate has fully melted, remove the dough from the freezer and lift it out whole on the parchment paper.  Cut the block into 36 small squares ( you can do larger if you like, but you'll find just one small square quite satisfying).  Don't lift them off the parchment - keep them in place.
  • Using the small spoon, drizzle the melted chocolate over the whole block of the dough in diagonal lines.
  • Return to the freezer, wrapped in the parchment or place in a container and store in the freezer, for a guilt free snack.  

The recipe is gluten free (if you use gluten free rolled oats), oil free, refined sugar free, vegan and tastes like a nice treat.   Health benefits come from the omega 3 fatty acids, the fiber, anthocyanins, cinnamon,  cocoa.......  
Comments

Roasted leek and hemp hummus

I led a class about essential fatty acids today. One of the recipes was for an oil free hummus which incorporated hemp seeds as a great source of omega 3 fatty acids.  It was very well received - definitely yummy and healthy.


In addition to the hemp, there were leeks in there too. How many of you cook with leeks?  They seem such an under-utilized member of the allium (onion) family.  Leeks are such a good alternative to onions or shallots, especially as they are much easier to prepare and don't cause tears. Why don't we use them more? We should try to eat something from the allium family every day, so swap things around.  Leeks have that great oniony taste and all the health benefits of onions. Buy some this week and give them a go.  Instead of peeling them, you just slit them in half, lengthways and wash out any dirt that may be between the layers. Then just slice them up and use as you would onions or shallots.  No more crying. :-D


Since we got back from the UK, we've been surrounded by leeks. We had leaks in our water filter with water gushing out everywhere, we've had leaks in our fire sprinkler system, we've had leaks in our community well.  Hopefully, as things come in threes, that will be it...but I got the message and decided it was time for some leek recipes!!



In this recipe, I roasted the leeks in the oven for a while and then added them to the hummus which gave it a great flavor.

Sadly, I forgot to take photos of the finished product and it was eaten up quickly! Anyhow, I'm sure you know what hummus looks like! Here's the recipe:


Ingredients:

1 cup leeks, sliced
Spray Can of coconut oil
1 can/carton of cooked organic chickpeas, drained and rinsed
1 cup hemp seeds
4 tablespoons lemon juice
1 garlic clove
Pinch black pepper
4 tablespoons water


Directions:
  1. Preheat the oven to 400F/200C
  2. Line a baking sheet/tray and place the chopped leeks on the tray. Spray with a little coconut oil and roast for 20 minutes, checking along the way to make sure they don't burn.  Remove from the oven and let them cool
  3. Meanwhile, combine the chickpeas, hemp seeds, lemon juice, garlic clove, pepper and water in a blender.  Puree until smooth, scraping down the sides of the bowl as necessary
  4. Add the roasted leeks and puree again.  Depending on how you like your hummus consistency, you may want to add another tablespoon of water. 
  5. Cool in the fridge and serve
As well as using this as a dip or on bread or crackers, you can dilute it with non-dairy milk and use it as a sauce for roasted veggies or as a salad dressing.  Once you've tasted it, you'll come up with ways to use it - maybe even eating it straight out of the bowl!


Hope the green and white leeks are the only leeks you get :-D
Comments

Overnight oat berry breakfast parfait



While yesterday's OOO-breakfast is yummy - it is quite sweet, even though it has no added sugar - but the sweetness comes from the bananas and mango.  So I made this version of a 'pretty parfait' - OOBBP, using berries instead and changing the oats a little. If you have a sweeter tooth - you can still use this recipe but go for all strawberries - but I like a bit of tartness so added cranberries as well.


Here's the recipe: 3 servings

1/2 cup strawberries
1/2 cup cranberries (can be frozen)
1 cup gluten free oats
1 cup dairy free milk
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup unsweetened organic apple sauce

Puree the strawberries and cranberries together until smooth in a food processor.

Place the oats, chia seeds, milk, vanilla and cinnamon in a bowl and stir together.  Add the apple sauce and mix thoroughly.

To assemble the parfait, divide approx. half of the oat mixture between three serving glasses/bowls.  Add a layer of strawberry/cranberry puree using approx. half of the puree.  Add the remainder of the oat mixture to make a third layer, and finally top with the remainder of the strawberry/cranberry mixture.  Top with a sprinkle of oats and chia seeds. I also added a dehydrated apple ring.



Put in the fridge overnight, during which time the oats will soften and thicken.  This will last for 3 days....if you can stop yourself eating them for lunch as well - which is what I did!

Again, this breakfast is giving you a good dose of omega 3 fatty acids from the chia seeds - and I used flax milk as well. I have found a flax milk I really like, called Good Karma Flax milk - only 25 calories  and 1200 mg omega 3 per cup serving.


You can use fresh or frozen fruit for this - and any berries that you like. I think it would be lovely with blackberries and raspberries together.  Or strawberries with cooked rhubarb - yum!

Which do you think is prettier? The mango/banana or the berry parfait?  I'd go with the berry - love that bright red coloring with the neutral colored oats.  
Comments

Overnight Omega 3 Oaty breakfast!

