Make It and Eat It Now Cereal

I am eating this as I type.  It was the easiest and quite possibly one of the most delicious breakfasts I have prepared, and it is raw (which means super healthy and good for you).  Got 3 minutes?  Then you can make a VERY healthy breakfast cereal for you and your family.  

Make It and Eat It Now Cereal
Organic apple (I used honeycrisp...our favorite! Any will work)
Soaked and dried almonds (can use anything here cashews, pecans anything soaked)
Organic Cinnamon
Raw milk or coconut milk (no soy...ever!)

Chop up your apple, place in a bowl.  Chop up your almonds, place in bowl.  Sprinkle with cinnamon and pour milk over the top.  Use as much or as little of the 4 ingredients you want.  And eat.  :-)  Soooooo, good!!!

Gonna admit, my 3 year old spit it out.  He is eating the other half of the apple right now, by itself, and seems quite happy though.  Lol

*Recipe from Nicholas Johnson who posted this as a comment on Just Eat Foods FaceBook page.  Don't know ya Nicholas, but a HUGE THANK YOU!!!  :-)

Almond Pancakes----Oh my!

So, I haven't made pancakes for a while.  Unless the flour is soaked over night, I don't want to feed pancakes to my kids.  So, Friday night I was standing at my cookbook pondering over which flour I was going to soak and which recipe I was going to make the following morning for our Saturday morning BIG breakfast.  And I was pleasantly surprised to find an almond flour pancake recipe that I did not need to soak.  Why you ask did I not need to soak this flour?  Answer:  I had already soaked the almonds and dried them.  So, all I had left to do was grind the almonds into a flour before making breakfast and we would be eating.

Let me tell you...this pancake recipe is DIVINE!  It is a very rich pancake, I could only eat two (that's not much for me normally) and I was full.  My 5 year old loved them and my 2 year old told me "yuck."  I don't think the 2 year olds palette is quite developed enough to enjoy the grain-less beauty these pancakes provide.  ;-)

So, here it is.  Let me know if you try this and what you think.

Almond Pancakes
1 cup finely ground almond flour from soaked and dried almonds that you prepared
1 Tbsp raw honey or 5 drops of liquid stevia
2 Tbsp expeller pressed coconut oil, softened
Splash of pure vanilla extract
1/4 tsp sea salt
1/4 cup seltzer water in clear glass bottles
2 eggs from free range chickens (ours come from the Amish)

Grind your almonds is a food processor or blender.  I used my bullet and I still had some small pieces of almond in the flour.  Next time I am going to try my food processor.  

Mix all the above ingredients together and cook on a griddle or skillet on medium heat in a small amount of butter or expeller coconut oil.  Serve with Grade B maple syrup or raw honey and butter.  Remember these pancakes do not flip like regular pancakes, you have to be pretty gentle when you flip these.  And hey, if they fall apart upon flipping, they will still taste AAAAMAZING!  :-)

This recipe made about 5-6 pancakes.  Double if needed.  :-)

*Recipe adapted from The Healthy Home Economist

Nuts

I am getting ready for a Whole Foods trip and wanted to do some research on healthy snacks, so I am researching nuts.  I thought I would share my info.  I found it on Whole Foods website Click here or read below.

"Consistent evidence shows that all manner of nuts, including walnuts, almonds, hazelnuts, pecans and cashews, promote healthy arteries and cholesterol levels when we consume them in moderation. Eating a small handful of nuts about five times a week is perfect.

A Guide to Nuts:

Almonds: Thankfully calcium-rich, sweet almonds — sold whole, shelled, raw, blanched, sliced, slivered, dry-roasted, you name it — are available year round.



Brazil Nuts: Brazil nuts only come from magnificent, large trees that grow wild in the Amazon rain forest. Similar to coconut in texture, the sweet, rich meat of Brazil nuts is eaten raw or roasted.


Cashews: The cashew tree is related to poison ivy and poison sumac, but don’t be afraid! This rich, curved nut — which is actually lower in total fat than most nuts — is always a crowd favorite and particularly flavorful in cookies and cakes.


