1 cup Buckwheat Groats, soaked overnight and rinsed
1 cup Mixed Fresh Berries (Strawberries, raspberries etc)
1 Ripe Banana
1/2 teaspoon Vanilla Extract
1 tablespoon Hemp Hearts
1 tablespoon Chia Seeds
1/4 cup Almond Milk
Garnish ( I used hemp hearts, blueberries and pumpkin seeds)
Soak the buckwheat groats in water over night. The next morning rinse them well until they are no longer slimy. Combine all of the ingredients into a high powdered blender and blend on high until fully smooth. Layer in a mason jar with fresh berries and top with your choice of garnish. If you prefer it cold, chill in the fridge for an hour and enjoy! ❤
Turmeric is the super spice of spices! It has many disease fighting benefits and is very well known as a way to reduce inflammation in the body. But that is not all it is used for, turmeric can also be used to:
– increase the antioxidant levels in the body
– improve brain function and help to fight brain related diseases
– lower the risk of heart disease
– prevent and treat Alzheimer’s disease
– effective as an anti-depressant
– effective in treating inflammation related diseases such as arthritis and joint pain.
With benefits like that who wouldn’t use more turmeric? The great thing about this super spice is that it is very easy to add to the foods we already enjoy. For example sprinkle it into your next smoothie or shake, add it to rice dishes or make a turmeric paste and enjoy it as a tea!
2 1/2 tablespoons of freshly ground turmeric
1 1/2 teaspoons of freshly ground black pepper
1 cup of local raw honey
2 tablespoons of ginger (optional, if the above is too bitter)
To make the paste, I used a 1 cup canning jar and filled it in layers — a layer of honey with a tablespoon of turmeric and 1/2 teaspoon of black pepper, another layer of honey. Continue until you have used all of the ingredients. Store this mixture in the fridge to prolong its life.
For tea, simply use about a teaspoon of paste in a tea cup of hot water. Squeeze in a bit of fresh lemon or lime to brighten the flavor.
3/4 cup gluten-free rolled oats, ground into a flour
1 cup water
3/4 cup packed pitted Medjool dates
1/2 cup chia seeds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup dried cranberries, finely chopped
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt
Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth. Add all of the ingredients into the bowl with the oat flour and stir well until combined.
Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy! I suggest freezing leftovers to preserve freshness.
Recipe originally from Oh She Glows: http://ohsheglows.com/2014/01/08/soft-chewy-sugar-free-baked-granola-bars/#ixzz399zxYkIS