O-O-O breakfast!


I'm not sure if you are like me, but throughout the year, I usually stick to one of two breakfasts with maybe just varying the berries on top:    either my homemade gluten free, sugar free, granola or my homemade GF, sugar free muesli.  I think I just want to get up and not really think about creating something first thing - just reach in the cupboard, pull out my cereal and add a few sprinkles and non dairy milk and start eating.

But then I see all these pretty breakfasts in cookbooks and blogs, and all these smoothies, and I get a bit envious.  The taste of food begins very visually for me, so eating things that look good is important.  And yes, faithful granola and muesli - you do look good - but just not as "pretty" as some other breakfasts out there!

So I had the idea to try making something a bit prettier, but doing it the night before - while dinner is cooking. Then when I get up,  it'll all be ready in the fridge, and I won't even have to add milk!

And thus - two new breakfasts came about - that I made while dinner was cooking. Pretty Parfaits!  Today is the sweet mango banana version.  My Triple O breakfast!


Overnight Omega 3 oaty breakfast!

A lovely combination of oats, mangoes, bananas, flax and chia seeds and non dairy milk make up this overnight breakfast.

Part smoothie, part bircher muesli - a breakfast parfait with plenty of omega 3 essential fatty acids from the flax seeds, the chia seeds and I used flax milk as the non dairy milk!

Make it it in the evening, put it in the fridge and its ready for breakfast in the morning.

Here's the recipe (serves 2):

1 large mango or frozen mango pieces
2 bananas
1 tablespoon ground flaxseed
1 cup gluten free oats
4 tablespoons chia seeds
1/3 cup flax milk or non-dairy milk


Peel the mango and cut away the flesh from the stone, or defrost if frozen, and add to a food processor with the bananas and ground flaxseed.  Blend until smooth and creamy.

In a bowl, combine the oats, chia seeds and non dairy milk, stirring well.

Pour half of the mango banana mix in the bottom of two glasses or bowls.  Top with the oat mix, and then add the remaining mango mix as a top layer.  Sprinkle with oats or chia seeds to decorate. Refrigerate overnight.  Serve cold.

Don't try and keep this more than overnight, as the banana in it begins to go a little brown.


This is a wonderful way to start your day with a great dose of omega 3 fatty acids from the flax and chia.  All too often our omega 6: omega 3 ratio is too low in omega 3s, so gives you a good dose in your first meal of the day.  Omega 3s are anti-inflammatory with lots of benefits to your health.

I used white chia seeds in this recipe as I think they look nicer, but you can use black ones instead. Nutritionally, there isn't a difference.

Tomorrow's pretty parfait is a berry parfait instead.  Stay tuned.

Comments

Chia Fresca

I never thought I would, but I like chia fresca!

Never being one for tapioca because I always thought it looked like frog spawn, now here I am drinking frog-spawn-looking chia fresca!!


Chia fresca is a mexican drink - with lots of health benefits - mainly due to the chia seeds which are an excellent source of omega 3 fatty acids (more than flax and salmon), high in fiber (1 tablespoon has 5g fiber!), calcium ( 6 x that of milk), magnesium (15 x that in broccoli)....

Here is the recipe:
2 cups water
2 tablespoons chia seeds - I like to use the white ones in my drink
Juice of one or two lemons or limes, depending on your taste.

Directions:
Pour the water into a jug and add the chia seeds, whisking immediately.  Leave for 3 - 4  minutes and whisk again.  Leave for 10 minutes, whisk again and add the citrus juice.  The drink will thicken and become like a gel. Stir before drinking.








Don't say you can see the tadpoles starting to swim!!
Enjoy! If you can get over the look and unusual texture for a drink I'm sure you'll love it ;-D
Comments

Hemp Butter

I made some homemade hemp butter this week.



I used the little container that comes with my immersion blender and just blended the hemp seeds in that.  I've used the same process to make nut butters.  After a while, it didn't seem to be creaming into butter, so I added just a few cashews and that got it all going.

I like it.  It's not too grassy in taste.  I say that because I tried making hemp milk the other week and it just tasted really green and grassy. I didn't like it at all. But the butter is quite tasty and a good texture.


So - its a simple recipe - bunch of hemp seeds. Whizz and if it doesn't cream, add just a few cashew nuts!

Hemp seeds are a great source of both omega 3 and omega 6 fatty acids in a perfect ratio.
Comments

Sugar-free Strawberry balsamic chia jam

I'm so excited with my new jam recipe!  For a few years now, I've been wanting to make jam without refined sugar and have tried it before with pectins to set the fruit, but its never been very successful.

Now however, I have a solution! As I've been preparing for my Food as Medicine class on fatty acids, I've been using chia seeds more and realized that I could use their gelling capacity to "set" the jam. So forget the pectin and use chia seeds instead.



It is so quick and easy to make, is high in fiber, high in essential fatty acids, you don't need the sugar, and just delicious.