Chestnuts: The lowest in fat of all nuts, chestnuts are appreciated for their flavorful contribution to soups, stuffing and stews as well as the holiday tradition of eating them roasted. Chestnuts are available fresh only in autumn, but dried, canned and pureed versions are available year round. (Try classic chestnut stuffing to remind you just how good they really are.)


Flax Seeds: Flax seeds are the richest plant source of omega-3 fatty acids and are high in fiber to boot. While they’re identical nutritionally, brown flax seeds have deep, nutty flavor while golden flax seeds are mild. Add either to breads, cookies and smoothies or sprinkle on cereal and salads. (Try this whole grain flax seed pancake mix and you’ll forget all about those other pancakes.  Click Here.)


Hazelnuts (a.k.a. Filberts): Bakers and confectioners are partial to these nutrient dense nuts — which can be made into butter, flour, oil and paste — because their rich flavor and texture lend themselves so well to desserts and snack foods.


Hemp Seeds: Hemp seeds are a healthful food with an omega 3 profile very similar to flax seeds. They’re also similar in flavor to sunflower or flax seeds and can be used in or on baked goods, salads, yogurt and cereal.


Macadamia Nuts: These sinfully rich and creamy nuts have the highest fat profile of all nuts and are among the most expensive ones available.


Peanuts: Peanuts — which are actually legumes, not nuts at all — originated in South America but have become an important crop throughout the tropics and in the southern half of the U.S. They have a good deal of both protein and fiber.


Pecans: These natives to the southern Mississippi River valley are buttery and slightly bittersweet. They’re stand-outs in pies, quick breads, cakes, cookies, candies and ice cream.


Pine Nuts: Pine nuts — also called pinolos, pignon or pignoli nuts — are exactly what you think; they’re the edible seeds of pine trees. These delicious little nuts are the essential ingredient in fresh pesto and are out-of-sight sprinkled over salads.


Pistachios: Pistachios have beige shells with nuts that range from dull yellow to deep green. Primarily sold as a snack food, they’re easily adaptable to recipes where pecans or other nuts are used. (Want to make a pistachio-fueled splash? Serve milk chocolate panna cotta with blood oranges and pistachios.  Click Here.)


Pumpkin Seeds (a.k.a. Pepitas): Roasted pumpkin seeds are commonly eaten in casseroles, salads, soups and breads. Their rich, peanut-like flavor makes them a terrific snack food.


Sesame Seeds: Sesame seeds are frequently sprinkled on breads and cakes as a form of decoration, but they’re delicious and good-looking on just about anything. Look for black or white sesame seeds in our bulk department and grocery aisles.


Sunflower Seeds: Sunflowers belongs to the daisy family and are native to North America. Their shelled seeds are delicious eaten raw or toasted, added to cakes and breads or sprinkled on salads or cereals.


Walnuts: Walnuts have come into greater favor recently because they contain omega-3 fatty acids, a heart-healthy compound. In addition to their purported health benefits, walnuts add texture and toothsome flavor to pastas, salads, stir fries and desserts."


So, in a nut shell (ha ha)  I am buying me some Chestnuts and Walnuts on my next Whole Foods visit. LOL  I have recently started adding Flax Seed to my morning breakfast (whether it be cold cereal from Cascadian Farms, the junk cereals that I am eating to get rid of or Oatmeal) and I LOVE it!  I bought my Flax Seeds at Meijer made by Bob's Red Mill and will eat a tablespoon full of them everyday, just plain, I love the flavor.


"Tips for toasting nuts.
While nuts and seeds are certainly delicious eaten raw, toasting them brings out a tastier, richer flavor. To enhance their flavor or crisp them up, toast nuts on the stove or in the oven.


On the stove: Place a single layer of nuts in a heavy, ungreased skillet and toast for 5 to 10 minutes over medium heat, shaking the pan and stirring the nuts until they’re golden brown and fragrant, then remove them from the pan immediately and let cool.

In the oven: Arrange the nuts in a single layer in a shallow baking pan and toast in a 350°F oven for 5 to 10 minutes, stirring them occasionally."

Storage.
From what I read, keep all of your nuts in the refrigerator or freezer, depending on how long you want them to keep.  It ranges from 6 months to a year, depending if you are keeping them in the refrigerator or freezer.  Click Here to see the full Storage Guide.