Raw Berry Buckwheat Porridge (Gluten-Free, Refined Sugar Free & Vegan)

20140823_092302Ingredients

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)

 

Directions

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! ❤

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Daily Routine + Detox Plan

I have noticed lately that I have started to fall of the wagon a little bit. Routine isn’t something that I can stick to very easily, I’m more of a spontaneous personality. The thought of a structured day is enough to make me cringe, but I guess this is also why I have a hard time finishing anything that the start. Basically, I get bored easily!

With summer just around the corner I thought that it might be a good idea to “loosely” follow some simple guidelines to ensure that I am detoxed and ready for what the summer months have to offer (camping, fishing, gardening etc.)

Here is the starting of a daily routine I plan to follow, you are welcome to join me and may add and remove anything to fully personalize this plan for you! If you need assistance just leave me a comment below and I will be more than willing to help out 🙂

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Morning

1 full glass warm lemon water- cleans all channels of the body while gently alkalizing the system. This is the first step in removing the any food left over from the previous day.

1 refrigerated probiotic – if you are someone who takes their other supplements in the morning and are more likely to remember (I prefer to take this at night, so it can sit in the gut overnight)

30 minute meditation or reflection (if you are new to mediation there are many great DVDs available to help you begin- I recommend the company Gaiam.)

1 full glass of green juice or smoothie- this is where you can get creative. Here is a recipe for a chocolate mint green smoothie.

Late Morning

1 cup of fresh fruit (strawberries, kiwi, oranges etc) OR small handful of raw nut and seed mix

Afternoon

Huge (I mean HUGE) green salad with nuts, a plethora of ripe veggies and an olive oil based dressing!

Mid-Afternoon

Carrot or celery sticks with almond or hemp seed butter.

Evening

I’m leaving dinner unplanned, I am currently cooking for another person who doesn’t follow a gluten-free or vegan diet. It makes it much easier on both of us to not have to make two separate meals.

1 mug Rooibos tea-before bed.

30 minutes of yoga- to help relax and stretch before bed

* This plan is something I am going to be following very loosely and will be adding and removing items as I go. I will eat depending on what I feel my body needs that day. Also please note that you should always drink plenty of water!

What routine do you currently follow?

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Raw & Vegan “Granola” (Gluten Free)

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Ingredients

1 cup Quinoa Flakes

1/2 cup Hemp Hearts

1/2 cup crushed Cocoa Nibs

1/2 cup Raw Sunflower Seeds

1/2 cup Golden Raisins

Directions

Mix everything in a bowl and store in a glass mason jar in the fridge. My favorite meal to make with this mixture is a breakfast porridge, all I do is add a pinch of cinnamon, 1/3 cup of the granola and 1/2 cup of vanilla almond milk to a bowl. Allow everything to sit for 10-15 minutes to soften and enjoy ❤

You could enjoy on top of coconut yogurt, sprinkle on salads or add to smoothies!

 

 

Blueberry Banana Buckwheat Pancakes (Gluten-Free, Vegan)

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Yield: 6 (4-inch) pancakes

Ingredients:

  • 3/4 cup light buckwheat flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 3/4 cup + 2 tbsp almond milk
  • 2 tbsp pure maple syrup (or other liquid sweetener)
  • 1 tsp pure vanilla extract
  • 1 medium ripe banana, diced
  • Frozen blueberries
  • 1/2 cup blueberries (optional)

Directions

1. Preheat a large non-stick skillet over medium heat.

2.Place flour into a large bowl. Now whisk in the rest of the dry ingredients (cornstarch, baking powder).

3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.

4. Fold in the diced banana. If using fresh blueberries, mix them in now.

5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.

Note: If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding.

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Adapted from: http://ohsheglows.com/2012/03/08/vegan-gluten-free-vanilla-blueberry-buckwheat-pancakes/#ixzz2x4vHXiLA

High Protein Vegan Chickpea Pancake (Gluten-Free)

 

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Ingredients:

  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water

Directions:

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

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Adapted from: http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/#ixzz2wnCREC80

Wild Blueberry Chia Oatmeal

I found myself this morning thinking about all of the beautiful and tasty things I could create with the handpicked blueberries in my freezer, and one thing came to mind, Oatmeal! The perfect warm you up food on a cold day such as this, and meal that has stick to your rib type qualities.

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vegan, serves 1

1 1/2 cups water-cooked steel cut oats (about 1/4 cup dry oats + 1 1/4 cups water + pinch salt)
2 tsp chia seeds
dash cinnamon
1 tsp ground flax seeds
1 1/2 Tbsp raw chopped walnuts
1 tsp goji berries
1/2 cup wild blueberries, frozen + 1 Tbsp hot water to thaw and plump
1/4 cup almond or coconut milk
1/2 tsp agave syrup or raw local honey

Cook the oats using the directions on the back of the package, combine everything in a bowl and top with more blueberries, walnuts and almond or coconut milk.

Recipe Adapted from: http://kblog.lunchboxbunch.com/2012/04/wild-blueberry-chia-oatmeal.html