- 500gms. organic tofu, firm
- 1 x sliced leek or diced onion
- 1 x clove of crushed garlic
- 1 x diced tomato (optional)
- chopped chives (optional)
- 1/4 tsp. Himalayan salt
- 1/2 tsp. turmeric powder
- 1/4 tsp. each of; cumin powder and coriander powder (optional)
- 3 Tbsp stock, water or bone broth (water or vegetable stock if vegetarian or vegan)
- butter (or alternative if vegan)
- Drain the tofu from the water.
- Heat a medium frypan (if frypan isn’t non-stick, you’ll need to have it well-greased) over medium-high heat. You can a little knob of butter (or alternative) too regardless for an even creamier taste.
- Fry off leek or onion and garlic.
- Add tomato and chives, if using.
- Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
- Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
- Remove from heat and season with sea salt and pepper as desired.
- 1/3 cup millet, rinsed and drained in a fine mesh strainer
- 1/2 cup milk of choice (almond, coconut, oat or soy milk)
- 3/4 cup water
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 tablespoons raisins, optional
- Optional toppings: Pure maple syrup, honey, or sweetener of choice; sliced bananas, peaches, berries, or fruit of choice; nuts of choice, shredded coconut
- In a small saucepan, combine the millet through optional raisins and bring to a boil. Reduce the heat to low, cover, and cook at a very low simmer for 20-25 minutes, without stirring, or until the liquid is absorbed and the millet is the consistency of oatmeal or cream of wheat.
- Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.
Image courtesy of rakratchada torsap at FreeDigitalPhotos.net
- 2 eggs
- 2 small-medium (120g each) over-ripe bananas
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla essence
- 1 tablespoon chia seeds
- 2 tablespoons whole rolled oats
- 2 teaspoons coconut oil, butter or ghee
- To serve – berries with a drizzle of maple syrup, raspberry chia jam, berry compote or chopped Medjool dates, walnuts and maple syrup
- Whisk the eggs in a medium sized bowl
- Add bananas and mash into the eggs
- Add cinnamon, vanilla, chia seeds and oats and stir to combine well
- Set aside for 5 minutes while you prepare the toppings etc
- Heat a medium frypan over medium heat
- Add the oil, butter or ghee and melt
- Cover the bottom of the pan with melted oil/butter
- Using a ¼ cup measure, scoop mix into the pan, allowing a little space between pancakes so you can turn them easily (I only cooked 3 at a time)
- Cook for 2-3 minutes, then flip over and cook a further 2 minutes on the other side or until cooked through
- Transfer to a tray lined with kitchen towel and repeat with remaining mix
- To serve, top with yoghurt and jam, berry compote or chopped dates, walnuts and maple syrup
Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net
- 3 large or 4 small beetroots, peeled and boiled until tender
- 2 bananas
- 2 eggs, lightly beaten
- 1/2 cup unsweetened cacao or carob powder
- 1 cup almond flour
- 1 tsp baking powder
- 1 tbsp. raw cacao nibs or 75% dark chocolate, chopped (optional)
- 1 tbsp. chopped walnuts (optional)
- 3 tbsp maple syrup or honey (optional)
- 60ml melted coconut oil
- 2 tbsp beetroot juice (made from cooked beetroot)
- A handful of fresh rose petals (pesticide free) to garnish
- Blend the beetroot in a food processor into a paste.
- Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1 tbsp water to this). Keep the paste in a bowl.
- Combine all ingredients in a food processor, and blend until smooth.
- Stir in the cacao nibs, dark chocolate bits, or nuts if desired
- Pour into a well-greased pan about 20cm x 20cm
- Bake at 180C for about 40 minutes.
To make the icing:
- Mix the melted coconut oil and beetroot juice together.
- Roughly drizzle half of it onto the brownies.
- Sprinkle with rose petals.
- Drizzle over the rest of the icing.
- 1 cup oats, rolled or cracked – NOT the quick cooking kind, but the ‘old fashioned’ whole oats (organic is best)
- 1 cup warm water
- 2 Tblespns plain whole milk yogurt, whey, kefir or buttermilk
- 1 cup water
- ½ tsp sea salt
- 1 Tblespns ground nuts & seeds such as; Brazil, almonds, walnuts, pepita’s, sunflower seeds & flax seeds.(Don’t use these if diverticulitis is an issue)
- Adding psyllium husks, chia seeds and slippery elm will increase the fibre content. (Don’t use chia seeds if diverticulitis is an issue)
- Coconut sugar, rapadura sugar, raw honey or real maple syrup (not maple flavouring) to sweeten.
- Touch of butter, ghee, cream or milk, optional, but especially good for the kids
- Other nice optional additions include; grated apple, chopped dried fruit such as; sulphur-free apricots, figs, sultanas or cranberries.
Mix the oats with warm water and whey or yogurt, cover and leave out (preferably not in the fridge unless the nights are hot) for at least 7 hours or overnight. In the morning, bring an additional cup of water to a boil with the sea salt. Add the soaked oats, reduce the heat, cover and simmer for several minutes. Remove from heat, stir in optional flax seeds and other fibre and let stand for a few minutes. Serve with the ghee, butter or cream and sugar, honey or real maple syrup.
Embed from Getty Images
Image courtesy of Mister GC at FreeDigitalPhotos.net
Image courtesy of KEKO64 at FreeDigitalPhotos.net