Here's the recipe:

3 cups of sliced fresh strawberries
1 tbsp coconut nectar
1 1/2 tbsp chia seeds
1/2 teaspoon balsamic vinegar

In a medium saucepan, bring the fruit and coconut nectar to a low boil.  Reduce the heat and simmer for 5 minutes, stirring frequently.
Use a potato masher to mash the fruit, but leaving a few pieces larger for texture.
Stir in the chia seeds and keep simmering over low heat, until it thickens (approx 15 minutes). Stir occasionally so it doesn't stick.
When thickened, remove from the heat and add balsamic vinegar and stir.  Taste and pour into a jam jar. Refrigerate and use within 2 weeks.

The balsamic vinegar really brings out the flavor of strawberries. If you use a different fruit you could add spices instead or vanilla extract.  If you use a less sweet fruit, you may need a little more coconut nectar, but wait until the end and taste it before you adjust.


You may be able to keep this jam longer than 2 weeks, but I haven't been able to, as its always eaten within a week!

I use it on toast (especially with homemade nutella), but also love a spoonful on my cereal in the morning. You could also try it on oatmeal, muesli, granola, cookies, on puddings, dairy-free ice cream.....Once you try it, you'll find lots of ways of using it.



You know I'm going to be using this idea in lots of different ways.

Chia seeds are an excellent source of the essential fatty acids - both omega 3 and omega 6, with a higher level of 3 compared to 6.
Comments

Chia Rhubarb Ginger Muffin Tops

Rhubarb is one of my favorite fruits  vegetables. Yes, it is officially a vegetable, but  I still think of it as a fruit.  I've been looking for it for the past month, but it seems later than I remember this year. Anyhow - I found some this week and so had to make something with it!


I made some chia rhubarb and ginger muffin tops.  Gluten free, dairy free, refined sugar free.  The chia seeds add some great omega-3 fats to the muffin too.  You'll be seeing more chia, flax and hemp recipes and posts here, as my Food as Medicine classes next week are all about essential fatty acids.



I made these gluten free, using a GF oat flour, but you could easily substitute for a whole grain flour with gluten, such as spelt or wheat or.....  They will probably rise a little more with a flour with gluten too, so if you try them, send me a photo.

Here is the recipe: Chia Rhubarb Ginger Muffin Tops

Ingredients:
3 tbsp chia seeds
1/4 cup water
1 1/2 cups GF oat flour (or whole grain flour)
1/2 cup GF rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 cup coconut nectar
2 tbsp coconut oil
1/2 cup orange juice
1 tsp vanilla extract
1 1/4 cup finely chopped rhubarb (approx 2 - 3 stalks)
1/3 cup raisins (or other dried fruit)
Optional - seeds or nuts or oats to sprinkle for topping



  1. Mix the chia seeds with the water in a jug and set aside while you prepare all the other ingredients
  2. Preheat oven to 350F. Line a muffin tin with liners or spray with coconut oil spray
  3. In a large mixing bowl, combine the flour, oats, baking powder, baking soda and spices and mix.
  4. In a smaller separate bowl, combine the oil, coconut nectar, orange juice and vanilla extract.  Add the thickened chia seed mix and whisk until smooth.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Add the rhubarb and raisins and stir thoroughly.
  6. Spoon the batter into 12 muffin cups. If using, sprinkle the topping on each muffin. Bake for 25 - 30 minutes until springy to the touch.  Cool.



Comments (1)

Health benefits of flax seeds

Here's a short video from nutritionfacts.org about adding more flax into your life (!) and its benefits: from extending your menstrual cycle, to being a great source of omega 3 fatty acids, to reducing breast cancer risk,  to controlling prostate enlargement......

I often use them as a substitute for eggs - 1 tablespoon of ground flax seed with 3 tablespoons of water is the equivalent to one egg. Leave the mixture for a few minutes until it goes gooey, then use it in place of  eggs in baking.



It's best to eat flaxseeds ground. If you eat them whole, they will likely just pass through your system.  Store them in an air tight container to reduce oxidation of the oils and try adding them to your cereal and baked goods.  Also, see last week's blog post of making flaxseed milk!

What's your favorite way to incorporate flaxseeds into your diet?
Comments

Making Flax Seed Milk

Continuing in my non-dairy vegan milk posts (oat, almond, banana, brown rice recipes), today I made milk using flax seeds.


You can get brown or golden flax seeds - both are an excellent source of omega 3 fatty acids and antioxidants.  The flavor is somewhat stronger with the brown seeds so for milk, I recommend golden flax seeds.

Here is the recipe:

1/4 cup organic golden flaxseeds
4 cups water
1/2 teaspoon of maple syrup or other sweetener (optional)

Place the flaxseeds and water in a high powered blender and blend for 3 minutes.


Strain the liquid through nut bag or double thickness cheesecloth, squeezing out the milk.

As seed milk tends to be a little bitter, taste the milk first, but you may want to add a little maple syrup or stevia to the milk to suit your own taste.

Store in the refrigerator and use within a week.
Comments