Breakfast

All posts in the Breakfast category

Flour Power

Published March 9, 2012 by Polana Fowdrey

I do have a bit of an issue with “all purpose” things – how can something be good for everything?

Well, I have developed a type of raw “flour” that I can use for most things – generally in place of flaxseed (which I’m not terribly fond of) in cakes, crackers, granola etc.

Here’s my recipe for Most-Purpose Flour and two recipes using it.

MOST-PURPOSE FLOUR

Ingredients

Almond pulp (from making almond milk)

Oats

Maca powder

Baobab powder

Optional sweetener

Method

Dry the almond pulp on the dehydrator until it is really dry.

Place in the almond in the food processor, with the S-blade. Add some oats, a spoon of maca and a spoon of baobab.

Process until the mixture it a uniform texture and store in a sealed jar until use.

Quantities are vague for this recipe because it really depends on how much you have. I used about half-and-half almond and oats and a tablespoon of each of the superfoods.

For variation, try using other nut pulp, seed pulp, alternative superfood powders, etc…

Now for the recipes:

MACANOLA

Ingredients

Dried fruit (I used apricots, figs, cranberries, pineapple, plum and mango) soaked until nice and squishy

Most-purpose flour

Mixed seeds, soaked overnight or for several hours.

Method

Place the soaked seeds and fruit in a bowl and add sufficient flour to coat everything. Hang on to the fruit soak water for other recipes, but discard the seed soak water.

Spread the mixture over non-stick dehydrator sheets and place on rack in dehydrator on 115℉ overnight.

In the morning you with have a lovely crunchy granola which can be eaten as-is or as a cereal with milk.

Store in a sealed jar or box for up to a week.

CREPES D’AMANDE

These are like crispy, slightly wholemeal crepes.

They’re not light and fluffy as pancakes should be, but serve a similar purpose.

Ingredients for each crepe:

1 Banana

4 dsp/tbsp Most -Purpose Flour

A drop of water, fruit juice or fruit soak water

(multiply quantities to as many crepes as you want to make)

Method

Chop the banana and place in food processor

Add the flour and process with S-blade

Add liquid if required to form a smooth, just-pourable consistency/

Spread into a circle on a non-stick dehydrator sheet and dehydrate for 4 hours.

Flip and dehydrate for a further 2-4 hours until the right consistency is reached.

The crepe should hold together and roll around a filling without breaking.

Serve with your favourite filling.

I ate mine with cashew cream and fresh raspberries. They were absolutely divine!

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Cashew Cream

Published March 8, 2012 by Polana Fowdrey

I like to mix up a batch of this and keep it in a box in the fridge.

I use it in smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.

CASHEW CREAM

Ingredients:

1 Cup Cashew nuts, soaked and rinsed

1 Banana

1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)

1 dsp/tbs Honey or Agave syrup (again optional, but gives a lovey taste)

Fruit juice/ Water or Fruit-Soak Water as required.

A pinch of Vanilla Powder or a bit of chopped Vanilla Bean

Method

Blend or process everything until really smooth. Use  little liquid if required.

The consistency should be that of a thick cream, but make it thinner if you want to pour it.

Keeps for about a week in the fridge.

Almonds, Almonds, Everywhere…

Published January 22, 2012 by Polana Fowdrey

I have neglected my blog for the past week, but I’m back now and I do have a big bag of almonds

Almonds

Image by Shelby PDX via Flickr

I made this delicious milk when I came home from work today:

Strawberry Almond Milk

Equipment

Blender/liquidizer

Nut milk bag

Ingredients

1½ pints water

1 cup almonds

2 cups strawberries (I used frozen because it is January, but fresh is probably best)

Method

Soak the almonds overnight.

Place in blender with water and strawberries

Blend thoroughly

Sieve through a nut milk bag

Save the pulp to make Almond biscuits

 ————————————————-

Having drunk half the milk, I made the rest into this: (this is what I’ll be having for breakfast tomorrow.)

Cheery Berry Chia

Equipment

Dry grinder (optional)

Mixing bowl

Ingredients

1 pint strawberry almond milk

4 dessertspoons chia seed

1 cup cranberries (I used dried)

1 cup blueberries (I used frozen)

3 teaspoons agave or maple syrup

Method

Coarsely grind the chia seeds (you could use milled chia seeds instead)

Mix all the ingredients together and leave overnight

Options

I added 1 teaspoon baobab powder and a multivitamin, because I like to get a powerhouse in for breakfast.

