Oh, this porridge is good! Breakfast is ALWAYS one of the pitfalls for me in maintaining a high raw diet. Some mornings, especially in the colder months I just do not want a green smoothie. I have been loving my green smoothies recently, don’t get me wrong! Just not first thing in the morning. Hence, the buckwheat porridge! I first blogged about it over a year and a half ago when I was still pregnant, so it has been a while! I don’t really know why as it is also damn easy once you have your buckwheat prepared. You can even do that the night before- just soak a bowl of buckwheat before you go to bed, and it will be ready the next morning. Is it better and more optimal to have your buckwheat after two days of sprouting? Well yes, but sometimes ain’t nobody got time fo dat! And that is good enough for me!! So anyway,
This porridge has rosehips added for extra vitamin C action and shilajit for trace minerals.
Raw Vegan Sprouted Buckwheat Porridge
2 cups sprouted buckwheat 1 handful sprouted hazelnuts 1 banana 2 tbsp maple syrup 1 tbsp rosehips powder 1 tsp vanilla powder
1 tsp shilajit (optional)
Blend until smooth. Heat gently on stovetop if you want (I won’t tell!)
Top with fruit of choice ( my berries were not seasonal or local, but a needed burst of summer flavor I needed this morning) and more maple syrup if desired, and any toppings you like- hemp seeds, bee pollen etc.
Here we are again! And I did it this week 🙂
This week is especially beneficial for me to focus on the good right now. As I said last week, we are dealing with some health issues in the household right now which has been crazy making and then yesterday I woke up with some really bad back pain. It is really the only time my back has ever hurt, barring some soreness while I was pregnant. Anyway, it can be easy to dwell and feel sorry for myself! So, the good!
1. The carrot cake smoothie posted in Facebook this morning by The Raw Food World. It was incredibly delicious and when I make it again I will double or triple the recipe if it is to be shared with anyone else. Haha, THAT good!
Carrot Cake Smoothie
I large carrot
1 cup almond milk
1 frozen banana
1 tbsp chia seeds
1 tbsp vanilla brown rice protein (like Sunwarrior, which is my fave!)
2 tsp vanilla powder or 1 tsp extract
1 tbsp coconut oil (optional as it was not in the original recipe but hubby asked me to add some)
Add almond milk first then other ingredients into Vita-mix or other high powered blender and blend until creamy and smooth.
Serves 1 (or 2 small servings)
2. The garden! My mother has always been proud of her yard, so this year we are just putting some things in pots as it would have been traumatic to my mom for us to rip our something for a veggie patch! Starting out so small, but I love the things we have so far:
Here is some lavender, a stevia plant, a peppermint, a Malabar spinach plant and a poblano pepper:
Here is some more of the Malabar spinach. It is meant to be a heat-loving perennial edible green which tastes a bit like spinach although it is extremely distantly related.
This is another poblano, a hibiscus my mother had previously and a mulberry sapling we got for free!
Here we have a loquat sapling, parsley and some pineapple sage that smells heavenly next to two strawberry plants and a jalapeño.
In addition to the things that we planted, we also have a satsuma tree here, a pear tree and a whole load of blackberry (or dewberry) bushes around the property. I picked a good handful of them today. They were tart but tasty!
This post is getting long, so I will leave it at that. Short list, but sweet 🙂 Have a wonderful rest of the week, y’all!
I’ve always loved these weekly love list posts on other blogs, so I thought why not do one myself?
So, what I have been loving lately-
My new-to-me diaper bag! 10 bucks secondhand and never been used. It is gorgeous and I am so glad I didnt cough up the 90 dollars for the only other diaper bag I have seen that I actually liked!
This Living Intentions raw granola. Normally I don’t like storebought raw cereals and granolas because I am always dissapointed and think what a better job I could do myself. Not so with this stuff. So far I have had the Cacao Crunch and Hemp & Greens flavors, but am looking forward to trying the others.
photo from highvibe.com
Wild green juices. At the risk of sounding redundant due to my other posts on juicing, I can’t get enough of this stuff. Here in Northwest Louisiana, cleavers and chickweed are what is abundant at the moment, at least of the things that we recognize and have a relationship with. And the juice- so easy. Blend, strain and enjoy! Oh, and add coconut water for some crazy awesome hydration 😉
Zumba- I went to my first Zumba class last night and I loved it. I felt super ridiculous pretty much the whole time, but luckily instead of staying locked into feeling self-conscious, I recognized the feelings for what they were and for an opportunity to laugh at myself a little more than I usually do and let go and smile! And I had fun! So much in fact, that I stayed for the next class too! Yay exercize that doesn’t suck!
Pine pollen! Oh the abundance at the moment! The trees here are a totally different species to those in Madrid and they are some high producers. Dan has spent far less time this year than in the past and ended up with waay more. He’s got about 3 liters of pine pollen tincturing at the moment and then a large jar of pine pollen powder. I loooove it in blueberry/nut milk smoothies. Who needs expensive protein powders when this is a far superior ancient food and free!
Oh, and this little peapod of course. She never, ever ceases to both amaze and delight me. Thank you Amethyst Joy for choosing me to be your mommy!
Here we are again, at the start of another week! My weekend was tiring but nice. On Saturday, we decided to venture into the city and have lunch. It ended up taking much longer to get in than planned, but we made it and decided to go to one of my favorite vegetarian restaurants in Madrid, Yerbabuena. If you are ever here, I recommend it as they have much more imaginative cuisine than most other veggie places here.
To start, I had corn tortillas stuffed with veggies, guacamole, pico de gallo and nut cheese. Then, I had an enormous salad with endive, lettuce, seaweed, sprouts, avocado and more! For dessert, I had a delicious mint sorbet. The hubby had a salad to start, with black rice, tofu, avocado, sprouts, and so much more, and a creamy pea risotto for his main. I don’t have any pictures because we were sooo hungry and way too excited to tuck in!!
Anyway, today so far I have had:
a breakfast parfait of vanilla-cashew chia pudding + apricots, peaches and nectarines mixed with a bit of lucuma, hemp protein powder and cinnamon.
For lunch, I had a big plate of sliced cucumbers, rocket and lettuce with a simple pumpkin seed and garlic cream, raw burgers from this recipe at the Sunny Raw Kitchen, my sprouted falafels and a simple zucchini/flax wrap (in recipe index if you are interested!) Those burgers are delicious, and next time I will absolutely use the jalapeño, I just didn’t have any on hand this time 🙁
I worked for a bit on my yoga projects, then decided I needed something sweet. We aren’t fully stocked up on chocolate making supplies at the moment, so I winged it with this coconut oil+carob powder+goji berries+raisins+pumpkin seeds+buckwheaties+xylitol creation. Simply mixed everything together in a bowl, poured into some silicon cupcake cases and put in the freezer to set. Took all of 5 minutes from start to finish. Talk about instant gratification! I may or may not have had more than my fair share 😉
I had these with a green/nettle tea.
Today, the husband came home with some non-GMO corn pasta, so I am going to make that for dinner with a bit of tofu, broccoli greens, carrots, zucchini and garlic in a coconut-curry sauce.
With some watermelon sorbet for afters.
So, that is a day in the kitchen of this high-raw vegan, pregnant lady!
Today, my oatmeal came out fantastic, so I thought I would share the recipe here:
2/3 cup rolled oats
1 c water (or you could always use a nut milk to make it richer!)
1 tsp chaga powder
.5 tsp tulsi/holy basil extract
1 tsp purple corn extract
dash of cinnamon
Let simmer for a few minutes and when the oats are tender, top with:
5 sliced strawberries
1 tbsp almond butter
1 tbsp agave nectar