Archive of ‘Breakfast’ category

Ice Cream Dream!

| Breakfast, Dessert, Ice Cream and Candies, Uncategorized

IMG_8875sIMG_8878sThis is by far one of the best breakfasts that I have ever had.  I struggled to fit it all in, but it was sooo delicious that there was not even a spec of ice cream left when I was done:)  Best of all, as always, all ingredients are totally natural and this entire jar full of ice cream is refined sugar free!

Ingredients

  • Really ripe frozen bananas (first peel, then freeze)
  • Frozen raspberries (or any other berry that takes your fancy)
  • vanilla powder or extract
  • Sweetener of choice (Optional.  I didn’t use any because the date-based chocolate sauce is very sweet.)
  • Dried cranberries (optional, but recommended)
  • Cacao nibs (optional, but recommended)
  • Chopped up dried fig (optional, but recommended)
  • water or your preferred nut milk
  • Chocolate fudge sauce

Instructions

First make your chocolate sauce and set aside.  Get any toppings you would like to use ready.

To make the banana ice cream, place frozen bananas into your food processor and pulse until broken up.  Add a splash of water/nut milk and vanilla powder if you like, then blend until it forms a delicious ice cream.  Scoop out and set aside.

To make the raspberry ice cream, place frozen bananas and raspberries into your food processor and pulse until broken up.  Add a splash of water/nut milk and blend until it forms a beautiful pink ice cream.  You can use as little or much raspberries as you like – it’s really hard to mess up banana-based ice creams:)  Scoop out and set aside.

Now layer the ice creams into a mason jar, scooping loads of chocolate sauce and sprinkling any toppings of choice (I used dried figs, dried cranberries and cacao nibs) between each layer.  Pour more chocolate sauce on top and experience the ultimate bliss….

Nom nom…
Dr T

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Homemade Almond Pulp Cereal Bites!

| Breakfast

IMG_8705IMG_8704My husband used to eat Weetbix honey bites every morning for breakfast.  He loved the sweet, crunchiness and the convenience of just adding warm milk.  Since becoming more health conscious he has stopped eating these sugary cereals – one doesn’t need a ton of sugar and a long list of unpronounceable ingredients to enter your poor body first thing in the morning!  After being stuck with a bunch of nut pulp after making nut milk, I decided to try to simulate these honey bites.  The result was VERY pleasing:)  Both my husband and I love it – the taste, the texture and the fact that every ingredient in this will nourish you to the core and start your day on the right note.

You do not need to use almond pulp – any nut pulp will do.  I used almond pulp in this batch, but am going to use hazelnut pulp in the next batch.  Even sesame pulp will do the trick:)

IMG_8707The bites are so yummy to eat even when dry, but I enjoyed them with banana slices, goji berries and warm roasted hazelnut milk.  These cereal bites are so sweet that you don’t need to add any sweetener at all.

Ingredients (Makes one small batch of 2-4 servings.  2 serving if eaten without fruit, 4 if eaten with a chopped banana or other fruit.)

  • 1 cup almond pulp flour (see under instructions)
  • 2/3 cup oat flour (Grind oats in a blender/food processor until fine.  Then measure out 2/3 cup of this flour.)
  • 1/3 cup honey/maple syrup (you can use less if you don’t have a sweet tooth)
  • 1/4 cup and 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla powder/extract/essence
  • 1/2 teaspoon cinnamon

Instructions

To make nut pulp into nut flour:   After making your nut milk, squeeze as much of the water out of the nut pulp as possible.  Spread nut pulp onto a sheet in your dehydrator and dehydrate until completely dry.  Alternatively, put your oven onto its lowest temperature and dry in the oven – stirring frequently to ensure it doesn’t burn.  Remove once completely dry.  Place this dry nut pulp into your food processor or blender and process until it forms a flour.  Store in an airtight container and use in place of store bought nut flour.  I usually pop my wet nut pulp into an airtight container in the freezer until I have accumulated enough nut pulp to make a lot of nut flour all in one go.  When I have accumulated enough, I let it thaw overnight in the fridge and dehydrate it the following day.

Simply mix all ingredients thoroughly in a bowl and spread in a thin layer on a dehydrator sheet.  Dehydrate at 65º for about 12 hours.  At this point try lifting it.  If you are able to lift it, place it on a chopping board and cut into bite sized pieces.  If it is not ready to be lifted, dehydrate a bit longer.  Place the pieces back on the dehydrator sheet but place them upside down (so the underside can dry this time).  Dehydrate for another 6-12 hours or until a desired texture has been reached.  These bites do not crunch or snap.  They have a lovely texture though – they have an amazing bite to them and the flavour is beautiful.

I have not tried dehydrating this in an oven, but it should work.  If you want to try, set your oven on its lowest temperature setting and check on it frequently.  If anyone has success with this – please share and let me know:)

Store the cereal in an airtight container and enjoy!  We loved this so much that I plan on cutting them into larger squares next time and eating them as cereal bars:)

Don’t waste that nut pulp!
Dr T

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Chia Breakfast Bowl

| Breakfast

IMG_8606IMG_8609Chia seeds are little balls of magic!  Not only are they one of the most amazing superfoods on the planet, but it is incredible to watch them triple in size as they slurp up any liquid around them to form a beautiful raw porridge.

This recipe is ridiculously simple and can be made the night before and left on the counter top or popped into the fridge.  Just add the toppings the next morning and you’re good to go!

Ingredients

  • 2 tablespoons chia seeds (whole)
  • 3/4 cup water
  • toppings of choice – I used a banana, goji  berries, dried cranberries, raw cacao nibs, hemp seeds, sunflower seeds, pumpkin seeds, dried figs and honey drizzled on top for extra sweetness

Instructions

Simply place the chia seeds into a bowl and add 3/4 cup of water.  Stir or whisk with a mini whisk to mix thoroughly and break up any clumps.  Leave either overnight or for about 10-15 minutes until all of the water is absorbed.  Now just add your toppings, drizzle on some honey or maple syrup and you’re good to go!

Have a great day!
Dr T

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Raw Vanilla Oats

| Breakfast

IMG_4555So pretty!  My husband enjoys food but isn’t half as adventurous as I am.  This frustrates me at times because I am always trying new things and want to share the experience with him, but his philosophy is often,”If this works for me, why try something else?”  So when I discovered the wonder of raw steelcut oats and wanted to share it with him, his reply was,”I already eat cooked oats so I don’t need raw oats.”  Sigh….

So I made him raw oats anyway (hee hee:) in a fancy glass with a heart on:D  He couldn’t help but smile and after eating it, he said it was delicious.

Personally I prefer something more rich and flavourful, like my chocolate peanut butter oats, but since he likes to keep things simple, I made a plain vanilla version.

IMG_4558Ingredients (serves 2)

  • 2/3 cup steelcut oats (I don’t pre-soak mine)
  • 1/2 cup milk of choice (I used almond milk)
  • 2 teaspoons vanilla powder
  • 1 heaped teaspoon cinnamon (or more to taste)
  • Sweetener of choice to taste (agave, maple syrup, honey…)
  • pinch salt

Instructions

Add all ingredients to your blender and blend until smooth.  Taste and if you approve – serve and enjoy.  If you would like it thicker, feel free to add 1/2 teaspoon xanthun/ guar gum.

Spread the love;)
Dr T

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