————————————————–

 I wanted to use the pulp from the Strawberry Almond milk to make some biscuits (cookies), but I needed this first:

Almond Butter

Equipment

Food Processor

Ingredients

2 cups almonds

Drop hemp seed oil

Pinch salt

Teaspoon agave nectar

Method

Place almonds in food processor and process for several minutes.

If the food processor is powerful enough, it should eventually form nut butter, but I had to add a drop of help oil to get the blending underway. Finally, when you have a smooth butter, add salt and agave (optional)

Keep in a sealed container in the fridge. Will last a few days.

 —————————————–

With all my ingredients to hand, I could proceed:

Almond Biscuits

Equipment

Food Processor

Dehydrator (or fan oven

Ingredients

2 cups almond pulp (I used almond & strawberry pulp)

6 dsp maple or agave syrup (I know, it’s a lot, but it’s worth it!)

2 dsp chia seeds

2 dsp almond butter

2 dsp coconut butter

Method

Process everything together until smooth and shape into small biscuits. I was able to make 36!

Dehydrate overnight on 115°F (45°C)

Keep in a sealed container in the fridge. Will keep for several days.

 —————————————-

Legendary Granola

Published October 19, 2011 by Polana Fowdrey

Whilst I’m quite happy with a smoothie or some kefir for breakfast, Mr H has a very physical job and requires something a bit more substantial. In an attempt to alleviate his mid-morning slump, I devised this granola – perfect for breakfast, but great any other time of day too!

Ingredients:

2 tbs sunflower seeds

2 tbs hulled hemp seeds

2 tbs pumpkin seeds

½ cup chopped nuts or dried nut pulp

1 cup rolled oats

½ cup chopped unsulphured apricots

½ cup raisins

2 tbs agave nectar, maple syrup or raw honey

2 tsp cold-pressed oil

2 cup water

1 tbs sprouted flax powder

1 tsp mesquite or any other superfood powder

 To Make It:

Use 1 cup of water to soak the seeds for 2 hours.

Use the other cup of water to soak the dried fruits for 1/2 hour.

Drain seeds and nuts and mix together in a bowl

Add all the other ingredients, flax seed powder last of all and mix everything thoroughly.

Spread the mixture onto a dehydrator tray with a non-stick sheet on top.

Dry at 115°F for 12 hours

When the mixture is quite dry, break it up into chunks with your fingers.

Serve with nut milk and fresh fruit.

Makes 2-4 servings.

Double-up the quantities for larger amounts. This granola can be kept in an air-tight container for up to a month if it is completely dried out.

Super Cookies and Super Pancakes

Published July 27, 2011 by Polana Fowdrey

One of the nice things about having a dehydrator is the range of interesting textures you can get from your raw food with it. I love experimenting in the kitchen and to be honest, green smoothies and salads, while delicious and very good for me, weren’t always very inspiring. I was craving cooked food. But not, I suspected, for the nutrition, but more for the feel-good factor. I needed some crunch, some goo, some nom, basically!
So I regard dehydrated food as Methadone for cooked food addictions – it satisfies the craving, without giving in to the addiction. And it can make a meal soooo much more interesting. I’ve never been one of those vegan martyrs who chews on tasteless cardboard ‘because it’s good for me.’ If I don’t like it, I simply won’t eat it. Period!
So here are two recipes which satisfy the baked food craving:

Super Cookies

1 cup of almond or cashew pulp from making nut milk
1 cup vine fruits, soaked
1 banana, mashed
1 dsp lucuma powder
1 dsp mesquite powder
1 dsp maca powder
2 tsp coconut butter/oil
1 tsp stevia powder or alternative sweetener
1 tsp ground mixed spice

Mix all the ingredients together and roll into small balls. Flatten them (as thin as possible) and place on a dehydrator tray.
I ‘baked’ mine overnight, which was about 7 hours, but they could have gone longer and been more crispy – we just wanted them for breakfast!

Super Pancakes
Pancakes! Yes, I know! I found this recipe here, but mine took longer to dehydrate. Perhaps I made them bigger.
Makes 4 pancakes
3 bananas, mashed
1/3 cup ground flax
1 tsp cinnamon powder
a drop of water to bind

Mix everything together and spread onto teflon dehydrator sheets. Spread as thin as you can with a spoon (dampen it if you have to, but don’t get the mixture too wet. I made one on each of 4 trays.

Dehydrate for 4 hours, or until the pancake will peel away from the sheet. Place another tray (with mesh) on the top and turn the whole thing over. Gently (and I mean gently!) peel away the teflon sheet.
Dehydrate for another 4 hours.
We had ours with fruit and cacao powder. I’d like to show you a picture, but we ate them too quick!
Take a look at Polly Noble’s pictures – ours were like that!

As with all dehydrator recipes, you could use a fan oven instead. Just put the oven on fan-only or on the lowest temperature and leave the door open a jar to let the heat escape.

Originally published on www.pollyskitchen.blogspot.com

And the Raw Waggon Lurches Forward…

Published June 9, 2011 by Polana Fowdrey

Today was my first day completely, 100% raw! And I feel terrible! Tee hee… let me explain…

I have been suspicious about the amount of soya I consume for a while and after watching a very interesting seminar lecture by David Wolfe last night, I understand the phyto-oestrogen properties a bit better.
I have suffered with hormone imbalances all my life. As a child, I couldn’t control my body temperature, swinging from too hot to too cold all the time. I rarely slept and had fluctuating energy levels. Puberty hit and my periods started (eventually!) Stopped, started again, stopped and finally settled into the most irregular cycle I have ever encountered in my life (including all those years as a nurse.) Then at the age of 30 they stopped. My hormones were out of whack even more than usual and the oestrogen dominance had pushed my progesterone and testosterone levels down to practically nought. At the time, I was advised (incorrectly, I now realise) that soya would help to balance my hormone levels.
It has not. Soya is a phyto-oestrogen, which means it binds to receptors in the body in the same way oestrogen does (I think – correct me if I’m wrong…) and subsequently I have suffered all the symptoms of oestrogen dominance for the past decade.

So, I thought it would be a good idea to knock the soya on the head for a while and see how I got on.

Migraine is how I got on! But this was not unexpected. When I worked as an holistic therapist I had a lot of clients who underwent a “healing balance” in the form of a headache, nausea, pain, tearfulness or some other symptom, (it depends on where your trigger point is, for me it’s the head,) but this was always temporary and part of the whole “feeling worse before you feel better” thing. I usually get a headache if I change my diet, give something up or do any kind of “cleanse.” Just the body’s way of saying “thanks!”

So today… a day without soya and a day completely raw.
Here’s what I ate:

For breakfast I started the day with Shazzie‘s Almond Goji Sunshine Mylk, which I gave the recipe for yesterday.
Then I made a smoothie for Mr H and I to take out for lunch:
(for 2 people, generously)
1 pint water
2 bananas
1 handful of frozen berries
1 (small) handful goji berries
1 teaspoon coconut oil
Whizz together and drink.

We had this with some mixed olives (some of them had chilli in, which went very well with the delicious sweet smoothie!)

This afternoon I had an apple, which was all I could manage with my embryonic migraine.
I came home early and, after a rest, made this delicious “green” smoothie. Raw foodies go on about “Green Smoothies” ad nauseum, but they have a point – copious amounts of green leaves are the business, nutrition-wise.
Here is my “green” smoothie: (it’s not green, it’s red, but hey!)
4 carrots
1 beetroot
1 apple
a slice of lemon, pith and all
I juiced these and then placed them in the blender with:
2 handfuls of spinach leaves
1 teaspoon flax seed oil
I gave them a good blending and then spent the evening drinking it.

Now, this doesn’t seem much for a day and were it not for the migraine, I would probably have had a nice big salad this evening and a superfood treat, but this has been enough for my body to manage today.

My headache, I have to say, has diminished. How much of this is due to the diet I can’t say, but I did eschew my usual radox bath for a soak with 4 green tea bags and I swear I could feel the detoxifying action. Coupled with one of Mr H’s aromatherapy back massages, I feel pretty blissed-out right now!

I am hoping tomorrow will be better. Mr H came home from work with another fridge-load of fruit and veg, so I’ll be creating more yummies tomorrow…

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